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首页> 外文期刊>Journal of the Institute of Brewing >Indian black rice: A brewing raw material with novel functionality
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Indian black rice: A brewing raw material with novel functionality

机译：印度黑米：具有新颖功能的酿造原料

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Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins and other phytonutrients. With growing interest in the use of local raw materials in brewing, it was of interest to develop protocols for malting and brewing with Chakhao Poireiton to see whether the antioxidant capacity of anthocyanins could be delivered into finished beer. Protocols for brewing with 100% malted rice were developed and the performance of Indian black rice compared with that of an Italian white rice cultivar suited to brewing. The apparent fermentabilities of rice worts were 69.5% (black) and 67.3% (white), yielding beers of 3.28 and 3.19% ABV respectively. Black rice worts were deficient in free amino nitrogen (83.5 mg/L relative to 137 mg/L for white rice) and would need nitrogen supplementation to avoid issues with fermentation, e.g. elevated diacetyl. Black rice beer had an orange-red hue as a result of extraction of anthocyanin pigments (2.84 mg/L). The oxidative stability of 100% rice beers was measured using electron spin resonance spectroscopy and both samples were found to be unusually stable. Interestingly, when rice beers were blended with a control barley malt derived lager in varying proportions (10, 25, 50%), the oxidative stability was improved, relative to the control lager, particularly so in the case of black rice beer, which contained an antioxidant capacity over and above that of the white rice beer. Future studies are required to determine whether the noted oxidative stability of 100% rice malt beers results in a more flavour-stable beer. (C) 2019 The Institute of Brewing & Distilling
机译：印度黑米（Chakhao Poireiton）是一种有色品种，富含花青素和其他植物营养素。随着对在酿造中使用本地原料的兴趣日益浓厚，与查考·波雷顿（Chakhao Poireiton）一起开发麦芽和酿造方案的目的是有趣的，以了解花青素的抗氧化能力是否可用于成品啤酒中。制定了用100％麦芽大米酿造的方案，印度黑米的性能与适合酿造的意大利白米品种的性能相比。稻麦汁的表观发酵度为69.5％（黑色）和67.3％（白色），啤酒的ABV分别为3.28和3.19％。黑米麦芽汁中的游离氨基氮不足（相对于白米137 mg / L为83.5 mg / L），需要补充氮以避免发酵问题，例如二乙酰基升高。由于提取花青素色素（2.84 mg / L），黑米啤酒具有橙红色调。使用电子自旋共振光谱法测量了100％大米啤酒的氧化稳定性，发现这两个样品都异常稳定。有趣的是，当将啤酒与不同比例（10、25、50％）的对照大麦麦芽啤酒混合时，相对于对照啤酒，其氧化稳定性得到了改善，尤其是在含有抗氧化能力超过白米啤酒。需要进行进一步的研究，以确定100％的大麦芽啤酒的氧化稳定性是否能使啤酒更稳定。 （C）2019酿造与蒸馏研究所

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