CN113604304A

CN113604304A - Mabao sincere feeling beer and brewing method thereof

Info

Publication number: CN113604304A
Application number: CN202111035776.3A
Authority: CN
Inventors: 吴达镕
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-09-02
Filing date: 2021-09-02
Publication date: 2021-11-05

Abstract

The invention provides a Mabao sincere feeling beer and its brewing process, which is brewed by using distilled water prepared from air water as raw water and then adding Mabao sincere feeling under the condition of not changing the traditional beer brewing process flow and operation rules. The beer brewed by the invention has hemp fragrance, rich nutrition and unique flavor.

Description

Mabao sincere feeling beer and brewing method thereof

[ technical field ] A method for producing a semiconductor device

The invention relates to the field of brewing of wines, in particular to a Mabao sincere feeling beer and a brewing method thereof.

[ background of the invention ]

Cannabidiol sincere feeling (C)₂₁H₃₀O₂Canabidiol, abbreviated as CBD), is a pale yellow resin or crystal, which is a major chemical component of the medicinal plant cannabis sativa, is extracted from female cannabis sativa plants, is a non-addictive component of cannabis sativa, and has pharmacological effects of anti-spasm, anti-anxiety, anti-inflammation, and the like. CBD extracted from plant hemp is used as a neuroprotective agent and antioxidant, and a series of scientific researches show that it has positive effect on human body. In recent years, CBD has been successively approved as a pharmaceutical and food product in many countries around the worldProduct additives, low concentrations of CBD, have gradually emerged in various health products, foods, and skin care products.

With the increasing acceptance of CBD in food and beverage by market and consumers, food and beverage enterprises at home and abroad plan to develop related product tests and production so as to develop and use the CBD in products such as ice tea, fruit juice, sports drinks and the like. But with joy

The American brewing beer company under the flag launched cannabinoid-containing sparkling water Hi-Fi Hops, and it is also a trend to provide CBD-containing beer to the market.

[ summary of the invention ]

The invention aims to provide a Mabao sincere feeling beer, and aims to obtain the beer with a hemp fragrance, rich nutrition and a unique flavor.

In order to achieve the above purpose, the invention provides the following technical scheme:

provides a Mabao sincere feeling beer, which comprises the following raw material components in parts by weight:

preferably, the hops include bitter granular hops and aroma granular hops.

Preferably, the ratio of bitter granular hops to fragrant granular hops in the hops is (70-80% ]) to (30-20% ].

Preferably, the addition amount of the saccharomyces cerevisiae is 0.08-0.1% of the total weight of other raw materials.

The invention also provides a brewing method of the Mabao sincere feeling beer, which is characterized by comprising the following process steps:

pretreatment of raw materials: soaking barley, germinating, drying, removing root, and pulverizing to obtain malt powder;

gelatinizing and filtering: boiling 100 parts by weight of distilled water, adding 25 parts by weight of malt flour, continuously boiling to obtain malt extract, and filtering to obtain wort;

feeding: boiling the wort, adding 0.25-0.5 weight part of hop, and adding 0.25-0.5 weight part of Mabao sincere feeling when the temperature is reduced to 30-40 ℃;

fermentation: adding a proper amount of beer yeast into the fed wort, and fermenting in a fermentation tank for 30-45 days.

The brewing method also comprises the following steps of sterilization and canning after fermentation: and (4) putting the clarified fermentation liquor into a sterilized container, heating in a water bath for pasteurization, cooling to room temperature, filling into the sterilized container, and sealing.

In the brewing method, the hops comprise bitter granular hops and fragrant granular hops.

In the brewing method, the ratio of the bitter granular hop and the fragrant granular hop in the hop is (70-80%) to (30-20%).

In the brewing method, the boiling process is to boil for 2-3 hours at 85-90 ℃.

In the brewing method, the addition amount of the saccharomyces cerevisiae is 0.08-0.1% of the total weight of the wort.

In the brewing method, the distilled water is obtained by air purification and condensation.

According to the invention, the hemp CBD is added in the beer brewing process, so that the beer has better color and luster, fine and rich foam and mellow and full-bodied mouthfeel, the fresh wheat flavor and hop flavor of the traditional beer are kept, the beer also has the unique hemp flavor of hemp, the taste is pure and fresh, the bitterness is soft, the mellow degree of the wine flavor after the taste is in different levels, and the joyful feeling is brought to drinkers while the nutrition degree of the beer is not influenced.

[ description of the drawings ]

Fig. 1 is a flow chart of the brewing process of the Ma Bao sincere feeling beer provided by the invention.

[ detailed description ] embodiments

The present invention will be further described with reference to the following examples.

The first embodiment is as follows:

1. pretreatment of raw materials: extracting 2000g of distilled water as raw material water by utilizing an air purification and condensation technology and an atmospheric mannose conversion system technology; soaking barley, germinating, drying, removing root, and pulverizing;

2. gelatinizing and filtering: boiling distilled water at 100 deg.C, adding 500g of fructus Hordei Germinatus powder into boiling water, decocting at 88-90 deg.C for 2 hr, converting into soluble fructus Hordei Germinatus extract (succus Hordei Germinatus), and filtering;

3. boiling the wort obtained in the step (2), and adding 5g of hops, wherein the hops are divided into bitter granular hops and aromatic granular hops, and the mass ratio of the bitter granular hops to the aromatic granular hops is 70% to 30%;

4. when the wort obtained in the step (3) is cooled to 30-35 ℃, adding 5g of China hemp syrup CBD; .

5. Fermentation: adding 2g of beer yeast into the wort, and fermenting in a fermentation tank for 30-40 days;

6. and (3) disinfection: and (4) putting the clarified fermentation liquor into a sterilized container, heating in a water bath for pasteurization, cooling to room temperature, filling into the sterilized container, and sealing.

Example two:

1. pretreatment of raw materials: the same as the first embodiment;

2. gelatinizing and filtering: boiling distilled water at 100 deg.C, adding 500g of fructus Hordei Germinatus powder into boiling water, decocting at 85-88 deg.C for 3 hr to obtain soluble fructus Hordei Germinatus extract, i.e. succus Hordei Germinatus, and filtering in separator;

3. boiling the wort obtained in the step (2), and adding 7g of hops, wherein the hops are divided into bitter granular hops and aromatic granular hops, and the mass ratio of the bitter granular hops to the aromatic granular hops is 75% to 25%;

4. when the wort obtained in the step (3) is cooled to 35-40 ℃, adding 8g of China hemp syrup CBD;

5. fermentation: adding 2.5g of beer yeast into the wort, and fermenting in a fermentation tank for 30-40 days;

Example three:

1. pretreatment of raw materials: the same as the first embodiment;

2. gelatinizing and filtering: boiling distilled water at 100 deg.C, adding 500g of fructus Hordei Germinatus powder into boiling water, decocting at 88-90 deg.C for 2.5 hr, converting into soluble fructus Hordei Germinatus extract (succus Hordei Germinatus), and filtering;

3. boiling the wort obtained in the step (2), and adding 10g of hops, wherein the hops are divided into bitter granular hops and aromatic granular hops, and the mass ratio of the bitter granular hops to the aromatic granular hops is 80 to 20 percent;

4. when the wort obtained in the step (3) is cooled to 30-40 ℃, adding 10g of China hemp syrup CBD;

5. fermentation: adding 2.5g of beer yeast into the wort, and fermenting for 35-45 days in a fermentation tank;

Determination of nutrient content

Through detection, the nutrient components of the Mabao sincere feeling beer provided by the invention are as follows:

the above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. The Mabao sincere feeling beer is characterized by comprising the following raw materials in parts by weight:

2. the mabao sincere feeling beer according to claim 1, wherein the hops comprise bitter granular hops and aroma granular hops.

3. The mabao sincere feeling beer according to claim 1, wherein the ratio of bitter granular hops to aroma granular hops in the hops is [ 70% -80% ]: [ 30% -20% ].

4. A brewing method of Mabao sincere feeling beer is characterized by comprising the following process steps:

5. The method of brewing of mabao sincere feeling beer according to claim 4, further comprising the following steps of sterilization and canning after fermentation: and (4) putting the clarified fermentation liquor into a sterilized container, heating in a water bath for pasteurization, cooling to room temperature, filling into the sterilized container, and sealing.

6. The method of brewing a mashu sincere feeling beer according to claim 4, wherein the hops include bitter granular hops and aroma granular hops.

7. The method of brewing Tumbao sincere feeling beer according to claim 6, wherein the ratio of bitter hop particles to aroma hop particles in the hops is [ 70% to 80% ]: [ 30% to 20% ].

8. The brewing method of the Ma Bao sincere feeling beer according to claim 4, wherein the boiling process is boiling at 85-90 ℃ for 2-3 hours.

9. The method for brewing Mabao sincere feeling beer according to claim 4, wherein the addition amount of the brewer's yeast is 0.08-0.1% of the total weight of wort.

10. The method for brewing of Ma Bao sincere feeling beer according to claim 4, wherein the distilled water is obtained by air purification and condensation.