Manufacturing process of warm beer

A manufacturing process, a technology for warming beer, applied in the field of manufacturing process of warming beer, can solve problems such as injury and lack of health-care effect on the body, and achieve the effects of moderate taste, memory enhancement and high calorie

Pending Publication Date: 2021-04-30
精河县天山果业农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing beers are cold and do not have a health care effect on the body. In addition, the coldness has certain damage to the stomach. Therefore, there is room for improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The present invention will be further described below:

[0022] The present invention comprises the following steps:

[0023] S1: Prepare glutinous rice, sealwort, wolfberry, kudzu root, yam, poria cocos, burdock root, schisandra, psoralen, dried ginger, nutmeg, barley, red dates, koji, yeast and hops;

[0024] S2: Wash glutinous rice, sealwort, wolfberry, kudzu root, yam, poria cocos, burdock root, schisandra, psoralen, dried ginger, nutmeg, barley, and red dates for later use;

[0025] S3: Soak all the medicinal materials in step S2 with water for 6-8 hours;

[0026] S4: filter the soaked mixture, take the filter and steam it in a pot for 4-6 hours;

[0027] S5: Clean the container with boiling water, and put the steamed mixture into the container to cool;

[0028] S6: While putting the mixture, add hops, koji and yeast and mix evenly;

[0029] S7: sealing and fermenting the mixed medicinal materials in a container for 70-90 days;

[0030] S8: After the fermentat...

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PUM

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Abstract

The invention discloses a manufacturing process of warm beer. The warm beer is prepared from sticky rice, polygonatum kingianum, Chinese wolfberry, radix puerariae, Chinese yam, poria cocos, burdock roots, schisandra chinensis, fructus psoraleae, dried ginger, nutmeg, barley, red dates, distiller's yeast, yeast and hops. Compared with the prior art, the warm beer has the effects of clearing heat, removing phlegm, tonifying qi, enriching blood, enhancing memory, calming the nerves, calming the mind and warming the spleen and the stomach, tastes sweet and mellow, tastes moderate, has the effects of high heat, nourishing yin and yang and balancing yin and yang, is particularly suitable for being drunk in seasons with low temperature such as spring, autumn and winter, and has a health-care effect, and has popularization and application value.

Description

technical field [0001] The invention relates to a beer brewing process, in particular to a warm beer manufacturing process. Background technique [0002] Beer is the oldest alcoholic beverage for human beings, and it is the third most consumed beverage in the world after water and tea. Beer was introduced into China at the beginning of the 20th century and is a foreign wine. In the prior art, beer mostly uses barley malt, hops, and water as the main raw materials, and is a low-alcohol wine full of carbon dioxide brewed through yeast fermentation. But most of the existing beer belongs to coolness, which does not have health-care effect on the body. In addition, the coolness has certain damage to the stomach, so there is room for improvement. Contents of the invention [0003] The object of the present invention is to provide a kind of manufacturing process of warm beer in order to solve the above problems. [0004] The present invention achieves the above object through ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00
CPCC12C5/00
Inventor 何伟张勤石文芳许莲芳张伟红
Owner 精河县天山果业农业科技有限公司
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