CN113025449A - Brewing method of hemp protein peptide brewed beer - Google Patents
Brewing method of hemp protein peptide brewed beer Download PDFInfo
- Publication number
- CN113025449A CN113025449A CN202110194601.0A CN202110194601A CN113025449A CN 113025449 A CN113025449 A CN 113025449A CN 202110194601 A CN202110194601 A CN 202110194601A CN 113025449 A CN113025449 A CN 113025449A
- Authority
- CN
- China
- Prior art keywords
- beer
- boiling
- minutes
- brewing
- hemp protein
- 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 64
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 55
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 55
- 244000025254 Cannabis sativa Species 0.000 title claims abstract description 53
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 title claims abstract description 49
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 title claims abstract description 49
- 235000009120 camo Nutrition 0.000 title claims abstract description 49
- 235000005607 chanvre indien Nutrition 0.000 title claims abstract description 49
- 239000011487 hemp Substances 0.000 title claims abstract description 49
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000009835 boiling Methods 0.000 claims abstract description 36
- 238000005406 washing Methods 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000001556 precipitation Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract 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 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 241000218236 Cannabis Species 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000000413 hydrolysate Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 229920002498 Beta-glucan Polymers 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 3
- 229960001763 zinc sulfate Drugs 0.000 claims description 3
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 2
- 239000011630 iodine Substances 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 102100028717 Cytosolic 5'-nucleotidase 3A Human genes 0.000 claims 2
- 235000008694 Humulus lupulus Nutrition 0.000 claims 2
- 241000219745 Lupinus Species 0.000 claims 2
- 102000004139 alpha-Amylases Human genes 0.000 claims 1
- 108090000637 alpha-Amylases Proteins 0.000 claims 1
- 229940024171 alpha-amylase Drugs 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000011550 stock solution Substances 0.000 abstract description 2
- 238000005352 clarification Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 38
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000008697 Cannabis sativa Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000003871 intestinal function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000008946 Fibrinogen Human genes 0.000 description 1
- 108010049003 Fibrinogen Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 1
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 229940012952 fibrinogen Drugs 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
-
- 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
- C12C11/003—Fermentation of beerwort
-
- 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
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- 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
- C12C5/02—Additives for beer
-
- 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
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
-
- 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
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
-
- 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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of hemp protein peptide brewed beer, which comprises the following steps: s1, preparation of the hemp protein peptide: comprises extracting the hemp protein and preparing the hemp protein peptide; s2, brewing beer: the process comprises gelatinization, saccharification, filtration, clarification, washing, boiling, precipitation, wort cooling, fermentation, wine filtration and packaging, and the finished product is prepared by organically combining the hemp protein peptide and the beer stock solution, so that the color and taste of the beer are improved, the bitterness value is reduced, the health-care performance of the product is improved and the adaptability of the product is enhanced on the basis of keeping the original characteristics of the beer.
Description
Technical Field
The invention relates to the technical field of beer processing, in particular to a brewing method of hemp protein peptide brewed beer.
Background
The beer is brewed by using malt as main raw material, adding hop, performing liquid gelatinization and saccharification, and performing liquid fermentation. It is rich in amino acids, vitamins, low molecular sugar, inorganic salts and enzymes, and is a low-concentration alcoholic beverage. However, the living standard of people is continuously improved, the traditional beer is difficult to meet the requirements of people, and the development of beer with different flavors and functional nutritional requirements is an important research direction in the field of beer brewing at present.
Cannabis sativa (scientific name: Cannabis sativa) also known as China hemp, hemp seed, red hemp seed and the like, and is a perennial herb plant of the genus Cannabis of the family Moraceae. The hemp resources are widely distributed in the temperate zone and the tropical zone of sub-Europe. In China, the hemp has a planting history of more than six thousand years and is an important economic crop. The fiber in the stem can be used as durable textile and special paper. Mature hemp seed can be used as high-quality oil, fiber and fibrinogen.
At present, the domestic research and utilization of the fructus cannabis mainly focuses on the extraction and utilization of the fructus cannabis oil, the fructus cannabis is generally pressed into oil, and dregs are used as animal feed, so that a great deal of resource waste is caused. The fructus cannabis has high protein content and also contains various amino acids, the fructus cannabis is deeply processed, the nutritional ingredients of the fructus cannabis are fully utilized, and the development of the fructus cannabis industry is facilitated. The beverage is a favorite beverage, generally has high sugar content, low protein content and more additives, is not beneficial to body health after being drunk for a plurality of times, so that the hemp beer with health care value is developed, is beneficial to human health, can effectively promote the healthy development of the hemp industry, and improves the agricultural economic benefit.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide a brewing method of the hemp protein peptide brewed beer, so as to solve the problems in the background technology.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a brewing method of hemp protein peptide brewed beer, which comprises the following steps:
s1, preparation of the hemp protein peptide:
1) extracting the hemp protein: taking degreased fructus cannabis powder, mixing the degreased fructus cannabis powder with a weight ratio of 1: 5-20, grinding twice by using a colloid mill, adding 0.1mol/L dietary alkali for alkali extraction, adjusting the pH value to 4-5 by using citric acid after extraction is finished, settling, repeatedly washing the settled protein with water to be neutral, and carrying out vacuum freeze-drying to obtain the hemp protein;
2) taking the hemp protein according to the weight ratio of 1: 8-20, then adding 5000-.
S2, brewing beer:
1) pasting: based on brewing 10t beer, adding 35-50kg of oatmeal, 20-40mL of alpha-high temperature resistant amylase and a proper amount of water into a pasting pot at normal temperature, and raising the temperature in a stepwise manner to 98 ℃ to obtain mash;
2) saccharification: adding water into a saccharifying pot, heating to 40 ℃, adding 200-fold-processed malt, 300 kg-processed malt, 700-fold-processed malt, 850 kg-processed Australian malt and 650-fold-processed malt, 750 kg-processed malt, preserving heat for 10 minutes, heating to 47-54 ℃, preserving heat for 20 minutes, introducing mash after heat preservation of a pasting pot into the saccharifying pot, stirring, heating to 68 ℃, detecting iodine, heating to 76 ℃ after qualified iodine detection, completing saccharification, adding 50-70hl water in the pasting and saccharifying processes, adding 1000g of citric acid, 900g of lactic acid and 1100g of calcium sulfate when half of the saccharification material is added, and adding 300-fold-processed xylanase, 400g of xylanase and 400g of beta-glucan complex enzyme after 5 minutes;
3) filtering, clarifying and washing: pumping the saccharified liquid after saccharification to a filter to separate wort from maltose to obtain clear and transparent wort;
standing for 2-10 min after filtering, circularly clarifying for 5-10 min, and collecting raw juice;
washing the grains: washing the tank for multiple times, collecting the wort after washing the tank, and washing the residual sugar in the tank for more than 1.5 degrees P after washing the tank;
4) boiling: before boiling: measuring saccharification and PH value in a full pan, conveying the mash to a wort boiling pan, adding 1000g of calcium sulfate in 900 plus materials and 500g of calcium chloride in 400 plus materials into the wort boiling pan, uniformly stirring, boiling for 50-65 minutes, adding 6800g of hop in the boiling process, adding 7500g of hop in 6500 plus materials and 9-12g of zinc sulfate in the boiling process;
7) and (3) precipitation: and (4) carrying out rotary precipitation for 10-30 minutes.
8) Cooling the wort: the temperature of the full tank is 16-18.0 ℃, the wort is oxygenated, the oxygen charging amount is 9-10mg/L, and the adding amount of yeast in the full tank is 1000-;
s3, fermentation
Cooling the wort, adding yeast, transferring into fermentation tank, sealing, fermenting, cooling and storing when diacetyl is 0.09mg/L and fermentation degree is 63-65%, storing at-1.0 + -0.3 deg.C until filtering, naturally increasing pressure to 0.08-0.09Mpa, and maintaining constant pressure until filtering;
after the main fermentation is finished, 2-6Kg of the hemp protein peptide hydrolysate prepared in the step S1 is added into each ton of beer;
s4, filtering wine
After the wine is stored for 45 to 60 days, filtering the wine, and adopting a centrifugal machine, wherein the yeast number in the sake is 800-;
s5, packaging the finished product
Soaking the empty bottle in a bottle soaking tank, cleaning the empty bottle by a bottle cleaning machine, filling beer into the empty bottle by a filling machine, and pressing a bottle cap by a capping machine.
Step S1, preparation of the hemp protein peptide: 1) extracting hemp protein at 60 deg.C and pH of 10 for 1-2 hr,
s2, brewing beer, 1) gelatinizing, adding 39.4kg of oatmeal, 30mL of alpha-high temperature resistant amylase and a proper amount of water into a gelatinizing pot at normal temperature, heating to 40-50 ℃, preserving heat for 20 minutes, heating to 98 ℃, preserving heat for 30 minutes to obtain mash, swelling and splitting starch in water to form a uniform pasty solution, preparing into a liquid which is completely liquefied, and adding the liquid into a saccharifying pot to saccharify with malt.
Step S2, brewing beer, 2) saccharifying, wherein the malt is 200-300kg malt, 700-850kg Australian malt, 650-750kg wheat malt.
Step S2, brewing beer, 4) boiling for 55 minutes, boiling at normal pressure for the first 10 minutes, dynamically boiling for 40 minutes, and boiling at normal pressure for the last 5 minutes,
step S2, brewing beer, and 4) boiling, wherein the hop is SAAZ fragrant flower, and the hop needs to be put into a hop tank 5-10 minutes ahead.
The invention has the beneficial effects that:
(1) according to the invention, through the organic combination of the cannabis sativa protein peptide and the beer stock solution, on the basis of keeping the original characteristics of beer, the color and taste of the beer are improved, the bitterness value is reduced, the health care performance of the product is improved, and the product adaptability is enhanced;
(2) the hemp has been used as a medical and edible homologous crop for thousands of years. The hemp protein mainly comprises globulin and albumin, is a full-value high-quality plant protein, and particularly contains rich arginine, glutamic acid and sulfur-containing amino acid. After enzymatic hydrolysis of the protein in the digestive tract, the protein is absorbed mainly in the form of oligopeptide, and is easier and faster to be absorbed by the organism through small intestinal mucosa than complete free amino acid. In addition, the protein is enzymolyzed under enzyme catalysis in a controlled manner to obtain a peptide mixed solution, and the solubility and the thermal stability of the peptide mixed solution are greatly improved. The hemp protein has the functions of enhancing immunity, promoting mineral absorption, resisting bacteria, resisting oxidation, regulating hormone, reducing blood fat, reducing blood pressure, reducing cholesterol, resisting fatigue and the like. The hemp protein after the directional enzymolysis of the mixed enzyme generates a large amount of free amino acids and short peptides, wherein the molecules of special amino acid sequences in the protein peptides have high oxidation resistance and angiotensin converting enzyme inhibitory activity through research. The protein short peptide has small molecular weight and is easy to be absorbed and utilized by human body.
(3) The hydrolyzed protein peptide has the advantages of improving the immunity of human bodies and improving the intestinal function of human bodies, so that the idea that the hemp protein is decomposed into the mixed liquid of peptide and polypeptide by an enzyme method to be used as one of the raw materials of the refined beer which is popular in China in recent years to be dissolved in the brewing of the refined beer is achieved, people can enjoy the health-care benefit while enjoying the good beer, and the purpose of enjoying the health-care benefit in one cup in two hands is achieved!
(4) The brewing method of the beer belongs to the production process of an additional enzyme method, and the reason of the additional amylase is as follows: on one hand, the method has the effects of improving the utilization rate of raw materials, accelerating the fermentation speed, inhibiting the infection of mixed bacteria, stabilizing the quality of products and the like; on the other hand, it is also possible to hydrolyze free starch molecules which have not yet been gelatinized. The addition amount of the added amylase is reasonable, too much dosage not only causes waste and poor taste of the beer, but also causes the problems of too high cost and poor taste of the beer, and if too little dosage is used, the expected effect cannot be achieved;
(5) the reason why the oat is selected as the auxiliary material in the brewing process is that the flavor of the beer is improved; reducing the color and prolonging the quality guarantee period of the beer; and III, reducing the cost. Oats can impart smooth mouthfeel and texture to beer.
Detailed Description
Example 1
A brewing method of hemp protein peptide brewed beer comprises the following steps:
s1, preparation of the hemp protein peptide:
1) taking fructus cannabis protein powder in a weight ratio of 1: 10, grinding twice by using a colloid mill, and extracting with alkali to obtain the hemp protein.
2) Two enzymatic hydrolysis methods are applied to obtain the cannabis sativa protein peptide:
taking degreased fructus cannabis powder, mixing the degreased fructus cannabis powder with a weight ratio of 1: adding purified water according to the weight ratio of 10, grinding twice by using a colloid mill, adding 0.1mol/L edible alkali for alkali extraction, adjusting the pH value to be 10 at the extraction temperature of 60 ℃, adjusting the pH value to be 4.5 by using citric acid after the extraction is finished and settling when the extraction time is 1-2 hours, repeatedly washing the settled protein to be neutral, and carrying out vacuum freeze drying to obtain the hemp protein;
taking the hemp protein according to the weight ratio of 1: 12, adding purified water, then adding 5000-.
S2, brewing beer:
1) pasting: according to brewing 10t beer, 39.4kg of oatmeal, 30mL of alpha-high temperature resistant amylase and a proper amount of water are added into a gelatinizing pot at normal temperature, the temperature is raised to 40-50 ℃, the temperature is kept for 20 minutes, the temperature is raised to 98 ℃, the temperature is kept for 30 minutes to obtain mash, starch swells and splits in water to form a uniform pasty solution, the uniform pasty solution is prepared into a liquid which is completely liquefied, and the liquid is added into a saccharifying pot to be saccharified together with malt.
2) Saccharification: adding water into a saccharifying pot, heating to 40 ℃, adding 266kg of malt, 798kg of Australian malt and 709kg of malt, preserving heat for 10 minutes, heating to 50 ℃, preserving heat for 20 minutes, introducing mash in the gelatinizing pot into the saccharifying pot after heat preservation is finished, stirring, heating to 68 ℃, detecting iodine, heating to 76 ℃, finishing saccharification, adding 58.5hl water in the gelatinizing and saccharifying processes, adding 922g of citric acid, 827g of lactic acid and 1000g of calcium sulfate when the saccharifying feed is half, and adding 378g of xylanase and 355g of beta-glucan complex enzyme after 5 minutes;
3) filtering, clarifying and washing: pumping the saccharified liquid after saccharification to a filter to separate wort from maltose to obtain clear and transparent wort;
standing for 3 min after filtering, circularly clarifying for 5-10 min until turbidity is less than or equal to 30EBC (no larger particles), and collecting 52hl of the raw juice;
washing the grains: washing grains for three times, wherein the temperature of the washing grains is 72-76 ℃, the pH value is 5.4-5.6, the water for the first washing groove is 12hl, the water for the second washing groove is 48hl, the water for the third washing groove is 60hl, and the wort for three times is collected together for 114hl, and after washing the grains, the residual sugar in the washing grains is more than 1.5 degrees P.
4) Boiling: before boiling: measuring saccharification and pH value in a full pan, conveying to a wort boiling pan, adding 945g of calcium sulfate and 473g of calcium chloride into the wort boiling pan according to the brewing 10t of beer, uniformly stirring, boiling for 55 minutes, boiling at normal pressure for the first 10 minutes, dynamically boiling for 40 minutes, boiling at normal pressure for the last 5 minutes, adding 6800g of SAAZ fragrant flowers when boiling for 37 minutes, and adding 7091g of SAAZ fragrant flowers and 10.6g of zinc sulfate when boiling for 47 minutes;
preferably, in the step 4), the hop is put into the hop tank 5 to 10 minutes ahead.
9) And (3) precipitation: the precipitation was vortexed for 15 minutes.
10) Cooling the wort: the temperature of the full tank is 16-18.0 ℃, the wort is oxygenated, the oxygen charging amount is 9-10mg/L, and the adding amount of the yeast in the full tank is 1000-;
s3, fermentation
Cooling the wort, adding yeast, transferring into a fermentation tank, sealing the fermentation tank, fermenting, and cooling and storing when diacetyl is 0.09mg/L and the fermentation degree is 63-65%. Cold storing at-1.0 + -0.3 deg.C until wine filtering, filling the tank, naturally increasing pressure to 0.08-0.09Mpa under no pressure control, and filtering wine at constant pressure;
after the main fermentation is finished, 2-6Kg of the hemp protein peptide hydrolysate prepared in the step S1 is added into each ton of beer.
S4, filtering wine
After the wine is stored for 45 to 60 days, the wine is filtered, a centrifuge is adopted, the yeast number in the sake is 800-.
S5, packaging the finished product
Comparative example
The comparative example is different from example 1 only in that the hemp protein peptide hydrolysate obtained in step S1 was not added to beer after the main fermentation was completed.
TABLE 1 sensory index evaluation
TABLE 2 measurement of physical and chemical indexes
The protein content of beer in this example and that of the comparative example are shown in Table 3 and were determined according to GB 5009.5-2010.
TABLE 3 protein content in the samples
| Detecting items | The result of the detection |
| Example protein (g/100g) | 0.68 |
| Comparative example protein (g/100g) | 0.42 |
The content of the peptide in the detection example is 1.6%, the detection environment is 22 ℃, the relative humidity is 60%, and the detection basis is GB/T22729-2008.
The detection result shows that compared with the common beer, the beer of the invention has obviously higher protein content and higher polypeptide content. Has the characteristics of large profit margin and good economic benefit, and is beneficial to wide popularization.
The method for adding vegetable polypeptide such as hemp protein peptide is a wort making process and a sake filtering process in the beer production process, wherein the former aims at improving the nitrogen source of beer yeast and providing richer nutrition for the beer yeast, and the latter aims at endowing the beer with new health-care function.
The preparation process of the invention adds the hemp protein peptide, which can keep the taste, flavor, foam, chroma and the like of the traditional beer, enrich the nutrition of beer yeast, improve the content of protein and polypeptide of the beer, adjust the proportion of various amino acids of the beer, endow the beer with the health care functions of moistening dryness, relaxing bowels, tonifying deficiency, improving human immunity, improving the intestinal function of human body, delaying senility and the like, and lead the final finished product to be more suitable for the nutrition and health care requirements of the human body.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is intended to include such modifications and variations.
Claims (6)
1. The brewing method of the hemp protein peptide brewed beer is characterized by comprising the following steps:
s1, preparation of the hemp protein peptide:
1) extracting the hemp protein: taking degreased fructus cannabis powder, mixing the degreased fructus cannabis powder with a weight ratio of 1: 5-20, grinding twice by using a colloid mill, adding 0.1mol/L edible alkali for alkali extraction, adjusting the pH value to 4-5 by using citric acid after extraction is finished, settling, repeatedly washing the settled protein with water to be neutral, and performing vacuum freeze drying to obtain the hemp protein;
2) taking the hemp protein according to the weight ratio of 1: 8-20, adding purified water, then adding 5000-;
s2, brewing beer:
1) pasting: based on brewing 10t beer, adding 35-50kg of oatmeal, 20-40mL of alpha-high temperature resistant amylase and a proper amount of water into a pasting pot at normal temperature, and raising the temperature in a stepwise manner to 98 ℃ to obtain mash;
2) saccharification: adding water into a saccharifying pot, heating to 40 ℃, adding 200-fold-processed malt, 300 kg-processed malt, 700-fold-processed malt, 850 kg-processed Australian malt and 650-fold-processed malt, 750 kg-processed malt, preserving heat for 10 minutes, heating to 47-54 ℃, preserving heat for 20 minutes, introducing mash after heat preservation of a pasting pot into the saccharifying pot, stirring, heating to 68 ℃, detecting iodine, heating to 76 ℃ after qualified iodine detection, completing saccharification, adding 50-70hl water in the pasting and saccharifying processes, adding 1000g of citric acid, 900g of lactic acid and 1100g of calcium sulfate when half of saccharification material is added, and adding 300-fold-processed xylanase, 400g of xylanase and 400g of beta-glucan complex enzyme after 5 minutes;
3) filtering, clarifying and washing: pumping the saccharified liquid after saccharification to a filter to separate wort from maltose to obtain clear and transparent wort;
standing for 2-10 min after filtering, circularly clarifying for 5-10 min, and collecting raw juice;
washing the grains: washing the tank for multiple times, collecting the wort after washing the tank, and washing the residual sugar in the tank for more than 1.5 degrees P after washing the tank;
4) boiling: before boiling: measuring saccharification and PH value in a full pan, conveying the mash to a wort boiling pan, adding 1000g of calcium sulfate in 900 plus materials and 500g of calcium chloride in 400 plus materials into the wort boiling pan, uniformly stirring, boiling for 50-65 minutes, adding 6800g of hop in the boiling process, adding 7500g of hop in 6500 plus materials and 9-12g of zinc sulfate in the boiling process;
5) and (3) precipitation: carrying out rotary precipitation for 10-30 minutes;
6) cooling the wort: the temperature of the full tank is 16-18.0 ℃, the wort is oxygenated, the oxygen charging amount is 9-10mg/L, and the adding amount of the yeast in the full tank is 1000-;
s3, fermentation
Cooling the wort, adding yeast, transferring into fermentation tank, sealing, fermenting, cooling and storing when diacetyl is 0.09mg/L and fermentation degree is 63-65%, storing at-1.0 + -0.3 deg.C until wine is filtered, naturally increasing pressure to 0.08-0.09Mpa, and maintaining constant pressure until wine is filtered;
after the main fermentation is finished, 2-6Kg of the hemp protein peptide hydrolysate prepared in the step S1 is added into each ton of beer;
s4, filtering wine
After the wine is stored for 45 to 60 days, filtering the wine, and adopting a centrifugal machine, wherein the yeast number in the sake is 800-;
s5, packaging the finished product
Soaking the empty bottle in a bottle soaking tank, cleaning the empty bottle by a bottle cleaning machine, filling beer into the empty bottle by a filling machine, and pressing a bottle cap by a capping machine.
2. The brewing method of the hemp protein peptide brewed beer according to claim 1, wherein the preparation of the hemp protein peptide in step S1: 1) in the extraction of the hemp protein, the extraction temperature is 60 ℃, the pH value is 10, and the extraction time is 1-2 hours.
3. The brewing method of the hemp protein peptide brewed beer according to the claim 1, wherein in the step S2, the brewing of the beer, 1) the gelatinization, 39.4kg of oatmeal, 30mL of alpha-amylase with high temperature resistance and a proper amount of water are added into a gelatinization pot at normal temperature, the temperature is raised to 40-50 ℃, the temperature is kept for 20 minutes, the temperature is raised to 98 ℃, the temperature is kept for 30 minutes, the mash is obtained, the starch is swelled and split in water to form a uniform pasty solution, the uniform pasty solution is prepared into a liquid which is completely liquefied, and the liquid is added into a saccharification pot to be saccharified together with malt.
4. The method for brewing the lupin peptide brewed beer according to claim 1, wherein in the step S2, the brewing of the beer, 2) the saccharification, the malt is 200-300kg wheat malt, 700-850kg Australian wheat malt, 650-750kg wheat malt.
5. The method of claim 1, wherein in step S2, brewing beer, 4) boiling, the boiling time is 55 minutes, the first 10 minutes are boiling at normal pressure, the dynamic boiling is carried out for 40 minutes, and the last 5 minutes are boiling at normal pressure.
6. The method for brewing the lupin peptide brewed beer according to claim 1, wherein in the step S2, the brewing of the beer, and 4) the boiling, the hops are SAAZ flowers, and the hops are put into a hop tank 5-10 minutes earlier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110194601.0A CN113025449A (en) | 2021-02-21 | 2021-02-21 | Brewing method of hemp protein peptide brewed beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110194601.0A CN113025449A (en) | 2021-02-21 | 2021-02-21 | Brewing method of hemp protein peptide brewed beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113025449A true CN113025449A (en) | 2021-06-25 |
Family
ID=76461670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110194601.0A Pending CN113025449A (en) | 2021-02-21 | 2021-02-21 | Brewing method of hemp protein peptide brewed beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113025449A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678939A (en) * | 2021-08-31 | 2021-11-23 | 黑龙江钲拓农业发展有限公司 | Method for preparing fructus cannabis oil and fructus cannabis protein powder by comprehensively utilizing fructus cannabis resources |
| CN116574571A (en) * | 2022-12-22 | 2023-08-11 | 江苏邦平科技有限公司 | Flaxseed refined beer |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3712820A (en) * | 1969-07-24 | 1973-01-23 | Labatt Ltd John | Process for making a brewers' wort beer |
| EP1063285A1 (en) * | 1999-06-16 | 2000-12-27 | Cerestar Holding B.V. | Process for the preparation of a beer-type beverage |
| CN107384658A (en) * | 2017-08-08 | 2017-11-24 | 王启含 | A kind of active peptide beer |
| CN109439477A (en) * | 2018-08-22 | 2019-03-08 | 黑龙江黑科科技有限责任公司 | A kind of numb beer of fire and preparation method thereof |
| CN110862433A (en) * | 2019-11-21 | 2020-03-06 | 山西宏田嘉利农业科技有限公司 | Preparation process method of cannabis peptide |
| CN111100772A (en) * | 2020-01-16 | 2020-05-05 | 福建省燕京惠泉啤酒股份有限公司 | Method for making beer by adopting soybean polypeptide protein |
| CN111849668A (en) * | 2020-07-17 | 2020-10-30 | 珠海市赛诺艾兴生物科技有限公司 | Processing method of hemp fine-brewed beer |
| CN111876275A (en) * | 2020-06-19 | 2020-11-03 | 齐鲁工业大学 | Brewing method of sea cucumber beer |
| CN112029603A (en) * | 2020-09-08 | 2020-12-04 | 红河啤酒有限公司 | Fructus cannabis beer and preparation method thereof |
-
2021
- 2021-02-21 CN CN202110194601.0A patent/CN113025449A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3712820A (en) * | 1969-07-24 | 1973-01-23 | Labatt Ltd John | Process for making a brewers' wort beer |
| EP1063285A1 (en) * | 1999-06-16 | 2000-12-27 | Cerestar Holding B.V. | Process for the preparation of a beer-type beverage |
| CN107384658A (en) * | 2017-08-08 | 2017-11-24 | 王启含 | A kind of active peptide beer |
| CN109439477A (en) * | 2018-08-22 | 2019-03-08 | 黑龙江黑科科技有限责任公司 | A kind of numb beer of fire and preparation method thereof |
| CN110862433A (en) * | 2019-11-21 | 2020-03-06 | 山西宏田嘉利农业科技有限公司 | Preparation process method of cannabis peptide |
| CN111100772A (en) * | 2020-01-16 | 2020-05-05 | 福建省燕京惠泉啤酒股份有限公司 | Method for making beer by adopting soybean polypeptide protein |
| CN111876275A (en) * | 2020-06-19 | 2020-11-03 | 齐鲁工业大学 | Brewing method of sea cucumber beer |
| CN111849668A (en) * | 2020-07-17 | 2020-10-30 | 珠海市赛诺艾兴生物科技有限公司 | Processing method of hemp fine-brewed beer |
| CN112029603A (en) * | 2020-09-08 | 2020-12-04 | 红河啤酒有限公司 | Fructus cannabis beer and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678939A (en) * | 2021-08-31 | 2021-11-23 | 黑龙江钲拓农业发展有限公司 | Method for preparing fructus cannabis oil and fructus cannabis protein powder by comprehensively utilizing fructus cannabis resources |
| CN116574571A (en) * | 2022-12-22 | 2023-08-11 | 江苏邦平科技有限公司 | Flaxseed refined beer |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN101215506B (en) | Purple sweet potato wine and producing technique thereof | |
| CN106635734B (en) | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar | |
| CN105273934B (en) | A kind of fermented type Opuntia ficus wine and its production method | |
| CN102533498A (en) | Rice bran protein active peptide health-care rice wine and preparation method thereof | |
| CN106190699A (en) | A kind of preparation method of brown rice wine of rice fermented with red yeast | |
| CN104130902A (en) | Chinese yam yellow wine and preparation process thereof | |
| CN112831381A (en) | Brewing method of sea cucumber peptide brewed beer | |
| CN107022446A (en) | A kind of method for first pre-processing fermenting and producing highland barley health preserving wine again | |
| CN111548871A (en) | Turbid highland barley beer with dry hops and preparation method thereof | |
| CN113025449A (en) | Brewing method of hemp protein peptide brewed beer | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN104388295A (en) | Method for producing winter jujube vinegar drink from winter jujube residues | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN107057990B (en) | Hawthorn health wine and preparation method thereof | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN104694341A (en) | Tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu and preparing method thereof | |
| CN105199901A (en) | Healthcare wine made of red rice and method for manufacturing healthcare wine | |
| CN108517264A (en) | A kind of fruit wine of nutrition and health care and preparation method thereof | |
| CN106350387A (en) | Production method of cordyceps sinensis-apple peptide fermented fruit wine | |
| CN109674002B (en) | Preparation method of pure fermented rice sour soup | |
| CN107259260A (en) | Chinese wolfberry fruit vinegar beverage that a kind of fall fire helps digestion and preparation method thereof | |
| CN110643444B (en) | Preparation method of Chinese yam health beer | |
| CN105441297B (en) | A kind of preparation method of kudzu root vinegar | |
| CN112812908A (en) | Preparation method of cordyceps militaris refined beer |
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 |