CN101967432A - Method for preparing beer with high polyphenol content - Google Patents
Method for preparing beer with high polyphenol content Download PDFInfo
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- CN101967432A CN101967432A CN 201010292380 CN201010292380A CN101967432A CN 101967432 A CN101967432 A CN 101967432A CN 201010292380 CN201010292380 CN 201010292380 CN 201010292380 A CN201010292380 A CN 201010292380A CN 101967432 A CN101967432 A CN 101967432A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 58
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 44
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 26
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 244000025221 Humulus lupulus Species 0.000 claims description 33
- 241000209140 Triticum Species 0.000 claims description 30
- 235000021307 Triticum Nutrition 0.000 claims description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- 238000010792 warming Methods 0.000 claims description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 238000009413 insulation Methods 0.000 claims description 15
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000010790 dilution Methods 0.000 claims description 14
- 239000012895 dilution Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 235000006878 Humulus lupulus var neomexicanus Nutrition 0.000 claims description 11
- 238000001556 precipitation Methods 0.000 claims description 11
- 238000010298 pulverizing process Methods 0.000 claims description 10
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052802 copper Inorganic materials 0.000 claims description 7
- 239000010949 copper Substances 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 229910052740 iodine Inorganic materials 0.000 claims description 5
- 239000011630 iodine Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 239000000126 substance Substances 0.000 abstract description 15
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000013049 sediment Substances 0.000 abstract 3
- 241000209219 Hordeum Species 0.000 description 16
- 241000209094 Oryza Species 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 201000011529 cardiovascular cancer Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing beer with high polyphenol content. The method comprises a boiling process and a fermentation process, wherein ordinary hops are added in the boiling process; the fermentation degree is controlled to be more than or equal to 72 percent in the fermentation process, and the fermentation time is between 18 and 28 days; a sediment process exists between the boiling process and the fermentation process; in the sediment process, the temperature is controlled to be between 87 and 90 DEG C, polyphenol hops of which the polyphenol content is between 5.5 and 5.7 weight percent are added and are conveyed to a fermentation tank after standing to enter the fermentation process. Compared with the prior art, the brewed beer has less bitter taste and soft, fresh and cool taste and is rich in polyphenol substances by combining processes of high fermentation degree and long-period fermentation through processes of adding the hops with low polyphenol content into the wort boiling process and adding the hops with high polyphenol content into the sediment process, and the polyphenol substance content of the beer can reach 70 to 90 mg/L.
Description
Technical field
The present invention relates to a kind of preparation method of high polyphenolic content beer, belong to beer manufacturing technology field.
Background technology
Beer is a kind of nutritious, and the international wine product of low ethanol content is by consumers in general are liked.The nutritive substances such as various VITAMIN, amino acid and carbohydrate that contain needed by human in the beer, an amount of useful HUMAN HEALTH of drinks beer.Existing ordinary beer generally is to be raw material with Fructus Hordei Germinatus, is auxiliary material with the rice, and adds flavour substances such as hops, forms by brewageing behind the yeast fermentation.
High fermentation degree beer, be real degree of attenuation at the pale beer more than 72%, its uses special process that sugar is dropped under the finite concentration, meets the health idea of modern to the pursuit low sugar of beer, and the people is got fat easily.
Polyphenol is a kind of reducing substances, it is the class important compound in the beer, it plays an important role at aspects such as the non-biostability of beer, local flavor, fresh-keeping, color and luster, dissolved oxygens, not only can effectively slow down the oxidation of beer product, for the HUMAN HEALTH no less important.Modern medicine study is found, the accumulation of meta-bolites in the human body---superoxide ion and oxyradical can cause human cardiovascular diseases, cancer and acceleration aging.People should absorb some antioxidant more from food, reduce the murder by poisoning of these oxyradicals to the mankind.Polyphenol in the beer reduces the best reducing substances of oxyradical accumulation just, can avoid human body beneficial's low density lipoprotein is suffered oxidation, prevents the generation of cardiovascular diseases.And human body is higher than other food far away to the specific absorption of polyphenol in the beer.But the polyphenol content in the existing at present beer of selling is not very high, has only 30～50mg/L, is not enough to satisfy human consumer's requirement.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of high polyphenolic content beer.This method is by adding the technology of adding the polyphenol hops of high polyphenolic content in common hops and the precipitation operation in the Wort boiling operation, when guaranteeing beer flavor, fully leach the polyphenol substance in the hops, zymotechnique in conjunction with high fermentation degree and lengthy fermentation makes that the beer flavor that brews is salubrious, coordinate softly, be rich in polyphenol substance.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of preparation method of high polyphenolic content beer comprises and boils operation and fermentation procedure, wherein:
Add common hops in boiling operation, control fermentation degree 〉=72% in the fermentation procedure, fermentation time is 18～28 days;
Described boiling precipitated operation in addition between operation and the fermentation procedure, controlled temperature is 87～90 ℃ in the precipitation operation, and adding polyphenol content is the polyphenol hops of 5.5～5.7% (weight), sends into fermentor tank after leaving standstill again and enters fermenting procedure.
In the precipitation operation, polyphenol content is that the add-on of the polyphenol hops of 5.5～5.7% (weight) is 0.01～0.03% of a wheat juice weight.
In boiling operation, the add-on of common hops is 0.03～0.06% of a wheat juice weight.
The concrete method for preparing high polyphenolic content beer may further comprise the steps:
1) gelatinization: get rice and pulverize, place the adjunce copper gelatinization;
2) saccharification: get barley germ and pulverize, place the brew kettle saccharification;
3) and wine with dregs, filter: the gelatinization wine with dregs is blended into carries out in the brew kettle and wine with dregs, send into filter vat afterwards and filter, washing trough, wheat juice;
4) boil: Wort boiling 60～80min, add the common hops of wheat juice weight 0.03～0.06% in the boiling part, boil and send into settling bath after finishing;
5) precipitation: the temperature in the control settling bath is 87～90 ℃, adds the polyphenol hops of wheat juice weight 0.01～0.03%, sends into fermentor tank after leaving standstill;
6) fermentation: add yeast, in 9～14 ℃ of condition bottom fermentations, control fermentation degree 〉=72%, fermentation time is 18～28 days, discharges yeast after fermentation is finished, storage wine;
7) filter: become pasteurized beer with diatomite filtration;
8) dilution: will be through the beer dilution of diatomite filtration to desired concn.
The method that more specifically prepares high polyphenolic content beer is:
1) gelatinization: add water in the adjunce copper, be warming up to 45～65 ℃, drop into the rice after pulverizing, be warming up to 95～100 ℃, insulation 40～50min;
2) saccharification: add water in the brew kettle, be warming up to 35～40 ℃, add barley germ, saccharifying enzyme after pulverizing, be warming up to 45～55 ℃, insulation 15～25min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in the brew kettle, and temperature is controlled at 60～65 ℃ after the wine with dregs, insulation saccharification 30～60min is warming up to 68～72 ℃ and be incubated 30～35min afterwards, is warming up to 75～78 ℃ after the iodine examination fully, pump into filter vat and filter, washing trough gets wheat juice;
4) boil: Wort boiling 60～80min, intensity 〉=8% is boiled in control, adds the common hops of wheat juice weight 0.03～0.06% in the boiling part, boils and sends into settling bath after finishing;
5) precipitation: the temperature of control in the settling bath is 87～90 ℃, adds the polyphenol hops of wheat juice weight 0.01～0.03%, sends into fermentor tank after leaving standstill 15～20min;
6) fermentation: add yeast by 0.15～0.18 hundred million yeast/ml wheat juice, in 9～14 ℃ of condition bottom fermentations, control fermentation degree 〉=72%, fermentation time is 18～28 days, discharges yeast after fermentation is finished, storage wine;
7) filter: become pasteurized beer with diatomite filtration;
8) dilution: will be through the beer dilution of diatomite filtration to desired concn.
Wherein, in the step 1), the add-on of water is generally 2.5～3.5 times of rice weight.
Step 2) in, the add-on of water is generally 3.0～3.8 times of barley germ weight.Saccharifying enzymic activity unit is 100,000 units/ml, and add-on is that every kilogram of saccharified mixed material (weight that comprises the water that adds in barley germ and the saccharifying) is added 0.3～0.4ml.
In the step 4), described common hops can be other common hops commonly used such as Qingdao Da Hua.
Step poly-5) in, described polyphenol hops are Czech SAAZ polyphenol hops.
Compared with prior art, the invention has the advantages that: by adding the hops of low polyphenol content in the Wort boiling operation and precipitating the technology of adding the hops of high polyphenolic content in the operation, the former provides suitable bitter taste and fragrance for beer, the latter is by adding the hops of high polyphenolic content under 87～90 ℃ of these specific temperature condition, can fully leach the polyphenol substance in the hops, thereby improve the polyphenol substance content in the finished beer; In conjunction with the technology of high fermentation degree and lengthy fermentation, make that the beer acerbity that brews is little and soft, taste salubrious, be rich in polyphenol substance again, wherein the content of polyphenol substance can reach 70～90mg/L.
Embodiment
With embodiment invention is described further below, the present invention is not limited to these embodiment.
The preparation method of embodiment 1:1000L10 degree high polyphenolic content beer
1) gelatinization: get the 140kg rice and pulverize, in adjunce copper, add the water of 3 times of rice weight, be warming up to 50 ℃, drop into the rice after pulverizing, be warming up to 95 ℃, insulation 50min;
2) saccharification: get the 75kg barley germ and pulverize, the water that in brew kettle, adds 3 times of barley germ weight, be warming up to 35 ℃, add the barley germ after pulverizing, press 0.3ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ+saccharification water) and add saccharifying enzyme, the unit of activity of saccharifying enzyme is 100,000 units/ml, is warming up to 55 ℃, insulation 20min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in the brew kettle, and temperature is controlled at 60 ℃ after the wine with dregs, insulation saccharification 40min is warming up to 70 ℃ and be incubated 30min afterwards, is warming up to 75 ℃ after the iodine examination fully, pump into filter vat and filter, 76 ℃ of washing baths, wheat juice;
4) boil: Wort boiling 80min, to boil intensity be 8% in control, adds the Qingdao Da Hua of wheat juice weight 0.03% in the boiling part, boils and send into settling bath after finishing;
5) precipitation: the temperature of control in the settling bath is 87 ℃, adds the Czech SAAZ polyphenol hops (polyphenol content is 5.5～5.7% weight) of wheat juice weight 0.02%, sends into fermentor tank after leaving standstill 20min;
6) fermentation: add yeast by 0.18 hundred million yeast/ml wheat juice, in 9～10 ℃ of condition bottom fermentations 25 days, the control fermentation degree was 75%, and fermentation is finished and stored up wine in-1 ℃ after yeast is discharged in the back;
7) filter: become pasteurized beer with diatomite filtration;
8) dilution: will be through beer dilution to 10 degree of diatomite filtration, promptly.
The content of polyphenol substance is 88mg/L in the gained beer after measured.
The preparation method of embodiment 2:1000L10 degree high polyphenolic content beer
1) gelatinization: get the 130kg rice and pulverize, in adjunce copper, add the water of 3.5 times of rice weight, be warming up to 65 ℃, drop into the rice after pulverizing, be warming up to 100 ℃, insulation 45min;
2) saccharification: get the 80kg barley germ and pulverize, the water that in brew kettle, adds 3.8 times of barley germ weight, be warming up to 40 ℃, add the barley germ after pulverizing, press 0.4ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ+saccharification water) and add saccharifying enzyme, the unit of activity of saccharifying enzyme is 100,000 units/ml, is warming up to 50 ℃, insulation 15min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in the brew kettle, and temperature is controlled at 65 ℃ after the wine with dregs, insulation saccharification 60min is warming up to 72 ℃ and be incubated 35min afterwards, is warming up to 78 ℃ after the iodine examination fully, pump into filter vat and filter, 78 ℃ of washing baths, wheat juice;
4) boil: Wort boiling 65min, to boil intensity be 12% in control, adds the Qingdao Da Hua of wheat juice weight 0.05% in the boiling part, boils and send into settling bath after finishing;
5) precipitation: the temperature of control in the settling bath is 90 ℃, adds the Czech SAAZ polyphenol hops (polyphenol content is 5.5～5.7% weight) of wheat juice weight 0.01%, sends into fermentor tank after leaving standstill 15min;
6) fermentation: add yeast by 0.16 hundred million yeast/ml wheat juice, in 9～12 ℃ of condition bottom fermentations 20 days, the control fermentation degree was 72%, and fermentation is finished and stored up wine in-1.5 ℃ after yeast is discharged in the back;
7) filter: become pasteurized beer with diatomite filtration;
8) dilution: will be through beer dilution to 10 degree of diatomite filtration, promptly.
The content of polyphenol substance is 83mg/L in the gained beer after measured.
The preparation method of embodiment 3:1000L10 degree high polyphenolic content beer
1) gelatinization: get the 135kg rice and pulverize, in adjunce copper, add the water of 2.5 times of rice weight, be warming up to 45 ℃, drop into the rice after pulverizing, be warming up to 98 ℃, insulation 40min;
2) saccharification: get the 78kg barley germ and pulverize, the water that in brew kettle, adds 3.5 times of barley germ weight, be warming up to 40 ℃, add the barley germ after pulverizing, press 0.35ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ+saccharification water) and add saccharifying enzyme, the unit of activity of saccharifying enzyme is 100,000 units/ml, is warming up to 45 ℃, insulation 25min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in the brew kettle, and temperature is controlled at 62 ℃ after the wine with dregs, insulation saccharification 50min is warming up to 68 ℃ and be incubated 32min afterwards, is warming up to 76 ℃ after the iodine examination fully, pump into filter vat and filter, 76 ℃ of washing baths, wheat juice;
4) boil: Wort boiling 70min, to boil intensity be 8% in control, adds the Qingdao Da Hua of wheat juice weight 0.06% in the boiling part, boils and send into settling bath after finishing;
5) precipitation: the temperature of control in the settling bath is 88 ℃, adds the Czech SAAZ polyphenol hops (polyphenol content is 5.5～5.7% weight) of wheat juice weight 0.03%, sends into fermentor tank after leaving standstill 20min;
6) fermentation: add yeast by 0.15 hundred million yeast/ml wheat juice, in 14 ℃ of condition bottom fermentations 18 days, the control fermentation degree was 73%, and fermentation is finished and stored up wine in-1 ℃ after yeast is discharged in the back;
7) filter: become pasteurized beer with diatomite filtration;
8) dilution: will be through beer dilution to 10 degree of diatomite filtration, promptly.
The content of polyphenol substance is 85mg/L in the gained beer after measured.
Claims (9)
1. the preparation method of a high polyphenolic content beer comprises and boils operation and fermentation procedure, it is characterized in that:
Add common hops in boiling operation, control fermentation degree 〉=72% in the fermentation procedure, fermentation time is 18～28 days;
Described boiling precipitated operation in addition between operation and the fermentation procedure, controlled temperature is 87～90 ℃ in the precipitation operation, and adding polyphenol content is the polyphenol hops of 5.5～5.7% (weight), sends into fermentor tank after leaving standstill again and enters fermenting procedure.
2. the preparation method of high polyphenolic content beer according to claim 1 is characterized in that: the add-on of polyphenol hops is 0.01～0.03% of a wheat juice weight.
3. the preparation method of high polyphenolic content beer according to claim 1 and 2 is characterized in that: the add-on of common hops is 0.03～0.06% of a wheat juice weight.
4. the preparation method of high polyphenolic content beer according to claim 3 is characterized in that may further comprise the steps:
1) gelatinization: get rice and pulverize, place the adjunce copper gelatinization;
2) saccharification: get barley germ and pulverize, place the brew kettle saccharification;
3) and wine with dregs, filter: the gelatinization wine with dregs is blended into carries out in the brew kettle and wine with dregs, send into filter vat afterwards and filter, washing trough, wheat juice;
4) boil: Wort boiling 60～80min, add the common hops of wheat juice weight 0.03～0.06% in the boiling part, boil and send into settling bath after finishing;
5) precipitation: the temperature in the control settling bath is 87～90 ℃, adds the polyphenol hops of wheat juice weight 0.01～0.03%, sends into fermentor tank after leaving standstill;
6) fermentation: add yeast, in 9～14 ℃ of condition bottom fermentations, control fermentation degree 〉=72%, fermentation time is 18～28 days, discharges yeast after fermentation is finished, storage wine;
7) filter: become pasteurized beer with diatomite filtration;
8) dilution: will be through the beer dilution of diatomite filtration to desired concn.
5. the preparation method of high polyphenolic content beer according to claim 4 is characterized in that may further comprise the steps:
1) gelatinization: add water in the adjunce copper, be warming up to 45～65 ℃, drop into the rice after pulverizing, be warming up to 95～100 ℃, insulation 40～50min;
2) saccharification: add water in the brew kettle, be warming up to 35～40 ℃, add barley germ, saccharifying enzyme after pulverizing, be warming up to 45～55 ℃, insulation 15～25min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in the brew kettle, and temperature is controlled at 60～65 ℃ after the wine with dregs, insulation saccharification 30～60min is warming up to 68～72 ℃ and be incubated 30～35min afterwards, is warming up to 75～78 ℃ after the iodine examination fully, pump into filter vat and filter, washing trough gets wheat juice;
4) boil: Wort boiling 60～80min, intensity 〉=8% is boiled in control, adds the common hops of wheat juice weight 0.03～0.06% in the boiling part, boils and sends into settling bath after finishing;
5) precipitation: the temperature of control in the settling bath is 87～90 ℃, adds the polyphenol hops of wheat juice weight 0.01～0.03%, sends into fermentor tank after leaving standstill 15～20min;
6) fermentation: add yeast by 0.15～0.18 hundred million yeast/ml wheat juice, in 9～14 ℃ of condition bottom fermentations, control fermentation degree 〉=72%, fermentation time is 18～28 days, discharges yeast after fermentation is finished, storage wine;
7) filter: become pasteurized beer with diatomite filtration;
8) dilution: will be through the beer dilution of diatomite filtration to desired concn.
6. the preparation method of high polyphenolic content beer according to claim 5 is characterized in that: in the step 1), the add-on of water is 2.5～3.5 times of rice weight.
7. the preparation method of high polyphenolic content beer according to claim 5 is characterized in that: step 2) in, the add-on of water is 3.0～3.8 times of barley germ weight.
8. the preparation method of high polyphenolic content beer according to claim 5 is characterized in that: step 2) in, saccharifying enzymic activity unit is 100,000 units/ml, adds by the amount of every kilogram of saccharified mixed material 0.3～0.4ml saccharifying enzyme.
9. the preparation method of high polyphenolic content beer according to claim 5 is characterized in that: in the step 5), described polyphenol hops are Czech SAAZ polyphenol hops.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102876528A (en) * | 2012-10-19 | 2013-01-16 | 燕京啤酒(桂林漓泉)股份有限公司 | Reddened head-resistant beer and preparation method thereof |
| CN103255013A (en) * | 2013-04-21 | 2013-08-21 | 山东中德设备有限公司 | Mash-distributing warming saccharifying method |
| CN103387898A (en) * | 2013-07-15 | 2013-11-13 | 燕京啤酒(桂林漓泉)股份有限公司 | 7 DEG P low-alcohol beer and preparation method thereof |
| CN103695219A (en) * | 2013-11-18 | 2014-04-02 | 燕京啤酒(桂林漓泉)股份有限公司 | Dark beer and brewing method thereof |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
| CN105176721A (en) * | 2015-10-15 | 2015-12-23 | 燕京啤酒(桂林漓泉)股份有限公司 | Low-gluten beer and preparation method thereof |
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| CN102876528A (en) * | 2012-10-19 | 2013-01-16 | 燕京啤酒(桂林漓泉)股份有限公司 | Reddened head-resistant beer and preparation method thereof |
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| CN103695219A (en) * | 2013-11-18 | 2014-04-02 | 燕京啤酒(桂林漓泉)股份有限公司 | Dark beer and brewing method thereof |
| CN103695219B (en) * | 2013-11-18 | 2015-04-15 | 燕京啤酒(桂林漓泉)股份有限公司 | Dark beer and brewing method thereof |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
| CN105176721A (en) * | 2015-10-15 | 2015-12-23 | 燕京啤酒(桂林漓泉)股份有限公司 | Low-gluten beer and preparation method thereof |
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