WO2019214692A1 - 一种有机富硒黑米啤酒及其制备方法 - Google Patents

一种有机富硒黑米啤酒及其制备方法 Download PDF

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WO2019214692A1
WO2019214692A1 PCT/CN2019/086275 CN2019086275W WO2019214692A1 WO 2019214692 A1 WO2019214692 A1 WO 2019214692A1 CN 2019086275 W CN2019086275 W CN 2019086275W WO 2019214692 A1 WO2019214692 A1 WO 2019214692A1
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black rice
selenium
enriched
beer
barley
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PCT/CN2019/086275
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李成顺
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Li Chengshun
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort

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  • the invention relates to a preparation process of beer, in particular to an organic selenium-enriched black rice beer and a preparation method thereof.
  • Traditional beer brewing is based on barley and rice corn starch is used as an auxiliary material.
  • the nutrient content of amino acids, vitamins, minerals and trace elements is very small, and the alcohol content is high, the degree is as high as 12 degrees, and the calorie is also high.
  • the calorie of less than 100g of beer is as high as 40KCA, so the body of the beer is too high in accumulation, body fat. Stacked, forming beer belly, high blood pressure, high blood pressure, easy to develop cardiovascular and cerebrovascular diseases.
  • Selenium has many beneficial effects on the human body, such as improving immune function, preventing cancer and cancer, and preventing cardiovascular and cerebrovascular diseases.
  • the absorption of selenium is limited. For those who like to drink, if you can add selenium to beer, then such a drink can not only bring negative effects, but it is beneficial to the human body. Therefore, it is necessary to develop a beer containing selenium, which can meet the demand for selenium absorption.
  • the present invention provides a method for preparing an organic selenium-enriched black rice beer, which can solve the above technical problems.
  • a method for preparing organic selenium-enriched black rice beer comprises the following steps:
  • the saccharification treatment specifically includes the following steps:
  • Black rice saccharification treatment Add black rice flour to the saccharification pot and add selenium-enriched mineralized water, pH adjuster, enzyme preparation, hops, adjust the pH to 5.4-5.8, and boil for 60-70 minutes to obtain black rice.
  • a saccharified juice the selenium-enriched mineralized water containing 0.021 mg/kg of selenium;
  • Fermentation The wort is heated to 76-78 ° C and the pH of the wort is adjusted to 5.2-5.4, and then filtered again. The filtered hot wort is cooled to the inoculation temperature, and filled with sterile air and sent to the fermenter. Fermentation
  • the barley, the black rice and the black rice are subjected to the primary clearing and the magnetic separation to remove the impurities.
  • the iron removal step uses a permanent magnet drum.
  • the impurity removing step uses a self-balancing vibrating screen.
  • step S5 uses yeast.
  • step S5.1 accounts for 0.07%-0.09% of the total mass of the malt powder mashing juice
  • step S5.2 accounts for 0.07%-0.09% of the total mass of the black rice saccharified juice.
  • step S6 specifically includes the following steps:
  • step S6.2 Perform two spray washing tanks on the filter tank, and the bath water is added to the raw juice filtered in step S6.1 to boil to obtain the wort.
  • the inoculation temperature described in the step S7 is 8-10 °C.
  • Black rice beer prepared according to a method for preparing an organic selenium-enriched black rice beer.
  • the invention has the beneficial effects that the nutrient content is rich because the organic black rice, black rice and barley are rich in nutrients, the protein, vitamins, minerals and trace elements are rich in content, and the wheat is germinated and transformed by the high concentration and selenium mineralized water. It is organic selenium, low in alcohol content and low in calories. For this reason, black rice beer does not produce heat accumulated in ordinary beer after use, fat accumulation, fat, blood pressure, high blood lipids, easy to cause cardiovascular and cerebrovascular diseases, reaching the national green organic selenium Food certification standards are extremely health-conscious.
  • the weighed barley and black rice are soaked for 2 days, then sent to the Saladin box for germination for 5-6 days. After passing the test, the germination is sent to the drying oven to remove the roots and sent to the malt warehouse.
  • the standard is that the sprouts are full and tidy.
  • the raw materials and black rice in the malt bin are respectively removed from the iron in the first clear and permanent magnet drums, and then removed from the balance vibrating screen and sent to the mill to obtain the malt powder and the black rice flour.
  • the enzyme preparation is yeast, the yeast is selected from the yeast 2-4 generation yeast strain, and the added yeast accounts for 0.07%-0.09% of the total mass of the malt powder mashing juice, and continues to heat up and boil for 60-70 minutes to the saccharification process standard requirement. After boiled mash, while black rice flour is sent to another saccharification pot, high-concentration selenium mineralized water is added, and 0.01 mg of selenium per 1 kg of the selenium-enriched mineralized water is added to the slurry to add a pH adjuster, and the enzyme preparation is prepared.
  • the pump will be mixed into the malt powder mashing pot to mix the two kinds of saccharified juice, and then hold for a while (60-70 minutes) After heating and boiling, it is pumped into the filter tank. OK juice filtration then washed twice by spray tank, spray washing after the juice tank with a small amount of water, water was added to wash the filter tank washed boiled wort obtained temporary clearance.
  • Fermentation When the wort is boiled and swirled to collect the second washing water, the steam is turned on to adjust the pH value, heated to 76-78 ° C and the pH of the wort is adjusted to 5.2-5.4, and then filtered once.
  • the cured product, the hot wort after removing the hot curing material is cooled to the inoculation temperature by ice water in a plate heat exchanger, the inoculation temperature is 8-10 ° C, filled with sterile air, and pumped into the fermenter for fermentation (fermentation for 28 days) ).
  • the cold coagulum resin dead yeast is discharged from the bottom of the tank, and the recovered liquor is separated and cooled by a high-speed centrifuge.
  • the treatment tank After being filled with carbon dioxide, it is sent to the treatment tank for sedimentation and then filtered. After 2 times of filtration, the cooled liquid is sent. It is stored in the clearing tank. At the end of the brewing process, it can be sent to the canning workshop and filled.
  • Example 2 adjusting the material ratio, other preparation processes are the same as in the first embodiment,
  • Material ratio prepare and weigh 60.79kg of organic barley, 89.4kg of organic black rice, 26.82kg of organic black rice, 1.79kg of hops, 3.04mg of selenium in organic barley, 16.09mg of selenium in organic black rice, organic black rice Containing 5.90mg of selenium.
  • Example 1 Test items Alcohol (degrees) Heat (kac/100g) Selenium content (mg/kg) Example 1 7 28 0.021 Example 2 9 29 0.018 Example 3 8 26 0.03
  • the national standard for selenium-enriched rice stipulates that the sample is processed into the third-grade rice specified in GB1354 and executed according to GB/T5009.93.
  • the test results of rice processed by selenium-enriched rice are between 0.04 and 0.30 mg/kg, and it is judged to be selenium-rich rice; if the selenium content is less than 0.04 mg/kg, it is judged as non-selenium-rich rice; 0.3mg/kg, it is judged that the amount of selenium exceeds the standard rice, should not be eaten.
  • the raw materials used in the present invention all comply with the national selenium-enriched standard.
  • the People's Republic of China drinking natural mineral water standard stipulates that drinking natural mineral water is water that naturally emerges from deep underground or is collected by drilling and contains a certain amount of minerals, trace elements or other components.
  • the water source requirements shall be in accordance with GB/T13727, and the content of selenium shall be in the range of 0.01-0.05 mg/kg.
  • the mineralized water used in the present invention satisfies the national selenium-rich standard, and there is currently no standard for the selenium content in the beer.
  • the selenium content in the beer is in accordance with the limits stipulated by the People's Republic of China drinking natural mineral water standard (GB8537-2008). fulfil requirements.
  • the main raw materials for brewing black rice beer are barley, black rice and black rice.
  • Black rice and black rice have the functions of nourishing yin and nourishing the kidney, strengthening the spleen and warming the liver and improving blood circulation. It is rich in vitamin B and 14 kinds of essential minerals. In particular, it is rich in iron and selenium and contains 17 kinds of amino acids. In particular, there are 8 kinds of amino acids that are essential for human body and cannot be synthesized.
  • selenium is an indispensable trace element in human life. It has the function of maintaining human body disease resistance and protection. Heart, liver, and prevent important functions of toxic substances in the body. Studies have shown that selenium is closely related to selenium deficiency in more than 40 diseases such as human anemia, coronary heart disease, Kashin-Beck disease, diabetes, and cancer.
  • the raw materials black rice, black rice and barley may be organic or inorganic.
  • the organic black rice, organic black rice and organic barley according to the present invention are organic foods, which are produced according to international organic agricultural production requirements and corresponding standards. Products comply with international or national organic food requirements and standards, and all agricultural and sideline products and processed products certified by the National Organic Food Certification Agency, including food, edible oil, fungi, vegetables, fruits, fruits, dried fruits, dairy products, poultry Animal products, honey, aquatic products, spices, etc.
  • the black rice beer brewed by this brewing method completely changes the harm of old-fashioned beer to human body and health, and becomes a green, organic and healthy health-care functional drink, which will no longer produce beer belly and greatly improve people's Health level.

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Abstract

公开了一种富含硒的黑米啤酒的制备方法，包含下列步骤：准备原料并且按照以下质量百分比称取原料：大麦30-40%，黑米50-55%，黑稻10-15%，酒花1-5%，其中大麦中的含硒量为0.05mg/kg，黑米中的含硒量为0.18mg/kg，黑稻中的含硒量为0.22mg/kg；然后依次经过发芽、磨粉、糖化、过滤、发酵、充二氧化碳，得到黑米啤酒。

Description

一种有机富硒黑米啤酒及其制备方法 技术领域
本发明涉及啤酒的制备工艺，具体来说，涉及一种有机富硒黑米啤酒及其制备方法。
背景技术
传统啤酒酿造均以大麦为主料，大米玉米淀粉为辅料酿造而成。营养成分氨基酸、维生素、矿物质及微量元素存量很少，而且酒精含量高，度数高达12度，热量也高，低于100g啤酒热量高达40KCA，因而饮用啤酒的人体内热量过于积蓄高，体内脂肪堆积，形成啤酒肚，血压血脂高，易发心脑血管疾病。
硒元素对人体有多种有益作用，譬如能提高免疫机能、防癌抗癌、防治心脑血管疾病等。然而人们对硒元素的吸收途径却是很有限。对于喜欢喝酒的人来说，如果能在啤酒中加入硒，则这样的饮料就不是只能带来负面的效果，反而是对人体有益处的。因此需要研发一种添加硒的啤酒，其可满足人们对硒元素的吸收需求。
针对相关技术中的问题，目前尚未提出有效的解决方案。
发明内容
针对相关技术中的上述技术问题，本发明提出一种有机富硒黑米啤酒的制备方法，能够解决上述技术问题。
为实现上述技术目的，本发明的技术方案是这样实现的：
一种有机富硒黑米啤酒的制备方法，包括以下步骤：
S1.准备原料并按以下质量百分比称取，大麦30％-40％，黑米50％-55％，黑稻10％-15％，酒花1％-5％，所述大麦中含硒量0.05mg/kg，所述黑米中含硒量0.18mg/kg，所述黑稻中含硒量0.22mg/kg；
S2.将称取好的大麦和黑稻清洗后于水中浸泡2天，然后进行发芽；
S3.待发芽合格后，将大麦和黑稻干燥除根送入麦芽仓；
S4.将麦芽仓的大麦、黑稻磨成麦芽粉，将黑米磨成黑米粉；
S5.糖化处理具体包括以下步骤：
S5.1.麦芽粉糖化处理：将麦芽粉加入糖化锅并加入富硒矿化水及pH调节剂、酶制剂、酒花，调节pH至5.4-5.8，升温煮沸60-70分钟，得到麦芽粉糖化汁，所述富硒矿化水含硒0.021mg/kg；
S5.2.黑米糖化处理：将黑米粉加入糖化锅并加入富硒矿化水及、pH调节剂、酶制剂、酒花，调节pH至5.4-5.8，升温煮沸60-70分钟，得到黑米糖化汁，所述富硒矿化水含硒0.021mg/kg；
S5.3.将麦芽粉糖化汁和黑米糖化汁混合；
S6.过滤：将经过糖化处理后得到的混合物进行过滤得到麦汁；
S7.发酵：将麦汁加热至76-78℃并调节麦汁pH值至5.2-5.4后再次过滤，将过滤后的热麦汁冷却至接种温度，充入无菌空气送入发酵罐中进行发酵；
S8.充二氧化碳：将发酵后的酒液冷却充入二氧化碳；
S9.将充二氧化碳后的酒液沉淀过滤，至此制备完成得到啤酒，所述啤酒中含硒量为0.018-0.03mg/kg。
进一步地，将麦芽仓的大麦、黑稻和黑米磨成麦芽粉及黑米粉之前还包括将大麦、黑稻和黑米经过初清、磁选去铁除杂。
进一步地，去铁步骤采用永磁滚桶。
进一步地，除杂步骤采用自衡振动筛。
进一步地，步骤S5所述酶制剂选用酵母。
进一步地，步骤S5.1中添加酶制剂占麦芽粉糖化汁总质量的0.07％-0.09％，步骤S5.2中添加酶制剂占黑米糖化汁总质量的0.07％-0.09％。
进一步地，步骤S6具体包括以下步骤：
S6.1.将经过糖化处理后得到的混合物泵送入过滤槽进行原汁过滤；
S6.2.对过滤槽进行两次喷淋洗槽，洗槽水加入步骤S6.1过滤后的原汁中煮沸得到麦汁。
进一步地，步骤S7所述的接种温度为8-10℃。
根据一种有机富硒黑米啤酒的制备方法制备的黑米啤酒。
本发明的有益效果：营养成分丰富因有机黑米、黑稻、大麦原本自身营养丰富，蛋白质、维生素、矿物质及微量元素含量都十分丰富又经高浓富硒矿化水的制麦发芽转化为有机硒，酒精含量低，热量低，正因如此，黑米啤酒使用后不会产生普通啤酒体内积聚热量，脂肪堆积发胖血压血脂增高易发心脑血管疾病的现象，达到国家绿色有机富硒食品认证标准极具保健功能。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员所获得的所有其他实施例，都属于本发明保护的范围。
实施例1：
物料配比：准备并称取大麦60.69kg，黑米91.5kg，黑稻21.8kg，酒花4.8kg，大麦中含硒3.03mg，黑米中含硒16.47mg，黑稻中含硒4.80mg。
将称量好的大麦和黑稻经清洗后浸泡2天，然后送入萨拉丁箱进行发芽，时间5-6天，经检验发芽合格后送干燥炉干燥除根，送入麦芽仓，发芽合格的标准为芽苗长势丰满、整齐。
磨粉：分别将麦芽仓中的原料和黑米经过初清、永磁滚桶除铁，自衡振动筛除杂后，送入磨粉机磨粉得到麦芽粉和黑米粉。
糖化：糖化经上料工段送入麦芽粉入糖化锅内加高浓富硒矿化水，每1kg所述富硒矿化水含硒0.021mg，配料调温(温度调节至45-50℃)加入pH调节剂，酶制剂、酒花，调节pH 至5.4-5.8，还可以根据需要的口味添加相应的调味剂，如需要咖啡味的酒，可以加入咖啡粉，需要苹果味道的酒加入苹果汁，酶制剂选用酵母，酵母选用卡尔斯倍酵母2-4代酵母菌种，添加酵母占麦芽粉糖化汁总质量的0.07％-0.09％，继续升温煮沸60-70分钟到糖化工艺标准要求后，得到煮沸后的糖化醪，同时，黑米粉送入另一糖化锅中，加入高浓度硒矿化水，每1kg所述富硒矿化水含硒0.021mg，调成浆液加入pH调节剂，酶制剂、酒花，调节pH至5.4-5.8，同麦芽粉糖化处理方法相同，升温煮沸后，由泵打入麦芽粉糖化锅将两种糖化汁混合，并醪后保温一段时间(60-70分钟)再升温煮沸后，由泵送入过滤槽进行原汁过滤而后再经两次喷淋洗槽，喷淋洗槽用很少量的水，洗槽水加入过滤后的原汁中煮沸清洗清仓暂存得到麦汁。
发酵：当麦汁煮沸旋流沉清槽收集完第二次洗槽水时，开启蒸汽进行升温调pH值，加热至76-78℃并调节麦汁pH值至5.2-5.4，再过滤一次分离固化物，除去热固化物后的热麦汁，经板式换热器用冰水冷却至接种温度，接种温度为8-10℃，充入无菌空气，用泵送入发酵罐发酵(发酵28天)。发酵结束后排放罐底锥部冷凝固物树脂死酵母，回收完酵母的酒液经高速离心机分离冷却，充二氧化碳后送入处理罐沉淀后再过滤，经2次过滤，冷却后的液体送入清酒罐贮存，至此酿造过程结束，即可送到罐装车间，灌装出厂。
实施例2：调整物料配比，其他制备工艺同实施例1，
物料配比：准备并称取有机大麦53.64kg，有机黑米98.33kg，有机黑稻17.88kg，酒花8.94kg，有机大麦中含硒2.68mg，有机黑米中含硒17.70mg，有机黑稻中含硒3.93mg。
实施例3：调整物料配比，其他制备工艺同实施例1，
物料配比：准备并称取有机大麦60.79kg，有机黑米89.4kg，有机黑稻26.82kg，酒花1.79kg，有机大麦中含硒3.04mg，有机黑米中含硒16.09mg，有机黑稻中含硒5.90mg。
检测实施例1-3制备得到的黑米啤酒的酒精度、热量及含硒量，检测结果如下：
检测项目 酒精度(度) 热量(kac/100g) 含硒量(mg/kg)
实施例1 7 28 0.021
实施例2 9 29 0.018
实施例3 8 26 0.03
按照富硒产品硒含量国家标准和行业标准，富硒稻谷国家标准(DB/T22499-2008)规定，样品加工成GB1354规定的三级大米，按GB/T5009.93执行。富硒稻谷加工的大米检验结果硒含量在0.04-0.30mg/kg之间的，判定为富硒稻谷；检验结果硒含量小于0.04mg/kg的，判定为非富硒稻谷；检验结果硒含量大于0.3mg/kg的，判定为含硒量超标稻谷，不应食用。本发明中所使用原材料均符合国家富硒标准。
中华人民共和国饮用天然矿泉水标准(GB8537-2008)规定饮用天然矿泉水为从地下深处自然涌出的或经钻井采集的，含有一定量的矿物质、微量元素或其他成分的水。水源地要求按GB/T13727执行，硒的含量范围应在0.01-0.05mg/kg。本发明中使用的矿化水满足国家富硒标准，目前没有对啤酒中硒含量的标准，本发明中啤酒中硒含量按照中华人民共和国饮用天然矿泉水标准(GB8537-2008)规定的限值，满足要求。
酿造黑米啤酒的主要原料为大麦、黑米、黑稻，黑米、黑稻具有滋阴补肾健脾暖肝和明目活血的功效，富含维生素B族成分和14种人体必需的矿物质，尤其是富含铁、硒还含有17种氨基酸，尤其有人体必需而不能合成的8种氨基酸，尤其是硒元素是人生命中不可或 缺的微量元素，它具有维持人类机体抗病，保护心脏、肝脏，防止体内生成毒性物质的重要功能，有研究表示硒元素对人类贫血、冠心病、大骨节病、糖尿病、癌症等40多种疾病，与缺硒密切相关。
原材料黑稻、黑米、大麦可以选用有机的或无机的，本发明所述有机黑稻、有机黑米、有机大麦是有机食品，是指根据国际有机农业生产要求和相应的标准生产加工的，产品符合国际或国家有机食品要求和标准，并通过国家有机食品认证机构认证的一切农副产品及其加工品，包括粮食、食用油、菌类、蔬菜、水果、瓜果，干果，奶制品、禽畜产品、蜂蜜、水产品、调料等。
有机富硒的黑稻、黑米、大麦、从原料源头改变传统酿造原料的品质和组分由于有机富硒的原料含有丰富的氨基酸、矿物质、维生素和微量元素硒，所以用有机富硒原料酿造的啤酒保留黑稻固有的丰富营养成分和普通啤酒的风味和爽口感觉，还有以下特点：
酒精含量低，热量低，正因如此，黑米啤酒使用后不会产生普通啤酒体内积聚热量，脂肪堆积发胖血压血脂增高易发心脑血管疾病的现象。
营养成分丰富因有机黑米、黑稻、大麦原本自身营养丰富，蛋白质、维生素、矿物质及微量元素含量都十分丰富又经高浓富硒矿化水的制麦发芽转化为有机硒，达到国家绿色有机富硒食品认证标准极具保健功能。
综上所述的此种酿造方式酿的黑米啤酒彻底改变老式啤酒对人体及健康产生的危害，变成了绿色有机健康极具保健的功能饮品，再也不会产生啤酒肚而大大提高人们的健康水平。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (9)

  1. 一种有机富硒黑米啤酒的制备方法，其特征在于，包括以下步骤：
    S1.准备原料并按以下质量百分比称取，大麦30％-40％，黑米50％-55％，黑稻10％-15％，酒花1％-5％，所述大麦中含硒量0.05mg/kg，所述黑米中含硒量0.18mg/kg，所述黑稻中含硒量0.22mg/kg；
    S2.将称取好的大麦和黑稻清洗后于水中浸泡2天，然后进行发芽；
    S3.待发芽合格后，将大麦和黑稻干燥除根送入麦芽仓；
    S4.将麦芽仓的大麦、黑稻磨成麦芽粉，将黑米磨成黑米粉；
    S5.糖化处理具体包括以下步骤：
    S5.1.麦芽粉糖化处理：将麦芽粉加入糖化锅并加入富硒矿化水及pH调节剂、酶制剂、酒花，调节pH至5.4-5.8，升温煮沸60-70分钟，得到麦芽粉糖化汁，所述富硒矿化水含硒0.021mg/kg；
    S5.2.黑米糖化处理：将黑米粉加入糖化锅并加入富硒矿化水及、pH调节剂、酶制剂、酒花，调节pH至5.4-5.8，升温煮沸60-70分钟，得到黑米糖化汁，所述富硒矿化水含硒0.021mg/kg；
    S5.3.将麦芽粉糖化汁和黑米糖化汁混合；
    S6.过滤：将经过糖化处理后得到的混合物进行过滤得到麦汁；
    S7.发酵：将麦汁加热至76-78℃并调节麦汁pH值至5.2-5.4后再次过滤，将过滤后的热麦汁冷却至接种温度，充入无菌空气送入发酵罐中进行发酵；
    S8.充二氧化碳：将发酵后的酒液冷却充入二氧化碳；
    S9.将充二氧化碳后的酒液沉淀过滤，至此制备完成得到啤酒，所述啤酒中含硒量为0.018-0.03mg/kg。
  2. 根据权利要求1所述一种有机富硒黑米啤酒的制备方法，其特征在于，将麦芽仓的大麦、黑稻和黑米磨成麦芽粉及黑米粉之前还包括将大麦、黑稻和黑米经过初清、磁选去铁除杂。
  3. 根据权利要求2所述一种有机富硒黑米啤酒的制备方法，其特征在于，去铁步骤采用永磁滚桶。
  4. 根据权利要求2所述一种有机富硒黑米啤酒的制备方法，其特征在于，除杂步骤采用自衡振动筛。
  5. 根据权利要求1所述一种有机富硒黑米啤酒的制备方法，其特征在于，步骤S5所述酶制剂选用酵母。
  6. 根据权利要求5所述一种有机富硒黑米啤酒的制备方法，其特征在于，步骤S5.1中添加酶制剂占麦芽粉糖化汁总质量的0.07％-0.09％，步骤S5.2中添加酶制剂占黑米糖化汁总质量的0.07％-0.09％。
  7. 根据权利要求1所述一种有机富硒黑米啤酒的制备方法，其特征在于，步骤S6具体包括以下步骤：
    S6.1.将经过糖化处理后得到的混合物泵送入过滤槽进行原汁过滤；
    S6.2.对过滤槽进行两次喷淋洗槽，洗槽水加入步骤S6.1过滤后的原汁中煮沸得到麦汁。
  8. 根据权利要求1所述一种有机富硒黑米啤酒的制备方法，其特征在于，步骤S7所述的 接种温度为8-10℃。
  9. 根据权利要求1-8任一项所述一种有机富硒黑米啤酒的制备方法制备的黑米啤酒。
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