Salvia miltiorrhiza flower beer and brewing method thereof

A technology of flower beer and salvia miltiorrhiza, applied in the field of salvia miltiorrhiza flower beer and its brewing, to achieve the effects of harmonious taste, delicate foam, and rich variety of colors

Pending Publication Date: 2021-08-03
新疆黔贵蓝泊湾丹参生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of Danshen flower beer and brewing method thereof, to solve the problem of reducing grain consumption proposed in the above-mentioned background technology

Method used

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  • Salvia miltiorrhiza flower beer and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Get 5300 grams of malt and pulverize through a malt grinder, requiring that the wheat skin is broken but not broken, take 2900 grams of rice and pulverize through a rice grinder, and the crushed particle size is below 1mm. Add 12 liters of water to the gelatinization pot, put in 2900 grams of rice flour at a water temperature of 48°C, add amylase to enzymatically hydrolyze it; raise the temperature to 90°C, keep it warm for 10 minutes, then raise the temperature and boil for 30 minutes. This process needs to start the mixer. Add 24 liters of warm water at 51°C to the mash pot, add 5,300 grams of crushed malt, and keep warm at 50°C for about 50 minutes to decompose the protein. Pump the gelatinized mash into the saccharification pot, saccharify at about 65°C for 60 minutes, raise the mash to 78°C for 10 minutes after passing the iodine test, add 78°C water to the filter plate, and pump the mash into the filter tank, Stand still for 10 minutes, reflux for 15 minutes, filt...

Embodiment 2

[0023] Take 1,000 grams of malt and 3,800 grams of malt for crushing in a grinder, requiring the barley to be broken but not broken. Take 2,600 grams of rice and grind it with a rice grinder, with a particle size of less than 1 mm. Add 10 liters of water to the gelatinization pot, put in 2600 grams of rice flour at a water temperature of 50°C, add amylase to enzymatically hydrolyze; raise the temperature to 90°C, keep it warm for 10 minutes, and then heat up and boil for 30 minutes. This process needs to start the mixer.

[0024] Add 18 liters of warm water at 50°C to the mash pot, add 4,800 grams of crushed malt, and keep warm at 50°C for about 50 minutes to decompose the protein. Pump the gelatinized mash into the mash pot, saccharify at about 65°C for 60 minutes, raise the mash to about 78°C for 10 minutes after passing the iodine test, add 78°C water to the filter plate, and pump the mash into the filter tank , stand still for 10 minutes, reflux for 16 minutes, filter the ...

Embodiment 3

[0026] Take 1750 kg of first-grade malt and pulverize it through a malt grinder, requiring the barley to be broken but not broken; take 950 kg of rice and grind it through a rice grinder, and the crushed particle size is below 1mm. Add 3200 liters of water to the gelatinization pot, add 950 kg of rice flour at a water temperature of 50°C, add amylase, heat up to 90°C, keep warm for 10 minutes, then heat up and boil for 30 minutes. This process needs to start the mixer.

[0027] Add 7,000 liters of water into the mash pot, heat up to 51°C, add 1,750 kg of broken malt, and keep warm at 50°C for 50 minutes to decompose the protein.

[0028] Pump the gelatinized mash into the mash pot, saccharify at about 65°C for 55 minutes, raise the mash to about 78°C for 10 minutes after passing the iodine test, add 78°C water to the filter plate, and pump the mash into the filter tank , stand still for 10 minutes, reflux for 15 minutes, filter the wort into the boiling pot, add water to the was...

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Abstract

The invention belongs to the technical field of health-care beer and brewing thereof, and particularly relates to salvia miltiorrhiza flower beer which comprises barley juice and hops with the original wort concentration of 8-10 Bx before fermentation, and further comprises salvia miltiorrhiza flower raw wine obtained after fermentation and ageing, alcohol, total acid, carbon dioxide and diacetyl, and the salvia miltiorrhiza flower raw wine accounts for 10-30% of the total weight of the beer. The content of the alcohol accounts for 3.0-6.5% of the total weight of the salvia miltiorrhiza flower beer, the content of the total acid accounts for 2.5-4.5 ml per 100 ml of the salvia miltiorrhiza flower beer, and the content of the carbon dioxide accounts for 0.25-0.40% of the total weight of the salvia miltiorrhiza flower beer; the content of diacetyl in each liter of the red sage flower beer is less than or equal to 0.15 ml. The red sage flower beer disclosed by the invention well overcomes the defects of poor stability and the like caused by directly using red sage flower juice to participate in beer fermentation. The beer produced by the invention is clear and transparent, has flower and fruit fragrance of salvia miltiorrhiza, is harmonious in taste, fine and smooth in foam, sour, refreshing and palatable, and lingering in aftertaste, and opens up a new way for beer production.

Description

technical field [0001] The invention relates to the technical field of health-care beer and its brewing, in particular to a salvia miltiorrhiza beer and its brewing method. Background technique [0002] Salvia miltiorrhiza Bunge (scientific name: Salvia miltiorrhiza Bunge): dicotyledon Lamiaceae Salvia genus erect perennial herb, bracts lanceolate, calyx bell-shaped, purple, corolla purple-blue, style far outstretched, nutlets black , oval, flowering from April to August, and fruiting after flowering. Distributed in Anhui, Shanxi, Hebei, Sichuan, Jiangsu and other places in China. In addition, Hubei, Gansu, Liaoning, Shaanxi, Shandong, Zhejiang, Henan, Jiangxi and other places. Japan is also distributed. [0003] Salvia miltiorrhiza has always been an important Chinese herbal medicine in my country. The root of this species is used as medicine and contains tanshinone. It is a strong menstruation agent, which has the effects of removing blood stasis, regenerating, promotin...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C7/04C12C7/20C12C11/02
CPCC12C5/00C12C7/04C12C7/20C12C11/02
Inventor 徐进平林汉文廖满意高阳
Owner 新疆黔贵蓝泊湾丹参生物科技有限公司
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