CN104745346A - Black rice beer production method - Google Patents
Black rice beer production method Download PDFInfo
- Publication number
- CN104745346A CN104745346A CN201310723305.0A CN201310723305A CN104745346A CN 104745346 A CN104745346 A CN 104745346A CN 201310723305 A CN201310723305 A CN 201310723305A CN 104745346 A CN104745346 A CN 104745346A
- Authority
- CN
- China
- Prior art keywords
- temperature
- black rice
- minutes
- wort
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a black rice beer production method. The black rice beer production method comprises the following steps: black rice is cleaned and kept at the temperature of 45 DEG C for 60 min, then the temperature is increased to 65-70 DEG C which is kept for 60 min, after that, the temperature is increased to 100 DEG C which is kept for 30 min, high-temperature resistant a-diastase is added, and saccharification is carried out; the black rice is boiled for 100 min at the boiling strength of 12%; 15 min before finishing of boiling, 20-30 mg/kg of a wort clarificant is added, wherein every 100 L of wort contains 5-6 g of alpha-acid; the wort cooling temperature is 8+/-0.5 DEG C, and the wort oxygenizing amount is 8-10 mg/kg; and the time spent in fully filling a tank is less than or equal to 12 h, the yeast inoculation amount is 0.8%, and inoculation temperature is 8+/-0.5 DEG C, the tank-in reproduction temperature is 9+/-0.5 DEG C, the main fermentation temperature is 9.0 DEG C, and the biacetyl reduction temperature is 11 DEG C. The black rice beer production method is simple, and the produced black rice beer tastes mellow and soft-sweet.
Description
Technical field
The invention belongs to black grain beer technical field, be specifically related to a kind of method for producing black rice beer.
Background technology
Black grain is more precious, and high-quality liquor-making raw material provides abundant nutritive ingredient for brewing microorganism, and brewing microorganism utilizes abundant nutritive ingredient, melanochrome, trace element and protein metabolism can go out more rich flavour substances in the feed.For a long time, enterprise gets used to making wine for main raw material with Chinese sorghum, wheat, and seldom with black grain for main raw material is made wine.
Summary of the invention
In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, provide a kind of method for producing black rice beer, method is simple, and vinosity is sweet mellow.
Method for producing black rice beer provided by the invention, comprises the following steps: (1) prepares raw material according to the proportioning of pale malt 60%, dark burnt malt 15%, sprout of Secale cereale L. 5%, black rice 20%, hops 0.08% ~ 0.10%; (2) cleaned by black rice, 45 DEG C keep 60 minutes afterwards, are then warming up to 65 ~ 70 DEG C, and keep 60 minutes, be then warming up to 100 DEG C, keep 30 minutes, and add high temperature resistant a-amylase; (3) carry out saccharification, feed temperature is 38 DEG C, and charging time is 25 minutes; Protein temperature of stopping is 45 DEG C, and 60 minutes time, saccharification temperature is 65 DEG C, 80 minutes time; Kill enzyme temperature 78 DEG C; (4) black rice is boiled, boiling time 100 minutes; Boil intensity 12%, boil and terminate the front wort clarifier adding 20 ~ 30 mg/kg for 15 minutes, every 100 liters of wheat juice are containing α-acid 5 ~ 6 grams; (5) Wort cooling temperature 8 ± 0.5 DEG C, Wort oxygenating amount 8 ~ 10 mg/kg; Canful time≤12 hours, yeast-inoculated amount is 0.8%, and inoculation temp is 8 ± 0.5 DEG C, and entering tank the bread worm is 9 ± 0.5 DEG C, main fermentation temperature 9.0 DEG C, and reduction of diacetyl temperature is 11 DEG C.
Method for producing black rice beer provided by the invention, its beneficial effect is, Mashing process is reasonable, protein is fully degraded, effectively guarantees non-biostability; Boiling time 100 minutes; Boil intensity 12%, make the abundant Precipitation of protein, product rich in nutrition content, there is the style that black rice is special.
Embodiment
Below in conjunction with an embodiment, method for producing black rice beer provided by the invention is described in detail.
Embodiment
The method for producing black rice beer of the present embodiment, comprises the following steps: (1) prepares raw material according to the proportioning of pale malt 60%, dark burnt malt 15%, sprout of Secale cereale L. 5%, black rice 20%, hops 0.10%; (2) cleaned by black rice, 45 DEG C keep 60 minutes afterwards, are then warming up to 70 DEG C, and keep 60 minutes, be then warming up to 100 DEG C, keep 30 minutes, and add high temperature resistant a-amylase; (3) carry out saccharification, feed temperature is 38 DEG C, and charging time is 25 minutes; Protein temperature of stopping is 45 DEG C, and 60 minutes time, saccharification temperature is 65 DEG C, 80 minutes time; Kill enzyme temperature 78 DEG C; (4) black rice is boiled, boiling time 100 minutes; Boil intensity 12%, boil and terminate the front wort clarifier adding 25 mg/kg for 15 minutes, every 100 liters of wheat juice are containing α-acid 5 grams; (5) Wort cooling temperature 8 DEG C, Wort oxygenating amount 10 mg/kg; 12 hours canful time, yeast-inoculated amount is 0.8%, and inoculation temp is 8 DEG C, and entering tank the bread worm is 9 DEG C, main fermentation temperature 9.0 DEG C, and reduction of diacetyl temperature is 11 DEG C.
Claims (1)
1. a method for producing black rice beer, is characterized in that: comprise the following steps: (1) prepares raw material according to the proportioning of pale malt 60%, dark burnt malt 15%, sprout of Secale cereale L. 5%, black rice 20%, hops 0.08% ~ 0.10%; (2) cleaned by black rice, 45 DEG C keep 60 minutes afterwards, are then warming up to 65 ~ 70 DEG C, and keep 60 minutes, be then warming up to 100 DEG C, keep 30 minutes, and add high temperature resistant a-amylase; (3) carry out saccharification, feed temperature is 38 DEG C, and charging time is 25 minutes; Protein temperature of stopping is 45 DEG C, and 60 minutes time, saccharification temperature is 65 DEG C, 80 minutes time; Kill enzyme temperature 78 DEG C; (4) black rice is boiled, boiling time 100 minutes; Boil intensity 12%, boil and terminate the front wort clarifier adding 20 ~ 30 mg/kg for 15 minutes, every 100 liters of wheat juice are containing α-acid 5 ~ 6 grams; (5) Wort cooling temperature 8 ± 0.5 DEG C, Wort oxygenating amount 8 ~ 10 mg/kg; Canful time≤12 hours, yeast-inoculated amount is 0.8%, and inoculation temp is 8 ± 0.5 DEG C, and entering tank the bread worm is 9 ± 0.5 DEG C, main fermentation temperature 9.0 DEG C, and reduction of diacetyl temperature is 11 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310723305.0A CN104745346A (en) | 2013-12-25 | 2013-12-25 | Black rice beer production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310723305.0A CN104745346A (en) | 2013-12-25 | 2013-12-25 | Black rice beer production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104745346A true CN104745346A (en) | 2015-07-01 |
Family
ID=53585610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310723305.0A Pending CN104745346A (en) | 2013-12-25 | 2013-12-25 | Black rice beer production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104745346A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108728288A (en) * | 2018-05-09 | 2018-11-02 | 李成顺 | A kind of organic Se-rich beer made from black rice and preparation method thereof |
| CN112961741A (en) * | 2021-03-19 | 2021-06-15 | 蜀汉益德(成都)精酿啤酒有限公司 | Hot beer capable of being heated and drunk on ice and preparation process thereof |
-
2013
- 2013-12-25 CN CN201310723305.0A patent/CN104745346A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108728288A (en) * | 2018-05-09 | 2018-11-02 | 李成顺 | A kind of organic Se-rich beer made from black rice and preparation method thereof |
| WO2019214692A1 (en) * | 2018-05-09 | 2019-11-14 | Li Chengshun | Organic selenium-rich black rice beer and preparation method therefor |
| CN112961741A (en) * | 2021-03-19 | 2021-06-15 | 蜀汉益德(成都)精酿啤酒有限公司 | Hot beer capable of being heated and drunk on ice and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102864061B (en) | Method for producing strong flavor type dark rum by using pure sugar cane juice | |
| JP5763416B2 (en) | Method for producing low alcohol fermented malt beverage | |
| CN103122304B (en) | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process | |
| CN100335606C (en) | Process for producing fermented malt drink | |
| CN106635734B (en) | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar | |
| CN110862884A (en) | Beer formula and brewing process | |
| CN105238607A (en) | Method for brewing alcohol-free primary pulp beer | |
| CN107267325A (en) | A kind of preparation method of stout beer | |
| CN103074193B (en) | Dry yellow wine and preparation method thereof | |
| CN104745346A (en) | Black rice beer production method | |
| CN111548871A (en) | Turbid highland barley beer with dry hops and preparation method thereof | |
| CN112592779B (en) | Black wheat beer and preparation method thereof | |
| CN110699226A (en) | Method for preparing rice vinegar from rice wine and rice residues and rice vinegar | |
| CN110655998A (en) | 0.0% vol alcohol-free white beer and preparation method thereof | |
| JP2008043279A (en) | Method for producing beer | |
| CN113563996A (en) | Preparation method of passion fruit beer | |
| CN101085951B (en) | Method of manufacturing beer | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN111187686A (en) | Wheat beer brewing method capable of reducing content of higher alcohol | |
| CN105255623B (en) | A kind of production method containing low fermentable carbohydrate barley juice of beer | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice | |
| JP2004008183A (en) | Method for producing malt alcoholic beverage, and malt alcoholic beverage | |
| CN107022466B (en) | Preparation method of low-salt and low-irritation edible vinegar | |
| CN113736592A (en) | Lactic acid beer containing lactic acid bacteria and capable of relieving piquancy and removing greasy and preparation method thereof | |
| CN111621384A (en) | Method for simultaneously producing super-refreshing yellow wine and rice polypeptide beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |
|
| WD01 | Invention patent application deemed withdrawn after publication |