CN111117819B - Asparagus stem beer and brewing method thereof - Google Patents
Asparagus stem beer and brewing method thereof Download PDFInfo
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- CN111117819B CN111117819B CN202010087586.5A CN202010087586A CN111117819B CN 111117819 B CN111117819 B CN 111117819B CN 202010087586 A CN202010087586 A CN 202010087586A CN 111117819 B CN111117819 B CN 111117819B
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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
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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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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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
- C12C12/00—Processes specially adapted for making special kinds of beer
Abstract
The invention relates to asparagus stem beer and a brewing method thereof. The asparagus stem beer is prepared by mainly using water, malt, hop, beer yeast, fresh asparagus stems and dry asparagus stems and brewing the fresh asparagus stems 5-10min before the boiling is finished, wherein the addition amount of the fresh asparagus stems is 5-9% of the mass of the malt, and the addition amount of the dry asparagus stems is 4-6% of the mass of the malt before the fermentation is started. The fresh asparagus stems are added in the boiling process, so that the asparagus stems and the wort can be fully mixed, the beer asparagus stems are endowed with the nutritional ingredients and the unique taste, and the faint scent and the color of the asparagus stems can be reserved by adding the dry asparagus stems before fermentation. The asparagus stem beer brewed by the invention contains rich nutritional ingredients such as protein, carbohydrate, vitamin, mineral substance and the like, has good taste and a certain health care function, and has wide development prospect.
Description
Technical Field
The invention relates to asparagus stem beer and a brewing method thereof, belonging to the technical field of beer brewing.
Background
Beer has a long history like human civilization, and it is first appeared in human life before other wines, so that many scholars refer to beer as "father of wine". At present, the Chinese beer market shows a high-end development trend, the home-brewed beer is remarkably increased, and the market performance which is expected to draw attention in the future is expected. In order to meet the market demand, the development of new products of beer meets the diversified and personalized demands of consumers on one hand, creates a new growth point for production enterprises on the other hand, and improves the economic benefit of the enterprises.
With the gradual and deep understanding of asparagus, various functions of the asparagus are effectively developed and utilized, the asparagus planting industry is developed vigorously, the asparagus is increasingly favored by consumers and broad bamboo shoot farmers, and particularly under the large background of the current vigorous development of the special vegetable industry, the asparagus industry has unprecedented development prospects.
The asparagus stem is a nutritious vegetable and health food with high medicinal value, contains various bioactive components such as amino acids, mineral substances, saponin compounds, flavonoids and the like which are indispensable to human bodies, and has the health-care effects of resisting tumors, resisting mutation, resisting aging, reducing blood fat, regulating immunity and the like.
At present, asparagus stems have wide application in the food industry, such as application numbers: 201810086524.5, name: an asparagus dumpling, in which patent application a method for processing asparagus dumplings is disclosed; application No.: 201210508980.7, title: an asparagus sauce, in the patent application, a processing method of the asparagus sauce is disclosed; application No.: 200910260908.5, name: asparagus tea, in which patent application a processing method of asparagus tea is disclosed. A plurality of patents show that the asparagus not only can be eaten, but also has richer nutritive value and is expected to be applied to beer brewing.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides asparagus stem beer and a brewing method thereof. The method for brewing the asparagus stem beer adds the special taste of the asparagus to the beer while ensuring the original taste of the beer by adding the fresh asparagus stems into the wort 5-10min before the boiling and adding the dry asparagus stems before the fermentation. In addition, the invention improves the added value of asparagus while increasing the health care effect of beer.
The technical scheme of the invention is as follows:
a beer is prepared from water, fructus Hordei Germinatus, flos Lupuli, cerevisiae Fermentum, fresh stem of Germinatus Phragmitis and dry stem of Germinatus Phragmitis.
According to the invention, the asparagus stem beer is brewed by malt crushing, saccharification, filtration, boiling, rotary precipitation, cooling, fermentation and storage, wherein the fresh asparagus stems are added 5-10min before the end of boiling, the addition amount is 5-9% of the mass of the malt, and the dry asparagus stems are added before the beginning of fermentation, and the addition amount is 4-6% of the mass of the malt.
The method for brewing the asparagus stem beer comprises the following steps:
(1) Crushing: soaking the malt in hot water at 45-55 ℃ for 15-20min to ensure that the water content of the malt reaches 25-35%, then crushing the malt in a double-roller crusher, feeding saccharification water into the double-roller crusher to size the powder while crushing, and putting the powder into a saccharification pot at 35-37 ℃;
(2) Saccharification: directly heating the fed materials in the saccharification pot to 49-51 ℃ for 30 minutes, slowly heating to 64-66 ℃ for 60 minutes, and finally directly heating to 77-79 ℃ for 10 minutes;
(3) And (3) filtering: keeping the saccharified mash at 77-79 ℃, pumping into a filter tank, standing for 10-20 minutes, starting filtering, refluxing the filtered wort, pumping into a boiling pot after the wort is clear, pumping into water at 77-79 ℃ for washing grains after the first wort is filtered, stopping filtering until the sugar degree is lower than 3 DEG P, and pumping the grain-washed wort into the boiling pot;
(4) Boiling: boiling the wort in the boiling pot, calculating the boiling time after the temperature of the wort reaches 100 ℃, and adding a first batch of hops after the wort is boiled for 10 minutes; adding a second batch of hops after the initial boiling for 20-30 minutes; adding third hop 10min before boiling; adding fresh asparagus stems 5-9% of the mass of the malt 5-10 minutes before the boiling is finished; the boiling strength is 8-12%;
(5) Rotary precipitation: pumping the boiled wort into a rotary precipitation tank, and standing for 15 minutes;
(6) And (3) cooling: cooling the wort after the rotary precipitation to 18-22 ℃, and adding dry asparagus stems with the mass of 4-6% of the malt to obtain asparagus stem wort;
(7) And (3) fermentation: inoculating activated beer yeast into the asparagus stem wort obtained in the step (6), fermenting at 18-22 ℃, sealing the tank when the sugar degree of the fermentation liquor is reduced to 4 ℃ P, keeping the temperature in the fermentation tank at 18-22 ℃, and keeping the pressure at 0.12-0.15MPa by filling carbon dioxide; detecting the diacetyl content when the sugar degree is reduced to 3 ℃ P, and ending fermentation when the diacetyl content reaches below 0.1 ppm;
(8) And (3) storage: after the fermentation is finished, cooling the fermentation liquor to 0-1 ℃ for cold storage for 15-30 days to obtain the asparagus stem beer.
According to the invention, the gap between two rollers in the grinding of the double-roller grinder in the step (1) is preferably 0.35-0.45mm.
According to the present invention, it is preferable that the mass ratio of malt to mashing water in step (1) is 1: (3-4.2).
In the saccharification process of the step (2), the temperature is kept at 49-51 ℃ for 30 minutes, and protein decomposition is carried out; slowly heating to 64-66 ℃ for 60 minutes, which is beneficial to the action of beta-amylase to form a large amount of maltose; finally, the temperature is raised directly to 77-79 ℃ for 10 minutes, at which temperature the alpha-amylase is still active and the remaining starch can be further degraded, while other enzymes are inhibited or inactivated.
Preferably, according to the invention, the first batch of hop is added in the amount of 0.15g/L wort in step (4); the addition amount of the second batch of hops is 0.25g/L wort, and the addition amount of the third batch of hops is 0.1g/L wort.
According to the invention, preferably, the dry asparagus stems in the step (6) are subjected to microwave drying treatment on fresh asparagus stems by using a microwave drying method, the treatment time is 2-3min, and the fresh asparagus stems are dried until the water content of the asparagus stems is 15-20%. The adoption of the microwave drying mode can not only accelerate the drying efficiency of the asparagus stems, but also keep the original green and original fragrance of the asparagus stems.
According to the invention, the inoculation amount of the activated beer yeast in the step (7) is 1% -1.5% of the mass of the asparagus stem wort.
In the invention, the asparagus stem is added into the asparagus stem beer before the boiling and before the fermentation, so that the special aroma and the nutrition and health care functions of the asparagus are enhanced while the flavor of the beer is maintained, and a choice is provided for asparagus lovers and personalized consumers. The method for brewing the asparagus stem beer is characterized in that the asparagus stem beer with the best finished product can be obtained by adding any asparagus stem product at any time in the brewing process, and therefore a great deal of research is conducted, and finally the method for brewing the asparagus stem beer by adding fresh asparagus stems before the boiling is finished and adding dry asparagus stems before the fermentation is carried out is selected.
Has the beneficial effects that:
the invention adopts the method of adding fresh asparagus stems into the wort 5-10min before the boiling is finished and adding dry asparagus stems before the fermentation is started, thereby not only keeping the original flavor of the beer, but also increasing the special aroma and taste of the asparagus stems. The fresh asparagus stems are added in the boiling process, so that the asparagus stems and the wort can be fully mixed, the beer asparagus stems are endowed with the nutritional ingredients and the unique taste, and the faint scent and the color of the asparagus stems can be reserved by adding the dry asparagus stems before fermentation. The asparagus stem beer brewed by the method contains rich nutritional ingredients such as protein, carbohydrate, vitamins, minerals and the like, has good taste and a certain health-care function, and has wide development prospect.
Detailed description of the invention
The present invention is further illustrated by the following examples, but the scope of the invention is not limited thereto. The raw materials mentioned in the examples are all common commercial products unless otherwise specified.
Example 1
A method for brewing asparagus stem beer comprises the following steps:
(1) Crushing: weighing 140kg of barley malt and 60kg of wheat malt, soaking the barley malt in hot water of 50 ℃ for 15-20min to ensure that the water content of the barley malt reaches 30%, then crushing the barley malt in a double-roller crusher (the gap between two rollers is 0.35 mm), feeding saccharification water (the material-water ratio is 1;
(2) Saccharification: directly heating the fed materials in a saccharification pot to 50 ℃ and keeping the temperature for 30 minutes for carrying out protein decomposition; slowly heating to 65 ℃ and keeping for 60 minutes, which is beneficial to the action of beta-amylase and forms a large amount of maltose; finally, directly heating to 78 ℃ for 10 minutes, wherein the alpha-amylase still acts at the temperature, the residual starch can be further decomposed, and other enzymes are inhibited or inactivated;
(3) And (3) filtering: keeping the temperature of the mash at 78 ℃, pumping the mash into a filter tank, standing for 10 minutes, starting to filter, refluxing the filtered wort, pumping the wort into a boiling pot after refluxing until the wort is clear, filtering the first wort, pumping 78 ℃ water into the wort for washing grains, stopping filtering when the sugar degree of the grains is lower than 3 DEG P, and pumping the grains-washed wort into the boiling pot;
(4) Boiling: boiling the wort in the boiling pot, calculating the boiling time after the temperature of the wort reaches 100 ℃, adding a first batch of hops after initial boiling for 10 minutes, wherein the addition amount of the hops is 150g; adding a second batch of hops after the initial boiling is carried out for 20 minutes, wherein the addition amount of the hops is 250g; adding hops for the third time 10 minutes before boiling, wherein the addition amount of the hops is 100g; adding 10kg of fresh asparagus stem 5 minutes before the boiling is finished, wherein the boiling strength is 8%;
(5) Rotary precipitation: pumping the boiled wort into a rotary sedimentation tank, and standing for 15 minutes;
(6) And (3) cooling: cooling the wheat juice after the rotary precipitation by a plate heat exchanger, cooling to 20 ℃, adding 8kg of dry asparagus stems to obtain asparagus stem wheat juice, and ensuring the sterility in the whole process;
wherein the dry asparagus stem is subjected to microwave drying treatment on fresh asparagus stem by using a microwave drying method, the treatment time is 2min, and the drying is carried out until the water content of the asparagus stem is 20%;
(7) Fermentation: inoculating activated beer yeast into the asparagus stem wort obtained in the step (6), fermenting at 20 ℃, wherein the inoculation amount of the activated beer yeast is 13L, sealing the tank when the sugar degree of the fermentation liquor is reduced to 4 ℃ P, keeping the temperature in the fermentation tank at 20 ℃, keeping the pressure at 0.12MPa by filling carbon dioxide, detecting the diacetyl content when the sugar degree is reduced to 3 ℃ P, and finishing the fermentation when the diacetyl content is reduced to below 0.1 ppm;
(8) And (3) storage: after the fermentation is finished, cooling the fermentation liquor to 0 ℃ for cold storage for 15 days to obtain the asparagus stem beer.
The finished asparagus stem beer obtained by brewing is amber, bright in color, outstanding in asparagus fragrance, fine and smooth in foam, lasting in cup hanging, fresh in mouth and strong in mouth killing force.
Example 2
A method for brewing asparagus stem beer comprises the following steps:
(1) Crushing: weighing 125kg of barley malt and 75kg of scorched and fragrant malt, soaking the malt in hot water at 50 ℃ for 15-20min to ensure that the water content of the malt reaches 30%, then crushing the malt in a double-roller crusher (the gap between two rollers is 0.40 mm), feeding saccharification water (the material-water ratio is 1: 3.6) into the crusher to size the powder while crushing, and feeding the powder into a saccharification pot at the feeding temperature of 36 ℃;
(2) Saccharification: directly heating the fed materials in the saccharification pot to 50 ℃ and keeping the temperature for 30 minutes to decompose protein; slowly heating to 65 ℃ and keeping for 60 minutes, which is beneficial to the action of beta-amylase and forms a large amount of maltose; finally, the temperature is directly raised to 78 ℃ for 10 minutes, at which temperature the alpha-amylase still works, the residual starch can be further decomposed, and other enzymes are inhibited or inactivated;
(3) And (3) filtering: keeping the temperature of the mash at 78 ℃, pumping the mash into a filter tank, standing for 15 minutes, starting to filter, refluxing the filtered wort, pumping the wort into a boiling pot after refluxing until the wort is clear, filtering the first wort, pumping 78 ℃ water into the wort for washing grains, stopping filtering when the sugar degree of the grains is lower than 3 DEG P, and pumping the grains-washed wort into the boiling pot;
(4) Boiling: boiling the wort in the boiling pot, calculating the boiling time after the temperature of the wort reaches 100 ℃, adding a first batch of hops after initial boiling for 10 minutes, wherein the addition amount of the hops is 150g; adding a second batch of hops after the initial boiling for 25 minutes, wherein the addition amount of the hops is 250g; adding hops for the third time 10 minutes before boiling, wherein the addition amount of the hops is 100g; adding 14kg of fresh asparagus stem 7 minutes before the boiling is finished, wherein the boiling strength is 10%;
(5) Rotary precipitation: pumping the boiled wort into a rotary precipitation tank, and standing for 15 minutes;
(6) And (3) cooling: cooling the wheat juice after the rotary precipitation by a plate heat exchanger to 20 ℃, adding 10kg of dry asparagus stems to obtain asparagus stem wheat juice, and ensuring the sterility in the whole process;
wherein the dry asparagus stem is subjected to microwave drying treatment on fresh asparagus stem by using a microwave drying method, the treatment time is 2min, and the drying is carried out until the water content of the asparagus stem is 18%;
(7) And (3) fermentation: inoculating activated beer yeast into the asparagus stem wort obtained in the step (6), fermenting at 20 ℃, wherein the inoculation amount of the activated beer yeast is 13L, sealing the tank when the sugar degree of the fermentation liquor is reduced to 4 ℃ P, keeping the temperature in the fermentation tank at 20 ℃, keeping the pressure at 0.13MPa by filling carbon dioxide, detecting the diacetyl content when the sugar degree is reduced to 3 ℃ P, and finishing the fermentation when the diacetyl content is reduced to below 0.1 ppm;
(8) And (3) storage: after the fermentation is finished, cooling the fermentation liquor to 0 ℃ for cold storage for 22 days to obtain the asparagus stem beer.
The finished asparagus stem beer obtained by brewing is brownish red, has bright color, outstanding asparagus aroma, better foam, lasting cup hanging, comfortable mouth feel and good mouth killing force.
Example 3
A method for brewing asparagus stem beer comprises the following steps:
(1) Preparing materials: weighing 125kg of barley malt, 37.5kg of scorched and fragrant malt and 37.5kg of crystallized malt, soaking the malt in hot water at 50 ℃ for 15-20min to ensure that the water content of the malt reaches 30%, then crushing the malt in a double-roller crusher (the gap between two rollers is 0.45 mm), feeding saccharification water (the material-water ratio is 1: 4.2) into the double-roller crusher to size the powder while crushing, and feeding the powder into a saccharification pot at the feeding temperature of 37 ℃;
(2) Saccharification: directly heating the fed materials in the saccharification pot to 50 ℃ and keeping the temperature for 30 minutes to decompose protein; slowly heating to 65 ℃ and keeping for 60 minutes, which is beneficial to the action of beta-amylase and forms a large amount of maltose; finally, the temperature is directly raised to 78 ℃ for 10 minutes, at which temperature the alpha-amylase is still active, the residual starch can be further decomposed, and other enzymes are inhibited or inactivated;
(3) And (3) filtering: keeping the temperature of the mash at 78 ℃, pumping the mash into a filter tank, standing for 20 minutes, starting to filter, refluxing the filtered wort, pumping the wort into a boiling pot after refluxing until the wort is clear, filtering the first wort, pumping 78 ℃ water into the wort for washing grains, stopping filtering when the sugar degree of the grains is lower than 3 DEG P, and pumping the grains-washed wort into the boiling pot;
(4) Boiling: boiling the wort in the boiling pot, calculating the boiling time after the temperature of the wort reaches 100 ℃, adding a first batch of hops after initial boiling for 10 minutes, wherein the addition amount of the hops is 150g; adding a second batch of hops after the initial boiling for 30 minutes, wherein the addition amount of the hops is 250g; adding hops for the third time 10 minutes before boiling, wherein the addition amount of the hops is 100g; adding 15kg of fresh asparagus stem 9 minutes before the boiling is finished, wherein the boiling strength is 12%;
(5) Rotary precipitation: pumping the boiled wort into a rotary precipitation tank, and standing for 15 minutes;
(6) And (3) cooling: cooling the wheat juice after the rotary precipitation by a plate heat exchanger to 20 ℃, adding 12kg of dry asparagus stems to obtain asparagus stem wheat juice, and ensuring the sterility in the whole process;
wherein the dry asparagus stem is subjected to microwave drying treatment on fresh asparagus stem by using a microwave drying method, the treatment time is 3min, and the drying is carried out until the water content of the asparagus stem is 15%;
(7) Fermentation: inoculating activated beer yeast into the asparagus stem wort obtained in the step (6), fermenting at 20 ℃, wherein the inoculation amount of the activated beer yeast is 13L, sealing the tank when the sugar degree of the fermentation liquor is reduced to 4 ℃ P, keeping the temperature in the fermentation tank at 20 ℃, and keeping the pressure at 0.15MPa by filling carbon dioxide; detecting the diacetyl content when the sugar degree is reduced to 3 ℃ P, and ending fermentation when the diacetyl content reaches below 0.1 ppm;
(8) And (3) storage: after the fermentation is finished, cooling the fermentation liquor to 1 ℃ for cold storage for 30 days to obtain the asparagus stem beer.
The finished asparagus stem beer obtained by brewing is dark reddish brown, has rich color and luster, outstanding coffee aroma, unique asparagus aroma, rich foam, lasting cup hanging, sweet and delicious taste and good mouthfeel.
The physical and chemical indexes of the asparagus stem beer brewed in the examples 1 to 3 are detected, and the results are shown in the table 1. The physical and chemical indexes of the asparagus stem beer are shown in the table 1
The asparagus stem beer brewed in the examples 1 to 3 well retains the original flavor of the beer, the alcoholic strength is 4.75 to 5.2 percent vol, and the special aroma and the taste of the asparagus stem are also increased; in addition, because the burnt malt is added in the example 2, and the burnt malt and the crystallized malt are added in the example 3, the two kinds of malt can greatly increase the chromaticity of the asparagus beer in the brewing process, so that the chromaticity difference of the asparagus stem beer in the examples 1 to 3 is larger.
The above-described embodiments of the present invention should not be construed as limiting the scope of the present invention. Any other corresponding changes and modifications made according to the technical idea of the present invention should be included in the protection scope of the claims of the present invention.
Claims (6)
1. An asparagus stem beer is characterized in that the raw materials of the asparagus stem beer mainly comprise water, malt, hops, beer yeast, fresh asparagus stems and dry asparagus stems; the asparagus stem beer is brewed by crushing malt, saccharifying, filtering, boiling, rotary precipitating, cooling, fermenting, storing and brewing, the fresh asparagus stems are added 5-10min before the boiling is finished, the addition amount is 5-9% of the mass of the malt, the dry asparagus stems are added before the fermentation is started, and the addition amount is 4-6% of the mass of the malt;
the specific brewing method of the asparagus stem beer comprises the following steps:
(1) Crushing: soaking the malt in hot water at 45-55 ℃ for 15-20min to ensure that the water content of the malt reaches 25-35%, then crushing the malt in a double-roller crusher, feeding saccharification water into the double-roller crusher to size the powder while crushing, and putting the powder into a saccharification pot at 35-37 ℃;
(2) Saccharification: directly heating the fed materials in the saccharification pot to 49-51 ℃ for 30 minutes, slowly heating to 64-66 ℃ for 60 minutes, and finally directly heating to 77-79 ℃ for 10 minutes;
(3) And (3) filtering: keeping the mash at 77-79 ℃, pumping into a filter tank, standing for 10-20 minutes, starting to filter, refluxing the filtered wort, pumping into a boiling pot after refluxing until the wort is clear, pumping into water at 77-79 ℃ to wash grains after first wort is filtered, stopping filtering until the sugar degree is lower than 3 DEG P, and pumping the grain-washed wort into the boiling pot;
(4) Boiling: boiling the wort in the boiling pot, calculating the boiling time after the temperature of the wort reaches 100 ℃, and adding a first batch of hops after the wort is boiled for 10 minutes; adding a second batch of hops after initial boiling for 20-30 minutes; adding third hop 10min before boiling; adding fresh asparagus stems 5-9% of the mass of the malt 5-10 minutes before the boiling is finished; the boiling strength is 8-12%;
(5) Rotary precipitation: pumping the boiled wort into a rotary precipitation tank, and standing for 15 minutes;
(6) And (3) cooling: cooling the wort after the rotary precipitation to 18-22 ℃, and adding dry asparagus stems with the mass of 4-6% of the malt to obtain asparagus stem wort;
(7) Fermentation: inoculating activated beer yeast into the asparagus stem-wheat juice obtained in the step (6), fermenting at 18-22 ℃, sealing the tank when the sugar degree of the fermentation liquor is reduced to 4 ℃ P, keeping the temperature in the fermentation tank at 18-22 ℃, and keeping the pressure at 0.12-0.15MPa by filling carbon dioxide; detecting the diacetyl content when the sugar degree is reduced to 3 ℃ P, and ending fermentation when the diacetyl content reaches below 0.1 ppm;
(8) And (3) storage: cooling the fermentation broth to 0-1 deg.C after fermentation, and cold storing for 15-30 days to obtain Germinatus Phragmitis stem beer.
2. The asparagus stem beer as claimed in claim 1, wherein the gap between the two rollers of the roller grinder for grinding in the step (1) is 0.35-0.45mm.
3. The asparagus stem beer according to claim 1, wherein the mass ratio of the malt to the mashing water in step (1) is 1: (3-4.2).
4. The asparagus stem beer according to claim 1, wherein the first hop is added in an amount of 0.15g/L wort in step (4); the addition amount of the second batch of hops is 0.25g/L wort, and the addition amount of the third batch of hops is 0.1g/L wort.
5. The asparagus stem beer according to claim 1, wherein the dry asparagus stems in step (6) are subjected to microwave drying treatment on fresh asparagus stems by using a microwave drying method, wherein the treatment time is 2-3min, and the fresh asparagus stems are dried until the moisture content of the asparagus stems is 15-20%.
6. The beer prepared from stem of asparagus as claimed in claim 1, wherein the inoculated amount of the activated brewer's yeast in step (7) is 1% -1.5% of the mass of the wort prepared from stem of asparagus.
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| CN103992897A (en) * | 2013-10-11 | 2014-08-20 | 菏泽巨鑫源食品有限公司 | Manufacturing method of asparagus Kbac beverage |
| CN106635585A (en) * | 2015-11-04 | 2017-05-10 | 尤世元 | Asparagus officinalis beer preparation method |
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| CN110564533A (en) * | 2019-10-16 | 2019-12-13 | 齐鲁工业大学 | Preparation method of mangosteen beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101643691A (en) * | 2009-09-01 | 2010-02-10 | 周长生 | Asparagus beer and brewing method thereof |
| CN103992897A (en) * | 2013-10-11 | 2014-08-20 | 菏泽巨鑫源食品有限公司 | Manufacturing method of asparagus Kbac beverage |
| CN106635585A (en) * | 2015-11-04 | 2017-05-10 | 尤世元 | Asparagus officinalis beer preparation method |
| CN109321395A (en) * | 2018-11-30 | 2019-02-12 | 青岛金沙滩精酿啤酒有限公司 | The preparation method of Cranberry cortex cinnamomi beer |
| CN110564533A (en) * | 2019-10-16 | 2019-12-13 | 齐鲁工业大学 | Preparation method of mangosteen beer |
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