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Mushroom beer and production method thereof

A production method and technology for shiitake mushrooms, which can be used in beer fermentation methods, microorganism-based methods, biochemical equipment and methods, etc., and can solve problems such as limited immune function efficacy

Inactive Publication Date: 2013-09-18
HENAN BUSINESS SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the beer that people drink is produced from barley malt, rice, hops, etc. In order to increase the flavor of beer, some beer products are added with extracts such as bitter melon and ginger. limited efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The mushroom beer of 10°P with a mushroom content of 2% (mass ratio) is prepared through the following production steps:

[0022] (1) Prepare wort, make saccharification slurry according to the ratio (mass ratio) of drinking water: barley malt: rice = 3.8: 0.6: 0.4, add hops according to the ratio (mass ratio) of hops: saccharification slurry = 1: 1000, Prepare wort juice at 10°P through saccharification process, and cool to room temperature;

[0023] (2) Prepare shiitake mushroom crush, wash the shiitake mushrooms, dry them, weigh the shiitake mushrooms according to the ratio (mass ratio) that the shiitake mushroom content in the shiitake mushroom beer is 2.0%, pulverize the shiitake mushrooms with a 20-mesh ultrafine pulverizer for use;

[0024] (3) According to the ratio (mass ratio) of crushed shiitake mushrooms: wort = 1:10, mix the crushed shiitake mushrooms and wort evenly. Ratio (mass ratio) added enzyme activity is 2×10 5 U / g food-grade neutral protease, cell...

Embodiment 2

[0029] The mushroom beer of 11°P with a mushroom content of 2% (mass ratio) is prepared through the following production steps:

[0030] (1) Prepare wort, make saccharification slurry according to the ratio (mass ratio) of drinking water: barley malt: rice = 3.5: 0.7: 0.3, add hops according to the ratio (mass ratio) of hops: saccharification slurry = 1.2: 1000, Prepare wort at 11°P through saccharification process, and cool to room temperature;

[0031] (2) Prepare the shiitake mushroom crush, wash the shiitake mushrooms, dry them, weigh the shiitake mushrooms according to the ratio (mass ratio) of the shiitake mushroom content of 2.0% in the shiitake mushroom beer, and pulverize the shiitake mushrooms with a 60-mesh ultrafine pulverizer for use;

[0032] (3) According to the ratio (mass ratio) of crushed shiitake mushrooms: wort = 1:10, mix the crushed shiitake mushrooms and wort evenly. Ratio (mass ratio) added enzyme activity is 2×10 5 U / g food-grade neutral protease, ce...

Embodiment 3

[0037] The mushroom beer of 11°P with a mushroom content of 2.2% (mass ratio) is prepared through the following production steps:

[0038] (1) Prepare wort, make saccharification slurry according to the ratio (mass ratio) of drinking water: barley malt: rice = 3.5: 0.7: 0.3, add hops according to the ratio (mass ratio) of hops: saccharification slurry = 1.2: 1000, Prepare wort at 11°P through saccharification process, and cool to room temperature;

[0039] (2) Prepare shiitake mushroom crush, wash the shiitake mushrooms, dry them, weigh the shiitake mushrooms according to the ratio (mass ratio) that the shiitake mushroom content in the shiitake mushroom beer is 2.2%, pulverize the shiitake mushrooms with a 40-mesh ultrafine pulverizer for use;

[0040] (3) According to the ratio (mass ratio) of crushed shiitake mushrooms: wort = 1:10, mix the crushed shiitake mushrooms and wort evenly. Ratio (mass ratio) added enzyme activity is 2×10 5 U / g food-grade neutral protease, cellul...

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Abstract

The invention belongs to the technical field of health-care beer brewing and particularly relates to a mushroom beer and a production method thereof. The mushroom beer takes wort and mushroom which are prepared by a saccharification process as raw materials, and is prepared by adding biological enzymes and beer yeast for fermentation after mixing. The mushroom content in the mushroom beer is 2.0%-2.8% (by weight). The mushroom beer provided by the invention keeps the original flavor of the beer, simultaneously contains mushroom contents after degradation, including polysaccharides, essential amino acids for human bodies, vitamins, trace elements and other minerals, and further realizes a health-care function, thereby being the health-care beer with the special flavor.

Description

technical field [0001] The invention belongs to the technical field of health-care beer brewing, and in particular relates to a shiitake mushroom beer and a production method thereof. Background technique [0002] Beer is loved by consumers because of its unique taste and rich nutrition. At present, most of the beer that people drink is produced from barley malt, rice, hops, etc. In order to increase the flavor of beer, some beer products are added with extracts such as bitter melon and ginger. Has limited efficacy. Shiitake mushrooms are rich in protein, polysaccharides, amino acids, vitamins and trace elements. Active substances have multiple functions such as anti-virus, anti-tumor, and enhancing human immunity. Contents of the invention [0003] The object of the present invention is to provide a kind of mushroom beer, and this beer has the local flavor of beer, has the health care function of mushroom again, and the purpose of the present invention also is to provi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12R1/865
Inventor 尹红娜吕微刘红伟王永伍季章建军李向力
Owner HENAN BUSINESS SCI RES INST
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