68results about How to "Improves abiotic stability" patented technology

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention discloses a fungal alpha-amylase-containing beer complex enzyme and a preparation method thereof, belonging to the field of enzyme preparation processing. The high-activity fungal alpha-amylase and other food grade enzyme preparations, plant extracts, antioxidants, protective agents, activating agents and the like can be scientifically compounded by taking concentrated maltase and concentrated malt juice powder as main raw materials; the prepared beer complex enzyme is complete in proteases, high in enzyme activity, difficult to deactivate, mellow in malt aroma, and capable of providing abundant nitrogen source for malt juice, wherein the activity of fungal alpha-amylase in fermenting liquor during the preparation of fungal alpha-amylase is 17000-21000 U / mL. The complex enzyme can be stored for 12 months under the conditions of 0DEG C and 40DEG C, the single enzyme activity loss in the complex enzyme are respectively 0.50% and 0.72%, the enzyme deactivation caused by environment change, and inappropriate operation methods during packaging, storage, transportation, use and the like can be effectively prevented, especially the enzyme deactivation caused by high temperature can be prevented.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention relates to a multi-enzyme preparation capable of effectively reducing malt and beer turbidity, which is characterized in that the multi-enzyme preparation comprises the following ingredients in percentage by weight: 15 to 20 percent of hemicellulase, 10 to 25 percent of beta-dextranase, 15 to 30 percent of prolease, 5 to 15 percent of alpha-amylase and 10 to 25 percent of pure water. The multi-enzyme preparation belongs to the multi-enzyme preparation capable of effectively reducing the malt and beer turbidity, and the turbidity of partial finished products of malt is obviously higher because the varieties, the production places or the production processes of barley are different. The multi-enzyme preparation can effectively solve the problem that the turbidity of the malt is obviously higher, the contents of macromolecular substances such as beta-dextranase, xylan, protein, starch and the like are reduced, the abiological stability of the beer is improved, and the quality of products is improved.

The invention discloses a beer compound enzyme containing acid protease and a preparation method of the beer compound enzyme containing the acid protease and belongs to the field of enzyme preparation processing. The beer compound enzyme complete in protease system, high in enzyme activity, less prone to inactivation, strong in malt fragrance and capable of providing a rich nitrogen source for wort is mainly prepared from a concentrated malt enzyme and concentrated wort powder by scientifically compounding food-grade enzyme preparations such as the high-activity acid protease, plant extracts, antioxidants, protective agents, activating agents and the like, wherein the enzyme activity of the acid protease in fermentation liquor in an fermentation liquor preparation process is 18000-20000U / mL. When the beer compound enzyme is stored at the temperatures of 0 DEG C and 40 DEG C for 12 months, enzyme inactivation rates of single enzyme in the beer compound enzyme are 0.53% and 0.8% respectively, so that enzyme inactivation caused by environment changes and improper operation methods during packaging, storage, transportation, use and the like can be prevented effectively, and especially, enzyme inactivation caused by high temperature can be prevented.

The invention discloses a beer compound enzyme containing neutral protease, and belongs to the field of processing of an enzyme preparation. The beer compound enzyme takes natural concentrated malt enzyme as a main raw material, and the mixed enzyme is scientifically compounded, so that not only is an enough enzyme source replenished, but also the beer compound enzyme is more enough in enzyme activity, more excellent in preservation property, more abundant in nitrogen source, and more sufficient in malt fragrance under the synergistic effects of a protective agent and an activating agent; the enzyme activity loss rate after storage for two years at normal temperature is smaller than 3%; the neutral protease in the mixed enzyme is prepared by liquid deep mixed fermentation under a specific fermentation condition by taking bacillus subtilis 1398-2-12 producing the neutral protease with strong thermal stability as an original strain, the enzyme activity of the neutral protease is 5500-7000U / mL, the optimum reaction temperature is 70 DEG C, the optimum reaction pH value is 7.2, and the neutral protease is more suitable for beer brewing. The beer compound enzyme is scientific to compound, the product is complete in function, long in expiration date, and convenient to transport, store and use, and a basis is established for production of excellent beer.

The invention discloses a sugarcane fruit wine and a brewing method thereof. The brewing method comprises the following steps of obtaining sugarcane juice by squeezing cleaned sugarcane, adjusting the pH value to 3.5-4.5; adding pectinase to process; adopting macroporous resin to process, and then adjusting the sugar content of the sugarcane juice by using cane sugar; sterilizing and cooling to serve as a fermentation medium; firstly inoculating an ester-producing yeast culture solution in the fermentation medium; still fermenting for 12-24 hours at 25-28 DEG C, and then inoculating in a brewing yeast culture solution; continuing to still ferment for 168-240 hours at 10-14 DEG C; finally, centrifugally separating fermented mash, and removing a yeast body to obtain supernatant of the fermented mash; adding immobilized ester-producing yeast to the supernatant of the fermented mash; ageing for 240-360 DEG C at 6-10 DEG C; finally, centrifugally separating the aged fermented mash, filtering the supernatant liquor by an ultrafiltration membrane, so as to obtain the sugarcane fruit wine which is clear, rich in fragrance, soft in taste, and coordinated in wine flavor and fruit flavor.

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

The invention provides a special composite enzyme preparation for malting. The preparation is characterized by comprising the following components in percentage by weight: 15 to 20 percent of hemicellulase, 10 to 15 percent of cellulose, 25 to 45 percent of beta-glucanase, 10 to 15 percent of protease, and 20 to 25 percent of purified water. The special composite enzyme preparation for malting can remarkably reduce the content of beta-glucan in a malt finished product, degrades starch polysaccharide, non-starch polysaccharide and other sticky substances, improves the filtering speed, increases the content of maltose, improves product quality, and improves enterprise competitive power.

The invention discloses a gene engineering bacterium for efficiently expressing Aspergillus oryzae prolyl endopeptidase and application thereof. A gene S2 is introduced into Pichia pastoris to perform efficient expression. The gene S2 codes a new proline-specific endoprotease, and the nucleotide sequences are disclosed as 1) or 2): 1) nucleotide sequences disclosed as SEQ ID NO.1 and SEQ ID NO.2; and 2) nucleotide sequences of proline-specific endoprotease with coding activity obtained by performing base deletion, substitution, insertion or mutation on the defined nucleotide sequence. The obtained recombinase has the advantages of proline-specific endoprotease activity, acid environment resistance and the like, has obvious effects on enhancing the stability of beer, wine, fruit juice beverages and other non-living things, and has huge application potential.

The invention discloses an enzyme composition which comprises the components based on the weight percentage: 5-10% of amylase, 30-50% of prolease, 13-18% of beta-dextranase, 3-9% of xylanase and the rest of corn starch. The invention also discloses the application of the enzyme composition in brewage, and the enzyme composition is dissolved in the water in the saccharification stage of brewage; the enzyme composition solution and raw materials are fed together when in saccharification. The enzyme composition can effectively decompose pentosan and beta-glucan, improve the filter performance of wort and beer, increase the utilization rate of the equipment in brewhouse and reduce the energy consumption of production. By adding the enzyme composition of the invention, the content of the pentosan, protein and the beta-glucan in the wort can be effectively reduced, the quality of the wort is improved, and the malt part of wheat can be used for brewing beer instead of the malt of barley.

The invention discloses a beer complex enzyme capable of improving beer foam property, belonging to the field of enzyme preparation processing. The beer complex enzyme takes natural concentrated malt enzyme and concentrated wort powder as main raw materials, mixed enzyme is compounded scientifically, so that a sufficient enzyme source is supplemented, what is important is that under the synergistic effect of a protective agent and an activating agent, the enzyme has stronger activity and more excellent preservation property, the nitrogen source is richer, and the enzyme activity loss ratio is less than 3% when the beer is preserved for two years. The beer complex enzyme is compounded scientifically, has a simple preparation method, has complete functions and long shelf life, is convenient to transport, store and use, and especially lays a firm foundation for additional enzymic preparation glycation by high accessory proportion, reduction of beer production cost, guarantee of the nitrogen source in the wort, and production of excellent beer with good foam property and rich foam.

The invention discloses a method for aging a draft yellow wine, which comprises the following steps: 1) soaking rice, cleaning, steaming, adding Chinese yeast, evenly mixing and performing primary fermentation; 2) adding the cooked rice and mixing while adding water and malt in the primary fermentation process, and then performing secondary fermentation; 3) after the secondary fermentation is finished, squeezing to obtain a raw wine; and 4) regulating the temperature of the raw wine to (-3)-(-5) DEG C, transferring into a draft yellow wine low-temperature aging device, and aging for at least one year to obtain an aged wine base for the draft yellow wine. According to the draft aged yellow wine disclosed by the invention, no sterilization procedure exists, the production conditions of ethyl carbamate are eliminated, and the ethyl carbamate content is reduced; the temperature is kept at (-3)-(-5) DEG C in the aging process, the production possibility of ethyl carbamate is further reduced, and meanwhile, condensed substances are sufficiently precipitated out in the aging process, thereby improving the non-biological stability and quality of the yellow wine product; and the draft yellow wine subjected to low-temperature aging tastes fresher and softer.

The isatis root beer contains isatis root extractive liquid of 0.05-0.1 %. Its preparation process includes producing beer with malt and rice as main material and through gelatinization, saccharification, filtering, boiling and cooling to obtain malt juice, fermentation of malt juice and filtering; and adding isatis root extracting liquid during boiling, fermenting or filtering step. The present invention raises the flavor and grade, and the isatis root beer high increased disease preventing and treating pharmacological performance while having the original flavor of beer maintained. Drinking the isatis root beer regularly can strengthen body's antiviral capacity and immune and produces disease and virus resisting effect.

The invention discloses low-degree fresh plum wine and a preparation method thereof, which belong to the field of preparation of fermented fruit wine. The preparation method comprises the following steps: 1. taking fresh denucleated plums, cross cutting the fresh denucleated plums and immerging the fresh denucleated plums in color protecting liquid and standing, and then, adding pectinase to perform enzymolysis so as to obtain mixed mash; 2. Adding an angel wine dry yeast activation solution with high activity into the mixed mash, and fermenting to obtain primary fermented mash; 3. carrying out solid-liquid separation on the primary fermented mash, adding sugar into the obtained supernatant, and fermenting to obtain secondary fermented wine; 4. removing the wine lees, collecting supernatant, maintaining the temperature, cooling to the room temperature, standing, carrying out siphoning on supernatant, standing at 2-4 DEG C to remove the wine lees, and collecting the upper layer clear wine; 5. measuring the alcoholic strength of the wine, regulating the sugar degree and acidity, adding SO2, and then, filtering, bottling and sterilizing to obtain the low-degree fresh plum wine. According to the fresh plum wine prepared by the preparation method disclosed by the invention, the alcoholic strength is 5-7%, the sugar degree is 10-12%, the total acidity is 0.5%, and the fresh plum wine has proper sweet and sour taste and has obvious plum color and flavor.

The invention discloses a preparation method of liquid acidic pectinase with strong stability, and belongs to the technical field of preparation of enzyme preparations. The preparation method of the liquid acidic pectinase with strong stability does not need addition of a chemical preservative and low-temperature treatment, and the liquid acidic pectinase with strong stability, which is stable and has a relatively long quality guarantee period, can be obtained by fermenting a crude enzyme solution and blending a concentrated solution by adopting a high-voltage pulse electric field at normal temperature, adding natural plant raw materials including a pectin decomposed product, a Chinese medicinal herb extract, modified dietary fibers and the like during blending, and then performing aseptic filtration and sterile filling. Experiments prove that the liquid acidic pectinase with strong stability, prepared by the method disclosed by the invention, has the total number of bacterial colonies of 75-110CFU / mL after being stored for 12 months at room temperature; and the enzyme activity loss rates of the liquid acidic pectinase which is stored for 12 months at 40 DEG C and 0 DEG C are 1.2-1.4% and 0.5-1.1% respectively.

The invention discloses a Baijiu-brewing compound enzyme containing acid protease and a preparation method of the Baijiu-brewing compound enzyme containing the acid protease and belongs to the technical field of compound enzyme preparation. The Baijiu-brewing compound enzyme containing the acid protease and the preparation method have the advantages that on the basis of scientific compounding of food-grade enzyme preparations, high-activity acid protease and plant extracts containing plant enzymes and nutrient substances are compounded specially to enable an enzyme system of the compound enzyme to be more complete; activating agents enabling enzyme activity to be completely released and protective agents and antioxidants enabling enzyme activity to be more stable are added, and esterified red yeast and aroma-producing active dry yeast which make Baijiu more sufficient in aroma are compounded scientifically, so that starch, protein, fat, cellulose, hemicellulose, pectin and the like in grain can be hydrolyzed sufficiently and effectively, Baijiu yield can be increased by 24% to 29% remarkably, total ester content can be increased from 16.59% to 57.85%, and ethyl acetate content can be increased from 17.9% to 109%; taste of various types of Baijiu can be improved remarkably, and the compound enzyme can be suitable for brewing various types of Baijiu and addition of different Baijiu brewing methods.

The invention provides a preparation method for clear Huoshan dendrobium officinale beer and belongs to the technical field of a clarifying method for dendrobium officinale beer. The preparation method for the clear Huoshan dendrobium officinale beer specifically comprises the following steps: preparing malt mash; using a lactic acid aqueous solution for ultrasonically digesting Huoshan dendrobium officinale; filtering, boiling, adding hops, cooling and then sealing for fermenting; adding a clarifying agent A, filtering, adding a clarifying agent B and uniformly mixing; and placing the Huoshan dendrobium officinale beer added with the clarifying agent B into an environment at 4+ / -1 DEG C, performing post-fermentation, filtering after the ending of the fermentation and removing the sediment in beer, thereby acquiring the clear Huoshan dendrobium officinale beer. The Huoshan dendrobium officinale beer prepared according to the invention is free from turbid phenomenon after long-term storage. The preparation method has ultrahigh marketing value and can create basis for putting the Huoshan dendrobium officinale beer into the market.

The invention belongs to the fermentation field and mainly relates to Jiaxiang white chrysanthemum flower health beer and a preparation method thereof. The preparation method comprises the following steps: adding Jiaxiang white chrysanthemum flowers and cassia seeds into raw materials to obtain a mixture, performing processes such as crushing, saccharifying, filtering, boiling and fermenting on the mixture, thereby preparing the Jiaxiang white chrysanthemum flower health beer. According to the Jiaxiang white chrysanthemum flower health beer and the preparation method thereof disclosed by the invention, not only can various nutritive values of the Jiaxiang white chrysanthemum flowers be kept, but also the characteristics of the beer can be kept, so that the Jiaxiang white chrysanthemum flowers and the beer are perfectly combined, various needs of the consumer can be met to a great extent; the prepared Jiaxiang white chrysanthemum flower health beer not only has refreshing and fragrant taste, but also has the effects of clearing livers and improving vision, lowering blood pressure and soothing the nerves, clearing heat and reducing internal heat, and can be used for preventing sunstroke and detoxifying. Meanwhile, the cassia seeds are added, and the Jiaxiang white chrysanthemum flowers are assisted to further achieve the purposes of clearing stagnated fire in livers and gall, dispelling wind and heat, lowering the blood pressure and relaxing the bowels, and treating high blood pressure and hyperlipidemia.

The invention provides a wild kiwi fruit wolfberry healthcare wine and a preparation method thereof. The method comprises the following steps: crushing wolfberry, mixing with the raw juice of wild kiwi fruit and then fermenting for 20-30 days at low temperature. The effective constituents of wolfberry are fully dissolved in the semi-finished product of wine, so that the wine tastes more thick and strong; the wolfberry pulp participates in the cold processing process of the semi-finished product, so that the non-biological stability of the end product of wine is increased; the wolfberry pulp can enhance the healthcare effect of the wild kiwi fruit raw pulp wine and has the effects of strengthening body, tonifying Yang and improving eyesight; the wild kiwi fruit wolfberry healthcare wine has a certain inhibiting effect for the generation and diffusion of cancer cells; the guanidine-containing derivative can reduce blood glucose; the wild kiwi fruit wolfberry healthcare wine can protect liver, prevent fatty liver, restrain the deposition of fat in liver cells and promote liver cell neogenesis; the wild kiwi fruit wolfberry healthcare wine can reduce the content of serum cholesterol and triacylglycerol and can relieve and prevent arteriosclerosis.

The invention relates to the field of beer manufacturing, in particular to a sugarcane-flavored beer production technology. The sugarcane-flavored beer production technology particularly comprises thesteps that malt is crushed, stirring, heating and standing are conducted, mash is obtained, heating and standing are conducted, saccharification liquid is obtained, warming and enzyme deactivation are conducted, in the boiling process, hops are added, and clear mash is obtained through filtration or swirling precipitation; the mash is cooled and subjected to oxygenation, then fermentation and liquor clearing are conducted at a proper temperature, a certain percentage of sugarcane juice is added, fermentation and filtration are conducted, cooling and standing are conducted, and finally sugarcane-flavored beer is obtained; by adding the sugarcane juice in the fermentation process, the nutrition and flavor of sugarcane can be effectively stored in the beer, and meanwhile the content of esters in the beer is increased.

The invention relates to a process for brewing jerusalem artichoke beer. The process comprises the following steps: A, propagating a beer yeast seed solution; B, performing protein hydrolysis and saccharification on malt flour and jerusalem artichoke in a certain proportion in the water at different temperatures to prepare malt and jerusalem artichoke sweet mash; C, filtering and boiling the malt and jerusalem artichoke sweet mash, adding hops, and performing rotary precipitation to prepare jerusalem artichoke and malt juice; and D, cooling the jerusalem artichoke malt juice, and inoculating and fermenting at 12 DEG C to obtain jerusalem artichoke beer. Compared with the prior art, the process has the advantages that various proteolytic enzymes in malt are utilized, and protein in jerusalem artichoke is hydrolyzed, so that the content of amino acid in the malt juice can be increased, and the non-biological stability of the jerusalem artichoke beer is effectively improved. The process is simple in operation and low in investment cost, so that the beer production varieties can be enriched, the application field of jerusalem artichoke can be enlarged, the flavor and nutrition of traditional beer can be greatly improved, intestinal functions of a human body can be effectively improved, blood lipid and blood glucose can be reduced, mineral absorption can be improved, and the effects of health protection and preservation can be achieved.

A formaldehyde free brewage art relates to a technical field of natural beer production process development. At present, in order to solve the problem of the poor non-biostability of the beer in the domestic beer production industry, some enterprises use a great of filtration adjuvant such as PVPP, silica gel, carrageenin and tannin, even poison material formaldehyde to remove beer protein and polyphenol so that the nutrition value of the beer protein and polyphenol and the beer local flavor taste are eliminated. The invention proposes formaldehyde free beer production by adopting papain, carrageenin and tannin, maintains the hops polyphenols and protein nutritive matters at high limit. The art aims to improve the taste, flavor and non-biostability and wholly enhance the beer quality by employing three natural products.

The invention discloses a pure Tieguanyin tea beverage and a preparation method thereof, belonging to the field of tea beverage processing. The preparation method comprises the following steps: at first, carrying out low-temperature rapid freezing treatment on high-quality Tieguanyin tea used as a raw material; then immediately crushing; combining a high-voltage pulsed electric field technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; carrying out an ultrafiltration technology and the like to extract tea soup at a low temperature in a whole process; and finally, blending, finely filtering, sterilizing and filling to obtain the pure tea beverage which has natural quality and flavor, pure and rich tea flavor and obvious health-care effects. The tea beverage is scientific and reasonable in formula and simple in processing process; extraneous food raw materials, essences, pigments and chemical substances are not added; only a sour agent and a sweetening agent which are the most regular in a beverage industry are used; in the whole process, a low-temperature processing technology is adopted, so that the quality and the flavor of natural Tieguanyin tea are kept to the greatest extent; the Tieguanyin pure tea beverage is the true Tieguanyin pure tea beverage.

The invention provides a wild kiwi fruit / onion health-preserving wine and a preparation method thereof. Onion juice with lower acidity is added into the wild kiwi fruit unblended wine, thereby effectively lowering the overall acidity of the finished wine. Besides, the onions have favorable piquancy, so the wine has richer mouthfeel and longer aftertaste. The onions have the advantages of lower market price, high storability and high juice yield, so the product cost is greatly lowered. The onion juice is added at the time of semifinished wine fining, thereby maintaining the natural color of the onions, and avoiding the loss of nutrients and flavor in the fermentation process. The onion juice participates in the semifinished product cold-treating process, thereby enhancing the non-biological stability of the finished wine. The onion juice can enhance the health-care effect of the wild kiwi fruit wine; allyl disulfides and small mounts of sulfur amino acids contained in the onion juice have the function of lowering blood pressure; and the allyl disulfides and sulfur amino acids belong to glycosides, have the effect of resisting artery blood vessels from hardening, and can prevent thrombosis from formation; and sulfoureido butyric acid contained in the onions can obviously lower the blood sugar content.

The invention relates to a preparation method of roxburgh rose beer, which comprises the following steps: removing stems from fresh roxburgh roses, crushing and squeezing to obtain fresh roxburgh rosepuree, adding pectinase, and standing for a reaction to obtain roxburgh rose juice; mixing and crushing barley malt and wheat malt, and adding water to prepare mixed mash; carrying out multi-stage temperature leaching saccharification, boiling after saccharification, adding hops and rosa roxburgh rose juice in the boiling process, and finally, performing fermenting to obtain the roxburgh rose beer. The roxburgh rose beer prepared by the invention maintains the flavor of fresh malt beer, also has the fruity flavor of roxburgh rose, is pure in flavor, fresh, refreshing and unique in taste, andmeanwhile, improves the durability of beer foam.

The invention provides a Huoshan dendrobium officinale beer clarifying agent, belonging to the technical field of dendrobium officinale beer clarifying agents. The Huoshan dendrobium officinale beer clarifying agent comprises a clarifying agent A and a clarifying agent B, wherein the clarifying agent A is added after yeast fermentation is completed, and the clarifying agent B is added after the mixture is filtered; the clarifying agent A comprises beta-carotene, sodium citrate and PVPP (Polyvinyl Pyrrolidone); and the clarifying agent B comprises a lotus leaf alcohol extract. By adopting the Huoshan dendrobium officinale beer clarifying agent, the problem that the non-biological stability is degraded as Huoshan dendrobium officinale is added in a Huoshan dendrobium officinale beer process is solved. The Huoshan dendrobium officinale beer clarifying agent provided by the invention is good in clarifying effect, is a natural extract, has a non-toxic effect and is harmless, and the Huoshan dendrobium officinale beer clarified with the clarifying agent is free of turbidity after long-term preservation.

The invention relates to a coffee beer, which is composed of coffee mixture and wheat beer with weight ratio at 1:5000-150000, wherein the coffee mixture is the coffee fine with the essence of coffee and more than 10 trace elements such as iron, zinc, calcium, vanadium and so on which are necessary for people. The making method of the coffee beer comprises the following steps: using the conventional technology to brew beer; heating the beer to 30-80Deg. C physically in the normal temperature cooling course; adding the coffee mixture in the beer with the weight ratio at 1:5000-150000 and stirring until dissolving; stabilizing the content through static magnet and filling. The invention improves the taste and nutrition of the traditional beer, which can extend the holding period of the wheat beer and can increase the body's immune function, curb the flu bacteria effectively.

The invention relates to the field of beer production, in particular to a sugarcane-flavored beer production process. The sugarcane-flavored beer production process specifically includes: malt crushing, stirring, heating and standing to obtain mash, heating and standing to obtain saccharified liquid, heating to inactivate enzymes, adding hops during boiling, and obtaining clear wort through filtration or whirling precipitation; After the wort is cooled and aerated, it is fermented at a suitable temperature, sake, and a certain proportion of sugarcane juice is added, then fermented and filtered, cooled and left to stand, and finally sugarcane-flavored beer is obtained. By adding sugarcane juice during the fermentation process, it can effectively The nutrition and flavor of sugarcane are preserved in beer, and the content of esters in beer is increased at the same time.