CN1306019C - Prepn process of dry beer of oat - Google Patents
Prepn process of dry beer of oat Download PDFInfo
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- CN1306019C CN1306019C CNB2004100750080A CN200410075008A CN1306019C CN 1306019 C CN1306019 C CN 1306019C CN B2004100750080 A CNB2004100750080 A CN B2004100750080A CN 200410075008 A CN200410075008 A CN 200410075008A CN 1306019 C CN1306019 C CN 1306019C
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- oat
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- 235000020007 pale lager Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 244000075850 Avena orientalis Species 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 238000001556 precipitation Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 229940111205 diastase Drugs 0.000 claims description 5
- 230000009970 fire resistant effect Effects 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 235000021050 feed intake Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000209094 Oryza Species 0.000 abstract description 11
- 238000001816 cooling Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000007319 Avena orientalis Nutrition 0.000 abstract 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000013405 beer Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Images
Abstract
The present invention discloses a preparing process of dry beer of oats, which is characterized in that the preparing process has raw material such as malt and rice hop; besides, oats are added. The present invention has the technologic processes that the malt is saccharified; the oats and rice flour are gelatinized; saccharified fermenting liquor and gelatinized fermenting liquor are mixed; saccharifying enzyme and Prue blue enzyme are added; the liquor is boiled for times after temperature preservation, temperature rise and filtration; hop is added; dry beer of oats is made through precipitation, the cooling of oat juice, fermentation, storage, the filtration of clear wine and package. The raw material of the present invention uses the oats which do not bud. Because the nutrition of the oats is superior to that of rice, the nutrition and the flavor of the dry beer of oats are abundant. Simultaneously, because the dry beer of oats has high fermentation degree of more than 72%, the product has the characteristic of low carbohydrate.
Description
Technical field
The present invention relates to a kind of dry beer preparation method, refer in particular to and comprise avenaceous dry beer preparation method in a kind of raw material.
Background technology
The beer of Xiao Shouing is that raw material is brewageed with Fructus Hordei Germinatus, rice, hops all in the market.Its nutritive ingredient and local flavor are relatively more dull.Its technical process is with Fructus Hordei Germinatus after crushed, is dosed to brew kettle, through insulation, intensification, guarantor's wine; Rice drops into adjunce copper after crushed, and the intensification that feeds intake, insulation add fire resistant alpha-diastase.Heat up, liquefaction, mixes with the brew kettle mash, the complete after-filtration of saccharification is gone into pan boiling and is boiled, gradation adds hops, boil and treat wheat juice precipitation, cooling, oxygenation, add yeast carry out forward and backward phase fermentation and storage after filtration, can, sterilization, be finished beer.
Summary of the invention
The technical problem to be solved in the present invention provides the preparation method who comprises the avenaceous dry beer in a kind of raw material.The preparation method of this dry beer, variation has taken place in its main raw material composition, ratio of brewageing.Be to have increased oat in the raw material newly, reduced the rice consumption.Like this, enriched nutritive ingredient and the local flavor in the beer.
The technical problem to be solved in the present invention is realized by following scheme: the preparation method of dry beer of oat, it is characterized in that: raw material Fructus Hordei Germinatus is added its weight 3-5 water doubly after crushed, heat to 40-45 ℃ of input brew kettle, the prozyme that adds its weight 0.05-0.08%, be incubated 15-25 minute, be warming up to 50-55 ℃, be incubated 35-45 minute again and become mellow solution of saccharification; With the raw material oat, after pulverizing, the raw material rice adds its weight 4-6 water doubly, heat to 40-48 ℃ and feed intake, the fire resistant alpha-diastase that adds its weight 0.05-0.08%, be warming up to 65-75 ℃, be incubated 25-35 minute, be warming up to 95-105 ℃ again, be incubated 25-35 minute and become the gelatinization mash, mellow solution of saccharification is mixed with the gelatinization mash, blended mash temperature is 60-65 ℃, the saccharifying enzyme that adds its raw material gross weight 0.015-0.025%, be incubated 25-35 minute, add its raw material gross weight 0.8-1.2 cold water doubly then and be cooled to 55-58 ℃, the Pullulanase that adds its raw material gross weight 0.08-0.09%, be incubated 25-35 minute, be warming up to 68-73 ℃, be incubated 25-35 minute, be warming up to 75-78 ℃ of filtration again, wheat juice after the filtration boils through gradation in 140-240 minute, the hops of its raw material gross weight 0.5-0.8% are added in gradation, in precipitation tank for precipitation, wheat juice is cooled to 8-10 ℃, add yeast fermentation 6-8 days of its raw material gross weight 4-6%, the fermentation top temperature is 12 ℃, through storing, pure mellow wine filters, packing is promptly made dry beer of oat.
The technical problem to be solved in the present invention also can be realized by following scheme: the part by weight of raw material Fructus Hordei Germinatus, raw material oat, raw material rice is 5.5-6.5: 3-4.5 in the described raw material gross weight: 1.
Advantage of the present invention is: raw material of the present invention uses without the oat that germinates.Because cereals nutrient is better than rice, so the nutrition of dry beer of oat and local flavor are also abundanter.Simultaneously, because dry beer of oat is the high fermentation degree more than 72%, product has the characteristics of low sugar.
Description of drawings
Accompanying drawing is the process flow sheet of preparation dry beer of oat.
Embodiment
The embodiment of the invention of lifting below is for producing the production process of 50 tons of dry beer of oat:
One, 50 tons of dry beer of oat composition of raw materials and quantity:
Brewing water 58000kg, Fructus Hordei Germinatus 4200kg, oat 2100kg, rice 700kg, hops 35kg, prozyme 3kg, fire resistant alpha-diastase 2kg, saccharifying enzyme 1.5kg, Pullulanase 6kg.
Two, preparation method:
1. brew kettle: Fructus Hordei Germinatus 4200kg pulverizes, and adds water 13860kg, and temperature feeds intake for 45 ℃, adds prozyme 3kg, is incubated 20 minutes, heats up 52 ℃, is incubated 40 minutes mellow solution of saccharification.
2. adjunce copper: oat 2100kg, rice 700kg pulverize, and add water 12600kg, and temperature feeds intake for 45 ℃, adds fire resistant alpha-diastase 2kg, heats up 70 ℃, is incubated 30 minutes, heats up 100 ℃ again, is incubated 30 minutes gelatinization mash.
2. mellow solution of saccharification is mixed with the gelatinization mash, blended mash temperature is 63 ℃, adds saccharifying enzyme 1.5kg.Be incubated 30 minutes, with 58 ℃ of 7000kg cold water coolings, add Pullulanase 6kg then, be incubated 30 minutes, heat up 70 ℃, be incubated 30 minutes, 75 ℃ of filtrations again heat up.4, the wheat juice after the filtration carries out boiling in 90 minutes, boils 20 minutes hopping 3.5kg; Boil 40 minutes hopping 25kg; Boil 80 minutes hopping 6.5kg.Pour settling bath into after boiling end, precipitate and carry out the cooling of wheat juice after 20 minutes, cooled wheat juice temperature is 8 ℃, adds the 400kg yeast and ferments, 12 ℃ of fermentation top temperatures, yeast phase 7 days, 15 days storage periods, storage temperature-1-0 ℃.Wrapping process is identical with ordinary beer.
Claims (2)
1, the preparation method of dry beer of oat is characterized in that: raw material Fructus Hordei Germinatus is added its weight 3-5 water doubly after crushed, heat to 40-45 ℃ of input brew kettle, the prozyme that adds its weight 0.05-0.08%, be incubated 15-25 minute, be warming up to 50-55 ℃, be incubated 35-45 minute again and become mellow solution of saccharification; With the raw material oat, after pulverizing, the raw material rice adds its weight 4-6 water doubly, heat to 40-48 ℃ and feed intake, the fire resistant alpha-diastase that adds its weight 0.05-0.08%, be warming up to 65-75 ℃, be incubated 25-35 minute, be warming up to 95-105 ℃ again, be incubated 25-35 minute and become the gelatinization mash, mellow solution of saccharification is mixed with the gelatinization mash, blended mash temperature is 60-65 ℃, the saccharifying enzyme that adds its raw material gross weight 0.015-0.025%, be incubated 25-35 minute, add its raw material gross weight 0.8-1.2 cold water doubly then and be cooled to 55-58 ℃, the Pullulanase that adds its raw material gross weight 0.08-0.09%, be incubated 25-35 minute, be warming up to 68-73 ℃, be incubated 25-35 minute, be warming up to 75-78 ℃ of filtration again, wheat juice after the filtration boils through gradation in 140-240 minute, the hops of its raw material gross weight 0.5-0.8% are added in gradation, in precipitation tank for precipitation, wheat juice is cooled to 8-10 ℃, add yeast fermentation 6-8 days of its raw material gross weight 4-6%, the fermentation top temperature is 12 ℃, through storing, pure mellow wine filters, packing is promptly made dry beer of oat.
2, preparation method according to claim 1 is characterized in that: the weight ratio of raw material Fructus Hordei Germinatus, raw material oat, raw material rice is 5.5-6.5: 3-4.5 in the described raw material gross weight: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100750080A CN1306019C (en) | 2004-08-24 | 2004-08-24 | Prepn process of dry beer of oat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100750080A CN1306019C (en) | 2004-08-24 | 2004-08-24 | Prepn process of dry beer of oat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1740301A CN1740301A (en) | 2006-03-01 |
| CN1306019C true CN1306019C (en) | 2007-03-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100750080A Expired - Fee Related CN1306019C (en) | 2004-08-24 | 2004-08-24 | Prepn process of dry beer of oat |
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| Country | Link |
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| CN (1) | CN1306019C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100408664C (en) * | 2006-06-20 | 2008-08-06 | 贵州神奇啤酒有限公司 | Production of low-sugar and low-protein Vitamine C beer |
| CN101967432B (en) * | 2010-09-26 | 2012-08-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for preparing beer with high polyphenol content |
| CN104011067B (en) * | 2011-12-22 | 2017-12-26 | 杜邦营养生物科学有限公司 | Polypeptide with glucoamylase activity and preparation method thereof |
| CN103897915A (en) * | 2013-10-10 | 2014-07-02 | 刘景辉 | Method for preparing oat beer |
| CN103897938B (en) * | 2014-04-22 | 2016-05-04 | 中国农业科学院作物科学研究所 | A kind of oat yellow rice wine and brewage process thereof |
| CN110655997B (en) * | 2019-10-21 | 2020-11-03 | 青岛啤酒股份有限公司 | Preparation method of lophatherum gracile health beer |
| CN113136274A (en) * | 2021-03-31 | 2021-07-20 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Preparation method of oat beer |
| CN116064200A (en) * | 2022-12-29 | 2023-05-05 | 青岛啤酒股份有限公司 | Preparation process of whole wheat sugar-free beer and obtained product |
| CN116144436A (en) * | 2023-02-23 | 2023-05-23 | 北京燕京啤酒股份有限公司 | Preparation method of low-acetaldehyde and high-fermentation degree dry beer |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065488A (en) * | 1991-04-02 | 1992-10-21 | 孔兆钦 | A kind of quick and continuous brew does not contain the brewing method of carcinogenic beer |
| CN1131188A (en) * | 1995-03-12 | 1996-09-18 | 孔宪法 | Method for preparation of beer no containing carcinogen |
| CN1331280A (en) * | 2000-06-30 | 2002-01-16 | 刘国忠 | Sanmai beer |
-
2004
- 2004-08-24 CN CNB2004100750080A patent/CN1306019C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065488A (en) * | 1991-04-02 | 1992-10-21 | 孔兆钦 | A kind of quick and continuous brew does not contain the brewing method of carcinogenic beer |
| CN1131188A (en) * | 1995-03-12 | 1996-09-18 | 孔宪法 | Method for preparation of beer no containing carcinogen |
| CN1331280A (en) * | 2000-06-30 | 2002-01-16 | 刘国忠 | Sanmai beer |
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| CN1740301A (en) | 2006-03-01 |
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Owner name: HUARUN XUEHUA BEER ( HULUN BUIR ) CO., LTD. Free format text: FORMER OWNER: NEI MENGGU BATEHAN WINE CO., LTD. Effective date: 20090522 |
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Effective date of registration: 20090522 Address after: The Inner Mongolia Autonomous Region Hulun Buir City, Mo Lida Vadar Daur Autonomous Banner Nierji town Mokelilu No. 1 Patentee after: China Resources Snow Breweries (Hulunbeier) Co.,Ltd. Address before: The Inner Mongolia Autonomous Region Morin Dawa Banner Nierji town brewery Road Patentee before: Inner Mongolia Batehan Wine Industry Co.,Ltd. |
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Effective date of registration: 20210604 Address after: No.99, Xuehua Road, Limin Economic Development Zone, Hulan District, Harbin City, Heilongjiang Province Patentee after: China Resources Snow Beer (Heilongjiang) Co.,Ltd. Address before: 162850 No.1 mokeli Road, Nierji Town, molidawaddaur Autonomous Banner, Hulunbuir City, Inner Mongolia Autonomous Region Patentee before: China Resources Snow Breweries (Hulunbeier) Co.,Ltd. |
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