CN107267324A - A kind of preparation method of quinoa beer - Google Patents
A kind of preparation method of quinoa beer Download PDFInfo
- Publication number
- CN107267324A CN107267324A CN201610211468.4A CN201610211468A CN107267324A CN 107267324 A CN107267324 A CN 107267324A CN 201610211468 A CN201610211468 A CN 201610211468A CN 107267324 A CN107267324 A CN 107267324A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- beer
- bud
- temperature
- gelatinized
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
Abstract
The invention discloses a kind of preparation method of quinoa beer, it is related to beer manufacturing technology, its process innovation is to substitute part barley from quinoa, is mixed by a certain percentage with fructus hordei germinatus after expediting the emergence of germination, quinoa beer product is made in frying quinoa bud, then the common process process prepared through beer.Present approach provides a kind of new quinoa beer, fermented quinoa bud, its functional component is retained well, technique is simple, raw material is easy to get, the quinoa beer of preparation not only has the flavor characteristic and trophic function of beer, is a kind of distinctive feature novel beer of tool while having the peculiar taste and healthcare function of quinoa.
Description
Technical field
The present invention relates to a kind of preparation method and its production technology of quinoa beer, function of dominant food processing manufacture
Field.
Background technology
Quinoa originates in Andes area, in local about 7000 plantation history.Quinoa is planted
It is in extensive range, a variety of extreme climates are can adapt to, high protein content can be also produced under adverse weather condition
Seed, be the future of agriculture ecosystem adapt to environmental change important crops.
Quinoa is a kind of super cereal, have the egg containing high-quality in the title of " mother of grain ", quinoa seed
White matter and substantial amounts of carbohydrate, fat, vitamin and mineral.Protein content is higher than conventional grain,
Required and nonessential amino acid composition is reasonable, vitamin, mineral matter, isoflavones and lipoid substance content compared with
Height, can alleviate the malnutrition caused by protein energy is not enough with microelement deficiencies, quinoa is only
One a kind of can meet the solitary plant of human body basic nutrition demand by what FAO (Food and Agriculture Organization of the United Nation) was approved.In quinoa
Polyphenol, flavones, saponin(e isoreactivity composition there are the multiple biological activities such as anti-oxidant, anti-inflammatory, anticancer.
Quinoa belongs to easy ripe food easy to digest.After quinoa malting, mouthfeel is unique, has light nut clear
Fragrant or ginseng perfume, supplements the nutrients with equilibrium, strengthens body function, repair system, adjust immune and interior
The effects such as secretion, raising physical stress ability, prevention disease, anticancer, it is adapted to all colonies and eats.
The quinoa of fermentation can be used for making beer etc., and these delicious and health products can not be fine to those
It is significant for the crowd of casein digestion and animal lactose.
The content of the invention
The present invention provides a kind of preparation side of the strong quinoa beer of alimentary health-care function with quinoa production beer
Method, to solve the shortcoming that quinoa product is single, the species of expanding production beer.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of quinoa beer comprises the following steps：
(1) quinoa bud：After quinoa is soaked into 2h through 40 DEG C of warm water, regulation germinating box temperature is 25 DEG C, when
Stop culture during a length of 2-3cm of quinoa bud.
(2) crush：Quinoa bud, fructus hordei germinatus and rice are used for raw material, small fire in quinoa bud is fried, quinoa bud,
Fructus hordei germinatus, rice are well mixed, and three's ingredient proportion is 4: 6: 5, and carries out dry pulverization process.
(3) it is gelatinized and is saccharified：8-10 times of water of material quality is added in adjunce copper, is stirred, pH value is adjusted
For 5-6.In the case where temperature is 30-60 DEG C, persistently overheating 4-5h is gelatinized, and temperature is brought up into 70 DEG C,
Keep 30-50min that starch is fully gelatinized, then temperature is brought up to 100 DEG C, keep 20-30
min.The rice wine with dregs being gelatinized is squeezed into brew kettle, when gelatinization wine with dregs temperature is down to 40 DEG C, kept
After 10-20min, carbohydrase is added.
(4) filter：Filter converted mash, the wheat juice clarified.
(5) boil：Temperature is warming up into 100 DEG C to boil, and 0.02-0.06% hops are added into wheat juice, is
It is set to give out the distinctive taste of hops.
(6) cooling and fermentation：Wheat juice after boiling after cooling, adds 0.6% brewer's yeast in wheat juice, and protects
Hold in 12 DEG C of fermentations, 4-5d after ripening.
(7) finished beer：Filtered after the completion of fermentation, bottled after pasteurize, beer finished product is made.
It is an advantage of the invention that：Using the method belonging to the present invention by quinoa bud and fructus hordei germinatus according to a certain percentage
Mixing, the characteristics of making it have quinoa and barley solves the problem of quinoa product is less, the technological operation
Simply, product is of high nutritive value, and development prospect is relatively good.
Brief description of the drawings
Accompanying drawing 1 is the preparation technology flow chart of quinoa beer
Specific embodiment
(1) quinoa bud：Drained away the water after quinoa is soaked into 2h through 40 DEG C of warm water, seed is laid in germinating box
In, it is 25 DEG C to control germination condition, and quinoa bud is harvested during the long 2-3cm of quinoa bud.
(2) crush：Quinoa bud, fructus hordei germinatus and rice are used for raw material, quinoa bud is put into pot and fried with middle small fire
System, quinoa bud, fructus hordei germinatus, rice are well mixed, and three's ingredient proportion is 4: 6: 5, and carries out dry method
Crush.
(3) it is gelatinized and is saccharified：The water of 8-10 times of material quality is added in adjunce copper, is stirred, pH is adjusted
It is worth for 5-6.The persistently overheating 4-5h at 30-60 DEG C, 70 DEG C are brought up to by temperature, keep 30-50min
So that starch is fully gelatinized, then brings up to 100 DEG C by temperature, 20-30min is kept.It will be gelatinized
Rice wine with dregs squeeze into brew kettle, wait be gelatinized wine with dregs temperature be down to 40 DEG C when, keep 10-20min after, plus
Enter 200U/g saccharification enzymatic conversions.
(4) filter：Filter converted mash, the wheat juice clarified.
(5) boil：Temperature is warming up into 100 DEG C to boil, 0.02-0.06% hops are added into wheat juice, to make
It gives out the distinctive taste of hops.
(6) cooling and fermentation：The wheat juice boiled after cooling, adds 0.6% brewer's yeast in wheat juice, and keeps
In 12 DEG C of fermentations, 4-5d after ripening.
(7) finished beer：Filtered after the completion of fermentation, bottled after pasteurize, beer finished product is made.
(8) store：It is sampled detection every month.
Claims (5)
1. a kind of preparation method of quinoa beer, it is characterised in that quinoa bud is combined with fructus hordei germinatus, one is prepared
The new quinoa beer of money.
2. it is as claimed in claim 1, it is characterised in that to be related to beer brewing technology field, beer prepared by this method
The wine body characteristicses of existing beer in itself, the characteristics of having nutritious quinoa and unique flavor again.
3. a kind of preparation method of quinoa beer, is specifically included：
(1) quinoa bud：After quinoa is soaked into 2h through 40 DEG C of warm water, regulation germinating box temperature is 25 DEG C, when
Stop culture during a length of 2-3cm of quinoa bud.
(2) crush：Quinoa bud, fructus hordei germinatus and rice are used for raw material, small fire in quinoa bud is fried, quinoa bud,
Fructus hordei germinatus, rice are well mixed, and three's ingredient proportion is 4: 6: 5, and carries out dry pulverization process.
(3) it is gelatinized and is saccharified：8-10 times of water of material quality is added in adjunce copper, is stirred, pH value is adjusted
For 5-6.In the case where temperature is 30-60 DEG C, persistently overheating 4-5h is gelatinized, and temperature is brought up into 70 DEG C,
Keep 30-50min that starch is fully gelatinized, then temperature is brought up to 100 DEG C, keep 20-30
min.The rice wine with dregs being gelatinized is squeezed into brew kettle, wine with dregs temperature to be gelatinized is down to 40 DEG C, keep 10-20
After min, carbohydrase is added.
(4) filter：Filter converted mash, the wheat juice clarified.
(5) hops are added：Temperature is warming up into 100 DEG C to boil, and into wheat juice add 0.02-0.06% hops,
To make it give out the distinctive taste of hops.
(6) cooling and fermentation：Wheat juice after boiling after cooling, adds 0.6% brewer's yeast in wheat juice, and protects
Hold in 12 DEG C of fermentations, 4-5d after ripening.
(7) finished beer：Filtered after the completion of fermentation, bottled after pasteurize, beer finished product is made.
4. method as described in claim 3, it is characterised in that with quinoa bud, barley in the step (2)
The ratio of bud and rice 4: 6: 5 is raw material, prepares a novel beer.
5. method as described in claim 3, it is characterised in that to the wheat juice filtered in the step (5)
Middle addition 0.02-0.06% hops.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610211468.4A CN107267324A (en) | 2016-04-07 | 2016-04-07 | A kind of preparation method of quinoa beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610211468.4A CN107267324A (en) | 2016-04-07 | 2016-04-07 | A kind of preparation method of quinoa beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107267324A true CN107267324A (en) | 2017-10-20 |
Family
ID=60051881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610211468.4A Pending CN107267324A (en) | 2016-04-07 | 2016-04-07 | A kind of preparation method of quinoa beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107267324A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055066A (en) * | 2018-08-30 | 2018-12-21 | 晋中学院 | A kind of development of quinoa light color Ai Er craft beer |
| CN110839806A (en) * | 2019-11-27 | 2020-02-28 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
| CN111154575A (en) * | 2020-01-14 | 2020-05-15 | 大连工业大学 | Quinoa malt for beer brewing and preparation method and application thereof |
| CN112322405A (en) * | 2020-12-02 | 2021-02-05 | 天津农学院 | Quinoa beer and brewing method thereof |
-
2016
- 2016-04-07 CN CN201610211468.4A patent/CN107267324A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055066A (en) * | 2018-08-30 | 2018-12-21 | 晋中学院 | A kind of development of quinoa light color Ai Er craft beer |
| CN110839806A (en) * | 2019-11-27 | 2020-02-28 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
| CN110839806B (en) * | 2019-11-27 | 2022-09-06 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
| CN111154575A (en) * | 2020-01-14 | 2020-05-15 | 大连工业大学 | Quinoa malt for beer brewing and preparation method and application thereof |
| CN112322405A (en) * | 2020-12-02 | 2021-02-05 | 天津农学院 | Quinoa beer and brewing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171020 |
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| WD01 | Invention patent application deemed withdrawn after publication |