A polygonal honeycomb structure

Abstract

The application discloses a kind of huangjing (craft) beer and production process, belong to beer brewing technical field.The raw material includes water, barley malt, wheat malt, nine steaming nine drying huangjing liquid, hops, beer yeast.The process is first to raw huangjing by washing slice, nine steaming nine drying removes raw bitterness, extracts concentrated sterilization and makes huangjing liquid;Huangjing filter residue is incorporated into malt synchronous saccharification, and the flavor release is improved by using malt protease to decompose huangjing insoluble protein;After the wort is added hops and boiled and cooled, the huangjing liquid is mixed with the yeast, and the product is pasteurized after centrifugal filtration and filling.

Description

Technical Field

[0001] This invention relates to a Polygonatum (craft) beer and its production process, belonging to the field of beer brewing and processing technology. Background Technology

[0002] Craft beer is favored by the market for its rich malt and hop aroma and full-bodied taste. However, existing craft beers are produced using only four basic ingredients: malt, hops, yeast, and water, resulting in severe homogenization of the product category.

[0003] Polygonatum is a classic ingredient used in both medicine and food, rich in polysaccharides and saponins, possessing warming and nourishing properties. Its unique glutinous aroma can enrich the flavor of beer. However, the current technology of directly adding raw Polygonatum to wort fermentation has three major drawbacks: Raw Polygonatum has a pungent, numbing taste, and after fermentation, the off-flavor becomes prominent, severely ruining the taste of beer. The large molecular proteins of Polygonatum are difficult to be broken down by endogenous enzymes in malt, resulting in a low dissolution rate of effective flavor substances and a thin aroma. Polysaccharides and colloids in Polygonatum can easily cause wort turbidity, fermentation system imbalance, abnormal fermentation, poor product stability, short shelf life, and make it impossible to produce stably on a large scale.

[0004] Currently, the industry lacks a complete set of processes that stably integrate standardized matured Polygonatum extract with beer fermentation systems, leaving a technological gap in the industrialization of functional Polygonatum craft beer. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a Polygonatum (craft beer) and its production process.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solution: A production process for Polygonatum sibiricum craft beer: S1. Pretreatment of Polygonatum: Select whole raw Polygonatum without mold, rinse with cold water for 5-10 minutes to remove mud, roots and rotten patches; cut into 0.5cm uniform thin slices, soak in clean water for 3 hours to fully absorb water, take out and spread out to dry for 30 minutes to drain the surface free water.

[0007] S2. Nine-times-steaming and nine-times-drying to remove the numbing sensation: Thin slices of Polygonatum are placed in a steamer and steamed over high heat for 2 hours after the steam rises. They are then removed and sun-dried outdoors until the surface is hard and the inside remains slightly moist. 50 mL of 10% vol rice wine is evenly sprayed on every 500 g of Polygonatum and sealed to moisten for 30 minutes, allowing the Polygonatum to fully absorb the wine. The Polygonatum is then steamed again for 60–90 minutes and sun-dried. This process of steaming, sun-drying, and rice wine moistening is repeated nine times until the Polygonatum turns reddish-brown, tastes sweet, and the pungent, raw numbing taste is completely eliminated.

[0008] S3. Extraction and sterilization of Polygonatum extract: Polygonatum that has been steamed and sun-dried nine times is mixed with purified water at a ratio of 1:20 g / mL. The mixture is then extracted at a constant temperature of 90℃ in a sealed container for 120–180 min. The filtrate and residue are separated by filtration. The filtrate is concentrated under reduced pressure at low temperature to remove excess water. It is then sterilized at 115℃ for 20 min. After cooling, it is sealed and stored in a cold storage for later use to obtain Polygonatum extract. The Polygonatum residue obtained from filtration is dehydrated and dried for use in the subsequent saccharification process.

[0009] S4. Segmented temperature-controlled malt saccharification: Barley malt and wheat malt are crushed, and malt and hot water are mixed in a 1:4 ratio and added to the saccharification pot; dried Polygonatum sibiricum filter residue is added at 1% of the total malt mass. ① Protein resting stage: Keep warm at 50–55℃ for 30–60 minutes, relying on endogenous malt proteases to decompose the large molecular insoluble proteins of Polygonatum, thereby enhancing the dissolution of Polygonatum flavor substances; ② Saccharification stage: Heat to 60–65℃ and keep warm for 60–90 minutes to fully convert malt starch into fermentable sugars; ③ Conversion stage: Heat to 72℃ and hold for 40–60 minutes to rapidly decompose dextrin; ④ Termination of saccharification: Heat to 78℃ and hold for 15–30 minutes to inactivate enzymes and terminate saccharification; The iodine test of the mash showed no blue color, indicating that saccharification was complete. The mash was then filtered, washed with hot water, and the spent grains were separated to obtain clear wort.

[0010] S5. Wort Boiling, Staged Hop Addition and Cooling: The wort is continuously boiled for 60–90 minutes, with constant stirring to promote protein flocculation and precipitation; the total amount of hops added is 1.0 g / L (based on wort volume), added in three stages: 30% hops are added at the 5th minute of boiling, 30% hops are added at the 30th minute of boiling, and the remaining 40% hops are added 15 minutes before the end of boiling; after boiling, the wort sugar content is adjusted to a stable 11°P with sterile water; the wort is then poured into a vortex settling tank to remove heat-coagulated proteins and hop lees; the wort is then rapidly and sterilely cooled to 20°C in a coil.

[0011] S6. Quantitative mixing of Polygonatum extract and segmented controlled-pressure fermentation: Cooled aseptic wort is transported to a sealed fermentation tank, and refrigerated Polygonatum extract is quantitatively delivered at 3–5‰ of the wort volume using a suction pump for homogenization; activated brewer's yeast is then inoculated at a rate of 0.5%. ① Main fermentation stage: Tank temperature 18–24℃, sealed fermentation for 3–7 days, daily monitoring of yeast viable count and reducing sugar content; ② Pressurized fusion and storage: When the reducing sugar in the wort drops to 3.5%–4.2%, the fermentation tank is sealed, and the pressure inside the tank is kept constant at 0.10–0.12 MPa. The temperature is slowly and gradually reduced to 4°C, and the low-temperature fusion and maturation takes 10–15 days to achieve full fusion of malt aroma, hop aroma, and Solomon's seal and glutinous rice aroma.

[0012] S7. Separation, bottling and sterilization: The fermented and matured beer is centrifuged to remove yeast cells, and fine suspended impurities are removed by precision filtration; it is aseptically filled into glass bottles / cans; it is pasteurized at low temperature, and after cooling, the finished Huangjing craft beer is obtained.

[0013] This invention also provides a Polygonatum (craft) beer: prepared by the above process, with the basic raw materials being drinking water, barley malt, wheat malt, concentrated Polygonatum juice after nine distillations and nine sun-dryings, hops, and brewer's yeast; the finished product has an original wort concentration of 11°P, a clear and harmonious body, no raw or numbing taste of Polygonatum, and a combination of malt aroma, hop aroma, and rich and glutinous aroma of Polygonatum, with a prominent nourishing flavor.

[0014] The beneficial effects of this invention are: It adopts the traditional nine-steaming and nine-drying process of Polygonatum to extract and stabilize the nutrients and mellow aroma of Polygonatum juice, avoiding abnormal fermentation; Polygonatum juice is sterilized first and then co-fermented, resulting in a natural blend of flavors without any off-flavors or abruptness; the process parameters are standardized, the product quality is stable, and it is suitable for large-scale production; the product has both malt aroma and rich Polygonatum aroma, with a unique flavor, expanding the category of craft beer market. Detailed Implementation

[0015] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0016] Example 1 This invention provides a Polygonatum (craft) beer and its production process: S1 Polygonatum pretreatment: Take 10kg of qualified dried Polygonatum sibiricum raw material, rinse continuously with running cold water for 8 minutes, clean the mud and sand from the roots with a brush, and manually remove small roots and blackened or rotten patches; slice into uniform thin slices with a thickness of 0.5cm using a slicer; put all Polygonatum sibiricum slices into a food-grade soaking tank, add purified water and soak for 3 hours; take them out and lay them flat on a drying rack, ventilate and dry for 30 minutes, drain the surface free water, and keep the inside moist without hardening.

[0017] S2 is processed through nine steaming and nine sun-drying to remove the raw, numbing flavor: Single loop operation: Spread the Polygonatum slices evenly in a steamer, steam over high heat for 2 hours after the steam comes up, then remove from the steamer. Expose the Polygonatum sibiricum to sunlight for 6 hours until the surface of the Polygonatum sibiricum is dry and hard, while the internal flesh is slightly moist. Spray 50mL of 10% vol rice wine onto every 500g of Polygonatum rhizome, stir well, seal in a plastic container and let it steep for 30 minutes to allow the wine to fully penetrate the Polygonatum rhizome tissue; Steam again for 75 minutes, then remove and sun-dry once more.

[0018] Repeat the above process of steaming, sun-drying, and soaking in rice wine nine times.

[0019] The final product, cooked Polygonatum sibiricum, is reddish-brown overall, with a soft and glutinous texture. It has no numbing or bitter taste when chewed and has a naturally sweet and glutinous feel.

[0020] S3 Polygonatum odoratum extract, concentration, and sterilization: Take all the nine-steamed and nine-dried Polygonatum rhizome, add purified water at a material-to-liquid ratio of 1:20 (g / mL), put it into a sealed extraction tank, and stir and extract at a constant temperature of 90℃ for 150 minutes. The filtrate and the Polygonatum residue are separated by coarse filtration using a 100-mesh filter and a fine filtration using a 300-mesh filter. The filtrate was transferred to a vacuum concentration tank and concentrated at a low temperature under a vacuum of -0.07 MPa until the solid content was 22 Brix. The concentrated liquid was sent to a sterilization tank and sterilized at 115°C for 20 minutes. After cooling to room temperature, it was sealed and stored at 0–4°C to obtain Polygonatum extract. The filtered Polygonatum residue is sent to a drying oven and dried at 60℃ until the moisture content is ≤10%, then sealed for later use.

[0021] S4 segmented temperature-controlled malt synergistic saccharification: Take 70 kg of barley malt and 30 kg of wheat malt, grind them in a grinder, and grind them to the point where the wheat bran is intact and the endosperm is finely broken. The total weight of malt is 100 kg. Add 400 kg of brewing hot water at 52℃ according to the material-to-water ratio of 1:4 and put it into the saccharification pot. Add 1 kg of dried Polygonatum odoratum filter residue (accounting for 1% of the total malt mass) and mix thoroughly; Protein resting stage: Keep warm at 52℃ for 45 minutes with low-speed stirring to utilize endogenous malt protease to break down large, insoluble proteins in Polygonatum sibiricum and release polysaccharides and flavor compounds. Saccharification stage: Gradually increase the temperature to 62℃ and hold for 75 minutes to fully hydrolyze the starch into fermentable sugars such as maltose and glucose; Dextrin conversion stage: Heat to 72℃ and keep warm for 50 minutes to decompose long-chain dextrin and improve the palatability of the wine. Enzyme inactivation to terminate saccharification: Heat to 78℃ and keep warm for 20 minutes to completely inactivate amylase and protease; Add iodine solution to the saccharified mash; if no blue color develops, the saccharification endpoint has been reached. Turn on the filter tank and filter slowly. Wash the mash three times with 76°C hot water to recover residual sugar in the mash. Finally, collect about 360L of clear wort.

[0022] S5 wort is boiled, hops are added in stages, and then cooled. Transfer all clarified wort to a boiling kettle and boil for 75 minutes, stirring at low speed throughout to promote the coagulation and sedimentation of thermally coagulated proteins. The total amount of hops added is 1.0g / L (based on a wort volume of 360L, the total amount of hops added is 360g), and it is added in three stages: 5 minutes after boiling: Add 108g of hops (30% of total) to provide basic bitterness; 30 minutes after boiling: Add 108g of hops (30% of the total) to balance the bitterness and aroma; 15 minutes before the end of boiling: Add 144g of hops (40% of the total) to retain fresh floral and fruity aromas; After boiling, adjust the wort concentration to 11°P using sterile softened water; Pour into a vortex sedimentation tank and let stand for 25 minutes to separate thermally coagulated proteins and hop lees; The coil-type aseptic cooling system rapidly cools the wort, maintaining a stable final temperature of 20°C.

[0023] S6 quantitative mixing of Polygonatum sibiricum juice, segmented temperature-controlled and pressure-controlled fermentation: After cooling, 360L of sterile wort is transferred into a sealed stainless steel fermentation tank. A suction pump was used to quantitatively deliver Polygonatum sibiricum juice, with an addition amount of 4‰ of the wort volume, totaling 1.44L of Polygonatum sibiricum juice. The mixture was circulated and stirred for 5 minutes to achieve homogeneous mixing. Activate the ale brewer's yeast, inoculate with 0.5% yeast, and add it to the fermentation tank; Main fermentation stage: The tank is kept at a constant temperature of 20℃ and fermented in a sealed environment for 5 days; samples are taken twice daily to test the number of live yeast cells and the content of reducing sugars. Sealing and pressurizing for maturation: When the reducing sugar content of the wort is measured to be 3.8%, the exhaust valve is closed and the fermentation tank is sealed, maintaining a constant tank pressure of 0.11 MPa; the temperature is gradually reduced by 1°C per day until it reaches 4°C, and the wine is stored at low temperature for 12 days for fusion. The pressurized and low-temperature stage achieves a full fusion of malt aroma, hop lipid aroma, and Solomon's seal glutinous rice aroma, as well as mild and stimulating substances.

[0024] S7 centrifugal filtration, filling, and pasteurization: The mature wine is first centrifuged to separate the yeast cells; then it is filtered through a 0.45μm precision membrane to remove fine suspended impurities. After filtration, the sake is aseptically bottled into 500mL glass bottles; Pasteurization: Keep warm in a 62℃ water bath for 30 minutes, cool in stages to room temperature, label the finished product and put it into storage.

[0025] Finished product test results: Physicochemical properties: original wort concentration 11°P, alcohol content 4.1% vol, turbidity ≤0.6EBC, reducing sugar 2.1%; Sensory evaluation: The wine is golden and clear, with white and dense foam that lasts for ≥3 minutes; it has a mellow malty aroma on the palate, a prominent sweet and glutinous rice aroma in the middle, and a light floral and fruity aroma in the finish. It has no numbing or medicinal taste and a mellow and smooth mouthfeel. Stability: No turbidity or sedimentation after 12 months of storage at room temperature away from light, and low degree of flavor degradation.

[0026] Example 2: Lower Limit Parameter Example (Minimum Value of Process Parameter Range) S1 Polygonatum pretreatment: Rinse 10kg of dried Polygonatum sibiricum with cold water for 5 minutes, slice into 0.5cm pieces, soak in water for 3 hours, and sun-dry for 30 minutes before draining.

[0027] S2 is steamed and dried nine times: Steam for 2 hours at a time, sun-dry until semi-dry, then soak 500g of Polygonatum in 50mL of 10% vol rice wine for 30 minutes, then steam again for 60 minutes, repeating this process nine times; cooked Polygonatum is slightly reddish-brown, mildly sweet, and has no obvious numbing taste.

[0028] Preparation of S3 Polygonatum sibiricum extract: Prepared Polygonatum: purified water = 1:20, extract at 90℃ for 120 min; filter and concentrate to 22 Brix, sterilize at 115℃ for 20 min and refrigerate; dry the Polygonatum filter residue at 60℃ for later use.

[0029] S4 glycation: 70 kg of barley malt and 30 kg of wheat malt, with a feed-to-water ratio of 1:4, and 1 kg of dried Polygonatum odoratum filter residue added; The protein was rested at 50°C for 30 minutes; saccharified at 60°C for 60 minutes; held at 72°C for 40 minutes; and held at 78°C for 15 minutes. After the iodine test showed no color, the mixture was filtered and the lees were washed, and approximately 360L of wort was collected.

[0030] S5 wort boiled and cooled: Boil for 60 minutes, add 1.0 g / L of hops in three stages; adjust sterile water to 11°P, swirl to settle and then cool to 20°C.

[0031] S6 fermentation: The amount of Polygonatum extract added was 3‰ (1.08L), and the yeast inoculation was 0.5%. The main fermentation was carried out at 18℃ for 3 days. When the reducing sugar content dropped to 3.5%, the container was sealed with a pressure of 0.10MPa and the temperature was gradually reduced to 4℃ for 10 days.

[0032] S7 Post-Processing: Centrifuge to remove yeast, membrane filter, fill, pasteurize at 62℃ for 30 minutes, and the finished product is ready.

[0033] The aroma of Polygonatum is relatively weak, with malt as the dominant flavor. The body of the liquor is refreshing and free of any numbing or off-flavors. It has a shelf life of 10 months at room temperature and meets overall quality standards, making it suitable for those who prefer a milder flavor.

[0034] Example 3: Upper Limit Parameter Example (Maximum Value of Process Parameter Range) S1 Polygonatum pretreatment: Rinse 10kg of dried Polygonatum sibiricum with cold water for 10 minutes, slice into 0.5cm pieces, soak in clean water for 3 hours, and air dry for 30 minutes to remove surface water.

[0035] S2 is steamed and dried nine times: Steam over high heat for 2 hours, then sun-dry thoroughly; soak in 50mL / 500g rice wine for 30 minutes, then steam again for 90 minutes, repeating the process nine times; the cooked Polygonatum is deep reddish-brown, with fully converted polysaccharides, and has a sweet and rich flavor.

[0036] S3 Polygonatum sibiricum extract: The material-to-liquid ratio was 1:20, and the mixture was extracted at a constant temperature of 90℃ for 180 minutes; then filtered and concentrated under reduced pressure, sterilized at 115℃ for 20 minutes, and refrigerated; the filter residue was dried for later use.

[0037] S4 glycation: Add 100kg of malt (70kg of barley malt + 30kg of wheat malt) to 400kg of water, and add 1kg of Polygonatum sibiricum filter residue; The protein was rested at 55°C for 60 minutes; saccharified at 65°C for 90 minutes; kept at 72°C for 60 minutes; kept at 78°C for 30 minutes; and filtered to obtain 360L of wort.

[0038] S5 Boil and Cool: Boil the wort for 90 minutes, add hops in three stages, with a total addition of 1.0 g / L; adjust the sugar content to 11°P, and cool to 20°C.

[0039] S6 fermentation: The amount of Polygonatum extract added was 5‰ (1.8L), and yeast was 0.5%; the main fermentation was carried out at 24℃ for 7 days; the reducing sugar was 4.2%; the container was sealed at 0.12MPa and fused at 4℃ for 15 days.

[0040] S7 filling and sterilization: The finished product is obtained through centrifugal filtration, aseptic filling, and pasteurization.

[0041] With a rich and robust aroma of Solomon's seal and glutinous rice, and a full-bodied and mellow flavor, this spirit is complemented by notes of malt and hops, without any astringency. It boasts excellent stability, remaining clear and free of sediment even after 12 months of storage at room temperature, making it suitable for those who prefer a strong, functional flavor profile.

[0042] Comparative example (no nine-steaming and nine-drying, no filter residue for synergistic saccharification, traditional direct addition method) Raw materials and procedures: The same 10kg of raw Polygonatum was used, and the slices were only washed with water without the nine-steaming and nine-drying process. Water was added directly at a ratio of 1:20 for 150 minutes, and the raw Polygonatum juice was obtained by filtration without rice wine simmering. No Polygonatum residue was added during the saccharification stage, and the remaining malt, boiling, and fermentation parameters were the same as in Example 1.

[0043] Add the same 4‰ raw Polygonatum juice during the wort fermentation stage, and the subsequent fermentation, filling and sterilization processes are the same.

[0044] Comparative example of product defects: Sensory characteristics: It has a distinctly pungent, raw, and earthy taste upon entry, which masks the malty aroma and makes for a poor drinking experience; Wine stability: After being left at room temperature for 3 days, a large amount of gelatinous turbidity and yellowish-brown sediment appeared; Fermentation abnormalities: large fluctuations in the rate of sugar reduction during primary fermentation, unstable yeast proliferation, and high residual sugar in the finished product; Flavor: The polysaccharides and flavor substances of Polygonatum sibiricum are soluble in very low amounts, with almost no sweet and glutinous taste, and only a pungent odor remains.

[0045] Comparative Conclusion: By comparing Examples 1-3 with comparative examples, this invention demonstrates four core technical features: the nine-steaming and nine-drying process for rice wine to remove numbing sensation, the synergistic saccharification of Polygonatum sibiricum residue, the quantitative addition of sterilized Polygonatum sibiricum concentrate during fermentation, and the segmented pressurized low-temperature post-fermentation. These features collectively address the key shortcomings of existing technologies, such as strong numbing sensation, weak flavor, unstable body, and inability to achieve industrial-scale mass production. The invention possesses outstanding inventiveness and practicality. The standardized nine-steaming and nine-drying process, along with the rice wine soaking process, promotes the conversion of polysaccharides within Polygonatum sibiricum, decomposes irritating numbing substances, and results in a finished product without bitterness or numbing sensation, fully releasing the natural sweet and glutinous aroma of Polygonatum sibiricum. This invention incorporates the residue from the extraction of Polygonatum odoratum into malt for simultaneous saccharification. It utilizes endogenous proteases in malt to directionally degrade the macromolecular proteins of Polygonatum odoratum, breaking the colloidal encapsulation structure. This increases the dissolution of flavor substances and active polysaccharides in Polygonatum odoratum, resulting in a rich and lasting aroma. The extract of Polygonatum sibiricum is sterilized at high temperature in advance and then refrigerated at low temperature. It is only mixed into the wort in a quantitative amount during the fermentation stage to avoid the Polygonatum sibiricum gum reacting with the malt protein in advance and causing the wort to become cloudy. The segmented temperature-controlled and pressurized low-temperature post-ripening process inhibits the contamination of miscellaneous bacteria. The finished product has a shelf life of up to 12 months at room temperature and the wine remains clear and stable for a long time. The three-stage hop addition process balances bitterness, aroma, and lingering fragrance. The low-temperature primary fermentation allows the malt aroma, hop aroma, and the nourishing aroma of Polygonatum to blend naturally, which is different from the strong medicinal taste of ordinary Chinese medicine beer and has a high drinking acceptance. All processes, including temperature, time, pressure, and additive ratio, are set with fixed parameters, eliminating the need for manual experience control. It is compatible with continuous saccharification, automated fermentation, and automated filling production lines, resulting in high production efficiency and consistent product quality across batches.

[0046] Although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A production process for Polygonatum (craft) beer, characterized in that, Includes the following steps: S1. Pretreatment of Polygonatum: Rinse raw Polygonatum to remove impurities, slice it, soak it in water, drain and sun-dry it. S2. Nine-steaming and nine-drying processed Polygonatum: Polygonatum slices are repeatedly steamed, sun-dried, and moistened with rice wine for nine rounds until the Polygonatum turns reddish-brown, has no raw or numbing taste, and has a sweet taste. S3. Preparation of Polygonatum extract: Soak cooked Polygonatum in water, filter, concentrate under reduced pressure, and sterilize at high temperature to obtain refrigerated Polygonatum extract; dehydrate and dry the extraction residue for later use. S4. Segmented temperature-controlled malt saccharification: Barley malt and wheat malt are crushed and mixed with water, and the Polygonatum saccharide residue obtained in S3 is added. The mixture is then subjected to protein rest at 50–55℃, saccharification at 60–65℃, inversion at 72℃, and saccharification termination at 78℃. After the iodine test shows no color, the mixture is filtered and the residue is washed to obtain clear wort. S5. Boiling and cooling of wort: Boil the wort for 60–90 minutes, add hops in three stages, adjust the sugar content to 11°P with sterile water, swirl to settle and then cool to 20°C. S6. Segmented controlled-pressure fermentation: Cool the wort and inoculate with beer yeast, add a measured amount of Polygonatum extract, and perform primary fermentation at 18–24℃ for 3–7 days; after the reducing sugar content drops to 3.5%–4.2%, seal the tank, pressurize it to 0.10–0.12 MPa, and gradually cool it to 4℃ for blending and storage. S7. Post-processing and bottling: The mature beer is centrifuged to remove yeast, filtered to remove residue, and then pasteurized after bottling to produce Huangjing craft beer.

2. The production process of Polygonatum (craft) beer according to claim 1, characterized in that, S1 Pretreatment: Rinse Polygonatum with cold water for 5–10 min, slice to a thickness of 0.5 cm, soak in clean water for 3 h, take out and air dry for 30 min, then drain.

3. The production process of Polygonatum (craft) beer according to claim 1, characterized in that, S2 Nine-Steaming and Nine-Sun-Drying Steps: Steam over high heat for 2 hours, then sun-dry until the surface is dry and hard while the inside is slightly moist; spray 50mL of 10%vol rice wine on every 500g of Polygonatum and let it soak for 30 minutes, then steam again for 60–90 minutes and sun-dry again, repeating this process nine times.

4. The production process of Polygonatum (craft) beer according to claim 1, characterized in that, S3 Polygonatum extract: The ratio of cooked Polygonatum to purified water is 1:20 g / mL, and the extraction is carried out at a constant temperature of 90℃ for 120–180 min; the filtrate is concentrated under reduced pressure and then sterilized at 115℃ for 20 min and refrigerated; the ratio of malt to water in the saccharification stage is 1:4, and the amount of Polygonatum filter residue added is 1% of the total mass of malt.

5. The production process of Polygonatum (craft) beer according to claim 1, characterized in that, The total amount of S5 hops added is 1.0 g / L based on the wort volume; add 30% hops at 5 min and 30 min after boiling, and add the remaining 40% hops 15 min before the end of boiling.

6. The production process of Polygonatum (craft) beer according to claim 1, characterized in that, S6 Fermentation Stage: The amount of Polygonatum extract added is 3–5‰ of the wort volume; the amount of brewer's yeast inoculated is 0.5%; the Polygonatum extract is quantitatively delivered to the fermentation tank by a suction pump and homogenized with the wort.

7. The v according to claim 1, characterized in that, S4 Saccharification holding times for each stage: protein rest 30–60 min; saccharification holding at 60–65℃ for 60–90 min; holding at 72℃ for 40–60 min; holding at 78℃ for 15–30 min.

8. A Polygonatum (craft) beer, characterized in that, It is prepared by the production process described in any one of claims 1–7; the raw materials include drinking water, barley malt, wheat malt, concentrated Polygonatum sibiricum extract after nine steaming and sun-drying, hops, and brewer's yeast.

9. The Polygonatum (craft) beer according to claim 8, characterized in that, The finished product has an original wort concentration of 11°P. The beer has a combination of malt aroma, hop aroma, and the aroma of Solomon's seal and glutinous rice, as well as a mellow and nourishing aroma, without any off-flavor of raw Solomon's seal or numbing sensation.