Nutrient beer having green tea flavor and brewing method thereof
A taste and nutrition technology, applied in beer brewing and other directions, can solve the problems of inability to meet market demand, high alcohol content, single taste, etc., and achieve the effects of low cost, fine foam and simple process
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Embodiment 1
[0034] (1) Preparation of green tea powder: put the fresh tea leaves in a drying oven at 35-40° C. and dry them and then pulverize them to 200 meshes;
[0035] (2) Decolorization and deodorization treatment of alfalfa leaf protein: mix the two according to the ratio of 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, extract for 4 hours at a temperature of 85 °C, and the extraction stage is 3 grade, to get alfalfa leaf protein; the 3 grades of extraction grades are specifically to pour out the extract after the first extraction, and then add absolute ethanol according to the ratio of every 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, Repeat 3 times to get alfalfa leaf protein;
[0036] (3) Gelatinization: 45 parts of rice flour, 5 parts of raw gypsum, and 150 parts of water are mixed for gelatinization;
[0037] (4) Saccharification: After adding 35 parts of barley malt powder, 6 parts of phosphoric acid and 150 parts of water to ...
Embodiment 2
[0049] (1) Preparation of green tea powder: put the fresh tea leaves in a drying oven at 35-40° C. and dry them and then pulverize them to 200 meshes;
[0050] (2) Decolorization and deodorization treatment of alfalfa leaf protein: mix the two according to the ratio of 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, extract for 4 hours at a temperature of 85 °C, and the extraction stage is 3 grade, to get alfalfa leaf protein; the 3 grades of extraction grades are specifically to pour out the extract after the first extraction, and then add absolute ethanol according to the ratio of every 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, Repeat 3 times to get alfalfa leaf protein;
[0051] (3) Gelatinization: 35 parts of rice flour, 10 parts of raw gypsum, and 200 parts of water are mixed for gelatinization;
[0052] (4) Saccharification: After adding 45 parts of barley malt powder, 10 parts of phosphoric acid and 120 parts of water t...
Embodiment 3
[0064] (1) Preparation of green tea powder: put the fresh tea leaves in a drying oven at 35-40° C. and dry them and then pulverize them to 200 meshes;
[0065] (2) Decolorization and deodorization treatment of alfalfa leaf protein: mix the two according to the ratio of 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, extract for 4 hours at a temperature of 85 °C, and the extraction stage is 3 grade, to get alfalfa leaf protein; the 3 grades of extraction grades are specifically to pour out the extract after the first extraction, and then add absolute ethanol according to the ratio of every 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, Repeat 3 times to get alfalfa leaf protein;
[0066] (3) Gelatinization: 40 parts of rice flour, 8 parts of raw gypsum, and 180 parts of water are mixed for gelatinization;
[0067] (4) Saccharification: After adding 40 parts of barley malt powder, 8 parts of phosphoric acid and 130 parts of water to ...
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