Low-purine beer with uric acid reducing effect

Abstract

The invention belongs to the field of healthy foods and functional foods, and discloses low-purine beer with a uric acid reducing effect. The low-purine beer contains marine bioactive substances suchas chitosan oligosaccharide, marine fish oligopeptide, alginate oligosaccharide and the like. The generation of uric acid in vivo can be reduced, the metabolism of the uric acid can be accelerated, and meanwhile, the purine content of the beer is less than 20 mg/L, so that the purine absorption of bodies is reduced from the source, and the occurrence rate of gout is reduced. The invention furtherprovides a preparation method of the low-purine beer with the uric acid reducing effect. The preparation method adopts chitosan-based graphene carbon spheres as an adsorbent, and the chitosan-based graphene carbon spheres have chemical and physical adsorption effects at the same time, so that the adsorption effect on purine in the beer is remarkably enhanced, and the preparation method is simple in process, good in purine adsorption effect and suitable for industrial production.

Description

technical field [0001] The invention relates to the fields of health food and functional food, in particular to a low-purine beer with the effect of reducing uric acid. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. Beer is a carbon dioxide-rich low-alcohol wine brewed from barley malt, hops, and water through yeast fermentation. It is called "liquid bread" and is a low-concentration alcoholic beverage. The purine content of domestic beer is generally 38-151mg / L. Although the purine content in beer is moderate, due to the large amount of drinking, the human body absorbs a large amount of free purines through drinking beer, resulting in the accumulation of purines in the body and the rapid production of uric acid, resulting in " Hyperuricemia", which eventually increases the incidence of gout. [0003] In the prior art, the risk of gout caused by drink...

AI Technical Summary

Problems solved by technology

The purine content of domestic beer is generally 38-151mg / L. Although the purine content in beer is moderate, due to the large amount of drinking, the human body absorbs a large amount of free purines through drinking beer, resulting in the accumulation of purines in the body and the rapid production of uric acid, resulting in " Hyperuricemia", which eventually increases the incidence of gout

[0003] In the prior art, the risk of gout caused by drinking beer is mainly reduced by preparing low-purine beer. For example, in patent CN 101948719 B, by reducing the amount of barley malt used and increasing the amount of wheat malt with relatively low purine content, appropriate use can regulate The special malt with beer aroma and chroma——caramel malt, abandons the nitrogen-containing grain auxiliary materials with a certain purine content, and uses almost purine-free corn starch syrup, so that the content of purine substances in the finished beer is significantly reduced; patent CN 102311897 B is in Malt peeling and germination technology is used in saccharification to reduce the nucleic acid macromolecules in wort, and wheat roots are used to degrade residual nucleic acid substances in fermentation. The final content of purines in beer is controlled to 10.5mg / L, but the pure low purine Beer doesn't help with gout

[0004] Patent CN 109161449 A provides a prickly pear beer, which does not use malt fermentation, and filters the yeast in the beer to cut off the source of purine, and uses the antioxidant active substance in the prickly pear to hydrolyze the oxidase that can oxidize purine into uric acid to block the synthesis The enzyme preparation required for uric acid, and the use of Guizhou characteristic Chinese herbal medicine to promote the excretion of uric acid from the body. Although the prickly pear beer has the effect of relieving gout, it is essentially a fruity beer with sweetness, which is different from traditional malt beer. Larger, the public is not very adaptable to it

Patent CN 107365647 A provides a Pu-erh tea beer, which uses the PTP component in tea polyphenols to activate the activity of antioxidant enzymes and reduce the accumulation of free radicals in the human body, so as to suppress or reduce the onset of gout. The patent does not deal with the purines in beer, so the antioxidant effect of tea polyphenols alone has no obvious effect on the relief of gout

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