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Pearl barley yellow wine and production method thereof

A production method and technology for barley rice wine, applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as lack of wine quality

Inactive Publication Date: 2010-08-25
新化县蚩尤酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of wine is not guaranteed by a set of credible detection indicators

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: glutinous rice wine

[0030] 1. Mix and cook 30%-70% glutinous rice and 70%-30% barley until cooked, then spread and cool to 25-30°C, and use it as embryo material;

[0031] 2. Take 1-3wt% rhizopus koji and 97-99wt% blank material and mix well, pour the mixture into a ceramic jar and move it into a room at 25-28°C for saccharification for 2-3 days;

[0032] 3. Transfer to a ceramic pot, add cold boiled water according to raw materials: cold boiled water = 1:50-80 (mass:volume), then add 1-3 times 50% liquor and stir evenly; adjust to 20-30% alcohol content ;

[0033] 4. After sealing, store in a cave at 25-28°C for 5-10 years and then press filter;

[0034]5. Add 1-5% liquid yeast koji by volume, and ferment at 25-28°C for 2-3 months;

[0035] 6. Decoction, clarification, pressure filtration, pasteurization after filling;

[0036] 7. The product contains 4.8-7.8% protein, 3.0-4.18g / L total ester, 100-120g / L sugar content, 20-30% alcohol content, 0.2-0....

Embodiment 2

[0037] Embodiment 2: glutinous rice wine

[0038] 1. Mix and cook 30%-70% glutinous rice and 70%-30% barley until cooked, then spread and cool to 25-30°C, and use it as embryo material;

[0039] 2. Take 1-3wt% rhizopus koji and 97-99wt% blank material and mix well, pour the mixture into a ceramic jar and move it into a room at 25-28°C for saccharification for 2-3 days;

[0040] 3. Pour it into a ceramic pot, add cold boiled water according to the raw material: cold boiled water = 1:50-80 (mass:volume), add 1-5% yeast koji according to the volume ratio, and ferment at 25-28°C for 20-30 days ;

[0041] 4. Add 0.5-2 times 50% liquor and stir evenly;

[0042] 5. After sealing, store in a cave at 25-28°C for 5-10 years and then press filter;

[0043] 6. It is decocted, clarified, and pasteurized after filling;

[0044] 7. The product contains 4.8-7.8% protein, 3.0-4.18g / L total ester, 100-120g / L sugar content, 20-30% alcohol content, 0.2-0.60% total acid, and 1.10-1.34mg / L amin...

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PUM

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Abstract

The invention discloses pearl barley yellow wine and a production method thereof. The production method comprises the following steps: after glutinous rice and pearl barley are steamed, adding rhizopus into the mixture to perform saccharification, adding cool boiled water into the mixture, then adjusting alcohol content, fermenting the mixture for 5 to 10 years at the temperature of between 25 and 28 DEG C, then adding saccharomyces into the fermented mixture to reduce sugar degree, filtering the mixture, clarifying the filtrate, and pasteurizing the clarified solution; or after the saccharification, adding saccharomyces into the mixture to reduce sugar degree, adjusting alcohol content, fermenting the mixture for 5 to 10 years at the temperature of between 25 and 28 DEG C, filtering the fermented mixture, clarifying the filtrate, and pasteurizing the clarified solution. The protein content of the product is 4.8 to 7.8 percent, the total ester is 3.0 to 4.18 g / L, the sugar degree is 100 to 120 g / L, the alcohol degree is 20 to 30 percent, the total acid is 0.2 to 0.60 percent, and the amino acid content is 1.10 to 1.34 mg / ml. The pearl barley yellow wine has the advantages that: the pearl barley yellow wine keeps the efficacies of pearl barley such as strengthening spleen and removing dampness, relaxing tendon and removing numbness, clearing away heat and eliminating pus and the like; and after drinking, the pearl barley yellow wine can treat frequent micturition of the old, keep human skin shining and delicate, and has good curative effects of removing comedo, freckle, senile plaque, cyasma and butterfly rash, desquamation, acne, rhagades, pachylosis and the like.

Description

technical field [0001] The invention relates to barley rice wine and a production method thereof. Background technique [0002] Yellow rice wine is a national specialty of my country, also known as rice wine (ricewine), which belongs to brewed wine and occupies an important seat in the world's three major brewed wines (rice wine, wine and beer). The brewing technology is unique and has become a typical representative and model of the oriental brewing industry. Among them, wheat koji rice wine represented by Zhejiang Shaoxing rice wine is the oldest and most representative product of rice wine; Shandong Jimo old wine is a typical representative of northern corn rice wine; Fujian Longyan Shengang wine and Fujian old wine are red koji rice wine. Typical. [0003] Yellow rice wine is a good medicinal necessity. It is not only a medicine primer, but also an important auxiliary material for pills and ointments. "Compendium of Materia Medica" says: "All wines are different in alc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/845C12R1/865
Inventor 曾文洪谭周进曾力张永红申可佳
Owner 新化县蚩尤酒厂
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