CN105018262A - Cordyceps militaris draft beer and brewing process thereof - Google Patents
Cordyceps militaris draft beer and brewing process thereof Download PDFInfo
- Publication number
- CN105018262A CN105018262A CN201410157345.8A CN201410157345A CN105018262A CN 105018262 A CN105018262 A CN 105018262A CN 201410157345 A CN201410157345 A CN 201410157345A CN 105018262 A CN105018262 A CN 105018262A
- Authority
- CN
- China
- Prior art keywords
- cordyceps militaris
- link
- rice
- fermentation
- draft beer
- 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
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a cordyceps militaris draft beer and a brewing process thereof, belonging to the technical field of bear brewing. The brewing process comprises the following steps: with barley malt, cordyceps militaris fermented rice, burnt malt and brewing water as raw materials, saccharifying, filtering, adding hops, heating till boiling, cooling to obtain malt juice, inoculating saccharomycetes for fermentation, and performing filtering sterilization with a micro-filtration membrane, thus obtaining an alcoholic beverage containing carbon dioxide. The raw materials include the following materials in percentage by weight: 80-85% of barley malt, 10-15% of cordyceps militaris fermented rice and 1-5% of burnt malt. The cordyceps militaris draft beer made according to the brewing process has white and fine foam and retains fresh taste of beer to the greatest extent; and moreover, the nutritional value of the beer is improved due to addition of nutritional components of cordyceps militaris.
Description
Technical field
The invention belongs to beer brewing technology field, relate to the method for Cordyceps militaris (L.) Link. nutrition health-care beer brewageed for auxiliary material with Cordyceps militaris (L.) Link. fermentation rice, especially a kind of Cordyceps militaris (L.) Link. draft beer and making method thereof.
Background technology
Beer is in the market generally main raw material with Fructus Hordei Germinatus, add the starch supplementary material (comprising rice, wheat malt, W-Gum, syrup etc.) of 20%-45%, and add sprout of Secale cereale L., the burnt malt of different ratios, form through saccharification, beer yeast fermenting brew.
Cordyceps militaris (L.) Link. (Cordyceps militaris) also known as Cordyceps militaris (L.) Link., genus claviceps section (Clavicipitaceae) Chinese caterpillar fungus Pseudomonas (Cordyceps).Containing the multiple biologically active substance that can improve body immunity in Cordyceps militaris (L.) Link., as cordycepin (cordycepin), Cordyceps polysaccharide (cordycepicpolysaccharide), cordycepic acid (cordycepic acid), adenosine, N.F,USP MANNITOL, steroid class, superoxide-dismutase (SOD) etc., Cordyceps militaris (L.) Link. is had antitumor, antibacterial, protection liver kidney and respiratory system, anti-oxidant, the pharmacological action of immunity moderation power and endocrine regulation and antifatigue, to chronic bronchitis, hepatitis, hypertension, heart trouble, ephritis, renal failure, cancer and Ginseng Extract, anxiety etc. has significant health-care effect (Shen Airong, Tan's work is bright, once grain was refined. the progress of Cordyceps militaris (L.) Link. artificial eye-liquid fermentation. and Hunan Forestry science and technology, 2012, 39 (5): 142-145).Cordyceps militaris (L.) Link. is China's tradition medicinal fungi, is widely used in the production of protective foods at present.
Cui Yafang (Anhui Pty Ltd of Feng Yuan group) describes a kind of health care beer with Chinese caterpillar fungus production technique, by screening the cordyceps militaris link bacterial strain of applicable malt extract medium, and be that medium liquid fermentation obtains Cordyceps militaris (L.) Link. fermented liquid with wort, this Cordyceps militaris (L.) Link. fermented liquid is mixed with common wort, through access cereuisiae fermentum brew into Chinese caterpillar fungus beer (Cui Yafang. health care beer with Chinese caterpillar fungus process study. Agriculture of Anhui science, 2010,38 (30): 17200-1720,17207).This technique first must obtain Cordyceps militaris (L.) Link. fermented liquid by liquid fermenting, need complete liquid fermenting equipment, and pasteurize can destroy superoxide-dismutase in Cordyceps militaris (L.) Link. (SOD) isoreactivity composition.
Yeast-making technology traditional for China combines with pure draft beer brewage technique by the present invention, Cordyceps militaris (L.) Link. fermentation rice is obtained by solid fermentation, ferment rice for auxiliary material again with Cordyceps militaris (L.) Link., brewage through the operation such as saccharification, fermentation, brewageing of Cordyceps militaris (L.) Link. beer is organically merged with non-velum filteration, cold-aseptic filling technology simultaneously, succeeded in developing Cordyceps militaris (L.) Link. draft beer.Maintain the nourishing function of the fresh mouthfeel of beer and Cordyceps militaris (L.) Link. to greatest extent.
Summary of the invention
The object of the present invention is to provide a kind of is main raw material with Fructus Hordei Germinatus, with Cordyceps militaris (L.) Link. fermentation rice, burnt malt etc. for auxiliary material, and the Cordyceps militaris (L.) Link. beer of brew and making method thereof.
The technical scheme that the present invention realizes object is:
A kind of Cordyceps militaris (L.) Link. draft beer, for raw material with Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt and brewing water, after gelatinization, saccharification, filtration, add hops boil, cool obtained wheat juice, inoculation yeast bacterium is fermented, sterile filtration, filling brew Cordyceps militaris (L.) Link. draft beer.
Its technological process of production: Fructus Hordei Germinatus (Cordyceps militaris (L.) Link. fermentation rice) → saccharification → inoculation (cereuisiae fermentum) → fermentation → filtration → filling (bottled) → finished product.
And the weight percent of described Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt is respectively 80%-85%, 10%-15%, 1%-5%.
And described Cordyceps militaris (L.) Link. fermentation rice is made up of following steps:
(1) activation of Cordyceps militaris (L.) Link.: Cordyceps militaris (L.) Link. (CICC14015) slant strains is transferred to activation medium, cultivates 5-7 days for 25 DEG C; Activation medium (g/L): potato 200 (extracting solution), glucose 20.0, KH
2pO
43.0, MgSO
4.7H
2o 1.5, VITMAIN B1 0.01, agar 15.0, pH6.0
(2) Cordyceps militaris (L.) Link. fungus liquid is prepared: at triangular flask contained liquid substratum (glucose 2%, peptone 1%, KH
2pO
40.1%, MgSO
40.5%, VITMAIN B1 0.001%, 20% murphy juice), the Cordyceps militaris (L.) Link. fungus after activation is inoculated into liquid nutrient medium, triangular flask be placed in constant-temperature table 25 DEG C, 160 revs/min, cultivate and make Cordyceps militaris (L.) Link. fungus liquid in 5-7 days;
(3) boiling: get rice and add nutritive medium (glucose 1%, KH by 1: 1.5
2pO
40.1%, yeast extract paste 0.05%) soak rear boiling;
(4) spreading for cooling: digested rice is spread out, is cooled to 22-28 DEG C;
(5) ferment: get the cold rice that dries in the air, be inoculated on this rice by the inoculum size of 10-15% by Cordyceps militaris (L.) Link. fungus liquid, 25 DEG C of fermentation 3-7 days, make Cordyceps militaris (L.) Link. fermentation rice after drying.
A kind of Cordyceps militaris (L.) Link. draft beer, brewage step as follows:
(1) raw material pulverizing: respectively Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt are pulverized, for subsequent use;
(2) wort preparation: get in dosage Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt input brew kettle, add brewing water, material-water ratio is 1: 4.5-7.0, temperature 40 DEG C keeps 20 minutes, then is warming up to 55 DEG C of maintenances 30 minutes, is then warmed up to 68 DEG C, be retained to saccharification Iod R complete, filter, wash grain twice, residual sugar controls at 2.0 ° of P; The wheat juice obtained after filtration is proceeded in boiling pot and boils 70-90min, add the hops of 0.02%-0.05% stage by stage, boiling pol after terminating controls at 10-11 ° of P, removing hops groove and hot trub, by the Wort cooling of clarification to 8-10 DEG C, fill sterile air in process of cooling, dissolved oxygen controls at 8-10mg/L;
(3) ferment: the wheat juice after clarification pumps into fermentor tank, access saccharomycetes to make fermentation, when residual sugar is down to 3.5-4.0 ° of P, sealed cans boost to 0.09-0.12MPa, and when two second phthalein content is less than 0.07mg/L, through being successively cooled to 0 DEG C, storage wine is to be filtered;
(4) filter filling: above-mentioned wine liquid through diatomite filtration, PVPP filter and non-velum filteration, filter sizes is 0.2 micron, pressure reduction is no more than 0.15MPa: recycling draft beer Bottling Line carries out cold-aseptic filling, and namely bottling, gland, labeling obtain Cordyceps militaris (L.) Link. draft beer.
The features and advantages of the invention are:
In wort preparation process of the present invention, malt meal and Cordyceps militaris (L.) Link. fermentation rice meal all drop in brew kettle, adjunce copper need not be established the independent gelatinization of Cordyceps militaris (L.) Link. fermentation rice, eliminate the gelatinization operation of general beer production; In addition, saccharifying utilize Fructus Hordei Germinatus and Cordyceps militaris (L.) Link. fermentation rice self enzyme system, do not need additional any zymin, proteolysis and amylolysis normal.
The present invention uses Fructus Hordei Germinatus, raw material such as Cordyceps militaris (L.) Link. fermentation rice, burnt malt etc., wheat juice is prepared through saccharification, ferment after adding yeast, brewageing of Cordyceps militaris (L.) Link. beer is organically merged with non-velum filteration, cold-aseptic filling technology simultaneously, succeeded in developing Cordyceps militaris (L.) Link. draft beer.The pure white exquisiteness of the beer foam brewed, maintain the mouthfeel that beer is fresh to greatest extent, and the nutritive ingredient containing Cordyceps militaris (L.) Link., comprise the functional factors such as Cordyceps militaris (L.) Link. element, adenosine, superoxide-dismutase (SOD), improve the healthy nutritive value of beer, this beer is become integrate the Novel pure unpasteurized beer of Nutrition and health care.
Embodiment
In order to set forth material involved in the present invention and implementing process further, give following embodiment, but these embodiments are descriptive, are not determinate, limit protection scope of the present invention never in any form.
The Cordyceps militaris (L.) Link. that the present invention uses derives from Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC14015, Cordyceps militaris.
A kind of Cordyceps militaris (L.) Link. draft beer, that after saccharification, filtration, add hops boil, cool obtained wheat juice, inoculation yeast bacterium is fermented with Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt and brewing water for raw material, and degerming with the membrane filtration of 0.2 micron, carbonated alcoholic drink.
A brewing method for Cordyceps militaris (L.) Link. draft beer, concrete grammar is as follows:
One, Cordyceps militaris (L.) Link. is cultivated
1, the method for preserving of bacterial classification
Cordyceps militaris (L.) Link. is inoculated in culture presevation substratum, cultivates 5-7d, preservation at 4 DEG C for 25 DEG C, every activation in 2 months once; Storage medium (g/L): potato 200 (extracting solution), glucose 20.0, KH
2pO
43.0, MgSO
4.7H
2o 1.5, VITMAIN B1 0.01, agar 15.0, pH6.0.
2, the preparation method of Cordyceps militaris (L.) Link. seed liquor
(1) activation of Cordyceps militaris (L.) Link.: Cordyceps militaris (L.) Link. (CICC14015) slant strains is transferred to activation medium, cultivates 7 days for 25 DEG C; Activation medium and preservation are trained point identical;
(2) Cordyceps militaris (L.) Link. seed liquor is prepared: at triangular flask contained liquid substratum (glucose 2%, peptone 1%, KH
2pO
40.1%, MgSO
40.5%, VITMAIN B1 0.001%, 20% murphy juice), the Cordyceps militaris (L.) Link. fungus after activation is inoculated into liquid nutrient medium, triangular flask be placed in constant-temperature table 25 DEG C, 160 revs/min, cultivate and make Cordyceps militaris (L.) Link. seed liquor in 5 days;
Two, the preparation of Cordyceps militaris (L.) Link. fermentation rice
(1) boiling: get rice and add nutritive medium (glucose 1%, KH by 1: 1.5
2pO
40.1%, yeast extract paste 0.05%) soak rear boiling 1 hour;
(2) spreading for cooling: spread out by digested rice, is cooled to 25 DEG C;
(3) ferment: get the cold rice that dries in the air, Cordyceps militaris (L.) Link. fungus liquid is inoculated on this rice by the inoculum size by 10%, 25 DEG C ferment 5 days, and midfeather mixing in 24 hours once, makes Cordyceps militaris (L.) Link. fermentation rice after fermented product drying.
Three, Cordyceps militaris (L.) Link. draft beer is brewageed
1, raw material pulverizing
Respectively Fructus Hordei Germinatus 86%, Cordyceps militaris (L.) Link. fermentation rice 10%, burnt malt 4% are pulverized, for subsequent use.
2, brewing water process
Add calcium chloride improvement water quality, and regulate pH6.3-6.6 with lactic acid.
3, saccharification
Fructus Hordei Germinatus powder, Cordyceps militaris (L.) Link. fermentation rice meal, burnt malt powder, brewing water are added brew kettle, material-water ratio is 1: 4.5, concrete saccharifying is: DEG C (50min) → 76, DEG C (30min) → 68,40 DEG C of (20min) → 55 DEG C → enter filter vat, heat-up rate is 1.5 DEG C/min.
4, wort filtration
Converted mash is pumped into filter vat, static 20min, backflow 10min, obtains former wheat juice, filters and terminates to be washed to blending wort concentration 8.8-9.0 ° P, pH5.6-5.8 with washing grain; Wash poor secondary, residual sugar controls residual sugar and is less than 2.0 ° of P.
5, Wort boiling
Above-mentioned obtained wheat juice is proceeded in boiling pot and boils 70min, add hops: after boiling 10min, add 30% of first time hops total amount, add 50% of second time hops total amount after boiling 30min, boil 10min before terminating and add 20% of hops total amount, wheat juice final concentration is 10.5-11.0 ° of P.
6, wort clarification
Above-mentioned sizing wheat juice is entered whirlpool tank clarification, settling time is about 30min, removing hops grain and hot trub, obtains clarification wheat juice.
7, oxygenation is cooled
Be cooled to 8-10 DEG C with thin plate cooling plate device, in process of cooling, fill sterile air, dissolved oxygen amount control 8-10mg/L.
8, ferment
After above-mentioned clarification, wheat juice carries out cereuisiae fermentum inoculation, and inoculum size is the 0.5-0.8% of inoculation wheat juice, main ferment temperature control 11-12 DEG C, and 8.0-8.5 ° of P be down to by sugar, and sealed cans are boosted, and pressure-controlling is at 0.06MPa; When 3.0 ° of P are down to by sugar, pressure-controlling is at 0.09MPa; When two second phthalein is down to below 0.07mg/L, below slow cooling to 0 DEG C, storage wine is to be filtered.
9, filter
Above-mentioned fermentation liquor diatomite filtration, PVPP filters and non-velum filteration, and filter sizes 0.2 micron, pressure reduction is no more than 0.15MPa.
10, filling
Draft beer Bottling Line is utilized to carry out cold-aseptic filling, bottling, gland, labeling.
Claims (4)
1. a Cordyceps militaris (L.) Link. draft beer, it is characterized in that: with Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt and brewing water for raw material, after saccharification, filtration, add hops boil, cool obtained wheat juice, inoculation yeast bacterium is fermented, micro-filtrate membrane filtration through 0.1-0.2 micron is degerming, carbonated alcoholic drink.
2. a kind of Cordyceps militaris (L.) Link. draft beer according to claim 1, is characterized in that: the weight percent of described Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt is respectively 80%-85%, 10%-15%, 1%-5%.
3. a kind of Cordyceps militaris (L.) Link. draft beer according to claim 1, is characterized in that: described Cordyceps militaris (L.) Link. fermentation rice is made up of following steps:
(1) activation of Cordyceps militaris (L.) Link.: Cordyceps militaris (L.) Link. (Chinese industrial microbial preservation administrative center, CICC14015) slant strains is transferred to activation medium, cultivates 5-7 days for 25 DEG C; Activation medium (g/L): potato 200 (extracting solution), glucose 20.0, KH
2pO
43.0, MgSO
4.7H
2o 1.5, VITMAIN B1 0.01, agar 15.0, pH6.0
(2) Cordyceps militaris (L.) Link. fungus liquid is prepared: at triangular flask contained liquid substratum (glucose 2%, peptone 1%, KH
2pO
40.1%, MgSO
40.5%, VITMAIN B1 0.001%, 20% murphy juice), the Cordyceps militaris (L.) Link. fungus after activation is inoculated into liquid nutrient medium, triangular flask be placed in constant-temperature table 25 DEG C, 160 revs/min, cultivate and make Cordyceps militaris (L.) Link. fungus liquid in 5-7 days;
(3) boiling: get rice and add nutritive medium (glucose 1%, KH by 1: 1.5
2pO
40.1%, yeast extract paste 0.05%) soak rear boiling;
(4) spreading for cooling: digested rice is spread out, is cooled to 22-28 DEG C;
(5) ferment: get the cold rice that dries in the air, be inoculated on this rice by the inoculum size of 10-15% by Cordyceps militaris (L.) Link. fungus liquid, 25 DEG C of fermentation 3-7 days, make Cordyceps militaris (L.) Link. fermentation rice after drying.
4. a kind of Cordyceps militaris (L.) Link. draft beer according to claim 1, is characterized in that: brewage step as follows:
(1) raw material pulverizing: respectively Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt are pulverized, for subsequent use;
(2) wort preparation: get in dosage Fructus Hordei Germinatus, Cordyceps militaris (L.) Link. fermentation rice, burnt malt input brew kettle, add brewing water, material-water ratio is 1: 4.5-7.0, temperature 40 DEG C keeps 20 minutes, then is warming up to 55 DEG C of maintenances 30 minutes, is then warmed up to 68 DEG C, be retained to saccharification Iod R complete, filter, wash grain twice, residual sugar controls at 2.0 ° of P; The wheat juice obtained after filtration is proceeded in boiling pot and boils 70-90min, add the hops of 0.02%-0.05% stage by stage, boiling pol after terminating controls at 10-11 ° of P, removing hops groove and hot trub, by the Wort cooling of clarification to 8-10 DEG C, fill sterile air in process of cooling, dissolved oxygen controls at 8-10mg/L;
(3) ferment: the wheat juice after clarification pumps into fermentor tank, access saccharomycetes to make fermentation, when residual sugar is down to 3.5-4.0 ° of P, sealed cans boost to 0.09-0.12MPa, and when two second phthalein content is less than 0.07mg/L, through being successively cooled to 0 DEG C, storage wine is to be filtered;
(4) filter filling: above-mentioned wine liquid through diatomite filtration, PVPP filter and non-velum filteration, filter sizes is 0.2 micron, pressure reduction is no more than 0.15MPa: recycling draft beer Bottling Line carries out cold-aseptic filling, and namely bottling, gland, labeling obtain Cordyceps militaris (L.) Link. draft beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157345.8A CN105018262A (en) | 2014-04-15 | 2014-04-15 | Cordyceps militaris draft beer and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157345.8A CN105018262A (en) | 2014-04-15 | 2014-04-15 | Cordyceps militaris draft beer and brewing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105018262A true CN105018262A (en) | 2015-11-04 |
Family
ID=54408568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410157345.8A Pending CN105018262A (en) | 2014-04-15 | 2014-04-15 | Cordyceps militaris draft beer and brewing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105018262A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754770A (en) * | 2016-05-06 | 2016-07-13 | 史经略 | Cordyceps sobolifera fresh beer and brewing process thereof |
| CN106578906A (en) * | 2016-12-05 | 2017-04-26 | 湖北工业大学 | Preparation method for fermented fresh-keeping health-care rice cakes |
| CN106616300A (en) * | 2016-12-05 | 2017-05-10 | 湖北工业大学 | Preparation method of fermented cordyceps sinensis cooked glutinous rice dried in shade |
| CN111657490A (en) * | 2020-06-17 | 2020-09-15 | 北华大学 | Dandelion root saccharified liquid, dandelion root fermentation product, preparation methods of dandelion root saccharified liquid and dandelion root fermentation product, and product containing dandelion root saccharification liquid and dandelion root fermentation product |
| CN114214133A (en) * | 2021-12-10 | 2022-03-22 | 大连富森智能科技有限公司 | Method for preparing phellinus igniarius and sea cucumber beer |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266889A (en) * | 1999-03-11 | 2000-09-20 | 王世龙 | Method for brewing health-care beer by secodary fermentation |
| CN1743445A (en) * | 2005-09-30 | 2006-03-08 | 江南大学 | Process for producing low-heat beer |
| CN1928050A (en) * | 2006-09-06 | 2007-03-14 | 北京燕京啤酒股份有限公司 | Strontium-containing pure draught beer and brewing method |
| CN101451096A (en) * | 2007-12-05 | 2009-06-10 | 东莞市星河生物科技有限公司 | Method for preparing Chinese caterpillar fungus health wine |
| CN101845372A (en) * | 2010-05-17 | 2010-09-29 | 华润雪花啤酒(浙江)股份有限公司 | Production method of red yeast rice draft beer |
| CN102172273A (en) * | 2011-03-09 | 2011-09-07 | 王永显 | Method for producing cordyceps militaris fermentation rice by utilizing solid state fermentation of rice |
| CN102643730A (en) * | 2012-04-25 | 2012-08-22 | 吉林大学珠海学院 | Tonic wine made of cordyceps militaris medium residue and preparation method thereof |
| CN102888320A (en) * | 2012-09-12 | 2013-01-23 | 崔学恒 | Method for preparing cordyceps sinensis health-care wine by using cordyceps militaris culture medium |
| CN103184125A (en) * | 2013-02-25 | 2013-07-03 | 廊坊师范学院 | Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof |
| CN103409287A (en) * | 2013-09-04 | 2013-11-27 | 天津渔阳酒业有限责任公司 | Method for brewing wine by fermenting cordyceps militaris residual culture medium |
-
2014
- 2014-04-15 CN CN201410157345.8A patent/CN105018262A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266889A (en) * | 1999-03-11 | 2000-09-20 | 王世龙 | Method for brewing health-care beer by secodary fermentation |
| CN1743445A (en) * | 2005-09-30 | 2006-03-08 | 江南大学 | Process for producing low-heat beer |
| CN1928050A (en) * | 2006-09-06 | 2007-03-14 | 北京燕京啤酒股份有限公司 | Strontium-containing pure draught beer and brewing method |
| CN101451096A (en) * | 2007-12-05 | 2009-06-10 | 东莞市星河生物科技有限公司 | Method for preparing Chinese caterpillar fungus health wine |
| CN101845372A (en) * | 2010-05-17 | 2010-09-29 | 华润雪花啤酒(浙江)股份有限公司 | Production method of red yeast rice draft beer |
| CN102172273A (en) * | 2011-03-09 | 2011-09-07 | 王永显 | Method for producing cordyceps militaris fermentation rice by utilizing solid state fermentation of rice |
| CN102643730A (en) * | 2012-04-25 | 2012-08-22 | 吉林大学珠海学院 | Tonic wine made of cordyceps militaris medium residue and preparation method thereof |
| CN102888320A (en) * | 2012-09-12 | 2013-01-23 | 崔学恒 | Method for preparing cordyceps sinensis health-care wine by using cordyceps militaris culture medium |
| CN103184125A (en) * | 2013-02-25 | 2013-07-03 | 廊坊师范学院 | Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof |
| CN103409287A (en) * | 2013-09-04 | 2013-11-27 | 天津渔阳酒业有限责任公司 | Method for brewing wine by fermenting cordyceps militaris residual culture medium |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754770A (en) * | 2016-05-06 | 2016-07-13 | 史经略 | Cordyceps sobolifera fresh beer and brewing process thereof |
| CN106578906A (en) * | 2016-12-05 | 2017-04-26 | 湖北工业大学 | Preparation method for fermented fresh-keeping health-care rice cakes |
| CN106616300A (en) * | 2016-12-05 | 2017-05-10 | 湖北工业大学 | Preparation method of fermented cordyceps sinensis cooked glutinous rice dried in shade |
| CN111657490A (en) * | 2020-06-17 | 2020-09-15 | 北华大学 | Dandelion root saccharified liquid, dandelion root fermentation product, preparation methods of dandelion root saccharified liquid and dandelion root fermentation product, and product containing dandelion root saccharification liquid and dandelion root fermentation product |
| CN114214133A (en) * | 2021-12-10 | 2022-03-22 | 大连富森智能科技有限公司 | Method for preparing phellinus igniarius and sea cucumber beer |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101838597B (en) | Brewing methodof oat red yeast rice beer | |
| CN1298259C (en) | Method for producing fruit juice of germinant unpolished rice and ganoderma lucidum, and production | |
| CN104673566B (en) | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer | |
| CN103382425B (en) | Mixed strain fermented beer beverage and its preparation method | |
| CN103387904B (en) | Method for brewing foaming saki | |
| CN101603000B (en) | Method for preparing gamma-aminobutyric acid enriched vinegar | |
| CN105018262A (en) | Cordyceps militaris draft beer and brewing process thereof | |
| CN110591881B (en) | Lycium barbarum vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN103255014A (en) | Method for brewing 10-degree light black beer | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| KR100821713B1 (en) | Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof | |
| CN104928099A (en) | Method for preparing bread Kbac | |
| CN111454799A (en) | Flavored malt beer and preparation method thereof | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN106367250A (en) | Preparation method of red date beer by utilizing co-fermentation of lactic acid bacteria and saccharomycetes | |
| CN107090380B (en) | Red date beer and preparation method thereof | |
| CN105602774B (en) | A kind of production method of the buckwheat beer rich in rutin | |
| KR100814661B1 (en) | Method for preparing fruit-rice beer using rice and natural fruit | |
| CN105112188B (en) | A kind of method of free ferulaic acid content in raising brewer's wort | |
| CN106318788A (en) | Brewing method of fermented wine with selenium-rich purple potatoes | |
| CN101085949A (en) | Bramble beer and brewing method thereof | |
| CN104388221A (en) | Process for brewing half-juice watermelon beer | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151104 |