CN1071377C - Red beer of black barley - Google Patents
Red beer of black barley Download PDFInfo
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- CN1071377C CN1071377C CN98121110A CN98121110A CN1071377C CN 1071377 C CN1071377 C CN 1071377C CN 98121110 A CN98121110 A CN 98121110A CN 98121110 A CN98121110 A CN 98121110A CN 1071377 C CN1071377 C CN 1071377C
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- black barley
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Abstract
The present invention provides beer which is made of black barley. The beer has high nutritive value and dietetic therapy actions, wherein the beer comprises different amino acid, lysine and various trace elements which are essential for a human body. The present invention can enhance the immunity of the human body and prevent various heart cerebrovascular diseases.
Description
The invention belongs to a kind of beer, the beer that the black barley of particularly a kind of usefulness is made.
The pale beer of domestic and international market sale at present and stout etc. are that main raw material is brewageed with yellow barley all.
Be example with 11 °～12 ° pale beers now, conventional formulation and technology are as follows:
1, prescription:
Water accounts for 89～88% in brewageing, and dry-matter accounts for 11～12%.Yellow barley germ in the dry-matter accounts for 70%, and rice accounts for 28.9%, and hops account for 0.1%, yeast accounts for 1%.
2, technical process:
1. make the wheat part:
Yellow barley → screening (more than the 2.2mm sieve aperture) → wash wheat → soak wheat (soaking wheat degree 43%) → germination (14～16 ℃, 6 days) → drying (45～65 ℃, 14 hours, edged up again 65～85 ℃, 7 hours) → except that radical bud → moisture regain (30～90 days) → finished product Fructus Hordei Germinatus.
2. brewage part:
Yeast (inoculum size 1%)
↓ vortex precipitation → wheat juice cooling → fermentation → centrifugal →
30 minutes 10 ℃, 13 ℃ of 5 days yeast number of oxygenation＜
To 7.5 ℃ of 9.5 days 1,000,000/ml of 10ppm
Cooling is 4 ℃/3 days before centrifugal
Bottle → wash bottle
Filtration → the can of ↓ pure mellow wine, gland → sterilization → finished beer turbidity＜65 ℃ of 500ml of 0.5EBC superheat section are special-shaped in vain
Temperature＜2 ℃ sterilization intensity 18BU bottle can
Purpose of the present invention mainly is by changing the main raw material of brewage, promptly replaces yellow barley to improve and strengthen nutrition in the beer by black barley.Black barley has higher nutritive value and dietary function than yellow barley nutrition more comprehensively and unique.It can improve high-quality protein in the beer, amino acid and human body must be again can not self synthetic Methionin, the content of methionine(Met); Improve the content of Mierocrystalline cellulose, VITAMIN; Improve mineral calcium, phosphorus etc. and essential trace element iron, zinc, selenium equal size, improved especially especially and can obviously strengthen human immunological competence's selenium content.Selenium can participate in the antioxygenation of body with vitamin-E by Selenoperoxidase (GPX); can directly eliminate intravital free radical (a large amount of toxin that metabolism produces); the protection function of plasma membrane; minimizing is played the effect that improves symptom and the multiple disease of prophylactic treatment to the warm sex change of invading of blood vessel endothelium.Have the prevent and treat of giving and treat effects such as cardiovascular and cerebrovascular, hypertension, arteriosclerosis, thrombus, liver, anaemia, big joint and Keshan disease, and have the cancer-resisting function.
Technical solution of the present invention is to adopt black barley to brewage red beer.
1, the composition of raw materials of 12 ° of red beers:
Water accounts for 80～90%, and black barley germ accounts for 7～17%, rice accounts for 2.368～3.368%, hops account for 0.01～0.014%, yeast accounts for 0.08～0.16%, and each feed composition sum is 100%.
2, the red beer technological process of production:
1. make the wheat part:
During 45～65 ℃ 14 of 14～16 ℃ of black barleys → screen → wash wheat → soak wheat → germination → 2.2mm sieve apertures above (soaking wheat degree 43%) 6 days
Dry → except that radical bud → moisture regain → finished product Fructus Hordei Germinatus.
Yeast (inoculum size 1%) ↓ vortex precipitation → wheat juice cooling → fermentation → centrifugal → 30 minutes 10 ℃, 13 ℃ of 5 days yeast number of oxygenation＜
To 7.5 ℃ of 9.5 days 1,000,000/ml of 10ppm
Cooling is 4 ℃/3 days before centrifugal
Bottle → wash bottle
Filtration → the can of ↓ pure mellow wine, the gland → sterilization → finished beer turbidity＜white special-shaped temperature of 65 ℃ of 500ml of 0.5EBC superheat section＜2 ℃ of sterilization intensity 18BU bottles can
3, further specify
1. on black barley main trace element iron (Fe), zinc (Zn), selenium high-content bases such as (Se),, further guarantee high selenium (Se) content by spraying the agrotechnical measure of selenium-rich agent (20ml/ mu).Increased by 5% black barley germ materials amount simultaneously.
3. the local system wheat technology of adjusting strengthens black barley high protein decomposition level, and the solubleness that improves black barley is so that make high-quality Fructus Hordei Germinatus.
3. the local making method of adjusting selects for use extraordinary zymin (neutral protease, Propiram and 3 glycanases) to brewage quality and product stability to satisfy.
Effect of the present invention
Black barley has the reasonable food structure that can promote human body longevity, be to belong to " three Senior Two are low " crop (high protein, homovitamin, high-cellulose, lower fat, low sugar), use comprehensive nutrition instead and unique have very that the black barley of high nutritive value and dietary function is that raw material is brewageed red beer, greatly improve the nutritive ingredient of beer, the health of improving the people is had a positive effect, have obvious social and economic benefit.
12 ° red beer wine body is dark red, glossy, foam is fine and smooth, lasting extension cup, quality meet GB4927-91 (12 ° of concentration top grades), and the trace selenium content height is different with traditional stout.
Nutritive ingredient can improve
1. on the seed: the content of high-quality protein and Methionin, black barley is higher by 2.85% respectively than yellow barley, 2.59%, Methionin and methionine(Met) in three seed amino acids of decision protein nutritive value be respectively high by 7.9%, 10.52%, robust fibre is high by 31.8%, the riboflavin (B in the VITAMIN
2) high by 34.07%, calcium is high by 9.4%, and essential trace element zinc is high by 8.55～27.37%, and iron is high by 50.47～71.99～300%, and selenium is high by 25～34.48%.
2. on the Fructus Hordei Germinatus: black barley germ is higher by 15.8% on protein than the Fructus Hordei Germinatus of yellow barley, and wherein Methionin is high by 16.67%, has 14 kinds high by 2～10% in high 23.08%, 17 seed amino acid of methionine(Met).Starch reduces by 13.04%, and calcium is high by 0.39%, and zinc is high by 45.15%, and iron is high by 25.81%, selenium is high by 7.51～35.36%.
3. through measuring selenium content in the beer: every bottled beer selenium content can reach the standard that Chinese Soclety of Nutrition's regulation must be mended selenium 0.05～0.2mg/ day (i.e. 50～200 μ g) (GB) everyone every day as long as drink fully up to 0.099～0.165mg.
Embodiments of the invention
" production processes of 100 tons of 12 ° of red beer of black barley "
(1) main raw material set-up procedure:
1. according to the contract plan to buy the black barley material of high-quality from the barley material production base: percentage of germination more than 90～95, protein below 12.5%, more than the thousand seed weight 38g, moisture below 13%, impurity are no more than 1.5%, leaching yield 75% is with first-class GB one-level.
2. in producing one jin of ratio that Fructus Hordei Germinatus need drop into 1.28 jin of barleys, be ready to produce 100 tons of black barleys that red beer of black barley is required.
The composition of raw materials and the quantity of (two) 100 tons of red beer of black barley:
1. make and need black barley 17280.0kg in the wheat altogether
2. in brewageing
Water accounts for 88% 141753.3kg
Dry-matter accounts for 12% 19330.0kg
Wherein: black barley germ accounts for 75% 13500.0kg
Rice accounts for 23.9% 4730.0kg
Hops account for 0.1% 100kg
Yeast accounts for 1% 1000kg
The production technique of (three) 100 tons of 12 ° of red beer of black barley:
1. make wheat:
6 days 45～65 ℃ of 14 hours dryings of 14-16 ℃ of black barley → screen → wash wheat → soak wheat → germination → 2.2mm sieve aperture above (soaking wheat degree 43%) → remove radical bud → moisture regain → finished product Fructus Hordei Germinatus.2. brewageed in 7 hours 30～90 days for 65～85 ℃:
Bottle → wash bottle
Filtration → the can of ↓ pure mellow wine, the gland → sterilization → finished beer turbidity＜white special-shaped temperature of 65 ℃ of 500ml of 0.5EBC superheat section＜2 ℃ of sterilization intensity 18BU bottles can
Claims (1)
1, a kind of red beer of black barley is characterized in that said red beer of black barley is made up of following raw materials according: water 80～90% black barley germ 7～17% rice 2.368～3.368% hops 0.01～0.014% yeast 0.08～0.16% each feed composition sum are 100%
The preparation method is as follows: black barley carries out the screening of the above sieve aperture of 2.2mm, wash wheat, soak wheat, soak wheat degree 43%, 14-16 ℃ germinateed 6 days, carry out drying under the condition of 45-65 ℃, 14 hours and 65-85 ℃, 7 hours, dig up the roots, getting damp again obtained black barley germ in 30-90 days, black barley germ is pulverized under the condition of roller spacing 0.6-0.7mm, and 40 ℃ of blankings, 52 ℃ of saccharification obtained black barley germ mash in 60 minutes; Rice is pulverized, 50 ℃ of blankings, 100 ℃ of gelatinizations 40 minutes with mix with black barley germ mash, 67 ℃ are incubated 70 minutes, being warmed up to 78 ℃ filters, the hops of adding 0.1% boiled 90 minutes, whirlpool precipitation 30 minutes, wheat juice is cooled to 10 ℃, oxygenation is to 10ppm, and the inoculum size inoculation yeast with 1% was 13 ℃ of bottom fermentations 5 days, 7.5 ℃ bottom fermentation 9.5 days, cooling is 4 ℃/3 days before centrifugal, centrifugal to yeast number＜1,000,000/ml, pure mellow wine is filtered to turbidity＜0.5EBC, temperature＜2 ℃, can, gland is 65 ℃ of superheat sections, sterilization under the condition of sterilization intensity 18BU.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98121110A CN1071377C (en) | 1998-12-21 | 1998-12-21 | Red beer of black barley |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98121110A CN1071377C (en) | 1998-12-21 | 1998-12-21 | Red beer of black barley |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1257914A CN1257914A (en) | 2000-06-28 |
| CN1071377C true CN1071377C (en) | 2001-09-19 |
Family
ID=5227021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98121110A Expired - Fee Related CN1071377C (en) | 1998-12-21 | 1998-12-21 | Red beer of black barley |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1071377C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109085127A (en) * | 2018-08-01 | 2018-12-25 | 江南大学 | A method of screening the malt for making red beer |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119675A (en) * | 1995-06-23 | 1996-04-03 | 葛军 | Beer made from black rice |
| CN1122364A (en) * | 1995-05-30 | 1996-05-15 | 刘甦 | Stout and its brewage method |
-
1998
- 1998-12-21 CN CN98121110A patent/CN1071377C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1122364A (en) * | 1995-05-30 | 1996-05-15 | 刘甦 | Stout and its brewage method |
| CN1119675A (en) * | 1995-06-23 | 1996-04-03 | 葛军 | Beer made from black rice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1257914A (en) | 2000-06-28 |
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