CN105462735B - A kind of highland barley monascus Beer brewing technique and its product - Google Patents
A kind of highland barley monascus Beer brewing technique and its product Download PDFInfo
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- CN105462735B CN105462735B CN201510989092.5A CN201510989092A CN105462735B CN 105462735 B CN105462735 B CN 105462735B CN 201510989092 A CN201510989092 A CN 201510989092A CN 105462735 B CN105462735 B CN 105462735B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
Abstract
The present invention provides a kind of fresh beer of the highland barley monascus with healthcare function and its brewage process.The present invention makes the fresh beer of highland barley monascus using highland barley monascus, monascus ruber and brewer's yeast composite bacteria, has typical red beer feature：Between lord ferment period, utilize dry hopping technology, enter in zymotic fluid so that the fragrance and substance that ensure hops are as much as possible, in red yeast rice strain preparation process, Spawn incubation is carried out using fermentation tank, strain is set to reduce and extraneous contact, to avoid influence of the external environment to strain, the unnecessary trouble of brewage process reduction of the fresh beer of production and highland barley monascus to highland barley monascus below.It is the fresh beer color and luster rose-red of red yeast rice of the present invention, as clear as crystal glossy；Foaming abundancy, exquisiteness；There are apparent wheat malt burnt odor taste, clean taste pure；And highland barley monascus is a kind of product that is pure natural, safe, being beneficial to health.
Description
Technical field
The present invention relates to a kind of production methods of fresh beer, and in particular to a kind of brewage process of highland barley monascus draft beer and its
Product.
Background technology
Draft beer (Draught Beem) draft beer is also known as " draught beer ".According to GB4927-2001 beer national standards
Regulation draft beer refers to sterilizing without pasteurization or TRANSIENT HIGH TEMPERATURE, and use physical method degerming, reaches certain Biostatic
Property beer, this beer is genuine, tasty, nutrition more horn of plenty, and the shelf-life is short the shortcomings that being it.Draft beer removes
There is beer quality to require outer, since it sterilizes without pasteurization or TRANSIENT HIGH TEMPERATURE, so taste has draft beer
Fresh feature.It uses physical filtering method degerming, and the nutrition composition in beer is made to have obtained more reservations, oxidation resistance
It is increased substantially, therefore, the mouthfeel method of specific heat pasteurized beer of draft beer is fresher.Draft beer remains to greatest extent
The vitality of beer --- fresh, delicious in taste, the acceptance higher of consumer.
Highland barley is the special advantage living resources in Tibet, contains abundant dietary fiber, beta glucan, protein, dimension life
Element and trace element etc., wherein beta glucan content are 50 times or more of other cereals, have very high nutritive value and physiology
Effect, such as prevent intestines problem, lipid-loweringing, norcholesterol and control blood glucose.Tibetan medicine's ancient books and records《Jingzhubencao》More highland barley is made
For a kind of important drugs, for treating a variety of diseases.Monascus is important medical edible fungal.It is original that highland barley monascus, which is with highland barley,
Material introduces the product of monascus ruber fermenting and producing.Highland barley monascus fermented product contains several physiological active substances, such as citrinin-
K, γ-aminobutyric acid, sterol, ergosterol, aliphatic acid, amino acid, trace element etc..Scientific investigations showed that highland barley monascus is sent out
Ferment product has reducing blood lipid, blood pressure lowering, hypoglycemic, improvement obesity, Alzheimer's disease and anticancer, anticonvulsion and other effects, and
And do not show side effect.
Invention content
The technical problem to be solved in the present invention is to provide a kind of fresh beer of highland barley monascus with healthcare function and its brewing works
Skill.
The invention is realized by the following technical scheme：
Raw material of the present invention includes mainly each raw material of following parts by weight：5-10 parts of highland barley monascus, 50-60 parts of highland barley bud, wheat
10-30 parts of bud, one or more mixture 5-20 parts in rice, corn or black rice.
(1) preparation of red yeast rice seed liquor
1) monascus ruber is activated
The monascus ruber kept is transferred in PDA culture medium and is activated 3-5 days, PDA culture medium compositing formula is：Ma Ling
200 grams of potato, 20 grams of glucose, 15-20 grams of agar, 1000 milliliters of tap water, PH are natural；
Its specific preparation method is：Potato is cleaned into peeling, then weighs 200g potatos and is cut into small pieces, boiling is added to boil 20-
30 minutes, with eight layers of filtered through gauze, heating, then 20 grams of glucose, 15-20 grams of agar continued heating stirring mixing, after slightly cooling down
Moisture is supplied again to 1000 milliliters；
2) red yeast rice primary seed solution is prepared
The monascus ruber after activation is transferred in 30L liquid fermentation tanks again and is cultivated, the group of fluid nutrient medium in fermentation tank
At and its prepare with above-mentioned PDA, but be not added with agar.It is 28-32 DEG C to adjust fermentation jar temperature, and humidity is in 50-60%, rotating speed
150r/min cultivates 3-5 days, obtains red yeast rice primary seed solution.
3) red yeast rice secondary seed solution is prepared
Red yeast rice primary seed solution is transferred in 300L liquid fermentation tanks and cultivates again, in fermentation tank the composition of fluid nutrient medium and
It is prepared with above-mentioned PDA, but is not added with agar.It is 28-32 DEG C to adjust fermentation jar temperature, and humidity is in 50-60%, rotating speed 150r/
Min cultivates 3-5 days, obtains red yeast rice secondary seed solution.
(2) preparation of highland barley monascus
1) it cleans, bottle：After taking highland barley to clean, it is fitted into 1L fermentation flasks, material-water ratio 1:1.2, sealing；
2) it sterilizes：Highland barley after bottling is put into high-pressure sterilizing pot the 30min that sterilizes, condition 0.1MPa, 121 DEG C；
3) it is inoculated with：Highland barley after sterilizing is accessed into above-mentioned red yeast rice secondary seed solution, inoculum concentration is 15-20% (v/v)；
4. song is received in fermentation：Highland barley after inoculation is put into culturing room and cultivates 7-20d, culturing room's condition is 28-30 DEG C,
Humidity is 70-80%；The highland barley monascus of fermentation ends is dried, crushes, obtains highland barley monascus powder；
(3) preparation of the fresh beer of highland barley monascus
The brewage process of the bent fresh beer of highland barley of the present invention, is achieved through the following technical solutions, specifically includes the following steps：
(1) raw material is selected
With highland barley bud, malt, one or more mixtures in rice, corn or black rice are auxiliary material, and by highland barley bud or
Malt crushing requires fine powder ＞ 60%, coarse grain 20-30%, leather shell 8-15%.
(2) Mashing process
1. feeding intake
After requiring highland barley bud after crushing or malt, rice meal etc. to mix in proportion according to degree of grinding, according to material-water ratio 1:
5.0 are saccharified, i.e. mellow solution of saccharification.
Mashing process：
48 DEG C feed intake (40min) → 52 DEG C (10min) → 63 DEG C (60min) → 72 DEG C (20min) (iodine examination not quality) →
78 DEG C of filterings
2. wort filtration
After saccharification, mellow solution of saccharification is separated by solid-liquid separation as early as possible, that is, is filtered.Filter method uses filter channel process.It rises
Beginning, flow control was in 40m3/ h, return time determine that at 75 DEG C, residual sugar was controlled in 2.0-2.5 for filtration temperature control at 15 minutes
Degree washes poor mode and is set to 3 times and washes grain, and each 4KL washes poor water, and makes final 15.5 ± 0.5oP of wort concentration.
3. Wort boiling
After wort filtration, be added highland barley monascus powder, wheat juice need by boil to obtain meet technological requirement bury juice.This hair
It is bright to use low pressure boiling technique boiling time for 30min, and hops are added, additive amount 0.05%, hops add in three times：It boils
Boiling just adds 50%, boils 10min additions 25%, boils 10min additions 25% before end of a period, and wort concentration control 15.5 of shaping ±
0.5oP。
4. Wort cooling
Temperature is risen in order to reasonably control, the Wort cooling of draft beer production also wants relatively low, and cooling temperature control is existed
6-8 DEG C, cooling time, 60min, was carried out at the same time oxygenation.After the saccharification stage, the fresh beer wheat juice of highland barley monascus is obtained.
Before carrying out Mashing process, sacchariferous equipment, wheat juice pipeline, Wheat juice filter are cleaned first.Cleaning
Method is that sacchariferous equipment and wheat juice pipeline are rinsed using the thermokalite of a concentration of 2%-3% respectively, washing time 30-
50min, it is 75-95 DEG C to rinse temperature, and thermokalite carries out secondary flushing with 75-95 DEG C of sterile water again after rinsing, and washing time is
10min；Wheat juice filter is rinsed using the thermokalite of 3-4%, washing time 25-35min, and it is 75-85 DEG C to rinse temperature,
It is rinsed again with 1% acid, washing time 25-35min, it is 75-85 DEG C to rinse temperature, again through 75-85 DEG C after acid flushing
It is rinsed, washing time 10min.
(3) zymotechnique
1. adding yeast, monascus ruber
Brewer's yeast seed liquor is added in the fresh beer wheat juice of highland barley monascus and above-mentioned steps (one) plant obtained red yeast rice kind
Sub- liquid (105A/mL), brewer's yeast seed liquor, red yeast rice seed liquor volume ratio be：5：2, it is added in wort fermentation tank,
Inoculum of dry yeast is 0.6%, and brewer's yeast is added in two portions that yeast number control is 1.5 × 10 after making canful7-2.0×107
A/mL；Oxygenation capacity is controlled in 6mg/L-10mg/L；
2. fermentation temperature, pol, pressure control
Inoculation temperature is controlled at 25 DEG C；28-30 DEG C of main fermentation temperature, pH controls are 3.5-5.The main fermentation time is 5-7d.
Per 4h, detection fermentation tank pol boosts to 0.05-0.1Mpa when pol is down to 5.0 ± 0.3 ° of P；It is little in biacetyl concentration
In 0.1mg/L, -0.5 DEG C is cooled into temperature-fall period, and to drop the speed of two degrees daily；
3. adding hops
When temperature drops to 20 DEG C, the hops of 120g/HL-180g/HL are added directly into zymotic fluid, or is passed through
Hops are added into zymotic fluid for the suspension of hops bag or hops net etc., ferment 5-7 days to get the fresh beer first product of highland barley monascus；
Before entering fermentation, steam sterilizing, sterilization time 30min, sterilizing temperature first are used to yeast spread cultivation, holding vessel
Degree is 105-112 DEG C；Fermentation tank is rinsed using 2% cold alkali, washing time 25-35min, and flushing temperature is 5-10
DEG C, then it is rinsed 10min with 5-10 DEG C of sterile water.
(4) clarification filtration
The fresh beer first product of highland barley monascus obtained in above-mentioned steps (3) is carried out under the conditions of -0.5 DEG C using aseptic filtration machine
Clarification filtration is to get the fresh beer of red yeast rice.Requirement to filtering is：Filter capacity great ﹑ are high-quality, wine and CO2Loss it is few, do not influence
The flavor of wine.
According to a preferred embodiment of the invention, in above-mentioned steps (3), it should be noted that 2 points：1. 24 hours heel row of canful are primary
Cold sludge, later before yeast recycling, discharge in every 3 days is primary；2. waste yeast of 24 hours rows, later every after yeast recycling
3 days once until filtering starts.
When carrying out clarification filtration, disinfection with hot water, disinfecting time 30min, sterilisation temp 85- are carried out to filter
100℃。
(5) wash bottle, filling
After 50L stainless steel barrels or stainless steel inner container, the preservation drum with insulating layer are cleaned up, through ultraviolet disinfection
30min；When the fresh beer of filling highland barley monascus, make every barrel it is limpid transparent, it is shallow full consistent.
(6) finished product
After barrelling sealing, the residual water of bucket bottom and ladle body is blown down through air blower, obtains the fresh beer finished product of highland barley monascus.
In above-mentioned steps (5), bottle washing machine board should be cleaned up, internal go out is carried out to bottle washing machine with chemosterilant
Bacterium.The inlet and outlet of bottle washing machine also uses chemosterilant to sterilize.In the fresh beer of filling red yeast rice, packaging external environment should ensure that
Cleaning and sterilizing and the sterilizing of aseptic packaging material and assistant product.
In above-mentioned steps, disinfection with hot water is carried out to pipeline all on other production lines etc., disinfecting time 40min disappears
Malicious temperature is 85-100 DEG C.
The present invention has using highland barley monascus, the fresh beer of highland barley monascus of monascus ruber and the brewing of brewer's yeast composite bacteria
Typical red beer feature：It is color and luster rose-red, as clear as crystal glossy；Foaming abundancy, exquisiteness；There are apparent wheat malt burnt odor taste, mouth
Sense is salubrious pure.And highland barley monascus is a kind of product that is pure natural, safe, being beneficial to health.
Compared with prior art, the invention has the advantages that：
1, highland barley is the special advantage living resources in Tibet, contains abundant dietary fiber, beta glucan, protein, dimension
Raw element and trace element etc., wherein beta glucan content are 50 times or more of other cereals, have very high nutritive value and life
Effect is managed, such as prevents intestines problem, lipid-loweringing, norcholesterol and control blood glucose.Tibetan medicine's ancient books and records《Jingzhubencao》More highland barley
As a kind of important drugs, for treating a variety of diseases.
2, highland barley monascus is the product that monascus ruber fermenting and producing is introduced using highland barley as raw material.Highland barley monascus fermented product contains
There are many physiological activator, such as citrinin-K, γ-aminobutyric acid, sterol, ergosterol, aliphatic acid, amino acid, micro
Element etc..Scientific investigations showed that highland barley monascus fermented product has, reducing blood lipid, blood pressure lowering, hypoglycemic, improvement is fat, A Erci
The silent disease in sea and anticancer, anticonvulsion and other effects, and do not show side effect.
3, the fresh beer of highland barley monascus that the present invention produces, rich in a variety of amino acid, vitamin, to ensure guaranteeing the quality for fresh beer
Phase extends, and flavor is unchanged.Ensure fresh beer mouthfeel under the premise of, it is ensured that low alcohol, feature low in calories.
4, the present invention is as more as possible with the fragrance and substance that ensure hops using dry hopping technology between lord ferment period
Enter zymotic fluid in, increase the hops fragrance of beer；And hops are packed into the tools such as the string bag so that hops can connecing with bigger
Contact area zymotic fluid is touched, ensures the dissolving of hops fragrance matter.
5, in red yeast rice strain preparation process, Spawn incubation is carried out using fermentation tank, makes strain reduction and extraneous contact,
To avoid influence of the external environment to strain, the brewage process of the fresh beer of production and highland barley monascus to highland barley monascus below subtracts
Few unnecessary trouble.
6, the present invention utilizes highland barley monascus, the fresh beer of highland barley monascus of monascus ruber and the brewing of brewer's yeast composite bacteria, tool
There is typical red beer feature：It is color and luster rose-red, as clear as crystal glossy；Foaming abundancy, exquisiteness；There is apparent wheat malt burnt odor taste,
Clean taste is pure.And highland barley monascus is a kind of product that is pure natural, safe, being beneficial to health.
7, the present invention is during preparing highland barley monascus fresh beer, on production line all pipelines and fermentation tank carry out
The mode of the disinfections such as thermokalite, acid or hot water carries out disinfection, and its object is to ensure that fresh beer in Fermentation Engineering except yeast, red
The influence of other outer miscellaneous bacterias of aspergillus kind；Tank etc. is rinsed after being carried out disinfection with thermokalite, acid etc., then with sterile water, mesh
Be by alkali extra in tank and acid rinse after, avoid the influence of the fresh beer mouthfeel of acid-base pair.
Specific implementation mode
The present invention is specifically described below by embodiment, embodiment is served only for carrying out the present invention further
Illustrate, should not be understood as limiting the scope of the invention, those skilled in the art's content according to the present invention is made
Some nonessential modifications and adaptations also belong to the scope of protection of the invention.
The preparation of one red yeast rice seed liquor of embodiment
1) monascus ruber is activated
The monascus ruber kept is transferred in PDA culture medium and is activated 3-5 days, PDA culture medium compositing formula is：Ma Ling
200 grams of potato, 20 grams of glucose, 15-20 grams of agar, 1000 milliliters of tap water, PH are natural.Its specific preparation method is：By potato
Peeling is cleaned, then weighs 200g potatos and is cut into small pieces, boiling is added to boil 30 minutes, with eight layers of filtered through gauze, heating, then glucose
20 grams, 15-20 grams of agar continue heating stirring mixing, supply moisture again after slightly cooling to 1000 milliliters,
2) red yeast rice primary seed solution is prepared
The monascus ruber after activation is transferred in 30L liquid fermentation tanks again and is cultivated, the system of fluid nutrient medium in fermentation tank
It is standby identical with the preparation method of above-mentioned PDA, but it is not added with agar.It is 30 DEG C to adjust fermentation jar temperature, and humidity is in 60%, rotating speed
150r/min cultivates 3 days, obtains red yeast rice primary seed solution.
3) red yeast rice secondary seed solution is prepared
Red yeast rice primary seed solution is transferred in 300L liquid fermentation tanks and cultivates again, in fermentation tank fluid nutrient medium prepare it is same
The preparation method of above-mentioned PDA is identical, but is not added with agar.It is 30 DEG C to adjust fermentation jar temperature, humidity 60%, rotating speed 150r/
Min cultivates 3 days, obtains red yeast rice secondary seed solution.
The preparation of two highland barley monascus of embodiment
1) it cleans, bottle：After taking highland barley to clean, it is fitted into 1L fermentation flasks, material-water ratio 1:1.2, sealing；
2) it sterilizes：Highland barley after bottling is put into high-pressure sterilizing pot the 30min that sterilizes, condition 0.1MPa, 121 DEG C；
3) it is inoculated with：Highland barley after sterilizing is accessed into the red yeast rice secondary seed solution that above-described embodiment one obtains, inoculum concentration 15-
20% (v/v)；
4. song is received in fermentation：Highland barley after inoculation is put into culturing room and cultivates 7-20d, culturing room's condition is 28-30 DEG C,
Humidity is 70-80%；The highland barley monascus of fermentation ends is dried, crushes, obtains highland barley monascus powder；
Embodiment three
(1) raw material is selected
Weigh 55 parts of highland barley bud, 20 parts of malt, 5 parts of highland barley monascus powder, 10 parts of corn, 10 parts of black rice, and by highland barley bud powder
It is broken to require fine powder ＞ 60%, coarse grain 20-30%, leather shell 8-15%.
(2) Mashing process
1. feeding intake
After requiring the highland barley bud after crushing, malt, corn flour, black rice flour etc. to mix in proportion according to degree of grinding, according to material
Water is than 1:5.0 are saccharified, i.e. mellow solution of saccharification.
Mashing process：
48 DEG C feed intake (40min) → 52 DEG C (10min) → 63 DEG C (60min) → 72 DEG C (20min) (iodine examination not quality) →
78 DEG C of filterings.
2. wort filtration
After saccharification, mellow solution of saccharification is separated by solid-liquid separation as early as possible, that is, is filtered.Filter method uses filter channel process.It rises
Beginning, flow control was in 40m3/ h, return time determine that at 75 DEG C, residual sugar was controlled in 2.0-2.5 for filtration temperature control at 15 minutes
Degree washes poor mode and is set to 3 times and washes grain, and each 4KL washes poor water, and makes final 15.5 ± 0.5oP of wort concentration.
3. Wort boiling
After wort filtration, be added 5 parts of highland barley monascus powder, wheat juice need by boil to obtain meet technological requirement bury juice.
The present invention uses low pressure boiling technique boiling time for 30min, and adds hops, and additive amount 0.05%, hops add in three times
Add：Just addition 50% is boiled, 10min additions 25% are boiled, boils 10min additions 25% before end of a period, sizing wort concentration control
15.5±0.5oP。
4. Wort cooling
Temperature is risen in order to reasonably control, the Wort cooling of draft beer production also wants relatively low, and cooling temperature control is existed
6-8 DEG C, cooling time, 60min, was carried out at the same time oxygenation.After the saccharification stage, the fresh beer wheat juice of highland barley monascus is obtained.
Before carrying out Mashing process, sacchariferous equipment, wheat juice pipeline, Wheat juice filter are cleaned first.Cleaning
Method is that sacchariferous equipment and wheat juice pipeline are rinsed using a concentration of 2.5% NaOH respectively, washing time 40min, punching
It is 85 DEG C to wash temperature, and NaOH carries out secondary flushing, washing time 10min with 85 DEG C of sterile water again after rinsing；Wort filtration
Machine is rinsed using 3.5% NaOH, washing time 30min, and it is 80 DEG C to rinse temperature, then is rinsed with 1% acid,
Washing time is 30min, and it is 80 DEG C to rinse temperature, and acid is rinsed through 80 DEG C again after rinsing, washing time 10min.
(3) zymotechnique
1) yeast, monascus ruber are added
Brewer's yeast seed liquor and red yeast rice seed liquor (10 are added in the fresh beer wheat juice of highland barley monascus5A/mL), brewer's yeast
Seed liquor, red yeast rice seed liquor volume ratio be：5：2, it is added in wort fermentation tank, inoculum of dry yeast (wheat juice weight) is
0.6%, and brewer's yeast is added in two portions, yeast number control is 1.5 × 10 after making canful7-2.0×107A/mL；Oxygenation capacity
Control is in 6mg/L-10mg/L；
2) fermentation temperature, pol, pressure control
Inoculation temperature is controlled at 25 DEG C；28 DEG C of main fermentation temperature, pH 4.The main fermentation time is 7d.Fermentation tank is detected per 4h
Pol boosts to 0.05-0.1Mpa when pol is down to 5.0 ± 0.3 ° of P；It is not more than 0.1mg/L in biacetyl concentration, enters
Temperature-fall period, and cool to -0.5 DEG C to drop the speed of two degrees daily；
3) hops are added
When temperature drops to 20 DEG C, the hops of 120g/HL-180g/HL are added directly into zymotic fluid, or is passed through
Hops are added into zymotic fluid for the suspension of hops bag or hops net etc., ferment 5-7 days to get the fresh beer first product of highland barley monascus；
Before entering fermentation, steam sterilizing, sterilization time 30min, sterilizing temperature first are used to yeast spread cultivation, holding vessel
Degree is 112 DEG C；Fermentation tank is rinsed using 2% alkali, washing time 30min, and it is 5 DEG C to rinse temperature, then with 5 DEG C of nothing
Bacterium water is rinsed 10min.
(4) clarification filtration
The fresh beer first product of the red yeast rice obtained in above-mentioned steps (3) is clarified under the conditions of -0.5 DEG C using aseptic filtration machine
Filtering is to get the fresh beer of red yeast rice.Requirement to filtering is：Filter capacity great ﹑ are high-quality, and the loss of wine and CO2 are few, do not influence wine
Flavor.
According to a preferred embodiment of the invention, in above-mentioned steps (3), it should be noted that 2 points：1. 24 hours heel row of canful are primary
Cold sludge, later before yeast recycling, discharge in every 3 days is primary；2. waste yeast of 24 hours rows, later every after yeast recycling
3 days once until filtering starts.
When carrying out clarification filtration, disinfection with hot water, disinfecting time 30min are carried out to filter, sterilisation temp is 90 DEG C.
(5) wash bottle, filling
After 50L stainless steel barrels or stainless steel inner container, the preservation drum with insulating layer are cleaned up, through ultraviolet disinfection
30min；When the fresh beer of filling red yeast rice, make every barrel it is limpid transparent, it is shallow full consistent.
(6) finished product
After barrelling sealing, the residual water of bucket bottom and ladle body is blown down through air blower, obtains the fresh beer finished product of highland barley monascus.
In above-mentioned steps, disinfection with hot water is carried out to pipeline all on other production lines etc., disinfecting time 40min disappears
Malicious temperature is 90 DEG C.
Example IV
(1) raw material is selected
60 parts of highland barley bud, 20 parts of malt, 10 parts of highland barley monascus powder, 10 parts of corn are weighed, and highland barley bud is crushed and is required carefully
Powder ＞ 60%, coarse grain 20-30%, leather shell 8-15%.
(2) Mashing process
1. feeding intake
After requiring the highland barley bud after crushing, malt, corn flour etc. to mix in proportion according to degree of grinding, according to material-water ratio 1:
5.0 are saccharified, i.e. mellow solution of saccharification.
Mashing process：
48 DEG C feed intake (40min) → 52 DEG C (10min) → 63 DEG C (60min) → 72 DEG C (20min) (iodine examination not quality) →
78 DEG C of filterings
2. wort filtration
After saccharification, mellow solution of saccharification is separated by solid-liquid separation as early as possible, that is, is filtered.Filter method uses filter channel process.It rises
Beginning, flow control was in 40m3/ h, return time determine that at 75 DEG C, residual sugar was controlled in 2.0-2.5 for filtration temperature control at 15 minutes
Degree washes poor mode and is set to 3 times and washes grain, and each 4KL washes poor water, and makes final 15.5 ± 0.5oP of wort concentration.
3. Wort boiling
After wort filtration, be added 5 parts of highland barley monascus powder, wheat juice need by boil to obtain meet technological requirement bury juice.
The present invention uses low pressure boiling technique boiling time for 30min, and adds hops, and additive amount 0.05%, hops add in three times
Add：Just addition 50% is boiled, 10min additions 25% are boiled, boils 10min additions 25% before end of a period, sizing wort concentration control
15.5±0.5oP。
4. Wort cooling
Temperature is risen in order to reasonably control, the Wort cooling of draft beer production also wants relatively low, and cooling temperature control is existed
6-8 DEG C, cooling time, 60min, was carried out at the same time oxygenation.After the saccharification stage, wheat juice is obtained.
Before carrying out Mashing process, sacchariferous equipment, wheat juice pipeline, Wheat juice filter are cleaned first.Cleaning
Method is that sacchariferous equipment and wheat juice pipeline are rinsed using a concentration of 2.5% NaOH respectively, washing time 40min, punching
It is 85 DEG C to wash temperature, and NaOH carries out secondary flushing, washing time 10min with 85 DEG C of sterile water again after rinsing；Wort filtration
Machine is rinsed using 3.5% NaOH, washing time 30min, and it is 80 DEG C to rinse temperature, then is rinsed with 1% acid,
Washing time is 30min, and it is 80 DEG C to rinse temperature, and acid is rinsed through 80 DEG C again after rinsing, washing time 10min.
(3) zymotechnique
1) yeast, monascus ruber are added
Brewer's yeast seed liquor and red yeast rice seed liquor (10 are added in the fresh beer wheat juice of highland barley monascus5A/mL), brewer's yeast
Seed liquor, red yeast rice seed liquor volume ratio be：5：2, it is added in wort fermentation tank, inoculum of dry yeast (wheat juice weight) is
0.6%, and brewer's yeast is added in two portions, yeast number control is 1.5 × 10 after making canful7-2.0×107A/mL；Oxygenation capacity
Control is in 6mg/L-10mg/L；
2) fermentation temperature, pol, pressure control
Inoculation temperature is controlled at 25 DEG C；28 DEG C of main fermentation temperature, pH 4.The main fermentation time is 7d.Fermentation tank is detected per 4h
Pol boosts to 0.05-0.1Mpa when pol is down to 5.0 ± 0.3 ° of P；It is not more than 0.1mg/L in biacetyl concentration, enters
Temperature-fall period, and cool to -0.5 DEG C to drop the speed of two degrees daily；
3) hops are added
When temperature drops to 20 DEG C, the hops of 120g/HL-180g/HL are added directly into zymotic fluid, or is passed through
Hops are added into zymotic fluid for the suspension of hops bag or hops net etc., ferment 5-7 days to get the fresh beer first product of highland barley monascus；
Before entering fermentation, steam sterilizing, sterilization time 30min, sterilizing temperature first are used to yeast spread cultivation, holding vessel
Degree is 112 DEG C；Fermentation tank is rinsed using 2% NaOH, washing time 30min, and it is 5 DEG C to rinse temperature, then with 5 DEG C
Sterile water is rinsed 10min.
(4) clarification filtration
The fresh beer first product of the red yeast rice obtained in above-mentioned steps (3) is clarified under the conditions of -0.5 DEG C using aseptic filtration machine
Filtering is to get the fresh beer of red yeast rice.Requirement to filtering is：Filter capacity great ﹑ are high-quality, and the loss of wine and CO2 are few, do not influence wine
Flavor.
According to a preferred embodiment of the invention, in above-mentioned steps (3), it should be noted that 2 points：1. 24 hours heel row of canful are primary
Cold sludge, later before yeast recycling, discharge in every 3 days is primary；2. waste yeast of 24 hours rows, later every after yeast recycling
3 days once until filtering starts.
When carrying out clarification filtration, disinfection with hot water, disinfecting time 30min are carried out to filter, sterilisation temp is 90 DEG C.
(5) wash bottle, filling
After 50L stainless steel barrels or stainless steel inner container, the preservation drum with insulating layer are cleaned up, through ultraviolet disinfection
30min；When the fresh beer of filling red yeast rice, make every barrel it is limpid transparent, it is shallow full consistent.
(6) finished product
After barrelling sealing, the residual water of bucket bottom and ladle body is blown down through air blower, obtains the fresh beer finished product of highland barley monascus.
In above-mentioned steps, disinfection with hot water is carried out to pipeline all on other production lines etc., disinfecting time 40min disappears
Malicious temperature is 90 DEG C.
Embodiment five
(1) raw material is selected
60 parts of highland barley bud, 20 parts of malt, 10 parts of highland barley monascus powder, 10 parts of black rice are weighed, and highland barley bud is crushed and is required carefully
Powder ＞ 60%, coarse grain 20-30%, leather shell 8-15%.
(2) Mashing process
1. feeding intake
After requiring the highland barley bud after crushing, malt, black rice flour etc. to mix in proportion according to degree of grinding, according to material-water ratio 1:
5.0 are saccharified, i.e. mellow solution of saccharification.
Mashing process：
48 DEG C feed intake (40min) → 52 DEG C (10min) → 63 DEG C (60min) → 72 DEG C (20min) (iodine examination not quality) →
78 DEG C of filterings
2. wort filtration
After saccharification, mellow solution of saccharification is separated by solid-liquid separation as early as possible, that is, is filtered.Filter method uses filter channel process.It rises
Beginning, flow control was in 40m3/ h, return time determine that at 75 DEG C, residual sugar was controlled in 2.0-2.5 for filtration temperature control at 15 minutes
Degree washes poor mode and is set to 3 times and washes grain, and each 4KL washes poor water, and makes final 15.5 ± 0.5oP of wort concentration.
3. Wort boiling
After wort filtration, be added 5 parts of highland barley monascus powder, wheat juice need by boil to obtain meet technological requirement bury juice.
The present invention uses low pressure boiling technique boiling time for 30min, and adds hops, and additive amount 0.05%, hops add in three times
Add：Just addition 50% is boiled, 10min additions 25% are boiled, boils 10min additions 25% before end of a period, sizing wort concentration control
15.5±0.5oP。
4. Wort cooling
Temperature is risen in order to reasonably control, the Wort cooling of draft beer production also wants relatively low, and cooling temperature control is existed
6-8 DEG C, cooling time, 60min, was carried out at the same time oxygenation.After the saccharification stage, wheat juice is obtained.
Before carrying out Mashing process, sacchariferous equipment, wheat juice pipeline, Wheat juice filter are cleaned first.Cleaning
Method is that sacchariferous equipment and wheat juice pipeline are rinsed using a concentration of 2.5% NaOH respectively, washing time 40min, punching
It is 85 DEG C to wash temperature, and NaOH carries out secondary flushing, washing time 10min with 85 DEG C of sterile water again after rinsing；Wort filtration
Machine is rinsed using 3.5% NaOH, washing time 30min, and it is 80 DEG C to rinse temperature, then is rinsed with 1% acid,
Washing time is 30min, and it is 80 DEG C to rinse temperature, and acid is rinsed through 80 DEG C again after rinsing, washing time 10min.
(3) zymotechnique
1) yeast, monascus ruber are added
Brewer's yeast seed liquor and red yeast rice seed liquor (10 are added in the fresh beer wheat juice of highland barley monascus5A/mL), brewer's yeast
Seed liquor, red yeast rice seed liquor volume ratio be：5：2, it is added in wort fermentation tank, inoculum of dry yeast (wheat juice weight) is
0.6%, and brewer's yeast is added in two portions, yeast number control is 1.5 × 10 after making canful7-2.0×107A/mL；Oxygenation capacity
Control is in 6mg/L-10mg/L；
2) fermentation temperature, pol, pressure control
Inoculation temperature is controlled at 25 DEG C；28 DEG C of main fermentation temperature, pH 4.The main fermentation time is 7d.Fermentation tank is detected per 4h
Pol boosts to 0.05-0.1Mpa when pol is down to 5.0 ± 0.3 ° of P；It is not more than 0.1mg/L in biacetyl concentration, enters
Temperature-fall period, and cool to -0.5 DEG C to drop the speed of two degrees daily；
3) hops are added
When temperature drops to 20 DEG C, the hops of 120g/HL-180g/HL are added directly into zymotic fluid, or is passed through
Hops are added into zymotic fluid for the suspension of hops bag or hops net etc., ferment 5-7 days to get the fresh beer first product of highland barley monascus；
Before entering fermentation, steam sterilizing, sterilization time 30min, sterilizing temperature first are used to yeast spread cultivation, holding vessel
Degree is 112 DEG C；Fermentation tank is rinsed using 2% NaOH, washing time 30min, and it is 5 DEG C to rinse temperature, then with 5 DEG C
Sterile water is rinsed 10min.
(4) clarification filtration
The fresh beer first product of the red yeast rice obtained in above-mentioned steps (4) is clarified under the conditions of -0.5 DEG C using aseptic filtration machine
Filtering is to get the fresh beer of red yeast rice.Requirement to filtering is：Filter capacity great ﹑ are high-quality, and the loss of wine and CO2 are few, do not influence wine
Flavor.
According to a preferred embodiment of the invention, in above-mentioned steps (3), it should be noted that 2 points：1. 24 hours heel row of canful are primary
Cold sludge, later before yeast recycling, discharge in every 3 days is primary；2. waste yeast of 24 hours rows, later every after yeast recycling
3 days once until filtering starts.
When carrying out clarification filtration, disinfection with hot water, disinfecting time 30min are carried out to filter, sterilisation temp is 90 DEG C.
(5) wash bottle, filling
After 50L stainless steel barrels or stainless steel inner container, the preservation drum with insulating layer are cleaned up, through ultraviolet disinfection
30min；When the fresh beer of filling red yeast rice, make every barrel it is limpid transparent, it is shallow full consistent.
(6) finished product
After barrelling sealing, the residual water of bucket bottom and ladle body is blown down through air blower, obtains the fresh beer finished product of highland barley monascus.
In above-mentioned steps, disinfection with hot water is carried out to pipeline all on other production lines etc., disinfecting time 40min disappears
Malicious temperature is 90 DEG C.
Experimental example one
Organoleptic indicator
The fresh beer of highland barley monascus of the present invention carries out subjective appreciation, includes mainly four appearance, foam, fragrance, taste aspects, comments
It is 100 people, evaluation result such as the following table 1 to determine number：
The fresh beer sensory evaluation scores table of 1 red yeast rice of table
By the detection such as the following table 2 for carrying out technical indicator to the fresh beer of highland barley monascus of the present invention：
The fresh beer technical indicator detection of 2 red yeast rice of table
| Detection project | Unit | Numerical value |
| Dissolved oxygen | mg/L | 0.04 |
| CO2 | %, m/m | 0.51 |
| Total acid | mL/100mL | 1.3 |
| Alcohol | %, v/v | 3.3 |
| VDK | mg/L | 0.043 |
| PH | —— | 4.1 |
| Total plate count | A/100mL | 23 |
| Yeast number | A/100mL | 2 |
| Harmful bacterium number | A/100mL | 0 |
| Escherichia coli | A/100mL | 0 |
| Aflatoxin B l | μg/L | 0 |
| The beer refreshing phase | It | 120 |
| Beer stationary phase | It | 270 |
It can be determined that by 1 organoleptic indicator of above-mentioned table and 2 technology Testing index of Biao, the fresh beer of red yeast rice prepared by present invention process
Technical feasibility meets related request, is easy to be esthetically acceptable to the consumers.
Claims (6)
1. a kind of highland barley monascus Beer brewing technique, it is characterised in that：
The fresh beer is prepared by the raw material of following parts by weight：5-10 parts of highland barley monascus, 50-60 parts of highland barley bud, malt 10-30
Part, one or more mixture 5-20 parts in rice, corn or black rice；
The fresh beer preparation process includes the following steps：
(1) raw material is selected
Weigh highland barley bud in above-mentioned raw materials, malt, one or more mixtures in rice, corn or black rice, and crushed,
It is required that fine powder ＞ 60%, coarse grain 20~30%, leather shell 8~15%；
(2) Mashing process
1. feeding intake
After above-mentioned each raw material is mixed in proportion, according to material-water ratio 1:5.0 are saccharified；
Mashing process：
48 DEG C of 40min → 52 DEG C 10min → 63 DEG C 60min → 72 DEG C 20min iodine examinations that feed intake are not filtered quality → 78 DEG C；
2. wort filtration
After saccharification, mellow solution of saccharification is separated by solid-liquid separation as early as possible, filter method uses filter channel process.Starting flow control exists
40m3/ h, return time determine that at 75 DEG C, it is fixed to wash poor mode in 2.0-2.5 degree for residual sugar control for filtration temperature control at 15 minutes
Grain is washed for 3 times, each 4KL washes poor water, and makes 15.5 ± 0.5 ° of P of final wort concentration；
3. Wort boiling
After wort filtration, highland barley monascus powder is added, using low pressure boiling technique, boiling time 30min, and adds hops, adds
Add weight percentage is 0.05%, and hops add in three times：Just addition 50% is boiled, 10min additions 25% is boiled, boils end
Preceding 10min additions 25%, sizing wort concentration control 15.5 ± 0.5 ° of P；
4. Wort cooling
Cooling temperature is controlled at 6-8 DEG C, and cooling time, 60min, was carried out at the same time oxygenation；Obtain the fresh beer wheat juice of highland barley monascus；
(3) zymotechnique
1. adding yeast, monascus ruber
Brewer's yeast seed liquor and red yeast rice seed liquor, brewer's yeast seed liquor, red yeast rice kind are added in the fresh beer wheat juice of highland barley monascus
The volume ratio of sub- liquid is：5：2, it is added in wort fermentation tank, it is 0.6% that yeast, which adds weight percent, and to beer ferment
Mother is added in two portions, and yeast number control is in 1.5 × 10-2.0 × 10 after making canful7A/mL；Oxygenation capacity is controlled in 6mg/L-
10mg/L；
2. fermentation temperature, pol, pressure control
Inoculation temperature is controlled at 25 DEG C；28-30 DEG C of main fermentation temperature, pH controls are 3.5-5；The main fermentation time is 5-7d；Per 4h
Detection fermentation tank pol boosts to 0.05-0.1Mpa when pol is down to 5.0 ± 0.3 ° of P；It is not more than in biacetyl concentration
0.1mg/L, into temperature-fall period, the speed to drop two degrees daily cools to -0.5 DEG C and rises；
3. adding hops
When temperature drops to 20 DEG C, the hops of 120g/HL-180g/HL are added directly into zymotic fluid, or pass through hops
Hops are added into zymotic fluid for bag suspension or hops net, ferment 5-7 days to get the fresh beer first product of highland barley monascus；
(4) clarification filtration
The fresh beer first product of the highland barley monascus obtained in above-mentioned steps (3) is clarified under the conditions of -0.5 DEG C using aseptic filtration machine
Filtering is to get the fresh beer of red yeast rice.
2. highland barley monascus Beer brewing technique according to claim 1, it is characterised in that：The red yeast rice seed liquor and highland barley
The preparation method of red yeast rice includes the following steps：
1) monascus ruber is activated
Monascus ruber is transferred in PDA culture medium and is activated 3-5 days, PDA culture medium compositing formula is：200 grams of potato, grape
20 grams of sugar, 15-20 grams of agar, 1000 milliliters of tap water, PH are natural；
2) red yeast rice primary seed solution is prepared
Monascus ruber after activation is transferred in 30L liquid fermentation tanks and is cultivated, in fermentation tank the composition of fluid nutrient medium and its
It prepares with above-mentioned PDA, but is not added with agar；It is 28-32 DEG C to adjust fermentation jar temperature, and humidity is in 50-60%, rotating speed 150r/
Min cultivates 3-5 days, obtains red yeast rice primary seed solution；
3) red yeast rice secondary seed solution is prepared
Red yeast rice primary seed solution is transferred in 300L liquid fermentation tanks and cultivates again, the composition and its system of fluid nutrient medium in fermentation tank
It is standby with above-mentioned PDA, but be not added with agar；It is 28-32 DEG C to adjust fermentation jar temperature, humidity in 50-60%, rotating speed 150r/min,
Culture 3-5 days, obtains red yeast rice secondary seed solution；
4) it after taking highland barley to clean, is fitted into 1L fermentation flasks, material-water ratio 1:1.2, sealing；
5) highland barley after bottling is put into high-pressure sterilizing pot the 30min that sterilizes, condition 0.1MPa, 121 DEG C；
6) it is inoculated with：Highland barley after sterilizing is accessed into red yeast rice secondary seed solution obtained above, inoculum concentration is 15-20% (v/v)；
7) it ferments, receive song：Highland barley after inoculation is put into culturing room and cultivates 7-20d, culturing room's condition is 28-30 DEG C, humidity
For 70-80%；The highland barley monascus of fermentation ends is dried, crushes, obtains highland barley monascus powder.
3. highland barley monascus Beer brewing technique according to claim 2, which is characterized in that the PDA culture medium preparation side
Method is：Potato is cleaned into peeling, then weighs 200g potatos and is cut into small pieces, adds boiling to boil 20-30 minutes, with eight layers of gauze mistake
Filter, heating add 20 grams of glucose, 15-20 grams of agar, continue heating stirring mixing, and moisture is supplied again extremely after slightly cooling down
1000 milliliters.
4. highland barley monascus Beer brewing technique according to claim 2, it is characterised in that：Before carrying out Mashing process,
Sacchariferous equipment, wheat juice pipeline, Wheat juice filter are cleaned first；The method of cleaning is sacchariferous equipment and wheat juice pipeline respectively
It is rinsed using the thermokalite of a concentration of 2%-3%, washing time 30-50min, it is 75-95 DEG C to rinse temperature, and thermokalite rinses
Afterwards secondary flushing, washing time 10min are carried out with 75-95 DEG C of sterile water again；Wheat juice filter using 3-4% thermokalite into
Row rinses, washing time 25-35min, and it is 75-85 DEG C to rinse temperature, then is rinsed with 1% acid, washing time 25-
35min, it is 75-85 DEG C to rinse temperature, and acid is rinsed through 75-85 DEG C again after rinsing, washing time 10min.
5. highland barley monascus Beer brewing technique according to claim 2, it is characterised in that：It is first right before entering fermentation
Yeast saccharomyces spread cultivation, holding vessel uses steam sterilizing, sterilization time 30min, and sterilising temp is 105-112 DEG C；Fermentation tank is adopted
Be rinsed with 2% cold alkali, washing time 25-35min, it is 5-10 DEG C to rinse temperature, then with 5-10 DEG C of sterile water into
Row rinses 10min.
6. a kind of fresh beer of highland barley monascus, it is characterised in that：It is the highland barley prepared by method described in any one of claim 1 to 5
The fresh beer of red yeast rice.
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| CN101649266A (en) * | 2009-09-25 | 2010-02-17 | 西藏月王生物技术有限公司 | Highland barley red koji rice beer and brewing method thereof |
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| CN101649266A (en) * | 2009-09-25 | 2010-02-17 | 西藏月王生物技术有限公司 | Highland barley red koji rice beer and brewing method thereof |
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