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
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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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