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Rice-flavored highland barley wine and preparation method thereof

A production method and technology of highland barley wine, applied in the field of wine making, can solve the problems of low wine yield, slow fermentation, low utilization rate of raw materials, etc., and achieve the effects of improving wine yield, obvious flavor and reducing production cost

Active Publication Date: 2016-08-10
LUZHOU PINCHUANG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the research on highland barley wine at home and abroad has gradually increased, and highland barley wine products have appeared in large numbers and occupied a certain market share. However, there are still many problems, such as low raw material utilization rate, low wine yield and slow fermentation.

Method used

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  • Rice-flavored highland barley wine and preparation method thereof
  • Rice-flavored highland barley wine and preparation method thereof
  • Rice-flavored highland barley wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] a. According to the weight ratio of highland barley: rice = 1: 2, weigh two kinds of raw materials. After washing the highland barley, boil it in boiling water to break the skin until it blooms, so that the highland barley can be cooked; after washing the rice, use water with a material-to-liquid ratio of 1: 3g / mL Soaking for 1 hour, steaming the soaked rice to obtain cooked rice; then uniformly mixing the cooked highland barley and cooked rice and cooling down to room temperature for later use;

[0059] b. According to the total weight percentage of raw materials, add 0.4% Yinli distiller's koji by the total weight of untreated highland barley and rice to the uniformly mixed cooked highland barley and cooked rice, build a nest, and saccharify at 28°C for 2 days to obtain saccharified Rice fermented grains;

[0060] c. Add the saccharified rice unstrained spirits into boiling water cooled to room temperature according to the material-to-liquid ratio of 1:1g / mL, and then...

Embodiment 2

[0063] a. According to the weight ratio of highland barley: rice = 1: 3, weigh two kinds of raw materials. After washing the highland barley, boil it in boiling water to break the skin until it blooms, so that the highland barley can be cooked; after washing the rice, use water with a material-to-liquid ratio of 1: 3g / mL Soaking for 1 hour, steaming the soaked rice to obtain cooked rice; then uniformly mixing the cooked highland barley and cooked rice and cooling down to room temperature for later use;

[0064] b. According to the total weight percentage of raw materials, add 0.45% Yinli distiller's koji of untreated highland barley and rice into the uniformly mixed cooked highland barley and cooked rice, build a nest, and saccharify at 28°C for 1d to obtain saccharified Rice fermented grains;

[0065] c. Add the saccharified rice unstrained spirits into boiling water cooled to room temperature according to the material-to-liquid ratio of 1:1g / mL, and then ferment at 24°C for ...

Embodiment 3

[0068] a. According to the weight ratio of highland barley: rice = 1: 4, weigh the two raw materials. After washing the highland barley, boil it in boiling water to break the skin until it blooms, so that the highland barley can be cooked; after washing the rice, use water with a material-to-liquid ratio of 1: 4g / mL Soaking for 3 hours, steaming the soaked rice to obtain cooked rice; then uniformly mixing the cooked highland barley and cooked rice and cooling down to room temperature for later use;

[0069] b. According to the total weight percentage of raw materials, add 0.4% Yinli distiller's koji of untreated highland barley and rice into the uniformly mixed cooked highland barley and cooked rice, build a nest, and saccharify at 32°C for 1 day to obtain saccharified Rice fermented grains;

[0070] c. Add the saccharified rice unstrained spirits into boiling water cooled to room temperature according to the ratio of material to liquid: 1:1.5g / mL, and then ferment at 20°C for...

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Abstract

The invention belongs to the technical field of wine brewing and particularly relates to a rice-flavored highland barley wine and a preparation method thereof. The technical problem solved by the invention is to provide a preparation method of a rice-flavored highland barley wine. The preparation method of the rice-flavored highland barley wine comprises the following steps: washing highland barley and then cooking the highland barley thoroughly, washing the rice, soaking the rice and then steaming the rice thoroughly, uniformly mixing the highland barley with the rice, then adding rice wine yeast, forming a nest, saccharifying, then adding water, fermenting, distilling and collecting 55-60%vol wine. The preparation method provides a novel production method for preparing highland barley wine; the prepared wine has fragrance of the highland barley and the elegancy of the rice-flavored wine.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a rice-flavored highland barley wine and a preparation method thereof. Background technique [0002] Highland barley has a complete range of mineral elements, rich nutritional value and prominent medical and health functions, and is an ideal health nutrition product. In recent years, research on highland barley wine has gradually increased at home and abroad. Highland barley wine products have appeared in large numbers and occupied a certain market share. However, there are still many problems, such as low raw material utilization rate, low wine yield and slow fermentation. Therefore, it will be of great significance to research and develop a kind of highland barley wine that can not only inherit the style characteristics of traditional highland barley wine, but also be clean and hygienic and stable in quality. Contents of the invention [0003] The first technical...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄婷王松涛刘文虎敖宗华
Owner LUZHOU PINCHUANG TECH
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