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Highland barley undertint beer and preparation method thereof

A light-colored, beer technology, applied in the field of beer, can solve the problems of rough taste of beer, complex preparation method, low nutritional content, etc., and achieve the effects of preventing cardiovascular diseases, low cost, and reducing cholesterol content.

Active Publication Date: 2010-01-27
西藏天地绿色饮品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned beers all have the problems of rough beer mouthfeel, low nutritional content and complicated preparation methods, which are not suitable for popularization.

Method used

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  • Highland barley undertint beer and preparation method thereof
  • Highland barley undertint beer and preparation method thereof
  • Highland barley undertint beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of highland barley light-colored beer, described highland barley light-colored beer is prepared from the following raw materials by weight percentage: In the total feeding, highland barley light-colored malt accounts for 60%, light-colored barley malt accounts for 30%, and rice accounts for 5%, according to 20ppm The α-acid content is added granular hops, with 0.45% brewer's yeast (mud), amylase 20ppm, dextranase 15ppm, lactic acid 60ppm, carrageenan 35ppm, protease 12ppm, total material water ratio 1: 3.8. Among them, the highland barley malt is highland barley light-colored malt made from Tibetan Green 320#, the light-colored barley malt is selected from high-grade Australian malt, the rice is selected from high-quality rice, and the granular hops are 90-type granules. The high-quality strains of the first generation of beer yeast, water The pollution-free groundwater in Tibet is used, the total hardness is controlled at 3°dh, and the pH is 6.6.

Embodiment 2

[0028] A kind of highland barley light-colored beer, described highland barley light-colored beer is prepared from the following raw materials by weight percentage: In the total feeding, highland barley light-colored malt accounts for 35%, light-colored barley malt accounts for 40%, and rice accounts for 10%, according to 30ppm The α-acid content of adding granular hops, with 0.9% brewer's yeast (mud), amylase 10ppm, dextranase 5ppm, lactic acid 30ppm, carrageenan 20ppm, protease 5ppm, total material water ratio 1: 4.6. The highland barley malt used is highland barley light-colored malt made from Tibetan Green 148#. The light-colored barley malt is made of high-grade Australian malt, the rice is high-quality rice, the hops are fragrant granules, the first generation of beer yeast is a high-quality strain, and the water is made of The pollution-free groundwater in Tibet has a total hardness of 8°dh and a pH of 8.0.

Embodiment 3

[0030] A kind of highland barley light-colored beer, described highland barley light-colored beer is prepared from the following raw materials by weight percentage: In the total feeding, highland barley light-colored malt accounts for 40%, light-colored barley malt accounts for 35%, and rice accounts for 5%, according to 25ppm The α-acid content of granule hops is added, with 0.7% brewer's yeast (mud), amylase 10ppm, dextranase 10ppm, lactic acid 30ppm, carrageenan 30ppm, protease 8ppm, total material water ratio 1: 4.2. The highland barley malt used is highland barley light-colored malt made from Tibetan Green 320#, the light-colored barley malt is selected from high-grade Australian malt, the rice is selected from high-quality rice, and the granulated hops are 90-type granules. The high-quality strains of the second generation of brewer's yeast , the water adopts west

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Abstract

The invention relates to a beer, in particular to a highland barley undertint beer and a preparation method thereof. Based on the total weight of all raw materials, the highland barley undertint beer is prepared from the following raw materials by weight percent: 60-35 percent of highland barley undertint malt, 40-30 percent of undertint barley malt, 0-30 percent of rice; in addition, particle hop is added according to the content of alpha-acid of 20-300 ppm, and 0.45-0.9 percent of mud-shaped beer yeast, 0-20 ppm of amylase, 0-15 ppm of glucanase, 0-60 ppm of lactic acid, 20-35 ppm of carrageenan and 5-12 ppm of protease are also added, wherein the ratio of the total materials and water is 1:3.8-4.6. The preparation process of the highland barley undertint beer comprises the processes of saccharification, fermentation and encapsulation, wherein the saccharification process further comprises the procedures of crushing the raw materials, saccharifying the crushed materials as well as filtering and boiling wort. The invention perfectly combines the typical characteristics of common beer and highland barley beer and has a healthcare effect.

Description

technical field [0001] The invention relates to a kind of beer, especially highland barley light-colored beer beer and a preparation method of the beer, which belongs to the wine category. Background technique [0002] Highland barley is a kind of barley, also known as naked barley and Yuanmai. It is commonly called highland barley in Tibet and Qinghai. It is the main food crop of the Tibetan people and is traditionally used to make tsampa and barley wine. With the advancement of science and technology and the acceleration of the industrialization process, the outstanding nutritional value of highland barley and the concept of green and pollution-free have great potential for development. Now highland barley is often used as raw material for industrialized brewing of highland barley sake, liquor, and highland barley beer. Highland barley contains rich nutrients such as β-glucan and minerals such as lithium, selenium, chromium, and flavonoids. The composition of these substa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
Inventor 罗布次仁
Owner 西藏天地绿色饮品发展有限公司
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