Brewing process of purple corn fruit health-care beer
A technology for purple corn and beer, applied in beer brewing, microorganism-based methods, microorganisms, etc., can solve problems such as the production of health beer from purple corn that has not yet been discovered, and achieve the effects of outstanding health care effects, many consumers, and unique taste.
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Embodiment 1
[0014] 1. Preparation of purple corn juice: Mix the dried purple corn cobs, purple corn husks, purple corn filaments, and purple corn husks in a weight ratio of 100:15:0.2:10, grind them, and pass through a 50-mesh sieve to obtain purple corn Fruit powder; mix and extract purple corn fruit powder and water at a ratio of 1:10 by weight, heat at 80°C, and microwave for 10 minutes; then filter to remove residues to obtain clear, residue-free purple corn juice for later use.
[0015] 2. Fermentation: Take 8kg of malt hop syrup for beer, 2.3kg of starch sugar for beer, 1kg of fermented sugar for beer, 35g of surface fermented beer dry yeast, 25kg of purple corn juice, and 75kg of water. Put the special malt hop syrup for beer and special starch sugar for beer into the fermentation tank, add water and purple corn juice, then mix and stir thoroughly, keep the temperature of the material liquid at 28°C, and ferment the surface after the liquid surface is still (do not stir) Sprinkle b...
Embodiment 2
[0018] 1. Preparation of purple corn juice: crush the dried purple corn cobs and pass through a 50-mesh sieve to obtain purple corn fruit powder, add water to extract the purple corn fruit powder and water in a ratio of 1:10 by weight, heat at 85°C, and microwave 12 minutes; then filter to remove the residue to obtain clear, residue-free purple corn juice, set aside.
[0019] 2. Fermentation: Take 7kg of malt hop syrup for beer, 3kg of starch sugar for beer, 2kg of fermented sugar for beer, 40g of surface fermented beer dry yeast, 30kg of purple corn juice, and 70kg of water. Put the special malt hop syrup for beer and the special starch sugar for beer into the fermenter, add water and purple corn juice, then mix and stir thoroughly, keep the temperature of the material liquid at 25°C, and ferment the surface after the liquid surface is still (do not stir) Sprinkle dry beer yeast evenly on the liquid surface, keep the fermenter calm, and ferment for 6 days in an environment of...
Embodiment 3
[0022] 1. Preparation of purple corn juice: Mix the dried purple corn cobs, purple corn husks, purple corn filaments, and purple corn husks in a weight ratio of 100:16:0.3:11, grind them, and pass through a 50-mesh sieve to obtain purple corn Fruit powder: mix and extract purple corn fruit powder and water at a ratio of 1:10 by weight, heat at 77°C, and microwave for 9 minutes; then filter to remove residues to obtain clear, residue-free purple corn juice for later use.
[0023] 2. Fermentation: Take 9 parts of malt hop syrup for beer, 2 parts of starch sugar for beer, 1 part of fermented sugar for beer, 40 parts of surface fermented beer dry yeast, 28 parts of purple corn juice, and 72 parts of water. Put the special malt hop syrup for beer and special starch sugar for beer into the fermentation tank, add water and purple corn juice, then mix and stir thoroughly, keep the temperature of the material liquid at 27°C, and ferment the surface after the liquid surface is still (do ...
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