CN101838597B - Brewing methodof oat red yeast rice beer - Google Patents

Brewing methodof oat red yeast rice beer Download PDF

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Publication number
CN101838597B
CN101838597B CN 201010183157 CN201010183157A CN101838597B CN 101838597 B CN101838597 B CN 101838597B CN 201010183157 CN201010183157 CN 201010183157 CN 201010183157 A CN201010183157 A CN 201010183157A CN 101838597 B CN101838597 B CN 101838597B
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oat
red yeast
yeast rice
beer
rice
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CN 201010183157
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Chinese (zh)
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CN101838597A (en
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王昌禄
朱振三
张灵敏
聂聪
陈勉华
王玉荣
李风娟
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天津科技大学
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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

A kind of brewing method of oat red yeast rice beer
Technical field
The invention belongs to the beer brewing technology field, relate to the method for the red colouring agent for food, also used as a Chinese medicine nutrition health-care beer of brewageing take oat as 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 large classes, and the oat of countries in the world cultivation is take band bran type as main, often be called the skin oat, the oat of China's cultivation often claims naked oats take naked grain type as main, 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, sometimes also claims naked oats; The Northeast is called the small bell wheat.Oat is a kind of low sugar, high nutrition, high energy food.Its nutrient substance not only content is high, and Functionality, quality and appealing design, is to be subjected to one of food that the modern likes.In the ten large 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 plantation, spreads all over each mountain area, plateau and the Northern 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, the autonomous regions such as the Inner Mongol, Hebei, Shanxi, Gansu, Shaanxi, Yunnan, Sichuan, Ningxia, Guizhou, Qinghai, and wherein front 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 has bioactive natural product, wherein the most important thing is monascorubin, lovastatin, γ-aminobutyric acid (having anti-microbial active matter), oxidase inhibitor (having remarkable inhibition cholesterol biosynthesis, the medicine that reduce lipids contents in the blood of human body, reduces blood pressure); Also contain abundant ergosterol, longer chain fatty acid and multiple antibacterial substance etc., these biologically active substances have 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 of centuries has made the human consumer that 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 Patents 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 ofly take Fructus Hordei Germinatus as main raw material, take oat malt, oat red yeast rice rice etc. as auxiliary material, add 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, take Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt and brewing water as raw material, hopping is boiled, is 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 after crushed lixiviate, and above-mentioned wheat juice and oat red yeast rice liquid are fermented composite rear inoculation yeast bacterium, brewages into oat red yeast rice beer.
And described wheat juice ferments separately first, 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 water soaking, be cooled to 27-32 ℃, access 50-80mL/kg Monas cuspurpureus Went fermentation liquid obtains oat red yeast rice rice behind the fermentation 90-100h, and 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 through 3-5, when oat moisture reaches 44%-46%, again it is changed over to germinating box and germinate, 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 respectively Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt for subsequent use 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 simultaneously alpha-amylase, 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, grain is washed in static rear backflow;
(6) Wort boiling: the wheat juice that will obtain after will filtering changes over to and boils 70-90min in the boiling pot, adds stage by stage hops, boils the rear pol of end and is controlled at 10.8~11.2 ° of P, removes hops groove and hot trub, and the wheat juice of clarifying is cooled to 7-9 ℃;
(7) fermentation: the wheat juice of above-mentioned cooling is pressed 9~10mg/L oxygenation, pump into fermentor tank and add in proportion the oat red yeast rice liquid for preparing, the access saccharomycetes to make fermentation, when residual sugar is down 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, filters after cooling one by one and namely gets oat red yeast rice beer.
And described step (5) is added lactic acid production to adjust pH5.3~5.5, and 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 stage by stage hops in the described step (6) and be specially: boil and add for the first time hops behind the 10min, add 30% of gross weight, add for the second time hops 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) sequentially is: the wheat juice of above-mentioned cooling is pressed 9~10mg/L oxygenation, pump into fermentor tank access saccharomycetes to make fermentation, when residual sugar was down 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 in proportion the oat red yeast rice liquid for preparing after the cooling one by one, filter, namely 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 the raw materials such as oat Fructus Hordei Germinatus, burnt malt, oat red yeast rice rice, the compositions such as the lovastatin in the employing extraction extraction oat red yeast rice rice and monascorubin, preserved to greatest extent functional factor wherein, 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 nutritive ingredient of oat and the functional factor of 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 research and the production of domestic oat red yeast rice beer.
Description of drawings
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, take Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt and brewing water as raw material, hopping is boiled, is 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 after crushed lixiviate.Above-mentioned wheat juice and the composite rear inoculation yeast bacterium of oat red yeast rice liquid 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 lower preservations, every activation in 6 months once.
2, the cultural method of monascus seed liquor
Add the 5mL sterilized water in the strain inclined plane test tube of new activation, 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 106/mL, gets the adding of 3mL seed liquor and is equipped with in the 250mL triangular flask of 50mL oat wort, and 27 ℃, the 48h that ferments among the 180r/min joins 3-5 sterilized water doubly in the triangular flask, and it is for subsequent use 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 soaking 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
Access 50-80mL/kg oat red yeast rice fermented liquid fermentation 96h with the oven dry of oat red yeast rice rice, pulverizes after the fermentation ends in the oat of cooling, 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, 4 ℃ of lower storages, for subsequent use.
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 again 16 ℃ of germination 96h of germinating box 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
Respectively 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 for subsequent use, during raw material pulverizing, to pulverize first burnt malt, the common Fructus Hordei Germinatus of rear pulverizing.
3, gelatinization
Rice meal is poured in the adjunce copper, by weight material: water=1: 5 adds and carries out the gelatinization 10min that stops in the 45-55 ℃ of water that feeds intake, add simultaneously alpha-amylase (15-20ml/KL feed intake water), be warming up to 100 ℃, 30min, cool to 97 ℃, 20min finishes to add brew kettle and carries out saccharification again.
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 76 ℃ of residual sugars of poor 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% aroma 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, use the convolution groove to remove hops groove and hot trub, the wheat juice of clarifying is cooled to 7-9 ℃ by plate-type heat exchanger.
7, fermentation
Wort oxygenating with above-mentioned cooling, 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, access yeast, 10 ℃ of Primary Fermentations, when residual sugar is down 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 disposal of stability, filter enters bright beer tank, and turbidity is less than 0.3EBC, can, pasteurize, labeling, warehouse-in.
Above-mentioned steps 7 fermentation can also be in order to adopt following steps:
Wort oxygenating with above-mentioned cooling, oxygenation capacity is controlled at 9~10mg/L, pump into access yeast in the fermentor tank, 10 ℃ of Primary Fermentations, when residual sugar was down to 3.8~4.0 ° of P, 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 disposal of stability, filter enters bright beer tank, and turbidity is less than 0.3EBC, can, pasteurize, labeling, 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 (4)

1. the brewing method of an oat red yeast rice beer, it is characterized in that: it is as follows to brewage step:
⑴ prepare oat red yeast rice liquid: with oat boiling behind water soaking, be cooled to 27-32 ℃, access 50-80 mL/kg Monas cuspurpureus Went fermentation liquid obtains oat red yeast rice rice behind the fermentation 90-100h, and pulverize and make the oat red yeast rice powder, lixiviate, suction filtration makes oat red yeast rice liquid;
⑵ the preparation of oat Fructus Hordei Germinatus: oat is added water soak the wheat circulation of cutting off the water supply through 3-5, when oat moisture reaches 44%-46%, again
Change it over to germinating box and germinate, when leaf bud length is 2/3rds wheat length, the interim drying that heats up, drying is made in baked coke
Oat Fructus Hordei Germinatus;
⑶ raw material pulverizing: pulverize respectively Fructus Hordei Germinatus, oat Fructus Hordei Germinatus, rice, burnt malt for subsequent use respectively;
⑷ gelatinization: rice meal is added in the adjunce copper, and by weight expecting: water=1:3-8 feeds intake and carries out gelatinization, adds simultaneously alpha-amylase, is warming up to 90-100 ℃ of gelatinization 50-80 min, after the gelatinization it is added the brew kettle saccharification;
⑸ saccharification and wort filtration: adopt to leach Mashing process, with Fructus Hordei Germinatus powder, oat malt meal, burnt malt powder, brewage
Rice mash after water, calcium chloride, lactic acid and the gelatinization is incorporated the brew kettle saccharification into, obtains wheat juice, and converted mash is pumped into filter vat,
Grain is washed in static rear backflow;
⑹ Wort boiling: the wheat juice that will obtain after will filtering changes over to and boils 70-90 min in the boiling pot, adds stage by stage hops, boils
Pol is controlled at 10.8~11.2 ° of P after finishing, and removes hops groove and hot trub, and the wheat juice of clarifying is cooled to 7-9 ℃;
⑺ fermentation: the wheat juice of above-mentioned cooling is pressed 9~10mg/L oxygenation, pump into fermentor tank and add in proportion the oat for preparing
Red colouring agent for food, also used as a Chinese medicine liquid, the access saccharomycetes to make fermentation, when residual sugar was down to 3.8~4.0 ° of P, sealed cans boosted to 0.12~0.15 MPa, 10-15 ℃
Reduction of diacetyl when diacetyl content during less than 0.06 mg/L, filters after cooling one by one and namely gets oat red yeast rice beer;
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%.
2. the brewing method of oat red yeast rice beer according to claim 1 is characterized in that: described step ⑸ interpolation lactic acid
Amount to be adjusting pH5.3~5.5, Fructus Hordei Germinatus and oat malt: brewing water=1:3.5~4.0, and 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.
3. the brewing method of oat red yeast rice beer according to claim 1 is characterized in that: the saccharification temperature of described step ⑸
Degree makes alpha-amino nitrogen in the wheat juice 〉=180 mg/L.
4. the brewing method of oat red yeast rice beer according to claim 1 is characterized in that: among the described step ⑹ stage by stage
Adding hops is: add for the first time hops after boiling 10min, add 30% of gross weight, add for the second time after boiling 30min
Hops add 50% of gross weight; Boil the hops of 10min interpolation gross weight 20% before finishing.
CN 201010183157 2010-05-26 2010-05-26 Brewing methodof oat red yeast rice beer CN101838597B (en)

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