A kind of beer containing maca and purple rice and its preparation method

A technology of beer and purple rice, applied in the field of beer processing, to achieve the effect of promoting appetite, pure taste and enhancing energy

Active Publication Date: 2016-08-31
YUNNAN ZIPI BEER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maca's unique and comprehensive efficacy has attracted widespread attention from the world's health food industry, and the development of beer with Maca as raw material has not yet been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In parts by weight, weigh 25 parts of wheat and 2 parts of purple rice, coarsely crush them, add 110 parts of water, carry out the saccharification process, and filter to obtain clear wort;

[0021] Add hops and yeast to the wort for fermentation, and when there is wine aroma, add 0.05 parts of maca extract, 0.01 part of Rhododendron tea extract and 0.01 part of mulberry extract and co-ferment at 8°C for 4 days. Filtration, sterilization, that is.

[0022] Wherein, the addition of hops is 0.08% of the whole wort weight. The amount of yeast added is 0.4% of the whole wort weight.

[0023] The maca extract is obtained by reflux extracting maca twice with 90% ethanol solution for 3 hours each time, then combining the two extracts, filtering, concentrating in vacuo and drying.

[0024] Zijuan tea extract is obtained by soaking Zijuan tea twice in 80°C water for 3 hours each time, then combining the two soaking liquids, filtering, vacuum concentrating, and drying.

[0025...

Embodiment 2

[0027] In parts by weight, weigh 20 parts of wheat and 1 part of purple rice, coarsely crush them, add 150 parts of water, carry out the saccharification process, and filter to obtain clear wort;

[0028] Add hops and yeast to the wort for fermentation, and when there is wine aroma, add 0.1 part of maca extract, 0.05 part of Rhododendron tea extract and 0.05 part of mulberry extract and co-ferment at 15 ° C for 5 days. Filtration, sterilization, that is.

[0029] Wherein, the addition of hops is 0.05% of the whole wort weight. The addition amount of yeast is 0.2% of the whole wort weight.

[0030] The maca extract is prepared by reflux extracting maca with 95% ethanol solution for 3 times, each extraction for 2 hours, then combining three extracts, filtering, vacuum concentrating and drying.

[0031] Zijuan tea extract is prepared by soaking Zijuan tea in water at 75°C for 3 times, each soaking time is 2 hours, and then combining the three soaking liquids, filtering, concent...

Embodiment 3

[0034] According to parts by weight, take 30 parts of wheat and 3 parts of purple rice, coarsely crush them, add 80 parts of water, carry out the saccharification process, and filter to obtain clear wort;

[0035] Add hops and yeast to the wort for fermentation, until there is wine aroma, then add 0.01 part of maca extract, 0.005 part of rhododendron tea extract and 0.005 part of mulberry extract to co-ferment at 3 °C for 3 days, Filtration, sterilization, that is.

[0036] Wherein, the addition of hops is 0.1% of the whole wort weight. The amount of yeast added is 0.6% of the whole wort weight.

[0037] The maca extract is prepared by reflux extracting maca with an ethanol solution with a concentration of 85% by mass for 3 times, each time for 2 hours, and then combining three extracts, filtering, concentrating in vacuo, and drying.

[0038] Zijuan tea extract is prepared by soaking Zijuan tea in water at 85°C for 3 times, each soaking time is 2 hours, and then combining th...

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PUM

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Abstract

The invention relates to a beer containing maca and purple rice, belonging to the technical field of beer processing. The beer is mainly prepared from the following components: a maca extract, a zijuan tea extract, a mulberry fruit extract, purple rice, wheat and water. The beer has the advantages that the obtained beer is fresh and cool in taste and pure in flavor and has light hop aroma; a person feels cool and comfortable when drinking the beer; the beer can also help digestion and promote appetite and also has the effects of enhancing vigor, relieving fatigue and refreshing; and compared with the traditional beer, the beer is more beneficial to physical and psychological health and suitable for being drunk by broad people.

Description

technical field [0001] The invention belongs to the technical field of beer processing, and in particular relates to a beer containing maca and purple rice and a preparation method thereof. Background technique [0002] Maca (Lepidium meyenii Walp.) is a cruciferous plant that grows in the Andes Mountains at an altitude of 4000-4500 meters in Peru. Maca roots have a long history as a medicinal and edible plant in the Andes Mountains. Improve sexual function and fertility. A large number of modern studies have shown that Maca has various effects such as anti-fatigue, improving sexual function, anti-oxidation, reducing prostatic hyperplasia, relieving menopausal syndrome, inhibiting cancer cells, and increasing bone density. Experts at home and abroad have conducted in-depth research on the nutritional components and secondary metabolites of maca. Maca not only contains nutrients such as protein, amino acids, fats and trace elements, but also contains a variety of secondary m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/00C12C11/00A61K36/899A61P39/00A61P37/02
Inventor 卢一波代乙平
Owner YUNNAN ZIPI BEER
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