Study On The Chaphalium Affine D.Don Beer

The flowers and stalks of Chaphalium affine D. Don were abundant in amino acid and flavonoids. And it was a multi-purpose matter of nutrition, the health care and the medicinal purposes function and a wild resource which has highly developed and utilized poential. It was good for developing deep-processing as well as synthetical exploitation and utilization. Chaphalium affine D. Don was used as the health care factor to develop a kind of health care beer combining the modern biotechnology. The conclusions were as follows:The study was focused on the extracting methods of flavonoids from Chaphalium affine D. Don.In this experimentation, extracting conditions of flavonoids from Chaphalium affine D.Don by solvent method and supersonic method were studied and optimized by orthogonal experiments. In comparison with the ethanol refluxing extraction technology, the results showed that the ultrasonic method was superior to the ethanol refluxing technology. It was found that 1:25 of 60% ethanol to the bud of Chaphalium affine D. Don weigh ratio was used with ultrasonic treatment last for 30 min at the temperature of 80℃and the ratio of ultrasonic power 70%. And the extraction rate of flavonoids was 4.55% at the optimum parameters.The seed selection of Saccharomyces sp. and the immobilization of the yeast cell were studied. With microwave radiation and selection,the strains was obtained from Saccharomyces sp., which was a strain for beer brewage production. The result showed the diacetyl content of the strain was reduced than original strain and less 36%. Compared with the original strain, the fermentation broth was kept the good flavor and coacervation. The application of calcium alginate immobilized method in Saccharomyces sp. cel1. In different conditions the fermentation capability and mechanical intensity of immobilized yeast were studied, at the same time, the fermentation vigor between immobilized yeast and free yeast was analyzed. The results indicated the improvement in lifespan and fermentation cycle of yeast cell after immobilizing, its concentration of sodium alginate was 4.0%, calcium chloride was 1.0% and immobilizing time was 1.0h.The technological methods and optimal fermentation ratio were studied in the present paper, involving the effect of the extract of Chaphalium affine D. Don on the process fermenting. The results showed that from the sugar metabolism, the extract of Chaphalium affine D. Don did not repress a function and quickened the speed of the sugar metabolism; from the diacetyl revivification, the extract of Chaphalium affine D. Don had some encourage effect and quickened the speed of revivification The fermented time was shortened with the extract of Chaphalium affine D. Don.We optimized the processing techniques: the fermenting time 9d; extraction fluid of Chaphalium affine D. Don 7.0%; the added ratio of yeast 2.0%. It offered warranties for producing Chaphalium affine D. Don beer of unique aroma in large scale. The quality of beer is evaluated by several important performances. The products are clear, transparent, soft and proper and with obvious aroma of hops. Quality performances of beer are up to the quality standard. And the content of flavonoids was larger than 0.03 mg/ml. By appending the extract of Chaphalium affine D. Don, not only the flavor of beer is ameliorated, but also is beneficial to human health.