CN101392215A - Albizia flower beer and method for producing the same - Google Patents
Albizia flower beer and method for producing the same Download PDFInfo
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- CN101392215A CN101392215A CNA2007100302849A CN200710030284A CN101392215A CN 101392215 A CN101392215 A CN 101392215A CN A2007100302849 A CNA2007100302849 A CN A2007100302849A CN 200710030284 A CN200710030284 A CN 200710030284A CN 101392215 A CN101392215 A CN 101392215A
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Abstract
The invention relates to beer made from silktree albizzia flower and a production method thereof. The beer is obtained from a brewing process that crushed or extracted silktree albizzia flower is added into common beer in proportion; and the crushed or extracted silktree albizzia flower is respectively obtained during the saccharification process, boiling process and fermentation process of the beer brewing process. The finished product of beer made from silktree albizzia flower is provided with additional functions of resolving stagnation for tranquilization and battling depression in addition to the color, flavor and various basic functions of the common beer. The beer also has the health-care function of alleviating and eliminating melancholia symptoms such as dysphoria, insomnia, excessive dreams, depression and the like.
Description
(1). affiliated technical field
The present invention relates to a kind of novel beer and production method thereof that contains the Flower of Silktree Albizzia composition
(2). background technology
At present, existing ordinary beer generally is to be produced through making method by major ingredient Fructus Hordei Germinatus, hops, water, yeast and auxiliary material (rice/corn etc.).The making method process of ordinary beer mainly is divided into: raw material pulverizing, saccharification/gelatinization, wheat groove are filtered, are boiled (adding hops), the precipitation of circling round, cooling, ferment (interpolation yeast powder), pure mellow wine filtration, several sections such as canned.By Fructus Hordei Germinatus, hops, yeast, water is major ingredient; Rice/corn is the ordinary beer that the beer formula formed of auxiliary material obtains through the making method of beer again, and spleen benefiting and stimulating the appetite, promoting digestion are its remarkable functions, has diuresis, antibiotic, function and effect such as calm the nerves in addition
1.
(3). the purpose of invention
In order on the basic function of existing ordinary beer, to increase a kind of function and effect of anti-melancholy again, special beer of the present invention fully.
(4). the technical problem that solve
Existing ordinary beer generally is to be produced through making method by major ingredient Fructus Hordei Germinatus, hops, water, yeast and auxiliary material (rice etc.).Fructus Hordei Germinatus
2.For the mature fruit of Gramineae annual herb barley forms through the drying of germinateing; Main chemical compositions is amylase, transforms carbohydrase, also contains vitamins B, fat, phosphatide, dextrin, maltose, glucose etc.These enzymes can decompose starch, the protein in the wheat, increase solubleness, help the utilization of microorganism in the beer production.Fructus Hordei Germinatus has the effect and aid digestion, the hypoglycemic effect of promote qi circulation digestion promoting, spleen benefiting and stimulating the appetite.Hops
3.Female inflorescence for moraceae plants beer flowers and plants; Main chemical compositions contains humuladienone, humulenone-II, humulone, lupulone, corocalene, γ-calacorene, 9-methyl butene-3-alcohol-2, myrcene, α-Humuleno, caryophyllene etc.Using hops in brewage mainly is the ability of utilizing its efficiency of preservation and clarification wheat juice.Hops has stomach strengthening and digestion promoting, effect that diuresis is calmed the nerves and effect antibiotic, calm, anticorrosion, the female hormone sample.Beer yeast powder contains abundant vitamin b6 usp b group, Amino acid, multiple vitamin b6 usp, mineral substance etc.Under anaerobic can glucose fermentation, sucrose, maltose or semi-lactosi produce ethanol and carbonic acid gas.Beer yeast powder has appetizing, digestant effect.90% composition is a water in the beer.The effect of rice/corn be after the gelatinization with Fructus Hordei Germinatus in amylase further be decomposed into fermentable sugars such as maltose.In the composition of raw materials of existing ordinary beer, there are not any raw material or auxiliary material to have anti-melancholy function and effect.Produce a kind of beer, must on the composition of raw materials basis, increase a kind of auxiliary material again with anti-melancholy function and effect with anti-melancholy function and effect.This auxiliary material must have water soluble, alcoholic acid solvability, because beer contains a large amount of water, and small amount of ethanol etc.
(5). technical scheme of the present invention
The objective of the invention is to realize by following measure: a, the crushed material of Flower of Silktree Albizzia is added in the Mashing process in proportion with Fructus Hordei Germinatus, auxiliary material (rice etc.), the making method process brew by ordinary beer can obtain again.Flower of Silktree Albizzia is flower or the bud of dicotyledons medicine leguminous plants silk tree, is to select fine day when putting and gather in that the flowers are in blossom summer, handle through clean system, and timely drying, and then be ground into fine powder.The purpose of its pulverizing is to be convenient to join in the Mashing process with Fructus Hordei Germinatus etc., and easier saccharification goes out effective constituent.Fructus Hordei Germinatus: Flower of Silktree Albizzia crushed material: the proportioning of rice is 50-90:1-20:10-40, join saccharification together in the brew kettle after the proportioning, again through the wheat groove filter, boil (adding hops), the precipitation of circling round, cooling, ferment (interpolation yeast powder), pure mellow wine filtration, technology such as canned brewage, get product.B, the extract of Flower of Silktree Albizzia and hops be mixed to join in the wort boiling process obtain.The extract of Flower of Silktree Albizzia
4.Obtain by following technology: be with the extraction with aqueous solution of Flower of Silktree Albizzia raw material through water or alcohol, through the macroporous adsorptive resins purifying, again with the pure wash-out of 30-95% solubility, be condensed into casual paste or dry powder, the extract that obtains behind the alcohol is reclaimed in the alcohol dissolving.After at first brewageing by system wheat, saccharification, wheat groove filtration process, gained clarification wheat juice will enter boiling process, in boiling process, Flos Albiziae extract mixed with hops and add with the amount of 1-50g/L, again by the precipitation of circling round, cooling, fermentation (interpolation yeast powder), pure mellow wine filter, technology such as canned brewages, get product.C. directly pump in the fermentor tank to mix to ferment and obtain with wort.Filter, boil the wheat juice that obtains after (adding hops), the technology brews such as precipitation, cooling of circling round by raw material pulverizing, saccharification, wheat groove, to enter zymotechnique, with the amount of 1-45g/L Flos Albiziae extract is pumped in the fermentor tank to mix with wheat juice again and ferment,, get product after pure mellow wine filters, technology such as canned is brewageed.
(6). beneficial effect
Beer of the present invention is by in brewageing the technology of ordinary beer, adds the material that a kind of auxiliary material is Flower of Silktree Albizzia crushed material or Flos Albiziae extract, makes its finished product contain the Flower of Silktree Albizzia functional component.Flower of Silktree Albizzia
5.Dried floral or bud for pulse family deciduous tree silk tree.Spend elongated and crooked, long 0.7～1cm, fallow to khaki, the short stalk of tool.Calyx tubular, tip have 5 little teeth; Corolla tube is about 2 times into calyx tube, and tip 5 splits, the sliver lanceolar; The stamen majority, filigree is elongated, yellowish brown is to tawny, the bottom symphysis, top from, stretch out outside the corolla tube.The little perfume (or spice) of gas, lightly seasoned.Flower of Silktree Albizzia property is flat, and it is sweet to distinguish the flavor of; Main chemical compositions contains saponarin, thujin, inositol, phlegmatic temperament etc.The Flower of Silktree Albizzia saponin
6.Molecular weight is bigger, is difficult for crystallization, and has water absorbability; Polarity is bigger, soluble in water, ethanol etc.; Also have the hydrotropy performance, can promote the dissolving of other compositions in water.Flower of Silktree Albizzia or Flos Albiziae extract have the effect and the significant antidepressant pharmacology effect of resolving stagnation for tranquilization
7.College Of Pharmacy, Hebei Medical University pharmacological toxicology laboratory Lee puts down, appoint the anti-melancholy effect of adopting the experiment of mouse forced swimming and mouse tail suspension experimental study Flower of Silktree Albizzia water or alcohol extract such as thunderous.Experiment material is Kunming mouse, and is male, 22-26g.Experiment contrast medicine divides administration group and comparative group.The administration group: Flos Albiziae extract, stomach is irritated in dilution; Control group: the hydrochloric acid desipramine, face with preceding and dispose subcutaneous injection with distilled water.The experiment control methods has mouse forced swimming method and mouse tail to hang experiment.Mouse forced swimming method: with reference to the method for Porsoh etc., the high 20cm of water vat, diameter 14cm, depth of water 10cm, 25 ℃ of water temperatures are put into water 6rain with mouse, the accumulative total dead time in the 4rain of record back.So-called motionlessly is meant that mouse stops to struggle in water, or animal is levitated state, only has tiny limb motion to keep afloat to keep head.Tested preceding 30 minutes, control group subcutaneous injection 10mg/kg desipramine, the administration group is irritated stomach Flos Albiziae extract 2,6,18g/kg respectively, and the result shows, Flos Albiziae extract 2,6, all obvious mouse forced swimming dead time of 18g/kg group, the 6g/kg group is (P＜0.01) particularly significantly.The position of mouse tail end 1cm is attached on the horizontal plank, makes animal be the reversal of the natural order of things state.Hang both sides and separate the animal sight line with plank, animal is for overcoming undesired position struggle activity, but it is motionless discontinuity to occur after movable for some time, shows disappointed state.The mouse dead time in the record 6rain.Tested preceding 30 minutes, control group subcutaneous injection 10mg/kg desipramine, the administration group is irritated stomach Flos Albiziae extract 2,6,18g/kg respectively, the result shows, the dosage group obviously shortens the mouse tail suspension dead time (P＜0.01) in the Flos Albiziae extract, and heavy dose and small dose group are not obvious to the influence of dead time.The outstanding experiment of forced swimming and tail is classical resist melancholy agent evaluation model.This experimental result shows: Flos Albiziae extract and desipramine are similar, all can obviously resist the desperate behavior of two kinds of " behavior despair " model mices.Dead time is shortened, and wherein the anti-melancholy effect of dosage group is all remarkable than other dosage groups in the Flower of Silktree Albizzia.Be behavioral pharmacology distinctive " U " type curve.Illustrate that Flos Albiziae extract has significantly anti-melancholy effect to " behavior despair " animal model.Therefore, utilize and in brewing materials, to add Flower of Silktree Albizzia crushed material or Flos Albiziae extract, also have the effect and the significant antidepressant pharmacology effect of resolving stagnation for tranquilization again through the beer that making method obtained of ordinary beer.Therefore, beer of the present invention has dysphoria uneasiness, insomnia and dreamful sleep, depressed melancholia symptom such as not joyous and alleviates the effect of eliminating.
(7). Figure of description
Figure of description is the making method procedure chart of existing ordinary beer.
Indication among the figure: (1) raw material pulverizing (2) Mashing process (3) wheat groove filters (4) boiling process (5) hops to be added (6) depositing technology (7) process for cooling (8) yeast that circles round and adds the canned technology of (9) zymotechnique (10) pure mellow wine filtration process (11)
(8). embodiment
Obtain beer of the present invention, can add Flower of Silktree Albizzia crushed material or extract in the making method process of ordinary beer into by 3 kinds of addition manners or approach and obtain.
The making method process of ordinary beer can be divided into:
1. raw material pulverizing figure (1)
This technology comprises the pulverizing of Fructus Hordei Germinatus and the pulverizing of auxiliary material (rice etc.).The requirement that Fructus Hordei Germinatus is pulverized is broken and not broken, so just can reach better saccharification result and filter effect.It is thin more good more that rice then requires to pulverize, and is beneficial to gelatinization more.
2. Mashing process figure (2)
Mashing process will be noted temperature control, time control, pH value control.Before charging, must be with saccharification cylinder temperature regulation to the temperature that is suitable for the protein Decomposition (45～60 ℃) (protein hydrolysis), mash is blended into brew kettle Hou with liquefying completely in the adjunce copper, maintain the temperature (62～70 ℃) (saccharification is stopped) that is suitable for saccharification (β-starch and Alpha-starch) effect, to make the wheat wine with dregs.Insulation saccharification 3～4 hours after beginning should emit the liquid glucose that accumulates in cylinder bottom, and refund in the sugared unstrained spirits, and to regulate product temperature, the while also can make full use of amylase wherein.Can transform according to the product temperature, water back sugared unstrained spirits after in liquid glucose, mixing cold water or hot water.The insulation saccharification time is 6～8 hours.The pH value plays extremely important effect to saccharification results.Mash pH value then adds acid according to Fructus Hordei Germinatus endoenzyme optimal ph and proofreaies and correct.Production process need be taken into account various enzyme action conditions.And, regulate soaking time and be achieved by staged intensification way.Enzyme optimal ph scope is controlled between the 5.1--5.6 in the Fructus Hordei Germinatus.
3. the wheat groove filters figure (3)
After Mashing process is finished, should obtain clarification wheat juice as much as possible poor separation of extract and insoluble wheat with solubility in the converted mash in the shortest time, the sepn process of wheat juice is actual to be exactly a filtration procedure.The wort filtration method has multiple, filter channel process, pressure filter method is generally arranged, ooze out channel process etc. fast.
4. boiling process figure (4)
Wheat juice after the filtration will enter boiling process, boiling process specifically also comprises: hops add, syrup adds, the control of boiling pot anti-overflow pot, moisturizing is quantitatively controlled, heating steam pressure detects, liquid level control, boiling pot wheat juice working cycle control, the secondary steam pressure-controlling, the control of accumulation energy hot-water temperature, the control of input and output material procedural order, cleaning automatically, blowdown control etc.Here the scope of hops addition and the concrete processing parameter that boils are once introduced, other processing parameter is decided on the equipment situation.The hops addition is generally 1 ~ 5 grams per liter wheat juice, adds after boiling 10～20 minutes usually, and boiling time is about 80-100 minutes, if wish to keep hops fragrance preferably, is then boiling the later stage adding, and the joining day ended preceding 10～30 minutes for boiling.Should select an amount of hops and moderate boiling time according to the needs of beer flavor in the production.
5. depositing technology figure (6) circles round
Wheat juice after boiling will enter whirlpool tank, and the effect of whirlpool tank mainly is that to separate hot trub in the wheat juice and hops poor etc., and the time length that wheat juice stops in whirlpool tank can influence the quality of wheat juice.Need to determine the residence time of wheat juice in whirlpool tank by the quality pointers such as TBA, colourity and turbidity that detect wheat juice, the residence time probably is proper in 60min, and this moment, the quality of wheat juice was better.
6. process for cooling figure (7)
To enter process for cooling through the wheat juice after the whirlpool tank technology.Cooling is to carry out in the thin plate interchanger, and wort is cooled to 7 ℃～8 ℃ from 96 ℃～98 ℃ usually.Divide two sections: first section makes wheat juice be cooled to 40 ℃ on the right side from 96 ℃～98 ℃ with normal-temperature water, and coolant water temperature rises to 50 ℃～60 ℃, reclaims as brewing water; Second section then makes wheat juice be cooled to 7 ℃～8 ℃ of leavening temperatures with one 4 ℃～8 ℃ alcohol waters again.
7. zymotechnique figure (9)
Cooled wheat juice will enter the interpolation yeast fermentation phase.Can be divided into bottom fermentation and top fermentation by fermentation mode.Bottom fermentation divides Primary Fermentation and secondary fermentation again.The apparent condition of the fermentation stage of Primary Fermentation and requirement are: 1. after yeast growth phase wheat juice added yeast 8-16 hour, the carbonic acid gas small bubbles appear on the liquid level, form white gradually, creamy foam, yeast growth entered the Primary Fermentation groove in 20 hours later on immediately.2. after the foaming phase goes back groove 4-5 hour, engender more foam on wheat juice surface, by around gradually to the centre, pure white exquisiteness, thick and tight, as the cauliflower shape, have and gush on the carbonic acid gas small bubbles, and take some precipitates out of.3. back 2-3 days of high bubble phase fermentation, foam increases, and forms protuberance, and gradually becoming pale brown look because of hop resin in the wine and protein-tannin complexes begin to separate out, need artificial hypothermia for the fermentation animated period this moment, but can not be too violent, in order to avoid the yeast premature precipitation influences fermentative action.4. fall the fermentation of bubble phase after 5 days, fermenting power weakens gradually, and the carbonic acid gas bubble reduces, the foam retraction, and precipitate increases in the wine, and foam becomes brown.5. bubble covered the fermentation of formation phase after 7-8 days, and the foam retraction forms the bubble lid, skims the polyphenol complex of being separated out, hop resin, and yeast cell and other impurity, should lower the temperature significantly this moment, makes yeast sedimentation.Secondary fermentation and storage: the fermented liquid of wheat juice after Primary Fermentation be bright beer, this moment wine the carbon dioxide content deficiency, di-acetyl, acetaldehyde, volatile matter such as hydrogen sulfide do not ease down to rational degree, the mouth of wine liquid is dared immature, is not suitable for drinking.The a large amount of suspension yeast and the material of curding out do not precipitate as yet, and wine liquid is clarified inadequately, and general secondary fermentation and the storage wine phase of also wanting several weeks, the maturation of beer and clarification are all in secondary fermentation and storage wine phase.Top fermented main method: traditional method of skimming falls method, a crust integrated process, Yorkshire method.Top fermenting yeast is adopted in top fermentation, ferments under 15-20 degree centigrade, and cell formation amount is more, and yeast reclaims more complicated, and algebraically does not have decay for a long time considerably beyond lower fermentating yeast.Top fermented beer is ripe fast, and the equipment turnover is fast, and beer has unique local flavor, but the quality guaranteed period is short.Generally do not adopt the secondary fermentation phase, handle but add glue, clarify a stage after, adopt artificial carbonating, make to reach capacity.The technical parameter of top fermentation and bottom fermentation compares: top Primary Fermentation technical requirements, inoculation temp: 14 ℃ of-16 ℃ of inoculum of dry yeast: 0.15-0.30% Yeast proliferation time: 8-16 hour Primary Fermentation top temperature: 18 ℃-20 ℃ fermentation technique requirements below Primary Fermentation time: 4-6 days, inoculation temp: 5 ℃ of-7 ℃ of inoculum of dry yeast: 0.4-0.6% Yeast proliferation time: Primary Fermentation top temperature about 20 hours: 7.5-9 Primary Fermentation time: 7-8 days
8. pure mellow wine filtration process figure (10)
Wheat juice behind the fermenting-ripening needs again through one filtration process multiple filter type is arranged: filter pulp filters, diatomite filtration, board-like filtration, centrifuging etc.No matter the sort of filter type, its objective is in filter just becomes pure mellow wine to be packaged with all remaining yeast and insoluble protein elimination.
9. canned artwork (11)
Pure mellow wine after filtration is finished will enter filling process, and the canned technical process of beer is: unpiler is unloaded the slack tank of sign indicating number layer down from plastic pallet, shift onto on the polymer carrier bar, enters washing machine with 80 ℃ of hot water injections, drenches and does, and reaches aseptic.Adopt the CO2 isobar filling then, utilize air in the carbon dioxide replacement jar, canned after, the spray carbonic acid gas draw foam to jar mouthful, capping rapidly.Utilizing the automatic ration instrument to detect liquid level, is pasteurize (spray sterilization) afterwards.Tin after the can is dried up by air dryer, is sprayed the production time at the bottom of jar by code jetting device then.After canned good beer is cased, can shipment sell.
It more than is exactly the making method whole process of ordinary beer.And to obtain beer of the present invention, its 3 kinds of addition manners are respectively:
A. the crushed material with Flower of Silktree Albizzia adds in the Mashing process in proportion with Fructus Hordei Germinatus, auxiliary material (rice) etc., as figure (1) (2).Dried Flower of Silktree Albizzia will be pulverized through pulverizer, and pulverizing thin more good more more helps saccharification and go out effective constituent.Fructus Hordei Germinatus: Flower of Silktree Albizzia crushed material: the proportioning of rice is 50-90:1-20:10-40, and the saccharification material-water ratio is 1:3-5.After proportioning raw materials is finished, by the technical requirements operation of Mashing process figure (2), wheat groove filtration process figure (3), boiling process figure (4), the depositing technology figure (6) that circles round, process for cooling figure (7), zymotechnique figure (9), pure mellow wine filtration process figure (10), canned artwork (11), can obtain beer of the present invention again.
B. at first Fructus Hordei Germinatus and auxiliary material (rice etc.) are schemed (1) after crushed, be sent to saccharification figure (2) in the Mashing process together, after Mashing process is finished, enter wheat groove filtration process figure (3), wheat juice after the filtration enters boiling process figure (4), a hops adding technology figure (5) is arranged in boiling process, Flos Albiziae extract is mixed with hops, and join in the boiling process by the amount of 1-50g/L, here it should be noted that in order to keep the fragrance of beer of the present invention, Flos Albiziae extract mixes stirring with hops after, be chosen in and boil the later stage adding, the joining day ended preceding 10-30 minutes for boiling.After boiling process is finished, by the technical requirements operation of the depositing technology figure (6) that circles round, process for cooling figure (7), zymotechnique figure (9), pure mellow wine filtration process figure (10), canned artwork (11), can obtain beer of the present invention again.
C. Fructus Hordei Germinatus and auxiliary material (rice etc.) are schemed (1) after crushed, after the technical requirements operation by Mashing process figure (2), wheat groove filtration process figure (3), boiling process figure (4), the depositing technology figure (6) that circles round, process for cooling figure (7), gained wheat juice adds yeast figure (8) fermentation stage figure (9) with entering again.Figure (8) in this yeast adding technology, Flos Albiziae extract pump in the fermentor tank to mix with wheat juice with the amount of 1-45g/L and carry out fermentograph (9).Behind the fermenting-ripening, press the technical requirements operation of pure mellow wine filtration process figure (10), canned artwork (11) again, can obtain beer of the present invention.
Reference:
1.. " China brewages " 2000 the 5th phases " Functionality of Beer " author Yang Ronghua Zhou Lingxiao woods man lotus
2.. People's Health Publisher " Chinese materia medica " 259 pages of chapter 9 " Fructus Hordei Germinatus "
3.. " herbal medicine data complete works " " hops "
4.. the Chinese patent name is called the patent patent No. 200510016638 open day 2006.09.27 of " silk tree total saponins and extracting method are the medicinal use and the pharmaceutical preparation of primary activity with the said composition "
5.. People's Health Publisher " Chinese materia medica " the 379th page of medicine for nourishing the heart and tranquilizing the mind chapters and sections " Flower of Silktree Albizzia "
6.. the 385th page of Shanghai science tech publishing house " Chemistry for Chinese Traditional Medicine " " character of saponin "
7..＜＜Hebei Medical University's journal〉04 phase in 2003 " the pharmacological experiment study pre-test of Flower of Silktree Albizzia antidepressant effect " author Li Zuoping, Zhao Ding appoints and thunders, Zhu Zhongning.
Claims (1)
1. beer made from silktree albizzia flower and production method thereof.It is characterized in that: it be with the crushed material of Flower of Silktree Albizzia or extract as a kind of auxiliary material, add in the making method process of advancing ordinary beer in proportion, thereby make beer of the present invention.Addition manner has 3 kinds: a, Fructus Hordei Germinatus and Flower of Silktree Albizzia crushed material, auxiliary material (rice) joined in the Mashing process in the ratio of 50-90:1-20:10-40 obtain.B, Flos Albiziae extract is mixed to join in the boiling process with the amount of 1-50g/L and hops obtains.C. Flos Albiziae extract is directly pumped in the fermentor tank to mix to ferment with wort with the amount of 1-45g/L and obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100302849A CN101392215A (en) | 2007-09-19 | 2007-09-19 | Albizia flower beer and method for producing the same |
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| CNA2007100302849A CN101392215A (en) | 2007-09-19 | 2007-09-19 | Albizia flower beer and method for producing the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899371B (en) * | 2009-12-07 | 2013-02-13 | 山东鼎力枣业食品集团有限公司 | Jujube beer |
| CN108929818A (en) * | 2017-05-25 | 2018-12-04 | 杭州砖巷文化传播有限公司 | A kind of manufacture craft of sweet osmanthus beer |
| CN110467982A (en) * | 2019-08-30 | 2019-11-19 | 桂林莱茵生物科技股份有限公司 | A kind of flavor prepares beer and preparation method thereof |
| CN112500949A (en) * | 2020-12-17 | 2021-03-16 | 山东明湖俏啤匠生物科技有限公司 | Fermentation process of beer with mellow taste |
-
2007
- 2007-09-19 CN CNA2007100302849A patent/CN101392215A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899371B (en) * | 2009-12-07 | 2013-02-13 | 山东鼎力枣业食品集团有限公司 | Jujube beer |
| CN108929818A (en) * | 2017-05-25 | 2018-12-04 | 杭州砖巷文化传播有限公司 | A kind of manufacture craft of sweet osmanthus beer |
| CN110467982A (en) * | 2019-08-30 | 2019-11-19 | 桂林莱茵生物科技股份有限公司 | A kind of flavor prepares beer and preparation method thereof |
| CN112500949A (en) * | 2020-12-17 | 2021-03-16 | 山东明湖俏啤匠生物科技有限公司 | Fermentation process of beer with mellow taste |
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