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Highland barley red rice draught beer brewage technique and product thereof

A technology of highland barley red yeast rice and fresh beer, which is applied in beer brewing, beer fermentation methods, microorganisms, etc., can solve the problems of short shelf life, achieve the effects of no change in flavor, improve obesity, and extend shelf life

Active Publication Date: 2016-04-06
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to GB4927-2001 national standard for beer, fresh beer refers to beer that is not pasteurized or instantaneously sterilized by high temperature, but is sterilized by physical methods to achieve a certain biological stability. This kind of beer is original, delicious and delicious. More nutritious, short shelf life is its disadvantage

Method used

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  • Highland barley red rice draught beer brewage technique and product thereof
  • Highland barley red rice draught beer brewage technique and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The preparation of embodiment one red yeast rice seed liquid

[0065] 1) Activation of Monascus

[0066] Transfer the preserved Monascus to PDA medium for activation for 3-5 days. The composition of the PDA medium is as follows: 200 grams of potatoes, 20 grams of glucose, 15-20 grams of agar, 1000 ml of tap water, and a natural pH. The specific preparation method is as follows: wash and peel the potatoes, weigh 200g potatoes and cut into small pieces, add water and boil for 30 minutes, filter with eight layers of gauze, heat, add 20 grams of glucose, 15-20 grams of agar, continue to heat and stir Mix well, let it cool down a bit and then make up water to 1000ml.

[0067] 2) Preparation of the first-grade seed liquid of red yeast rice

[0068] Then the activated Monascus was transferred to a 30L liquid fermenter for cultivation, and the preparation of the liquid medium in the fermenter was the same as that of the above-mentioned PDA, but without adding agar. Adjust th...

Embodiment 2

[0071] The preparation of embodiment two highland barley red yeast rice

[0072] 1) Cleaning and bottling: take the highland barley and wash it, put it into a 1L fermentation bottle, the ratio of material to water is 1:1.2, and seal it;

[0073] 2) Sterilization: Put the bottled highland barley in an autoclave for 30 minutes to sterilize under the conditions of 0.1MPa and 121°C;

[0074] 3) inoculation: insert the sterilized highland barley into the red yeast rice secondary seed liquid obtained in the above-mentioned embodiment one, and the inoculation amount is 15-20% (v / v);

[0075] ④Fermentation and koji harvesting: put the inoculated highland barley into a culture room for 7-20 days, the conditions of the culture room are 28-30°C, and the humidity is 70-80%; Highland barley red yeast rice powder;

Embodiment 3

[0077] (1) Selection of raw materials

[0078] Weigh 55 parts of highland barley buds, 20 parts of malt, 5 parts of highland barley red yeast rice powder, 10 parts of corn, and 10 parts of black rice, and crush the highland barley buds to require fine powder > 60%, coarse grain 20-30%, and husk 8- 15%.

[0079] (2) Saccharification process

[0080] ①Feeding

[0081] The highland barley sprouts, malt, corn flour, black rice flour, etc. crushed according to the crushing degree are mixed in proportion, and then saccharified according to the material-water ratio of 1:5.0, that is, saccharified mash.

[0082] Saccharification process:

[0083] Feed at 48°C (40min) → 52°C (10min) → 63°C (60min) → 72°C (20min) (no color in iodine test) → filter at 78°C.

[0084] ②Wort filtration

[0085] After the saccharification is completed, the saccharification mash is separated from the solid and liquid as soon as possible, that is, filtered. The filtration method adopts the filter tank me...

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Abstract

The invention provides a highland barley red rice draught beer with health care function and a brewage technique thereof. The highland barley red rice draught beer brewed by using the composite strains of highland barley red rice, Monascus and beer yeast has the typical characteristics of red beer. In the primary fermentation period, the dry hopping technique is utilized to ensure that more aroma and substances of the hop can enter the fermentation liquid. In the red rice strain preparation process, a fermentation tank is adopted to perform strain culture, so that the contact of the strain with the outside is reduced, thereby avoiding the influence of the external environment on the strain, and reducing unnecessary inconvenience for the highland barley red rice production and highland barley red rice draught beer brewage technique. The red rice draught beer has rose red color, and is clear, transparent and lustrous. The draught beer has abundant and fine foam, and has obvious burnt odor and refreshing and pure mouthfeel. The highland barley red rice is a pure natural high-safety product which is beneficial to human health.

Description

technical field [0001] The invention relates to a production method of fresh beer, in particular to a brewing process of highland barley red yeast rice beer and its products. Background technique [0002] Draft beer is also known as "draft beer". According to GB4927-2001 national standard for beer, fresh beer refers to beer that is not pasteurized or instantaneously sterilized by high temperature, but is sterilized by physical methods to achieve a certain biological stability. This kind of beer is original, delicious and delicious. It is more nutritious and its short shelf life is its shortcoming. In addition to the quality requirements of beer, draft beer has the fresh characteristics of pure draft beer because it is not pasteurized or instantaneously sterilized at high temperature. It adopts physical filtration method to sterilize, so that the nutritional components in the beer are retained more, and the antioxidant capacity is greatly improved. Therefore, the taste of f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12R1/645C12R1/865
CPCC12C5/00C12C11/003C12C11/02
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
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