25 results about "Humulus lupulus" patented technology

Oral care compositions with an anticaries or anticavity effect. Oral care compositions that have an extract from a species in the Humulus family and an anticaries drug, such as a fluoride ion source. Oral care compositions have fluoride and hops beta acid, such as from an extract from Humulus lupulus. Oral care compositions have a fluoride ion source and a hops beta acid derived from an extract of Humulus lupulus.

The invention relates to the field of beer brewing, and particularly discloses high-stability turbidity beer and a brewing method thereof. The invention relates to a brewing method of high-stability turbidity beer, which comprises the following steps: mixing barley malt, wheat malt and oat, crushing, adding water into the crushed material, heating, saccharifying, and filtering to obtain wort; boiling the wort, and adding humulus lupulus in the wort boiling process; after boiling is finished, carrot leaf powder accounting for 0.5-1% of the weight of the wort is immediately added, after the wort is cooled, oxygen is filled and sent into a fermentation tank, fermentation yeast is added, fermentation is conducted for 8-10 d at the temperature of 20-25 DEG C, wine liquid obtained through fermentation stands for 24-48 h at the temperature of 0-2 DEG C, then tank pouring, ultrahigh-pressure treatment and low-frequency ultrasonic treatment are conducted, sterile carbon dioxide is supplemented into the wine liquid, bottling and capping are conducted, and the finished product is obtained. The beer brewed by the method disclosed by the invention is mellow in flavor, harmonious in fragrance, stable in turbidity and not easy to generate precipitates.

The invention relates to a composition for improving gingivitis, a preparation method of the composition and gargling and relates to the technical field of gingivitis, and the composition for improving gingivitis comprises the following components in parts by weight: 20-40 parts of shiny-leaved yellowhorn leaves, 5-15 parts of peach gum and 10-25 parts of humulus lupulus. The shiny-leaved yellowhorn leaves, the peach gum and the humulus lupulus which can be used as both medicines and foods are matched to be used as functional raw materials, and meanwhile, effective components are extracted by combining a modern supercritical carbon dioxide extraction process under proper parameters, so that the treatment effect of the obtained composition on gingivitis diseases is remarkably improved, and the use safety of patients is greatly improved. On the basis, the invention further provides the suhuang capable of improving oral diseases such as gingivitis, and the suhuang has the advantages of being safe, effective and the like and is wide in application prospect.

The present invention relates to a method for removing undesired volatile substances from wort in beer production. The method comprises the following steps: boiling the generated wort and adding humulus lupulus; and conveying the boiled and seasoned wort to a rotational flow tank through a pipeline system. A stripping gas is introduced into the first portion of the piping system to mix with the wort flowing therethrough. The stripping gas, which is now mixed with the stripped volatile material, is then removed from a second portion of the piping system downstream of the first portion of the piping system, and / or from the swirl tank.

The invention relates to the technical field of beer preparation, and particularly discloses low-purine beer and a preparation method thereof. The preparation method of the low-purine beer comprises the following steps: crushing malt, sieving, adding water, uniformly mixing, heating, saccharifying, filtering, and washing grain to obtain first wort and grain; boiling the first wort, adding humulus lupulus before boiling, cooling, carrying out rotary precipitation, and filtering to obtain second wort; beer yeast is added into the second wort for fermentation, and beer fermentation liquor is obtained; an adsorbent is added into the beer fermentation liquor for adsorption, centrifugation and sterilization are performed after filtration, the beer is obtained, the adsorbent comprises modified spent grains, and raw materials of the modified spent grains comprise the spent grains in the step S1, citric acid and zinc salt. The low-purine beer provided by the invention has a low-content purine value, is healthier, and also has mellow taste flavor and foam performance.

The invention belongs to the technical field of molecular biology. More specifically, the invention relates to a specific sequence of a humulus lupulus Y chromosome and application of the specific sequence in sex determination. The invention provides a humulus lupulus Y chromosome specific sequence and a matched primer pair thereof. The humulus lupulus Y chromosome specific sequence and the matched primer pair can be used for carrying out accurate, efficient and stable molecular identification on the sex of humulus lupulus in a seedling stage. The primer pair Y1F / Y1R designed by aiming at the sequence shows highly consistent amplification effects in a plurality of cultivated varieties and wild materials from different ecological regions, all male samples can be stably amplified to form clear bands, and female samples do not have any non-specific amplification, so that the judgment accuracy rate reaches 100%. In conclusion, the invention provides a simple, convenient, rapid and stable technical means for sex determination of humulus lupulus, and has important application value in the aspects of breeding population construction, cross parent screening, fundamental research and the like.

The present invention is a method for separating and purifying a plant-derived bioactive substance (xanthohumol) from plant material of humulus lupulus and by-products formed during extraction of humulus lupulus with supercritical carbon dioxide.

The invention discloses a preparation method of soda craft beer, which comprises the following steps: selecting high-quality malt, humulus lupulus, yeast and water, crushing the malt, mixing with the water, saccharifying at different temperature stages, filtering to obtain wort, boiling, and adding the humulus lupulus to endow the flavor; the boiled wort is cooled to a proper fermentation temperature, yeast is inoculated for fermentation, and the fermentation temperature and time are strictly controlled; after fermentation is finished, the wine liquid is subjected to after-ripening treatment, so that the flavor stability is improved; meanwhile, soda water with proper concentration and carbon dioxide content is prepared; then, mixing and blending the after-ripening wine liquid and soda water according to a specific proportion, so that the wine liquid and the soda water are fully fused; the blended wine liquid is prepared into a finished product through the processes of filtering, filling, sterilizing and the like. The soda craft beer prepared by the method not only retains rich malt fragrance and hops fragrance of craft beer, but also integrates the refreshing taste of soda water, has rich and fine bubbles, mellow and refreshing taste and unique flavor, and brings brand new drinking experience to consumers.

This invention belongs to the field of hop propagation technology, specifically relating to a method for propagating hops by rock wool cuttings in plug trays. The method for propagating hops by rock wool cuttings in plug trays includes the following steps: (1) Preparing cuttings: Selecting hop mother plants and cutting semi-lignified branches as cuttings; (2) Treating cuttings: After cutting the cuttings, soaking the base in a plant growth regulator; (3) Cutting operation: Dividing the rock wool into small pieces, placing them in plug trays, completely soaking the rock wool in a probiotic solution, and inserting the cuttings into the rock wool; (4) Post-cutting management: Placing the plug trays after cutting in a greenhouse or polytunnel, cultivating for 45-50 days after cutting, and then transplanting. The propagation method of this invention can improve the rooting rate of hops, while the root system of the cuttings is more developed, the plants grow better, and the survival rate after transplanting is higher.

Devices, systems, and methods for removing humulus lupulus cones and leaves from humulus lupulus vines include a set of rotating shafts (picking rollers) on which picking fingers are mounted, the set of rotating shafts being located between sets of rotating shafts (gripping rollers) on which paddles are mounted. The gripping drum, which rotates at a different speed than the picking drum, transports and holds the vines, and the picking drum removes cones and leaves from the vines.

To provide a composition that exerts UCP1 expression promoting effect and / or brown adipocyte differentiation promoting effect without side effects and is ingestible continuously for a long period of time.SOLUTION: The above-mentioned purpose is solved by a composition containing at least one kind of component selected from the group consisting of Humulus lupulus, trehalose, aspartame, Hordeum vulgare, ceramide, placenta, alanine, and mint, as well as having UCP1 expression promoting effect and / or brown adipocyte differentiation promoting effect.

The new hop plant variety ‘CIP014’ is provided. The new plant variety was produced by crossing ‘00.L123-22’ (the seed parent; not patented) with ‘05.L202-371’ (the pollen parent; not patented) in the course of a planned breeding program. ‘CIP014’ is characterised by having cones which are late season maturing, with a medium to high alpha acid content, and a high humulene to caryophyllene ratio.

The utility model discloses a raw material airing device for beer brewing, and belongs to the field of beer brewage, the airing device comprises two symmetrically arranged supports and an airing rack rotatably mounted on the two supports, the airing rack comprises a frame, the frame is arranged above the ground, one side of the frame is connected with an airing plate in a hanging manner, and the airing plate is provided with a plurality of airing holes; the airing plate is composed of a plurality of bamboo battens which are distributed in a linear array mode, the bamboo battens are connected in series through wire harnesses, and air holes are formed between every two adjacent bamboo battens. According to the air-drying device, the frame is wrapped with the air-drying plates through the bamboo batten plates, then humulus lupulus is spread on the air-drying plates, ventilation is conducted through the air holes, the humulus lupulus is air-dried off the ground, and the upper portion and the lower portion of the humulus lupulus have the good ventilation environment, so that the humulus lupulus makes contact with natural wind conveniently, and water loss is accelerated; the influence on the humulus lupulus caused by moisture regain of the ground can be effectively avoided, the airing quality is ensured, and storage is convenient.

The invention belongs to the technical field of humulus lupulus breeding, and particularly relates to a breeding method for plug rock wool cuttage of humulus lupulus. The breeding method of the plug rock wool cuttage humulus lupulus comprises the following steps: (1) preparing cuttings: selecting a humulus lupulus stock plant, and cutting semi-lignified branches as the cuttings; (2) treatment of the cuttings: after the cuttings are cut off, the base parts of the cuttings are soaked in a plant growth regulator; (3) cutting operation: cutting the rock wool into small blocks, putting the small blocks into a plug tray, completely soaking the rock wool with probiotic liquid, and inserting the cuttings into the rock wool; and (4) management after cuttage: placing the hole tray after cuttage in a greenhouse, culturing for 45-50 days after cuttage, and transplanting. According to the breeding method, the rooting rate of the humulus lupulus can be increased, meanwhile, the root systems of the cuttings are more developed, the plant growth vigor is better, and the survival rate after transplanting is higher.

The new hop plant variety ‘NZH-2077’ is provided. The new variety was produced by crossing ‘05.L205-239’ (the female parent, i.e., the seed parent; not patented) with a diploid male selection ‘L13.008-004’ (i.e., the pollen parent; not patented) in the course of a planned breeding program. ‘NZH-2077’ is characterised by having large, medium compact cones which are late season maturing.

The invention relates to the technical field of beer brewing, in particular to a craft beer formula and a preparation method thereof. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the craft beer formula is prepared from the following raw materials in parts by weight: 1200kg of water, 350kg of malt, 8.5 kg of Enshi jade dew, 0.25 kg of humulus lupulus, 1kg of yeast and 0.04 kg of cardamine violifolia. Purified water meeting the brewing standard is selected as water, and a good basic environment is provided for beer brewing; the malt provides nutrient substances such as sugar and protein and flavor substances for the beer; enshi Yuluo is high-quality green tea and can bring fresh tea fragrance and unique flavor to the beer; the hops endow the beer with bitter taste and fragrance. The crafted beer has the beneficial effects that the special raw materials such as Enshi Yuluo and cardamine violifolia are added into the formula of the crafted beer, so that compared with the traditional beer, the crafted beer is more unique in flavor, has the mellowness of malt, the freshness of tea leaves and the unique smell of herbal medicines, is rich and diversified in mouth feel, and can bring brand new drinking experience to consumers.

The new hop plant variety ‘NZH-3077’ is provided. The new variety was produced by open pollination of ‘Riwaka’ (female parent, not patented) in the course of a planned breeding program. ‘NZH-3077’ is characterised by having large cones with medium compactness which are early-season maturing. ‘NZH-3077’ may be used for brewing purposes.

The utility model belongs to the technical field of beer production, and particularly relates to a fermentation tank humulus lupulus timed multi-batch feeding device which comprises a base, a fermentation structure installed on the top of the base, an adjusting structure installed on the back face of the fermentation structure, a liquid immersion structure installed on the top of the adjusting structure, the fermentation structure comprises a tank body unit and a flow guide unit, and the flow guide unit comprises a feeding tank. A liquid feeding pipe is installed in the middle of the bottom face of the feeding tank, a backflow pipe is installed in the position, close to the top end, of the middle of the right side of the feeding tank, and a one-way valve is installed in the middle of the backflow pipe. According to the fermentation tank humulus lupulus timed multi-batch feeding device, through the arrangement of the fermentation structure, the air pump is started, air is conveyed into the fermentation tank through the air inlet pipe, liquid is conveyed into the feeding tank through the liquid feeding pipe by means of air pressure, and the liquid flows back into the fermentation tank through the backflow pipe, so that circular flowing is completed; and the hops soaking liquid can be fully fused in the fermentation tank.

The new hop plant ‘NZH-2077’ is provided. The new plant was produced by crossing ‘05.L205-239’ (the female parent, i.e., the seed parent; not patented) with a diploid male selection ‘L13.008-004’ (i.e., the pollen parent; not patented) in the course of a planned breeding program. ‘NZH-2077’ is characterized by having large, medium compact cones which are late season maturing.

The invention relates to the technical field of beer brewing, and discloses a preparation method of craft beer containing NFC fruit juice. The preparation method comprises the following steps: mixing malt with water, saccharifying, and filtering to obtain liquid, so as to obtain original wort; taking original wort, malt syrup and high fructose corn syrup, uniformly stirring, boiling for 10 minutes, adding humulus lupulus, continuously boiling for 1-2 hours, and carrying out rotary precipitation to obtain mixed wort; cooling the mixed wort to 13 + / -0.5 DEG C, feeding the mixed wort into a fermentation tank, adding yeast liquid, naturally heating to 15 + / -0.5 DEG C, preserving heat and fermenting for 70-75 hours, adding NFC fruit juice and antioxidant components, sealing the tank to naturally increase the pressure in the tank to 0.15 + / -0.02 MPa, cooling to 10-12 DEG C, fermenting for 70-75 hours, and uniformly mixing to obtain the craft beer. The antioxidant component comprises collagen polypeptide and antioxidant microcapsules in a mass ratio of 1: (1.5-2).

The new hop plant variety ‘NZH-3077’ is provided. The new variety was produced by open pollination of ‘Riwaka’ (female parent, not patented) in the course of a planned breeding program. ‘NZH-3077’ is characterised by having large cones with medium compactness which are early-season maturing. ‘NZH-3077’ may be used for brewing purposes.

According to the coffee residue beer and the preparation method thereof provided by the invention, the utilization rate of the coffee residue is improved, the fermentation period is shortened and the flavor of the coffee residue beer is better through a pretreatment and fermentation process of steam explosion of the coffee residue. The method comprises the following steps: carrying out steam explosion pretreatment on coffee grounds so as to increase the content of soluble solids; and mixing imported malt with the coffee grounds subjected to steam explosion treatment, saccharifying, adding humulus lupulus, saccharomyces cerevisiae and the like, and fermenting to finally obtain the coffee grounds beer. According to the method, the conversion efficiency of dietary fibers in the coffee grounds is improved, the sensory quality of the beer is remarkably optimized, and technical support is provided for reutilization of the coffee grounds and diversified development of beer products.

The invention discloses craft beer prepared from concentrated wort and a preparation method of the craft beer. Malt is smashed and then mixed with water, segmented heating saccharification and filtration are performed to obtain wort, and the wort is boiled for 60 min and then enters a rotary precipitation tank; circularly concentrating in a plate heat exchanger and a wort flash tank to prepare wort; mixing the concentrated wort with water treated by RO water treatment equipment, and then adding humulus lupulus; and inoculating saccharomyces cerevisiae for fermentation. 20-22 parts by weight of wort, 77.95-79.95 parts by weight of RO treated water and 0.05 part by weight of humulus lupulus are mixed to obtain wort to be fermented, the inoculation amount of saccharomyces cerevisiae is 6 * 10 < 6 > cfu / mL, the fermentation temperature is 22-25 DEG C, and the fermentation time is 12-14 days. According to the method disclosed by the invention, a traditional brewing process is changed, a complex saccharification process is preposed, wort can be stored at normal temperature, the prepared beer is good in flavor, stable among batches, high in clarity and high in formula flexibility, the productivity can be flexibly adjusted according to actual requirements, full-automatic control can be realized, and the method has extremely high application value in the technical field of beer brewing.