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Fermented beverage and preparation method thereof

A technology of fermented beverage and preparation process, which is applied in the field of traditional Chinese medicine, can solve problems such as unsatisfactory conditioning effect and poor taste, and achieve ideal drug effect, good taste and sleep improvement effect

Inactive Publication Date: 2021-09-03
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the medicinal and edible products prepared from barley as raw materials on the market all have the problems of poor taste and unsatisfactory conditioning effect.

Method used

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preparation example Construction

[0020] The embodiment of the present invention also provides a method for preparing a fermented beverage, which is prepared by using the raw material formula in the aforementioned embodiment, fermenting highland barley with distiller's yeast and adding brown sugar and raisins to prepare a beverage with very ideal medicinal effects.

[0021] In order to achieve better taste and curative effect, the inventor further optimized the preparation steps, including:

[0022] S1, preparation of fermented highland barley

[0023] After the highland barley is fried, it is mixed with water and boiled to obtain cooked highland barley, and the cooked highland barley is mixed with distiller's yeast to obtain fermented highland barley. The inventor creatively introduces a frying step, and finds that frying before boiling can significantly improve the taste of the product.

[0024] It should be noted that the inventor found that the taste of the non-fried product is relatively sour, the taste ...

Embodiment 1

[0044] The present embodiment provides a kind of preparation method of fermented beverage, and its raw material comprises: highland barley 4Kg, raisin 1kg, saffron brown sugar 0.4kg and Tibetan wine koji 2.4g, comprises the following steps:

[0045] Take 4kg of highland barley, put fine sand in an iron pan, stir-fry over high heat, then pour in the highland barley and stir-fry until it is 7 mature (the frying time is about 0.9min), transfer it to a stainless steel pot, add 7L of cold water, and cook over low heat. After 2 hours, the highland barley began to crack and all the water was absorbed by the highland barley. At this time, the cooked highland barley was poured out and spread on a clean, non-shedding white cloth. When it was cooled to 32.5°C at room temperature, 2.4 g Sprinkle the Tibetan wine koji evenly, stir and mix well, and immediately put it into the altar for brewing. The temperature in the altar is controlled between 29-35°C. After 38 hours of continuous brewing,...

Embodiment 2

[0048] This embodiment provides a method for preparing a fermented beverage, the raw materials of which include: 8 kg of highland barley, 2 kg of raisins, 0.8 kg of saffron sugar and 0.002 g of Tibetan wine koji.

[0049] The preparation method is roughly the same as in Example 1, except that the amount of water is adjusted accordingly according to the amount of raw materials, so that the ratio of the amount of raw materials to the corresponding water is the same.

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Abstract

The invention discloses a fermented beverage and a preparation method thereof, and relates to the technical field of traditional Chinese medicines. The fermented beverage is prepared from the following raw materials in parts by weight: 8000 to 11000 parts of highland barley, 2000 to 2600 parts of raisin, 800 to 1100 parts of brown sugar and 0.002 to 0.007 part of distiller's yeast. According to the fermented beverage disclosed by the invention, the highland barley, the raisin, the brown sugar and the distiller's yeast are adopted as the raw materials, and the use quantity of each component is regulated, so that the prepared fermented beverage has advantages of good taste and ideal drug effects, and can have effects of body building, sleep improving, appetite promoting, digestion promoting, blood circulation promoting, blood stasis removing, constipation promoting and lung promoting.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicine, in particular to a fermented beverage and a preparation method thereof. Background technique [0002] Tibetan medicine attaches great importance to dietary conditioning. In its traditional therapy and conditioning, the use of food and drink for conditioning is one of the most important means. It can not only treat diseases, but also be used for disease prevention and daily health care. [0003] At present, the medicine and food homologous products prepared from highland barley on the market all have the problems of poor taste and unsatisfactory conditioning effect. In addition, in order to prolong the shelf life of the product, it is often necessary to add many additives. [0004] In view of this, the present invention is proposed. Contents of the invention [0005] The object of the present invention is to provide a fermented beverage and a preparation method thereof, ai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/70A23L2/74
CPCA23L2/382A23L2/52A23L2/60A23L2/70A23L2/74A23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/322
Inventor 李啟恩郭肖扎西桑布顿珠旺加巴桑琼达利科安拉太
Owner QINGHAI UNIVERSITY