CN109161449A - A kind of Roxburgh rose beer and its preparation process with alleviation gout illness - Google Patents
A kind of Roxburgh rose beer and its preparation process with alleviation gout illness Download PDFInfo
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/536—Prunella or Brunella (selfheal)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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Abstract
The invention discloses a kind of Roxburgh rose beer and its preparation process with alleviation gout illness, the Roxburgh rose beer is specifically made of the raw material of following parts by weight: 48~52 parts of Rosa roxburghii Tratt, 0.2~0.5 part of hops, 0.5~5 part of honeysuckle-leaf, 0.1~5 part of calculus grass, 0.1~5 part of Prunella vulgaris, 5~10 parts of fructose syrup, 0.5~2 part of low temperature Angel Yeast, 300~1000 parts of pure water.Preparation process is that the seed fermentation liquid for adding fruit syrup infusion to prepare by hops, honeysuckle, calculus grass, Prunella vulgaris will be inoculated with after quick-frozen Rosa roxburghii Tratt original fruit adds water thawing, it is placed under cryogenic conditions after fermenting, Roxburgh rose beer former wine will be obtained after the Rosa roxburghii Tratt mashing filtering after fermentation softening using beater, obtain finished product after formulated, refined filtration, filling, sterilizing.The Roxburgh rose beer fruit flavor of technique preparation is abundant, is rich in anthocyanidin, Rosa roxburghii Tratt flavones, polysaccharide, Rosa roxburghii Tratt triterpene, vitamin C isoreactivity compound, has relaxation effect to because of gout illness caused by uric acid is higher.
Description
Technical field
The invention belongs to food processing fields, are specifically related to a kind of with the Roxburgh rose beer and its system of alleviating gout illness
Standby technique.
Background technique
Gout is a kind of since biosynthesis of purine is metabolized increase, and uric acid generates excessive or causes blood because uric acid excretion is bad
Middle uric acid increases, and urate crystal is deposited on caused repeated relapsing inflammatory in synovium of joint, synovial bursa, cartilage and its hetero-organization
Disease.It is to crystallize (MSU) or uric acid due to monosodium urate salt to form over-saturation state in extracellular fluid, is organizing its crystal
It is middle deposition and caused by one group of heterologous disease.Its Clinical symptoms are as follows: spy caused by hyperuricemia and urate crystal, deposition
Sign property acute arthritis, tophus, interstitial nephritis, serious person sees joint deformity and dysfunction, often with uric acid urinary tract knot
Stone.To maintain uric acid balance, the uric acid through kidney excretion is 500mg daily, is 200mg through enteron aisle excretion, when this balances quilt
When breaking, there is hyperuricemia.In fact, the decomposition of enteron aisle uric acid is increased when uric acid concentration increases in vivo.Plasma Uric Acid
The concentration of salt is decided by following two aspect: first is that the absorption and generation of purine, second is that the decomposition and excretion of uric acid.Nucleic acid and nucleosides
During the normal conversion of acid, it is partially degraded to free purine radicals, mainly hypoxanthine and guanine.Synthesizing ribonucleotide institute
When the nucleic acid surplus needed, hypoxanthine can be degraded rapidly to.Guanine deamination under guanase effect becomes xanthine.It is secondary
Xanthine and xanthine are acted on through xanthine oxidase is oxidized to uric acid.Purine nucleotides, adenylic acid, hypoxanthine
Nucleotide and guanylic acid are the end products of biosynthesis of purine.For the patient with gout of part, hyperuricemia
Direct pathomechanism to be renal tubule decline the clearance rate of lithate.
Beer because its is full of nutrition, preferably feel well by mouthfeel, is liked by people, but medicine viewpoint thinks that beer is for a long time
The risk factor of gout is induced, reason is in beer containing a certain amount of purine, and purine is metabolized in vivo generates uric acid, simultaneously
Catalyst when vitamin B1 in beer is purine nucleotides catabolism, catalysis purine nucleotides resolve into purine and glycosides
Acid promotes the further accumulation of harmful substance in vivo in this way, increases uric acid content in blood of human body, to form the urine of difficult row
The symptoms such as road calculus, gouty nephropathy, urarthritis.Purine the way of production in Beer Brewage is analyzed, beer is reduced and eliminate
Purine content in wine, undoubtedly has far-reaching significance.Research shows that the main source of purine is exactly malt and yeast in beer,
Middle dried malt Nucleic Acid accounts for 0.2%-0.3%, and yeast amplifying nucleic acid contains 3%-6%(dry matter), nucleic acid water under the action of enzyme
Xie Wei
Hypoxanthine and xanthine ultimately generate uric acid, and uric acid accumulates can not all drain in vivo, will make internal uric acid mistake
Height forms hyperuricemia and causes gout.
Therefore, consider from the pathogenesis of gout, the factor that beer causes gout is eliminated, in addition to in Drug inhibition body
Other than uric acid is formed, the intake of exogenous purine is also reduced by reasonable dietetic nutrition and promotes the row of internal uric acid
It lets out.So first the mode for alleviating gout illness can be exactly the content for reducing beer amplifying nucleic acid from the aspect of three, cutting is produced
The source of raw purine, the content for reducing beer amplifying nucleic acid can be considered ferments without using malt, while the yeast in beer；Second
It is to hydrolyze the oxidizing ferment that can aoxidize that purine is uric acid, the enzyme preparation for blocking synthesis required in terms of the approach of synthesis uric acid, three
It is to promote uric acid from internal excretion, uric acid is prevented to form hyperuricemia from accumulating in vivo.
In related patents disclosed in the prior art, Hangzhou Qiandaohu Beer Co., Ltd. discloses a patent: utilizing
The method and products thereof (patent No.: CN201110193596.8) of wheat root production low purine beer be produced using wheat root it is low fast
The method of purine beer accomplishes the product for both developing differentiation, reduces the low purine substance for influencing human health, and can become
Waste be changed into values, improves the utilization rate of wheat root.Guizhou University professor Hu Penggang discloses a kind of production method (patent of low purine beer
Number CN201210012067.8), the usage amount of the reduction fructus hordei germinatus of growth containing nucleic acid of use improves the sugar for being free of biological nucleic acid
The usage amount of slurry and rice especially syrup, and in postprocessing working procedures using the concentration of high concentration dilution equipment reduction purine.Qingdao
Beer limited liability company discloses a kind of manufacturing method (patent No. of beer containing low-purine substance
CN200510094670.5), using the usage amount for reducing fructus hordei germinatus, the nucleic acid that precipitates and degrade as far as possible in brew kettle is big
Molecular substance adsorbs nucleotide boiling and storing up the wine stage in two times, then further decreases purine by high concentration dilution technique
The method of concentration of the substance in beer.Above two method all uses saccharifying to reduce the content of fructus hordei germinatus, improves auxiliary
Expect that usage amount, fermentation process are adsorbed using adsorbent, the method that the later period carries out high concentration dilution, to produce low purine beer.More than
It is disclosed in the prior art, all be using reduce nucleic acid source, to reduce purine content.In addition all even golden banyan beer in Guizhou is limited
Company discloses a patent of invention: Roxburgh rose beer and preparation method thereof (patent No. CN200910300298.7) is at 100 parts
2-2.5 parts of Rosa roxburghi Juices are added in wort fermentation liquid to be prepared.By the unique taste and flavor of beer and Rosa roxburghii Tratt nutrition abundant
Ingredient combines and mutual synergy, in order to enable the Roxburgh rose beer of preparation has apparent Rosa roxburghii Tratt fragrance, while also making
The mouthfeel for obtaining beer is more preferably tasty and refreshing, improves the nutritive value and health-care efficacy of beer beverage, is not directed to alleviate gout illness
Purpose.
Summary of the invention
The object of the present invention is to provide a kind of with the Roxburgh rose beer and its preparation process of alleviating gout illness, from gout
Pathogenesis develops formula composition, and related Roxburgh rose beer ferments without using malt, while the yeast cutting in filtered beer
The source for generating purine can aoxidize the oxidizing ferment that purine is uric acid using anti-oxidation active substance hydrolysis in Rosa roxburghii Tratt, block synthesis
Enzyme preparation needed for uric acid, while promoting uric acid from internal excretion using Guizhou characteristic Chinese herbal medicine.
It solves the problem of that the ordinary beer disclosed in the prior art induces gout illness due to containing purine, increases
The approach of Rosa roxburghii Tratt development and utilization, while active nutrient component in beer is increased, so that beer is become a kind of health-preserving beverage.
The purpose of the present invention and solve its technical problem underlying and adopt the following technical solutions to realize: one kind has slow
The Roxburgh rose beer of gout illness is solved, raw material composition matches as follows according to parts by weight: 48~100 parts of Rosa roxburghii Tratt, hops 0.2~
0.5 part, 0.5~5 part of honeysuckle-leaf, 0.1~5 part of calculus grass, 0.1~5 part of Prunella vulgaris, 5~10 parts of fructose syrup, low temperature Angel
0.5~2 part of yeast, 300~1000 parts of pure water.
The above-described preparation process with the Roxburgh rose beer for alleviating gout illness follows these steps to prepare:
A. Rosa roxburghii Tratt original fruit is handled: after fresh Rosa roxburghii Tratt is removed holder, after clear water rinses, being placed in subzero 18-20 DEG C of frozen storehouse fast
It is spare after freezing 24 hours；
B. prepare fermentation seed liquid: proportionally by hops, honeysuckle-leaf, calculus grass, Prunella vulgaris, fructose syrup is added to pure
After boiling latter infusion 5-10 minutes in water purification, being cooled to temperature is 20-30 DEG C, is inoculated with low temperature Angel Yeast, it is Celsius to be placed in 10-20
It is spare after fermenting 24 hours in the environment of degree；
C. inoculation fermentation: will pass through quick-frozen Rosa roxburghii Tratt original fruit in step A, be put into fermentation altar, pure hydrolysis is proportionally added
Freeze, the fermentation seed liquid of step B preparation is added after defrosting, proportionally adds after fructose syrup after mixing evenly, using sealing
Film will ferment in the environment of altar sealing is placed on 10-20 degrees Celsius and ferment 15-45 days, and detection alcoholic strength is that 3-8%vol completes hair
Ferment；
D. it is beaten coarse filtration: after step C fermentation, Rosa roxburghii Tratt original fruit being beaten using beater after the softening of Rosa roxburghii Tratt original fruit, uses 20-40
Purpose screen filtration falls Rosa roxburghii Tratt seed and pericarp, and hops, honeysuckle-leaf, calculus is careless, and Prunella vulgaris obtains Roxburgh rose beer former wine；
E. allotment standardization: being 3%vol with alcoholic strength, pol is that 3-8% is standard；The thorn that addition pure water dilution step D is obtained
Pears beer former wine；
F. refined filtration is filling；It is filled after the Roxburgh rose beer that step D allotment is breathed out is using the filtering of cross-flow filtration film using filling CO 2
Dress；
H. pasteurization: canned Roxburgh rose beer is handled into completion in 10-15 minute using 70 DEG C of shower and is sterilized.
Wherein the Rosa roxburghii Tratt kind is that No. 5 Rosa roxburghii Tratts of your agriculture, No. 7 Rosa roxburghii Tratts of your agriculture, golden Rosa roxburghii Tratt are one such or a variety of mixed
Close object；The suitable fermentation temperature of the low temperature Angel Yeast is 10-20 DEG C.The hops, honeysuckle-leaf, calculus grass,
Prunella vulgaris is the dried product that moisture content is lower than 15%.The aperture of cross-flow filtration film is 0.2-0.4um in the step F.
The present invention, which provides, has the Roxburgh rose beer for alleviating gout illness and its preparation process compared with prior art, and existing
Technology, which is compared, has clear advantage and beneficial effect.From the above technical scheme:
(1) product ferments without using malt using fruit syrup as carbon source needed for microbial fermentation, reduces taking the photograph for nucleic acid
Enter, while using aperture to filter out yeast for the cross-flow filtration film of 0.2-0.4um in fermentation technology process, reduces from ferment
The nucleic acid content in female source；
(2) product Rosa roxburghii Tratt is rich in superoxide dismutase (abbreviation SOD), and SOD is internationally recognized with anti-ageing, protective effect on cancer risk work
Property substance, also have the function of antiviral, anti-radiation, mature fruit of Grossularia burejensis Berger rich in polysaccharide, vitamin, carrotene, organic acid
The microelement and superoxide dismutase beneficial to human body with more than more than 20 kinds of amino acid, 10.Especially vitamin C contains
Measure it is high, be it is highest in current fruit, 841.58~3541.13 milligrams of content in every 100 grams of fresh fruits, have " vitamin C
King " laudatory title.The extract triterpenoid of Rosa roxburghii Tratt has good medical value, for treating having indigestion abdominal distension, dysentery, intestines
Inflammation, vitamin C deficiency etc. contain the anti-oxidant pharmacological component such as a large amount of flavones, vitamin and polysaccharide using fruit of Grossularia burejensis Berger,
Hydrolysis can aoxidize the oxidizing ferment that purine is uric acid, enzyme preparation needed for blocking synthesis uric acid；
(3) Guizhou characteristic medicine food plant resource is added in product promotes uric acid from internal excretion.Honeysuckle-leaf also known as honeysuckle
Rattan has the benefits of clearing heat and detoxicating, dispelling wind dredging collateral, is used for warm disease heating, toxic-heat and blood stasis, carbuncle swells sore, beriberoid pyretic arthralgia, redness and swelling of joints
Hot pain, modern pharmacological research shows: organic acid that caulis lonicerae contains, volatile oil, flavonoids, be treatment gout it is effective at
Point, very important effect is played in curative effect of medication.Prunella vulgaris have decompression, anti-arrhythmia, it is anti-inflammatory, clear liver and improve vision, use
Stagnation resolvation tumor, the main function of Prunella vulgaris is diuresis herein, in formula calculus grass can promoting qi circulation and relieving pain, food digesting stomach fortifying, stop dysentery, be good for
Spleen dampness removing dissipates the stasis of blood, is known as " seedling medicine is precious " in Karst Area of Guizhou area.Modern study, the product mainly contain phenolic constituent and sterol,
Flavonoids, amino acid, tannin, volatile oil, choline, sylvite etc..Also there is row's stone, antibacterial, anti-inflammatory effect.
(4) products material use quick-frozen Single Roxburgh Rose Fruit, the Rosa roxburghii Tratt maturity period is shorter, using quick-frozen Single Roxburgh Rose Fruit, avoid because
For the short time cannot consume Rosa roxburghii Tratt and caused by the wasting of resources, provide new way for the comprehensive development and utilization of Rosa roxburghii Tratt.
Detailed description of the invention
Fig. 1 is process flow chart of the invention
Fig. 2 Roxburgh rose beer functional component TCL tlc analysis figure.
Specific embodiment
Below in conjunction with attached drawing and preferred embodiment, to proposed according to the present invention a kind of with the Rosa roxburghii Tratt for alleviating gout illness
Beer and its preparation process specific embodiment, feature and its effect, detailed description is as follows.
Embodiment 1
A kind of Roxburgh rose beer with alleviation gout illness, raw material composition match as follows according to parts by weight: No. 5 Rosa roxburghii Tratts of your agriculture
48 parts, 0.5 part of hops, 0.5 part of honeysuckle-leaf, calculus careless 5 parts, 0.1 part of Prunella vulgaris, 10 parts of fructose syrup, low temperature Angel ferment
It is 0.5 part, 1000 parts of pure water female.
The above-described preparation process with the Roxburgh rose beer for alleviating gout illness follows these steps to prepare:
A. Rosa roxburghii Tratt original fruit is handled: after fresh Rosa roxburghii Tratt is removed holder, after clear water rinses, being placed in quick-frozen 24 in subzero 18 DEG C of frozen storehouse
It is spare after hour；
B. prepare fermentation seed liquid: proportionally by hops, honeysuckle-leaf, calculus grass, Prunella vulgaris, fructose syrup is added to pure
Rear infusion is boiled in water purification after five minutes, being cooled to temperature is 20 DEG C, is inoculated with low temperature Angel Yeast, is placed in 10 degrees Celsius of environment
It is spare after middle fermentation 24 hours；
C. inoculation fermentation: will pass through quick-frozen Rosa roxburghii Tratt original fruit in step A, be put into fermentation altar, pure hydrolysis is proportionally added
Freeze, the fermentation seed liquid of step B preparation is added after defrosting, proportionally adds after fructose syrup after mixing evenly, using sealing
Film will ferment in the environment of altar sealing is placed on 10 degrees Celsius and ferment 15 days, and detection alcoholic strength is that 3%vol completes fermentation；
D. it is beaten coarse filtration: after step C fermentation, being beaten Rosa roxburghii Tratt original fruit using beater after the softening of Rosa roxburghii Tratt original fruit, with 20 mesh
Screen filtration fall Rosa roxburghii Tratt seed and pericarp, hops, honeysuckle-leaf, calculus grass, Prunella vulgaris obtains Roxburgh rose beer former wine；
E. allotment standardization: being 3%vol with alcoholic strength, it is standard that pol, which is 3%,；The Rosa roxburghii Tratt that addition pure water dilution step D is obtained
Beer former wine；
F. refined filtration is filling；It is filled after the Roxburgh rose beer that step D allotment is breathed out is using the filtering of cross-flow filtration film using filling CO 2
Dress；
H. pasteurization: canned Roxburgh rose beer is handled into completions in 10 minutes using 70 DEG C of shower and is sterilized.
Wherein the suitable fermentation temperature of the low temperature Angel Yeast is 10-20 DEG C.The hops, honeysuckle-leaf,
Calculus grass, Prunella vulgaris are the dried product that moisture content is lower than 15%.The aperture of cross-flow filtration film is in the step F
0.2um。
Embodiment 2
A kind of Roxburgh rose beer with alleviation gout illness, raw material composition match as follows according to parts by weight: your agriculture No. 7 100
Part, 0.2 part of hops, 5 parts of honeysuckle-leaf, calculus grass 0.1 part, 5 parts of Prunella vulgaris, 5 parts of fructose syrup, 2 parts of low temperature Angel Yeast,
300 parts of pure water.
The above-described preparation process with the Roxburgh rose beer for alleviating gout illness follows these steps to prepare:
A. Rosa roxburghii Tratt original fruit is handled: after fresh Rosa roxburghii Tratt is removed holder, after clear water rinses, being placed in quick-frozen 24 in subzero 20 DEG C of frozen storehouse
It is spare after hour；
B. prepare fermentation seed liquid: proportionally by hops, honeysuckle-leaf, calculus grass, Prunella vulgaris, fructose syrup is added to pure
Rear infusion is boiled in water purification after ten minutes, being cooled to temperature is 30 DEG C, is inoculated with low temperature Angel Yeast, is placed in 20 degrees Celsius of environment
It is spare after middle fermentation 24 hours；
C. inoculation fermentation: will pass through quick-frozen Rosa roxburghii Tratt original fruit in step A, be put into fermentation altar, pure hydrolysis is proportionally added
Freeze, the fermentation seed liquid of step B preparation is added after defrosting, proportionally adds after fructose syrup after mixing evenly, using sealing
Film will ferment in the environment of altar sealing is placed on 20 degrees Celsius and ferment 45 days, and detection alcoholic strength is that 5%vol completes fermentation；
D. it is beaten coarse filtration: after step C fermentation, being beaten Rosa roxburghii Tratt original fruit using beater after the softening of Rosa roxburghii Tratt original fruit, with 40 mesh
Screen filtration fall Rosa roxburghii Tratt seed and pericarp, hops, honeysuckle-leaf, calculus grass, Prunella vulgaris obtains Roxburgh rose beer former wine；
E. allotment standardization: being 3%vol with alcoholic strength, it is standard that pol, which is 5%,；The Rosa roxburghii Tratt that addition pure water dilution step D is obtained
Beer former wine；
F. refined filtration is filling；It is filled after the Roxburgh rose beer that step D allotment is breathed out is using the filtering of cross-flow filtration film using filling CO 2
Dress；
H. pasteurization: canned Roxburgh rose beer is handled into completions in 15 minutes using 70 DEG C of shower and is sterilized.
Wherein the suitable fermentation temperature of the low temperature Angel Yeast is 20 DEG C.The hops, honeysuckle-leaf, calculus
Grass, Prunella vulgaris are the dried product that moisture content is lower than 15%.The aperture of cross-flow filtration film is 0.4um in the step F.
Embodiment 3
A kind of Roxburgh rose beer with alleviation gout illness, raw material composition match as follows according to parts by weight: 80 parts of golden Rosa roxburghii Tratt,
It is 0.3 part of hops, 2 parts of honeysuckle-leaf, 1 part of calculus grass, 2 parts of Prunella vulgaris, 8 parts of fructose syrup, 1.5 parts of low temperature Angel Yeast, pure
800 parts of water purification.
The above-described preparation process with the Roxburgh rose beer for alleviating gout illness follows these steps to prepare:
A. Rosa roxburghii Tratt original fruit is handled: after fresh Rosa roxburghii Tratt is removed holder, after clear water rinses, being placed in quick-frozen 24 in subzero 20 DEG C of frozen storehouse
It is spare after hour；
B. prepare fermentation seed liquid: proportionally by hops, honeysuckle-leaf, calculus grass, Prunella vulgaris, fructose syrup is added to pure
After boiling rear infusion in water purification 8 minutes, being cooled to temperature is 25 DEG C, is inoculated with low temperature Angel Yeast, is placed in 15 degrees Celsius of environment
It is spare after middle fermentation 24 hours；
C. inoculation fermentation: will pass through quick-frozen Rosa roxburghii Tratt original fruit in step A, be put into fermentation altar, pure hydrolysis is proportionally added
Freeze, the fermentation seed liquid of step B preparation is added after defrosting, proportionally adds after fructose syrup after mixing evenly, using sealing
Film will ferment in the environment of altar sealing is placed on 15 degrees Celsius and ferment 30 days, and detection alcoholic strength is that 5%vol completes fermentation；
D. it is beaten coarse filtration: after step C fermentation, being beaten Rosa roxburghii Tratt original fruit using beater after the softening of Rosa roxburghii Tratt original fruit, with 30 mesh
Screen filtration fall Rosa roxburghii Tratt seed and pericarp, hops, honeysuckle-leaf, calculus grass, Prunella vulgaris obtains Roxburgh rose beer former wine；
E. allotment standardization: being 3%vol with alcoholic strength, it is standard that pol, which is 5%,；The Rosa roxburghii Tratt that addition pure water dilution step D is obtained
Beer former wine；
F. refined filtration is filling；It is filled after the Roxburgh rose beer that step D allotment is breathed out is using the filtering of cross-flow filtration film using filling CO 2
Dress；
H. pasteurization: canned Roxburgh rose beer is handled into completions in 10 minutes using 70 DEG C of shower and is sterilized.
Wherein the suitable fermentation temperature of the low temperature Angel Yeast is 10-20 DEG C.The hops, honeysuckle-leaf,
Calculus grass, Prunella vulgaris are the dried product that moisture content is lower than 15%.The aperture of cross-flow filtration film is in the step F
0.2um。
Roxburgh rose beer quality control and constituent analysis detect
(1) qualitative analysis takes 20 milliliters of Roxburgh rose beer, is extracted with ethyl acetate twice, after concentration, carries out silica gel thin-layer chromatography point
It analyses (development system chloroform/methanol 10:1), through ultraviolet and sulfuric acid chromogenic reagent, as shown in Fig. 2, the qualitative analysis is aobvious
Show, functional component flavones and Rosa roxburghii Tratt triterpene compound are contained in Roxburgh rose beer.
(2) quantitative analysis: the sugar content in Roxburgh rose beer is detected using hand-held saccharous detector, using the way of distillation to thorn
Alcoholic strength detects in pears beer, and using UV spectrophotometer measuring Rosa roxburghii Tratt total triterpene, general flavone does full wavelength scanner 545
Rosa roxburghii Tratt total triterpene contents are measured under nm；It does full wavelength scanner and measures Rosa roxburghii Tratt general flavone content at 510 nm.Testing result is specific
It is shown in Table 1.
| Sample number into spectrum | Alcoholic strength %vol | Sugar content % | Total triterpene mg/mL | General flavone mg/mL |
| The expensive agriculture of embodiment 1(5) | 3.5 | 3.0 | 0.104±0.003 | 1.65±0.021 |
| The expensive agriculture of embodiment 2(7) | 3.5 | 5.0 | 0.998±0.007 | 1.52±0.043 |
| Embodiment 3(gold Rosa roxburghii Tratt) | 3.0 | 5.0 | 0.102±0.005 | 1.42±0.012 |
The above described is only a preferred embodiment of the present invention, not being made any form of restriction to inventing type, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, with the Roxburgh rose beer that the technique produces, golden Roxburgh rose beer etc..Still fall within technical solution of the present invention
In the range of.
Claims (6)
1. having the Roxburgh rose beer for alleviating gout illness, it is characterised in that: its raw material composition matches as follows according to parts by weight: thorn
48~100 parts of pears, 0.2~0.5 part of hops, 0.5~5 part of honeysuckle-leaf, 0.1~5 part of calculus grass, 0.1~5 part of Prunella vulgaris,
5~10 parts of fructose syrup, 0.5~2 part of low temperature Angel Yeast, 300~1000 parts of pure water.
2. the preparation process with the Roxburgh rose beer for alleviating gout illness according to claim 1, it is characterised in that: press
The preparation of column step:
A. Rosa roxburghii Tratt original fruit is handled: after fresh Rosa roxburghii Tratt is removed holder, after clear water rinses, being placed in subzero 18-20 DEG C of frozen storehouse fast
It is spare after freezing 24 hours；
B. prepare fermentation seed liquid: proportionally by hops, honeysuckle-leaf, calculus grass, Prunella vulgaris, fructose syrup is added to pure
After boiling latter infusion 5-10 minutes in water purification, being cooled to temperature is 20-30 DEG C, is inoculated with low temperature Angel Yeast, it is Celsius to be placed in 10-20
It is spare after fermenting 24 hours in the environment of degree；
C. inoculation fermentation: will pass through quick-frozen Rosa roxburghii Tratt original fruit in step A, be put into fermentation altar, pure hydrolysis is proportionally added
Freeze, the fermentation seed liquid of step B preparation is added after defrosting, proportionally adds after fructose syrup after mixing evenly, using sealing
Film will ferment in the environment of altar sealing is placed on 10-20 degrees Celsius and ferment 15-45 days, and detection alcoholic strength is that 3-8%vol completes hair
Ferment；
D. it is beaten coarse filtration: after step C fermentation, Rosa roxburghii Tratt original fruit being beaten using beater after the softening of Rosa roxburghii Tratt original fruit, uses 20-40
Purpose screen filtration falls Rosa roxburghii Tratt seed and pericarp, and hops, honeysuckle-leaf, calculus is careless, and Prunella vulgaris obtains Roxburgh rose beer former wine；
E. allotment standardization: being 3%vol with alcoholic strength, pol is that 3-8% is standard；The thorn that addition pure water dilution step D is obtained
Pears beer former wine；
F. refined filtration is filling；It is filled after step E deployed Roxburgh rose beer is using the filtering of cross-flow filtration film using filling CO 2
Dress；
H. pasteurization: canned Roxburgh rose beer is handled into completion in 10-15 minute using 70 DEG C of shower and is sterilized.
3. according to claim 1 or 2 have the Roxburgh rose beer and its preparation process for alleviating gout illness, feature exists
It is that No. 5 Rosa roxburghii Tratts of your agriculture, No. 7 Rosa roxburghii Tratts of your agriculture, golden Rosa roxburghii Tratt be one such or a variety of mixtures in: the Rosa roxburghii Tratt kind.
4. according to claim 1 or 2 have the Roxburgh rose beer and its preparation process for alleviating gout illness, feature exists
In: the suitable fermentation temperature of the low temperature Angel Yeast is 10-20 DEG C.
5. according to claim 1 or 2 have the Roxburgh rose beer and its preparation process for alleviating gout illness, feature exists
In: the hops, honeysuckle-leaf, calculus grass, Prunella vulgaris are the dried product that moisture content is lower than 15%.
6. the preparation process with the Roxburgh rose beer for alleviating gout illness according to claim 2, it is characterised in that: described
Step F in cross-flow filtration film aperture be 0.2-0.4um.
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| CN113274422A (en) * | 2021-06-23 | 2021-08-20 | 北京明阳华夏科技有限公司 | Uric acid-reducing extract and preparation method and application thereof |
| CN115820355A (en) * | 2022-12-28 | 2023-03-21 | 中志浩刺梨产业开发(贵州)有限公司 | Roxburgh rose essence brewed beer with health care function and preparation process thereof |
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