Jiaxiang white chrysanthemum flower health beer and preparation method thereof

A technology of white chrysanthemum and beer, applied in the field of fermentation, can solve problems such as damage to human health, and achieve the effects of sufficient sources, low alcohol content and refreshing taste

Inactive Publication Date: 2015-04-01
秦大伟
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while beer brings joy to people's life, it also has some negative effects. Excessive drinking of beer will damage the health of the human body. With the improvement of the quality of life, people pay...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Grinding 50 parts of malt with a pulverizer, adding it to a mash pot and mixing it with water for 40 minutes, the weight ratio of malt to water is 1:2.5;

[0025] (2) While the saccharification pot is operating, grind 20 parts of rice, add it to the gelatinization pot and mix it with water for gelatinization, the weight ratio of rice and water is 1:3, gelatinize at 80°C for 2 hours to obtain gelatinized mash, and put Put the gelatinized mash into the saccharification pot soaked in step 1, and continue saccharification at 75°C for 60 minutes;

[0026] (3) After thorough saccharification, filter the mash to obtain clarified wort, add 0.2 parts of hops, 6 parts of Jiaxiang white chrysanthemum and 0.6 parts of cassia seeds to it, boil for 80 minutes; then move to the whirlpool sedimentation tank, filter, and pass the filtrate through the plate Heat exchanger to cool it down to 4°C;

[0027] (4) Enter the fermenter, add 0.04 part of brewer's yeast, ferment, after maturi...

Embodiment 2

[0029] (1) Grinding 60 parts of malt with a pulverizer, adding it to a mash pot and mixing it with water for 60 minutes, the weight ratio of malt and water is 1:3, and using proteolysis for saccharification;

[0030] (2) While the saccharification pot is operating, 30 parts of rice is pulverized, added to the gelatinization pot and mixed with water for gelatinization, the weight ratio of rice and water is 1:3.5, gelatinized at 80°C for 2 hours to obtain gelatinized mash, and Put the gelatinized mash into the saccharification pot soaked in step 1, and continue saccharification at 65°C for 70 minutes;

[0031] (3) After complete saccharification, filter the mash to obtain clarified wort, add 0.1 part of hops, 8 parts of Jiaxiang white chrysanthemum and 0.5 part of cassia seed to it, and boil for 90 minutes; Heat exchanger to cool it down to 5°C;

[0032] (4) Enter the fermenter, add 0.03 part of brewer's yeast, ferment, after maturing, double filter through a plate and frame di...

Embodiment 3

[0034] (1) Grinding 55 parts of malt with a pulverizer, adding it to a mash pot and mixing it with water for 100 minutes, the weight ratio of malt and water is 1:3, and saccharifying by proteolysis;

[0035] (2) While the saccharification pot is operating, 25 parts of rice is pulverized, added to the gelatinization pot and mixed with water for gelatinization, the weight ratio of rice and water is 1:3.5, gelatinized at 80°C for 2 hours to obtain gelatinized mash, and Put the gelatinized mash into the saccharification pot soaked in step 1, and continue saccharification at 70°C for 70 minutes;

[0036] (3) Separate the extract from the mash from the insoluble grains to obtain clarified wort, add 0.4 parts of hops, 6 parts of Jiaxiang white chrysanthemum and 0.8 parts of cassia seeds to it, boil for 130 minutes, then move to the whirling sedimentation tank, filter, After passing through the plate heat exchanger, it is cooled to the temperature required for fermentation;

[0037](...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the fermentation field and mainly relates to Jiaxiang white chrysanthemum flower health beer and a preparation method thereof. The preparation method comprises the following steps: adding Jiaxiang white chrysanthemum flowers and cassia seeds into raw materials to obtain a mixture, performing processes such as crushing, saccharifying, filtering, boiling and fermenting on the mixture, thereby preparing the Jiaxiang white chrysanthemum flower health beer. According to the Jiaxiang white chrysanthemum flower health beer and the preparation method thereof disclosed by the invention, not only can various nutritive values of the Jiaxiang white chrysanthemum flowers be kept, but also the characteristics of the beer can be kept, so that the Jiaxiang white chrysanthemum flowers and the beer are perfectly combined, various needs of the consumer can be met to a great extent; the prepared Jiaxiang white chrysanthemum flower health beer not only has refreshing and fragrant taste, but also has the effects of clearing livers and improving vision, lowering blood pressure and soothing the nerves, clearing heat and reducing internal heat, and can be used for preventing sunstroke and detoxifying. Meanwhile, the cassia seeds are added, and the Jiaxiang white chrysanthemum flowers are assisted to further achieve the purposes of clearing stagnated fire in livers and gall, dispelling wind and heat, lowering the blood pressure and relaxing the bowels, and treating high blood pressure and hyperlipidemia.

Description

technical field [0001] The invention belongs to the field of fermentation, and in particular relates to Jiaxiang white chrysanthemum health-care beer and a preparation method thereof. Background technique [0002] Because of its rich nutrition, beer has become a very popular drink among consumers, and it is called liquid bread and nutritious food. With the continuous improvement of people's consumption level, the sales volume of beer is also increasing sharply. Moreover, with the expansion of world trade, the beer market penetrates each other, and the import and export volume also continues to increase. As we all know, beer tastes good and is rich in nutrition. It has gradually become an important drink for people's leisure and dinner parties, and occupies a considerable share of the wine market. However, while beer brings joy to people's life, it also has some negative effects. Excessive drinking of beer will damage the health of the human body. With the improvement of the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12C5/00C12C7/04C12R1/865
Inventor 秦大伟徐婷
Owner 秦大伟
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap