Brewing methodof oat red yeast rice beer
A technology of oatmeal and red yeast rice, which is applied in the direction of beer brewing, etc., can solve the problems of blank market, no patent of oatmeal red yeast beer, etc., and achieve the effect of maintaining flavor, improving nutritional and health value, and white and delicate foam
Inactive Publication Date: 2013-03-13
TIANJIN UNIV OF SCI & TECH
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[0006] According to the search, there is currently no related patent on oatmeal red yeast beer, and the market is also blank
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[0027] The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.
[0028] The Monascus purpureus used in the present invention is derived from the General Microorganism Center of China Microorganism Culture Collection Management Committee, the preservation number CGMCC NO.3991, Monascus purpureus.
[0029] An oat red koji beer, with barley malt, oat malt, rice, caramel malt and brewing water as raw materials, after gelatinization, saccharification, filtration, adding hops, boiling and cooling to obtain wort; inoculation in cooked oats Monascus was used to prepare oat red yeast rice, which was crushed and extracted to make oat red yeast liquid. The oat red koji beer is brewed by compounding the above wort and oat red koji liquid and inoculating yeast for fermentation.
[0030] A kind of brewing method of oa...
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The invention relates to oat red yeast rice beer and a brewing method thereof. Barley malt, oat malt, rice, burnt malt, and brewing water are taken as raw materials, and the brewing method comprises the following steps of: preparing wort through pasting, saccharifying, filtering, adding hops, boiling, and cooling; inoculating monascus in the boiled malt so as to prepare oat red yeast rice; crushing, and leaching to prepare the oat red yeast solution; and compounding the wort and the oat red yeast solution, inoculating yeasts for fermentation, and brewing into the oat red yeast rice beer. The oat red yeast rice beer brewed by the invention is red-brown, has pure white and fine foams, maintains the flavor of the traditional beer, contains nutrient components and functional factors of the oat and monascus metabolic products, and improves the nutrient health-care value of the beer. Therefore, the oat red yeast rice beer becomes novel beer which integrates the nutrition and health care, and fills the gap of research and production for the domestic oat red yeast rice beer.
Description
technical field [0001] The invention belongs to the technical field of beer brewing, and relates to a method for brewing red yeast rice nutritional and health-care beer with oats as an auxiliary raw material, in particular to an oatmeal red yeast rice beer and a brewing method thereof. Background technique [0002] Oats (Avena sativa) are generally divided into two types: lemma type and bare-grain type. The oats cultivated in various countries in the world are mainly lemma-type, often called skinned oats. The oats cultivated in my country are mainly naked-seed type. It is often called naked oats, and it has many aliases. It is called naked oats in North China; Oatmeal is a low-sugar, high-nutrition, high-energy food. Its nutrients are not only high in content, but also of high quality. It is one of the favorite foods of modern people. In "Time" magazine's top ten health foods, oatmeal ranked fifth. Oatmeal is mild in nature, sweet in taste, and belongs to the liver, spleen...
Claims
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IPC IPC(8): C12C5/00C12C12/00
Inventor 王昌禄朱振三张灵敏聂聪陈勉华王玉荣李风娟
Owner TIANJIN UNIV OF SCI & TECH