Soft-taste style highland barley wine and preparation method thereof

The technology of highland barley wine and soft type is applied in the field of soft highland barley wine and its preparation, which can solve the problems of strong taste of highland barley wine, long production cycle, cumbersome production process, etc., and achieves improved aroma, low production cost and simplified process effect of operation

Active Publication Date: 2015-07-08
SICHUAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the shortcomings of the existing highland barley wine, such as strong taste, cumbersome production process and long production cycle, to provide a soft highland barley wine and its preparation method, so as to improve the taste of highland barley wine and simplify the production of highland barley wine process and shorten the production cycle

Method used

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  • Soft-taste style highland barley wine and preparation method thereof
  • Soft-taste style highland barley wine and preparation method thereof
  • Soft-taste style highland barley wine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0029] Example 1: Preparation of Highland Barley Daqu

[0030] In this embodiment, the preparation method of highland barley daqu is as follows:

[0031] ① The highland barley, peas and wheat are mixed according to the weight ratio of 6:2:2, and the total amount of the three is 100kg. The highland barley, peas and wheat are evenly mixed and crushed by a roller mill to obtain crushed materials. The fine powder that can pass through a 40-mesh sieve does not exceed 30% of the total weight of the powder; add 40kg of tap water to the crushed material and mix it evenly, then add the resulting mixture to a wooden curved box and manually press it to a size of 40cm× 30cm×10cm block curved blank;

[0032] ② Put the slab in the slab for 18 days to incubate the bacteria, and place the slab in the slab to turn it on the second, third, fourth, fifth, sixth, and eighth day. Turning refers to turning the slab inside out or Change the outside and inside, and then continue to incubate for 30 days. I...

Embodiment 2

[0046] Example 2: Preparation of highland barley wine

[0047] In this embodiment, the preparation method of soft highland barley wine is as follows:

[0048] (1) Using highland barley and sorghum as raw materials, the weight ratio of highland barley to sorghum is 7:3, and the total weight of the two is 100kg. Mix the highland barley and sorghum evenly, and use a roller mill to crush. Among the raw materials, the fine powder that can pass through the 12-mesh sieve does not exceed 20% of the total weight of the raw materials, and the whole grain does not exceed 0.5% of the total weight of the raw materials.

[0049] The crushed raw materials are soaked in 60kg of tap water at a temperature of 50°C for 18 hours to facilitate cooking and gelatinization. After the soaking time expires, the soaking material is obtained by filtering and removing water.

[0050] (2) Take the highland barley daqu prepared in Example 1 and pulverize it with a roller mill. The fineness of the crushed daqu that ...

Embodiment 3

[0074] Example 3: Preparation of highland barley wine

[0075] In this embodiment, the preparation method of soft highland barley wine is as follows:

[0076] (1) Using highland barley and sorghum as raw materials, the weight ratio of highland barley to sorghum is 6:4, and the total weight of the two is 100kg. Mix the highland barley and sorghum evenly, and use a roller mill to crush. Among the raw materials, the fine powder that can pass through the 12-mesh sieve does not exceed 20% of the total weight of the raw materials, and the whole grain does not exceed 0.5% of the total weight of the raw materials.

[0077] The crushed raw materials are soaked in 50kg of tap water at a temperature of 60°C for 16h to facilitate cooking and gelatinization. After the soaking time expires, filter to remove water to obtain the soaking material.

[0078] (2) Take the highland barley daqu prepared in Example 1 and pulverize it with a roller mill. The fineness of the crushed daqu that can pass through...

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Abstract

The invention provides a preparation method of soft-taste style highland barley wine. The method comprises the following process steps: (1) with highland barley and sorghum as raw materials, mixing the highland barley and the sorghum evenly uniformly, crushing, soaking the crushed raw materials with hot water, and filtering to obtain soaked materials; (2) adding the soaked materials to a rice steamer, cooking until the raw materials are thoroughly cooked, airing the obtained cooked materials to 18-28 DEG C, adding steamed rice hull, highland barley yeast and rhizopus Chinese koji, and stirring evenly; (3) adding materials obtained from the step (2) to a fermentation pool, and carrying out sealed fermentation at 18-25 DEG C for 20-30 days; and (4) adding rice hull, the weight of which accounts for 8%-15% of that of fermented grains fermented in the step (3), to the fermented grains, stirring evenly, distilling and collecting distilled wine liquid, namely the soft-taste style highland barley wine. The method is simple in process and short in production cycle; and the prepared highland barley wine is mellow and soft in taste.

Description

Technical field [0001] The invention belongs to the technical field of brewing, and particularly relates to a soft barley wine and a preparation method thereof. Background technique [0002] Traditional highland barley wine is brewed with highland barley as the main raw material and active dry yeast and highland barley daqu as a saccharification starter. Among them, the highland barley wine is made from highland barley and peas in a mass ratio of 7:3 or 6:4. It is produced by the process of making low-temperature Daqu. The traditional highland barley wine is produced using the process of "steaming four times clearing", that is, from the raw material of highland barley to the finished product of highland barley wine, it needs to go through "one feed, four times of koji addition, four times of fermentation and four times of distillation". The fermentation time of the first fermentation is usually about 24 days, and the fermentation time of the next three fermentations is gradually...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 张文学乔文华吴正云袁玉蛟乔柏林易欣
Owner SICHUAN UNIV
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