Brewing method of beer capable of reducing blood sugar

A technology for lowering blood sugar and beer, which is applied in the field of beer production and can solve problems such as limited functions, single taste, and difficulty in meeting the diverse needs of consumers

Pending Publication Date: 2021-11-16
南阳市京德啤酒技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, ordinary beer has a single taste and limited functions, so it is difficult to meet the diverse needs of consumers. Research and development of beer with health care functions is the trend of the existing beer industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A brewing method for hypoglycemic beer, comprising the following steps:

[0021] Step 1. Pretreatment: Mix oat sprouts, peas, and tartary buckwheat as raw materials in a mass ratio of 3:1:1, crush them, soak them in warm water at 40°C, and saccharify them with amylase at a mass ratio of 3% of raw materials at 55°C. Add water to the raw material mash to adjust the sugar content to 30%;

[0022] Step 2: add 5% hops to the mash after adjusting the sugar content, boil for 10 minutes; quickly cool to 15°C, and pump into the automatic fermenter;

[0023] Step 3, enzymatic hydrolysis: take a mixture of black sesame and black fungus with 6% raw material mass, mix according to the mass ratio of 1:1, dry at low temperature, crush, pass through a 40-mesh sieve, add water, and add fiber with 5% raw material mass Enzyme and papain compound enzyme (1:1) for enzymolysis, temperature 15°C, time 60 min; freeze concentration, enzymolysis concentrate was added to the cooled mash in the f...

Embodiment 2

[0026] A brewing method for hypoglycemic beer, comprising the following steps:

[0027] Step 1. Pretreatment: Mix oat sprouts, peas, and tartary buckwheat as raw materials in a mass ratio of 3:1:1, crush them, soak them in warm water at 40°C, and saccharify them with amylase at a mass ratio of 3% of raw materials at 55°C. Add water to the raw material mash to adjust the sugar content to 30%;

[0028] Step 2: add 5% hops to the mash after adjusting the sugar content, boil for 10 minutes; quickly cool down to 10°C, and pump it into the automatic fermenter;

[0029] Step 3, enzymatic hydrolysis: take black sesame and black fungus with 6% raw material mass, mix them according to the mass ratio of 1:1, dry at low temperature, crush, pass through a 40-mesh sieve, add water, and add cellulase with 5% raw material mass Carry out enzymolysis with papain compound enzyme (1:1), temperature 5°C, time 120 min; freeze concentration, add the enzymolysis concentrate to the cooled mash in the...

Embodiment 3

[0032] A brewing method for hypoglycemic beer, comprising the following steps:

[0033] Step 1. Pretreatment: Mix oat sprouts, peas, and tartary buckwheat in a mass ratio of 4:2:1 as raw materials, crush them, soak them in warm water at 40°C, and saccharify them with amylase at a mass ratio of 3% of raw materials at 50°C. Add water to the raw material mash to adjust the sugar content to 30%;

[0034] Step 2: add 5% hops to the mash after adjusting the sugar content, boil for 10 minutes; quickly cool down to 10°C, and pump it into the automatic fermenter;

[0035] Step 3, enzymatic hydrolysis: take black sesame and black fungus with 6% raw material mass, mix them according to the mass ratio of 1:1, dry at low temperature, crush, pass through a 40-mesh sieve, add water, and add cellulase with 5% raw material mass Carry out enzymolysis with papain compound enzyme (1:1), temperature 5°C, time 120 min; freeze concentration, add the enzymolysis concentrate to the cooled mash in the...

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PUM

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Abstract

The invention relates to a brewing method of beer capable of reducing blood sugar, and belongs to the field of beer production. The brewing method comprises the following steps: taking malt, peas and tartary buckwheat as raw materials to be mixed, smashed, infiltrated and saccharified, then adding water to adjust the sugar degree to be 30%, and obtaining mash; adding humulus lupulus into the mash, boiling, cooling and pumping into a fermentation tank; taking a certain amount of black sesame and black fungus, performing low-temperature drying, crushing, sieving, enzymolysis and freeze concentration to obtain a concentrated solution, pumping the concentrated solution into a fermentation tank, and combining the concentrated solution with cooling liquid in the tank; and inoculating beer yeast, fermenting at 8-15 DEG C for 7-8 days, and filtering with an ultrafiltration membrane to obtain the product. According to the invention, the oat malt, the peas and the tartary buckwheat are used as raw materials for the first time and are compatible with the black sesame and the black fungus, so that the beer with a remarkable blood sugar reducing effect is developed, the beer is suitable for consumption requirements of special crowds, and a thought and a theoretical basis are provided for research and development of foods for controlling diabetes mellitus.

Description

technical field [0001] The invention belongs to the technical field of beer production, and in particular relates to a brewing method of hypoglycemic beer. Background technique [0002] Beer is an alcoholic beverage made from malt and fermented by yeast in liquid state. It has the lowest alcohol content and contains water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances. Regular drinking has the functions of relieving heat and relieving heat, helping digestion, appetizing and invigorating spleen, and increasing appetite. But ordinary beer has a single taste and limited functions, so it is difficult to meet the diverse needs of consumers. Research and development of beer with health care functions is the trend of the existing beer industry. Contents of the invention [0003] In view of the above problems, the purpose of the present invention is to provide a brewing method of hypoglycemic beer. The brewing method starts with raw ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
CPCC12C12/00C12C5/00
Inventor 仝奋飞田龙
Owner 南阳市京德啤酒技术开发有限公司
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