CN112226309B - Hulless oat beer and brewing method thereof - Google Patents
Hulless oat beer and brewing method thereof Download PDFInfo
- Publication number
- CN112226309B CN112226309B CN202011089405.9A CN202011089405A CN112226309B CN 112226309 B CN112226309 B CN 112226309B CN 202011089405 A CN202011089405 A CN 202011089405A CN 112226309 B CN112226309 B CN 112226309B
- Authority
- CN
- China
- Prior art keywords
- hulless oat
- malt
- hulless
- oat
- beer
- 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.)
- Active
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 takes malt as a main material and hulless oat as an auxiliary material, and the malt and hulless oat are respectively saccharified and then mixed, filtered, boiled at high temperature, clarified, cooled and fermented to obtain the hulless oat tea; 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: by combining hulless oat with beer and utilizing saccharification and fermentation processes in the beer processing process, protein which is difficult to be absorbed by human body in hulless oat can be decomposed into amino acid which is easy to be absorbed by human body, so that the nutrient component absorption rate of hulless oat is improved; the variety of hulless oat products is enriched, the audience of hulless oat products is increased, and the popularization of hulless oat, namely a health food is promoted; enriches the taste of beer, improves the nutrition components of beer and has certain health care function.
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 cereal crop, the academic name of naked oat, and is mainly produced in the northern part of Shanxi, inner Mongolia and part of northeast. Hulless oat is a food crop with rich nutrition, the cereal crop has the highest protein content, contains 8 amino acids necessary for human body, and has balanced composition. Hulless oat is rich in nutrition, hunger-resistant and cold-resistant, and is praised as a treasured in the western part of the inner Mongolian autonomous region. Hulless oat has less sugar and more protein, and is a good food for diabetics. The fat contains more linoleic acid, so that the fat is a common therapeutic food for the elderly.
The outstanding nutritional value of hulless oat is expressed in the protein content of hulless oat, the protein content of hulless oat is 15.6% on average, and is higher than 100% of rice, 75% of corn, 66% of wheat flour and 60% of millet.
In recent years, with the deep understanding of health life, people are paying more attention to the scientific eating of hulless oat, namely a nutritional health food, and the hulless oat has very high protein content, but the traditional hulless oat product processing method mainly comprises the steps of making hulless oat flour dough and the like, and the protein is difficult to digest and utilize due to the existence of high-activity anti-nutritional factors such as trypsin inhibitors in hulless oat, so that the generation of inadaptation symptoms is serious, and part of people are difficult to agree with the taste and the mouthfeel of hulless oat flour dough, and the factors are important reasons for restricting the popularization of hulless oat products.
Disclosure of Invention
In view of the above, the present invention provides a hulless oat beer and a brewing method thereof, which at least partially solve the problems existing in the prior art.
The invention provides a brewing method of hulless oat beer, which takes malt as a main material and hulless oat as an auxiliary material, respectively saccharifies the malt and the hulless oat, mixes the saccharified hulless oat and the auxiliary material, and then filters, boils at high temperature, clarifies, cools and ferments the hulless oat beer to obtain 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.
Further, the hulless oat further comprises a steam heating step before saccharification.
Further, the brewing method specifically comprises the following steps:
s1, preparing raw materials: respectively pulverizing malt and hulless oat according to a certain proportion;
s2, steam pretreatment: steam heating the crushed hulless oat to obtain pretreated hulless oat crushed hulless oat;
s3, saccharification: mashing the pretreated hulless oat to saccharify to obtain hulless oat juice; saccharifying the crushed malt to obtain malt wort; mixing hulless oat juice and malt wort to obtain mixed wort;
s4, filtering the mixed wort to obtain clear wort;
s5, boiling the clarified wort at high temperature, and adding hops;
s6, clarifying and cooling;
s7, fermenting.
Further, in the step S1, the granularity of the crushed hulless oat is 20-40 meshes.
Further, in the step S2, the time for steam heating the crushed hulless oat is 8-15 min.
Further, the step S3 specifically includes:
adding pretreated hulless oat crushed into a hulless oat saccharification pot, wherein the ratio of the saccharified material to water is 1 (2-4), heating to 50-55 ℃, adding the saccharified wort of which the temperature is 50-55 ℃ in the saccharification of the malt saccharification pot, and preserving the heat for 18-22 min; heating to 80-85 ℃, and preserving heat for 40min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the ratio of saccharified material to water is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30min; heating to 50-55 ℃, and preserving heat for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, preserving heat for 30-60min, heating to 78 ℃ and ending saccharification; or alternatively, the process may be performed,
adding pretreated hulless oat crushed into hulless oat saccharification pot, wherein the ratio of saccharification material to water is 1 (2-4), heating to 50-55 ℃, and preserving heat for 18-22 min; heating to 80-85 ℃, adding amylase, and preserving heat for 40min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the ratio of saccharified material to water is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30min; heating to 50-55 ℃, and preserving heat for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, preserving heat for 30-60min, heating to 78 ℃ and ending saccharification.
Further, step S4 specifically includes: and (3) pumping the mixed wort into a filter tank for filtering, controlling the temperature of the water of the washing tank to be 76-78 ℃, and finishing filtering when the residual sugar of the wort is 1.0-1.5 degrees 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 hops addition amount is 0.2-0.7 kg/kiloliter of wort, and the wort sugar degree is 8-14 degrees Bx after the boiling is finished.
Further, in the step S7, the inoculation amount of the beer yeast is 3-5%, the main fermentation temperature is 8-17 ℃, the post-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 the method according to any one of the above.
Compared with the prior art, the hulless oat beer and the preparation method thereof have the following advantages:
1. by combining hulless oat with beer and utilizing saccharification and fermentation processes in the beer processing process, protein which is difficult to be absorbed by human body in hulless oat can be decomposed into amino acid which is easy to be absorbed by human body, so that the nutrient component absorption rate of hulless oat is improved.
2. The variety of hulless oat products is enriched, the audience of hulless oat products is increased, and the popularization of hulless oat, namely a health food is promoted.
3. Enriches the taste of beer, improves the nutrition components of beer and has certain health care function.
Detailed Description
It should be noted that, without conflict, the following embodiments and features in the embodiments may be combined with each other; and, based on the embodiments in this disclosure, all other embodiments that may be made by one of ordinary skill in the art without inventive effort are within the scope of the present disclosure.
It is noted that various aspects of the embodiments are described below within the scope of the following 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 present disclosure, one skilled in the art will appreciate that one aspect described herein may be implemented independently of any other aspect, 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. In addition, such apparatus may be implemented and/or such methods practiced using other structure and/or functionality in addition to one or more of the aspects set forth herein.
Beer is a beverage popular with people, and is a low alcohol wine brewed by fermenting malt, water and hops through yeast. Because the saccharification and fermentation processes of the beer are conducive to decomposing protein into amino acids which are easy to be absorbed by human bodies, the inventor considers hulless oat as an auxiliary material to brew hulless oat beer, so that the nutrition utilization rate of hulless oat is improved, the variety of hulless oat products is enriched, the hulless oat beer is easy to be accepted by vast people, and the popularization of hulless oat which is a health food is promoted. In addition, the taste of the existing beer can be enriched, and the nutrition of the beer is increased, so that the beer has a certain health care function.
In view of the above, the invention provides a brewing method of hulless oat beer, which is prepared by taking malt as a main material and hulless oat as an auxiliary material, respectively saccharifying and mixing the malt and the hulless oat, filtering, boiling at high temperature, clarifying, cooling and fermenting; the hulless oat accounts for 10-30% of the weight of the raw materials; the malt is barley malt and/or wheat malt.
In the brewing method, hulless oat components are added into the raw materials, so that on one hand, the variety of hulless oat products can be enriched, and the audience group can be enlarged; on the other hand, hulless oat contains extremely high protein, and the protein content of hulless oat exceeds 66% of barley, so that the content of protein and amino acid in beer can be improved; in addition, hulless oat contains some natural saponins, which has great benefit for enhancing the immunity of human body, and in addition, the nutrient components such as vitamin b, vitamin e and the like contained in hulless oat can improve the oxidation resistance of human body and delay the aging of human body after being absorbed by the human body, so that the health care function of beer can be improved. The hulless oat has high starch content, is difficult to decompose, has higher protein content, brings various difficulties to saccharification and fermentation processes if the hulless oat content is too high, controls the hulless oat to account for 10-30% of the weight of the raw materials (the total weight of hulless oat and malt), and has no obvious effect on improving the flavor and health care function of beer. Preferably, hulless oat accounts for 15-25% of the weight of the raw materials, more preferably 20%, and the beer brewed by the hulless oat content in the proportion has the most fresh taste and relatively low difficulty in the brewing process. The malt in the raw material may be barley malt, wheat malt or a mixture of both, and one skilled in the art may select according to the kind of beer.
For the treatment mode of hulless oat, hulless oat malt is not prepared by germination treatment of hulless oat, but saccharification is carried out on hulless oat malt. Compared with other cereal crops, the preparation process of hulless oat buds is complicated and easy to cause low bud ratio, hulless oat buds are turned green during bud emergence, and bitter taste is increased, and the taste is difficult to remove in subsequent processes, so that the taste of beer is reduced. Therefore, hulless oat is directly used as a raw material for saccharification, so that the production efficiency can be improved, and the taste of beer can be improved.
In order to improve 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 hulless oat is generally hydrolyzed, and may undergo acidolysis, transesterification and other reactions; the water molecules enter into the starch molecular chain to damage the starch tissue, so that amylase is beneficial to fully contacting starch in the subsequent saccharification process; partial protein hydrolysis occurs. The 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 scheme of the invention, the brewing method specifically comprises the following steps:
s1, preparing raw materials: respectively pulverizing malt and hulless oat according to a certain proportion;
s2, steam pretreatment: steam heating the crushed hulless oat to obtain pretreated hulless oat crushed hulless oat;
s3, saccharification: mashing the pretreated hulless oat to saccharify to obtain hulless oat juice; saccharifying the crushed malt to obtain malt wort; mixing hulless oat juice and malt wort to obtain mixed wort;
s4, filtering the mixed wort to obtain clear 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 to dissolve out more of the content during saccharification. In order to achieve this effect, the malt is preferably crushed to a state where the seed coat is as intact as possible and the inclusions are crushed into small particles, and the step of softening the seed coat by adding water is preferably performed before crushing the malt. For the pulverization of hulless oat, it is preferable that the particle size of the pulverized hulless oat is 20 to 40 mesh. The hulless oat is crushed too finely, so that the hulless oat after steam pretreatment is crushed too viscous, is difficult to mix with water, and is unfavorable for saccharification. More preferably, the particle size of the crushed hulless oat is 20 mesh.
Step S2 is a step of performing steam pretreatment on the crushed hulless oat, and compared with the traditional gelatinization, the steam heating of the crushed hulless oat has the same effect as the gelatinization, and the product before saccharification is not too viscous, so that the saccharification operation is easy. The steam heating time of the crushed hulless oat is preferably 8-15 min, and the hulless oat obtained by the method has proper crushed viscosity and is most beneficial to improving saccharification efficiency.
Step S3 is the saccharification operation of hulless oat and malt respectively. Because of the difference of components of hulless oat and malt, the optimal saccharification curves are different, and in order to ensure the optimal fermentation effect, the invention respectively saccharifies the two raw materials. Specifically, the following manner may be adopted:
mode one
Adding pretreated hulless oat crushed into a hulless oat saccharification pot, wherein the ratio of the saccharified material to water is 1 (2-4), heating to 50-55 ℃, adding the saccharified wort of which the temperature is 50-55 ℃ in the saccharification of the malt saccharification pot, and preserving the heat for 18-22 min; heating to 80-85 ℃, and preserving heat for 40min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the ratio of saccharified material to water is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30min; heating to 50-55 ℃, and preserving heat for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, preserving heat for 30-60min, heating to 78 ℃ and ending saccharification;
mode two
Adding pretreated hulless oat crushed into hulless oat saccharification pot, wherein the ratio of saccharification material to water is 1 (2-4), heating to 50-55 ℃, and preserving heat for 18-22 min; heating to 80-85 ℃, adding amylase, and preserving heat for 40min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the ratio of saccharified material to water is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30min; heating to 50-55 ℃, and preserving heat for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, preserving heat for 30-60min, heating to 78 ℃ and ending saccharification.
For the saccharification step of hulless oat, amylase can be added, and saccharified wort with the temperature of 50-55 ℃ can also be added, wherein the saccharified wort contains saccharifying enzyme capable of decomposing hulless oat starch, so that the use of additional raw materials can be reduced, the production cost is reduced, and the heat preservation time of 50-55 ℃ is preferably 20min. Hulless oat belongs to oat, has higher protein and nutrient content, improves saccharification temperature to 80-85 ℃ in order to decompose macromolecular components in hulless oat into small components easy to digest, and further adds a boiling step in the follow-up step to fully decompose the components in hulless oat. Cooling the boiled hulless oat juice to 65-70 ℃, more preferably 70 ℃, then adding the hulless oat juice into a malt saccharification pot with the temperature of 65-68 ℃, mixing the hulless oat juice with the malt wort, preserving the heat, and then heating the mixture to 78 ℃ to finish saccharification;
the mixed wort for fermentation is obtained through the step S3, and the mixed wort is filtered before entering a boiling pot, so that the malt hulls are removed, namely 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 water of the washing tank to be 76-78 ℃, and finishing filtering when the residual sugar of the wort is 1.0-1.5 degrees Bx.
Step S5 is a step of boiling the filtered clear wort and adding hops. In the copper, the clarified wort is boiled to absorb the taste of hops, and is colored and sterilized. As a preferable scheme of the invention, the boiling time is 1-2 h, hops are added three times during the boiling time, the total hop addition amount is 0.2-0.7 kg/kiloliter wort, and the wort sugar degree is 8-14 degrees Bx after the boiling is finished.
Step S6 is a clarifying and cooling step, wherein wort added with hops after boiling is pumped into a rotary sedimentation tank to remove unwanted hops residues and insoluble proteins; the pure wort is then pumped from the whirlpool tank and fed to a heat exchanger for cooling. In this example, the hot wort is cooled to 25-30℃and sterile air is introduced to oxygenate the wort to an oxygen content of 8ppm. And then sent to 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 post-fermentation temperature is 2-6 ℃, and the total fermentation time is 15-22 days. More preferably, the beer yeast inoculum size is 3%, the main fermentation temperature is 10 ℃, the post-fermentation temperature is 4 ℃, and the total fermentation time is 18 days.
In addition, the brewing method provided by the invention can further comprise the following steps according to requirements after fermentation: filtering and filling. The filtering specifically can be as follows: the fermentation liquor is subjected to rough filtration by diatomite, is subjected to fine filtration by a collecting bag to form clear and transparent sake, the turbidity is less than 0.5EBC, the pressure is maintained by the sake bottle for 0.1MPa, and the clear liquor is obtained after being stabilized for 4 hours. The canning specifically can be: and (5) after the sake is sampled to be 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. by combining hulless oat with beer and utilizing saccharification and fermentation processes in the beer processing process, protein which is difficult to be absorbed by human body in hulless oat can be decomposed into amino acid which is easy to be absorbed by human body, so that the nutrient component absorption rate of hulless oat is improved.
2. The variety of hulless oat products is enriched, the audience of hulless oat products is increased, and the popularization of hulless oat, namely a health food is promoted.
3. Enriches the taste of beer, improves the nutrition components of beer and has certain health care function.
The brewing method of hulless oat beer provided by the invention is described below by combining specific examples.
Example 1
Production of 1 ton 8 degree P hulless oat beer
Raw material proportioning: 160kg of barley malt, 40kg of hulless oat and 0.4kg of hops.
1. Crushing: barley malt is crushed, the husk is required to be broken but not crushed, and the content is finely crushed. Hulless oat is crushed into fine particles, and is not pulverized and is sieved by a 20-mesh sieve.
2. Steam heating: heating pulverized hulless oat with steam for 15min.
3. Saccharification: adding 80L of water into a hulless oat saccharification pot, adding steam-heated hulless oat, heating to 50-55 ℃, adding 50-55 ℃ of saccharified wort in a 20L malt saccharification pot, and preserving heat for 20min; heating to 85deg.C, maintaining the temperature for 40min, boiling for 1 hr, cooling to 70deg.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, adding hulless oat juice into the hulless oat saccharification pot, cooling to 70 ℃, preserving heat for 60 minutes, heating to 78 ℃, and adding the mixed wort juice into a filter tank;
4. and (3) filtering: standing the mixed wort for 30min, starting filtering, controlling the temperature of the distilled water at 76-78 ℃, washing distilled water for three times, adding 100L into the distilled water for the first time, adding 100L into the distilled water for the second time, adding a proper amount of the distilled water for the third time, controlling the concentration of the mixed wort at 8.8-9.0 DEG P, and controlling the residual sugar at 1.0-1.5 DEG Bx;
5. boiling: adding hops in three times during boiling, adding 0.1kg hops during boiling, adding 0.2kg hops during boiling for 20min, adding 0.1kg hops before boiling, boiling for 60min, and controlling the sugar degree of wort at 8 degrees Bx; pouring the boiled hot wort into a precipitation tank, and precipitating for 30 minutes;
6. and (3) cooling: cooling the hot wort to 25-30 ℃, and charging sterile air to oxygenate until the oxygen content of the wort is 8ppm.
Feeding into a fermentation tank;
7. fermenting, namely inoculating beer yeast (S04 yeast) into cooled wort, wherein the inoculation amount is 3%, the main fermentation temperature is 10 ℃, and the post fermentation temperature is 4 ℃. The total fermentation time was 18d.
8. And (3) filtering: the fermentation liquor is subjected to rough filtration by diatomite, is subjected to fine filtration by a collecting bag to form clear and transparent sake, the turbidity is less than 0.5EBC, the pressure is maintained by the sake bottle for 0.1MPa, and the clear liquor is obtained after being stabilized for 4 hours.
9. Canning: and (5) filling, capping, sterilizing, packaging and warehousing after the sake is sampled to be qualified.
Example 2
For example, 1 ton of 8°p hulless oat beer is produced:
raw material proportioning: 160kg of barley malt, 30kg of hulless oat and 0.4kg of hops.
1. Crushing: as in example 1.
2. Steam heating: heating pulverized hulless oat with steam for 8min.
3. Saccharification: adding 100L of water into a hulless oat saccharification pot, adding steam-heated hulless oat, heating to 50-55 ℃, adding 50-55 ℃ of saccharified wort in a 25L malt saccharification pot, and preserving heat for 20min; heating to 80deg.C, maintaining the temperature for 40min, boiling for 1 hr, cooling to 70deg.C, and adding into bud saccharification 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 ℃ and preserving heat for 30min, heating to 65-68 ℃, adding hulless oat juice which is cooled to 70 ℃ into the hulless oat saccharification pot, heating to 78 ℃ and terminating saccharification, and adding the mixed wort juice into a filter tank;
4. and (3) filtering: standing the mixed wort for 30min, starting filtering, controlling the temperature of the distilled water at 76-78 ℃, washing distilled water for three times, adding 100L into the distilled water for the first time, adding 100L into the distilled water for the second time, adding a proper amount of the distilled water for the third time, controlling the concentration of the mixed wort at 8.8-9.0 DEG P, and controlling the residual sugar at 1.0-1.5 DEG Bx;
5. boiling: adding hops in three times during boiling, adding 0.1kg hops at the beginning of boiling, adding 0.2kg hops at the beginning of boiling for 20min, adding 0.1kg hops before boiling is completed, boiling for 60min, and controlling the sugar degree of wort at 8 degrees Bx; pouring the boiled hot wort into a precipitation tank, and precipitating for 30 minutes;
6. and (3) cooling: cooling the hot wort to 25-30 ℃, and charging sterile air to oxygenate until the oxygen content of the wort is 8ppm.
Feeding into a fermentation tank;
7. fermenting, namely inoculating beer yeast (S04 yeast) into cooled wort, wherein the inoculation amount is 3%, the main fermentation temperature is 10 ℃, and the post fermentation temperature is 4 ℃. The total fermentation time was 18d.
8. And (3) filtering: the fermentation liquor is subjected to rough filtration by diatomite, is subjected to fine filtration by a collecting bag to form clear and transparent sake, the turbidity is less than 0.5EBC, the pressure is maintained by the sake bottle for 0.1MPa, and the clear liquor is obtained after being stabilized for 4 hours.
Example 3
Production of 500L 10 degree P hulless oat black beer
Raw material proportioning: 70kg of light colored malt, 8kg of burnt malt, 2kg of rye bud, 15kg of hulless oat and 0.5kg of hops.
1. Crushing: the light colored malt, the burnt malt and the rye bud are respectively crushed, the malt requires the hull to be broken but not crushed, and the content is finely crushed. Hulless oat is crushed into fine particles, and is not crushed into powder and is sieved by a 20-mesh sieve.
2. Steam heating: heating pulverized hulless oat with steam for 10min.
3. Saccharification: adding 100L of water into a hulless oat saccharification pot, adding steam to heat hulless oat, heating to 55 ℃, and preserving heat for 20min; heating to 85deg.C, adding alpha-amylase (6-8 units/g raw material), maintaining for 40min, boiling for 0.5 hr, cooling to 70deg.C, and adding into malt saccharification pot. Adding 420L of water into a malt saccharification pot, heating to 30-35 ℃, adding three types of crushed malt, preserving heat for 30min, heating to 55 ℃, preserving heat for 30min, heating to 65 ℃, adding hulless oat juice which is cooled to 70 ℃ into the hulless oat saccharification pot, preserving heat for 60min, heating to 78 ℃ to terminate saccharification, and adding the mixed wort juice into a filter tank;
4. and (3) filtering: standing the mash for 30min, starting filtering, controlling the temperature of the distilled water at 75 ℃, washing for three times, controlling the concentration of the mixed wort at 9.0-9.5 ℃ P, and controlling the residual sugar at 1.0-1.5 ℃ Bx;
5. boiling: adding hops in three times during boiling, adding 0.1kg hops at the beginning of boiling, adding 0.2kg hops at the beginning of boiling for 20min, adding 0.2kg hops before boiling is completed, boiling for 60-75min, and controlling the sugar degree of wort at 10 DEG Bx; pouring the boiled hot wort into a precipitation tank, and precipitating for 30 minutes;
6. and (3) cooling: cooling the hot wort to 25-30 ℃, and charging sterile air to oxygenate until the oxygen content of the wort is 8-10ppm. Feeding into a fermentation tank;
7. fermenting, namely inoculating beer yeast (S-189 yeast) into cooled wort, wherein the inoculation amount is 4%, the main fermentation temperature is 15 ℃, and the post fermentation temperature is 5 ℃. The total fermentation time was 25d.
Hulless oat beer prepared in example 1 and example 2 and commercially available like product Qingdao beer (refreshing 8 ℃) are respectively taken as test objects, and the numbers are A, B and C respectively. Hulless oat dark beer prepared in example 3 and commercial similar products of German Munich process Lan Deer Royal dark beer 10 DEG beer are taken as test objects, and the numbers are D and E respectively. The following evaluations were performed on the above test samples:
1. appearance evaluation
The color and foam richness of the above test samples were observed and evaluated as set forth in Table 1.
TABLE 1 evaluation of beer appearance
| Numbering device | Appearance of |
| A | Clear and transparent, light golden yellow, rich foam, and the foam quantity is close to that of sample B and more than that of sample C |
| B | Clear and transparent, light golden yellow, rich foam, and the foam quantity is similar to that of sample A and more than that of sample C |
| C | Clear, transparent, light golden yellow, rich foam, but less foam than samples A and B |
| D | Has light coffee color and rich foam, and the foam quantity is more than that of sample E |
| E | Has black brown color and abundant foam, but has less foam than sample D |
2. Mouthfeel testing
The test person: 10 people with the ages of 20-30 (6 men and 4 women), 10 people with the ages of 30-40 (6 men and 4 women), 10 people with the ages of 40-50 (6 men and 4 women), and 10 people with the ages of 50-60 (6 men and 4 women);
the testing method comprises the following steps: the testers drink beer test samples A, B, C, D and E respectively, and score the taste of the beer test samples A, B, C, D and E, wherein the higher the freshness is, the more the number of the ∈ particles is, and the full classification is 10 ∈; the test result is the average number of +.. The mouthfeel test results are shown in table 2.
Table 2 results of beer taste testing
| Mouthfeel of the product | |
| A | ★★★★★★★★★ |
| B | ★★★★★★★★ |
| C | ★★★★★★ |
| D | ★★★★ |
| E | ★★★ |
3. Nutrient testing
The beer test samples A, B, C, D, E were tested for protein hydrolysate content and the test results are shown in Table 3.
TABLE 3 results of beer protein hydrolysate content test
| 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 method disclosed by the invention is clearer in color, fresh and cool in taste, rich in foam and higher in nutrient content.
The foregoing is merely illustrative of the present invention, and the present invention is not limited thereto, and any changes or substitutions easily contemplated by those skilled in the art within the scope of the present invention should be included in the present invention. Therefore, the protection scope of the invention is subject to the protection scope of the claims.
Claims (4)
1. A brewing method of hulless oat beer is characterized by comprising the following steps of:
s1, preparing raw materials: respectively crushing malt and hulless oat according to a proportion, wherein the granularity of the hulless oat after crushing is 20-40 meshes;
s2, steam pretreatment: steam heating is carried out on the crushed hulless oat to obtain pretreated hulless oat crushed hulless oat, and the steam heating time is 8-15 min;
s3, saccharification: mashing the pretreated hulless oat to saccharify to obtain hulless oat juice; saccharifying the crushed malt to obtain malt wort; mixing hulless oat juice and malt wort to obtain mixed wort;
s4, filtering the mixed wort to obtain clear wort;
s5, boiling the clarified wort at high temperature, and adding hops;
s6, clarifying and cooling;
s7, fermenting;
the hulless oat accounts for 15-25% of the weight of the raw materials; the malt is barley malt and/or wheat malt;
the step S3 specifically comprises the following steps:
adding pretreated hulless oat crushed into a hulless oat saccharification pot, wherein the ratio of the saccharified material to water is 1 (2-4), heating to 50-55 ℃, adding the saccharified wort of which the temperature is 50-55 ℃ in the saccharification of the malt saccharification pot, and preserving the heat for 18-22 min; heating to 80-85 ℃, and preserving heat for 40min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the ratio of saccharified material to water is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30min; heating to 50-55 ℃, and preserving heat for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, preserving heat for 30-60min, heating to 78 ℃ and ending saccharification; or alternatively, the process may be performed,
adding pretreated hulless oat crushed into hulless oat saccharification pot, wherein the ratio of saccharification material to water is 1 (2-4), heating to 50-55 ℃, and preserving heat for 18-22 min; heating to 80-85 ℃, adding amylase, and preserving heat for 40min; boiling for 0.5-1.5 h, cooling to 65-70 ℃ to obtain hulless oat juice, and pumping hulless oat juice into a malt saccharification pot at 65-68 ℃;
adding crushed malt into a malt saccharification pot, wherein the ratio of saccharified material to water is 1 (3-5), the feeding temperature is 30-35 ℃, and the temperature is kept for 30min; heating to 50-55 ℃, and preserving heat for 30-60 min; heating to 65-68 ℃, adding hulless oat juice, preserving heat for 30-60min, heating to 78 ℃ and ending saccharification.
2. The brewing method of hulless oat beer according to claim 1, wherein the step S4 specifically comprises: and (3) pumping the mixed wort into a filter tank for filtering, controlling the temperature of the water of the washing tank to be 76-78 ℃, and finishing filtering when the residual sugar of the wort is 1.0-1.5 degrees Bx.
3. The brewing method of hulless oat beer according to claim 1, wherein in the step S5, the boiling time is 1-2 hours, hops are added three times during the boiling time, the total hops addition amount is 0.2-0.7 kg/kiloliter of wort, and the wort sugar degree is 8-14 degrees Bx after the boiling is finished.
4. The method for brewing hulless oat beer according to claim 1, wherein in the step S7, the inoculation amount of beer yeast is 3-5%, the main fermentation temperature is 8-17 ℃, the post-fermentation temperature is 2-6 ℃, and the total fermentation time is 15-22 days.
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 CN112226309A (en) | 2021-01-15 |
| CN112226309B true 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 |
|---|
| "燕麦啤酒的研究进展";徐锋;《酿酒科技》;20151231(第10 期);前言，第109页右栏第2段，第108页左栏第1段 * |
| 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;赵英;《啤酒科技》;20131231(第04期);第64-65页试验，第63,70页结论 * |
| 管敦仪.双醪糖化法.《啤酒工业手册》.北京：中国轻工业出版社,1999,(第2版), * |
| 糖化莜麦汁最佳发酵菌种的筛选;王健等;《食品研究与开发》;20130320(第06期);全文 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112226309A (en) | 2021-01-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107201283B (en) | Method for preparing oat stout beer by double-mash saccharification | |
| CN110564533A (en) | Preparation method of mangosteen beer | |
| WO2020078129A1 (en) | Malt formula of bitter and refreshing-type whole wheat pilsener, resultant beer and preparation method therefor | |
| JP5727695B2 (en) | Method for producing sparkling beverage | |
| CN104673566A (en) | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer | |
| CN111548871A (en) | Turbid highland barley beer with dry hops and preparation method thereof | |
| JPH10229868A (en) | Production of alcoholic drink | |
| CN111286428B (en) | Brewing method of elm seed beer | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN114350460A (en) | Quinoa beer and preparation method thereof | |
| KR100814661B1 (en) | Method for preparing fruit-rice beer using rice and natural fruit | |
| CN112063462A (en) | Strong red ale malt formula, beer obtained by same and preparation method thereof | |
| CN112029600A (en) | Strong red ale beer and preparation method thereof | |
| CN111378546A (en) | Brewing formula and brewing process of yellow wine | |
| CN114591790B (en) | Fruit-brewed beer and preparation method thereof | |
| CN101085949A (en) | Bramble beer and brewing method thereof | |
| CN112226309B (en) | Hulless oat beer and brewing method thereof | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN110643444B (en) | Preparation method of Chinese yam health beer | |
| CN112646679B (en) | Sake and its preparing method | |
| KR102341079B1 (en) | Method of manufacturing beer using persimmon | |
| CN113755265A (en) | Buckwheat beer and preparation method thereof | |
| CN106701378A (en) | Method for producing golden pomelo beer | |
| CN111748428A (en) | Selenium-rich cannabidiol health beer and preparation method thereof | |
| CN109161467A (en) | The preparation method of holy girl's fruit vinegar |
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 |