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Beer production method

A production method and beer technology, applied in the field of health-care beer production, can solve the problems of increasing beer production difficulty, prolonging beer production cycle, increasing beer production cost, etc. and quality effects

Inactive Publication Date: 2010-04-07
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rose beer produced by this beer manufacturing process is added to the rose extraction process, which prolongs the beer production cycle and increases the beer production cost, and also increases the difficulty of beer production due to the complex rose extraction process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024] The dried hops, honeysuckle and roses collected artificially are weighed according to the ratio of mass and number of 0.5:2:3, and the dry hops, honeysuckle and roses account for 0.01% of the wort weight. Add water and extract 3 times with a rotary evaporator at 70-80° C., each time for 1 hour, and collect the hot water extract.

[0025] Preparation of sweet-scented osmanthus and chrysanthemum ethanol extract: weigh osmanthus and chrysanthemum dry product according to the mass fraction of 1:1, above-mentioned sweet-scented osmanthus and chrysanthemum dry product account for 0.001% of wort weight; Add above-mentioned osmanthus and chrysanthemum to 3 times the weight In edible ethanol, the temperature is controlled at 60° C. for static treatment for 2 hours, and the sweet-scented osmanthus and chrysanthemum are removed by filtration to obtain the ethanol extract of sweet-scented osmanthus and chrysanthemum.

[0026] The common beer production method is adopted, the main r...

example 2

[0028] The hot water extracts of hops, honeysuckle and roses are prepared as follows:

[0029] The dried hops, honeysuckle and roses collected artificially are weighed according to the mass ratio of 1:1:1, and the dried hops, honeysuckle and roses account for 0.1% of the wort weight. Add water and extract 3 times with a rotary evaporator at 70-95° C., each time for 1 hour, and collect the hot water extract.

[0030] Preparation of sweet-scented osmanthus and chrysanthemum ethanol extract: weigh osmanthus and chrysanthemum dry product according to the mass fraction of 1:3, above-mentioned sweet-scented osmanthus and chrysanthemum dry product account for 0.01% of wort weight; Add above-mentioned osmanthus and chrysanthemum to 5 times the weight In edible ethanol, the temperature is controlled at 30° C. for static treatment for 5 hours, and the sweet-scented osmanthus and chrysanthemum are removed by filtration to obtain the ethanol extract of sweet-scented osmanthus and chrysant...

example 3

[0033] The hot water extracts of hops, honeysuckle and roses are prepared as follows:

[0034] Weigh artificially collected dried hops, honeysuckle and roses according to the ratio of mass and number of 1:2:3, and the dried hops, honeysuckle and roses account for 0.05% of the wort weight. Add water and extract 3 times with a rotary evaporator at 70-95° C., each time for 1 hour, and collect the hot water extract.

[0035] Preparation of sweet-scented osmanthus and chrysanthemum ethanol extract: take osmanthus and chrysanthemum dry product according to the mass fraction of 2:1, above-mentioned sweet-scented osmanthus and chrysanthemum dry product account for 0.005% of wort weight; Add above-mentioned osmanthus and chrysanthemum to 5 times the weight In edible ethanol, the temperature is controlled at 50° C. for static treatment for 4 hours, and the sweet-scented osmanthus and chrysanthemum are removed by filtration to obtain the ethanol extract of sweet-scented osmanthus and chr...

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PUM

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Abstract

The invention discloses a beer production method, belonging to the beer production field. The invention particularly relates to a production method of healthy beer. The production method comprises the steps of wort boiling, primary fermentation and secondary fermentation. The method is characterized by adding hot water extracts of hops, honeysuckle and roses at the stage of wort boiling and adding ethanol extraction liquid of sweet osmanthus and chrysanthemum into secondary fermentation liquid of beer. The obtained beer has good nutritional value and health care effects.

Description

Technical field: [0001] The invention belongs to the field of beer production, in particular to a method for producing health-care beer. Background technique: [0002] Beer is a carbon dioxide-containing, sparkling low-alcohol fermented wine made from malt as the main raw material, rice and hop products through fermentation. Beer contains protein, carbohydrates, vitamins, minerals and other rich nutrients, and is a well-balanced drink. The protein and carbohydrates in beer have been converted into a form that is easy to digest and absorb through heating and enzyme action during the manufacturing process. Therefore, as early as 1971, the International Society of Nutrition officially listed beer as a nutritious food, and people often call beer a food. For "liquid bread". Beer not only has rich nutritional labeling but also has good taste, so it is very popular with consumers, and beer has become one of the indispensable drinks on the public table (especially in summer). [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/02C12C7/20C12C11/00
Inventor 刘伟成刘敬忠
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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