Healthy beer and production thereof

A production method and technology of beer, applied in the field of health beer containing functional factors and its production, can solve the problems of less health beer, and achieve the effects of promoting bone formation, delaying cell aging, and reducing bone loss

Inactive Publication Date: 2005-10-12
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But currently there are few health beers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] A soybean isoflavone beer product is characterized in that the beer contains 0.0008% soybean isoflavone (by weight). The production method is that in the process of producing beer with barley malt, rice, and hop products, in the mature beer fermentation liquid, take out part of the fermentation liquid and mix it with soybean isoflavones, and filter it after mixing evenly to make health beer.

[0023] The specific manufacturing method of 10000kg above-mentioned products is as follows:

[0024] To produce 10000kg of soybean isoflavone beer, the ratio of raw materials is: weigh 1200kg of barley malt, 560kg of rice, 80g of soybean isoflavone, and 800ml of dihydroisomeric hop extract. The production process is as follows: Barley malt, rice, and hop products are produced according to the beer production process to produce fermented liquid, that is, the barley malt is crushed and saccharified, and the rice is crushed, gelatinized, and saccharified at the same time, and the ric...

example 2

[0027] A soybean isoflavone beer product is characterized in that the beer contains 0.0005% soybean isoflavone (by weight). Its production method is with example 1.

[0028] The specific manufacturing method of 10000kg above-mentioned products is as follows:

[0029] To produce 10000kg of soybean isoflavone beer, the ratio of raw materials is: weigh 1200kg of barley malt, 560kg of rice, 50g of soybean isoflavone, and 800ml of dihydroisomeric hop extract. The production process is as follows: Barley malt, rice, and hop products are produced according to the beer production process to produce fermented liquid, that is, the barley malt is crushed and saccharified, and the rice is crushed, gelatinized, and saccharified at the same time, and the rice liquid is added to the barley malt saccharification tank. Filtrate, add dihydroisomeric hop extract, boil, cool, and ferment. At this time, the temperature of the fermented liquid is 6°C. After the yeast is discharged, it enters the p...

example 3

[0031] A soybean isoflavone beer product is characterized in that the beer contains 0.0003% soybean isoflavone (by weight). Example 1 of its production method.

[0032] The specific manufacturing method of 10000kg above-mentioned products is as follows:

[0033] To produce 10000kg of soybean isoflavone beer, the ratio of raw materials is: weigh 1300kg of barley malt, 550kg of rice, 30g of soybean isoflavone, and 700ml of dihydroisomeric hop extract. The production process is as follows: Barley malt, rice, and hop products are produced according to the beer production process to produce fermented liquid, that is, the barley malt is crushed and saccharified, and the rice is crushed, gelatinized, and saccharified at the same time, and the rice liquid is added to the barley malt saccharification tank. Filtrate, add dihydroisomeric hop extract, boil, cool, and ferment. At this time, the temperature of the fermented liquid is at 6°C. After the yeast is discharged, it enters the pos...

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PUM

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Abstract

The invention opened a process to produce a healthy beer especially for the beer which contents the function factors---soybean isoflavone. The process is to add the soybean isoflavone into the beer zymotic fluid. The product is especially for the women. So it can keep the elastic of the skin and decrease the symptom of the women climacteric and the loss of the sclerotin.

Description

[0001] Technical field: the invention belongs to the field of beer production, in particular to health-care beer containing functional factors and a production method thereof. technical background: [0002] The physiological properties of soybean isoflavones were first discovered in the United States, and it is the most medically valuable active ingredient in soybean bioactives. Soy isoflavones are a kind of phytoestrogens with similar structure to estrogen and estrogenic activity, which can relieve the symptoms of menopausal syndrome, delay female cell aging, maintain skin elasticity, beautify the skin, reduce bone loss, promote bone formation, Lowering blood fat, etc. [0003] The survey found that Asians (especially Japanese) have significantly lower incidence rates of breast cancer, cardiovascular disease, and menopausal hot flashes than those in Europe and the United States, although this difference is considered to be closely related to the high-fat diet in Europe and th...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C12/00
Inventor 刘伟成张五九
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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