CN112410142B - Method for preparing functional food with high content of polyphenol compounds by using fermented hops - Google Patents
Method for preparing functional food with high content of polyphenol compounds by using fermented hops Download PDFInfo
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- CN112410142B CN112410142B CN202011356182.8A CN202011356182A CN112410142B CN 112410142 B CN112410142 B CN 112410142B CN 202011356182 A CN202011356182 A CN 202011356182A CN 112410142 B CN112410142 B CN 112410142B
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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
- C12C9/00—Methods specially adapted for the making of beerwort
- C12C9/02—Beerwort treatment; Boiling with hops; Hop extraction
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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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
Abstract
The invention belongs to the technical field of beer production, and particularly relates to a method for preparing functional food with high content of polyphenol compounds by using fermented hops. The method comprises the following specific processes: fermenting and extracting hops; squeezing to remove water and then degreasing; carrying out primary concentration after solvent extraction, and carrying out secondary concentration after sugar removal; adsorbing for removing impurities, desorbing, and drying. According to the invention, probiotics such as fermentation lactic acid bacteria and yeast are added in the fermentation process, so that the bitter taste of the hop is reduced, and the functional food with high purity and high content of polyphenol compounds is prepared from the hop. The purity of the polyphenol freeze-dried powder prepared by the method can reach more than 70%.
Description
Technical Field
The invention belongs to the technical field of beer production, and particularly relates to a method for preparing functional food with high content of polyphenol compounds by using fermented hops.
Background
Beer is a low-alcohol beverage popular with consumers and contains a variety of chemicals beneficial to the human body, of which phenolic compounds are the most important. The phenolic compounds in the beer are partially derived from hops. Phenolic compounds are not only related to the flavor and mouthfeel of beer, but also have a great relationship with the chemical characteristics of beer and the shelf life. Therefore, the previous studies on hop have focused on the influence of hop on the quality and flavor of beer, and few reports have been made on the extraction conditions. The wine fermentation comprises the following processes: preparing wort, inoculating yeast, performing primary fermentation, sealing a tank, performing secondary fermentation, cooling after the fermentation is finished, storing for 3-7 days, filling, and sterilizing or not sterilizing; the beer is very easy to be oxidized due to oxygen entering in the filling process, so that the taste of the beer is seriously influenced, and the problem to be effectively solved is urgently needed.
In the traditional beer industry, polyphenol mainly plays a role in combining with protein to form precipitate in the wort boiling process, so that impurity protein is precipitated, but the high polyphenol content in finished beer can cause difficult filtration, reduce the non-biological stability of beer and further influence the taste and flavor, so the high polyphenol content in finished beer is generally avoided.
Phenolic compounds are widely present in plants and have a variety of health-care functions. It not only has strong trapping ability to active oxygen free radical, but also can protect biological macromolecule injury induced by oxygen free radical. Has obvious functions of resisting mutation, resisting mutagenesis, resisting tumor, resisting virus, resisting microbe, resisting senility, etc. Recently, researches show that polyphenol has positive effects on human health, and polyphenol has antioxidant protection effect and can relieve cardiovascular, liver and nerve injuries caused by long-term excessive drinking to a certain extent. Hops and malt are rich in polyphenols, procyanidins are a large class of polyphenols in beer, are formed by condensing different amounts of monomeric flavan-3-ols, include catechin, epicatechin, and catechin gallate, and are oligomers or polymers formed by connecting C4-C6 or C4-C8. Procyanidin polymers have the properties of tannins, also known as condensed tannins. In addition, the monomer flavan-3-ol has a typical C6-C3-C6 flavone skeleton structure, so the procyanidine also belongs to a flavonoid compound. Therefore, how to add polyphenol can achieve the antioxidation protection effect and avoid the influence of polyphenol on the taste and flavor of beer has important research significance.
Disclosure of Invention
The invention aims to provide a method for preparing functional food with high content of polyphenol compounds by fermenting hops, which uses fermentation probiotics (lactic acid bacteria, yeast and the like) to reduce the bitter taste of the hops to prepare the high content of polyphenol compounds by extraction, concentration, freeze drying and other methods. The application can not only prepare high-content polyphenol compounds, but also endow beer with better taste and flavor stability.
In order to achieve the purpose, the invention relates to the following specific technical scheme:
the invention provides a method for preparing functional food with high content of polyphenol compounds by utilizing fermented hops, which comprises the following steps:
(1) Fermenting and extracting hops: adding probiotics in an amount which is 10 percent of the amount of the wort in the process of fermenting the beer, and selecting hop after the fermentation is finished;
(2) Squeezing to remove water: squeezing and dewatering the hop selected in the step (1) to enable the water content of the hop to be less than 15%;
(3) Degreasing: adding a degreasing reagent into the hop for soaking and degreasing, filtering the degreasing reagent after degreasing is finished, and removing the degreasing reagent remained on the surface of the hop in a natural volatilization or gas blowing mode, wherein the gas adopts carbon dioxide or nitrogen;
(4) Solvent extraction: repeatedly leaching and extracting the degreased hops by using an extraction solvent, collecting and mixing filtrate obtained by filtering after leaching each time;
(5) Primary concentration: carrying out primary concentration on the filtrate to obtain primary concentrated solution;
(6) Removing polysaccharide: adding absolute ethyl alcohol, casein and zinc citrate into the primary concentrated solution, filtering, removing the precipitate and collecting supernatant;
(7) And (3) secondary concentration: carrying out secondary concentration on the supernatant to obtain secondary concentrated solution;
(8) Adsorbing and removing impurities: firstly, diluting a secondary concentrated solution by using pure water to ensure that the mass concentration of polyphenol in the secondary concentrated solution is 10-30 mg/mL, then carrying out oscillation adsorption by using macroporous resin, collecting the resin after adsorption is finished, and discharging waste liquid;
(9) And (3) desorption: filling the resin collected in the step (8) into a chromatographic column for desorption, firstly adopting purified water to wash impurities on the surface of the resin and simultaneously discharging air remained in gaps of resin particles, then using an ethanol solution with the concentration of 50% -95% to elute the resin, collecting eluent, and carrying out reduced pressure concentration to obtain a polyphenol concentrated solution;
(10) And (3) drying: and (4) carrying out freeze drying on the polyphenol concentrated solution obtained in the step (9) to obtain polyphenol freeze-dried powder.
Further, in the step (1), the probiotics is selected from one or two of lactic acid bacteria and yeast.
The hops used in the present invention are selected from two sources: one is the remaining waste fraction of hops after extraction of alpha-acids or hop oils; another is the use of hop for dry-throw addition in beer production, the remaining particle fraction of which is used when dry-throw is over or after beer brewing is over.
Further, in the step (3), the mass ratio of the degreasing reagent to the hops is (1-10) to 1; the degreasing reagent is petroleum ether or diethyl ether; the degreasing is carried out by soaking for 4-6h at the soaking temperature of 30-60 ℃.
Further, in the step (4), the mass ratio of the extraction solvent to the hops is (10-50): 1; the extraction solvent is ethanol, water or a mixed solution of the ethanol and the water in any proportion; the solvent extraction is to extract for 0.5 to 2 hours at the temperature of 40 to 70 ℃, and repeatedly extract for 2 to 3 times.
Further, in the step (5), the temperature of the primary concentration is 50-67 ℃, and the concentration time is controlled by taking the multiple of 4-5 times of concentration as a standard.
Further, in the step (6), the volume ratio of the primary concentrated solution to the absolute ethyl alcohol is 1:4; the casein is added in an amount which accounts for 2% of the weight of the primary concentrated solution; the adding amount of the zinc citrate accounts for 1 percent of the weight of the primary concentrated solution; the polysaccharide removal is carried out by refrigerating at the temperature of 0-4 ℃ for 8-24 h.
Further, in the step (7), the concentration temperature of the secondary concentration is 50-67 ℃, and the concentration time is controlled by taking the multiple of 4-5 times of concentration as a standard.
Further, in the step (8), 1g of macroporous resin is added into every 100-500 mg of polyphenol; the adsorption time is 6-24 h, and the adsorption environment temperature is 20-40 ℃.
The macroporous resin used in the invention is D101, AB-8, HPD100 or DM301.
The concentration of the invention adopts a rotary evaporation evaporator or a vacuum concentration device for concentration. The drying is carried out by freeze-drying with a freeze dryer.
The invention has the beneficial effects that:
(1) According to the invention, probiotics such as fermentation lactic acid bacteria and yeast are added in the fermentation process, so that the bitter taste of the hop is reduced, and the functional food with high purity and high content of polyphenol compounds is prepared from the hop.
(2) The purity of the polyphenol freeze-dried powder prepared by the method can reach more than 70%.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific embodiments. The lactic acid bacteria and yeast strains used in the invention are all available on the market.
Example 1
The preparation method of the polyphenol freeze-dried powder comprises the following steps:
(1) Selecting hop: adding 10% of lactobacillus in the process of fermenting beer, wherein the lactobacillus is used for dry adding of hops in beer production, and when the dry adding is finished or after the beer brewing is finished, the residual particle parts after the hops flavor components are extracted and dissolved into the beer in the brewing process are adopted;
(2) Squeezing to remove water: squeezing and dewatering the hops selected in the step (1) to enable the water content of the hops to be less than 15%;
(3) Degreasing: soaking and degreasing the hop with the water content of less than 15% by adopting petroleum ether, wherein the volume ratio of the petroleum ether to the hop is 10; the soaking temperature is 60 ℃, and the soaking time is 6 hours; after the degreasing is finished, filtering and removing petroleum ether, and removing a degreasing reagent remained on the surface of the hop in a nitrogen purging mode;
(4) Solvent extraction: leaching and extracting the degreased hops by using 70% ethanol, wherein the volume ratio of ethanol to hops is 50:1, leaching for 2 hours at 70 ℃; repeatedly leaching for 3 times, collecting and mixing filtrates obtained by filtering after each leaching;
(5) Primary concentration: carrying out primary concentration on the filtrate obtained in the step (4) by adopting a rotary evaporation evaporator to obtain primary concentrated solution; wherein the concentration temperature is 67 ℃, and the concentration time is controlled by taking the multiple of 4 times of concentration as a standard;
(6) Removing polysaccharide: adding absolute ethyl alcohol, casein and zinc citrate into the primary concentrated solution, wherein the volume ratio of the primary concentrated solution to the absolute ethyl alcohol is 1:4; the casein is added in an amount which accounts for 2% of the weight of the primary concentrated solution; the adding amount of the zinc citrate accounts for 1 percent of the weight of the primary concentrated solution; refrigerating at 0 deg.C for 8 hr, filtering, removing precipitate, and collecting supernatant;
(7) And (3) secondary concentration: carrying out secondary concentration on the supernatant obtained in the step (6) to obtain secondary concentrated solution; wherein the concentration temperature is 67 ℃, and the concentration time is controlled by taking the multiple of 4 times of concentration as a standard;
(8) Adsorbing and removing impurities: firstly, diluting a secondary concentrated solution by using pure water to ensure that the mass concentration of polyphenol in the secondary concentrated solution is 20mg/mL, and then carrying out oscillation adsorption by using HPD100 macroporous resin, wherein 1g of macroporous resin is added to every 100mg of polyphenol; the adsorption time is 24h, and the adsorption environment temperature is 40 ℃; collecting the resin after adsorption, and discharging waste liquid;
(9) Desorption: filling the resin collected in the step (8) into a chromatographic column for desorption, firstly adopting purified water to wash impurities on the surface of the resin and simultaneously discharging air remained in gaps of resin particles, then using an ethanol solution with the concentration of 95% to elute the resin, collecting eluent, and carrying out reduced pressure concentration to obtain a polyphenol concentrated solution;
(10) And (3) drying: and (4) carrying out freeze drying on the polyphenol concentrated solution obtained in the step (9) by using a freeze dryer to obtain polyphenol freeze-dried powder, wherein the purity of polyphenol reaches 76%.
Example 2
The preparation method of the polyphenol freeze-dried powder comprises the following steps:
(1) Selecting hop: adding yeast in the process of fermenting beer, and extracting alpha-acid or hop oil from hop to obtain the residual waste material;
(2) Squeezing to remove water: squeezing and dewatering the hops selected in the step (1) to enable the water content of the hops to be less than 15%;
(3) Degreasing: soaking and degreasing the hop with the water content of less than 15% by adopting diethyl ether, wherein the volume ratio of the diethyl ether to the hop is 10; the soaking temperature is 60 ℃, and the soaking time is 6 hours; after degreasing, filtering and removing the ether, and naturally volatilizing and removing the ether remained on the surface of the hop;
(4) Solvent extraction: leaching and extracting the degreased hops by adopting 60% ethanol, wherein the volume ratio of the 60% ethanol to the hops is 50:1, leaching for 2 hours at 70 ℃; repeatedly leaching for 3 times, collecting and mixing filtrates obtained by filtering after each leaching;
(5) Primary concentration: carrying out primary concentration on the filtrate obtained in the step (4) by adopting a vacuum concentration device to obtain primary concentrated solution; wherein the concentration temperature is 67 ℃, and the concentration time is controlled by taking the multiple of 4 times of concentration as a standard;
(6) Removing polysaccharide: adding absolute ethyl alcohol, casein and zinc citrate into the primary concentrated solution, wherein the volume ratio of the primary concentrated solution to the absolute ethyl alcohol is 1:4; the casein is added in an amount which accounts for 2% of the weight of the primary concentrated solution; the adding amount of the zinc citrate accounts for 1 percent of the weight of the primary concentrated solution; refrigerating at 0 deg.C for 8 hr, filtering, removing precipitate, and collecting supernatant;
(7) And (3) secondary concentration: carrying out secondary concentration on the supernatant obtained in the step (6) to obtain secondary concentrated solution; wherein the concentration temperature is 67 ℃, and the concentration time is controlled by taking the multiple of 4 times of concentration as a standard;
(8) Adsorbing and removing impurities: firstly, diluting a secondary concentrated solution by using pure water to ensure that the mass concentration of polyphenol in the secondary concentrated solution is 20mg/mL, and then performing oscillation adsorption by using D101 macroporous resin, wherein 1g macroporous resin is added to every 200mg of polyphenol; the adsorption time is 24h, and the adsorption environment temperature is 40 ℃; collecting the resin after adsorption, and discharging waste liquid;
(9) Desorption: filling the resin collected in the step (8) into a chromatographic column for desorption, firstly adopting purified water to wash impurities on the surface of the resin and simultaneously discharging air remained in gaps of resin particles, then using an ethanol solution with the concentration of 95% to elute the resin, collecting eluent, and carrying out reduced pressure concentration to obtain a polyphenol concentrated solution;
(10) And (3) drying: and (4) carrying out freeze drying on the polyphenol concentrated solution obtained in the step (9) by using a freeze dryer to obtain polyphenol freeze-dried powder, wherein the purity of polyphenol reaches 78%.
Comparative example 1
(1) Selecting hop: adding lactobacillus in the process of fermenting beer, wherein the lactobacillus is used for dry feeding of hop added in beer production, and when the dry feeding is finished or after the beer brewing is finished, residual particle parts of the hop flavor components which are extracted and dissolved into the beer in the brewing process are adopted;
(2) Squeezing to remove water: squeezing and dewatering the hops selected in the step (1) to enable the water content of the hops to be less than 15%;
(3) Degreasing: soaking and degreasing the hop with the water content of less than 15% by adopting petroleum ether, wherein the volume ratio of the petroleum ether to the hop is 10; the soaking temperature is 60 ℃, and the soaking time is 6 hours; after degreasing, filtering and removing petroleum ether, and removing a degreasing reagent remained on the surface of the hop in a nitrogen purging mode;
(4) Solvent extraction: leaching and extracting the degreased hops by using 70% ethanol, wherein the volume ratio of ethanol to hops is 50:1, leaching for 2 hours at 70 ℃; repeatedly leaching for 3 times, collecting and mixing filtrates obtained by filtering after each leaching;
(5) Primary concentration: carrying out primary concentration on the filtrate obtained in the step (4) by adopting a rotary evaporation evaporator to obtain primary concentrated solution; wherein the concentration temperature is 67 ℃, and the concentration time is controlled by taking the multiple of 4 times of concentration as a standard;
(6) Removing polysaccharide: adding absolute ethyl alcohol into the primary concentrated solution, wherein the volume ratio of the primary concentrated solution to the absolute ethyl alcohol is 1:4; refrigerating at 0 deg.C for 8 hr, filtering, removing precipitate, and collecting supernatant;
(7) And (3) secondary concentration: carrying out secondary concentration on the supernatant obtained in the step (6) to obtain secondary concentrated solution; wherein the concentration temperature is 67 ℃, and the concentration time is controlled by taking the multiple of 4 times of concentration as a standard;
(8) Adsorbing and removing impurities: firstly, diluting a secondary concentrated solution by using pure water to ensure that the mass concentration of polyphenol in the secondary concentrated solution is 20mg/mL, and then carrying out oscillation adsorption by using DM301 macroporous resin, wherein 1g of macroporous resin is added to every 100mg of polyphenol; the adsorption time is 24h, and the adsorption environment temperature is 40 ℃; collecting the resin after adsorption, and discharging waste liquid;
(9) Desorption: filling the resin collected in the step (8) into a chromatographic column for desorption, firstly adopting purified water to wash impurities on the surface of the resin and simultaneously discharging air remained in gaps of resin particles, then using an ethanol solution with the concentration of 95% to elute the resin, collecting eluent, and carrying out reduced pressure concentration to obtain a polyphenol concentrated solution;
(10) And (3) drying: and (4) carrying out freeze drying on the polyphenol concentrated solution obtained in the step (9) by using a freeze dryer to obtain polyphenol freeze-dried powder, wherein the purity of polyphenol reaches 65%.
Comparative example 2
(1) Selecting hop: the hop is used for dry feeding in beer production, when the dry feeding is finished or after the beer brewing is finished, the residual particle part of the hop fragrance component after the beer is extracted and dissolved in the brewing process is adopted, and no lactic acid bacteria are added in the fermentation process;
steps (2) to (9) were the same as in example 1;
(10) And (3) drying: and (4) carrying out freeze drying on the polyphenol concentrated solution obtained in the step (9) by using a freeze dryer to obtain polyphenol freeze-dried powder, wherein the purity of polyphenol reaches 70%.
Effect example 1
The following evaluation results are shown in Table 1 for the total amount of lyophilized polyphenol powder and the flavor of beer in examples 1 and 2 and comparative examples 1 and 2, respectively.
TABLE 1
Claims (7)
1. A method for preparing functional food with high content of polyphenol compounds by using fermented hops is characterized by comprising the following steps:
(1) Fermenting and extracting hops: adding probiotics in an amount which is 10 percent of the amount of the wort in the process of fermenting the beer, and selecting hop after the fermentation is finished;
(2) Squeezing to remove water: squeezing and dewatering the hops selected in the step (1) to enable the water content of the hops to be less than 15%;
(3) Degreasing: adding a degreasing reagent into the hops for soaking and degreasing, filtering the degreasing reagent after degreasing is finished, and removing the degreasing reagent remained on the surfaces of the hops in a natural volatilization or gas blowing mode, wherein the gas adopts carbon dioxide or nitrogen;
(4) Solvent extraction: repeatedly leaching and extracting the degreased hops by using an extraction solvent, collecting and mixing filtrate obtained by filtering after leaching each time;
(5) Primary concentration: carrying out primary concentration on the filtrate to obtain primary concentrated solution;
(6) Removing polysaccharide: adding absolute ethyl alcohol, casein and zinc citrate into the primary concentrated solution, filtering, removing the precipitate and collecting supernatant;
(7) And (3) secondary concentration: carrying out secondary concentration on the supernatant to obtain secondary concentrated solution;
(8) Adsorbing and removing impurities: firstly, diluting a secondary concentrated solution by using pure water to ensure that the mass concentration of polyphenol in the secondary concentrated solution is 10-30 mg/mL, then carrying out oscillation adsorption by using macroporous resin, collecting the resin after the adsorption is finished, and discharging waste liquid;
(9) Desorption: filling the resin collected in the step (8) into a chromatographic column for desorption, firstly adopting purified water to wash impurities on the surface of the resin and simultaneously discharging air remained in gaps of resin particles, then using an ethanol solution with the concentration of 50% -95% to elute the resin, collecting eluent, and carrying out reduced pressure concentration to obtain a polyphenol concentrated solution;
(10) And (3) drying: freeze-drying the polyphenol concentrated solution obtained in the step (9) to obtain polyphenol freeze-dried powder;
in the step (6), the volume ratio of the primary concentrated solution to the absolute ethyl alcohol is 1:4; the casein is added in an amount which accounts for 2% of the weight of the primary concentrated solution; the adding amount of the zinc citrate accounts for 1 percent of the weight of the primary concentrated solution; the polysaccharide removing step is to refrigerate the mixture for 8 to 24 hours at the temperature of between 0 and 4 ℃;
in the step (1), the probiotics are lactic acid bacteria; the hop is a hop used for dry addition in beer production, and after the beer brewing is finished, the residual particle part dissolved into the beer is extracted by the hop flavor components in the brewing process.
2. The method according to claim 1, wherein in the step (3), the mass ratio of the degreasing reagent to the hops is 1-10; the degreasing reagent is petroleum ether or diethyl ether; the degreasing is carried out by soaking for 4-6h at the soaking temperature of 30-60 ℃.
3. The method according to claim 1, wherein in the step (4), the mass ratio of the extraction solvent to the hops is 10-50: 1; the extraction solvent is ethanol, water or a mixed solution of the ethanol and the water in any proportion; the solvent extraction is to extract for 0.5 to 2 hours at the temperature of 40 to 70 ℃, and repeatedly extract for 2 to 3 times.
4. The method according to claim 1, wherein in the step (5), the temperature of the primary concentration is 50-67 ℃, and the concentration time is controlled based on the factor of 4-5 times of concentration.
5. The method according to claim 1, wherein in the step (7), the concentration temperature of the second concentration is 50-67 ℃, and the concentration time is controlled according to the multiple of 4-5 times of concentration.
6. The method according to claim 1, wherein in the step (8), 1g of macroporous resin is added for every 100-500 mg of polyphenol; the adsorption time is 6-24 h, and the adsorption environment temperature is 20-40 ℃.
7. The method of claim 1 or 6, wherein the macroporous resin is selected from the group consisting of D101, AB-8, HPD100, and DM301.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1188304A (en) * | 1966-08-05 | 1970-04-15 | Brewing Patents Ltd | Improvements in or relating to the Bittering of Beer |
| CN101768068A (en) * | 2010-01-06 | 2010-07-07 | 刘玉英 | Method utilizing hop residues to extract xanthohumol |
| CN105602775A (en) * | 2016-04-01 | 2016-05-25 | 邯郸学院 | Preparation method for beer by employing lactic acid bacteria and yeast co-fermentation |
| CN108977293A (en) * | 2018-07-19 | 2018-12-11 | 齐鲁工业大学 | Useless Hop polyphenols extract is preparing the application in beer |
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2020
- 2020-11-27 CN CN202011356182.8A patent/CN112410142B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1188304A (en) * | 1966-08-05 | 1970-04-15 | Brewing Patents Ltd | Improvements in or relating to the Bittering of Beer |
| CN101768068A (en) * | 2010-01-06 | 2010-07-07 | 刘玉英 | Method utilizing hop residues to extract xanthohumol |
| CN105602775A (en) * | 2016-04-01 | 2016-05-25 | 邯郸学院 | Preparation method for beer by employing lactic acid bacteria and yeast co-fermentation |
| CN108977293A (en) * | 2018-07-19 | 2018-12-11 | 齐鲁工业大学 | Useless Hop polyphenols extract is preparing the application in beer |
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