26 results about "Barley Malt" patented technology

The invention discloses a digestion-aiding highland barley fried malt polysaccharide as well as a preparation method and application thereof. The polysaccharide is extracted from highland barley through hot water extraction, ethanol precipitation, deproteinization, ion exchange column chromatography, gel column chromatography and dialysis processes. Animal experiments show that the polysaccharide can significantly improve the small intestine propulsion rate of mice and increase the weight increment, gastric juice amount, pepsin activity and pepsin discharge of rats, and the effect of the polysaccharide is superior to that of traditional roasted barley malt polysaccharide; the highland barley polysaccharide is superior to highland barley crude polysaccharide, highland barley polyphenol, highland barley lipid, highland barley protein and the like. The invention has the advantages of easily available raw materials and green process, is suitable for developing side-effect-free digestion-aiding functional foods such as tea bags, milk tea, yoghurt and biscuits, and has important market value.

This invention discloses a rich and flavorful beer and its fermentation process, belonging to the field of beer brewing. The beer comprises 81.5% water, 10% barley malt, 8.1% wheat, 0.33% Munich malt, 0.02% yeast, 0.04% hops, and 0.02% Zappa hops. The water is sourced from a self-supplied underground well, conforming to GB5750 standards; the barley malt conforms to QB / T1686-2008 standards, the wheat to GB2715-2016 standards, the Munich malt to Q / YST0003S-2022 standards, and the hops to GB / T20369-2006 standards; the yeast is 303 yeast, without the use of recycled yeast. This invention employs a clean formula, without adding any artificial additives, ensuring the purity and health of the raw materials. The addition of Zappa hops gives the beer a rich aroma; the yeast in this invention uses an expansion culture process, without the use of recycled yeast, guaranteeing the activity and purity of the yeast. The key control points in the fermentation process are strictly controlled to ensure the stability of the beer's quality and taste; the original wort concentration is 13°P, resulting in a rich and mellow taste that is more flavorful than ordinary beer.

The invention relates to the field of beer brewing, and particularly discloses turbid stable white beer and a preparation method thereof. The preparation method of the turbid and stable white beer comprises the following steps: uniformly mixing barley malt and wheat malt according to a mass ratio, humidifying and crushing to obtain a crushed material; adding water into the crushed material, saccharifying, and filtering to obtain wort; boiling the wort, adding bitter humulus lupulus when the wort is boiled for 15-20 minutes, adding fragrant humulus lupulus 15-20 minutes before the boiling is finished, cooling to room temperature after rotary precipitation, and adjusting the concentration of the wort to be 12 degrees P; and inoculating yeast into the wort, fermenting at normal pressure, after the sugar degree of the fermentation liquor is reduced to 5 DEG P or below, carrying out sealed fermentation for 4-5 days, transferring to the temperature of 4-6 DEG C, ripening for 5-7 days, carrying out pulse treatment at the temperature of 20-25 DEG C, carrying out heat-assisted ultrasonic treatment, cooling to the filling temperature, and filling. The white beer provided by the invention has the advantages of good turbid stability, difficult generation of precipitates during storage, and good foam retention and wall hanging property.

The invention discloses a preparation method of low-purine beer, which comprises the following steps: activating yeast, crushing barley malt and crystallized malt, stopping protein, saccharifying, boiling, precipitating and cooling to obtain shaped wort; the method comprises the following steps: preparing pre-prepared wort from malt syrup, activated carbon and hops, mixing fermentation liquor and the pre-prepared wort in a fermentation stage, controlling the concentration of yeast to be 5.0 * 10 < 7 > / mL, performing low-temperature fermentation at 12 DEG C until the sugar degree is 6 degrees P, regularly discharging precipitates, yeast and diacetyl less than or equal to 0.1 mg / L, and performing cold storage at 0 DEG C for 7 days, and filtering and adjusting the concentration of the original wort to be 10 degrees P in a post-treatment stage. The raw materials comprise 120 kg to 180 kg of barley malt, 2 kg to 5 kg of crystalline malt, 310 kg to 365 kg of malt syrup and 3 kg of humulus lupulus. The purine content is remarkably reduced while the quality and taste of the beer are guaranteed, the fermentation process is optimized in process control, the brewing efficiency is improved, and the method is suitable for industrial production.

The present application relates to the beer brewing technical field, specifically to a kind of rich in white first wool beer and its preparation method, in the present application, barley malt, wheat malt and white first wool are mixed after being crushed, saccharification, wort filtration, boiling, whirl deposition, cooling, fermentation, after bottling sterilization, a kind of non-biological stability good, there is obvious white first wool characteristic taste, no bitter taste and with better antioxidant properties white first wool beer;Two kinds of hops are added in boiling and fermentation respectively, while providing basic bitterness for beer, also make the special flavor of white first wool compatible with the overall flavor of beer as much as possible, reduce the obvious bitterness of white first wool beer, improve overall taste and three-dimensional level;And the contained compound enzyme enzyme preparation can promote saccharification process, fully release active substance in white first wool, also can reduce turbidity value, improve the non-biological stability of beer, compared with prior art, with wide application prospect.

The invention discloses an application of fried highland barley malt polysaccharide in preparation of an anti-tumor preparation. The highland barley roasted malt polysaccharide is heteropolysaccharide of which monosaccharide composition comprises arabinose, glucose and xylose in a molar mass ratio of 1.00: 3.75: 1.54. Research finds that the barley fried malt polysaccharide can significantly inhibit proliferation of liver cancer cells, lung cancer cells, breast cancer cells and colorectal cancer cells, especially has significant anti-tumor activity on the colorectal cancer cells, and is expected to be applied to food, health care products or drugs.

beverage consisting of a mixture - a malt beverage (9) consisting of ▪ a cereal component in the form of a malt wort (10), wherein • the malt wort (10) is formed from barley malt by malting barley, crushing the barley malt, mashing, lautering, boiling and adding hop pellets, hop extract or hop cones, cooling and adding CO2, cold filtering and pasteurizing; ▪ a syrup component (16) consisting of • Sugar syrup (17), roasted malt beer (18), a citric acid solution (19), a vitamin mixture (20) and water; - a caffeine-containing cold water extract (1) which is a filtered and pasteurized extract of a coffee powder made from roasted and ground coffee beans; wherein in the mixture the volume fraction of the caffeine-containing cold water extract (1) is 20 vol% and the volume fraction of the malt beverage (9) is 80 vol%, the caffeine concentration is 175 mg / l and the alcohol content is 0.0 vol%.

The present application relates to a kind of water product phagostimulant composition and its preparation method, belong to feed technology field, the composition includes the following raw materials: grain powder, inorganic powder, river snail meat powder, vegetable oil, gluten, egg yolk oil, yeast nucleotide;The grain powder includes puffed glutinous rice powder, puffed pea powder and barley malt powder, the inorganic powder includes tricalcium phosphate and titanium dioxide, and the vegetable oil includes perilla seed oil.This application selects puffed glutinous rice powder, puffed pea powder, tricalcium phosphate and titanium dioxide as visual phagostimulant component effectively accelerates the speed of fish positioning feed;At the same time, river snail meat powder, egg yolk oil, perilla seed oil and barley malt powder can promote water production animals sustained feeding from the different dimensions of stimulating olfaction, increasing palatability, stimulating taste and promoting intestinal absorption;In addition, the egg yolk oil selected in this application also has adhesion, and the addition of gluten in this application can reduce the dispersion rate of the composition in water, so that the composition has water production special performance.

The application relates to the field of beer processing, and particularly discloses a processing technology of fruit fermented beer; comprising the following steps: S1, selecting 8-9 ripe hard peaches, crushing the peaches to obtain peach particles after cleaning, mixing the peach particles with water at a mass ratio of 1:7-10, then connecting composite bacteria, enzymes, bacterial cellulose and blue algae for initial fermentation, and obtaining white peach liquid after squeezing, filtering and boiling; S2, crushing, saccharifying and boiling barley malt powder, then connecting beer yeast, and obtaining barley beer through fermentation treatment; adding the white peach liquid into the barley beer, and obtaining finished fermented beer through after-fermentation; the fermented beer has relatively strong fruit flavor aroma and is not prone to excessive fermentation of yeast, so that the content of aldehydes and fusel substances in the beer is controlled, and the taste and flavor of the finished beer are ensured.

The invention belongs to the technical field of weight-reducing medicines, and particularly relates to a medicine for eliminating belly and belly as well as a preparation method and application thereof. The medicine is prepared from the following raw materials in parts by weight: 2-7 parts of radix et rhizoma rhei, 5-9 parts of fructus crataegi, 2-5 parts of pericarpium citri reticulatae, 2-6 parts of fried malt, 5-9 parts of fried semen pharbitidis, 5-9 parts of fried medicated leaven, 1-3 parts of vinegar-processed trogopterus dung, 1-3 parts of vinegar-processed pericarpium citri reticulatae viride, 1-3 parts of vinegar-processed rhizoma sparganii, 1-3 parts of vinegar-processed rhizoma curcumae and 1-3 parts of vinegar-processed rhizoma cyperi. The invention also defines a preparation method of the medicament. According to the formula, the belly and belly eliminating medicine is used for conditioning from multiple aspects of stomach, spleen, liver and gallbladder, so that belly and belly are eliminated fundamentally, and rebound is avoided.

This invention discloses a brewing method for "Lanzhongyin" craft beer, possessing a unique flavor, belonging to the field of beer brewing technology. This method uses water, Australian barley malt, Australian wheat malt, and oat flakes as base ingredients, combined with liquid yeast and imported hops. It emphasizes the addition of bitter orange peel and coriander seeds as flavor modifiers. Through optimized processes such as saccharification, boiling, fermentation, and aging, the refreshing fruity aroma of bitter orange peel and the unique spiciness of coriander seeds are deeply integrated, solving the technical problems of existing craft beers having a single flavor profile and insufficient complexity. The "Lanzhongyin" craft beer brewed by this invention has a refreshing and smooth taste, combining the richness of malt, the delicate aroma of hops, and the unique complex flavor brought by bitter orange peel and coriander seeds. It has high flavor recognition, a simple and controllable process, is suitable for large-scale production, and enhances the product's market competitiveness.

The invention discloses a preparation process of betel nut beer, which comprises the following steps: firstly, selecting fresh betel nuts, cleaning, boiling, drying and carrying out other pretreatment to obtain dried betel nuts which can effectively soften fibers and reduce bad astringent taste; then, the dried betel nuts and barley malt are cooperatively crushed according to the specific weight ratio of 100: (5-20), water is added for saccharification and boiling, and malt betel nut juice is prepared; and adding humulus lupulus for seasoning, boiling, and filtering to obtain the clear betel nut wort. And finally, cooling the betel nut wort to a proper temperature, and adding yeast for temperature-controlled fermentation to obtain the betel nut beer. According to the method disclosed by the invention, the characteristic flavor of the areca nuts is successfully integrated with the malt flavor and the wine flower flavor of the beer through optimized pretreatment and a synergistic saccharification and fermentation process, a novel beer product with unique flavor, coordinated taste and stable quality is created, and a new way is provided for deep processing of the areca nuts and innovation of beer categories.

The application discloses a kind of brewing methods of sorghum beer. Including the following steps: after being crushed, sorghum is mixed with barley malt, and gelatinization treatment is carried out;Using subsection heating process for saccharification;The wort after saccharification is filtered and washed;The wort obtained by filtering is boiled, and composite hops are added in stages during boiling;After boiling, whirl sedimentation, cooling, yeast is added to fermentation, and sorghum beer is obtained.The advantages of the present application are: 1) the composite hops composed of gusbruk and honey melon dragon, the two form complementary advantages in aroma components, synergistically improve the richness and persistence of beer aroma, the total ester content is increased to more than 4.8 mg / L, and the aroma retention time is extended to more than 21 days;2) by optimizing the saccharification process parameters, efficient conversion of sorghum starch is realized, and the wort concentration reaches 14 °P;3) stable and controllable process, suitable for industrial production.

This invention discloses a novel beer formula incorporating apple puree and various natural fruit and vegetable powders. Per liter of finished beer, the ingredients consist of the following components: refined brewing water, 80-120g barley malt, 30-50g wheat malt, 5-15g roasted malt, 0.8-1.5g hops, concentrated apple puree, 0.16-2.0g natural dehydrated fruit and vegetable powder, 5-15g sweetener, and 0.2-0.5g brewer's yeast; the concentrated apple puree has a reduced juice volume fraction of 30%. This invention does not add artificial flavorings, synthetic colorings, or finished fruit pulps throughout the entire process, using natural apple puree and dehydrated fruit and vegetable powders to provide flavor, aligning with modern health-conscious consumption concepts. The smooth texture of the apple puree and the natural flavor of the fruit and vegetable powders are deeply integrated, eliminating the artificial fruity aroma of artificially flavored beer, resulting in a rich flavor profile and a harmonious and mellow body.

The application relates to the field of supply monitoring, in particular to a barley malt transportation monitoring method and system. The method comprises the following steps: acquiring quality parameters of barley malt at the time of warehouse delivery and required quality parameters; determining the decline range of the quality parameters of the barley malt according to the influence degree of the change of the ambient temperature and the change of the ambient humidity on the quality parameters of the barley malt during transportation; in response to the quality parameters at the time of warehouse delivery and the decline range, judging that the quality parameters of the barley malt are lower than the required quality parameters, and outputting first early warning prompt information; the first early warning prompt information is used for indicating quality parameter control of the barley malt during transportation; and the application can effectively solve the problem of low accuracy of quality control.

The invention relates to application of hordenine in preparation of a medicine for treating attention deficit hyperactivity disorder, and belongs to the technical field of biological medicine. According to the invention, 1119 traditional Chinese medicine monomers are subjected to primary screening, secondary screening and dose-dependent verification by using a per1b knockout zebrafish ADHD model, and hordenine is found to be a compound capable of remarkably rescuing ADHD-related behavior abnormalities, and after the hordenine is treated at the optimal concentration of 30 mu M for 1 hour, the hordenine can be used for remarkably rescuing ADHD-related behavior abnormalities. The hordenine remarkably saves excessive movement, impulse and inattention of the per1b <- / -> zebra fish model. On the molecular level, hordenine can restore maladjustment neurotransmitter receptor gene expression to a wild type level and regulate key molecular pathways involved in synapse and neurotransmitter signal transduction. The discovery shows that hordenine has a stable and repeatable behavior rescue effect, and supports the potential of hordenine as an anti-ADHD potential drug.

The invention relates to a compound pellet feed for fattening male goats as well as a preparation method and application thereof, the compound pellet feed comprises the following raw material fresh base components in percentage by mass: 30-50% of corn, 20-40% of grass straw powder, 5-16% of soybean meal, 0-10% of double-low rapeseed meal, 0-8% of corn dry whole alcohol lees, 0-8% of corn germ meal, 0-8% of guniting corn bran, 0-8% of barley malt roots, 1-1.55% of sodium chloride, 1-1.5% of stone powder and 0.4-0.5% of coated ammonium chloride, 0 to 0.2 percent of sodium bicarbonate, 0.3 to 0.5 percent of calcified seaweed and 0.6 to 2 percent of premix; grass straw powder is adopted, long and short fiber raw materials, rich protein raw materials and energy feed are mixed, and the modulation temperature is controlled, so that the compound pellet feed is good in pellet forming effect, high in stability, high in hardness and good in palatability, the feed intake of goats can be increased, rumination can be stimulated, and the daily gain can be increased; the magnesium ammonium phosphate type urinary stone of the barn-feeding male goat can also be effectively prevented.

The present application relates to the technical field of microbial fermentation, in particular to a kind of mixed fermentation material of highland barley malt and pine needle powder and its preparation method and application.The mixed fermentation material is composed of the following raw materials and their weight parts: pine needle powder 30-70 parts, highland barley malt 20-50 parts, corn flour 20-40 parts, urea 1-10 parts, enzyme preparation 0.1-1.5 parts, fermentation inoculum 0.5-5 parts.The present application uses highland barley malt and pine needle powder as main raw materials, optimizes fermentation strains, and obtains the mixed fermentation material of highland barley malt and pine needle powder through synergistic fermentation of bacteria and enzymes.The mixed fermentation material can significantly improve the growth performance, health level and pork quality of Tibetan pigs.The present application provides a new fermentation material that can be effectively used for Tibetan pig breeding, and can effectively improve the economic benefits of Tibetan pig breeding.

The invention relates to the field of supply monitoring, in particular to a barley malt transportation monitoring method and system. The method comprises the following steps: acquiring quality parameters and required quality parameters when barley malt is delivered from a warehouse; according to the influence degree of the environment temperature change and the environment humidity change on the quality parameters of the barley malt in the transportation process, the decreasing amplitude of the quality parameters of the barley malt is determined; in response to the quality parameter during delivery and the decreasing amplitude, judging that the quality parameter of the barley malt is lower than the required quality parameter, and outputting first early warning prompt information; the first early warning prompt information is used for indicating quality parameter control on the barley malt in the transportation process; according to the invention, the problem of low accuracy of quality control can be effectively solved.

The invention provides a sustained-release bar for repairing mammary glands in the early stage of dry milk of dairy cows and a preparation method thereof, and belongs to the technical field of veterinary pharmaceutical preparations. The breast repair slow-release bar for the dairy cow in the early stage of dry milk is prepared from the following raw materials in parts by weight: 6 to 10 parts of compound plant extract, 10 to 15 parts of ferroferric oxide, 8 to 12 parts of magnesium oxide, 6 to 10 parts of zinc sulfate, 1 to 5 parts of hordenine hydrochloride, 1 to 5 parts of manganese sulfate, 0.05 to 0.15 part of calcium iodate, 0.05 to 0.15 part of sodium selenite, 0.5 to 2 parts of calcium stearate and 3 to 10 parts of vegetable oil. The breast repair slow-release bar for the dairy cow in the initial dry period can effectively promote emptying and involution of breasts of the dairy cow in the dry period, the involution period is remarkably shortened, the risk of mastitis infection in the dry period is reduced, and the repair effect of the breast repair slow-release bar is better than that of natural milk stop.

This application provides a beer-flavored cooking wine and its preparation method. The preparation method includes: liquefying rice slurry to prepare rice mash; performing protein rest treatment on barley malt slurry to prepare barley malt mash; mixing the rice mash and barley malt mash and then performing saccharification treatment to prepare wort mash; filtering and washing the wort mash to prepare mixed wort; sterilizing the mixed wort and adding aroma-enhancing hops at the beginning of the sterilization process; adding brewing yeast and protease to the sterilized mixed wort and performing fermentation treatment to prepare beer fermentation liquid; subjecting the beer fermentation liquid to ultra-high temperature instantaneous heating and clarification treatment sequentially to prepare base liquor; and mixing the base liquor with seasonings to prepare beer-flavored cooking wine. This cooking wine has a high amino acid nitrogen content and total acid content, and has excellent deodorizing and flavor-enhancing effects in cooking applications.

The invention discloses a preparation method of fried malt with highland barley for improving antioxidant activity, which comprises the following steps: spreading highland barley seeds soaked in water on filter paper, and culturing in an incubator; spraying water at set intervals to promote germination of the highland barley seeds; placing the germinated highland barley malt in a closed container, and replacing air with nitrogen to a low-oxygen environment; adopting a two-step drying method until the highland barley malt is completely dried; putting the dried highland barley malt into a stir-frying container, heating with slow fire, continuously turning over during heating, stir-frying, and cooling in a dryer; the roasted malt finished product which is high in germination rate, proper in bud length, low in malt shedding rate and high in antioxidant activity can be obtained, and the roasted malt finished product can be used for development of digestion-aiding health-care food with highland barley as a raw material.

The invention discloses a method for preparing beer by baking highland barley malt, which comprises the following steps of: infiltrating pretreated highland barley, germinating, drying and removing roots to obtain the highland barley malt; putting the highland barley malt into an oven, and baking at 125-138 DEG C for 25-35 minutes to obtain baked highland barley malt; mixing the baked highland barley malt with Australian wheat malt, crushing, sieving with a 40-mesh sieve to obtain crushed barley malt, and saccharifying in a saccharifying pot to obtain wheat juice; and finally boiling the wort, filtering while hot, and fermenting to obtain the baked highland barley malt beer. And storing the baked highland barley malt craft beer at 2-6 DEG C for 5-10 days. The content of pyrazine flavor substances in the highland barley malt beer brewed by the method is remarkably increased, a wine body is endowed with obvious popcorn baking fragrance, highland barley faint scent and scorch aroma flavor, and meanwhile, the highland barley malt beer has various physiological regulation functions of reducing blood sugar, reducing blood fat and the like.

This invention discloses a wheat-flavored beer and its preparation method. The raw material formula of this wheat-flavored beer contains: 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel; wherein, except for the red raspberry juice, which is a volume percentage, the contents of barley malt, wheat, hops, coriander seeds, and orange peel are all percentages of their respective dry weight added to the volume of the prepared wheat-flavored beer; the red raspberry juice is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, and edible flavoring, or composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, edible flavoring, and water. This wheat-flavored beer has a slightly sweet taste and excellent flavor.

The invention discloses a composite probiotic fermentation inoculant, and belongs to the technical field of fermentation. The lactobacillus plantarum and the lactobacillus brevis are mixed to prepare the leavening agent, the leavening agent and the barley wort are used for fermentation of the pickled Chinese cabbages together, and the obtained pickled Chinese cabbage product is uniform and bright in color, glossy and free of white webs on the surface; the fragrance is rich, pleasant and free of abnormal smell; the taste is crisp and tender, free of looseness and erosion, sour, fresh, pure and delicious. After the raw material Chinese cabbage is inoculated with the leavening agent and fermented at 20 DEG C for 10 days, the total acid content of the pickled Chinese cabbage can reach 3 g / kg or above, the nitrite content is reduced to 0.2 mg / kg or below, at the moment, the pickled Chinese cabbage is appropriate in acidity and low in nitrite, the pickled Chinese cabbage is superior to pickled Chinese cabbages obtained through natural fermentation and pickled Chinese cabbages obtained through single strain fermentation, the fermentation speed is increased, and the pickled Chinese cabbage quality is improved; the method is suitable for industrial production.

This application relates to the field of beer brewing, specifically disclosing a high-stability turbidity beer and its brewing method. The brewing method for a high-stability turbidity beer includes the following steps: mixing and crushing barley malt, wheat malt, and oats; adding water to the crushed material; heating and saccharifying; filtering to obtain wort; boiling the wort; adding hops during the boiling process; immediately after boiling, adding 0.5-1% carrot top powder by weight of the wort; after the wort cools, aerating and transferring it to a fermentation tank; adding fermentation yeast; fermenting at 20-25℃ for 8-10 days; allowing the fermented liquid to stand at 0-2℃ for 24-48 hours; then racking; subjecting the beer to ultra-high pressure treatment and low-frequency ultrasonic treatment; adding sterile carbon dioxide to the liquid; and bottling and capping to obtain the finished product. The beer brewed using this method has a rich flavor, harmonious aroma, and stable turbidity, and is less prone to sedimentation.