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Method for preparing high-content polyphenol compound functional food from fermented hops

A polyphenolic compound and functional food technology, applied in beer fermentation methods, hop treatment, beer brewing, etc., can solve the problems of non-sterilization, difficult filtration, and few research reports on extraction conditions, and achieve the effect of reducing bitterness

Active Publication Date: 2021-02-26
QUFU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in the past, people's research on hops mainly focused on its influence on beer quality and flavor, and there were few reports on its extraction conditions.
Wine fermentation includes the following process: wort preparation - yeast inoculation - pre-fermentation - sealing cans into post-fermentation - cooling after fermentation - post-storage for 3-7 days - filling - sterilized or not sterilized; of which beer Oxygen is easily oxidized due to the entry of oxygen during the filling process, which seriously affects the taste of beer. This is an urgent problem that needs to be effectively solved.
[0003]In the traditional beer industry, the main function of polyphenols is to combine with proteins to form precipitates during wort boiling, thereby precipitating impurity proteins. High polyphenol content will lead to difficulty in filtration, reduce the abiotic stability of beer, and then affect the taste and flavor, so polyphenol content is generally avoided in finished wine

Method used

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  • Method for preparing high-content polyphenol compound functional food from fermented hops

Examples

Experimental program
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Effect test

Embodiment 1

[0033] The preparation of polyphenol freeze-dried powder comprises the following steps:

[0034] (1) Select hops: add 10% lactic acid bacteria in the process of fermenting beer, and use the added hops in dry beer production in beer production. Extract the remaining particles after dissolving into beer;

[0035] (2) Squeeze to remove water: the selected hops of step (1) are squeezed to remove water, so that its water content is less than 15%;

[0036] (3) Degreasing: Use petroleum ether to soak and degrease hops with a water content of less than 15%, wherein the volume ratio of petroleum ether to hops is 10:1; the soaking temperature is 60°C, and the soaking time is 6h; after the degreasing is completed, filter the petroleum ether Remove, and the degreasing agent remaining on the hop surface is removed by nitrogen purging;

[0037] (4) Solvent extraction: Use 70% ethanol to extract the degreased hops. The volume ratio of ethanol to hops is 50:1, the extraction temperature is ...

Embodiment 2

[0045] The preparation of described polyphenol freeze-dried powder comprises the following steps:

[0046](1) Select hops: add yeast in the process of fermenting beer, and the remaining waste parts of hops after extracting α-acid or hop oil;

[0047] (2) Squeeze to remove water: the selected hops of step (1) are squeezed to remove water, so that its water content is less than 15%;

[0048] (3) Degreasing: use ether to soak and degrease hops with a water content of less than 15%, wherein the volume ratio of ether to hops is 10:1; the soaking temperature is 60°C, and the soaking time is 6h; after the degreasing ends, the ether is filtered and removed, and Remove the ether remaining on the surface of hops through natural volatilization;

[0049] (4) Solvent extraction: use 60% ethanol to extract the degreased hops, the volume ratio of 60% ethanol to hops is 50:1, the extraction temperature is 70 °C, and the extraction time is 2 hours; repeated extraction 3 times, collect and mi...

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Abstract

The invention belongs to the technical field of beer production, and particularly relates to a method for preparing high-content polyphenol compound functional food from fermented hops. The method specifically comprises the following steps: fermenting and extracting hops; degreasing after squeezing and dewatering; carrying out primary concentration after solvent extraction, and carrying out secondary concentration after sugar removal; and adsorbing to remove impurities, desorbing and drying. According to the invention, probiotics such as fermented lactic acid bacteria and saccharomycetes are added in the fermentation process, so that the bitter taste of the hops is reduced, and the high-purity and high-content polyphenol compound functional food is prepared from the hops. The purity of thepolyphenol freeze-dried powder prepared by the invention can reach more than 70%.

Description

technical field [0001] The invention belongs to the technical field of beer production, and in particular relates to a method for preparing functional food with high content of polyphenol compounds by fermenting hops. Background technique [0002] Beer is a low-alcohol beverage popular with consumers, and it contains a variety of chemical substances beneficial to the human body, among which phenolic compounds are the most important. The phenolic compounds in beer are partly derived from hops. Phenolic compounds are not only related to the flavor and taste of beer, but also have a great relationship with the chemical characteristics and quality of beer. Therefore, in the past, people's research on hops mainly focused on its influence on the quality and flavor of beer, and there were few research reports on its extraction conditions. Wine fermentation includes the following process: wort preparation - yeast inoculation - pre-fermentation - sealing cans into post-fermentation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C3/00C12C11/02
CPCC12C9/02C12C11/02
Inventor 杨革刘逸霏车程川刘金锋巩志金
Owner QUFU NORMAL UNIV