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Barley wine brewing technique employing liquid fermentation method

A technology for liquid fermentation and highland barley wine, applied in the preparation of alcoholic beverages, can solve problems such as excessive precipitation, and achieve the effects of reducing precipitation, prolonging shelf life and improving utilization.

Inactive Publication Date: 2008-07-09
TIBET RENBU DAREWA QINGKE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method not only improves the utilization rate of raw materials, but also prolongs the shelf life of products, solves the problem of more precipitation in traditional highland barley wine, and can be more suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A highland barley wine brewing process adopting a liquid fermentation method, which is carried out sequentially according to the following steps: after removing a small amount of sand and other impurities in the highland barley raw material, washing it with clean water; Grind 50 kg of highland barley into powder with a grinder, add 200 kg of water, and cook in a pressure cooker for 1 to 2 hours at a pressure of 0.1 MPa to 0.2 MPa until the highland barley is fully cooked and rolled; then cool to 25 ° C to 45 ° C. Add 500 grams of Lijiang rice cakes and 350 kilograms of water to the cooked highland barley at ℃, and ferment for 50 hours at a temperature of 35 ℃. When 70% to 90% of the fermented highland barley floats up, extract the wine, and use a filter to filter the extracted wine. Filter 2 to 3 times, then place the filtrate at a temperature of 3 to 5°C for 2 to 3 hours, add 150 grams of cyclamate, 31 grams of potassium sorbate, and 35 grams of D-sodium erythorbate. K...

Embodiment 2

[0029] A highland barley wine brewing process adopting a liquid fermentation method, which is carried out sequentially according to the following steps: after removing a small amount of sand and other impurities in the highland barley raw material, washing it with clean water; 100 kg of highland barley is crushed into powder with a pulverizer, added with 500 kg of water, and steamed in a pressure cooker for 1 to 2 hours at a pressure of 0.1 MPa to 0.2 MPa until the highland barley is cooked and rolled; then cooled to 25 ° C to 45 ° C. Add 1,000 grams of Lijiang rice cakes and 600 kilograms of water to the cooked highland barley at ℃, and ferment for 60 hours at a temperature of 30 ℃. When 70% to 90% of the fermented highland barley floats up, extract the wine, and use a filter to filter the extracted wine. Filter 2 to 3 times, then place the filtrate at a temperature of 3 to 5°C for 2 to 3 hours, add 280 grams of cyclamate, 50 grams of potassium sorbate, and 60 grams of D-sodiu...

Embodiment 3

[0031] A highland barley wine brewing process adopting a liquid fermentation method, which is carried out sequentially according to the following steps: after removing a small amount of sand and other impurities in the highland barley raw material, washing it with clean water; Grind 20 kg of highland barley into powder with a grinder, add 60 kg of water, and cook in a pressure cooker for 1 to 2 hours at a pressure of 0.1 MPa to 0.2 MPa until the highland barley is fully cooked and rolled; then cool to 25°C to 45°C Add 200 grams of Lijiang rice cakes and 150 kilograms of water to the cooked highland barley at ℃, and ferment for 40 hours at a temperature of 20 ℃. When 70% to 90% of the fermented highland barley floats up, extract the wine, and use a filter to filter the extracted wine. Filter 2 to 3 times, then place the filtrate at a temperature of 3 to 5°C for 2 to 3 hours, add 65 grams of cyclamate, 10 grams of potassium sorbate, and 12 grams of D-sodium erythorbate. Keep it ...

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PUM

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Abstract

The invention discloses a brewing technology of barley wine with liquid state fermentation method, which comprises the following procedures: screening and cleaning the raw material, disintegrating, boiling, drying, mixing bacteria, charging water and fermenting, separating the wine liquid, filtering, proceeding with cold treatment for wine, preparing, filtering again, sterilizing, canning and sterilizing again. The invention extends the period of product quality assurance, reduces deposit, improves the utility ratio of material and is suitable for industry production via changing the material soak in the solid-state fermentation into material disintegration and changing the procedures of saccharifying, fermentation, water-charging and wine liquid separation and the like into the procedures of water-charging and fermentation, wine liquid separation, sterilization, filtering, cold treatment for wine based on the traditional brewing technology of barley wine.

Description

technical field [0001] The invention relates to a brewing process of traditional highland barley wine, in particular to a brewing process of highland barley wine using a liquid fermentation method. Background technique [0002] Modern research proves that the unique component of highland barley is mainly β-glucan, with an average content of 5.25%, and the content of β-glucan in "Tibetan Green 25" is as high as 8.62%, which is unique in the world. In addition, highland barley also contains the following rich nutrients (see Table 1). The β-glucan in barley can prevent colon cancer, lower cholesterol, and lower blood sugar. The tocopherol in highland barley has the functions of anti-tumor, anti-oxidation, anti-aging, and lowering cholesterol. The flavonoids in highland barley have the functions of ① regulating the fragility and permeability of capillaries and protecting the cardiovascular system; ② scavenging free radicals, anti-tumor, and estrogen-like effects of isoflavones...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 群培次仁
Owner TIBET RENBU DAREWA QINGKE WINE
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