CN103275838A - Tartary buckwheat beer production method - Google Patents
Tartary buckwheat beer production method Download PDFInfo
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- CN103275838A CN103275838A CN201310241074XA CN201310241074A CN103275838A CN 103275838 A CN103275838 A CN 103275838A CN 201310241074X A CN201310241074X A CN 201310241074XA CN 201310241074 A CN201310241074 A CN 201310241074A CN 103275838 A CN103275838 A CN 103275838A
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Abstract
The invention relates to a tartary buckwheat beer production method in which malt is adopted as main raw material, tartary buckwheat and rice are taken as an auxiliary material, beerwort concentration is enabled to be 8 to 10 degrees through gelatinization, saccharification, boiling, fermentation and dilution, and through adding rutin, cold storage and postripeness, filtering, checking and packaging, an end product is obtained. Through the tartary buckwheat beer production method provided by the invention, the produced beer has pure white, fine and smooth foams, various inorganic elements such as calcium, phosphorus, Fe, copper, Zn, trace element selenium and rutin, which is good for human body are contained, hops are proper in perfume and bitter, and consumers can not feel abnormal perfume and abnormal bitter obviously during drinking, but can feel unique bitter of tartary aftertast.
Description
Technical field
The present invention relates to the brewage field, particularly relate to a kind of buckwheat beer production method.
Background technology
Bitter buckwheat is rich in more comprehensive amino acid, abundant oleic acid, linolic acid, multivitamin and trace element, chiro-inositol etc., particularly be rich in " rutin " composition in the buckwheat, have functions such as obvious lowering blood glucose, blood fat, glucose in urine, so extensively be processed into various nutrition, heath food.Beer is big main flow consumer's goods, and is very popular.Along with the raising of people's living standard, to the enhancing of self health care consciousness, expect that urgently all beer good and health nutrient of a kind of local flavor satisfies the higher demand of people.
At present existing people with regard to the application of buckwheat beer patent, number of patent application is 200910263584.0 patent document, discloses with bitter buckwheat to replace whole rice to carry out the production of buckwheat beer.In this patent, though a large amount of addings of bitter buckwheat have improved rutin content in the beer, but do not consider behind the bitter buckwheat heavy addition influence to beer foam and beer taste, do not consider rutin whether fully dissolving in beer yet, inorganic elements calcium, phosphorus, iron, copper, zinc and the trace element-selenium etc. that how rationally to utilize the multiple beneficial human body that Radix Et Rhizoma Fagopyri Tatarici contains are not mentioned yet.
At present, also do not have the production method of concrete buckwheat beer, what have all is general buckwheat beer production method, and buckwheat beer can not be produced in batches, thereby causes the buckwheat beer sale that does not have on the present market in batches.
Summary of the invention
For addressing the above problem, the invention provides a kind of buckwheat beer production method, concrete technical scheme is as follows:
A kind of buckwheat beer production method is characterized in that comprising following content: gelatinization, saccharification, to boil, ferment, be diluted to wort concentration be 8 ~ 10 degree, add rutin, cold storage after-ripening, filtration and test package gets product.
Further, described gelatinization process comprises following content: rice and bitter buckwheat are mixed, pulverize the back add adjunce copper, add calcium chloride and lactic acid, control pH is 6.0 ~ 6.3, and the α-Dian Fenmei that adds heatproof is carried out gelatinization, and gelatinization pumps into brew kettle after finishing.
Further, the blending ratio of rice and bitter buckwheat is 1:0.2 ~ 1:5 in the described gelatinization process.
Further, the blending ratio of rice and bitter buckwheat is 1:0.75 ~ 1:3 in the described gelatinization process.
Further, described saccharifying comprises following content: the import Fructus Hordei Germinatus after will pulverizing and dextrin mix, and add calcium chloride and lactic acid stirring to no siccative, and controlling pH is 5.4 ~ 5.6, stops 20 minutes in 50.0 ℃ of protein; Saccharification begins the iodine inspection in the time of 25 minutes, the failure every iodine examination in 3 minutes once after saccharification is fully determined in the iodine examination, starts agitator, is warmed up to 76 ℃ after treating to stir in the brew kettle and pumps into filter vat immediately.
Further, described boiling part comprises following content: add calcium chloride during the Wort boiling panful and guarantee pH5.2 ~ 5.4; Add hops in the boiling part; Boil to finish to add in preceding 10 minutes and be adjusted to 5% ~ 10% liquid with de-oxygenised water and brewage the edible tannin of type; Boil and add zinc sulfate when finishing.
Further, the pot in described gelatinization and the saccharifying at the uniform velocity stirs between temperature raising period; In gelatinization, saccharification and boiling part that pot cover is good.
Further, described fermenting process comprises following content: cool to and add yeast in 7 ~ 10 degrees centigrade the wheat juice and ferment, fermentation time is 7 ~ 10 days.
Further, the described wort concentration that is diluted to is that 8 ~ 10 degree comprise following content: behind the fermenting-ripening, being diluted to wort concentration with de-oxygenised water is 8 ~ 10 degree.
Further, described interpolation rutin and cold storage after-ripening comprise following content: when the cooling temperature was 0 ℃ ~ 4 ℃, stream added the rutin extracting solution, and carries out 7 ~ 20 days cold storage after-ripening under 4 ℃ ~-2 ℃.
Beneficial effect of the present invention is:
1, among the present invention behind the buckwheat beer fermenting-ripening, with the de-oxygenised water dilution, making wort concentration is 8 ~ 10 degree, can with beer accurately control at required wort concentration; The ethanol content of 8 ~ 10 degree buckwheat beers is moderate, can guarantee the abundant dissolving of rutin, guarantees that the health care of buckwheat beer is worth.
2, in the buckwheat beer production method provided by the invention, carry out gelatinization with bitter buckwheat instead of part rice, especially utilize the ratio of bitter buckwheat provided by the invention and rice to carry out gelatinization, overcome in the prior art bitter buckwheat replaced whole rice after, the problem that the beer foam of producing is yellow partially.And the pure white exquisiteness of the beer foam that the present invention produces.
3, in the production of buckwheat beer, if replace whole rice to carry out gelatinization with bitter buckwheat, even replace all Fructus Hordei Germinatus to carry out saccharification with the Radix Et Rhizoma Fagopyri Tatarici bud, then the bitter taste of bitter buckwheat is heavier, makes the mouthfeel of beer poor, can not satisfy people's the requirement of drinking.And the ratio of utilizing bitter buckwheat provided by the invention and rice is carried out gelatinization, and the bitterness value of the buckwheat beer of producing is at 8-12 BU, and bitter taste just in time can be covered the bitter taste that bitter buckwheat produces as auxiliary material.Hops fragrance and the bitter taste of this buckwheat beer are appropriate, can allow the human consumer feel that significantly unusual fragrance and unusual bitter taste are arranged drinking Shi Buhui, but answer back and the bitter taste of bitter buckwheat uniqueness is arranged.
4, in the production of buckwheat beer, if replace whole rice to carry out gelatinization with bitter buckwheat, because iron content is very high in the bitter buckwheat, the saccharification of wheat juice, fermentation and finished beer mouthfeel quality etc. are exerted an influence.And in the buckwheat beer production method provided by the invention, especially utilize the ratio of bitter buckwheat provided by the invention and rice to carry out gelatinization, can guarantee the saccharification wort trace element rationally, and utilizing inorganic elements calcium, phosphorus, iron, copper, zinc and the trace element-selenium of bitter buckwheat to greatest extent, the health care that improves buckwheat beer is worth.After fermentation ends, add the operation of rutin, make that rutin content further improves in the beer, avoid the iron etc. in the bitter buckwheat that beer taste, the disadvantageous element of quality are entered in the beer simultaneously.
5, buckwheat beer production method provided by the invention, according to the rules amount stream adds the rutin extracting solution after the fermentation ends, especially adds the rutin extracting solution in the time of 0 ℃ ~ 4 ℃, and rutin is fully dissolved in; Make that rutin content is 15-25mg/100ml in the finished wine, be guaranteed thereby the health care of buckwheat beer is worth.
6, buckwheat beer production method provided by the invention after adding rutin, is carried out 7-20 days cold storage after-ripening under 4 ℃ ~-2 ℃, make the individual style of buckwheat beer progressively ripe, guarantees unique taste flavor of buckwheat beer.
7, buckwheat beer production method provided by the invention, in gelatinization, saccharification, to boil, ferment, be diluted to wort concentration be 8 ~ 10 degree, add each step such as rutin, cold storage after-ripening, filtration and test package, raw material, deal, working method and operating parameters etc. are optimized, make the buckwheat beer that makes not only have the unique mouthfeel local flavor, have more healthy nutritive value.
Embodiment
Present embodiment is for the present invention is described, but is not used for limiting the scope of the invention.
Embodiment 1:
Bitter buckwheat 450 ㎏ after adding water 9.5 tons in the adjunce copper, pulverizing, rice 950 ㎏ after the pulverizing add calcium chloride 2.2 ㎏, add lactic acid, and control pH is 6.0 ~ 6.3, and the α-Dian Fenmei 850ml that adds the SC heatproof carries out gelatinization.After adjunce copper has been thrown material, note observing the situation of mash gelatinization, liquefaction in gelatinization process, gelatinization finishes to pump into brew kettle in the 15min of back.
Add about 10 tons of 9.5 tons in Fructus Hordei Germinatus 4400 ㎏, water, gelatinization mash, calcium chloride 2 ㎏, beta-glucanase 1 ㎏ that pulverizes in brew kettle, add lactic acid, control pH is 5.4 ~ 5.6, stops 20 minutes in 50.0 ℃ of protein; Saccharification begins iodine inspection in the time of 25 minutes, defectively every iodine examination in 3 minutes once after saccharification is fully determined in the iodine examination, start agitator, is warmed up to 76 ℃ after treating to stir in the brew kettle and pumps into filter vat immediately.
Start cultivated poor machine commentaries on classics 3 ~ 5 commentaries on classics after pumping into filter vat, converted mash is evenly distributed in filter vat.Mash can begin to reflux after all changing filter vat over to, is back to the limpid back of wheat juice and flows into boiling pot or temporary jar, and filtration procedure guarantees turbidity≤8EBC.Begin to wash poor when being filtered to the poor layer of dew, do not allow to reveal poor layer.Wash poor water temperature 76-78 ℃, guarantee to wash poor water pH5.5-6.0, total alkalinity≤30mg/l(is with CaCO
3Meter); Total filtration time≤150min is to residual sugar 〉=1.5
oStop to wash poor during P.Every pot of end guarantees that to the anti-top of collection tube water 1 time collection tube is unimpeded.
Add calcium chloride 2.5 ㎏ during the Wort boiling panful and guarantee to add hops in the boiling part by pH5.2-5.4, boil and finish to add edible tannin 1.5 ㎏ of the type of brewageing in preceding 10 minutes, be adjusted to 5% ~ 10% liquid with de-oxygenised water during interpolation and add); Boil and add zinc sulfate 0.1 ㎏ when finishing.Panful concentration is lower than ultimate density 1.3-1.5
0BX, boil total time normal pressure boil≤55 minutes, boil intensity 7-9%.After having boiled, in 20 minutes, wheat juice is pumped into settling bath.
Wheat juice pipeline with being pumped into thin plate, carries out heat exchange with frozen water with wheat juice limpid in the settling bath in thin plate after sterilizing through high-temperature-hot-water, wheat juice is cooled to 7 ℃, and cold water is heated as hot water, is used for feeding intake.
Wheat juice after the cooling adds yeast and just enters fermentor tank direct fermentation later at yeast withdrawing can place, after 8 days fermentation, being diluted to wort concentration with de-oxygenised water is 8 degree, and the amount stream that is cooled to after 2 ℃ according to the rules adds the rutin extracting solution, carries out 20 days cold storage after-ripening under 2 ℃.
The fermented liquid of fermenting-ripening just can enter bright beer tank later by high concentration dilution machine, filter, interpolation diatomite filtration, is fresh beer.
Pure mellow wine is put into through the wine mechanical irrigation in the bottle of wash clean with the wine machine that is pumped to packing shop, through sterilization, tests the wine post underproof choosing removed, and qualified wine is directly card mark vanning just.
Embodiment 2:
Bitter buckwheat 1450 ㎏ after adding water 9.5 tons in the adjunce copper, pulverizing, rice 950 ㎏ after the pulverizing add calcium chloride 2.2 ㎏, add lactic acid, and control pH is 6.0 ~ 6.3, and the α-Dian Fenmei 850ml that adds the SC heatproof carries out gelatinization.After adjunce copper has been thrown material, note observing the situation of mash gelatinization, liquefaction in gelatinization process, gelatinization finishes to pump into brew kettle in the 15min of back.
9.5 tons in adding is pulverized in brew kettle Australia wheat 1800 ㎏, the water that add wheat 2600 ㎏, pulverizing, about 11 tons of gelatinization mash, calcium chloride 2 ㎏, beta-glucanase 1 ㎏ add lactic acid, and control pH is 5.4 ~ 5.6, stops 20 minutes in 50.0 ℃ of protein; Saccharification begins iodine inspection in the time of 25 minutes, defectively every iodine examination in 3 minutes once after saccharification is fully determined in the iodine examination, start agitator, is warmed up to 76 ℃ after treating to stir in the brew kettle and pumps into filter vat immediately.
Start cultivated poor machine commentaries on classics 3 ~ 5 commentaries on classics after pumping into filter vat, converted mash is evenly distributed in filter vat.Mash can begin to reflux after all changing filter vat over to, is back to the limpid back of wheat juice and flows into boiling pot or temporary jar, and filtration procedure guarantees turbidity≤8EBC.Begin to wash poor when being filtered to the poor layer of dew, do not allow to reveal poor layer.Wash poor water temperature 76-78 ℃, guarantee to wash poor water pH5.5-6.0, total alkalinity≤30mg/l(is with CaCO
3Meter); Total filtration time≤150min is to residual sugar 〉=1.5
oStop to wash poor during P.Every pot of end guarantees that to the anti-top of collection tube water 1 time collection tube is unimpeded.
Add calcium chloride 2.5 ㎏ during the Wort boiling panful and guarantee to add hops in the boiling part by pH5.2-5.4, boil and finish to add edible tannin 1.5 ㎏ of the type of brewageing in preceding 10 minutes, be adjusted to 5% ~ 10% liquid with de-oxygenised water during interpolation and add); Boil and add zinc sulfate 0.1 ㎏ when finishing.Panful concentration is lower than ultimate density 1.3-1.5
0BX, boil total time normal pressure boil≤55 minutes, boil intensity 7-9%.After having boiled, in 20 minutes, wheat juice is pumped into settling bath.
Wheat juice pipeline with being pumped into thin plate, carries out heat exchange with frozen water with wheat juice limpid in the settling bath in thin plate after sterilizing through high-temperature-hot-water, wheat juice is cooled to 7 degree, and cold water is heated as hot water, is used for feeding intake.
Wheat juice after the cooling adds yeast and just enters fermentor tank direct fermentation later at yeast withdrawing can place, after 10 days fermentation, being diluted to wort concentration with de-oxygenised water is 9 degree, and the amount stream that is cooled to after 1 ℃ according to the rules adds the rutin extracting solution, carries out 15 days cold storage after-ripening under-2 ℃.
The fermented liquid of fermenting-ripening just can enter bright beer tank later by high concentration dilution machine, filter, interpolation diatomite filtration, is fresh beer.
Pure mellow wine is put into through the wine mechanical irrigation in the bottle of wash clean with the wine machine that is pumped to packing shop, through sterilization, tests the wine post underproof choosing removed, and qualified wine is directly card mark vanning just.
Embodiment 3:
Bitter buckwheat 1000 ㎏ after adding water 9.5 tons in the adjunce copper, pulverizing, rice 750 ㎏ after the pulverizing add calcium chloride 2 ㎏, add lactic acid, and control pH is 6.0 ~ 6.3, and the α-Dian Fenmei 850ml that adds the SC heatproof carries out gelatinization.After adjunce copper has been thrown material, note observing the situation of mash gelatinization, liquefaction in gelatinization process, gelatinization finishes to pump into brew kettle in the 15min of back.
Add about 10 tons of 9.5 tons in Fructus Hordei Germinatus 4400 ㎏, water, gelatinization mash, calcium chloride 2 ㎏, beta-glucanase 1 ㎏ that pulverizes in brew kettle, add lactic acid, control pH is 5.4 ~ 5.6, stops 20 minutes in 50.0 ℃ of protein; Saccharification begins iodine inspection in the time of 25 minutes, defectively every iodine examination in 3 minutes once after saccharification is fully determined in the iodine examination, start agitator, is warmed up to 76 ℃ after treating to stir in the brew kettle and pumps into filter vat immediately.
Start cultivated poor machine commentaries on classics 3 ~ 5 commentaries on classics after pumping into filter vat, converted mash is evenly distributed in filter vat.Mash can begin to reflux after all changing filter vat over to, is back to the limpid back of wheat juice and flows into boiling pot or temporary jar, and filtration procedure guarantees turbidity≤8EBC.Begin to wash poor when being filtered to the poor layer of dew, do not allow to reveal poor layer.Wash poor water temperature 76-78 ℃, guarantee to wash poor water pH5.5-6.0, total alkalinity≤30mg/l(is with CaCO
3Meter); Total filtration time≤150min is to residual sugar 〉=1.5
oStop to wash poor during P.Every pot of end guarantees that to the anti-top of collection tube water 1 time collection tube is unimpeded.
Add calcium chloride during the Wort boiling panful and guarantee to add hops in the boiling part by pH5.2-5.4, boil and finish to add edible tannin 1.5 ㎏ of the type of brewageing in preceding 10 minutes, be adjusted to 5% ~ 10% liquid with de-oxygenised water during interpolation and add); Boil and add zinc sulfate 0.1 ㎏ when finishing.Panful concentration is lower than ultimate density 1.3-1.5
0BX, boil total time normal pressure boil≤55 minutes, boil intensity 7-9%.After having boiled, wheat juice is pumped into settling bath.
Wheat juice pipeline with being pumped into thin plate, carries out heat exchange with frozen water with wheat juice limpid in the settling bath in thin plate after sterilizing through high-temperature-hot-water, wheat juice is cooled to 7 degree, and cold water is heated as hot water, is used for feeding intake.
Wheat juice after the cooling adds yeast and just enters fermentor tank direct fermentation later at yeast withdrawing can place, after 8 days fermentation, being diluted to wort concentration with de-oxygenised water is 10 degree, and the amount stream that is cooled to after 0 ℃ according to the rules adds the rutin extracting solution, carries out 20 days cold storage after-ripening under 0 ℃.
The fermented liquid of fermenting-ripening just can enter bright beer tank later by high concentration dilution machine, filter, interpolation diatomite filtration, is fresh beer.
Pure mellow wine is put into through the wine mechanical irrigation in the bottle of wash clean with the wine machine that is pumped to packing shop, through sterilization, tests the wine post underproof choosing removed, and qualified wine is directly card mark vanning just.
Claims (10)
1. buckwheat beer production method is characterized in that comprising following content: gelatinization, saccharification, to boil, ferment, be diluted to wort concentration be 8 ~ 10 degree, add rutin, cold storage after-ripening, filtration and test package gets product.
2. buckwheat beer production method according to claim 1, it is characterized in that, gelatinization process comprises following content: rice and bitter buckwheat are mixed, pulverize the back add adjunce copper, add calcium chloride and lactic acid, control pH is 6.0 ~ 6.3, the α-Dian Fenmei that adds heatproof is carried out gelatinization, and gelatinization pumps into brew kettle after finishing.
3. buckwheat beer production method according to claim 1 and 2 is characterized in that, the blending ratio of rice and bitter buckwheat is 1:0.2 ~ 1:5 in the gelatinization process.
4. buckwheat beer production method according to claim 1 and 2 is characterized in that, the blending ratio of rice and bitter buckwheat is 1:0.75 ~ 1:3 in the gelatinization process.
5. buckwheat beer production method according to claim 1, it is characterized in that saccharifying comprises following content: the Fructus Hordei Germinatus after will pulverizing and dextrin mix, and add calcium chloride and lactic acid stirring to no siccative, control pH is 5.4 ~ 5.6, stops 20 minutes in 50.0 ℃ of protein; Saccharification begins the iodine inspection in the time of 25 minutes, the failure every iodine examination in 3 minutes once after saccharification is fully determined in the iodine examination, starts agitator, is warmed up to 76 ℃ after treating to stir in the brew kettle and pumps into filter vat immediately.
6. buckwheat beer production method according to claim 1 is characterized in that, boiling part comprises following content: add calcium chloride during the Wort boiling panful and guarantee pH5.2 ~ 5.4; Add hops in the boiling part; Boil to finish to add in preceding 10 minutes and be adjusted to 5% ~ 10% liquid with de-oxygenised water and brewage the edible tannin of type; Boil and add zinc sulfate when finishing.
7. buckwheat beer production method according to claim 1 is characterized in that, the pot in gelatinization and the saccharifying at the uniform velocity stirs between temperature raising period; In gelatinization, saccharification and boiling part that pot cover is good.
8. buckwheat beer production method according to claim 1 is characterized in that, fermenting process comprises following content: cool to and add yeast in the wheat juice of 7 ~ 10 degree and ferment, fermentation time is 7 ~ 10 days.
9. buckwheat beer production method according to claim 1 is characterized in that, being diluted to wort concentration is that 8 ~ 10 degree comprise following content: behind the fermenting-ripening, with the de-oxygenised water dilution, making wort concentration is 8 ~ 10 degree.
10. buckwheat beer production method according to claim 1 is characterized in that, adds rutin and cold storage after-ripening and comprises following content: when the cooling temperature was 0 ℃ ~ 4 ℃, stream added the rutin extracting solution, and carries out 7 ~ 20 days cold storage after-ripening under 4 ℃ ~-2 ℃.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104212670A (en) * | 2014-09-12 | 2014-12-17 | 曾明权 | Resveratrol health beer with black tartary buckwheat rutin fragrance and preparation method of resveratrol heath beer |
| CN104403905A (en) * | 2014-12-01 | 2015-03-11 | 天津科技大学 | Preparation method for distilled bitter buckwheat wine |
| CN108004072A (en) * | 2018-01-17 | 2018-05-08 | 安徽省大源食品科技有限公司 | A kind of manufacturing process of jujube beer |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104212670A (en) * | 2014-09-12 | 2014-12-17 | 曾明权 | Resveratrol health beer with black tartary buckwheat rutin fragrance and preparation method of resveratrol heath beer |
| CN104212670B (en) * | 2014-09-12 | 2016-02-10 | 曾明权 | A kind of Black Radix Et Rhizoma Fagopyri Tatarici rutin is fragrant, the preparation method of trans-resveratrol health-preserving beer |
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| CN108004072A (en) * | 2018-01-17 | 2018-05-08 | 安徽省大源食品科技有限公司 | A kind of manufacturing process of jujube beer |
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Application publication date: 20130904 |