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Production technology of red yeast beer

A production method and technology of red yeast rice, which is applied in the direction of beer brewing, etc., to achieve the effect of pure and light taste, high nutritional value and bright color

Inactive Publication Date: 2006-03-29
姚继承
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Red yeast rice brewing has existed in ancient times, but it is still blank at home and abroad for brewing functional red yeast rice beer

Method used

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  • Production technology of red yeast beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: red yeast rice beer, it is mainly made up of dry material and water, and dry material is made up of high-enzyme light-colored malt, black (burnt fragrance) malt, rice, fermented red yeast rice, and each component accounts for dry material gross weight percentage for:

[0020] High-enzyme light-colored malt 60, black (caramel) malt 10,

[0021] Rice 25, fermented red yeast rice 5;

[0022] The ratio of material to water is 1:5, the functional pigment red yeast rice is 0.05%-0.5% of the dry material weight, and the hops is 0.05-0.16% of the dry material weight.

[0023] Raw materials and quality requirements:

[0024] Fermented red yeast rice: color price ≥ 600U / g, quality conforms to GB4926-85 red yeast rice;

[0025] Malt: in line with QB1686-93 beer malt quality index;

[0026] Rice: in line with the quality index of GB1354-86 rice special or standard first;

[0027] Hops:

[0028] Moisture / % α-acid / % Color Odor

[0029] 8.5 6.5 Yellow-gree...

Embodiment 2

[0048] Embodiment 2: red koji beer, it is mainly made up of dry material and water, and dry material is made up of high-enzyme light-colored malt, black (burnt fragrance) malt, rice, fermented red yeast rice, and each component accounts for dry material gross weight percentage for:

[0049] High-enzyme light-colored malt 55, black (caramel) malt 12,

[0050] Rice 28, fermented red yeast rice 5;

[0051] The ratio of dry material to water is 1:4.5, the functional pigment red yeast rice is 0.05%-0.5% of the dry material weight, and the hops is 0.05-0.16% of the dry material weight.

[0052] Its production method is with embodiment 1.

Embodiment 3

[0053] Embodiment 3: red koji beer, it is mainly made up of dry material and water, and dry material is made up of high-enzyme light-colored malt, black (burnt fragrance) malt, rice, fermented red yeast rice, and each component accounts for dry material gross weight percentage for:

[0054] High-enzyme light-colored malt 65, black (caramel) malt 8,

[0055] Malt 23, fermented red yeast rice 4;

[0056] The ratio of dry material to water is 1:5.5, the functional pigment red yeast rice is 0.05%-0.5% of the dry material weight, and the hops is 0.05-0.16% of the dry material weight.

[0057] Its production method is with embodiment 1.

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Abstract

The invention relates to a beer made by red yeast and its producing process, and its characterisitic: its dry material is mainly composed of high-enzyme tint malt, black malt, rice and red yeast in weight percents of 55-65, 8-12, 22-28 and 4-6, respectively; where the ratio of dry material to water is 1 : 4.5-5.5 and functional pigment of red yeast is 0.05-0.5% of dry material weight, hop 0.05-0.16%. The producing process includes the steps: 1a) saccharifying; 1b) gelatinating; 1c) decanting; 2) filtering; 3) charging in oxygen; 4) primarily fermenting, adding in the functional pigment and stirring uniformly for fermenting; 5) rough-filtering and fine-filtering; 6) packing. It has brightly red, special flavor, fine foams hanging cup, and pure and refreshing taste. It has a tail fragrance and the fragrance that the red yeast has, and it is a functional drink of anti-ageing, reducing blood pressure and fat, etc.

Description

technical field [0001] The invention relates to a production method of beer. Background technique [0002] Fermented red yeast rice and functional pigment red yeast rice are excellent strains separated from traditional red yeast rice, and are purified and rejuvenated by genetic engineering technology. High-quality non-polluting rice and soybeans are selected as raw materials, and fermented by traditional technology and modern bioengineering technology Extraction makes pure natural green products. Fermented red yeast rice has the characteristics of strong fermentation and saccharification power and rich beneficial metabolites; functional pigment red yeast rice has comprehensive blood lipid-lowering ingredients such as: lovastatin, polyunsaturated fatty acids, saponins, bioflavonoids, vitamins and ergosterol, etc. It is a natural lipid-lowering product naturally formed during the fermentation process of red yeast rice, which completely eliminates the toxic and side effects of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00
Inventor 姚继承
Owner 姚继承
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