Method for manufacturing maca beer

The invention discloses a method for manufacturing maca beer. By the aid of the method, problems of heat-sensitive loss of functional components of maca and organic solvent residues due to existing methods for manufacturing maca beer can be solved. The method includes steps of carrying out preprocessing, to be more specific, wetting barley malt, peas and buckwheat in warm water, saccharifying the barley malt, the peas and the buckwheat to obtain mash of raw materials and adding water into the mash to adjust the sugar degree of the mash; adding hop into the mash with the adjusted sugar degree and boiling the mash; quickly cooling the mash until the temperature of the mash reaches 10-15 DEG C, and pumping the mash into automatic fermentation tanks; carrying out enzymatic hydrolysis, to be more specific, adding water into maca powder, and adding complex enzymes to carry out enzymatic hydrolysis on the maca powder at the temperature of 10-30 DEG C under the pressure of 100-150MPa for 30-60min; carrying out free concentration to obtain maca enzymatic hydrolysis concentrated liquid, adding the maca enzymatic hydrolysis concentrated liquid into the cooled mash in the fermentation tanks and then feeding beer yeast culture liquid into the fermentation tanks; sterilizing the maca beer after fermentation is completed. The method has the advantages that the raw materials are preprocessed, the maca powder is subjected to enzymatic hydrolysis under the ultrahigh pressures, and accordingly the extraction rates of functional components of maca can be increased; ultrahigh-pressure sterilization technologies are implemented in beer sterilization sections, so that loss of nutrient substances in the beer can be reduced, and the beer tastes good.