Highland barley nutrition rice wine and brewing method thereof

A technology of highland barley and rice wine, applied in the field of rice wine brewing, can solve the problems of serious homogeneity, lack of innovative and healthy rice wine products, etc., achieve the effects of simple brewing process, large-scale industrial production, and improvement of nutritional value

Inactive Publication Date: 2016-06-22
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the homogenization of rice wine on the market is serious, and there is a lack of innovative and healthy rice wine products

Method used

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  • Highland barley nutrition rice wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Step 1, shelling, extruding and crushing the highland barley purchased from the market;

[0017] Step 2, after washing the crushed highland barley, add water to soak, wait until the acidity of the soaking water reaches 2g / L, stop soaking, and then cook under normal pressure for 30 minutes to obtain the highland barley as a fermentation raw material;

[0018] Step 3: inoculate the BR30 strain of Saccharomyces cerevisiae on the wort medium, shake and culture it for 12 hours at a culture temperature of 30° C. to obtain the primary seed liquid, and carry out secondary expansion cultivation of the primary seed liquid under the same conditions , to obtain the secondary seed liquid, after the secondary seed liquid was centrifuged at 4000rpm for 10 minutes, the thalline was collected, and the thalline was made into suspended thalline with sterile water, and the thalline concentration obtained was 10 9 cfu / mL inoculum;

[0019] Step 4, put into the sterilized container the high...

Embodiment 2

[0024] Step 1, shelling, extruding and crushing the highland barley purchased from the market;

[0025] Step 2, after washing the crushed highland barley, add water to soak, wait until the acidity of the soaking water reaches 4g / L, stop soaking, and then cook under normal pressure for 30 minutes to obtain the highland barley as a fermentation raw material;

[0026] Step 3: inoculate the BR30 strain of Saccharomyces cerevisiae on the wort medium, shake and culture it for 12 hours at a culture temperature of 30° C. to obtain the primary seed liquid, and carry out secondary expansion cultivation of the primary seed liquid under the same conditions , to obtain the secondary seed liquid, after the secondary seed liquid was centrifuged at 4000rpm for 10 minutes, the thalline was collected, and the thalline was made into suspended thalline with sterile water, and the thalline concentration obtained was 10 9 cfu / mL inoculum;

[0027] Step 4, put into the sterilized container the high...

Embodiment 3

[0032] Step 1, shelling, extruding and crushing the highland barley purchased from the market;

[0033] Step 2, after washing the crushed highland barley, add water to soak, wait until the acidity of the soaking water reaches 4g / L, stop soaking, and then cook under normal pressure for 30 minutes to obtain the highland barley as a fermentation raw material;

[0034] Step 3: inoculate the BR30 strain of Saccharomyces cerevisiae on the wort medium, shake and culture it for 12 hours at a culture temperature of 30° C. to obtain the primary seed liquid, and carry out secondary expansion cultivation of the primary seed liquid under the same conditions , to obtain the secondary seed liquid, after the secondary seed liquid was centrifuged at 4000rpm for 10 minutes, the thalline was collected, and the thalline was made into suspended thalline with sterile water, and the thalline concentration obtained was 10 9 cfu / mL inoculum;

[0035] Step 4, put into the sterilized container the high...

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Abstract

The invention provides highland barley nutrition rice wine.The highland barley nutrition rice wine is characterized in that every 100 g of the highland barley nutrition rice wine comprises 6-9 g of carbohydrate, 1.3-1.9 g of protein, 0.6-1.3 g of fat, 0.05-0.2 mg of beta-glucan and 810-1260 mg of ammoniacal nitrogen.The invention further provides a brewing method of the highland barley nutrition rice wine.The brewing method includes the following steps that 1, highland barley is unshelled, squeezed and crushed; 2, the squeezed and crushed highland barley is cleaned, then soaked in water and cooked under the condition of normal pressure; 3, a brewing yeast BR30 strain is pre-activated, and inoculation fluid is obtained; 4, the highland barley is put into a sterilized container, wheat koji, the inoculation fluid and brewing water are added, the mixture stands still, and then main fermentation is conducted; 5, after main fermentation is conducted, fermentation is conducted; 6, after fermentation is conducted, fermented liquid is filtered and squeezed, filtrate stays overnight and is clarified, the wine is boiled and blended, and the rice wine is obtained.The brewed highland barley nutrition rice wine is unique in flavor, good in taste and high in nutritive value.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a highland barley nutritious rice wine and a brewing method thereof. Background technique [0002] Among food crops, highland barley has the characteristics of high protein, high fiber, high vitamin and low sugar food. Its protein content is close to that of wheat but higher than that of rice and corn. Highland barley is rich in vitamin B 1 , B 2 , B 3 , vitamin D and vitamin E and other ingredients are also rich in trace elements and minerals, and are good nutritional and health food. In Mongolia, Iraq, Turkey and other places, highland barley is an important food crop. In Europe, especially in the Mediterranean, highland barley enjoys the reputation of healthy food. In the past 20 years, remarkable progress has been made on the nutritional potential, feeding value, food and industrial utilization of highland barley, and breeding for disease resistance. Highlan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 艾连中杨昳津夏永军俞剑燊王光强张汇熊志强
Owner UNIV OF SHANGHAI FOR SCI & TECH
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