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A manufacturing method and mineral technology, which are applied in the field of beer to achieve the effects of improving fermentation efficiency, increasing content and assisting in the treatment of hypertension
Inactive Publication Date: 2017-12-19
席坚一
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[0003] Natural ores contain many minerals and trace elements that are beneficial to the human body. Currently, there is no research on mineral beer in the market
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Embodiment 1
[0035] (1) packing hops, malt, rice into aseptic fermentation tank, fermenting below 30 ℃, and fermenting for 15 days;
[0036] (2) heat up, after the temperature reaches 70°C, add biological enzymes and functional mineral water, and continue to ferment for 3 hours;
[0037] (3) Rapidly raising the temperature to 137° C. for sterilization, sterilizing for 5 seconds, and rapidly cooling to obtain mineral beer.
Embodiment 2
[0039] (1) put hops, malt, rice into aseptic fermentation tank, ferment below 30 ℃, ferment for 20 days;
[0040] (2) heat up, after the temperature reaches 70°C, add biological enzymes and functional mineral water, and continue to ferment for 1 hour;
[0041] (3) Rapidly raising the temperature to 137° C. for sterilization, sterilizing for 5 seconds, and rapidly cooling to obtain mineral beer.
[0042] 20 ordinary consumers were selected and divided into two groups, and they drank the mineral beer prepared in the above-mentioned Example 1 and Example 2 respectively, and drank it once every two days for a month. Consumers could feel refreshed and refreshed. Refreshing, improved sleep, improved memory, gastrointestinal comfort, improved constipation, and improved symptoms of high blood pressure, gout, and diabetes.
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Abstract
The invention discloses mineral beer. The beer is prepared from the following raw materials: 15 to 20 parts of hops, 10 to 30 parts of malt, 2 to 8 parts of rice, 2 to 5 parts of biological enzyme and 20 to 50 parts of functional mineral water. The production method of the beer comprises the following steps: firstly, filling an aseptic fermentation tank with the hops, the malt and the rice and fermenting at the temperature of 30 DEG C or lower for 15 to 20 days; secondly, raising the temperature; after the temperature reaches 70 DEG C, adding the biological enzyme and the functional mineral water, and then continuously fermenting for 1 to 3 hours; thirdly, quickly raising the temperature to 137 DEG C, sterilizing for 5 seconds, and then quickly cooling to obtain the mineral beer. The mineral beer disclosed by the invention has the adjuvant therapeutic effects on the improvement of symptoms such as hypertension, gout, diabetes mellitus, gastrointestinal discomfort, dyspepsia, anemia, sleep deprivation and malnutrition.
Description
technical field [0001] The invention relates to a beer, in particular to a mineral beer and a manufacturing method thereof. Background technique [0002] Beer is a natural drink made by fermenting barley malt, brewing water, hops and yeast as the main ingredients, and starch auxiliary materials such as corn, rice, wheat, etc. as auxiliary materials under suitable conditions. Beer is known as "liquid bread". The nutrients in beer come from the raw materials and the fermentation process, and they are all dissolved in the beer in a colloidal state. Low-alcohol beverages. [0003] Natural ores contain many minerals and trace elements that are beneficial to the human body. At present, there is no research on mineral beer on the market. Therefore, if the minerals and trace elements in the ore are combined with the production process of beer to develop a mineral beer with health care effects, it will bring good market value. SUMMARY OF THE INVENTION [0004] In order to solve ...
Claims
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