CN107937187A - A kind of preparation method of top fermentation type quinoa beer - Google Patents
A kind of preparation method of top fermentation type quinoa beer Download PDFInfo
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- CN107937187A CN107937187A CN201711277312.7A CN201711277312A CN107937187A CN 107937187 A CN107937187 A CN 107937187A CN 201711277312 A CN201711277312 A CN 201711277312A CN 107937187 A CN107937187 A CN 107937187A
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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
Abstract
The present invention relates to a kind of preparation method of top fermentation type quinoa beer, including step：After fructus hordei germinatus and quinoa are pre-processed respectively, it is uniformly mixed；Water, beta glucan enzyme, lactic acid and calcium chloride are added, carries out the saccharified liquid that is saccharified to obtain；Gained saccharified liquid is boiled, hops are added in boiling part；After boiling, carragheen and nutritive salt are added；Cooling, obtains wheat juice；Then oxygen is passed through into wheat juice, adds yeast, the pol for carrying out main fermentation to zymotic fluid is down to 3.5 ° of P；Sealed cans, in the case where completely cutting off air conditions, fermentation is until diacetyl content≤0.1mg/L；Then it is down to 0 DEG C, storage wine to obtain the final product.Raw material of the present invention is easy to get, and preparation method design is reasonable, easy to implement, original beer production equipment is not required to change；And take full advantage of the advantage of quinoa, prepared quinoa beer clarification, it is in good taste, there is aroma, there is abundant beer foam and good non-biostability, while rich in higher nutritional ingredient.
Description
Technical field
The present invention relates to a kind of preparation method of top fermentation type quinoa beer, belong to beer brewing technology field.
Background technology
Quinoa (scientific name:Chenopodium quinoa willd) South America andes region is originated in, it is print plus original inhabitants
The main conventional food of resident, there is the 5000-7000 plantation history of more years, since it has unique abundant, comprehensive nutrition
Value, has brought up print plus nationality, and ancient times Inca is referred to as " grain is female ".Quinoa is used in the 1980's by NASA
The space food of astronaut.It is basic that FAO (Food and Agriculture Organization of the United Nation) thinks that quinoa is that a kind of unique solitary plant can substantially meet human body
The food of nutritional need, formal recommendation quinoa are the perfect wholefood of the optimum mankind.The United Nations announces 2013
For international quinoa year, to promote human nutrition health and food security, Millennium Development Goals is realized.The magical part of quinoa is not only
Only it is all kinds of nutriments rich in human demand, it more difficult to, quinoa but has meat eggs as plant, and just some is close
The good protein of human amino acid's composition.Quinoa is the full nutrition adequate proteins base-forming food of unique full paddy, and endosperm accounts for seed
68%, and there are nutritional activities, protein content is up to 16%-22% (beef 20%), and quality is suitable with milk powder and meat,
Rich in a variety of amino acid, wherein there is whole 9 kinds of essential amino acids necessary to human body, ratio is appropriate and is easy to absorb, and is especially enriched in
The mineral matter nutritional such as the lysine lacked in plant, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper content is high, rich in unsaturated lipid
The multiple beneficial such as fat acid, flavonoids, B family vitamin and vitamin E, choline, glycine betaine, folic acid, alpha-linolenic acid, beta glucan
Compound, dietary fiber cellulose content are up to 7.1%, and cholesterol 0, without seitan, low fat, (305kcal/100g) low in calories is low
It is glycemic that (the glycemic values 35 of GI, 55) low glycemic standard is.Quinoa belongs to easy ripe food easy to digest, unique in taste, there is light nut
Delicate fragrance or ginseng are fragrant, have balanced extra-nutrition, enhancing body function, repair constitution, adjust immune and endocrine, raising machine
Body stress ability, prevention disease, anticancer, weight-reducing, auxiliary treatment and other effects, eat suitable for all colonies, particularly suitable for hyperglycaemia,
Hypertension, hyperlipidemia, heart disease chronic diseases, and the special constitution such as infant, pregnant and lying-in women, children, student, the elderly and life
Irregular crowd living.Long-term consumption, significant effect.
The report that beer is prepared using quinoa is disclosed in currently available technology.Such as Chinese patent literature CN
106281924 A disclose a kind of quinoa beer brewing technology, using quinoa as primary raw material, preparation, saccharification, fermentation through malt
It is prepared.But the quinoa in the invention passes through baking process, causes sugared rate to reduce, and nutritional ingredient and fragrance component are
Loss；The decomposition such as starch, protein is incomplete in gelatinization, saccharifying；And mouthfeel, nutritional ingredient, clarity etc. have much room for improvement.
And for example, 106560510 A of Chinese patent literature CN disclose a kind of preparation method of Cloudy quinoa rice white beer, with lamb's-quarters
Wheat, polished rice, glutinous rice, sprout brown rice, Chinese yam, wheat embryo, rye are raw material, and rice glutinous rice is cooked and sweetens distiller's yeast fermentation, is obtained
Rice wine；Quinoa, sprout brown rice, rye are cooked and add Chinese yam, rice wine defibrination；Slurry plus brewer's yeast and honey saccharified liquid is secondary
Fermentation；Through sterilizing, filtering, centrifuging, homogeneous, gas mixing, filling sterilization, to obtain the final product.The beer does not add pigment and essence, sweet taste
Agent and preservative, nutrient health；But the quinoa of the invention will be steamed into meal, then cooling is fermented, the complicated trouble of step；It is used
Raw material is more, and fermentation condition is complicated, and cost is higher, and the nutritional ingredient in quinoa cannot be fully utilized.
The content of the invention
In view of the deficienciess of the prior art, the present invention provides a kind of preparation method of top fermentation type quinoa beer.Should
Preparation process design is reasonable, easy to implement, original beer production equipment is not required to change；The beer being prepared has salubrious
It is aroma, in good taste, and with holding property of bubble and abundant beer foam, while prepared beer clarification, rich in higher
Nutritional ingredient and good non-biostability；With beer original local flavor and while nutrition, also with blood pressure lowering and
Blood glucose, improve blood circulation, reduce cholesterol, promote the healthcare functions such as Enterogastric circulation.
Term explanation：
Blanking temperature：When water is added into pretreated fructus hordei germinatus and pretreated quinoa mixture, the temperature of water
As blanking temperature.
Technical scheme is as follows：
A kind of preparation method of top fermentation type quinoa beer, including step：
(1) preparation of wheat juice
After fructus hordei germinatus and quinoa are pre-processed respectively, it is uniformly mixed；Add water, 1,4 beta-glucanase, lactic acid and chlorination
Calcium, is saccharified after mixing, and filtered, washing trough, obtains saccharified liquid；Gained saccharified liquid is boiled 85-95 minutes, boiling part
Middle addition hops；After boiling, 70-80 DEG C is cooled to, adds carragheen and nutritive salt, is uniformly mixed；It is cooled to 18-25
DEG C, obtain the wheat juice that pH is 5-6；
The 1,4 beta-glucanase, lactic acid (being counted using pure material quality) and calcium chloride mass ratio is 0.0013-0.002:10:8-
16；
(2) ferment
Oxygen is passed through in the wheat juice obtained to step (1), it is 8-9mg/L to make the oxygen content in wheat juice；At 18-22 DEG C
Yeast is accessed, obtains zymotic fluid；In 18-22 DEG C of main fermentation 6-8 days, the pol to zymotic fluid was down to 3.5 ° of P；Sealed cans, it is empty in isolation
Under the conditions of gas, fermentation is until diacetyl content≤0.1mg/L at 4-6 DEG C；Then after temperature is down to 0 DEG C, storage wine 2-5 weeks, i.e.,
Obtain quinoa beer.
Preferable according to the present invention, the preprocess method of fructus hordei germinatus is described in step (1)：Fructus hordei germinatus is ground into particle
Particle diameter is the powder of 0.35-0.4mm.
It is preferable according to the present invention, the preprocess method of quinoa described in step (1) be selected from it is following any one：By quinoa
The powder that grain diameter is 0.35-0.4mm is ground into directly to use；Or it is 0.35-0.4mm's that quinoa is ground into grain diameter
After powder, water, lactic acid, calcium chloride are added, beta amylase, after mixing, 40-50 DEG C of insulation 10-20min, 70 DEG C keep the temperature 15-
20min, boils 20-40min, obtains dextrin.
Preferably, in the preprocess method of quinoa, the mass ratio of the quinoa and water is 1:3-5；The water, lactic acid (with
Pure material meter), the mass ratio of beta amylase and calcium chloride be 120:0.01-0.03:0.00005-0.00015:0.03-0.04；
It is further preferred that the mass ratio of the quinoa and water is 1:3.5-4, the water, lactic acid, the quality of beta amylase and calcium chloride
Than for 120:0.015-0.025:0.00005:0.035-0.038.
Preferable according to the present invention, fructus hordei germinatus described in step (1) and the mass ratio of quinoa are 7:2-5；Preferably, it is described
Fructus hordei germinatus and the mass ratio of quinoa are 7:3.
Preferable according to the present invention, the condition being saccharified described in step (1) is：Blanking temperature is 52-55 DEG C, 50-52 DEG C
Keep the temperature 30-60min, 65-68 DEG C of insulation 30-60min, 76-78 DEG C of insulation 10-15min, 76-78 DEG C of standing 20-40min.
Preferable according to the present invention, the lactic acid is the lactic acid aqueous solution that use quality concentration is 80%-100%.
It is preferable according to the present invention, the gross mass of fructus hordei germinatus and quinoa described in step (1) and water, the matter of 1,4 beta-glucanase
Amount is than being 100:250-400:0.00001-0.00002.
Preferable according to the present invention, the addition quality of step (1) described hops is the gross mass of fructus hordei germinatus and quinoa
0.05-0.3:100。
Preferable according to the present invention, the mass ratio of step (1) carragheen, nutritive salt and hops is 10-15:250:
50-270。
Preferable according to the present invention, hops described in step (1) are bitter one or both of type hops or aroma hops
Combination；Preferably, hops described in step (1) are the combination of bitter type hops and aroma hops, the bitter type hops and odor type
The mass ratio of hops is 1:1.
Preferable according to the present invention, hops described in step (1) divide 2-3 addition in saccharified liquid boiling part.
Preferably, hops are added three times in saccharified liquid boiling part described in step (1), are seethed with excitement respectively in saccharified liquid
50% bitter type hops of hops gross mass are added after 10min, 35% odor type wine of hops gross mass is added after the 30min that seethes with excitement
Flower, 15% aroma hops of 5min additions hops gross mass before boiling terminates.
Preferably, point 2 additions in saccharified liquid boiling part of hops described in step (1), seethe with excitement in saccharified liquid respectively
50% bitter type hops of hops gross mass are added after 10min, 50% perfume (or spice) of 10min additions hops gross mass before boiling terminates
Type hops.
According to the present invention, the component of nutritive salt includes described in step (1)：1st, mineral salt (phosphorus, potassium, magnesium, sulphur etc.), it
Be yeast cells main mine material composition, enzymatic activity agent, while also function to buffer pH, adjust the effect of growing environment.2nd, again
Element zinc salt is wanted, zinc is the required ion of yeast growth, with greater need for supplement in actual production, so that it is vigorous to reach yeast growth
With improve fermenting power purpose, and then improve beer foam.3rd, it is micro- (cobalt, copper, iron, manganese salt class)；4th, trace element
(aluminium, iodine, boron etc.), is the activator of a variety of enzymes.
Preferable according to the present invention, the concentration of yeast is 0.5-2.5 × 10 described in step (2) zymotic fluid7A/ml.
According to the present invention, yeast death rate ＜ 5% described in step (2), white appearance is moist, and no miscellaneous bacteria, is no different
Taste；Yeast maximum concentration is 5-7 × 10 in fermentation process7A/ml.
According to the present invention, quinoa and fructus hordei germinatus be when selecting, to select big full, the glossy, particle of grain uniformly, without miscellaneous
Matter, the quinoa to give off a strong fragrance and fructus hordei germinatus.
The present invention is gelatinized quinoa, can cause starch granules water swelling, when gelatinization point rises to certain temperature
Afterwards, quinoa cell wall rupture, starch molecule dissolution, forms viscous paste compound, for starch after gelatinization, the amylase in mash can
Preferably to be decomposed, and the decomposition of unpaste starch then needs many days.Gelatinization at different temperatures segmentation carry out be because
It is different for different starch gelatinization temperatures, set different temperature can be so that the various starch in quinoa can be swollen, divide
Form homogeneous paste solution.Fire resistant alpha-diastase is added during gelatinization can accelerate the dissolving of starch, and adding lactic acid and calcium chloride has
Help adjust pH, more preferable condition is created to yeast fermentation.
Saccharification is one of most important process in wheat juice preparation process, in saccharifying, water and pretreated barley
Bud and pretreated quinoa are sufficiently mixed, in fructus hordei germinatus and quinoa under the action of various enzyme systems, by fructus hordei germinatus and quinoa
Solable matter thoroughly leaches, and is then beer by wort fermentation under the action of yeast.Saccharification be segmented at different temperatures into
OK, it can make it that the various carbohydrates in malt are fully decomposed into monose, such as 52 DEG C or so the effects for being beneficial to beta amylase, can be with
So that β-starch fully decomposes, 65 DEG C or so the effects for being beneficial to alpha-amylase, can cause alphalise starch fully to decompose, 72 DEG C or so
Alpha-amylase reaction speed is accelerated, and forms a large amount of dextrin, and leaching rate reduces at 78 DEG C or so, and saccharification terminates.During saccharification select β-
Dextranase, can effectively decompose beta glucan in wheat class and cereal Formation of Endosperm Cell Walls, can also reduce wheat juice viscosity, change
Kind strainability, improves sugared rate, prevents that beer is muddy, stable beer quality.Addition lactic acid and calcium chloride effect be in order to
PH is adjusted, more preferable condition is created to yeast fermentation.
Hops are indispensable most important additives in brewing, and it is clear that addition hops can make it that beer has
Refreshing aroma, bitter taste and efficiency of preservation, forms abundant beer foam, and with preferable holding property of bubble, and be conducive to wheat juice
Clarification.Hops boil jointly with wheat juice, can promote protein coagulating, are conducive to wheat clarification of juice, are conducive to the non-life of beer
Thing stability.In the prior art, hops have more than 90% in Wort boiling, cooling, fermentation process and are evaporated, so adopting
The method that hops are added with gradation, it is therefore intended that retain suitable hops, to retain the hops of beer perfume to greatest extent.Because
Hops are volatile, so first adding bitter taste hops, so alpha-acid can be made to be dissolved into greatest extent in wheat juice, moreover it is possible to evaporate one
A little volatile materials for being unfavorable for taste, just add aroma hops, hops can be made to remain into greatest extent in beer afterwards.
Carragheen can do fining agent and stabilizer；Carragheen adds after boiling, and effect is to accelerate protein
Precipitation, improves wheat clarification of juice degree.
Nutritive salt, rich in various trace elements such as zinc, selenium, calcium, can provide battalion as wheat juice nutritional supplement to yeast
Support, can also make it that beer is full of nutrition；Stable beer fermenting and producing can be reached, improve the purpose of beer quality.
Continue the wine that ferments and store after sealed cans of the present invention, the purpose is to complete the last fermentation of residual sugar, increase beer
Stability, full charge carbon dioxide, abundant precipitating proteins, clarify wine liquid, remove biacetyl, aldehydes, and the bright beer such as hydrogen sulfide
Taste, promotes ripe.
Beneficial effects of the present invention are as follows：
1st, quinoa beer brewing process of the invention is compared with modern technologies, reasonable, easy to implement, right with technological design
Original beer production equipment is not required to the features such as change.
2nd, the specific preprocessing method of raw materials of the present invention can be fully dissolved out the starch molecule in quinoa and fructus hordei germinatus, more
Beneficial to follow-up saccharifying.The method for saccharifying of the present invention can be such that solable matter in fructus hordei germinatus and quinoa thoroughly leaches, and make
The decomposition such as protein, carbohydrate in raw material are complete, improve the nutritional ingredient in sugared rate and saccharified liquid, the saccharification liquid phase of gained
More clarified than conventional method, nutrition is more abundant, sugar higher；Wheat juice viscosity can also be reduced at the same time, improve strainability,
Prevent that beer is muddy, stable beer quality, more favourable condition is provided for subsequent fermentation.The specific hops of the present invention, hops are used
The hops that amount and feed postition can retain beer to greatest extent are fragrant.
3rd, primary raw material of the present invention is fructus hordei germinatus and quinoa, simple and easy to get.The present invention takes full advantage of the advantage of quinoa, institute
The quinoa beer of preparation has a salubrious aroma, in good taste, and with abundant beer foam and holding property of bubble, while it is made
Standby beer clarification, rich in higher nutritional ingredient and good non-biostability.It is that ordinary beer updates
Product, has good value for applications；And there is nutrition, healthcare function again, it disclosure satisfy that wanting for each consumer group
Ask.
Embodiment：
With reference to specific embodiment, the present invention is described further, but not limited to this.
Experimental method described in following embodiments at the same time, is conventional method unless otherwise specified；The reagent and material
Material, unless otherwise specified, commercially obtains.
Quinoa used in embodiment, the kind cloud ecological agriculture leisure development corporation, Ltd. in Chengde are on sale；Fructus hordei germinatus, Nanyang capital
Moral beer technological development Co., Ltd is on sale；1,4 beta-glucanase, Jinan is holy and Chemical Co., Ltd. is on sale；Lactic acid, day profit lactic acid
Co., Ltd is on sale；Calcium chloride, Asia-Pacific Long Xing Chemical Co., Ltd.s are on sale；Aroma hops, bitter type hops, Xinjiang hop cultivars company
It is on sale；Carragheen, Nanjing Chuan Guan Food Co., Ltd are on sale；Beta amylase, Xingtai Wanda's bioengineering Co., Ltd are on sale；Battalion
Salt is supported, it is on sale that bio tech ltd is ground in Shanghai one；Used yeast is German 303 model yeast, and biological section is extremely won in Beijing
Skill Co., Ltd is on sale.
Add the requirement of yeast：Yeast death rate ＜ 5%, white appearance is moist, no miscellaneous bacteria, free from extraneous odour.
Embodiment 1
A kind of preparation method of top fermentation type quinoa beer, including step：
(1) preparation of wheat juice
The quinoa of 30kg is weighed, after being ground into the powder that grain diameter is 0.35-0.4mm, adds water, the 25ml matter of 120L
Lactic acid (24g), 0.05g beta amylases and the 37.5g calcium chloride that concentration is 80% are measured, after mixing, 50 DEG C of insulation 20min,
70 DEG C of insulation 20min, boil 30min, obtain dextrin；70kg fructus hordei germinatus is weighed, it is 0.35-0.4mm's to be ground into grain diameter
Powder, adds 280L water, and the dextrin mixing of above-mentioned quinoa, addition 0.013g 1,4 beta-glucanases, 75ml mass concentrations are
80% lactic acid (72g), 112.5g calcium chloride, are uniformly mixed, are saccharified, and saccharification condition is 55 DEG C of blankings, temperature after blanking
52 DEG C are reduced to, 30min is kept the temperature at 52 DEG C, is warming up to 65 DEG C of insulation 60min afterwards, is then warming up to 76 DEG C of insulation 10min again,
Then lautertuns is got to, 76 DEG C of standing 30min, filter, wash grain, obtain saccharified liquid afterwards；Saccharified liquid is boiled 85 minutes；Boiled
Hops are added in journey, hops are added three times, and 10min adds 135g hardship type hops after boiling respectively, are added after the 30min that seethes with excitement
94.5g aroma hops, 5min additions 40.5g aroma hops before boiling terminates；After boiling, 75 DEG C are cooled to, adds 10g cards
Glue and 250g nutritive salt are drawn, is stirred evenly afterwards；18-20 DEG C is cooled to, obtains the wheat juice that pH is 5.2；
(2) ferment
Oxygen is passed through in the wheat juice obtained to step (1), it is 8mg/L to make the oxygen content in wheat juice；Yeast is added, must be sent out
Zymotic fluid；Yeast addition in first wheat juice into carrying out before tank, canful yeast number 1.5 × 107A/ml；Venting bottom is coagulated before addition
Gu thing and dead yeast, gained zymotic fluid ferments 10 days in 15 DEG C, and the pol to zymotic fluid is down to 3.5 ° of P；Fermentation process yeast is most
High concentration 5.5 × 107A/ml；Beer after main fermentation is bright beer, at this time, the carbon dioxide content deficiency in beer, by
In biacetyl, the presence of the volatile flavor substance such as acetaldehyde and hydrogen sulfide, beer taste is immature, and a large amount of suspended yeasts are not complete
Precipitation, wine liquid is not limpid enough, generally requires the rear fermentation of several weeks, and the maturation of beer and clarification are completed in rear fermentation.Tender beer
Under wine after drinking, ferment after.Fermentation also known as storage wine afterwards, the purpose is to complete the last fermentation of residual sugar, increases the stabilization of beer
Property, full charge carbon dioxide, abundant precipitating proteins clarify wine liquid, remove biacetyl, aldehydes, and the bright beer taste such as hydrogen sulfide, promote
Into maturation.Then the wheat juice after main fermentation is gone with wine after fermentation tank, fermented after progress, yeast can continue to ferment, tank
After interior air excludes, sealed cans, biacetyl reduction is carried out under conditions of air is completely cut off, treats that biacetyl is reduced to 0.1mg/L immediately
Below, you can be cooled to 0 DEG C, carry out storage wine, the storage wine time is 5 weeks, can obtain the quinoa beer of maturation.In the rear fermentation phase
Interior, beer will definitely prevent ingress of air, and otherwise, not only the flavor of beer, foam, color and luster and non-biostability can be because of oxidations
And be affected, and easy infection miscellaneous bacteria, influences the biological stability of beer.
Embodiment 2
A kind of preparation method of top fermentation type quinoa beer, including step：
(1) preparation of wheat juice
Quinoa 30kg is weighed, after being ground into the powder that grain diameter is 0.35-0.4mm, it is dense to add 120L water, 20ml mass
The lactic acid for 80% is spent, 0.05g beta amylases, 35g calcium chloride, after mixing, 45 DEG C of insulation 10min, 70 DEG C keep the temperature
20min, boils 20min, obtains dextrin.70kg fructus hordei germinatus is weighed, the powder that grain diameter is 0.35-0.4mm is ground into, adds
The water of 280L, and the dextrin mixing of above-mentioned quinoa, addition 0.015g 1,4 beta-glucanases, the breast that 80ml mass concentrations are 80%
Acid, 65g calcium chloride, are uniformly mixed, are saccharified, and saccharification condition is 55 DEG C of blankings, and 52 DEG C of insulation 60min, 65 DEG C keep the temperature
30min, 78 DEG C of insulation 10min, then get to lautertuns, and 78 DEG C stand 30min, filtered, wash grain, obtain saccharified liquid；Will saccharification
Liquid boils 90 minutes；Hops are added in boiling part, 2 additions of hops point, boil after ten minutes, add 25g hardship type hops, boil
Before terminating 10 minutes, add 25g aroma hops.After boiling, 80 DEG C are cooled to, adds 12g carragheens and 250g nutritive salt, it
After stir evenly；18-22 DEG C is cooled to, obtains the wheat juice that pH is 5.6；
(2) ferment
Oxygen is passed through in the wheat juice obtained to step (1), it is 8mg/L to make the oxygen content in wheat juice；Yeast is added, must be sent out
Zymotic fluid；Yeast addition in first wheat juice into carrying out before tank, canful yeast number 2 × 107A/ml；Venting bottom solidifies before addition
Thing and dead yeast, gained zymotic fluid ferment 8 days in 15 DEG C, and the pol to zymotic fluid is down to 3.5 ° of P；Fermentation process yeast is most highly concentrated
Degree 7 × 107A/ml；Then go with wine to rear fermentation tank, ferment after progress, yeast can continue to ferment, and air in tank is excluded
Afterwards, sealed cans immediately, biacetyl reduction is carried out under conditions of air is completely cut off, treats that biacetyl is reduced to below 0.1mg/L, you can drop
Temperature carries out storage wine to 0 DEG C, and the storage wine time is 5 weeks, can obtain the quinoa beer of maturation.
Embodiment 3
A kind of preparation method of top fermentation type quinoa beer, including step：
(1) preparation of wheat juice
70kg fructus hordei germinatus is weighed, 30kg quinoas crush together, after being ground into the powder that grain diameter is 0.35-0.4mm, add
Add 400L water, 0.015g 1,4 beta-glucanases, the lactic acid that 100ml mass concentrations are 80%, 150g calcium chloride, be uniformly mixed, carry out
Saccharification, saccharification condition is 55 DEG C of blankings, 52 DEG C of insulations 40min, 65 DEG C of insulations 60min, 76 DEG C of insulation 10min, then by wheat juice
Lautertuns is got to, 76 DEG C stand 30min, filtered, wash grain, obtain the saccharified liquid of clarification；Saccharified liquid is boiled 85 minutes；Boiled
Hops are added in journey, hops are added three times, and 10min adds 135g hardship type hops after boiling respectively, and 30min is added after boiling
94.5g aroma hops, 5min additions 40.5g aroma hops before boiling terminates；After boiling, 80 DEG C are cooled to, adds 12.5g
Carragheen and 250g nutritive salt, stir evenly afterwards；18-20 DEG C is cooled to, obtains the wheat juice that pH is 5.2；
(2) ferment
Oxygen is passed through in the wheat juice obtained to step (1), it is 9mg/L to make the oxygen content in wheat juice；Yeast is added, must be sent out
Zymotic fluid；Yeast addition in first wheat juice into carrying out before tank, canful yeast number 1.6 × 107A/ml；Venting bottom is coagulated before addition
Gu thing and dead yeast, gained zymotic fluid ferments 10 days in 15 DEG C, and the pol to zymotic fluid is down to 3.5 ° of P；Fermentation process yeast is most
High concentration 6 × 107A/ml；Then the wheat juice after main fermentation is gone with wine after fermentation tank, fermented after progress, yeast can be after
Supervention ferment, after air in tank is excluded, sealed cans, carry out biacetyl reduction under conditions of air is completely cut off immediately, treat that biacetyl drops
As low as below 0.1mg/L, you can be cooled to 0 DEG C, carry out storage wine, the storage wine time is 5 weeks, can obtain the quinoa beer of maturation.
Embodiment 4
A kind of preparation method of top fermentation type quinoa beer, as described in Example 1, except that：The condition of saccharification
Difference, saccharification condition are：Blanking temperature be 52 DEG C, 50 DEG C insulation 30min, 65 DEG C insulation 60min, 76 DEG C insulation 15min, 76 DEG C
40min is stood, it is filtered, wash grain, obtain saccharified liquid；Other steps are consistent with embodiment 1.
Comparative example 1
A kind of preparation method of quinoa beer, it is as described in Example 3, unique the difference is that the preparation of step (1) saccharified liquid
In, do not add 1,4 beta-glucanase；Compared with Example 3, pol illustrates that 1,4 beta-glucanase to increasing than relatively low to gained saccharified liquid
Sugared rate effect is obvious.
Comparative example 2
A kind of preparation method of quinoa beer, as described in Example 3, uniquely the difference is that in the preparation of step (1) wheat juice,
Do not add carragheen；Compared with Example 3, clarity is relatively low, and suspended matter is more for gained wheat juice, illustrates that carragheen has fining agent
Effect.
Comparative example 3
A kind of preparation method of quinoa beer, as described in Example 3, the difference is that changing the step the Mashing process in (1)
Condition, 55 DEG C of blankings, temperature is down to 52 DEG C after blanking, is then directly warming up to 76 DEG C, is stood at being kept for 110 minutes, 76 DEG C
30min, filtered, washing trough, obtains saccharified liquid.Sugar is measured by pol, the pol of gained saccharified liquid substantially reduces, so this hair
Mashing process in bright can greatly improve sugared rate, reduce cost.
Comparative example 4
A kind of preparation method of quinoa beer, as described in Example 3, the difference is that in the preparation of step (1) wheat juice, addition
The opportunity of hops is different with order：135g aroma hops are added after saccharified liquid boils ten minutes, are added within 5 minutes before boiling end
135g hardship type hops, other steps are consistent with embodiment 3；Sensory evaluation finally is carried out to the wine spawned, fragrance substantially reduces, several
Without fragrance, but bitter taste is stronger.Can retain the fragrance of hops to the full extent with the inventive method.
Test example 1
Sensory evaluation is carried out to the quinoa beer made in embodiment 3 and comparative example 2 and comparative example 4, test result is such as
Shown in following table：
1 quinoa beer sense organ evaluating meter of table
| Sample | Colourity | Clarity | Kill a mouthful power | Foaming properties | Bitter taste | Fragrance |
| Embodiment 3 | 9 | 9 | 9 | 9 | 8 | 9 |
| Comparative example 2 | 7 | 5 | 9 | 8 | 8 | 9 |
| Comparative example 4 | 7 | 9 | 9 | 8 | 9 | 2 |
As shown in Table 1, the quinoa beer taste of the invention prepared, clarity, colourity are preferable, and with abundant beer bubble
Foam and good holding property of bubble.
Claims (10)
1. a kind of preparation method of top fermentation type quinoa beer, including step：
(1) preparation of wheat juice
After fructus hordei germinatus and quinoa are pre-processed respectively, it is uniformly mixed；Water, 1,4 beta-glucanase, lactic acid and calcium chloride are added, is mixed
It is saccharified after closing uniformly, filtered, washing trough, obtains saccharified liquid；Gained saccharified liquid is boiled 85-95 minutes, is added in boiling part
Hopping；After boiling, 70-80 DEG C is cooled to, adds carragheen and nutritive salt, is uniformly mixed；18-25 DEG C is cooled to, is obtained
PH is the wheat juice of 5-6；
The 1,4 beta-glucanase, lactic acid (being counted using pure material quality) and calcium chloride mass ratio is 0.0013-0.002:10:8-16；
(2) ferment
Oxygen is passed through in the wheat juice obtained to step (1), it is 8-9mg/L to make the oxygen content in wheat juice；Accessed at 18-22 DEG C
Yeast, obtains zymotic fluid；In 18-22 DEG C of main fermentation 6-8 days, the pol to zymotic fluid was down to 3.5 ° of P；Sealed cans, in isolation air bar
Under part, fermentation is until diacetyl content≤0.1mg/L at 4-6 DEG C；Then after temperature is down to 0 DEG C, storage wine 2-5 weeks, up to lamb's-quarters
Wheat beer.
2. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that institute in step (1)
The preprocess method for stating fructus hordei germinatus is：Fructus hordei germinatus is ground into the powder that grain diameter is 0.35-0.4mm.
3. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that institute in step (1)
State quinoa preprocess method be selected from it is following any one：It is direct that quinoa is ground into the powder that grain diameter is 0.35-0.4mm
Use；Or after quinoa to be ground into the powder that grain diameter is 0.35-0.4mm, addition water, lactic acid, calcium chloride, beta amylase,
After mixing, 40-50 DEG C of insulation 10-20min, 70 DEG C of insulation 15-20min, boil 20-40min, obtain dextrin；
The mass ratio of the quinoa and water is 1:3-5；The water, lactic acid (in terms of pure material), the matter of beta amylase and calcium chloride
Amount is than being 120:0.01-0.03:0.00005-0.00015:0.03-0.04.
4. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that institute in step (1)
The mass ratio for stating fructus hordei germinatus and quinoa is 7:2-5；Preferably, the fructus hordei germinatus and the mass ratio of quinoa are 7:3.
5. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that institute in step (1)
The condition for stating saccharification is：Blanking temperature is 52-55 DEG C, 50-52 DEG C of insulation 30-60min, 65-68 DEG C of insulation 30-60min, 76-
78 DEG C of insulations 10-15min, 76-78 DEG C of standing 20-40min.
6. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that institute in step (1)
It is 100 to state the gross mass of fructus hordei germinatus and quinoa and the mass ratio of water, 1,4 beta-glucanase:250-400:0.00001-0.00002.
7. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that step (1) is described
The addition quality of hops is fructus hordei germinatus and the 0.05-0.3 of the gross mass of quinoa:100；
The mass ratio of step (1) carragheen, nutritive salt and hops is 10-15:250:50-270.
8. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that institute in step (1)
State the combination that hops are one or both of bitter type hops or aroma hops；Preferably, hops described in step (1) are bitter type
The combination of hops and aroma hops, the mass ratio of the hardship type hops and aroma hops is 1:1.
9. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that institute in step (1)
State hops and divide 2-3 addition in saccharified liquid boiling part；
Preferably, hops are added three times in saccharified liquid boiling part described in step (1), respectively in saccharified liquid boiling 10min
50% bitter type hops of hops gross mass are added afterwards, and 35% aroma hops of hops gross mass, boiling are added after the 30min that seethes with excitement
Rise 15% aroma hops of 5min additions hops gross mass before terminating；
Preferably, point 2 additions in saccharified liquid boiling part of hops described in step (1), respectively in saccharified liquid boiling 10min
50% bitter type hops of hops gross mass are added afterwards, 50% odor type wine of 10min additions hops gross mass before boiling terminates
Flower.
10. the preparation method of top fermentation type quinoa beer according to claim 1, it is characterised in that step (2) is fermented
The concentration of yeast described in liquid is 0.5-2.5 × 107A/ml.
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| CN107937187B (en) | 2021-01-05 |
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Effective date of registration: 20210425 Address after: Office of Qiaoguan town government, Changle County, Weifang City, Shandong Province Patentee after: Yuehai yongshuntai (Changle) malt Co.,Ltd. Address before: 250353 No. 3501, University Road, Ji'nan, Shandong Patentee before: Qilu University of Technology |