Medicinal and edible traditional Chinese medicine beer and preparation method thereof

Abstract

The invention relates to the technical field of beverages, in particular to medicinal and edible traditional Chinese medicine beer and a preparation method thereof. According to the present invention, chicory, cape jasmine, ginger, pueraria flower and hop are mixed and fermented to obtain the medicinal and edible traditional Chinese medicine beer, the purpose of the present invention is to provide a variety of the traditional Chinese medicinal materials with unique effects, and the traditional Chinese medicinal materials cooperate with each other to endow the beer with different health benefits, gardenia jasminoides Ellis belongs to liver, gallbladder and stomach meridians, can play a diuretic role and effectively promote excretion of uric acid so as to contribute to reducing the blood uric acid level, has the effects of clearing liver and benefiting gallbladder, can assist liver detoxification and can play a certain role in dispelling the effects of alcohol, and gardenia jasminoides Ellis tastes bitter, is cold in nature, returns to heart, lung and triple-jiao meridians, can clear heat of triple jiao, and has the effects of clearing heat of triple jiao. The traditional Chinese medicine has the effect of relieving heat syndrome caused by too high uric acid, and can assist in discharging damp-heat evil caused by drinking in the body on the aspect of dispelling the effects of alcohol.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, in particular to a Chinese medicinal beer having both medicinal and edible properties and a preparation method thereof. Background Art

[0002] With the continuous development of my country's economy and the improvement of people's living standards, consumers pay more attention to the quality and health benefits of products when choosing beverage products. At present, the beer products on the market are mainly ordinary industrial beer, which is difficult to meet the needs of consumers. Health beer, as a new type of functional beverage, has the effects of clearing away heat and detoxifying, nourishing the liver and kidneys, improving eyesight and strengthening the spleen and stomach. Although there are many research results on health-type beer, it is currently limited to the laboratory stage, and very few have entered the beer market through large-scale production. However, the market share of traditional Chinese medicine health beer is also increasing year by year. Therefore, the research and development of health beer is a new development trend in the beer industry.

[0003] The free purines contained in beer alcohol are easily absorbed and quickly generate uric acid, and the higher content of guanylate can also be metabolized into purine, which can easily cause gout; and the vitamin B1 present in beer is a catalyst for purine decomposition metabolism, which will cause the uric acid content in human blood to increase rapidly; in addition, alcohol can easily cause lactic acid accumulation in the body, inhibit the kidneys' excretion of uric acid, destroy the balance of uric acid, lead to uric acid accumulation and form stones or cause gout.

[0004] At the same time, most of the alcohol is metabolized through the liver. Long-term alcohol damage will lead to alcoholic liver disease, which may then turn into cirrhosis and liver cancer, significantly shortening life expectancy. The pathogenesis of alcoholic liver disease is complex, and previous studies have focused on the "double-hit" theory, namely oxidative stress caused by ethanol metabolism and liver inflammation caused by low-level hepatic endotoxemia.

[0005] Drinking a lot of beer can easily damage the gastric mucosa, causing gastritis and peptic ulcers, and symptoms such as upper abdominal discomfort, lack of appetite, bloating and acid reflux. Drinking more than 40 grams of ethanol a day will increase the risk of pancreatitis; and excessive drinking will lead to the intake of more fat and protein rather than carbohydrates, which may lead to symptoms of malnutrition and more serious acid reflux; patients with chronic gastritis who drink beer can inhibit or reduce the synthesis of prostaglandin E in the gastric mucosa, causing damage to the gastric mucosa; causing abdominal burning sensation, belching, loss of appetite, etc.; if you drink too much, the carbon dioxide pressure in the stomach will increase, and there is a risk of inducing ulcer perforation. Summary of the invention

[0006] The object of the present invention is to provide a Chinese medicine beer which is both a medicine and a food and a preparation method thereof. By incorporating a variety of Chinese medicinal materials with unique effects, they work together to give beer different health benefits. Among them, chicory is slightly bitter, salty and cool in nature, and enters the liver, gallbladder and stomach meridians. It can not only play a diuretic role and effectively promote the excretion of uric acid, thereby helping to lower the level of blood uric acid, but also its liver-clearing and gallbladder-promoting effects can assist the liver in detoxification, and can also play a certain role in sobering up. Gardenia is bitter in taste and cold in nature, and enters the heart, lung and triple burner meridians. It can clear the heat of the triple burner, and has a relieving effect on the heat syndrome caused by excessive uric acid. At the same time, in sobering up, it can help to expel the damp-heat evil caused by drinking in the body.

[0007] To achieve the above object, the present invention provides the following technical scheme: a Chinese medicine beer and a preparation method thereof, wherein the Chinese medicine beer comprises the following materials: chicory, gardenia, ginger, kudzu flower, hops, and the Chinese medicine beer is obtained by mixing chicory, gardenia, ginger, kudzu flower, and hops and then fermenting them; The method for preparing the Chinese medicinal beer having both medicinal and edible properties comprises the following steps: Step 1: Use a small amount of water to moisten the malt, and then use a grinder to grind the malt to obtain crushed malt; Step 2: Add the crushed malt and hot water into the saccharification barrel and stir them evenly, adjust the temperature, cover the barrel, and let it stand at a constant temperature for 1 hour to obtain wort; Step 3: Slowly drain the wort into the boiling pot, then spray hot water onto the malt bed until the malt is submerged by 1 cm, cover the barrel and wait for 5 minutes, repeat the above operation, and filter to obtain the wort; Step 4: Boil the wort, add hops and kudzu flowers first when heating, and then add the original Chinese medicine juice after a period of time to obtain the malt wort mixture; Step 5: After the wort mixture is cooled and swirled to settle, a portion of the wort mixture is added with yeast, stirred and allowed to stand to obtain an activated yeast solution; Step 6: Pour the malt juice mixture into a fermentation barrel, add the activated yeast solution, and culture it at a constant temperature for a period of time for main fermentation to obtain fermentation liquid; Step 7: Boil sucrose and water to obtain sucrose syrup, add the sucrose syrup into the fermentation liquid and stir evenly, and then culture at a constant temperature again to perform secondary fermentation; Step 8: After fermentation, the beer is filtered, sterilized and bottled to obtain the finished product; Preferably, the optimal saccharification conditions in step 2 are: saccharifying enzyme addition amount 138.6 U / g, saccharification temperature 63.5° C., and saccharification time 76.6 min.

[0008] Preferably, in step 4, the Chinese medicinal juice is a mixture of chicory, gardenia and ginger extracts.

[0009] Preferably, the gardenia and chicory in step 4 are extracted by reflux extraction.

[0010] Preferably, the ginger in step 4 is extracted using carbon dioxide.

[0011] Preferably, the best process conditions for beer fermentation are: the concentration of Chinese medicine juice is 4%, added during the main fermentation, and the main fermentation temperature is 11°C. The ratio of Chinese medicine is 4:6:4 for ginger, gardenia, and chicory, and the amount of medicinal materials added is 2% of the beer.

[0012] Preferably, in step 4, the ratio of hops to kudzu flowers is 1:5.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention incorporates a variety of Chinese medicinal materials with unique effects, which work together to give beer a different health benefit. Among them, chicory is slightly bitter, salty and cool in nature, and enters the liver, gallbladder and stomach meridians. It can not only play a diuretic role and effectively promote the excretion of uric acid, thereby helping to lower the level of blood uric acid, but also its liver-clearing and gallbladder-promoting effects can assist the liver in detoxification, and can also play a certain role in sobering up. Gardenia is bitter in taste and cold in nature, and enters the heart, lung and triple burner meridians. It can clear the heat of the triple burner and has a relieving effect on the heat syndrome caused by excessive uric acid. At the same time, in sobering up, it can clear away heat and dampness, help expel the damp heat evil caused by drinking, reduce the discomfort symptoms after drinking, and can also play a certain role in relieving vomiting after drinking.

[0014] 2. The present invention utilizes kudzu flower, which is sweet in taste, neutral in nature, and enters the spleen and stomach meridians. It is a traditional alcohol-relieving medicine. It can promote the metabolic decomposition of alcohol in the liver, reduce the damage of alcohol to the liver, and can effectively relieve common discomfort symptoms such as dizziness, nausea, and vomiting after drinking. Ginger is pungent in taste, slightly warm in nature, and enters the lung, spleen, and stomach meridians. In this Chinese medicine beer, ginger mainly plays a role in vomiting after drinking. Its warming and vomiting-stopping properties can relieve stomach discomfort and vomiting caused by excessive drinking, and can also promote blood circulation and accelerate the body's metabolism of alcohol. Perilla is pungent in taste, warm in nature, and enters the lung and spleen meridians. It can help relieve stomach discomfort after drinking, promote digestion, and reduce symptoms such as nausea and vomiting, and synergize with ginger to enhance the antiemetic effect. It can also regulate the body's qi and blood circulation by virtue of its antipyretic and cold-dispelling effects, and promote the metabolism and excretion of alcohol.

[0015] 3. The present invention adopts the targeted extraction technology of traditional Chinese medicine, which targets the traditional Chinese medicine with complex matrix before extraction, so as to remove interfering substances to the maximum extent and improve the extraction efficiency of active ingredients, that is, to increase the extraction amount. In addition to the requirements of stable chemical properties, acid and alkali resistance, non-hydrolysis, and oxidation resistance, traditional extraction also requires large density difference, conducive to stratification, and not easy to produce emulsification during the extraction process. Commonly used extractants are mostly organic reagents, and the operation process is complicated, requiring repeated extraction. It can reduce various toxic and side effects of the product by 98.2%. It is the extraction technology with the highest removal rate of toxic substances at present, and has almost no toxic and side effects. Combining the targeted extraction technology with the supercritical CO2 fluid extraction technology can greatly improve the final effect of the supercritical fluid extraction and separation technology, which is conducive to the efficient extraction of effective ingredients of traditional Chinese medicine. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a flow chart of the preparation of the Chinese medicine beer with both medicinal and edible properties of the present invention; DETAILED DESCRIPTION

[0017] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0018] The invention provides a Chinese medicine beer with both medicinal and edible properties and a preparation method thereof. The Chinese medicine beer with both medicinal and edible properties comprises the following materials: chicory, gardenia, ginger, kudzu flower, and hops. The Chinese medicine beer with both medicinal and edible properties is obtained by mixing the chicory, gardenia, ginger, kudzu flower, and hops and then fermenting them. The method for preparing Chinese medicinal beer with the same function as food and medicine comprises the following steps: Step 1: Use a small amount of water to moisten the malt, and then use a grinder to grind the malt to obtain crushed malt; Step 2: Add the crushed malt and hot water into the saccharification barrel and stir them evenly, adjust the temperature, cover the barrel, and let it stand at a constant temperature for 1 hour to obtain wort; Step 3: Slowly drain the wort into the boiling pot, then spray hot water onto the malt bed until the malt is submerged by 1 cm, cover the barrel and wait for 5 minutes, repeat the above operation, and filter to obtain the wort; Step 4: Boil the wort, add hops and kudzu flowers first when heating, and then add the original Chinese medicine juice after a period of time to obtain the malt wort mixture; Step 5: After the wort mixture is cooled and swirled to settle, a portion of the wort mixture is added with yeast, stirred and allowed to stand to obtain an activated yeast solution; Step 6: Pour the malt juice mixture into a fermentation barrel, add the activated yeast solution, and culture it at a constant temperature for a period of time for main fermentation to obtain fermentation liquid; Step 7: Boil sucrose and water to obtain sucrose syrup, add the sucrose syrup into the fermentation liquid and stir evenly, and then culture at a constant temperature again to perform secondary fermentation; Step 8: After fermentation, the beer is filtered, sterilized and bottled to obtain the finished product; In an optional embodiment, the optimal saccharification conditions in step 2 are: saccharifying enzyme addition amount 138.6 U / g, saccharification temperature 63.5° C., and saccharification time 76.6 min.

[0019] It should be noted that saccharifying enzyme is added to the homogenized Chinese medicine juice, and the temperature is slowly raised to 45°C to degrade the protein. After 40 minutes, the temperature is raised to 60°C~70°C for saccharification. After checking with iodine solution that the reaction is complete, the temperature is raised to 78°C to inactivate the enzyme, and the temperature is maintained for 15 minutes. After filtration, clarified Chinese medicine juice is obtained. In the saccharification reaction process of Chinese medicine juice, the factors that have the greatest impact on the results are: saccharification time, enzyme addition, and saccharification temperature. We use STATISTICA software CC design, based on single-factor experiments, with saccharification time, enzyme addition, and saccharification temperature as factors, and DE as the response value, so as to determine the optimal saccharification conditions.

[0020] In an optional embodiment, in step 4, the Chinese medicine juice is a mixture of chicory, gardenia and ginger extracts.

[0021] It should be noted that the specific method for preparing the Chinese medicine juice is as follows: transfer the extracts of ginger, gardenia, and chicory in a ratio of 4:6:4 to a round-bottom flask of a suitable size. Generally, the volume of the flask should not exceed 2 / 3 of its capacity. Install the rotary evaporator, adjust the rotation speed so that the liquid can form a uniform film on the wall of the flask. Generally, the rotation speed is 50-150 rpm. Turn on the vacuum pump and gradually reduce the system pressure. At the same time, set a suitable water bath temperature, usually between 40-60°C. The specific temperature depends on the nature of the extract to avoid excessive temperature that destroys the active ingredients. Observe the concentration process. As the solvent evaporates, the volume of the extract gradually decreases. When it reaches 1 / 4 of the original volume, the four-fold concentration is completed. After the concentration is completed, turn off the heating or decompression equipment and let the concentrated extract cool naturally in the container. If a rotary evaporator is used, slowly vent the air to restore the system to normal pressure before removing the flask. Transfer the four-fold concentrated extract to a suitable sealed container, mark the name, date and other information, and store it in a cool and dry environment to avoid deterioration of the active ingredients.

[0022] In an optional embodiment, the gardenia and chicory in step 4 are extracted by reflux extraction.

[0023] It should be noted that the specific method of the reflux extraction method is: put the Gardenia medicinal material slices or coarse powder into a round-bottom flask, add solvent to immerse the surface of the medicinal material, install a condenser after soaking for a certain period of time and connect it to condensed water, heat the flask with a water bath, make the reagent reflux and soak for a specified time, filter out the reflux liquid, then add new solvent to reflux, combine the reflux liquids of each time, recover the solvent by distillation, obtain a concentrate, connect the condenser of the reflux extractor to ensure a good seal, add the chicory sample to the reflux extractor, add an appropriate amount of solvent to completely immerse the sample, place the device on the heater, adjust the temperature to make the solvent start to boil, and the solvent vapor condenses and flows back into the extractor to contact with the sample to achieve extraction. The reflux extraction time is controlled according to experimental needs, usually between 30 minutes and several hours. After the extraction is completed, turn off the heater, stop the reflux, separate the extract and the solvent, and the solvent can be evaporated by centrifugation, filtration, etc. to obtain a pure extract.

[0024] In an optional embodiment, the ginger in step 4 is extracted by carbon dioxide.

[0025] It should be noted that the specific method of the carbon dioxide extraction method is: connect cooling water, CO2 storage tank, low-temperature bath, high-pressure pump, preheater, extractor and separator in sequence, adjust the extraction conditions, usually the pressure is 12-24Mpa, the temperature is 35-40°C, the carbon dioxide flow rate is 15L / h, the time is 2h‌13min, start the equipment, and allow supercritical carbon dioxide to flow through the ginger raw material for extraction. After the extraction is completed, collect the ginger essential oil product in the separator.

[0026] In an optional embodiment, the optimal conditions for beer fermentation are: the concentration of Chinese medicine original juice is 4%, added during the main fermentation, the main fermentation temperature is 11°C, the ratio of Chinese medicine is 4:6:4 for ginger, gardenia, and chicory, and the medicinal materials added are 2% of the beer.

[0027] It should be noted that the single-factor test shows that the factors that have the greatest impact on beer quality are the amount of Chinese herbal juice added, the method of adding the Chinese herbal juice and the fermentation temperature. Therefore, the orthogonal test method is used to determine the optimal beer process based on the sensory identification of professionals.

[0028] In an optional embodiment, the ratio of hops to kudzu flowers is 1:5.

[0029] It should be noted that kudzu flower and hops have a synergistic trend when combined and do not affect each other.

[0030] Working principle: Use a small amount of water to moisten the malt, then use a grinder to grind the malt to obtain the crushed malt, then add the crushed malt and hot water into the saccharification barrel and stir them evenly, adjust the temperature to 63.5℃, add saccharifying enzyme at a dosage of 138.6 U / g, cover the barrel, and keep it at a constant temperature of 76.6 min, get wort, slowly drain the wort into the boiling pot, spray hot water onto the malt bed until the malt is submerged by 1 cm, cover the barrel and wait for 5 minutes, repeat the above operation, filter to get wort, boil the wort, add hops and kudzu flowers in a ratio of 1:5 when heating, and then add ginger extract, gardenia extract and chicory extract in a ratio of 4:6:4 to get a wort mixture, after the wort mixture is cooled and swirled to precipitate, take part of the wort mixture, add yeast, stir and stand to get activated yeast solution, pour the wort mixture into a fermentation barrel, add the activated yeast solution, stand and culture for a period of time under constant temperature conditions to get a fermentation solution, the concentration of Chinese medicine original juice is 4%, add during the main fermentation, The main fermentation temperature is 11°C, the ratio of Chinese medicine is 4:6:4 for ginger, gardenia and chicory, the medicinal materials are added at 2% of the wine, sucrose and water are boiled to obtain sucrose syrup, the sucrose syrup is added to the fermentation liquid and stirred evenly, and the liquid is cultured at a constant temperature again for secondary fermentation. After the fermentation is completed, the beer is filtered, sterilized and bottled to obtain the finished product.

[0031] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A Chinese medicine beer and a preparation method thereof, characterized in that: The Chinese medicine beer with both medicinal and edible properties comprises the following materials: chicory, gardenia, ginger, kudzu flower, and hops. The Chinese medicine beer with both medicinal and edible properties is obtained by mixing the chicory, gardenia, ginger, kudzu flower, and hops and then fermenting them. The method for preparing the Chinese medicinal beer having both medicinal and edible properties, The steps include: Step 1: Use a small amount of water to moisten the malt, and then use a grinder to grind the malt to obtain crushed malt; Step 2: Add the crushed malt and hot water into the saccharification barrel and stir them evenly, adjust the temperature, cover the barrel, and let it stand at a constant temperature for 1 hour to obtain wort; Step 3: Slowly drain the wort into the boiling pot, then spray hot water onto the malt bed until the malt is submerged by 1 cm, cover the barrel and wait for 5 minutes, repeat the above operation, and filter to obtain the wort; Step 4: Boil the wort, add hops and kudzu flowers first when heating, and then add the original Chinese medicine juice after a period of time to obtain the malt wort mixture; Step 5: After the wort mixture is cooled and swirled to settle, a portion of the wort mixture is added with yeast, stirred and allowed to stand to obtain an activated yeast solution; Step 6: Pour the malt juice mixture into a fermentation barrel, add the activated yeast solution, and culture it at a constant temperature for a period of time for main fermentation to obtain fermentation liquid; Step 7: Boil sucrose and water to obtain sucrose syrup, add the sucrose syrup into the fermentation liquid and stir evenly, and then culture at a constant temperature again to perform secondary fermentation; Step 8: After fermentation, the beer is filtered, sterilized and bottled to obtain the finished product.

2. The Chinese medicinal beer and its preparation method according to claim 1, characterized in that: The optimal saccharification conditions in step 2 are: saccharifying enzyme addition amount 138.6 U / g, saccharification temperature 63.5° C., and saccharification time 76.6 min.

3. The Chinese medicine beer and its preparation method according to claim 1, characterized in that: In the step 4, the Chinese medicinal juice is a mixture of chicory, gardenia and ginger extracts.

4. The Chinese medicine beer and its preparation method according to claim 1, characterized in that: The gardenia and chicory in step 4 are extracted by reflux extraction.

5. The Chinese medicinal beer and its preparation method according to claim 1, characterized in that: The ginger in step 4 is extracted by carbon dioxide.

6. The Chinese medicine beer and its preparation method according to claim 1, characterized in that: The best process conditions for beer fermentation are: the concentration of Chinese medicine juice is 4%, added during the main fermentation, the main fermentation temperature is 11°C, the ratio of Chinese medicine to ginger, gardenia, and chicory is 4:6:4, and the medicinal materials added are 2% of the beer.

7. The Chinese medicine beer and its preparation method according to claim 1, characterized in that: In the step 4, the ratio of hops to kudzu flowers is 1:5.

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