CN101838597A - Oat red yeast rice beer and brewing method thereof - Google Patents
Oat red yeast rice beer and brewing method thereof Download PDFInfo
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Abstract
The invention relates to oat red yeast rice beer and a brewing method thereof. Barley malt, oat malt, rice, burnt malt, and brewing water are taken as raw materials, and the brewing method comprises the following steps of: preparing wort through pasting, saccharifying, filtering, adding hops, boiling, and cooling; inoculating monascus in the boiled malt so as to prepare oat red yeast rice; crushing, and leaching to prepare the oat red yeast solution; and compounding the wort and the oat red yeast solution, inoculating yeasts for fermentation, and brewing into the oat red yeast rice beer. The oat red yeast rice beer brewed by the invention is red-brown, has pure white and fine foams, maintains the flavor of the traditional beer, contains nutrient components and functional factors of the oat and monascus metabolic products, and improves the nutrient health-care value of the beer. Therefore, the oat red yeast rice beer becomes novel beer which integrates the nutrition and health care, and fills the gap of research and production for the domestic oat red yeast rice beer.
Description
Technical field
The invention belongs to the beer brewing technology field, relating to the oat is the method for the red colouring agent for food, also used as a Chinese medicine nutrition health-care beer brewageed of auxiliary material, especially a kind of oat red yeast rice beer and brewing method thereof.
Background technology
Oat Oats (Avena sativa) generally is divided into band bran type and naked grain type two big classes, and the oat of countries in the world cultivation is based on band bran type, often be called the skin oat, the oat of China's cultivation often claims naked oats based on naked grain type, its another name is a lot of, is called naked oats in China North China; The Northwest is called maize; The southwest is called oat, also claims naked oats sometimes; The Northeast is called the small bell wheat.Oat is a kind of low sugar, high nutrition, high energy food.Its nutrient substance is the content height not only, and Functionality, quality and appealing design, is to be subjected to one of food that the modern likes.In the ten big heath food that Time is chosen, oat ranks the 5th.Oat property is flat, and it is sweet to distinguish the flavor of, and returns liver, spleen, stomach warp; Tool is with the effect of beneficial liver and stomach, be used for due to the liver and stomach not get along well food less, receive poor, defecate not smooth etc.
Oat is with a long history in China's plantation, spreads all over each mountain area, plateau and the northern high and cold area that cools.On average about 1,800 ten thousand mu, wherein naked oats is more than 1,600 ten thousand mu, accounts for oat sown area 92% for cultivated area over the years.Essential species is implanted in province, autonomous regions such as the Inner Mongol, Hebei, Shanxi, Gansu, Shaanxi, Yunnan, Sichuan, Ningxia, Guizhou, Qinghai, and wherein preceding 4 provinces, autonomous region's cultivated area account for 90% of national total area.The plantation oat has 210 counties, is the north and south, the Yinshan Mountains of Inner Mongolia Autonomous Region but concentrate the producing region.
Monascus (Monascus) is important filamentous fungus, can form the asexual spore of monokaryon.Monascus can produce the natural product of biologically active, wherein the most important thing is monascorubin, lovastatin, γ-An Jidingsuan (having anti-microbial active matter), oxidase inhibitor (it is synthetic to have remarkable inhibition cholesterol, the medicine that reduce lipids contents in the blood of human body, brings high blood pressure down); Also contain abundant ergosterol, longer chain fatty acid and multiple antibacterial substance etc., these biologically active substances have the good health care effect for hyperlipidemia patient, adiposis patient.
On traditional Chinese medicine, often with monascus product as protective foods, have special pharmacology and nutritive effect, the applicating history in hundreds of years has made the human consumer that the security and the health of this leavened prod are approved.The LI Shi-Zhen Compendium of Material Medica has saying of " helping digestion and invigorate blood circulation, the strong stomach of invigorating the spleen ".
According to the retrieval, not about the relevant patent of oat red yeast rice beer, market also is in blank at present.
Summary of the invention
The object of the present invention is to provide a kind of is main raw material with the Fructus Hordei Germinatus, is auxiliary material with oat malt, oat red yeast rice rice etc., adds the oat red yeast rice beer and the brewing method thereof of oat red yeast rice liquid.
The present invention realizes that the technical scheme of purpose is:
A kind of oat red yeast rice beer is a raw material with Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt and brewing water, and hopping is boiled, cooled off and make wheat juice after gelatinization, saccharification, filtration; The inoculation monascus prepares oat red yeast rice rice in the oat after boiling, and oat red yeast rice liquid is made in lixiviate after crushed, and above-mentioned wheat juice and oat red yeast rice liquid are fermented composite back inoculation yeast bacterium, brewages into oat red yeast rice beer.
And described wheat juice ferments separately earlier, is mixed into oat red yeast rice beer with oat red yeast rice liquid again after the fermentation.
And the weight percent of described Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt is respectively 55%-65%, 10%-20%, 15%-25%, 1%-5%.
A kind of brewing method of oat red yeast rice beer, it is as follows to brewage step:
(1) preparation oat red yeast rice liquid: with oat boiling behind the water logging bubble, be cooled to 27-32 ℃, insert the 50-80mL/kg Monas cuspurpureus Went fermentation liquid, obtain oat red yeast rice rice behind the fermentation 90-100h, pulverize and make the oat red yeast rice powder, lixiviate, suction filtration makes oat red yeast rice liquid;
(2) preparation of oat Fructus Hordei Germinatus: oat is added water soak the wheat circulation of cutting off the water supply, when oat moisture reaches 44%-46%, again it is changed over to germinating box and germinate through 3-5, when leaf bud length is 2/3rds wheat length, the interim drying that heats up, dry oat Fructus Hordei Germinatus is made in baked coke;
(3) raw material pulverizing: pulverize Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt standby respectively respectively;
(4) gelatinization: rice meal is added in the adjunce copper, and by weight expecting: water=1: 3-8 feeds intake and carries out gelatinization, adds alpha-amylase simultaneously, is warming up to 90-100 ℃ of gelatinization 50-80min, after the gelatinization it is added the brew kettle saccharification;
(5) saccharification and wort filtration: adopt and leach Mashing process, incorporate the rice mash after Fructus Hordei Germinatus powder, oat malt meal, burnt malt powder, brewing water, calcium chloride, lactic acid and the gelatinization into the brew kettle saccharification, obtain wheat juice, converted mash is pumped into filter vat, refluxing in static back, washes poor;
(6) Wort boiling: the wheat juice that will obtain after will filtering changes over to and boils 70-90min in the boiling pot, adds hops stage by stage, boils end back pol and is controlled at 10.8～11.2 ° of P, removes hops groove and hot trub, and clarifying wheat juice is cooled to 7-9 ℃;
(7) fermentation: above-mentioned refrigerative wheat juice is pressed 9～10mg/L oxygenation, pump into fermentor tank and add the oat red yeast rice liquid for preparing in proportion, insert saccharomycetes to make fermentation, when residual sugar is reduced to 3.8～4.0 ° of P, sealed cans boost to 0.12～0.15MPa, 10-15 ℃ of reduction of diacetyl, when diacetyl content during less than 0.06mg/L, after-filtration promptly gets oat red yeast rice beer through lowering the temperature one by one.
And described step (5) is added lactic acid production to adjust pH5.3～5.5, Fructus Hordei Germinatus and oat malt: brewing water=1: 3.5～4.0,10.8～11.2 ° of P of wort concentration after the saccharification wash poor water residual sugar less than 1.5～1.8 ° of P.
And the saccharification temperature of described step (5) makes alpha-amino nitrogen in the wheat juice more than or equal to 180mg/L.
And, add hops stage by stage in the described step (6) and be specially: boil and add hops for the first time behind the 10min, add 30% of gross weight, add hops for the second time after boiling 30min, add 50% of gross weight; Boil the hops of 10min interpolation gross weight 20% before finishing.
And, the fermentation of described step (7) is in proper order: above-mentioned refrigerative wheat juice is pressed 9～10mg/L oxygenation, pump into fermentor tank and insert saccharomycetes to make fermentation, when residual sugar was reduced to 3.8～4.0 ° of P, sealed cans boosted to 0.12～0.15MPa, 10-15 ℃ of reduction of diacetyl, when diacetyl content during less than 0.06mg/L, through adding the oat red yeast rice liquid for preparing in proportion after the cooling one by one, filter, promptly get oat red yeast rice beer.
Advantage of the present invention and beneficial effect are:
The present invention is on the basis of ordinary beer making method, by using raw materials such as oat Fructus Hordei Germinatus, burnt malt, oat red yeast rice rice, compositions such as lovastatin in the employing extraction extraction oat red yeast rice rice and monascorubin, preserved functional factor wherein to greatest extent, mix with wheat juice according to processing requirement, ferment behind the interpolation yeast.The beer that brews is sorrel and the pure white exquisiteness of foam, the local flavor that has not only kept traditional beer, and contain the functional factor of avenaceous nutritive ingredient and oat red yeast rice rice, improved the healthy nutritive value of beer, this beer is become integrate the novel beer of Nutrition and health care, filled up the blank of the research and the production of domestic oat red yeast rice beer.
Fig. 1 is the oat red yeast rice beer technological process of production of the present invention.
Embodiment
The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
The monascus that the present invention uses derives from China Committee for Culture Collection of Microorganisms common micro-organisms center, preserving number CGMCC NO.3991, Monascus purpureus.
A kind of oat red yeast rice beer is a raw material with Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt and brewing water, and hopping is boiled, cooled off and make wheat juice after gelatinization, saccharification, filtration; The inoculation monascus prepares oat red yeast rice rice in the oat after boiling, and oat red yeast rice liquid is made in lixiviate after crushed.Above-mentioned wheat juice and the composite back of oat red yeast rice liquid inoculation yeast bacterium are fermented the oat red yeast rice beer of brewageing.
A kind of brewing method of oat red yeast rice beer, concrete grammar is as follows:
One, monascus is cultivated
1, the method for preserving of bacterial classification
Monascus is inoculated in the culture presevation substratum, cultivates 5-7d for 32 ℃, 4 ℃ of following preservations, every activation in 6 months once.
2, monascus culture of seed liquid method
Add the 5mL sterilized water in new activatory strain inclined plane test tube, with the spore shovel spore in the inclined-plane is scraped, make bacteria suspension, add seed culture medium, 27 ℃, 180r/min cultivates 30h, obtains the monascus seed liquor.
3, the fermentation process of monascus
Adjusting spore suspension concentration is 10
6Individual/mL, get the adding of 3mL seed liquor and be equipped with in the 250mL triangular flask of 50mL oat wort, 27 ℃, the 48h that ferments among the 180r/min joins 3-5 sterilized water doubly in the triangular flask, and it is standby to make the oat red yeast rice fermented liquid.
Two, the preparation of oat red yeast rice liquid
1, oat boiling
Get and carry out boiling after oat adds the water logging bubble that 4-5 doubly measures, the oat of boiling is placed on the double-edged fine-toothed comb spreads out, be cooled to 27-32 ℃.
2, fermentation
In the refrigerative oat, insert 50-80mL/kg oat red yeast rice fermented liquid fermentation 96h, with the oven dry of oat red yeast rice rice, pulverize after the fermentation ends, make the oat red yeast rice powder, add 35 ℃ of sterilized water lixiviates of 3-5 times of quality, make oat red yeast rice liquid through suction filtration, store down at 4 ℃, standby.
Three, brewage oat red yeast rice beer
1, the preparation of oat Fructus Hordei Germinatus
Oat is added water to be soaked the wheat 6h-5h-that cuts off the water supply at 15 ℃ and soaks the wheat 6h-5h-that cuts off the water supply and soak wheat 6/h, when oat moisture reaches 44%-46%, to change 16 ℃ of germination 96h of germinating box again over to, when leaf bud length is 2/3rds wheat length, it is dry to heat up, 45 ℃ 6h-50 ℃ 4h-55 ℃ 8h-70 ℃ of 1h (wilting stage 19h), 84 ℃ of 3h of baked coke make dry oat Fructus Hordei Germinatus
2, raw material pulverizing
With Fructus Hordei Germinatus 60% (m/m), oat Fructus Hordei Germinatus 15% (m/m), rice 20% (m/m), burnt malt 3% (m/m), oat red yeast rice rice 2% (m/m) is pulverized, and is standby respectively, during raw material pulverizing, pulverize burnt malt earlier, and common Fructus Hordei Germinatus is pulverized in the back.
3, gelatinization
Rice meal is poured in the adjunce copper, and by weight material: water=1: 5 adds and carries out the gelatinization 10min that stops in the 45-55 ℃ of water that feeds intake, and adds alpha-amylase (15-20ml/KL feed intake water) simultaneously, be warming up to 100 ℃, 30min cools to 97 ℃ again, and 20min finishes to add brew kettle and carries out saccharification.
4, saccharification
Adopt the lixiviation process Mashing process, Fructus Hordei Germinatus powder, oat malt meal, burnt malt powder, brewing water, calcium chloride, lactic acid are added brew kettle, concrete saccharifying is: ℃ (15min) → 76, ℃ (20min) → 72, ℃ (40min) → 68,50 ℃ of (40min) → 63 ℃ → advance filter vat → wort filtration, heat-up rate is 1.5 ℃/min, wherein Fructus Hordei Germinatus and oat malt: brewing water==1: 3.5～4.0, the amount of adding lactic acid is as the criterion to regulate pH5.3～5.5.
Mashing process will guarantee sugar: non-sugar=1: 0.35～0.4, and the alpha-amino nitrogen in the wheat juice is not less than 180mg/L, and original wort concentration is 11 ° of P.Make beer have good bubble and hold performance and higher final attenuation, the final attenuation of beer reaches more than 66%.
5, wort filtration: converted mash is pumped into filter vat, static 20min, backflow 10min washes poor 76 ℃ of residual sugars of water temperature less than 1.5 ° of P.
6, Wort boiling
The above-mentioned wheat juice that makes is changed over to and boils 70min in the boiling pot, add hops: boil and add 30% of hops total amount for the first time behind the 10min, boil and add 50% of hops total amount for the second time behind the 30min; Boil 20% odor type hops of 10min interpolation total mass before finishing, wheat juice final concentration is 10.8～11.2 ° of P, boils intensity 〉=8%, after Wort boiling finishes, the use groove that circles round is removed hops groove and hot trub, and clarifying wheat juice is cooled to 7-9 ℃ by plate-type heat exchanger.
7, fermentation
With above-mentioned refrigerative Wort oxygenating, oxygenation capacity is controlled at 9～10mg/L, pump in the fermentor tank and in proportion parts by weight 1-15% add the oat red yeast rice liquid for preparing, insert yeast, 10 ℃ of Primary Fermentations, when residual sugar is reduced to 3.8～4.0 ° of P, sealed cans boost to 0.12～0.15MPa, and 12 ℃ of reduction of diacetyl are when diacetyl content during less than 0.06mg/L, cool to 5 ℃ and keep 24h, continue to be cooled to 0 ℃ after storage 7-15d wait to filter.When oat red yeast rice beer filters, add silica gel and carry out stability and handle, bright beer tank is gone in filter, and turbidity is less than 0.3EBC, can, and pasteurize, decals is put in storage.
Above-mentioned steps 7 fermentation can also be in order to adopt following steps:
With above-mentioned refrigerative Wort oxygenating, oxygenation capacity is controlled at 9～10mg/L, pump into and insert yeast in the fermentor tank, when 3.8～4.0 ° of P were reduced in 10 ℃ of Primary Fermentations, residual sugar, sealed cans boosted to 0.12～0.15MPa, 12 ℃ of reduction of diacetyl, when diacetyl content during less than 0.06mg/L, cool to 5 ℃ and keep 24h, continue to be cooled to 0 ℃ after ferment 7-15d wait to filter, 1%-15% adds the oat red yeast rice liquid for preparing by weight, add silica gel and carry out the stability processing, bright beer tank is gone in filter, and turbidity is less than 0.3EBC, can, pasteurize, decals, warehouse-in.
The control method of pol: the pol in wheat juice and the fermented liquid uses the attached temperature saccharometer of glass to detect (20 ℃ time) usually, is expressed as a ° P with Plato.
Claims (8)
1. oat red yeast rice beer, it is characterized in that: with Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt and brewing water is raw material, adds hops and boil, cool off and make wheat juice after gelatinization, saccharification, filtration; The inoculation monascus prepares oat red yeast rice rice in the oat after boiling, and oat red yeast rice liquid is made in lixiviate after crushed, and above-mentioned wheat juice and the composite back of oat red yeast rice liquid inoculation yeast bacterium are fermented, and brewages into oat red yeast rice beer.
2. a kind of oat red yeast rice beer according to claim 1 is characterized in that: described wheat juice ferments separately earlier, is mixed into oat red yeast rice beer with oat red yeast rice liquid again after the fermentation.
3. a kind of oat red yeast rice beer according to claim 1 is characterized in that: the weight percent of described Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt is respectively 55%-65%, 10%-20%, 15%-25%, 1%-5%.
4. the brewing method of an oat red yeast rice beer as claimed in claim 1, it is characterized in that: it is as follows to brewage step:
(1) preparation oat red yeast rice liquid: with oat boiling behind the water logging bubble, be cooled to 27-32 ℃, insert the 50-80mL/kg Monas cuspurpureus Went fermentation liquid, obtain oat red yeast rice rice behind the fermentation 90-100h, pulverize and make the oat red yeast rice powder, lixiviate, suction filtration makes oat red yeast rice liquid;
(2) preparation of oat Fructus Hordei Germinatus: oat is added water soak the wheat circulation of cutting off the water supply, when oat moisture reaches 44%-46%, again it is changed over to germinating box and germinate through 3-5, when leaf bud length is 2/3rds wheat length, the interim drying that heats up, dry oat Fructus Hordei Germinatus is made in baked coke;
(3) raw material pulverizing: pulverize Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt standby respectively respectively;
(4) gelatinization: rice meal is added in the adjunce copper, and by weight expecting: water=1: 3-8 feeds intake and carries out gelatinization, adds alpha-amylase simultaneously, is warming up to 90-100 ℃ of gelatinization 50-80min, after the gelatinization it is added the brew kettle saccharification;
(5) saccharification and wort filtration: adopt and leach Mashing process, incorporate the rice mash after Fructus Hordei Germinatus powder, oat malt meal, burnt malt powder, brewing water, calcium chloride, lactic acid and the gelatinization into the brew kettle saccharification, obtain wheat juice, converted mash is pumped into filter vat, refluxing in static back, washes poor;
(6) Wort boiling: the wheat juice that will obtain after will filtering changes over to and boils 70-90min in the boiling pot, adds hops stage by stage, boils end back pol and is controlled at 10.8～11.2 ° of P, removes hops groove and hot trub, and clarifying wheat juice is cooled to 7-9 ℃;
(7) fermentation: above-mentioned refrigerative wheat juice is pressed 9～10mg/L oxygenation, pump into fermentor tank and add the oat red yeast rice liquid for preparing in proportion, insert saccharomycetes to make fermentation, when residual sugar is reduced to 3.8～4.0 ° of P, sealed cans boost to 0.12～0.15MPa, 10-15 ℃ of reduction of diacetyl, when diacetyl content during less than 0.06mg/L, after-filtration promptly gets oat red yeast rice beer through lowering the temperature one by one.
5. the brewing method of oat red yeast rice beer according to claim 3, it is characterized in that: described step (5) is added lactic acid production to adjust pH5.3～5.5, Fructus Hordei Germinatus and oat malt: brewing water=1: 3.5～4.0,10.8～11.2 ° of P of wort concentration after the saccharification wash poor water residual sugar less than 1.5～1.8 ° of P.
6. the brewing method of oat red yeast rice beer according to claim 3, it is characterized in that: the saccharification temperature of described step (5) makes the alpha-amino nitrogen 〉=180mg/L in the wheat juice.
7. the brewing method of oat red yeast rice beer according to claim 3, it is characterized in that: adding hops stage by stage in the described step (6) is: add hops for the first time after boiling 10min, add 30% of gross weight, add hops for the second time after boiling 30min, add 50% of gross weight; Boil the hops of 10min interpolation gross weight 20% before finishing.
8. the brewing method of oat red yeast rice beer according to claim 3, it is characterized in that: the fermentation of described step (7) is in proper order: above-mentioned cooling wheat juice is pressed 9～10mg/L oxygenation, pump into fermentor tank and insert saccharomycetes to make fermentation, when residual sugar was reduced to 3.8～4.0 ° of P, sealed cans boosted to 0.12～0.15MPa, 10-15 ℃ of reduction of diacetyl, when diacetyl content during less than 0.06mg/L, through adding the oat red yeast rice liquid for preparing in proportion after the cooling one by one, filter, promptly get oat red yeast rice beer.
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