CN1216978C - Method for making natural functional beer and beverage - Google Patents
Method for making natural functional beer and beverage Download PDFInfo
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- CN1216978C CN1216978C CN 03122169 CN03122169A CN1216978C CN 1216978 C CN1216978 C CN 1216978C CN 03122169 CN03122169 CN 03122169 CN 03122169 A CN03122169 A CN 03122169A CN 1216978 C CN1216978 C CN 1216978C
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Abstract
The present invention relates to a brewing method of purely natural functional beer or beverage, which uses tartary buckwheat as a raw material or a principal raw material to make tartary buckwheat malt, and the present invention improves brewing technical steps suitable for the tartary buckwheat malt on the basis of the traditional beer brewing technology to brew tartary buckwheat beer. Alternatively, tartary buckwheat wort made in the brewing process can also be filtered without being fermented to become a beverage after directly perfumed and flavored. The beer produced in the brewing method provided by the present invention maintains the style of the traditional beer, the mouth feel of the beer is delicately fragrant, mellow and heavy, and the nutrient ingredient structure of the beer is more comprehensive, more reasonable, richer and better than those of the traditional beer. The beer also comprises various active substances, human body essential amino acid, B group vitamins and common microelements, and the beer combines the double functional effects of nutrition and functionality. The beer produced in the brewing method, which provides a unique efficient path for the development of the tartary buckwheat in the fields of beer and beverages, becomes a new generation of tartary buckwheat beer or a new generation of tartary buckwheat beverage.
Description
Technical field
The present invention relates to a kind of beer, beverage manufacturing method, particularly relating to a kind of is beer, the beverage manufacturing method of raw material or main raw material with the Radix Et Rhizoma Fagopyri Tatarici bud.
Background technology
High speed development along with Chinese national economy, living standards of the people improve constantly, various beer, beverage appears on the market, enrich the people's lives content, promote healthy, beer, beverage has become indispensable and general well received drink in people's daily life, and people are to beer, the mouthfeel and the grade requirement of beverage improve day by day, the mouthfeel of traditional beer beverage and grade have not satisfied people's requirement, need compare traditional beer, beverage is more suitable in the mouthfeel of people's needs and the beer and the beverage of grade, and having again is of value to healthy nutritious functional beer of people and beverage.Having disclosed a kind of by contriver's invention disclosed patent ZL94118781.0 is that main raw material is adjusted on traditional beer brewing technique basis and brewed natural health beer and the brewing method thereof that contains rutin and nicotinic acid with the Radix Et Rhizoma Fagopyri Tatarici, yet the consumption of Radix Et Rhizoma Fagopyri Tatarici was above 30% o'clock, though be that good nutrition and health care food therapy effect is arranged, but mouthfeel has evident difference with traditional beer, not in tune with the consumer group who forms traditional beer mouthfeel custom, be difficult to satisfy the requirement that people are accustomed to mouthfeel, and do not accepted extensively by people, so receptance influences to some extent, influences Radix Et Rhizoma Fagopyri Tatarici and is accepted by the development of the Brewing industry of raw material and by people.
Summary of the invention
The objective of the invention is to overcome the defective of above-mentioned prior art, be engaged in the brewage industry for many years through the contriver, special is exploitation, research and the long term production of the brewage industry of raw material with the Radix Et Rhizoma Fagopyri Tatarici, exploitation provides a kind of traditional beer local flavor that both kept, the higher-grade delicate fragrance that mouthfeel is better than traditional beer again is mellow, nutrition is more reasonable, abundant be the manufacture method of the functional natural beer of raw material with the Radix Et Rhizoma Fagopyri Tatarici bud.
It is the functional natural beverage manufacturing method of raw material with the Radix Et Rhizoma Fagopyri Tatarici bud that another object of the present invention provides a kind of.
The manufacture method of functional natural beer provided by the invention comprises with the Radix Et Rhizoma Fagopyri Tatarici, and to be raw material produce Radix Et Rhizoma Fagopyri Tatarici juice through soaking wheat, gelatinization, saccharification, fermentation is filtered and made beer again, it is characterized in that:
It is raw material that Radix Et Rhizoma Fagopyri Tatarici is made the Radix Et Rhizoma Fagopyri Tatarici bud, or be main raw material, be equipped with Fructus Hordei Germinatus, rice, wheat, corn or Chinese sorghum are auxiliary material, supplementary product consumption is the 0-50% of total raw material weight, wherein makes bud and soaks 10-21 ℃ of wheat water temperature, is preferably 15-17 ℃, soak 24-32 hour wheat time, soak wheat degree (moisture content percentage composition) 43-46; 12-17 ℃ in advance of germination temperature, later stage 18-21 ℃, germination churning time 8-12 hour/time, germinating time 48-56 hour, germination length 0.8-1.5cm, relative humidity 〉=95%; Fructus Hordei Germinatus is transferred and is withered phase temperature 45-65 ℃, and bake out temperature 60-80 ℃, kilning temperature 80-85 ℃, when Fructus Hordei Germinatus moisture content weight was reduced to 3-4%, the back of digging up the roots was finished product Radix Et Rhizoma Fagopyri Tatarici bud.
Saccharification adopts secondary to cook stage intensification saccharogenic method, and wherein gelatinization dipping temperature 20-55 ℃, dipping time 10-30 minute, 40-42 ℃ of preferred gelatinization dipping temperature, dipping time 18-20 minute.50 ℃ of saccharification feed temperatures, convert for the first time 64-66 ℃ of wine with dregs temperature, time 80-100 minute, convert for the second time 73-77 ℃ of wine with dregs temperature, left standstill 10 minutes, boiling time 90 minutes boils intensity 〉=8%, hops divide secondary to add, and finally make Radix Et Rhizoma Fagopyri Tatarici juice reach product concentration specification processing requirement as 12 ° of P ± 0.1 ° P.
Fermentation is fermented temperature 9-9.5 ℃ in advance for spontaneous fermentation, 11.5-12 ℃ of later stage fermentation temperature, and the yeast consumption is the 0.6-0.8% of Radix Et Rhizoma Fagopyri Tatarici meter weight, fermentation time 10-12 days, tunning was after filtration, can, sterilization make functional natural beer.
Functional natural beverage manufacturing method provided by the invention comprises that with the Radix Et Rhizoma Fagopyri Tatarici to be raw material produce Radix Et Rhizoma Fagopyri Tatarici juice through soaking wheat, gelatinization, saccharification, it is characterized in that:
It is raw material that Radix Et Rhizoma Fagopyri Tatarici is made the Radix Et Rhizoma Fagopyri Tatarici bud, or be main raw material, be equipped with Fructus Hordei Germinatus, rice, wheat, corn or Chinese sorghum are auxiliary material, supplementary product consumption is the 0-50% of total raw material weight, wherein makes bud and soaks 10-21 ℃ of wheat water temperature, is preferably 15-17 ℃, soak 24-32 hour wheat time, soak wheat degree (moisture content percentage composition) 43-46; 12-17 ℃ in advance of germination temperature, later stage 18-21 ℃, germination churning time 8-12 hour/time, germinating time 48-56 hour, germination length 0.8-1.5cm, relative humidity 〉=95%; Fructus Hordei Germinatus is transferred and is withered phase temperature 45-65 ℃, and bake out temperature 60-80 ℃, kilning temperature 80-85 ℃, Fructus Hordei Germinatus moisture content weight is reduced to 3-4%, and the back of digging up the roots is finished product Radix Et Rhizoma Fagopyri Tatarici bud.
Saccharification adopts secondary to cook stage intensification saccharogenic method, and wherein gelatinization dipping temperature 20-55 ℃, dipping time 10-30 minute, 40-42 ℃ of preferred gelatinization dipping temperature, dipping time 18-20 minute.50 ℃ of saccharification feed temperatures, convert for the first time 64-66 ℃ of wine with dregs temperature, time 80-100 minute, convert for the second time 73-77 ℃ of wine with dregs temperature, left standstill 10 minutes, boiling time 90 minutes boils intensity 〉=8%, final Radix Et Rhizoma Fagopyri Tatarici juice reaches the product concentration specification requirement as 12 ° of P ± 0.1 ° P, and the perfuming seasoning gets beverage after filtering.
In functional natural beer provided by the invention or the beverage manufacturing method, described Radix Et Rhizoma Fagopyri Tatarici can be used the Radix Et Rhizoma Fagopyri Tatarici that produces all over the world, because the quality of Radix Et Rhizoma Fagopyri Tatarici is with the soil property of its planting environment, height above sea level and different, its functional dried accumulated substance height of Radix Et Rhizoma Fagopyri Tatarici of in the big physical environment of height above sea level, day and night temperature, planting, quality better, so preferably with place of production height above sea level, the Radix Et Rhizoma Fagopyri Tatarici that produce in the area that day and night temperature is big.It is raw material that Radix Et Rhizoma Fagopyri Tatarici need be made the Radix Et Rhizoma Fagopyri Tatarici bud earlier, it perhaps is main raw material, be equipped with appropriate amount of auxiliary materials, for example Fructus Hordei Germinatus, rice, corn, wheat, Chinese sorghum etc., these auxiliary materials can be made raw material with the Radix Et Rhizoma Fagopyri Tatarici bud separately, also can make raw material with the Radix Et Rhizoma Fagopyri Tatarici bud by several auxiliary materials, and ratio is not strict with between several auxiliary materials, can adopt any ratio, supplementary product consumption is the 0-50% of raw material gross weight.
Although the system bud process of the system bud process of Radix Et Rhizoma Fagopyri Tatarici bud and Fructus Hordei Germinatus (wash wheat, soak wheat, germination, roasting are dry, dig up the roots) is similar, but self-characteristic because of Radix Et Rhizoma Fagopyri Tatarici, its processing condition all have very big difference, develop research for a long time through the contriver, explore the creatively unique Radix Et Rhizoma Fagopyri Tatarici germination technology of exploitation, its system bud time is compared greatly with the system Fructus Hordei Germinatus and shortens.
The grain cot of Radix Et Rhizoma Fagopyri Tatarici is abundant coarse, and starch granules is bigger, and short texture so very strong suction water holding capacity is arranged, through washing wheat, behind the dipping, can keep more stable moisture, very helps germinateing and bakes dryly, shortens germinating time and dry time of roasting.Radix Et Rhizoma Fagopyri Tatarici starch self has stronger enzyme activity, is easy to saccharification, is more conducive to saccharification through system behind the bud, for the manufacturing of Radix Et Rhizoma Fagopyri Tatarici functional beer, beverage provides advantageous conditions.
Radix Et Rhizoma Fagopyri Tatarici at first will embathe selected Radix Et Rhizoma Fagopyri Tatarici before germinateing, and flush away silt is removed swimmer and leaf, stem and so on impurity, washes 10-12 ℃ of wheat water temperature. be preferably 15 ℃.Soak wheat then, for the first time soak the wheat water and add lime 1-2kg/ ton Radix Et Rhizoma Fagopyri Tatarici or alkali 0.03-0.1%/ton Radix Et Rhizoma Fagopyri Tatarici, soak 10-21 ℃ of wheat water temp, be preferably 16 ℃, soaking the wheat time is 24-32 hour, soak wheat degree 43-46 (Radix Et Rhizoma Fagopyri Tatarici per cent moisture), Radix Et Rhizoma Fagopyri Tatarici sends white budlet, and percentage of germination is more than 85%.
Described germination is meant that the Radix Et Rhizoma Fagopyri Tatarici through dipping germinates in germinating box, germinating box is general Fructus Hordei Germinatus germinating box, 12-17 ℃ in advance of germination temperature, later stage 18-21 ℃, relative humidity 〉=95%, germinating time 48-56 hour, duration of germination otherwise open close gas, regularly stir (8-12 hour/time), adjust wheat layer temperature, fresh air is provided and discharges CO
2, and prevent that Fructus Hordei Germinatus from tangling and caking, obtain even percentage of germination.
The dry Radix Et Rhizoma Fagopyri Tatarici that is meant of described roasting carries out in the dry case of roasting; the accent phase temperature of withering is 40-55 ℃, and transferring the phase of withering is to take place the physiological change stage, under this temperature; can guarantee protection, the physiological change stage of continuing to finish dissolving and increasing the content of saccharogenic power and α amino nitrogen to enzyme activity.
Described oven dry is middle drying stage and endoenzyme effect stage, bake out temperature 60-80 ℃, Radix Et Rhizoma Fagopyri Tatarici moisture content is dropped to below 8% be advisable.Described baked coke claims chemical changes phase in the Radix Et Rhizoma Fagopyri Tatarici bud powder again.Kilning temperature is 80-85 ℃, makes Radix Et Rhizoma Fagopyri Tatarici bud moisture content reduce to 3-4%, during this period, causes between some material chemical transformation takes place, and has color thereby the Radix Et Rhizoma Fagopyri Tatarici bud is produced, thereby further improves the mouthfeel and the grade of beer or beverage.Radix Et Rhizoma Fagopyri Tatarici bud after the baked coke is removed radical bud (the Yin Genyi suction influences the preservation of Radix Et Rhizoma Fagopyri Tatarici bud) with root dozer, is finished product Radix Et Rhizoma Fagopyri Tatarici bud.It is all to obtain activating and activating that Radix Et Rhizoma Fagopyri Tatarici bud after the system bud makes various enzymes, various enzymes are provided when producing saccharification Radix Et Rhizoma Fagopyri Tatarici bud juice, because the effect of enzyme is suitably decomposed the composition in the Radix Et Rhizoma Fagopyri Tatarici bud endosperm, provide most of effectively extract during for manufacturing Radix Et Rhizoma Fagopyri Tatarici bud juice.By baking drying process in the system bud process, give the Radix Et Rhizoma Fagopyri Tatarici bud color is arranged, thereby satisfy the particular requirement of the color and luster, taste, foam etc. of Fagopyrum tataricum beer, beverage, after making the Radix Et Rhizoma Fagopyri Tatarici bud, make stay in grade, be easy to prolonged preservation, through Radix Et Rhizoma Fagopyri Tatarici juice brewing beer or the beverage behind the system bud, taste more delicate fragrance is honest, and sense index is better.
Through the Radix Et Rhizoma Fagopyri Tatarici bud of system behind the bud, various enzymes system all obtains activating, but because the starch granules of Radix Et Rhizoma Fagopyri Tatarici is bigger, so in gelatinization early stage, still will carry out low temperature dipping, makes it abundant water-swelling, be more conducive to gelatinization and after the boiling smoothly of operation.
Saccharification adopts secondary to cook stage intensification saccharogenic method, and wherein, the Radix Et Rhizoma Fagopyri Tatarici bud carries out the gelatinization dipping after crushed in adjunce copper, Radix Et Rhizoma Fagopyri Tatarici bud or Radix Et Rhizoma Fagopyri Tatarici bud and auxiliary material are 1 with the ratio of water: 3-4,20-55 ℃ of gelatinization dipping temperature, preferred 40-42 ℃, time 10-30 minute, be preferably 18-20 minute.In gelatinization process, when feeding intake, add a small amount of gypsum according to water quality and adjust water quality.Gelatinization adds an amount of alpha-amylase when being warming up to 50 ℃, add-on with auxiliary material what and decide so that better carry out enzymolysis, gelatinization is temperature-raising method to 50 ℃ progressively, is incubated 10 minutes, is warming up to 75 ℃ again in 10 minutes, be incubated 10 minutes, in 10 minutes, be warming up to 100 ℃ afterwards, be incubated 25 minutes.For the first time convert 64-66 ℃ of wine with dregs temperature, time 80-100 minute, convert 73-77 ℃ of wine with dregs temperature for the second time, left standstill 10 minutes, boiling time 90 minutes boils intensity 〉=8%, and the Radix Et Rhizoma Fagopyri Tatarici juice concentration meets product specification requirement as 12 ° of P ± 0.1 ° P etc.
When producing beer, the pH value of wheat juice is adjusted between the 5.2-5.4.When boiling, hops divide secondary to add.The addition of hops is decided according to prescription and market demands, guarantees that in principle its mouthfeel of beer that spawns is identical with traditional beer or close, and relevant with the consumption of Radix Et Rhizoma Fagopyri Tatarici bud, the consumption of Radix Et Rhizoma Fagopyri Tatarici bud is big, and hops are corresponding to be added less, otherwise then adds.
During producing drink, can not add hops or add hops less, directly the above-mentioned Radix Et Rhizoma Fagopyri Tatarici bud juice that obtains be added for example mint flavouring and so on of natural perfume, after carry out can, sterilize the Radix Et Rhizoma Fagopyri Tatarici beverage.
Described fermentation is spontaneous fermentation, ferments temperature 9-9.5 ℃ in advance, 11.5-12 ℃ of later stage fermentation temperature, yeast consumption 0.6-0.8%, fermentation time 10-12 days, tunning after filtration, sterilization or functional natural beer.
The beer that functional natural beer provided by the invention, drink manufacturing method are produced is through the St Foods Q Supervision ﹠ Testing Center, and biochemistry nutrition institute of Guizhou University examining report is as follows:
| Rutin | mg/L | 3.2 |
| The Quercetin glucoside | mg/L | 13 |
| Total flavones | g/L | 0.058 |
| Vitamin A | mg/L | 0.4 |
| Vitamin-E | mg/L | 51.7 |
| Vitamins C | ％ | 0.16 |
| Zinc | mg/L | ＜0.5 |
| Iron | mg/L | ＜1 |
| Magnesium | mg/L | 87.5 |
| Calcium | mg/L | 39.2 |
| Selenium | mg/L | ＜0.01 |
| Phosphorus | mg/L | 243 |
| Copper | mg/L | ＜1 |
| The winter propylhomoserin of exterminating a family | mg/100g | 11.21 |
| Threonine | mg/100g | 0.32 |
| Serine | mg/100g | 4.14 |
| L-glutamic acid | mg/100g | 7.66 |
| Glycine | mg/100g | 4.36 |
| L-Ala | mg/100g | 9.81 |
| Gelucystine | mg/100g | 3.96 |
| Xie Ansuan | mg/100g | 7.62 |
| Methionine(Met) | mg/100g | 3.20 |
| Isoleucine | mg/100g | 5.50 |
| Leucine | mg/100g | 7.25 |
| Tyrosine | mg/100g | 7.66 |
| Phenylalanine | mg/100g | 8.21 |
| Methionin | mg/100g | 5.37 |
| Ammonia | mg/100g | 2.38 |
| Histidine | mg/100g | 0.90 |
| Arginine | mg/100g | 10.56 |
| Proline(Pro) | mg/100g | 28.41 |
| / | / | |
| Add up to | mg/100g | 128.52 |
By the beer that method of the present invention is produced, its characteristic is both to have kept the style of traditional beer constant, and mouthfeel more delicate fragrance is mellow, and sense index and mouthfeel are all fine, and be similar to traditional pale beer.But it is higher that nutrition compares, and more reasonable structure is rich in 18 seed amino acids, necessary 8 kinds of human body are complete, and to contain with " rutin, Quercetin glucoside " be the flavonoids compound of having of representative multiple physiological active functions, particularly antitumour activity, complete vitamin B group, abundant V
A, V
E, V
CWith necessary major element and trace elements of many human bodies such as calcium, phosphorus, iron, copper, magnesium, zinc, selenium.Golden yellow color, little leaf is green, the tasty and refreshing bitter taste of tangible Radix Et Rhizoma Fagopyri Tatarici fragrant and hops is arranged, and pleasant impression is totally mellow, belongs to the functional natural health-care beer, have good lipopenicillinase, hypoglycemic, safeguard cardiovascular health, antisepsis and anti-inflammation, the function of prevention and inhibition cancerous swelling, be hypertension, heart trouble, diabetes, gastrointestinal tract disease people's best drink, the necessary drink of numerous people high-quality existence especially.
Method of the present invention, adopting full Radix Et Rhizoma Fagopyri Tatarici bud is that raw material or main raw material are made beer and beverage, the Radix Et Rhizoma Fagopyri Tatarici juice that can produce with same Mashing process on a beer production line when producing beer, also can be produced the beverage of congenerous intension.Produce flexibly, no matter implement, or newly found the factory enforcement, all can save greatly and invest and reduce production costs in old factory.
Embodiment
The present invention further specifies the present invention with the following example, but protection scope of the present invention is not limited to embodiment.
Embodiment one: (12 ° of P)
1, in adjunce copper, adds 40 ℃ of warm water 4000kg earlier, open stirring, add gypsum 0.3kg, then with the Radix Et Rhizoma Fagopyri Tatarici bud 300kg that crushes, polished rice 225kg, glutinous rice 225kg, drop in the adjunce copper successively, do not stop to stir constant temperature 20 minutes, and in 10 minutes, be warming up to 50 ℃ afterwards, add the 500ml alpha-amylase, be incubated 10 minutes, again in 10 minutes, be warming up to 75 ℃ of insulations 10 minutes again, in 10 minutes, be warming up to 100 ℃ of insulations 25 minutes afterwards.
2, saccharification: (late gelatinization fed intake in 30 minutes)
Add 50 ℃ of warm water 5200kg in the brew kettle, open and stir back adding gypsum 500g, lactic acid 2000ml with the Fructus Hordei Germinatus 300kg, the Radix Et Rhizoma Fagopyri Tatarici bud 1500kg that crush, drops in the brew kettle then successively, stops to stir leaving standstill insulation 80 minutes, carries out protein and decomposes.
3, the gelatinization wine with dregs in the adjunce copper is squeezed into carried out saccharification in the brew kettle.The stirring of reaching the last out is left standstill after having beaten and is carried out the iodine inspection after 70 minutes.About 90 minutes of whole process is incubated 65 ℃.
4, iodine inspection qualified after, 1/3 of mash squeezed in the adjunce copper boils once more, the mash in the brew kettle continues to leave standstill.Mash in the brew kettle boils to squeeze into once more after 10 minutes and carries out in the brew kettle converting wine with dregs the second time, converts 76 ℃ of wine with dregs temperature, leaves standstill after 10 minutes and squeezes into filter vat, leaves standstill after 10 minutes to begin to be filled into boiling pot again.12 ° of P ± 0.2 ° P of blending wort, 1-1.5 ° of P of washing trough residual sugar stop to filter.
5, boil: add gypsum 0.3kg, zinc chloride 5g, phosphatase 11 200ml adds bitter type hops 4kg when just boiling, boil preceding 10 minutes eventually (promptly 80 minutes time), adds fragrant flower 3kg, boils between terminal hour whole process 90 minutes, boils intensity 〉=8%.
6, pump in the well-done Radix Et Rhizoma Fagopyri Tatarici juice 18 minutes is squeezed into the vortex settling bath.Thin the plate water cooler after 30 minutes Radix Et Rhizoma Fagopyri Tatarici juice is cooled to 7-7.5 ℃, logical sterile air, pneumatics 0.04-0.06Mpa sends into fermentor tank.
7, fermentation: when first cold wheat juice adds fermentor tank 1/2 amount, add yeast, add-on 0.6-0.8 ‰, jar end impurities removal.Spontaneous fermentation is warming up to 9-9.5 ℃ of heat-preservation fermentation.When pol is reduced to 3-3.5 ° of P, heat up in 11.5-12 ℃ the insulation reduction of diacetyl.Canful 48 hours, sealed cans pressurize 0.12-0.15Mpa, fermented liquid canful 11 days, the di-acetyl value rises when following at 0.5Mg/, begins intensification, at first with 0.05 ℃/time speed reduce to after 0.2 ℃, again with 0.02 ℃/time speed reduce to 1 ℃-0.5 ℃, enter the back storage phase, the back storage phase was advisable greater than 7 days.
During canful di-acetyl decomposition-reduction end in 11 days, reclaim yeast for the first time.In 4 generations, can continue to use abandoning after 4 generations with interior yeast.Carried out reclaiming the second time yeast in 4 days at interval, twice later yeast no longer reclaims use.So discharge a yeast every day till row is quiet.Reclaim after the yeast second time, or reaching back storage temperature in the time of 5 days, tank pressure is slowly reduced to 0.04-0.06Mpa, pressurize is to filtering.
8, canned.Filter back wine liquid to bright beer tank,, gland canned, sterilization in the qualified back of bright beer tank inspection by sampling, the test package warehouse-in is finished product.
Embodiment two: (8 ° of P)
The manufacturing step of embodiment 2 and processing condition are same as embodiment 1, are not both 8.2 tons in Radix Et Rhizoma Fagopyri Tatarici bud 840kg, polished rice 270kg, glutinous rice 270kg, water
Embodiment three: (12 ° of P)
The manufacturing step of embodiment 3 and processing condition are same as embodiment 1, are not both 9.4 tons of Radix Et Rhizoma Fagopyri Tatarici bud 2570kg (wherein burnt odor Radix Et Rhizoma Fagopyri Tatarici bud 570kg), polished rice 150kg, Fructus Hordei Germinatus 150kg, hops 6kg (bitter type 3kg, odor type 3kg), water.Beer, the beverage that this method is produced all has good Radix Et Rhizoma Fagopyri Tatarici burnt odor flavor.
Embodiment four: (12 ° of P)
The manufacturing step of embodiment 4 and processing condition are same as embodiment 1, are not both Radix Et Rhizoma Fagopyri Tatarici bud 3071kg, hops 5kg (bitter type 1kg, odor type 4kg), 9.8 tons in water, gypsum 1.3kg, lactic acid 2000ml.
Adjunce copper adds 4.3 tons in water, 40 ℃ of water temperatures, following Radix Et Rhizoma Fagopyri Tatarici bud 1071kg.Add 5.5 tons in water in the brew kettle.50 ℃ of water temperatures, following Radix Et Rhizoma Fagopyri Tatarici bud 2000kg.
The beer of this explained hereafter is full Radix Et Rhizoma Fagopyri Tatarici bud beer, has very high nutritive value and nourishing function.
During this explained hereafter beverage, remove hops, add mint flavouring in boiling among the final Radix Et Rhizoma Fagopyri Tatarici bud juice in the 500g/1000kg ratio, filters canned, the one-tenth full Radix Et Rhizoma Fagopyri Tatarici tooth function of the mint aroma beverage that has cool refreshing, relieve summer heat and quench one's thirst then.
Embodiment five:
With arbitrary prescription and the Mashing process of embodiment 1-4, produce Radix Et Rhizoma Fagopyri Tatarici juice, when boiling, not hopping or only added eventually fragrant flower 1kg in preceding 10 minutes boiling, boil terminal hour, pump into and revolve deep gouge, leave standstill 30 minutes after, do not lower the temperature and enter filter to the beverage storage tank, according to market mouthfeel needs, after the perfuming seasoning, enter racking room, be incubated 75 ℃ ± 5 ℃, be the functional Radix Et Rhizoma Fagopyri Tatarici juice beverage of various odor types after the can sterilization.
Claims (3)
1, a kind of manufacture method of functional natural beer comprises that with the Radix Et Rhizoma Fagopyri Tatarici to be raw material produce saccharification Radix Et Rhizoma Fagopyri Tatarici juice through soaking wheat, gelatinization, saccharification, fermentation is filtered and made beer again, it is characterized in that:
It is raw material that Radix Et Rhizoma Fagopyri Tatarici is made the Radix Et Rhizoma Fagopyri Tatarici bud, or is main raw material, and being equipped with Fructus Hordei Germinatus, rice, wheat, corn or Chinese sorghum is auxiliary material, the consumption of auxiliary material is the 0-50% of total raw material weight, wherein make bud and soak 10-21 ℃ of wheat water temperature, soak 24-32 hour wheat time, soaking the wheat water content is 43-46%;
12-17 ℃ in advance of germination temperature, later stage 18-21 ℃, germination churning time 8-10 hour/time, germinating time 48-56 hour, germination length 0.8-1.5cm, relative humidity 〉=95%;
Fructus Hordei Germinatus is transferred and is withered phase temperature 45-65 ℃, and bake out temperature 60-80 ℃, kilning temperature 80-85 ℃, Fructus Hordei Germinatus moisture content weight is reduced to 3-4%, and the back of digging up the roots is the Radix Et Rhizoma Fagopyri Tatarici bud;
Saccharification adopts secondary to cook stage intensification saccharogenic method, wherein gelatinization dipping temperature 20-55 ℃, dipping time 10-30 minute, 50 ℃ of saccharification feed temperatures, convert for the first time 64-66 ℃ of wine with dregs temperature, time 80-100 minute, convert 73-77 ℃ of wine with dregs temperature for the second time, left standstill 10 minutes, boiling time 90 minutes, boil intensity 〉=8%, hops divide secondary to add, and finally make the Radix Et Rhizoma Fagopyri Tatarici juice concentration up to specification;
Ferment temperature 9-9.5 ℃ in advance, 11.5-12 ℃ of later stage fermentation temperature, the yeast consumption is the 0.6-0.8% of Radix Et Rhizoma Fagopyri Tatarici juice weight, fermentation time 10-12 days, tunning was after filtration, can, sterilization make functional natural beer.
2, a kind of functional natural beverage manufacturing method comprises that with the Radix Et Rhizoma Fagopyri Tatarici to be raw material produce saccharification Radix Et Rhizoma Fagopyri Tatarici juice through soaking wheat, gelatinization, saccharification, it is characterized in that:
It is raw material that Radix Et Rhizoma Fagopyri Tatarici is made the Radix Et Rhizoma Fagopyri Tatarici bud, or is main raw material, and being equipped with Fructus Hordei Germinatus, rice, wheat, corn or Chinese sorghum is auxiliary material, supplementary product consumption is the 0-50% of total raw material weight, wherein make bud and soak 10-21 ℃ of wheat water temperature, soak 24-32 hour wheat time, soak wheat water content 43-46%;
12-17 ℃ in advance of germination temperature, later stage 18-21 ℃, germination churning time 8-10 hour/time, germinating time 48-56 hour, germination length 0.8-1.5cm, relative humidity 〉=95%;
Fructus Hordei Germinatus is transferred and is withered phase temperature 45-65 ℃, and bake out temperature 60-80 ℃, kilning temperature 80-85 ℃, Fructus Hordei Germinatus moisture content weight is reduced to 3-4%, and the back of digging up the roots is the Radix Et Rhizoma Fagopyri Tatarici bud;
Saccharification adopts secondary to cook stage intensification saccharogenic method, wherein gelatinization dipping temperature 20-55 ℃, dipping time 10-30 minute, 50 ℃ of saccharification feed temperatures were converted 64-66 ℃ of wine with dregs temperature for the first time, time 80-100 minute, for the second time convert 73-77 ℃ of wine with dregs temperature, left standstill boiling time 90 minutes 10 minutes, boil intensity 〉=8%, the Radix Et Rhizoma Fagopyri Tatarici juice that will meet concentration specifications again filters perfuming seasoning can and becomes beverage.
3, according to claim 1 or 2 arbitrary manufacture method, it is characterized in that 40-42 ℃ of described gelatinization dipping temperature, dipping time 18-22 minute.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2818067C1 (en) * | 2023-10-16 | 2024-04-23 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Method for preparation of gluten-free malt cocktail (versions) |
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| CN100403943C (en) * | 2006-04-06 | 2008-07-23 | 周大胜 | Rice stewed beverage, and its prepn. method |
| CN101712919A (en) * | 2010-01-22 | 2010-05-26 | 大连工业大学 | Rice wine brewed through hulled sprouting rice, and production process thereof |
| CN102746962B (en) * | 2012-07-27 | 2013-06-26 | 甘肃省轻工研究院 | Formula and production method of five-cereal beer |
| CN106281924A (en) * | 2016-03-24 | 2017-01-04 | 田涛 | The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, Quinoa medicated beer and distiller grains thereof |
| CN106318787A (en) * | 2016-11-18 | 2017-01-11 | 西华大学 | Preparing method of buckwheat wine |
| CN107474998A (en) * | 2017-08-30 | 2017-12-15 | 广州麦芽有限公司 | A kind of plus wheat malt energy-saving processing technique |
| CN108893213A (en) * | 2018-07-03 | 2018-11-27 | 内蒙古科技大学 | A kind of novel buckwheat health beer and preparation method thereof |
| CN113755265A (en) * | 2021-10-08 | 2021-12-07 | 四川同恒物联网科技有限公司 | Buckwheat beer and preparation method thereof |
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