Highland barley ice-spring liquor brewing process method

Abstract

The invention provides a highland barley ice-spring liquor brewing process method which includes following steps: (1) hulling highland barley and removing impurities to clean highland barley granules; (2) stir-frying the highland barley granules until a coke-fragrance is generated; (3) adding germinated highland barley to the stir-fried highland barley with uniform mixing, soaking the mixture for 24-72 h, taking the mixture out and washing and draining the mixture to obtain a highland barley raw material; (4) filling a pot with the raw material with addition of ice-spring water from snow mountain to steam-boiling the raw material for 30-90 min; (5) taking the raw material out and spread the highland barley raw material until the temperature is 30-40 DEG C; (6) mixing liquor yeast accounting for 0.5-2% of the raw material and saccharifying the raw material in a jar; (7) after 36-60 h with bubbles occurring, adding the ice-spring water and composite Tibetan liquor yeast with uniform stirring and performing heat-insulation fermentation, wherein a liquor index test is carried out during the fermentation process; (8) after 20-30 days, finishing fermentation when the alcohol degree of the liquor does not increase to obtain the highland barley ice-spring liquor. The method, on the basis of no adding any additives and preservatives, can prolong shelf life of the liquor, can reduce precipitation, can maintain the nutritional and functional components in the highland barley as much as possible, and can be used for preparing low-degree fermentation liquor being different in alcohol degrees (3-18 degrees) and tastes.

Description

technical field [0001] The invention relates to a brewing process, in particular to a brewing process of highland barley ice spring wine. Background technique [0002] With the improvement of people's consumption level and health awareness, nutritious, functional, green and organic healthy drinks will become a new consumption hotspot. Highland barley wine known as "highland champagne" just meets and can satisfy people's pursuit. But the highland barley wine on the market is mainly dominated by highland barley liquor at present. However, because the production technology, production methods and production settings of highland barley fermented wine are still relatively backward, the quality of the wine is unstable, the quality is uneven, the wine is turbid, and the shelf life of the product is short and difficult to store. Preservatives are added during the shelf life, which affects the quality and mouthfeel of highland barley wine itself. In addition, the taste of tradition...

AI Technical Summary

Problems solved by technology

However, because the production technology, production methods and production settings of highland barley fermented wine are still relatively backward, the quality of the wine is unstable, the quality is uneven, the wine is turbid, and the shelf life of the product is short and difficult to store. The addition of preservatives during the shelf life affects the quality and taste of highland barley wine itself

In addition, the taste of traditional highland barley wine is bitter and difficult to swallow, thus limiting the further development of highland barley wine, the market share is low, and the large-scale production is small.

Images