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Preparation method of common yam rhizome beer

A technology of yam and beer, applied in the field of fermentation processing, can solve the problems of affecting product quality, reducing refreshing taste, high viscosity of beverages, etc., and achieve the effect of enhancing antioxidant capacity, helping the full taste and high fermentation power

Inactive Publication Date: 2016-12-07
山东喜啤士生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Yam, due to the particularity of its planting, was not planted on a large scale in the past. It is generally planted sporadically in the fields. As a vegetable that is both food and medicine, it has always been used as a rare food and medicinal material. At the same time, it is expensive and generally not As a raw material for wine making; with the development of yam planting technology and the expansion of planting area, yam is added to drinks or wine to make yam drink or yam wine. Due to the influence of yam mucus components, the viscosity of the drink is too large. Enhance the taste of paste, reduce its refreshing taste, and long-term storage is prone to starch aging, stratification and precipitation, etc., affecting product quality

Method used

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  • Preparation method of common yam rhizome beer

Examples

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Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of yam beer, the steps are as follows:

[0040] 1) Raw material processing: humidify and crush the malt, break the skin of the malt after crushing, the skin is broken but not broken; wash and peel the fresh yam, dig out the black spots, cut it into sections, put it into a beater for beating, and carry out coarse crushing; The coarse slurry material is poured into the colloid mill for refining treatment, and the slurry is passed through a 200-mesh sieve to make yam slurry;

[0041] 2) Saccharification: Take the pure water after reverse osmosis treatment, add gypsum to the pure water after reverse osmosis treatment to adjust the calcium ion concentration to 80mg / L, heat to 38°C, add step 1) yam slurry and crushed malt , mix evenly, keep the temperature of the mixed mash at 40°C for acid rest, the time is 15min, the weight ratio of the crushed malt and yam slurry is 90:5, the mass ratio of the amount of crushed malt and yam slurry to water is 1 :4. T...

Embodiment 2

[0057] A preparation method of yam beer, the steps are as follows:

[0058] 1) Raw material processing: humidify and crush the malt, break the skin of the malt after crushing, the skin is broken but not broken; wash and peel the fresh yam, dig out the black spots, cut it into sections, put it into a beater for beating, and carry out coarse crushing; The coarse slurry material is poured into the colloid mill for refining treatment, and the slurry is passed through a 200-mesh sieve to make yam slurry;

[0059] 2) Saccharification: Take the pure water after reverse osmosis treatment, add gypsum to the pure water after reverse osmosis treatment to adjust the calcium ion concentration to 90mg / L, heat to 40°C, add step 1) yam slurry and crushed malt , mix evenly, keep the temperature of the mixed mash at 40°C for acid rest, the time is 10min, the weight ratio of the crushed malt and yam slurry is 92:8, the mass ratio of the amount of crushed malt and yam slurry to water is 1 :3.6. ...

Embodiment 3

[0066] A preparation method of yam beer, the steps are as follows:

[0067] 1) Raw material processing: malt is humidified and crushed, and the malt is crushed to break the skin, and the skin is broken but not broken; the dried yam is crushed into yam powder, passed through a 200-mesh sieve, and set aside;

[0068] 2) Saccharification: take the reverse osmosis treated pure water, add gypsum to the reverse osmosis treated pure water to adjust the calcium ion concentration to 100mg / L, heat to 42°C, add step 1) yam powder and crushed malt , mix evenly, keep the temperature of the mixed mash at 40°C for acid rest, the time is 20min, the weight ratio of crushed malt and yam powder is 95:10, the mass ratio of the amount of crushed malt and yam powder to water is 1 :4. Then raise the temperature to 50°C for proteolysis, the protein decomposition time is 40min, control the a-N content of wort to 170-180mg / L, then first raise the temperature to 65°C and keep it for 30 minutes; then ra...

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PUM

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Abstract

The invention relates to a brewing method of common yam rhizome beer. According to the method, Lager yeast is selected and used, malt and common yam rhizomes are adopted as raw materials, saccharification, main fermentation and after-fermentation are carried out, the temperature, the pressure and the fermentation degree are controlled in the after-fermentation process, and the common yam rhizome beer is obtained after clarification and microfiltration. The prepared beer has typical malt and hop fragrance and has a balanced and coordinated taste; foam is pure white and fine, and the beer is more tasty and refreshing to drink; the healthcare effect of common yam rhizomes is achieved.

Description

technical field [0001] The invention relates to a preparation method of yam beer, which belongs to the technical field of fermentation processing. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings. It is the third most consumed beverage in the world after water and tea. Beer has different names according to different classification standards. According to the color, it is divided into light color, strong color and black color. ;According to whether it is sterilized, it is divided into draft beer, fresh beer, and cooked beer; according to the difference of yeast, it is divided into lager and ale, etc. [0003] The beer sold in the domestic market is mainly light-colored lager beer. People drink beer as a drink that tastes refreshing, relieves heat and relieves heat, and quenches thirst. With the improvement of people's living standards, people's diet structure has changed greatly. Changes in beverages and meals are gradually develop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C7/053C12R1/645
CPCC12C5/00C12C7/053
Inventor 李学国金兴军李哲
Owner 山东喜啤士生物科技有限公司
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