Jiaxiang white chrysanthemum flower health beer and preparation method thereof
A technology of white chrysanthemum and beer, applied in the field of fermentation, can solve problems such as damage to human health, and achieve the effects of sufficient sources, low alcohol content and refreshing taste
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Embodiment 1
[0024] (1) Grinding 50 parts of malt with a pulverizer, adding it to a mash pot and mixing it with water for 40 minutes, the weight ratio of malt to water is 1:2.5;
[0025] (2) While the saccharification pot is operating, grind 20 parts of rice, add it to the gelatinization pot and mix it with water for gelatinization, the weight ratio of rice and water is 1:3, gelatinize at 80°C for 2 hours to obtain gelatinized mash, and put Put the gelatinized mash into the saccharification pot soaked in step 1, and continue saccharification at 75°C for 60 minutes;
[0026] (3) After thorough saccharification, filter the mash to obtain clarified wort, add 0.2 parts of hops, 6 parts of Jiaxiang white chrysanthemum and 0.6 parts of cassia seeds to it, boil for 80 minutes; then move to the whirlpool sedimentation tank, filter, and pass the filtrate through the plate Heat exchanger to cool it down to 4°C;
[0027] (4) Enter the fermenter, add 0.04 part of brewer's yeast, ferment, after maturi...
Embodiment 2
[0029] (1) Grinding 60 parts of malt with a pulverizer, adding it to a mash pot and mixing it with water for 60 minutes, the weight ratio of malt and water is 1:3, and using proteolysis for saccharification;
[0030] (2) While the saccharification pot is operating, 30 parts of rice is pulverized, added to the gelatinization pot and mixed with water for gelatinization, the weight ratio of rice and water is 1:3.5, gelatinized at 80°C for 2 hours to obtain gelatinized mash, and Put the gelatinized mash into the saccharification pot soaked in step 1, and continue saccharification at 65°C for 70 minutes;
[0031] (3) After complete saccharification, filter the mash to obtain clarified wort, add 0.1 part of hops, 8 parts of Jiaxiang white chrysanthemum and 0.5 part of cassia seed to it, and boil for 90 minutes; Heat exchanger to cool it down to 5°C;
[0032] (4) Enter the fermenter, add 0.03 part of brewer's yeast, ferment, after maturing, double filter through a plate and frame di...
Embodiment 3
[0034] (1) Grinding 55 parts of malt with a pulverizer, adding it to a mash pot and mixing it with water for 100 minutes, the weight ratio of malt and water is 1:3, and saccharifying by proteolysis;
[0035] (2) While the saccharification pot is operating, 25 parts of rice is pulverized, added to the gelatinization pot and mixed with water for gelatinization, the weight ratio of rice and water is 1:3.5, gelatinized at 80°C for 2 hours to obtain gelatinized mash, and Put the gelatinized mash into the saccharification pot soaked in step 1, and continue saccharification at 70°C for 70 minutes;
[0036] (3) Separate the extract from the mash from the insoluble grains to obtain clarified wort, add 0.4 parts of hops, 6 parts of Jiaxiang white chrysanthemum and 0.8 parts of cassia seeds to it, boil for 130 minutes, then move to the whirling sedimentation tank, filter, After passing through the plate heat exchanger, it is cooled to the temperature required for fermentation;
[0037](...
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