Black rice beer processing method
2. Process black rice processing → Black rice gelatinization → Black rice saccharification → Wort boiling → Fermentation → Filtration → Filling → Sterilization → Finished products 3 operating points (1) Black rice processing. Because black rice skin is rich in water-soluble vitamins and pigments, it is quickly flushed with cold water to remove impurities when flushing so as not to lose nutrients. (2) Paste of black rice. Because black rice grains are hard, special treatment is required for gelatinization. The process was maintained at 45°C for 60 minutes, then warmed to 65-70°C and held for 60 minutes, and then warmed to 100°C for 30 minutes. At the same time production should pay attention to the addition of high temperature a-amylase. (3) Saccharification of black rice. Because the protein content in black rice is high, about 10% or more, in order to fully degrade the protein, so as not to affect its non-biological stability, the protein rest time should be appropriately extended. Control standards. The feeding temperature was 36-40°C, the feeding time was 20-30 minutes; the protein resting temperature was 44-52°C, the time was 40-100 minutes, the saccharification temperature was 63-68°C, the time was 60-90 minutes; the enzyme temperature was 78°C. . (4) Wort boiling: due to the high protein content of black rice, even if the prolonged protein rest time, the protein may still not be fully degraded; at the same time, there is a large amount of polyphenols in the black rice hull, in order to make the protein fully Precipitation precipitation should extend the boiling time. Boiling time 80 to 120 minutes; boiling intensity of 10% to 12%. Add 20-30 mg/kg wort clarifier (carrageenan) 15 minutes before the end of boiling. To highlight the rice scent of black rice, the added amount of hops can be slightly less, but in order to highlight the style of black rice beer and maintain the consistency of beer flavor, it must ensure that every 100 liters of wort contains 5-6 grams of α-acid. (5) Fermentation process. Due to the high protein content of black rice, it will promote the growth and reproduction of yeast and its metabolic capacity, in order to prevent excessive yeast vigorous growth, the fermentation temperature should be appropriately reduced, as follows: wort cooling temperature 80.5 °C, wort oxygenation 8 ~ 10 mg/kg; full tank time ≤ 12 hours. The yeast used the German Karsbeck yeast 2 to 4 strains of fermented sludge. The inoculation amount was 0.8%, the inoculation temperature was 80.5°C, and the propagation temperature of the tank was 90.5°C. The main fermentation temperature was 9.0°C and the reducing diacetyl temperature was 11°C. 4. Quality standard 1 sensory index. The appearance is brown-red, no obvious suspended solids and sediments; fine foam, long lasting cup; with a clear black rice aroma, taste pure and refreshing, mellow wine, no odor. 2 physical and chemical indicators. The original wort concentration is 120.2; alcohol content> 2.0% (volume fraction); acidity Matcha Tea Powder,Certified Matcha Tea,Certified Matcha Tea Powder,Certified Matcha SHAOXING ROYAL TEA VILLAGE CO.,LTD , https://www.yccmatcha.com