Bifidus factor beer

Abstract

The invention discloses an isomaltose beer, which is characterized by the following: adopting malt, rice or corn and hop as raw material; utilizing anaerobic bifidobacteria and aerobic traditional beer fement bacteria to brew; using symbiotic elementary to ferment; or using bifidobacteria and brewed yeast to fuse cell; sieving stable strain with two bacterial biological function as ferment bacteria; or utilizing present molecular biological technique to construct ferment bacteria; integrating physiological effect of bifidobacteria and brewed yeast.

Description

technical field [0001] The invention relates to microbiology, microecology, molecular biology, bioengineering fermentation technology and the like, in particular to the preparation of a functional beer. Background technique [0002] Traditional beer is an alcoholic, carbon dioxide and nutritious refreshment beverage made from malt and hops fermented with Saccharomyces cerevisiae. Beer has been around for thousands of years, and the beer industry is almost as old as the wine industry. It has been an important microbial industry for a long time, especially in recent decades. In China, after 1978, due to the rapid emergence of large breweries with a level of tens of thousands of tons or more in cities, large-scale industrial production has been formed. Not only the small workshop style breweries in the countryside are increasingly losing their important status, but the beer industry's high requirements for brewing technology are also more prominent. The United States is the c...

AI Technical Summary

Problems solved by technology

But, the bifidofactor oligosaccharide beer of report at present generally is to add functional oligosaccharide (being bifidofactor) at any stage after the wort of beer brewing is boiled generally, and brewer's yeast can not decompose and utilize functional oligosaccharide, so It remains in the liquor in the form of the original body. Although these unused small molecular sugars can improve the taste of beer and endow beer with certain physiological functions, their increased ecological functions are very limited; at the same time, artificially prepared bifido Factors are expensive, directly adding bifidofactors increases the cost of beer, and lacks the bacterial components of bifidobacteria (such as lipoteichoic acid, membrane teichoic acid, etc.) and metabolites, which can exert a powerful effect in the human body. Biological functions (such as anti-tumor, anti-fatigue, anti-aging, anti-infection, anti-ionizing radiation, lowering blood fat, preventing and treating cardiovascular diseases, etc.)