Highland barley za wine and preparation method thereof

A production method and highland barley technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems that do not involve the production method of highland barley wine, do not involve the production method of highland barley wine, etc. The effect of high appearance quality, golden color and short production cycle

Inactive Publication Date: 2013-12-11
ABA PLATEAU GREEN FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Liu Xuewen and others reported the production process of zajiu brewed by semi-solid fermentation method [Bianjiu, 2003, 30(3): 84~85], and the research on the influence of solid-state fermentation and semi-solid fermentation on the quality of zajiu [Food Science and Technology, 2003 (7) : 91~98], the main content of which is to use the semi-solid process of two-stage fermentation to make sucking wine, and does not involve highland barley sucking wine and its production method
[0004] Wang Song reported the production process and development prospects of Zajiu [Sichuan Food and Fermentation, 2008,44(1):11~13]. and its production method

Method used

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  • Highland barley za wine and preparation method thereof

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Effect test

Embodiment 1

[0074] After washing 2000kg of highland barley, soak it in water at 20°C for 24 hours in a rice soaking tank, and the liquid level is 10cm higher. After the highland barley is soaked and drained, crush the highland barley to 5 mesh with a crusher, then add 2kg of crushed black malt, mix well and cook in a rice steamer, and cook for 25 minutes from the time of SAIC. Air-cool the boiled raw materials to 28°C, add 20kg of Q303 rhizopus barley koji and 1kg of Angelica ester-producing active dry yeast, mix them with a rotary mixer, put them into the tank and start saccharification. The total time of saccharification is 5 days, of which the 3rd Take out the 20% saccharification solution in the tank, sterilize it at 137°C for 5s, and store it in a dry and cool place for the final blending of Zajiu. After saccharification, add water equal to the weight of the raw materials into the fermenter, mix evenly with a stirring paddle, let it stand for 12 hours, and stir for 2 minutes every 1 ...

Embodiment 2

[0077] After washing 2000kg of highland barley, soak it in water at 25°C for 24 hours in a rice soaking tank, and the liquid level is 5cm higher. After the highland barley is soaked and drained, crush the highland barley to 5 mesh with a crusher, then add 10kg of crushed black malt, mix well and cook in a rice steamer, and cook for 25 minutes from the time of SAIC. Air-cool the boiled raw materials to 28°C, add 10kg of raw material weight C-24 rhizopus barley koji and 1kg of Angelica ester-producing active dry yeast, mix them with a rotary mixer, put them into the tank and start saccharification, the total time of saccharification is 5d , where 20% of the saccharification solution in the tank was taken out on the 3rd day, sterilized at 137°C for 5s and stored in a dry and cool place for the final blending of the wine. After saccharification, add water equal to the weight of the raw materials into the fermenter, mix evenly with a stirring paddle, let it stand for 12 hours, and ...

Embodiment 3

[0080] After washing 2000kg of highland barley, soak it in 35°C water for 24 hours in a rice soaking tank, and the liquid level is 5cm higher. After soaking and draining the highland barley, crush the highland barley to 10 meshes with a crusher, then add 16kg of crushed black malt, mix well and cook in a rice steamer, and cook for 25 minutes from the time of SAIC. Air-cool the boiled raw materials to 25°C, add 40kg of AS3.866 Rhizopus barley koji and 2kg of Angie ester-producing active dry yeast, mix them with a rotary mixer and put them into the tank to start saccharification. The total time of saccharification is 5 days , where 20% of the saccharification solution in the tank was taken out on the 3rd day, sterilized at 137°C for 5s and stored in a dry and cool place for the final blending of the wine. After saccharification, add water equal to the weight of the raw materials into the fermenter, mix evenly with a stirring paddle, let it stand for 12 hours, and stir for 2 minu...

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Abstract

The invention relates to a highland barley za wine and a preparation method thereof. The technical scheme of the invention provides the preparation method for the highland barley za wine. The preparation method comprises the following steps of washing, soaking and smashing 1000 parts of highland barley, adding 1-8 parts of crushed black malt, then mixing uniformly and cooking, then air drying, adding 5-20 parts of highland barley rhizopus starter and 0.5-1 part of yeast for producing ester, mixing uniformly, then saccharifying for 3-5 days, adding water and stirring, then adding 0.5-1 part of yeast for producing wine and fermenting for 4-5 days, finally, adding saccharification liquid and highland barley grain stillage arrack, regulating the alcoholic strength and the total sugar to meet the requirement of delivery. The invention also provides the highland barley za wine prepared by the preparation method.

Description

technical field [0001] The invention belongs to the field of brewing wine prepared by deep processing and fermentation of agricultural and sideline products, and in particular relates to barley sucking wine and a production method thereof. Background technique [0002] Zajiu is a low-alcohol brewed wine that is very popular in my country's Tibet, Sichuan Ganzi, Aba Tibetans and Qiang Nationalities. Traditional Zajiu is made with earthenware pots, steamers and dustpans, and is produced by solid-state fermentation. Its scale is small-scale brewing without industrial production. It is precisely because of the differences in producers and production techniques that the quality of drinking wine products in the current market is uneven, and the quality of wine is high or low. [0003] Liu Xuewen and others reported the production process of zajiu brewed by semi-solid fermentation method [Bianjiu, 2003, 30(3): 84~85], and the research on the influence of solid-state fermentation a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 邓楷缪婷何培武张楷正张文学
Owner ABA PLATEAU GREEN FOOD LIMITED
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