CN101633871B - Highland barley undertint beer and preparation method thereof - Google Patents
Highland barley undertint beer and preparation method thereof Download PDFInfo
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- CN101633871B CN101633871B CN2009101643106A CN200910164310A CN101633871B CN 101633871 B CN101633871 B CN 101633871B CN 2009101643106 A CN2009101643106 A CN 2009101643106A CN 200910164310 A CN200910164310 A CN 200910164310A CN 101633871 B CN101633871 B CN 101633871B
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Abstract
The invention relates to a beer, in particular to a highland barley undertint beer and a preparation method thereof. Based on the total weight of all raw materials, the highland barley undertint beer is prepared from the following raw materials by weight percent: 60-35 percent of highland barley undertint malt, 40-30 percent of undertint barley malt, 0-30 percent of rice; in addition, particle hop is added according to the content of alpha-acid of 20-300 ppm, and 0.45-0.9 percent of mud-shaped beer yeast, 0-20 ppm of amylase, 0-15 ppm of glucanase, 0-60 ppm of lactic acid, 20-35 ppm of carrageenan and 5-12 ppm of protease are also added, wherein the ratio of the total materials and water is 1:3.8-4.6. The preparation process of the highland barley undertint beer comprises the processes of saccharification, fermentation and encapsulation, wherein the saccharification process further comprises the procedures of crushing the raw materials, saccharifying the crushed materials as well as filtering and boiling wort. The invention perfectly combines the typical characteristics of common beer and highland barley beer and has a healthcare effect.
Description
Technical field
The present invention relates to a kind of beer, the preparation method of particularly highland barley undertint beer beer, and this beer belongs to drinks.
Background technology
Highland barley is a kind of of barley, claims hull-less barley, highland barley again, in Tibet, Qinghai one band common name highland barley.It is people from Tibetan a staple food crop, is used to make zanba, roasted qingke barley flour and barley wine traditionally.Along with the progress of science and technology and the quickening of process of industrialization, the nutritive value and the notion of green non-pollution that highland barley is outstanding, great exploitation potential for its shows the raw material that highland barley often is used as industriallization brew highland barley pure mellow wine or liquor, highland barley beer.Highland barley contains mineral substance such as rich nutrient substances such as beta-glucan and lithium, selenium, chromium, flavonoid; The composition of above-mentioned substance in highland barley beer is also apparently higher than other ordinary beer; Human body is adapted to the plateau sex climate; Increase digestive tract power, reduce the level of body's cholesterol and tumour LDL-C, prevent the health-care effect that aspect such as atherosclerosis has uniqueness.1996.04.03; Patent Office of the People's Republic of China discloses the patent of invention of a kind of by name " beer made from black rice ", and (notification number: CN1119675), it is brewageed distillation condensation wine liquid that line makes and black rice, highland barley by barley and brewages after the filtration wine liquid mixing that line makes through can and sterilization again and process.2005.06.22; Patent Office of the People's Republic of China discloses the patent of invention (notification number: CN1629271) of a kind of " highland barley beer and preparation method thereof " by name; Its raw material is selected from highland barley Fructus Hordei Germinatus, Fructus Hordei Germinatus, auxiliary material, and described auxiliary material is rice, barley, corn, wheat, syrup, highland barley, white sugar.The preparation technology of highland barley beer comprises: wheat juice pressurizes under certain pressure and boils, and hops divide three interpolations etc.Above-mentioned beer exists all that beer taste is coarse, nutritive ingredient is low and the comparatively complicated suitable problem of promoting of preparation method.
Summary of the invention
For solving the above-mentioned deficiency of prior art, the present invention provides a kind of highland barley undertint beer, and the preparation method of this highland barley undertint beer is provided simultaneously.Pure white, the delicate mouthfeel of foam of the present invention, the fragrance of existing hops has fragrance and the health-care effect of highland barley again, is the perfect combination of ordinary beer and highland barley beer characteristic feature.Also has anticancer, the resistibility of enhancing body and the content of reducing cholesterol simultaneously, the health-care effect of the generation of Prevention of Cardiovascular class disease.
For realizing above-mentioned technique effect, the present invention adopts following technical scheme:
A kind of highland barley undertint beer; It is characterized in that: said highland barley undertint beer is formulated by following weight percentages: highland barley undertint Fructus Hordei Germinatus accounts for that 60-35%, light Fructus Hordei Germinatus account for 40-30%, rice accounts for 0-30% in always feeding intake; The alpha-acid content of pressing 20-30ppm adds pellet hop; With 0.45-0.9% cereuisiae fermentum (mud shape), 5-12ppm, total material-water ratio 1: 3.8-4.6.
The used highland barley Fructus Hordei Germinatus of the present invention is highland barley undertint or the black malt that dark blue 320# or 148# process.
The used light Fructus Hordei Germinatus of the present invention is selected the top grade Australia malt for use.
Rice of the present invention is selected polished rice for use.
Pellet hop of the present invention comprises 90 types, odor type particle.
The good quality strain in cereuisiae fermentum 1-3 of the present invention generation.
Hydromining of the present invention is with the free of contamination underground water in Tibet, and total hardness is controlled at 3-8 ° of dh, PH6.6-8.0.
The preparation technology of highland barley undertint beer is characterized in that: said preparation technology comprises saccharification, fermentation and pouring process, and concrete steps are following:
Mashing process comprises: raw material pulverizing, saccharification, wort filtration and boil operation.
Pulverizing is to adopt humidification or damp process that Fructus Hordei Germinatus is pulverized, and partly detailed rules and regulations are good more to make the broken and not broken endosperm of husk.
Saccharification is under 48-52 ℃ temperature condition; Light highland barley Fructus Hordei Germinatus and Fructus Hordei Germinatus and the dark highland barley Fructus Hordei Germinatus of the 4-8% powder mix that adds total charging capacity 87-96% at brew kettle mince (or slurry) and LSD 0-15ppm, lactic acid 0-60ppm, water consumption press brew kettle material-water ratio (1: 3.8-4.6) adding; The intact back of blanking is carried out protein 48-52 ℃ of certain section temperature and was stopped 30-50 minute; The brew kettle temperature is raised to 62 ℃; Stopped 20-40 minute 62 ℃ of insulations; At this moment the black Fructus Hordei Germinatus fine powder thing reheat that adds 6-12% is warmed up to 72 ℃ of insulations iodine inspection after 10 minutes, after the iodine inspection is qualified the mash temperature is warmed up to 76-78 ℃, at once mash is pumped in the filter vat.
Wort filtration is to adopt traditional wort filtration groove that limpid wheat juice separate with wheat is poor, and washes to be pickled with grains or in wine and make for 2-3 time the wheat residual sugar that is pickled with grains or in wine be controlled at 1.5-2.0%, and the panful wort concentration can be controlled in 8.5-10.5% by kind difference (as: 10-12 ° of P).
Wort boiling is meant that above-mentioned filtration wheat juice uncovered boil after 10 minutes in boiling pot add hops (and adding the white sugar that accounts for total raw material 0-5%) for the first time; Boil and add hops for the second time after 30-45 minute, reach when boiling end of a period concentration 100 ℃ of maintenances 10-15 minute are boiled in boiling pot capping pressurization (0.4-0.5Kg).
After being meant above-mentioned Wort boiling, fermentation (wherein adds carrageenin 20-35ppm at whirlpool tank; Static 20-30 minute) separate out hot trub; Again through the thin plate water cooler with wheat juice be cooled to 8-12 ℃ and feed an amount of sterile air after get in the fermentor tank; Add cereuisiae fermentum and the proteolytic enzyme 5-12ppm of 0.5-1.0% again in this fermentor tank; Canful carried out open fermentation at 10-13 ℃ after 24 hours, when fermented liquid outward appearance concentration reaches 4.0-5.6%, sealed jar (a pressure 0.12-0.15MPa) fully, followed the tracks of every day simultaneously and detected fermented liquid di-acetyl value; Make the 3rd day detected result of its di-acetyl see that like continuous two days values then fermented liquid directly cools to 0 ℃ and stores wine below 0.08ppm.
Described carrageenin, proteolytic enzyme are used for proteinicly fully separating out, to improve beer non-biostability.
The highland barley undertint beer filling process is with the filling process of ordinary beer.
The highland barley undertint beer filling process is with the filling process of ordinary beer.
The pure white exquisiteness of foam of the present invention, the lasting cup of hanging, the fragrance of existing hops, the mouthfeel of soft coordination has fragrance and the health-care effect of highland barley again.Function with following three aspects: 1. anticancer, the effect of prevention colorectal carcinoma is arranged.2. be good biological response modifiers, the resistibility of enhancing body; 3. the content of reducing cholesterol, the generation of Prevention of Cardiovascular class disease.It is the perfect combination of ordinary beer and highland barley beer characteristic feature.Preparation technology is simple to operation, with low cost simultaneously, is suitable for promoting.
Figure of description
Fig. 1 is a Mashing process thetagram of the present invention.
Embodiment
A kind of highland barley undertint beer; Said highland barley undertint beer is formulated by following weight percentages: highland barley undertint Fructus Hordei Germinatus accounts for 60% in always feeding intake, light Fructus Hordei Germinatus accounts for 30%, rice accounts for 5%; The alpha-acid content of pressing 20ppm adds pellet hop; With 0.45% cereuisiae fermentum (mud shape), glycase 20ppm, LSD 15ppm, lactic acid 60ppm, carrageenin 35ppm, proteolytic enzyme 12ppm, total material-water ratio 1: 3.8.Wherein highland barley Fructus Hordei Germinatus is the highland barley undertint Fructus Hordei Germinatus that dark blue 320# processes; The light color Fructus Hordei Germinatus is selected the top grade Australia malt for use, and rice is selected polished rice for use, and pellet hop is 90 type particles; The good quality strain in 1 generation of described cereuisiae fermentum; Hydromining is with the free of contamination underground water in Tibet, and total hardness is controlled at 3 ° of dh, PH6.6.
A kind of highland barley undertint beer; Said highland barley undertint beer is formulated by following weight percentages: highland barley undertint Fructus Hordei Germinatus accounts for 35% in always feeding intake, light Fructus Hordei Germinatus accounts for 40%, rice accounts for 10%; The alpha-acid content of pressing 30ppm adds pellet hop; With 0.9% cereuisiae fermentum (mud shape), glycase 10ppm, LSD 5ppm, lactic acid 30ppm, carrageenin 20ppm, proteolytic enzyme 5ppm, total material-water ratio 1: 4.6.Wherein used highland barley Fructus Hordei Germinatus is the highland barley undertint Fructus Hordei Germinatus that dark blue 148# processes; The light color Fructus Hordei Germinatus is selected the top grade Australia malt for use, and rice is selected polished rice for use, and pellet hop is the odor type particle; The good quality strain in 1 generation of cereuisiae fermentum; Hydromining is with the free of contamination underground water in Tibet, and total hardness is controlled at 8 ° of dh, PH8.0.
Embodiment 3
A kind of highland barley undertint beer; Said highland barley undertint beer is formulated by following weight percentages: highland barley undertint Fructus Hordei Germinatus accounts for 40% in always feeding intake, light Fructus Hordei Germinatus accounts for 35%, rice accounts for 5%; The alpha-acid content of pressing 25ppm adds pellet hop; With 0.7% cereuisiae fermentum (mud shape), glycase 10ppm, LSD 10ppm, lactic acid 30ppm, carrageenin 30ppm, proteinase 8 ppm, total material-water ratio 1: 4.2.Wherein used highland barley Fructus Hordei Germinatus is the highland barley undertint Fructus Hordei Germinatus that dark blue 320# processes, and light Fructus Hordei Germinatus is selected the top grade Australia malt for use, and rice is selected polished rice for use, and pellet hop is 90 type particles, the good quality strain in 2 generations of described cereuisiae fermentum, and hydromining is with the west
Embodiment 4:
A kind of preparation technology of highland barley undertint beer, said preparation technology comprises saccharification, fermentation and pouring process, concrete steps are following:
Mashing process comprises: raw material pulverizing, saccharification, wort filtration and boil operation.
Pulverizing is to adopt humidification or damp process that Fructus Hordei Germinatus is pulverized, and partly detailed rules and regulations are good more to make the broken and not broken endosperm of husk.
Saccharification is under 52 ℃ temperature condition; Light highland barley Fructus Hordei Germinatus and Fructus Hordei Germinatus and the 8% dark highland barley Fructus Hordei Germinatus powder mix that adds total charging capacity 96% at brew kettle mince (or slurry) and LSD 15ppm, lactic acid 60ppm, water consumption press the adding in 1: 4.6 of brew kettle material-water ratio; The intact back of blanking is carried out protein 52 ℃ of certain section temperature and was stopped 30 minutes; The brew kettle temperature is raised to 62 ℃; Stopped 20 minutes 62 ℃ of insulations; At this moment add 12% black Fructus Hordei Germinatus fine powder thing reheat and be warmed up to 72 ℃ of insulations iodine inspection after 10 minutes, after the iodine inspection is qualified the mash temperature is warmed up to 78 ℃, at once mash is pumped in the filter vat.
Wort filtration is to adopt traditional wort filtration groove that limpid wheat juice separate with wheat is poor, and washes to be pickled with grains or in wine and make for 3 times the wheat residual sugar that is pickled with grains or in wine be controlled at 2.0%, and the panful wort concentration can be controlled in 10.5% by kind difference (as: 10-12 ° of P).
Wort boiling is meant that above-mentioned filtration wheat juice uncovered boil after 10 minutes in boiling pot add hops (and adding the white sugar that accounts for total raw material 5%) for the first time; Boil and add hops for the second time after 30-45 minute, reach when boiling end of a period concentration 100 ℃ of maintenances 15 minutes are boiled in boiling pot capping pressurization (0.5Kg).
Fermentation is meant behind the above-mentioned Wort boiling wherein adds carrageenin 35ppm, static 30 minutes at whirlpool tank; Separate out hot trub; Again through the thin plate water cooler with wheat juice be cooled to 12 ℃ and feed an amount of sterile air after get in the fermentor tank, the cereuisiae fermentum and the proteolytic enzyme 12ppm of interpolation 1.0% in this fermentor tank again, canful carried out open fermentation at 13 ℃ after 24 hours;, fermented liquid outward appearance concentration seals jar (a pressure 0.15MPa) when reaching 5.6% fully; Follow the tracks of every day simultaneously and detect fermented liquid di-acetyl value, make the 3rd day detected result of its di-acetyl see that like continuous two days values then fermented liquid directly cools to 0 ℃ and stores wine below 0.08ppm.
Described carrageenin, proteolytic enzyme are used for proteinicly fully separating out, to improve beer non-biostability.
The highland barley undertint beer filling process is with the filling process of ordinary beer.
Embodiment 5
Said preparation technology comprises saccharification, fermentation and pouring process, and concrete steps are following:
Mashing process comprises: raw material pulverizing, saccharification, wort filtration and boil operation.
Pulverizing is to adopt humidification or damp process that Fructus Hordei Germinatus is pulverized, and partly detailed rules and regulations are good more to make the broken and not broken endosperm of husk.
Saccharification is under 48 ℃ temperature condition; Light highland barley Fructus Hordei Germinatus and Fructus Hordei Germinatus and the 4% dark highland barley Fructus Hordei Germinatus powder mix that adds total charging capacity 87% at brew kettle mince (or slurry) and LSD 5ppm, lactic acid 10ppm, water consumption press the adding in 1: 3.8 of brew kettle material-water ratio; The intact back of blanking is carried out protein 48 ℃ of certain section temperature and was stopped 50 minutes; The brew kettle temperature is raised to 62 ℃; Stopped 40 minutes 62 ℃ of insulations; At this moment add 6% black Fructus Hordei Germinatus fine powder thing reheat and be warmed up to 72 ℃ of insulations iodine inspection after 10 minutes, after the iodine inspection is qualified the mash temperature is warmed up to 76 ℃, at once mash is pumped in the filter vat.
Wort filtration is to adopt traditional wort filtration groove that limpid wheat juice separate with wheat is poor, and washes to be pickled with grains or in wine and make for 2 times the wheat residual sugar that is pickled with grains or in wine be controlled at 1.5%, and the panful wort concentration can be controlled in 8.5-10.5% by kind difference (as: 10-12 ° of P).
Wort boiling is meant that above-mentioned filtration wheat juice uncovered boil after 10 minutes in boiling pot add hops for the first time; And add the white sugar that accounts for total raw material 1%; Boil and add hops for the second time after 30 minutes, reach when boiling end of a period concentration boiling pot capping pressurization 0.4Kg is boiled 100 ℃ of maintenances 10 minutes.
Fermentation is meant behind the above-mentioned Wort boiling wherein adds carrageenin 20ppm at whirlpool tank, separates out hot trub in static 20 minutes; Again through the thin plate water cooler with wheat juice be cooled to 8 ℃ and feed an amount of sterile air after get in the fermentor tank; In this fermentor tank, add 0.5% cereuisiae fermentum and proteolytic enzyme 5ppm again, canful carried out open fermentation at 10 ℃ after 24 hours, when fermented liquid outward appearance concentration reaches 4.0%, sealed jar fully; Pressure 0.12MPa; Follow the tracks of every day simultaneously and detect fermented liquid di-acetyl value, make the 3rd day detected result of its di-acetyl see that like continuous two days values then fermented liquid directly cools to 0 ℃ and stores wine below 0.08ppm.
Described carrageenin, proteolytic enzyme are used for proteinicly fully separating out, to improve beer non-biostability.
The highland barley undertint beer filling process is with the filling process of ordinary beer.
Embodiment 6
The preparation technology of highland barley undertint beer, said preparation technology comprises saccharification, fermentation and pouring process, concrete steps are following:
Mashing process comprises: raw material pulverizing, saccharification, wort filtration and boil operation.
Pulverizing is to adopt humidification or damp process that Fructus Hordei Germinatus is pulverized, and partly detailed rules and regulations are good more to make the broken and not broken endosperm of husk.
Saccharification is under 50 ℃ temperature condition, light highland barley Fructus Hordei Germinatus and Fructus Hordei Germinatus and the 6% dark highland barley Fructus Hordei Germinatus powder mix that adds total charging capacity 90% at brew kettle mince (or slurry), lactic acid 0-60ppm, and water consumption press the adding in 1: 4.0 of brew kettle material-water ratio; The intact back of blanking is carried out protein 50 ℃ of certain section temperature and was stopped 40 minutes; The brew kettle temperature is raised to 62 ℃; Stopped 30 minutes 62 ℃ of insulations; At this moment add 9% black Fructus Hordei Germinatus fine powder thing reheat and be warmed up to 72 ℃ of insulations iodine inspection after 10 minutes, after the iodine inspection is qualified the mash temperature is warmed up to 77 ℃, at once mash is pumped in the filter vat.
Wort filtration is to adopt traditional wort filtration groove that limpid wheat juice separate with wheat is poor, and washes to be pickled with grains or in wine and make for 3 times the wheat residual sugar that is pickled with grains or in wine be controlled at 1.8%, and the panful wort concentration can be controlled in 9.6% by kind difference (as: 10-12 ° of P).
Wort boiling is meant that above-mentioned filtration wheat juice uncovered boil after 10 minutes in boiling pot add hops for the first time, boils and adds hops for the second time after 40 minutes, reaches when boiling end of a period concentration boiling pot capping pressurization 0.45Kg, boils 100 ℃ and keeps 13 minutes.
Fermentation is meant behind the above-mentioned Wort boiling wherein adds carrageenin 30ppm, static 25 minutes at whirlpool tank; Separate out hot trub, again through the thin plate water cooler with wheat juice be cooled to 10 ℃ and feed an amount of sterile air after get in the fermentor tank cereuisiae fermentum and the proteolytic enzyme 7ppm of interpolation 0.8% in this fermentor tank again; Canful carried out open fermentation at 11 ℃ after 24 hours; When fermented liquid outward appearance concentration reaches 5.0%, seal jar fully, pressure 0.14MPa follows the tracks of simultaneously and detect fermented liquid di-acetyl value every day; Make the 3rd day detected result of its di-acetyl see that like continuous two days values then fermented liquid directly cools to 0 ℃ and stores wine below 0.08ppm.
Described carrageenin, proteolytic enzyme are used for proteinicly fully separating out, to improve beer non-biostability.
The highland barley undertint beer filling process is with the filling process of ordinary beer.
Embodiment 7
10 ° of P highland barley undertint beer preparation technologies (batch product 45-50 ton/pot),
Mashing process:
Pulverize: adopt damp process to pulverize, the blanking of brew kettle Fructus Hordei Germinatus is pulverized the temperature of sizing mixing and is controlled at 52 ℃, and the blanking of adjunce copper rice is pulverized the temperature of sizing mixing and guaranteed at 62 ℃.
Material proportion:
The brew kettle blanking temperature is controlled at 52 ℃, stopped about 45 minutes, until can and wine with dregs.
62 ℃ of adjunce copper blanking temperatures; Be warming up to 85 ℃ of insulations 10 minutes then; Be warmed up to 100 ℃ of insulations 10 minutes again.
And saccharification is stirred and is opened 100% during wine with dregs, and temperature is warming up to 72 ℃ about 64-65 ℃ of insulation after 45 minutes.
72 ℃ of insulation iodine inspections after 15 minutes are warming up to 78 ℃, and squeeze in the filter vat of preheating after the iodine inspection is qualified.
The control that wort filtration is washed is poor, boil:
Wash poor water ≈ 22 kilolitres.
Wash poor number of times principle and wash poor (washing) by always washing 40%, 60% of the water that is pickled with grains or in wine by continuous (gradation).
Wash poor water temp 76-78 ℃; Washing poor water PH is controlled between the 5.5-7 with lactic acid.
Pellet hop adds total amount: 23.0Kg
Panful concentration 9% (± 0.2%).
Wash poor residual sugar 1.6% (± 0.2%).
Get hot wort concentration 10.0%.
Boiling time 60-90min; Comprise that capping boils pressurize 10min (100 ℃ of temperature, boiling pot pressure is no more than 0.5bar).
Wheat juice pumps into before the settling bath, and every pot is added 1200g carrageenin and 5Kg odor type pellet hop in settling bath.
After wheat juice has pumped into whirlpool tank, begin after static 30 minutes to be cooled to 7-9 ℃ of entering fermentor tank through wheat juice thin plate water cooler.
Zymotechnique:
Temperature controlling (note: allow the temperature difference＜± 0.5 ℃)
8 to 9 ℃ of inoculation temps;
10 ℃ of canful temperature;
Leavening temperature 10-11 ℃;
Seal a jar back di-acetyl reduction temperature fully: 12.0 ℃;
Storage wine temperature :-1 to 0 ℃;
The control of pol/pressure:
Preceding ferment band is pressed 0.05Mpa (full irrigation was carried out after 24 hours);
Seal a jar pol 3.0% fully;
Back ferment storage wine pressure 0.13Mpa;
Storage wine time >=7 day.
Other processing requirement:
Yeast uses 1,000,000/mL of addition viable count 10-20, and yeast uses algebraically 0-4 generation;
Canful time≤24 hour, every pot of 45-50 ton wheat juice adds 350mL proteolytic enzyme at fermentor tank;
The help of adding equipment in special use during sophisticated filtering fermentation liquor can be added silica gel 50-150ppm as flocculating aids down uniformly in the middle of wine liquid, can add and tie up C or inhibitor 8-12ppm.
Then, filtering highland barley undertint pure mellow wine is delivered to the racking room can.
Claims (5)
1. highland barley undertint beer; It is characterized in that: said highland barley undertint beer is formulated by following weight percentages: highland barley undertint Fructus Hordei Germinatus accounts for that 60-35%, light Fructus Hordei Germinatus account for 40-30%, rice accounts for 0-30% in always feeding intake; The alpha-acid content of pressing 20-30ppm adds pellet hop; Cereuisiae fermentum with 0.45-0.9% mud shape; Glycase 0-20ppm, LSD 0-15ppm, lactic acid 0-60ppm, carrageenin 20-35ppm, proteolytic enzyme 5-12ppm, total material-water ratio 1: 3.8-4.6.
2. highland barley undertint beer according to claim 1 is characterized in that: used light Fructus Hordei Germinatus is selected the top grade Australia malt for use.
3. highland barley undertint beer according to claim 1 is characterized in that: described pellet hop is selected from 90 types, odor type particle.
4. highland barley undertint beer according to claim 1 is characterized in that: described cereuisiae fermentum is the 1-3 good quality strain in generation.
5. highland barley undertint beer according to claim 1 is characterized in that: described hydromining is with the free of contamination underground water in Tibet, and total hardness is controlled at 3-8 ° of DH, pH6.6-8.0.
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| CN102746963B (en) * | 2012-08-06 | 2013-05-29 | 山东轻工业学院 | High content beta -beer with yeast and preparation method of beer |
| CN103923779B (en) * | 2014-04-30 | 2016-04-20 | 香格里拉县天丽斯生物科技发展有限公司 | A kind of preparation method of agate coffee highland barley beer |
| CN104673566B (en) * | 2015-03-18 | 2017-02-01 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
| WO2017111698A1 (en) * | 2015-12-24 | 2017-06-29 | Red Horse Holdings Pte. Ltd. | Instant alcoholic beverages and production thereof |
| CN105838529A (en) * | 2016-06-14 | 2016-08-10 | 西华大学 | Brewing method of mulberry and barley beer |
| CN107937187B (en) * | 2017-12-06 | 2021-01-05 | 齐鲁工业大学 | Preparation method of quinoa beer fermented on top |
| CN111548871A (en) * | 2020-05-07 | 2020-08-18 | 中国食品发酵工业研究院有限公司 | Turbid highland barley beer with dry hops and preparation method thereof |
| CN113999741B (en) * | 2021-11-25 | 2024-04-23 | 酒事有鲤(济南)品牌管理有限公司 | Preparation method of brewing gulic acid beer |
| CN116396815B (en) * | 2022-12-29 | 2024-05-28 | 重庆嘉威啤酒有限公司 | Preparation method of Chinese light beer |
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| CN1556182A (en) * | 2004-01-12 | 2004-12-22 | 西藏银河科技发展股份有限公司 | Highland barley beer and its preparation method |
| CN1629271A (en) * | 2004-09-01 | 2005-06-22 | 田占平 | Highland barley beer and its preparing process |
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| CN1556182A (en) * | 2004-01-12 | 2004-12-22 | 西藏银河科技发展股份有限公司 | Highland barley beer and its preparation method |
| CN1629271A (en) * | 2004-09-01 | 2005-06-22 | 田占平 | Highland barley beer and its preparing process |
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| 白昭勇.青稞啤酒的研制与开发.《啤酒科技》.2003,第19-20页. * |
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