Beer with added notoginseng flower and preparation method thereof

Abstract

The invention provides beer with added notoginseng flower, relating to a beer beverage and particularly relating to beer with an added food-medicine homologous plant. The beer is prepared from the following main raw materials: 89% of water, 7.5% of malt, 3.4% of rice, 0.01-0.10% of the notoginseng flower and 0-0.017% of humulus lupulus or humulus lupulus extract. A preparation method of the beer adopts a direct fermentation method and a blending method. The invention relates to development and deep processing and use of local special food-medicine homologous healthcare food. The notoginseng flower is added in production and processing of the beer, and replaces part of or all humulus lupulus, so that the beer which has a new taste, is sweet and long in aftertaste and has a certain healthcare function is obtained.

Description

technical field [0001] The invention relates to a beer beverage, in particular to a beer added with edible and medicinal plants. Background technique [0002] Panax notoginseng, also known as Tianqihua, is native to Wenshan Prefecture, Yunnan Province, my country. Now it is only in the southwestern region of my country in the world. Panax notoginseng is distributed in the middle and high altitude areas near the Tropic of Cancer, that is, there are very few areas in and around Wenshan Prefecture. It is suitable for the growth of notoginseng. Panax notoginseng flower buds contain glycosides, and its aglycones include panaxadiol (panaxadiol), 20(R)-dammarane-3β, 12β, 20, 25-tetraol [20(R)-panaxadiol), 20(R)- Dammaran-3β, 12β, 20, 25-tetrol [20(R)-dammaran-3β, 12β, 20, 25-tetrol], dammaran-20(22)-ene-3β, 12β, 26-tri Alcohol [dammar-20(22)-en-3β, 12β, 26-triol], etc. And has been isolated ginsenoside (ginsenoside) Rb1.Rb2.Rc, Rd, F2 and so on. Panax notoginseng flower is the p...

AI Technical Summary

Problems solved by technology

However, the taste of the public in southern my country is sweet, and many people are not used to the heavy bitterness of beer. As a result, many companies can only produce light and refreshing beer by reducing the concentration of original beer wort to meet consumer demand.