Suaeda glauca tea wine and brewing process thereof

A Suaeda salsa tea and technology, which is applied to the field of Suaeda vinifera tea wine and its brewing process, can solve problems such as insufficient guarantee of internal nutritional effect, lack of substantial changes in beer, and production of more purines, and achieves the promotion of juice extraction efficiency, The effect of promoting collection and promoting comprehensiveness

Pending Publication Date: 2022-02-22
李泓胜
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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 It’s just minor repairs to the taste, lack of substantial changes in beer brewing; moreover, the beer will produce more purines in the human body, which is prone to gout when quoted

Method used

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  • Suaeda glauca tea wine and brewing process thereof
  • Suaeda glauca tea wine and brewing process thereof
  • Suaeda glauca tea wine and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A brewing process of Suaeda salsa tea wine, comprising the following steps:

[0037] 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;

[0038] 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;

[0039] 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 fermen...

Embodiment 2

[0043] A brewing process of Suaeda salsa tea wine, comprising the following steps:

[0044] 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;

[0045] 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 adjusted wort;

[0046] 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 ...

Embodiment 3

[0050] A brewing process of Suaeda salsa tea wine, comprising the following steps:

[0051] 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;

[0052] 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;

[0053] 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 eq...

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Abstract

The invention discloses suaeda glauca tea wine and a brewing process thereof, and relates to the technical field of suaeda glauca tea wine brewing. The problem of nutritional ingredients in the brewing process of the suaeda glauca tea wine is solved. The brewing process of the suaeda glauca tea wine comprises the following steps: dividing prepared suaeda glauca into two parts, and respectively putting the two parts into juicing equipment and grinding equipment to prepare suaeda glauca juice and suaeda glauca powder for later use; putting the selected malt and rice into crushing equipment for crushing, respectively putting the crushed malt and starchy auxiliary materials into a gelatinization pot and a saccharification pot for saccharification, filtering the saccharified raw materials by a filter, putting the filtered raw materials into a boiling pot for heating, and adding hops between the filtered raw materials and the boiling pot, so as to prepare the wort with the concentration of 6-20%. According to the method, the suaeda glauca is doped into the suaeda glauca tea wine brewing process, so that the internal nutritional ingredients of the suaeda glauca tea wine are effectively improved, the suaeda glauca has the effect of protecting the liver, and the suaeda glauca tea wine brewed from the suaeda glauca can effectively resist inflammation and relieve swelling.

Description

technical field [0001] The invention relates to the technical field of Suaeda salsa tea wine brewing, in particular to a Suaeda salsa tea wine 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, whi...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/02
CPCC12C5/00C12C11/02
Inventor 李泓胜徐建强尹浩航孙艳玲何韵涵何美萱张熙哲刘岩田蕊嫣宋天鹰陈晓伟
Owner 李泓胜
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