CN1044382C - Brewage process of nutritive black-rice beer - Google Patents
Brewage process of nutritive black-rice beer Download PDFInfo
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- CN1044382C CN1044382C CN 96115542 CN96115542A CN1044382C CN 1044382 C CN1044382 C CN 1044382C CN 96115542 CN96115542 CN 96115542 CN 96115542 A CN96115542 A CN 96115542A CN 1044382 C CN1044382 C CN 1044382C
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- beer
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- black rice
- saccharification
- abiotic
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a method for brewing black kerneled rice beer rich in nutrition. The present invention is prepared from 1 portion of high-quality malt, 1 portion of black kerneled rice and large quantities of auxiliary materials, and a two-saccharification method is adopted. In a working procedure of main fermentation, natural Chinese gall is added to replace formaldehyde and used as an abiotic stabilizer of beer, macromolecular protein constituents which cause early turbidity of the beer are precipitated and absorbed, the abiotic stability of the beer is improved, and harm caused by the formaldehyde to people is avoided. In the implementation process, after fermentation is over, natural black kerneled rice pigment and vitamin C are added when filtering is carried out, the content of the Vitamin C in the beer is replenished, and nutrient components of the beer are enriched.
Description
The invention belongs to the beer brewing technology field, disclose a kind of brewing method of high nutritious black rice beer.
Black rice contains abundant vitamin B group and mineral substance, be rich in " iron " especially and have " selenium " of antitumous effect, eight seed amino acids that also have needed by human, also contain the cardiotonic glycoside composition in the black rice husk, have the function of health care beauty treatment aging, the beer that black rice is made more can enrich the nutritive ingredient of beer, deepens the colourity of beer, adjust the composition of wheat juice, improve the flavor characteristics of beer.
Purpose of the present invention just provides a kind of brewing method of high nutritious black rice beer.
For achieving the above object, of the present invention being contemplated that: select for use fine Fructus Hordei Germinatus, black rice to carry out feedstock production, carry out gelatinization, saccharification then, filter, boil, technologies such as precipitation, cooling, Primary Fermentation, secondary fermentation, coarse filtration, smart filter, bottling sterilization make product.Wherein, the feed ratio of raw material Fructus Hordei Germinatus and black rice is 1: 0.8-1.2, mixing material-water ratio is 1: 3.8-4.2, adopt the two mash method processing condition to be, gelatinization: black rice was flooded 60-120 minute at 37-45 ℃, intensification 90-95 ℃ of insulation rose to 100 ℃ in 40-45 minute, kept 40-50 minute, saccharification: Fructus Hordei Germinatus is pulverized the input brew kettle, and water temperature 35-37 ℃ is incubated 20-25 minute, is warming up to 40-with 5 ℃ of insulations 90-95 minute, the gelatinization mash is blended in the converted mash, be warming up to 62-65 ℃ of insulation 65-70 minute, part mash example gone into adjunce copper rise to after 100 ℃, pour the brew kettle temperature again into and rise to 76-78 ℃ of saccharification end.Adding natural Turkey-galls 30-40PPm in the Primary Fermentation operation replaces formaldehyde to make the abiotic stablizer of beer, edible Weibull in the natural Turkey-galls can precipitate and adsorb and cause the early stage muddy macromolecule protein component of beer, improve beer non-biostability, avoided the harm of formaldehyde human body.Add natural black rice pigment and vitamins C in the secondary fermentation operation, replenished the content of Vc in the beer, more enriched the nutritive ingredient of beer, improved non-biostability and colourity that beer spills.
Positively effect of the present invention is: feeding intake of Fructus Hordei Germinatus and black rice is high adjunct, improves the ratio of black rice, more increased the nutritive ingredient of beer, two mash method is simple to operate than three mash method, and boiling time is short, can reduce wheat degree material and leach, the beer quality that leads to is good, and the brew time shortens.Natural Turkey-galls replaces formaldehyde and makes the abiotic stablizer of beer, has avoided the harm of formaldehyde to human body.
Fig. 1 is a Mashing process schema of the present invention.
Further narrate the present invention below in conjunction with drawings and Examples: get high-quality Fructus Hordei Germinatus and black rice weight ratio 1: 1 and mixed material-water ratio 1: 4.0, black rice was flooded 120 minutes down at 45 ℃, be warming up to 95 ℃, be incubated 50 minutes and rise to 100 ℃ of maintenances 40 minutes, finish gelatinization for the first time, Fructus Hordei Germinatus is pulverized the input brew kettle 35 ℃ of insulations of water temperature 20 minutes, being warming up to 45 ℃ kept 90 minutes, the gelatinization mash is blended in the converted mash, the brew kettle temperature rises to 63 ℃ of insulations 70 minutes, after the part mash poured into adjunce copper and rise to 100 ℃, pour the brew kettle temperature again into and rise to 78 ℃, saccharification finishes, boiled 100 minutes through entering boiling pot after the filter pocket filtration, and adding hops, hot wheat juice is removed hot trub through whirlpool tank, cool again and move into the propagation groove to 7-8 ℃ and add 0.7% yeast, bred 16 hours, and moved into fermenter again and ferment, and add natural Turkey-galls 30-40PPm, enter the secondary fermentation operation, 0-2 ℃ of storage wine room temperature, sealed cans 2-3 days, storage wine pressure was 0.08-0.12MPa, di-acetyl is reduced to below the 0.10mg/L, through coarse filtration, smart filter, beer made from black rice is made in the bottling sterilization.Also can finish the back in the implementation process in secondary fermentation, dosage black rice pigments and vitamins C when filtering, to improve the non-biostability and the nutritive ingredient of beer.
Claims (2)
1. the brewing method of a high nutritious black rice beer, this method comprises following production process: feedstock production, gelatinization, saccharification, filter, boil, precipitation, cooling, Primary Fermentation, secondary fermentation, coarse filtration, smart filter, bottling sterilization, wherein said saccharification operation is to adopt two mash method, the gelatinization mash is blended in the converted mash, be warming up to 62-65 ℃ of insulation 65-70 minute, pour the part mash into adjunce copper and be warming up to after 100 ℃, pour the brew kettle temperature again into and rise to 76-78 ℃, saccharification finishes; Add natural Turkey-galls replacement formaldehyde in the wherein said Primary Fermentation operation and make the abiotic stablizer of beer.
2. after the brewing method of high nutritious black rice beer according to claim 1, this method also are included in the secondary fermentation end, add natural black rice pigment and vitamins C before filtering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96115542 CN1044382C (en) | 1996-08-20 | 1996-08-20 | Brewage process of nutritive black-rice beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96115542 CN1044382C (en) | 1996-08-20 | 1996-08-20 | Brewage process of nutritive black-rice beer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1147551A CN1147551A (en) | 1997-04-16 |
| CN1044382C true CN1044382C (en) | 1999-07-28 |
Family
ID=5122783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96115542 Expired - Fee Related CN1044382C (en) | 1996-08-20 | 1996-08-20 | Brewage process of nutritive black-rice beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1044382C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1325626C (en) * | 2005-03-09 | 2007-07-11 | 中国食品发酵工业研究院 | Process for producing young health beer |
| CN1314790C (en) * | 2005-03-09 | 2007-05-09 | 中国食品发酵工业研究院 | Method for producing red rose health beer |
| CN102851161A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit beer and production process thereof |
| CN106318746A (en) * | 2016-08-24 | 2017-01-11 | 西藏藏真堂藏药产业有限公司 | Brewing method of black rice beer |
-
1996
- 1996-08-20 CN CN 96115542 patent/CN1044382C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1147551A (en) | 1997-04-16 |
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