Preparation method of low-purine ganoderma lucidum beer

Abstract

The invention provides a preparation method of low-purine lucid ganoderma beer, which comprises the following steps: (1) treating lucid ganoderma sporocarp, namely performing superfine grinding on the lucid ganoderma sporocarp, or performing boiling water extraction on the lucid ganoderma sporocarp; (2) mixing the raw materials: adding the ganoderma lucidum powder or the ganoderma lucidum extract concentrated solution subjected to superfine grinding in the step (1) into the raw materials for beer production; wherein the brewing raw materials required by each liter of the finished beer contain 6-12 g of the ganoderma lucidum powder subjected to superfine grinding or 0.5-1 g of the ganoderma lucidum extract concentrated solution; and then beer is prepared through a beer brewing process. The purine content in the beer brewed by the method disclosed by the invention is greatly reduced, the natural active ingredients of the lucid ganoderma are effectively blended, and the health attribute of the beer is remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of food brewing, in particular to a preparation method of low-purine ganoderma lucidum beer. Background Art

[0002] Beer is a popular drink with a long history of brewing technology. However, traditional beer usually contains a certain amount of purine substances, which poses a certain health risk to people at risk of gout and consumers who pursue a healthy diet. Purine will produce uric acid after metabolism in the human body, and high uric acid may cause diseases such as gout. Therefore, reducing the purine content in beer and developing low-purine beer products have become one of the important research directions of the current beer industry.

[0003] At the same time, as a traditional Chinese medicinal material, Ganoderma lucidum has a variety of pharmacologically active ingredients, such as polysaccharides, triterpenoid compounds, etc. These ingredients have significant health benefits for the human body, such as enhancing immunity, anti-tumor, anti-oxidation, etc. In the prior art, although there have been reports on the development of low-purine beer and Ganoderma lucidum products, there have been no reports on the preparation method of combining Ganoderma lucidum with low-purine beer. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing low-purine Ganoderma lucidum beer, which aims to process Ganoderma lucidum raw materials by specific biotechnology means and integrate them into the raw material system of beer production in a scientific proportion, and finally prepare low-purine Ganoderma lucidum beer with low purine characteristics and natural active ingredients of Ganoderma lucidum.

[0005] Specifically, the present invention provides a method for preparing low-purine Ganoderma lucidum beer, comprising the following steps:

[0006] (1) treating the Ganoderma lucidum fruiting body: ultrafinely grinding the Ganoderma lucidum fruiting body to a mesh size of 10-20 μm, sterilizing the crushed raw material at 121° C. for 30-60 minutes, and finally drying the sterilized ultrafine powder for later use; or extracting the Ganoderma lucidum fruiting body with boiling water at a material-liquid ratio of 1:20-1:30 g / ml for 3-6 hours, and concentrating the supernatant under reduced pressure to a mass equal to that of the Ganoderma lucidum fruiting body raw material for later use;

[0007] (2) Mixing raw materials for beer production: adding the processed Ganoderma lucidum fruiting bodies (ultrafinely crushed Ganoderma lucidum powder or Ganoderma lucidum extract concentrate) into the raw material system for beer production; wherein the raw material system for beer production includes conventional beer brewing raw materials such as malt, water, and yeast; wherein the brewing raw materials required for each liter of finished beer contain 6-12 grams of Ganoderma lucidum fruiting body raw materials, or 0.5-1 grams of Ganoderma lucidum extract concentrate;

[0008] The mixed raw materials are used to brew beer;

[0009] Preferably, the mixed raw materials are subjected to saccharification, fermentation and maturation treatment according to the beer brewing process disclosed in the literature (Zhang Yuguang, 11° All-malt Light Beer Brewing Process [J]. Beer Science and Technology, 2001, (09): 27). In the saccharification process, saccharified substances such as whole malt in the raw material system are converted into fermentable sugars; in the fermentation process, yeast is used to convert the fermentable sugars into alcohol and carbon dioxide; in the maturation process, the beer is further matured and the quality is stabilized. Through this series of steps, low-purine Ganoderma lucidum beer with low-purine characteristics and natural active ingredients of Ganoderma lucidum is finally obtained.

[0010] The preparation method of low-purine Ganoderma lucidum beer provided by the present invention, through specific Ganoderma lucidum raw material processing steps and scientific brewing process, not only realizes the effective integration of Ganoderma lucidum natural active ingredients into beer, but also significantly reduces the purine content in beer, thereby improving the health attributes of beer. In addition, the method also broadens the application field of beer products, making them particularly suitable for people at risk of gout and consumers pursuing a healthy diet. The proposal of the present invention brings new development directions and market opportunities to the beer industry, and also provides consumers with a healthier and more delicious beer choice. DETAILED DESCRIPTION

[0011] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the content taught by the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms fall within the scope limited by the appended claims of the application equally.

[0012] Embodiment 1

[0013] The present invention provides a method for preparing low-purine ganoderma lucidum beer, and the specific implementation steps are as follows:

[0014] Step (1) Ganoderma lucidum raw material processing:

[0015] First, select the high-quality basswood Ganoderma lucidum fruiting bodies artificially cultivated in the Longquan base of Zhejiang as raw materials. The Ganoderma lucidum fruiting bodies are ultra-finely crushed, and the crushing mesh size is controlled within the range of 10-20μm to ensure that the effective ingredients in the Ganoderma lucidum can be efficiently released. Subsequently, the crushed Ganoderma lucidum raw materials are sterilized at a high temperature of 121°C for 60 minutes to kill the microorganisms in the raw materials and ensure the sanitation and safety of the subsequent brewing process. Finally, the sterilized ultra-fine powder is dried to remove excess moisture and set aside.

[0016] Step (2) Raw material mixing:

[0017] The processed superfine powder of Ganoderma lucidum is added to the raw materials for beer production in a certain proportion. The raw materials are whole malt, which accounts for 100% of the total raw materials, water accounts for 95% of the total volume of beer fermentation, and the dry weight of yeast accounts for 0.5% (m / v) of the volume of beer fermentation. The brewing raw materials required for each liter of finished beer contain 6 grams of superfinely crushed Ganoderma lucidum fruiting body raw materials. The superfine powder of Ganoderma lucidum is fully mixed with malt and water to prepare for the subsequent brewing process.

[0018] Step (3) beer brewing:

[0019] Beer brewing was carried out according to the process of reference (Zhang Yuguang, 11° all-malt pale beer brewing process [J]. Beer Science and Technology, 2001, (09): 27), and the mixed raw materials were subjected to saccharification, fermentation and maturation. In the saccharification process, the starch was converted into fermentable sugar by enzymes in the malt; in the fermentation process, the fermentable sugar was converted into alcohol and carbon dioxide by yeast; in the maturation process, the beer was further matured and the quality was stabilized. Through this series of steps, low-purine Ganoderma lucidum beer with low-purine characteristics and natural active ingredients of Ganoderma lucidum was finally obtained.

[0020] Embodiment 2

[0021] The difference between this embodiment and the first embodiment lies in the processing method of the Ganoderma lucidum raw material.

[0022] Step (1) Ganoderma lucidum raw material processing:

[0023] First, the high-quality basswood Ganoderma lucidum fruiting bodies artificially cultivated in the Longquan base of Zhejiang Province are also selected as raw materials. Then, the Ganoderma lucidum fruiting bodies are subjected to boiling water extraction at a solid-liquid ratio of 1:30 (g / ml). During the extraction process, the boiling water state is maintained for 6 hours to ensure that the active ingredients in the Ganoderma lucidum can be fully dissolved in the water. After the extraction is completed, the precipitate is discarded and the supernatant is subjected to a reduced pressure concentration treatment so that the mass of the concentrated liquid is equal to the mass of the Ganoderma lucidum fruiting body raw material input. In this way, a Ganoderma lucidum extract concentrate is obtained for standby use.

[0024] Step (2) raw material mixing and step (3) beer brewing:

[0025] As in Example 1, the treated Ganoderma lucidum extract concentrate is added to the raw material system of beer production in a certain proportion. According to the preferred embodiment of this embodiment, the brewing raw materials required for each liter of finished beer contain 0.6 grams of Ganoderma lucidum extract concentrate. After the Ganoderma lucidum extract concentrate is fully mixed with malt, water and yeast, saccharification, fermentation and maturation are carried out according to the standard beer brewing process to finally produce low-purine Ganoderma lucidum beer.

[0026] Embodiment 3

[0027] This embodiment is a control group, in which no Ganoderma lucidum is added. The raw material is whole malt, which accounts for 100% of the total raw materials, water accounts for 95% of the total volume of beer fermentation, and the dry weight of yeast accounts for 0.5% (m / v) of the volume of beer fermentation. According to the beer brewing process in the literature (Zhang Yuguang, 11° Whole Malt Light Beer Brewing Process [J]. Beer Science and Technology, 2001, (09): 27), the beer raw materials are subjected to saccharification, fermentation and maturation. During the saccharification process, the enzymes in the whole malt are used to convert starch into fermentable sugars; during the fermentation process, yeast is used to convert fermentable sugars into alcohol and carbon dioxide; during the maturation process, the beer is further matured and the quality is stabilized. Through this series of steps, ordinary beer is finally obtained.

[0028] The beer prepared in Examples 1, 2 and 3 was tested for purine content, and the specific results are shown in Table 1. It can be seen that the total purine content in the beer prepared in Examples 1 and 2 is significantly lower than that in the beer prepared in Example 3; and because Ganoderma lucidum is added to the raw materials, the total triterpene content, DPPH antioxidant activity and total amino acid content of Ganoderma lucidum in the beer prepared in Examples 1 and 2 are significantly higher than that of the beer in Example 3. It shows that the method of the present invention not only realizes the effective integration of the natural active ingredients of Ganoderma lucidum into beer, but also significantly reduces the purine content in beer, thereby improving the health attributes of beer. In addition, the method is simple to operate, easy to control, suitable for industrial production, and has broad market application prospects.

[0029] Table 1 Comparison of the results of beer purine content in three groups of examples

[0030] Purine Type Example 1 Example 2 Example 3 (control group) Adenine (mg / mL) 0.0319 0.0390 0.0188 Guanine (mg / mL) 0.0556 0.0555 0.0058 Hypoxanthine (mg / mL) 0.0151 0.0117 0.1990 Xanthine (mg / mL) 0.0047 0.0035 0.0391 Total purine content (mg / mL) 0.1073 0.1097 0.2627 Total purine reduction 59.15％ 58.26％ - Ganoderma lucidum total triterpenoid content (mg / mL) 0.4868 0.4472 0 DPPH antioxidant activity (%) 98.48 98.86 85.39 Total amino acid content (g / 100g) 0.5713 0.5608 0.3266

Claims

1. A method for preparing low-purine Ganoderma lucidum beer, characterized in that: The method comprises the following steps: (1) treating the Ganoderma lucidum fruiting body: ultrafinely grinding the Ganoderma lucidum fruiting body to a mesh size of 10-20 μm, sterilizing the crushed raw material at 121° C. for 30-60 minutes, and finally drying the sterilized ultrafine powder for later use; or extracting the Ganoderma lucidum fruiting body with boiling water at a material-liquid ratio of 1:20-1:30 g / ml for 3-6 hours, and concentrating the supernatant under reduced pressure to a mass equal to that of the Ganoderma lucidum fruiting body raw material, and then setting it aside; (2) Mixing raw materials for beer production: adding the ultrafinely crushed Ganoderma lucidum powder or Ganoderma lucidum extract concentrate in step (1) to the raw materials for beer production; wherein the brewing raw materials required for each liter of finished beer contain 6-12 grams of ultrafinely crushed Ganoderma lucidum powder or 0.5-1 gram of Ganoderma lucidum extract concentrate.