CN104073394A - Kudzu vine root beer and preparation method thereof - Google Patents
Kudzu vine root beer and preparation method thereof Download PDFInfo
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- CN104073394A CN104073394A CN201410254288.5A CN201410254288A CN104073394A CN 104073394 A CN104073394 A CN 104073394A CN 201410254288 A CN201410254288 A CN 201410254288A CN 104073394 A CN104073394 A CN 104073394A
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- kudzu vine
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Abstract
The invention relates to kudzu vine root beer and a preparation method thereof. The beer is mainly prepared from barley malt, wheat malt, kudzu vine root powder and humulus lupulus through gelatinization, saccharification and fermentation process, wherein in the beer, content of puerarin is over 2.0 mu g/mL; the kudzu vine root beer disclosed by the invention has effects of promoting blood flow in heart and cerebral vessels, relaxing smooth muscle spasm, resisting cancers, inducing cancer cell differentiation, resisting oxidization, lowering blood sugar, lowering blood fat and strengthening body immunity, and the like.
Description
Technical field
The present invention relates to the preparation method of a kind of beer and this beer, particularly relate to a kind of beer that barley and the root of kudzu vine be main raw material and preparation method thereof of take.
Background technology
Beer mainly adopts the grains such as Fructus Hordei Germinatus or wheat malt, corn, rice, Chinese sorghum to brewage and forms.Along with updating of beer complete processing, the kind of health-care nutritive beer is more and more.Mainly by interpolation garden spgarden stuff, Effective Component of Chinese Medicine, to increase the nutritive value of beer.
The root of kudzu vine is the dry root of perennial vine elegant jessamine.Within 1998, China Ministry of Health is formally listed it among the register of " being food and medicine ".Authoritative institution's predictions such as the World Food Programme, the root of kudzu vine is expected to become the sixth-largest food crop in the world.In the root of kudzu vine, contain a large amount of starch, Mierocrystalline cellulose, protein, fat, mineral substance, isoflavones and triterpene substance.In the root of kudzu vine, isoflavonoid has effects such as promoting cardiovascular and cerebrovascular blood flow, diastole unstriated muscle angle convulsion, anticancer and inducing cancer cell differentiation, anti-oxidant, hypoglycemic, reducing blood-fat and enhancing body immunity.
Rapidly, the beer that has nutritive value and health care value concurrently is more and more subject to people's favor in beer industry development in recent years.The root of kudzu vine is widely used at food processing field with its unique nutritive value, and exploitation root of kudzu vine beer has broad prospects.
Summary of the invention
The present invention be directed to the vacancy of root of kudzu vine beer in the market, a kind of root of kudzu vine beer of nutritious, dietotherapeutic is provided.
Root of kudzu vine beer and preparation method thereof, is characterized in that: calculate by weight, by powder of Radix Puerariae 5-60 part, Fructus Hordei Germinatus powder 10-60 part, wheat malt flour 5-30 part, hops 0.01-0.1 part, be prepared from, preparation technology is as follows:
A. gelatinization: take in proportion the water that powder of Radix Puerariae, Fructus Hordei Germinatus powder, wheat malt flour add 5 times of weight, by 1 ℃/min heat-up rate, heat up, while being warmed up to 60 ℃, add appropriate α-amylase, keep temperature 10min, with same speed, be warmed up to 90 ℃ again, be incubated 20 minutes, then be warmed up to 100 ℃, keep 20 minutes, standby;
B. saccharification: utilize maltase to carry out saccharification, extract is filtered and obtains limpid root of kudzu vine wheat juice;
C. fermentation: will add appropriate yeast in root of kudzu vine wheat juice; control yeast number at 10 * 106/mL-12 * 106/mL; temperature keeps 10.0 ℃ and carries out Primary Fermentation; pressurization 0.03MPa, when sugar is down to 4.0 ° of Bx, boosts to 0.09MPa until filter wine; when sugar drops to 3.5 ° of Bx, be warming up to 12.0 ℃ and carry out di-acetyl reduction; when diacetyl content <0.3mg/L, arrange dead yeast and be cooled to 0 ℃-1 ℃ storage wine, after storage wine 72h, filter tinning.
Advantage of the present invention: in this beer, puerarin content, more than 2.0 μ g/mL, has effects such as promoting cardiovascular and cerebrovascular blood flow, diastole unstriated muscle angle convulsion, anticancer and inducing cancer cell differentiation, anti-oxidant, hypoglycemic, reducing blood-fat and enhancing body immunity.
Below in conjunction with embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to following embodiment.
embodiment:
Embodiment 1:
Proportioning raw materials: calculate by weight 40 parts of powder of Radix Puerariae, 40 parts, Fructus Hordei Germinatus powder, 19.95 parts of wheat malt flours, 0.05 part of hops;
Preparation technology is as follows:
A. gelatinization: take in proportion the water that powder of Radix Puerariae, Fructus Hordei Germinatus powder, wheat malt flour add 5 times of weight, by 1 ℃/min heat-up rate, heat up, while being warmed up to 60 ℃, add appropriate α-amylase, keep temperature 10min, with same speed, be warmed up to 90 ℃ again, be incubated 20 minutes, then be warmed up to 100 ℃, keep 20 minutes, standby;
B. saccharification: utilize maltase to carry out saccharification, extract is filtered and obtains limpid root of kudzu vine wheat juice;
C. fermentation: will add appropriate yeast in root of kudzu vine wheat juice, control yeast number 10 * 10
6individual/mL-12 * 10
6individual/mL, temperature keeps 10.0 ℃ and carries out Primary Fermentation, pressurization 0.03MPa, when sugar is down to 4.0 ° of Bx, boost to 0.09MPa until filter wine is warming up to 12.0 ℃ and carries out di-acetyl reduction, when diacetyl content <0.3mg/L when sugar drops to 3.5 ° of Bx, arrange dead yeast and be cooled to 0 ℃-1 ℃ storage wine, after storage wine 72h, filter tinning;
In this root of kudzu vine beer, puerarin content is 3.11 μ g/mL after measured.
Embodiment 2:
Root of kudzu vine beer and preparation method thereof, is characterized in that: calculate by weight, by 0.05 part of 50 parts of powder of Radix Puerariae, 40 parts, Fructus Hordei Germinatus powder, 9.95 parts of wheat malt flours, hops, be prepared from, preparation technology is with embodiment 1;
In this beer, puerarin content is 3.37 μ g/mL after measured.
Claims (1)
1. root of kudzu vine beer and preparation method thereof, is characterized in that: calculate by weight, by powder of Radix Puerariae 5-60 part, Fructus Hordei Germinatus powder 10-60 part, wheat malt flour 5-30 part, hops 0.01-0.1 part, be prepared from, preparation technology is as follows:
A. gelatinization: take in proportion the water that powder of Radix Puerariae, Fructus Hordei Germinatus powder, wheat malt flour add 5 times of weight, by 1 ℃/min heat-up rate, heat up, while being warmed up to 60 ℃, add appropriate α-amylase, keep temperature 10min, with same speed, be warmed up to 90 ℃ again, be incubated 20 minutes, then be warmed up to 100 ℃, keep 20 minutes, standby;
B. saccharification: utilize maltase to carry out saccharification, extract is filtered and obtains limpid root of kudzu vine wort;
C. fermentation: will add appropriate yeast in root of kudzu vine wheat juice, control yeast number 10 * 10
6individual/mL-12 * 10
6individual/mL; temperature keeps 10.0 ℃ and carries out Primary Fermentation; pressurization 0.03MPa; when sugar is down to 4.0 ° of Bx; boost to 0.09MPa until filter wine is warming up to 12.0 ℃ and carries out di-acetyl reduction, when diacetyl content <0.3mg/L when sugar drops to 3.5 ° of Bx; arrange dead yeast and be cooled to 0 ℃-1 ℃ storage wine, after storage wine 72h, filter tinning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410254288.5A CN104073394A (en) | 2014-06-10 | 2014-06-10 | Kudzu vine root beer and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410254288.5A CN104073394A (en) | 2014-06-10 | 2014-06-10 | Kudzu vine root beer and preparation method thereof |
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| CN104073394A true CN104073394A (en) | 2014-10-01 |
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| CN201410254288.5A Pending CN104073394A (en) | 2014-06-10 | 2014-06-10 | Kudzu vine root beer and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104987990A (en) * | 2015-07-22 | 2015-10-21 | 任在祥 | Manufacturing technology of fruity kudzu vine root beer |
| CN105018263B (en) * | 2015-08-13 | 2017-10-13 | 江西新引航农业发展有限公司 | A kind of root of kudzu vine special beer production method |
| CN112500948A (en) * | 2020-12-17 | 2021-03-16 | 山东明湖俏啤匠生物科技有限公司 | Process for brewing whole wheat beer by wet yeast fermentation |
| CN113186050A (en) * | 2021-05-13 | 2021-07-30 | 天津科技大学 | Medicinal and edible traditional Chinese medicine health-care tea beer and preparation method thereof |
-
2014
- 2014-06-10 CN CN201410254288.5A patent/CN104073394A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104987990A (en) * | 2015-07-22 | 2015-10-21 | 任在祥 | Manufacturing technology of fruity kudzu vine root beer |
| CN105018263B (en) * | 2015-08-13 | 2017-10-13 | 江西新引航农业发展有限公司 | A kind of root of kudzu vine special beer production method |
| CN112500948A (en) * | 2020-12-17 | 2021-03-16 | 山东明湖俏啤匠生物科技有限公司 | Process for brewing whole wheat beer by wet yeast fermentation |
| CN113186050A (en) * | 2021-05-13 | 2021-07-30 | 天津科技大学 | Medicinal and edible traditional Chinese medicine health-care tea beer and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141001 |
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| WD01 | Invention patent application deemed withdrawn after publication |