Red jujube and goat milk beer and preparation process of red jujube and goat milk beer
A preparation process, a technology for goat milk beer, applied in beer brewing, biochemical equipment and methods, microorganisms, etc., can solve the problems of precipitation, unstable nutritional components of milk beer, rising milk fat, etc., to achieve stable components and improve human health. Immunity, the effect of eliminating taint
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Embodiment 1
[0063] Preparation of jujube goat milk beer
[0064] The process is as follows:
[0065] (1) Preparation of beer brewing:
[0066] Grind 300g of selected high-quality malt to separate the skin from the content without breaking the content, then heat the water to 65°C, put the peeled malt content into the water, the quality of malt and water The ratio is 1:5, keep the temperature at 65°C and heat for 1 hour, then raise the temperature to 78°C and filter with gauze to obtain wort. Add 1.25g of hops to the wort three times, first boil the wort for 10 minutes, then add hops with 20% of the total mass of hops, continue to boil for 30 minutes, then add hops with 60% of the total mass of hops, and then add hops after the 50th minute of boiling Hops with a total mass of 20% continue to boil for 20 minutes. Use a sugar meter to measure the sugar content. If the sugar content is too high, add water and continue to boil until the sugar content drops to 1.5°P-2°P. After the wort is co...
Embodiment 2
[0077] Preparation of jujube goat milk beer
[0078] (1) Preparation of beer brewing:
[0079] Grind 350g of selected high-quality malt to separate the skin from the content without breaking the content, then heat the water to 68°C, put the peeled malt content into the water, the quality of malt and water The ratio is 1.5:5, keep the temperature at 68°C and heat for 1 hour, then raise the temperature to 80°C and filter with gauze to obtain wort. Add 1.0g of hops to the wort three times, first boil the wort for 10 minutes, then add hops with 20% of the total mass of hops, continue to boil for 30 minutes, add hops with 60% of the total mass of hops, and add the total hops after boiling for 50 minutes The hops with 20% quality continue to boil for 20 minutes, measure the sugar content with a sugar meter, if the sugar content is too high, add water and continue to boil until the sugar content drops to 1.5°P-2°P. After the wort is cooled, it is poured into a fermenter, and then 4...
Embodiment 3
[0083] Preparation of jujube goat milk beer
[0084] (1) Preparation of beer brewing:
[0085] Grind 330g of selected high-quality malt to separate the skin from the content, and the content is broken but not broken, then heat the water to 66°C, put the peeled malt content into the water, the quality of malt and water The ratio is 1.3:5, keep the temperature at 66°C and heat for 2 hours, then raise the temperature to 75°C and filter with gauze to obtain wort. Add 0.8g of hops to the wort three times, first boil the wort for 10 minutes, then add hops accounting for 20% of the total mass of hops, continue to boil for 30 minutes, then add hops accounting for 60% of the total mass of hops, add after the 50th minute of boiling The hops accounting for 20% of the total mass of hops, continue to boil for 20 minutes, measure the sugar content with a sugar meter, if the sugar content is too high, add water and continue to boil until the sugar content drops to 1.5°P-2°P. After the wort...
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