CN105454359A - Highland barley stout highland barley bread making technology and product thereof - Google Patents
Highland barley stout highland barley bread making technology and product thereof Download PDFInfo
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- CN105454359A CN105454359A CN201510989623.0A CN201510989623A CN105454359A CN 105454359 A CN105454359 A CN 105454359A CN 201510989623 A CN201510989623 A CN 201510989623A CN 105454359 A CN105454359 A CN 105454359A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
Abstract
The invention provides highland barley stout highland barley bread and a making method thereof. Highland barley serves as main raw materials; water used in fermentation of traditional bread is replaced with highland barley stout, and an improved making technology is adopted. The making method includes the step that the technologies that highland barley powder is subjected to superfine grinding and baking is performed many times in a phased mode are adopted; the absorbing solubility of highland barley is greatly improved, biological active components of highland barley can be reserved to the maximum extent, the biological utilization degree is improved, the made highland barley stout highland barley bread has the highland barley aroma in the aspect of taste, is delicious as highland barley stout in the aspect of color, is rich in nutrient and meets the requirements of people for taste and nutrient. The highland barley stout highland barley bread has the functions of cleaning the bowels for facilitating feces excretion, reducing cholesterol and blood pressure, and enhancing immunity.
Description
Technical field
The present invention relates to a kind of production method of bread, be specifically related to a kind of highland barley red beer highland barley bread and preparation method thereof.
Background technology
Highland barley, also known as hull-less barley, grows in highlands, and the place of production is mainly the ground such as Qinghai, Tibet, Gansu and Yunnan, is the staple food crop of Tibetan people.Barley nutritional is very abundant, it be in the world in wheat crops containing the crops that beta glucan is the highest, have prevention effect to colon cancer, cardiovascular and cerebrovascular disease, diabetes, there is the effect improving body immunity, regulate circadian rhythm simultaneously; Containing abundant dietary fiber, there is the effect such as gut purge defaecation, purged body endotoxin; Amylopectin exceeds 26% than common, can gastric acid inhibitory too much, have mitigation to illness; And the trace element containing useful to human body: the mineral matters such as calcium, rattle, iron, copper, zinc, selenium.Thiamine in nutritional labeling, riboflavin, niacin, vitamin E, can promote health growth.
The red beer of highland barley is that highland barley red koji rice beer is called for short, in the raw material of the ordinary beers such as existing Fructus Hordei Germinatus, hops, rice, water, add a kind of vitamin and micro-highland barley and the highland barley monascus containing the medicinal ingredient such as GABA, MonacolinK of being rich in be prepared from, and highland barley monascus makes beer natural coloring, strengthens its nutritional labeling in brewing process.Not only color and luster is lucid and lively for the red beer of highland barley, taste-aromatic, and has the advantages such as stomach invigorating, anti-cancer, delay senility, enhancement beauty treatment.
Bread, as a kind of staple food, means a great especially in west, the Near East and Middle East culture.Along with the continuous interchange of world culture is merged, bread is also more and more significant in the status of China, various bread emerges in an endless stream, people have been not only full abdomen to the requirement of food, but demand has the food of how abundant effect to come out, therefore developing a kind of is that the bread of primary raw material has a extensive future with highland barley, has important nutrition and health care function to human body.
Summary of the invention
The technical problem to be solved in the present invention is for the problems referred to above, provides a kind of highland barley red beer highland barley bread and preparation method thereof.
The present invention is achieved through the following technical solutions:
Highland barley red beer highland barley bread is prepared by the raw material of following parts by weight: highland barley flour 100-120 part, natural gluten fortifier (commercially available) 0.2-0.5 part, salt 0.4-0.5 part, white granulated sugar 1.5-2 part, egg 20-30 part, butter 0.5-1 part, skimmed milk power 1-1.5 part, yeast 0.4-0.5 part, highland barley red beer 80-100 part.
Its concrete steps are as follows:
(1) preparation of the red beer of highland barley
The raw material preparation of row parts by weight below the red beer of highland barley of the present invention: highland barley Fructus Hordei Germinatus 60-70 part, Fructus Hordei Germinatus 20-30 part, rice 10-20 part, highland barley monascus 5-10 part.
Its preparation method comprises the following steps:
1) pulverize: get highland barley Fructus Hordei Germinatus 60-70 part, Fructus Hordei Germinatus 20-30 part, rice 20-30 part highland barley monascus 5-10 part pulverize for subsequent use;
2) gelatinization: get above-mentioned crushed material 5-10 part and put into adjunce copper, add the water gelatinization of 4-5 times amount;
3) saccharification: brew kettle heats up, get 90-100 part crushed material and put into the water that brew kettle adds 3.5--4.5 times amount, proceeded in brew kettle by the gelatinization wine with dregs in adjunce copper and close wine with dregs, saccharification completes, and obtains converted mash;
4) clarify, filter: converted mash is clarified, filters, obtain wheat juice;
5) boil: by Wort boiling, in boiling part, add hops;
6) convolution precipitation: boil after end after convolution precipitation removing hops grain and coarse sludge, by Wort cooling to 7 DEG C-9 DEG C;
7) wort concentration is controlled: the wort concentration after control treatment is 15 ° of Bx, pH5.3-5.5;
8) oxygenation: Wort oxygenating, controls at 8-10ppm;
9) ferment: the wheat juice of cooling is pumped in fermentation tank and ferments, after fermentation ends, obtain the red beer of highland barley;
In above-mentioned steps, before carrying out Mashing process, first sacchariferous equipment, wheat juice pipeline, Wheat juice filter are cleaned.The method of cleaning be respectively sacchariferous equipment and wheat juice pipeline adopt concentration be 2% ~ 3% thermokalite rinse, washing time is 30 ~ 50min, rinsing temperature is 75 ~ 95 DEG C, and thermokalite carries out secondary flushing with the sterilized water of 75 ~ 95 DEG C after rinsing again, and washing time is 10min; Wheat juice filter adopts the thermokalite of 3 ~ 4% to rinse, and washing time is 25 ~ 35min, and rinsing temperature is 75 ~ 85 DEG C, rinse with the acid of 1%, washing time is 25 ~ 35min again, and rinsing temperature is 75 ~ 85 DEG C, acid is rinsed through 75 ~ 85 DEG C after rinsing again, and washing time is 10min.
Before entering fermentation, first adopt steam sterilizing to yeast spread cultivation, holding vessel, sterilization time is 30min, and sterilising temp is 105 ~ 112 DEG C; Fermentation tank adopts the cold alkali of 2% to rinse, and washing time is 25 ~ 35min, and rinsing temperature is 5 ~ 10 DEG C, then carries out flushing 10min with the sterilized water of 5 ~ 10 DEG C.
When carrying out clarification filtration, carry out disinfection with hot water to filter, disinfecting time is 30min, and sterilisation temp is 85 ~ 100 DEG C.
In above-mentioned steps, carry out disinfection with hot water to pipelines etc. all on other production lines, disinfecting time is 40min, and sterilisation temp is 85 ~ 100 DEG C.
(2) preparation of highland barley red beer highland barley bread
(1) supplementary material is selected and process:
1) preparation of highland barley Ultramicro-powder
The preparation of A, 80 order highland barley flours.Highland barley drying below 6%, namely obtains 80 order highland barley flours after pulverizing to moisture in micromill.
The preparation of B, the ultra-fine highland barley flour of 300 order.80 order highland barley flours are pulverized 7min in ultrafine crusher, obtains the ultra-fine highland barley flour of 300 order.
2) auxiliary material process
Take salt, sugar by formula, melted with warm water, filtering and impurity removing; Natural gluten fortifier is with the hot water dissolving of more than 80 degree; Skimmed milk power adds suitable quantity of water furnishing emulsion; Yeast joins in 2% syrup of 26 ~ 30 DEG C, stirs, and leaves standstill activation 30min.
(2) metered proportions:
By formula rate, will take and handle other supplementary materials well.
(3) modulate:
According to formula, the whole supplementary materials except butter are put into dough mixing machine, add the red beer of load weighted highland barley and stir, put into butter when dough molding, continue to stir, the dough temperature after modulating is 30-35 DEG C, and dough is tack-free, evenly flexible.The temperature of dough is adjusted by the water temperature in adjustment and face and indoor temperature and is controlled.
(4) one time fermentation:
The dough modulated is taken out from dough mixing machine, and dough is pinched circle, be placed on and scribble in the fermentation alms bowl of butter, put into fermenting case and to ferment 80-100min.Fermenting case temperature is (30 ± 1) DEG C, relative humidity 85%.
(5) piecemeal, rub circle, leave standstill:
The dough of fermenting-ripening in above-mentioned (4) is cut into little heavy block of 150 ~ 155g, crumples into ganoid spheroidal, leave standstill 3 ~ 5min, just can shaping.
(6) shaping:
By rub round dough ironed, rub volume with the hands, then make the shape of required goods, bread base.
(7) secondary fermentation:
By the bread base after shaping in above-mentioned (6), put into the baking tray that high temperature cloth is housed, then baking tray is put into fermenting case and carry out secondary fermentation.Fermenting case temperature controls at 38-40 DEG C, and relative humidity controls, about 85%, to proof 45-60min, about 2 times after making its volume reach shaping.
(8) toast:
Bread base after carrying out secondary fermentation in above-mentioned steps (7) is entered bake oven bake.
Bread base good for secondary fermentation is sent in baking oven and bakes, toast stage by stage, initial stage, get angry and be no more than 120 DEG C, lower fiery 180-185 DEG C, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 200-210 DEG C, time 4-5min; Final stage, maintenance 200 DEG C of getting angry, lower fiery 140-160 DEG C, time 5min are that golden yellow is advisable with bread surface; Bread enters stokehold, first in stove, puts a little basin clear water, with regulating stove humidity.
The present invention take highland barley as primary raw material, and by water used in traditional bread fermentation, replaces to the red beer of highland barley, the highland barley red beer highland barley bread made, mouthfeel not only has highland barley wheat fragrant, and color and luster has the deliciousness of the red beer of highland barley, nutritious, meet the needs of people in mouthfeel and nutrition.Have gut purge defaecation, norcholesterol, hypotensive, improve the effect of immunity.
Highland barley has nutrition health-care functions, makes the made highland barley powder of the present invention contain the recognition and acceptance of the consumers in general that are easy to get.Be suitable for the healthy needs of Modern human populations, for the public provides another healthy food, highland barley is added in bread, protein in bread can be increased, dietary fiber, the content of vitamin and minerals, and promote nutritive value and the mouthfeel of bread greatly, also make bread be provided with certain health value simultaneously.
Advantage of the present invention and beneficial effect:
1. entirely adopt highland barley flour in raw material of the present invention, do not add other flour, the product of production can play the health value of highland barley to greatest extent.
2. in the manufacturing process of highland barley red beer highland barley bread, add natural high-strength flour.Make the viscoplasticity of the similar wheat dough of highland barley dough of gluten-free type, facilitate the shaping of dough.The highland barley red beer highland barley bread that this technology is produced, had both kept the traditional advantages of bread, and give again bread with new nutritional quality, make the trophic component of bread more reasonable, diet structure is more balanced, also has certain health-care effect simultaneously.
3. process of the present invention will adopt ultramicro grinding highland barley flour.Utilize superfine communication technique, the cell-wall breaking ratio of highland barley can be made up to 95%, considerably increase the absorption dissolubility of highland barley, can at utmost retain its bioactive ingredients, improve biological utilisation degree.
4. the red beer highland barley powder of highland barley wraps in bake process, adopts and toasts stage by stage, avoid highland barley red beer highland barley toast to stick with paste, make highland barley red beer highland barley bread surface in golden yellow, not only have the aroma of the red beer of highland barley, highland barley Bread Wheat perfume (or spice) is also retained simultaneously, has nutrition and health care effect.
5. the brewing method of the red beer of highland barley of the present invention is simple, and be easy to operation, the equipment applying general Beer Brewage just can produce this product, small investment, instant effect.
Detailed description of the invention
Below by embodiment, the present invention is specifically described; embodiment is only for being further detailed the present invention; can not be interpreted as limiting the scope of the invention, some nonessential improvement that those skilled in the art's content according to the present invention is made and adjustment also belong to the scope of protection of the invention.
The preparation of the red beer of embodiment one highland barley
The raw material preparation of row parts by weight below the red beer of highland barley of the present invention: 60 parts, highland barley Fructus Hordei Germinatus, 20 parts, Fructus Hordei Germinatus, 10 parts, rice, highland barley monascus 10 parts.
Its preparation method comprises the following steps:
1) pulverize: get 60 parts, highland barley Fructus Hordei Germinatus, 20 parts, Fructus Hordei Germinatus, 10 parts, rice, highland barley monascus 10 parts pulverizing are for subsequent use;
2) gelatinization: get above-mentioned crushed material 10 parts and put into adjunce copper, add the water gelatinization of 5 times amount;
3) saccharification: brew kettle heats up, get 90 parts of crushed materials and put into the water that brew kettle adds 4 times amount, proceeded in brew kettle by the gelatinization wine with dregs in adjunce copper and close wine with dregs, saccharification completes, and obtains converted mash;
4) clarify, filter: converted mash is clarified, filters, obtain wheat juice;
5) boil: by Wort boiling, in boiling part, add hops;
6) convolution precipitation: boil after end after convolution precipitation removing hops grain and coarse sludge, by Wort cooling to 7 DEG C-9 DEG C;
7) wort concentration is controlled: the wort concentration after control treatment is 15 ° of Bx, pH5.3-5.5;
8) oxygenation: Wort oxygenating, controls at 8-10ppm;
9) ferment: the wheat juice of cooling is pumped in fermentation tank and ferments, after fermentation ends, obtain the red beer of highland barley;
In above-mentioned steps, before carrying out Mashing process, first sacchariferous equipment, wheat juice pipeline, Wheat juice filter are cleaned.The method of cleaning be respectively sacchariferous equipment and wheat juice pipeline adopt concentration be 2% ~ 3% thermokalite rinse, washing time is 30 ~ 50min, rinsing temperature is 75 ~ 95 DEG C, and thermokalite carries out secondary flushing with the sterilized water of 75 ~ 95 DEG C after rinsing again, and washing time is 10min; Wheat juice filter adopts the thermokalite of 3 ~ 4% to rinse, and washing time is 25 ~ 35min, and rinsing temperature is 75 ~ 85 DEG C, rinse with the acid of 1%, washing time is 25 ~ 35min again, and rinsing temperature is 75 ~ 85 DEG C, acid is rinsed through 75 ~ 85 DEG C after rinsing again, and washing time is 10min.
Before entering fermentation, first adopt steam sterilizing to yeast spread cultivation, holding vessel, sterilization time is 30min, and sterilising temp is 105 ~ 112 DEG C; Fermentation tank adopts the cold alkali of 2% to rinse, and washing time is 25 ~ 35min, and rinsing temperature is 5 ~ 10 DEG C, then carries out flushing 10min with the sterilized water of 5 ~ 10 DEG C.
When carrying out clarification filtration, carry out disinfection with hot water to filter, disinfecting time is 30min, and sterilisation temp is 85 ~ 100 DEG C.
In above-mentioned steps, carry out disinfection with hot water to pipelines etc. all on other production lines, disinfecting time is 40min, and sterilisation temp is 85 ~ 100 DEG C.
The preparation of embodiment two highland barley red beer highland barley bread
Highland barley of the present invention red beer highland barley bread formula is following each weight fraction raw material: highland barley flour 100 parts, natural gluten fortifier (commercially available) 0.2 part, salt 0.5 part, white granulated sugar 2 parts, 30 parts, egg, 1 part, butter, skimmed milk power 1.5 parts, 0.4 part, yeast, the red beer of highland barley 80 parts.
(1) supplementary material is selected and process:
1) preparation of highland barley Ultramicro-powder
The preparation of A, 80 order highland barley flours.Highland barley drying below 6%, namely obtains 80 order highland barley flours after pulverizing to moisture in micromill.
The preparation of B, the ultra-fine highland barley flour of 300 order.80 order highland barley flours are pulverized 7min in ultrafine crusher, obtains the ultra-fine highland barley flour of 300 order.
2) auxiliary material process
Take salt, sugar by formula, melted with warm water, filtering and impurity removing; Natural gluten fortifier is with the hot water dissolving of more than 80 degree; Skimmed milk power adds suitable quantity of water furnishing emulsion; Yeast joins in 2% syrup of 30 DEG C, stirs, and leaves standstill activation 30min.
(2) metered proportions:
By formula rate, will take and handle other supplementary materials well.
(3) modulate:
According to formula, the whole supplementary materials except butter being put into dough mixing machine, add the red beer of load weighted highland barley and stir, putting into butter when wanting ripe, continue to stir, the dough temperature after modulating is 30-35 DEG C, and dough is tack-free, evenly flexible.The temperature of dough is adjusted by the water temperature in adjustment and face and indoor temperature and is controlled.
(4) one time fermentation:
The dough modulated is taken out from dough mixing machine, and dough is pinched circle, be placed on and scribble in the fermentation alms bowl of butter, put into fermenting case and to ferment 100min.Fermenting case temperature is (30 ± 1) DEG C, relative humidity 85%.
(5) piecemeal, rub circle, leave standstill:
The dough of fermenting-ripening in above-mentioned (4) is cut into little heavy block of 150 ~ 155g, crumples into ganoid spheroidal, leave standstill 3 ~ 5min, just can shaping.
(6) shaping:
By rub round dough ironed, rub volume with the hands, then make the shape of required goods, bread base.
(7) secondary fermentation:
By the bread base after shaping in above-mentioned (6), put into the baking tray that high temperature cloth is housed, then baking tray is put into fermenting case and carry out secondary fermentation.Fermenting case temperature controls at 38 DEG C, and relative humidity controls, about 85%, to proof 60min, about 2 times after making its volume reach shaping.
(8) toast:
Bread base after carrying out secondary fermentation in above-mentioned steps (7) is entered bake oven bake.
Bread base good for secondary fermentation is sent in baking oven and bakes, toast stage by stage, initial stage, get angry and be no more than 120 DEG C, lower fiery 180-185 DEG C, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 200-210 DEG C, time 5min; Final stage, maintenance 200 DEG C of getting angry, lower fiery 140-160 DEG C, time 5min are that golden yellow is advisable with bread surface; Bread enters stokehold, first in stove, puts a little basin clear water, with regulating stove humidity.
Experimental example
Red for this product highland barley beer highland barley bread is carried out sensory assessment standard, evaluation group is formed by 10 people, carry out evaluating and giving a mark from 5 aspects such as loaf volume (45 points), bread appearance (5 points), bread core quality (10 points), bread core texture structure (35 points), mouthfeels (5 points) respectively, the mean value of 10 people's evaluation results is the final score of sample.
(1) bread weight and volume
After the red beer highland barley powder of highland barley contracts out stove, claim its quality vegetable seed displacement method to measure volume, represent with g and mL respectively, get the arithmetic mean of instantaneous value of test specimen as measurement result.
Table 1 highland barley red beer highland barley powder envelope bag weight and volume table
(2) bread appearance
Table 2 highland barley red beer highland barley bread appearance table
(3) bread core quality
Table 3 highland barley red beer highland barley powder cored quality table
(4) bread core texture structure (35 points)
Table 4 highland barley red beer highland barley powder cored texture structure
(5) mouthfeel (5 points)
Table 5 highland barley red beer highland barley bread mouthfeel table
From above-mentioned table 1 to table 5 average situation, overall average must be divided into 91.6, illustrates that no matter product of the present invention is at loaf volume, bread appearance, bread core quality, bread core texture structure, or in mouthfeel, all accept by most people.
Claims (6)
1. a highland barley red beer highland barley powder bag preparation technology, is characterized in that:
Described bread is prepared by the raw material of following parts by weight: highland barley flour 100-120 part, natural gluten fortifier 0.2-0.5 part, salt 0.4-0.5 part, white granulated sugar 1.5-2 part, egg 20-30 part, butter 0.5-1 part, skimmed milk power 1-1.5 part, yeast 0.4-0.5 part, highland barley red beer 80-100 part;
Described bread preparation technology comprises the following steps:
(1) supplementary material is selected and process:
1) preparation of highland barley Ultramicro-powder
The preparation of A, 80 order highland barley flours, highland barley drying to moisture, is crushed to 80 orders and obtains highland barley flour below 6%;
80 order highland barley flours are crushed to 300 orders and obtain ultra-fine highland barley flour by the preparation of B, the ultra-fine highland barley flour of 300 order in ultrafine crusher;
2) auxiliary material process
Take salt, sugar by formula, melted with warm water, filtering and impurity removing; Natural gluten fortifier is with the hot water dissolving of more than 80 degree; Skimmed milk power adds suitable quantity of water furnishing emulsion; Yeast joins in 2% syrup of 26 ~ 30 DEG C, stirs, and leaves standstill activation 30min;
(2) metered proportions:
By formula rate, will take and handle other supplementary materials well.
(3) modulate:
According to formula, the whole supplementary materials except butter are put into dough mixing machine, add the red beer of load weighted highland barley and stir, put into butter when dough molding, continue to stir, the dough temperature after modulating is 30-35 DEG C, and dough is tack-free, evenly flexible;
(4) one time fermentation:
The dough modulated is taken out from dough mixing machine, and dough is pinched circle, be placed on and scribble in the fermentation alms bowl of butter, put into fermenting case and to ferment 80-100min; Fermenting case temperature is 30 ± 1 DEG C, relative humidity 85%;
(5) piecemeal, rub circle, leave standstill:
The dough of fermenting-ripening in above-mentioned (4) is cut into little heavy block of 150 ~ 155g, crumples into ganoid spheroidal, leave standstill 3 ~ 5min, just can shaping;
(6) shaping:
By rub round dough ironed, rub volume with the hands, then make the shape of required goods, bread base;
(7) secondary fermentation:
By the bread base after shaping in above-mentioned (6), put into the baking tray that high temperature cloth is housed, then baking tray is put into fermenting case and carry out secondary fermentation; Fermenting case temperature controls at 38-40 DEG C, and relative humidity controls, about 85%, to proof 45 ~ 60min, about 2 times after making its volume reach shaping;
(8) toast:
Bread base after carrying out secondary fermentation in above-mentioned steps (7) is entered bake oven is roasting to obtain goods bread.
2. highland barley according to claim 1 red beer highland barley powder bag preparation technology, is characterized in that:
The red beer of described highland barley is prepared by the raw material of following parts by weight: 60 ~ 70 parts, highland barley Fructus Hordei Germinatus, 20 ~ 30 parts, Fructus Hordei Germinatus, 10 ~ 20 parts, rice, highland barley monascus 5 ~ 10 parts;
Described highland barley is red beer preparation technology comprise the following steps:
1) pulverize: get each raw material and pulverize for subsequent use;
2) gelatinization: get above-mentioned crushed material 5 ~ 10 parts and put into adjunce copper, add the water gelatinization of 4 ~ 5 times amount;
3) saccharification: brew kettle heats up, get 90 ~ 100 parts of crushed materials and put into the water that brew kettle adds 3.5 ~ 4.5 times amount, proceeded in brew kettle by the gelatinization wine with dregs in adjunce copper and close wine with dregs, saccharification completes, and obtains converted mash;
4) clarify, filter: converted mash is clarified, filters, obtain wheat juice;
5) boil: by Wort boiling, in boiling part, add hops;
6) convolution precipitation: boil after end after convolution precipitation removing hops grain and coarse sludge, by Wort cooling to 7 DEG C ~ 9 DEG C;
7) wort concentration is controlled: the wort concentration after control treatment is 15 ° of Bx, pH5.3 ~ 5.5;
8) oxygenation: Wort oxygenating, controls at 8 ~ 10ppm;
9) ferment: the wheat juice of cooling is pumped in fermentation tank and ferments, after fermentation ends, obtain the red beer of highland barley.
3. highland barley according to claim 1 and 2 red beer highland barley powder bag preparation technology, is characterized in that:
Described step (8) baking is baking method stage by stage, and comprising: initial stage, getting angry is no more than 120 DEG C, lower fiery 180 ~ 185 DEG C, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 200 ~ 210 DEG C, time 4 ~ 5min; Final stage, maintenance 200 DEG C of getting angry, lower fiery 140 ~ 160 DEG C, time 5min is that golden yellow is advisable with bread surface; Bread enters stokehold, first in stove, puts a little basin clear water, with regulating stove humidity.
4. highland barley according to claim 3 red beer highland barley powder bag preparation technology, is characterized in that: before carrying out Mashing process, first cleans sacchariferous equipment, wheat juice pipeline, Wheat juice filter; The method of cleaning be respectively sacchariferous equipment and wheat juice pipeline adopt concentration be 2% ~ 3% thermokalite rinse, washing time is 30 ~ 50min, rinsing temperature is 75 ~ 95 DEG C, and thermokalite carries out secondary flushing with the sterilized water of 75 ~ 95 DEG C after rinsing again, and washing time is 10min; Wheat juice filter adopts the thermokalite of 3 ~ 4% to rinse, and washing time is 25 ~ 35min, and rinsing temperature is 75 ~ 85 DEG C, rinse with the acid of 1%, washing time is 25 ~ 35min again, and rinsing temperature is 75 ~ 85 DEG C, acid is rinsed through 75 ~ 85 DEG C after rinsing again, and washing time is 10min.
5. highland barley according to claim 3 red beer highland barley powder bag preparation technology, is characterized in that: before entering fermentation, and first adopt steam sterilizing to yeast spread cultivation, holding vessel, sterilization time is 30min, and sterilising temp is 105 ~ 112 DEG C; Fermentation tank adopts the cold alkali of 2% to rinse, and washing time is 25 ~ 35min, and rinsing temperature is 5 ~ 10 DEG C, then carries out flushing 10min with the sterilized water of 5 ~ 10 DEG C.
6. a highland barley red beer highland barley bread, is characterized in that: be the highland barley red beer highland barley bread prepared by the method described in any one of claim 1 to 5.
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| CN105875727A (en) * | 2016-06-28 | 2016-08-24 | 宾业崴 | Rose face-caring bread and making method thereof |
| CN105902618A (en) * | 2016-06-07 | 2016-08-31 | 内蒙古医科大学 | Novel decoction pieces prepared from Syringa pinnatifolia Hemsl. and preparation method and novel application thereof |
| CN105961515A (en) * | 2016-07-22 | 2016-09-28 | 中国科学院成都生物研究所 | High-healthcare-value highland barley bread and preparing method thereof |
| CN108522589A (en) * | 2018-04-09 | 2018-09-14 | 东北农业大学 | A kind of brewer's wort bread and preparation method thereof |
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| CN108522589A (en) * | 2018-04-09 | 2018-09-14 | 东北农业大学 | A kind of brewer's wort bread and preparation method thereof |
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