CN113621454A - Preparation method of jasmine tea beer - Google Patents
Preparation method of jasmine tea beer Download PDFInfo
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- CN113621454A CN113621454A CN202111030778.3A CN202111030778A CN113621454A CN 113621454 A CN113621454 A CN 113621454A CN 202111030778 A CN202111030778 A CN 202111030778A CN 113621454 A CN113621454 A CN 113621454A
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- jasmine tea
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- saccharifying
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- 235000013405 beer Nutrition 0.000 title claims abstract description 46
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 title claims abstract 10
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 41
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 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 22
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 238000005086 pumping Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims description 10
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000007792 addition Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000011514 vinification Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 35
- 241000209219 Hordeum Species 0.000 description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000905957 Channa melasoma Species 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 206010016717 Fistula Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 208000019155 Radiation injury Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000003890 fistula Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000002683 foot Anatomy 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003821 menstrual periods Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000000750 progressive 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
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 238000010792 warming Methods 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
- C12C12/00—Processes specially adapted for making special kinds 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
- C12C11/003—Fermentation of beerwort
-
- 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
- C12C7/01—Pretreatment of malt, e.g. malt grinding
-
- 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
- C12C7/04—Preparation or treatment of the mash
-
- 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)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of beer, which relates to the technical field of wine making, in particular to a preparation method of jasmine tea beer, and is characterized by comprising the following steps: mixing raw materials, saccharifying, peeling, fermenting at high temperature, filtering and sterilizing; the specific operation method comprises the following steps: (1) firstly, mixing Canadian barley malt, wheat malt and water in a saccharifying pot, saccharifying at high temperature, removing malt hulls through a wort filter press, and pumping wort into a boiling pot; (2) adding Kaskat hops into a boiling pot for three times, boiling for 5-10 min after adding the hops, fermenting with unique yeast for 24 days at high temperature, adding jasmine tea, and storing for 7 days; (3) and (3) filtering the raw materials treated in the step (2) by a centrifugal machine, filling and pasteurizing to obtain a finished product. The jasmine tea beer disclosed by the invention is unique in taste and has the characteristic of strong jasmine tea fragrance.
Description
Technical Field
The invention relates to the technical field of beer preparation, in particular to a preparation method of jasmine tea beer.
Background
For a long time, beer manufacturers basically continue to use the traditional production process, the produced beer has basically the same taste and single taste, young people do not like drinking the beer, and the jasmine tea beer meets the requirements of young consumers on tea-flavored beer.
The Li scented tea beer is a common scented tea beer and is brewed by fermenting jasmine and wort together. The jasmine flower is cold in nature, fragrant and light in taste, has flatulence eliminating, pungent and sweet taste and warm in nature, has the effects of regulating qi, relieving pain, warming the middle-jiao, harmonizing stomach, reducing swelling, detoxifying and strengthening immune system, and also has the effects of clearing liver, improving eyesight, promoting fluid production, eliminating phlegm, treating dysentery, relaxing bowels, inducing diuresis, dispelling pathogenic wind, relieving exterior syndrome, treating fistula, consolidating teeth, benefiting qi, lowering blood pressure, strengthening heart, preventing caries, preventing radiation injury, resisting cancer and aging, and has menstrual period uterus health care; jasmine has pleasant fragrance, and can regulate qi-flowing, tranquilize mind, moisten skin, scent muscle, calm emotion and relieve depression. The honey has the functions of regulating and tonifying the spleen and stomach; relieving spasm and pain; moistening lung to arrest cough; loosening bowel to relieve constipation; moistening skin and promoting granulation; and (5) detoxifying. Pain due to deficiency of the major epigastrium and abdomen; cough due to dryness of the lung; constipation due to intestinal dryness; conjunctival congestion; aphtha; unhealing ulcer; rubella with pruritus; scald by hot water or fire; rhagadia manus et pedis.
Disclosure of Invention
In view of the above, the invention aims to provide a preparation method of jasmine tea beer, wherein jasmine tea is added in a preparation process of the beer, so that the beer with tea aroma can be brewed, and the requirements of young consumers on the tea-flavored beer can be met.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of jasmine tea beer is characterized by comprising the following steps: mixing raw materials, saccharifying, peeling, fermenting at high temperature, filtering and sterilizing; the specific operation method comprises the following steps:
(1) firstly, mixing Canadian barley malt, wheat malt and water in a saccharifying pot, saccharifying at high temperature, removing malt hulls through a wort filter press, and pumping wort into a boiling pot;
(2) adding Kaskite fragrant flower into a boiling pot for three times, boiling for 5-10 minutes after adding hops, fermenting with unique yeast for 24 days at high temperature, adding jasmine tea, and storing for 7 days;
(3) and (3) filtering the raw materials treated in the step (2) by a centrifugal machine, filling and pasteurizing to obtain a finished product.
Preferably, in the preparation method of the jasmine tea beer, the jasmine tea accounts for 5-10% of the total amount of the beer raw materials.
Preferably, in the preparation method of jasmine tea beer, the pasteurization is carried out at 65 ℃ for 30 min.
Preferably, in the above preparation method of jasmine tea beer, the high-temperature saccharification process is: heating the mixture to 45 +/-0.5 ℃, preserving heat for 7-13 min, heating to 62.5 +/-0.5 ℃, preserving heat for 27-33 min, heating to 72.5 +/-0.5 ℃, preserving heat until iodine is qualified, heating to 78 +/-0.5 ℃, and saccharifying to obtain a mash; the qualified standard of iodine detection is that mash does not turn blue when meeting iodine solution, namely saccharification is completed.
Preferably, in the above preparation method of jasmine tea beer, the process of adding the kaskat hops three times is: adding the cassett hops for the first time when boiling for 5 minutes, and adding the cassett hops for the second time when boiling for 30 minutes; the cassett hops were added a third time 10 minutes before the end of boiling.
According to the technical scheme, compared with the prior art, the Canadian barley malt and jasmine tea are used as main raw materials, the wheat malt and the Kaskott fragrant flower are added at the same time, the brewing process is applied, namely, the barley malt and the wheat malt are crushed by a hammer mill in the process of making beer, are added into a size mixing tank through malt conveying equipment to be mixed with process water, and are added into a saccharifying pot through a pump to be subjected to protein decomposition and saccharification; after saccharification is finished, the wheat juice enters a filter press for solid-liquid separation, the separated wheat juice enters a boiling pot for boiling, heating is stopped after boiling, the wheat juice is pumped into a rotary sedimentation tank for solid-liquid separation, hot wheat juice is cooled and oxygenated through a plate heat exchanger for fermentation, unique yeast is adopted for fermentation for not less than 24 days, mature beer is used as base liquor, jasmine tea is added according to the proportion (5-10 percent), carbon dioxide gas is used for mixing uniformly, and the finished product is obtained through cooling, filtering and filling.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The jasmine tea beer is prepared by selecting high-quality jasmine tea and beer, has unique taste, has the hop fragrance and the refreshing characteristic of the beer, has the tea fragrance of the jasmine tea, meets the requirements of young consumers, and has wide market prospect.
The first embodiment is as follows:
the jasmine tea beer of the embodiment is prepared from the following raw materials in percentage by weight: 78-82 parts of barley malt, 4-6 parts of hops, 9-11 parts of jasmine tea and 4-6 parts of auxiliary materials, wherein the hops are mixed hops of fragrant flowers and bitter flowers, and the ratio of the fragrant flowers to the bitter flowers is 1: 1; the auxiliary material is wheat malt. The method of the invention is characterized in that jasmine tea is used as a raw material for preparing beer, wherein the jasmine tea accounts for 10 percent of the total amount of the raw material for preparing the beer. The preparation method specifically adopts a blending process: 1. soaking jasmine tea in hot water, and filtering to obtain tea soup; 2. preparing fresh beer by using barley malt, wheat malt, fragrant flower and bitter flower as main raw materials and adopting a conventional beer preparation method; 3. cooling the prepared tea soup to the temperature of fresh beer, adding into a beer can for blending, and then adding carbon dioxide; 4. finally, pasteurizing at 65 ℃ for 30 minutes to prepare the jasmine tea beer, and the jasmine tea beer prepared by the method has poor taste and heavy bitter taste.
The second embodiment is as follows:
the embodiment is different from the specific embodiment 1 in that the jasmine tea beer is made of the following raw materials in percentage by weight: 80 parts of barley malt, 3 parts of fragrant flower, 1 part of bitter flower, 10 parts of jasmine tea and 6 parts of auxiliary material, wherein the auxiliary material is wheat malt. The preparation method is the same as that of the embodiment 1.
The third concrete embodiment:
the difference between this embodiment and the first and second embodiments is that the preparation method adopts a brewing process, and the process steps are as follows: 1. adding water into barley malt, mixing in a saccharifying pot, heating and saccharifying barley malt and water in the saccharifying pot, then sending wort to a filter tank for filtering, and pumping the wort into a boiling pot for boiling treatment; 2. adding hops which are fragrant flowers and bitter flowers into a boiling pot for three times according to the proportion of 3:1, wherein 35% -45% of the total amount of the hops are added during the initial boiling, 35% -45% of the total amount of the hops are added during the boiling for 40 minutes, and 15% -25% of the total amount of the hops are added during the first 10 minutes before the boiling; 3. the jasmine tea beer is produced and brewed, and the jasmine tea is added 10 minutes before the end of boiling; 4. performing main fermentation at 12 deg.C for 20 days; 5. adding antiseptic into the prepared jasmine tea beer, mixing and blending; 6. and finally, carrying out pasteurization treatment at 65 ℃ for 30 minutes, and filling beer after the treatment.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (5)
1. A preparation method of jasmine tea beer is characterized by comprising the following steps: mixing raw materials, saccharifying, peeling, fermenting at high temperature, filtering and sterilizing; the specific operation method comprises the following steps:
(1) firstly, mixing Canadian barley malt, wheat malt and water in a saccharifying pot, saccharifying at high temperature, removing malt hulls through a wort filter press, and pumping wort into a boiling pot;
(2) adding Kaskat hops into a boiling pot for three times, boiling for 5-10 min after adding the hops, fermenting with unique yeast for 24 days at high temperature, adding jasmine tea, and storing for 7 days;
(3) and (3) filtering the raw materials treated in the step (2) by a centrifugal machine, filling and pasteurizing to obtain a finished product.
2. The method for preparing a jasmine tea beer according to claim 1, wherein the jasmine tea accounts for 5% -10% of the total amount of the beer raw materials.
3. The method of claim 1, wherein the pasteurization is carried out at 65 ℃ for 30 min.
4. The method for preparing jasmine tea beer according to claim 1, wherein the high temperature saccharification process is as follows: heating the mixture to 45 +/-0.5 ℃, preserving heat for 7-13 min, heating to 62.5 +/-0.5 ℃, preserving heat for 27-33 min, heating to 72.5 +/-0.5 ℃, preserving heat until iodine is qualified, heating to 78 +/-0.5 ℃, and saccharifying to obtain a mash; the qualified standard of iodine detection is that mash does not turn blue when meeting iodine solution, namely saccharification is completed.
5. The method of claim 1, wherein the three additions of kasekat hops are: adding the cassett hops for the first time when boiling for 5 minutes, and adding the cassett hops for the second time when boiling for 30 minutes; the cassett hops were added a third time 10 minutes before the end of boiling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111030778.3A CN113621454A (en) | 2021-09-03 | 2021-09-03 | Preparation method of jasmine tea beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111030778.3A CN113621454A (en) | 2021-09-03 | 2021-09-03 | Preparation method of jasmine tea beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113621454A true CN113621454A (en) | 2021-11-09 |
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|---|---|---|---|
| CN202111030778.3A Pending CN113621454A (en) | 2021-09-03 | 2021-09-03 | Preparation method of jasmine tea beer |
Country Status (1)
| Country | Link |
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| CN (1) | CN113621454A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107365648A (en) * | 2017-08-22 | 2017-11-21 | 广州麦芽有限公司 | A kind of amber glug beer and its preparation technology |
| CN111454798A (en) * | 2020-04-10 | 2020-07-28 | 广州南沙珠江啤酒有限公司 | Jasmine tea fermented beer and preparation method thereof |
| CN113073016A (en) * | 2020-01-06 | 2021-07-06 | 福建口袋精酿啤酒有限公司 | A method for preparing beer containing flos Jasmini sambac |
-
2021
- 2021-09-03 CN CN202111030778.3A patent/CN113621454A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107365648A (en) * | 2017-08-22 | 2017-11-21 | 广州麦芽有限公司 | A kind of amber glug beer and its preparation technology |
| CN113073016A (en) * | 2020-01-06 | 2021-07-06 | 福建口袋精酿啤酒有限公司 | A method for preparing beer containing flos Jasmini sambac |
| CN111454798A (en) * | 2020-04-10 | 2020-07-28 | 广州南沙珠江啤酒有限公司 | Jasmine tea fermented beer and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 庞莹莹等: "精酿啤酒特色辅料的应用概况", 《福建轻纺》, no. 7, pages 2 - 10 * |
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Application publication date: 20211109 |