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Preparation process of buttered tea flavored highland barley monascus beer and monascus beer

A highland barley red koji and preparation technology, which is applied in the field of brewing technology of butter tea-flavored highland barley red koji beer and its products, can solve the problems that ghee is easy to hydrolyze and deteriorate, and achieve the benefits of human health, refreshing and pure taste, and high safety Effect

Active Publication Date: 2016-04-06
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High moisture and high unsaturated fatty acids make ghee easy to hydrolyze and deteriorate. Even in plateau low-temperature anoxic and dry areas, traditional ghee can only be stored for about three months.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] The preparation technology of embodiment one butter tea

[0075] The raw materials mainly include 10% ghee by weight, 2% brick tea or tea powder, 1.5% iodized salt (food grade), 3% white sugar, 0.6% monoglyceride (food additive), 0.05% sodium D-isoascorbate, etc. The rest is pure water, and its specific steps are as follows:

[0076] (1) Preparation of tea juice

[0077] Weigh brick tea or tea powder according to the recipe, crush the brick tea or directly use tea powder according to the ratio of material to water 1:50, soak for 30 minutes, boil for 30 minutes, filter to get the juice, repeat 3 times, combine the filtered juice to get tea juice ;

[0078] (2) deployment

[0079] Weigh monoglyceride, D-sodium erythorbate, iodized salt, white sugar and ghee according to the formula, put the monoglyceride in a water bath to fully dissolve, add the weighed ghee to fully dissolve into a liquid state, and then Add D-sodium erythorbate, iodized salt, and white granulated s...

Embodiment 2

[0084] The preparation of embodiment two red yeast rice seed liquid

[0085] 1) Activation of Monascus

[0086] The preserved Monascus was transferred to the PDA medium for activation for 3 days. The composition of the PDA medium was as follows: 200 grams of potatoes, 20 grams of glucose, 20 grams of agar, 1000 ml of tap water, and a natural pH. The specific preparation method is as follows: wash and peel the potatoes, weigh 200g potatoes and cut them into small pieces, add water and boil for 30 minutes, filter with eight layers of gauze, heat, add 20 grams of glucose, 20 grams of agar, continue to heat and mix well , after cooling down slightly, make up water to 1000ml,

[0087] 2) Preparation of the first-grade seed liquid of red yeast rice

[0088] Then the activated Monascus was transferred to a 30L liquid fermenter for cultivation, and the preparation of the liquid medium in the fermenter was the same as that of the above-mentioned PDA, but without adding agar. Adjust ...

Embodiment 3

[0091] The preparation of embodiment three highland barley red yeast rice

[0092] 1) Cleaning and bottling: take the highland barley and wash it, put it into a 1L fermentation bottle, the ratio of material to water is 1:1.2, and seal it;

[0093] 2) Sterilization: Put the bottled highland barley in an autoclave for 30 minutes to sterilize under the conditions of 0.1MPa and 121°C;

[0094] 3) Inoculation: the red yeast rice secondary seed liquid obtained from the sterilized highland barley, the inoculum amount is 15-20% (v / v);

[0095] ④Fermentation and koji harvesting: put the inoculated highland barley into a culture room for 7-20 days, the conditions of the culture room are 28-30°C, and the humidity is 70-80%; Highland barley red yeast rice powder;

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Abstract

The invention provides buttered tea flavored highland barley monascus beer and a preparation method thereof. The buttered tea flavored highland barley monascus beer is brewed from highland barley monascus, buttered tea, highland barley, monascus and a beer yeast compound strain; in a preparation process of a monascus strain, the strain is cultured by a fermentation tank and the contact between the strain and the outside is reduced, so that the influences on the strain by an external environment are avoided. The monascus beer provided by the invention has typical characteristics of the monascus beer, has rose-bengal color and luster, is clear, transparent and glossy, has abundant, fine and smooth foams, has an obvious scorch aroma of wheat malts and has a fresh and pure taste; meanwhile, the monascus beer also contains a plurality of types of vitamins and amino acids in the buttered tea, and the highland barley monascus beer is a product which is purely natural, high in safety and good for human health.

Description

technical field [0001] The invention relates to a production method of highland barley red yeast beer, in particular to a brewing process of butter tea-flavored highland barley red yeast beer and its products. Background technique [0002] Butter tea is a product with strong Tibetan culture that integrates butter and tea nutrition, and occupies an extremely important position in the diet and culture of Tibetan areas in my country. Butter tea is rich in milk fat, amino acids, proteins, fat-soluble vitamins and inorganic salts. Ghee is a milk fat product extracted from yak milk on the Qinghai-Tibet Plateau. It contains 18 kinds of amino acids, and the unsaturated fatty acids in the fat are higher than 40%. %, the nutritional value is very high, and is regarded as a nutritional tonic by the ethnic minority people in the area. The moisture content of ghee extracted by traditional method is about 10%, and the high one is more than 15%. With the continuous acceleration of peopl...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/00C12R1/865C12R1/66
CPCC12C5/00C12C11/003
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
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