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Preparation method of burdock and lemon beer

A lemon and burdock technology, applied in the brewing of beer, etc., can solve the problems of less flavor substances, thin taste, and low melting rate of active ingredients, and achieve the effects of less impurities, significant comprehensive economic benefits, and low operating costs

Inactive Publication Date: 2019-04-26
QILU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the types of wolfberry wine are mostly soaked wine. Compared with wolfberry fermented wine, wolfberry soaked wine has a lower melting rate of active ingredients, less flavor substances, and a thinner taste.

Method used

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  • Preparation method of burdock and lemon beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of lemon mint beer includes preparation of burdock extract, preparation of lemon medlar fermentation broth, preparation of beer fermentation broth, post-modification, cooling and slagging, and is characterized in that the specific steps are as follows:

[0037] (1) Preparation of burdock extract:

[0038] 1) Washing: Take the burdock with 3% of the total mass of barley malt and wheat sprout, wash it with water, and drain the water;

[0039] 2) Extraction: Use an ultrasonic instrument to extract burdock, add water 10 times the weight of the raw material, extract temperature 65°C, ultrasonic frequency 90w, extraction time 45min, centrifuge and filter to obtain filtrate;

[0040] 3) Concentration and drying: The filtrate is concentrated under reduced pressure at 70° C. to obtain a concentrated solution; the concentrated solution is dried, crushed, and passed through a 100-mesh sieve for use.

[0041] Preparation of lemon medlar fermentation broth:

[0042] 1) Pre...

Embodiment 2

[0053] A preparation method of lemon mint beer includes preparation of burdock extract, preparation of lemon medlar fermentation broth, preparation of beer fermentation broth, post-modification, cooling and slagging, and is characterized in that the specific steps are as follows:

[0054] (1) Preparation of burdock extract:

[0055] 1) Washing: Take burdock with 4% of the total mass of barley malt and wheat sprout and wash it with water and drain the water;

[0056] 2) Extraction: Use an ultrasonic instrument to extract burdock, add water 12 times the weight of the raw material, extract temperature 65°C, ultrasonic frequency 90w, extraction time 45min, centrifuge and filter to obtain filtrate;

[0057] 3) Concentration and drying: the filtrate is concentrated under reduced pressure at 75° C. to obtain a concentrated solution; the concentrated solution is dried, crushed, and passed through a 100 mesh sieve for use.

[0058] In the above method, ultrasonic extraction of burdock can effici...

experiment example

[0071] The burdock lemon beer obtained in Examples 1 and 2 was subjected to relevant content determination, and the results are as follows:

[0072] The content of related ingredients in burdock lemon beer

[0073]

[0074] It can be seen from the above table that the burdock lemon beer obtained by the present invention is rich in various nutrients. Based on the original nutrients, the content of amino acids is increased, and functional ingredients such as inulin, wolfberry polysaccharides and flavonoids are given. In addition, the beer adds the unique flavor of lemon, refreshing and palatable, and regular drinking can detoxify the skin and delay aging.

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PUM

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Abstract

The invention relates to the field of beer brewing, and particularly provides a preparation method of burdock and lemon beer. The method mainly comprises the following steps: adding a burdock extractand lemon lycium fermentation liquor to fermentation liquor of beer, selecting mixed yeast to ferment, and adding honey to reconcile acidity of lemon, thus finally acquiring the burdock and lemon beer. The beer is capable of, on the basis of original nutrition, increasing the content of amino acid, and endowing functional components of synanthrin, lycium barbarum polysaccharide, flavonoid and thelike. In addition, a unique flavor of the lemon is added for the beer, and the beer can eliminate toxicants, nourish skin and delay senescence after being frequently drunk.

Description

Technical field [0001] The invention relates to the field of beer brewing, in particular to a preparation method of burdock lemon beer. Background technique [0002] Burdock is native to my country and is mainly wild. It is comparable to ginseng and has the reputation of "Orient Ginseng". Burdock has extremely high nutritional value, rich in inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body. Studies have shown that burdock root contains various amino acids necessary for the human body. The content of amino acids with special pharmacological effects is particularly high. For example, aspartic acid with brain-building effects accounts for 25%-28% of total amino acids, and arginine accounts for 18%- 20%; its polyphenols have anti-cancer and anti-mutation effects. Other studies have shown that burdock has obvious effects of lowering blood sugar, lowering blood lipids, lowering blood pressure, nourishing the kidneys and st...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C5/02
CPCC12C5/00C12C5/02C12C5/026
Inventor 王姗姗苗译文邱磊李敬龙李祥峰
Owner QILU UNIV OF TECH
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