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Cynanchum auriculatum beer and brewing technology thereof

An ear-leaf cowhide and beer technology is applied in beer brewing, beer fermentation methods, microorganisms and other directions, which can solve the problems of lack of new beer, flavor, and single variety, and achieve the effects of fine foam, bright color and stable flavor.

Pending Publication Date: 2019-07-23
BOZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the beer products in my country are light and refreshing beer, the flavor and variety are relatively simple, and the only difference is in the packaging and the degree of original wort. Most of the main raw materials are barley malt, and some rice is added as an auxiliary material. 2], therefore, improving the convergence of products has become a focus of attention of the Chinese beer industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A brewing process of krautides beer, comprising the following steps: after crushing malt, go through a standard saccharification process to make a saccharification liquid, then boil for 70 minutes, add kraudides and hops during the boiling process, filter and cool to 20 ℃, and add yeast to ferment and brew a nutritional health beer with high functional value. The specific operation steps are as follows:

[0025] (1) Pre-treatment of raw materials: barley malt and auricularia krafts are selected, crushed into granules with a pulverizer respectively, and set aside.

[0026] (2) Wort preparation: add 25% barley malt powder into the water in the mash pot at 48°C, the proportion of water is 75%, keep stirring for 20 minutes; then slowly raise the temperature to 63°C at a rate of 1°C per minute, Maintain for 40 minutes to hydrolyze starch into maltose; then slowly raise the temperature to 72°C at a rate of 1°C per minute, and then conduct an iodine test after maintaining for ...

Embodiment 2

[0031] A brewing process of krautides beer, comprising the following steps: after crushing malt, go through a standard saccharification process to make a saccharification liquid, then boil for 70 minutes, add kraudides and hops during the boiling process, filter and cool to 16 ℃, and add yeast to ferment and brew a nutritional health beer with high functional value. The specific operation steps are as follows:

[0032] (1) Pre-treatment of raw materials: barley malt and auricularia krafts are selected, crushed into granules with a pulverizer respectively, and set aside.

[0033] (2) Wort preparation: add 30% barley malt powder into 48°C mash pot water, the proportion of water is 70%, keep stirring for 20 minutes; then slowly raise the temperature to 63°C at a rate of 1°C per minute, Maintain for 40 minutes to hydrolyze starch into maltose; then slowly raise the temperature to 72°C at a rate of 1°C per minute, and then conduct an iodine test after maintaining for 20 minutes. T...

Embodiment 3

[0038] A brewing process of krautides beer, comprising the following steps: after crushing malt, go through a standard saccharification process to make a saccharification liquid, then boil for 70 minutes, add kraudides and hops during the boiling process, filter and cool to 16 ℃, and add yeast to ferment and brew a nutritional health beer with high functional value. The specific operation steps are as follows:

[0039] (1) Pre-treatment of raw materials: barley malt and auricularia krafts are selected, crushed into granules with a pulverizer respectively, and set aside.

[0040] (2) Wort preparation: add 35% barley malt powder into the water in the mash pot at 48°C, the proportion of water is 65%, keep stirring for 20 minutes; then slowly raise the temperature to 63°C at a rate of 1°C per minute, Maintain for 40 minutes to hydrolyze starch into maltose; then slowly raise the temperature to 72°C at a rate of 1°C per minute, and then conduct an iodine test after maintaining for ...

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Abstract

The present invention discloses a cynanchum auriculatum beer and a brewing technology thereof, and belongs to the technical field of beer production. The brewing technology comprises the following steps: after malt is crushed, the crushed malt is subjected to a standard saccharification technology to obtain saccharification liquid, then the saccharification liquid is boiled out for 70 minutes, during the boiling process, cynanchum auriculatum and hops are added, filtering and cooling to 20 DEG C are conducted, and yeasts are added to conduct fermentation and brewing to obtain the nutritious type health-care beer with relatively high functional value. A technical problem to be solved is to provide the brewing technology of the cynanchum auriculatum beer. The scheme is realized as follows: the cynanchum auriculatum beer comprises the following raw materials in weight percentages: 25-35% of barley malt, 1-3% of cynanchum auriculatum, 65-75% of water, 0.1-0.3% of hops and 0.2-0.5% of beeryeasts. The cynanchum auriculatum beer and the brewing technology are provided.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a beer beverage added with medicinal and edible plants, and also to a brewing process of the beer. Background technique [0002] From the end of the nineteenth century, my country began to introduce beer and beer manufacturing [2]. As the youngest, largest and fastest-growing industry in my country's brewing industry, the beer industry's development has amazed the world. Since 2002, China surpassed the United States to become the world's largest beer production and sales country, and its output has ranked first in the world for 15 consecutive years. According to industry statistics in 2017, the national beer production was 4.401×107kL, and the per capita annual consumption was 35.77L. [0003] Most of the beer products in my country are light and refreshing beer, the flavor and variety are relatively simple, and the only difference is in the packaging and the degree of ...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/02C12R1/865
CPCC12C5/00C12C11/02
Inventor 陈熙丁斌葛永斌王玉民蒲顺昌向敏刘西岭王小梅
Owner BOZHOU UNIV
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