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Highland barley red koji rice beer and brewing method thereof

A technology of highland barley red yeast rice and highland barley, applied in the direction of beer brewing, microbe-based methods, biochemical equipment and methods, etc., can solve problems such as not having health care effects, and achieve the effects of highlighting the health care effects of medicine and enriching nutritional value

Active Publication Date: 2012-09-05
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many brands of beer on the market, but in terms of brewing raw materials, most of them are made of barley, wheat or rice. The beer brewed with these raw materials only meets the function of drinking alcohol, and has no health care effect.

Method used

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  • Highland barley red koji rice beer and brewing method thereof
  • Highland barley red koji rice beer and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The present embodiment uses highland barley as raw material to make highland barley red koji beer. Its preparation method comprises the following steps:

[0050] 1) Preparation of highland barley malt: Wash 300kg of highland barley after sorting and removing impurities, add 1500L of water to soak for 18 hours, drain, keep away from light, sprinkle water every two hours to moisten the highland barley, and wait until the malt grows to 1.5-- Dry at 75°C at 2cm;

[0051] 2) Grinding malt: Malt is crushed into malt powder by wet method in the crushing tower under light pressure. The general method of crushing malt can be used for crushing malt. It is required that the malt skin is broken but not broken. Sieve for later use, and this method can be repeated to obtain malt powder;

[0052] 3) Preparation of highland barley red yeast rice liquid:

[0053] ①Preparation of Monascus suspension: Transfer the Monascus slant strains stored in the refrigerator at 4°C to fresh Sabour...

Embodiment 2

[0067] The present embodiment uses highland barley as raw material to make highland barley red koji beer. Its preparation method comprises the following steps:

[0068] 1) Preparation of highland barley malt: Wash 300kg of highland barley after sorting and removing impurities, soak in 1200L of water for 14 hours, drain, keep away from light, sprinkle water every two hours to moisten the highland barley, and wait until the malt grows to 1.5-- Dry at 70°C at 2cm;

[0069] 2) Grinding malt: Malt is crushed into malt powder by wet method in the crushing tower under light pressure. The general method of crushing malt can be used for crushing malt. It is required that the malt skin is broken but not broken. Sieve for later use, and this method can be repeated to obtain malt powder;

[0070] 3) Preparation of highland barley red yeast rice liquid:

[0071] ①Preparation of Monascus suspension: Transfer the Monascus slant strains stored in the refrigerator at 4°C to fresh Sabouraud ...

Embodiment 3

[0085] The present embodiment uses highland barley as raw material to make highland barley red koji beer. Its preparation method comprises the following steps:

[0086] 1) Preparation of highland barley malt: Wash 300kg of highland barley after sorting and removing impurities, add 1500L of water to soak for 16 hours, drain, protect from light, sprinkle water regularly, and dry at 75°C when the malt grows to 1.5--2cm;

[0087] 2) Grinding malt: Malt is crushed into malt powder by wet method in the crushing tower under light pressure. The general method of crushing malt can be used for crushing malt. It is required that the malt skin is broken but not broken. Sieve for later use, and this method can be repeated to obtain malt powder;

[0088] 3) Preparation of highland barley red yeast rice liquid:

[0089] ①Preparation of Monascus suspension: Transfer the Monascus slant strains stored in the refrigerator at 4°C to fresh Sabouraud agar modified medium to activate for 3-5 times...

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Abstract

The invention discloses a highland barley red koji rice beer and a brewing method thereof, relating to a beer and a brewing method thereof. The highland barley red koji rice beer is prepared by taking highland barleys as raw materials. The highland barley red koji rice beer has the drinking function of a wine and also has the health-care function.

Description

(1) Technical field: [0001] The highland barley red yeast beer and its brewing method relate to a beer and its brewing method. (two) background technology: [0002] At present, there are many brands of beer sold on the market, but in terms of brewing raw materials, most of them use barley, wheat or rice as raw materials. The beer brewed with these raw materials only meets the function of drinking wine and does not have health care effects. (3) Contents of the invention: [0003] The problem to be solved by the present invention is to provide a health-care beer including highland barley and highland barley red yeast rice as raw materials, and its brewing method. Its technical scheme is as follows: [0004] It is highland barley red yeast beer made from highland barley. Its preparation method comprises the following steps: [0005] 1) Prepare highland barley malt: soak the highland barley with 4-5 times the amount of water for 14-18 hours, drain, and dry at 70-80°C when t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/645
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
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