Preparation method of beer product containing active yeast probiotics
The invention discloses a preparation method of a beer product containing active yeast probiotics, relates to the technical field of beer fermentation, and aims to prepare yeast probiotic low-alcohol beer by using a beer brewing process of whole wheat wort with the original wort concentration of 12...
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| creator | HE XIULI GUO LIYUN SHI YAMIN FU XIAOFEN MU YINGJIAN XIE XIN LI CUN SONG YUMEI |
| description | The invention discloses a preparation method of a beer product containing active yeast probiotics, relates to the technical field of beer fermentation, and aims to prepare yeast probiotic low-alcohol beer by using a beer brewing process of whole wheat wort with the original wort concentration of 12 DEG P and fermentation yeast in a synchronous mixed fermentation mode based on probiotic saccharomyces cerevisiae boulardii. Compared with conventional beer, the probiotic beer has the advantages that the probiotic saccharomyces cerevisiae boulardii mixed fermentation wine added into the product contains more antioxidant active components such as polyphenols, and the wine contains a certain amount of active saccharomyces cerevisiae boulardii, so that the health benefiting effect and quality of the probiotic beer are improved.
本发明公开了一种含有活性酵母益生菌啤酒产品的制备方法，涉及啤酒发酵技术领域，基于益生菌布拉迪酵母以同步混合发酵的方式，利用原麦汁浓度为12°P的全麦麦芽汁和发酵酵母的啤酒酿造工艺进行酵母益生菌低醇啤酒。与常规啤酒相比，产品加入益生菌布拉迪酵母混合发酵酒液中有更高多酚类物质等抗氧化活性成分，且该酒液中含有一定量的活性布拉迪酵母，增加了该益生菌啤酒有益健康的功效和品质。 |
| format | Patent |
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本发明公开了一种含有活性酵母益生菌啤酒产品的制备方法，涉及啤酒发酵技术领域，基于益生菌布拉迪酵母以同步混合发酵的方式，利用原麦汁浓度为12°P的全麦麦芽汁和发酵酵母的啤酒酿造工艺进行酵母益生菌低醇啤酒。与常规啤酒相比，产品加入益生菌布拉迪酵母混合发酵酒液中有更高多酚类物质等抗氧化活性成分，且该酒液中含有一定量的活性布拉迪酵母，增加了该益生菌啤酒有益健康的功效和品质。</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PROCESSES USING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230623&DB=EPODOC&CC=CN&NR=116286226A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230623&DB=EPODOC&CC=CN&NR=116286226A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HE XIULI</creatorcontrib><creatorcontrib>GUO LIYUN</creatorcontrib><creatorcontrib>SHI YAMIN</creatorcontrib><creatorcontrib>FU XIAOFEN</creatorcontrib><creatorcontrib>MU YINGJIAN</creatorcontrib><creatorcontrib>XIE XIN</creatorcontrib><creatorcontrib>LI CUN</creatorcontrib><creatorcontrib>SONG YUMEI</creatorcontrib><title>Preparation method of beer product containing active yeast probiotics</title><description>The invention discloses a preparation method of a beer product containing active yeast probiotics, relates to the technical field of beer fermentation, and aims to prepare yeast probiotic low-alcohol beer by using a beer brewing process of whole wheat wort with the original wort concentration of 12 DEG P and fermentation yeast in a synchronous mixed fermentation mode based on probiotic saccharomyces cerevisiae boulardii. Compared with conventional beer, the probiotic beer has the advantages that the probiotic saccharomyces cerevisiae boulardii mixed fermentation wine added into the product contains more antioxidant active components such as polyphenols, and the wine contains a certain amount of active saccharomyces cerevisiae boulardii, so that the health benefiting effect and quality of the probiotic beer are improved.
本发明公开了一种含有活性酵母益生菌啤酒产品的制备方法，涉及啤酒发酵技术领域，基于益生菌布拉迪酵母以同步混合发酵的方式，利用原麦汁浓度为12°P的全麦麦芽汁和发酵酵母的啤酒酿造工艺进行酵母益生菌低醇啤酒。与常规啤酒相比，产品加入益生菌布拉迪酵母混合发酵酒液中有更高多酚类物质等抗氧化活性成分，且该酒液中含有一定量的活性布拉迪酵母，增加了该益生菌啤酒有益健康的功效和品质。</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyjEKAjEQRuE0FqLeYTyAxUYItrKsWImF_TKb_VcHNBOSUfD2IngAq1d8b-66c0Hmwiaa6AG76Ug60QAUykXHZzSKmowlSboSR5MX6A2u9vVB1CTWpZtNfK9Y_bpw60N3aY8bZO1RM0ckWN-emib4XfA-7Lf_PB8qdzO0</recordid><startdate>20230623</startdate><enddate>20230623</enddate><creator>HE XIULI</creator><creator>GUO LIYUN</creator><creator>SHI YAMIN</creator><creator>FU XIAOFEN</creator><creator>MU YINGJIAN</creator><creator>XIE XIN</creator><creator>LI CUN</creator><creator>SONG YUMEI</creator><scope>EVB</scope></search><sort><creationdate>20230623</creationdate><title>Preparation method of beer product containing active yeast probiotics</title><author>HE XIULI ; GUO LIYUN ; SHI YAMIN ; FU XIAOFEN ; MU YINGJIAN ; XIE XIN ; LI CUN ; SONG YUMEI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116286226A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>HE XIULI</creatorcontrib><creatorcontrib>GUO LIYUN</creatorcontrib><creatorcontrib>SHI YAMIN</creatorcontrib><creatorcontrib>FU XIAOFEN</creatorcontrib><creatorcontrib>MU YINGJIAN</creatorcontrib><creatorcontrib>XIE XIN</creatorcontrib><creatorcontrib>LI CUN</creatorcontrib><creatorcontrib>SONG YUMEI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HE XIULI</au><au>GUO LIYUN</au><au>SHI YAMIN</au><au>FU XIAOFEN</au><au>MU YINGJIAN</au><au>XIE XIN</au><au>LI CUN</au><au>SONG YUMEI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of beer product containing active yeast probiotics</title><date>2023-06-23</date><risdate>2023</risdate><abstract>The invention discloses a preparation method of a beer product containing active yeast probiotics, relates to the technical field of beer fermentation, and aims to prepare yeast probiotic low-alcohol beer by using a beer brewing process of whole wheat wort with the original wort concentration of 12 DEG P and fermentation yeast in a synchronous mixed fermentation mode based on probiotic saccharomyces cerevisiae boulardii. Compared with conventional beer, the probiotic beer has the advantages that the probiotic saccharomyces cerevisiae boulardii mixed fermentation wine added into the product contains more antioxidant active components such as polyphenols, and the wine contains a certain amount of active saccharomyces cerevisiae boulardii, so that the health benefiting effect and quality of the probiotic beer are improved.
本发明公开了一种含有活性酵母益生菌啤酒产品的制备方法，涉及啤酒发酵技术领域，基于益生菌布拉迪酵母以同步混合发酵的方式，利用原麦汁浓度为12°P的全麦麦芽汁和发酵酵母的啤酒酿造工艺进行酵母益生菌低醇啤酒。与常规啤酒相比，产品加入益生菌布拉迪酵母混合发酵酒液中有更高多酚类物质等抗氧化活性成分，且该酒液中含有一定量的活性布拉迪酵母，增加了该益生菌啤酒有益健康的功效和品质。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Preparation method of beer product containing active yeast probiotics |
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