CN107090380B - Red date beer and preparation method thereof - Google Patents
Red date beer and preparation method thereof Download PDFInfo
- Publication number
- CN107090380B CN107090380B CN201710438939.XA CN201710438939A CN107090380B CN 107090380 B CN107090380 B CN 107090380B CN 201710438939 A CN201710438939 A CN 201710438939A CN 107090380 B CN107090380 B CN 107090380B
- Authority
- CN
- China
- Prior art keywords
- red date
- juice
- fermentation
- beer
- red
- 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.)
- Active
Links
Classifications
-
- 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
-
- 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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of wine and a brewing method thereof, in particular to red date beer and a preparation method thereof. The preparation method of the red date beer comprises the following steps: preparing red date juice, pretreating barley malt, saccharifying barley malt powder, filtering to remove grains, mixing and boiling the red date juice and the barley malt juice, performing rotary sedimentation on mixed liquid, inoculating strains for fermentation, performing post fermentation treatment and the like to finally obtain the red date beer. On the basis of the traditional fermented beer, high-quality red dates accounting for 30-60% of the total weight of materials are added, and then the red date juice and the wort are uniformly mixed under the boiling condition, so that the prepared red date beer not only meets the requirements of contemporary people in taste, but also effectively endows the nutritional ingredients in the red dates to the beer, and the obtained red date beer has strong date fragrance, unique flavor and rich nutrition, and has excellent effects of relieving thirst, relieving summer heat, refreshing and restoring consciousness and improving the immunity of organisms when being drunk in a proper amount.
Description
Technical Field
The invention relates to the technical field of wine and a brewing method thereof, in particular to red date beer and a preparation method thereof.
Background
In recent years, with unprecedented improvement of living standard, people pay more and more attention to health, and health preservation increasingly becomes a national or global life theme. While paying attention to the healthy life style, health-care, nourishing and health-care products become the first choice for people to pursue health and keep away from diseases at present, and various bred health-care products fill the market. Wherein, the healthy and scientific formula and the good curative effect become one of the factors which are considered preferentially before the purchase of the consumers, and the fermentation of the health-preserving red date beer is carried out as soon as possible. As is well known, red dates are rich in protein, fat, sugar, carotene, various vitamins, calcium, phosphorus, iron elements, cyclic adenosine monophosphate and other nutritional ingredients; the content of vitamin C in the fruit is named as "vitamin king" which is named as "Purisonia fortunei", and has the effects of enriching blood, beautifying and treating insomnia. In addition, Li Shizhen says in Ben Cao gang mu: the jujube is sweet in taste and warm in nature, and can tonify middle-jiao and Qi, nourish blood and promote the production of body fluid. The folk is that: the saying that three jujubes are eaten daily and the hundred years are not old is said. Based on a plurality of nutrient components and nourishing effects of red dates, research and development of red date products have considerable market prospect.
Firstly, China has broad breadth, large population and extremely huge beer market, and in addition, people increasingly promote the health preservation concept, and the market prospect of the health preservation red date beer is good. Secondly, the implementation of the policy of returning agricultural land to forests in China greatly increases the planting area of the jujubes in the yellow river basin, the planting area of the jujubes in 2000 is nearly 33 hectares, 11 hundred million kilograms of jujubes are produced annually, and the planting area accounts for 95 percent of the total red jujube yield. The development of the health-preserving jujube wine can solve the deep processing problem of the red jujube to a great extent. The red date beer is novel red date-flavored beer produced by fermenting red dates serving as raw materials. The red date beer meets the requirement of the taste of contemporary people, the fermentation sugar in the red dates is several times that in grapes and apples, and the components such as polysaccharide, rutin and the like in the red dates can be further dissolved by fermentation, so that the nutritional value of the red date wine is increased.
However, along with the rapid development of economy and the continuous improvement of the material culture living standard of people, the red date beer produced by adopting the traditional brewing technology still has the defects of poor taste, unsatisfactory health care effect and the like.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide red date beer and a preparation method thereof. On the basis of the traditional fermented beer, high-quality red dates accounting for 30-60% of the total weight of the materials are added, and then the red date juice and the wort are mixed under the boiling condition, so that the finally obtained red date beer not only meets the requirements of contemporary people in taste, but also effectively endows various nutritional ingredients in the red dates to the beer, and has excellent efficacies of relieving summer heat, quenching thirst, refreshing and restoring consciousness and improving the immunity of organisms.
Therefore, the invention provides the following technical scheme:
in a first aspect, the invention provides a preparation method of red date beer, which comprises the following steps: preparing red date juice: cleaning and pitting fructus Jujubae, adding water, and boiling to obtain fructus Jujubae juice; pretreatment of barley malt: wetting barley malt and then crushing to obtain barley malt powder; saccharifying barley malt powder: barley malt powder and water are mixed evenly and heated for 1 to 3 hours at the temperature of between 50 and 55 ℃ to enable barley malt to be gelatinized, starch contained in the barley malt and the water are heated together, and the barley malt becomes transparent colloid under the condition, so that the barley malt powder is prepared for the next saccharification. Then heating at 60-70 ℃ for 30-90 min to saccharify starch in the barley malt; filtering grains: filtering the saccharified product and collecting filtrate to obtain barley malt juice; mixing and boiling jujube juice and wort: mixing the red date juice and the barley malt juice, boiling, adding hops, continuously boiling, and stopping boiling when the sugar degree reaches 11-13 degrees Bx; and (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain a product after rotary sedimentation; inoculating strains for fermentation: inoculating a strain into the product after the rotary precipitation for fermentation to obtain a fermentation product; and (3) post fermentation treatment: and filling carbon dioxide into the product after the fermentation of the inoculated strains to obtain the red date beer. Specifically, in the filtration and grain removal, the saccharified malt is pumped into a filter tank for filtration, reflux is firstly carried out, the wort is pumped into a boiling pot after the liquid is clarified, and grain stillage is left in the filter tank, so that the aim of solid-liquid separation is fulfilled. In the rotary sedimentation of the mixed solution, pumping a product obtained by mixing and boiling the jujube juice and the wort into a rotary sedimentation tank, fully precipitating to ensure that smaller impurities in the mixed solution are settled at the bottom, and opening a valve at the bottom of the rotary sedimentation tank to discharge the impurities; in the treatment process, the boiled mixed liquid is subjected to rotary sedimentation to remove fine impurities in the wort and the jujube juice together, rather than separate treatment, thereby reducing one-step operation links.
In a further embodiment of the present invention, in the preparation of the red date juice, the ratio of the mass of red dates to the added mass of water is (30-60): (90-180).
In a further embodiment of the invention, in the preparation of the red date juice, the red date with the pitted red date is wrapped by gauze and put into water to be boiled for 50-80 min to obtain a first date juice; then mashing the red date dregs in the gauze, putting the mashed red date dregs into water, and boiling the crushed red date dregs for 50-80 min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice.
In a further embodiment of the present invention, in the fermentation of the inoculated strain, the fermentation specifically comprises: inoculating a strain in the product after the rotary sedimentation for first fermentation, and keeping the first fermentation conditions as follows: the oxygen pressure is 0.02-0.04 Pa, the temperature is 8-10 ℃, and the time is 2 d-3 d, so as to obtain a first fermentation product; measuring the sugar degree of the first fermentation product, performing second fermentation when the sugar degree is reduced to 4-6 DEG Bx, and keeping the conditions of the second fermentation as follows: the oxygen pressure is 0.12-0.14 Pa, the temperature is 11-13 ℃, and the time is 7-8 d, so as to obtain a second fermentation product; and then carrying out third fermentation, keeping the temperature of the third fermentation at 3-5 ℃ for 1-3 d.
In a further embodiment of the invention, in the fermentation of the inoculum: the strain comprises beer yeast and lactobacillus bulgaricus; in the first fermentation, firstly adding beer yeast, and making the content of beer yeast be (2-5) x 105cfu/mL, fermenting for 5-8 h; then adding lactobacillus bulgaricus to ensure that the content of the lactobacillus bulgaricus is (1-2) multiplied by 106cfu/mL, and then continuing the fermentation. The applicant has found through a large number of experiments that: the product after the fermentation of the inoculated strains can be further filtered by adopting an aseptic microfiltration membrane, so that the prepared red date pure draft beer has better properties in all aspects.
In a further embodiment of the invention, in the preparation of the red date juice, the cleaning is specifically: cleaning by adopting a cleaning solution, wherein the cleaning solution comprises the following raw material components in parts by weight: 30-50 parts of water, 1-3 parts of hydroxyethyl cellulose, 2-5 parts of citric acid and 1-2 parts of mint powder.
In a further embodiment of the present invention, in the mixed boiling of the jujube juice and the malt juice, the jujube juice and the malt juice are mixed and then boiled for 1 to 5 hours; the addition amount of the hop is 5-8% of the mass of the red date juice, and the hop is added in batches. During boiling, the saccharifying enzymes are inactivated.
In a further embodiment of the invention, the hops are pre-treated prior to addition, comprising the steps of: the hop is pulverized and then impregnated by a first mixture, and the raw material components of the first mixture comprise the following components in parts by weight: 1-2 parts of purple perilla, 2-3 parts of chrysanthemum, 1-2 parts of moringa leaves and 10-20 parts of water.
In a further embodiment of the present invention, in the mashing of barley malt flour, the ratio of the mass of barley malt flour to the added mass of water is 1: (5-10); in the pretreatment of barley malt, the mass ratio of red dates to barley malt is 1: (2-5); in the later fermentation treatment, the carbon dioxide charging amount is as follows: the content of carbon dioxide in the red date beer is 0.38-0.55%.
In a further embodiment of the present invention, the post-fermentation treatment further comprises, after the carbon dioxide is introduced, before the red date beer is obtained: adding the champagne into the product after the carbon dioxide is filled, and uniformly mixing, wherein the adding mass of the champagne accounts for about one thousandth of the volume of the red date beer. It should be noted that the betel nut of the present invention can be obtained by purchasing it or extracting it from betel nuts by a conventional method.
In the second aspect, the red date beer is prepared by the method provided by the invention.
Compared with the prior art, the technical scheme of the invention has the following advantages:
(1) the applicant has found through a large number of experiments that: on the basis of the traditional fermented beer, high-quality red dates accounting for 30-60% of the total weight of the materials are added, and then the red date juice and the wort are mixed under the boiling condition, so that the finally obtained red date beer not only meets the requirements of contemporary people in taste, but also effectively endows the beer with nutritional ingredients in the red dates, and has an excellent health-care function.
(2) The red date beer provided by the invention is rich in date fragrance, unique in flavor and rich in nutrition, and has excellent effects of relieving summer-heat and quenching thirst, refreshing and restoring consciousness, maintaining beauty and keeping young, improving the immunity of organisms and the like when being drunk in a proper amount. In addition, by adopting the preparation method provided by the invention, the red date resources can be fully utilized, the utilization rate of the raw materials is improved, and rich nutritional ingredients in the red dates can be reserved to the maximum extent; in addition, the preparation method of the invention has simple operation, low cost and easy industrial production.
(3) The red date draft beer provided by the invention takes red dates as a main raw material, is supplemented with barley malt, and then is fermented by using yeast and filtered by adopting a sterile microfiltration membrane; the red date raw material is subjected to non-enzymatic treatment in the processing treatment process, and no exogenous enzyme preparation is added, so that the prepared red date beer not only retains the effective components in the red dates to the maximum extent, but also has excellent raw wort concentration, turbidity and foam stability, and finally, the high-quality and high-quality red date beer is obtained. In addition, the mouthfeel of the red date beer can be obviously improved by adding the champagne into the prepared red date beer.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
The experimental procedures in the following examples are conventional unless otherwise specified.
The test materials used in the following examples were purchased from a conventional reagent store unless otherwise specified.
In the quantitative tests in the following examples, three replicates were set, and the data are the mean or the mean ± standard deviation of the three replicates.
The perilla, chrysanthemum and moringa leaves used in the following examples all meet the relevant regulations under each medicinal material item in the text of the Chinese pharmacopoeia (2015 edition). Before feeding, the material objects are identified to be consistent with the names of the medicinal materials, and the quality is in accordance with the standard. It should be noted that the brewers yeast used in the present invention was purchased from Satsukui technologies, Inc. of the far city of Hubei, and Lactobacillus bulgaricus was purchased from Taiwan Asia core Biotechnologies, Inc.
The preparation method of the red date beer provided by the invention comprises the following steps:
preparing red date juice: cleaning fructus Jujubae, removing core, adding water, and boiling to obtain fructus Jujubae juice. Wherein the mass ratio of the red dates to the added water is (30-60): (90-180), wrapping the red dates with the denucleated red dates by using gauze, and putting the wrapped red dates into water to boil for 50-80 min to obtain first red date juice; then mashing the red date dregs in the gauze, putting the mashed red date dregs into water, and boiling the crushed red date dregs for 50-80 min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice.
Pretreatment of barley malt: and wetting barley malt and then crushing to obtain barley malt powder. Wherein the mass ratio of the red dates to the barley malt is 1: (2-5).
Saccharifying barley malt powder: uniformly mixing barley malt powder with water, and heating at 50-55 ℃ for 1-3 h; then heating at 60-70 ℃ for 30-90 min to saccharify the starch in the barley malt. Wherein the mass ratio of the barley malt flour to the added water is 1: (5-10).
Filtering grains: and filtering the saccharified product and collecting filtrate to obtain barley malt juice.
Mixing and boiling jujube juice and wort: mixing the red date juice and the barley malt juice, boiling, adding hops, continuously boiling, and stopping boiling when the sugar degree reaches 11-13 degrees Bx. Wherein, the red date juice and the barley malt juice are mixed and boiled for 1 to 5 hours; the addition amount of the hop is 5-8% of the mass of the red date juice, and the hop is added in batches.
And (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain the product after rotary sedimentation.
Inoculating strains for fermentation: inoculating strains into the product after the rotary precipitation for fermentation to obtain a fermentation product. Wherein, the fermentation specifically comprises: inoculating a strain in the product after the rotary sedimentation for first fermentation, and keeping the first fermentation conditions as follows: the oxygen pressure is 0.02-0.04 Pa, the temperature is 8-10 ℃, and the time is 2 d-3 d, so as to obtain a first fermentation product; measuring the sugar degree of the first fermentation product, performing second fermentation when the sugar degree is reduced to 4-6 DEG Bx, and keeping the conditions of the second fermentation as follows: the oxygen pressure is 0.12-0.14 Pa, the temperature is 11-13 ℃, and the time is 7-8 d, so as to obtain a second fermentation product; and then carrying out third fermentation, keeping the temperature of the third fermentation at 3-5 ℃ for 1-3 d.
And (3) post fermentation treatment: and filling carbon dioxide into the product after the fermentation of the inoculated strains to obtain the red date beer. Wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.38-0.55%.
Preferably, in the inoculum fermentation: the strain comprises beer yeast and lactobacillus bulgaricus; in the first fermentation, firstly adding beer yeast, and making the content of beer yeast be (2-5) x 105cfu/mL, fermenting for 5-8 h; then adding lactobacillus bulgaricus to ensure that the content of the lactobacillus bulgaricus is (1-2) multiplied by 106cfu/mL, and then continuing the fermentation.
Preferably, in the preparation of the red date juice, the cleaning specifically comprises the following steps: cleaning by adopting a cleaning solution, wherein the cleaning solution comprises the following raw material components in parts by weight: 30-50 parts of water, 1-3 parts of hydroxyethyl cellulose, 2-5 parts of citric acid and 1-2 parts of mint powder.
Preferably, the hops are pre-treated prior to addition, comprising the steps of: after being crushed, the hop is soaked in a first mixture for 30min to 50min, and the first mixture comprises the following raw material components in parts by weight: 1-2 parts of purple perilla, 2-3 parts of chrysanthemum, 1-2 parts of moringa leaves and 10-20 parts of water.
The following description is made with reference to specific embodiments:
example one
The invention provides a preparation method of red date beer, which comprises the following steps:
preparing red date juice: cleaning fructus Jujubae with water, removing core, adding water, and boiling to obtain fructus Jujubae juice. Wherein the mass ratio of the red dates to the added water is 30: 90, respectively; wrapping the denucleated red dates by gauze, and boiling the wrapped red dates in water for 50min to obtain first red date juice; mashing the red date residues in the gauze, and boiling the crushed red date residues in water for 80min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice.
Pretreatment of barley malt: and wetting barley malt and then crushing to obtain barley malt powder. Wherein the mass ratio of the red dates to the barley malt is 1: 2.
saccharifying barley malt powder: mixing barley malt powder and water according to the proportion of 1: 5, uniformly mixing the components in a mass ratio, and heating the mixture for 3 hours at the temperature of 50 ℃; then, the mixture was heated at 70 ℃ for 30min to saccharify the starch in barley malt.
Filtering grains: and filtering the saccharified product and collecting filtrate to obtain barley malt juice.
Mixing and boiling jujube juice and wort: mixing fructus Jujubae juice and fructus Hordei Germinatus juice, boiling, adding flos Lupuli, and boiling until sugar degree reaches 11 ° Bx. Wherein, the red date juice and the barley malt juice are mixed and boiled for 3 hours; the addition amount of hops is 5% of the mass of the red date juice, and the hops are added in three times.
And (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain the product after rotary sedimentation.
Inoculating strains for fermentation: inoculating strains into the product after the rotary precipitation for fermentation to obtain a fermentation product. Wherein, firstly adding beer yeast into the product after the rotary sedimentation, and making the content of the beer yeast be 5 x 105cfu/mL, fermenting for 5h under the conditions that the oxygen pressure is 0.02Pa and the temperature is 10 ℃; then adding lactobacillus bulgaricus to make the content of lactobacillus bulgaricus be 2 × 106cfu/mL, and then continuing to ferment for 2d to obtain a first fermentation product; determining the sugar degree of the first fermentation product, performing a second fermentation when the sugar degree drops to 4 ° Bx, and maintaining the conditions of the second fermentation as follows: fermenting for 7d at the oxygen pressure of 0.14Pa and the temperature of 11 ℃ to obtain a second fermentation product; then, the third fermentation is carried out, the temperature of the third fermentation is kept at 5 ℃ for 2 d.
And (3) post fermentation treatment: and filling carbon dioxide into the product after the fermentation of the inoculated strains to obtain the red date beer. Wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.38 percent.
Example two
The invention provides a preparation method of red date beer, which comprises the following steps:
preparing red date juice: cleaning fructus Jujubae with water, removing core, adding water, and boiling to obtain fructus Jujubae juice. Wherein the mass ratio of the red dates to the added water is 40: 150; wrapping the denucleated red dates by gauze, and boiling the wrapped red dates in water for 60min to obtain first red date juice; mashing the red date residues in the gauze, and boiling the crushed red date residues in water for 60min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice.
Pretreatment of barley malt: and wetting barley malt and then crushing to obtain barley malt powder. Wherein the mass ratio of the red dates to the barley malt is 1: 5.
saccharifying barley malt powder: mixing barley malt powder and water according to the proportion of 1: 5, uniformly mixing the components in a mass ratio, and heating the mixture for 1 hour at 53 ℃; then, the mixture was heated at 65 ℃ for 1 hour to saccharify the starch in the barley malt.
Filtering grains: and filtering the saccharified product and collecting filtrate to obtain barley malt juice.
Mixing and boiling jujube juice and wort: mixing fructus Jujubae juice and fructus Hordei Germinatus juice, boiling, adding flos Lupuli, and boiling until sugar degree reaches 12 ° Bx. Wherein, the red date juice and the barley malt juice are mixed and boiled for 4 hours; the addition amount of hops is 8% of the mass of the red date juice, and the hops are added in three times.
And (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain the product after rotary sedimentation.
Inoculating strains for fermentation: inoculating strains into the product after the rotary precipitation for fermentation to obtain a fermentation product. Wherein, firstly adding beer yeast into the product after the rotary sedimentation, and making the content of the beer yeast be 2 x 105cfu/mL, fermenting for 8h under the conditions that the oxygen pressure is 0.04Pa and the temperature is 8 ℃; then adding lactobacillus bulgaricus to make the content of lactobacillus bulgaricus 1 × 106cfu/mL, and then continuing to ferment for 2d to obtain a first fermentation product; determining the sugar degree of the first fermentation product, performing a second fermentation when the sugar degree drops to 5 ° Bx, and maintaining the conditions of the second fermentation as follows: fermenting for 8d at 13 ℃ under the oxygen pressure of 0.12Pa to obtain a second fermentation product; then, the third fermentation is carried out, the temperature of the third fermentation is kept at 3 ℃, and the time is kept for 1 d.
And (3) post fermentation treatment: and filling carbon dioxide into the product after the fermentation of the inoculated strains to obtain the red date beer. Wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.55 percent.
EXAMPLE III
The embodiment is formed by changing relevant parameters on the basis of the second embodiment.
The invention provides a preparation method of red date beer, which comprises the following steps:
preparing red date juice: cleaning fructus Jujubae with cleaning solution, removing core, adding water, and boiling to obtain fructus Jujubae juice. Wherein the mass ratio of the red dates to the added water is 40: 150; wrapping the denucleated red dates by gauze, and boiling the wrapped red dates in water for 60min to obtain first red date juice; mashing the red date residues in the gauze, and boiling the crushed red date residues in water for 60min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice. The cleaning fluid comprises the following raw material components in parts by weight: 50 parts of water, 3 parts of hydroxyethyl cellulose, 5 parts of citric acid and 2 parts of mint powder.
Pretreatment of barley malt: and wetting barley malt and then crushing to obtain barley malt powder. Wherein the mass ratio of the red dates to the barley malt is 1: 5.
saccharifying barley malt powder: mixing barley malt powder and water according to the proportion of 1: 5, uniformly mixing the components in a mass ratio, and heating the mixture for 1 hour at 53 ℃; then, the mixture was heated at 65 ℃ for 1 hour to saccharify the starch in the barley malt.
Filtering grains: and filtering the saccharified product and collecting filtrate to obtain barley malt juice.
Mixing and boiling jujube juice and wort: mixing fructus Jujubae juice and fructus Hordei Germinatus juice, boiling, adding flos Lupuli, and boiling until sugar degree reaches 12 ° Bx. Wherein, the red date juice and the barley malt juice are mixed and boiled for 4 hours; the addition amount of hops is 8% of the mass of the red date juice, and the hops are added in three times.
And (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain the product after rotary sedimentation.
Inoculating strains for fermentation: inoculating strains into the product after the rotary precipitation for fermentation to obtain a fermentation product. Wherein, firstly adding beer yeast into the product after the rotary sedimentation, and making the content of the beer yeast be 2 x 105cfu/mL, fermenting for 8h under the conditions that the oxygen pressure is 0.04Pa and the temperature is 8 ℃; after thatAdding Lactobacillus bulgaricus to make the content of Lactobacillus bulgaricus 1 × 106cfu/mL, and then continuing to ferment for 2d to obtain a first fermentation product; determining the sugar degree of the first fermentation product, performing a second fermentation when the sugar degree drops to 5 ° Bx, and maintaining the conditions of the second fermentation as follows: fermenting for 8d at 13 ℃ under the oxygen pressure of 0.12Pa to obtain a second fermentation product; then, the third fermentation is carried out, the temperature of the third fermentation is kept at 3 ℃, and the time is kept for 1 d.
And (3) post fermentation treatment: and filling carbon dioxide into the product after the fermentation of the inoculated strains to obtain the red date beer. Wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.55 percent.
Example four
The embodiment is formed by changing relevant parameters on the basis of the third embodiment.
The invention provides a preparation method of red date beer, which comprises the following steps:
preparing red date juice: cleaning fructus Jujubae with cleaning solution, removing core, adding water, and boiling to obtain fructus Jujubae juice. Wherein the mass ratio of the red dates to the added water is 40: 150; wrapping the denucleated red dates by gauze, and boiling the wrapped red dates in water for 60min to obtain first red date juice; mashing the red date residues in the gauze, and boiling the crushed red date residues in water for 60min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice. The cleaning fluid comprises the following raw material components in parts by weight: 50 parts of water, 3 parts of hydroxyethyl cellulose, 5 parts of citric acid and 2 parts of mint powder.
Pretreatment of barley malt: and wetting barley malt and then crushing to obtain barley malt powder. Wherein the mass ratio of the red dates to the barley malt is 1: 5.
saccharifying barley malt powder: mixing barley malt powder and water according to the proportion of 1: 5, uniformly mixing the components in a mass ratio, and heating the mixture for 1 hour at 53 ℃; then, the mixture was heated at 65 ℃ for 1 hour to saccharify the starch in the barley malt.
Filtering grains: and filtering the saccharified product and collecting filtrate to obtain barley malt juice.
Mixing and boiling jujube juice and wort: mixing fructus Jujubae juice and fructus Hordei Germinatus juice, boiling, adding pretreated flos Lupuli, and boiling until sugar degree reaches 12 ° Bx. Wherein, the red date juice and the barley malt juice are mixed and boiled for 4 hours; the addition amount of hops is 8% of the mass of the red date juice, and the hops are added in three times. The pretreatment process of the hop comprises the following specific steps: after being crushed, the hop is soaked for 30min by adopting a first mixture, and the raw material components of the first mixture comprise the following components in parts by weight: 2 parts of perilla, 2 parts of chrysanthemum, 1 part of moringa leaves and 10 parts of water.
And (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain the product after rotary sedimentation.
Inoculating strains for fermentation: inoculating strains into the product after the rotary precipitation for fermentation to obtain a fermentation product. Wherein, firstly adding beer yeast into the product after the rotary sedimentation, and making the content of the beer yeast be 2 x 105cfu/mL, fermenting for 8h under the conditions that the oxygen pressure is 0.04Pa and the temperature is 8 ℃; then adding lactobacillus bulgaricus to make the content of lactobacillus bulgaricus 1 × 106cfu/mL, and then continuing to ferment for 2d to obtain a first fermentation product; determining the sugar degree of the first fermentation product, performing a second fermentation when the sugar degree drops to 5 ° Bx, and maintaining the conditions of the second fermentation as follows: fermenting for 8d at 13 ℃ under the oxygen pressure of 0.12Pa to obtain a second fermentation product; then, the third fermentation is carried out, the temperature of the third fermentation is kept at 3 ℃, and the time is kept for 1 d.
And (3) post fermentation treatment: and filling carbon dioxide into the product after the fermentation of the inoculated strains to obtain the red date beer. Wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.55 percent.
EXAMPLE five
The present embodiment is obtained by changing the relevant parameters based on the fourth embodiment.
The invention provides a preparation method of red date beer, which comprises the following steps:
preparing red date juice: cleaning fructus Jujubae with cleaning solution, removing core, adding water, and boiling to obtain fructus Jujubae juice. Wherein the mass ratio of the red dates to the added water is 40: 150; wrapping the denucleated red dates by gauze, and boiling the wrapped red dates in water for 60min to obtain first red date juice; mashing the red date residues in the gauze, and boiling the crushed red date residues in water for 60min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice. The cleaning fluid comprises the following raw material components in parts by weight: 50 parts of water, 3 parts of hydroxyethyl cellulose, 5 parts of citric acid and 2 parts of mint powder.
Pretreatment of barley malt: and wetting barley malt and then crushing to obtain barley malt powder. Wherein the mass ratio of the red dates to the barley malt is 1: 5.
saccharifying barley malt powder: mixing barley malt powder and water according to the proportion of 1: 5, uniformly mixing the components in a mass ratio, and heating the mixture for 1 hour at 53 ℃; then, the mixture was heated at 65 ℃ for 1 hour to saccharify the starch in the barley malt.
Filtering grains: and filtering the saccharified product and collecting filtrate to obtain barley malt juice.
Mixing and boiling jujube juice and wort: mixing fructus Jujubae juice and fructus Hordei Germinatus juice, boiling, adding pretreated flos Lupuli, and boiling until sugar degree reaches 12 ° Bx. Wherein, the red date juice and the barley malt juice are mixed and boiled for 4 hours; the addition amount of hops is 8% of the mass of the red date juice, and the hops are added in three times. The pretreatment process of the hop comprises the following specific steps: after being crushed, the hop is soaked for 30min by adopting a first mixture, and the raw material components of the first mixture comprise the following components in parts by weight: 2 parts of perilla, 2 parts of chrysanthemum, 1 part of moringa leaves and 10 parts of water.
And (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain the product after rotary sedimentation.
Inoculating strains for fermentation: inoculating strains into the product after the rotary precipitation for fermentation to obtain a fermentation product. Wherein, the beer yeast and the lactobacillus bulgaricus are added into the product after the rotary sedimentation simultaneously, and the content of the beer yeast is 2 multiplied by 105cfu/mL, Lactobacillus bulgaricus content 1 × 106cfu/mL, fermenting for 2 days and 8 hours under the conditions that the oxygen pressure is 0.04Pa and the temperature is 8 ℃ to obtain a first fermentation product; measuring the first fermentation yieldThe sugar degree of the material, when the sugar degree is reduced to 5 ° Bx, performing a second fermentation under the conditions of: fermenting for 8d at 13 ℃ under the oxygen pressure of 0.12Pa to obtain a second fermentation product; then, the third fermentation is carried out, the temperature of the third fermentation is kept at 3 ℃, and the time is kept for 1 d.
And (3) post fermentation treatment: and filling carbon dioxide into the product after the fermentation of the inoculated strains to obtain the red date beer. Wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.55 percent.
EXAMPLE six
The present embodiment is obtained by changing the relevant parameters based on the fourth embodiment.
The invention provides a preparation method of red date beer, which comprises the following steps:
preparing red date juice: cleaning fructus Jujubae with cleaning solution, removing core, adding water, and boiling to obtain fructus Jujubae juice. Wherein the mass ratio of the red dates to the added water is 40: 150; wrapping the denucleated red dates by gauze, and boiling the wrapped red dates in water for 60min to obtain first red date juice; mashing the red date residues in the gauze, and boiling the crushed red date residues in water for 60min to obtain second red date juice; and combining the first jujube juice and the second jujube juice to obtain the red jujube juice. The cleaning fluid comprises the following raw material components in parts by weight: 50 parts of water, 3 parts of hydroxyethyl cellulose, 5 parts of citric acid and 2 parts of mint powder.
Pretreatment of barley malt: and wetting barley malt and then crushing to obtain barley malt powder. Wherein the mass ratio of the red dates to the barley malt is 1: 5.
saccharifying barley malt powder: mixing barley malt powder and water according to the proportion of 1: 5, uniformly mixing the components in a mass ratio, and heating the mixture for 1 hour at 53 ℃; then, the mixture was heated at 65 ℃ for 1 hour to saccharify the starch in the barley malt.
Filtering grains: and filtering the saccharified product and collecting filtrate to obtain barley malt juice.
Mixing and boiling jujube juice and wort: mixing fructus Jujubae juice and fructus Hordei Germinatus juice, boiling, adding pretreated flos Lupuli, and boiling until sugar degree reaches 12 ° Bx. Wherein, the red date juice and the barley malt juice are mixed and boiled for 4 hours; the addition amount of hops is 8% of the mass of the red date juice, and the hops are added in three times. The pretreatment process of the hop comprises the following specific steps: after being crushed, the hop is soaked for 30min by adopting a first mixture, and the raw material components of the first mixture comprise the following components in parts by weight: 2 parts of perilla, 2 parts of chrysanthemum, 1 part of moringa leaves and 10 parts of water.
And (3) rotary sedimentation of the mixed solution: removing solid impurities in the product of the jujube juice and the wort after mixing and boiling to obtain the product after rotary sedimentation.
Inoculating strains for fermentation: inoculating strains into the product after the rotary precipitation for fermentation to obtain a fermentation product. Wherein, firstly adding beer yeast into the product after the rotary sedimentation, and making the content of the beer yeast be 2 x 105cfu/mL, fermenting for 8h under the conditions that the oxygen pressure is 0.04Pa and the temperature is 8 ℃; then adding lactobacillus bulgaricus to make the content of lactobacillus bulgaricus 1 × 106cfu/mL, and then continuing to ferment for 2d to obtain a first fermentation product; determining the sugar degree of the first fermentation product, performing a second fermentation when the sugar degree drops to 5 ° Bx, and maintaining the conditions of the second fermentation as follows: fermenting for 8d at 13 ℃ under the oxygen pressure of 0.12Pa to obtain a second fermentation product; then, the third fermentation is carried out, the temperature of the third fermentation is kept at 3 ℃, and the time is kept for 1 d.
And (3) post fermentation treatment: and (3) introducing carbon dioxide into the product after the fermentation of the inoculated strains, adding the champagne and uniformly mixing to finally obtain the red date beer. Wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.55%, and the adding mass of the champagne accounts for one thousandth of the volume of the red date beer.
In addition, the red date beer obtained in each embodiment of the invention is systematically evaluated for efficacy:
quality measurement of Red date beer in one or more examples
Specifically, according to the relevant standards in GB 2758-. Specifically, the turbidity of the red date beer of each example was measured at 60 ℃.
TABLE 1 measurement results of Red date beer
| Alcohol content/(% vol) | Raw wort concentration/(° P) | turbidity/(EBC) | Bubble retention/s | |
| Example one | 3.25 | 11.35 | 0.23 | 330 |
| Example two | 3.23 | 11.29 | 0.25 | 335 |
| EXAMPLE III | 3.56 | 12.06 | 0.16 | 340 |
| Example four | 3.67 | 12.86 | 0.13 | 342 |
| EXAMPLE five | 3.28 | 10.15 | 0.37 | 260 |
| EXAMPLE six | 3.58 | 13.02 | 0.15 | 351 |
Second, the oxidation resistance test of the red date beer of each example
Firstly, hydroxyl radical scavenging activity determination: taking 1ml of 0.75mmol/L o-diazaphenanthrene solution into a 10ml test tube with a plug, sequentially adding 2ml of 0.2mmol/L PBS buffer solution with the pH value of 7.5 and 1ml of 0.75mmol/L ferrous sulfate, uniformly mixing, adding 1ml of sample solution, uniformly mixing, adding 1ml of 0.01% hydrogen peroxide, diluting to the constant volume with deionized water, heating in a water bath at 37 ℃ for 60min, and measuring the absorbance value at 510 nm. The scavenging rate of hydroxyl radicals is calculated as follows: clearance rate [ [ (A)1-A0)/(A2-A0)]×100％
Wherein A is1Is the absorbance of the hydrogen peroxide and sample when added; a. the0Absorbance when hydrogen peroxide was added but no sample was added; a. the2The absorbance was obtained when neither hydrogen peroxide nor the sample was added. In addition, the preparation method of the sample solution comprises the following steps: and (3) respectively taking 2ml of the red date beer in the first embodiment to the sixth embodiment, adding 100ml of deionized water, then carrying out microwave heating at 45 ℃ for 60min, and cooling to room temperature to obtain the sample solution required by the invention. The specific experimental data of the red date beer for scavenging hydroxyl radical in each example are shown in table 2:
(II), DPPH & QingDetermination of the removal rate: taking 2ml of each sample solution, adding 2ml of 0.1mmol/L DPPH solution, mixing uniformly, reacting in a dark place for 30min, and measuring an absorbance value A1 at 217 nm; the blank group was DPPH instead of the sample solution, and the control group was an equal volume of distilled water instead of the sample solution. The clearance was calculated as follows: clearance rate ═ 1- (A)1-A0)/A2]×100％
Wherein A is1Is the absorbance of the sample set; a. the0Absorbance for blank group; a. the2Absorbance of the control group. The specific test data of DPPH & clearance of red date beer in each example are shown in Table 2:
TABLE 2 Red date beer Oxidation resistance test of each example
| Hydroxy radical clearance/%) | DPPH.clearance/% | |
| Example one | 89.75 | 81.26 |
| Example two | 88.96 | 81.09 |
| EXAMPLE III | 93.25 | 86.58 |
| Example four | 95.67 | 90.66 |
| EXAMPLE five | 72.03 | 68.23 |
| EXAMPLE six | 96.93 | 92.89 |
Third, the trial effect evaluation of the red date beer of each embodiment
100 volunteers aged 18-65 years are collected, 20mL of the red date beer prepared by the embodiments of the invention is tasted, and then the taste and the trial effect of the red date beer are evaluated.
The effect of the red date beer is judged according to the following standards: the mouthfeel is good: the jujube fragrance is pleasant, the sweetness is proper, and the jujube tea is suitable for most of people and has 5 minutes of taste; the mouthfeel is better: the jujube fragrance is too strong or light, the sweetness is slightly sweet or slightly light, and the jujube sweet is suitable for the taste of most people, and the score is 4; bad taste: the jujube fragrance is too thick or too light, the sweetness is too thick or too light, and the jujube fragrance is not suitable for the taste of most people. The specific evaluation results are shown in table 3.
TABLE 3 trial effect evaluation table for red date beer of each example
| Taste/score | After drinking, the effect is achieved | |
| Example one | 4.25 | Relieving summer-heat, quenching thirst, refreshing, and refreshing |
| Example two | 4.23 | Relieving summer-heat, quenching thirst, refreshing, and refreshing |
| EXAMPLE III | 4.59 | Relieving summer-heat, quenching thirst, refreshing, and refreshing |
| Example four | 4.89 | Relieving summer-heat, quenching thirst, refreshing, and refreshing |
| EXAMPLE five | 3.58 | Without special effects |
| EXAMPLE six | 4.93 | Relieving summer-heat, quenching thirst, refreshing, and refreshing |
In addition to the cases exemplified in examples one to six, the kinds and ratios of other raw material components, conditions and parameters in the production process, and the like are also possible.
By adopting the technical scheme provided by the invention, on the basis of the traditional fermented beer, high-quality red dates accounting for 30-60% of the total weight of the materials are added, and then the red date juice and the wort are mixed under the boiling condition, so that the finally obtained red date beer not only meets the requirements of contemporary people in taste, but also effectively endows the beer with various nutritional ingredients in the red dates, and has excellent effects of relieving summer heat, refreshing and restoring consciousness and improving the immunity of organisms.
In the description of the present invention, it is to be understood that the terms "first", "second" and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (1)
1. The preparation method of the red date beer is characterized by comprising the following steps:
preparing red date juice: cleaning red dates by adopting a cleaning solution, removing kernels, adding water, and boiling to obtain red date juice; wherein the mass ratio of the red dates to the added water is 40: 150; wrapping the denucleated red dates by gauze, and boiling the wrapped red dates in water for 60min to obtain first red date juice; mashing the red date residues in the gauze, and boiling the crushed red date residues in water for 60min to obtain second red date juice; mixing the first jujube juice and the second jujube juice to obtain red jujube juice; the cleaning solution comprises the following raw material components in parts by weight: 50 parts of water, 3 parts of hydroxyethyl cellulose, 5 parts of citric acid and 2 parts of mint powder;
pretreatment of barley malt: wetting barley malt and then crushing to obtain barley malt powder; wherein the mass ratio of the red dates to the barley malt is 1: 5;
saccharifying barley malt powder: mixing the barley malt powder with water according to the ratio of 1: 5, uniformly mixing the raw materials in a mass ratio, and heating the mixture for 1 to 3 hours at the temperature of between 50 and 55 ℃; then heating at 60-70 ℃ for 30-90 min to saccharify starch in the barley malt;
filtering grains: filtering the saccharified product and collecting filtrate to obtain barley malt juice;
mixing and boiling jujube juice and wort: mixing the red date juice and the barley malt juice, boiling, adding the pretreated hops, continuously boiling, and stopping boiling when the sugar degree reaches 11-13 degrees Bx; wherein, the adding amount of the hop is 8 percent of the mass of the red date juice, and the hop is added in three times, and the pretreatment process of the hop is specifically as follows: after being crushed, the hop is soaked for 30min by adopting a first mixture, and the raw material components of the first mixture comprise the following components in parts by weight: 2 parts of purple perilla, 2 parts of chrysanthemum, 1 part of moringa leaves and 10 parts of water;
and (3) rotary sedimentation of the mixed solution: removing solid impurities in the product obtained by mixing and boiling the jujube juice and the wort to obtain a product obtained by rotary sedimentation;
inoculating strains for fermentation: inoculating a strain into the rotary-precipitated product for fermentation to obtain a fermentation product; wherein, firstly adding beer yeast into the product after the rotary sedimentation, and making the content of the beer yeast be 2 x 105cfu/mL, fermenting for 8h under the conditions that the oxygen pressure is 0.04Pa and the temperature is 8 ℃; then adding lactobacillus bulgaricus to make the content of lactobacillus bulgaricus 1 × 106cfu/mL, and then continuing to ferment for 2d to obtain a first fermentation product; measuring the sugar degree of the first fermentation product, performing a second fermentation when the sugar degree drops to 5 ° Bx, and maintaining the second fermentationThe fermentation conditions were: fermenting for 8d at 13 ℃ under the oxygen pressure of 0.12Pa to obtain a second fermentation product; then, the third fermentation is carried out, the temperature of the third fermentation is kept at 3 ℃, and the time is kept for 1 d.
And (3) post fermentation treatment: introducing carbon dioxide into the product after the inoculated strain fermentation, adding the champagne and uniformly mixing to obtain the red date beer; wherein, the filling amount of the carbon dioxide is as follows: the content of carbon dioxide in the red date beer is 0.55%, and the adding mass of the champagne accounts for one thousandth of the volume of the red date beer;
the obtained fructus Jujubae beer has alcoholic strength of 3.58% vol, original wort concentration of 13.02 ° P, turbidity of 0.15EBC, and foam stability of 351 s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710438939.XA CN107090380B (en) | 2017-06-12 | 2017-06-12 | Red date beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710438939.XA CN107090380B (en) | 2017-06-12 | 2017-06-12 | Red date beer and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107090380A CN107090380A (en) | 2017-08-25 |
| CN107090380B true CN107090380B (en) | 2020-04-07 |
Family
ID=59640419
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710438939.XA Active CN107090380B (en) | 2017-06-12 | 2017-06-12 | Red date beer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107090380B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107881049A (en) * | 2017-12-28 | 2018-04-06 | 杞源堂（宁夏）生物科技有限公司 | A kind of selenium-enriched wolfberry fruit beer and preparation method thereof |
| CN108522589A (en) * | 2018-04-09 | 2018-09-14 | 东北农业大学 | A kind of brewer's wort bread and preparation method thereof |
| CN109055068A (en) * | 2018-10-31 | 2018-12-21 | 贵阳中医学院 | A kind of production method of Rhizoma Gastrodiae beer |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899371B (en) * | 2009-12-07 | 2013-02-13 | 山东鼎力枣业食品集团有限公司 | Jujube beer |
| CN102277247B (en) * | 2011-08-15 | 2013-05-15 | 陕西科技大学 | Method for preparing red date beer by fermentation |
| CN106367250B (en) * | 2016-08-31 | 2020-06-02 | 邯郸学院 | Preparation method of red date beer fermented by lactic acid bacteria and saccharomycetes |
-
2017
- 2017-06-12 CN CN201710438939.XA patent/CN107090380B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107090380A (en) | 2017-08-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110564533B (en) | Preparation method of mangosteen beer | |
| CN101602990B (en) | Brewing method of original slurry kirschwasser | |
| CN104232390A (en) | Grape wine brewing method | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN107090380B (en) | Red date beer and preparation method thereof | |
| CN102634426B (en) | Low-acetaldehyde beer and preparation method thereof | |
| CN107557224A (en) | A kind of honey raisin tree health lycium chinense and its brewing method | |
| CN107760545A (en) | A kind of preparation method of apple vinegar beverage | |
| CN113621528B (en) | Saccharomyces cerevisiae strain with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae strain in fermented food | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN102719350A (en) | Tea vinegar and production method thereof | |
| CN114540137A (en) | Brewing method of low-alcohol raspberry brewed beer | |
| KR100847901B1 (en) | A method of distilled liquor containing wild ginseng-cultured tissue | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN110777024A (en) | Pure brewed beer with malt as raw material and brewing method thereof | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
| CN111378546A (en) | Brewing formula and brewing process of yellow wine | |
| CN110938511A (en) | Nutritional health yellow wine and brewing method thereof | |
| CN101085949A (en) | Bramble beer and brewing method thereof | |
| CN113684140B (en) | Saccharomyces cerevisiae with low yield of fusel and high yield of ester, composition and application of saccharomyces cerevisiae in fermented food | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN112646679B (en) | Sake and its preparing method | |
| CN111925879B (en) | Brewing method of tea beer retaining characteristic substances of Liuan melon slices | |
| CN105087280B (en) | A kind of big tank brewing method of modernization of the glutinous ginkgo low-alcohol rice wine of duck blood | |
| CN113604372A (en) | Saccharomyces cerevisiae with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae in production of fermented food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |