CN106318746A - Brewing method of black rice beer - Google Patents
Brewing method of black rice beer Download PDFInfo
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- CN106318746A CN106318746A CN201610715702.7A CN201610715702A CN106318746A CN 106318746 A CN106318746 A CN 106318746A CN 201610715702 A CN201610715702 A CN 201610715702A CN 106318746 A CN106318746 A CN 106318746A
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- black rice
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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
- C12C12/00—Processes specially adapted for making special kinds 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
- 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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of black rice beer. The ingredients of the black rice beer are mixture and water (weight ratio, 1:3.5). The mixture contains black rice, highland barley malt and malt with 30% of black rice and 1-7:9-3 quality ratio of barley malt to malt. The brewing steps are: gelatinize the black rice, mash the gelatinized black rice mash with highland barley malt and malt, saccharify the mixture, filter and boil the saccharified mixture, clarify the wort and carry out the yeast inoculation for the wort for fermentation. This invention makes a novel beer with bright color, mind taste and high nutrition. Black rice brings nutrition for the beer and increase the beer's red color with its melanin in its grain husk. The highland barley malt is rich in Beta-glucose, superoxide dismutase, Upsilon-aminobutyric acid (GABA) and other functional materials. The functions of beer are improved by the fermented wort from the mixture of malt and highland barley malt at certain ratio.
Description
Technical field
The invention belongs to fermentation technical field, particularly to the brewing method of a kind of beer made from black rice.
Background technology
Medicated beer is one of alcoholic beverage with the longest history.China's beer industry development reaches its maturity, medicated beer new product door
Class becomes increasingly abundant.Semen avenae nudae (Hordeumvulgare L.var.nudumhook.f.), is the Structure Dynamics In The Qinghai-tibet Region resident custom to hull-less barley
Claiming, also referred to as hull-less barley, naked barley, Semen avenae nudae etc., grass family Hordeum, cereal crop, belong to the mutation of Fructus Hordei Vulgaris.Hullessbarley seed is sought
Support the abundantest, there is the features such as high protein, low fat, homovitamin, low sugar and high microsteping, and containing more rich
Mineral, vitamin and aminoacid, the most also comprise the composition with many special efficacy effects, as γ-aminobutyric acid (γ-
Amino butyric acid, hereinafter referred to as GABA), anthocyanidin, Functional Polypeptides and phenolic acid etc., make Semen avenae nudae have the strongest
Antioxidant activity[9], there is the strongest medical care effect simultaneously, Semen avenae nudae is described as in Compendium of Material Medica by Li Shizhen (1518-1593 A.D.):
" dehumidify diaphoresis, antidiarrheal for therapeutic method to keep the adverse QI flowing downwards alleviating distention in middle-JIAO, strong muscle benefit power." contained superoxide dismutase (SOD) is also to health in Semen avenae nudae
Useful functional materials.Semen avenae nudae rich in starch, is well suited for wine brewing, the existing thousand of years history of Tibetan people brew barley wine, closely
A little years, people also utilized Semen avenae nudae brew to go out Semen avenae nudae Chinese liquor, highland barley beer, Yellow rice and millet wine made from highland and green grass or young crops in addition to brew barley wine
The barley wine series products such as highland barley red wine.
Fructus zizaniae caduciflorae is gained the name because paddy skin contains melanin, and for treasure in rice, ancient times people often enter it as precious food
Gong Huangfu, therefore fructus zizaniae caduciflorae has again " tribute rice ", " medicine rice ", the good reputation of " long-lived rice ".Black rice nourishing enriches, and modern analysis shows: every
Hectogram fructus zizaniae caduciflorae 10.73g in protein is higher by 37.0% than rice；Containing human body " essential amino acids " 3280mg, higher than rice
25.4%.The micronutrient levels of fructus zizaniae caduciflorae is the abundantest, every hectogram iron content 52.46mg, calcium 310.7mg, zinc 42.02mg, and manganese is
4.975mg, copper is 34.43mg, than rice respectively the highest by 138.4%, 107.9%, 34.8%, 41.2%, 38.7%.Additionally, it is black
Rice is also rich in vitamin B1、B2、B6, vitamin E etc..Record according to Compendium of Material Medica: fructus zizaniae caduciflorae has enriching yin and nourishing kidney, strengthening spleen and warming liver and bright
Effect that mesh is invigorated blood circulation.Modern medical analysis shows: fructus zizaniae caduciflorae is to poliosis, giddy, anemia, ophthalmic, constipation, diabetes, hypertension, the heart
The diseases such as blood vessel, all have certain dietary function.
Medicated beer, as the LA of worldwide production first, enjoys consumers, especially as the people in recent years
Growth in the living standard, a large amount of characteristic medicated beer occur, have driven the flourish of beer industry.
Summary of the invention
It is an object of the present invention to provide a kind of method being primary raw material beer brewing with fructus zizaniae caduciflorae, Semen avenae nudae.The present invention by with
Lower technical scheme realizes:
The brewing method of beer made from black rice, described beer made from black rice is brewageed by the raw material of following parts by weight ratio and is made: mix
Material is 1:3.5 with the part by weight of water, and wherein compound is fructus zizaniae caduciflorae, Semen avenae nudae bud, the mixture of Fructus Hordei Germinatus, and fructus zizaniae caduciflorae is compound gross weight
The 30% of amount, Semen avenae nudae bud is 1～7:9～3 with the mass ratio of Fructus Hordei Germinatus；
Brewage and comprise the following steps:
(1) fructus zizaniae caduciflorae gelatinizing processes；
(2) saccharifying after fructus zizaniae caduciflorae gelatinizing wine with dregs and Semen avenae nudae bud, malt mash wine with dregs；
(3) step (2) saccharification product filter, boil after must clarify wheat juice；
(4) the wheat juice that step (3) obtains carries out beer yeast inoculation fermentation.
Described Semen avenae nudae bud selects 1:1 further with the mass ratio of Fructus Hordei Germinatus.
Described fructus zizaniae caduciflorae gelatinizing processes technique: when water temperature 50 DEG C, feeds intake and adds α-amylase, the addition of α-amylase
Amount is 15U/g fructus zizaniae caduciflorae, then heats to 90 DEG C, after insulation 20min, then is warming up to 100 DEG C, is incubated 15min.
Saccharifying described further processes technique: after gelatinizing has carried out 35min, starting to feed intake, when feeding intake, water temperature is 50
DEG C, after insulation 30min, and wine with dregs, 45～63 DEG C of insulations 30～60min, it is warming up to 63～72 DEG C of insulations 20～60min, 72 DEG C of guarantors
Temperature 0～30min, then heats to 78 DEG C and carries out iodine examination reaction, and colour generation is not saccharifying terminal, 78 DEG C of insulations 20min, while hot mistakes
Filter；Washing trough is residual dense to be controlled at 5 ° of about P, Wort boiling time 60min, and hops add total amount 0.03%, add the most in three times.
Saccharifying processes the further alternative condition of technique: after gelatinizing has carried out 35min, start to feed intake, water temperature when feeding intake
It is 50 DEG C, after insulation 30min, and wine with dregs, 63 DEG C of insulation 40min, it is warming up to 72 DEG C of insulation 20min, then heats to 78 DEG C and carry out
Iodine examination reaction, colour generation is not saccharifying terminal, 78 DEG C of insulation 20min, filtered while hot.
Described beer yeast inoculation fermentation technique includes yeast-inoculated concentration 1.0～1.5 × 107Individual mL-1, main ferment temperature
13.5 DEG C, when fermentation liquid outward appearance concentration drops to 6 ° of below P, starting sealed cans, holding tank pressure is at 0.08MPa, when in fermentation liquid
Biacetyl concentration is less than 0.1mg L-1, entering the ferment stage after cooling, rate of temperature fall is every day 2 DEG C, arranges yeast paste every day once.
The present invention, using Semen avenae nudae bud, Fructus Hordei Germinatus as main brewing materials, is aided with fructus zizaniae caduciflorae adjuvant, develop a color and luster glow,
The new special beer product that mouthfeel is soft, nutritious.Fructus zizaniae caduciflorae, as one of the important food materials of dietetic therapy, is giving beer product
While nutrient functional, the melanin in its paddy skin can effectively promote the ruddy color and luster of beer product；In Semen avenae nudae rich in β-
The functional materials such as glucosan, superoxide dismutase and γ-aminobutyric acid (GABA), mix with Fructus Hordei Germinatus according to a certain percentage by it
Closing after making wort fermentation, the functional of beer product is effectively promoted.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated
Particular content.
Embodiment 1
Brewageing of different material combination
In fixing fructus zizaniae caduciflorae, Semen avenae nudae bud, Fructus Hordei Germinatus three, fructus zizaniae caduciflorae adding proportion is 30%, chooses Semen avenae nudae bud and Fructus Hordei Germinatus ratio is 0:
10,1:9,2:8,3:7,4:6,5:5,6:4,7:3, carries out saccharifying process: 55 DEG C of insulation 30min, 63 DEG C of insulation 40min, 72 DEG C
Insulation 20min, is warming up to 78 DEG C of filtrations after iodine examination is qualified, investigate wheat juice conventional index and be shown in Table 1, and result shows: in different Semen avenae nudaes
Under bud ratio, iodine number, total nitrogen, pH, total acid, alpha-amino nitrogen all meet brewing requirement.In wheat juice, alpha-amino nitrogen is along with Semen avenae nudae
The increase of addition and reduce, beta glucan content dramatically increases along with the increase of Semen avenae nudae bud addition, but its too high levels
The series of problems such as wheat juice and the increase of fermentation liquid viscosity, filtration difficulty, muddiness can be caused.Appropriate beta glucan is beneficial to medicated beer
Foam and the mellow property of wine body mouthfeel, and beta glucan is a kind of to benefit healthy polysaccharide, the present invention selects green grass or young crops further
Highland barley bud and Fructus Hordei Germinatus ratio are 5:5.
Table 1 Semen avenae nudae bud and the impact on wheat juice index of the Fructus Hordei Germinatus ratio
Embodiment 2
Mashing process
Choose following 6 kinds of different Mashing process and carry out saccharifying process, and detect beta glucan and GABA content in wheat juice.
Mashing process 1:45 DEG C insulation 30min, 63 DEG C of insulation 40min, 72 DEG C of insulation 20min, be warming up to after iodine examination is qualified
78 DEG C of filtrations；
Mashing process 2:55 DEG C insulation 30min, 63 DEG C of insulation 40min, 72 DEG C of insulation 20min, be warming up to after iodine examination is qualified
78 DEG C of filtrations；
Mashing process 3:63 DEG C insulation 70min, 72 DEG C of insulation 20min, be warming up to 78 DEG C of filtrations after iodine examination is qualified；
Mashing process 4:55 DEG C insulation 60min, 63 DEG C of insulation 40min, 72 DEG C of insulation 20min, be warming up to after iodine examination is qualified
78 DEG C of filtrations；
Mashing process 5:55 DEG C insulation 60min, 63 DEG C of insulation 60min, 72 DEG C of insulation 30min, be warming up to after iodine examination is qualified
78 DEG C of filtrations；
Mashing process 6:45 DEG C insulation 60min, 63 DEG C of insulation 60min, 72 DEG C of insulation 30min, be warming up to after iodine examination is qualified
78 DEG C of filtrations.
Result shows: different material ratio and different sugar metallization processes all have considerable influence to beta glucan content in wheat juice.
Mashing process 1, Mashing process 2 contrast it can be seen that favors low temperature is in the decomposition of beta glucan with Mashing process 3；Mashing process
2, Mashing process 4 and Mashing process 5 contrast, and Mashing process 1 and Mashing process 5 contrast all it can be seen that the low-temperature insulation time gets over
Long, more it is beneficial to the decomposition of beta glucan, high-temperature holding time extends beta glucan content impact in wheat juice little.This is because
In Fructus Hordei Germinatus, 1,4 beta-glucanase action effect when low temperature is more preferable.In the wheat juice that Mashing process 6 obtains, beta glucan content is minimum, but
Being that saccharificatinn period is oversize, the total saccharificatinn period of Mashing process 1 is shorter, and action effect is good, and the present invention selects Mashing process 1 further
Condition.
Beta glucan and free state GABA content (mg L in wheat juice under table 2 different sugar metallization processes-1)
Embodiment 3
Triangular flask fermentation technology
Beer yeast one ring → 10mL test tube (25 DEG C, 36h) → 9mL test tube (25 DEG C, 36h) → 70mL wheat juice (23 DEG C,
48h) → 4 DEG C of refrigerators settle yeast paste about the 12h → 500ml fructus zizaniae caduciflorae adjuvant wheat by the preparation of having ready conditions most of embodiment 1,2
Juice (in 1000mL conical flask), shakes up rear top fermentation bolt, water or → 11 DEG C of fermentations of concentrated sulphuric acid sealing 7 days → analysis fermentation liquids and refers to
Mark: the total weightless 31.85g of fermentation, alcoholic strength 3.5%, fermentation appearance 77.7%, colourity 16.2EBC.
Embodiment 4
Large-scale fermentation
According to the Mashing process in the proportioning raw materials in embodiment 1, embodiment 2, carrying out 200L fermentation tank experiment, yeast connects
Plant concentration 1.0～1.5 × 107Individual mL-1, main ferment temperature 13.5 DEG C, when fermentation liquid outward appearance concentration drops to 6 ° of below P, start
Sealed cans, keep tank pressure at 0.08MPa.When the biacetyl concentration in fermentation liquid is less than 0.1mg L-1, enter the ferment stage after cooling,
Rate of temperature fall is every day 2 DEG C, arranges yeast paste every day once.Meanwhile, investigate the fermentation situation of malt beer under same process,
Every fermentation and local flavor index are as shown in table 3, and sensory evaluation index is as shown in table 4.
Table 3200L tinned beer index
Brewageing relative to malt beer, the present invention uses fructus zizaniae caduciflorae as brewing adjuvant, adds Semen avenae nudae bud simultaneously and enters
Row mashing is beer clear that fermentation obtains, color and luster glow, pure taste, soft.
Table 4 sensory evaluation index
Although the present invention is open the most as above with preferred embodiment, but it is not limited to the present invention, any is familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclosing should be with being as the criterion that claims are defined.
Claims (6)
1. the brewing method of a beer made from black rice, it is characterised in that: described beer made from black rice is by the raw material of following parts by weight ratio
Brewage and make: compound is 1:3.5 with the part by weight of water, and wherein compound is fructus zizaniae caduciflorae, Semen avenae nudae bud, the mixture of Fructus Hordei Germinatus, black
Rice is the 30% of compound gross weight, and Semen avenae nudae bud is 1～7:9～3 with the mass ratio of Fructus Hordei Germinatus；
Brewage and comprise the following steps:
(1) fructus zizaniae caduciflorae gelatinizing processes；
(2) saccharifying after fructus zizaniae caduciflorae gelatinizing wine with dregs and Semen avenae nudae bud, malt mash wine with dregs；
(3) step (2) saccharification product filter, boil after must clarify wheat juice；
(4) the wheat juice that step (3) obtains carries out beer yeast inoculation fermentation.
The brewing method of beer made from black rice the most according to claim 1, it is characterised in that: described Semen avenae nudae bud and the quality of Fructus Hordei Germinatus
Ratio is 1:1.
The brewing method of beer made from black rice the most according to claim 1 and 2, it is characterised in that described fructus zizaniae caduciflorae gelatinizing processes technique
It is: when water temperature 50 DEG C, feeding intake and add α-amylase, the addition of α-amylase is 15U/g fructus zizaniae caduciflorae, then heats to 90
DEG C, after insulation 20min, then it is warming up to 100 DEG C, is incubated 15min.
The brewing method of beer made from black rice the most according to claim 3, it is characterised in that described saccharifying processes technique and is: sticking with paste
Changing after having carried out 35min, start to feed intake, when feeding intake, water temperature is 50 DEG C, after insulation 30min, and wine with dregs, 45～63 DEG C of insulations 30～
60min, is warming up to 63～72 DEG C of insulations 20～60min, 72 DEG C of insulations 0～30min, then heats to 78 DEG C and carries out iodine examination instead
Should, colour generation is not saccharifying terminal, 78 DEG C of insulation 20min, filtered while hot；Washing trough is residual dense to be controlled when 5 ° of about P, Wort boilings
Between 60min, hops add total amount 0.03%, add the most in three times.
The brewing method of beer made from black rice the most according to claim 4, it is characterised in that described saccharifying processes technique and is: sticking with paste
Changing after having carried out 35min, start to feed intake, when feeding intake, water temperature is 50 DEG C, after insulation 30min, and wine with dregs, 63 DEG C of insulation 40min, heat up
To 72 DEG C of insulation 20min, then heating to 78 DEG C and carry out iodine examination reaction, colour generation is not saccharifying terminal, and 78 DEG C are incubated 20min,
Filtered while hot.
The brewing method of beer made from black rice the most according to claim 4, it is characterised in that: described beer yeast inoculation fermentation work
Skill includes yeast-inoculated concentration 1.0～1.5 × 107Individual mL-1, main ferment temperature 13.5 DEG C, when fermentation liquid outward appearance concentration drops to 6 ° of P
Time following, starting sealed cans, holding tank pressure is at 0.08MPa, when the biacetyl concentration in fermentation liquid is less than 0.1mg L-1, enter fall
In the ferment stage after temperature, rate of temperature fall is every day 2 DEG C, arranges yeast paste every day once.
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| CN201610715702.7A CN106318746A (en) | 2016-08-24 | 2016-08-24 | Brewing method of black rice beer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| CN104745346A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Black rice beer production method |
| CN105462734A (en) * | 2015-12-25 | 2016-04-06 | 西藏月王生物技术有限公司 | Preparation process of buttered tea flavored highland barley monascus beer and monascus beer |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101669A (en) * | 1993-12-10 | 1995-04-19 | 安徽省凤台县啤酒厂 | Making method of black rice beer |
| CN1052260C (en) * | 1995-06-23 | 2000-05-10 | 葛军 | Beer made from black rice |
| CN1147551A (en) * | 1996-08-20 | 1997-04-16 | 吉林省银瀑啤酒厂 | Brewage process of nutritive black-rice beer |
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| CN1279278A (en) * | 2000-02-22 | 2001-01-10 | 锦州净瓶泉啤酒有限公司 | Aloe beer and its brewing process |
| CN104745346A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Black rice beer production method |
| CN105462734A (en) * | 2015-12-25 | 2016-04-06 | 西藏月王生物技术有限公司 | Preparation process of buttered tea flavored highland barley monascus beer and monascus beer |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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