CN112280626A - Preparation method of medical industrial hemp beer - Google Patents
Preparation method of medical industrial hemp beer Download PDFInfo
- Publication number
- CN112280626A CN112280626A CN202011242146.9A CN202011242146A CN112280626A CN 112280626 A CN112280626 A CN 112280626A CN 202011242146 A CN202011242146 A CN 202011242146A CN 112280626 A CN112280626 A CN 112280626A
- Authority
- CN
- China
- Prior art keywords
- beer
- fermentation
- wort
- malt
- tank
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 61
- 244000025254 Cannabis sativa Species 0.000 title claims abstract description 60
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 title claims abstract description 50
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 title claims abstract description 50
- 235000009120 camo Nutrition 0.000 title claims abstract description 50
- 235000005607 chanvre indien Nutrition 0.000 title claims abstract description 50
- 239000011487 hemp Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 49
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims abstract description 36
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 19
- 239000001110 calcium chloride Substances 0.000 claims abstract description 19
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 14
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013736 caramel Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 238000001556 precipitation Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 25
- 241000218236 Cannabis Species 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000008021 deposition Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000001706 oxygenating effect Effects 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 2
- 238000010565 inoculated fermentation Methods 0.000 claims 1
- 235000008697 Cannabis sativa Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 7
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- ZTGXAWYVTLUPDT-UHFFFAOYSA-N cannabidiol Natural products OC1=CC(CCCCC)=CC(O)=C1C1C(C(C)=C)CC=C(C)C1 ZTGXAWYVTLUPDT-UHFFFAOYSA-N 0.000 description 16
- QHMBSVQNZZTUGM-UHFFFAOYSA-N Trans-Cannabidiol Natural products OC1=CC(CCCCC)=CC(O)=C1C1C(C(C)=C)CCC(C)=C1 QHMBSVQNZZTUGM-UHFFFAOYSA-N 0.000 description 13
- QHMBSVQNZZTUGM-ZWKOTPCHSA-N cannabidiol Chemical compound OC1=CC(CCCCC)=CC(O)=C1[C@H]1[C@H](C(C)=C)CCC(C)=C1 QHMBSVQNZZTUGM-ZWKOTPCHSA-N 0.000 description 13
- 229950011318 cannabidiol Drugs 0.000 description 13
- PCXRACLQFPRCBB-ZWKOTPCHSA-N dihydrocannabidiol Natural products OC1=CC(CCCCC)=CC(O)=C1[C@H]1[C@H](C(C)C)CCC(C)=C1 PCXRACLQFPRCBB-ZWKOTPCHSA-N 0.000 description 13
- 229930003827 cannabinoid Natural products 0.000 description 10
- 239000003557 cannabinoid Substances 0.000 description 10
- 150000003505 terpenes Chemical class 0.000 description 10
- 235000007586 terpenes Nutrition 0.000 description 10
- 229940065144 cannabinoids Drugs 0.000 description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 7
- CYQFCXCEBYINGO-UHFFFAOYSA-N THC Natural products C1=C(C)CCC2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3C21 CYQFCXCEBYINGO-UHFFFAOYSA-N 0.000 description 6
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 6
- 229960004242 dronabinol Drugs 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- QXACEHWTBCFNSA-UHFFFAOYSA-N cannabigerol Natural products CCCCCC1=CC(O)=C(CC=C(C)CCC=C(C)C)C(O)=C1 QXACEHWTBCFNSA-UHFFFAOYSA-N 0.000 description 5
- QXACEHWTBCFNSA-SFQUDFHCSA-N cannabigerol Chemical compound CCCCCC1=CC(O)=C(C\C=C(/C)CCC=C(C)C)C(O)=C1 QXACEHWTBCFNSA-SFQUDFHCSA-N 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- VBGLYOIFKLUMQG-UHFFFAOYSA-N Cannabinol Chemical compound C1=C(C)C=C2C3=C(O)C=C(CCCCC)C=C3OC(C)(C)C2=C1 VBGLYOIFKLUMQG-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 229960003453 cannabinol Drugs 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 208000019901 Anxiety disease Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- UVOLYTDXHDXWJU-NRFANRHFSA-N Cannabichromene Natural products C1=C[C@](C)(CCC=C(C)C)OC2=CC(CCCCC)=CC(O)=C21 UVOLYTDXHDXWJU-NRFANRHFSA-N 0.000 description 2
- UVOLYTDXHDXWJU-UHFFFAOYSA-N Cannabichromene Chemical compound C1=CC(C)(CCC=C(C)C)OC2=CC(CCCCC)=CC(O)=C21 UVOLYTDXHDXWJU-UHFFFAOYSA-N 0.000 description 2
- 206010012335 Dependence Diseases 0.000 description 2
- ORKZJYDOERTGKY-UHFFFAOYSA-N Dihydrocannabichromen Natural products C1CC(C)(CCC=C(C)C)OC2=CC(CCCCC)=CC(O)=C21 ORKZJYDOERTGKY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000036506 anxiety Effects 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000001914 calming effect Effects 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- -1 lignanoid Natural products 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000198134 Agave sisalana Species 0.000 description 1
- 235000011624 Agave sisalana Nutrition 0.000 description 1
- 102000005367 Carboxypeptidases Human genes 0.000 description 1
- 108010006303 Carboxypeptidases Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000007271 Substance Withdrawal Syndrome Diseases 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011110 re-filtration Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 150000003436 stilbenoids Chemical class 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
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
-
- 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
-
- 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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of medical industrial hemp beer, relates to a preparation method of industrial hemp beer, and aims to solve the problems of single taste and single nutrient content of the existing beer. The preparation method comprises the following steps: firstly, weighting Pierson malt, caramel malt, dried medical industrial hemp flowers and leaves, hops, calcium chloride and calcium sulfate; secondly, crushing the malt; thirdly, adding water and the ground malt material into a saccharifying tank for saccharifying; inputting the mash into a filter tank for filtering treatment; fifthly, boiling; sixthly, adding the medical industrial cannabis sativa flowers and leaves into the filter tank; seventhly, carrying out precipitation and convolution treatment; eighthly, fermentationTransferring the solution into a fermentation tank, and adding beer dry yeast; ninth, sealing the fermentation tank and filling CO2And performing after-fermentation treatment. The beer of the invention is blended with the special aroma and health care effect of the medical industrial hemp, and the prepared beer has special flavor and aroma and contains various components of the medical industrial hemp which are beneficial to human bodies.
Description
Technical Field
The invention relates to a preparation method of industrial hemp beer.
Background
The beer is brewed by using malt as main material and adding hop, gelatinizing and saccharifying the mixture and then fermenting the mixture in liquid state. The beer has low alcohol content, contains various amino acids, vitamins and cellulose, and also contains iron, calcium, phosphorus, antioxidants and the like, and the nutrient components are easily absorbed and utilized by human bodies, so the beer is often called liquid bread. The medical industrial cannabis sativa is an industrial cannabis sativa variety which is improved by a breeding technology and has the content of Tetrahydrocannabinol (THC) lower than 0.3 percent and the content of beneficial cannabinoids such as CBD (cannabidiol). Cannabis sativa L.in pharmaceutical industry contains cannabinoid, flavone, stilbenoid, terpene, lignanoid, alkaloid, etc., and has more than 400 trace compounds. There are hundreds of cannabinoids, the highest CBD content, which not only has no dependence and addiction, but also has inhibitory effect on the dependence and addiction of THC (tetrahydrocannabinol) in cannabis plants. Research shows that CBD has the functions of diminishing inflammation, relieving pain, relieving anxiety, resisting depression, resisting insomnia, protecting nerves, promoting cardiovascular health, treating epilepsy, treating mental disease and reducing withdrawal symptoms, and has important value in the aspects of medicine, health food, cosmetic development and the like. Cannabis plants in pharmaceutical industry also contain cannabinoids such as CBC (cannabichromene), CBG (cannabigerol), and CBN (cannabinol), which have proven to be of high medical value. The aroma of industrial hemp plants is determined by the type of terpenes they contain. Terpenes are one of the most common varieties of natural products. They have a variety of functions in plants and are commonly used in food products and food supplements. Industrial cannabis contains hundreds of terpenes, which not only provide taste and aroma, but also produce synergistic effects with cannabinoids (CBD, CBN, CBG, etc.), enhancing the beneficial effects of various cannabinoids.
Disclosure of Invention
The invention aims to solve the problems of single taste and single nutrient content of the existing beer, and provides a preparation method of medical industrial hemp beer with special flavor.
The preparation method of the medical industrial hemp beer is realized according to the following steps:
weighing 87-90.5% of Pierson malt (with the color of 3-4.9), 5-8% of caramel malt (with the color of 3-5), 2.5-3.2% of dried Cannabis sativa flowers and leaves in the pharmaceutical industry, 1.2-1.5% of hops, 0.05-0.25% of calcium chloride and 0.05-0.25% of calcium sulfate as dry material raw materials according to weight percentage;
secondly, crushing: crushing the Pearson malt and caramel malt in the dry material raw materials, and uniformly mixing to obtain a ground malt material;
thirdly, saccharification: adding water and ground malt into a saccharification tank, controlling the blanking temperature to be 45-55 ℃, standing, adding part of calcium chloride and part of calcium sulfate into dry material raw materials, adjusting the pH value of a system to be 5-6, carrying out gradient heating to completely saccharify starch, and heating to 75-80 ℃ to inactivate amylase to obtain mash;
fourthly, filtering: inputting the mash obtained in the step three into a filter tank for filtering treatment to obtain filtrate, adding water into the filter tank, stirring, collecting wort, and transferring the filtrate and wort into a boiling tank;
fifthly, boiling: boiling the filtered juice and the wort in a boiling tank, adding hops accounting for 5-15% of the weight of the hop raw materials and the residual calcium chloride and calcium sulfate after boiling, and adding 30-50% of the weight of the hop raw materials before boiling to obtain the boiled wort;
sixthly, secondary filtering: adding medicinal industrial hemp flowers and leaves in dry raw materials into a filter tank, transferring boiled wort into the filter tank, simultaneously adding (a small amount of) cold water to reduce the temperature of the wort to 75-80 ℃, controlling the contact time of the wort and the medicinal industrial hemp flowers and leaves to be 5-10 minutes, fully allowing terpene fragrant substances and various beneficial components in the medicinal industrial hemp to enter the wort, and filtering to remove the medicinal industrial hemp flowers and leaves to obtain filtered wort;
seventhly, deposition convolution treatment: adding the rest hop into the filtered wort, carrying out precipitation and convolution treatment, then cooling to 16-20 ℃, and oxygenating to obtain fermentation liquor;
eighthly, fermentation: transferring the fermentation liquor into a fermentation tank, inoculating 80-100 g of beer dry yeast into one hundred liters of beer, carrying out open fermentation, and carrying out constant-temperature fermentation at 18-22 ℃ for 7-9 days to finish primary fermentation;
ninth, after-fermentation: sealing the fermentation tank and filling CO2And (3) boosting the pressure to 0.12-0.13 mpa, performing after-fermentation treatment, and keeping the fermentation temperature at 3-5 ℃ to obtain the medical industrial hemp beer.
On the basis of the existing fine brewing beer production process, flowers and leaves of the hemp in the medicinal industry are added in the brewing process, and on the basis of the original color and flavor of the beer, the special aroma and the health care effect of the hemp in the medicinal industry are integrated, so that a new beer product which has good aroma and taste, contains various components beneficial to the human body of the hemp in the medicinal industry and has certain relaxation, calming effect and health care effect is developed. The existing industrial hemp beer production method generally adopts hemp seeds as raw materials, the hemp seeds are mature and dry seeds of industrial hemp, and have certain physiological health care efficacy on human bodies, but poisoning can be caused by excessive eating. The invention adopts the flower and leaf of industrial hemp as raw materials, and has different health care effects due to different components. The terpene substances and CBD beneficial cannabinoids in cannabis used in pharmaceutical industry are only produced in flowers and leaves, where terpenes can impart special aroma and flavor to beer, while hemp seeds and pure CBD do not. Moreover, CBD is only one of many cannabinoids and has limited health care functions. The purification of CBD, whether by alcohol extraction or more advanced supercritical extraction, is inevitable with some contaminants and residues. The invention is made from flowers and leaves of the cannabis sativa in the pharmaceutical industry, retains various components beneficial to human bodies and the original natural flavor of plants in the cannabis sativa in the pharmaceutical industry to the greatest extent, can be safe without residues, and even can reach the standard of organic food.
The invention adds the dried flowers and leaves of the medical industrial hemp in the brewing process, and various components and proportions in the manufacturing process, and the prepared beer contains special flavor and fragrance, contains various components of the medical industrial hemp which are beneficial to human body, has the efficacies of relieving anxiety, joyful mood, strengthening heart and brain, protecting bones and the like, can inhibit the side effect of alcohol, and reduces hangover.
The raw hemp beer prepared by the method has the concentration of 11.5-13 DEG P, the alcoholic strength of 3-5% Vol, golden color, turbidity of suspended yeast, moderate and lasting foam, and has the fragrance and taste of citrus fruits.
Detailed Description
The first embodiment is as follows: the preparation method of the medical industrial hemp beer is implemented according to the following steps:
weighing 87-90.5% of Pierson malt (with the color of 3-4.9), 5-8% of caramel malt (with the color of 3-5), 2.5-3.2% of dried Cannabis sativa flowers and leaves in the pharmaceutical industry, 1.2-1.5% of hops, 0.05-0.25% of calcium chloride and 0.05-0.25% of calcium sulfate as dry material raw materials according to weight percentage;
secondly, crushing: crushing the Pearson malt and caramel malt in the dry material raw materials, and uniformly mixing to obtain a ground malt material;
thirdly, saccharification: adding water and ground malt into a saccharification tank, controlling the blanking temperature to be 45-55 ℃, standing, adding part of calcium chloride and part of calcium sulfate into dry material raw materials, adjusting the pH value of a system to be 5-6, carrying out gradient heating to completely saccharify starch, and heating to 75-80 ℃ to inactivate amylase to obtain mash;
fourthly, filtering: inputting the mash obtained in the step three into a filter tank for filtering treatment to obtain filtrate, adding water into the filter tank, stirring, collecting wort, and transferring the filtrate and wort into a boiling tank;
fifthly, boiling: boiling the filtered juice and the wort in a boiling tank, adding hops accounting for 5-15% of the weight of the hop raw materials and the residual calcium chloride and calcium sulfate after boiling, and adding 30-50% of the weight of the hop raw materials before boiling to obtain the boiled wort;
sixthly, secondary filtering: adding the medicinal industrial cannabis sativa flowers and leaves in the dry material raw materials into a filter tank, transferring the boiled wort into the filter tank, simultaneously adding (a small amount of) cold water to reduce the temperature of the wort to 75-80 ℃, controlling the contact time of the wort and the medicinal industrial cannabis flowers and leaves to be 5-10 minutes, and filtering to remove the medicinal industrial cannabis flowers and leaves to obtain filtered wort;
seventhly, deposition convolution treatment: adding the rest hop into the filtered wort, carrying out precipitation and convolution treatment, then cooling to 16-20 ℃, and oxygenating to obtain fermentation liquor;
eighthly, fermentation: transferring the fermentation liquor into a fermentation tank, inoculating 80-100 g of beer dry yeast into one hundred liters of beer, carrying out open fermentation, and carrying out constant-temperature fermentation at 18-22 ℃ for 7-9 days to finish primary fermentation;
ninth, after-fermentation: sealing the fermentation tank and filling CO2And (3) boosting the pressure to 0.12-0.13 mpa, performing after-fermentation treatment, and keeping the fermentation temperature at 3-5 ℃ to obtain the medical industrial hemp beer.
The cannabis flowers and leaves used in the pharmaceutical industry in this embodiment are not crushed or otherwise lose their original taste and aroma. The industrial hemp flower leaf contains components such as tannin for increasing bitterness, and the contact time and temperature of the industrial hemp flower leaf with wort are controlled to adjust in the preparation process, so that the components are prevented from entering beer too much.
In the embodiment, calcium chloride is added in the boiling process, wherein the chloride ions can adjust the pH value of the mash and the wort, protect the activity of alpha-amylase and contribute to the flocculation of protein and the stability of taste, and the calcium is a mineral element necessary for the vital activity of the beer yeast, can promote the growth of the beer yeast and reduce the influence of adverse environment on yeast cells. The addition of the calcium sulfate helps to stabilize the taste of the beer, sulfate ions have acidity increasing effect, can promote the action of carboxypeptidase and chloropeptidase, reduce the pH value, promote the decomposition of enzyme on a substrate in the saccharification process, and the calcium chloride also helps to form fragrance and promote the balance and stability of the fragrance of hops and hemp flower leaves in the pharmaceutical industry in the beer.
This embodiment mixes wort with pharmaceutical industrial cannabis at elevated temperatures during the re-filtration process, where heating activates the activity of cannabinoids and terpenes, some of which are produced by heating, such as cannabidioic acid (CBDA) which is converted to CBD by decarboxylation after heating. At the same time, the temperature is preferably kept from being too high, about 80 ℃, so as to avoid the loss of the hemp fragrance and reduce the leaching of tannins and polyphenol compounds.
The embodiment adopts flowers and leaves of industrial hemp as raw materials, and has different components and different health care effects compared with the hemp seeds. The beer contains terpene substances, and can bring special aroma and flavor to beer. While hemp seed and pure CBD have no special aroma and flavor. The industrial hemp flower and leaf contains components such as tannin which can increase the bitter and astringent feeling, and the contact time and temperature of the industrial hemp flower and leaf with wort are controlled to adjust the components in the preparation process, so that the components are prevented from entering the wine too much.
The embodiment combines the medical industrial hemp with the daily-drinking beer to produce a new beer product which has good aroma and taste, and has certain relaxing, calming and health-care effects.
The second embodiment is as follows: the difference between the present embodiment and the first embodiment is that the mass ratio of the industrial fried dough twists and the leaves used in the first step is (10-30) to (70-90).
The third concrete implementation mode: the difference between the first embodiment and the second embodiment is that 88 to 90.5 weight percent of Pearson malt, 5 to 7 weight percent of caramel malt, 2.5 to 3.1 weight percent of dried Cannabis sativa flowers and leaves in pharmaceutical industry, 1.3 to 1.5 weight percent of hops, 0.05 to 0.2 weight percent of calcium chloride and 0.05 to 0.2 weight percent of calcium sulfate are weighed in the first step.
The fourth concrete implementation mode: this embodiment differs from one of the first to third embodiments in that water and ground malt material are added to the mashing tank in step three, wherein the mass of the water and ground malt material is 2: 1.
The fifth concrete implementation mode: the difference between the embodiment and one of the first to the fourth embodiments is that 50 wt% of calcium chloride and 50 wt% of calcium sulfate are weighed in the dry material raw materials added in the third step, and the pH value of the system is adjusted to be 5-6 by using lactic acid.
The sixth specific implementation mode: the difference between this embodiment and one of the first to fifth embodiments is that the gradient temperature rise in the third step is performed by first preserving the heat at 67 ℃ for 35 to 45 minutes and then preserving the heat at 72 ℃ for 10 minutes.
The seventh embodiment: the difference between the first embodiment and the sixth embodiment is that cold water is added in the sixth step, the temperature of wort is reduced to 75-80 ℃, and the contact time between wort and hemp flowers and leaves in the pharmaceutical industry is controlled to be 8-10 minutes.
The specific implementation mode is eight: the difference between this embodiment and the first to seventh embodiments is that the wort is filtered by a filter sieve plate in the filter tank in the fourth step.
The specific implementation method nine: the difference between this embodiment and the first to eighth embodiments is that in the fourth step, water is added into the filtering tank repeatedly to filter and collect wort 2-4 times.
The detailed implementation mode is ten: the difference between this embodiment and the first to ninth embodiments is that the time of the precipitation and whirling treatment in the seventh step is 20 to 40 minutes.
The concrete implementation mode eleven: the difference between this embodiment and the first to tenth embodiments is that the cell concentration after the fermentation liquid inoculation in the step eight is 600 ten thousand to 1200 ten thousand/mL.
The specific implementation mode twelve: the present embodiment is different from the first to the eleventh embodiments in that the time of the post-fermentation treatment in the ninth step is 12 to 15 days.
Example (b): the preparation method of the medical industrial hemp beer of the embodiment is implemented according to the following steps:
weighing 180 kg of Pearson malt (color 3-4.9), 10.1 kg of caramel malt (color 3-5), 6 kg of medical industrial hemp flowers and leaves (the mass ratio of the flowers to the leaves is 20: 80), 400g of bitter hops (Northern Brewer Northern hop), 2500g of scent hops (Saaz Czechz hops), 100g of calcium chloride and 100g of calcium sulfate as dry material raw materials;
secondly, crushing: crushing the Pearson malt and caramel malt in the dry material raw materials, and uniformly mixing to obtain a ground malt material;
thirdly, saccharification: adding 400L of water and ground malt into a saccharification tank, controlling the blanking temperature to be 52 ℃, standing for 10 minutes, adding 50g of calcium chloride and 50g of calcium sulfate, adjusting the pH value of a system to be 5.3 by using lactic acid, stirring, heating to 67 ℃, preserving heat for 40 minutes, preserving heat for 10 minutes at 72 ℃ until starch is completely saccharified, and heating to 78 ℃ to inactivate amylase in malt to obtain mash;
fourthly, filtering: inputting the mash obtained in the third step into a filter tank, standing for 20min for filtering treatment to obtain filtrate, adding 200L of water, stirring, collecting the wheat juice for the second time, adding 200L of water again, collecting the wheat juice for the third time, and transferring the filtrate and the wheat juice into a boiling tank;
fifthly, boiling: boiling all the wort collected in the fourth step, adding 400g of northern brewed hop, the rest 50g of calcium chloride and 50g of calcium sulfate after boiling, boiling for 1 hour, and adding 1250g of Czechz hop 20 minutes before finishing to obtain boiled wort;
sixthly, secondary filtering: adding medicinal industrial hemp flowers and leaves in dry material raw materials into a filter tank, transferring boiled wort into the filter tank, simultaneously adding a small amount of cold water, reducing the temperature of the wort to 80 ℃, controlling the contact time of the wort and the medicinal industrial hemp flowers and leaves to be 10 minutes, fully allowing terpene fragrant substances and various beneficial components in the medicinal industrial hemp to enter the wort, and filtering to remove the medicinal industrial hemp flowers and leaves to obtain filtered wort;
seventhly, deposition convolution treatment: adding the rest 1250g of Czechz hops into the filtered wort, performing precipitation and convolution treatment for 30 minutes, cooling to 18 ℃, and oxygenating to obtain fermentation liquor;
eighthly, fermentation: transferring the fermentation liquor into a fermentation tank, inoculating 85 g of beer dry yeast into one hundred liters of beer, carrying out open fermentation, and fermenting at the constant temperature of 20 ℃ for 8 days to finish primary fermentation;
ninth, after-fermentation: sealing the fermentation tank and filling CO2Increasing pressure to 0.12mpa, performing after-fermentation for 14 days, maintaining fermentation temperature at 4 deg.C to obtain medicated industrial hemp beer, bottling under constant pressure.
The raw wort concentration of the hemp beer in the medical industry prepared by the embodiment is 11.5-13 DEG P, the alcoholic strength is 3-5% Vol, the color is golden yellow, the beer has turbidity of suspended yeast slightly, the foam is moderate and lasting, and the beer has fragrance and taste of citrus fruits.
First, physicochemical detection indexes:
according to the physical and chemical detection method of beer in the national standard GB/T4928-2008, the prepared beer is subjected to sensory analysis, and the result is as follows:
| item | Physical and chemical indexes |
| Alcohol degree% v/v | 4.93+/-0.06 |
| pH value | 4.21+/-0.1 |
| Total acid | 16.0/+/-1.0 |
| Acidity of volatility | 1.6+/-0.32 |
| Sulfur dioxide mg/l | 2+/-1 |
| Raw wort content% Plato | 11.7+/-0.1 |
Secondly, sensory analysis of beer:
according to the sensory analysis method of the beer in the national standard GB/T4928-2008, the prepared beer is subjected to sensory analysis, and the result is as follows:
thirdly, the contents of cannabidiol, tetrahydrocannabinol and cannabigerol in the industrial cannabis beer are determined by adopting a high performance liquid chromatography as follows:
| cannabinoid | Content (wt.) |
| CBD | 0.014mg/L |
| THC | 0.006mg/L |
| CBG | 0.002mg/L |
。
Claims (10)
1. The preparation method of the medical industrial hemp beer is characterized in that the preparation method is realized according to the following steps:
weighing 87-90.5% of Pierson malt, 5-8% of caramel malt, 2.5-3.2% of dried hempseeds and leaves in the pharmaceutical industry, 1.2-1.5% of hops, 0.05-0.25% of calcium chloride and 0.05-0.25% of calcium sulfate as dry material raw materials according to weight percentage;
secondly, crushing: crushing the Pearson malt and caramel malt in the dry material raw materials, and uniformly mixing to obtain a ground malt material;
thirdly, saccharification: adding water and ground malt into a saccharification tank, controlling the blanking temperature to be 45-55 ℃, standing, adding part of calcium chloride and part of calcium sulfate into dry material raw materials, adjusting the pH value of a system to be 5-6, carrying out gradient heating to completely saccharify starch, and heating to 75-80 ℃ to inactivate amylase to obtain mash;
fourthly, filtering: inputting the mash obtained in the step three into a filter tank for filtering treatment to obtain filtrate, adding water into the filter tank, stirring, collecting wort, and transferring the filtrate and wort into a boiling tank;
fifthly, boiling: boiling the filtered juice and the wort in a boiling tank, adding hops accounting for 5-15% of the weight of the hop raw materials and the residual calcium chloride and calcium sulfate after boiling, and adding 30-50% of the weight of the hop raw materials before boiling to obtain the boiled wort;
sixthly, secondary filtering: adding the medicinal industrial cannabis flowers and leaves in the dry material raw materials into a filter tank, transferring boiled wort into the filter tank, simultaneously adding cold water, reducing the temperature of the wort to 75-80 ℃, controlling the contact time of the wort and the medicinal industrial cannabis flowers and leaves to be 5-10 minutes, and filtering to remove the medicinal industrial cannabis flowers and leaves to obtain filtered wort;
seventhly, deposition convolution treatment: adding the rest hop into the filtered wort, carrying out precipitation and convolution treatment, then cooling to 16-20 ℃, and oxygenating to obtain fermentation liquor;
eighthly, fermentation: transferring the fermentation liquor into a fermentation tank, inoculating 80-100 g of beer dry yeast into one hundred liters of beer, carrying out open fermentation, and carrying out constant-temperature fermentation at 18-22 ℃ for 7-9 days to finish primary fermentation;
ninth, after-fermentation: sealing the fermentation tank and filling CO2And (3) boosting the pressure to 0.12-0.13 mpa, performing after-fermentation treatment, and keeping the fermentation temperature at 3-5 ℃ to obtain the medical industrial hemp beer.
2. The method for preparing Cannabis beer for pharmaceutical industry according to claim 1, wherein the mass ratio of the industrial fried dough twists and leaves used in the first step is (10-30): (70-90).
3. The method for preparing cannabis beer for pharmaceutical industry according to claim 1, wherein 88 to 90.5 percent of pearson malt, 5 to 7 percent of caramel malt, 2.5 to 3.1 percent of dried cannabis flowers and leaves for pharmaceutical industry, 1.3 to 1.5 percent of hops, 0.05 to 0.2 percent of calcium chloride and 0.05 to 0.2 percent of calcium sulfate are weighed according to the weight percentage in the first step.
4. The process for the preparation of cannabis beer according to claim 1, characterised in that in step three water and ground malt mass are added to the mashing tank, wherein the mass of water and ground malt mass is 2: 1.
5. The preparation method of the cannabis beer for pharmaceutical industry according to claim 1, characterized in that 50 wt% of calcium chloride and 50 wt% of calcium sulfate weighed out from dry materials are added in the third step, and the pH value of the lactic acid adjusting system is 5-6.
6. The method for preparing Cannabis beer for pharmaceutical industry according to claim 1, wherein the gradient temperature rise in step three is performed by first keeping the temperature at 67 ℃ for 35-45 minutes, and then keeping the temperature at 72 ℃ for 10 minutes.
7. The method for preparing cannabis beer for pharmaceutical industry according to claim 1, wherein cold water is added in the sixth step, the temperature of wort is reduced to 75-80 ℃, and the contact time between wort and cannabis flowers and leaves for pharmaceutical industry is controlled to 8-10 minutes.
8. The method for preparing cannabis beer for pharmaceutical industry according to claim 1, wherein the time for the precipitation and whirling treatment in step seven is 20-40 minutes.
9. The method of claim 1, wherein the cell concentration of the inoculated fermentation broth in step eight is 600 to 1200 ten thousand cells/mL.
10. The preparation method of cannabis beer for pharmaceutical industry according to claim 1, wherein the time of the post-fermentation treatment in the ninth step is 12-15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011242146.9A CN112280626A (en) | 2020-11-09 | 2020-11-09 | Preparation method of medical industrial hemp beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011242146.9A CN112280626A (en) | 2020-11-09 | 2020-11-09 | Preparation method of medical industrial hemp beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112280626A true CN112280626A (en) | 2021-01-29 |
Family
ID=74351725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011242146.9A Pending CN112280626A (en) | 2020-11-09 | 2020-11-09 | Preparation method of medical industrial hemp beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112280626A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113604304A (en) * | 2021-09-02 | 2021-11-05 | 吴达镕 | Mabao sincere feeling beer and brewing method thereof |
-
2020
- 2020-11-09 CN CN202011242146.9A patent/CN112280626A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 张树林: "《医师药物手册 精神科》", 31 January 2008, 海洋出版社 * |
| 黄韶清: "《常见中毒防与治》", 31 January 2005, 人民军医出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113604304A (en) * | 2021-09-02 | 2021-11-05 | 吴达镕 | Mabao sincere feeling beer and brewing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN101180998A (en) | Gold vinegar tea beverage and manufacturing technology | |
| CN104694357B (en) | Enhancing immunity ginseng health-care wine and preparation method thereof | |
| CN107557224A (en) | A kind of honey raisin tree health lycium chinense and its brewing method | |
| KR101020626B1 (en) | Method for preparing rice beer added industrial crops and the rice beer prepared therefrom | |
| CN112852573A (en) | Lycium ruthenicum wine, preparation method thereof and compound wine | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN112680312B (en) | Fermented olive fruit vinegar and production method thereof | |
| KR100847901B1 (en) | A method of distilled liquor containing wild ginseng-cultured tissue | |
| CN104694328B (en) | Composite red date wine and preparation method thereof | |
| CN112280626A (en) | Preparation method of medical industrial hemp beer | |
| CN107090380B (en) | Red date beer and preparation method thereof | |
| CN116463183B (en) | Tartary buckwheat health wine blended with pleurotus eryngii and preparation method thereof | |
| CN107574109A (en) | A kind of preparation method of pitaya peel beverage | |
| CN116515586A (en) | Tartary buckwheat health wine with anti-inflammatory and antioxidant properties and preparation method thereof | |
| CN101955874B (en) | Method for brewing bitter almond liqueur | |
| CN110564575A (en) | Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof | |
| KR100795997B1 (en) | Rubus coreanus(bokbunja) wine supplemeted with prunus mume(maesil) sugar leachate and preparing method of the same | |
| CN108192797A (en) | A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof | |
| CN101427833A (en) | Process for preparing low-alcohol beverage of rice | |
| CN110982648B (en) | Production process of wormwood beer | |
| CN1062303C (en) | Method for preparation of beer no containing carcinogen | |
| CN108841525B (en) | Preparation method of green tea wine | |
| CN112538406A (en) | Formula and preparation process of roxburgh rose fruit white spirit | |
| WO2019090977A1 (en) | Functional jerusalem artichoke fruit wine and preparation method therefor |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210129 |
|
| RJ01 | Rejection of invention patent application after publication |