Functional beer and brewing method thereof
A functional, beer-based technology, applied in the field of beer, can solve problems such as difficult to recognize, change the sensory characteristics of beer, and achieve the effects of reducing damage, benefiting antibacterial effect, and increasing content
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[0016] Example 1
[0017] The embodiment of the invention discloses a brewing method of functional beer, the method comprising:
[0018] 101: Prepare raw materials;
[0019] Raw materials: including main materials, auxiliary materials and additives, the weight ratio between the main materials and auxiliary materials is 65:35;
[0020] Main ingredients: including malt, preferably high-quality malt above grade one;
[0021] Accessories: including rice and purple sweet potato powder; the weight ratio between rice and purple sweet potato powder is 6:1; the water content of purple sweet potato powder ≤13.0%;
[0022] Additives: including yeast and hops; the amount of yeast added is calculated according to the volume of the wort to ensure that the cell concentration after inoculation is 8-12×10 6 Pieces / mL; the addition amount of hops (particle flowers) is 0.5-0.6‰ of the total wine quality, of which the weight of bitter hops accounts for 65% and the weight of fragrant hops accounts for 35%.
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Example Embodiment
[0048] Example 2
[0049] The embodiment of the present invention discloses a brewing method of functional beer. The method is the same as the method described in Example 2 except that the weight ratio between the rice and the purple sweet potato powder in the auxiliary material is changed. , The weight ratio between rice and purple sweet potato flour is 4:1.
[0050] The final product Red Beer 2.
Example Embodiment
[0051] Example 3
[0052] The embodiment of the present invention discloses a brewing method of functional beer. The method is the same as the method described in Example 2 except that the weight ratio between the rice and the purple sweet potato powder in the auxiliary material is changed. , The weight ratio between rice and purple sweet potato flour is 5:1.
[0053] The final product Red Beer 3.
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