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CN-121991774-A - Preparation method and application of low-purine beer rich in characteristic flavonoids of QIAGUG

CN121991774ACN 121991774 ACN121991774 ACN 121991774ACN-121991774-A

Abstract

The invention relates to the technical field of functional beer preparation, in particular to a preparation method and application of low-purine beer rich in characteristic flavone components from QIAGU, which comprises preparation of QIAGU extract, preparation of low-purine wort and three-stage addition of the QIAGU extract, wherein the extract in the step (1) is added in different process stages for three times so as to control the accumulated heating time of the extract in a high-temperature stage to be less than or equal to 20min, the addition amount of the extract in a saccharification stage is 30-40% of the total amount of the extract in the first addition, the addition amount of the extract in the second addition is 15-20 min before the wort is boiled, the addition amount of the extract is 45-55% of the total amount of the extract in the third addition in the later fermentation stage, and the addition amount of the extract is 10-20% of the total amount of the extract. The invention adopts an innovative three-stage adding process to accurately control the accumulated heating time and the fusion stage of the characteristic flavone components in the QIAGU extract in the brewing process, thereby maximally protecting the activity of the QIAGU extract and solving the technical problems of poor stability and low retention rate of the QIAGU extract in a beer brewing system.

Inventors

  • HE WENTAO

Assignees

  • 库姆巴特啤酒(湖北)有限公司

Dates

Publication Date
20260508
Application Date
20260212

Claims (9)

  1. 1. A preparation method of low-purine beer rich in flavonoids characteristic of QIAGU is characterized by comprising the following steps: (1) The preparation method of the QIAGUOTA extract comprises cleaning QIAGUOTA Gu Kuaigen, drying, pulverizing, reflux extracting with water at a temperature of more than or equal to 85deg.C, filtering, concentrating, and drying to obtain QIAGUOTA extract powder; (2) The preparation method of low-purine wort comprises pulverizing low-purine barley malt with purine content of less than 50mg/100g, saccharifying, filtering, and boiling to obtain wort with total purine content of less than 50 mg/L; (3) Adding the extract obtained in the step (1) in three steps in different process stages to control the accumulated heating time of the extract in a high temperature stage to be less than or equal to 20min, wherein: The first addition is carried out in a saccharification stage, and the addition amount is 30-40% of the total amount of the extract; the second adding is carried out 15-20 min before wort boiling is finished, and the adding amount is 45-55% of the total amount of the extract; the third addition is carried out in the later fermentation period, and the addition amount is 10-20% of the total amount of the extract.
  2. 2. The preparation method of the low-purine beer rich in the QIAGU characteristic flavone, which is disclosed in claim 1, is characterized in that the preparation of the QIAGU extract in the step (1) specifically comprises the steps of cleaning raw materials, drying, crushing, sieving with a 20-mesh sieve, carrying out reflux extraction for 3 times with the ratio of the material to the water being 1:6, each time for 2 hours, combining filtrate, concentrating under reduced pressure to obtain extract with the specific gravity of 1.13 (thermal measurement), carrying out spray drying, carrying out air inlet temperature of 150 ℃ and air outlet temperature of 90 ℃ to obtain powder with the water content of less than or equal to 7%, and crushing, sieving with a 80-mesh sieve.
  3. 3. The method for preparing the low-purine beer rich in the QIAGU characteristic flavone, which is disclosed in claim 1, is characterized in that the saccharification process of the low-purine wort in the step (2) comprises the steps of carrying out protein resting for 15min at 50 ℃, enzyme deactivation for 10min at 78 ℃ and saccharification for 60-70 min at 65 ℃ according to the feed water ratio of 1:3.5, and setting wort concentration of 12-14 ℃ P.
  4. 4. The method for preparing the low-purine beer rich in the characteristic flavonoids of the QIAGARU as claimed in claim 1, wherein in the step (3), the extract is dissolved by 3 times of sterile water, added into a saccharification pot together with malt, and fused for 75min under the conditions of pH 5.2-5.4 and temperature 50-65 ℃.
  5. 5. The method for producing a low-purine beer rich in flavonoids according to claim 1, wherein in the step (3), the extract is directly added into the boiled wort for a heating time of 20min or less.
  6. 6. The method for producing a low-purine beer rich in flavonoids according to claim 1, wherein in the step (3), the third addition is specifically performed by dissolving the extract in deoxygenated water 4 to 5 days after fermentation, and adding the extract through a sterile line after reaching a dissolution concentration of 50 mg/mL.
  7. 7. The method for producing a low-purine beer rich in flavonoids according to claim 1, wherein in the step (3), the total addition amount of the extract of the QIAGEN is 0.15-0.16% of the total addition amount in the three-stage addition.
  8. 8. A beer prepared by the method for preparing a beer for reducing uric acid by using a flavonoid component according to any one of claims 1-7, wherein the purine content is less than 50mg/L, the flavonoid content is 90-115 mg/L, and rutin, baicalin and daidzein in the flavonoid are derived from a qima gu extract fused by a three-stage addition process.
  9. 9. Use of the beer of claim 8 in the preparation of a beverage suitable for use in hyperuricemia or metabolic syndrome populations.

Description

Preparation method and application of low-purine beer rich in characteristic flavonoids of QIAGUG Technical Field The invention relates to the technical field of functional beer preparation, in particular to beer with an auxiliary uric acid reducing function and a preparation method thereof, and particularly relates to a method for preparing characteristic flavone high-retention low-purine beer by combining a QIMAGU extract with a low-purine beer brewing process through a specific process. Background With the rise of health consciousness, the high purine content (usually more than 100 mg/L) of traditional beer and the risks that the traditional beer may cause or exacerbate hyperuricemia and gout are increasingly concerned. Development of low purine beer has become an important industry direction. Conventional low purine technology has focused mainly on raw material selection (e.g., using low purine malt) and process optimization (e.g., using purine degrading enzymes), but these methods tend to focus on a single "harm reduction" goal, failing to impart positive health functions to the product. The root tuber of the QIMAGU (Brassica rapa L.) is rich in flavonoid compounds (such as aglycone and glycosides of quercetin, kaempferol and the like), and researches show that the QIMAGU has remarkable potential of resisting oxidation, resisting inflammation, inhibiting uric acid reabsorption and promoting uric acid excretion. The introduction of the characteristic flavones of the QIAGUFO into beer is expected to develop an innovative drink with the functions of low purine and auxiliary uric acid reduction. However, the effective incorporation of plant actives into beer systems presents a significant challenge. The beer brewing process comprises multiple procedures of saccharification, boiling, fermentation and the like, wherein the high-temperature boiling and the severe biological fermentation environment for a long time are extremely easy to cause degradation, polymerization or loss of flavonoid compounds with heat sensitivity and easy oxidation, and the retention rate of active ingredients in the final product is extremely low. If the traditional disposable adding mode (such as adding in the early stage of saccharification or boiling) is adopted, most of flavone is destroyed in the subsequent high-temperature boiling for a long time, the function loss is serious, and the expected health efficacy cannot be realized. Thus, the prior art lacks a systematic solution that can efficiently and stably load the active ingredients of the flavonoids characteristic of the qiamgu into low-purine beer systems, while maintaining the traditional flavor and quality of the beer, and ensure high retention and high bioavailability in the final product. Disclosure of Invention Aiming at the defects of the prior art, the invention provides low-purine beer rich in the characteristic flavonoids of the QIAGU, and a preparation method and application thereof, and the novel three-stage adding process is used for accurately controlling the accumulated heating time and the fusion stage of the QIAGU extract in the brewing process, so as to maximally protect the characteristic flavonoids activity, solve the technical problems of poor stability and low retention rate of the QIAGU in a beer brewing system, and finally obtain the functional beer with low purine content (less than 50 mg/L), high total flavonoids content (90-115 mg/L) and high characteristic flavonoids retention rate. The invention is realized by the following technical scheme: the preparation method of the low-purine beer rich in the characteristic flavonoids of the QIAGU comprises the following steps: (1) The preparation method of QI MAO GU extract comprises cleaning QI MA Gu Kuaigen, drying, pulverizing, reflux extracting with water at a temperature of more than or equal to 85deg.C, filtering, concentrating, and drying to obtain QI MAO GU extract powder; (2) The preparation method of low-purine wort comprises pulverizing low-purine barley malt with purine content of less than 50mg/100g, saccharifying, filtering, and boiling to obtain wort with total purine content of less than 50 mg/L; (3) Adding the extract obtained in the step (1) in three steps in different process stages to control the accumulated heating time of the extract in a high temperature stage to be less than or equal to 20min, wherein: The first addition is carried out in a saccharification stage, and the addition amount is 30-40% of the total amount of the extract; the second adding is carried out 15-20 min before wort boiling is finished, and the adding amount is 45-55% of the total amount of the extract; the third addition is carried out in the later fermentation period, and the addition amount is 10-20% of the total amount of the extract. In the technical scheme, the essence of the three-stage addition is to divide the extract into zero according to different physical and chemical environments in each brewing st