CN112226309A - Hulless oat beer and brewing method thereof - Google Patents
Hulless oat beer and brewing method thereof Download PDFInfo
- Publication number
- CN112226309A CN112226309A CN202011089405.9A CN202011089405A CN112226309A CN 112226309 A CN112226309 A CN 112226309A CN 202011089405 A CN202011089405 A CN 202011089405A CN 112226309 A CN112226309 A CN 112226309A
- Authority
- CN
- China
- Prior art keywords
- hulless oat
- malt
- oat
- beer
- hulless
- 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.)
- Granted
Links
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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to the field of food processing, in particular to hulless oat beer and a brewing method thereof. The method comprises the steps of saccharifying malt serving as a main material and hulless oat serving as an auxiliary material respectively, mixing the saccharified materials, filtering, boiling at high temperature, clarifying, cooling and fermenting to obtain the malt extract; the hulless oat accounts for 10-30% of the weight of the raw materials; the malt is barley malt and/or wheat malt. The hulless oat beer and the preparation method thereof have the following advantages that: naked oats and beer are combined, and by utilizing saccharification and fermentation processes in the beer processing process, proteins which are difficult to be absorbed by human bodies in the naked oats can be decomposed into amino acids which are easy to be absorbed by the human bodies, so that the absorption rate of nutrient components of the naked oats is improved; the varieties of naked oats are enriched, audiences of the naked oats are increased, and the popularization of the naked oats which are healthy food is promoted; the taste of the beer is enriched, and the nutrient content of the beer is improved, so that the beer has a certain health-care effect.
Description
Technical Field
The invention relates to the field of food processing, in particular to hulless oat beer and a brewing method thereof.
Background
Hulless oat is a cereal crop, the academic name is naked oat, and the hulless oat is mainly produced in parts of northern mountain, inner Mongolia and northeast China. Hulless oat is a food crop with rich nutrition, has the highest protein content in cereal crops, contains 8 amino acids necessary for human bodies, and has balanced composition. Since hulless oat is rich in nutrition, resistant to hunger and cold, it is praised as a treasure in the western part of the inner Mongolia autonomous region. Hulless oat contains less sugar and more protein, and is a better food for diabetic patients. And because the fat contains more linoleic acid, the fat is a curative food commonly used by the old.
The outstanding nutritive value of the hulless oat is embodied in the protein content of the hulless oat, the protein content of the hulless oat averagely reaches 15.6 percent, and is higher than 100 percent of rice, 75 percent of corn, 66 percent of wheat flour and 60 percent of millet.
In recent years, along with the deepening of people to the concept of healthy life, scientific eating of the hulless oat which is a nutritional healthy food is more and more concerned, although the hulless oat has very high protein content, the traditional hulless oat product processing method mainly comprises the step of making hulless oat flour steamed bread and other wheaten foods, due to the existence of high-activity anti-nutritional factors such as trypsin inhibitor in the hulless oat, the protein of the hulless oat is difficult to digest and utilize, uncomfortable symptoms are generated in serious cases, and the taste and mouthfeel of the hulless oat flour foods are difficult to identify by some people, and the factors are important reasons for restricting the popularization of the hulless oat products.
Disclosure of Invention
In view of the above, the present invention provides hulless oat beer and a brewing method thereof, which at least partially solve the problems in the prior art.
The invention provides a brewing method of naked oat beer, which takes malt as a main material and naked oat as an auxiliary material, and the two materials are respectively saccharified and then mixed, and then are filtered, boiled at high temperature, clarified, cooled and fermented to obtain the naked oat beer; the hulless oat accounts for 10-30% of the weight of the raw materials; the malt is barley malt and/or wheat malt.
Further, the hulless oat further comprises a step of steam heating before saccharification.
Further, the brewing method specifically comprises the following steps:
s1, preparing raw materials: crushing the malt and the hulless oat respectively according to a certain proportion;
s2, steam pretreatment: performing steam heating on the crushed hulless oat to obtain pretreated hulless oat crushed pieces;
s3, saccharification: crushing the pretreated hulless oat and saccharifying to obtain hulless oat juice; saccharifying the crushed malt to obtain malt wort; mixing the hulless oat juice and the malt wort to obtain mixed wort;
s4, filtering the mixed wort to obtain clarified wort;
s5, boiling the clarified wort at high temperature, and adding hops;
s6, clarifying and cooling;
s7, fermenting.
Further, in the step S1, the particle size of the crushed hulless oat is 20-40 meshes.
Further, in the step S2, the time for steam heating of the crushed hulless oat is 8-15 min.
Further, the step S3 is specifically:
adding pretreated crushed hulless oat into a hulless oat saccharification pot, wherein the water ratio of saccharification materials is 1 (2-4), heating to 50-55 ℃, adding part of saccharified wheat juice at 50-55 ℃ into the malt saccharification pot for saccharification, and keeping the temperature for 18-22 min; heating to 80-85 ℃, and keeping the temperature for 40 min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping the hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the water ratio of a saccharification material is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30 min; heating to 50-55 ℃, and keeping the temperature for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, keeping the temperature for 30-60min, heating to 78 ℃, and then saccharifying; alternatively, the first and second electrodes may be,
adding pretreated chopped hulless oat into a hulless oat saccharification pot, wherein the water ratio of saccharification materials is 1 (2-4), heating to 50-55 ℃, and keeping the temperature for 18-22 min; heating to 80-85 ℃, adding amylase, and keeping the temperature for 40 min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping the hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the water ratio of a saccharification material is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30 min; heating to 50-55 ℃, and keeping the temperature for 30-60 min; and heating to 65-68 ℃, adding hulless oat juice, keeping the temperature for 30-60min, heating to 78 ℃, and finishing saccharification.
Further, step S4 is specifically: and (3) pumping the mixed wort into a filter tank for filtering, controlling the temperature of the washing water to be 76-78 ℃, and finishing filtering when the residual sugar in the wort is 1.0-1.5 DEG Bx.
Further, in the step S5, the boiling time is 1-2 h, hops are added in three times during the boiling time, the total hop addition is 0.2-0.7 kg/kiloliter of wort, and the sugar degree of the wort is 8-14 degrees Bx after the boiling.
Further, in the step S7, the inoculation amount of the beer yeast is 3-5%, the main fermentation temperature is 8-17 ℃, the after fermentation temperature is 2-6 ℃, and the total fermentation time is 15-22 days.
The invention also provides hulless oat beer which is brewed by any one of the methods.
Compared with the prior art, the hulless oat beer and the preparation method thereof provided by the invention have the following advantages:
1. naked oats and beer are combined, and by utilizing saccharification and fermentation processes in the beer processing process, proteins which are difficult to be absorbed by human bodies in the naked oats can be decomposed into amino acids which are easy to be absorbed by the human bodies, so that the absorption rate of nutrient components of the naked oats is improved.
2. The varieties of hulless oat products are enriched, the audience of the hulless oat products is increased, and the popularization of the hulless oat which is a healthy food is promoted.
3. The taste of the beer is enriched, and the nutrient content of the beer is improved, so that the beer has a certain health-care effect.
Detailed Description
It should be noted that, in the case of no conflict, the features in the following embodiments and examples may be combined with each other; moreover, all other embodiments that can be derived by one of ordinary skill in the art from the embodiments disclosed herein without making any creative effort fall within the scope of the present disclosure.
It is noted that various aspects of the embodiments are described below within the scope of the appended claims. It should be apparent that the aspects described herein may be embodied in a wide variety of forms and that any specific structure and/or function described herein is merely illustrative. Based on the disclosure, one skilled in the art should appreciate that one aspect described herein may be implemented independently of any other aspects and that two or more of these aspects may be combined in various ways. For example, an apparatus may be implemented and/or a method practiced using any number of the aspects set forth herein. Additionally, such an apparatus may be implemented and/or such a method may be practiced using other structure and/or functionality in addition to one or more of the aspects set forth herein.
Beer is a favorite beverage for the people, which is low alcohol wine brewed by fermenting malt, water and hops with yeast. The beer is helpful for decomposing protein into amino acid which is easy to be absorbed by human body in the saccharification and fermentation processes of the brewing process, so the inventor considers that the naked oat is taken as an auxiliary material to brew the naked oat beer, thereby enriching the types of naked oat products while improving the nutrition utilization rate of the naked oat, leading the naked oat beer to be easily accepted by people and promoting the popularization of the naked oat which is a healthy food. In addition, the taste of the existing beer can be enriched, and the nutrition of the beer can be increased, so that the beer has a certain health-care effect.
In view of the above, the invention provides a hulless oat beer brewing method, which takes malt as a main material and hulless oat as an auxiliary material, and the malt and the hulless oat are respectively saccharified and mixed, filtered, boiled at high temperature, clarified, cooled and fermented to obtain the hulless oat beer; the hulless oat accounts for 10-30% of the weight of the raw materials; the malt is barley malt and/or wheat malt.
According to the brewing method, the naked oats are added into the raw materials, so that on one hand, the variety of naked oats products can be enriched, and audience groups are expanded; on the other hand, the hulless oat contains extremely high protein, and the protein content of the hulless oat exceeds 66% of that of the barley, so that the content of protein and amino acid in the beer can be increased; in addition, the hulless oat also contains some natural saponins, which is very good for enhancing the immunologic function of a human body, and in addition, the nutrient components such as vitamin b, vitamin e and the like contained in the hulless oat can be absorbed by the human body to improve the oxidation resistance of the human body and delay the aging of the human body, so the health-care function of the beer can be improved. The hulless oat has high starch content and is difficult to decompose, the protein content is high, and if the hulless oat has high content, a great deal of difficulty is brought to saccharification and fermentation processes. Preferably, the hulless oat accounts for 15-25% of the weight of the raw materials, more preferably 20%, the beer brewed by the hulless oat content in the proportion is most fresh in taste, and the brewing process is relatively low in difficulty. The malt in the raw material may be barley malt, wheat malt or a mixture of both, and those skilled in the art can select the malt according to the kind of beer.
As for the treatment mode of the hulless oat, the hulless oat is not germinated to prepare the hulless oat, but is saccharified. Compared with other cereal crops, the preparation process of the hulless oat is complicated, the low germination rate is easy to occur, the hulless oat turns green when germinating, the bitter taste is increased, the taste is difficult to remove in subsequent processes, and the taste of the beer is reduced. Therefore, the hulless oat is directly used as a raw material to carry out a saccharification process, so that the production efficiency can be improved, and the beer taste can be improved.
In order to improve the saccharification efficiency, the hulless oat preferably further comprises a steam heating step before saccharification. Under the action of high temperature and water vapor: the water-soluble fiber in the hulless oat is generally hydrolyzed and can also be subjected to acidolysis, ester exchange and other reactions; water molecules enter a starch molecular chain to damage a starch tissue, so that amylase is in full contact with starch in a subsequent saccharification process; a portion of the protein is hydrolyzed. The above reactions are all beneficial to the subsequent saccharification reaction, the period of the saccharification reaction is shortened, and the yield is improved.
As a preferable mode of the present invention, the brewing method specifically comprises the steps of:
s1, preparing raw materials: crushing the malt and the hulless oat respectively according to a certain proportion;
s2, steam pretreatment: performing steam heating on the crushed hulless oat to obtain pretreated hulless oat crushed pieces;
s3, saccharification: crushing the pretreated hulless oat and saccharifying to obtain hulless oat juice; saccharifying the crushed malt to obtain malt wort; mixing the hulless oat juice and the malt wort to obtain mixed wort;
s4, filtering the mixed wort to obtain clarified wort;
s5, boiling the clarified wort at high temperature, and adding hops;
s6, clarifying and cooling;
s7, fermenting.
Step S1 is a process of pulverizing the raw material in order to increase the surface area and dissolve more content in the saccharification process. In the pulverization of malt, it is preferable to pulverize the seed coat to a state where the seed coat is as intact as possible and the inclusion is pulverized into small particles, and in order to achieve this effect, it is preferable to perform a step of adding water to soften the seed coat before pulverizing the malt. And for the crushing of the hulless oat, the granularity of the crushed hulless oat is preferably 20-40 meshes. The superfine hulless oat is crushed to cause that the hulless oat subjected to steam pretreatment is too sticky and difficult to be uniformly mixed with water, so that the step of saccharification is not facilitated. More preferably, the particle size of the crushed hulless oat is 20 meshes.
Step S2 is a step of performing steam pretreatment on the crushed hulless oat, and compared with the conventional gelatinization, steam heating of the crushed hulless oat not only can play the same role as the gelatinization, but also does not make the product before saccharification too sticky and easy to saccharify. The steam heating time of the crushed hulless oat is preferably 8-15 min, the viscosity of the hulless oat crushed by the method is proper, and the saccharification efficiency is improved most beneficially.
Step S3 is the saccharification of the crushed oats and the crushed malt separately. Due to the difference of ingredients of the hulless oat and the malt, the optimal saccharification curves are different, and in order to ensure the optimal fermentation effect, the two raw materials are saccharified respectively. Specifically, the following method may be adopted:
in a first mode
Adding pretreated crushed hulless oat into a hulless oat saccharification pot, wherein the water ratio of saccharification materials is 1 (2-4), heating to 50-55 ℃, adding part of saccharified wheat juice at 50-55 ℃ into the malt saccharification pot for saccharification, and keeping the temperature for 18-22 min; heating to 80-85 ℃, and keeping the temperature for 40 min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping the hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the water ratio of a saccharification material is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30 min; heating to 50-55 ℃, and keeping the temperature for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, keeping the temperature for 30-60min, heating to 78 ℃, and then saccharifying;
mode two
Adding pretreated chopped hulless oat into a hulless oat saccharification pot, wherein the water ratio of saccharification materials is 1 (2-4), heating to 50-55 ℃, and keeping the temperature for 18-22 min; heating to 80-85 ℃, adding amylase, and keeping the temperature for 40 min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping the hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the water ratio of a saccharification material is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30 min; heating to 50-55 ℃, and keeping the temperature for 30-60 min; and heating to 65-68 ℃, adding hulless oat juice, keeping the temperature for 30-60min, heating to 78 ℃, and finishing saccharification.
In the step of saccharifying the hulless oat, amylase can be added, and also saccharified wort at 50-55 ℃ can be added, wherein the saccharified wort contains the saccharifying enzyme capable of decomposing the hulless oat starch, so that the use of additional raw materials can be reduced, the production cost is reduced, and the preferable heat preservation time at 50-55 ℃ is 20 min. The hulless oat belongs to oats, has high content of protein and nutrient components, and is used for decomposing macromolecular components in the hulless oat into small components which are easy to digest, increasing the saccharification temperature to 80-85 ℃, and further adding a boiling step in the follow-up process to fully decompose the components in the hulless oat. Cooling the boiled hulless oat juice to 65-70 ℃, preferably 70 ℃, then putting the hulless oat juice into a malt saccharification pot at 65-68 ℃, mixing the hulless oat juice with the malt wort, preserving the heat, and heating to 78 ℃ to finish saccharification;
the step S3 is to obtain the wort mixture for fermentation, which is filtered before entering the boiling pot to remove the husk and hull, i.e., the step S4. Preferably, step S4 is specifically: and (3) pumping the mixed wort into a filter tank for filtering, controlling the temperature of the washing water to be 76-78 ℃, and finishing filtering when the residual sugar in the wort is 1.0-1.5 DEG Bx.
Step S5 is a step of boiling the filtered clarified wort and adding hops. In the boiler, the clarified wort is boiled to extract the hop flavor, and is colored and sterilized. As a preferred scheme of the invention, the boiling time is 1-2 h, hops are added for three times in the period, the total hop addition is 0.2-0.7 kg/kiloliter of wort, and the sugar degree of the wort is 8-14 degrees Bx after the boiling is finished.
Step S6 is a clarification and cooling step, wherein the wort with hops added after boiling is pumped into a rotary precipitation tank to remove unwanted hop residues and insoluble proteins; the pure wort is then pumped from the rotary sedimentation tank and fed to a heat exchanger for cooling. In this embodiment, the hot wort is cooled to 25-30 deg.C, and then is oxygenated by introducing sterile air until the oxygen content in the wort is 8 ppm. Then sent into a fermentation tank.
Step S7 is a fermentation step, specifically: and inoculating beer yeast into the cooled wort for fermentation. Preferably, the inoculation amount of the beer yeast is 3-5%, the main fermentation temperature is 8-17 ℃, the after-fermentation temperature is 2-6 ℃, and the total fermentation time is 15-22 days. More preferably, the brewers yeast inoculation amount is 3%, the main fermentation temperature is 10 ℃, the after-fermentation temperature is 4 ℃, and the total fermentation time is 18 days.
In addition, the brewing method provided by the invention can also comprise the following steps as required after fermentation: and (4) filtering and filling. The filtration may specifically be: coarse filtering the fermentation liquid with diatomite, fine filtering with a collecting bag to obtain clear and transparent sake with turbidity less than 0.5EBC, filling sake with pressure maintaining 0.1MPa, and stabilizing for 4 hr. The canning may be specifically as follows: and after the sake is qualified, filling, capping, sterilizing, packaging and warehousing.
The invention also provides hulless oat beer which is brewed according to the method.
From the above, the hulless oat beer and the preparation method thereof provided by the invention have the following advantages:
1. naked oats and beer are combined, and by utilizing saccharification and fermentation processes in the beer processing process, proteins which are difficult to be absorbed by human bodies in the naked oats can be decomposed into amino acids which are easy to be absorbed by the human bodies, so that the absorption rate of nutrient components of the naked oats is improved.
2. The varieties of hulless oat products are enriched, the audience of the hulless oat products is increased, and the popularization of the hulless oat which is a healthy food is promoted.
3. The taste of the beer is enriched, and the nutrient content of the beer is improved, so that the beer has a certain health-care effect.
The brewing method of naked oat beer provided by the invention is described in the following by combining specific embodiment examples.
Example 1
Producing 1 ton 8 degree P naked oat beer
Raw material proportioning: 160kg of barley malt, 40kg of hulless oat and 0.4kg of hop.
1. Crushing: the barley malt is pulverized, the husk is broken but not broken, and the content is finely pulverized. Hulless oat is crushed into fine particles without being pulverized, and the fine particles are sieved by a 20-mesh sieve.
2. Steam heating: and heating the crushed hulless oat by steam for 15 min.
3. Saccharification: adding 80L of water into a hulless oat saccharifying pot, adding steam heated hulless oat meal, heating to 50-55 ℃, adding 50-55 ℃ of saccharified wheat juice in a malt saccharifying pot of 20L, and keeping the temperature for 20 min; heating to 85 deg.C, keeping the temperature for 40min, boiling for 1h, cooling to 70 deg.C, and adding into malt saccharification pot. Adding 920L of water into a malt saccharification pot, heating to 30-35 ℃, adding crushed barley malt, preserving heat for 30 minutes, heating to 50-55 ℃, preserving heat for 30 minutes, 65-68 ℃, adding the barley malt into the barley saccharification pot, cooling to 70 ℃ naked oat juice, preserving heat for 60 minutes, heating to 78 ℃, and adding the mixed barley juice into a filter tank;
4. and (3) filtering: standing the mixed wort for 30min, starting filtering, controlling the temperature of the tank washing water to be 76-78 ℃, washing the tank for three times, adding 100L of tank washing water for the first time, adding 100L of tank washing water for the second time, and controlling the concentration of the mixed wort to be 8.8-9.0 DEG P for the third time in a proper amount, and controlling the residual sugar to be 1.0-1.5 DEG Bx;
5. boiling: adding flos Lupuli in three times during boiling, adding 0.1kg flos Lupuli during boiling, adding 0.2kg flos Lupuli during boiling for 20min, adding 0.1kg flos Lupuli before boiling, and boiling for 60min to control sugar degree of wort at 8 ° Bx; pouring the boiled hot wheat juice into a precipitation tank, and precipitating for 30 minutes;
6. and (3) cooling: and cooling the hot wort to 25-30 ℃, and introducing sterile air to oxygenate until the oxygen content of the wort is 8 ppm.
Feeding into a fermentation tank;
7. fermenting, namely inoculating beer yeast (S04 yeast) into the cooled wort, wherein the inoculation amount is 3 percent, the main fermentation temperature is 10 ℃, and the after-fermentation temperature is 4 ℃. The total fermentation time was 18 d.
8. And (3) filtering: coarse filtering the fermentation liquid with diatomite, fine filtering with a collecting bag to obtain clear and transparent sake with turbidity less than 0.5EBC, filling sake with pressure maintaining 0.1MPa, and stabilizing for 4 hr.
9. Canning: and after the sake sampling is qualified, filling, capping, sterilizing, packaging and warehousing.
Example 2
Production of 1 ton of 8 ° P hulless oat beer as an example:
raw material proportioning: 160kg of barley malt, 30kg of hulless oat and 0.4kg of hop.
1. Crushing: the same as in example 1.
2. Steam heating: and heating the crushed hulless oat by steam for 8 min.
3. Saccharification: adding 100L of water into a hulless oat saccharifying pot, adding steam heated hulless oat meal, heating to 50-55 ℃, adding 50-55 ℃ of saccharified wheat juice in a 25L of malt saccharifying pot, and keeping the temperature for 20 min; heating to 80 deg.C, keeping the temperature for 40min, boiling for 1h, cooling to 70 deg.C, and adding into a saccharifying pot. Adding 900L of water into a malt saccharification pot, heating to 30-35 ℃, adding crushed barley malt, preserving heat for 30min, heating to 55 ℃, preserving heat for 30min, heating to 65-68 ℃, adding the barley malt into the barley saccharification pot, cooling to 70 ℃ naked oat juice, heating to 78 ℃ to terminate saccharification, and adding the mixed barley juice into a filter tank;
4. and (3) filtering: standing the mixed wort for 30min, starting filtering, controlling the temperature of the tank washing water to be 76-78 ℃, washing the tank for three times, adding 100L of tank washing water for the first time, adding 100L of tank washing water for the second time, and controlling the concentration of the mixed wort to be 8.8-9.0 DEG P for the third time in a proper amount, and controlling the residual sugar to be 1.0-1.5 DEG Bx;
5. boiling: adding flos Lupuli in three times during boiling, adding 0.1kg flos Lupuli at the beginning of boiling, adding 0.2kg flos Lupuli at 20min, adding 0.1kg flos Lupuli before boiling, and boiling for 60min to control sugar degree of wort at 8 ° Bx; pouring the boiled hot wheat juice into a precipitation tank, and precipitating for 30 minutes;
6. and (3) cooling: and cooling the hot wort to 25-30 ℃, and introducing sterile air to oxygenate until the oxygen content of the wort is 8 ppm.
Feeding into a fermentation tank;
7. fermenting, namely inoculating beer yeast (S04 yeast) into the cooled wort, wherein the inoculation amount is 3 percent, the main fermentation temperature is 10 ℃, and the after-fermentation temperature is 4 ℃. The total fermentation time was 18 d.
8. And (3) filtering: coarse filtering the fermentation liquid with diatomite, fine filtering with a collecting bag to obtain clear and transparent sake with turbidity less than 0.5EBC, filling sake with pressure maintaining 0.1MPa, and stabilizing for 4 hr.
Example 3
Producing 500L 10 degree P naked oat dark beer
Raw material proportioning: 70kg of light-colored malt, 8kg of scorched and fragrant malt, 2kg of black malt, 15kg of naked oat and 0.5kg of hop.
1. Crushing: the light malt, the burnt malt and the black malt are respectively crushed, the malt is required to be broken without crushing the husk, and the content is finely crushed. Hulless oat is pulverized into fine particles, and the fine particles are not pulverized into powder and are sieved by a 20-mesh sieve.
2. Steam heating: and heating the crushed hulless oat by steam for 10 min.
3. Saccharification: adding 100L of water into the hulless oat saccharification pot, adding steam, heating, pulverizing hulless oat, heating to 55 deg.C, and keeping the temperature for 20 min; heating to 85 deg.C, adding alpha-amylase (6-8 units/g raw material), keeping the temperature for 40min, boiling for 0.5h, cooling to 70 deg.C, and adding into a malt saccharification pot. Adding 420L of water into a malt saccharification pot, heating to 30-35 ℃, adding the three crushed malt, preserving heat for 30min, heating to 55 ℃, preserving heat for 30min, heating to 65 ℃, adding the malt into a hulless oat juice which is cooled to 70 ℃, preserving heat for 60min, heating to 78 ℃ to terminate saccharification, and adding the mixed wort into a filter tank;
4. and (3) filtering: standing the mash for 30min, starting filtering, controlling the temperature of the water for washing the grains to be 75 ℃, washing for three times, controlling the concentration of the mixed wort to be 9.0-9.5 DEG P, and controlling the residual sugar to be 1.0-1.5 DEG Bx;
5. boiling: adding flos Lupuli in three times during boiling, adding 0.1kg flos Lupuli at the beginning of boiling, adding 0.2kg flos Lupuli at 20min, adding 0.2kg flos Lupuli before boiling, and controlling the sugar degree of wort at 10 ° Bx for 60-75 min; pouring the boiled hot wheat juice into a precipitation tank, and precipitating for 30 minutes;
6. and (3) cooling: cooling the hot wort to 25-30 ℃, introducing sterile air, and oxygenating until the oxygen content of the wort is 8-10 ppm. Feeding into a fermentation tank;
7. fermenting, namely inoculating beer yeast (S-189 yeast) into the cooled wort, wherein the inoculation amount is 4 percent, the main fermentation temperature is 15 ℃, and the after-fermentation temperature is 5 ℃. The total fermentation time was 25 d.
Naked oats beer prepared in example 1 and example 2 and Qingdao beer (fresh 8 ℃) which is a similar product in the market are taken as test objects respectively, and the numbers of the test objects are respectively A, B and C. The hulless oat dark beer prepared in example 3 and the commercially available similar product, german munich art blue del royal dark beer of 10 degrees were used as test objects and numbered D and E, respectively. The test samples were evaluated as follows:
first, appearance evaluation
The above test samples were observed for color and foam richness, and the evaluation thereof is shown in Table 1.
TABLE 1 beer appearance evaluation
| Numbering | Appearance of the product |
| A | Clear and transparent, light golden yellow, rich foam, the foam amount is similar to that of the sample B and is more than that of the sample C |
| B | Clear and transparent, light golden yellow, rich foam, the foam quantity is similar to that of the sample A and is more than that of the sample C |
| C | Clear and transparent, light golden yellow, abundant foam, but less foam than samples A and B |
| D | Light brown, abundant foam, more foam than sample E |
| E | Black brown color, abundant foam, but less foam than sample D |
Second, taste testing
The testing personnel: 10 people (6 men and 4 women) in 20-30 years of age, 10 people (6 men and 4 women) in 30-40 years of age, 10 people (6 men and 4 women) in 40-50 years of age, and 10 people (6 men and 4 women) in 50-60 years of age;
the test method comprises the following steps: the testers respectively drink the beer test samples A, B, C, D and E, and score the mouthfeel of the beer test samples A, B, C, D and E, wherein the higher the freshness, the more the ═ particles, the full score is 10 ═ particles; the test result is the average number ≧ average. The results of the mouth feel test are shown in Table 2.
TABLE 2 beer taste test results
| Taste of the product | |
| A | ★★★★★★★★★ |
| B | ★★★★★★★★ |
| C | ★★★★★★ |
| D | ★★★★ |
| E | ★★★ |
Third, testing the nutrient content
The beer test samples A, B, C, D and E were tested for their protein hydrolysate content and the test results are shown in Table 3.
TABLE 3 test results of beer protein hydrolysate content
| A | B | C | D | E | |
| Protein hydrolysate content (g/L) | 8.1 | 6.4 | 3.3 | 6.5 | 3.5 |
From the above, it can be seen that: the hulless oat beer prepared by the invention has the advantages of clearer color, more refreshing taste, richer foam and higher content of nutrient components.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. A brewing method of naked oat beer is characterized in that malt is used as a main material, naked oat is used as an auxiliary material, the two materials are respectively saccharified and then mixed, and then the mixture is filtered, boiled at high temperature, clarified, cooled and fermented to obtain the naked oat beer; the hulless oat accounts for 10-30% of the weight of the raw materials; the malt is barley malt and/or wheat malt.
2. The method for brewing hulless oat beer according to claim 1, wherein the hulless oat further comprises a step of steam heating before saccharification.
3. The hulless oat beer brewing method according to claim 2, wherein the brewing method specifically comprises the following steps:
s1, preparing raw materials: crushing the malt and the hulless oat respectively according to a certain proportion;
s2, steam pretreatment: performing steam heating on the crushed hulless oat to obtain pretreated hulless oat crushed pieces;
s3, saccharification: crushing the pretreated hulless oat and saccharifying to obtain hulless oat juice; saccharifying the crushed malt to obtain malt wort; mixing the hulless oat juice and the malt wort to obtain mixed wort;
s4, filtering the mixed wort to obtain clarified wort;
s5, boiling the clarified wort at high temperature, and adding hops;
s6, clarifying and cooling;
s7, fermenting.
4. The hulless oat beer brewing method according to claim 3, wherein in the step S1, the particle size of the pulverized hulless oat is 20-40 meshes.
5. The hulless oat beer brewing method according to claim 4, wherein in the step S2, the steam heating time of the pulverized hulless oat is 8-15 min.
6. The hulless oat beer brewing method according to claim 5, wherein the step S3 specifically comprises:
adding pretreated crushed hulless oat into a hulless oat saccharification pot, wherein the water ratio of saccharification materials is 1 (2-4), heating to 50-55 ℃, adding part of saccharified wheat juice at 50-55 ℃ into the malt saccharification pot for saccharification, and keeping the temperature for 18-22 min; heating to 80-85 ℃, and keeping the temperature for 40 min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping the hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the water ratio of a saccharification material is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30 min; heating to 50-55 ℃, and keeping the temperature for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, keeping the temperature for 30-60min, heating to 78 ℃, and then saccharifying; alternatively, the first and second electrodes may be,
adding pretreated chopped hulless oat into a hulless oat saccharification pot, wherein the water ratio of saccharification materials is 1 (2-4), heating to 50-55 ℃, and keeping the temperature for 18-22 min; heating to 80-85 ℃, adding amylase, and keeping the temperature for 40 min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping the hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the water ratio of a saccharification material is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30 min; heating to 50-55 ℃, and keeping the temperature for 30-60 min; and heating to 65-68 ℃, adding hulless oat juice, keeping the temperature for 30-60min, heating to 78 ℃, and finishing saccharification.
7. The hulless oat beer brewing method according to claim 5, wherein the step S4 specifically comprises: and (3) pumping the mixed wort into a filter tank for filtering, controlling the temperature of the washing water to be 76-78 ℃, and finishing filtering when the residual sugar in the wort is 1.0-1.5 DEG Bx.
8. The hulless oat beer brewing method according to claim 5, wherein in the step S5, the boiling time is 1-2 hours, three hops are added in the period, the total hop addition amount is 0.2-0.7 kg/kiloliter of wort, and the sugar degree of the wort is 8-14 degrees Bx after the boiling is finished.
9. The hulless oat beer brewing method according to claim 5, wherein in the step S7, the inoculation amount of the brewer' S yeast is 3-5%, the main fermentation temperature is 8-17 ℃, the after-fermentation temperature is 2-6 ℃, and the total fermentation time is 15-22 days.
10. Hulless oat beer, characterized in that it is brewed by the method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011089405.9A CN112226309B (en) | 2020-10-13 | 2020-10-13 | Hulless oat beer and brewing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011089405.9A CN112226309B (en) | 2020-10-13 | 2020-10-13 | Hulless oat beer and brewing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112226309A true CN112226309A (en) | 2021-01-15 |
| CN112226309B CN112226309B (en) | 2023-05-26 |
Family
ID=74112423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011089405.9A Active CN112226309B (en) | 2020-10-13 | 2020-10-13 | Hulless oat beer and brewing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112226309B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102899216A (en) * | 2011-07-25 | 2013-01-30 | 沈阳师范大学 | Avena nuda health rice wine |
| RU2013157739A (en) * | 2013-12-24 | 2015-06-27 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | METHOD FOR PRODUCING LOW-CALORIE BEER DRINK |
| CN105623938A (en) * | 2016-03-04 | 2016-06-01 | 香格里拉市高原精酿工艺啤酒有限公司 | Highland barley craft beer saccharification technology |
| CN107201283A (en) * | 2017-07-14 | 2017-09-26 | 山东喜啤士生物科技有限公司 | The method that a kind of pair of wine with dregs saccharification prepares oat generation great waves beer |
-
2020
- 2020-10-13 CN CN202011089405.9A patent/CN112226309B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102899216A (en) * | 2011-07-25 | 2013-01-30 | 沈阳师范大学 | Avena nuda health rice wine |
| RU2013157739A (en) * | 2013-12-24 | 2015-06-27 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | METHOD FOR PRODUCING LOW-CALORIE BEER DRINK |
| CN105623938A (en) * | 2016-03-04 | 2016-06-01 | 香格里拉市高原精酿工艺啤酒有限公司 | Highland barley craft beer saccharification technology |
| CN107201283A (en) * | 2017-07-14 | 2017-09-26 | 山东喜啤士生物科技有限公司 | The method that a kind of pair of wine with dregs saccharification prepares oat generation great waves beer |
Non-Patent Citations (4)
| Title |
|---|
| 徐锋: ""燕麦啤酒的研究进展"", 《酿酒科技》 * |
| 王健等: "糖化莜麦汁最佳发酵菌种的筛选", 《食品研究与开发》 * |
| 管敦仪: "《啤酒工业手册》", 31 January 1999, 北京：中国轻工业出版社 * |
| 赵英: "不同含量的未发芽燕麦(Avena sativa L.)对粉碎、糖化和发酵过程控制及质量的影响", 《啤酒科技》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112226309B (en) | 2023-05-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110564533A (en) | Preparation method of mangosteen beer | |
| CN110951556A (en) | Waxberry beer and brewing process thereof | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN110591881B (en) | Lycium barbarum vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof | |
| CN108441367B (en) | Brewing process of Chinese chestnut beer | |
| CN111548871A (en) | Turbid highland barley beer with dry hops and preparation method thereof | |
| CN113796529A (en) | Highland barley enzyme and preparation method thereof | |
| CN111286428B (en) | Brewing method of elm seed beer | |
| CN111004703A (en) | Highland barley mature vinegar and production method thereof | |
| CN113604300A (en) | Preparation method of daylily flower wind monosodium glutamate brewed white beer | |
| KR100814661B1 (en) | Method for preparing fruit-rice beer using rice and natural fruit | |
| CN111378546A (en) | Brewing formula and brewing process of yellow wine | |
| CN111154575A (en) | Quinoa malt for beer brewing and preparation method and application thereof | |
| CN114591790B (en) | Fruit-brewed beer and preparation method thereof | |
| CN113801745B (en) | Preparation method of rhizoma polygonati refined beer | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN112226309B (en) | Hulless oat beer and brewing method thereof | |
| CN110643444B (en) | Preparation method of Chinese yam health beer | |
| CN113755265A (en) | Buckwheat beer and preparation method thereof | |
| KR20220073305A (en) | Beer manufacturing method using potato and red bean paste | |
| CN106635576A (en) | Preparation method of lotus root beer | |
| KR102399972B1 (en) | Beer production method using chestnuts utilizing the taste and flavor of chestnuts, and beer produced by the method | |
| KR102630444B1 (en) | Method For Preparing Beer Using Jujube | |
| KR102591999B1 (en) | Rice fermentated beverage for dessert and Manaufacturing method of the same | |
| CN116396815B (en) | Preparation method of Chinese light beer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |