683 results about "Barley Malt" patented technology

Disclosed are dietary nutritional supplements providing health benefits. Supplements provide various formulations of fermented soybean in combinations with sweetener(s), curcumin, and various other herbs and spices. Compositions are preferably in liquid or solid forms. In preferred embodiments of the invention, supplements have Haelan 951® or dehydrated fermented soy made from Haelan 951®, Curcumin C3 Complex®, sucralose, stevia, soy lecithin, barley malt, natural chocolate flavor, cocoa, bioperine, Piper longum, ginger, cardamom long, and cinnamon.

The invention relates to a method for preparing barley maltsyrup by using wheat flour. The method comprises the following steps: after wheat gluten is extracted from wheat flour, screening obtained starch milk; concentrating the starch milk by a concentration separator; conditioning the starch milk; adjusting the pH value of the starch milk; introducing high temperature resistant alpha-amylase forspray liquefaction, laminar insulation and cooling on the starch milk; saccharifying the starch milk by saccharifying enzyme, and inactivating enzyme; adding flocculant and filter aid for filtration;decoloring the starch milk by adding activated carbon; filtering the starch milk to obtain clear filtrate; carrying out cation resin exchange and cathode resin exchange of the filtrate; reducing pressure and distilling the filtrate; inspecting quality of the filtrate; measuring and packaging the filtrate. The method solves the problems that the syrup cannot be filtered, and the finished product syrup has poor clarity in a process for manufacturing a finished product barley maltsyrup by using wheat A-type starch and B-type starch. The method saves rectification separation and drying processesof starch, and reduces the numbers of liquefaction times in sugaring, improves the syrup yield by 15 percent, has simple process and standard syrup quality, and reduces manufacturing cost and environmental pollution.

The invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash; providing a fruit juice adjunct to the mash; extracting a wort from the mash; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In other aspects, the invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash, heating the mash and extracting a wort from the mash after heating; providing a fruit juice adjunct to the wort; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In still further aspects, the inventive methods can include the step of priming a fermented malt beverage by adding fruit juice adjunct to the fermented malt beverage. In composition aspects, the invention provides fermented malt beverages produced by use of fruit juice adjuncts, as well as intermediate products in producing fermented malt beverages with fruit juice adjuncts.

The invention relates to oat red yeast rice beer and a brewing method thereof. Barley malt, oat malt, rice, burnt malt, and brewing water are taken as raw materials, and the brewing method comprises the following steps of: preparing wort through pasting, saccharifying, filtering, adding hops, boiling, and cooling; inoculating monascus in the boiled malt so as to prepare oat red yeast rice; crushing, and leaching to prepare the oat red yeast solution; and compounding the wort and the oat red yeast solution, inoculating yeasts for fermentation, and brewing into the oat red yeast rice beer. The oat red yeast rice beer brewed by the invention is red-brown, has pure white and fine foams, maintains the flavor of the traditional beer, contains nutrient components and functional factors of the oat and monascus metabolic products, and improves the nutrient health-care value of the beer. Therefore, the oat red yeast rice beer becomes novel beer which integrates the nutrition and health care, and fills the gap of research and production for the domestic oat red yeast rice beer.

The invention belongs to the technical field of beverage preparation, and particularly relates to a preparation method for a fermented beverage. The preparation method comprises a saccharification process and a fermentation process, and particularly comprises the following steps: firstly, carrying out gelatinization of oats and coix seeds in water, then carrying out saccharification and heat preservation of the gelatinization liquid of the oats and the coix seeds, barley malt, water, amylase and protease, after filtering the saccharification liquid, boiling, standing, discharging a precipitation, cooling, and adding yeasts and lactic acid bacteria for mixed fermentation. A fermentation liquid culture medium is prepared by utilizing the coix seeds having relatively high nutritional value and the oats having the functions of invigorating stomach and aiding digestion as auxiliary materials and utilizing barley as a main material, so that the final product has the functions of invigorating stomach and aiding digestion while having high nutritional value. The yeasts and the lactic acid bacteria are employed for one-time mixed fermentation, thus the production time is shortened, the production efficiency is improved, and the product flavor is increased.

The invention discloses low purine beer and a preparation method thereof. 1,000L of the low purine beer is prepared from 32 to 49kg of barley malt, 53 to 73kg of wheat sprout, 8 to 15kg of burnt malt, and 94 to 136kg of corn starch syrup. By replacing partial barley malt by the wheat sprout, the invention solves the problems of weak taste of beer and imperfect head retention value caused by increased auxiliary materials proportion while ensuring the low content of purine in finished product beer; and the burnt malt is added simultaneously, so the beer has rich smell and normal beer color. Theadsorbent in the preparation method is mixed with diatomite to precoat and drain a filter, on one side, the contact time of the adsorbent and liquor body is greatly reduced to avoid excessive adsorption to change the original character of the beer, on the other side, the content of the purine in the finished product beer is further reduced. The content of purine substances in the finished productbeer is between 10 and 20mg/L, and the typical properties accord to the requirement.

The invention relates to the field of livestock breeding technology, which specifically relates to pigling forage for promoting growth. The forage is prepared by the following raw materials by weight: 80-90 parts of yellow corn, 15-18 parts of rice bran, 15-18 parts of soybean straws, 18-20 parts of soybean meals, 12-15 parts of vinegar residue, 6-8 parts of fish meals, 2-3 parts of stone flour, 3-4 parts of duck egg powder, 10-12 parts of barley malts, 4-6 parts of dried ginger, 2-3 parts of brown sugar, 4-5 parts of Allium macrostemon, 8-10 parts of pea sprouts, 8-10 parts of beets, 6-8 parts of potato seedlings, a proper amount of salts and 4-5 parts of feeding promoting agents. The pigling forage prepared by the invention has the advantages of easy digestion, good palatability and high forage utilization rate; syrup boiled by dried ginger and brown sugar can improve appetite of pigling and enhance physique; the forage provided by the invention can provide sufficient nutrition components, obviously increase weight of pigling and improve breeding benefit.

The invention discloses a functional monascus strain, which is classified and named Monascus purpureus Went and collected in China Center for Type Culture Collection (CCTCC) with the collection number of CCTCC NO: M2011387. The invention also discloses a method for preparing functional highland barley monascus by using the monascus strain through fermentation, and application of the functional highland barley monascus. Highland barley Unique in Qinghai-Tibet Plateau of China is subjected to solid state fermentation and the functional highland barley monascus having natural Monacolin K substance is prepared. According to the method, processes of preparing highland barley malt, crushing highland barley, pasting, preserving heat for saccharification and the like are not required, and the fermentation production workload is reduced; the natural functional highland barley monascus can be prepared into tablets, capsules, dispersing agents, micropowder or pellets, and can be used for preparing various medicines or health foods; and the functional highland barley monascus prepared by the method and a composition of the functional highland barley monascus have obvious effects of preventing and treating hyperlipidemia.

The invention relates to a feed Chinese medical herb composition, a feed additive, feed and a preparation method. The Chinese medical herb composition is prepared from frangula crenata Miq. powder, pine needle, wormwood, limonite, motherwort herb, tradescantia, lindera glauca, barley malt, dried crataegus pinnatifida and the like. The invention also provides the feed prepared by using the Chinesemedical herb composition or the feed additive and the preparation method thereof. The invention also provides feed additives, which are products of benefiting flora. In the invention, while the introduction of harmful residues is reduced, the immunity of aquatic livestock such as grass carp is improved, the growth of the livestock is speeded up and the quality of the aquatic livestock product such fish is improved; and in addition, the waste of field crop stalks and the like is made into valuable things, the dependence on grains is relieved, and environmental is protected.

The invention relates to herba saussureae involucratae fruit wine and a production method thereof. The production method is characterized by taking the herba saussureae involucratae fruit as the main material and steamed glutinous rice, barley malt, medlar, Chinese date, sweet dew tea, the rhizome of chuanxiong and angelica sinensis as auxiliary materials and comprises the following steps: firstly preparing malt syrup with the steamed glutinous rice and the barley malt, then smashing and steaming the herba saussureae involucratae fruit, mixing the malt syrup with the steamed herba saussureae involucratae fruit, adding yeast (starter) for fermentation, precipitating and filtering the fermentation liquor, adding the traditional Chinese medicines to the fermentation liquor to be soaked for 1-2 days and then distilling the traditional Chinese medicines and the fermentation liquor to obtain Maotai-flavor fruit wine with alcohol degree being 38-60 degrees, fruit wine with alcohol degree being 12-28 degrees and ending wine with alcohol degree being 4-7 degrees, adding the ending wine to defined amount of malt syrup, adding the yeast for low-temperature fermentation and filtering and instantly sterilizing the fermentation liquor to obtain the fruit wine with alcohol degree being 4.5-12 degrees. The produced fruit wine (including Maotai-flavor fruit wine and fruit wine) has the advantages of pure taste, excellent mouthfeel and the like, has obvious effect on controlling hyperlipidemia, hypertension, hyperglycemia, cholesterol and obesity, can improve body metabolism and immunity ofthe general population and is good to health of the general population in the case of being drunk according to hobby and ability.

The invention relates to an enzyme drink and a preparation method thereof, belonging to the field of food and drinks, in particular to a ferment drink which mainly comprises the following raw materials of 8-12 parts of barley monacolin, 8-12 parts of barley malt, 0.7-1 part of lucid ganoderma mycelium, 07-1 part of cordyceps sinensis mycelium, 8-12 parts of tricholoma matsutake, 18-22 parts of sea-buckthorn, 90-110 parts of coriander root and 180-220 parts of pawpaw. The preparation method comprises the steps of: preparing the barley monacolin, fermenting the barley monacolin, gelatinizing, cooling, filtering and the like. The invention has the advantages that: plant enzymes are extracted by adopting pure natural plants, the enzyme drink contains abundant nutrients and amino acid and is rich in vitamins and functional factors, and the enzyme drink has the drinking function of the drink and the health care function of cordyceps sinensis and monacolin.

The invention belongs to a brewing method of salubrious malt yellow wine. The yellow wine is prepared from the raw materials according to 100 percent of total mass of rice (sticky rice) and malt: 60-90 percent of rice (sticky rice), 10-40 percent of barley malt, 0.2-0.8 percent of Alpha-amylase, 0.2-0.8 percent of glucoamylase, 5-25 percent of yeast (clear wine yeast culture solution), 5-25 percent of clear wine yeast culture solution and 150-350 percent of water. The brewing method comprises the following technological flows of: crushing rice (sticky rice) and barley malt into uniform particles (the crushing degree is more than or equal to 60 meshes); weighing the raw materials, such as the rice (sticky rice), the barley malt, the water and the like according to the formula and uniformly mixing; taking an appropriate amount of Alpha-amylase, and liquefying the raw materials by adopting a high-pressure jet liquefying method; cooling and then taking an appropriate amount of glucoamylase, saccharifying in the liquefied material, then adding an appropriate amount of an Aspergillus oryzae culture solution and the clear wine yeast culture solution, uniformly mixing, and then fermenting for 10-35 days at 15-25 DEG C; and removing vinasses through squeezing by adopting a plate frame, filtering, sterilizing and drinking the finished product.

The invention discloses a barley malt purifying device. The barley malt purifying device comprises a base; the upper surface of the base is fixedly connected with a square box; the square box is provided with a feed port and a discharge port; fixed blocks are oppositely arranged on the inner wall of the square box; the upper ends of the two fixed blocks are fixedly connected with first springs; the upper ends of the two first springs are fixedly connected with a screen; the inner wall of the square box is fixedly connected with a support base; a cavity is formed in the support base; the outerside wall of the square box is fixedly connected with a first motor; an output end of the first motor is welded with a first rotating shaft; the inner wall of the square box is rotationally connectedwith a rotating shaft; the first rotating shaft and the rotating shaft penetrate through; and a transmission structure is arranged between the first rotating shaft and the rotating shaft. The barley malt purifying device is simple in operation and convenient to use, and fully removes small-particle impurities mixed in barleys and dust to improve the quality of packed finished products.

The invention relates to a preparation method for lotus leaf health-care beer. The preparation method comprises the following steps: juicing lotus leaves to obtain lotus leaf juice; mixing and crushing barley malt and wheat malt, and then adding water to obtain mixed mash; saccharifying the mixed mash at the temperature of 44-78DEG C; after the saccharification is ended, filtering, boiling, precipitating, cooling, oxygenating, performing primary fermentation, diacetyl reduction, cooling, post fermentation, post storage and filtering, and operating according to a conventional preparation process of beer fermentation; adding the lotus leaf juice in the boiling process or after post storage and before filtering beer; filling and sterilizing to obtain the lotus leaf health-care beer. According to the preparation method disclosed by the invention, the usage amount of hops is reduced; the stability of wort is improved by using polyphenol in the lotus leaves, so that the forming degree of the beer is improved; the lotus leaf juice is added in the beer during the boiling of the wort or before filtering, so that the faint scent of the lotus leaves and the beer can be better fused together; the prepared lotus leaf health-care beer retains the flavor of fresh malt beer, has faint scent and lotus fragrance of the lotus leaves and has the advantages of pure flavor, freshness, tasty and unique taste; besides, the staying power of beer foam is improved.

The invention provides selenium-rich nutrient-enriched flour. The selenium-rich nutrient-enriched flour is prepared from peanut sprout powder, soybean sprout powder, oat malt powder and barley malt powder, wherein the prepared peanut sprout powder, soybean sprout powder, oat malt powder and barley malt powder are uniformly mixed at the weight ratio of (0.5 to 0.8):(1 to 1.2):(0.3 to 0.5):(0.1 to 0.3) to obtain the final product. The selenium-rich nutrient-enriched flour contains 50ppm to 80ppm of organic selenium and contains abundant proteins and dietary fibers; the requirements of selenium by human bodies can be supplemented, and sufficient proteins and dietary fibers can be provided for the human bodies; the immunity and anti-cancer capabilities of the human bodies can be improved after people eat the product for a long period. The selenium-rich nutrient-enriched flour has the advantages of easiness of obtaining the raw materials, low production cost, simple preparation method and convenience for operation.

The invention discloses a pig feed additive capable of improving growth performance. The pig feed additive is prepared from, by weight, 40-45 parts of red dates, 20-30 parts of barley malt, 30-40 parts of black soybeans, 8-10 parts of aromatic vinegar, 13-15 parts of burdock, 4-5 parts of white sugar, 10-13 parts of garlic, 30-40 parts of grape skin residues, 4-5 parts of licorice roots, a proper amount of cellulase, a proper amount of xylanase, a proper amount of saccharomycetes and a proper amount of water. A complex enzyme composed of cellulase and xylanase can reduce the content of coarse fibers in grape skin residues and can also eliminate antioxidant factors, and sugar generated after enzymolysis can be used for growth of saccharomycetes. The materials are fermented by saccharomycetes, and thus the activity of microorganisms in the gastrointestinal tract can be improved; red dates are baked so as to improve the special date aroma of red dates. Malt wort is subjected to heat preservation saccharifying treatment, and thus protein can be decomposed into soluble small molecules. Garlic has the bacteria suppressing and killing effect after being treated, the growth of pigs can be promoted, and the production performance can be improved. By means of the pig feed additive, the growth performance of pigs can be effectively improved, the weight is remarkably increased compared with that of a control group, and the economic benefits brought by the pig feed additive are also high.

The invention relates to the technical field of a feed, and particularly relates to a compound feed for enhancing an immune function of a laying hen. The feed is prepared from the following raw materials by weight percent: 12-15 percent of sorghum bran, 65-80 percent of sweet corn, 15-18 percent of second heads, 15-18 percent of rice bran cake, 10-12 percent of barley malt roots, 15-20 percent of bean pulp, 10-12 percent of peanut bran, 2-3 percent of mountain flour, 2-3 percent of margarya melanoide dry powder, 2-3 percent of caterpillar powder, 1-2 percent of duck blood powder, 1-2 percent of whey powder, 0.2-0.5 percent of prepared rehmannia root, 0.2-0.3 percent of common yam rhizome, 0.5-1 percent of holothuria scabra jaeger, 0.5-1 percent of oldenlandia diffusa, 0.5-1 percent of platycodon grandiflorum, 2-3 percent of melon seeds, 1-2 percent of bitter melon seeds, 4-5 percent of capsella bursa-pastoris, 2-3 percent of potato peel, a proper amount of salt and 0.2-0.5 percent of phagostimulant. The feed for the laying hen provided by the invention is abundant in raw materials, and sufficient in nutrition; the especially added traditional Chinese medicine ingredients can be used for effectively enhancing the immunity of the laying hen; development and repair of immune cells are facilitated; the morbidity of common diseases of the laying hen is effectively reduced.

The invention relates to a brewing process of fresh rose flower beer and belongs to the technical field of beer brewing. According to the technical scheme, barley malt, fresh rose flower petals, hop and yeast are selected as brewing materials; rose flowers are added twice in the boiling process and after main fermentation respectively, 30% of the fresh rose flower petals are added 30 min before ending of boiling, the rose flower petals are put in a gauze bag, and the gauze bag is put in a boiling pot and fished out after boiling ends; after main fermentation of wheat juice ends, 70% of the remaining rose flower petals are added, and the rose flowers are firstly pasteurized in a sterilizing pot and then transferred to a fermentation tank. The brewing process has the positive effect as follows: the beer can be directly produced under the existing equipment condition of a brewery without any change, and besides, the process is also applicable to small beer houses, beer workshops and othersmall brewing workshops. Flavor and functional ingredients of the rose flowers are reserved in beer to the greatest extent.

The invention discloses a nutrition powder for resisting disease and strengthening body and a preparation method of the nutrition powder. The nutrition powder is characterized by comprising the following raw material components in the formula: brown rice, wheat, black soya bean, small red bean, mung bean, fresh flax, buckwheat, seed of Job tears, hyacinth bean, schisandra chinensis, brown rice bud, rice sprout and malt, bee pollen, royal jelly, barley malt, millet, folium mori, rose lobular, sweet potato leaves, agropyron, barley grass, stevia rebaudianum, chamomile, pine needle, kelp, cabbage, red cabbage, celery, barbados aloe, asparagus, mint, burdock, broccoli, lecithin, angelica keiskei, nori, pawpaw, carrot, radish, alfalfa, pumpkin and active calcium. The nutrition powder ( non-disease-fighting drug) has functions of preventing disease and strengthening body, producing toxin, eliminating pathogens, regulating internal organs of the body, improving body metabolism, strengthening immunity, regulating body internal and external balance, strengthening vessel elasticity, preventing disease and strengthening body.

The invention discloses fully-liquid highland barley monascus and a preparation method thereof, in particular to liquid monascus prepared by taking highland barley as raw material and a preparation method thereof. The fully-liquid monascus is prepared by taking highland barley as raw material. The preparing method comprises the steps of highland barley malt preparation, monascus liquid germ preparation, pulverization, pasting, cooling, saccharification, sterilization, fermentation and inactivation. The fully-liquid highland barley monascus has rich nutrition and extinguished medical health function just as highland barley, higher content of monascus and red pigment than wheat monascus, good quality and higher value in utilization. The fully-liquid monascus enriches the species of monascus, thereby meeting the demands of monascus diversity.

The invention discloses an oat coarse cereal beverage and a preparation method thereof. The preparation method comprises the following steps: carrying out cleaning and impurity removal, enzyme deactivation, drying and crushing, size mixing, addition of barley malt for enzymolysis and filtration on oat; and then, adding a certain amount of stabilizer and flavor auxiliary in proportion and carrying out homogenization and sterilization and hot filling to obtain the oat coarse cereal beverage. By means of the characteristic that barley malt powder contains rich amylase and protease and is low in price, the oat beverage is prepared by adding barley malt powder which replaces amylase, so that the cost of an enzymic preparation in the production process can be lowered, and meanwhile, the oat beverage generates color, aroma and flavor of barley malt. The content of proteins, polypeptides and amino acids in the beverage can be increased, so that the nutritional value of the oat beverage is further improved.

The invention relates to the field of feed for livestock and poultry and in particular relates to a laying hen feed for improving egg yield. The feed is prepared from the following raw materials in percentage by weight: 50-60 parts of barley malt root, 80-90 parts of oat powder, 160-180 parts of maize meal, 65-75 parts of corn germ, 50-60 parts of walnut kernel meal, 45-60 parts of wood cottonseed meal, 45-50 parts of bean cake, 40-50 parts of rapeseed protein, 4-5 parts of synanthrin, 2-3 parts of pineapple juice, 2-3 parts of hydrilla powder, 2-3 parts of choline chloride, 2-3 parts of duck blood meal, 2-3 parts of shell powder, 4-5 parts of water spinach, 2-3 parts of imported cabbageworm powder, 1-2 parts of bone meal, 0.5-1 part of beef tallow, 2-3 parts of fermented blank bean, 4-5 parts of buckwheat leaf and 4-5 parts of a phagostimulant. The hydrilla powder, the choline chloride, the duck blood meal, the shell powder, the imported cabbageworm powder, the bone meal, the fermented blank bean and other components containing rich amino acids, multiple vitamins, calcium, phosphorus and other mineral elements are added on the basis of a basal feed, so that nutrition supply of the laying hens during the egg producing period is met, and the egg yield of the laying hens is improved.