Manufacturing technology of fruity kudzu vine root beer

Abstract

The invention discloses a manufacturing technology of a fruity kudzu vine root beer. The manufacturing technology comprises the following steps: (1) preparing fruity juice: adding haw slices and wolfberry into clear water, heating to a temperature of 80 to 120 DEG C, and boiling for 2 hours to obtain fruity juice; (2) carrying out gelatinization: adding rice starch and clear water into a gelatinization boiler to produce rice mash; (3) performing saccharification: adding kudzu vine root fine powder and clear water into a saccharification boiler, and adding rice mash and fruity juice to carry out saccharification so as to obtain saccharification mash; (4) boiling: adding saccharification mash and hops into a boiling boiler, boiling, and cooling; (5) fermenting: adding the cooled saccharification mash into a cylindrical fermentation tank with a conical bottom to carry out main fermentation, and storing the beer for 5 to 7 days after the main fermentation; (6) filtering: filtering the beer by diatomite to obtain clear and transparent fruity kudzu vine root beer. The beer has a sour and sweet taste, the content of puerarin is more than 3.5 [mu]g/mL, the puerarin can inhibit the absorption of alcohol by human body, and can protect the heart and cerebral vessels, and the beer has the functions of strengthening the liver, boosting the kidney, tonifying blood, enhancing the intelligence, maintaining the beauty and keeping young, and is suitable for various people.

Description

technical field [0001] The invention relates to the production of beer, in particular to the production process of fruity kudzu root beer. Background technique [0002] Beer is a low-concentration alcoholic drink mainly brewed from grains such as barley malt or wheat malt, corn, rice, and sorghum. Moderate drinking is beneficial to the body, but excessive drinking can cause great damage to the human liver, heart and blood vessels. Therefore, with the continuous improvement of beer processing technology, there are more and more types of nutritional and health-care beer, mainly by adding fruit and vegetable juices and active ingredients of traditional Chinese medicine to increase the nutritional value and taste of beer. [0003] Pueraria lobata is the dried root of the perennial vine. Pueraria contains a lot of starch, cellulose, protein, fat, minerals, isoflavones and triterpenoids. The daidzein in isoflavones can decompose acetaldehyde and eliminate its toxicity, weaken t...

AI Technical Summary

Problems solved by technology

Moderate drinking is beneficial to the body, but excessive drinking can cause great damage to the human liver, heart and blood vessels