A kind of micro-brew chicken feet valley beer and preparation method thereof

A technology for chicken feet valley and beer, applied in the field of brewing, can solve the problems of rare chicken feet valley research and low attention, and achieve the effect of improving taste and enhancing product taste.

Active Publication Date: 2018-03-23
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chicken feet is still the simplest food crop in the world. In Africa, India and other places, chicken feet are used to process cakes and bread on a family basis. Domestic research on chicken feet is rare, and most of them are in research Its cultivation and planting areas have received little attention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Weigh chicken feet grains and chicken feet grain buds, the mass ratio of the two is 2:3, pour them into the grinder respectively, adjust the gap between the grinding fans so that the wheat skins are broken but not broken, and the contents are pulverized.

[0021] (2) Raise the water temperature to 42°C and put in the raw materials of step (1). The mass ratio of raw materials to water is 1:5. After the two are mixed evenly, adjust the pH to 5.5 with phosphoric acid. The protein rests at 42°C for 18 minutes, and the temperature rises to Saccharify at 65°C for 35 minutes, then raise the temperature to 70°C for 12 minutes, filter, and boil the filtered wort for 20 minutes. Boil for 25 minutes, then add 0.2% of the total weight of the scented flowers of the raw materials (the mixture of chicken feet and buds in step (1)), and boil for 38 minutes.

[0022] (3) Main fermentation: put the wort obtained in step (2) to stand to obtain its supernatant, cool the supernatant to ...

Embodiment 2

[0028] (1) Weigh chicken feet grains and chicken feet grain buds, the mass ratio of the two is 1:3, pour them into the grinder respectively, adjust the gap between the grinding fans so that the wheat skins are broken but not broken, and the contents are pulverized.

[0029] (2) Raise the water temperature to 40°C and put in the raw materials of step (1), the mass ratio of raw materials to water is 1:3, after mixing the two, adjust the pH to 5.0 with phosphoric acid, rest the protein at 45°C for 15 minutes, and heat up to Saccharify at 65°C for 30 minutes, then raise the temperature to 70°C for 10 minutes, filter, and boil the filtered wort for 20 minutes, add 0.1% of the total weight of bitter flowers, boil for 20 minutes, add 0.1% of the total weight of raw materials for fragrant flowers, and boil for 35 minutes.

[0030] (3) Main fermentation: put the wort obtained in step (2) to stand to obtain its supernatant, cool the supernatant to room temperature and add Saccharomyces c...

Embodiment 3

[0035] (1) Weigh chicken feet grains and chicken feet grain buds, the mass ratio of the two is 3:3, pour them into the grinder respectively, adjust the gap between the grinding fans so that the wheat skins are broken but not broken, and the contents are pulverized.

[0036] (2) Raise the water temperature to 45°C and put in the raw materials of step (1). The mass ratio of raw materials to water is 1:4. After mixing the two, adjust the pH to 5.2 with phosphoric acid. The protein rests for 20 minutes between 50°C and heats up to Saccharify at 65°C for 40 minutes, then raise the temperature to 70°C for 15 minutes, filter, and boil the filtered wort for 20 minutes, add 0.3% of the total weight of bitter flowers, boil for 30 minutes, add 0.3% of the total weight of fragrant flowers, and boil for 40 minutes.

[0037] (3) Main fermentation: put the wort obtained in step (2) to stand to obtain its supernatant, cool the supernatant to room temperature and add Saccharomyces cerevisiae, a...

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PUM

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Abstract

The invention relates to micro-brewed Jizhuagu beer and a preparation method thereof, and belongs to the field of wine brewing. The micro-brewed finger millet beer is prepared by selecting Jizhuagu buds as main materials and Jizhuagu as an auxiliary material, and performing saccharification, primary fermentation, post fermentation, filtering, filling, and segmented high-pressure treatment. According to the micro-brewed Jizhuagu beer and the preparation method thereof, the characteristic crop, namely, the Jizhuagu, is positioned to artificial micro-brewed beer, so that the variety of processed products of the rare crop, namely, the Jizhuagu, is enriched, and the characteristics of the product are fully played; the produced beer has slight fat flavour and the specific sweet taste of the Jizhuagu.

Description

technical field [0001] The invention belongs to the production method in the field of brewing, and in particular relates to a micro-brewed chicken feet beer and a preparation method thereof. Background technique [0002] Originated in Africa, Chicken Feet Valley is a drought-tolerant grain with small grain size and storage capacity. It has a long history of cultivation and strong adaptability. The stalk of chicken feet is about 1 meter high, the leaf sheath has ridges, and the leaves are wide. Spikes 3-10 pieces, arranged in the shape of fingers on the top of the stem, often bowed and bent, shaped like chicken feet. At present, Mysore in India and other places are the most planted, and Sikkim, Nepal and Uganda in Africa are also planted in large quantities. China is planted more in southwestern provinces, such as southeastern Tibet, Yunnan, Guizhou, Sichuan, Hubei, Jiangxi, Zhejiang, Fujian and Guangdong. It is also planted in other places. The ears of domestic chicken fe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/02C12C5/00C12H1/00
CPCC12C5/00C12C11/02C12H1/00
Inventor 彭帮柱薛淑静刘凤霞关健李露杨德胡婉峰
Owner HUAZHONG AGRI UNIV
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