CN104804922A - Lemongrass beer and preparation technology thereof - Google Patents
Lemongrass beer and preparation technology thereof Download PDFInfo
- Publication number
- CN104804922A CN104804922A CN201510147590.5A CN201510147590A CN104804922A CN 104804922 A CN104804922 A CN 104804922A CN 201510147590 A CN201510147590 A CN 201510147590A CN 104804922 A CN104804922 A CN 104804922A
- Authority
- CN
- China
- Prior art keywords
- cymbopogonis citrari
- herba cymbopogonis
- beer
- extracting solution
- lemongrass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to lemongrass beer and a preparation technology thereof. The beer comprises the following raw materials in percent by weight: 0.55-0.72% of beer yeast, 80.25-87.5% of water, 1.2-2.4% of lemongrass extracting solution, 4-8% of glucose and 10-15% of degermed corn. The preparation technology comprises the following steps: step 1, selecting fresh lemongrass, cleaning the selected fresh lemongrass, placing the fresh lemongrass cleaned in water for extraction, filtering to obtain the lemongrass extracting solution, and refrigerating the lemongrass extracting solution in a refrigerator with the temperature of 4 DEG C for standby; step 2, weighing the raw materials according to the weight percent, smashing rice and the degermed corn and enable the smashed rice and degermed corn to pass through a screen of 80-100 meshes, placing in a mash kettle, adding water, heating at the temperature of 72-80 DEG C for 30-50 min, and filtering to obtain a filtrate; step 3, adding the lemongrass extracting solution into the filtrate, stirring, adding the beer yeast and the glucose, performing vacuum fermentation at the temperature of 5-7 DEG C for 10-18h, filtering and sterilizing, so as to obtain the lemongrass beer. The lemongrass beer has an anti-virus effect and a good market prospect.
Description
Technical field
The present invention relates to beer field, be specifically related to a kind of Herba Cymbopogonis Citrari beer and preparation technology thereof.
Background technology
Spirits culture is of long standing and well established in China, and beer is popular in daily life.Along with the raising of people's living standard, the beer produced at present has had very high level on quality, kind and taste.But because in beer, ethanol content is higher, long-term drinking can damage human body, and existing beer, and taste is more pained, can not accept by general population, can not meet the life seek that people are higher.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of Herba Cymbopogonis Citrari beer and preparation technology thereof, this beer ethanol content is low, has beauty functions.
For solving prior art problem, the technical scheme that the present invention takes is:
A kind of Herba Cymbopogonis Citrari beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.55-0.72%, water 80.25-87.5%, Herba Cymbopogonis Citrari extracting solution 1.2-2.4%, glucose 4-8%, de-embryo corn 10-15%.
As Herba Cymbopogonis Citrari beer preferably, comprise following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, Herba Cymbopogonis Citrari extracting solution 2.0%, glucose 6%, de-embryo corn 12.8%.
As Herba Cymbopogonis Citrari beer preferably, Herba Dendrobii extracting solution 0.05-1.05% is also comprised.
The preparation technology of above-mentioned Herba Cymbopogonis Citrari beer, comprises the following steps:
Step 1, chooses fresh Herba Cymbopogonis Citrari, and clean and be placed on lixiviate in water, filter to obtain Herba Cymbopogonis Citrari extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 0.8-1.2 times of Herba Cymbopogonis Citrari;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is sieved, is placed in brew kettle, adds water to heat 30-50min at 72-80 DEG C, filters to get filtrate;
Step 3, adds Herba Cymbopogonis Citrari extracting solution in filtrate, and after stirring, to add after cereuisiae fermentum and glucose vacuum fermentation 10-18h at 5-7 DEG C, rear sterilizing to be filtered obtains Herba Cymbopogonis Citrari beer.
As preparation technology preferably, step 2, rice and de-embryo crush maize cross 80-100 mesh sieve.
As preparation technology preferably, step 3, stirring velocity is 1200-2000rpm.
beneficial effect
Herba Cymbopogonis Citrari beer of the present invention makes original beer have natural Herba Cymbopogonis Citrari fragrance, and Herba Cymbopogonis Citrari and aloe, simultaneously as the raw material of beer, enhance effect of beauty treatment.In addition in preparation method, simple, cost is low, is applicable to industrialization.
Embodiment
embodiment 1
A kind of Herba Cymbopogonis Citrari beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.55%, water 80.25%, Herba Cymbopogonis Citrari extracting solution 1.2%, glucose 4%, de-embryo corn 14%.
The preparation technology of above-mentioned Herba Cymbopogonis Citrari beer, comprises the following steps:
Step 1, chooses fresh Herba Cymbopogonis Citrari, and clean and be placed on lixiviate in water, filter to obtain Herba Cymbopogonis Citrari extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 0.8 times of Herba Cymbopogonis Citrari;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 80 mesh sieves, is placed in brew kettle, adds water to heat 30min at 72 DEG C, filters to get filtrate;
Step 3, adds Herba Cymbopogonis Citrari extracting solution in filtrate, and after stirring with 1200rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 10h at 5 DEG C, rear sterilizing to be filtered obtains Herba Cymbopogonis Citrari beer.
embodiment 2
A kind of Herba Cymbopogonis Citrari beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, Herba Cymbopogonis Citrari extracting solution 2.0%, glucose 6%, de-embryo corn 10.8%, Herba Dendrobii extracting solution 2.05%.
The preparation technology of above-mentioned Herba Cymbopogonis Citrari beer, comprises the following steps:
Step 1, chooses fresh Herba Cymbopogonis Citrari and Herba Dendrobii, and be placed in water lixiviate respectively after cleaning, filter to obtain Herba Cymbopogonis Citrari extracting solution and Herba Dendrobii extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.0 times of Herba Cymbopogonis Citrari;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 90 mesh sieves, is placed in brew kettle, adds water to heat 40min at 78 DEG C, filters to get filtrate;
Step 3, adds Herba Cymbopogonis Citrari extracting solution in filtrate, and after stirring with the rotating speed of 1800rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 15h at 6 DEG C, rear sterilizing to be filtered obtains Herba Cymbopogonis Citrari beer.
embodiment 3
A kind of Herba Cymbopogonis Citrari beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.62%, water 76.25%, Herba Cymbopogonis Citrari extracting solution 2.4%, glucose 8%, de-embryo corn 10.73%, Herba Dendrobii extracting solution 2.05%.
The preparation technology of above-mentioned Herba Cymbopogonis Citrari beer, comprises the following steps:
Step 1, chooses fresh Herba Cymbopogonis Citrari and Herba Dendrobii, and be placed in water lixiviate respectively after cleaning, filter to obtain Herba Cymbopogonis Citrari extracting solution and Herba Dendrobii extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.2 times of Herba Cymbopogonis Citrari;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 100 mesh sieves, is placed in brew kettle, adds water to heat 50min at 80 DEG C, filters to get filtrate;
Step 3, adds Herba Cymbopogonis Citrari extracting solution in filtrate, and after stirring with the rotating speed of 2000rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 18h at 7 DEG C, rear sterilizing to be filtered obtains Herba Cymbopogonis Citrari beer.
comparative example 1
A kind of Herba Cymbopogonis Citrari beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, Herba Cymbopogonis Citrari extracting solution 4.05%, glucose 6%, de-embryo corn 10.8%.
The preparation technology of above-mentioned Herba Cymbopogonis Citrari beer, comprises the following steps:
Step 1, chooses fresh Herba Cymbopogonis Citrari, and clean and be placed on lixiviate in water, filter to obtain Herba Cymbopogonis Citrari extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.0 times of Herba Cymbopogonis Citrari;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 90 mesh sieves, is placed in brew kettle, adds water to heat 40min at 78 DEG C, filters to get filtrate;
Step 3, adds Herba Cymbopogonis Citrari extracting solution in filtrate, and after stirring with the rotating speed of 1800rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 15h at 6 DEG C, rear sterilizing to be filtered obtains Herba Cymbopogonis Citrari beer.
comparative example 2
A kind of Herba Cymbopogonis Citrari beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, Herba Cymbopogonis Citrari extracting solution 2.0%, glucose 6%, de-embryo corn 10.8%, Herba Dendrobii extracting solution 2.05%.
The preparation technology of above-mentioned Herba Cymbopogonis Citrari beer, comprises the following steps:
Step 1, chooses fresh Herba Cymbopogonis Citrari and Herba Dendrobii, and be placed in water lixiviate respectively after cleaning, filter to obtain Herba Cymbopogonis Citrari extracting solution and Herba Dendrobii extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.2 times of Herba Cymbopogonis Citrari;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 90 mesh sieves, is placed in brew kettle, adds water to heat 40min at 78 DEG C, filters to get filtrate;
Step 3, adds Herba Cymbopogonis Citrari extracting solution in filtrate, and after stirring with the rotating speed of 1800rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 15h at 6 DEG C, rear sterilizing to be filtered obtains Herba Cymbopogonis Citrari beer.
performance test
conclusion one
Detected according to GB by beer prepared by embodiment of the present invention 1-3 and comparative example 1-2, the data obtained is as shown in table 1.
The parameter list of table 1 beer of the present invention
conclusion two
Choose 150 cold patients as tested object, be divided into three groups, drink the beer of existing beer, embodiment 2 and comparative example 1 respectively, once-a-day, a 200ml, the time of record patient recovery from illness is in table 2.
Table 2 patient cure time table
As can be seen from above-mentioned data, the taste of beer of the present invention is with Herba Cymbopogonis Citrari fragrance, there is antiviral effect, in addition, Herba Cymbopogonis Citrari and Herba Dendrobii, simultaneously as the composition of beer, make antiviral effect more obviously good, in addition, from the data of embodiment 2 and comparative example 2 relatively, in composition, water is more, and antiviral effect is lower.
Claims (6)
1. a Herba Cymbopogonis Citrari beer, is characterized in that, comprises following raw material by mass percentage: cereuisiae fermentum 0.55-0.72%, water 80.25-87.5%, Herba Cymbopogonis Citrari extracting solution 1.2-2.4%, glucose 4-8%, de-embryo corn 10-15%.
2. Herba Cymbopogonis Citrari beer according to claim 1, is characterized in that, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, Herba Cymbopogonis Citrari extracting solution 2.0%, glucose 6%, de-embryo corn 12.8%.
3. Herba Cymbopogonis Citrari beer according to claim 1, is characterized in that: also comprise Herba Dendrobii extracting solution 0.05-1.05%.
4. the preparation technology of Herba Cymbopogonis Citrari beer according to claim 1, is characterized in that, comprise the following steps:
Step 1, chooses fresh Herba Cymbopogonis Citrari, and clean and be placed on lixiviate in water, filter to obtain Herba Cymbopogonis Citrari extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 0.8-1.2 times of Herba Cymbopogonis Citrari;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is sieved, is placed in brew kettle, adds water to heat 30-50min at 72-80 DEG C, filters to get filtrate;
Step 3, adds Herba Cymbopogonis Citrari extracting solution in filtrate, and after stirring, to add after cereuisiae fermentum and glucose vacuum fermentation 10-18h at 5-7 DEG C, rear sterilizing to be filtered obtains Herba Cymbopogonis Citrari beer.
5. the preparation technology of Herba Cymbopogonis Citrari beer according to claim 4, is characterized in that: step 2, and rice and de-embryo crush maize cross 80-100 mesh sieve.
6. the preparation technology of Herba Cymbopogonis Citrari beer according to claim 4, is characterized in that: step 3, and stirring velocity is 1200-2000rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510147590.5A CN104804922A (en) | 2015-03-31 | 2015-03-31 | Lemongrass beer and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510147590.5A CN104804922A (en) | 2015-03-31 | 2015-03-31 | Lemongrass beer and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104804922A true CN104804922A (en) | 2015-07-29 |
Family
ID=53690126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510147590.5A Pending CN104804922A (en) | 2015-03-31 | 2015-03-31 | Lemongrass beer and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104804922A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105663766A (en) * | 2016-01-21 | 2016-06-15 | 广西大学 | Healthcare beer with dendrobium officinale |
| CN106398932A (en) * | 2016-09-05 | 2017-02-15 | 广西大学 | Longan shell beer |
| CN107828568A (en) * | 2017-08-03 | 2018-03-23 | 广东俊粤生物技术科技有限公司 | Stem of noble dendrobium plasmogen beer production technology |
| JP2021073910A (en) * | 2019-11-08 | 2021-05-20 | サントリーホールディングス株式会社 | Non-sweet beverage and method for producing non-sweet beverage |
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 |
| CN101691531A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Healthy beer and production method thereof |
| CN104073391A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Wild chrysanthemum beer and preparation method thereof |
-
2015
- 2015-03-31 CN CN201510147590.5A patent/CN104804922A/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 |
| CN101691531A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Healthy beer and production method thereof |
| CN104073391A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Wild chrysanthemum beer and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 林乃燊: "酒香飘逸六千年", 《四川烹饪高等专科学校学报》 * |
| 葛永斌等: "亳菊保健啤酒研究", 《皖西学院学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105663766A (en) * | 2016-01-21 | 2016-06-15 | 广西大学 | Healthcare beer with dendrobium officinale |
| CN106398932A (en) * | 2016-09-05 | 2017-02-15 | 广西大学 | Longan shell beer |
| CN107828568A (en) * | 2017-08-03 | 2018-03-23 | 广东俊粤生物技术科技有限公司 | Stem of noble dendrobium plasmogen beer production technology |
| JP2021073910A (en) * | 2019-11-08 | 2021-05-20 | サントリーホールディングス株式会社 | Non-sweet beverage and method for producing non-sweet beverage |
| JP7316911B2 (en) | 2019-11-08 | 2023-07-28 | サントリーホールディングス株式会社 | NON-SWEET BEVERAGE AND METHOD FOR PRODUCING NON-SWEET BEVERAGE |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102676341B (en) | Method for producing flavone-rich hawthorn wine | |
| CN103555555B (en) | Preparation method of malt vinegar | |
| CN102250701B (en) | Functional beer and brewing method thereof | |
| CN103271193A (en) | Blood sugar reducing chrysanthemum tea soluble granules and preparation method thereof | |
| CN104804922A (en) | Lemongrass beer and preparation technology thereof | |
| CN109055125A (en) | A kind of health fruit wine and preparation method thereof | |
| CN105441271A (en) | Brewing method of similar soybean-flavor baijiu | |
| CN103740529B (en) | A kind of production technique of sweet osmanthus pear fruit wine | |
| CN105400656B (en) | A kind of brewing method of yellow rice wine | |
| CN104560605A (en) | Method for preparing dragon fruit vinegar | |
| CN107937185B (en) | Production method of dendrobium officinale beer | |
| KR20140020020A (en) | A manufacturing method for shindari with a improved fermentation smell | |
| CN104531407A (en) | Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process | |
| CN105861206A (en) | Fingered citron beer and brewing method thereof | |
| CN103555552A (en) | Method for preparing healthcare cordyceps militaris vinegar by virtue of secondary fermentation | |
| CN103540492A (en) | Kosteletzkya virginica dry root tuber wine and preparation method thereof | |
| CN104789397A (en) | Rose beer and preparation process thereof | |
| CN104974849B (en) | A kind of preparation method of fermentation type tobacco garden beet medicinal extract | |
| CN204733679U (en) | Turnip variety purification and renovation device | |
| CN104059843B (en) | A kind of preparation method of Semen Vitis viniferae fermentation rice wine | |
| CN103431400B (en) | A kind of Agilawood paste and preparation method thereof | |
| CN102871187A (en) | Seaweed-strawberry fermented drink and preparation method thereof | |
| CN112522059A (en) | Mature vinegar convenient to process and fermentation production process | |
| CN105969607A (en) | Raspberry fruit wine and method for preparing same | |
| CN105670875A (en) | Brewing method of wild banana wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150729 |
|
| RJ01 | Rejection of invention patent application after publication |