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Oat and coix seed liquor

A technology of barley wine and oats, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., can solve the problems of low nutritional content and difficult taste, and achieve the effect of good taste

Inactive Publication Date: 2017-02-01
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

It is very beneficial for people who like to drink if they drink an appropriate amount of wine containing oat ingredients every day, but the content of nutrients in oat barley wine made by the existing method of producing liquor is low, 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

[0011] The raw materials of the oat barley wine of this embodiment are: 25% oats, 35% rice, 15-20% barley, 31% corn, 1.2% chrysanthemum, 1.5% Digupi and 1.6% Polygonum multiflorum.

[0012] The preparation method is as follows: fully mix the raw materials, that is, oats with a weight percentage of 25%, 35% rice, 20% barley and 31% corn; then add water, and the amount of water added is 1 : Add in an amount of 3, 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 adding weight percent is 1.2% chrysanthemum, 1.5% Digupi and 1.6% Polygonum multiflorum, and distills oat barley wine of the present invention by conventional wine making method.

Embodiment 2

[0014] The raw material composition of the barley wine of this embodiment is: oat 25%, wheat 40%, 20% barley barley 31.5%, chrysanthemum 0.6%, Digupi 1.3%, Polygonum multiflorum 1.6%.

[0015] The preparation method is as follows: pulverize 25% of oats by weight, 40% of wheat and 31.5% of barley to 50 mesh; When the temperature reaches 35°C, add Daqu. The amount of Daqu to be added is 10% of the total weight of the raw materials. After mixing well, put it into the cellar for fermentation. The fermentation temperature is 38°C. After 9 days of fermentation, take out the fermented materials and add weight percent 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 ...

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PUM

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Abstract

The invention discloses oat and coix seed liquor, which consists of the following raw materials in percentage by weight: 15-25% of oats, 15-20% of coix seeds, 0.6-1% of flos chrysanthemi, 1.2-1.5% of cortex lycii radicis, 1.2-1.6% of radix polygoni multiflori and the balance of other grains. By fermenting and distilling the oats, linoleic acid and linolenic acid, which are rich in the oats, are dissolved in oat basic liquor; and the linoleic acid, as the most important fatty acid for human beings, not only can maintain normal metabolic activities of human body but also can serve as an essential ingredient for synthesizing prostaglandin.

Description

technical field [0001] The invention belongs to the field of wine production, in particular to an oat barley 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 to health if they drink an amount of wine that contains oat ingredients every day, but the content of nutrients in the oat barley wine made by the method of existing liquor production is lower, and the mouthfeel is difficult for people to ac...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/04C12G3/02A61K36/8994A61P1/14A61P1/00C12H6/02
CPCA61K36/287A61K36/704A61K36/815A61K36/899A61K36/8994C12G3/02C12G3/04C12H6/02A61K2300/00
Inventor 张远明
Owner 北海古力酒业股份有限公司
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