Antioxidant olive leaf beer and preparation method thereof
The technology of olive leaf and olive leaf is applied in the field of beer brewing, which can solve the problem of no craft beer, and achieve the effects of rich foam, scientific preparation method and simple preparation.
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Embodiment 1
[0039] An antioxidant olive leaf beer is made from the following raw materials in parts by weight:
[0040] 150 parts of malt, 3 parts of supercritical olive leaf extract, 5-50 parts of grape seed extract, 10 parts of green plum juice, 0.01 part of hops, 0.5 parts of brewer's yeast, 1200 parts of drinking water.
[0041] The method for obtaining olive leaf supercritical extract comprises the following process steps:
[0042] (1) carry out vacuum drying process to olive leaf, vacuum drying temperature is 55 ℃, and vacuum degree is 25Pa;
[0043] (2) after drying, the olive leaves are ground;
[0044] (3) After grinding, the olive leaves are subjected to supercritical carbon dioxide extraction, the extraction pressure is 23MPa, the primary separation pressure is 8MPa, the secondary separation pressure is 6MPa, the extraction temperature is 50°C, the extraction time is 3h, and the primary separation pressure is collected after extraction. The extracts in the separation kettle and...
Embodiment 2
[0059] An antioxidant olive leaf beer is made from the following raw materials in parts by weight:
[0060] 300 parts of malt, 10 parts of supercritical olive leaf extract, 50 parts of grape seed extract, 50 parts of green plum juice, 3 parts of hops, 1 part of brewer's yeast, 2000 parts of drinking water.
[0061] The method for obtaining olive leaf supercritical extract comprises the following process steps:
[0062] (1) carry out vacuum drying process to olive leaf, vacuum drying temperature is 55 ℃, and vacuum degree is 25Pa;
[0063] (2) after drying, the olive leaves are ground;
[0064] (3) After grinding, the olive leaves are subjected to supercritical carbon dioxide extraction, the extraction pressure is 23MPa, the primary separation pressure is 8MPa, the secondary separation pressure is 6MPa, the extraction temperature is 50°C, the extraction time is 3h, and the primary separation pressure is collected after extraction. The extracts in the separation kettle and the...
Embodiment 3
[0078] An antioxidant olive leaf beer is made from the following raw materials in parts by weight:
[0079] 130 parts of malt, 7 parts of supercritical olive leaf extract, 23 parts of grape seed extract, 30 parts of green plum juice, 1.68 parts of hops, 0.8 parts of brewer's yeast, 1600 parts of drinking water.
[0080] The method for obtaining olive leaf supercritical extract comprises the following process steps:
[0081] (1) carry out vacuum drying process to olive leaf, vacuum drying temperature is 55 ℃, and vacuum degree is 25Pa;
[0082] (2) after drying, the olive leaves are ground;
[0083] (3) After grinding, the olive leaves are subjected to supercritical carbon dioxide extraction, the extraction pressure is 23MPa, the primary separation pressure is 8MPa, the secondary separation pressure is 6MPa, the extraction temperature is 50°C, the extraction time is 3h, and the primary separation pressure is collected after extraction. The extracts in the separation kettle an...
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