Method for making natural functional beer and beverage

Abstract

The present invention relates to a pure natural functional beer and beverage and their production process. It uses duck wheat as raw material or as main raw material to make it into duck wheat malt, and on the basis of traditional beer brewing process it improves it and makes it into the process for producing duck wheat beer. Besides, in the course of production of duck wheat beer the duck wehat juice is filtered, and is not fermented, some essence can be added directly so as to obtain the duck wheat beverage. Said invented products are rich in nutrients, contains several active matters, contains several amino acid and vitamines and trace element necessary for human body, so that they have functional effect.

Description

technical field [0001] The invention relates to a manufacturing method of beer and beverage, in particular to a manufacturing method of beer and beverage using tartary buckwheat malt as raw material or main raw material. Background technique [0002] With the rapid development of my country's national economy and the continuous improvement of people's living standards, various beers and beverages appear on the market to enrich people's lives and promote health. Beer and beverages have become indispensable and necessary in people's daily life. Generally popular drinks, and people's requirements for the taste and grade of beer and beverages are increasing day by day. The taste and grade of traditional beer beverages can no longer meet people's requirements. Beer and beverages should have functional beer and beverages that are beneficial to people's health and are rich in nutrition. The invention patent ZL94118781.0 disclosed by the inventor has disclosed a natural health beer c...

AI Technical Summary

Problems solved by technology

The invention patent ZL94118781.0 disclosed by the inventor has disclosed a natural health beer containing rutin and niacin and its brewing method, which uses tartary buckwheat as the main raw material and adjusts it on the basis of the traditional beer brewing process. When the amount of buckwheat exceeds 30%, although it has a good nutritional and health-care effect, the taste is obviously different from that of traditional beer, and it is not in harmony with the consumer groups that have formed the taste habits of traditional beer, and it is difficult to satisfy people's habits. Taste requirements are not widely accepted by people, so the acceptance rate is affected, which affects the development of the brewing industry with tartary buckwheat as raw material and is accepted by people