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Method for preparing nourishing beer

A technology for beer and ginseng, applied in the brewing of beer and other directions, can solve the problems of inorganic difference, lack of nourishing effect, and inability to satisfy, and achieve the effect of enhancing detoxification ability, hindering growth and proliferation, and enhancing tolerance.

Inactive Publication Date: 2010-05-05
秦杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beer processing technology of each brand is different from each other. Therefore, whether it is dry beer or fresh beer, there is not much difference in taste, and it cannot meet the increasing material and living needs of people today, especially nowadays. The production level has improved, and the requirements for daily diet are higher, so there should be new improvements in both the taste and the fragrance of beer to meet people's ever-increasing needs for material life
[0003] As mentioned above, beer has always been loved by people because of its unique wheat aroma, but these beers currently on the market do not have a nourishing effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The invention relates to a preparation method of tonic beer, wherein the ginseng accounts for 0.1% of wort by weight percentage.

[0021] Its preparation process is to take the required amount of 0.1 kg of the ginseng according to the percentage by weight, first wash and slice it, then place it in a closed tank, soak it in clear water at room temperature for 24 hours, and then filter it to obtain the ginseng Dip.

[0022] Then take the above-mentioned ginseng extract according to the ratio of ginseng extract: wort juice=1:1, and add it to the wort. type beer.

Embodiment 2

[0024] The invention relates to a preparation method of tonic beer, wherein the ginseng accounts for 0.3% of the wort by weight percentage.

[0025] Its preparation process is to take the required amount of 0.3 kg of the ginseng according to the percentage by weight, first wash and slice it, then place it in a closed tank, soak it in clear water at room temperature for 36 hours, and then filter it to obtain the ginseng Dipping solution, other processes are all the same with embodiment 1.

Embodiment 3

[0027] The invention relates to a preparation method of tonic beer, wherein the ginseng accounts for 0.5% of wort by weight percentage.

[0028] Its preparation process is to take the required amount of 0.5 kg of the ginseng according to the percentage by weight, first wash and slice it, then put it in a closed tank, soak it in clear water at room temperature for 24 hours, and then filter it to obtain the ginseng Dipping solution, other processes are all the same with embodiment 1.

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PUM

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Abstract

The invention belongs to the technical field of edible wine and in particular relates to a method for preparing nourishing beer. The method is mainly characterized in that ginseng accounts for 0.1-1% of wort by weight percent. The method has the advantages of fully utilizing the current beer production technology and unique nourishing effects of ginseng and adding the ginseng with nourishing effects on the basis of the original beer production technology and raw materials so that the ginseng beer prepared by the method has fresh mouthfeel and unique taste, not only smells a sharp wheat aroma but also has the unique moisturizing and body-building effects of ginseng. Being drunk regularly, the ginseng nourishing beer can have the effects of clearing heart and improving eyesight, refreshing brain and relieving sore throat. The ginseng beer is also a very good cooling and summer-heat relieving drink for people and has simple production technology and low production cost, thus enjoying very good market sales prospect.

Description

technical field [0001] The invention belongs to the technical field of edible wine, in particular to a preparation method of nourishing beer. Background technique [0002] Beer is deeply loved by the general public because of its clear and transparent, delicate fragrance and refreshing taste because of its uniqueness. However, the beer currently sold on the market is made from malt and rice through saccharification, wort filtration, adding hops and lactic acid to boil, then whirling and aerobic fermentation to make sake, which is then filtered and filled. Bottled or canned finished beer for drinking. The beer processing technology of each brand is different from each other. Therefore, whether it is dry beer or fresh beer, there is not much difference in taste, and it cannot meet the increasing material and living needs of people today, especially nowadays. The production level has been improved, and the requirements for daily diet are higher. Therefore, there should be new...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00
Inventor 秦杰
Owner 秦杰
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