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Fagopyrum tataricum (L.) Gaertn. beer and preparation method thereof

A buckwheat and beer technology, applied in the field of buckwheat beer and its preparation, can solve rare problems and achieve the effects of mellow taste, rich taste and long-lasting cup

Pending Publication Date: 2021-12-07
四川同恒物联网科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the application of buckwheat has become a hot spot this year, but the process of using buckwheat as the main raw material to prepare beer is relatively rare, especially the use of bitter buckwheat to make beer is relatively rare

Method used

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  • Fagopyrum tataricum (L.) Gaertn. beer and preparation method thereof
  • Fagopyrum tataricum (L.) Gaertn. beer and preparation method thereof

Examples

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preparation example Construction

[0021] A preparation method of buckwheat beer, comprising the following steps:

[0022] Soaking buckwheat to obtain buckwheat sprouts;

[0023] Drying and pulverizing buckwheat germ and grain auxiliary materials, adding selenium-enriched water and high-temperature-resistant amylase for heating and gelatinization, and then adding liquefaction enzyme and glucoamylase for saccharification to obtain mash;

[0024] Filter the mash, add acid to adjust the pH to 2-3.5, boil, add honey and hops after boiling, and obtain buckwheat juice after cooling;

[0025] The buckwheat juice is filled with oxygen, and then yeast is added to carry out low-temperature fermentation. The fermentation product is filtered to recover the yeast, filled and sterilized to obtain the buckwheat beer.

[0026] In the steps of the present invention, acid is added to adjust the pH of the mash to 2-3.5, which is more conducive to the fermentation of the tartary buckwheat mash compared with a common weak acid env...

Embodiment 1

[0035] A buckwheat beer comprising the following raw materials: 1000g of buckwheat, 50g of grain accessories, 30g of honey, 5g of hops and 4500g of selenium-enriched water; the grain accessories are wheat malt, and the hops are a mixture of Zhayi hops and Bravo hops in a mass ratio of 1:2 .

[0036] Preparation method: first rinse the buckwheat seeds with clean water, soak them in water at 12-15°C, drain the water after soaking for 3 hours, cut off the water for 8 hours, then soak in water for another 3 hours, cut off the water for 8 hours, until the soaking degree reaches 45%, soak the wheat Ventilate and stir once every 30 minutes during this period to obtain buckwheat sprouts; dry the buckwheat sprouts and grain auxiliary materials at 55°C until the water content of the raw materials is 5%, then grind them into 100-mesh fine powder, and pour the fine powder into the gelatinization pot , add selenium-enriched water, add 0.1% of the total mass of α-amylase when the temperatur...

Embodiment 2

[0038]A buckwheat beer comprising the following raw materials: 1000g of buckwheat, 100g of grain auxiliary materials, 50g of honey, 6g of hops and 5000g of selenium-enriched water; the grain auxiliary material is wheat malt, and the hops are a mixture of Zhayi hops and Bravo hops in a mass ratio of 1:3 .

[0039] Preparation method: first rinse the buckwheat seeds with clean water, soak them in water at 14-18°C, drain the water after soaking for 4 hours, cut off the water for 8 hours, then soak in water for 4 hours, cut off the water for 8 hours, until the soaking degree reaches 42%, soak the wheat Ventilate and stir once every 40 minutes during this period to obtain buckwheat sprouts; dry the buckwheat sprouts and grain auxiliary materials at 50°C until the water content of the raw materials is 8%, then grind them into 150-mesh fine powder, and pour the fine powder into the gelatinization pot , add selenium-enriched water, add 0.3% of the total mass of α-amylase when the temp...

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Abstract

The invention provides Fagopyrum tataricum (L.) Gaertn. beer and a preparation method thereof, and relates to the field of beer preparation. The Fagopyrum tataricum (L.) Gaertn. beer comprises the following raw materials in parts by weight: 100 parts of Fagopyrum tataricum (L.) Gaertn., 0-10 parts of cereal auxiliary materials, 3-5 parts of mel, 0.4-0.6 part of hops and 400-500 parts of selenium-enriched water. The Fagopyrum tataricum (L.) Gaertn. is used as a main raw material, and wheat malt, corn or sorghum is used as an auxiliary material to prepare the beer, so that the coordination effect of the Fagopyrum tataricum (L.) Gaertn. and grains can be exerted, and the taste is rich. The buckwheat beer which is mellow in taste, prominent in bouquet, fine and smooth in foam, long in cup hanging time and clear and transparent in wine body is prepared through the steps of Fagopyrum tataricum (L.) Gaertn. steeping, gelatinization, saccharification, boiling, filtering, fermentation and the like.

Description

technical field [0001] The invention relates to the field of beer preparation, in particular to buckwheat beer and a preparation method thereof. Background technique [0002] With the rapid development of my country's national economy and the continuous improvement of people's living standards, various beers and beverages appear on the market to enrich people's lives and promote health. Beer and beverages have become indispensable and necessary in people's daily life. Generally popular drinks, and people's requirements for the taste and grade of beer and beverages are increasing day by day. The taste and grade of traditional beer beverages can no longer meet people's requirements. Beer and beverages should have functional beer and beverages that are beneficial to people's health and are rich in nutrients. [0003] Buckwheat is a dicotyledonous plant of the Polygonaceae family. Its scientific name is Tatar buckwheat. Its cultivation originated in Northeast Asia, and it is stil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C1/02C12C1/067C12C5/02C12C7/04C12C7/20C12C7/28C12C11/00
CPCC12C12/00C12C5/026C12C1/067C12C1/02C12C7/04C12C7/205C12C11/003C12C7/28
Inventor 蒋佶全
Owner 四川同恒物联网科技有限公司
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