Lettuce beer and preparation method thereof
A technology of bitter herbs and beer, which is applied in the field of wine products, can solve the problems of single variety and taste, few new breakthroughs in health care and nutritional functions, and the taste cannot be adapted to beer, so as to achieve good taste and taste, avoid side effects, good taste effect
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Embodiment 1
[0048] 11°P Bitter Beer
[0049] Firstly, prepare the leaves of bitter herbs: select wild bitter herbs, remove impurities and withered leaves, clean them, and dry them in an oven at a temperature not exceeding 85 degrees Celsius. After drying, the moisture content is 12-13%.
[0050] Add 280L of mineral water, 89kg of malt, 32g of protease, 28ml of glucoamylase, 40ml of phosphoric acid, and 52ml of lactic acid into the mash pot to adjust the pH to 5.6-6.0, the temperature to 48-52 degrees Celsius, and keep warm for 60-90 minutes.
[0051]Add 150L of mineral water, 40kg of rice, 16ml of α-amylase, 20ml of phosphoric acid, and 16ml of lactic acid into the gelatinization pot. Boil, boil for 30-40 minutes, then put all the mash in the gelatinization pot into the mash pot, mix the mash to 62-68 degrees Celsius for saccharification for 75-90 minutes, then filter, and the filtered wort enters the boiling pot. Boil for 90 minutes. Before boiling, add lactic acid to adjust the pH to ...
Embodiment 2
[0053] 9°P Bitter Beer
[0054] Firstly, prepare the leaves of bitter herbs: select wild bitter herbs, remove impurities and withered leaves, clean them, and dry them in an oven at a temperature not exceeding 85 degrees Celsius. After drying, the moisture content is 12-13%.
[0055] Add 320L of mineral water, 85kg of malt, 31g of protease, 27ml of glucoamylase, 38ml of phosphoric acid, and 50ml of lactic acid into the mash pot to adjust the pH to 5.6-6.0 and the temperature to 35-42 degrees Celsius. After holding for 20 minutes, the temperature rises to 50 degrees Celsius.
[0056] Add 173L of mineral water, 38kg of rice, 15ml of α-amylase, 19ml of phosphoric acid, and 15ml of lactic acid into the gelatinization pot. Boil, boil for 30-40 minutes, then put all the mash in the gelatinization pot into the mash pot, mix the mash to 62-68 degrees Celsius for saccharification for 75-90 minutes, then filter, and the filtered wort enters the boiling pot. Boil for 90 minutes. Before ...
Embodiment 3
[0058] 12°P Bitter Beer
[0059] Firstly, prepare the leaves of bitter herbs: select wild bitter herbs, remove impurities and withered leaves, clean them, and dry them in an oven at a temperature not exceeding 85 degrees Celsius. After drying, the moisture content is 12-13%.
[0060] Add 360L of mineral water, 112kg of malt, 30g of protease, 21ml of glucoamylase, 29ml of phosphoric acid, and 48ml of lactic acid into the mash pot, adjust the pH to 5.6-6.0, the temperature to 48-52 degrees Celsius, and keep warm for 60-90 minutes.
[0061] Add 200L of mineral water, 48kg of rice, 24ml of α-amylase, 12ml of phosphoric acid, and 16ml of lactic acid into the gelatinization pot, adjust the pH to 5.8-6.2, and the temperature to 48-52 degrees Celsius. Boil for 30-40 minutes, then put all the mash in the gelatinization pot into the mash pot, mix the mash to 62-68 degrees Celsius for saccharification for 75-90 minutes, then filter, and the filtered wort enters the boiling pot and boils ...
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