Health-care beer and preparation method thereof

A production method and technology of beer, applied in the field of brewing, can solve the problems of unsoaked, unacceptable, time-consuming, etc., and achieve the effect of obvious hop aroma and malt aroma, high utilization rate of nutrients, and high nutritional ingredients

Inactive Publication Date: 2017-12-08
徐宝松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method of stewing the supporting role meat has nourishing effects, but long-term high-temperature stewing will destroy the nutrients in Maca. In addition, the production process is more troublesome and time-consuming, which is not suitable for the high-paced living habits of today's people.
[0009] (2) You can choose dried Maca tablets for tea drinking, 10 grams a day, put 3-5 tablets at a time, and brew with boiling water; this method is convenient and quick, but the brewing process cannot effectively or fully Soak the nutrients in Maca, the utilization rate of Maca components is low, resulting in more waste
[0011] (4) Maca bubble wine 150 grams of Maca dry slices can be soaked in 5 catties of white wine, soaked for 30 days, then taken, twice a day, drink 30-40 ml each time, although this method can make good use of the Maca Nutrients, but high-strength liquor is unacceptable to most people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A health-preserving beer is made from the following raw materials in parts by weight: 48 parts of barley malt, 0.3 parts of hops, 3 parts of fructose syrup, 0.1 parts of Maca, 2 parts of brewer's yeast, 0.1 part of wolfberry, and 300-1000 parts of water share. Maca and wolfberry are extracted and processed to obtain Maca extract and wolfberry extract respectively for use.

[0032] The specific brewing process is as follows:

[0033] (1) 48 parts by weight of barley malt are pulverized with a pulverizer. After the barley malt is pulverized, it is required that the fine powder with a particle diameter of less than 0.05mm accounts for >50% of the total weight, and the coarse powder with a particle diameter of 0.2mm or more accounts for no more than 20% of the total weight. . Then add 330 parts by weight of barley malt water and 3 parts by weight of fructose syrup to mix and carry out saccharification. The control conditions of the saccharification process are: 46°C for 3...

Embodiment 2

[0045] A health-preserving beer is prepared from the following raw materials in parts by weight: 50 parts of barley malt, 0.35 parts of hops, 3.5 parts of fructose syrup, 1.5 parts of Maca, 2.5 parts of brewer's yeast, 2.5 parts of wolfberry, and 300-1000 parts of water. Maca and wolfberry are extracted and processed to obtain Maca extract and wolfberry extract respectively for use.

[0046] The specific brewing process is as follows:

[0047] (1) Grind 50 parts by weight of barley malt with a pulverizer. After the barley malt is pulverized, it is required that the fine powder with a particle size of less than 0.05 mm should account for more than 50% of the total weight, and the coarse powder with a particle size of more than 0.2 mm should account for no more than 20% of the total weight. . Then add 400 parts by weight of barley malt and 3 parts by weight of fructose syrup to mix and carry out saccharification. The control conditions of the saccharification process are: 32 mi...

Embodiment 3

[0059] The health-preserving beer is prepared from the following raw materials in parts by weight: 52 parts of barley malt, 0.4 part of hops, 4 parts of fructose syrup, 3 parts of Maca, 3 parts of brewer's yeast, 5 parts of wolfberry and 300-1000 parts of water. Maca and wolfberry are extracted and processed to obtain Maca extract and wolfberry extract respectively for use.

[0060] The specific brewing process is as follows:

[0061] (1) 52 parts by weight of barley malt are pulverized with a pulverizer. After the barley malt is pulverized, it is required that the fine powder with a particle diameter of less than 0.05mm accounts for >50% of the total weight, and the coarse powder with a particle diameter of 0.2mm or more accounts for no more than 20% of the total weight. . Then add 410 parts by weight of barley malt and 4 parts by weight of fructose syrup and mix for saccharification. The control conditions of the saccharification process are: 32 minutes at 46°C, 14 minutes ...

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Abstract

The invention relates to health-care beer and a preparation method thereof. The traditional maca products have the problems of complex taking process, low component utilization rate and bad taste. The health-care beer provided by the invention comprises a maca component and a medlar component. The health-care beer particularly is prepared from the following raw materials in parts by weight: 48 to 52 parts of barley malt, 0.3 to 0.4 part of lupulus, 3 to 4 parts of high fructose corn syrup, 0.1 to 3 parts of maca, 2 to 3 parts of beer yeast, 0.1 to 5 parts of medlar and 300 to 1000 parts of water. The invention further provides a preparation method of the health-care beer. According to the method, the maca and the medlar are added at the later stage of brewing the beer, low-temperature fermentation and soaking are conducted for 25 to 47 days, and the nutritional components in the maca and the medlar are completely immerged into the original beer. The health-care beer has a health-care effect and has the effects of nourishing and maintaining bodies. Compared with the traditional maca products, the health-care beer has the advantages of being convenient to take, high in utilization rate of nutritional components, good in taste and the like, and is suitable for most people to drink.

Description

technical field [0001] The invention relates to brewing technology, in particular to a health-preserving beer and a preparation method thereof. Background technique [0002] Beer is one of the oldest and most popular alcoholic beverages in the world. It is a low-alcohol drink full of carbon dioxide brewed by yeast fermentation with barley malt, hops, and water as the main raw materials. It has the advantages of low alcohol content and high nutritional value. The ingredients include water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances. Known as "liquid bread", drinking it regularly has the functions of relieving heat and relieving heat, helping digestion, appetizing and invigorating spleen, and increasing appetite. [0003] Lycium barbarum is the mature fruit of Lycium barbarum of Solanaceae plant. Harvest the fruit when it is ripe in summer and autumn, remove the stalk, put it in a cool place to dry until the skin becomes wrin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02A61K36/815A61P1/14C12R1/865
CPCA61K36/31A61K36/815C12C5/00C12C11/02A61K2300/00
Inventor 徐宝松
Owner 徐宝松
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