Turmeric craft beer and preparation method thereof
By adding turmeric powder and hop extract to beer, turmeric craft beer is prepared, which solves the problem of monotonous beer quality, provides unique flavor and health benefits, meets consumer needs, and improves sub-health conditions.
Patent Information
- Application Number
- CN202511169467.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-20
- Publication Date
- 2025-11-14
AI Technical Summary
The current beer market suffers from a lack of variety in beer quality, failing to meet consumers' demands for personalized, nutritious, and uniquely flavored products. Furthermore, long-term beer consumption can easily lead to sub-health issues such as excessive dampness and internal heat.
Turmeric craft beer is prepared by combining turmeric powder with hop extract and through steps such as cell wall breaking, boiling, filtering, fermentation and carbon dioxide filling. The beer is given a unique flavor and health benefits by utilizing the wind-dispelling, dampness-removing, heat-clearing, detoxifying and antioxidant properties of turmeric.
Turmeric craft beer can effectively eliminate dampness and heat from the body, bringing a unique warm, spicy and slightly bitter taste, while providing antioxidant effects and enhancing the beer's individuality and nutritional value.
Smart Images
Figure CN120944652A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a turmeric craft beer and its preparation method. Background Technology
[0002] my country is a major beer-consuming country, and industrial beer has consistently dominated the Chinese beer market.
[0003] With my country's rapid economic development and rising living standards, consumption concepts and habits are undergoing tremendous changes, and consumers are constantly seeking new experiences. The monotonous flavors of beer on the market can no longer satisfy consumers' demands for beer quality. More and more people prefer to drink beers that are highly personalized, nutritious, and have unique tastes. However, many people who drink beer regularly suffer from sub-health issues such as excessive dampness and internal heat. Summary of the Invention
[0004] Purpose of the invention: The present invention addresses the problems existing in the prior art by disclosing a turmeric craft beer and its preparation method.
[0005] Technical solution: A method for preparing turmeric craft beer, comprising the following steps by weight:
[0006] (1) Preparation of turmeric powder:
[0007] After turmeric is placed in a high-speed blender for high-speed blending, it is sieved to obtain turmeric powder.
[0008] (2) Preparation of mixed wort:
[0009] (3) Secondary saccharification:
[0010] Boil the mixed malt wort obtained in step (2), then add 0.5-1 part of hop extract and 0.025-0.05 part of turmeric powder obtained in step (1) and continue boiling until the sugar content reaches 11-13 Brix.
[0011] (4) Remove solid impurities from the product obtained by boiling in step (3) to obtain the product after vortex precipitation;
[0012] (5) Inoculate the product obtained in step (4) with brewer's yeast and ferment it to obtain the fermentation product.
[0013] (6) Carbon dioxide is introduced into the fermentation product, and after bottling and sealing, turmeric craft beer is obtained.
[0014] Furthermore, in step (1), a 40-60 mesh sieve is used for sieving.
[0015] Furthermore, the specific steps of step (2) are as follows:
[0016] (21) Take 80-100 parts of barley and 90-110 parts of wheat, rinse them clean, add 10-20 parts of water to moisten them, and then grind them to obtain mixed malt powder.
[0017] (22) Mix the mixed malt powder obtained in step (21) with 20-40 parts of water evenly, heat at 45℃-49℃ for 2-4 hours, and then heat at 55℃-65℃ for 60-120 minutes to obtain the saccharified product.
[0018] (23) The saccharified product obtained in step (22) is filtered through a filter tank to obtain the first wort, and then filtered through a washing tank and a filter tank to obtain the second wort. The first wort and the second wort are mixed to obtain mixed wort.
[0019] Further, the preparation method of the hop extract in step (3) is as follows, based on parts by weight:
[0020] S1. Boil 1 part of hops with 10-15 parts of 50%-58% ethanol aqueous solution at least three times, each time for 2-3 hours. Combine the extracts, filter, and concentrate the filtrate under vacuum until no alcohol is present to obtain the extract.
[0021] S2. The extract is directly adsorbed to saturation through a macroporous resin, and then eluted once with an ethanol aqueous solution of 50%-58% concentration. The first eluent is collected until the effluent is clear. Then, it is eluted a second time with an ethanol aqueous solution of 70%-78% by weight, and the second eluent is collected. The eluent is collected until the effluent is clear.
[0022] S3. Combine the first and second eluents, concentrate until alcohol-free, and dry to obtain hop extract.
[0023] Furthermore, the brewer's yeast mentioned in step (5) is brewer's yeast US-05;
[0024] The amount of brewer's yeast added is 0.04%-0.06% based on the mass of the mixed wort;
[0025] The fermentation time for step (5) is 10-15 days.
[0026] Further, the amount of carbon dioxide introduced in step (6) is: to make the carbon dioxide content in the turmeric craft beer 0.3%-0.35%.
[0027] Turmeric craft beer is prepared using any of the methods described above.
[0028] Turmeric, a Chinese medicinal herb. It is the dried rhizome of the ginger family plant *Curcuma longa* L. It is harvested in winter when the stems and leaves wither, washed, boiled or steamed until thoroughly cooked, sun-dried, and the fibrous roots removed.
[0029] The effects and functions of turmeric generally include promoting blood circulation and qi flow, relieving pain and menstrual pain, dispelling wind and dampness, clearing heat and detoxifying, and anti-oxidation. A detailed analysis follows:
[0030] 1. Dispelling wind and dampness: Turmeric is warm in nature and can dispel wind and dampness, relieve pain and numbness. It can eliminate excess dampness from the body and is used to treat rheumatic pain.
[0031] 2. Clearing heat and detoxifying: Turmeric is a common Chinese medicinal herb with a bitter taste. It has anti-inflammatory and analgesic effects, and can help treat boils and carbuncles.
[0032] 3. Antioxidant: Curcumin in turmeric has a strong antioxidant capacity, which can help eliminate free radicals in the body and reduce the damage of oxidative stress to cells.
[0033] The health benefits of turmeric mainly come from components such as curcumin and gingerol, but as a beverage, the concentration is limited and the effects are mild.
[0034] Beneficial effects: The method for preparing turmeric craft beer disclosed in this invention has the following beneficial effects:
[0035] 1. Turmeric in turmeric craft beer can effectively help beer drinkers eliminate excess moisture from their bodies;
[0036] 2. Turmeric in turmeric craft beer can help beer drinkers eliminate excess heat from the body;
[0037] 3. Unique flavor: Turmeric brings a unique flavor and taste to the beverage, which is warm, earthy, slightly spicy and slightly bitter. Attached Figure Description
[0038] Figure 1 This is a flowchart of a method for preparing turmeric craft beer disclosed in this invention. Detailed Implementation
[0039] The specific embodiments of the present invention are described in detail below.
[0040] The "range" disclosed in this invention is defined by a lower limit and an upper limit. A given range is defined by selecting a lower limit and an upper limit, which define the boundaries of a particular range. Ranges defined in this way can include or exclude endpoints and can be arbitrarily combined; that is, any lower limit can be combined with any upper limit to form a range. For example, if a range of 10–50 is listed for a specific parameter, it is also expected that ranges of 10–40 and 20–50 are also included. Furthermore, if the minimum range values are 1 and 2, and the maximum range values are 3, 4, and 5, then the following ranges are all expected: 1–3, 1–4, 1–5, 2–3, 2–4, and 2–5. In this application, unless otherwise stated, the numerical range "a–b" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0–5" means that all real numbers between "0–5" have been listed herein; "0–5" is merely a shortened representation of these numerical combinations.
[0041] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions.
[0042] Unless otherwise specified, all technical features and optional technical features of this application may be combined to form new technical solutions.
[0043] Unless otherwise specified, all steps in this application may be performed sequentially or randomly, preferably sequentially. For example, the method includes steps (a) and (b), indicating that the method may include steps (a) and (b) performed sequentially, or it may include steps (b) and (a) performed sequentially. For example, the mention that the method may also include step (c) indicates that step (c) may be added to the method in any order. For example, the method may include steps (a), (b), and (c), or it may include steps (a), (c), and (b), or it may include steps (c), (a), and (b), etc.
[0044] Unless otherwise specified, the terms "comprising" and "including" as used in this application can be open-ended or closed-ended. For example, "comprising" and "including" can mean that other components not listed may also be included, or that only the listed components may be included.
[0045] Unless otherwise specified, the reaction will proceed under normal temperature and pressure conditions.
[0046] Unless otherwise specified, all parts or percentages are by weight or by weight percentage.
[0047] In this invention, all the substances used are known substances that can be purchased or synthesized by known methods.
[0048] In this invention, all the devices or equipment used are conventional devices or equipment known in the art and are readily available.
[0049] Example 1
[0050] A method for preparing turmeric craft beer, by weight, comprises the following steps:
[0051] (1) Preparation of turmeric powder:
[0052] After turmeric is placed in a high-speed blender for high-speed blending, it is sieved to obtain turmeric powder.
[0053] (2) Preparation of mixed wort:
[0054] (3) Secondary saccharification:
[0055] Boil the mixed wort obtained in step (2), then add 0.5 parts of hop extract and 0.025 parts of turmeric powder obtained in step (1) and continue boiling until the sugar content reaches 11 Brix.
[0056] (4) Remove solid impurities from the product obtained by boiling in step (3) to obtain the product after vortex precipitation;
[0057] (5) Inoculate the product obtained in step (4) with brewer's yeast and ferment it to obtain the fermentation product.
[0058] (6) Carbon dioxide is introduced into the fermentation product, and after bottling and sealing, turmeric craft beer is obtained.
[0059] Furthermore, in step (1), a 40-mesh sieve is used for sieving.
[0060] Furthermore, the specific steps of step (2) are as follows:
[0061] (21) Take 80 parts of barley and 90 parts of wheat, rinse them clean, add 10 parts of water to moisten them, and then grind them to obtain mixed malt powder.
[0062] (22) Mix the mixed malt powder obtained in step (21) with 20 parts of water evenly, heat at 45°C for 4 hours, and then heat at 55°C for 120 minutes to obtain the saccharified product.
[0063] (23) The saccharified product obtained in step (22) is filtered through a filter tank to obtain the first wort, and then filtered through a washing tank and a filter tank to obtain the second wort. The first wort and the second wort are mixed to obtain mixed wort.
[0064] Further, the preparation method of the hop extract in step (3) is as follows, based on parts by weight:
[0065] S1. Boil 1 part of hops with 10 parts of 50% ethanol aqueous solution for 5 times, 2 hours each time. Combine the extracts, filter, and concentrate the filtrate under vacuum until no alcohol is present to obtain the extract.
[0066] S2. The extract is directly adsorbed through a macroporous resin until saturation, then eluted once with a 50% ethanol aqueous solution, and the first eluent is collected until the effluent is clear; then eluted a second time with a 70% ethanol aqueous solution, and the second eluent is collected until the effluent is clear.
[0067] S3. Combine the first and second eluents, concentrate until alcohol-free, and dry to obtain hop extract.
[0068] Furthermore, the brewer's yeast mentioned in step (5) is brewer's yeast US-05;
[0069] The amount of brewer's yeast added is 0.04% based on the mass of the mixed wort;
[0070] The fermentation time for step (5) is 5 days.
[0071] Further, the amount of carbon dioxide introduced in step (6) is: to make the carbon dioxide content in the turmeric craft beer 0.3%.
[0072] Turmeric craft beer is prepared using any of the methods described above.
[0073] Example 2
[0074] A method for preparing turmeric craft beer, by weight, comprises the following steps:
[0075] (1) Preparation of turmeric powder:
[0076] After turmeric is placed in a high-speed blender for high-speed blending, it is sieved to obtain turmeric powder.
[0077] (2) Preparation of mixed wort:
[0078] (3) Secondary saccharification:
[0079] Boil the mixed wort obtained in step (2), then add 1 part of hop extract and 0.05 parts of turmeric powder obtained in step (1) and continue boiling until the sugar content reaches 13 Brix.
[0080] (4) Remove solid impurities from the product obtained by boiling in step (3) to obtain the product after vortex precipitation;
[0081] (5) Inoculate the product obtained in step (4) with brewer's yeast and ferment it to obtain the fermentation product.
[0082] (6) Carbon dioxide is introduced into the fermentation product, and after bottling and sealing, turmeric craft beer is obtained.
[0083] Furthermore, in step (1), a 60-mesh sieve is used for sieving.
[0084] Furthermore, the specific steps of step (2) are as follows:
[0085] (21) Take 100 parts of barley and 110 parts of wheat, rinse them clean, add 20 parts of water to moisten them, and then grind them to obtain mixed malt powder.
[0086] (22) Mix the mixed malt powder obtained in step (21) with 40 parts of water evenly, heat at 49°C for 2 hours, and then heat at 65°C for 60 minutes to obtain the saccharified product.
[0087] (23) The saccharified product obtained in step (22) is filtered through a filter tank to obtain the first wort, and then filtered through a washing tank and a filter tank to obtain the second wort. The first wort and the second wort are mixed to obtain mixed wort.
[0088] Further, the preparation method of the hop extract in step (3) is as follows, based on parts by weight:
[0089] S1. Boil 1 part of hops with 5 parts of 58% ethanol aqueous solution three times for 3 hours each time. Combine the extracts, filter, and concentrate the filtrate under vacuum until no alcohol is present to obtain the extract.
[0090] S2. The extract is directly adsorbed through a macroporous resin until saturation, then eluted once with a 58% ethanol aqueous solution, and the first eluent is collected until the effluent is clear; then eluted a second time with a 78% ethanol aqueous solution, and the second eluent is collected until the effluent is clear.
[0091] S3. Combine the first and second eluents, concentrate until alcohol-free, and dry to obtain hop extract.
[0092] Furthermore, the brewer's yeast mentioned in step (5) is brewer's yeast US-05;
[0093] The amount of brewer's yeast added is 0.06% based on the mass of the mixed wort;
[0094] The fermentation time for step (5) is 10 days.
[0095] Further, the amount of carbon dioxide introduced in step (6) is: to make the carbon dioxide content in the turmeric craft beer 0.35%.
[0096] Turmeric craft beer is prepared using any of the methods described above.
[0097] Example 3
[0098] A method for preparing turmeric craft beer, by weight, comprises the following steps:
[0099] (1) Preparation of turmeric powder:
[0100] After turmeric is placed in a high-speed blender for high-speed blending, it is sieved to obtain turmeric powder.
[0101] (2) Preparation of mixed wort:
[0102] (3) Secondary saccharification:
[0103] Boil the mixed wort obtained in step (2), then add 0.8 parts of hop extract and 0.04 parts of turmeric powder obtained in step (1) and continue boiling until the sugar content reaches 12 Brix.
[0104] (4) Remove solid impurities from the product obtained by boiling in step (3) to obtain the product after vortex precipitation;
[0105] (5) Inoculate the product obtained in step (4) with brewer's yeast and ferment it to obtain the fermentation product.
[0106] (6) Carbon dioxide is introduced into the fermentation product, and after bottling and sealing, turmeric craft beer is obtained.
[0107] Furthermore, in step (1), a 40-mesh sieve is used for sieving.
[0108] Furthermore, the specific steps of step (2) are as follows:
[0109] (21) Take 90 parts of barley and 100 parts of wheat, rinse them clean, add 15 parts of water to moisten them, and then grind them to obtain mixed malt powder.
[0110] (22) Mix the mixed malt powder obtained in step (21) with 30 parts of water evenly, heat at 48°C for 3 hours, and then heat at 60°C for 80 minutes to obtain the saccharified product.
[0111] (23) The saccharified product obtained in step (22) is filtered through a filter tank to obtain the first wort, and then filtered through a washing tank and a filter tank to obtain the second wort. The first wort and the second wort are mixed to obtain mixed wort.
[0112] Further, the preparation method of the hop extract in step (3) is as follows, based on parts by weight:
[0113] S1. Boil 1 part of hops with 12 parts of 55% ethanol aqueous solution for 4 times, 2.5 hours each time. Combine the extracts, filter, and concentrate the filtrate under vacuum until no alcohol is present to obtain the extract.
[0114] S2. The extract is directly adsorbed through a macroporous resin until saturation, then eluted once with a 56% ethanol aqueous solution, and the first eluent is collected until the effluent is clear; then eluted a second time with a 75% ethanol aqueous solution, and the second eluent is collected until the effluent is clear.
[0115] S3. Combine the first and second eluents, concentrate until alcohol-free, and dry to obtain hop extract.
[0116] Furthermore, the brewer's yeast mentioned in step (5) is brewer's yeast US-05;
[0117] The amount of brewer's yeast added is 0.05% based on the mass of the mixed wort;
[0118] The fermentation time for step (5) is 12 days.
[0119] Further, the amount of carbon dioxide introduced in step (6) is such that the carbon dioxide content in the turmeric craft beer is 0.32%.
[0120] Turmeric craft beer is prepared using any of the methods described above.
[0121] The embodiments of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments, and various changes can be made within the scope of knowledge possessed by those skilled in the art without departing from the spirit of the present invention.
Claims
1. A method for preparing turmeric craft beer, characterized in that, The steps are as follows, based on parts by weight: (1) Preparation of turmeric powder: After turmeric is placed in a high-speed blender for high-speed blending, it is sieved to obtain turmeric powder. (2) Preparation of mixed wort: (3) Secondary saccharification: Boil the mixed malt wort obtained in step (2), then add 0.5-1 part of hop extract and 0.025-0.05 part of turmeric powder obtained in step (1) and continue boiling until the sugar content reaches 11-13 Brix. (4) Remove solid impurities from the product obtained by boiling in step (3) to obtain the product after vortex precipitation; (5) Inoculate the product obtained in step (4) with brewer's yeast and ferment it to obtain the fermentation product. (6) Carbon dioxide is introduced into the fermentation product, and after bottling and sealing, turmeric craft beer is obtained.
2. The method for preparing turmeric craft beer as described in claim 1, characterized in that, In step (1), a 40-60 mesh sieve is used for sieving.
3. The method for preparing turmeric craft beer as described in claim 1, characterized in that, The specific steps of step (2) are as follows: (21) Take 80-100 parts of barley and 90-110 parts of wheat, rinse them clean, add 10-20 parts of water to moisten them, and then grind them to obtain mixed malt powder. (22) Mix the mixed malt powder obtained in step (21) with 20-40 parts of water evenly, heat at 45℃-49℃ for 2-4 hours, and then heat at 55℃-65℃ for 60-120 minutes to obtain the saccharified product. (23) The saccharified product obtained in step (22) is filtered through a filter tank to obtain the first wort, and then filtered through a washing tank and a filter tank to obtain the second wort. The first wort and the second wort are mixed to obtain mixed wort.
4. The method for preparing turmeric craft beer as described in claim 1, characterized in that, The preparation method of the hop extract in step (3) is as follows, based on parts by weight: S1. Boil 1 part of hops with 10-15 parts of 50%-58% ethanol aqueous solution at least three times, each time for 2-3 hours. Combine the extracts, filter, and concentrate the filtrate under vacuum until no alcohol is present to obtain the extract. S2. The extract is directly adsorbed to saturation through a macroporous resin, and then eluted once with an ethanol aqueous solution of 50%-58% concentration. The first eluent is collected until the effluent is clear. Then, it is eluted a second time with an ethanol aqueous solution of 70%-78% by weight, and the second eluent is collected. The eluent is collected until the effluent is clear. S3. Combine the first and second eluents, concentrate until alcohol-free, and dry to obtain hop extract.
5. The method for preparing turmeric craft beer as described in claim 1, characterized in that, The brewer's yeast mentioned in step (5) is brewer's yeast US-05; The amount of brewer's yeast added is 0.04%-0.06% based on the mass of the mixed wort; The fermentation time for step (5) is 10-15 days.
6. The method for preparing turmeric craft beer as described in claim 1, characterized in that, The amount of carbon dioxide introduced in step (6) is such that the carbon dioxide content in the turmeric craft beer is 0.3%-0.35%.
7. A turmeric craft beer, characterized in that, Prepared by the method described in any one of claims 1-6.