| Quiona is the only comprehensive nutritious cropconfirmed by FAO of the UN that meet the basic nutritious need of human bodies.Highly nutritious,balanced in nutrition,enhancing body functions,repairing the body,adjusting the immune and endocrin system,enhancing the bodies'stress ability,preventing illness,fighting against cancer and losing weight.Quiona also contains no glutenin and is fit for people sensitive to glutenin.The aim of the research is to develop a selective quiona brewing beer that takes no highland quiona as the accessories.The quiona selective brewing beer has typical flavor of quiona and reserves health.The experiment system is mainly focused on the brewing and production technology of quinoa beer.The orthogonal experiment was adopted first according to the content of total flavonoids in wort,and the mashing technology was:ratio of material to water is 1:5,and the pH of the brewing water is 5.2,insulation at 60?for 70min?end of lodin at 72?for10min?enzyme deactivated for at 80?for2min?wortlautered at78??wort boiling for 70min;and then confirm the addition of bitter hops“Qinngdao type”and flavored hops“Cascade”bybitterness of 7 IBU and flavor taste,dry powder yeast US-05 was choosen for fermentation.Finally the raw material recipe is confirmed of 75%of barley malt and 20%of quiona and 5%of carared malt I(150EBC).Culture medium:2g of dry powder yeast was took and transplanted into 2000mL of sterilized wort,cultivatedat 27?.for 48h.The yeast was gradually cooled to 22?before pitching,and shake the vessel in the cultivation process per 2h.The fermentatin temperature should be controlled between 19 amd and20°C,detect the brix of fermentation broth every four hours when the residual sugaris 3.5~oP,maintain the temperature and seal the can,the sealing pressure should be kept between1.2 to 1.4Bar.The green beer should be cooled down to 5?when the content of diacetylis reduced to 0.10mg/L,finally the is should be cooled down to 0?after 24h.The flavor dominated and produced by yeast NO.303,US-05and NO.308 was analyzied and comparedby GC detector.It is verified that the authigenic metabolic flavor yeast US-05 is well balanced,the special aroma of Quiona will not be covered,what is consistent with the result by flavor taste.The results showed that the results of sensory evaluation were correct,and acetaldehyde content and ratio of higher alcoholsto esters were lower and suitable for drinking.According to the brewing process of quiona beer confirmed in the lab,pilot experiment of 2000L was carried out,during which the ratio of higher alcohols to easters was reduced by controlling the content of?-N and yeast propagation.In addition to the regular index of the finished beer,encorin and soapnin was determined also.GC equipment wasused to test the the flavors of pilot products,the on-saled larger beer and the wheat beer,we found the flavor profile of quiona beer is balanced well,and the ratio of higher alcoholsto easters is as low as 1.67,of which won't lead to your head ache.although large amount intake.Quiona beer ownstypical aroma of Quiona,endocrin and saponin riched,the foam is creamy and fine,the foamstability time is 310s,the color is elegant red,tastes smooth with slight honey sweetness,mellow taste with unique flavor.All that above makes it is a fashionable and healthful beer preserving health. |
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