CN103382425B - Mixed strain fermented beer beverage and its preparation method - Google Patents
Mixed strain fermented beer beverage and its preparation method Download PDFInfo
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- CN103382425B CN103382425B CN201310123694.3A CN201310123694A CN103382425B CN 103382425 B CN103382425 B CN 103382425B CN 201310123694 A CN201310123694 A CN 201310123694A CN 103382425 B CN103382425 B CN 103382425B
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- 235000013405 beer Nutrition 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 230000004151 fermentation Effects 0.000 claims abstract description 58
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims abstract description 15
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 15
- 239000000174 gluconic acid Substances 0.000 claims abstract description 15
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 49
- 241000209140 Triticum Species 0.000 claims description 34
- 235000021307 Triticum Nutrition 0.000 claims description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 33
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
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- 239000000052 vinegar Substances 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 241000589220 Acetobacter Species 0.000 claims description 9
- 239000013543 active substance Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 230000000717 retained effect Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 8
- 230000006870 function Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 241000032681 Gluconacetobacter Species 0.000 abstract 3
- 244000199866 Lactobacillus casei Species 0.000 abstract 3
- 235000013958 Lactobacillus casei Nutrition 0.000 abstract 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 3
- 229940017800 lactobacillus casei Drugs 0.000 abstract 3
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 abstract 2
- 239000012190 activator Substances 0.000 abstract 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 238000010298 pulverizing process Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000582914 Saccharomyces uvarum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- -1 gluconic acid Chemical class 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
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- 230000007065 protein hydrolysis Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention discloses a mixed strain fermented beer beverage. During the preparation process, at the beginning of the fermentation step, three different strains are inoculated into 13 degree P wort according to the weight ratio of 1:1:1, wherein the three different strains are beer yeast, gluconacetobacter and Lactobacillus casei, and the inoculation amount accounts for 10% of the total amount of the wort. According to the mixed strain fermented beer beverage, beer yeast is adopted for fermentation by a common beer fermentation process route. The main flavor formed is beer flavor. The beer beverage contains alcohol and CO2. Gluconacetobacter generates a physiological activator gluconic acid. Lactobacillus casei generates a physiological activator L-lactic acid. In addition, the finished product beer contains live beer yeast, gluconacetobacter and Lactobacillus casei which are easily absorbed by human intestinal tract and help improve intestinal flora quality. The mixed strain fermented beer beverage is a novel beer beverage which has nutrition and health functions as well as unique mouthfeel and local flavor.
Description
Technical field
The present invention relates to a kind of functional health beer and preparation method thereof, belong to beer brewing technique technical field, particularly relate to a kind of fermented by mixed bacterium beer beverage and preparation method thereof.
Background technology
Conventionally, beer brewing, is actually and starch is converted to the sugar liquors that contains that is called as " wheat juice ", and recycling yeast is fermented into wheat juice containing spirituous beer.Wheat juice is for the history of the existing more than one thousand years of brewage.Brewage mainly comprises saccharification, fermentation, storage ripe three technological processs after drinking.Brewage mainly comprises following five processes:
1) raw material pulverizing: Fructus Hordei Germinatus, rice are crushed to and are suitable for the degree of grinding that saccharification operates by pulverizer respectively.
2) saccharification: the Fructus Hordei Germinatus of pulverizing and starchiness auxiliary material are mixed respectively with warm water in adjunce copper, brew kettle, regulate temperature.Brew kettle first maintains the temperature (45～52 DEG C) (protein hydrolysis) that is suitable for protein decomposition enzyme effect.The mash completely that liquefies in adjunce copper is blended into after brew kettle, maintains the temperature (62～70 DEG C) (saccharification is stopped) that is suitable for saccharifying enzyme (beta-amylase and α-amylase) effect, to manufacture wheat wine with dregs.
3) fermentation: cooled wheat juice adds yeast to be sent in fermentation vat or cylinder cone bottom fermentation tank and ferment, cooling and control temperature with coiled pipe or chuck.While carrying out bottom fermentation, top temperature is controlled at 8～13 DEG C, and fermenting process is divided into foaming phase, high bubble phase, low bubble phase, generally ferments 5～10.The beer being fermented into is called bright beer, and bitter taste is strong, rough taste, and CO2 content is low, should not drink.
4) ferment after: in order to make bright beer after-ripening, sent in wine storing jar or continue and bore in bottom fermentation tank and be cooled to 0 DEG C of left and right at cylinder, regulating tank internal pressure, makes CO
2dissolve in beer.The storage wine phase needs for 1～February, and remaining yeast, cold sludge etc. precipitates gradually during this period, and beer is clarified gradually, CO
2saturated in wine, taste pure and, suitable for drinking.
5) filter: in order to make the transparent commodity that become of clarify beer, beer carries out clarification filtration at-1 DEG C.
But common beer utilizes purebred cereuisiae fermentum that wheat juice is fermented and made, ordinary beer is drunk by people for a long time, and taste is comparatively single, and nourishing function is also limited.
Summary of the invention
The object of the present invention is to provide a kind of fermented by mixed bacterium beer beverage, in Process of Beer Brewing, inoculate gluconic acid acetobacter, lactobacterium casei and three kinds of bacterial classifications of cereuisiae fermentum, by mixed fermentation, generation contains the organic acid such as gluconic acid, Pfansteihl and vitaminic functional beer beverage, thereby has the effect that regulates human body metabolism, improves intestinal function, strengthening immunity.
Another object of the present invention is to provide a kind of preparation method of fermented by mixed bacterium beer beverage.
The object of the invention to solve the technical problems realizes by the following technical solutions.A kind of fermented by mixed bacterium beer beverage proposing according to the present invention, in its preparation process, when fermentation starts, inoculates three kinds of different bacterial classifications, is respectively cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei.
Fermented by mixed bacterium beer beverage of the present invention, described wheat juice adopts 13 ° of P wheat juice.
Fermented by mixed bacterium beer beverage of the present invention, described three kinds of different bacterial classifications, the ratio in its access wheat juice is 1:1:1.
Fermented by mixed bacterium beer beverage of the present invention, the mixed bacteria liquid inoculum size of described three kinds of different bacterial classifications accounts for 10% of wheat juice total amount.
Fermented by mixed bacterium beer beverage of the present invention, during the fermentation, described glucose vinegar bacillus produces physiologically active substance gluconic acid, generates acetic acid simultaneously.
Fermented by mixed bacterium beer beverage of the present invention, during the fermentation, described lactobacterium casei produces physiologically active substance Pfansteihl.
Fermented by mixed bacterium beer beverage of the present invention, described gluconic acid acetobacter is to separate and obtain from beer fermentation liquid with lactobacterium casei.
In addition, the invention allows for a kind of preparation method of above-mentioned fermented by mixed bacterium beer beverage, comprise the following steps:
1) before fermentation starts, in advance cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei are activated and spread cultivation, expanding multiple is 10;
2) before fermentation starts, the liquid that spreads cultivation of above-mentioned three kinds of different strains is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice to account for the fermentation amount of wheat juice 10%; Keep 11～15 DEG C to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, boost to 0.12-0.15mPa, are retained to di-acetyl and are down to below 0.12ppm, are then cooled to 0 DEG C of storage until store up wine maturation, bacterium mud at the bottom of eliminating tank.
3) by step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, filling, sealing, gets product.
Preparation method of the present invention, in step 1), taking 5 liters of fermented liquids as example, spreading cultivation differential is 10mL-100mL-500mL, and used medium is 13 ° of P wheat juice, and enlarged culturing temperature is 25 DEG C, incubation time 3 days.
Preparation method of the present invention, adopts beer fermentation technique to be prepared, and contains alcohol and CO
2, main body local flavor is beer flavor, contained acetic acid and Pfansteihl exceed ordinary beer 2-3 times for preparing with same process 13 ° of P wheat juice of fermentation with simple cereuisiae fermentum, therefore slightly soft sour; Fermentation ends secondary fermentation liquid retains described three kinds of viable bacterias.
By technique scheme, advantage and beneficial effect that the present invention has are as follows:
1) the present invention adopts 13 ° of P wheat juice to be used for carrying out fermented by mixed bacterium to prepare unique novel beer beverage, the finished beer of preparation also contains gluconic acid acetobacter, lactobacterium casei and cereuisiae fermentum alive, these probiotic bacteriums can promote the digestion and absorption function of human intestinal, improve immunizing power.
2) gluconic acid acetobacter can produce physiologically active substance gluconic acid, other organic acids and vitamin b6 usp, and generates a certain amount of acetic acid; Lactobacterium casei can generate physiologically active substance Pfansteihl and some flavour substancess.
3) gluconic acid acetobacter, lactobacterium casei and cereuisiae fermentum are cultivated mixed fermentation simultaneously, the cereuisiae fermentum wheat juice that can ferment is established the main body beer flavor of fermented liquid, the organic acid that gluconic acid acetobacter, lactobacterium casei produce brings the sour that beer is soft, and gives beer nourishing function.
Embodiment
A kind of fermented by mixed bacterium beer beverage of the present invention, in its preparation process, before fermentation starts, in 13 ° of P wheat juice, access three kinds of different bacterial classifications: cereuisiae fermentum, gluconic acid acetobacter and lactobacterium casei, access amount is: the weight ratio that mixed bacteria liquid inoculum size accounts for 10%, three kind of bacterial classification of wheat juice total amount is 1:1:1.
Fermented by mixed bacterium beer beverage of the present invention, described cereuisiae fermentum is the bacterial classification that Guangzhou Zhujiang beer brewery groups company preserves.Described gluconic acid acetobacter is to separate and obtain from beer fermentation liquid with lactobacterium casei.During the fermentation, described glucose vinegar bacillus produces physiologically active substance gluconic acid, generates acetic acid simultaneously.Meanwhile, described lactobacterium casei produces physiologically active substance Pfansteihl.Fermentation ends secondary fermentation liquid retains described three kinds of viable bacterias.
Below by concrete preferred embodiment, the present invention is described in further detail, but the present invention is not limited in following embodiment.
embodiment 1
1) before fermentation starts, in advance Saccharomyces uvarum, glucose vinegar bacillus, lactobacterium casei are activated and spread cultivation, expanding multiple is 10.Taking 5 liters of fermented liquids as example, spreading cultivation differential is 10mL-100mL-500mL, and used medium is 13 ° of P wheat juice, and enlarged culturing temperature is 25 DEG C, incubation time 3 days.
2) before fermentation starts, the liquid that spreads cultivation of 3 kinds of bacterium is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice to account for the fermentation amount of wheat juice 10%.Keep 11 DEG C to carry out cultivation and fermentation until pol is down to 6 ° of P, be warming up to 13 DEG C, then sealed cans, boost to 0.12～0.15mPa, are retained to di-acetyl and are down to below 0.12ppm, are then cooled to 0 DEG C of storage until store up wine maturation, bacterium mud at the bottom of eliminating tank.Fermentation ends secondary fermentation liquid retains described three kinds of viable bacterias.
3) by step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, filling, sealing, gets product.
embodiment 2
1) before fermentation starts, in advance ale yeast, glucose vinegar bacillus, lactobacterium casei are activated and spread cultivation, expanding multiple is 10.Taking 5 liters of fermented liquids as example, spreading cultivation differential is 10mL-100mL-500mL, and used medium is 13 ° of P wheat juice, and enlarged culturing temperature is 25 DEG C, incubation time 3 days.
2) before fermentation starts, the liquid that spreads cultivation of above-mentioned three kinds of different strains is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice to account for the fermentation amount of wheat juice 10%.Keep 13 DEG C to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, are warming up to 15 DEG C, boost to 0.12-0.15mPa, are retained to di-acetyl and are down to below 0.12ppm, are then cooled to 0 DEG C of storage until store up wine maturation, bacterium mud at the bottom of eliminating tank.Fermentation ends secondary fermentation liquid retains described three kinds of viable bacterias.
3) by step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, filling, sealing, gets product.
embodiment 3
1) before fermentation starts, in advance ale yeast, glucose vinegar bacillus, lactobacterium casei are activated and spread cultivation, expanding multiple is 10.Taking 5 liters of fermented liquids as example, spreading cultivation differential is 10mL-100mL-500mL, and used medium is 13 ° of P wheat juice, and enlarged culturing temperature is 25 DEG C, incubation time 3 days.
2) before fermentation starts, the liquid that spreads cultivation of 3 kinds of bacterium is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice to account for the fermentation amount of wheat juice 10%.Keep 15 DEG C to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, are warming up to 15 DEG C, boost to 0.12-0.15mPa, are retained to di-acetyl and are down to below 0.12ppm, are then cooled to 0 DEG C of storage until store up wine maturation, bacterium mud at the bottom of eliminating tank.Fermentation ends secondary fermentation liquid retains described three kinds of viable bacterias.
3) by step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, filling, sealing, gets product.
Following table 1 is that the one-tenth of this fermented by mixed bacterium beer nourishing drink is grouped into:
The fermented by mixed bacterium beer nourishing drink good mouthfeel of the present invention being obtained by above-described embodiment, taste is good, and long-term drinking is very useful to HUMAN HEALTH.
The above, it is only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, do not depart from technical solution of the present invention content therefore every, any simple modification, equivalent variations and the modification above embodiment done according to technical spirit of the present invention, all still belong in the scope of technical solution of the present invention.
Claims (9)
1. a fermented by mixed bacterium beer beverage, is characterized in that: in its preparation process, when fermentation starts, in 13 ° of P wheat juice, inoculating three kinds of different bacterial classifications, is respectively cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei.
2. fermented by mixed bacterium beer beverage according to claim 1, is characterized in that: described three kinds of different bacterial classifications, the weight ratio in its access wheat juice is 1:1:1.
3. fermented by mixed bacterium beer beverage according to claim 1, is characterized in that: the mixed bacteria liquid inoculum size of described three kinds of different bacterial classifications accounts for 10% of wheat juice total amount.
4. fermented by mixed bacterium beer beverage according to claim 1, is characterized in that: during the fermentation, described glucose vinegar bacillus produces physiologically active substance gluconic acid, generates acetic acid simultaneously.
5. fermented by mixed bacterium beer beverage according to claim 1, is characterized in that: during the fermentation, described lactobacterium casei produces physiologically active substance Pfansteihl.
6. fermented by mixed bacterium beer beverage according to claim 1, is characterized in that: described gluconic acid acetobacter is to separate and obtain from beer fermentation liquid with lactobacterium casei.
7. the preparation method of the fermented by mixed bacterium beer beverage described in any one in claim 1-6, is characterized in that comprising the following steps:
1) before fermentation starts, in advance cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei are activated and spread cultivation, expanding multiple is 10;
2) before fermentation starts, the liquid that spreads cultivation of above-mentioned three kinds of different bacterium is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice to account for the fermentation amount of wheat juice 10%; Keep 15 DEG C to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, boost to 0.12-0.15MPa, are retained to di-acetyl and are down to below 0.12ppm, are then cooled to 0 DEG C of storage until store up wine maturation, bacterium mud at the bottom of eliminating tank;
3) by step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, filling, sealing, gets product.
8. the preparation method of fermented by mixed bacterium beer beverage according to claim 7, is characterized in that: in step 1), taking 5 liters of fermented liquids as example, spreading cultivation differential is 10mL-100mL-500mL, used medium is 13 ° of P wheat juice, and enlarged culturing temperature is 25 DEG C, incubation time 3 days.
9. the preparation method of fermented by mixed bacterium beer beverage according to claim 7, is characterized in that: adopt beer fermentation technique to be prepared, contain alcohol and CO
2, main body local flavor is beer flavor, contained acetic acid and Pfansteihl exceed ordinary beer 2-3 times for preparing with same process 13 ° of P wheat juice of fermentation with simple cereuisiae fermentum, therefore slightly soft sour; Fermentation ends secondary fermentation liquid retains described three kinds of viable bacterias.
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| CN105602775B (en) * | 2016-04-01 | 2017-03-22 | 邯郸学院 | Preparation method of beer fermented by lactic acid bacteria and yeast |
| CN105995330B (en) * | 2016-05-23 | 2019-04-02 | 江南大学 | A kind of high-cellulose functionality red date fermentation beverage and preparation method thereof |
| CN106047735A (en) * | 2016-06-06 | 2016-10-26 | 湖南城市学院 | Preparation process of double-fungus suspension suitable for fermentation of health-care eurotium cristatum beers |
| CN107267337A (en) * | 2016-08-08 | 2017-10-20 | 山东祥维斯生物科技股份有限公司 | The preparation method of application and alcoholic beverage of the glycine betaine in alcoholic beverage is prepared |
| CN106520423B (en) * | 2016-12-02 | 2019-12-06 | 天津科技大学 | method for producing alcohol-free beer vinegar and beer vinegar beverage by fermentation |
| CN110662434A (en) * | 2017-03-27 | 2020-01-07 | 新加坡国立大学 | alcoholic beverages |
| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
| CN114540138B (en) * | 2022-03-25 | 2023-09-22 | 北京燕京啤酒股份有限公司 | Method for producing novel fruity acid beer by double yeast mixed fermentation wort |
| CN118452452A (en) * | 2024-05-27 | 2024-08-09 | 青岛啤酒股份有限公司 | Application of whole wheat fermented food in adjusting intestinal flora structure |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331280A (en) * | 2000-06-30 | 2002-01-16 | 刘国忠 | Sanmai beer |
| CN1492921A (en) * | 2001-01-05 | 2004-04-28 | ��Ұø��ʽ���� | Method for producing fermented malt beverage |
| CN102559424A (en) * | 2010-12-30 | 2012-07-11 | 金星啤酒集团有限公司 | Barley beer brewing method |
-
2013
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331280A (en) * | 2000-06-30 | 2002-01-16 | 刘国忠 | Sanmai beer |
| CN1492921A (en) * | 2001-01-05 | 2004-04-28 | ��Ұø��ʽ���� | Method for producing fermented malt beverage |
| CN102559424A (en) * | 2010-12-30 | 2012-07-11 | 金星啤酒集团有限公司 | Barley beer brewing method |
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