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
- Publication number
- CN109161449A CN109161449A CN201811216795.4A CN201811216795A CN109161449A CN 109161449 A CN109161449 A CN 109161449A CN 201811216795 A CN201811216795 A CN 201811216795A CN 109161449 A CN109161449 A CN 109161449A
- Authority
- CN
- China
- Prior art keywords
- parts
- prickly pear
- beer
- fermentation
- prickly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 79
- 201000005569 Gout Diseases 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 241000220317 Rosa Species 0.000 title description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 23
- 235000010674 Prunella vulgaris Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000004575 stone Substances 0.000 claims abstract description 5
- 208000024891 symptom Diseases 0.000 claims abstract description 4
- 240000001439 Opuntia Species 0.000 claims abstract 25
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 claims abstract 25
- 238000010009 beating Methods 0.000 claims abstract 4
- 239000008213 purified water Substances 0.000 claims abstract 2
- 238000009295 crossflow filtration Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 2
- 240000002878 Prunus cerasus Species 0.000 claims 2
- 235000005805 Prunus cerasus Nutrition 0.000 claims 2
- 239000012528 membrane Substances 0.000 claims 2
- 240000009297 Opuntia ficus-indica Species 0.000 claims 1
- 241000781608 Scolopia zeyheri Species 0.000 claims 1
- UIERETOOQGIECD-ARJAWSKDSA-N angelic acid group Chemical group C(\C(\C)=C/C)(=O)O UIERETOOQGIECD-ARJAWSKDSA-N 0.000 claims 1
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 abstract description 33
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 abstract description 30
- 229940116269 uric acid Drugs 0.000 abstract description 30
- 238000000034 method Methods 0.000 abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- -1 anthocyanins Chemical class 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 150000003648 triterpenes Chemical class 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000006188 syrup Substances 0.000 abstract description 3
- 235000020357 syrup Nutrition 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 49
- 240000002547 Rosa roxburghii Species 0.000 description 49
- 235000000640 Rosa roxburghii Nutrition 0.000 description 49
- 108020004707 nucleic acids Proteins 0.000 description 13
- 102000039446 nucleic acids Human genes 0.000 description 13
- 150000007523 nucleic acids Chemical class 0.000 description 12
- 239000000047 product Substances 0.000 description 11
- 230000001476 alcoholic effect Effects 0.000 description 10
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 8
- 238000010790 dilution Methods 0.000 description 7
- 239000012895 dilution Substances 0.000 description 7
- 230000029142 excretion Effects 0.000 description 7
- FDGQSTZJBFJUBT-UHFFFAOYSA-N hypoxanthine Chemical compound O=C1NC=NC2=C1NC=N2 FDGQSTZJBFJUBT-UHFFFAOYSA-N 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 201000001431 Hyperuricemia Diseases 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 5
- 235000011949 flavones Nutrition 0.000 description 5
- 238000001727 in vivo Methods 0.000 description 5
- 238000000746 purification Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- UYTPUPDQBNUYGX-UHFFFAOYSA-N guanine Chemical compound O=C1NC(N)=NC2=C1N=CN2 UYTPUPDQBNUYGX-UHFFFAOYSA-N 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000009288 screen filtration Methods 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 229940075420 xanthine Drugs 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- UGQMRVRMYYASKQ-UHFFFAOYSA-N Hypoxanthine nucleoside Natural products OC1C(O)C(CO)OC1N1C(NC=NC2=O)=C2N=C1 UGQMRVRMYYASKQ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 239000002213 purine nucleotide Substances 0.000 description 3
- 150000003212 purines Chemical class 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 241000220483 Ribes Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000008506 pathogenesis Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000004451 qualitative analysis Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- XBZYWSMVVKYHQN-MYPRUECHSA-N (4as,6as,6br,8ar,9r,10s,12ar,12br,14bs)-10-hydroxy-2,2,6a,6b,9,12a-hexamethyl-9-[(sulfooxy)methyl]-1,2,3,4,4a,5,6,6a,6b,7,8,8a,9,10,11,12,12a,12b,13,14b-icosahydropicene-4a-carboxylic acid Chemical compound C1C[C@H](O)[C@@](C)(COS(O)(=O)=O)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C XBZYWSMVVKYHQN-MYPRUECHSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000003537 Ficus benghalensis Species 0.000 description 1
- 108010012029 Guanine Deaminase Proteins 0.000 description 1
- 102000013587 Guanine deaminase Human genes 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 235000011449 Rosa Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 206010046337 Urate nephropathy Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 108010093894 Xanthine oxidase Proteins 0.000 description 1
- 102100033220 Xanthine oxidase Human genes 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 208000026816 acute arthritis Diseases 0.000 description 1
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 1
- 229950006790 adenosine phosphate Drugs 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003288 anthiarrhythmic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 239000012916 chromogenic reagent Substances 0.000 description 1
- 230000009615 deamination Effects 0.000 description 1
- 238000006481 deamination reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000003722 extracellular fluid Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 201000006334 interstitial nephritis Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- NAFSTSRULRIERK-UHFFFAOYSA-M monosodium urate Chemical class [Na+].N1C([O-])=NC(=O)C2=C1NC(=O)N2 NAFSTSRULRIERK-UHFFFAOYSA-M 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003950 pathogenic mechanism Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000001047 pyretic effect Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 125000002652 ribonucleotide group Chemical group 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000001171 synovial bursa Anatomy 0.000 description 1
- 210000001258 synovial membrane Anatomy 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000004809 thin layer chromatography Methods 0.000 description 1
- 210000005239 tubule Anatomy 0.000 description 1
- 210000001635 urinary tract Anatomy 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- C12C5/00—Other raw materials for the preparation of beer
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/536—Prunella or Brunella (selfheal)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种具有缓解痛风病症的刺梨啤酒及其制备工艺，所述的刺梨啤酒具体由以下重量份的原料组成：刺梨48～52份、啤酒花0.2～0.5份、金银花叶0.5～5份、结石草0.1～5份、夏枯草0.1～5份、果葡糖浆5～10份、低温安琪酵母0.5～2份、纯净水300～1000份。制备工艺是将经过速冻的刺梨原果加水解冻后接种由啤酒花、金银花、结石草、夏枯草加果脯糖浆熬煮制备的种子发酵液，置于低温条件下发酵后，采用打浆机将发酵软化后的刺梨打浆过滤后得到刺梨啤酒原酒，经调配、精滤、灌装、灭菌后得到成品。该工艺制备的刺梨啤酒果香味丰富，富含花青素、刺梨黄酮、多糖、刺梨三萜、维生素C等活性化合物，对因尿酸偏高引起的痛风病症具有缓解作用。
The invention discloses a prickly pear beer capable of relieving gout and a preparation process thereof. The prickly pear beer is specifically composed of the following raw materials in parts by weight: 48-52 parts of prickly pear, 0.2-0.5 parts of hops, and 0.5 parts of honeysuckle leaves. ~ 5 parts, 0.1-5 parts of stone grass, 0.1-5 parts of Prunella vulgaris, 5-10 parts of high fructose syrup, 0.5-2 parts of low temperature Angel yeast, 300-1000 parts of purified water. The preparation process is to inoculate the seed fermentation liquid prepared by boiling hops, honeysuckle, stone grass, Prunella vulgaris and preserved fruit syrup after the quick-frozen raw prickly pear fruit is added with water and frozen, and then placed in a low temperature condition for fermentation, and the fermentation is softened by a beating machine. The prickly pear raw wine is obtained after beating and filtering the prickly pear, and the finished product is obtained after blending, fine filtration, filling and sterilization. The prickly pear beer prepared by the process is rich in fruit flavor and rich in active compounds such as anthocyanins, prickly pear flavonoids, polysaccharides, prickly pear triterpenes, vitamin C, etc., and has a relieving effect on gout symptoms caused by high uric acid.
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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811216795.4A CN109161449A (en) | 2018-10-18 | 2018-10-18 | A kind of Roxburgh rose beer and its preparation process with alleviation gout illness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811216795.4A CN109161449A (en) | 2018-10-18 | 2018-10-18 | A kind of Roxburgh rose beer and its preparation process with alleviation gout illness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109161449A true CN109161449A (en) | 2019-01-08 |
Family
ID=64878385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811216795.4A Pending CN109161449A (en) | 2018-10-18 | 2018-10-18 | A kind of Roxburgh rose beer and its preparation process with alleviation gout illness |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109161449A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 | A kind of prickly pear craft beer with health care function and its preparation process |
| CN117187008A (en) * | 2023-09-22 | 2023-12-08 | 广州南沙珠江啤酒有限公司 | Beer raw material with fire-clearing function and its preparation method and application |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309172A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Ribes burejense fruit-haw wine |
| CN105219591A (en) * | 2015-11-11 | 2016-01-06 | 贵州绿荫河农业发展有限公司 | A kind of brewing method without seed Rosa roxburghii fermented wine |
| CN105602776A (en) * | 2016-03-16 | 2016-05-25 | 江南大学 | A kind of apple beer and brewing method thereof |
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN107723177A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of arrow-leaved oleaster Lycium chinense wine |
| CN108004085A (en) * | 2017-12-15 | 2018-05-08 | 柳州市汉象教育咨询有限责任公司 | A kind of plum wine and its preparation process |
-
2018
- 2018-10-18 CN CN201811216795.4A patent/CN109161449A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309172A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Ribes burejense fruit-haw wine |
| CN105219591A (en) * | 2015-11-11 | 2016-01-06 | 贵州绿荫河农业发展有限公司 | A kind of brewing method without seed Rosa roxburghii fermented wine |
| CN105602776A (en) * | 2016-03-16 | 2016-05-25 | 江南大学 | A kind of apple beer and brewing method thereof |
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN107723177A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of arrow-leaved oleaster Lycium chinense wine |
| CN108004085A (en) * | 2017-12-15 | 2018-05-08 | 柳州市汉象教育咨询有限责任公司 | A kind of plum wine and its preparation process |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 | A kind of prickly pear craft beer with health care function and its preparation process |
| CN117187008A (en) * | 2023-09-22 | 2023-12-08 | 广州南沙珠江啤酒有限公司 | Beer raw material with fire-clearing function and its preparation method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN103923788B (en) | Radix Et Rhizoma Fagopyri Tatarici Semen avenae nudae rice wine | |
| CN102191147B (en) | Cornus officinalis fruit wine and preparation method thereof | |
| CN109161449A (en) | A kind of Roxburgh rose beer and its preparation process with alleviation gout illness | |
| KR20210001439A (en) | Health food Composition and manufacture method using yeast fermentation method | |
| CN102987477B (en) | Health drink | |
| Prasad et al. | Nutritional and pharmacological properties of palmyra palm | |
| KR20090122073A (en) | Method for preparing rice beer added industrial crops and the rice beer prepared therefrom | |
| CN115336688B (en) | Method for preparing pagodatree flower bud beverage through hydrothermal treatment | |
| CN110343589A (en) | A kind of glutinous rice health preserving wine and its brewage process adding traditional Chinese medicine ingredients | |
| CN102021104B (en) | Papaya wine having health-care function on damp-heat physique and preparation method thereof | |
| CN106929367A (en) | A kind of lophatherum gracile wine and its process of preparing | |
| CN111602813B (en) | Preparation method of sunflower disc fermentation stock solution for health food and product thereof | |
| CN103478706B (en) | Nature lobed kudzuvine root enzyme and production method thereof | |
| CN113186070A (en) | Gynura procumbens vinegar and preparation method thereof | |
| CN105733902B (en) | A kind of preparation method for the type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol | |
| CN103343078B (en) | Production process of golden stichopus japonicus health-care yellow wine | |
| CN105132247A (en) | Health-preserving and health-caring wine containing rheum officinale and preparing method thereof | |
| CN105695236A (en) | Formula and production process for health maintenance and healthcare wine | |
| CN103923813B (en) | A kind of bitter buckwheat hawthorn Health-care fruit vinegar and preparation method thereof | |
| CN109275751A (en) | Folium cortex eucommiae blood-pressure decreasing tea and preparation method thereof | |
| CN107372947B (en) | Tea bag type blood sugar reducing tea and preparation method thereof | |
| CN113812613A (en) | A kind of anti-uric acid functional food and preparation process thereof | |
| CN112516262A (en) | Acid-reducing tea for relieving gout and preparation method thereof | |
| CN104673577A (en) | SOD wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190108 |
|
| RJ01 | Rejection of invention patent application after publication |