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Preparation technique of rice beer

A preparation process and rice technology, applied in the brewing of beer and other directions, can solve problems such as different tastes, achieve the effects of light taste, reduce costs, and improve the effect of beer

Inactive Publication Date: 2011-05-04
乔降华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The brewing of beer has a long history, with various types and different tastes, but among the beers with special components, the beer produced with rice as the main raw material has not been recorded in relevant documents.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation technology of rice beer, comprises the following steps:

[0018] Step 1, taking water, amylase and 70 parts by weight of rice, wherein the weight ratio of rice to water is 1: 2.5 to 3.2, pulverizing the rice to obtain rice flour, mixing the rice flour and amylase, and the amount of amylase is 6 ~8 units / g rice flour;

[0019] Step 2. Heat the above water to 40°C-50°C, then add the above-mentioned rice flour and amylase, continue heating to 85°C-95°C, and keep it warm for 8-12 minutes, then continue to heat and boil for 10- In 20 minutes, the rice hydrolyzate was obtained; this process is mainly rice hydrolysis, under the action of enzymes, the starch is converted into various sugars and non-fermentable soluble short-chain dextrins;

[0020] Step 3. Soak 30 parts by weight of barley malt in water at 40°C to 50°C, wherein the weight ratio of barley malt to water is 1:2.5 to 3.2, the soaking time is 20 to 40 minutes, and then heated to 50 ℃ ~ 52 ℃, ...

Embodiment 2

[0025] The difference between the present embodiment and the first embodiment is that: in step 1, the amount of rice is 65 parts by weight; in step 3, the amount of barley malt is 35 parts by weight.

Embodiment 3

[0027] The difference between this embodiment and the first embodiment is that: in step 1, the amount of rice is 68 parts by weight; in step 3, the amount of barley malt is 32 parts by weight.

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PUM

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Abstract

The invention provides a preparation of rice beer, including steps of: acquiring water, amylase and 65-70 weight parts of rice, grinding rice into rice powder, mixing rice powder with amylase, with amount of amylase of 8 unit / gram of rice powder; heating the water to 45 DEG C, then adding rice powder and amylase, continuously heating to 90 DEG C, and keep the temperature for 10 minutes, then continuously heating to boil, and boiling for 15 minutes to obtain rice hydrolysate; immersing barley malt into water of 45 DEG C, then heating to 50 DEG C-52 DEG C, keep the temperature to obtain barley malt liquor; mixing rice hydrolysate and barley malt liquor, heating, saccharifying to obtain mixed liquor; continuously heating the mixed liquor, filtering to remove slag; carrying out modified treatment, and loading. The process can lower the cost of material in beer production, beer produced by the process is refreshing, gentle, and suitable for popular taste.

Description

technical field [0001] The invention relates to a preparation process of rice beer, which belongs to the technical field of beer production. Background technique [0002] The brewing of beer has a long history, and it is of a great variety and has different tastes. However, among the beers containing special components, the beer that adopts rice as the main raw material has not been recorded in relevant documents. [0003] In order to solve the above existing problems, people are seeking a kind of preparation technology of ideal rice beer always. Contents of the invention [0004] The purpose of the present invention is to address the deficiencies in the prior art, thereby providing a preparation process of rice beer, which can greatly reduce the cost of raw materials used in beer production, and the beer prepared by this process has a light taste and soft taste. Suitable for public taste. [0005] In order to achieve the above object, the present invention provides a pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/00
Inventor 乔降华李荣军李琳万翔乔自强冯爱霞王新立
Owner 乔降华