CN101845372A - Production method of red yeast rice draft beer - Google Patents
Production method of red yeast rice draft beer Download PDFInfo
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- CN101845372A CN101845372A CN 201010173664 CN201010173664A CN101845372A CN 101845372 A CN101845372 A CN 101845372A CN 201010173664 CN201010173664 CN 201010173664 CN 201010173664 A CN201010173664 A CN 201010173664A CN 101845372 A CN101845372 A CN 101845372A
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Abstract
The invention relates to a production method of red yeast rice draft beer, which is produced by taking the malt as a main material and the red yeast rice as an auxiliary material and adding hops (or a product made therefrom) and water to brew. The red yeast rice draft beer not subjected to pasteurization contains carbon dioxide. The weight percentage of dry material between the malt and the red yeast rice is 96%-92%: 4%-8%. The production method comprises the following steps of saccharification, inoculation of yeast to ferment, filtration and filling. The red yeast rice draft beer produced by the production method has the advantages of red and bright color, fragrance of hop and special fragrance of red yeast and fresher and purer mouthfeel.
Description
(1) technical field: the present invention relates to the production method of red yeast rice draft beer.
(2) background technology: beer in the market generally is that main raw material adds the starch supplementary material of 30%-45% (based on rice with Fructus Hordei Germinatus, W-Gum, syrup etc. are also arranged), by sprout of Secale cereale L., the burnt malt that adds different ratios make beer from light color to red-brown until black.
Red kojic rice is to be the natural pigment food material that raw material is made through the monascus ruber fermentation with the rice, is the red-brown or the red-purple grain of rice.Red kojic rice is the unique traditional food of China, history in thousand has been arranged apart from the present, LI Shi-Zhen is shown in the Compendium of Material Medica as far back as Ming Dynasty pharmacy man, and just putting down in writing red colouring agent for food, also used as a Chinese medicine can be as traditional Chinese medical science medicinal material, thinks the special efficacy that red colouring agent for food, also used as a Chinese medicine is nutritious, nontoxic, have strengthening the spleen to promote digestion, activate blood circulation and disperse blood clots.Always be regarded as safe food supplement.Red kojic rice is rich in things such as saccharifying enzyme, amylase, monascus red pigment, monascus flavine, organic acid, is widely used in food service industrys such as can, jam, cake, candy, fermented bean curd, wine brewing, beverage, bologna sausage, ham.
Existing at present bibliographical information with the Red kojic rice brewing beer, the development of Chen Xia (Zhejiang money beer Group Plc)/red koji rice beer/wine brewing 2000 (5) .-91-93, test with extraordinary red colouring agent for food, also used as a Chinese medicine brewing beer, adopt Red kojic rice to make the saccharification auxiliary material, utilize its natural colored and enzyme system, make a kind of beer that certain health care functions is arranged of color and luster uniqueness.But because the thermolability of monascorubin, finished beer can fade after sterilization, muddiness.
Development/Guangzhou foodstuffs industry science and technology 2001.17 (4) .-17-18 of Liu Xinzhong (magnificent lion beer (Zhoushan) company limited)/12 ° of rich selenium ruby beer of Bx, introduced a kind of method of production that contains the rich selenium ruby beer of the abundant beer-12 of selenium ° Bx, mainly be to utilize Monas cuspurpureus Went rich in selenium rice and Fructus Hordei Germinatus, by saccharification, means such as fermentation and making; Because replacing rice with Red kojic rice is auxiliary material, ratio is up to 33%, go into after the adjunce copper gelatinization again and the wine with dregs saccharification, as broad as long with the method for making of present ordinary beer, not only increased cost, and, make the local flavor of beer produce variation because of red colouring agent for food, also used as a Chinese medicine influences normally carrying out of beer fermentation to the zymic restraining effect.
Along with the maturation of the pure biochemical production technology of beer, the present invention organically merges brewageing with non-contaminant brew, non-velum filteration, cold-aseptic filling technology of red koji rice beer, has succeeded in developing red yeast rice draft beer.The nourishing function that has kept fresh mouthfeel of beer and monascorubin to greatest extent.
(3) summary of the invention: task of the present invention provides a kind of production method of red yeast rice draft beer, need not add other pigments and zymin, has solved the defective of monascorubin case of thermal instability, has guaranteed the non-biostability and the flavor stability of beer.
Red yeast rice draft beer of the present invention is a main raw material with Fructus Hordei Germinatus, and Red kojic rice is an auxiliary material, and hopping (or its goods) and water are brewed into, and wherein the dry material weight percent of Fructus Hordei Germinatus, Red kojic rice is a Fructus Hordei Germinatus 96%～92%, Red kojic rice 4%-8%.
Its technological process of production: Fructus Hordei Germinatus (Red kojic rice) → saccharification → inoculation (yeast) → fermentation → filtration → can (bottled) → finished product.
Concrete production method comprises the steps:
1) wheat juice preparation: get in dosage Fructus Hordei Germinatus, the Red kojic rice input brew kettle, add brewing water, material-water ratio is 1: 4.5-6.0, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, keep 40min complete to the saccharification Iod R, be warming up to 76 ℃ of filtrations then, wash and be pickled with grains or in wine twice, residual sugar is controlled at 2.0 ± 0.2 ° of P; Boiled then 60 minutes: the 0.04%-0.05% pellet hop or its goods that add whole wheat juice amount in the boiling part, divide and add for three times, the 10min that just boils adds 15%, boil 30min and add 65%, boil eventually preceding 5min and add 20%, control typing wort concentration is to desirable value, be generally (10～11) ± 0.2 ° P, send the settling bath clarification, remove the poor and hot trub of hops, obtain clarifying wheat juice; Be cooled to 8-10 ℃ with thin plate cooling plate device, fill sterile air in the process of cooling, dissolved oxygen amount control 8-10mg/L;
2) inoculation fermentation: carry out the yeast-inoculated fermentation in the wheat juice after clarification, the yeast-inoculated amount is the 0.5%-0.8% (weight percent) of inoculation wheat juice, 11-12 ℃ of main ferment temperature control, and sugar is reduced to 8.2-8.5 ° of P sealed cans and is boosted, voltage-controlled 0.065MPa; When sugar is reduced to 3.0～3.2 ° of P, voltage-controlled 0.09MPa; Reduce to 0.08ppm when following when di-acetyl, slowly be cooled to below 0 ℃, storage wine is waited to filter;
3) filter can: above-mentioned fermented liquid filters and non-velum filteration through diatomite filtration, PVPP, the filter membrane aperture is 0.2 micron, pressure reduction is no more than 0.15MPa, and the pure mellow wine that obtains utilizes import draft beer Bottling Line to carry out cold-aseptic filling, bottling, gland, decals.
In the step 1) wheat juice preparation process of the present invention, divide secondary to add brewing water: to get in dosage Fructus Hordei Germinatus, the Red kojic rice input brew kettle, add brewing water, material-water ratio is 1: 2.6-3.1, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, simultaneously add brewing water again, whole material-water ratio is 1: 4.5-6.0 keeps 40min complete to the saccharification Iod R.
In the step 1) wheat juice preparation process of the present invention, divide secondary to add brewing water, Red kojic rice can drop into when the protein decomposition finishes to add brewing water for the second time: get dosage Fructus Hordei Germinatus and drop in the brew kettle, add brewing water, material-water ratio is 1: 2.6-3.1, and temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, adds the dosage Red kojic rice and adds brewing water simultaneously again, whole material-water ratio is 1: 4.5-6.0 keeps 40min complete to the saccharification Iod R.
The present invention can according to red koji rice beer finished product concentration requirement, adopt the high concentration dilution device to add aseptic de-oxygenised water and be diluted to certain density red koji rice beer (8 ° of P～11 ° P), as 8 ° of P red koji rice beers, 10 ° of P red koji rice beers etc. with 11 ° of P wheat juice diastatic fermentations.
The aseptic control of strict execution utilizes import draft beer Bottling Line to carry out cold-aseptic filling in fermentation of the present invention, the filtration procedure.
The red yeast colour number valency that the present invention adopts is the 1000-1500 units/gram, and quality meets Red kojic rice standard GB 4926-85.
Malt meal and red kojic rice powder all drop in the brew kettle in the wheat juice preparation process of the present invention, needn't establish adjunce copper to the independent gelatinization of Red kojic rice; Add brewing water and change secondary into, add for the first time that material-water ratio is 1 behind the brewing water at process aspect: 2.6-3.1, high density helps protein and decomposes; Add again for the second time that whole material-water ratio is 1 behind the brewing water: 4.5-6.0 (determining concrete material-water ratio) according to whole barley juice of beer concentration, lower concentration helps amylolysis; Red kojic rice powder can drop into also can decompose when finishing to add brewing water for the second time at protein and drop into malt meal.
The present invention uses the whole-malt making method, and Red kojic rice directly adds brew kettle and carries out saccharification, has omitted the gelatinization operation of general beer production; In addition, saccharifying utilizes the enzyme system of Fructus Hordei Germinatus and Red kojic rice self, need not add any zymin, and proteolysis and amylolysis are normal.
The Red kojic rice beer color that the present invention produces is red gorgeous, limpid, and mouthfeel is pure, aquatic foods are refreshing, and the fragrant and distinctive fragrance of red colouring agent for food, also used as a Chinese medicine of hops is arranged, local flavor, quality index meet the requirement of GB4927-2001 draft beer, and colourity is at 15-25EBC, the sucrose inversion enzyme positive, the quality guaranteed period was greater than 180 days.And the mouthfeel uniqueness is that a kind of tool is anti-aging, the functional foodstuff of health-care effect such as hypotensive, reducing blood-fat.
Compare with existing patented technology:
1) in the existing application number 200410012793.5 " production method of red koji rice beer ", its major ingredient is high enzyme pale malt, and rice, sprout of Secale cereale L. and fermentation red colouring agent for food, also used as a Chinese medicine are auxiliary material, through gelatinization, saccharification, fermentation procedure, add the pigment red colouring agent for food, also used as a Chinese medicine again before the fermentation ends after-filtration; And the present invention adds when saccharification feeds intake, what add is Red kojic rice, do not re-use other starch supplementary material, make full use of saccharifying enzyme system abundant in the Red kojic rice, and omitted the gelatinization operation, also no longer add monascorubin after the fermentation ends, the color and luster of finished beer is all produced by the golden yellow and the monascorubin in the Red kojic rice of Fructus Hordei Germinatus.
2) in the existing application number 200910307793.0 " highland barley red koji rice beer and brewing method thereof ", be the rice that main raw material adds 22%-28% with Fructus Hordei Germinatus, the highland barley monascus liquid of 4%-6% adds after saccharification and wine with dregs or before the fermentation after-filtration.And the present invention adopts is the whole-malt making method, adds Red kojic rice when saccharification feeds intake, and replaces other starch supplementary material with Red kojic rice, make full use of saccharifying enzyme system abundant in the Red kojic rice, need not add any zymin, reduce the use of additive, more natural safer more environmental protection.
3) utilize the draft beer production technology, adopt cold-aseptic filling, without pasteurize, successfully solved the defective of monascorubin case of thermal instability, guaranteed the non-biostability and the flavor stability of beer, mouthfeel is brighter pure.
(4) Fig. 1 is a process flow sheet of the present invention
(5) embodiment:
The following examples in conjunction with the accompanying drawings, are used to further specify and describe the present invention, but and do not mean that the present invention only limits to this.Value is the arbitrary concrete numerical value of scope of the present invention among the embodiment, is and can implements.
Embodiment 1:10 degree red koji rice beer pilot scale (1 ton)
The raw material of the red yeast rice draft beer of present embodiment preparation is Fructus Hordei Germinatus 95kg (95%), Red kojic rice 5kg (5%); Pellet hop 400-500g (0.04-0.05%); Water distribution: add brewing water 300L when feeding intake, be warmed up to 67 ℃ and add water 260L again, its production stage is as follows:
1) Fructus Hordei Germinatus is pulverized: weighing Fructus Hordei Germinatus 95kg, use the malt mill wet pulverization: roller spacing: 0.4-0.5mm, dipping was water temperature: 60-65 ℃ in dipping time: 1.0-2.0 minute, required the Fructus Hordei Germinatus endosperm partly thin as far as possible, and cot is broken and not broken;
2) Red kojic rice is pulverized: weighing Red kojic rice 5kg rice pulverizer dry ground: roller spacing 0.4-0.6mm outward appearance powdery;
3) brewing water is handled: add 100g calcium chloride improvement water quality, add 100g left and right sides phosphoric acid and be used to regulate pH6.3-6.6;
4) saccharifying: malt meal and red kojic rice powder are dropped in the brew kettle simultaneously, add brewing water 300L when feeding intake, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, adds water 260L simultaneously again, keeps 40min complete to the saccharification Iod R, is warming up to 76 ℃ of filtrations then;
5) crossing diafiltration is pickled with grains or in wine: converted mash is filtered, get former wheat juice, filter and finish to be washed to 8.8-9.0 ° of P of blending wort concentration, pH5.6-5.8 with washing to be pickled with grains or in wine; Wash poor secondary, 2.0 ± 0.2 ° of P of residual sugar control;
6) boil: boiled 60 minutes, 400-500g (0.04-0.05%) pellet hop or its goods that add whole wheat juice amount in the boiling part, divide and add for three times, the 10min that just boils adds 15%, boil 30min and add 65%, boil eventually preceding 5min and add 20%, 9.8 ± 0.2 ° of P of control typing wort concentration, pH5.2-5.4, the about 1000L of quantity;
7) wort clarification: above-mentioned typing wheat juice is gone into the whirlpool tank clarification, and about 30 minutes of settling time is removed the poor and hot trub of hops, obtains clarifying wheat juice;
8) cooling oxygenation: be cooled to 8-10 ℃ with thin plate cooling plate device, fill sterile air in the process of cooling, dissolved oxygen amount control 8-10mg/L;
9) inoculation fermentation: wheat juice carries out yeast-inoculated after the above-mentioned clarification, and inoculum size is the 0.5-0.8% (weight percent) of inoculation wheat juice, 11-12 ℃ of main ferment temperature control, and sugar is reduced to 8.2-8.5 ° of P sealed cans and is boosted, voltage-controlled 0.065MPa; When sugar is reduced to 3.0 ° of P, voltage-controlled 0.09MPa; Reduce to 0.08ppm when following when di-acetyl, slowly be cooled to below 0 ℃, storage wine is waited to filter;
10) filter: above-mentioned fermented liquid filters and non-velum filteration through diatomite filtration, PVPP, 0.2 micron in filter membrane aperture, and pressure reduction is no more than 0.15MPa;
11) can: utilize import draft beer Bottling Line to carry out cold-aseptic filling, bottling, gland, decals.
Embodiment 2:11 degree red koji rice beer pilot scale (1 ton)
The raw material of the red yeast rice draft beer of present embodiment preparation is Fructus Hordei Germinatus 94kg (94%), Red kojic rice 6kg (6%); Pellet hop 500g (0.05%); Water distribution: add brewing water 260L when feeding intake, be warmed up to 67 ℃ and add water 250L again, its production stage is as follows:
1) Fructus Hordei Germinatus is pulverized: weighing Fructus Hordei Germinatus 95kg, use the malt mill wet pulverization: roller spacing: 0.4-0.5mm, dipping was water temperature: 60-65 ℃ in dipping time: 1.0-2.0 minute, required the Fructus Hordei Germinatus endosperm partly thin as far as possible, and cot is broken and not broken;
2) Red kojic rice is pulverized: weighing Red kojic rice 6kg rice pulverizer dry ground: roller spacing 0.4-0.6mm outward appearance powdery;
3) brewing water is handled: add 100g calcium chloride improvement water quality, the phosphoric acid that adds about 100g is regulated pH6.3-6.6;
4) saccharifying: malt meal and red kojic rice powder are dropped in the brew kettle simultaneously, add brewing water 260L when feeding intake, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, adds water 250L simultaneously again, keeps 40min complete to the saccharification Iod R, is warming up to 76 ℃ of filtrations then;
5) crossing diafiltration is pickled with grains or in wine: converted mash is filtered, get former wheat juice, filter and finish to be washed to 9.8-10.0 ° of P of blending wort concentration, pH5.6-5.8 with washing to be pickled with grains or in wine; Wash poor secondary, 2.0 ± 0.2 ° of P of residual sugar control;
6) boil: boiled 60 minutes, and added the 500g pellet hop of whole wheat juice amount in the boiling part, divide three interpolations, the 10min that just boils adds 15%, boils 30min and adds 65%, boils eventually preceding 5min and adds 20%, 10.9 ± 0.2 ° of P of control typing wort concentration, pH5.2-5.4, the about 1000L of quantity;
7) wort clarification: above-mentioned typing wheat juice is gone into the whirlpool tank clarification, and about 30 minutes of settling time is removed the poor and hot trub of hops, obtains clarifying wheat juice;
8) cooling oxygenation: be cooled to 8-10 ℃ with thin plate cooling plate device, fill sterile air in the process of cooling, dissolved oxygen amount control 8-10mg/L;
9) inoculation fermentation: wheat juice carries out yeast-inoculated after the above-mentioned clarification, and the yeast-inoculated amount is the 0.5-0.8% (weight percent) of inoculation wheat juice, 11-12 ℃ of main ferment temperature control, and sugar is reduced to 8.2-8.5 ° of P sealed cans and is boosted, voltage-controlled 0.065MPa; When sugar is reduced to 3.2 ° of P, voltage-controlled 0.09MPa; Reduce to 0.08ppm when following when di-acetyl, slowly be cooled to below 0 ℃, storage wine is waited to filter;
10) filter: above-mentioned fermented liquid filters and non-velum filteration through diatomite filtration, PVPP, 0.2 micron in filter membrane aperture, and pressure reduction is no more than 0.15MPa;
11) can: utilize import draft beer Bottling Line to carry out cold-aseptic filling, bottling, gland, decals.
The trial production of embodiment 3:11 degree red koji rice beer
The raw material of the red yeast rice draft beer of present embodiment preparation is Fructus Hordei Germinatus 9200kg (92%), Red kojic rice 800kg (8%); Pellet hop 40～50kg (0.04-0.05%); Water distribution: add brewing water 30T when feeding intake, be warmed up to 67 ℃ and add water 25T again,
1) Fructus Hordei Germinatus is pulverized: weighing Fructus Hordei Germinatus 9200kg, use the malt mill wet pulverization: roller spacing: 0.4-0.5mm, dipping was water temperature: 60-65 ℃ in dipping time: 1.0-2.0 minute, required the Fructus Hordei Germinatus endosperm partly thin as far as possible, and cot is broken and not broken;
2) Red kojic rice is pulverized: weighing Red kojic rice 800kg rice pulverizer dry ground: roller spacing 0.4-0.6mm outward appearance powdery;
3) brewing water is handled: add 100kg calcium chloride improvement water quality, add 100kg left and right sides phosphoric acid and regulate pH6.3-6.6;
4) saccharifying: malt meal is dropped in the brew kettle, add brewing water 30T when feeding intake, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, drops into red kojic rice powder simultaneously and adds water 25T again, keeps 40min complete to the saccharification Iod R, is warming up to 76 ℃ of filtrations then;
5) crossing diafiltration is pickled with grains or in wine: converted mash is filtered, get former wheat juice, filter and finish to be washed to 9.8-10.0 ° of P of blending wort concentration, pH5.6-5.8 with washing to be pickled with grains or in wine; Wash poor secondary, 2.0 ± 0.2 ° of P of residual sugar control;
6) boil: boiled 60 minutes, the 0.04-0.05% pellet hop that adds whole wheat juice amount in the boiling part, divide and add for three times, the 10min that just boils adds 15%, boil 30min and add 65%, boil eventually preceding 5min and add 20%, 10.9 ± 0.1 ° of P of control typing wort concentration, pH5.2-5.4, the about 100T of quantity;
7) wort clarification: above-mentioned typing wheat juice is gone into the whirlpool tank clarification, inlet velocity 10-15m/s, about 30 minutes of settling time is removed the poor and hot trub of hops, obtains clarifying wheat juice;
8) above-mentioned whole wheat juice preparation process is airtight substantially, and carbonating is protected with anti-oxidation;
9) cooling oxygenation: be cooled to 8-10 ℃ with thin plate cooling plate device, oxygenation in the process of cooling, dissolved oxygen amount control 8-10mg/L;
10) inoculation fermentation: above-mentioned cooling wheat juice is gone into cylinder awl end bulk fermentation, the canful time is no more than 24 hours, and the yeast-inoculated amount is the 0.5-0.8% (weight ratio) of inoculation wheat juice, 11-12 ℃ of main ferment temperature control, sugar is reduced to 8.2-8.5 ° of P sealed cans and is boosted voltage-controlled 0.065MPa; When sugar is reduced to 3.2 ° of P, voltage-controlled 0.09MPa; Reduce to 0.08ppm when following when di-acetyl, slowly be cooled to below 0 ℃, storage wine is waited to filter, and yeast is in time discharged in strict aseptic control in the whole fermentation process;
11) filter dilution: above-mentioned fermented liquid filters and non-velum filteration through diatomite filtration, PVPP, 0.2 micron of membrane pore size, and pressure reduction is no more than 0.15MPa, obtains 11 degree red yeast rice draft beers; Also can adopt the high concentration dilution device to add aseptic de-oxygenised water and be diluted to certain density red yeast rice draft beer (8～11 ° of P) according to the finished product concentration requirement;
12) can: utilize import draft beer Bottling Line to carry out cold-aseptic filling, bottling, gland, decals.
Strict aseptic, anti-oxygen control in whole saccharification, fermentation, filtration, the pouring process.
The trial production of embodiment 4:11 degree red koji rice beer
The raw material of the red yeast rice draft beer of present embodiment preparation is Fructus Hordei Germinatus 9500kg (95%), Red kojic rice 500kg (5%); Pellet hop 40～50kg (0.04-0.05%); Water distribution: add brewing water 31T when feeding intake, be warmed up to 67 ℃ and add water 24T again, its production stage is as follows:
1) Fructus Hordei Germinatus is pulverized: weighing Fructus Hordei Germinatus 9200kg, use the malt mill wet pulverization: roller spacing: 0.4-0.5mm, dipping was water temperature: 60-65 ℃ in dipping time: 1.0-2.0 minute, required the Fructus Hordei Germinatus endosperm partly thin as far as possible, and cot is broken and not broken;
2) Red kojic rice is pulverized: weighing Red kojic rice 800kg rice pulverizer dry ground: roller spacing 0.4-0.6mm outward appearance powdery;
3) brewing water is handled: add 100kg calcium chloride improvement water quality, add 100kg left and right sides phosphorus acid for adjusting pH value to 6.3-6.6;
4) saccharifying: malt meal and red kojic rice powder are dropped in the brew kettle simultaneously, add brewing water 31T when feeding intake, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, adds water 24T simultaneously again, keeps 40min complete to the saccharification Iod R, is warming up to 76 ℃ of filtrations then;
5) crossing diafiltration is pickled with grains or in wine: converted mash is filtered, get former wheat juice, filter and finish to be washed to 9.8-10.0 ° of P of blending wort concentration, pH5.6-5.8 with washing to be pickled with grains or in wine; Wash poor secondary, 2.0 ± 0.2 ° of P of residual sugar control;
6) boil: boiled 60 minutes, the 0.04-0.05% pellet hop or its goods that add whole wheat juice amount in the boiling part, divide and add for three times, the 10min that just boils adds 15%, boil 30min and add 65%, boil eventually preceding 5min and add 20%, 10.9 ± 0.1 ° of P of control typing wort concentration, pH5.2-5.4, the about 100T of quantity;
7) wort clarification: typing wheat juice is gone into whirlpool tank inlet velocity 10-15m/s, settling time: 30 minutes, remove the poor and hot trub of hops, and obtain clarifying wheat juice;
8) whole wheat juice preparation process is airtight substantially, and carbonating is protected with anti-oxidation;
9) cooling oxygenation: be cooled to 8-10 ℃, oxygenation in the process of cooling, dissolved oxygen amount control 8-10mg/L;
10) inoculation fermentation: cooling wheat juice is gone into cylinder awl end bulk fermentation, the canful time is no more than 24 hours, and the yeast-inoculated amount is the 0.5-0.8% (weight percent) of inoculation wheat juice, 11-12 ℃ of main ferment temperature control, sugar is reduced to 8.2-8.5 ° of P sealed cans and is boosted voltage-controlled 0.065MPa; When sugar is reduced to 3.2 ° of P, voltage-controlled 0.09MPa; Reduce to 0.08ppm when following when di-acetyl, slowly be cooled to below 0 ℃, storage wine is waited to filter, and yeast is in time discharged in strict aseptic control in the fermenting process;
11) filter: above-mentioned fermented liquid filters and non-velum filteration through diatomite filtration, PVPP, 0.2 micron of membrane pore size, and pressure reduction is no more than 0.15MPa;
12) can: utilize import draft beer Bottling Line to carry out cold-aseptic filling, bottling, gland, decals.
Strict aseptic anti-oxygen control in whole saccharification, fermentation, filtration, the pouring process.
Embodiment 5:10 degree red koji rice beer pilot scale (1 ton)
The raw material of the red yeast rice draft beer of present embodiment preparation is Fructus Hordei Germinatus 95kg (95%), Red kojic rice 5kg (5%); Pellet hop 400-500g (0.04-0.05%); Water distribution: add brewing water 560L when feeding intake, its production stage is as follows:
1) bud is pulverized: weighing Fructus Hordei Germinatus 95kg, use the malt mill wet pulverization: roller spacing: 0.4-0.5mm, dipping was water temperature: 60-65 ℃ in dipping time: 1.0-2.0 minute, required the Fructus Hordei Germinatus endosperm partly thin as far as possible, and cot is broken and not broken;
2) Red kojic rice is pulverized: weighing Red kojic rice 5kg rice pulverizer dry ground: roller spacing 0.4-0.6mm outward appearance powdery;
3) brewing water is handled: add 100g calcium chloride improvement water quality, add 100g left and right sides phosphoric acid and be used to regulate pH6.3-6.6;
4) saccharifying: malt meal and red kojic rice powder are dropped in the brew kettle simultaneously, add brewing water 560L when feeding intake, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, keeps 40min complete to the saccharification Iod R, is warming up to 76 ℃ of filtrations then;
Subsequent process steps obtains 10 degree red koji rice beers with embodiment 1.
Claims (6)
1. the production method of a red yeast rice draft beer, it is characterized in that with Fructus Hordei Germinatus being main raw material, Red kojic rice is an auxiliary material, hopping or hop product and water are brewed into, without pasteurize, carbonated alcoholic drink, wherein the dry material weight percent of Fructus Hordei Germinatus, Red kojic rice is a Fructus Hordei Germinatus 96%～92%, Red kojic rice 4%-8%, its production method comprises the steps:
1) wheat juice preparation: get in dosage Fructus Hordei Germinatus, the Red kojic rice input brew kettle, add brewing water, material-water ratio is 1: 4.5-6.0, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, keep 40min complete to the saccharification Iod R, be warming up to 76 ℃ of filtrations then, wash and be pickled with grains or in wine twice, residual sugar is controlled at 2.0 ± 0.2 ° of P; Boiled then 60 minutes: the 0.04%-0.05% pellet hop or the hop product that add whole wheat juice amount in the boiling part, divide and add for three times, the 10min that just boils adds 15%, boil 30min and add 65%, 5min adds 20% before boiling eventually, and control typing wort concentration send the settling bath clarification to desirable value, remove the poor and hot trub of hops, obtain clarifying wheat juice; Be cooled to 8-10 ℃, fill sterile air in the process of cooling, dissolved oxygen amount control 8-10mg/L;
2) inoculation fermentation: carry out the yeast-inoculated fermentation in the wheat juice after the clarification, inoculum size is the 0.5%-0.8% of inoculation wheat juice, weight ratio, and 11-12 ℃ of main ferment temperature control, sugar is reduced to 8.2-8.5 ° of P sealed cans and is boosted, voltage-controlled 0.065MPa; When sugar is reduced to 3.0～3.2 ° of P, voltage-controlled 0.09MPa; Reduce to 0.08ppm when following when di-acetyl, slowly be cooled to below 0 ℃, storage wine is waited to filter;
3) filter can: above-mentioned fermented liquid filters and non-velum filteration through diatomite filtration, PVPP, and the filter membrane aperture is 0.2 micron, and pressure reduction is no more than 0.15MPa; Utilize import draft beer Bottling Line to carry out cold-aseptic filling again, bottling, gland, decals.
2. the production method of red yeast rice draft beer according to claim 1, it is characterized in that dividing in the step 1) wheat juice preparation process secondary to add brewing water: to get in dosage Fructus Hordei Germinatus, the Red kojic rice input brew kettle, add brewing water, material-water ratio is 1: 2.6-3.1, temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, simultaneously add brewing water again, whole material-water ratio is 1: 4.5-6.0 keeps 40min complete to the saccharification Iod R.
3. the production method of red yeast rice draft beer according to claim 2, it is characterized in that in the step 1) wheat juice preparation process, Red kojic rice can drop into when the protein decomposition finishes to add brewing water for the second time: get dosage Fructus Hordei Germinatus and drop in the brew kettle, add brewing water, material-water ratio is 1: 2.6-3.1, and temperature keeps for 55 ℃ being warmed up to 67 ℃ behind the 30min, adds the dosage Red kojic rice and adds brewing water simultaneously again, whole material-water ratio is 1: 4.5-6.0 keeps 40min complete to the saccharification Iod R.
4. according to the production method of claim 1 or 2 or 3 described red yeast rice draft beers, it is characterized in that described red yeast colour number valency is the 1000-1500 units/gram.
5. according to the production method of claim 1 or 2 or 3 described red yeast rice draft beers, it is characterized in that brewing water improves water quality with calcium chloride, regulate pH6.3-6.7 with phosphoric acid again.
6. according to the production method of claim 1 or 2 or 3 described red yeast rice draft beers, it is characterized in that available 11 ° of P wheat juice diastatic fermentations, according to the finished product concentration requirement, adopt the high concentration dilution device to add aseptic de-oxygenised water and be diluted to certain density red yeast rice draft beer.
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| CN107881048A (en) * | 2017-12-18 | 2018-04-06 | 江南大学（如皋）食品生物技术研究所 | A kind of preparation method of orange peel red beer |
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| CN114989909A (en) * | 2021-03-01 | 2022-09-02 | 华润雪花啤酒（中国）有限公司 | Beer based on Yangshao culture and preparation method thereof |
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Application publication date: 20100929 |