CN104804921A - Preparation method of beer with throat-clearing efficacy - Google Patents
Preparation method of beer with throat-clearing efficacy Download PDFInfo
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- CN104804921A CN104804921A CN201510148017.6A CN201510148017A CN104804921A CN 104804921 A CN104804921 A CN 104804921A CN 201510148017 A CN201510148017 A CN 201510148017A CN 104804921 A CN104804921 A CN 104804921A
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Abstract
The invention discloses a preparation method of beer with throat-clearing efficacy. The preparation method comprises the following steps: malt and rice are cleaned, smashed by a pulverizer, saccharified and filtered to obtain a filtrate; the filtrate is treated to obtain a treating fluid; capejasmine, scutellaria baicalensis, the root bark of white mulberry, liquorice, peucedanum praeruptorum, fritillaria thun-bergli, cimicifugae foetidae, pericarpium citri reticulatae, pinellia ternata and mint are cleaned with clean water, dried, smashed and mixed to obtain mixed powder; the mixed powder is fumigated with ethanol vapor and then added into beer prepared by fermenting the sterilized treating fluid; the mixture of the mixed powder and the beer is heated, stirred, kept warm in vacuum atmosphere, filtered and sterilized to obtain the beer with throat-clearing efficacy. The beer prepared by using the preparation method provided by the invention is good in taste, stable in performance and can be widely used as health care beer.
Description
Technical field
The invention belongs to beer preparing technical field, be specifically related to a kind of preparation method with the beer of pharynx-clearing and throat-smoothing action.
Background technology
The origin of beer and the origin of cereal closely related, the mankind use cereal to manufacture inebriant and have the history of more than 8000 year.The most ancient known drinks document is B.C. about 6000 Babylonians uses beer manufacture method with offering up a sacrifice of carving of clay plate.The existing 16 kinds of beer made of barley, wheat, honey in area, B.C. 4000 Mesopotamias.Within B.C. 3000, rise and bring into use bitters.B.C. 18th century, in the code that ancient Babylon king's Hammurabi is promulgated, the existing detailed record about beer.B.C. about 1300, Egyptian beer obtained high development as the outstanding industry under national management.Pictograph on the Rosetta stone that the Egyptian expeditionary army of apoleon finds in Egypt shows, locality beer feast prevailing in B.C. about 196 years.The brewing technique of beer passes to West Europe by Egypt by Greece.1881, the E. Chinese gloomy invention yeast pure culture, made brewage science obtain the progress leaped, and by mystifying, empiricism moves towards scientific.The application of steamer, the invention of woods moral refrigerator in 1874, makes the industrialized production of beer become a reality.Whole world beer annual production has occupied first of various drinks, breaks through 100000Ml, produced worldwide beer 101588.7Ml in 1986.At present along with the raising of people's living standard, the requirement for beer is also more and more higher, not only needs the beer that taste is aromatic, also requires that beer more can be with health role simultaneously, therefore needs the beer constantly with nourishing function to meet the needs of people.
Summary of the invention
The object of the invention is to provide a kind of preparation method with the beer of pharynx-clearing and throat-smoothing action to overcome above the deficiencies in the prior art, by the traditional Chinese medicinal components of different health-care effect through special methods comprehensively in beer, obtain the beer of good mouthfeel, stable performance.
The present invention realizes by the following technical solutions:
There is a preparation method for the beer of pharynx-clearing and throat-smoothing action, comprise the following steps:
Step one, is pulverized by pulverizer after 150-180 part Fructus Hordei Germinatus and 120-140 part rice being cleaned up by weight, then carries out the filtrate after saccharification, filtration, filtrate is heated to 70-80 DEG C, keep 40-60 minute, obtain treatment solution;
Step 2, by mountain Cape jasmine 5-8 part, root of large-flowered skullcap 4-6 part, White Mulberry Root-bark 4-6 part, Radix Glycyrrhizae 6-8 part, root of purple-flowered peucedanum 5-8 part, bulb of fritillary 4-6 part, rattletop 2-5 part, dried orange peel 4-6 part, tuber of pinellia 3-5 part, peppermint 4-7 part uses clean water clean, pulverizes and mixes, obtain mixed powder after drying;
Step 3, mixed powder step 2 obtained uses alcohol vapour to carry out stifling 20-30 minute, obtains the mixture after fumigating; Step 4, carries out fermentation for obtaining beer after treatment solution sterilizing step one obtained;
Step 5, step 3 is obtained stifling after mixture join in the beer that step 4 obtains, heated and stirred be incubated 80-100 minute under vacuum, filters, obtains the beer with pharynx-clearing and throat-smoothing action after sterilizing.
Further, the described preparation method with the beer of pharynx-clearing and throat-smoothing action, is less than 4% by malt drying to moisture before saccharification in step one.
Further, the described preparation method with the beer of pharynx-clearing and throat-smoothing action, in step one, saccharification temperature is 65-70 DEG C.
Further, the described preparation method with the beer of pharynx-clearing and throat-smoothing action, the temperature of drying in step 2 is 60-80 DEG C.
Further, the described preparation method with the beer of pharynx-clearing and throat-smoothing action, is crushed to 100-150 order by each component in step 2.
Further, the described preparation method with the beer of pharynx-clearing and throat-smoothing action, in step 5, the vacuum tightness of vacuum condition is 0.02-0.04MPa.
Further, the described preparation method with the beer of pharynx-clearing and throat-smoothing action, the temperature heated in step 5 is 50-60 DEG C, and the speed of stirring is 40-60 rev/min.
The beer taste utilizing method provided by the invention to prepare is good, stable performance, can as health-care beer widespread use.
Embodiment
Embodiment 1
There is a preparation method for the beer of pharynx-clearing and throat-smoothing action, comprise the following steps:
Step one, pulverized by pulverizer after by weight 150 parts of Fructus Hordei Germinatus and 120 portions of rice being cleaned up, then the filtrate after saccharification, filtration is carried out, filtrate is heated to 70 DEG C, keep 40 minutes, obtain treatment solution, wherein before saccharification, malt drying is less than 4% to moisture, saccharification temperature is 65 DEG C;
Step 2, by mountain Cape jasmine 5 parts, the root of large-flowered skullcap 4 parts, White Mulberry Root-bark 4 parts, 6 parts, Radix Glycyrrhizae, the root of purple-flowered peucedanum 5 parts, the bulb of fritillary 4 parts, rattletop 2 parts, dried orange peel 4 parts, the tuber of pinellia 3 parts, peppermint 4 parts uses clean water clean, and pulverize and mix after drying, obtain mixed powder, the temperature of wherein drying is 60 DEG C, and each component is crushed to 100 orders;
Step 3, mixed powder step 2 obtained uses alcohol vapour to carry out stifling 20 minutes, obtains the mixture after fumigating; Step 4, carries out fermentation for obtaining beer after treatment solution sterilizing step one obtained;
Step 5, step 3 is obtained stifling after mixture join in the beer that step 4 obtains, the heated under vacuum being 0.02MPa in vacuum tightness stirs and is incubated 80 minutes, the temperature of heating is 50 DEG C, the speed stirred is 40 revs/min, then filter, after sterilizing, obtain the beer with pharynx-clearing and throat-smoothing action.
Embodiment 2
There is a preparation method for the beer of pharynx-clearing and throat-smoothing action, comprise the following steps:
Step one, pulverized by pulverizer after by weight 160 parts of Fructus Hordei Germinatus and 125 portions of rice being cleaned up, then the filtrate after saccharification, filtration is carried out, filtrate is heated to 73 DEG C, keep 46 minutes, obtain treatment solution, wherein before saccharification, malt drying is less than 4% to moisture, saccharification temperature is 66 DEG C;
Step 2, by mountain Cape jasmine 6 parts, the root of large-flowered skullcap 4 parts, White Mulberry Root-bark 5 parts, 6 parts, Radix Glycyrrhizae, the root of purple-flowered peucedanum 57 parts, the bulb of fritillary 4 parts, rattletop 2 parts, dried orange peel 4 parts, the tuber of pinellia 3 parts, peppermint 5 parts uses clean water clean, and pulverize and mix after drying, obtain mixed powder, the temperature of wherein drying is 65 DEG C, and each component is crushed to 110 orders;
Step 3, mixed powder step 2 obtained uses alcohol vapour to carry out stifling 20-30 minute, obtains the mixture after fumigating;
Step 4, carries out fermentation for obtaining beer after treatment solution sterilizing step one obtained;
Step 5, step 3 is obtained stifling after mixture join in the beer that step 4 obtains, the heated under vacuum being 0.02MPa in vacuum tightness stirs and is incubated 85 minutes, the temperature of heating is 53 DEG C, the speed stirred is 46 revs/min, then filter, after sterilizing, obtain the beer with pharynx-clearing and throat-smoothing action.
Embodiment 3
There is a preparation method for the beer of pharynx-clearing and throat-smoothing action, comprise the following steps:
Step one, pulverized by pulverizer after by weight 160 parts of Fructus Hordei Germinatus and 130 portions of rice being cleaned up, then the filtrate after saccharification, filtration is carried out, filtrate is heated to 75 DEG C, keep 50 minutes, obtain treatment solution, wherein before saccharification, malt drying is less than 4% to moisture, saccharification temperature is 68 DEG C;
Step 2, by mountain Cape jasmine 7 parts, the root of large-flowered skullcap 5 parts, White Mulberry Root-bark 5 parts, 7 parts, Radix Glycyrrhizae, the root of purple-flowered peucedanum 6 parts, the bulb of fritillary 5 parts, rattletop 3 parts, dried orange peel 5 parts, the tuber of pinellia 4 parts, peppermint 6 parts uses clean water clean, and pulverize and mix after drying, obtain mixed powder, the temperature of wherein drying is 70 DEG C, and each component is crushed to 120 orders;
Step 3, mixed powder step 2 obtained uses alcohol vapour to carry out stifling 25 minutes, obtains the mixture after fumigating;
Step 4, carries out fermentation for obtaining beer after treatment solution sterilizing step one obtained;
Step 5, step 3 is obtained stifling after mixture join in the beer that step 4 obtains, the heated under vacuum being 0.03MPa in vacuum tightness stirs and is incubated 90 minutes, the temperature of heating is 56 DEG C, the speed stirred is 50 revs/min, then filter, after sterilizing, obtain the beer with pharynx-clearing and throat-smoothing action.
Embodiment 4
There is a preparation method for the beer of pharynx-clearing and throat-smoothing action, comprise the following steps:
Step one, pulverized by pulverizer after by weight 170 parts of Fructus Hordei Germinatus and 135 portions of rice being cleaned up, then the filtrate after saccharification, filtration is carried out, filtrate is heated to 80 DEG C, keep 56 minutes, obtain treatment solution, wherein before saccharification, malt drying is less than 4% to moisture, saccharification temperature is 68 DEG C;
Step 2, by mountain Cape jasmine 8 parts, the root of large-flowered skullcap 6 parts, White Mulberry Root-bark 6 parts, 8 parts, Radix Glycyrrhizae, the root of purple-flowered peucedanum 7 parts, the bulb of fritillary 5 parts, rattletop 4 parts, dried orange peel 6 parts, the tuber of pinellia 5 parts, peppermint 7 parts uses clean water clean, and pulverize and mix after drying, obtain mixed powder, the temperature of wherein drying is 73 DEG C, and each component is crushed to 120 orders;
Step 3, mixed powder step 2 obtained uses alcohol vapour to carry out stifling 30 minutes, obtains the mixture after fumigating;
Step 4, carries out fermentation for obtaining beer after treatment solution sterilizing step one obtained;
Step 5, step 3 is obtained stifling after mixture join in the beer that step 4 obtains, the heated under vacuum being 0.04MPa in vacuum tightness stirs and is incubated 95 minutes, the temperature of heating is 58 DEG C, the speed stirred is 55 revs/min, then filter, after sterilizing, obtain the beer with pharynx-clearing and throat-smoothing action.
Embodiment 5
There is a preparation method for the beer of pharynx-clearing and throat-smoothing action, comprise the following steps:
Step one, pulverized by pulverizer after by weight 180 parts of Fructus Hordei Germinatus and 140 portions of rice being cleaned up, then the filtrate after saccharification, filtration is carried out, filtrate is heated to 80 DEG C, keep 60 minutes, obtain treatment solution, wherein before saccharification, malt drying is less than 4% to moisture, saccharification temperature is 70 DEG C;
Step 2, by mountain Cape jasmine 8 parts, the root of large-flowered skullcap 6 parts, White Mulberry Root-bark 6 parts, 8 parts, Radix Glycyrrhizae, the root of purple-flowered peucedanum 8 parts, the bulb of fritillary 6 parts, rattletop 5 parts, dried orange peel 6 parts, the tuber of pinellia 5 parts, peppermint 7 parts uses clean water clean, and pulverize and mix after drying, obtain mixed powder, the temperature of wherein drying is 80 DEG C, and each component is crushed to 150 orders;
Step 3, mixed powder step 2 obtained uses alcohol vapour to carry out stifling 30 minutes, obtains the mixture after fumigating;
Step 4, carries out fermentation for obtaining beer after treatment solution sterilizing step one obtained;
Step 5, step 3 is obtained stifling after mixture join in the beer that step 4 obtains, the heated under vacuum being 0.04MPa in vacuum tightness stirs and is incubated 100 minutes, the temperature of heating is 60 DEG C, the speed stirred is 60 revs/min, then filter, after sterilizing, obtain the beer with pharynx-clearing and throat-smoothing action.
Carry out testing performance index to the beer of the pharynx-clearing and throat-smoothing action that above embodiment prepares, result is as follows:
| Project | Turbidity | Foam | Mouthfeel | 18 months stability |
| Embodiment 1 | 0.1EBC | Fine and smooth | Tasty and refreshing, mellow | Index is unchanged |
| Embodiment 2 | 0.08EBC | Fine and smooth | Tasty and refreshing, mellow | Index is unchanged |
| Embodiment 3 | 0.05EBC | Fine and smooth | Tasty and refreshing, mellow | Index is unchanged |
| Embodiment 4 | 0.07EBC | Fine and smooth | Tasty and refreshing, mellow | Index is unchanged |
| Embodiment 5 | 0.08EBC | Fine and smooth | Tasty and refreshing, mellow | Index is unchanged |
As can be seen from the above results, the beer taste utilizing method provided by the invention to prepare is good, stable performance, can as health-care beer widespread use.
Claims (7)
1. there is a preparation method for the beer of pharynx-clearing and throat-smoothing action, it is characterized in that, comprise the following steps:
Step one, is pulverized by pulverizer after 150-180 part Fructus Hordei Germinatus and 120-140 part rice being cleaned up by weight, then carries out the filtrate after saccharification, filtration, filtrate is heated to 70-80 DEG C, keep 40-60 minute, obtain treatment solution;
Step 2, by mountain Cape jasmine 5-8 part, root of large-flowered skullcap 4-6 part, White Mulberry Root-bark 4-6 part, Radix Glycyrrhizae 6-8 part, root of purple-flowered peucedanum 5-8 part, bulb of fritillary 4-6 part, rattletop 2-5 part, dried orange peel 4-6 part, tuber of pinellia 3-5 part, peppermint 4-7 part uses clean water clean, pulverizes and mixes, obtain mixed powder after drying;
Step 3, mixed powder step 2 obtained uses alcohol vapour to carry out stifling 20-30 minute, obtains the mixture after fumigating;
Step 4, carries out fermentation for obtaining beer after treatment solution sterilizing step one obtained;
Step 5, step 3 is obtained stifling after mixture join in the beer that step 4 obtains, heated and stirred be incubated 80-100 minute under vacuum, filters, obtains the beer with pharynx-clearing and throat-smoothing action after sterilizing.
2. the preparation method with the beer of pharynx-clearing and throat-smoothing action according to claim 1, is characterized in that, before saccharification, malt drying is less than 4% to moisture in step one.
3. the preparation method with the beer of pharynx-clearing and throat-smoothing action according to claim 1, is characterized in that, in step one, saccharification temperature is 65-70 DEG C.
4. the preparation method with the beer of pharynx-clearing and throat-smoothing action according to claim 1, is characterized in that, the temperature of drying in step 2 is 60-80 DEG C.
5. the preparation method with the beer of pharynx-clearing and throat-smoothing action according to claim 1, is characterized in that, in step 2, each component is crushed to 100-150 order.
6. the preparation method with the beer of pharynx-clearing and throat-smoothing action according to claim 1, is characterized in that, in step 5, the vacuum tightness of vacuum condition is 0.02-0.04MPa.
7. the preparation method with the beer of pharynx-clearing and throat-smoothing action according to claim 1, is characterized in that, the temperature heated in step 5 is 50-60 DEG C, and the speed of stirring is 40-60 rev/min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510148017.6A CN104804921A (en) | 2015-03-31 | 2015-03-31 | Preparation method of beer with throat-clearing efficacy |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510148017.6A CN104804921A (en) | 2015-03-31 | 2015-03-31 | Preparation method of beer with throat-clearing efficacy |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115232686A (en) * | 2022-07-12 | 2022-10-25 | 广西工业职业技术学院 | Production process of mulberry flavor beer and mulberry flavor beer |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331279A (en) * | 2000-07-01 | 2002-01-16 | 内蒙古鄂尔多斯酒业有限责任公司 | Liquorice beer |
| CN1446894A (en) * | 2003-04-11 | 2003-10-08 | 高纪和 | Nutrition and health care of medlar and its preparation method |
| CN103416550A (en) * | 2013-07-12 | 2013-12-04 | 苏州市天灵中药饮片有限公司 | Health-care tea for clearing heat from throats |
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2015
- 2015-03-31 CN CN201510148017.6A patent/CN104804921A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331279A (en) * | 2000-07-01 | 2002-01-16 | 内蒙古鄂尔多斯酒业有限责任公司 | Liquorice beer |
| CN1446894A (en) * | 2003-04-11 | 2003-10-08 | 高纪和 | Nutrition and health care of medlar and its preparation method |
| CN103416550A (en) * | 2013-07-12 | 2013-12-04 | 苏州市天灵中药饮片有限公司 | Health-care tea for clearing heat from throats |
Non-Patent Citations (1)
| Title |
|---|
| 徐少华等: "《中国酒文化大典（第1版）》", 30 April 2009, 国际文化出版公司 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115232686A (en) * | 2022-07-12 | 2022-10-25 | 广西工业职业技术学院 | Production process of mulberry flavor beer and mulberry flavor beer |
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