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Method for manufacturing maca beer

A technology of beer and maca powder, which is applied in the fields of beer fermentation method, alcoholic beverage preparation, beer brewing, etc., and can solve the problems of organic solvent residue and thermal loss of maca functional components, etc.

Active Publication Date: 2015-11-25
甘肃省轻工研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of preparation method of Maca beer, to solve the heat sensitive loss of Maca functional component and organic solvent residual problem existing in existing Maca beer preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1. Pretreatment: Take the raw materials according to the ratio of barley sprouts: peas: buckwheat 7:1:1, and then soak the barley sprouts, peas, and buckwheat with warm water, so that when the moisture content of the raw materials reaches 25%, they will be moderately broken, and the heart will not rot. Rotten, plum blossom shape is the best;

[0030] Step 2: Saccharification: Put 48°C water in the mash pot first, the ratio of material to water is 1:4.5, turn on the agitator and stir quickly, raise the temperature to 55°C, keep it warm for 1 hour, then raise the temperature to 65°C, then add amylase and keep it warm for 30 minutes, Add glucoamylase and keep warm for 60 minutes, then lower the temperature to 52°C, add beer enzyme and keep warm for 30 minutes, then KI test, when the iodine solution turns light purple, it means saccharification is almost complete, then pump it into the filter equipment for filtration to get the raw mash;

[0031] Step 3: Use a filter t...

Embodiment 2

[0040] Step 1. Pretreatment: Take the raw materials according to the ratio of barley sprouts: peas: buckwheat 7:3:3, and then soak the barley sprouts, peas, and buckwheat with warm water, so that when the moisture content of the raw materials reaches 30%, they will be moderately broken and the heart will not rot. Rotten, plum blossom shape is the best;

[0041] Step 2: Saccharification: Put 50°C water in the mash pot first, the ratio of material to water is 1:5, turn on the agitator and stir quickly, raise the temperature to 60°C, keep it warm for 2 hours, then raise the temperature to 70°C, add amylase and keep it warm for 30 minutes, Add glucoamylase to keep warm for 90 minutes, then lower the temperature to 50°C, add beer enzyme to keep warm for 60 minutes, and then perform KI test. When the iodine solution turns light purple, it means that the saccharification is almost complete, and then pump it into the filter equipment for filtration to obtain the raw mash;

[0042] Ste...

Embodiment 3

[0051] Step 1. Pretreatment: Take the raw materials according to the ratio of barley sprouts: peas: buckwheat 3:3:3, and then soak the barley sprouts, peas, and buckwheat with warm water, so that when the moisture content of the raw materials reaches 20%, they will be moderately broken, and the heart will not rot. Rotten, plum blossom shape is the best;

[0052]Step 2: Saccharification: Put 45°C water into the mash pot first, the ratio of material to water is 1:4, turn on the agitator and stir quickly, raise the temperature to 50°C, keep it warm for 1.52h, then raise the temperature to 60°C, add amylase in turn and keep it warm for 30min 1. Add glucoamylase and keep warm for 40 minutes, then lower the temperature to 40°C, add beer enzyme and keep warm for 30 minutes, then KI test, when the iodine solution turns light purple, it means saccharification is almost complete, then pump it into the filter equipment for filtration to get the raw mash ;

[0053] Step 3: Use a filter t...

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PUM

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Abstract

The invention discloses a method for manufacturing maca beer. By the aid of the method, problems of heat-sensitive loss of functional components of maca and organic solvent residues due to existing methods for manufacturing maca beer can be solved. The method includes steps of carrying out preprocessing, to be more specific, wetting barley malt, peas and buckwheat in warm water, saccharifying the barley malt, the peas and the buckwheat to obtain mash of raw materials and adding water into the mash to adjust the sugar degree of the mash; adding hop into the mash with the adjusted sugar degree and boiling the mash; quickly cooling the mash until the temperature of the mash reaches 10-15 DEG C, and pumping the mash into automatic fermentation tanks; carrying out enzymatic hydrolysis, to be more specific, adding water into maca powder, and adding complex enzymes to carry out enzymatic hydrolysis on the maca powder at the temperature of 10-30 DEG C under the pressure of 100-150MPa for 30-60min; carrying out free concentration to obtain maca enzymatic hydrolysis concentrated liquid, adding the maca enzymatic hydrolysis concentrated liquid into the cooled mash in the fermentation tanks and then feeding beer yeast culture liquid into the fermentation tanks; sterilizing the maca beer after fermentation is completed. The method has the advantages that the raw materials are preprocessed, the maca powder is subjected to enzymatic hydrolysis under the ultrahigh pressures, and accordingly the extraction rates of functional components of maca can be increased; ultrahigh-pressure sterilization technologies are implemented in beer sterilization sections, so that loss of nutrient substances in the beer can be reduced, and the beer tastes good.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to a preparation method of Maca beer. Background technique [0002] Beer is made from barley as the main raw material through the processes of bud preparation, raw material treatment, adding hops, saccharification, fermentation, storage, sterilization, clarification and filtration. It has the lowest alcohol content and high nutritional value, and its ingredients include water, carbohydrates, protein, carbon dioxide and vitamins and other nutrients needed by the human body. Beer is rich in nutrients but relatively poor in functionality. It is known as "liquid bread". Drinking a lot can lead to obesity. [0003] Maca is recognized by international nutritionists and medical experts as a natural health plant rich in a variety of nutrients and special effects. , reduce blood fat, prevent cardiovascular and cerebrovascular diseases, etc., and become a popular raw material for rese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12H1/16C12R1/865
Inventor 赵煜彭涛路宏科陈兴叶金红王千存张小燕杨旭星殷欣马文锦
Owner 甘肃省轻工研究院有限责任公司