65 results about "Barley Malt" patented technology

The invention discloses a preparation method and application of roasted barley and malt polysaccharide with an anti-cancer effect. The roasted barley malt polysaccharide is a neutral heteropolysaccharide which mainly takes-> 3)-beta-D-Glcp-(1-> and->-beta-D-Glcp-(1->) as main chains, branches exist at O-3 / O-4 positions, and the branch chains are mainly composed of-> 4)-beta-D-Xylp-(1->,-> 3, 4)-beta-D-Xylp-(1-> and alpha-D-Glcp-(1->. The monosaccharide composition comprises arabinose, glucose and xylose in a molar mass ratio of 1.86: 33.43: 1.00, and the molecular weight is 23.81 kDa. In-vitro activity experiments prove that the roasted barley malt polysaccharide disclosed by the invention has a remarkable inhibition effect on proliferation of liver cancer cells, lung cancer cells, breast cancer cells and colorectal cancer cells, particularly on the liver cancer cells, and shows outstanding anti-tumor activity, so that the roasted barley malt polysaccharide is expected to be developed and applied in the fields of foods, health-care products or medicines.

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.

The invention relates to the technical field of data management, and particularly discloses a barley malting efficiency estimation method and system based on a dehulling method, and the method comprises the steps: obtaining and deeply analyzing barley malting quality parameters, carrying out the primary estimation of the barley malting efficiency, and judging whether the dehulling equipment needs to be adjusted for one time or not. Then, during the operation period of the peeling equipment, the operation process of the peeling equipment is strictly monitored, bran residue parameters are collected and properly processed, and then whether secondary adjustment needs to be carried out or not is judged. And finally, acquiring and accurately evaluating abnormal parameters of the peeling equipment after secondary adjustment so as to judge whether to deal with the operation of the equipment and send out early warning or not. According to the method, the barley malting process can be comprehensively and dynamically controlled, powerful support is provided for efficient and stable barley malting production by means of multi-stage parameter analysis and equipment adjustment decision, and the method has important significance in improving the production efficiency and quality of the malting industry.

The invention relates to the field of beer brewing, and particularly discloses high-stability turbidity beer and a brewing method thereof. The invention relates to a brewing method of high-stability turbidity beer, which comprises the following steps: mixing barley malt, wheat malt and oat, crushing, adding water into the crushed material, heating, saccharifying, and filtering to obtain wort; boiling the wort, and adding humulus lupulus in the wort boiling process; after boiling is finished, carrot leaf powder accounting for 0.5-1% of the weight of the wort is immediately added, after the wort is cooled, oxygen is filled and sent into a fermentation tank, fermentation yeast is added, fermentation is conducted for 8-10 d at the temperature of 20-25 DEG C, wine liquid obtained through fermentation stands for 24-48 h at the temperature of 0-2 DEG C, then tank pouring, ultrahigh-pressure treatment and low-frequency ultrasonic treatment are conducted, sterile carbon dioxide is supplemented into the wine liquid, bottling and capping are conducted, and the finished product is obtained. The beer brewed by the method disclosed by the invention is mellow in flavor, harmonious in fragrance, stable in turbidity and not easy to generate precipitates.

The invention belongs to the technical field of beer brewing, and particularly relates to five-grain highland barley beer and a preparation method thereof. In order to overcome the defects that highland barley beer is single in flavor, turbid in wine body and high in wort viscosity, 70-75% of barley malt flour, 7.5-10% of highland barley flour and 17.5-20% of five-grain flour are used as beer raw materials, highland barley and five grains are gelatinized and then mixed with barley malt for protein resting, saccharification and dextrinization, and wort is obtained; and finally, filtering the wort, spraying grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, adding yeast for fermentation, and preparing the five-grain highland barley beer after the fermentation is completed. Compared with highland barley beer without five grains, the five-grain highland barley beer is more harmonious in flavor and mouth feel and better in soaking holding property and mouth feel, has the malt fragrance and the hops fragrance, also has unique flower and fruit fragrance, is relatively low in fusel oil content, and is not easy to drink when people drink the five-grain highland barley beer.

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 discloses a barley malting efficiency detection method and system based on green light irradiation, and belongs to the technical field of barley detection.The barley malting efficiency detection method comprises the steps that firstly, barley illumination distribution data of all areas are obtained and analyzed, and therefore the illumination condition of a light field area is judged and adjusted; in addition, the sorting equipment conveys barley samples to a detection area, illumination condition data of the barley samples are obtained in real time, the conveying speed of the samples is adjusted in combination with diffusion compensation values, and it is ensured that each sample is detected under the optimal illumination condition. Meanwhile, the system obtains and analyzes optical assembly signal data of a detection area, and necessary adjustment is carried out on the optical assembly, so that the matching degree of optical configuration and sample characteristics is optimized. And finally, the barley malting efficiency is detected in the detection area, and the barley malting efficiency is accurately obtained. The accuracy and efficiency of barley malting efficiency detection are remarkably improved, and it is ensured that barley samples are detected under the optimal illumination condition.

The invention discloses a medicinal and edible weight-losing tea substitute formula as well as a preparation method and application thereof. According to the formula, spleen strengthening, dampness eliminating, digestion promoting and lipid lowering are taken as the core, Pu'er tea, Chinese yam, hawthorn, medicated leaven, white hyacinth bean, poria cocos, radix fici simplicissimae and barley malt are matched according to a specific proportion, and all the components synergistically play the roles of regulating the spleen and the stomach, eliminating damp evil and promoting fat metabolism. Wherein the Pu'er tea has the effects of inducing diuresis to reduce edema, the hawthorn has the effects of promoting digestion and relieving stasis, the poria cocos has the effects of clearing damp and promoting diuresis, and the Chinese yam and the white hyacinth bean have the effects of tonifying spleen and eliminating dampness. The preparation method comprises the following steps: cleaning the raw materials, drying at low temperature, crushing and sieving, mixing and sub-packaging, and preparing the portable tea bag. During application, 1-3 bags are brewed for drinking in different periods of time, and safe weight reduction can be realized in cooperation with healthy diet and sports. The formula is prepared from medicinal and edible components, has no side effect, is suitable for long-term conditioning of spleen deficiency and excessive dampness type obesity people, and has the advantages of scientificity, convenience and high efficiency.

This invention discloses a strain of *Botrytis cinerea* BA0616 and its application in low-purine foods, relating to the field of microbial technology. The *Botrytis cinerea* BA0616 strain of this invention has the accession number GDMCC NO: 65287. This *Botrytis cinerea* strain can use purines as a carbon source and has a strong metabolic capacity for purines, making it suitable for fermentation in low-purine foods. Applying *Botrytis cinerea* to beer production, without reducing the amount of barley malt used or adding adsorbents, strong acids, strong alkalis, or exogenous additives such as enzymes, the resulting low-purine beer, co-fermented with brewer's yeast, has rich foam and a delicate taste. The final purine content of the beer is only 8-15 mg / L, only 1 / 5-1 / 10 of that of ordinary beer, making it healthier to drink.

The invention provides a traditional Chinese medicine beer formula, and belongs to the technical field of traditional Chinese medicine brewing, the traditional Chinese medicine beer formula comprises a traditional Chinese medicine composition and a beer base stock, the traditional Chinese medicine composition comprises the following raw materials: poria cocos, scutellaria baicalensis, honey-fried licorice root, pinellia ternate, elecampane, fried rhizoma atractylodis, pericarpium citri reticulatae, radix bupleuri, rhizoma zingiberis, codonopsis pilosula, fried rhizoma atractylodis macrocephalae, rhizoma curculiginis, cinnamon, fructus rosae laevigatae, fructus lycii powder, fried eucommia ulmoides, semen cuscutae, achyranthes bidentata, radix rehmanniae preparata and vinegar-processed fructus psoraleae; the beer base material comprises the following raw materials: barley malt powder, humulus lupulus, yeast and water. Through scientific compatibility of raw materials, the traditional Chinese medicine beer has life cultivation, health preservation and flavor, 20 traditional Chinese medicinal materials such as poria cocos and scutellaria baicalensis are selected in the formula, poria cocos clears damp and excretes dampness, scutellaria baicalensis clears heat and dries dampness, cinnamon warmly tonifies kidney yang, the multiple medicinal materials are compatible with one another, and through modern scientific matching, the prepared traditional Chinese medicine beer has the flavor of traditional beer and the life cultivation and health preservation effects of traditional Chinese medicines; each 100mL of the beverage is rich in various functional components such as total flavonoids, total saponins and polysaccharides, and can meet the requirements of consumers on healthy beverages.

The invention provides a flavoring base for reconstituted tobacco, a preparation method of the flavoring base and a cigarette product. The preparation method comprises the following steps: performing whisky brewing treatment by taking barley malt as a fermentation substrate to obtain distillate and barley malt residues; mixing the distillate with the barley malt residues, and sequentially performing soaking treatment and solid-liquid separation treatment to obtain filtrate; the mass ratio of the distillate to the barley malt residues is (5-9): 1; and mixing the filtrate with a perfume additive, and reacting at 60-80 DEG C for 30-40 minutes to prepare the perfume base for the reconstituted tobacco. According to the preparation method, the aroma quality of the tobacco flavor base can be obviously improved, the aroma yield is increased, and the irritation is reduced.

The invention discloses a brewing method of Lanzhou lily crafted beer, and belongs to the technical field of beer brewing, the method comprises the following steps: carrying out low temperature drying or vacuum freeze drying on lily, adding crushed barley malt, water and beta-glucanase, carrying out segmented saccharification, filtering, boiling wort, adding humulus lupulus, cooling, fermenting, and carrying out after-ripening treatment. According to the method disclosed by the invention, a staged saccharification process, beta-glucan addition and low-temperature pretreatment technology are combined with a three-stage technology, so that the turbidity of the beer is effectively reduced, the content of aromatic substances in the beer is increased, and the taste is improved.

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 utility model relates to the technical field of wine brewing, in particular to a barley malt crusher with an adjustable gap, which is used for solving the problems that although the gaps of rollers of a malt crusher in the prior art are adjustable, the sizes of malts are inconsistent, and the crushing effect of common-size malts is easy to achieve expectation during use; the malt screening device comprises a hopper and a crusher and further comprises a screening device body, the screening device body is arranged between the hopper and the crusher, the screening device body comprises a box body and a screening rod, a plurality of evenly-arranged connecting rods are arranged in the box body, arc grooves are formed in the box body, the arc grooves are located between the connecting rods, and the screening rod is arranged in the box body. And the sieve rod is positioned in the arc groove.

The invention discloses a method for preparing alkaline craft beer, which comprises the following steps of: preparing raw materials, namely selecting barley malt with specific protein and starch contents, accurately crushing, pretreating by using hops with high alpha-acid content, performing reverse osmosis treatment and further purifying purified water, and drying food-grade sodium bicarbonate; the preparation method comprises the following steps: mixing barley malt and water in proportion, saccharifying, and filtering by a plate frame or a candle filter to obtain wort; adding humulus lupulus when wort is boiled, and adding sodium bicarbonate to adjust the pH value to 7.0-7.5 before the wort is boiled; carrying out rotary precipitation and cooling, and then adding activated yeast for fermentation; after fermentation, filtering by a diatomite or membrane filtering device, filling into a cleaned and disinfected container, pasteurizing, and cooling to obtain a finished product. By accurately controlling the raw materials and process parameters, the beer is mellow in taste, unique in flavor and suitable in alkalinity, meets the requirements of some consumers for alkaline drinks, and has certain market competitiveness.

The invention belongs to the technical field of beer brewing, and particularly relates to highland barley wheat beer and a making method thereof. In order to increase the use amount of highland barley in wheat beer, exert the nutritional and dietary therapy values of the highland barley and ensure that the original characteristics of a beer body are not destroyed, the invention provides a preparation method of highland barley and wheat craft beer, which comprises the following steps: by taking wheat malt, barley malt and highland barley as raw materials, firstly gelatinizing the highland barley; mixing the gelatinized highland barley with barley malt and wheat malt, and carrying out protein rest, saccharification and dextrinization to obtain wheat juice; then filtering the wort, then spraying the grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, and then adding yeast for fermentation, thus obtaining the finished product after the fermentation is completed. The beer prepared by the method disclosed by the invention has dense bubbles and has malt fragrance and flower and fruit fragrance, and the content of beta-glucan is greater than 45 mg / L. According to the method, the product has the active ingredients of highland barley and also has the flavor characteristic of beer.

The invention relates to a composition for improving food calling of aquatic products and a preparation method thereof, and belongs to the technical field of feeds, the composition comprises the following raw materials: cereal powder, inorganic powder, field snail meat powder, vegetable oil, vital gluten, egg oil and yeast nucleotide; the cereal powder comprises puffed glutinous rice flour, puffed pea flour and barley malt flour, the inorganic powder comprises tricalcium phosphate and titanium dioxide, and the vegetable oil comprises purple perilla seed oil. The puffed glutinous rice flour, the puffed pea meal, the tricalcium phosphate and the titanium dioxide are selected as visual food calling components, so that the speed of the fish school positioning feed is effectively increased; meanwhile, the field snail meat powder, the egg yolk oil, the purple perilla seed oil and the barley malt flour can synergistically promote continuous ingestion of the aquatic animals from different dimensions of stimulating smell, increasing palatability, stimulating taste and promoting intestinal absorption; in addition, the selected egg yolk oil also has adhesive force, and the gluten powder is added and compounded with the egg yolk oil, so that the dissolution rate of the composition in water can be reduced, and the composition has the special performance for aquatic products.

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 invention relates to the technical field of craft beer brewing, in particular to a method for brewing craft beer by taking ungerminated wheat as a main raw material. Comprising the following raw materials in parts by weight: 0-120 parts of barley malt, 80-200 parts of ungerminated wheat, high-temperature-resistant alpha-amylase accounting for 1.0-2.0% of the actual addition weight of the ungerminated wheat, 0.5-1.0 part of wheat hydrolase, 0.5-1.0 part of barley hydrolase, 1160 parts of water, 0.25 part of humulus lupulus and 50 ppm of carrageenan. The brewing method comprises the following steps: step 1, crushing ungerminated wheat and barley malt, and sieving with a 40-60-mesh sieve; 2, culturing high-temperature-resistant alpha-amylase, wheat hydrolase and barley hydrolase; step 3, gelatinization control; step 4, saccharification control; and 5, filtering and boiling. The method has the beneficial effects that the craft beer is brewed by taking the ungerminated wheat as a main raw material, and the history that traditional beer is brewed by taking barley malt as a main raw material is changed. Wheat is high in yield and low in price, ungerminated wheat raw materials are completely used for brewing craft beer, and the cost can be about 50%.

The invention discloses a production process and fermentation equipment of citrus craft beer. The process comprises the following steps: compounding barley malt and wheat malt (70%-80%: 20%-30%), carrying out three-stage saccharification (45-50 DEG C / 30-40 min, 62-68 DEG C / 60-90 min and 72-75 DEG C / 10-20 min), adding bitter and fragrant humulus lupulus in stages, adding orange juice (the total addition amount is 5%-8%) twice in the front and back fermentation processes, and carrying out primary fermentation tank sealing and pressure maintaining (0.08-0.12 MPa) and secondary fermentation diacetyl monitoring (less than 0.1 mg / L), so as to obtain the high-quality citrus juice. The alcoholic strength of the citrus flavor beer is 4%-6% vol, and the original wort concentration of the citrus flavor beer is 10-14 degrees P. The matched fermentation equipment adopts a movable fermentation tank, is equipped with a three-dimensional stirring system (80-120r / min) driven by double motors, and is combined with a threaded transmission movable seat mechanism and a lifting discharging groove, so that accurate regulation and control and convenient operation in the fermentation process are realized. The technology and equipment cooperate to improve the citrus aroma fusion degree and the production efficiency, and the product has rich fruity flavor and malt flavor.

The invention belongs to the technical field of beer brewing, and provides composite herbal fruity beer and a preparation method thereof.The beer is prepared from light barley malt, loquat pulp after enzymolysis, a honeysuckle extract, a momordica grosvenori extract, hops and lagger yeast. And sequentially carrying out a staged leaching saccharification process, a staged hops adding process, main fermentation, secondary fermentation and a post-treatment process. The loquat pulp subjected to enzymolysis is selected, and the release of active ingredients is promoted by utilizing enzymolysis; the loquat pulp after enzymolysis, the honeysuckle flower extract and the momordica grosvenori extract form a compound system, and the compound system is combined with a staged leaching saccharification process, a staged hops adding process and a main fermentation and secondary fermentation process, so that the bitterness of herbs and the sweet aroma of malt are balanced, and the taste of the herbs can be improved while the substances with the herb flavor are extracted. The functional component loss rate increase caused by high temperature is avoided.

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 application discloses application of barley malt alkali in inhibition of growth and pathogenicity of Bacillus cereus by regulating a quorum sensing system of the Bacillus cereus. The barley malt alkali is a green natural product, is safer for the environment and human bodies than traditional chemical antibacterial agents such as antibiotics, and reduces the risk of drug residue and drug-resistant strain generation. Research results show that the barley malt alkali can play a role at a low concentration (1 / 8 MIC), so that the use cost is low. The application can target regulation of expression of multiple key genes (such as Spo0A, CodY, rpoN and the like), so as to not only inhibit pathogenicity, but also effectively control proliferation of the Bacillus cereus, reduce the risk of food contamination and foodborne disease infection, and has important application prospects in the field of food safety.

The invention discloses a preparation method of selenium-enriched crafted beer, and aims to solve the problems that the existing beer is low in selenium content and the taste and flavor are influenced by selenium enrichment. The method comprises the following steps: firstly, selecting high-quality barley malt, humulus lupulus, yeast and water, and taking sodium selenite or selenium-enriched yeast as a selenium source; barley malt is soaked in a selenium-source-containing aqueous solution to be rich in selenium, and saccharification is performed after airing; mixing the selenium-enriched malt with other malt according to a ratio, saccharifying, filtering to obtain wort, boiling, and adding humulus lupulus in times; cooling the wort to a proper temperature, inoculating yeast for fermentation, performing low-temperature after-ripening after fermentation, and filtering; and finally, filling and pasteurizing. Through sensory evaluation, the beer disclosed by the invention is superior to conventional craft beer in appearance, aroma, taste and flavor coordination; main physicochemical indexes meet the national standard, and the selenium content is remarkably increased; bitter taste is appropriate and balanced with sweet taste. According to the method, the beer is rich in selenium on the basis of keeping good taste and flavor, and a craft beer product with a health-care function is provided for consumers.