Red kojic rice beer and preparation method thereof

A technology for red yeast rice and beer, applied in the field of red yeast rice beer and its preparation, can solve the problems of affecting the non-biological stability of beer, obvious thick and heavy taste of beer, affecting the coordination of taste, etc., so as to reduce the risk of infection and reduce the Residual wine body, the effect of improving the harmony of the taste

Inactive Publication Date: 2019-12-31
粤海永顺泰(广州)麦芽有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the current red beer is concerned, due to the color requirements of this type of beer, it is necessary to add a large amount of caramel malt and crystallized malt to increase the color. The taste is thick and heavy, and there are too many caramel malts, which lead to t...

Method used

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  • Red kojic rice beer and preparation method thereof
  • Red kojic rice beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) a kind of red yeast rice beer mainly is made up of dry material and water, and each component is by weight percentage in described dry material:

[0037] Australian barley malt 30kg, Canadian barley malt 30kg, Munich malt 10kg, red yeast rice 30kg.

[0038] (2) the preparation method of above-mentioned red yeast rice beer, comprises the following steps

[0039] S1. Pulverization: the red yeast rice is pulverized with a flour mill, sieved with a 0.45mm grading sieve, and the sieved material is greater than 70%; the malt is mixed to obtain the total malt, and the total malt is pulverized by a double-roll pulverizer. Preferably, before the crushing of the total malt, first add 10% of the total malt weight of warm water at 40-50°C to the mixed total malt, mix and place it for 10 minutes, and then start crushing. It is required that the bark of the total malt is not broken broken.

[0040] S2. Gelatinization process: mix red yeast rice with 10% total malt, mix with wat...

Embodiment 2

[0047] (1) a kind of red yeast rice beer mainly is made up of dry material and water, and each component is by weight percentage in described dry material:

[0048] 30kg of Australian barley malt, 30kg of Canadian barley malt, 9kg of crystallized malt, and 31kg of red yeast rice.

[0049] (2) The preparation method is the same as in Example 1.

Embodiment 3

[0051] (1) a kind of red yeast rice beer mainly is made up of dry material and water, and each component is by weight percentage in described dry material:

[0052] Australian barley malt 30kg, Canadian barley malt 30kg, caramel malt 8kg, red yeast rice 32kg.

[0053] (2) The preparation method is the same as in Example 1.

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Abstract

The present invention provides red kojic rice beer and a preparation method thereof. The red kojic rice beer is mainly composed of dry materials and water. The dry materials comprise the following components in weight percentages: 20-40% of Australian barley malt, 20-40% of Canadian barley malt, 8-12% of color-increasing and fragrance-regulating malt and 20-40% of red kojic rice; and the color-increasing and fragrance-regulating malt is Munich malt, crystalline malt or charred malt. Red kojic rice is used as an auxiliary material for saccharification, red kojic pigment can color proteins to replace the charred malt or crystalline malt in whole or in part, the brewed beer is bright red, the color is very good to pH stability and photo-thermal stability, and the red kojic rice beer also hascertain anti-micro-organism and oxidation-resistance properties.

Description

technical field [0001] The invention relates to the field of beer preparation, in particular to a red yeast rice beer and a preparation method thereof. Background technique [0002] Beer, as the current trendy drink, is becoming more and more popular among young people and personalized demands, and beer products with various tastes and colors emerge in endlessly. As far as the current red beer is concerned, due to the color requirements of this type of beer, it is necessary to add a large amount of caramel malt and crystallized malt to increase the color. The taste is thick and heavy, and there are too many caramel malts, which lead to too much polyphenol content in beer, which combines with protein to form "cold turbidity" or "permanent turbidity", which affects the abiotic stability of beer to varying degrees. The fragrant malt will also make the beer burnt bitterness too strong, affecting the coordination of the taste. Contents of the invention [0003] Aiming at the ...

Claims

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Application Information

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IPC IPC(8): C12C5/04
CPCC12C5/04
Inventor 罗福民杨智韩永红张琳孙文亮
Owner 粤海永顺泰(广州)麦芽有限公司
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