The Preliminary Design Of The Annual Output Of Ginkgo Beer

Today,the rapid development of the beer market,more and more consumers enjoy the group of high quality and delicious beer at the same time,more in favor of healthy nutrition and taste unique diversity of beer consumption market.At the same time,the gingko fruit of high nutritional value and added value,and the traditional beer nutrition means something different,unique enjoyment to give customers more beauty to enjoy and experience,to ensure the beer quality and brand position,at the same time,can increase its unique taste and smell,achieve the purpose and effect of unexpected,because ginkgo beer from the development trend of the domestic wine,with high potential and prospects.If you comply with the requirements and rules of the market,design and planning,it will bring great potential,and unexpected value.We design the brewery,and inspiration in ginkgo fruit high in added value and effect,combined with traditional beer beverages,speaking from the saccharification,to use barley amylase glycosylated at the same time,efficient hydrolysis of starch substances,which makes in retention of ginkgo fruit unique nutritional value and flavor at the same time,can greatly reduce the cost in the process of beer brewing.And innovative experimental research methods.the design also focuses on the introduction of the ginkgo fruit after the beer,a lot of process and parameters and the difference between traditional beer brewing.through a large number of experiments and theory,the best process requirements and parameters,in the market prospects and development,more meaningful.this design also to add the ratio of ginkgo fruit and add the opportunity to add methods to do a description of the material balance,process flow,such as the selection of the address,and so on to do a specific introduction.