CN114958505B

CN114958505B - Black highland barley beer

Info

Publication number: CN114958505B
Application number: CN202210612133.9A
Authority: CN
Inventors: 三安加措; 索朗卓玛
Original assignee: Tibet Huliyuan Agricultural Development Co ltd
Current assignee: Tibet Huliyuan Agricultural Development Co ltd
Priority date: 2022-05-31
Filing date: 2022-05-31
Publication date: 2023-08-04
Anticipated expiration: 2042-05-31
Also published as: CN114958505A

Abstract

The invention provides black highland barley beer which can be prepared from the following raw materials in parts by weight: the adhesive is prepared from the following raw materials in parts by weight: 30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu, 5-15 parts of potentilla anserina, 0.1-0.3 part of hops and 0.6-1.5 parts of dry beer yeast; wherein the total feed water ratio is 1 (4-5). The highland barley black beer has strong highland barley fragrance and taste, can further reduce the content of free radicals in organisms, prevent cardiovascular diseases, liver diseases, diabetes and other diseases, and slow down the aging of the organisms, and is healthy beer.

Description

Black highland barley beer

Technical Field

The invention relates to the technical field of beer, in particular to black highland barley beer.

Background

Highland barley is one kind of barley, also called naked barley, highland barley is commonly known in Tibet and Qinghai-zone. It is a main grain crop of Tibetan people and can be used for preparing Zanba and highland barley wine traditionally. The black highland barley is one of highland barley, has black outer skin, is planted in large area in the county of Tibetan mountain south Longzi, contains anthocyanin higher than other highland barley, contains rich nutrient substances such as beta-glucan and the like, and contains minerals such as lithium, selenium, chromium, flavonoids and the like.

At present, a great deal of reports on the preparation of beer by using highland barley are available. For example, the invention patent with the publication number of CN1629271A discloses highland barley beer and a preparation method thereof, wherein the beer raw material is selected from highland barley malt, malt and auxiliary materials, and the auxiliary materials are white granulated sugar, rice, barley, corn, wheat and syrup; the preparation method comprises boiling wort under pressure. For another example, the invention patent with publication number of CN101633871A discloses highland barley light-colored beer and a preparation method thereof, wherein the raw materials of the highland barley light-colored beer comprise highland barley light-colored malt, rice and the like, and the highland barley light-colored malt is used as the raw material to prepare the highland barley beer. The highland barley beer is prepared by adopting highland barley malt as a raw material, so that the highland barley fragrance loss is great due to germination, the natural highland barley fragrance cannot be reflected in the beer, and the problem of insufficient natural highland barley fragrance in the beer is solved.

Disclosure of Invention

An object of the present invention is to solve one or more of the problems occurring in the prior art, in view of the disadvantages of the prior art. For example, one of the purposes of the present invention is to provide a black highland barley beer with a rich highland barley aroma.

The invention provides black highland barley beer, which in one embodiment can be prepared from the following raw materials in parts by weight: 30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu and 5-15 parts of potentilla anserina.

In another embodiment, the black highland barley beer can be prepared by taking black highland barley, barley malt, daqu and potentilla anserina as raw materials and fermenting the raw materials, wherein the total feed water ratio can be 1 (4-5).

In another embodiment, the black highland barley beer can be prepared from the following raw materials in parts by weight: 30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu, 5-15 parts of potentilla anserina, 0.1-0.3 part of hops and 0.6-1.5 parts of dry beer yeast, wherein the total feed water ratio can be 1 (4-5).

Compared with the prior art, the invention has the beneficial effects that at least one of the following is included:

(1) The black highland barley beer of the invention has deep color and luster, and the chromaticity is more than 10EBC.

(2) The raw material black highland barley is subjected to the mixed solid saccharification conversion of the Daqu, and a plurality of microorganisms in the Daqu can synergistically decompose more easily absorbable elements and active ingredients beneficial to health, so that the beer contains higher easily absorbable elements and active ingredients.

(3) The black highland barley beer has strong highland barley fragrance and taste, uses the black highland barley as a raw material and is matched with raw material components contained in the beer, has the effects of enhancing organism resistance and the like, can further reduce the free radical content of organisms, prevents diseases such as cardiovascular diseases, liver diseases, diabetes and the like, and slows down organism aging, and is healthy beer.

Detailed Description

Hereinafter, the black highland barley beer according to the present invention will be described in detail with reference to exemplary embodiments.

Specifically, on one hand, the anthocyanin contained in the black highland barley is higher than other highland barley, and the black highland barley contains rich nutrient substances such as beta-glucan and mineral substances such as lithium, selenium, chromium, flavonoids and the like, so that the beer prepared by the black highland barley has deep color, and the anthocyanin, nutrient substances and mineral substances in the beer are obviously higher than those in other highland barley beers, compared with the common highland barley beers, the black highland barley wine can further enhance the capability and gastrointestinal motility of human bodies for adapting to the plateau climate, can further reduce the free radical content of organisms, prevent cardiovascular diseases, liver diseases, diabetes and other diseases, and slow down the aging of organisms. On the other hand, the raw material potentilla anserina contained in the black highland barley beer has rich biological enzymes, vitamins, minerals, amino acids and various organic acids, and the potentilla anserina is taken as the raw material and is matched with the beneficial substances contained in the black highland barley, so that the nutrient components of the beer can be utilized to the greatest extent, and meanwhile, the taste and flavor of the beer are improved.

The invention provides a black highland barley beer. In an exemplary embodiment of the black highland barley beer of the present invention, the black highland barley beer is prepared from the following raw materials in parts by weight: 30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu and 5-15 parts of potentilla anserina. For example, the raw materials may include, by weight, 35 to 55 parts of highland barley, 32 to 45 parts of barley malt, 7 to 11 parts of Daqu and 6 to 13 parts of potentilla anserina; or comprises 32 to 53 parts of highland barley, 33 to 47 parts of barley malt, 6.5 to 10.5 parts of Daqu and 7 to 12 parts of potentilla anserina; or comprises 37 to 48 parts of highland barley, 36 to 41 parts of barley malt, 8 to 10 parts of Daqu and 8 to 14 parts of potentilla anserina; or 42 parts of highland barley, 41 parts of barley malt, 9 parts of Daqu and 9 parts of potentilla anserina; or 39 parts of highland barley, 37 parts of barley malt, 11.5 parts of Daqu and 11 parts of potentilla anserina. Of course, it should be understood that the black highland barley beer may also contain the raw materials known in the art to be necessary for the preparation of beer, such as hops and brewers' yeast. The addition amount of hops and beer yeast can be adjusted according to the actual production requirement. The highland barley, barley malt, daqu and potentilla anserina can be known to those skilled in the art.

In another exemplary embodiment of the black highland barley beer of the present invention, the black highland barley beer may be prepared by fermenting raw materials including black highland barley, barley malt, daqu and potentilla anserina above, wherein the total feed water ratio may be controlled to be 1 (4-5). In some embodiments, the feed water ratio may be 1:2 or 1:3. The fermentation can be carried out by solid-state saccharifying and converting semen Avenae Nudae and Daqu, mixing with saccharified barley malt and radix Potentillae Anserinae, and fermenting.

In still another exemplary embodiment of the black highland barley beer of the present invention, the black highland barley beer may be formulated by the following raw materials in parts by weight: 30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu, 5-15 parts of potentilla anserina, 0.1-0.3 part of hops and 0.6-1.5 parts of dry beer yeast, wherein the total feed water ratio is controlled at 1 (4-5). For example, the black highland barley beer can be prepared from the following raw materials, by weight, 30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu, 5-15 parts of potentilla anserina, 0.2 part of hops, 1 part of dry beer yeast and a total feed water ratio of 1 (4-5); or comprises 41-57 parts of highland barley, 31-49 parts of barley malt, 7-11 parts of Daqu, 7-13 parts of potentilla anserina, 0.3 part of hops, 1.2 parts of dry beer yeast and the total feed water ratio of 1:4.5; or comprises 39 to 47 parts of highland barley, 35 to 42 parts of barley malt, 8 to 9 parts of Daqu, 8 to 12 parts of potentilla anserina, 0.1 part of hops, 0.8 part of dry beer yeast and the total feed water ratio of 1:4.7.

The average anthocyanin content of the highland barley is 8.27+/-0.26 mg/100g, and compared with VC (vitamin C), the highland barley has stronger antioxidant activity, the DPPH free radical removing capability is 33.76 times of VC, and the ABTS free radical removing capability is 8.03 times of VC. When the FRAP value is 0.1, the total antioxidant capacity of anthocyanin contained in the highland barley is 41.44 times of VC. Free radicals are harmful compounds generated in the oxidation reaction of organisms, if the free radicals of the organisms cannot be cleared in time, the homeostasis of the organisms is unbalanced, the structures and functions of biological macromolecules are damaged, the damage of cells, tissues and organs is caused, various diseases are induced, and the aging of the organisms is accelerated, such as cardiovascular diseases, liver diseases, diabetes, cancers, nervous system diseases, brain diseases (senile dementia, parkinsonism) and the like. Because the black highland barley contains a large amount of anthocyanin, the black highland barley can be saccharified by adding the Daqu with the content described herein, especially adding the self-made Daqu, the anthocyanin retention rate is high, the abundant nutrient components in the black highland barley can be retained, and flavor substances are generated, so that the beer described herein has strong antioxidant activity and highland barley fragrance, the anthocyanin content can reach more than 4.3+/-0.26 mg/100g, the free radical content of the organism can be further reduced, the induction of diseases such as cardiovascular diseases, liver diseases, diabetes and the like can be prevented, and the aging of the organism can be slowed down. In addition, as the Daqu saccharified black highland barley is adopted, the anthocyanin retention rate is high, the chromaticity of common pale beer is between 2 and 5EBC, the chromaticity of the beer described herein can be improved to be more than 10EBC, the average content of anthocyanin in the beer is high, the beer has health care effect on human bodies, and the chromaticity of the beer is also high. Moreover, the content of amino acid in the beer described herein can reach more than 560mg/100L, and the beer contains rich mineral substances, vitamin B1, vitamin B2, vitamin C and the like, and meanwhile, the black highland barley saccharified by the Daqu described herein is matched with other raw material components used in the beer, so that the natural aroma of the beer is more prominent, and 48 or more aroma components including alcohol, aldehyde, acid, ester, ketone, a small amount of phenol and the like can be detected from the beer. In some embodiments, the aroma value (content/threshold) of the beer is maximally 41.67, and the aroma value (content/threshold) of the beer is sequentially 40.38 of acetic acid, 13.38 of isoamyl alcohol, 4.65 of caproic acid, 3.07 of ethyl lactate, 2.94 of n-butyric acid, 2.65 of ethyl acetate, 2.14 of beta-phenethyl alcohol and 1.36 of 3-hydroxy butanone, and the beer has better mouthfeel and flavor due to the components with the aroma value.

The black highland barley beer component can furthest convert starch into polysaccharide, convert the polysaccharide into glucose, maltose and other fermentable sugar which can be utilized, has high raw material utilization rate and conversion degree, and the alcohol content can reach 4.0-4.2. After the content of Daqu saccharification described in the invention is adopted, most of starch is converted into fermentable sugar, but part of starch is still possibly not converted, at this time, the starch which is not converted by the black highland barley can be reconverted while the amylase and the saccharifying enzyme contained in the barley malt convert the starch of the barley malt per se under the condition that the barley malt contains rich amylase and saccharifying enzyme in the ratio of the black highland barley to the barley malt, so that the utilization rate of the black highland barley and the barley malt can be further improved. If the ratio of highland barley to barley is not within the ratio ranges described herein, the starch conversion of highland barley is lower, resulting in low wort yields.

The potentilla anserina contains a plurality of nutrient elements such as reducing sugar, fructose and starch, is sweet in taste and can tonify, has the efficacy of tonifying qi and blood, and is suitable for people suffering from anemia, malnutrition and anorexia and hypodynamia after illness; the potentilla anserina contains a large amount of protein, fat, inorganic salt and vitamins, and has the effect of prolonging life after being eaten frequently. The potentilla anserina has the effects of being neutral in nature, sweet in taste, cold-resistant, not dry, entering spleen and stomach channels, and strengthening spleen and stomach, and can be used for treating diarrhea, edema and rheumatalgia of spleen and stomach; and the potentilla anserina is sweet and moist in taste, can promote the production of body fluid and quench thirst, and is suitable for people with thirst, dry throat and thirst. The potentilla anserina with the content described in the text is matched with the black highland barley, so that the antioxidation capability is improved, the spleen and stomach are also strengthened, and the effect of relieving the discomfort of part of people in drinking beer and spleen and stomach can be achieved.

In some embodiments, the black highland barley may be unmalted black highland barley. The non-germinated black highland barley can avoid the loss of highland barley fragrance caused by germination, and can make the black highland barley beer have thick natural highland barley fragrance. If germinated black highland barley is used as a raw material for preparing beer, the yield of wort is between 60 and 70 percent, which is far lower than that of germinated black highland barley after saccharification by using ungerminated enlarged starter, which indicates that the problem of low starch conversion rate exists in the germinated black highland barley due to the fact that the self enzyme system of the germinated black highland barley cannot completely decompose some starch particles wrapped by highland barley beta-glucan, namely the germinated black highland barley is used for producing beer, the grain utilization rate is low, and the highland barley fragrance loss is great after germination. Therefore, preferably, the highland barley is non-germinated highland barley, and particularly after saccharification by the Daqu described herein, the highland barley fragrance is more intense. The black highland barley can be non-germinated black highland barley produced in *** county. Of course, it should be understood that other local highland barley may be used.

In some embodiments, the Daqu may be Daqu cultured after the black highland barley is cooked. In some embodiments, the Daqu may be self-made Daqu by strain culture after the black highland barley is cooked, specifically, the Daqu culture method may include: after the black highland barley is cooked, inoculating yeast, saccharifying aspergillus oryzae, mucor and rhizopus, and after mycelium grows full, air-drying and preserving. Homemade Daqu is inoculated in the Tibet locally, natural flora in the air of the local area belongs to unique composition, can not be simulated in other places, and is easy to form special flavor and unique in taste. Likewise, homemade Daqu is more suitable for local climates, air pressure environments and saccharification transformations, and is more difficult to adapt on local plateaus than other Daqus, especially artificial pure Daqus, with a single taste.

In some embodiments, barley malt may be selected from top grade french barley malt. Of course, it should be understood that the black highland barley beer described herein may also be used as a starting material for other grades and sources of barley malt.

In some embodiments, the potentilla anserina can be potentilla anserina in Tibetan, for example, the wild potentilla anserina in Tibetan, the potentilla anserina in Tibetan can be used to utilize local resources, and the cooperation of the highland barley and other raw materials can improve the health care effect of beer. Of course, it should be understood that the black highland barley beer described herein may also be prepared from potentilla anserina in other places of production.

In some embodiments, the hops may be us cassiterite particulate hops or czech soz particulate hops. Of course, it should be understood that the black highland barley beer described herein may also be fed with other hops conventional in the art.

In some embodiments, the dry brewer's yeast may be the above-fermented yeast in the uk. Of course, it should be understood that the highland barley beer described herein may also have other fermenting yeasts conventional in the art as beer yeasts. For example, the lower fermentation yeast may be a lower fermentation yeast, and the upper fermentation is preferably a beer dry yeast because the fermentation period is shorter than that of the lower fermentation and the fermentation is stable.

In some embodiments, the total water ratio of the black highland barley beer may be 1 (4-5), for example, may be 1:4.2 or 1:4.6 or 1:4.9. The water can be non-polluted underground water of Tibet, and has permanent hardness controlled at 6-8deg.Dh and pH of 7.0-7.5, for example, permanent hardness controlled at 7 deg.Dh and pH of 7.2.

In some embodiments, the black highland barley beer is dark in color and shade, may have a chromaticity greater than 10EBC, for example, may have a chromaticity greater than 12EBC, greater than 13EBC, or greater than 15EBC.

The invention also provides a preparation method of the black highland barley beer. The above-described black highland barley beer can be prepared by the following described black highland barley beer preparation method. In an exemplary embodiment of the black highland barley beer preparing method of the present invention, the method may include the steps of:

s01, preparing raw materials of 30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu and 5-15 parts of potentilla anserina according to parts by weight;

s02, steaming black highland barley, mixing the steamed black highland barley with Daqu, and carrying out solid saccharification to obtain saccharified black highland barley;

s03, respectively crushing barley malt and potentilla anserina, mixing and saccharifying to obtain saccharified barley malt and potentilla anserina mixed juice;

s04, mixing the saccharified black highland barley, saccharified barley malt and potentilla anserina, obtaining mash after the sugar degree is qualified, filtering the mash, and obtaining wort after filtering;

s05, adding hops when wort is boiled, removing thermal coagulum after precipitation, and obtaining wort after precipitation treatment;

s06, fermenting the wort after the precipitation treatment, and obtaining the highland barley beer after the fermentation is finished.

In some embodiments, the raw materials hops and dry beer yeast used in the highland barley beer can be added according to the actual needs. Further, the hops may be 0.1 to 0.3 parts by weight and the dry beer yeast may be 0.6 to 1.5 parts by weight. For example, hops may be 0.2 parts and dry beer yeast may be 0.7 parts.

In some embodiments, the black highland barley cooking may include cooking the black highland barley after washing and soaking the black highland barley to fully crack the black highland barley, at which time the starch of the black highland barley has been fully gelatinized. The cooking may be performed in a vessel such as a pressure cooker. For example, the mixture may be cooked at 100℃to 105℃for 25 minutes to 35 minutes.

In some embodiments, the cooked black highland barley is mixed with the Daqu to achieve a starter mixing process. Cooling the steamed black highland barley, for example, adding Daqu after the temperature is normal, and uniformly mixing to complete the starter mixing process.

In some embodiments, the preparation method may further comprise preparing the Daqu before the steamed black highland barley is mixed with the Daqu. The preparation method of the Daqu can comprise the following steps: after the black highland barley is cooked, inoculating yeast, saccharified aspergillus oryzae, mucor and rhizopus, and after mycelium grows full, air-drying and preserving to obtain the Daqu, wherein the Daqu is self-made Daqu (also called as self-made Tibetan qu or self-made Daqu).

In some embodiments, after the black highland barley is steamed and then mixed with the yeast for solid saccharification, after the yeast for solid saccharification is added, a plurality of microorganisms such as aspergillus oryzae, mucor, rhizopus, yeast and the like in the yeast for solid saccharification are used for jointly converting carbohydrate, protein, glucan and other polysaccharide substances in the black highland barley, and simultaneously a plurality of microorganisms secrete a large amount of active enzymes, so that the black highland barley contains rich bioactive enzyme systems, and starch, protein, polysaccharide and various different substances in the black highland barley can be converted into soluble and easily absorbed and utilized nutrient substances. Preferably, the solid saccharification time is more than 36 hours, the long-time solid saccharification time of more than 36 hours is far more than the saccharification time of a plurality of hours of the prior common highland barley beer, the residual unutilized substances after the solid saccharification are far less than the prior common highland barley beer preparation, and the beneficial health ingredients, the flavor and the taste substances in the highland barley are far higher than the common highland barley beer, thereby greatly improving the utilization rate of the highland barley. For example, the solid state saccharification time may be 36 hours to 72 hours, or greater than 40 hours, or greater than 45 hours, or greater than 50 hours, or greater than 62 hours, or greater than 69 hours.

In some embodiments, barley malt shredding refers to breaking the husk without shredding the endosperm fraction. Preferably, the particle size of the barley malt particles after comminution may be as small as possible. Of course, the particle size requirements of barley malt particles may be known in the art.

In some embodiments, obtaining a mashed barley malt and potentilla anserina mixed juice comprises: respectively crushing barley malt and potentilla anserina, adding hot water to 45-50 ℃ for protein rest, heating to 60-72 ℃ for saccharification, and obtaining saccharified barley malt and potentilla anserina mixed juice. Specifically, crushed barley malt and crushed potentilla anserina of predetermined components are added into a saccharification pot according to a water-to-material ratio of 1 (3.5-4.5), for example, hot water is added according to a water-to-material ratio of 1:4, and then saccharification is carried out under the condition that the water temperature is 45-72 ℃. Further, in the saccharification process, the temperature is controlled to be 45-50 ℃ for 20-30 minutes, the protein is stopped, and then the temperature is raised to 60-72 ℃ for 20-30 minutes for saccharification, so that the starch can be further saccharified to improve the utilization rate of the raw materials.

In some embodiments, obtaining wort after filtration comprises: mixing saccharified black highland barley with saccharified mixed juice of barley malt and potentilla anserina, heating to 65-80 ℃ after 25-35 min, heating the obtained mash to 75-85 ℃ after the sugar degree of iodine detection is qualified, and filtering the mash to obtain wort. For example, the saccharified black highland barley obtained in the step S02 and the saccharified mixed juice of barley malt and potentilla anserina obtained in the step S03 are stirred and mixed, the temperature is raised to 72 ℃ for 10 minutes after 30 minutes, then iodine detection is carried out, after the iodine detection is qualified, the temperature of mash is raised to 80 ℃, and then the mash is sent into a filter tank for filtering, so that wort is obtained. Of course, it should be understood that acceptable sugar levels are known in the art.

In some embodiments, filtering the mash may include: adding the mash into a filter tank to separate wort from malt grains and highland barley grains, and washing the grains to control the residual sugar content of the malt grains to be 1.5-2.0%, wherein the concentration of the filtered wort is controlled to be 10.8-12.8 DEG P. For example, the spent grain is washed to control the residual sugar content of the malt grain to 1.8% and the wort concentration after filtration to 11.5°p. The filtering tank may be a conventional wort filtering tank.

In some embodiments, wort boiling may have a boiling intensity of 8% to 10%. For example, the boiling intensity may be 8.5%, or 9% or 9.5%.

In some embodiments, hops may be added in one or more additions while wort is boiled, for example, the manner of addition may include: adding hops with the weight portion of 0.05 to 0.12 part for the first time when the wort is boiled for 6 to 10 minutes; then adding hops with the weight portion of 0.04-0.06 part for the second time when wort is boiled for 30-40 min; and finally adding hops with the weight portion of 0.04-0.12 part for the third time 4-6 min before boiling. For example, it may include adding 0.07 parts by weight hops for the first time at 7 minutes when wort is boiled; then adding hops with the weight parts of 0.05 part for the second time for 36min when wort is boiled; and finally adding 0.08 part by weight of hops for the third time 6 minutes before boiling. The adding hops may be added by a hops adding pot.

In some embodiments, the wort is boiled and hops are added, and the precipitation can be performed by rotating the wort in a rotary precipitation tank and standing, and removing thermal coagulum to obtain the wort after precipitation treatment.

In some embodiments, fermenting the wort after the sedimentation treatment comprises: cooling the wort after precipitation treatment to 16-18 ℃, introducing oxygen, and adding beer dry yeast for fermentation. For example, the wort after precipitation is cooled to 16-18 ℃ and is introduced with a proper amount of oxygen, and then enters a fermentation tank, beer dry yeast is added for fermentation, and after each fermentation index reaches the national standard, the fermentation is finished. Of course, it should be understood that the amount of oxygen introduced is known in the art.

In some embodiments, the method further comprises subjecting the dark highland barley beer to a filling process. The black highland barley beer filling described herein may be the same as the filling process of ordinary beer.

In some embodiments, the method for preparing black highland barley beer can be divided into two major steps: the first large step comprises a cooking process, a starter mixing process and saccharification and conversion of highland barley and Qu Gutai; the second large step includes barley saccharification processes, mixed fermentation and filling processes, by which the black highland barley beer described herein can be prepared. Specifically, the preparation method may include:

the first large step:

the cooking process comprises the steps of cleaning and soaking the black highland barley, then cooking the black highland barley in a pressure cooker, and completely swelling and cracking the black highland barley after cooking, wherein starch is completely gelatinized.

And (3) a starter mixing process, namely cooling the steamed black highland barley, and adding self-made Tibetan starter (self-made Daqu). The self-made Tibetan yeast is prepared by cooking semen Avenae Nudae, inoculating yeast, saccharifying Aspergillus oryzae, mucor and Rhizopus, air drying and preserving after mycelium is full, and directly adding when in use.

The saccharification conversion of highland barley with Qu Gutai includes adding self-made Tibetan yeast, and the common conversion of Aspergillus oryzae, mucor, rhizopus and yeast to polysaccharide matter, such as carbohydrate, protein, glucan, etc. in highland barley, and the secretion of great amount of active enzyme by various microbes to make the self-made Tibetan yeast contain rich bioactive enzyme system, so that starch, protein, polysaccharide and various matters in highland barley may be converted into soluble and easy-to-absorb nutritious matter. The solid state saccharification conversion time can be 36-72 hours, and after conversion, the black highland barley is added into the barley malt saccharification process of the second main step.

The second major step:

a barley malt saccharification process comprising: crushing raw materials, saccharifying, filtering wort, boiling, precipitating and fermenting, wherein:

the material crushing is to crush barley malt so that the smaller the husk is, the better the endosperm is. And pulverizing radix Potentillae Anserinae.

Saccharifying, adding whole barley malt and radix Potentillae Anserinae into saccharifying pot, adding hot water to make the water temperature at 45-72deg.C after mixing, and saccharifying. The method comprises the steps of firstly carrying out protein rest during saccharification, then carrying out temperature rising saccharification, then adding solid-state saccharification converted black highland barley in the first step, mixing, carrying out temperature rising to 72 ℃ after 30 minutes, carrying out iodine detection to be qualified, carrying out temperature rising to 80 ℃ after the iodine detection to be qualified, and sending the mash into a filter tank for filtering.

The wort filtration is to separate clear wort from malt grains and highland barley grains by adopting a traditional wort filtration tank, and wash the grains to control the residual sugar content of the malt grains to be 1.5-2.0%, and finally the concentration of the mixed wort is 10.8-12.8 degrees P.

The wort boiling means that the filtered mixed wort is boiled in a pressure boiling pot with the boiling strength of 8-10 percent, and hops are added through a hop adding pot.

Precipitation of wort the above-mentioned mixed wort is boiled, rotated in a rotary precipitation tank and then is static, and the thermal coagulum is separated out.

The fermentation means that the mixed wort after precipitation is cooled, the mixed wort is cooled to 16-18 ℃ and is introduced with a proper amount of oxygen, and then enters a fermentation tank for fermentation, beer dry yeast is added for fermentation, and after all fermentation indexes reach the national standard, the fermentation is finished.

The filling process of the black highland barley beer is the same as that of the common beer.

The preparation method of the black highland barley beer can utilize and convert various nutritional ingredients of highland barley to the greatest extent, and can further improve the health care effect of the highland barley beer for enhancing the body resistance compared with highland barley wine prepared by using common highland barley.

For a better understanding of the present invention, the content of the present invention is further elucidated below in connection with the specific examples, but the content of the present invention is not limited to the examples below.

Example 1

The highland barley black beer is prepared from the following raw materials in parts by weight: the total feed comprises 60 parts of highland barley, 25 parts of barley malt, 12 parts of Daqu (also called as Tibetan yeast), 11 parts of Tibet potentilla anserina, 0.15 part of Kascat granule hops, 0.05 part of Saz granule hops, 1% of beer dry yeast and the total feed water ratio of 1:4. Wherein the black highland barley is produced in *** seed county, the barley malt is selected from the priority French malt, the Tibetan yeast is self-made Tibetan yeast, the potentilla anserina is wild potentilla anserina in *** local area, the granular hops are American and Czech imported granular hops, the beer dry yeast is upper fermentation dry yeast, the water adopts *** pollution-free well water, the total hardness is controlled at 7 DEG dh, and the PH is 7.2. The black highland barley beer was tested and the test results are shown in table 1.

The black highland barley beer is prepared according to the following method:

step 1, a steaming step, namely cleaning and soaking the black highland barley, putting the highland barley into a pressure cooker, steaming the highland barley for 30 minutes at 100 ℃, and completely cracking the highland barley after steaming, wherein starch is completely gelatinized.

And 2, a starter mixing step, namely spreading the steamed black highland barley, blowing the steamed black highland barley to cool by a fan, and adding self-made Tibetan starter when the temperature is reduced from 100 ℃ to 38 ℃, wherein the self-made Tibetan starter is obtained by cooking the black highland barley, inoculating yeast, saccharifying aspergillus oryzae, mucor and rhizopus, and directly adding the self-made Tibetan starter when the mycelium grows to be full, and then air-drying and preserving the mycelium.

And 3, adding Qu Gutai to the black highland barley, saccharifying and converting, adding self-made Tibetan yeast, and controlling the temperature to be 38 ℃ for solid saccharification, wherein the solid saccharification is carried out for 60 hours.

And 4, crushing barley malt to crush the chaff without crushing endosperm part, and crushing the potentilla anserina.

And 5, adding crushed barley malt and crushed potentilla anserina into a saccharification pot, and adding hot water to saccharify the barley malt. During saccharification, the temperature is controlled to be 48 ℃ for 25 minutes, protein rest is carried out, and then the temperature is raised to 68 ℃ for 28 minutes for saccharification; adding the solid-state saccharified and converted black highland barley, stirring and mixing, heating to 72 ℃ for 10 minutes after 30 minutes, performing iodine detection, heating the mash to 80 ℃ after the iodine detection is qualified, and then sending the mash into a filter tank for filtering.

And 6, separating clear wort from malt grains and highland barley grains by adopting a traditional wort filtering tank, refluxing the primary filtered wort to the filtering tank, starting to flow out the head wort into a boiling pot after the wort is clear, adding water to wash the grains twice, controlling residual sugar of the wort at 1.5%, stopping washing the grains after the residual sugar reaches the residual sugar, and finally mixing the wort for three times, wherein the concentration of the mixed wort is 11 DEG P.

And 7, boiling the filtered mixed wort in a pressure boiling pot, controlling the pressure in the pot to be 1.01 atm, stopping boiling when the boiling strength reaches 8%, adding hops by a pressure hops adding pot during boiling, adding 0.10 part of Kazate granular hops during the first 8 minutes, adding 0.05 part of Kazate granular hops during the second 35 minutes, and adding the Sazate granular hops during the third 5 minutes before the end of boiling.

And 8, during wort precipitation, pumping the boiled mixed wort into a rotary precipitation tank, enabling the tangent line to be carried out against the inner wall of the tank, enabling the wort to rotate around the center of the tank, and then slowly standing for 35 minutes.

And 9, cooling the wort by heat exchange between a plate cooler and cold water, cooling the mixed wort to 16 ℃, introducing a proper amount of oxygen, entering a fermentation tank, adding activated dry beer yeast for fermentation, switching on the fermentation tank and the atmosphere, closing the fermentation tank and the atmosphere when the sugar degree is reduced to 4.1 ℃, closing the fermentation tank, fermenting, and ending the fermentation after each fermentation index reaches the national mandatory standard, thereby obtaining the black highland barley beer.

Example 2

The highland barley black beer is prepared from the following raw materials in parts by weight: 50 parts of highland barley, 32 parts of barley malt, 10 parts of Tibetan yeast, 10 parts of Tibetan potentilla anserina, 0.12 part of Saccharum sinensis Roxb granule hops, 0.08 part of Sazte granule hops, 1 part of dried beer yeast and a total feed water ratio of 1:4.5. Wherein the black highland barley is produced in *** seed county, the barley malt is selected from priority French malt, the Tibetan yeast is self-made Tibetan yeast, the potentilla anserina is wild potentilla anserina in *** local area, the granular hops are American and Czech imported granular hops, the dry beer yeast is the dry yeast fermented on the dry beer yeast, the water adopts *** pollution-free well water, the total hardness is controlled at 7.0 DEG dh, and the PH is 7.2. The prepared black highland barley beer has chromaticity of 10.8EBC and strong highland barley fragrance and taste.

Example 3

A black highland barley beer can be prepared from the following raw materials in parts by weight: the total feed comprises 30 parts of highland barley, 55 parts of barley malt, 6 parts of Tibetan yeast, 5 parts of Tibetan potentilla anserina, 0.10 part of Saccharum sinensis Roxb granule hops, 0.1 part of Saccharum sinensis Roxb granule hops, 1 part of beer dry yeast and the total feed water ratio of 1:5. Wherein the black highland barley is produced in *** seed county, the barley malt is selected from the priority French malt, the Tibetan yeast is self-made Tibetan yeast, the potentilla anserina is wild potentilla anserina in *** local area, the granular hops are American and Czech imported granular hops, the dry beer yeast is the upper fermented dry yeast, the water adopts *** pollution-free well water, the total hardness is controlled at 7 DEG dh, and the PH is 7.2. The prepared black highland barley beer has chromaticity of 10.3EBC and strong highland barley fragrance and taste.

Example 4

The preparation method of the highland barley beer comprises the following raw materials in parts by weight:

step 1, a steaming step, namely, 60 parts of highland barley are cleaned and soaked, then the highland barley is put into a pressure cooker, steamed for 30 minutes at 102 ℃, and the highland barley is completely swelled and cracked after being steamed, and starch is completely gelatinized.

And 2, a starter mixing step, namely spreading the steamed black highland barley, blowing the steamed black highland barley to cool by a fan, and adding 12 parts of self-made Tibetan starter when the temperature is reduced from 102 ℃ to 38 ℃, wherein the self-made Tibetan starter is obtained by cooking the black highland barley, inoculating yeast, saccharifying aspergillus oryzae, mucor and rhizopus, and directly adding the self-made Tibetan starter when the mycelium grows fully, and air-drying and preserving the mycelium.

And 3, adding Qu Gutai to the black highland barley, saccharifying and converting, adding self-made Tibetan yeast, and controlling the temperature to be constant at 38 ℃ for solid saccharification and solid saccharification for 72 hours.

Step 5, adding 25 parts of crushed barley malt and 11 parts of crushed potentilla anserina into a saccharification pot, and adding hot water according to a ratio of 1:4 to carry out barley malt saccharification. During saccharification, the temperature is controlled to be 45 ℃ for 25 minutes, protein rest is carried out, and then the temperature is raised to 65 ℃ for 25 minutes for saccharification; adding the solid-state saccharified and converted black highland barley, stirring and mixing, heating to 72 ℃ for 10 minutes after 30 minutes, performing iodine detection, heating the mash to 80 ℃ after the iodine detection is qualified, and then sending the mash into a filter tank for filtering.

And 6, separating clear wort from malt grains and highland barley grains by adopting a traditional wort filtering tank, refluxing the primary filtered wort to the filtering tank, starting to flow out the head wort into a boiling pot after the wort is clear, adding water to wash the grains twice, controlling residual sugar of the wort at 1.5%, stopping washing the grains after the residual sugar reaches the residual sugar, and finally mixing the wort for three times, wherein the concentration of the mixed wort is 10.8 DEG P.

And 7, boiling the filtered mixed wort in a pressure boiling pot, controlling the pressure in the pot to be 1.01 atm, stopping boiling when the boiling strength reaches 8%, adding hops by a pressure hops adding pot during boiling, adding 0.10 part of the Kazate granular hops during the first 8 minutes, adding 0.05 part of the Kazate granular hops during the second 35 minutes, and adding 0.05 part of the Sazate granular hops during the third 5 minutes before the boiling is finished.

And 9, cooling the wort by heat exchange between a plate cooler and cold water, cooling the mixed wort to 16 ℃, introducing a proper amount of oxygen, entering a fermentation tank, adding activated beer dry yeast for fermentation, switching on the fermentation tank and the atmosphere, closing the fermentation tank and the atmosphere when the sugar degree is reduced to 4.3 ℃, closing the fermentation tank, fermenting, and ending the fermentation after each fermentation index reaches the national mandatory standard.

And step 10, filling the highland barley beer.

Example 5

step 1, a steaming step, namely cleaning and soaking 50 parts of highland barley, putting the highland barley into a pressure cooker, steaming for 35 minutes at 100 ℃, and completely cracking the highland barley after steaming, wherein starch is completely gelatinized.

And 2, a starter mixing step, namely spreading the steamed black highland barley, blowing the steamed black highland barley to cool by a fan, and adding 10 parts of self-made Tibetan starter when the temperature is reduced from 100 ℃ to 40 ℃, wherein the self-made Tibetan starter is obtained by cooking the black highland barley, inoculating yeast, saccharified aspergillus oryzae, mucor and rhizopus, and directly adding the self-made Tibetan starter when the mycelium grows to be full, and then air-drying and preserving the steamed black highland barley.

And 3, adding Qu Gutai to the black highland barley, saccharifying and converting, adding self-made Tibetan yeast, and controlling the temperature to be constant at 40 ℃ for solid saccharification, wherein the solid saccharification is carried out for 60 hours.

And 5, adding 32 parts of crushed barley malt and 10 parts of crushed potentilla anserina into a saccharification pot, and adding hot water according to a ratio of 1:4.5 to saccharify the barley malt. During saccharification, the temperature is controlled to be 48 ℃ for 20 minutes, protein rest is carried out, and then the temperature is increased to 68 ℃ for 30 minutes for saccharification; adding the solid-state saccharified and converted black highland barley, stirring and mixing, heating to 72 ℃ for 15 minutes after 20 minutes, performing iodine detection, heating the mash to 80 ℃ after the iodine detection is qualified, and then sending the mash into a filter tank for filtering.

And 7, boiling the filtered mixed wort in a pressure boiling pot, controlling the pressure in the pot to be 1.0 atm, stopping when the boiling strength reaches 10%, adding hops by a pressure hops adding pot during boiling, adding 0.08 part of Kazate granular hops during the first 8 minutes, adding 0.04 part of Kazate granular hops during the second 35 minutes, and adding 0.08 part of Sazate granular hops during the third 5 minutes before the boiling is finished.

And 8, during wort precipitation, pumping the boiled mixed wort into a rotary precipitation tank, enabling the tangent line to be carried out against the inner wall of the tank, enabling the wort to rotate around the center of the tank, and then slowly standing for 30 minutes.

And 9, cooling the wort by heat exchange between a plate cooler and cold water, cooling the mixed wort to 18 ℃, introducing a proper amount of oxygen, entering a fermentation tank, adding activated beer dry yeast for fermentation, switching on the fermentation tank and the atmosphere, closing the fermentation tank and the atmosphere when the sugar degree is reduced to 4.2 ℃, closing the fermentation tank, fermenting, and ending the fermentation after each fermentation index reaches the national mandatory standard.

And step 10, filling the highland barley beer.

Example 6

In the total feeding, 30 parts of highland barley, 55 parts of barley malt, 6 parts of Tibetan yeast, 5 parts of Tibetan potentilla anserina, 0.10 part of Kascat granule hops, 0.1 part of Saz granule hops, 1 part of beer dry yeast and the total feed water ratio is 1:5.

The preparation method of the black highland barley beer with the above raw materials can comprise the following steps:

step 1, a steaming step, namely cleaning and soaking the highland barley, putting the highland barley into a pressure cooker, steaming for 15 minutes at 105 ℃, and completely cracking the highland barley after steaming, wherein starch is completely gelatinized.

And 2, a starter mixing step, namely spreading the steamed black highland barley, blowing the highland barley to cool by a fan, and adding the Tibetan starter when the temperature is reduced from 105 ℃ to 42 ℃.

And 3, adding Qu Gutai to the black highland barley, saccharifying and converting, adding Tibetan yeast, and controlling the temperature to be 42 ℃ for solid saccharification and solid saccharification for 48 hours.

And 5, adding crushed barley malt and potentilla anserina into a saccharification pot, and adding hot water according to a ratio of 1:5 to saccharify the barley malt. During saccharification, the temperature is controlled to be 50 ℃ for 20 minutes, protein rest is carried out, and then the temperature is raised to 63 ℃ for 35 minutes for saccharification; adding the solid-state saccharified and converted black highland barley, stirring and mixing, heating to 72 ℃ for 10 minutes after 30 minutes, performing iodine detection, heating the mash to 80 ℃ after the iodine detection is qualified, and then sending the mash into a filter tank for filtering.

And 6, separating clear wort from malt grains and highland barley grains by adopting a traditional wort filtering tank, refluxing the primary filtered wort to the filtering tank, starting to flow out the head wort into a boiling pot after the wort is clear, adding water to wash the grains twice, controlling the residual sugar of the wort to be 2%, stopping washing the grains after the residual sugar reaches the residual sugar, and finally mixing the wort for three times, wherein the concentration of the mixed wort is 12.2 degrees P.

And 7, boiling the filtered mixed wort in a pressure boiling pot, controlling the pressure in the pot to be 1.03 atm, stopping when the boiling strength reaches 9%, adding hops by a pressure hops adding pot during boiling, adding 0.05 part of the Kazate granular hops at the first time of 5 minutes, adding 0.05 part of the Kazate granular hops at the second time of 30 minutes, and adding 0.1 part of the Sazate granular hops at the third time of 5 minutes before the end of boiling.

And 9, cooling the wort by heat exchange between a plate cooler and cold water, cooling the mixed wort to 17 ℃, introducing a proper amount of oxygen, entering a fermentation tank, adding activated beer dry yeast for fermentation, switching on the fermentation tank and the atmosphere, closing the fermentation tank and the atmosphere when the sugar degree is reduced to 4.2 ℃, closing the fermentation tank, fermenting, and ending the fermentation after each fermentation index reaches the national mandatory standard.

And step 10, filling the highland barley beer.

Although the present invention has been described above by way of the combination of the exemplary embodiments, it should be apparent to those skilled in the art that various modifications and changes can be made to the exemplary embodiments of the present invention without departing from the spirit and scope defined in the appended claims.

Claims

1. The highland barley black beer is characterized by comprising the following raw materials in parts by weight:

30-60 parts of highland barley, 30-50 parts of barley malt, 6-12 parts of Daqu, 5-15 parts of potentilla anserina and 0.5-1.5 parts of dry beer yeast; the Daqu is obtained by boiling black highland barley, inoculating yeast, aspergillus oryzae, mucor and Rhizopus, growing mycelium, and air drying.

2. The black highland barley beer according to claim 1, wherein the black highland barley beer is prepared through the fermentation, and the total feed water ratio is 1 (4-5).

3. The black highland barley beer according to claim 1 or 2, wherein the raw materials further comprise 0.1-0.5 parts of hops by weight.

4. The black highland barley beer according to claim 3, wherein the hops are 0.1-0.3 parts by weight.

5. The black highland barley beer according to claim 1, 2 or 4, wherein the black highland barley is non-germinated black highland barley.

6. The black highland barley beer according to claim 3, wherein the black highland barley is un-germinated black highland barley.

7. The black highland barley beer according to claim 1, 2, 4 or 6, which is characterized by comprising the following raw materials in parts by weight:

35-55 parts of highland barley, 32-45 parts of barley malt, 7-11 parts of Daqu, 6-13 parts of potentilla anserina and 0.5-1.5 parts of dry beer yeast.

8. The black highland barley beer according to claim 1, 2, 4 or 6, wherein the dry beer yeast is 0.6-1.5 parts by weight.

9. The black highland barley beer according to claim 7, wherein the dry beer yeast is 0.6-1.5 parts by weight.

10. The black highland barley beer according to claim 1, 2, 4, 6 or 9, wherein the black highland barley beer has a color of more than 10EBC.