Suaeda salsa tea beer and brewing process thereof

A technology of Suaeda salsa tea and tea beer, which is applied in the field of Suaeda salsa tea beer and its brewing technology, and can solve the problems of insufficient guarantee of internal nutritional effect, lack of beer brewing, etc.

Pending Publication Date: 2020-10-27
碱蓬先创科技(盘锦)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A watermelon beer brewing process in the above-mentioned patent has the following disadvantages: promoting the brewing of watermelon beer by eliminating the high sugar content of watermelon juice and retaining its fragrance is not enough to ensure the improvement of its internal nutritional effect, and this process is only Minor tweaks to taste, no substantial changes to beer brewing

Method used

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  • Suaeda salsa tea beer and brewing process thereof
  • Suaeda salsa tea beer and brewing process thereof
  • Suaeda salsa tea beer and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A brewing process of Suaeda salsa beer, comprising the following steps:

[0038] S1: Divide the prepared Suaeda salsa into two parts, put them into the juice extracting equipment and the grinding equipment respectively, and prepare Suaeda salsa juice and Suaeda salsa powder for later use;

[0039] S2: Put the selected malt and rice into the crushing equipment for crushing, put the crushed malt and starchy auxiliary materials into the gelatinization pot and the mashing pot for saccharification respectively, and the saccharified raw materials are filtered by the filter and put into Heating in the boiling pot, and in the meantime, put hops in it, adjust the concentration of wort to 6%-20%, and cool the adjusted wort;

[0040] S3: Import the cooled wort into the fermentation equipment, mix the wort with Suaeda salsa juice and Suaeda salsa powder at a ratio of 1:1, and mix and ferment for 5-10 days under the environment of 8-13°C, and transfer to Add yeast to the fermentati...

Embodiment 2

[0044] A brewing process of Suaeda salsa beer, comprising the following steps:

[0045] S1: Divide the prepared Suaeda salsa into two parts, put them into the juice extracting equipment and the grinding equipment respectively, and prepare Suaeda salsa juice and Suaeda salsa powder for later use;

[0046] S2: Put the selected malt and rice into the crushing equipment for crushing, put the crushed malt and starchy auxiliary materials into the gelatinization pot and the mashing pot for saccharification respectively, and the saccharified raw materials are filtered by the filter and put into Heating in the boiling pot, and in between, put hops in it, adjust the concentration of wort to 10-12%, and cool the prepared wort;

[0047] S3: Import the cooled wort into the fermentation equipment, mix the wort with Suaeda salsa juice and Suaeda salsa powder at a ratio of 1:1, and mix and ferment for 5-10 days under the environment of 8-13°C, and transfer to Add yeast to the fermentation eq...

Embodiment 3

[0051] A brewing process of Suaeda salsa beer, comprising the following steps:

[0052] S1: Divide the prepared Suaeda salsa into two parts, put them into the juice extracting equipment and the grinding equipment respectively, and prepare Suaeda salsa juice and Suaeda salsa powder for later use;

[0053] S2: Put the selected malt and rice into the crushing equipment for crushing, put the crushed malt and starchy auxiliary materials into the gelatinization pot and the mashing pot for saccharification respectively, and the saccharified raw materials are filtered by the filter and put into Heating in the boiling pot, and in between, put hops in it, adjust the concentration of wort to 10-12%, and cool the prepared wort;

[0054] S3: Import the cooled wort into the fermentation equipment, mix the wort with Suaeda salsa juice and Suaeda salsa powder at a ratio of 2:1, and mix and ferment for 5-10 days under the environment of 8-13°C, and pour to Add yeast to the fermentation equipm...

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Abstract

The invention discloses Suaeda salsa tea beer and a brewing process thereof, relates to the technical field of Suaeda salsa tea beer brewing and aims to solve the problem of nutritional components inthe brewing of Suaeda salsa tea beer. The brewing process of the Suaeda salsa tea beer includes the following steps: dividing the prepared Suaeda salsa into two parts and putting the two parts into juicing equipment and milling equipment respectively to prepare Suaeda salsa juice and Suaeda salsa powder for later use; putting selected malt and rice into crushing equipment, placing the crushed maltand starch auxiliary materials into a gelatinization pot and a saccharification pot respectively for saccharification, filtering the saccharified raw materials by a filter, then putting the filteredmaterial into a boiling pot for heating, and then, putting hops to blend the wort concentration of 6%-20%. The Suaeda salsa is dopped into the Suaeda salsa tea beer brewing process, internal nutrientsin the Suaeda salsa tea beer are effectively improved, Suaeda salsa has a liver protecting function, and the Suaeda salsa tea beer brewed with the Suaeda salsa can effectively diminish inflammation and reduce swelling.

Description

technical field [0001] The invention relates to the technical field of Suaeda salsa beer brewing, in particular to a Suaeda salsa beer and a brewing process thereof. Background technique [0002] Suaeda salsa is an annual herbaceous plant of the genus Suaeda salsa. According to the color, it can be divided into two types: red salsa and green salsa. The soil with relatively high salt content is red, and the soil with relatively high alkali content is red. It is green. They grow on saline-alkali land in beaches, bubbles, lakesides, and low-lying and humid places in deserts. Modern medical research has also found that Suaeda plants have the functions of lowering blood sugar, lowering blood pressure, expanding blood vessels, preventing heart disease and enhancing human immunity. Therefore, it is used to make tea drinks, and the theophylline and tea polyphenols in Suaeda salsa tea are higher than those in Pu'er. At the same time, most tea leaves grow in acidic soil, while Suaed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/00C12C13/00
CPCC12C5/00C12C11/00C12C13/00
Inventor 李泓胜李炳东许建强罗凡华刘利军徐加申张敏王喆刘洋
Owner 碱蓬先创科技(盘锦)有限公司
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