Brewing and Nutrient Composition Analysis of Dendrobium Beer

Authors

  • Yanpeng Guan

DOI:

https://doi.org/10.54691/sjt.v4i5.761

Keywords:

Beer; Dendrobium; Polysaccharide; Flavonoids; Antioxidant Activity.

Abstract

There are few studies on adding dendrobium as an auxiliary material to beer at home and abroad. In this study, dendrobium as an auxiliary material was added to the brewing of beer. Considering the comprehensive antioxidant effect, physical and chemical index and actual production cost, the added amount of Dendrobium is 8 ‰.Through detection and comparison, the antioxidant activity of Dendrobium beer is much higher than that of other beer, the polysaccharide content and flavonoids content are also increased compared with other beer, and the physical and chemical indicators meet the national standards.

Downloads

Download data is not yet available.

References

Gox F. The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy[J]. Applied Sciences, 2020, 10(2): 135-142.

Eslinger H M.Handbook of Brewing: Processes, Technology, Markets[M].Wiley-VCH, 2009.

Redondo N, Nova E, LE Díaz-Prieto, et al. Effects of moderate beer consumption on health[J]. Nutricion Hospitalaria, 2018, 35(6): 353-360.

Giovanni D G, Simona C, Augusto D C, et al.Effects of moderate beer consumption on health and disease: A consensus document[J]. Nutr Metab Cardiovasc Dis, 2016: 443-467.

Franco L, Galán C, Bravo R, et al.Effect of non-alcohol beer on anxiety: Relationship of 5-HIAA [J]. Neurochemical Journal, 2015, 9(2): 149-152.

Min Ho O, Cyril A, Eugenia B, et al.Potential mechanisms underlying cardiovascular protection by polyphenols: Role of the endothelium[J]. Free Radical Biology & Medicine, 2018: 217-223.

Spaggiari G, Cignarelli A, Sansone A, et al. To beer or not to beer: A meta-analysis of the effects of beer consumption on cardiovascular health[J]. Plo S O NE , 2020, 15.

Martinez Gomez A, Caballero I, Blanco C A. Phenols and Melanoidins as Natural Antioxidants in Beer.Structure, Reactivity and Antioxidant Activity[J]. Biomolecules, 2020, 10(3): 400.

Shindo H, Kuwatsuka S.Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality[J]. Comprehensive Reviews in Food Science & Food Safety, 2018,2(3): 32-35.

Koren D, Kun S, Vecseri B H, et al.Study of antioxidant activity during the malting and brewing process[J]. Journal of Food Science, 2019, 56(4): 4266-4271.

Yan Meiqiu, Chen Suhong, Lv Guiyuan Dendrobium "thick stomach" related efficacy pharmacology research and application progress [J]. Chinese herbal medicine, 2016,47 (21): 3918-3924.

Research on the synthesis of active polysaccharides in the suspension culture of Dendrobium Huoshan, Luo Jianping and Jiang Shaodong [J]. Food Science, 2005,26 (4): 4.

Lu Sufang, Guo Guangjun, Cai Yongping, Research progress in the physiological and biochemical properties of Dendrobium Huoshan [J]. Chinese herbal medicine, 2006,37 (5): 4.

Nie Cong, Guan Xueqin, Guo Yanwei and other of a Dendrobium officinale beer production method [P], 2018.

Downloads

Published

2022-05-18

Issue

Section

Articles

How to Cite

Guan, Y. (2022). Brewing and Nutrient Composition Analysis of Dendrobium Beer. Scientific Journal of Technology, 4(5), 65-71. https://doi.org/10.54691/sjt.v4i5.761