Health-care beer and preparation method thereof

Abstract

The invention discloses health-care beer and a preparation method thereof. Specifically, the health-care beer is prepared from the following raw materials: barley malt, wheat malt, Chinese yam, lotus seeds, gordon euryale seeds, coix seeds, poria cocos, hops, coriander seeds, sweet orange peel and yeast. The invention also discloses a preparation method of the health-care beer. The preparation method comprises the following steps: weighing, crushing, saccharifying, filtering and boiling, cooling, fermenting and the like. The traditional Chinese medicines and beer raw materials are mixed and fermented together through a low-pressure jet oxygenation cavitation process, so that the beer has the effects of tonifying spleen, soothing nerves and the like of the traditional Chinese medicine components on the basis of retaining the original characteristics of the beer, can effectively improve the nutrition proportion and absorbable characteristics of the beer, and further improves the value of the beer.

Description

Technical Field

[0001] The invention relates to the technical field of beer brewing, in particular to health beer and a preparation method thereof. Background Art

[0002] Beer is brewed with malt as the main raw material, hops added, saccharified, and then fermented in liquid state. It is rich in various amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes, and is a low-concentration alcoholic beverage. However, with the continuous improvement of people's living standards, traditional beer can no longer meet their needs. Developing beer with different flavors and functional nutritional requirements is an important research direction in the current beer brewing field. For example, Chinese patent CN101240229A discloses a method for making bitter melon health beer, in which bitter melon, chrysanthemum and folic acid are added to the fermentation or blending process in the conventional beer production process; the bitter melon refers to the bitter melon juice obtained by washing, juicing, enzymolysis, filtering and sterilizing fresh bitter melon, and the chrysanthemum refers to the chrysanthemum extract obtained by washing, extracting, filtering and sterilizing chrysanthemum. Bitter melon and chrysanthemum are cold in nature, and people often drink beer after ice-cold drinking. For people with cold constitution and spleen and stomach deficiency, bitter melon and chrysanthemum will further enhance the coldness of iced beer, which is not suitable for people with cold constitution.

[0003] Traditional Chinese medicine believes that "the nutrient and defensive qi come out of the middle burner", which means that the nutrient and defensive qi depends on the spleen and stomach for transformation, and the vigorous nutrient and defensive qi is a reflection of the normal function of the spleen and stomach; and yam is sweet and flat in nature, and has the effects of tonifying the spleen and stomach, promoting fluid and benefiting the lungs, tonifying the kidney and astringing the essence; lotus seeds are sweet, astringent and flat in nature, and have the effects of tonifying the spleen and stopping diarrhea, stopping leukorrhea, tonifying the kidney and astringing the essence, nourishing the heart and calming the mind; Gorgon fruit is sweet, astringent and flat in nature, and has the effects of tonifying the kidney and consolidating the essence, tonifying the spleen and stopping diarrhea, removing dampness and stopping leukorrhea; Poria is sweet, light and flat in nature, and has the effects of promoting diuresis and eliminating dampness, strengthening the spleen and calming the mind; Coix seed is sweet, light and cool in nature, and has the effects of promoting diuresis and eliminating dampness, strengthening the spleen and stopping diarrhea, removing numbness, discharging pus, and detoxifying and dispersing nodules. Poria and coix seed can strengthen the spleen and eliminate dampness, which is a treatment for both the symptoms and the root cause; yam, lotus seeds, and Euryale can strengthen the spleen and kidney, astringe the intestines and stop diarrhea, and can nourish both the spleen and kidney, replenish qi and consolidate essence; therefore, the five-flavor ingredients can replenish the qi of the spleen and stomach, transport the spleen, and digest water and grain. The five-flavor ingredients are rich in a variety of vitamins, amino acids, dietary fiber, and trace elements necessary for the human body, and have the effects of enhancing immune function and strengthening the body. At the same time, the medicinal materials have the effects of strengthening the spleen and calming the nerves, so they provide research and development participation value for brewing functional nutritional beer. Summary of the invention

[0004] In view of the problems of the prior art, the present invention proposes a health beer and a preparation method thereof. The functional beer is prepared by using a Chinese medicine formula combined with traditional beer raw materials. The prepared beer has the functions of strengthening the spleen and calming the nerves, and the taste of the beer is coordinated, soft and has a better taste.

[0005] The technical solution of the present invention is as follows: A health beer is prepared from the following raw materials: barley malt, wheat malt, yam, lotus seed, gorgon fruit, coix seed, tuckahoe, Qingdao dahua, cascade, coriander seed, sweet orange peel, WB-06 yeast and water.

[0006] Preferably, the mass percentage of each raw material is as follows: 53.5% to 61.5% barley malt, 35.5% to 39.5% wheat malt, 0.5% to 1.5% yam, 0.5% to 1.5% lotus seed, 0.5% to 1.5% euryale seed, 0.5% to 1.5% coix seed, 0.5% to 1.5% tuckahoe, 0.07% to 0.09% Qingdao dahua, 0.085% to 0.11% cascade, 0.225% to 0.25% coriander seed, 0.45% to 0.65% sweet orange peel, 0.17% to 0.22% WB-06 yeast and 5 to 8 times the total mass of the above raw materials. Water.

[0007] A method for preparing health beer comprises the following steps:.

[0008] Step 1. Raw material preparation and crushing:

[0009] Raw materials preparation: weigh the raw materials according to the following mass percentages: 53.5% to 61.5% barley malt, 35.5% to 39.5% wheat malt, 0.5% to 1.5% yam, 0.5% to 1.5% lotus seeds, 0.5% to 1.5% gorgon seeds, 0.5% to 1.5% coix seeds, 0.5% to 1.5% tuckahoe seeds, 0.5% to 1.5% poria cocos, 0.07% to 0.09% Qingdao dahua, 0.085% to 0.11% cascade, 0.225% to 0.25% coriander seeds, 0.45% to 0.65% sweet orange peel, 0.17% to 0.22% WB-06 yeast and 5 to 8 times the total mass of the above raw materials;

[0010] Raw material grinding: the weighed raw materials barley malt, wheat malt, yam, lotus seed, Euryale ferox, coix seed, and Poria cocos are mixed and ground by a grinder or ground separately for later use;

[0011] Step 2. Saccharification and coarse filtration: 1) Mix the crushed barley malt, wheat malt, yam, lotus seed, Euryale ferox, coix seed and Poria cocos and stir evenly with water. The mass ratio of the mixed raw materials to water is 1: (3.4-3.6), and the water temperature is 54°C ± 3°C to obtain a mixed fermentation material, which is then put into a saccharification tank; 2) Heat the mixed fermentation material in the saccharification tank to 56℃±1℃ and maintain this temperature for 30 minutes; 3) Heat the mixed fermentation material in the saccharification tank to 68℃±1℃ and maintain this temperature for 70 minutes; 4) Heat the mixed fermentation material in the saccharification tank to a temperature of 78°C ± 1°C, stop heating, maintain a heating rate of 0.8-1°C / min during the heating process, and stir the mixed fermentation material in the saccharification tank to make the overall temperature uniform; 5) Coarsely filtering the mixed fermentation material after saccharification to obtain a mixed fermentation liquid;

[0012] Step 3. Boiling: Boil the mixed fermentation liquid, stir and boil for more than 5 minutes, then add Qingdao Dahua; continue to stir and boil for more than 40 minutes, then add Cascade; continue to stir and boil for more than 5 minutes, then add coriander seeds; continue to stir and boil for more than 2 minutes, then stop heating, add sweet orange peel, continue to stir for more than 3 minutes, then pump the mixed fermentation liquid into a vortex sedimentation tank and let it stand for more than 20 minutes;

[0013] Step 4. Cooling: The upper mixed fermentation liquid after precipitation in the sedimentation tank is filtered through a cartridge filter and then cooled through a heat exchanger. When the mixed fermentation liquid is cooled to 20°C, the cooling is stopped, and the mixed fermentation liquid is subjected to uninterrupted low-pressure jet oxygenation cavitation. The jet oxygenation pressure is controlled to be 0.06-0.1Mpa, so that the mixed fermentation liquid is fully mixed with oxygen, and WB-06 yeast is added;

[0014] Step 5. Fermentation and slag removal: ferment the mixed fermentation liquid at room temperature, seal the tank for storage, ferment at low temperature, and remove the slag to obtain health beer.

[0015] Preferably, in the present invention, the rotation speed of the pulverizer in step 1 is 700-800 rpm, and the pulverized raw material is sieved through a 30-50 mesh screen to remove residues and large particles.

[0016] Preferably, in step 2, water is added and stirred evenly: the water added is water cooled to 50-60° C. after boiling;

[0017] Preferably, in step 2, 5) coarse filtering the mixed fermentation material after saccharification is performed: the mixed fermentation material after saccharification is first sieved through a 20-50 mesh sieve, and when the filtration reaches about 80% to 90%, the residue is washed with water with a mass of 3 times that of the mixed raw material in step 2, and the filtration is stopped when the filtrate accumulates to 5 to 6 times the mass of the mixed raw material.

[0018] Preferably, the cartridge filter in step 4 is filtered using a 100-200 mesh screen;

[0019] Preferably, in the step 4 of the present invention, the WB-06 yeast is added by first injecting a portion of the mixed fermentation liquid into the fermentation tank, and then adding the WB-06 yeast during the injection of the mixed fermentation liquid into the fermentation tank, so that the added WB-06 yeast is always in the flowing liquid to avoid the WB-06 yeast from clumping and sticking to the wall, and the remaining mixed fermentation liquid is continuously injected into the fermentation tank for uniform mixing.

[0020] Preferably, in step 5, the room temperature fermentation temperature is controlled between 17°C and 20°C, the fermentation time is 24 to 72 hours, and the sugar content of the mixed fermentation liquid is reduced to 4°Brix to 6°Brix, and the alcohol content is between 4.5%vol and 5.2%vol; the mixed fermentation liquid is sealed and stored, and low-temperature fermentation is continued, the low-temperature fermentation temperature is controlled between 2°C and 5°C, the fermentation time is 72 to 144 hours, and the air pressure in the tank is continuously monitored to reach: 1.0 Mpa to 1.2 Mpa, and the low-temperature fermentation is completed; 12 to 36 hours after the end of the low-temperature fermentation, the temperature of the health beer in the tank is maintained at 0°C to 4°C for storage, the air pressure in the tank is maintained at 1.0 Mpa to 1.2 Mpa, and slag is regularly discharged through the slag discharge port of the tank body. When white foam is discharged from the slag discharge port, the slag discharge is stopped to obtain the health beer.

[0021] Advantages or beneficial effects of the present invention: The invention follows the health care concept of "the Qi of Yingwei comes out of the middle jiao" in traditional Chinese medicine. On the basis of conventional beer preparation raw materials, Chinese yam, lotus seeds, Euryale ferox, Poria cocos, and Coix seeds with the effects of strengthening the spleen and calming the nerves are added. Poria cocos and Coix seeds are fully utilized to strengthen the spleen and eliminate dampness, which is a move to treat both the symptoms and the root causes; Chinese yam, lotus seeds, and Euryale ferox can strengthen the spleen and kidney, astringe the intestines and stop diarrhea, can nourish both the spleen and kidney, and strengthen the Qi and consolidate the essence; the nourishing food can nourish the Qi of the spleen and stomach, transport the spleen mechanism, and digest water and grain. These five medicinal and edible ingredients are rich in a variety of vitamins, amino acids, dietary fiber and trace elements necessary for the human body, and have the effects of enhancing immune function and strengthening the body. The health beer prepared by the specific process of the present invention maintains the fresh and refreshing flavor of malt beer, increases the functional nutrition of beer, and at the same time has the effects of medicinal materials on strengthening the spleen and calming the nerves, and the coriander seeds and sweet orange peels increase the fragrance of the beer. The health beer prepared by the present invention is fresh, harmonious, soft, comfortable and has a good taste, which provides research and development reference value for brewing functional nutritional beer by combining traditional Chinese medicine and beer. DETAILED DESCRIPTION

[0022] The present invention is further described below in conjunction with some embodiments, but the embodiments are not limited to the following descriptions.

[0023] The technical solution of the present invention is as follows: A health beer is prepared from the following raw materials: barley malt, wheat malt, yam, lotus seed, gorgon fruit, coix seed, tuckahoe, Qingdao dahua, cascade, coriander seed, sweet orange peel, WB-06 yeast and water.

[0024] The mass percentage of each raw material is as follows: 53.5% to 61.5% barley malt, 35.5% to 39.5% wheat malt, 0.5% to 1.5% yam, 0.5% to 1.5% lotus seed, 0.5% to 1.5% euryale, 0.5% to 1.5% coix seed, 0.5% to 1.5% tuckahoe, 0.07% to 0.09% Qingdao dahua, 0.085% to 0.11% cascade, 0.225% to 0.25% coriander seed, 0.45% to 0.65% sweet orange peel, 0.17% to 0.22% WB-06 yeast and 5 to 8 times the total mass of the above raw materials. The above technical features can be combined arbitrarily.

[0025] The contact surfaces of the production, processing and storage equipment that directly contact the raw materials, semi-finished products and finished products of health beer during the production process should be cleaned, disinfected and sterilized in the following ways in advance. The cleaning, disinfection and sterilization methods are as follows: 1) Circulate and rinse with 55℃, 2.5% sodium hydroxide water for 20 minutes; 2) Rinse with drinking water twice, 20 minutes each time; 3) Rinse with 2% hydrogen peroxide for 20 minutes; 4) Rinse with pure water for 20 minutes.

[0026] Embodiment 1:

[0027] A method for preparing health beer comprises the following steps:

[0028] Step 1. Raw material preparation and crushing:

[0029] Raw materials: weigh the following raw materials according to the following mass percentages: 58.5 kg barley malt, 39 kg wheat malt, 0.5 kg yam, 0.5 kg lotus seed, 0.5 kg Euryale ferox, 0.5 kg coix seed, 0.5 kg Poria cocos, 78 g Qingdao dahua, 97.5 g Cascade, 243.7 g coriander seeds, 487.5 g sweet orange peel, 185.2 g WB-06 yeast, 700 L water;

[0030] Raw material crushing: weighed raw materials of barley malt, wheat malt, yam, lotus seed, Euryale ferox, coix seed and Poria cocos are mixed and crushed by a crusher at 700 rpm for 62 minutes. The crushed raw materials are sieved through a 40-mesh sieve to remove residues and large particles.

[0031] Step 2. Saccharification and coarse filtration: 1) Add 350L of water to the crushed barley malt, wheat malt, yam, lotus seed, Euryale ferox, coix seed, and Poria cocos, stir and mix evenly, the water temperature is 54°C, to obtain a mixed fermentation material, and put the mixed fermentation material into a saccharification tank; 2) Continue stirring the mixed fermentation material in the saccharification tank and heat it to 56°C, and maintain this temperature for 30 minutes; 3) Continue stirring the mixed fermentation material in the saccharification tank and heat it to 68°C, and maintain this temperature for 70 minutes; 4) Continue stirring the mixed fermentation material in the saccharification tank and heat it to 78°C, then stop heating. During the heating process, maintain a heating rate of 0.8-1°C / min, and stir the mixed fermentation material in the saccharification tank to make the overall temperature uniform; 5) The mixed fermented material after saccharification is pumped to the filter tank for coarse filtration. The coarse filtration is sieved with a 50-mesh screen. When the filtrate reaches about 320L, the filter tank is rinsed with 150L of boiling water to wash the residue. When the filtrate reaches about 400L, the filter tank is rinsed with 150L of boiling water again to wash the residue. When the filtrate accumulates to 560L, a mixed fermentation liquid is obtained;

[0032] Step 3. Boiling: Boil the mixed fermentation liquid at 99.5℃ with high-temperature steam, stir and boil for 10 minutes, then add Qingdao Dahua; keep boiling at 99.5℃ and stir for 50 minutes, then add Cascade; keep boiling at 99.5℃ and stir for 7 minutes, then add coriander seeds; keep stirring and boiling for 3 minutes, then stop heating, add sweet orange peel, keep stirring for 3 minutes, then pump the mixed fermentation liquid into a vortex sedimentation tank and let it stand for 30 minutes;

[0033] Step 4. Cooling: The upper mixed fermentation liquid after precipitation in the sedimentation tank is filtered through a cartridge filter, which is filtered with a 120-mesh screen, and then cooled through a heat exchanger. When the mixed fermentation liquid is cooled to 20°C, the cooling is stopped, and the mixed fermentation liquid is subjected to uninterrupted low-pressure jet oxygenation cavitation, and the jet oxygenation pressure is controlled to be 0.06-0.1Mpa, so that the mixed fermentation liquid is fully mixed with oxygen, and WB-06 yeast is added. The yeast is added in the following manner: first, a part of the mixed fermentation liquid is injected into the fermentation tank, and then WB-06 yeast is added during the process of the mixed fermentation liquid being injected into the fermentation tank, so that the added WB-06 yeast is always in the flowing liquid to avoid the WB-06 yeast from clumping and sticking to the wall, and the remaining mixed fermentation liquid is continuously injected into the fermentation tank for mixing evenly;

[0034] Step 5. Fermentation and slag removal:

[0035] Fermentation at room temperature: ferment the mixed fermentation liquid at room temperature, the fermentation temperature is 17.5°C, the initial sugar content of the mixed fermentation liquid is 12.1°Brix, the sugar content is measured to be 8.4°Brix after 24 hours of fermentation, the fermentation temperature is set to 18°C, the sugar content is measured to be 4.7°Brix after 48 hours of fermentation, and the can is sealed;

[0036] Low temperature fermentation: seal the tank for low temperature fermentation, set the temperature at 2°C, ferment for 72 hours, and the carbon dioxide pressure in the tank is 1.2Mpa, and the low temperature fermentation is over;

[0037] Low-temperature storage and slag discharge: 24 hours after the low-temperature fermentation, set the low-temperature storage temperature to 2°C, maintain the carbon dioxide pressure in the tank at 1.2Mpa, and discharge slag regularly through the slag discharge port of the tank. When white foam is discharged from the slag discharge port, stop discharging slag to obtain health beer.

[0038] Embodiment 2:

[0039] The method for preparing the health beer as described in Example 1 is different in that:

[0040] Step 1. Raw material preparation and crushing: 57kg barley malt, 38kg wheat malt, 1kg yam, 1kg lotus seed, 1kg Euryale ferox, 1kg coix seed, 1kg Poria, 76g Qingdao dahua, 95g Cascade, 237.5g coriander seeds, 475g sweet orange peel, 180.5g WB-06 yeast; crushing time 50 minutes.

[0041] Step 2. Add 365L of water and stir to mix evenly, the water temperature is 57°C, to obtain a mixed fermentation material;

[0042] Step 4. Cooling: Stop cooling when the temperature reaches 18°C;

[0043] Step 5. Fermentation and slag removal: Fermentation at room temperature: After 48 hours of fermentation, the sugar content was 4.5°Brix and the alcohol content was 4.6%vol, and the can was sealed; Low temperature fermentation: set the temperature to 2°C and ferment for 96 hours.

[0044] The other steps are the same as in Example 1.

[0045] Embodiment 3:

[0046] The method for preparing the health beer as described in Example 1 is different in that:

[0047] Step 1. Raw material preparation and grinding: 55.5kg barley malt, 37kg wheat malt, 1.5kg yam, 1.5kg lotus seed, 1.5kg Euryale ferox, 1.5kg coix seed, 1.5kg Poria cocos, 74g Qingdao dahua, 92.5g cascara, 231.2g coriander seeds, 462.5g sweet orange peel, 175.7g WB-06 yeast; grinding time 60 minutes.

[0048] Step 2. Add 360L of water and stir to mix evenly, the water temperature is 57°C, to obtain a mixed fermentation material;

[0049] Step 4. Cooling: Stop cooling when the temperature reaches 18°C;

[0050] Step 5. Fermentation and slag removal: Fermentation at room temperature: after 1 hour and 10 minutes of fermentation, the sugar content was measured to be 12.1°Brix; after 29 hours, the sugar content was measured to be 8°Brix; after 48 hours, the sugar content was measured to be 4.5°Brix, and the alcohol content was 4.5%vol, and the can was sealed; Low temperature fermentation: set the temperature to 5°C and ferment for 96 hours.

[0051] The other steps are the same as in Example 1.

[0052] Embodiment 4:

[0053] Step 1. Raw materials preparation and crushing: 60kg barley malt, 40kg wheat malt, 1kg yam, 1kg lotus seeds, 1kg Euryale ferox, 1kg coix seed, 1kg Poria, 84g Qingdao dahua, 105g Cascade, 262.5g coriander seeds, 525g sweet orange peel, 199.5g WB-06 yeast, 700L water; crushing time 62 minutes;

[0054] Step 2. Add 365L of water and stir to mix evenly, the water temperature is 57°C, to obtain a mixed fermentation material;

[0055] Step 4. Cooling: Stop cooling when the temperature reaches 18°C;

[0056] Step 5. Fermentation and slag removal: Normal temperature fermentation: At the beginning of fermentation, the sugar content was 12.1°Brix, the fermentation temperature was 17.5℃, and after 48 hours of fermentation, the sugar content was 4.8°Brix, the alcohol content was 4.9%vol, and the can was sealed; Low temperature fermentation: set the temperature at 2°C and ferment for 120 hours;

[0057] The other steps are the same as in Example 1.

[0058] Comparative Example

[0059] The present invention adds five kinds of raw materials, namely, yam, lotus seed, Euryale ferox, Poria cocos, and coix seed, which are both medicinal and edible, to the traditional beer brewing process. The raw materials are rich in a variety of vitamins, amino acids, dietary fiber, and trace elements necessary for the human body, and have the effects of enhancing immune function and strengthening the body. At the same time, the five raw materials themselves are also Chinese medicinal materials, which can replenish the spleen and kidney, invigorate qi and consolidate essence, strengthen the spleen, and calm the nerves. At the same time, coriander seeds and sweet orange peels are added to increase the fragrance of beer and increase the three-dimensional taste of health beer. The health beer prepared by the present invention has a refreshing, coordinated, soft, comfortable, and good taste. The rich nutritional components improve the endurance of beer foam, and provide research and development reference value for brewing functional nutritious beer by combining Chinese medicine with beer.

[0060] According to the national standard "Beer" (GB4927-2008), the health beer prepared by the methods of Examples 1 to 4 of the present invention belongs to craft beer, which is stored in barrels and has no requirements on turbidity and foam retention; after complete fermentation, it is refrigerated at low temperature and does not require filtering or sterilization processes, thereby ensuring the original flavor of the beer. The health beer meets the requirements of the GB4927-2008 standard.

[0061] According to the requirements of GB4927-2008 for various indicators of barreled beer, the health beers prepared in Examples 1 to 4 were compared in terms of beer appearance, form, aroma and taste, alcohol content, CO2 / % (mass fraction), diacetyl (mg / L), etc. The comparison is shown in the following table:

[0062] Note: GB4927-2008 does not set any requirements for the appearance of barreled beer.

[0063] The present invention selects Chinese yam, Euryale, Poria, lotus seed, and Coix seed as added raw materials, and selecting and adding different raw materials will also affect the flavor and taste of the final beer. The present invention selects Chinese yam, Euryale, Poria, lotus seed, and Coix seed as raw materials because: 1. Chinese yam, Euryale, Poria, lotus seed, and Coix seed have the characteristics of high starch content and high leaching rate, and can be fermented together with malt, which does not conflict with the process route; 2. Chinese yam, Euryale, Poria, lotus seed, and Coix seed are tonic food materials and also have medicinal value. These five medicinal and edible raw materials are used in coordination, and have the effects of strengthening the spleen and calming the nerves; 3. Chinese yam, Euryale, Poria, lotus seed, and Coix seed are mainly sweet, light, and astringent in nature and flavor, without pungent, sour, bitter, etc. The raw materials are all white granular powder after being crushed, which has little effect on the taste of the wine. However, excessive dosage of Chinese yam, Euryale ferox, Poria cocos, lotus seeds, and coix seeds will also produce many negative effects, such as difficulty in filtration, change in taste, incomplete fermentation, astringency, and reduced biological stability. In summary, Chinese yam, Euryale ferox, Poria cocos, lotus seeds, and coix seeds are selected in combination with barley malt and wheat malt as raw materials. The beer prepared by the specific formula, process, and method of the present invention has the effects of strengthening the spleen and calming the nerves, and has a refreshing taste, but the amount of addition still needs to be controlled to avoid negative effects.

Claims

1. A health beer, characterized in that: It is prepared from the following ingredients: barley malt, wheat malt, yam, lotus seed, gorgon seed, coix seed, tuckahoe, Qingdao dahua, cascade, coriander seed, sweet orange peel, WB-06 yeast and water.

2. The health beer according to claim 1, characterized in that: The mass percentages of the raw materials for its preparation are as follows: 53.5%-61.5% barley malt, 35.5%-39.5% wheat malt, 0.5%-1.5% yam, 0.5%-1.5% lotus seed, 0.5%-1.5% euryale seed, 0.5%-1.5% coix seed, 0.5%-1.5% tuckahoe seed, 0.5%-1.5% poria, 0.07%-0.09% Qingdao dahua, 0.085%-0.11% cascade, 0.225%-0.25% coriander seed, 0.45%-0.65% sweet orange peel, 0.17%-0.22% WB-06 yeast and water which is 5-8 times of the total mass of the above raw materials.

3. A method for preparing the health beer according to claim 1, characterized in that: The steps include: Step 1. Raw material preparation and crushing: Raw materials preparation: weigh the raw materials according to the following mass percentages: 53.5% to 61.5% barley malt, 35.5% to 39.5% wheat malt, 0.5% to 1.5% yam, 0.5% to 1.5% lotus seeds, 0.5% to 1.5% gorgon seeds, 0.5% to 1.5% coix seeds, 0.5% to 1.5% tuckahoe seeds, 0.5% to 1.5% poria cocos, 0.07% to 0.09% Qingdao dahua, 0.085% to 0.11% cascade, 0.225% to 0.25% coriander seeds, 0.45% to 0.65% sweet orange peel, 0.17% to 0.22% WB-06 yeast and 5 to 8 times the total mass of the above raw materials; Raw material grinding: the weighed raw materials barley malt, wheat malt, yam, lotus seed, Euryale ferox, coix seed, and Poria cocos are mixed and ground by a grinder or ground separately for later use; Step 2. Saccharification and coarse filtration: 1) Mix the crushed barley malt, wheat malt, yam, lotus seed, Euryale ferox, coix seed and Poria cocos and stir evenly with water. The mass ratio of the mixed raw materials to water is 1: (3.4-3.6), and the water temperature is 54°C ± 3°C to obtain a mixed fermentation material, which is then put into a saccharification tank; 2) Heat the mixed fermentation material in the saccharification tank to 56℃±1℃ and maintain this temperature for 30 minutes; 3) Heat the mixed fermentation material in the saccharification tank to 68℃±1℃ and maintain this temperature for 70 minutes; 4) Heat the mixed fermentation material in the saccharification tank to a temperature of 78°C ± 1°C, stop heating, maintain a heating rate of 0.8-1°C / min during the heating process, and stir the mixed fermentation material in the saccharification tank to make the overall temperature uniform; 5) Coarsely filtering the mixed fermentation material after saccharification to obtain a mixed fermentation liquid; Step 3. Boiling: Boil the mixed fermentation liquid, stir and boil for more than 5 minutes, then add Qingdao Dahua; continue to stir and boil for more than 40 minutes, then add Cascade; continue to stir and boil for more than 5 minutes, then add coriander seeds; continue to stir and boil for more than 2 minutes, then stop heating, add sweet orange peel, continue to stir for more than 3 minutes, then pump the mixed fermentation liquid into a vortex sedimentation tank and let it stand for more than 20 minutes; Step 4. Cooling: The upper mixed fermentation liquid after precipitation in the sedimentation tank is passed through a cartridge filter and then cooled through a heat exchanger. When the mixed fermentation liquid is cooled to 20°C, the cooling is stopped, and the mixed fermentation liquid is subjected to uninterrupted low-pressure jet oxygenation cavitation. The jet oxygenation pressure is controlled to be 0.06-0.1Mpa, so that the mixed fermentation liquid is fully mixed with oxygen, and WB-06 yeast is added; Step 5. Fermentation and slag removal: ferment the mixed fermentation liquid at room temperature, seal the tank for storage, ferment at low temperature, and remove the slag to obtain health beer.

4. The method for preparing health beer according to claim 3, characterized in that: The rotation speed of the pulverizer in step 1 is 700-800 rpm, and the pulverized raw materials are sieved through a 30-50 mesh screen to remove residues and large particles.

5. The method for preparing health beer according to claim 3, characterized in that: In the step 2, water is added and stirred evenly: the water added is water cooled to 50-60° C. after boiling; The coarse filtration of the saccharified mixed fermentation material in the step 2 is as follows: the saccharified mixed fermentation material is first sieved through a 20-50 mesh sieve, and when the filtration reaches about 80% to 90%, the residue is washed with water with a mass of 3 times the mass of the mixed raw materials in the step 2, and the filtration is stopped when the filtrate accumulates to 5 to 6 times the mass of the mixed raw materials.

6. The method for preparing health beer according to claim 3, characterized in that: The cartridge filter in step 4 is filtered using a 100-200 mesh screen; The WB-06 yeast is added in step 4 by first injecting a portion of the mixed fermentation liquid into the fermentation tank, then adding the WB-06 yeast during the process of injecting the mixed fermentation liquid into the fermentation tank, and continuously injecting the remaining mixed fermentation liquid into the fermentation tank for uniform mixing.

7. The method for preparing health beer according to claim 3, characterized in that: The room temperature fermentation temperature in the step 5 is controlled between 17°C and 20°C, and the sugar content of the mixed fermentation liquid is reduced to 4°Brix-6°Brix, and the alcohol content is between 4.5%vol and 5.2%vol; the mixed fermentation liquid is sealed and stored, and low-temperature fermentation is continued. The low-temperature fermentation temperature is controlled between 2°C and 5°C, and the air pressure in the tank is continuously monitored to reach: between 1.0 Mpa and 1.2 Mpa, and the low-temperature fermentation is completed; 12 to 24 hours after the low-temperature fermentation is completed, the temperature of the health beer in the tank is maintained at 0°C to 4°C for storage, the air pressure in the tank is maintained at 1.0 Mpa to 1.2 Mpa, and slag is regularly discharged through the slag discharge port of the tank body. When white foam is discharged from the slag discharge port, the slag discharge is stopped to obtain the health beer.

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