CN1208448C - Angelica dehurica black beer - Google Patents
Angelica dehurica black beer Download PDFInfo
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- CN1208448C CN1208448C CN 02125696 CN02125696A CN1208448C CN 1208448 C CN1208448 C CN 1208448C CN 02125696 CN02125696 CN 02125696 CN 02125696 A CN02125696 A CN 02125696A CN 1208448 C CN1208448 C CN 1208448C
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Abstract
The present invention relates to dahurian angelica black beer. The present invention is prepared from main raw materials of dahurian angelica, safflower, fiveleaf gynostemma herb, hawthorn fruit, tuckahoe, tsaoko amomum fruit, barley, glutinous rice, soybean, wheat bran, hops, caramel, lactic acid liquid, water, etc. good saccharomycete Saccharomyces cerevisiae CGMCC No. 0775 cultivated by a bloody biologic gene technology and publicly known 2.11 saccharomycete, 3.388 amylomyces, 3.802 proteinase fungi are introduced, wherein the 0775 strain is a good strain which has the advantages of good performance of resisting acid and high temperature, high yield of ester and stronger bloody vitality, the 0775 strain can kill relative congeneric wild fungi, krausen is not polluted, purebred fermentation can be ensured, beautifying substances obtained from wild plants in a biofermentation process act on skin cells, the skin cells are whitened, senescence is delayed, weight losing substances are simultaneously obtained to prevent the large quantity of accumulation of cell cholesterol and fat of a human body, the purpose of losing weight is achieved, and the present invention eliminates the disadvantage that a person has the liability to obesity because the person drinks beer for a long time. Soybean flour is scientifically added to the krausen to cause beer pulp to obtain SOD oxidation resisting substances, the beautifying effect is improved, the oxidation of beer liquor is avoided, and the quality of the beer is improved.
Description
Technical field
The present invention relates to a kind of beer, relate in particular to a kind of have brighten skin, delay senility and the root of Dahurain angelica stout of weight losing function.
Background technology
Beer belongs to a kind of traditional beverage, with its distinctive foam and special fragrance, and the little hardship of taste, the spirituosity amount is lower, is the focus of each stratum's consumption always, has therefore formed a huge market.But traditional beer also has self unsurmountable shortcoming, as often drinking the person's obesity that makes the drink.And owing to nutrition in the traditional beer is single and less, drink it and also do not reach function of health care, civilization and progress along with society, the human consumer is having new change aspect food habits and quality of life and the trophic structure thereof, trend towards health, nutrition, health care, beauty treatment gradually, the standard that brighten skin, delays senility.So traditional beer exists deficiency and is unsuitable for groups of people's requirement under the new situation, in this case, many people have invented various types of health promoting wine, but health care, nutrition narrow range, effect significantly or health-care effect can not be lasting, do not have beauty treatment, effect such as brighten skin, delay senility.
Summary of the invention
The purpose of this invention is to provide a kind of feature and mouthfeel that promptly has traditional beer, have health care, nutrition, beauty treatment again, brighten skin, the root of Dahurain angelica stout of the effect of delaying senility etc.
Beer of the present invention is that main raw material is prepared from through following steps by the root of Dahurain angelica, gynostemma pentaphylla, hawthorn, safflower, Poria cocos, tsaoko, barley, soybean, wheat bran, hops, glutinous rice: inflation, packing, sterilization are modified, filtered to preparation raw material, preparation starter, preparation Fructus Hordei Germinatus, the fermentation of wheat juice wine with dregs, the fermentation of fruit juice wine with dregs, comprehensively mash fermentation, wine dilution deoxidation, wine liquid.
Wherein said raw materials by weight portion is counted:
Root of Dahurain angelica 6-10 safflower 2-4 gynostemma pentaphylla 8-12 hawthorn 40-60 Poria cocos 8-12 tsaoko 1-3 barley 100-140 soybean 10-20 wheat bran 6-10 hops 1-3 glutinous rice 40-60 fried sugar 2-4 water 1600-1800
The present invention also provides a kind of preparation method of root of Dahurain angelica stout, and this method may further comprise the steps:
(1) prepares raw material: with the root of Dahurain angelica, gynostemma pentaphylla, hawthorn, Poria cocos, tsaoko, cleaning, pulverizing;
(2) preparation starter:
The cultivation of A, sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
Described L-6 bacterial classification has been deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center, the numbering Saccharomycescerevisiae CGMCC NO 0775 that registers on the books in the preservation center (Saccharomyces cerevisiae CGMCC NO0775 is hereinafter to be referred as 0775) on July 22nd, 02.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
B, preparation strain expanded culture liquid: get 0775,2.11 bacterial classifications from test tube respectively, through triangular flask, the multistage enlarged culturing of Ka Shi jar is liquid yeast, 3.882 bacterial classification and 3.802 bacterial classifications, move from test tube strains respectively and insert the triangular flask cultivation, inserting the multistage enlarged culturing of bent box by triangular flask is the bacterium song, and then enlarged culturing is wheat bran, add sterilized water and filter, strain liquid is standby.
(3) preparation Fructus Hordei Germinatus:
A, preparation pale malt: with the barley cleaned in lime water by soaking wheat, cut off the water supply, soak wheat again, cut off the water supply again repeatedly repeatedly, the back is by spraying, immersion, spraying makes barley germination repeatedly repeatedly, dries root routinely.
B, preparation burnt malt: dried Fructus Hordei Germinatus is soaked, and the back that drenches is dropped into rotary drum and is fried roasting stir-fry in the wheat stove, preparation burnt malt;
C, preparation black Fructus Hordei Germinatus: with dried Fructus Hordei Germinatus immersion, drenched pulling out dropped into high temperature roasting stir-fry in the rotary drum stir-fry wheat stove, preparation black Fructus Hordei Germinatus;
(4) wheat juice wine with dregs fermentation:
A, the saccharification of wheat juice: with pale malt, burnt malt, black Fructus Hordei Germinatus mix, and pulverize, and add water, add lactate buffer solution and 3.3882 strain liquids, saccharification, cross diafiltration poor wheat juice;
B, Wort boiling: divide three adding hops to boil;
C, the fermentation of wheat juice: after boiling the cooling of wheat juice, insert 2.11 strain expanded culture liquid, add lactic acid solution acid adjustment PH, low temperature fermentation;
(5) fruit juice wine with dregs fermentation:
A, soybean handle: will clean soybean add water repeatedly temperature soak the crushing and water-adding soya-bean milk;
B, glutinous rice are broken into slurry with pigment;
C, punch wine with dregs are made: with the root of Dahurain angelica, gynostemma pentaphylla, hawthorn, Poria cocos, the tsaoko separated pulverizing of handling well, merge, add water, add soybean milk again, sticky rice syrup is heated, and sterilization is cooled to normal temperature;
D, inoculum fermented: the wine with dregs of above step B is starched the interpolation lactic acid solution, transfer pH value, insert 0775 strain liquid, 3.3882 strain liquids and 3.802 strain liquids, 28 ℃ ± 2 ℃ fermented 15 days, filtered, and got fruit wine and starched.
(6) comprehensive mash fermentation:
With two kinds of mash of above-mentioned steps (4), (5), merge, insert 0775 strain liquid again, 28 ℃ ± 2 ℃ fermentations obtained wine in 60 days;
(7) wine dilution deoxidation:
Safflower is added 90 ℃ of hot-water soaks 40 minutes, filter the safflower vat liquor, stand-by;
The wine of step (6) gained is blended into the dilution of safflower vat liquor, drops into deoxidation in the deoxygenator;
(8) wine liquid is modified: pol and the alcoholic strength of regulating above-mentioned steps (7) gained wine;
(9) filter inflation:
Above-mentioned (8) obtained wine thereby liquid filters, and charges into CO
2, cooling, storage;
(10) packing sterilization:
With the wine liquid check bottling or the tinning of above-mentioned steps (9), sterilization.
Preferred preparation may further comprise the steps repeatedly:
(1) prepare raw material: the root of Dahurain angelica that quality inspection is qualified, gynostemma pentaphylla, hawthorn, Poria cocos, tsaoko clean, pulverize, and be standby;
(2) preparation starter:
The cultivation of A, sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L 6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
B, preparation strain expanded culture liquid: get 0775,2.11 bacterial classifications from test tube respectively, through triangular flask, the multistage enlarged culturing of Ka Shi jar is liquid yeast, 3.882 bacterial classification and 3.802 bacterial classifications, inserting triangular flask from test tube strains respectively cultivates, inserting the multistage enlarged culturing of bent box by triangular flask is the bacterium song, and then enlarged culturing is wheat bran, add sterilized water and filter, strain liquid is standby.
(3) preparation Fructus Hordei Germinatus:
1. prepare pale malt: the barley of cleaning was soaked wheat 3 hours in 0.2% lime water, cut off the water supply 6 hours, soaked again 3 hours, cut off the water supply 8 hours, spraying 10 hours after 3 times was repeatedly soaked 2 hours again, sprayed 10 hours, 6-7 days repeatedly, barley germination dried root routinely;
2. prepare burnt malt: the dried Fructus Hordei Germinatus of light color is soaked, drop in the rotary drum wheat-frying machine and be warming up to 70 ℃, bake 2 hours, heat up gradually again,, bake 2 hours again until warm 100-120 ℃ in material; Go out the machine airing.
3. prepare black Fructus Hordei Germinatus: dried Fructus Hordei Germinatus is soaked, dry the input wheat-frying machine, slowly be warming up to 50 ℃, constant temperature 40 minutes in water, be heated to 70 ℃, constant temperature 30 minutes, reheat to 130 ℃, constant temperature 30 minutes, speed is heated to 230 ℃, constant temperature 10-15 minute, go out the machine airing, black Fructus Hordei Germinatus;
(4) wheat juice wine with dregs fermentation:
1. wheat juice saccharification: with pale malt, after burnt malt, black Fructus Hordei Germinatus are prepared in proportion at 70: 20: 10, pulverizing, is outfit in 1: 4 in material, water ratio again, adds 2% lactic acid solution and 3.882 strain liquids, PH is transferred to about 5, heat to 50 ℃-55 ℃, saccharification 30 minutes slowly is warming up to 60 ℃-70 ℃ again, saccharification 40 minutes, cross diafiltration poor wheat juice;
2. Wort boiling:
The hops (accounting for total amount 20%) that add for the first time 0.4kg boil the back and continue 10 minutes, add the hops (accounting for total amount 30%) of 0.6kg for the second time, boil the back and continue 15 minutes, add 1kg (accounting for total amount 50%) for the third time, boil the back and continue 25-30 minute;
3. wheat juice fermentation: boil wheat juice, be cooled to rapidly below 10 ℃, insert 2.11 strain liquids, add lactate buffer solution, acidity is transferred to PH below 5, normal temperature fermentation 7 days.
(5) fruit juice wine with dregs fermentation:
1. soybean is handled: will clean soybean and add water and soaked 3 hours 80 ℃ of following constant temperature temperature, and change water, 80 ℃ of water temperatures temperature were again soaked 2 hours, and temperature is soaked 3-5 time repeatedly, controlled driedly to be broken into soya-bean milk with pigment;
2. glutinous rice adds the water mill pulping;
3. the punch wine with dregs is made: with the root of Dahurain angelica, gynostemma pentaphylla, hawthorn, Poria cocos, the tsaoko separated pulverizing of handling well, merge, add the water of 3 times of amounts, heat to 90 ℃, constant temperature 3 hours adds soybean milk again, sticky rice syrup, and the 80 ℃ of sterilizations that heat up are cooled to normal temperature;
4. inoculum fermented: above step wine with dregs slurry is 3. added lactate buffer solution transfer to PH 4.5, insert 0775 strain liquid, 3.3882 strain liquids and 3.802 strain liquids 28 ℃ of bottom fermentations 15 days, filter, and promptly get fruit wine and starch.
(6) comprehensive mash fermentation:
With two kinds of mash of above-mentioned steps (4), (5), merge storage and go into big jar, insert 0775 strain liquid again, 10 ℃ of low temperature fermentations 60 days obtain wine;
(7) wine dilution deoxidation:
Safflower add water be warming up to 90 ℃ filter the safflower vat liquor, stand-by.
The wine of step (6) gained is blended into the dilution of safflower vat liquor, drops into deoxidation in the deoxygenator;
(8) wine liquid is modified:
The pol of above-mentioned steps (7) gained wine is transferred to 10P, and alcoholic strength transfers to 3.5 (V/V);
(9) filter inflation:
Above-mentioned (8) obtained wine thereby liquid mixes with perlite, diatomite and helps the filter method to filter, after charge into CO
2, cooling, storage;
(10) packing sterilization:
The wine liquid of above-mentioned steps (9) is bottled or tinning under aseptic oxygen free condition, sterilize through the TRANSIENT HIGH TEMPERATURE Sterilizers.
Root of Dahurain angelica stout of the present invention, it is characterized in that component and weight part are as follows: root of Dahurain angelica 6-10, safflower 2-4, gynostemma pentaphylla 8-12, hawthorn 40-60, Poria cocos 8-12, tsaoko 1-3, barley 100-140, soybean 10-20, wheat bran 6-10, glutinous rice 40-60, pellet hop 1-3, fried sugar 2-4, water 1600-1800,0775 strain liquid 2-3,2.11 strain liquid 2-3,3.882 strain liquid 2-4,3.802 strain liquid 2-4.
The raw material that uses in the method for the present invention all is commercially available.
Described 0775 bacterial classification is that a strain is acidproof, high temperature resistant, the product ester is high and has the excellent species of sanguinariness vigor by force, can kill relationship and belong to wild bacterium together, make karusen not contaminated, can guarantee pure-blood ferment, this bacterial classification has been deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center, the numbering Saccharomyces cerevisiae CGMCCNO.0775 that registers on the books in the preservation center on July 22nd, 02.
Described bacterium numbering 3.882 aspergillus niger Aspergillus higer
Described bacterium numbering 3.802 aspergillus oryzae Aspergillus oryzae
Described bacterium numbering 2.11 yeast saccharomyces cerevisiae sacc haromyces cerevisiae
Described bacterial classification 2.11,3.3882,3.802 provides by China Committee for Culture Collection of Microorganisms common micro-organisms center.
Root of Dahurain angelica beer of the present invention is owing to the raw material root of Dahurain angelica, safflower, gynostemma pentaphylla, hawthorn, Poria cocos, tsaoko are that medicine is also eaten.Root of Dahurain angelica fragrance, hawthorn are rich in tartaric acid, Poria cocos contains various saccharides, and the skin moisten of brightening effect is all arranged; Gynostemma pentaphylla, tsaoko have the fat of dissolving, and the effect of cholesterol stops fat, and the cholesterol accumulation is so there is antiobesity action; Add gynostemma pentaphylla, tsaoko in the beer raw material, not only increased special odor but also got rid of the shortcoming that normal drinking beer causes body fat; Soybean rich in proteins and SOD can increase the ammonia machine acid content of wine liquid, and local flavor is mellow, and SOD has antioxygenation, and tender skin beauty treatment delays senility.
Embodiment
Further describe the present invention below in conjunction with embodiment:
Embodiment 1:
1, raw material is prepared: this prescription material requested is harvested and stored in time, go mould, remove moth, remove the root base of a fruit, remove silt, quality inspection, weighing root of Dahurain angelica 8kg, gynostemma pentaphylla 10kg, hawthorn 50kg, Poria cocos 10kg, tsaoko 2kg, cleaning respectively then, separated pulverizing, standby (safflower is handled standby in addition);
2, preparation starter:
The cultivation of A, sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
B, preparation strain expanded culture liquid: get 0775,2.11 bacterial classifications from test tube respectively, through triangular flask, the multistage enlarged culturing of Ka Shi jar is liquid yeast, 3.882 bacterial classification and 3.802 bacterial classifications, move from test tube strains respectively and insert the triangular flask cultivation, inserting the multistage enlarged culturing of bent box by triangular flask is the bacterium song, and then enlarged culturing is wheat bran, add sterilized water and filter, strain liquid is standby.
3, Fructus Hordei Germinatus preparation:
(1) pale malt preparation: the barley 120kg that weighs, clean the back and immersed in 0.2% the lime water 3 hours, cut off the water supply 6 hours, soaked again 3 hours, cut off the water supply 8 hours, spraying 10 hours after 3 times was repeatedly soaked 2 hours again, sprayed 10 hours, 6-7 days repeatedly, Fructus Hordei Germinatus dried root routinely;
(2) burnt malt preparation: the kilned malt 24kg that weighs, in water, soaked 10 hours, dry the back and drop into rotary drum and fry in the wheat stove and be warming up to 70 ℃ ± 5 ℃, bake 2 hours, heat up gradually again, bake 2 hours again to 100-120 ℃ up to material is warm, the burnt odor of smelling;
(3) black Fructus Hordei Germinatus preparation: Fructus Hordei Germinatus 12kg weighs, soaked 10 hours in water, dry the back and drop into wheat-frying machine, slowly heating up makes material reach 50 ℃ ± 5 ℃, constant temperature 30 minutes, heating up reaches to 130 ℃ ± 5 ℃ material again, and constant temperature 30 minutes was rapidly heated 20 minutes again, make 230 ℃ ± 5 ℃ of material Wen Dazhi, constant temperature 10-15 minute, get the material airing, the strong burnt odor of news;
4, wheat juice wine with dregs fermentation:
1. wheat juice saccharification: pale malt, burnt malt, black Fructus Hordei Germinatus are in proportion: pulverized the preparation back in 70: 20: 10, in material, water ratio after pulverizing be again: be equipped with at 1: 4, add 2% lactic acid solution a little, transfer about PH to 5, heat, rise to 60 ℃ of-70 ℃ of constant temperature saccharification 40 minutes more slowly to 50 ℃ of-55 ℃ of constant temperature saccharification 30 minutes, cross diafiltration poor wheat juice, 3 times of washing poor amount of water and be raw material;
2. Wort boiling divides the interpolation hops three times: add hops 0.4kg for the first time, boiled the back lasting 10 minutes, add hops 0.6kg for the second time, continue 15 minutes after boiling, add hops 1kg for the third time and boiled the back lasting 25-30 minute;
3. wheat juice fermentation: boil wheat juice and cool off below 10 ℃ rapidly, add 2.11 strain expanded culture liquid 2.5kg and lactic acid solutions, the acid adjustment degree transferred to the following normal temperature fermentation of pH5 7 days;
5, fruit juice wine with dregs fermentation:
1. soybean is handled, and clean soybean 15kg is added water temperature soaked 80 ℃ of constant temperature 3 hours, changes water then, and 80 ℃ of water temperatures temperature were again soaked 2 hours, and temperature is soaked 3-5 time repeatedly, soybean is added water be ground into soya-bean milk for 3 times;
2. glutinous rice is with the liquor-saturated pulping of pigment, and is stand-by;
3. the punch wine with dregs is made: the following raw material of step 1 separated pulverizing is weighed, root of Dahurain angelica 8kg, gynostemma pentaphylla 10kg, hawthorn 50kg, Poria cocos 10kg, tsaoko 2kg mix, add water 240kg, heating and making temperature of charge is 90 ℃ ± 5 degree, constant temperature 3 hours adds step 5. soybean milk 1., 5 2. sticky rice syrups, get fruit juice wine with dregs slurry, be warming up to 80 ℃ of sterilizations and be cooled to normal temperature;
4. connect strain fermentation: adding lactic acid solution about above-mentioned steps 5. fruit juice wine with dregs slurry 470kg 3., transfer about PH4.5, add 0775 strain liquid 1kg, 3.3882 strain liquid 3kg, 3.802 strain liquid 3kg 28 ℃ ± 3 ℃ fermentations 15 days, filter, and get the fruit wine slurry;
6, comprehensive mash fermentation:
With above-mentioned steps 4,5 two kind of mash, merge storage and go into big jar, to add 0775 strain liquid 1.5kg again and carried out normal temperature fermentation 60 days, this time fermentation also claims Secondary Fermentation;
7, wine dilution deoxidation:
Safflower add water heat up 90 ℃ soak filter the safflower vat liquor, stand-by;
Be to drop into deoxidation in the deoxygenator by wine liquid with being blended into safflower vat liquor 200kg about step 6 gained wine 800kg, diluting;
8, the pol with above-mentioned steps 7 gained wine transfers to 10P, and alcoholic strength transfers to 3.5 (V/V);
9, filter inflation:
Help the filter method to filter with perlite, diatomite mixing above-mentioned steps 8 obtained wine thereby liquid, charge into CO after the ideal filter criteria is reached in mutual supplement with each other's advantages
2, cooling back storage;
10 packing sterilizations:
With above-mentioned steps 9 wine liquid in bottling respectively under the aseptic oxygen free condition, adopt the sterilization of TRANSIENT HIGH TEMPERATURE Sterilizers after the tinning, guarantee in the product that efficiency factor such as VC, SOD is not destroyed and the inefficacy inactivation influences the product health properties.
Embodiment 2
1, raw material is prepared: this prescription material requested is harvested and stored in time, go mould, remove moth, remove the root base of a fruit, remove silt, quality inspection, weighing root of Dahurain angelica 6kg, gynostemma pentaphylla 8kg, hawthorn 40kg, Poria cocos 8kg, tsaoko 1kg, cleaning respectively then, separated pulverizing, standby (safflower is handled in addition);
2, preparation starter:
The cultivation of A, sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
B, preparation strain expanded culture liquid: get 0775,2.11 bacterial classifications from test tube respectively, through triangular flask, the multistage enlarged culturing of Ka Shi jar is liquid yeast, 3.882 bacterial classification and 3.802 bacterial classifications, move from test tube strains respectively and insert the triangular flask cultivation, inserting the multistage enlarged culturing of bent box by triangular flask is the bacterium song, and then enlarged culturing is wheat bran, add sterilized water and filter, strain liquid is standby.
3, Fructus Hordei Germinatus preparation:
(1) pale malt preparation: the barley 100Kg that weighs, clean the back and immersed in 0.2% the lime water 3 hours, cut off the water supply 6 hours, soaked again 3 hours, cut off the water supply 8 hours, spraying 10 hours after 3 times was repeatedly soaked 2 hours again, sprayed 10 hours, 6-7 days repeatedly, Fructus Hordei Germinatus dried root routinely;
(2) burnt malt preparation: the kilned malt 20Kg that weighs, in water, soaked 10 hours, dry the back and drop into rotary drum and fry in the wheat stove and be warming up to 70 ℃ ± 5 ℃, bake 2 hours, heat up gradually again, bake 2 hours again to 100-120 ℃ up to material is warm, the burnt odor of smelling;
(3) black Fructus Hordei Germinatus preparation: Fructus Hordei Germinatus 10kg weighs, soaked 10 hours in water, dry the back and drop into wheat-frying machine, slowly heating up makes material reach 50 ℃ ± 5 ℃, constant temperature 30 minutes, heating up reaches to 130 ℃ ± 5 ℃ material again, and constant temperature 30 minutes was rapidly heated 20 minutes again, make 230 ℃ ± 5 ℃ of material Wen Dazhi, constant temperature 10-15 minute, get the material airing, the strong burnt odor of news;
4, wheat juice wine with dregs fermentation:
1. wheat juice saccharification: pale malt, burnt malt, black Fructus Hordei Germinatus are in proportion: pulverized the preparation back in 70: 20: 10, in material, water ratio after pulverizing be again: be equipped with at 1: 4, add 2% lactic acid solution a little, transfer about PH to 5, heat, rise to 60 ℃ of-70 ℃ of constant temperature saccharification 40 minutes more slowly to 50 ℃ of-55 ℃ of constant temperature saccharification 30 minutes, cross diafiltration poor wheat juice, 3 times of washing poor amount of water and be raw material;
2. Wort boiling divides the interpolation hops three times: add hops 0.2kg for the first time, boiled the back lasting 10 minutes, add hops 0.3kg for the second time, continue 15 minutes after boiling, add hops 0.5kg for the third time and boiled the back lasting 25-30 minute;
3. wheat juice fermentation: boil wheat juice and cool off below 10 ℃ rapidly, add 2.11 strain expanded culture liquid 2.5kg and lactic acid solutions, the acid adjustment degree transferred to the following normal temperature fermentation of pH5 7 days;
5, fruit juice wine with dregs fermentation:
1. soybean is handled, and clean soybean 10kg is added water temperature soaked 80 ℃ of constant temperature 3 hours, changes water then, and 80 ℃ of water temperatures temperature were again soaked 2 hours, and temperature is soaked 3-5 time repeatedly, soybean is added water be ground into soya-bean milk for 3 times;
2. glutinous rice is broken into slurry with pigment, and is stand-by;
3. the punch wine with dregs is made: the following raw material of step 1 separated pulverizing is weighed, root of Dahurain angelica 6kg, gynostemma pentaphylla 8kg, hawthorn 40kg, Poria cocos 8kg, tsaoko 1kg mix, add water 240kg, heating and making temperature of charge is 90 ℃ ± 5 degree, constant temperature 3 hours, add step 5. soybean milk and 5. sticky rice syrup 2. 1., get fruit juice wine with dregs slurry, the 80 ℃ of sterilizations that heat up are cooled to normal temperature;
4. connect strain fermentation: adding lactic acid solution about above-mentioned steps 5. fruit juice wine with dregs slurry 400kg 3., transfer about PH4.5, add 0775 strain liquid 0.8kg, 3.3882 strain liquid 2kg, 3.802 strain liquid 2kg 28 ℃ ± 3 ℃ fermentations 15 days, filter, and get the fruit wine slurry;
6, comprehensive mash fermentation:
With above-mentioned steps 4,5 two kind of mash, merge storage and go into big jar, to add 0775 strain liquid 1.2kg again and carried out normal temperature fermentation 60 days, this time fermentation also claims Secondary Fermentation;
7, wine dilution deoxidation:
Safflower adds water and heats up 90 ℃, soaks filtration in 40 minutes the safflower vat liquor, stand-by,
Be to drop into deoxidation in the deoxygenator by wine liquid with being blended into about safflower vat liquor 180kg about step 6 gained wine 700kg, diluting;
8, the pol with above-mentioned steps 7 gained wine transfers to 10P, and alcoholic strength transfers to 3.5 (V/V);
9, filter inflation:
Help the filter method to filter with perlite, diatomite mixing above-mentioned steps 8 obtained wine thereby liquid, charge into CO after the ideal filter criteria is reached in mutual supplement with each other's advantages
2, cooling back storage;
10, packing sterilization:
With above-mentioned steps 9 wine liquid in bottling respectively under the aseptic oxygen free condition, adopt the sterilization of TRANSIENT HIGH TEMPERATURE Sterilizers after the tinning, guarantee in the product that efficiency factor such as VC, SOD is not destroyed and the inefficacy inactivation influences the product health properties.
Embodiment 3
1, raw material is prepared: this prescription material requested is harvested and stored in time, go mould, remove moth, remove the root base of a fruit, remove silt, quality inspection, weighing root of Dahurain angelica 10kg, gynostemma pentaphylla 12kg, hawthorn 60kg, Poria cocos 12kg, tsaoko 3kg, cleaning respectively then, separated pulverizing, standby (safflower is handled in addition);
2, preparation starter:
The cultivation of A, sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
B, preparation strain expanded culture liquid: get 0775,3.882,3.802,2.11 bacterial classifications from test tube respectively, through triangular flask, the multistage enlarged culturing of Ka Shi jar is liquid yeast, 3.882 bacterial classification and 3.802 bacterial classifications, move from test tube strains respectively and insert the triangular flask cultivation, inserting the multistage enlarged culturing of bent box by triangular flask is the bacterium song, and then enlarged culturing is wheat bran, add sterilized water and filter, strain liquid is standby.
3, Fructus Hordei Germinatus preparation:
(1) pale malt preparation: the barley 140kg that weighs, clean the back and immersed in 0.2% the lime water 3 hours, cut off the water supply 6 hours, soaked again 3 hours, cut off the water supply 8 hours, spraying 10 hours after 3 times was repeatedly soaked 2 hours again, sprayed 10 hours, 6-7 days repeatedly, Fructus Hordei Germinatus dried root routinely;
(2) burnt malt preparation: the kilned malt 28kg that weighs, in water, soaked 10 hours, dry the back and drop into rotary drum and fry in the wheat stove and be warming up to 70 ℃ ± 5 ℃, bake 2 hours, heat up gradually again, bake 2 hours again to 100-120 ℃ up to material is warm, the burnt odor of smelling;
(3) black Fructus Hordei Germinatus preparation: Fructus Hordei Germinatus 14kg weighs, soaked 10 hours in water, dry the back and drop into wheat-frying machine, slowly heating up makes material reach 50 ℃ ± 5 ℃, constant temperature 30 minutes, heating up reaches to 130 ℃ ± 5 ℃ material again, and constant temperature 30 minutes was rapidly heated 20 minutes again, make 230 ℃ ± 5 ℃ of material Wen Dazhi, constant temperature 10-15 minute, get the material airing, the strong burnt odor of news;
4, wheat juice wine with dregs fermentation:
1. wheat juice saccharification: pale malt, burnt malt, black Fructus Hordei Germinatus are in proportion: pulverized the preparation back in 70: 20: 10, in material, water ratio after pulverizing be again: be equipped with at 1: 4, add 2% lactic acid solution a little, transfer about PH to 5, heat, rise to 60 ℃ of-70 ℃ of constant temperature saccharification 40 minutes more slowly to 50 ℃ of-55 ℃ of constant temperature saccharification 30 minutes, cross diafiltration poor wheat juice, 3 times of washing poor amount of water and be raw material;
2. Wort boiling divides the interpolation hops three times: add hops 0.6kg for the first time, boiled the back lasting 10 minutes, add hops 0.9kg for the second time, continue 15 minutes after boiling, add hops 1.5kg for the third time and boiled the back lasting 25-30 minute;
3. wheat juice fermentation: boil wheat juice and cool off below 10 ℃ rapidly, add 2.11 strain expanded culture liquid 3kg and lactic acid solutions, the acid adjustment degree transferred to the following normal temperature fermentation of PH5 7 days;
5, fruit juice wine with dregs fermentation:
1. soybean is handled, and clean soybean 20kg is added water temperature soaked 80 ℃ of constant temperature 3 hours, changes water then, and 80 ℃ of water temperatures temperature were again soaked 2 hours, and temperature is soaked 3-5 time repeatedly, soybean is added water be ground into soya-bean milk for 3 times;
2. glutinous rice is broken into slurry with pigment, and is stand-by.
3. the punch wine with dregs is made: the following raw material of step 1 separated pulverizing is weighed, root of Dahurain angelica 10kg, gynostemma pentaphylla 12kg, hawthorn 60kg, Poria cocos 12kg, tsaoko 3kg mix, add water 280Kg, heating and making temperature of charge is 90 ℃ ± 5 degree, constant temperature 3 hours, add step 5. soybean milk and 5. sticky rice syrup 2. 1., fruit juice wine with dregs slurry, heat to 80 ℃ of sterilizations and be cooled to normal temperature;
4. connect strain fermentation: above-mentioned steps 5. fruit juice wine with dregs is 2. starched 500Kg add lactic acid solution, transfer about PH4.5, add 0775 strain liquid 1.2kg, 3.882 strain liquid 3.5kg, 3.802 strain liquid 3.5kg 28 ℃ ± 3 ℃ fermentations 15 days, filter, and get the fruit wine slurry;
6, comprehensive mash fermentation:
With above-mentioned steps 4,5 two kind of mash, merge storage and go into big jar, to add 0775 strain liquid 1.8kg again and carried out normal temperature fermentation 60 days, this time fermentation also claims Secondary Fermentation;
7, wine dilution deoxidation:
Safflower adds water and heats up 90 ℃, soaks filtration in 40 minutes the safflower vat liquor, stand-by;
850kg is blended into safflower vat liquor 220kg with step 6 gained wine, dilutes to be wine liquid, drops into deoxidation in the deoxygenator;
8, the pol with above-mentioned steps 7 gained wine transfers to 10P, and alcoholic strength transfers to 3.5 (V/V);
9, filter inflation:
Help the filter method to filter with perlite, diatomite mixing above-mentioned steps 8 obtained wine thereby liquid, charge into CO after the ideal filter criteria is reached in mutual supplement with each other's advantages
2, cooling back storage;
10, packing sterilization:
With above-mentioned steps 9 wine liquid in bottling respectively under the aseptic oxygen free condition, adopt the sterilization of TRANSIENT HIGH TEMPERATURE Sterilizers after the tinning, guarantee in the product that efficiency factor such as VC, SOD is not destroyed and the inefficacy inactivation influences the product health properties.
Claims (4)
1. a root of Dahurain angelica stout is characterized in that this beer is by the root of Dahurain angelica, safflower, gynostemma pentaphylla, hawthorn, Poria cocos, tsaoko, barley, soybean, wheat bran, hops, glutinous rice is that main raw material is prepared from through following steps: prepare raw material, the preparation starter, preparation Fructus Hordei Germinatus, with yeast saccharomyces cerevisiae (Saccaromyces cerevisiae) CGMCC 0775 and specific yeast saccharomyces cerevisiae (Saccaromyces cerevisiae) CGMCC2.11, aspergillus niger (Aspergillushiger) CGMCC3.882 and aspergillus oryzae (Aspergollus oryzae) CGMCC3.802 fermentation, wine dilution deoxidation, wine liquid is modified, filter inflation, packing, sterilization.
2. according to the root of Dahurain angelica stout of claim 1, wherein said raw materials by weight portion is counted: root of Dahurain angelica 6-10, safflower 2-4, gynostemma pentaphylla 8-12, hawthorn 40-60, Poria cocos 8-12, tsaoko 1-3, barley 100-140, soybean 10-20, wheat bran 6-10, hops 1-3, glutinous rice 40-60, fried sugar 2-4, water 1600-1800.
3. the preparation method of a root of Dahurain angelica stout is characterized in that this method may further comprise the steps:
(1) prepares raw material: the root of Dahurain angelica, gynostemma pentaphylla, hawthorn, Poria cocos, tsaoko are cleaned, pulverize;
(2) preparation starter;
Preparation strain expanded culture liquid: get 0755,2.11 bacterial classifications from test tube respectively, through triangular flask, the multistage enlarged culturing of Ka Shi jar is liquid yeast, 3.882 bacterial classification and 3.802 bacterial classifications, move from test tube strains respectively and insert the triangular flask cultivation, inserting the multistage enlarged culturing of bent box by triangular flask is the bacterium song, and then enlarged culturing is wheat bran, add sterilized water and filter, strain liquid is standby.
(3) preparation Fructus Hordei Germinatus:
A, preparation pale malt: with the barley cleaned in lime water by soaking wheat, cut off the water supply, soak wheat again, cut off the water supply again repeatedly repeatedly, after spraying according to a conventional method, immersion, spraying make Fructus Hordei Germinatus dry root routinely repeatedly repeatedly;
B, preparation burnt malt: dried Fructus Hordei Germinatus is soaked, and the back that drenches is dropped into rotary drum and is fried roasting stir-fry in the wheat stove, preparation burnt malt;
C, preparation black Fructus Hordei Germinatus: with dried Fructus Hordei Germinatus immersion, drenched pulling out dropped into high temperature roasting stir-fry in the rotary drum stir-fry wheat stove, preparation black Fructus Hordei Germinatus;
(4) wheat juice wine with dregs fermentation:
A, the saccharification of wheat juice: with pale malt, burnt look Fructus Hordei Germinatus, black Fructus Hordei Germinatus mix, and pulverize, and add water, add lactate buffer solution and 3.3882 strain liquids, saccharification, filter washing trough wheat juice;
B, Wort boiling: divide three adding hops to boil;
C, the fermentation of wheat juice: after boiling the cooling of wheat juice, insert 2.11 strain expanded culture liquid, add lactic acid solution, acidity is transferred to below the PH5 normal temperature fermentation;
(5) fruit juice wine with dregs fermentation:
A, soybean handle: will clean soybean add water repeatedly temperature soak, be broken into soya-bean milk with pigment;
B, glutinous rice are broken into slurry with pigment;
C, punch wine with dregs are made: with the root of Dahurain angelica, gynostemma pentaphylla, hawthorn, Poria cocos, the tsaoko separated pulverizing of handling well, merge, add water, add soybean milk, sticky rice syrup again, heat, sterilization is cooled to normal temperature;
D, inoculum fermented: the wine with dregs of above step C slurry is added lactic acid solution, transfers pH value about 4.5, insert 0775 strain liquid, 3.3882 strain liquids and 3.802 strain liquids, 28 ℃ ± 2 ℃ fermentations 15 days are filtered, the fruit wine slurry;
(6) comprehensive mash fermentation:
With two kinds of mash of above-mentioned steps (4), (5), merge, insert 0775 strain liquid again, 28 ℃ ± 2 ℃ fermentations obtained wine in 60 days;
(7) wine dilution deoxidation:
Safflower was added 90 ℃ of water loggings bubbles 40 minutes, filter the safflower vat liquor, stand-by;
The wine of step (6) gained is blended into the dilution of safflower vat liquor, drops into deoxidation in the deoxygenator;
(8) wine liquid is modified: pol and the alcoholic strength of regulating above-mentioned steps (7) gained wine;
(9) filter inflation;
Above-mentioned (8) obtained wine thereby liquid filters, and charges into CO
2, cooling, storage;
(10) packing sterilization.
4, a kind of preparation method of root of Dahurain angelica stout is characterized in that this method may further comprise the steps:
(1) prepare raw material: the root of Dahurain angelica that quality inspection is qualified, gynostemma pentaphylla, hawthorn, Poria cocos, tsaoko clean, pulverize, and be standby;
(2) preparation starter:
Preparation strain expanded culture liquid: get 0775,2.11 bacterial classifications from test tube respectively, through triangular flask, the multistage enlarged culturing of Ka Shi jar is liquid yeast, 3.882 bacterial classification and 3.802 bacterial classifications, move from test tube strains respectively and insert the triangular flask cultivation, inserting the multistage enlarged culturing of bent box through triangular flask is the bacterium song, and then enlarged culturing is wheat bran, add sterilized water and filter, strain liquid is standby;
(3) preparation Fructus Hordei Germinatus:
1. prepare pale malt: the barley of cleaning was soaked wheat 3 hours in 0.2% lime water, cut off the water supply 6 hours, soaked again 3 hours, cut off the water supply 8 hours, spraying 10 hours after 3 times was repeatedly soaked 2 hours again, sprayed 10 hours, 6-7 days repeatedly, barley germination dried root routinely;
2. prepare burnt malt: the dried Fructus Hordei Germinatus of light color is soaked, drop in the rotary drum stir-fry wheat stove and be warming up to 70 ℃, bake 2 hours, heat up gradually again, until warm 100-120 ℃ in material, bake 2 hours again;
3. prepare black Fructus Hordei Germinatus: dried Fructus Hordei Germinatus is soaked, dry the input wheat-frying machine, slowly be warming up to 50 ℃, constant temperature 40 minutes in water, be heated to 70 ℃, constant temperature 30 minutes, reheat to 130 ℃, constant temperature 30 minutes, speed is heated to 230 ℃, constant temperature 10-15 minute, go out the machine airing, black Fructus Hordei Germinatus;
(4) wheat juice wine with dregs fermentation:
1. wheat juice saccharification: with pale malt, after burnt malt, black Fructus Hordei Germinatus are prepared in proportion at 70: 20: 10, pulverizing, is outfit in 1: 4 in material, water ratio again, adds 2% lactic acid solution and 3.882 strain liquids, PH is transferred to about 5, heat to 50 ℃-55 ℃, saccharification 30 minutes slowly is warming up to 60 ℃-70 ℃ again, saccharification 40 minutes, filter washing trough wheat juice;
2. Wort boiling:
The hops (accounting for total amount 20%) that add for the first time 0.4kg boil the back and continue 10 minutes, add the hops (accounting for total amount 30%) of 0.6kg for the second time, boil the back and continue 15 minutes, add 1kg (accounting for total amount 50%) for the third time, boil the back and continue 25-30 minute;
3. wheat juice fermentation:
Boil wheat juice, be cooled to rapidly below 10 ℃, insert 2.11 strain liquids, add lactate buffer solution, acidity is transferred to below the PH5 normal temperature fermentation 7 days.
(5) fruit juice wine with dregs fermentation:
1. soybean is handled: will clean soybean and add water and soaked 3 hours 80 ℃ of following constant temperature temperature, and change water, 80 ℃ of water temperatures temperature were again soaked 2 hours, and temperature is soaked 3-5 time repeatedly, controlled driedly to be broken into soya-bean milk with pigment;
2. glutinous rice adds the water mill pulping:
3. the punch wine with dregs is made: with the root of Dahurain angelica, gynostemma pentaphylla, hawthorn, Poria cocos, the tsaoko separated pulverizing of handling well, merge, add the water of 3 times of amounts, heat to 90 ℃, constant temperature 3 hours adds soybean milk again, sticky rice syrup, and sterilization is cooled to normal temperature;
4. inoculum fermented: above step wine with dregs slurry is 3. added lactate buffer solution transfer to PH4.5, insert 0775 strain liquid, 3.3882 strain liquids and 3.802 strain liquids 28 ℃ of bottom fermentations 15 days, filter, and promptly get fruit wine and starch.
(6) comprehensive mash fermentation:
With two kinds of mash of above-mentioned steps (4), (5), merge storage and go into big jar, insert 0775 strain liquid again, 10 ℃ of low temperature fermentations 60 days obtain wine;
(7) wine dilution deoxidation:
Safflower is added water heat up 90 ℃, soak filtration in 40 minutes and promptly get the safflower vat liquor;
The wine of step (6) gained is blended into the dilution of safflower vat liquor, drops into deoxidation in the deoxygenator;
(8) wine liquid is modified:
The pol of above-mentioned steps (7) gained wine is transferred to 10P, and alcoholic strength transfers to 3.5 (V/V);
(9) filter inflation:
Above-mentioned (8) obtained wine thereby liquid mixes with perlite, diatomite and helps the filter method to filter, after charge into CO
2, cooling, storage;
(10) packing sterilization:
The wine liquid of above-mentioned steps (9) is bottled or tinning under aseptic oxygen free condition, sterilize through the TRANSIENT HIGH TEMPERATURE Sterilizers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02125696 CN1208448C (en) | 2002-07-29 | 2002-07-29 | Angelica dehurica black beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02125696 CN1208448C (en) | 2002-07-29 | 2002-07-29 | Angelica dehurica black beer |
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| CN1208448C true CN1208448C (en) | 2005-06-29 |
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| GB0720423D0 (en) * | 2007-10-19 | 2007-11-28 | Univ Leuven Kath | Method for brewing beer |
| CN102936572B (en) * | 2012-09-19 | 2014-03-19 | 北京英惠尔生物技术有限公司 | Acid resistance and high temperature resistance saccharomyces cerevisiae and applications thereof |
| US20180016190A1 (en) * | 2015-01-13 | 2018-01-18 | Imerys Filtration Minerals, Inc. | High-purity composite materials, methods of making high-purity composite materials, and methods of using high-purity composite materials |
| PL422724A1 (en) * | 2017-09-01 | 2019-03-11 | Bartkowiak Roman | Health-oriented beer and method for production of health-oriented beer |
| CN113773970B (en) * | 2021-10-14 | 2023-05-23 | 四川农业大学 | Aspergillus niger BZZJ-17 with plant growth promoting effect |
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