CN103923778A - Brewing method for highland barley beer - Google Patents
Brewing method for highland barley beer Download PDFInfo
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- CN103923778A CN103923778A CN201210325210.9A CN201210325210A CN103923778A CN 103923778 A CN103923778 A CN 103923778A CN 201210325210 A CN201210325210 A CN 201210325210A CN 103923778 A CN103923778 A CN 103923778A
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Abstract
The invention discloses a brewing method for highland barley beer. The brewing method is mainly characterized in that highland barley which is not germinated is employed as a main raw material. The highland barley is firstly subjected to a baking or a puffing operation, and then is crushed and is mixed with malt and water in proportion, and then is subjected to a saccharification process at 40-75 DEG C, and finally is subjected to a filtering process to obtain wort. The wort is processed through a traditional beer brewing technology including steps of filtering, boiling, adding hops, depositing, cooling, fermenting and finally is brewed into the highland barley beer. Through the brewing method, content of micromolecule starch in highland barley starch can be improved and proportion of soluble starch can be increased in the highland barley starch. A gelatinization temperature of the highland barley starch is reduced. The highland barley beer is improved in characteristics such as color , mouthfeel and the like. The method is simple and practical, is easy to popularize, and is beneficial for beer brewing in small-scale beer factories or household beer brewing.
Description
Technical field:
The present invention proposes a kind of new process of highland barley as brew raw material that do not germinate that use in highland barley beer brew.Highland barley first carries out baking or expanded before gelatinization adding water, and has improved widely the content of highland barley small molecular starch, has improved gelatinization degree, and highland barley is more prone to by saccharification.The method has easy to use, improves the utilization ratio of highland barley, increases and brewages local flavor, reduces brewing time, the plurality of advantages such as save energy.
Background technology:
The deep processing of highland barley contributes to the Economic development of extremely frigid zones, increases food variety.Highland barley beer is a kind of method that develops highland barley.
In common highland barley beer brew, it is first highland barley to be prepared into highland barley Fructus Hordei Germinatus that highland barley goes out sugared method, and then under Fructus Hordei Germinatus and diastatic help, transforms highland barley starch (CN200410021645).Also have the technical scheme (" highland barley beer and preparation thereof " CN200410074016) that highland barley is directly added to saccharification in Fructus Hordei Germinatus, its method is using the highland barley without slaking as the auxiliary material brewing beer, and after pulverizing, carries out gelatinization sneaking in water, Fructus Hordei Germinatus etc.In actual use, prove that the saccharification efficiency of the method highland barley is extremely low, highland barley consumption can not be greater than 10% of total material.
The present invention proposes a kind of new highland barley beer brewing method of brewageing.Its technical characteristics be first by highland barley baking or expanded after, then sneak into Fructus Hordei Germinatus and water carries out saccharification.High bake, especially expanded, destroy the xln of highland barley starch inside, make highland barley obtain long-chain amylolysis and become small molecules, be more easily combined gelatinization with water, reduce the requirement to gelatinization equipment, temperature and time, improve the usage quantity of highland barley.Meanwhile, bake process also, owing to producing the part coking of starch, wheat bran and protein or expanded, has increased color and luster, local flavor and the mouthfeel of last highland barley beer.
Compared with using highland barley Fructus Hordei Germinatus, this scheme has reduced the requirement to equipment, operates simpler; Compared with the original highland barley of direct use, this scheme has improved the service efficiency of highland barley widely, and economy is high, practical strong.
Summary of the invention:
A brew method for highland barley beer, wherein step comprises: by highland barley baking or expanded; Pulverize; Add in proportion water and Fructus Hordei Germinatus to carry out saccharification; After filtration, make wort, in wort, add hops to boil, more cooling, finally drop into yeast fermentation.Selected highland barley comprises that any in white highland barley, cyanine highland barley, blue highland barley, black highland barley, form comprise peeling or the hullessbarley seed of peeling.
Technical characteristics in this brewing method is that first original highland barley is adopted to baking or expanded processing, reduces the content of the long-chain starch in highland barley by these means, makes highland barley be more prone to hydrolysis, gelatinization and saccharification.
Baking method uses the heating installations such as baking box, frying pan, cylinder, microwave oven, thermal source can be the thermals source such as flame, electric heating, far infrared, microwave, baking method is for being placed in highland barley directly heat of aforesaid device, Heating temperature is 80-400 degree Celsius, required time at least meets the requirement of highland barley slaking, and suitably carbonization is to increase taste and color.
Expansion method is spray water on highland barley first, makes overall moisture content in highland barley reach 5～20%.Highland barley is inserted to heating in high-pressure closed vessel and boost to 0.02～0.14mPa, suddenly open encloses container and make highland barley moment expanded.
The baking obtaining by above-mentioned two kinds of methods or expanded after highland barley, after pulverizing, sneak into as malt products such as Fructus Hordei Germinatus, wheat malt and highland barley Fructus Hordei Germinatus, add water taking material-water ratio as 1: 2～5 ratio, saccharification temperature is 40-75 degree Celsius.Saccharification required time finishes with whole saccharification, and starch iodine is up to the standards and is as the criterion.
After saccharification finishes, by filtering to isolate wort.Filter method is traditional filter vat method, and using the wheat bran of cereal self is filtering bodies, adopts bushing to isolate wort.
After wort interpolation hops after filtration, process is boiled again.Method is after hops and wort mixing, to boil, or adds hops after wort is boiled again.Both pass through the boiling time of 30-120 minute after mixing again.
Boil after end, wort need circle round to precipitate again solid deposits is wherein separated out.Be pumped to heat exchanger with after heat wort, instantaneous cooling, to 6-25 degree Celsius, enters fermenting container.Finally, in this temperature range, in wort, drop into cereuisiae fermentum according to the concentration of 300-2400 ten thousand/milliliter, ferment 7～42 days, then be cooled to-1～5 degree Celsius and store.
Embodiment:
Case study on implementation 1:
Get 5 kilograms of belt leather hullessbarley seeds, put into baking oven and under 200 degrees Celsius, toast 40 minutes.Now hullessbarley seed epidermis shows light amber.After pulverizing, add the Fructus Hordei Germinatus of 15 kilograms of pulverizing, 70 kg water, are warming up to 68 degrees Celsius, keep 60 minutes.Iodine passed examination.Filter, repeatedly use after 78 degrees Celsius of hot water wash grains, collect totally 100 liters of worts, recording its sugar degree is 12%.Wort is boiled, and from boiling, to finish to add 45 minutes time alpha acid content be 100 grams of 13% hops, then finishing to add while also having 5 minutes 100 grams of aroma hops from boiling.Stopping heating postprecipitation makes wort internal solids thing separate out for 40 minutes.After being cooled to 18 degrees Celsius, drop into bucket top fermentation yeast.Ferment after 7 days, get rid of yeast slurry, continue in bucket, to retain after 30 days, bottle or drink.
Case study on implementation 2:
Select the highland barley belt leather seed that 5 kg water content are 3%, spray the water of 50 grams, wait a moment water is absorbed, highland barley is put into the expanded pot heating of sealing, in the time that internal pressure rises to 0.0gmPa, abrupt release opening encapsulation pot relief pressure, carries out expanded.Separately get 500 grams of highland barley belt leather seeds, put into baking oven, under 400 degrees Celsius, toast 40 minutes, obtain a dark baking highland barley.The above-mentioned highland barley of totally 5.5 kilograms is collected, pulverize, the water of sneaking into 16 kilograms 75 degrees Celsius stirs 20 minutes, then pours 10 kilograms of Fructus Hordei Germinatus of pulverizing into, keeps saccharification in 60 minutes at 66～68 degrees Celsius.Iodine passed examination.Filter, repeatedly use after 78 degrees Celsius of hot water wash grains, collect totally 100 liters of worts, recording its sugar-containing concentration is 12.8%.Wort is boiled, and finishing to add for 45 minutes from boiling 100 grams of the hops that alpha acid content is 13%, then finishing to add while also having 5 minutes 100 grams of aroma hops from boiling.Stopping heating postprecipitation makes wort internal solids thing separate out for 40 minutes.After being cooled to 18 degrees Celsius, drop into bucket top fermentation yeast.Ferment after 7 days, get rid of yeast slurry, obtain a amber highland barley beer.Continue beer in bucket, to retain after 30 days, bottle afterwards or drink.
Claims (10)
1. a brew method for highland barley beer, wherein step comprises: by highland barley heated baking or expanded; Pulverize; Add in proportion water and Fructus Hordei Germinatus to carry out saccharification; After filtration, make wort, wort adds hops, boils, cooling, drops into yeast fermentation.
2. at the brew method of a kind of highland barley beer described in claim 1, its feature is that selected highland barley comprises that any in white highland barley, cyanine highland barley, blue highland barley, black highland barley, form comprise peeling or the hullessbarley seed of peeling.
3. at the brew method of a kind of highland barley beer described in claim 1, its feature is that described baking method is for to insert highland barley in the heating installations such as baking box, frying pan, cylinder, microwave oven, adopt the thermals source such as flame, electric heating, far infrared, microwave, Heating temperature is 80-400 degree Celsius, required time at least meets the requirement of highland barley slaking, and chien shih highland barley is partially carbonized can proper extension time.
4. at the brew method of a kind of highland barley beer described in claim 1, its feature is that described expansion method is for to make highland barley interior moisture content reach 5～20% spray water on highland barley, insert heating in high-pressure closed vessel and boost to 0.02～0.14mPa, suddenly open encloses container and make highland barley moment expanded.
5. at the brew method of a kind of highland barley beer described in claim 1, its feature is that the Fructus Hordei Germinatus using in described saccharifying comprises the malt products such as Fructus Hordei Germinatus, wheat malt and highland barley Fructus Hordei Germinatus, be equipped with highland barley, taking material-water ratio as 1: 2～5 ratio adds water, maintain the temperature at 40-75 degree Celsius of lower time enough and be up to the standards to guarantee the whole saccharification of starch, starch iodine.
6. at the brew method of a kind of highland barley beer described in claim 1, its feature is that described filter method is in traditional filter vat, and using the wheat bran of cereal self is filtering bodies, adopts bushing to isolate wort.
7. at the brew method of a kind of highland barley beer described in claim 1, its feature is that described hops is beer bud, hop pellet, Hops Extract, Flos lupuli (Flos Humuli Lupuli) extract etc.
8. at the brew method of a kind of highland barley beer described in claim 1, its feature is described boiling for the wort that is mixed with hops being kept under normal pressure or high pressure to boiling 30-120 minute.
9. at the brew method of a kind of highland barley beer described in claim 1, its feature is that described process for cooling is that employing heat exchanger moment will be through boiling, and the wort of Precipitation heat setting cereal is cooled to 6-25 degree Celsius.
10. at the brew method of a kind of highland barley beer described in claim 1, its feature is that described fermentation step is under 6-25 degree Celsius, concentration according to ten thousand/milliliter of 300-2400 drops into cereuisiae fermentum in wort, ferments 7～42 days, then is cooled to-1～5 degree Celsius and stores.
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| CN201210325210.9A CN103923778A (en) | 2012-09-03 | 2012-09-03 | Brewing method for highland barley beer |
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| CN201210325210.9A CN103923778A (en) | 2012-09-03 | 2012-09-03 | Brewing method for highland barley beer |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673566A (en) * | 2015-03-18 | 2015-06-03 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
| CN104719408A (en) * | 2015-03-12 | 2015-06-24 | 迪庆香格里拉青稞资源开发有限公司 | Full-highland-barley compressed biscuit and processing technology thereof |
| CN105613923A (en) * | 2015-12-25 | 2016-06-01 | 西藏月王生物技术有限公司 | Preparation method of highland barley red koji beer preserved plums and product of preparation method |
| CN105623938A (en) * | 2016-03-04 | 2016-06-01 | 香格里拉市高原精酿工艺啤酒有限公司 | Highland barley craft beer saccharification technology |
| CN106244363A (en) * | 2016-10-31 | 2016-12-21 | 山东农业大学 | A kind of brewing method of full Fructus Tritici aestivi muddiness medicated beer |
| CN109022185A (en) * | 2018-08-09 | 2018-12-18 | 西藏藏缘青稞科技有限公司 | A kind of highland barley craft beer production system |
| CN111560295A (en) * | 2020-05-27 | 2020-08-21 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Highland barley dark beer with fermented upper surface and preparation method thereof |
| CN111925879A (en) * | 2020-08-26 | 2020-11-13 | 皖西学院 | Brewing method of tea beer with characteristic substances of Liuan Guapian |
| CN114836278A (en) * | 2022-05-31 | 2022-08-02 | 西藏稞源农业开发股份有限公司 | Black highland barley beer and preparation method thereof |
| CN114958505A (en) * | 2022-05-31 | 2022-08-30 | 西藏稞源农业开发股份有限公司 | Highland barley beer |
-
2012
- 2012-09-03 CN CN201210325210.9A patent/CN103923778A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719408A (en) * | 2015-03-12 | 2015-06-24 | 迪庆香格里拉青稞资源开发有限公司 | Full-highland-barley compressed biscuit and processing technology thereof |
| CN104673566A (en) * | 2015-03-18 | 2015-06-03 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
| CN105613923A (en) * | 2015-12-25 | 2016-06-01 | 西藏月王生物技术有限公司 | Preparation method of highland barley red koji beer preserved plums and product of preparation method |
| CN105623938A (en) * | 2016-03-04 | 2016-06-01 | 香格里拉市高原精酿工艺啤酒有限公司 | Highland barley craft beer saccharification technology |
| CN106244363A (en) * | 2016-10-31 | 2016-12-21 | 山东农业大学 | A kind of brewing method of full Fructus Tritici aestivi muddiness medicated beer |
| CN106244363B (en) * | 2016-10-31 | 2018-03-23 | 山东农业大学 | A kind of brewing method of full wheat malt muddiness beer |
| CN109022185A (en) * | 2018-08-09 | 2018-12-18 | 西藏藏缘青稞科技有限公司 | A kind of highland barley craft beer production system |
| CN111560295A (en) * | 2020-05-27 | 2020-08-21 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Highland barley dark beer with fermented upper surface and preparation method thereof |
| CN111925879A (en) * | 2020-08-26 | 2020-11-13 | 皖西学院 | Brewing method of tea beer with characteristic substances of Liuan Guapian |
| CN111925879B (en) * | 2020-08-26 | 2023-11-03 | 皖西学院 | Brewing method of tea beer retaining characteristic substances of Liuan melon slices |
| CN114836278A (en) * | 2022-05-31 | 2022-08-02 | 西藏稞源农业开发股份有限公司 | Black highland barley beer and preparation method thereof |
| CN114958505A (en) * | 2022-05-31 | 2022-08-30 | 西藏稞源农业开发股份有限公司 | Highland barley beer |
| CN114958505B (en) * | 2022-05-31 | 2023-08-04 | 西藏稞源农业开发股份有限公司 | Black highland barley beer |
| CN114836278B (en) * | 2022-05-31 | 2023-08-08 | 西藏稞源农业开发股份有限公司 | Black highland barley beer and preparation method thereof |
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Application publication date: 20140716 |