Apple pearl barley wine and preparation method thereof

A technology of barley wine and apple, applied in the field of beverage wine, can solve the problems of singleness of nutrients and health care functions, and achieve the effects of enriching protein content, reducing blood lipids, and maintaining acid-base balance.

Inactive Publication Date: 2012-04-11
QINGDAO LANGYATAI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above-mentioned brewing is that it is only fermented from grains or fruits alone, and the nutritional components and health functions are still single.

Method used

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  • Apple pearl barley wine and preparation method thereof
  • Apple pearl barley wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Squeeze and enzymatic hydrolysis of apple juice

[0033] Put the apples in a press to squeeze the juice; add pectinase to the apple juice in an amount of 60 mg / l, stir well and let stand to obtain the enzymolyzed apple juice;

[0034] (2) Preparation of barley mash

[0035] Soak barley in a steamer and steam until cooked, add water to beat, then add amylase, keep warm at 80°C for 50 minutes, lower the temperature to 40°C, add pectinase, keep warm for 6 hours, and use 1 part by weight of barley, water The add-on of amylase is 0.4 weight part, the add-on of amylase is 0.001 weight part, and the add-on of pectinase is 0.005 weight part;

[0036] (3) Preparation of distiller's mother

[0037] Inoculate 8% active dry yeast into apple juice and activate it for 1 hour to obtain a yeast activation liquid, then inoculate the yeast activation liquid into apple juice with an inoculation amount of 12% by mass percentage and cultivate it for 20 hours to obtain distiller's yeas...

Embodiment 2

[0043] (1) Squeeze and enzymatic hydrolysis of apple juice

[0044] Put the apples in a press to squeeze the juice; add pectinase to the apple juice in an amount of 100mg / l, stir well and leave it to stand to obtain the enzymolyzed apple juice;

[0045] (2) Preparation of barley mash

[0046]After soaking barley, steam it in a steamer, add water to beat, then add glucoamylase, keep warm at 120°C for 20 minutes, lower the temperature to 60°C, add Daqu, keep warm for 2 hours; and based on 1 part by weight of barley, the amount of water added 0.8 parts by weight, the addition of glucoamylase is 0.005 parts by weight, and the addition of Daqu is 0.001 parts by weight;

[0047] (3) Preparation of distiller's mother

[0048] Inoculate 12% active dry yeast into apple juice and activate it for 3 hours to obtain a yeast activation solution. Inoculate the yeast activation solution into apple juice with an inoculum amount of 8% by mass and cultivate it for 30 hours to obtain distiller'...

Embodiment 3

[0054] (1) Squeeze and enzymatic hydrolysis of apple juice

[0055] Put the apples in a press to squeeze the juice; add pectinase to the apple juice in an amount of 70 mg / l, stir well and let stand to obtain the enzymolysis apple juice;

[0056] (2) Preparation of barley mash

[0057] Soak barley and steam in a steamer, add water for beating, then add amylase, keep warm at 90°C for 40 minutes, lower the temperature to 50°C, add pectinase, keep warm for 4 hours, and use 1 part by weight of barley, water The add-on of amylase is 0.5 weight part, the add-on of amylase is 0.003 weight part, and the add-on of pectinase is 0.002 weight part;

[0058] (3) Preparation of distiller's mother

[0059] Inoculate 10% active dry yeast into apple juice and activate it for 1.5 hours to obtain a yeast activation solution, then inoculate the yeast activation solution into apple juice with an inoculation amount of 11% by mass percent and cultivate it for 24 hours to obtain wine mother;

[00...

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Abstract

The invention relates to an apple pearl barley wine and a preparation method thereof. The wine is prepared by combining and fermenting pearl barley and apples, wherein the mass ratio of pearl barley to apples is (1:4)-(2:1), alcohol content is 10.0-20.0% (v/v), total sugar is less than or equal to 50g/l, total acid is more than or equal to 2.0g/L, and volatilized acid is less than or equal to 1.0g/l; and the preparation process comprises squeeze and enzymolysis of apple juice, preparation of pearl barley stillage and preparation and fermentation of a yeast wine as well as press filtration and separation, ageing, acidity and sweetness regulation and filling in the subsequent processing processes. According to the invention, apples and pearl barley are combined and fermented, and the prepared apple pearl barley wine has double effects of apples and pearl barley, fills the gap in the field of a pearl barley wine, and is a beverage wine having high vitamin and protein contents and simultaneously has the anti-canner and health care functions.

Description

technical field [0001] The invention relates to the field of drinking wine, in particular to an apple barley wine and a preparation method thereof. Background technique [0002] Wine is inseparable from people's daily life. There are many varieties of wine on the market, mainly grain wine. The general brewing method of grain wine is to steam the grain and add distiller's yeast for solid fermentation. The nutrient composition of this kind of wine is relatively simple. In order to increase the nutrient composition and efficacy of the wine, people soak some medicinal materials such as ginseng, wolfberry or pilose antler in the wine to make medicinal wine. This kind of medicinal wine is not only beneficial to human health, but also can be used for Treat certain diseases, and at the same time improve the efficacy of the medicine. [0003] Along with the raising of living standard, people realize gradually, the wine beverages such as fruit wine, vegetable wine, can have the dou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李悦明王泽欣夏秀梅徐建春
Owner QINGDAO LANGYATAI GRP
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