CN106047540A - Home-brew beer and preparation method thereof - Google Patents
Home-brew beer and preparation method thereof Download PDFInfo
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- CN106047540A CN106047540A CN201610662124.5A CN201610662124A CN106047540A CN 106047540 A CN106047540 A CN 106047540A CN 201610662124 A CN201610662124 A CN 201610662124A CN 106047540 A CN106047540 A CN 106047540A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/02—Algae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9064—Amomum, e.g. round cardamom
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
Abstract
The invention discloses a home-brew beer and a preparation method thereof. The home-brew beer is mainly prepared from the following raw materials by weight: 75 to 95 parts of barley malt, 3.5 to 7.5 parts of scorched malt, 60 to 70 parts of multi-flower honey, 10 to 20 parts of fresh orange peel, 30 to 40 parts of Nostoc sphaeroids, 23 to 37 parts of buckwheat, 15 to 25 parts of caraway seeds, 95 to 135 parts of malt extract and 10 to 15 parts of leaching liquor of aromatic plants. The prepared home-brew beer has plentiful nutrients, does not lead to obesity, exerts certain health-care effect and tastes good.
Description
Technical field
The present invention relates to medicated beer and make field, be specifically related to a kind of home brew and preparation method thereof.
Background technology
Medicated beer is with Fructus Hordei Vulgaris as primary raw material, prepares through bud, Feedstock treating, hopping, saccharifying, ferments, stores, goes out
Bacterium, clarify and the operation such as filtration is made.Spirituosity degree is minimum, is of high nutritive value, composition have moisture, carbohydrate, protein,
The nutrient substance of the needed by human body such as carbon dioxide and vitamin.The rich in nutrition content of medicated beer is functional the most relatively poor, has
The title of " liquid bread ", drinks in a large number and can cause fat；Its mouthfeel is poor simultaneously.
Summary of the invention
For solving the problems referred to above, the invention provides a kind of home brew and preparation method thereof, there is abundant nutrition
It is not result in obesity simultaneously, also there is certain health care, in good taste.
For achieving the above object, the technical scheme that the present invention takes is:
A kind of home brew, is mainly prepared from by the raw material of following weight portion:
Barley malt 75～95 parts, burnt malt 3.5～7.5 parts, all flower honey 60～70 parts, orange skin 10～20 parts,
Nostoc 30～40 parts, Semen Fagopyri Esculenti 23～37 parts, caraway seeds 15～25 parts, malt extract 95～135 parts, fragrant plant lixiviating solution 10～15
Part.
Wherein, the preparation method of described fragrant plant lixiviating solution is: by Artemisia absinihium L, Flos Caryophylli, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, chopping
Putting in absorbent carbasus bag, soak one month by wine degree 90% wine spirit essence or edible ethanol, every day is stirred.
Wherein, described Artemisia absinihium L, Flos Caryophylli, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus in mass ratio 1: 2: 1: 2: 1 mixes gained.
The preparation method of above-mentioned a kind of home brew, comprises the steps:
S1, weigh barley malt 75～95 parts, burnt malt 3.5～7.5 parts, orange skin 10～20 parts, Nostoc 30～
40 parts, Semen Fagopyri Esculenti 23～37 parts, caraway seeds 15～25 are cleaned to drain and are placed in steam-explosion jar, are first passed through nitrogen to steam explosion pressure inside the tank
It is 0.7～1.1MPa, explosion treatment 7～23min；Being passed through the most rapidly steam to steam explosion pressure inside the tank is 1.1～1.7MPa, steams
After vapour explosion treatment 0.8～2.2min, be down to room temperature, then be warming up to 30～40 DEG C, add successively amylase insulation 35～65min,
Add saccharifying enzyme insulation 35～75min, then be cooled to 30～35 DEG C, be incubated 30～60min with medicated beer enzyme, filter, obtain raw material mash；
S2, raw material mash is placed directly within refrigerated cylinder carries out freeze concentration 3～5 days in subzero 6～8 DEG C, when raw material mash
Pol when reaching to be calculated as 220～300g/L with raw material mash, stop freeze concentration；
S3, by the mash after sugar addition, add Flos lupuli (Flos Humuli Lupuli), boil；Boiling time 65～85min, controls to boil intensity
>=10%, boiling part adds Flos lupuli (Flos Humuli Lupuli), boils end of a period front 15～25min 95～135 portions of malt extracts of addition, boiling adds when ending
Entering zinc sulfate, shape 12 ° of P of wort concentration, sends into stillpot after having boiled；
S4, boil after mash stand in stillpot, cool down after send into fermentation tank, add sending into during fermentation tank
Enter fragrant plant lixiviating solution 10～15 parts, all flower honey 60～70 parts, proline restriction endonuclease, the addition of described proline restriction endonuclease
Amount is calculated by 1.5～2.5g/100L mash；
S5, add yeast by 0.17～0.23 hundred million yeast/ml mash, fully ferment under the conditions of 10～15 DEG C, fermented
Discharge yeast after one-tenth, store up wine；
S6, filtration, dilution: be filtered into pasteurized beer and be diluted to desired concn.
Wherein, described Flos lupuli (Flos Humuli Lupuli) is that Motueka and Riwaka mixes.
Wherein, the volume ratio of described Motueka and Riwaka is 2: 1, and addition is the 0.03～0.06% of mash weight.
Wherein, described zinc sulfate addition is calculated by 0.3～0.7g/100L mash.
The method have the advantages that
Gained medicated beer is not result in obesity while having abundant nutrition, also has certain health care, in good taste.
Detailed description of the invention
In order to make objects and advantages of the present invention clearer, below in conjunction with embodiment, the present invention is carried out further
Describe in detail.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to limit this
Bright.
The preparation method of the fragrant plant lixiviating solution used in following example is: by Artemisia absinihium L, Flos Caryophylli, Cortex Cinnamomi, Fructus Foeniculi
Perfume, Fructus Amomi Rotundus, chopping are put in absorbent carbasus bag, soak one month by wine degree 90% wine spirit essence or edible ethanol, every day
It is stirred；Wherein, Artemisia absinihium L, Flos Caryophylli, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus in mass ratio 1: 2: 1: 2: 1 mixes gained.
Embodiment 1
A kind of home brew, is mainly prepared from by the raw material of following weight portion:
Barley malt 75 parts, burnt malt 3.5 parts, all flower honey 60 parts, orange skin 10 parts, Nostoc 30 parts, Semen Fagopyri Esculenti 23
Part, caraway seeds 15 parts, malt extract 95 parts, fragrant plant lixiviating solution 10 parts.
Embodiment 2
A kind of home brew, is mainly prepared from by the raw material of following weight portion:
Barley malt 95 parts, burnt malt 7.5 parts, all flower honey 70 parts, orange skin 20 parts, Nostoc 40 parts, Semen Fagopyri Esculenti 37
Part, caraway seeds 25 parts, malt extract 135 parts, fragrant plant lixiviating solution 15 parts.
Embodiment 3
A kind of home brew, is mainly prepared from by the raw material of following weight portion:
Barley malt 85 parts, burnt malt 5.5 parts, all flower honey 65 parts, orange skin 15 parts, Nostoc 35 parts, Semen Fagopyri Esculenti 30
Part, caraway seeds 20 parts, malt extract 65 parts, fragrant plant lixiviating solution 12.5 parts.
The embodiment of the present invention additionally provides the preparation method of above-mentioned a kind of home brew, comprises the steps:
S1, weigh barley malt 75～95 parts, burnt malt 3.5～7.5 parts, orange skin 10～20 parts, Nostoc 30～
40 parts, Semen Fagopyri Esculenti 23～37 parts, caraway seeds 15～25 are cleaned to drain and are placed in steam-explosion jar, are first passed through nitrogen to steam explosion pressure inside the tank
It is 0.7～1.1MPa, explosion treatment 7～23min；Being passed through the most rapidly steam to steam explosion pressure inside the tank is 1.1～1.7MPa, steams
After vapour explosion treatment 0.8～2.2min, be down to room temperature, then be warming up to 30～40 DEG C, add successively amylase insulation 35～65min,
Add saccharifying enzyme insulation 35～75min, then be cooled to 30～35 DEG C, be incubated 30～60min with medicated beer enzyme, filter, obtain raw material mash；
S2, raw material mash is placed directly within refrigerated cylinder carries out freeze concentration 3～5 days in subzero 6～8 DEG C, when raw material mash
Pol when reaching to be calculated as 220～300g/L with raw material mash, stop freeze concentration；
S3, by the mash after sugar addition, add Flos lupuli (Flos Humuli Lupuli), boil；Boiling time 65～85min, controls to boil intensity
>=10%, boiling part adds Flos lupuli (Flos Humuli Lupuli), boils end of a period front 15～25min 95～135 portions of malt extracts of addition, boiling adds when ending
Entering zinc sulfate, shape 12 ° of P of wort concentration, sends into stillpot after having boiled；
S4, boil after mash stand in stillpot, cool down after send into fermentation tank, add sending into during fermentation tank
Enter fragrant plant lixiviating solution 10～15 parts, all flower honey 60～70 parts, proline restriction endonuclease, the addition of described proline restriction endonuclease
Amount is calculated by 1.5～2.5g/100L mash；
S5, add yeast by 0.17～0.23 hundred million yeast/ml mash, fully ferment under the conditions of 10～15 DEG C, fermented
Discharge yeast after one-tenth, store up wine；
S6, filtration, dilution: be filtered into pasteurized beer and be diluted to desired concn.
Described Flos lupuli (Flos Humuli Lupuli) is that Motueka and Riwaka mixes.The volume ratio of described Motueka and Riwaka is 2: 1,
Addition is the 0.03～0.06% of mash weight.Described zinc sulfate addition is calculated by 0.3～0.7g/100L mash.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, under the premise without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a home brew, it is characterised in that be mainly prepared from by the raw material of following weight portion:
Barley malt 75～95 parts, burnt malt 3.5～7.5 parts, all flower honey 60～70 parts, orange skin 10～20 parts, Ge Xian
30～40 parts of rice, Semen Fagopyri Esculenti 23～37 parts, caraway seeds 15～25 parts, malt extract 95～135 parts, fragrant plant lixiviating solution 10～15 parts.
2. a kind of home brew as claimed in claim 1, it is characterised in that the preparation method of described fragrant plant lixiviating solution
For: Artemisia absinihium L, Flos Caryophylli, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, chopping are put in absorbent carbasus bag, with wine degree 90% wine spirit essence or
Edible ethanol is soaked one month, and every day is stirred.
3. a kind of home brew as claimed in claim 2, it is characterised in that described Artemisia absinihium L, Flos Caryophylli, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus
In mass ratio 1: 2: 1: 2: 1 mixing gained.
The preparation method of a kind of home brew the most as claimed in claim 1, it is characterised in that comprise the steps:
S1, weigh barley malt 75～95 parts, burnt malt 3.5～7.5 parts, orange skin 10～20 parts, Nostoc 30～40 parts,
Semen Fagopyri Esculenti 23～37 parts, caraway seeds 15～25 are cleaned to drain and are placed in steam-explosion jar, and being first passed through nitrogen to steam explosion pressure inside the tank is 0.7
～1.1MPa, explosion treatment 7～23min；Being passed through the most rapidly steam to steam explosion pressure inside the tank is 1.1～1.7MPa, and steam is quick-fried
After tear reason 0.8～2.2min, it is down to room temperature, then is warming up to 30～40 DEG C, add amylase insulation 35～65min, sugaring successively
Change enzyme insulation 35～75min, then be cooled to 30～35 DEG C, be incubated 30～60min with medicated beer enzyme, filter, obtain raw material mash；
S2, raw material mash is placed directly within refrigerated cylinder carries out freeze concentration 3～5 days in subzero 6～8 DEG C, when the sugar of raw material mash
When degree reaches to be calculated as 220～300g/L with raw material mash, stop freeze concentration；
S3, by the mash after sugar addition, add Flos lupuli (Flos Humuli Lupuli), boil；Boiling time 65～85min, control boil intensity >=
10%, boiling part adds Flos lupuli (Flos Humuli Lupuli), boils end of a period front 15～25min 95～135 portions of malt extracts of addition, add when boiling ends
Zinc sulfate, shape 12 ° of P of wort concentration, sends into stillpot after having boiled；
S4, boil after mash stand in stillpot, cool down after send into fermentation tank, add virtue during fermentation tank sending into
Fragrant plant lixiviating solution 10～15 parts, all flower honey 60～70 parts, proline restriction endonuclease, the addition of described proline restriction endonuclease is pressed
1.5～2.5g/100L mash calculate；
S5, add yeast by 0.17～0.23 hundred million yeast/ml mash, fully ferment under the conditions of 10～15 DEG C, after having fermented
Discharge yeast, store up wine；
S6, filtration, dilution: be filtered into pasteurized beer and be diluted to desired concn.
The preparation method of a kind of home brew the most as claimed in claim 4, it is characterised in that described Flos lupuli (Flos Humuli Lupuli) is Motueka
Mix with Riwaka.
The preparation method of a kind of home brew the most as claimed in claim 5, it is characterised in that described Motueka and Riwaka
Volume ratio be 2: 1, addition is the 0.03～0.06% of mash weight.
The preparation method of a kind of home brew the most as claimed in claim 4, it is characterised in that described zinc sulfate addition is pressed
0.3～0.7g/100L mash calculates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610662124.5A CN106047540A (en) | 2016-08-06 | 2016-08-06 | Home-brew beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610662124.5A CN106047540A (en) | 2016-08-06 | 2016-08-06 | Home-brew beer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106047540A true CN106047540A (en) | 2016-10-26 |
Family
ID=57480360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610662124.5A Pending CN106047540A (en) | 2016-08-06 | 2016-08-06 | Home-brew beer and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370822A (en) * | 2018-07-30 | 2019-02-22 | 山东省葡萄研究院 | A kind of preparation method of appetizer wine |
| CN109652251A (en) * | 2019-02-01 | 2019-04-19 | 河北优布劳生物科技有限公司 | A kind of wheat beer and preparation method thereof of fragrance style |
| CN110819486A (en) * | 2018-08-09 | 2020-02-21 | 大连名仕酒业有限公司 | Beer and preparation method thereof |
| CN113785042A (en) * | 2019-04-26 | 2021-12-10 | 三得利控股株式会社 | Method for producing beverage |
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| CN101798553A (en) * | 2009-02-10 | 2010-08-11 | 陈严 | Fagopyrum tataricum beer and preparation method thereof |
| CN102002516A (en) * | 2010-11-09 | 2011-04-06 | 河南农业大学 | Novel method for producing ethanol through steam explosion of cereal starchy material |
| CN103627566A (en) * | 2013-12-12 | 2014-03-12 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Production method for improving sugar content of grape juice in wine production process |
| CN104726245A (en) * | 2015-02-27 | 2015-06-24 | 浙江经贸职业技术学院 | Beer containing tea flower extract and brewing method thereof |
| CN104758319A (en) * | 2015-03-28 | 2015-07-08 | 珲春绿源参业生物科技有限公司 | Method for preparing traditional Chinese medicine extracting component by multienzyme enzymolysis |
| CN105087201A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Method for manufacturing maca beer |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101130724A (en) * | 2007-08-17 | 2008-02-27 | 赵焕然 | Health care beer having auxiliary inhibit function for tumour and method of producing the same |
| CN101798553A (en) * | 2009-02-10 | 2010-08-11 | 陈严 | Fagopyrum tataricum beer and preparation method thereof |
| CN102002516A (en) * | 2010-11-09 | 2011-04-06 | 河南农业大学 | Novel method for producing ethanol through steam explosion of cereal starchy material |
| CN103627566A (en) * | 2013-12-12 | 2014-03-12 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Production method for improving sugar content of grape juice in wine production process |
| CN104726245A (en) * | 2015-02-27 | 2015-06-24 | 浙江经贸职业技术学院 | Beer containing tea flower extract and brewing method thereof |
| CN104758319A (en) * | 2015-03-28 | 2015-07-08 | 珲春绿源参业生物科技有限公司 | Method for preparing traditional Chinese medicine extracting component by multienzyme enzymolysis |
| CN105087201A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Method for manufacturing maca beer |
| 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 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370822A (en) * | 2018-07-30 | 2019-02-22 | 山东省葡萄研究院 | A kind of preparation method of appetizer wine |
| CN110819486A (en) * | 2018-08-09 | 2020-02-21 | 大连名仕酒业有限公司 | Beer and preparation method thereof |
| CN109652251A (en) * | 2019-02-01 | 2019-04-19 | 河北优布劳生物科技有限公司 | A kind of wheat beer and preparation method thereof of fragrance style |
| CN113785042A (en) * | 2019-04-26 | 2021-12-10 | 三得利控股株式会社 | Method for producing beverage |
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