CN112322405A - Quinoa beer and brewing method thereof - Google Patents
Quinoa beer and brewing method thereof Download PDFInfo
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- CN112322405A CN112322405A CN202011389466.7A CN202011389466A CN112322405A CN 112322405 A CN112322405 A CN 112322405A CN 202011389466 A CN202011389466 A CN 202011389466A CN 112322405 A CN112322405 A CN 112322405A
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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
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
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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
- C12C12/00—Processes specially adapted for making special kinds of beer
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses quinoa beer and a brewing method thereof, wherein the quinoa beer comprises the following main materials: the quinoa malt, barley malt and wheat malt are prepared from the following raw materials in parts by weight: 6: 2-4, auxiliary materials: the hop oil, the beer yeast and the additive, wherein the weight ratio of the three raw materials is 8: 3: 1 to 2. Has the advantages that: the quinoa malt, barley malt and wheat malt in a certain proportion are mixed and fermented to brew beer, the brewing process is simple and easy to implement, the beer brewing yield is improved, the loss degree of quinoa nutritive value in brewed beer is reduced, and the wide-range popularization and production are facilitated.
Description
Technical Field
The invention relates to the technical field of quinoa beer brewing, and particularly relates to quinoa beer and a brewing method thereof.
Background
Chenopodium quinoa belongs to easily cooked and digestible food. After the quinoa germinates and is fermented, the quinoa has unique taste, has light nut fragrance or ginseng fragrance, has the effects of balancing and supplementing nutrition, enhancing body functions, repairing body, regulating immunity and endocrine, improving stress capability of the body, preventing diseases, resisting cancers and the like, and is suitable for all groups to eat. Fermented quinoa can be used for making beer and the like, but the brewing mode of beer produced by fermenting quinoa is complex and the yield is low at present, so that the quinoa in the brewed beer is seriously lost in nutritive value, and the large-scale popularization and production are inconvenient.
Disclosure of Invention
The invention aims to solve the problems and provides quinoa beer and a brewing method thereof, the quinoa beer, the barley malt and the wheat malt are mixed and fermented to brew the beer according to a certain proportion, the brewing process is simple and easy to realize, the yield of beer brewing is improved, and the loss degree of quinoa nutritive value in the brewed beer is reduced.
In order to achieve the purpose, the invention provides the following technical scheme:
the quinoa beer provided by the invention comprises the following main materials: the quinoa malt, barley malt and wheat malt are prepared from the following raw materials in parts by weight: 6: 2-4, auxiliary materials: the hop oil, the beer yeast and the additive, wherein the weight ratio of the three raw materials is 8: 3: 1 to 2.
Preferably, the additive is carrageenan for reducing turbidity of the finished beer product.
The quinoa beer brewing method comprises the following steps:
step 1: uniformly mixing the quinoa malt, the barley malt and the wheat malt according to the weight part ratio, frying, and crushing (crushing by a humidifying method);
step 2: adding water which is 3-5 times of the weight of the raw materials, mixing the water with the raw materials, saccharifying the mixture to obtain a mixed solution of wort and wheat grains, and saccharifying the whole malt with single mash;
and step 3: the mixture obtained in the above step is filtered to separate wort (dissolved substances) from spent grains (insoluble substances) in the mixture to obtain clarified wort.
And 4, step 4: boiling the wort and adding a certain weight part of hops in the boiling process by adopting a secondary addition method;
and 5: cooling the boiled wort, ventilating, and adding a certain weight part of the additive before cooling;
step 6: and (3) feeding the obtained wort and a certain weight part of beer yeast into a fermentation tank for fermentation to obtain the finished product beer.
Preferably, the pulverization in the step 1 is a humidification pulverization, and the pulverization equipment is a hammer mill.
Preferably, the mashing method in step 2 is whole malt mash mashing method, and the mashing equipment is a mashing kettle.
Preferably, the filtering device in the step 3 is a filtering tank.
Preferably, the second addition method in step 4 specifically comprises: adding 60% of hop oil 5-10 minutes after boiling, adding the rest 40% of hop oil 30 minutes after boiling, and boiling with an internal heater.
Preferably, the cooling device in the step 5 is a thin plate cooler, and the ventilation device is a ventilation device with a venturi tube.
Preferably, the fermentation tank used in the step 6 is a conical fermentation tank.
Preferably, the fermentation temperature in the step 6 is 9-10 ℃, and the fermentation time is 3-7 days.
Has the advantages that: the quinoa malt, barley malt and wheat malt in a certain proportion are mixed and fermented to brew beer, the brewing process is simple and easy to implement, the beer brewing yield is improved, the loss degree of quinoa nutritive value in brewed beer is reduced, and the wide-range popularization and production are facilitated.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The implementation method comprises the following steps:
quinoa beer, which comprises main materials: the quinoa malt, barley malt and wheat malt are prepared from the following raw materials in parts by weight: 6: 3, auxiliary materials: the hop oil, the beer yeast and the additive, wherein the weight ratio of the three raw materials is 8: 3: 1.5.
according to the preferable scheme, the additive is carrageenan which is used for reducing the turbidity of the beer finished product.
The quinoa beer brewing method comprises the following steps:
step 1: uniformly mixing the quinoa malt, the barley malt and the wheat malt according to the weight part ratio, frying, and crushing (crushing by a humidifying method);
step 2: adding water which is 4 times of the weight of the raw materials, mixing the water with the raw materials, saccharifying the mixture to obtain a mixed solution of wort and spent grains, and saccharifying the whole malt with single mash;
and step 3: the mixture obtained in the above step is filtered to separate wort (dissolved substances) from spent grains (insoluble substances) in the mixture to obtain clarified wort.
And 4, step 4: boiling the wort and adding a certain weight part of hops in the boiling process by adopting a secondary addition method;
and 5: cooling the boiled wort, ventilating, and adding a certain weight part of the additive before cooling;
step 6: and (3) feeding the obtained wort and a certain weight part of beer yeast into a fermentation tank for fermentation to obtain the finished product beer.
As a preferable scheme of the scheme, the crushing mode in the step 1 is humidification crushing, the crushing equipment is a hammer crusher, and the arrangement is convenient for the quinoa malt, the barley malt and the wheat malt to have certain humidity in the crushing stage, and simultaneously ensures that the crushing of the quinoa malt, the barley malt and the wheat malt has high efficiency.
The saccharification mode in the step 2 is a whole malt single mash saccharification method, and the saccharification equipment is a saccharification pot, so that the crushed mixed material can be uniformly and finely saccharified conveniently.
The filtering equipment in the step 3 is a filtering tank, and the filtering tank is convenient to operate to obtain clarified wort through the processes of water inlet, mash inlet, standing, backflow, filtering, vinasse washing, vinasse discharging and cleaning.
The secondary addition method in the step 4 specifically comprises the following steps: the hop oil with the amount of about 60% is added 5 minutes after the boiling is started for the first time, the hop oil with the amount of about 40% is added 30 minutes after the boiling is started for the second time, and the boiling equipment is an internal heater boiling pot.
The device that the cooling adopted in step 5 is the sheet metal cooler, so set up, the wort of being convenient for can be by high efficiency's cooling, and the device that the ventilation was adopted is the ventilation equipment of taking the venturi tube, so set up, the wort after being convenient for cool off can be abundant with the air contact absorption oxygen, then has sufficient oxygen when guaranteeing follow-up fermentation.
The fermentation tank adopted in the step 6 is a conical fermentation tank, so that the efficient fermentation efficiency is facilitated to obtain the finished beer product, and the conical structure at the bottom is facilitated to discharge the yeast at any time in the production process.
The fermentation temperature in the step 6 is 10 ℃, the fermentation time is 7 days, and the arrangement is convenient for meeting the production requirement of large-output supply in a busy season.
In the embodiment, the materials are sufficient, the fermentation time is short, and the method is suitable for brewing production in summer and in high-demand seasons so as to meet the production requirement of large-yield supply in summer and high-demand seasons.
The second embodiment is as follows:
quinoa beer, which comprises main materials: the quinoa malt, barley malt and wheat malt are prepared from the following raw materials in parts by weight: 6: 4, accessory material: the hop oil, the beer yeast and the additive, wherein the weight ratio of the three raw materials is 8: 3: 2.
according to the preferable scheme, the additive is carrageenan which is used for reducing the turbidity of the beer finished product.
The quinoa beer brewing method comprises the following steps:
step 1: uniformly mixing the quinoa malt, the barley malt and the wheat malt according to the weight part ratio, frying, and crushing (crushing by a humidifying method);
step 2: adding water which is 3-5 times of the weight of the raw materials, mixing the water with the raw materials, saccharifying the mixture to obtain a mixed solution of wort and wheat grains, and saccharifying the whole malt with single mash;
and step 3: the mixture obtained in the above step is filtered to separate wort (dissolved substances) from spent grains (insoluble substances) in the mixture to obtain clarified wort.
And 4, step 4: boiling the wort and adding a certain weight part of hops in the boiling process by adopting a secondary addition method;
and 5: cooling the boiled wort, ventilating, and adding a certain weight part of the additive before cooling;
step 6: and (3) feeding the obtained wort and a certain weight part of beer yeast into a fermentation tank for fermentation to obtain the finished product beer.
As a preferable scheme of the scheme, the crushing mode in the step 1 is humidification crushing, the crushing equipment is a hammer crusher, and the arrangement is convenient for the quinoa malt, the barley malt and the wheat malt to have certain humidity in the crushing stage, and simultaneously ensures that the crushing of the quinoa malt, the barley malt and the wheat malt has high efficiency.
The saccharification mode in the step 2 is a whole malt single mash saccharification method, and the saccharification equipment is a saccharification pot, so that the crushed mixed material can be uniformly and finely saccharified conveniently.
The filtering equipment in the step 3 is a filtering tank, and the filtering tank is convenient to operate to obtain clarified wort through the processes of water inlet, mash inlet, standing, backflow, filtering, vinasse washing, vinasse discharging and cleaning.
The secondary addition method in the step 4 specifically comprises the following steps: the method is characterized in that approximately 60% of hop oil is added 10 minutes after boiling begins for the first time, approximately 40% of hop oil is added 30 minutes after boiling begins for the second time, and the boiling equipment is an internal heater boiling pot.
The device that the cooling adopted in step 5 is the sheet metal cooler, so set up, the wort of being convenient for can be by high efficiency's cooling, and the device that the ventilation was adopted is the ventilation equipment of taking the venturi tube, so set up, the wort after being convenient for cool off can be abundant with the air contact absorption oxygen, then has sufficient oxygen when guaranteeing follow-up fermentation.
The fermentation tank adopted in the step 6 is a conical fermentation tank, so that the efficient fermentation efficiency is facilitated to obtain the finished beer product, and the conical structure at the bottom is facilitated to discharge the yeast at any time in the production process.
The fermentation temperature in the step 6 is 9 ℃, the fermentation time is 3 days, and the arrangement is convenient for meeting the production requirement of large-output supply in a busy season.
In the above embodiment, the materials are sufficient, but the fermentation time is prolonged, so that the method is suitable for brewing production in winter and off-season to meet the production requirement of small output supply in winter and off-season.
Finally, the nutrient parameters of the actual brewed product of the two examples can be shown according to the following table, which is a sampling analysis of the nutrient parameters of the two examples, specifically as follows:
watch 1
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The quinoa beer is characterized in that: comprises the following main materials: the quinoa malt, barley malt and wheat malt are prepared from the following raw materials in parts by weight: 6: 2-4, auxiliary materials: the hop oil, the beer yeast and the additive, wherein the weight ratio of the three raw materials is 8: 3: 1 to 2.
2. The quinoa beer according to claim 1, wherein: the additive is carrageenan for reducing the turbidity of the finished beer product.
3. The method of claim 1 or 2, wherein the method comprises the steps of: the method comprises the following steps:
step 1: uniformly mixing the quinoa malt, the barley malt and the wheat malt according to the weight part ratio, frying, and crushing (crushing by a humidifying method);
step 2: adding water which is 3-5 times of the weight of the raw materials, mixing the water with the raw materials, saccharifying the mixture to obtain a mixed solution of wort and wheat grains, and saccharifying the whole malt with single mash;
and step 3: filtering the mixed solution obtained in the above step to separate wort (dissolved substances) and spent grains (insoluble substances) in the mixed solution to obtain clear wort;
and 4, step 4: boiling the wort and adding a certain weight part of hops in the boiling process by adopting a secondary addition method;
and 5: cooling the boiled wort, ventilating, and adding a certain weight part of the additive before cooling;
step 6: and (3) feeding the obtained wort and a certain weight part of beer yeast into a fermentation tank for fermentation to obtain the finished product beer.
4. The method of claim 3, wherein the method comprises the steps of: the crushing mode in the step 1 is humidification crushing, and the crushing equipment is a hammer crusher.
5. The method of claim 4, wherein the brewing process of quinoa beer comprises: the saccharification mode in the step 2 is a whole malt single mash saccharification method, and equipment adopted for saccharification is a saccharification pot.
6. The method of claim 5, wherein the brewing process of quinoa beer comprises: the filtering device in the step 3 is a filtering tank.
7. The method of claim 6, wherein the method comprises the steps of: the secondary addition method in the step 4 specifically comprises the following steps: adding 60% of hop oil 5-10 minutes after boiling, adding the rest 40% of hop oil 30 minutes after boiling, and boiling with an internal heater.
8. The method of claim 7, wherein the method comprises the steps of: the equipment used for cooling in the step 5 is a thin plate cooler, and the equipment used for ventilation is ventilation equipment with a venturi tube.
9. The method of claim 8, wherein the method comprises the steps of: the fermentation tank adopted in the step 6 is a conical fermentation tank.
10. The method of claim 9, wherein the quinoa beer is brewed by: the fermentation temperature in the step 6 is 9-10 ℃, and the fermentation time is 3-7 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011389466.7A CN112322405A (en) | 2020-12-02 | 2020-12-02 | Quinoa beer and brewing method thereof |
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| CN202011389466.7A CN112322405A (en) | 2020-12-02 | 2020-12-02 | Quinoa beer and brewing method thereof |
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| CN202011389466.7A Pending CN112322405A (en) | 2020-12-02 | 2020-12-02 | Quinoa beer and brewing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583769A (en) * | 2021-07-01 | 2021-11-02 | 台酒实业(福建)集团有限责任公司 | Beer fermentation process and fermentation equipment |
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| DE10163964A1 (en) * | 2001-12-23 | 2003-07-17 | Ewald Metzler | Preparation of an alcoholic drink comprises germinating a gluten-free starch-containing plant-based malt, mashing to give wort and mixing with hops |
| CN107267324A (en) * | 2016-04-07 | 2017-10-20 | 北京农学院 | A kind of preparation method of quinoa beer |
| CN107937187A (en) * | 2017-12-06 | 2018-04-20 | 齐鲁工业大学 | A kind of preparation method of top fermentation type quinoa beer |
| CN109837163A (en) * | 2019-03-22 | 2019-06-04 | 青岛科海生物有限公司 | A kind of brewing method of highland barley Ai Er beer |
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2020
- 2020-12-02 CN CN202011389466.7A patent/CN112322405A/en active Pending
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| DE10163964A1 (en) * | 2001-12-23 | 2003-07-17 | Ewald Metzler | Preparation of an alcoholic drink comprises germinating a gluten-free starch-containing plant-based malt, mashing to give wort and mixing with hops |
| CN107267324A (en) * | 2016-04-07 | 2017-10-20 | 北京农学院 | A kind of preparation method of quinoa beer |
| CN107937187A (en) * | 2017-12-06 | 2018-04-20 | 齐鲁工业大学 | A kind of preparation method of top fermentation type quinoa beer |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583769A (en) * | 2021-07-01 | 2021-11-02 | 台酒实业(福建)集团有限责任公司 | Beer fermentation process and fermentation equipment |
| CN113583769B (en) * | 2021-07-01 | 2024-05-03 | 庄臣酿酒（福建）有限公司 | Beer fermentation process and fermentation equipment |
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Application publication date: 20210205 |