Red beer with antioxidation effect

An anti-oxidant, red beer technology, applied in the field of beer production, to achieve the effect of full and thick body, white foam and pure taste

Inactive Publication Date: 2019-10-25
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The applicant has not yet retrieved relevant literature on the use of hawthorn, seaweed head, and black berry to brew beer. The field of preparation of this type of red beer with antioxidant effect is still in a blank state. The present invention provides a brand-new beer with Red beer with anti-oxidant effect fills the gap of craft beer

Method used

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  • Red beer with antioxidation effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A red beer with antioxidant benefits:

[0039] 150 parts of malt (barley malt), 20 parts of hawthorn, 80 parts of laver head, 0.1 part of black fruit rowan, 3 parts of hops, 0.5 parts of brewer's yeast, 750 parts of water.

[0040] Preparation:

[0041] (1) Weigh fresh hawthorn, seaweed head, and black-fruited rowan according to the formula and mix them with 40 times the mass of water. After beating and three-stage enzymatic hydrolysis, the hawthorn, seaweed head, and black-fruited rowan slurry are prepared; the three-stage enzyme The specific solutions are as follows: first, add liquefaction enzyme to the slurry of hawthorn, laver head, and black fruit ash for liquefaction, the liquefaction temperature is 95°C, the amount of liquefaction enzyme is 200U / g, and the liquefaction time is 30min; 65°C, 200U / g glucoamylase, 30min saccharification time; add acid hemicellulase for enzymolysis, the enzymolysis temperature is 55°C, 200U / g hemicellulase, and 200U / g enzymolysis ti...

Embodiment 2

[0049] A red beer with anti-oxidative properties consists of:

[0050] 200 parts of malt (the composition of barley malt and wheat malt, the addition ratio is 3:2), 0.5 parts of hawthorn, 40 parts of laver head, 10 parts of black fruit rowan, 1 part of hops, 1 part of brewer's yeast, 800 parts of water.

[0051] The preparation method of red beer: (1) Weigh fresh hawthorn, seaweed head, black fruit rowan according to the formula and mix with 50 times the quality of water, after beating and three-stage enzymatic hydrolysis, the hawthorn, seaweed head, black fruit flower Catalpa slurries; the three-stage enzymatic hydrolysis is as follows: first, add liquefaction enzyme to the slurries of hawthorn, laver head, and black fruit rowan for liquefaction, the liquefaction temperature is 90°C, the amount of liquefaction enzyme is 100U / g, and the liquefaction time is 25 minutes; then add For saccharification with glucoamylase, the saccharification temperature is 65°C, the amount of gluc...

Embodiment 3

[0059] A red beer with anti-oxidative properties consists of:

[0060] 300 parts of malt (the composition of barley malt and wheat malt, the addition ratio is 3:2), 0.5 parts of hawthorn, 10 parts of laver head, 5 parts of black fruit rowan, 0.5 parts of hops, 1 part of brewer's yeast, 600 parts of water.

[0061] The preparation method of red beer: (1) Weigh fresh hawthorn, seaweed head, black fruit rowan according to the formula and mix with 30 times the quality of water, after beating and three-stage enzymatic hydrolysis, the hawthorn, seaweed head, black fruit flower Catalpa slurries; the three-stage enzymatic hydrolysis is as follows: first, add liquefaction enzyme to the slurries of hawthorn, laver head, and black fruit rowan for liquefaction. For saccharification with glucoamylase, the saccharification temperature is 65°C, the amount of glucoamylase added is 200U / g, and the saccharification time is 20min; then acid hemicellulase is added for enzymolysis, the enzymolysis...

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Abstract

The invention discloses a red beer with an antioxidation effect, and belongs to the technical field of beer production. The red beer is obtained by taking malts, fructus crataegi, barbabietola beetroot, black chokeberry, hops and a beer yeast as main raw materials through enzymatic hydrolysis, saccharification, boiling and fermentation. A red beer body prepared by the process is full and rich, redand clear in color and luster, and pure in taste, has unique aroma after three fruits and vegetables are mixed and unique fragrance of the malts and hops, is rich in fragrance, has white foam and isfine and smooth. The antioxidation research shows that the red beer has a significant antioxidation effect.

Description

technical field [0001] The invention belongs to the technical field of beer production, and in particular relates to a red beer with antioxidant effect and a preparation method thereof. Background technique [0002] The human body continuously generates free radicals in the human body due to continuous contact with the outside world, including breathing (oxidation reaction), external pollution, radiation exposure and other factors. More and more studies have shown that anti-oxidation is an important step in preventing aging, because free radicals or oxidants can decompose cells and tissues, affect metabolic functions, and cause different health problems. If excessive oxidative free radicals can be eliminated, many free radical-induced and aging-related diseases can be prevented. For example, common cancers, arteriosclerosis, diabetes, cataracts, cardiovascular diseases, senile dementia, arthritis, etc., are all considered to be related to free radicals. Antioxidants can be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00A61K36/8998A61P39/06
CPCC12C12/00C12C5/00A61K36/8998A61K36/734A61K36/21A61K36/73A61P39/06
Inventor 崔瀚元宋兆伟尉万聪
Owner 天津市农业科学院
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