Soft-taste style highland barley wine and preparation method thereof

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...

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

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