Beer fermented by mixing schisandra chinensis and malt and preparation method
A Schisandra chinensis and mixed fermentation technology, applied in beer brewing and other directions, can solve the problems of beer that cannot meet the needs of healthy life and rare health care functions, and can protect liver cell membranes, promote protein biosynthesis and liver glycogen generation, promote repaired effect
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Embodiment 1
[0017] Weigh 1 g of Schisandra chinensis, 0.002 g of cellulase, add 40 ml of water, keep at a constant temperature at 55°C for 1 hour, then keep at 90°C for 5 minutes to inactivate the enzyme, and obtain Schisandra chinensis pulp.
[0018] Weigh 50g of malt, crush it to 20 mesh, add 200mL of distilled water, keep it at 67°C for 1 hour, then filter to get the filtrate, wash the residue once with 100mL of hot water, and merge the washing into the filtrate to obtain wort.
[0019] Weigh 0.5g of hops, add 0.025g after boiling the wort for 5min, add 0.250g after boiling for 30min, add 0.200g after boiling for 55min, the total boiling time is 1h, add water continuously during the boiling process to keep it at 150mL.
[0020] The boiled wort was rapidly cooled and whirled and precipitated, the filter residue was filtered off, the filtrate was mixed with Schisandra pulp, and the pH was adjusted to 4.5 with sodium citrate to obtain a fermentation stock solution.
[0021] Weigh 0.1 g of...
Embodiment 2
[0024] Weigh 1 g of Schisandra chinensis, 0.002 g of cellulase, add 45 ml of water, keep at a constant temperature at 55°C for 1 hour, then keep at 85°C for 5 minutes to inactivate the enzyme, and obtain Schisandra chinensis pulp.
[0025] Weigh 50g of malt, crush it to 20 mesh, add 180mL of distilled water, keep at a constant temperature of 67°C for 1 hour, then filter to get the filtrate, wash the residue twice with 100mL of hot water, and combine the washing liquid into the filtrate to obtain wort.
[0026] Weigh 0.5g of hops, add 0.025g after boiling the wort for 5min, add 0.250g after boiling for 30min, add 0.2g after boiling for 55min, the total boiling time is 1h, add water continuously during the boiling process to keep it at 150mL.
[0027] The boiled wort was rapidly cooled and whirled and precipitated, the filter residue was filtered off, the filtrate was mixed with Schisandra pulp, and the pH was adjusted to 4.5 with sodium citrate to obtain a fermentation stock sol...
Embodiment 3
[0031] Weigh 1 g of Schisandra chinensis, 0.002 g of cellulase, add 50 ml of water, keep at a constant temperature at 55°C for 1 hour, then keep at 87°C for 5 minutes to inactivate the enzyme, and obtain Schisandra chinensis pulp.
[0032] Weigh 50g of malt, crush it to 20 mesh, add 150mL of distilled water, keep it at 67°C for 1 hour, then filter to get the filtrate, wash the residue with 100mL of hot water for 3 times, add the washing liquid into the filtrate to obtain wort.
[0033] Weigh 0.5g of hops, add 0.025g after boiling the wort for 5min, add 0.250g after boiling for 30min, add 0.200g after boiling for 55min, the total boiling time is 1h, add water continuously during the boiling process to keep it at 150mL.
[0034] The boiled wort was rapidly cooled and whirled and precipitated, the filter residue was filtered off, the filtrate was mixed with Schisandra pulp, and the pH was adjusted to 4.5 with sodium citrate to obtain a fermentation stock solution.
[0035] Weigh ...
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