CN111117821A - Beer beverage containing water-soluble cannabidiol and preparation method thereof - Google Patents
Beer beverage containing water-soluble cannabidiol and preparation method thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C07C37/00—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom of a six-membered aromatic ring
- C07C37/68—Purification; separation; Use of additives, e.g. for stabilisation
- C07C37/88—Use of additives, e.g. for stabilisation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
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- C07C2601/00—Systems containing only non-condensed rings
- C07C2601/12—Systems containing only non-condensed rings with a six-membered ring
- C07C2601/16—Systems containing only non-condensed rings with a six-membered ring the ring being unsaturated
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Abstract
The invention discloses a beer beverage containing water-soluble cannabidiol and a preparation method thereof. The beer is prepared by adopting barley malt, crystallized malt and burnt malt, fermenting and brewing the barley malt, and adding a bioactive component, namely water-soluble cannabidiol, in the brewing process. The method specifically comprises the following steps: crushing → saccharification → filtration, boiling → precipitation → cooling → fermentation. The Cannabidiol (CBD) which is an added active substance in the invention is an industrial cannabis extract, and has a plurality of physiological effects: for example, the invention prepares the water-insoluble cannabidiol into the water-soluble cannabidiol by a cyclodextrin inclusion process, thereby greatly improving the water solubility and the bioavailability of the CBD on the premise of not changing the molecular structure of the water-soluble cannabidiol. The beer prepared by the invention has pure taste, obvious burnt fragrance, clear and transparent appearance, no CBD crystal precipitation and no precipitate, has the health-care functions of oxidation resistance, inflammation resistance, anxiety resistance, aging delay, immunoregulation and the like, and is a beer beverage integrating leisure, health preservation and beauty.
Description
Technical Field
The invention belongs to the technical field of beer beverages, and particularly relates to a beer beverage containing water-soluble cannabidiol and a preparation method thereof.
Background
Beer is currently one of the most consumed beverages in the world, second only to water, tea, ranked third. At present, China consumes beer every year and is the first of the world, the annual consumption reaches more than 4000 million tons, the beer is not the cause of 'beer belly' and 'diabetes' in big mouths, in fact, the nutritive value of the beer is very rich, and the beer drunk in a proper amount does not harm the body but is beneficial to the body health. With the improvement of living standard, people have higher requirements on life quality, and for beer, consumers seek more novel beer beverages which are beneficial to health and integrate nutrition and health care into a whole.
Cannabidiol (CBD) which is a rich cannabinoid in industrial cannabis is a non-addictive active ingredient, has no neurotoxicity, and is the first cannabinoids approved by FDA to be used for treating epilepsy. The research shows that cannabidiol has a series of physiological activity functions of blocking breast cancer metastasis, resisting epilepsy, resisting anxiety, resisting insomnia, resisting rheumatoid arthritis and the like. In recent years, scientists also find that cannabidiol is a powerful antioxidant, effectively eliminates free radicals in human bodies, and has the effects of resisting inflammation, delaying senescence, repairing lost cells and the like. However, because cannabidiol is a fat-soluble compound, the application field of cannabidiol is limited by the property of water insolubility, and the bioavailability of cannabidiol can be reduced by direct use. Therefore, improving the water solubility of CBD is a vital way to develop CBD series end products.
With the advance of legitimization of industrial hemp in the european and american areas, industrial hemp-related products are gaining increasing popularity among consumers. The beer containing cannabidiol is developed, not only can meet the pursuit trend and personality of young people, but also has a plurality of health care functions of oxidation resistance, inflammation resistance, anxiety resistance, immunity regulation, aging resistance and the like, integrates leisure, health preservation and beauty treatment, and has very wide market prospect.
Disclosure of Invention
Aiming at the market prospect and the problems, the invention provides a beer beverage containing water-soluble cannabidiol and a preparation method thereof. The beer is prepared by adopting barley malt, crystallized malt and burnt malt, fermenting and brewing the barley malt, and adding a bioactive component, namely water-soluble cannabidiol, in the brewing process. Meanwhile, the water-soluble cannabidiol is prepared by a cyclodextrin inclusion method, so that the water solubility and the bioavailability of the CBD are improved. The beer prepared by the invention has pure taste, clear and transparent appearance, no CBD crystal precipitation and no precipitate, and the product has the health-care effects of resisting oxidation, delaying senility, resisting inflammation, resisting anxiety, regulating the immunity of the organism and the like.
The purpose of the invention is realized by the following technical scheme:
1. the beer beverage containing water-soluble cannabidiol and the preparation method thereof are characterized in that the beer mainly comprises dry materials and water, wherein the dry materials comprise the following components: 70-80% of barley malt, 5-10% of crystalline malt, 5-10% of scorched malt, 0.1-0.15% of hop and 0.5-5% of water-soluble cannabidiol.
2. The beer beverage containing cannabidiol as set forth in claim 1, wherein the method comprises the steps of:
s1, preparing materials and crushing
Weighing barley malt, crystallized malt and burnt malt, pulverizing and mixing uniformly.
S2 saccharification
And (3) putting the mixed raw material crushed in the step (S1) into a saccharification tank, adding water into the saccharification tank, wherein the adding amount of the water is 4 times of the total weight of the malt, firstly controlling the feeding temperature to be 45-55 ℃, keeping the temperature for 60min, then heating to 62-65 ℃, keeping the temperature for 30min, then heating to 72-75 ℃, keeping the temperature for 20min, and finally heating to 78 ℃ to finish saccharification.
S3, filtering and boiling
Immediately filtering after saccharification, collecting wort, boiling the wort, and adding hops in stages in the boiling process, wherein the hops are added in 5-10% in the first stage when the wort is boiled for 5-15 min, and 55-60% in the second stage when the wort is boiled for 30-40 min; and in the third stage, adding the rest hops 5-15 min before the boiling is finished, and obtaining the feed liquid after the boiling is finished.
S4 precipitation
Pumping the boiled material liquid into rotary precipitation tank, performing rotary precipitation, and standing for 30 min.
S5, cooling
And (4) cooling the material liquid obtained in the step (S4), reducing the temperature to 40-50 ℃, adding water-soluble cannabidiol, stirring for dissolving, and oxygenating the material liquid to improve the dissolved oxygen amount.
S6 fermentation
Transferring the cooled feed liquid obtained in the step S5 into a fermentation tank, and adding beer yeast into the fermentation tank. Fermentation conditions are as follows: the number of the suspended yeast in the full tank is as follows: 8 to 10 x 106Controlling the initial fermentation temperature to be 8-10 ℃ when the sugar degree is reduced to 4Brix, heating to 12 ℃, and maintaining the pressure at 0.08 MPa; when the sugar is reduced to the limit, diacetyl<When 0.15 mg/L, the acetaldehyde is less than or equal to 8mg/L, the temperature is reduced to 5 ℃ and kept for 5 days, and yeast and condensate are discharged for the first time; and then cooling to-1-0 ℃, discharging the yeast after 24 hours, and ageing the beer at-0.5-0 ℃ for 7 days to obtain the beer beverage.
3. The invention also provides a preparation method of the water-soluble cannabidiol, which comprises the following steps of ① dissolving the high-purity CBD crystals by using 2-5 times of ethanol to form a solution, ② heating and dissolving cyclodextrin by using 1-5 times of pure water or ethanol-water, adding ① solution into the solution after complete dissolution, stirring and mixing uniformly, ③ clathrating, mixing uniformly the solution formed by ① and ②, carrying out cannabidiol clathration by using a high-pressure homogenization method, carrying out reduced pressure concentration by using a rotary evaporator after the solution is completely dissolved, removing most of solvent and water, ④ drying, and carrying out vacuum drying on the material obtained by ③ to obtain the water-soluble cannabidiol.
The invention has the beneficial effects that:
1. according to the invention, on the premise of not changing the molecular structure, the high-purity CBD is embedded by the cyclodextrin inclusion method, so that the water solubility, the stability and the bioavailability of the CBD are greatly improved, the effect is fully exerted, and the application field of the CBD is widened.
2. The beer prepared by the invention has golden color, pure taste, clear and transparent appearance, no CBD crystal precipitation, no sediment, obvious health care effect, and the functions of resisting oxidation, delaying senility, resisting inflammation, resisting insomnia, regulating immunity and the like, and is a health care beer beverage integrating leisure, health preservation and beauty treatment.
Detailed Description
In order to make the advantages and technical solutions of the present invention clearer and clearer, the present invention is described in detail with reference to specific embodiments below.
Example 1
1. The preparation of water-soluble cannabidiol comprises the following steps:
① accurately weighing 100g cannabidiol solid powder and 500g ethanol, adding into 1L round bottom flask, mechanically stirring for 30min to dissolve cannabidiol solid completely, and cooling to room temperature.
② adding 300g of β -cyclodextrin and 900g of first-class purified water into a 2L single-neck round-bottom flask, placing the flask in a 40 ℃ water bath, mechanically stirring for 30min to fully dissolve β -cyclodextrin in water to form a transparent solution, adding the solution in step ① once after complete dissolution, and continuously stirring for 10 min.
③ clathrating, placing the mixed solution prepared in step ② into a high pressure homogenizer, starting the high pressure pump, homogenizing for 3 times at 25 deg.C under 35MPa, concentrating under reduced pressure with a rotary evaporator to remove ethanol and water, and vacuum degree of-0.1 MPa at 70 deg.C.
④ drying, vacuum concentrating to obtain crude product, mashing solid block into powder, spreading in a watch glass, vacuum drying in a vacuum drying oven at 35 deg.C under-0.08 MPa for 72 hr to obtain water soluble cannabidiol.
2. A beer beverage containing water-soluble cannabidiol and a preparation method thereof, wherein the beer mainly comprises dry materials and water, and the dry materials comprise the following components: according to the weight percentage, the barley malt is 70 percent, the crystallized malt is 10 percent, the burnt malt is 10 percent, the hop is 0.1 percent, and the water-soluble cannabidiol is 0.5 percent.
A method for preparing beer beverage containing water soluble cannabidiol comprises the following steps;
s1, preparing materials and crushing
Weighing barley malt, crystallized malt and burnt malt, pulverizing and mixing uniformly.
S2 saccharification
And (3) putting the mixed raw material crushed in the step S1 into a saccharifying tank, adding water into the saccharifying tank, wherein the adding amount of the water is 4 times of the total weight of the malt, firstly controlling the feeding temperature to be 45 ℃, keeping the temperature for 60min, then heating to 62 ℃, keeping the temperature for 30min, then heating to 72 ℃, keeping the temperature for 20min, and finally heating to 78 ℃ to finish saccharifying.
S3, filtering and boiling
Filtering immediately after saccharification, collecting wort, boiling, adding hops in stages in the boiling process, wherein the first stage is adding hops 10% when boiling for 10min, and the second stage is adding hops 60% when boiling for 30 min; in the third stage, the rest flos Lupuli is added 15min before boiling to obtain the feed liquid.
S4 precipitation
Pumping the boiled material liquid into rotary precipitation tank, performing rotary precipitation, and standing for 30 min.
S5, cooling
And cooling the feed liquid obtained in the step S4, reducing the temperature to 40 ℃, adding the water-soluble cannabidiol, stirring for dissolving, and oxygenating the feed liquid to improve the dissolved oxygen amount.
S6 fermentation
Transferring the feed liquid cooled in the step S5 into a fermentation tank, and transferring the feed liquid into the fermentation tankThe fermentation tank is added with beer yeast. Fermentation conditions are as follows: the number of the suspended yeast in the full tank is as follows: 8 to 10 x 106Controlling the initial fermentation temperature to be 8 ℃ and raising the temperature to 12 ℃ when the sugar degree is reduced to 4Brix, and maintaining the pressure at 0.08 MPa; when the sugar is reduced to the limit, diacetyl<When 0.15 mg/L, the acetaldehyde is less than or equal to 8mg/L, the temperature is reduced to 5 ℃ and kept for 5 days, and yeast and condensate are discharged for the first time; and then cooling to-1-0 ℃, discharging the yeast after 24 hours, and ageing the beer at-0.5-0 ℃ for 7 days to obtain the beer beverage.
Example 2
1. Water-soluble cannabidiol was prepared as in example 1.
2. A beer beverage containing water-soluble cannabidiol and a preparation method thereof, wherein the beer mainly comprises dry materials and water, and the dry materials comprise the following components: according to the weight percentage, the barley malt is 75 percent, the crystallized malt is 8 percent, the scorched and fragrant malt is 7 percent, the hop is 0.1 percent, and the water-soluble cannabidiol is 2.5 percent.
A method for preparing beer beverage containing water soluble cannabidiol comprises the following steps;
s1, preparing materials and crushing
Weighing barley malt, crystallized malt and burnt malt, pulverizing and mixing uniformly.
S2 saccharification
And (3) putting the mixed raw material crushed in the step S1 into a saccharifying tank, adding water into the saccharifying tank, wherein the adding amount of the water is 4 times of the total weight of the malt, firstly controlling the feeding temperature to be 50 ℃, keeping the temperature for 60min, then heating to 65 ℃, keeping the temperature for 30min, then heating to 75 ℃, keeping the temperature for 20min, and finally heating to 78 ℃ to finish saccharifying.
S3, filtering and boiling
Filtering immediately after saccharification, collecting wort, boiling, adding flos Lupuli in stages, wherein the first stage comprises adding flos Lupuli 10% when boiling for 15min, and the second stage comprises adding flos Lupuli 55% when boiling for 40 min; in the third stage, adding the rest flos Lupuli 5min before boiling, and boiling to obtain the feed liquid.
S4 precipitation
Pumping the boiled material liquid into rotary precipitation tank, performing rotary precipitation, and standing for 30 min.
S5, cooling
And cooling the feed liquid obtained in the step S4, reducing the temperature to 50 ℃, adding water-soluble cannabidiol, stirring for dissolving, and oxygenating the feed liquid to improve the dissolved oxygen amount.
S6 fermentation
Transferring the cooled feed liquid obtained in the step S5 into a fermentation tank, and adding beer yeast into the fermentation tank. Fermentation conditions are as follows: the number of the suspended yeast in the full tank is as follows: 8 to 10 x 106Controlling the initial fermentation temperature to be 10 ℃ and raising the temperature to 12 ℃ when the sugar degree is reduced to 4Brix, and maintaining the pressure at 0.08 MPa; when the sugar is reduced to the limit, diacetyl<When 0.15 mg/L, the acetaldehyde is less than or equal to 8mg/L, the temperature is reduced to 5 ℃ and kept for 5 days, and yeast and condensate are discharged for the first time; and then cooling to-1-0 ℃, discharging the yeast after 24 hours, and ageing the beer at-0.5-0 ℃ for 7 days to obtain the beer beverage.
Example 3
1. Water-soluble cannabidiol was prepared as in example 1.
2. A beer beverage containing water-soluble cannabidiol and a preparation method thereof, wherein the beer mainly comprises dry materials and water, and the dry materials comprise the following components: according to the weight percentage, the barley malt is 80 percent, the crystallized malt is 5 percent, the scorched and fragrant malt is 5 percent, the hop is 0.15 percent, and the water-soluble cannabidiol is 5 percent.
A beer beverage containing water soluble cannabidiol was prepared as in example 1.
S1, preparing materials and crushing
Weighing barley malt, crystallized malt and burnt malt, pulverizing and mixing uniformly.
S2 saccharification
And (3) putting the mixed raw material crushed in the step S1 into a saccharifying tank, adding water into the saccharifying tank, wherein the adding amount of the water is 4 times of the total weight of the malt, firstly controlling the feeding temperature to be 50 ℃, keeping the temperature for 60min, then heating to 65 ℃, keeping the temperature for 30min, then heating to 72 ℃, keeping the temperature for 20min, and finally heating to 78 ℃ to finish saccharifying.
S3, filtering and boiling
Filtering immediately after saccharification, collecting wort, boiling, adding hops in stages in the boiling process, wherein the first stage is adding 8% of hops when boiling for 15min, and the second stage is adding 60% of hops when boiling for 30 min; in the third stage, the rest flos Lupuli is added 15min before boiling to obtain the feed liquid.
S4. rotary precipitation
Pumping the boiled material liquid into rotary precipitation tank, performing rotary precipitation, and standing for 30 min.
S5, cooling
And cooling the feed liquid obtained in the step S4, reducing the temperature to 40 ℃, adding the water-soluble cannabidiol, stirring for dissolving, and oxygenating the feed liquid to improve the dissolved oxygen amount.
S6 fermentation
Transferring the cooled feed liquid obtained in the step S5 into a fermentation tank, and adding beer yeast into the fermentation tank. Fermentation conditions are as follows: the number of the suspended yeast in the full tank is as follows: 8 to 10 x 106Controlling the initial fermentation temperature to be 10 ℃ and raising the temperature to 12 ℃ when the sugar degree is reduced to 4Brix, and maintaining the pressure at 0.08 MPa; when the sugar is reduced to the limit, diacetyl<When 0.15 mg/L, the acetaldehyde is less than or equal to 8mg/L, the temperature is reduced to 5 ℃ and kept for 5 days, and yeast and condensate are discharged for the first time; and then cooling to-1-0 ℃, discharging the yeast after 24 hours, and ageing the beer at-0.5-0 ℃ for 7 days to obtain the beer beverage.
Test examples
1. Determination of antioxidant Activity
The effect of the beer on scavenging free radicals is measured through an in vitro antioxidant test, so that the antioxidant capacity of the beer is verified.
DPPH is a stable free radical, and when a free radical scavenger is added to a DPPH solution, the solution becomes lighter in color, the absorbance at 517nm decreases, and the degree of decrease in absorbance is linear with the degree to which the free radical is scavenged. Therefore, the method can be used for detecting the scavenging condition of free radicals so as to evaluate the antioxidant capacity of a certain substance, and the capacity is expressed by the Scavenging Rate (SR), and the larger the scavenging rate is, the stronger the antioxidant capacity is.
Test materials: examples 1 to 3, commercially available beer.
The experimental method comprises the following steps: dissolving 1mL of beer in 2mL of absolute ethyl alcohol, completely mixing, adding 2mL of 60 mu mol/L DPPH solution, mixing, standing for 30min, adjusting to zero with absolute ethyl alcohol, and measuring the absorbance at 517nm to be Ai; in the same method, 2mL of absolute ethyl alcohol solvent and 2mL of DPPH solution are uniformly mixed, and the absorbance is measured to be Ac; dissolving 1mL of beer in 2mL of absolute ethyl alcohol, mixing uniformly, adding 2mL of absolute ethyl alcohol solvent, mixing uniformly, and determining the absorbance Aj. The radical scavenging rate was calculated by the following formula.
The clearance (%) [1- (Ai-Aj)/Ac ] × 100%.
Wherein Aj reflects the contribution of the sample itself to absorbance; absorbance values of Ai samples after action on DPPH; ac is the absorption of DPPH itself at the measurement wavelength.
The results of the experiment are shown in table 1:
TABLE 1 free radical scavenging effect of beer beverages of the present invention
| Sample (I) | Clearance (%) |
| Example 1 | 85.6 |
| Example 2 | 90.1 |
| Example 3 | 91.7 |
| Commercially available beer | 65.4 |
The results in Table 1 show that examples 1-3 have significantly higher radical DPPH scavenging rates than commercial beers, indicating that the water-soluble cannabidiol has better radical DPPH scavenging ability, indicating that the beer beverage of the present invention has better antioxidant effect.
2. Evaluation of sensory Properties
In order to characterize the organoleptic properties of the beer of the present invention, the beer beverages of examples 1-3 were evaluated for their organoleptic properties with reference to GB/T4927-.
TABLE 2 beer organoleptic requirements
TABLE 3 examples 1-3 organoleptic evaluation results of beer beverages
| Transparency | Turbidity of water | Form of the composition | Foam retention property | Fragrance and taste | |
| Example 1 | Super grade | Super grade | Super grade | Super grade | Super grade |
| Example 2 | Super grade | Super grade | Super grade | Super grade | Super grade |
| Example 3 | Super grade | Super grade | Super grade | Super grade | Super grade |
From sensory evaluation results, the beer beverage provided by the invention is golden yellow in color, pure in taste, mellow in body, obvious in burnt aroma, free of peculiar smell, clear and transparent, free of CBD crystal precipitation and free of precipitate.
3. Stability test
High temperature, low temperature experiments: after the beer prepared in example 1-3 was hermetically packaged, it was placed in an oven (40. + -. 1 ℃ C.), room temperature (25. + -. 1 ℃ C.), refrigerator (4. + -. 1 ℃ C.) for 60 days, and the appearance color, properties and presence or absence of the phenomenon of mold were observed. The results show that the beer has no change in color, no impurity precipitation, no CBD crystal precipitation, no mildew flocculation and stable properties in high temperature, normal temperature and low temperature environment.
The above examples are merely illustrative of the present invention and do not limit the scope of the present invention in any way. For process parameters or conditions not specifically mentioned, it can be carried out with reference to conventional techniques. It will be apparent to those skilled in the art that equivalent embodiments or modifications without departing from the technical spirit of the present invention are within the scope of the present invention.
Claims (8)
1. The beer beverage containing water-soluble cannabidiol and the preparation method thereof are characterized in that the beer mainly comprises dry materials and water, wherein the dry materials comprise the following components: 70-80% of barley malt, 5-10% of crystalline malt, 5-10% of scorched malt, 0.1-0.15% of hop and 0.5-5% of water-soluble cannabidiol.
2. The beer beverage containing cannabidiol as claimed in claim 1, wherein the preparation method comprises the steps of;
s1, preparing materials and crushing
Weighing barley malt, crystallized malt and burnt malt, crushing and uniformly mixing;
s2 saccharification
Putting the mixed raw material crushed in the step S1 into a saccharifying tank, adding water into the saccharifying tank, wherein the adding amount of the water is 4 times of the total weight of the malt, firstly controlling the feeding temperature to be 45-55 ℃, keeping the temperature for 60min, then heating to 62-65 ℃, keeping the temperature for 30min, then heating to 72-75 ℃, keeping the temperature for 20min, and finally heating to 78 ℃ to finish saccharifying;
s3, filtering and boiling
Immediately filtering after saccharification, collecting wort, boiling the wort, and adding hops in stages in the boiling process, wherein the hops are added in 5-10% in the first stage when the wort is boiled for 5-15 min, and 55-60% in the second stage when the wort is boiled for 30-40 min; in the third stage, adding the rest hops 5-15 min before the boiling is finished, and obtaining a feed liquid after the boiling is finished;
s4 precipitation
Pumping the boiled feed liquid into a rotary precipitation tank, performing rotary precipitation, and standing for 30 min;
s5, cooling
Cooling the feed liquid obtained in the step S4, reducing the temperature to 40-50 ℃, adding water-soluble cannabidiol, stirring for dissolving, and oxygenating the feed liquid to improve the dissolved oxygen amount;
s6 fermentation
Transferring the cooled feed liquid obtained in the step S5 into a fermentation tank, and adding beer yeast into the fermentation tank; fermentation conditions are as follows: the number of the suspended yeast in the full tank is as follows: 8 to 10 x 106Control each mlThe initial temperature of fermentation is 8-10 ℃, when the sugar degree is reduced to 4Brix, the temperature is raised to 12 ℃, and the pressure is maintained at 0.08 MPa; when the sugar is reduced to the limit, diacetyl<When 0.15 mg/L, the acetaldehyde is less than or equal to 8mg/L, the temperature is reduced to 5 ℃ and kept for 5 days, and yeast and condensate are discharged for the first time; and then cooling to-1-0 ℃, discharging the yeast after 24 hours, and ageing the beer at-0.5-0 ℃ for 7 days to obtain the beer beverage.
3. The beer beverage containing water soluble cannabidiol as set forth in claims 1 and 2 includes ① dissolving CBD crystal in 2-5 times of ethanol to form solution, ② heating cyclodextrin in 1-5 times of pure water or ethanol-water to dissolve it completely, ① adding the solution into it, stirring and mixing homogeneously, ③ clathrating, ① and ② mixing homogeneously, high pressure homogenizing to include cannabidiol, decompression concentrating in rotary evaporator to eliminate most of solvent and water, ④ drying, and vacuum drying ③ to obtain water soluble cannabidiol.
4. A beer beverage containing water soluble cannabidiol as claimed in claim 3 and its preparation method, wherein the cyclodextrin includes α -cyclodextrin, β -cyclodextrin, γ -cyclodextrin, hydroxypropyl- β -cyclodextrin, hydroxyethyl- β -cyclodextrin, methyl cyclodextrin, hydroxypropyl cyclodextrin, carboxymethyl cyclodextrin, sulfobutyl ether- β -cyclodextrin, preferably α -cyclodextrin, β -cyclodextrin, γ -cyclodextrin, hydroxypropyl- β -cyclodextrin.
5. The beer beverage containing cannabidiol as claimed in claim 3, wherein the cannabidiol crystal has a purity of 99% or more.
6. The beer beverage containing cannabidiol as claimed in claim 3, wherein the amount of pure water used in step ② is 1-5 times of the cyclodextrin by mass, and the heating dissolution temperature is 30-60 ℃.
7. The beer beverage containing cannabidiol as claimed in claim 3, wherein the step ③ is performed by homogenizing under high pressure at 25 deg.C and 30-50MPa for 2-3 times.
8. The beer beverage containing cannabidiol as claimed in claim 3, wherein the step ④ is vacuum drying, in a vacuum oven, for 60-120 hr at-0.08 MPa and 30-60 deg.C.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715816A (en) * | 2021-02-07 | 2021-04-30 | 澳门德诚生物科技有限公司 | Leisure beverage containing water-soluble nano cannabidiol and preparation method thereof |
| CN112899330A (en) * | 2021-04-25 | 2021-06-04 | 云南绿新生物药业有限公司 | Method for preparing antioxidant peptide from fructus cannabis protein |
| CN113234552A (en) * | 2021-04-29 | 2021-08-10 | 浙江大学 | Hop polysaccharide nano particle and preparation method and application thereof |
| CN113604304A (en) * | 2021-09-02 | 2021-11-05 | 吴达镕 | Mabao sincere feeling beer and brewing method thereof |
-
2020
- 2020-02-10 CN CN202010084714.0A patent/CN111117821A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715816A (en) * | 2021-02-07 | 2021-04-30 | 澳门德诚生物科技有限公司 | Leisure beverage containing water-soluble nano cannabidiol and preparation method thereof |
| CN112899330A (en) * | 2021-04-25 | 2021-06-04 | 云南绿新生物药业有限公司 | Method for preparing antioxidant peptide from fructus cannabis protein |
| CN113234552A (en) * | 2021-04-29 | 2021-08-10 | 浙江大学 | Hop polysaccharide nano particle and preparation method and application thereof |
| CN113604304A (en) * | 2021-09-02 | 2021-11-05 | 吴达镕 | Mabao sincere feeling beer and brewing method thereof |
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Application publication date: 20200508 |