CN1053693C - Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin - Google Patents
Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin Download PDFInfo
- Publication number
- CN1053693C CN1053693C CN96115735A CN96115735A CN1053693C CN 1053693 C CN1053693 C CN 1053693C CN 96115735 A CN96115735 A CN 96115735A CN 96115735 A CN96115735 A CN 96115735A CN 1053693 C CN1053693 C CN 1053693C
- Authority
- CN
- China
- Prior art keywords
- beer
- tea
- dismutase
- polyphenol
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a making technology for beer containing superoxide dismutase, hougu amylase and tea polyphenol. Under certain pressure and temperature, the elements are added during the fermentation liquid filtering procedure or the beer purification procedure of a beer purification tank in beer production to prepare the beer. When people drink the beer, the immunizing power of organisms can be enhanced, the activity of antioxidants in human bodies can be improved, and the reaction of excessive free oxygen radicals can be prevented from damaging the organisms.
Description
The present invention relates to contain the beer manufacturing process technology field of superoxide-dismutase, monkey mushroom polysaccharide and tea-polyphenol.
The beer of selling on the market has only general body-building function now, can not strengthen the immunological competence of human body, more can not improve the antioxidant activity of human body and prevent the damage of excess of oxygen free radical reaction to body.
The objective of the invention is: a kind of beer manufacturing process that contains superoxide-dismutase, monkey mushroom polysaccharide and tea-polyphenol is provided, make the beer of making to strengthen the immunological competence of human body, improve the intravital antioxidant activity of people and prevent of the damage of excess of oxygen free radical reaction body.
The present invention is achieved in that and puts into water in a Fructus Hordei Germinatus and the rice respectively in proportion, carry out saccharification, fermentation filtration and canned vanning technology then and make beer, it is characterized in that: in the filtering fermentation liquor operation or the bright beer tank pure mellow wine operation stage of filtration process, per 640 milliliters add 4～10 milligrams of superoxide-dismutase 200～400 activity units, 4～10 milligrams of monkey mushroom polysaccharide and tea-polyphenol respectively in beer liquid, this moment, the temperature of beer liquid was-1～5 ℃, and filtration procedure pressure is 2～6Kg/cm
2With the diatomite jar temperature of sizing mixing be that 0～20 ℃ or bright beer tank temperature are 0～5 ℃, pressure is 0.8～1.2Kg/cm
2, make the beer that contains superoxide-dismutase, monkey mushroom polysaccharide and tea-polyphenol.
Advantage of the present invention is: manufacturing process is simple, and the beer of making can improve body immunity, improves the intravital antioxidant activity of people and prevents the damage of excess of oxygen free radical reaction to body.
Use embodiment below, the present invention will be further described:
Putting into water in Fructus Hordei Germinatus and the rice respectively in proportion, carry out saccharification and fermentation filtration then, in the filtering fermentation liquor operation, with 35 tons of calculating of beer liquid, add superoxide-dismutase 1200～2,000 ten thousand activity units, monkey mushroom polysaccharide 220～500 grams and tea-polyphenol 220～500 grams this moment, in the beer liquid temperature is-1～5 ℃, and filtration procedure pressure is 2～6Kg/cm
2With the diatomite jar temperature of sizing mixing be under 0～20 ℃ of condition, make the beer that contains superoxide-dismutase, monkey mushroom polysaccharide and tea-polyphenol, make about 54040 bottles of bottled beer through canned vanning then.
Is 0～5 ℃ in bright beer tank pure mellow wine operation in the bright beer tank temperature, and pressure is 0.8～1.2Kg/cm
2, a same embodiment of other data makes this beer.
Claims (1)
1, the beer manufacturing process that contains superoxide-dismutase, monkey mushroom polysaccharide and tea-polyphenol, putting into water in Fructus Hordei Germinatus and the rice respectively in proportion, carry out saccharification, fermentation filtration and canned vanning technology then and make beer, it is characterized in that: in the filtering fermentation liquor operation or the bright beer tank pure mellow wine operation stage of filtration process, per 640 milliliters add 4～10 milligrams of superoxide-dismutase 200～400 activity units, 4～10 milligrams of monkey mushroom polysaccharide and tea-polyphenol respectively in beer liquid, this moment, the temperature of beer liquid was-1～5 ℃, and filtration procedure pressure is 2～6Kg/cm
2With the diatomite jar temperature of sizing mixing be that 0～20 ℃ or bright beer tank temperature are 0～5 ℃, pressure is 0.8～1.2Kg/cm
2, make the beer that contains superoxide-dismutase, monkey mushroom polysaccharide and tea-polyphenol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115735A CN1053693C (en) | 1996-04-10 | 1996-04-10 | Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115735A CN1053693C (en) | 1996-04-10 | 1996-04-10 | Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1145404A CN1145404A (en) | 1997-03-19 |
| CN1053693C true CN1053693C (en) | 2000-06-21 |
Family
ID=5122960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96115735A Expired - Fee Related CN1053693C (en) | 1996-04-10 | 1996-04-10 | Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1053693C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CZ2008841A3 (en) * | 2008-12-23 | 2010-07-28 | Agra Group, A.S. | Beer and beer-based beverages and method of adjusting content of polyphenols and silicon therein |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071170A (en) * | 1991-09-25 | 1993-04-21 | 梁芳亭 | Acidic technique for production of proteoglycan with hedgehog hydnum mycelium |
| CN1072090A (en) * | 1991-11-05 | 1993-05-19 | 武汉市辛安渡制药总厂 | The preparation method of SOD oral liquid |
| CN1091257A (en) * | 1993-12-27 | 1994-08-31 | 叶世平 | "Houzhiling" nutritious oral liquid and its preparation method |
| CN1094706A (en) * | 1993-05-08 | 1994-11-09 | 黄国宝 | A kind of method of from tealeaves, extracting tea-polyphenol |
| CN1100328A (en) * | 1993-09-23 | 1995-03-22 | 军事医学科学院卫生学环境医学研究所 | Anfubao oral liquid and its preparation |
| CN1102856A (en) * | 1994-09-20 | 1995-05-24 | 郑耀俊 | Production of raw beer |
-
1996
- 1996-04-10 CN CN96115735A patent/CN1053693C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071170A (en) * | 1991-09-25 | 1993-04-21 | 梁芳亭 | Acidic technique for production of proteoglycan with hedgehog hydnum mycelium |
| CN1072090A (en) * | 1991-11-05 | 1993-05-19 | 武汉市辛安渡制药总厂 | The preparation method of SOD oral liquid |
| CN1094706A (en) * | 1993-05-08 | 1994-11-09 | 黄国宝 | A kind of method of from tealeaves, extracting tea-polyphenol |
| CN1100328A (en) * | 1993-09-23 | 1995-03-22 | 军事医学科学院卫生学环境医学研究所 | Anfubao oral liquid and its preparation |
| CN1091257A (en) * | 1993-12-27 | 1994-08-31 | 叶世平 | "Houzhiling" nutritious oral liquid and its preparation method |
| CN1102856A (en) * | 1994-09-20 | 1995-05-24 | 郑耀俊 | Production of raw beer |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1145404A (en) | 1997-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1253108C (en) | Method for producing red tea fungus drink | |
| CN102835711B (en) | Apple tea vinegar beverage | |
| CN102140405A (en) | Fermented orange wine and preparation method thereof | |
| CN103387904B (en) | Method for brewing foaming saki | |
| Mishra et al. | Treatment of grapefruit juice for bitterness removal by Amberlite IR 120 and Amberlite IR 400 and alginate entrapped naringinase enzyme | |
| CN106047548A (en) | Can type sparkling grape wine and brewing method thereof | |
| CN100582211C (en) | Low-alcohol high-concentration isomaltose hypgather beer and producing method for the same | |
| CN1053693C (en) | Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin | |
| KR102274745B1 (en) | Method of manufacturing beer using peach | |
| CN1053694C (en) | Tech. for brewing beer containing SOD | |
| CN1134452A (en) | Tea wine and its making method | |
| CN1824751A (en) | Processing method of aerated rice wine juice | |
| CN107090380B (en) | Red date beer and preparation method thereof | |
| CN1262319A (en) | Yulin fruit wine | |
| CN101429471A (en) | Process for preparing beer | |
| CN102823910B (en) | Lucid ganoderma tea vinegar drink | |
| CN1616633A (en) | Red date beer and its preparing method | |
| CN1105062A (en) | Recipe of Lucid Ganoderma wine and its brewing technology | |
| CN110387297B (en) | Method for preparing selenium-containing black tao beer | |
| CN1056041C (en) | Processing method of pure natural liquid tea beverage | |
| CN106978291A (en) | A kind of preparation method of flue fruit beer | |
| CN1107718C (en) | Nutritive health-care spirulina beer and its brewing technology | |
| CN1040227C (en) | Germanium beer | |
| CN1184303C (en) | Wine for mourishing blood, heart and brain | |
| CA2077584A1 (en) | Non-Alcoholic Beer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |