Low-sugar red rice and cane beer and preparation method thereof

Abstract

The present application relates to the field of beer brewing, in particular to a low-sugar red rice and cane beer and a preparation method thereof. The method is to use malt and cane sugar juice as raw materials, red rice live rice as auxiliary materials, adopt the co-fermentation technology of yeast and red mold, and add cane juice and red rice live rice in the pre-fermentation and add red rice juice in the post-fermentation to obtain a low-sugar product with bright color and unique taste. The beer of the present application has high antioxidant activity in addition to low sugar. The product is beneficial to improve the utilization direction and economic value of red rice and cane juice, promote the diversification of red rice and cane juice products, enrich the beer taste, color varieties and nutritional value, and meet the current consumer demand for individualization, nutrition and diversification.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beer brewing, in particular to a low-sugar red koji sugarcane beer and a preparation method thereof. BACKGROUND

[0002] As a traditional Chinese fermented fungus, Monascus is the only important microorganism approved for producing edible pigments in the world. It can impart bright and attractive color and unique flavor to fermented products. Monascus has a long history in brewing, and is often used as a brewing strain for yellow rice wine, rice wine, and liquor due to its strong saccharifying power and enzyme system. However, it is rarely used in beer brewing. In addition, Monascus contains a variety of chemical components, including phenols, monacolins, sterols, pigments, organic acids, amino acids, flavonoids, and terpenes. These bioactive compounds exhibit high antioxidant activity, which may have a positive impact on beer quality.

[0003] Beer is one of the oldest and most commonly consumed alcoholic beverages in the world. Its unique taste and flavor have made it a popular beverage worldwide. With the development of the times, various types of beer have emerged. Sugarcane beer, as a fruit-flavored beer, has the advantage of a prominent sugarcane aroma and a refreshing taste. However, the high sugar content of the finished product makes it taste sweet. This does not meet the current demand for healthy, low-sugar, low-calorie, and high-quality food. Therefore, it is necessary to improve sugarcane beer to produce a low-sugar, low-calorie beer that better meets the current personalized consumer demand.

[0004] Although several Monascus beer or sugarcane beer technologies are disclosed in the prior art, such as: 1. Chinese patent: Production method of Monascus rice pure beer; Application number 201010173664.X; 2. Chinese patent: Monascus rice beer and its preparation method; Application number 201911072261.3; 3. Chinese patent: Highland barley Monascus beer and its brewing method; Application number 200910307793.0; 4. Chinese patent: Production method of single-fermentation type sugarcane fruit beer; Application number 202111354707.9, etc. Although relevant information is recorded, the prior art mainly uses the red pigment of Monascus to improve the color of the product and uses Monascus to enrich the taste of the wine. The sugar-reducing effect of Monascus on sweet beer is not discussed in detail. SUMMARY

[0005] The present application aims to provide a low-sugar red koji sugarcane beer and a preparation method thereof. The beer has low total sugar concentration, bright color, full-bodied taste, high total phenol content, high hydroxyl radical scavenging rate, high DPPH radical scavenging rate, and strong iron ion reducing power.

[0006] The technical solutions of the present application are as follows:

[0007] 1. A low-sugar red koji sugarcane beer preparation method, comprising the following steps:

[0008] 1) Preparation of red koji active rice and red koji rice juice:

[0009] ① Preparation of red koji suspension: After culturing the Monascus ruber on the slant medium for 7-10 days, the slant is washed with sterile water, and the obtained turbid liquid containing Monascus ruber and spores is the red koji suspension;

[0010] ② Cooking: The rice soaked in the citric acid water with a pH of 4-5.5 for 2 hours is cooked with an appropriate amount of water;

[0011] ③ Cooling: The cooked rice is cooled to room temperature;

[0012] ④ Fermentation: The red koji suspension is inoculated into the cooled rice for fermentation, and the red koji active rice is obtained after the fermentation is completed;

[0013] ⑤ Drying: After the red koji active rice is dried at 55°C for 12 hours, 1 part of the dried red koji active rice is added to 10 parts of water, boiled for 30 minutes, and the obtained juice is filtered to obtain the red koji rice juice;

[0014] 2) Preparation of red koji sugarcane beer: Australian malt, beer malt, and caramel malt are mixed with water in a certain proportion;

[0015] 3) The mixed Australian malt, beer malt, caramel malt, and water are subjected to protein rest, saccharification, iodine detection, incubation and filtration, and boiling and filtration to obtain a shaped wort; the temperature for protein rest is 52°C, and the action time is 30 minutes; the temperature for saccharification is 62°C, and the action time is 60 minutes; the temperature for iodine detection is 70°C; the obtained shaped wort has a concentration of 10°P; the incubation temperature is 78°C, and the incubation time is 10 minutes;

[0016] 4) The shaped wort is sterilized at 121°C for 15 minutes;

[0017] 5) The sugarcane concentrated juice is mixed with the shaped wort, and the mixture is cooled at 10°C to obtain a mixed stock solution;

[0018] 6) The yeast is added to the cooled mixed stock solution at a weight percentage of 1-10% for fermentation;

[0019] 7) The red koji active rice is also added at the same time as the yeast for main fermentation for 8-10 days, and the red koji active rice is filtered out after the main fermentation to obtain a red koji sugarcane malt mixed juice clear liquid;

[0020] 8) The red koji rice juice is added to the red koji sugarcane malt mixed juice clear liquid for post-fermentation for 5-6 days.

[0021] 9)After the post-fermentation of the red yeast sugar cane wort malt mixture, it is stored for 5 days;

[0022] 10)The sugar content is reduced by less than or equal to 0.2 °P compared to the previous day, and a low-sugar red yeast sugar cane beer product is obtained. The total sugar content of the obtained low-sugar red yeast sugar cane beer is 4.31 g / L to 6.61 g / L, and the alcohol content is 8.74 %vol to 13.59 %vol.

[0023] Step 1) IV in the fermentation: the inoculation amount of the red yeast mold suspension is 10 8 spores / g (dry weight of rice), and the fermentation time is 5 to 8 days.

[0024] In step 2), the components of the dry materials are as follows in terms of weight percentage: Australian malt 93.3%, beer malt 3.5%, and caramel malt 3.5%.

[0025] In step 2), 1 part of Australian malt, beer malt, and caramel malt is mixed with 4 parts of water at a temperature of 35°C to 37°C.

[0026] In step 5), the addition amount of the concentrated sugar juice of sugar cane is 20% of the volume of the shaped wort.

[0027] In step 5), the dilution concentration of the concentrated sugar juice of sugar cane is 15 °Bx, and the mixing temperature with the shaped wort in the fermentation is 62°C, and the mixing time is 30 minutes.

[0028] In step 7), the addition amount of the red yeast rice is 2.5% to 50% of the weight of the mixed stock solution.

[0029] In step 7), the main fermentation time is 8 days, and the fermentation temperature is 12°C.

[0030] In step 8), the addition amount of the red yeast rice juice is 10% to 50% of the volume of the red yeast sugar cane wort malt mixture clear liquid, and the post-fermentation time is 5 days.

[0031] In step 9), the post-storage temperature is 2 to 4°C.

[0032] Compared with ordinary sugar cane beer, the advantages of the present application are:

[0033] 1) The red yeast sugar cane beer prepared by the preparation method contains active red yeast mold introduced by red yeast rice in the main fermentation stage, so that the red yeast mold and the yeast co-ferment, which can greatly decompose the carbon source in the beer and utilize the fermentable sugar to a great extent, thereby reducing the residual sugar content in the beer and reducing the sugar content of the beer.

[0034] 2), The present application introduces red koji rice and red koji rice juice into sugarcane beer, so that the obtained product not only has the sweet cane fragrance of sugarcane beer, but also has the light rice fragrance and bright color of red koji wine, and the finished product is transparent and orange-red, with full taste and strong antioxidant activity.

[0035] 3), In the post-fermentation stage, the addition of red koji rice juice can increase the proportion of fermentable sugars, and at the same time, various hydrolytic enzymes produced by Monascus during fermentation on red koji rice are brought in, stimulating the yeast which is still active during post-fermentation to utilize fermentable sugars; therefore, the sugar content of sugarcane beer can be further reduced. BRIEF DESCRIPTION OF DRAWINGS

[0036] FIG. 1 is a bar chart showing the effect of red koji rice addition amount on the total sugar concentration of sugarcane beer; Figure 1 FIG. 2 is a bar chart showing the effect of red koji rice juice addition amount on the total sugar concentration of sugarcane beer;

[0037] Figure 2 FIG. 3 is a bar chart showing the effect of yeast addition amount on the total sugar concentration of sugarcane beer;

[0038] FIG. 4 is a bar chart showing the effect of red koji rice addition amount on the total sugar concentration of sugarcane beer; Figure 3 Embodiment

[0039] The strain used in the example is a Monascus strain isolated and purified from the Guangxi Dayaoshan area by the Microbial Laboratory of the College of Light Industry and Food Engineering of Guangxi University, which is the laboratory M2 strain after subculture (Research and Development of Part of Red Koji and Red Koji Products in Guangxi Dayaoshan Area, Author: Lin Feng, Master Thesis of Guangxi University, 2020);

[0040] Australian malt, beer malt, and torrefied malt are selected from Yantai Diboshi Beer Technology Co., Ltd.;

[0041] The sugarcane concentrated juice is a sugarcane concentrated juice processed by membrane juice method using raw materials from Chongzuo, Guangxi;

[0042] The yeast used is Angel high-activity dry yeast powder;

[0043] Example 1-1

[0044] The method for producing low-sugar red koji sugarcane beer includes the following steps:

[0045] 1), Preparation of red koji rice and red koji rice juice:

[0046] ① Preparation of red koji suspension: After culturing red koji on a slant medium for 7 days, the slant is washed with sterile water, and the obtained turbid liquid containing red koji and spores is the red koji suspension;

[0047] ② Steaming: The rice soaked in citric acid water with pH 4 for 2 hours is steamed with an appropriate amount of water; ​​

[0048] ③Cooling: cooling the cooked rice to room temperature;

[0049] ④Fermentation: inoculating the cooled rice with a suspension of Monascus sp. at an inoculum of 10 8 spores / g (dry weight of rice) and fermenting for 5 days. The fermented rice is the Monascus-activated rice;

[0050] ⑤Drying: drying the Monascus-activated rice at 55°C for 12 hours. Then, 1 part of the dried Monascus-activated rice is added to 10 parts of water and boiled for 30 minutes. The filtrate is the Monascus rice juice.

[0051] 2) Preparation of low-sugar Monascus sugar cane beer: 1 part of Australian malt, beer malt, and torrefied malt is mixed with 4 parts of water at 37°C. Then, the mixture is incubated at 52°C for 30 minutes, at 62°C for 60 minutes, at 70°C for iodine detection, at 78°C for 10 minutes, and boiled at 70°C for 70 minutes. The filtrate is 10°P shaped wort.

[0052] 3) The shaped wort is sterilized at 121°C for 15 minutes. When the shaped wort reaches 62°C, 20% of 15°Bx sugar cane dilution juice is added to the shaped wort, which is then cooled to room temperature at 10°C.

[0053] 4) 1% of yeast is inoculated into the cooled shaped wort for fermentation.

[0054] 5) 2.5% of Monascus-activated rice is added to the yeast for main fermentation at 12°C for 8 days.

[0055] 6) 20% of Monascus rice juice is added to the Monascus sugar cane wort after main fermentation for post-fermentation for 5 days.

[0056] 7) The Monascus sugar cane wort after post-fermentation is stored at 4°C for 5 days.

[0057] 8) The sugar content is reduced by ≤0.2°P compared with the previous day, and the product is obtained.

[0058] Examples 1-2 to 1-8

[0059] The difference from Example 1-1 is that 5%, 7.5%, 12.5%, 15%, 20%, 30%, and 50% of Monascus-activated rice is added to the yeast for main fermentation at 12°C for 8 days, respectively.

[0060] Example 2-1

[0061] The method for preparing low-sugar Monascus sugar cane beer comprises the following steps:

[0062] 1) Preparation of Monascus-activated rice and Monascus rice juice:

[0063] ①Preparation of Monascus suspension: After 7 days of culture on slant medium, the slant was washed with sterile water, and the obtained turbid liquid containing Monascus and spores was the Monascus suspension;

[0064] ②Cooking: The rice soaked in citric acid solution with pH 4 for 2 h was cooked with water;

[0065] ③Cooling: The cooked rice was cooled to room temperature;

[0066] ④Fermentation: The Monascus suspension was inoculated into the cooled rice at an inoculation amount of 10 8 spores / g (dry weight of rice) for fermentation, and the fermentation was carried out for 5 days. The fermented rice was the Monascus rice;

[0067] ⑤Drying: After the Monascus rice was dried at 55℃ for 12 h, 1 part of the dried Monascus rice was added with 10 parts of water, and the mixture was boiled for 30 min. The obtained juice was the Monascus rice juice;

[0068] 2) Preparation of low-sugar Monascus sugar cane beer: 1 part of Australian malt, beer malt and caramel malt was mixed with 4 parts of water at 37℃, and then the mixture was subjected to protein rest at 52℃ for 30 min, saccharification at 62℃ for 60 min, iodine test at 70℃, incubation at 78℃ for 10 min, and boiling at 70℃ for 70 min. After filtration, the obtained wort was the wort with a degree of 10°P;

[0069] 3) The wort was sterilized at 121℃ for 15 min. When the wort reached 62℃, 20% of 15°Bx sugar juice of sugar cane was added to the wort, and the mixture was cooled to room temperature at 10℃;

[0070] 4) 1% of yeast was inoculated into the cooled wort for fermentation;

[0071] 5) 2.5% of the Monascus rice was added to the wort for main fermentation at 12℃ for 8 d;

[0072] 6) 10% of the Monascus rice juice was added to the Monascus sugar cane wort after main fermentation for post-fermentation for 5 d;

[0073] 7) The Monascus sugar cane wort after post-fermentation was subjected to post-storage at 4℃ for 5 d;

[0074] 8) The degree of sugar was reduced by ≤0.2°P compared with the previous day, and the product was obtained.

[0075] Examples 2-2 to 2-5

[0076] The difference between Example 2-1 and Examples 2-2 to 2-5 is that 20%, 30%, 40% and 50% of the Monascus rice juice was added to the Monascus sugar cane wort after main fermentation for post-fermentation for 5 d, respectively.

[0077] Example 3-1

[0078] The method for preparing low-sugar red rice cane beer comprises the following steps:

[0079] 1) Preparation of red rice and red rice juice

[0080] ① Preparation of red mold suspension: after culturing the red mold on the slant medium for 7-10 days, the slant is washed with sterile water, and the obtained turbid liquid containing red mold and spores is the red mold suspension;

[0081] ② Steaming: the rice soaked in citric acid water with pH of 4-5.5 for 2 hours is steamed with proper amount of water;

[0082] ③ Cooling: the steamed rice is cooled to room temperature;

[0083] ④ Fermentation: the red mold suspension is inoculated into the cooled rice at an inoculation amount of 10 8 spores / g (dry weight of rice) for fermentation, and the fermentation is carried out for 5-8 days, and the fermented rice is the red rice;

[0084] ⑤ Drying: after the red rice is dried at 55°C for 12 hours, 1 part of the dried red rice is added with 10 parts of water to boil for 30 minutes, and the obtained juice is filtered to obtain the red rice juice;

[0085] 2) Preparation of low-sugar red rice cane beer: 1 part of Australian malt, beer malt and caramel malt is mixed with 4 parts of water at 35-37°C, and then the mixture is subjected to protein rest at 52°C for 30 minutes, saccharification at 62°C for 60 minutes, iodine test at 70°C, heat preservation at 78°C for 10 minutes, and boiling for 70 minutes; after filtration, the obtained wort is 10°P;

[0086] 3) The wort is sterilized at 121°C for 15 minutes; when the wort reaches 62°C, 20% of 15°Bx cane diluted sugar juice is added into the wort, and the mixture is cooled to room temperature at 10°C;

[0087] 4) 1% of yeast is inoculated into the cooled wort for fermentation;

[0088] 5) 5% of red rice is added into the wort for main fermentation at 12°C for 8 days;

[0089] 6) 20% of red rice juice is added into the red rice cane wort after main fermentation for post-fermentation for 5 days;

[0090] 7) The red rice cane wort after post-fermentation is subjected to post-storage at 4°C for 5 days;

[0091] 8), reduce the sugar and the day before the difference is ≤0.2 °P, namely the finished product.

[0092] Example 3-2 to Example 3-7

[0093] The difference from Example 3-1 is that 2%, 3%, 4%, 5%, 8%, 10% yeast is respectively put into the cooled shaped wort for fermentation.

[0094] Comparative Example 1-1 to Comparative Example 1-8

[0095] Comparative Example 1-1 to Comparative Example 1-8, the total sugar content comparison results are shown in Table 1-1 to Table 1-8.

[0096] Comparative Example 2-1 to Comparative Example 2-5

[0097] The comparative example does not add red yeast rice, and other steps are completely the same as the method described in Example 2; the way of adding red yeast rice is that 10%, 20%, 30%, 40%, 50% of red yeast rice is added to the red yeast rice and cane malt mixed wort after main fermentation for post-fermentation for 5d;

[0098] Comparative Example 3-1 to Comparative Example 3-7

[0099] The comparative example does not add red yeast rice and red yeast rice, and other steps are completely the same as the method described in Example 3; the way of adding yeast is that 1%, 2%, 3%, 4%, 5%, 8%, 10% yeast is respectively put into the cooled shaped wort for fermentation.

[0100] Total sugar concentration comparison experiment of finished product

[0101] The total sugar concentration in the figure is detected by DNS method; and the formula is calculated:

[0102] Total sugar concentration = m x V -1 x n x 0.9

[0103] In the formula: m is the mass of total sugar in the reaction solution (mg); V is the volume of the reaction solution (mL); n is the dilution multiple; 0.9 is the molecular water required when the glycosidic bond is broken; the final unit of total sugar content is g / L.

[0104] Example 1-1 to Example 1-8, and the total sugar content comparison results of Comparative Example 1-1 to Comparative Example 1-8 are shown in Table 1-1 to Table 1-8. Figure 1 The purpose of the study is to explore the effect of red yeast rice addition amount on the total sugar content of cane beer. From Figure 1It can be seen that the total sugar content of the red yeast sugar cane beer without adding yeast and red yeast rice juice increases gradually with the addition of red yeast rice. It is speculated that with the addition of red yeast rice, the sugar utilization ability of the fermentation microorganism is not as good as the sugar decomposition ability, so the sugar content increases, and the total sugar content changes in the range of 14.22-27.05 g / L.

[0105] The total sugar content of the red yeast sugar cane beer with yeast and red yeast rice juice decreases with the addition of red yeast rice within a certain range (2.5%-12.5%). When the addition amount is 15%, the highest value is 6.61 g / L; when the addition amount is 20%, the lowest value is 4.31 g / L.

[0106] The total sugar content comparison results of Example 2-1 to Example 2-5 and Comparative Example 2-1 to Comparative Example 2-5 are shown in Table 2. Figure 2 The purpose of the exploration is to investigate the effect of the addition amount of red yeast rice juice on the total sugar content of beer. From Table 2, it can be seen that the total sugar content of the red yeast sugar cane beer without adding red yeast rice increases first and then decreases with the addition of red yeast rice juice, and when the addition amount is 20%, the highest value is 19.06 g / L; when the addition amount is 50%, the lowest value is 9.60 g / L. Figure 2

[0107] The total sugar content of the red yeast sugar cane beer with red yeast rice decreases first and then increases, and when the addition amount is 20%, the lowest value is 4.92 g / L.

[0108] The total sugar content comparison results of Example 3-1 to Example 3-7 and Comparative Example 3-1 to Comparative Example 3-7 are shown in Table 3. Figure 3 The purpose of the exploration is to investigate the effect of the addition amount of yeast on the total sugar content of beer. From Table 3, it can be seen that the addition amount of yeast has no trend correlation with the total sugar content of sugar cane beer and red yeast sugar cane beer, and the addition amount of yeast has no obvious effect on the total sugar content. Within the set range, no matter how much yeast is added, the total sugar content of sugar cane beer is always greater than 30 g / L, and the total sugar content of red yeast sugar cane beer fluctuates between 5 and 9.20 g / L. When the addition amount of yeast is 1%, the total sugar content of sugar cane beer and red yeast sugar cane beer both have the lowest value. Figure 3

[0109] Figure 1 Figure 2 Figure 3 Through comprehensive analysis of the data, it can be seen that yeast has little effect on the reduction of sugar in beer. The addition of red yeast rice and red yeast rice juice can promote the utilization of fermentable sugar in beer, thereby reducing the sugar content of the finished beer. It is speculated that this phenomenon is the result of the simultaneous action of yeast, red yeast growth and consumption, and saccharifying enzyme saccharification reaction.

[0110] Investigation of the antioxidant activity of the finished beer

[0111] ​​​​​(1) The determination method of total phenol content

[0112] Standard curve preparation: a certain amount of gallic acid standard was weighed and dissolved in water to prepare solutions with concentrations of 20 mg / L, 40 mg / L, 80 mg / L, 120 mg / L, 160 mg / L and 200 mg / L. 1 mL of each standard solution was taken and 0.5 mL of Folin phenol reagent was added, and then shaken well. After being reacted at room temperature for 5 min, 1.5 mL of 20% sodium carbonate solution was added, and then shaken well. After being diluted to 10 mL with distilled water, it was reacted at room temperature for 60 min in the dark. The absorbance value at 765 nm was measured by an enzyme label instrument. The standard curve was drawn with the absorbance value as the Y axis and the concentration as the X axis, and the linear equation was y=0.0052x+0.0949, R2=0.9993.

[0113] Sample determination: 1 mL of 10-fold diluted wine sample was taken in a 10 mL colorimetric tube, 0.5% Folin phenol reagent was added, and then mixed well. After being reacted at room temperature for 5 min, 1.5 mL of 20% sodium carbonate solution was added, and then mixed well. After being diluted with distilled water, it was reacted at room temperature for 60 min in the dark. The absorbance value at 765 nm was measured by an enzyme label instrument.

[0114] (2) The determination method of DPPH free radical scavenging activity

[0115] 100 μL of original wine sample was taken, 800 μL of 100 μmol / L DPPH-methanol solution was added, and then mixed well. After being reacted at room temperature for 30 min in the dark, the absorbance value at a wavelength of 517 nm was measured by an enzyme label instrument, and the determination was repeated for three times. The same volume of methanol was used as a blank control instead of the sample. The DPPH free radical scavenging rate of the wine sample was calculated according to the following formula:

[0116] DPPH free radical scavenging rate / %=(1-A1) / A0*100%

[0117] In the formula, A0 is the absorbance of the solution at 517 nm when methanol is used instead of the sample; and A1 is the absorbance at 517 nm after the sample is reacted.

[0118] (3) The determination method of hydroxyl radical scavenging activity

[0119] 200 μL of original wine sample was taken, 200 μL of 9 mmol / L salicylic acid-ethanol solution was added, and then mixed well. After 200 μL of 9 mmol / L ferrous sulfate solution and 200 μL of 9 mmol / L H2O2 solution were added, it was mixed well, and then left to stand for 30 min. The absorbance of the mixed solution at 510 nm was measured and recorded as A1. Ultra-pure water was used as a blank control, and the absorbance was recorded as A0. Each sample was set in triplicate, and the hydroxyl radical scavenging rate was calculated according to the following formula:

[0120] Hydroxyl radical scavenging rate / %=(A0-A1) / A0*100%

[0121] (4) Determination method of iron ion reducing activity

[0122] 1 mL of the wine sample is taken, 1 mL of distilled water, 2.5 mL of 0.2 mol / L phosphate buffer (pH=6.6) and 2.5 mL of 1% potassium ferricyanide solution are added, and mixed thoroughly, after 20 min of 50℃ water bath, ice bath cooling, 2 mL of 10% trichloroacetic acid solution is added, then 4000 r / min centrifugation for 10 min, 0.5 mL of 0.1% ferric trichloride solution is added, 3.5 mL of distilled water is added, mixed, and then the absorbance value at 700 nm is measured. The absorbance value reflects the reducing capacity of the sample, the greater the absorbance value, the greater the reducing capacity, and the stronger the antioxidant activity.

[0123] Table 1 shows the detection results of various antioxidant activity indexes

[0124]

[0125] As shown in Table 1, the total phenol content, DPPH radical scavenging rate, hydroxyl radical scavenging rate and iron ion reducing capacity of the low-sugar red yeast cane beer of the application are much higher than those of cane beer, which shows that the addition of red yeast rice and red yeast rice juice can significantly improve the antioxidant activity of red yeast cane beer. At the same time, the antioxidant activity index results of the product of the application are also higher than those of the finished product of red yeast rice and red yeast rice juice acting on cane beer alone, which shows that the high antioxidant activity of the product of the application is derived from the superimposed effect of red yeast rice and red yeast rice juice.

Claims

1. A method for preparing low-sugar red yeast rice sugarcane beer, characterized in that, Includes the following steps: 1) Preparation of red yeast rice and red yeast rice juice: ① Preparation of Monascus purpureus suspension: Monascus purpureus is inoculated onto an agar slant culture medium and cultured for 7-10 days. The slant is then rinsed with sterile water. The resulting turbid liquid containing Monascus purpureus and its spores is Monascus purpureus suspension. ② Steaming: Take rice that has been soaked in citric acid water with a pH of 4 to 5.5 for 2 hours, add an appropriate amount of water and steam. ③ Cooling: Let the cooked rice cool to room temperature; ④ Fermentation: Inoculate cooled rice with a suspension of Monascus purpureus for fermentation. Once fermentation is complete, the rice is called live Monascus purpureus rice. ⑤ Drying: After drying the red yeast rice at 55℃ for 12 hours, take 1 part by weight of the dried red yeast rice, add 10 parts by weight of water, boil for 30 minutes, and filter to obtain the red yeast rice juice. 2) Preparation of red yeast rice and sugarcane beer: Take Australian malt, beer malt, caramel malt, and water in a certain proportion; 3) The mixed Australian malt, beer malt, caramel malt and water are subjected to protein rest, saccharification, iodine testing, heat preservation and filtration, boiling and filtration again to obtain the wort. 4) Sterilize the wort at 121℃ for 15 minutes; 5) After mixing the concentrated sugarcane juice with the wort, cool the mixture at 10°C to obtain the original liquid mixture; 6) Add yeast at a weight percentage of 1-10% to the cooled mixed stock solution for fermentation; 7) When adding yeast, also add red yeast rice and carry out primary fermentation for 8 days. After primary fermentation, filter out the red yeast rice to obtain a clear liquid of red yeast, sugarcane and malt mixture. 8) Add red yeast rice juice to the clear liquid of red yeast rice, sugarcane and malt mixture and allow it to ferment for 5 days; 9) Store the post-fermented red yeast rice, sugarcane, and malt mixture juice for 5 days; 10) Reduce the sugar content to ≤0.2°P compared to the previous day to obtain the finished low-sugar red yeast rice sugarcane beer; Step 1) ④ During fermentation: The inoculum size of Monascus purpureus suspension is 10. 8 1 spore / g (dry weight of rice), fermentation time is 5-8 days; In step 7), the amount of red yeast rice added is 20% of the weight of the mixed stock solution; The primary fermentation temperature in step 7) is 12℃; In step 8), the amount of red yeast rice juice added is 10% to 50% of the volume of the clear liquid of the red yeast rice, sugarcane and malt mixture.

2. The method for preparing low-sugar red yeast rice sugarcane beer according to claim 1, characterized in that, In step 2), mix 1 part Australian malt, beer malt, caramel malt and 4 parts water at 35°C to 37°C.

3. The method for preparing low-sugar red yeast rice sugarcane beer according to claim 1, characterized in that, In step 5), the amount of concentrated sugarcane juice added is 20% of the volume of the wort.

4. The method for preparing low-sugar red yeast rice sugarcane beer according to claim 1, characterized in that, In step 5), the sugarcane concentrate is diluted to a concentration of 15°Bx, and the mixing temperature with the wort is 62°C for 30 minutes.

5. The method for preparing low-sugar red yeast rice sugarcane beer according to claim 1, characterized in that, In step 9), the storage temperature is 2-4℃.

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