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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

Inactive Publication Date: 2013-01-09
JIANGHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can retain the nutritional and health properties of functional ingredients in beer to a large extent, the non-functional ingredients in the added raw materials can easily change the sensory characteristics of beer, especially the taste, and are not easily recognized by the public.

Method used

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  • Functional beer and brewing method thereof
  • Functional beer and brewing method thereof

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Embodiment 1

[0017] The embodiment of the present invention discloses a brewing method of functional beer, said method comprising:

[0018] 101: Prepare raw materials;

[0019] Raw materials: including main materials, auxiliary materials and additives, the weight ratio between main materials and auxiliary materials is 65:35;

[0020] Main ingredients: including malt, preferably, high-quality malt above grade one;

[0021] Accessory materials: 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 is ≤13.0%;

[0022] Additives: including yeast and hops; the amount of yeast added is calculated according to the volume of wort, and the cell concentration after inoculation is guaranteed to be 8 to 12×10 6 pcs / mL; the amount of hops (granular flowers) added is 0.5-0.6‰ of the total mass of brewing, of which the weight of bitter hops accounts for 65%, and the weight of fragrant hops acco...

Embodiment 2

[0049] The embodiment of the present invention discloses a functional beer brewing method. The method is the same as the method described in Example 2 except that the weight ratio between rice and purple sweet potato powder in the auxiliary materials is changed. In this example , the weight ratio between rice and purple sweet potato flour is 4:1.

[0050] Finally, the product red beer 2 was obtained.

Embodiment 3

[0052] The embodiment of the present invention discloses a functional beer brewing method. The method is the same as the method described in Example 2 except that the weight ratio between rice and purple sweet potato powder in the auxiliary materials is changed. In this example , the weight ratio between rice and purple sweet potato flour is 5:1.

[0053] Finally, the product red beer 3 was obtained.

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PUM

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Abstract

The invention discloses a functional beer and a brewing method thereof. The brewing method of the functional beer uses malt, rice, hops, yeast and a raw material containing anthocyanin, and comprises the steps of: pulverizing, pasting, saccharifying, filtering, boiling, adding the hops, carrying out rotary settling, cooling, pre-fermenting, after-fermenting and storing in a cold condition to obtain the functional beer in which the content of anthocyanin is 0.2-0.5 mg / L. By the brewing method disclosed by the invention, the beer containing purple sweet potato is produced, the content of nutrient anthocyanin in the functional beer is improved, and simultaneously, the beer is easy to store and preserve and has a better taste due to a certain antibacterial effect of purple sweet potato pigment.

Description

technical field [0001] The invention relates to the field of beer, in particular to a functional beer added with purple sweet potato and a brewing method thereof. Background technique [0002] Beer is one of the most widespread and consumed alcoholic beverages in the world. In order to make beer healthier and more suitable for long-term drinking, the development of beer is developing towards functionality. The main way to develop functional beer is by adding functional food additives or raw materials containing functional food additives in the beer brewing process. [0003] Currently, reported functional beers mainly include dietary fiber beer, functional oligosaccharide beer, fungal polysaccharide beer, active polypeptide beer, trace element beer, bioactive enzyme beer, vitamin and active substance beer, etc. The types are not comprehensive. Most of the functions of the above-mentioned beers are mainly focused on increasing nutrition, and a few have health benefits. [0...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C12/00C12R1/645
Inventor 魏传斌孙宪迅
Owner JIANGHAN UNIVERSITY
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