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Development method of oat wine

A technology of oatmeal and barley wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of low nutritional content and difficult taste, and achieve the effect of good taste

Inactive Publication Date: 2017-01-25
北海古力酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People who like to drink drink an appropriate amount of wine containing oat ingredients every day, which is very beneficial to the body, but the existing method for producing white wine has a lower content of nutrients in oat wine, and the taste is not easy for people to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The raw material composition of the oat wine of this embodiment is: oat 25%, rice 35%, corn 31%, chrysanthemum 1.2%, Digupi 1.5%, Polygonum multiflorum 1.6%.

[0013] The preparation method is as follows: fully mix the raw materials, that is, oats with a weight percentage of 25%, rice with 35%, and corn with 31%; then add water, and the amount of water is 1:3 according to the weight of raw materials and water. Add and stir evenly; at a temperature of 36°C, add raw koji, the amount of raw koji added is 0.7% of the total weight of raw materials, carry out sealed fermentation for 9 days, and the fermentation temperature is controlled at 32°C; take out the fermentation material, and add The weight percent content is 1.2% chrysanthemum, 1.5% Digupi and 1.6% Polygonum multiflorum, and distills the oat wine of the present invention according to the conventional wine making method.

Embodiment 2

[0015] The raw material composition of the barley wine of this embodiment is: oat 25%, wheat 40%, barley 31.5%, chrysanthemum 0.6%, Digupi 1.3%, Polygonum multiflorum 1.6%.

[0016] The preparation method is as follows: 25% by weight of oats, 40% of wheat and 31.5% of barley are crushed to 50 mesh; Add Daqu at 35°C, the amount of Daqu to be added is 10% of the total weight of the raw materials, mix well and put it in the cellar for fermentation, the fermentation temperature is 38°C; after 9 days of fermentation, take out the fermented materials and add weight percent to the materials The content is 0.6% of crushed chrysanthemum, 1.3% of crushed Digupi and 1.6% of crushed Polygonum multiflorum, and distilled according to the conventional wine making method to obtain wine 1; The 6% Daqu of the present invention is subjected to secondary fermentation and distillation according to the conventional wine-making method to obtain wine 2; the prepared wine 1 is mixed with wine 2 to obt...

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PUM

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Abstract

The invention discloses a development method of an oat wine. The development method includes: smashing, by weight, 15-25% of oat and 50-70% of other grains into 40-50 in mesh; after steaming, adding rice husks accounting for total weight of 30-40% of raw materials, adding yeast accounting for the total weight of 10-12% upon cooling to 35DEG C, evenly stirring prior to sending to a pit for fermentation, wherein the fermentation temperature ranges from 38DEG C to 40DEG C; after fermentation for 7-9 days, taking out well-fermented materials, adding, by weight, 0.6-1% of flos chrysanthemi, 1.2-1.5% of cortex lycii radicis and 1.2-1.6% of polygonum multiflorum and performing secondary fermentation and distillation to obtain the wine 2; mixing the wine 1 with the wine 2. Through fermentation and distillation, linoleic acid and gamma-linolenic acid contained in the oat are dissolved in the oat based wine, and the linoleic acid which is the most important fatty acid for human can be used for sustaining normal metabolic activities of the human bodies and is a necessary component for synthesizing prostaglandin.

Description

technical field [0001] The invention belongs to the field of wine production, and in particular relates to a preparation method of oat wine. Background technique [0002] Oatmeal is a nutritional and health food recognized at home and abroad. Its protein content is more than 15%, lysine accounts for about 3.7%, fat content is 3.7-3.8%, palmitic acid is about 16%, oleic acid is about 40%. Linoleic acid. Oatmeal has the effects of nourishing the spleen and stomach, smoothing the intestines, stopping sweating and stopping bleeding. It is an ideal food for preventing atherosclerosis, high blood pressure and coronary heart disease, and has auxiliary effects on diseases such as diabetes, fatty liver, constipation and edema. People who like to drink are very beneficial if they drink an amount of wine that contains oat ingredients every day, but the content of nutrients in the oat wine brewed by the existing method for producing white wine is low, and the mouthfeel is difficult for...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 张远明
Owner 北海古力酒业股份有限公司
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