A method for producing highland barley health wine by pretreatment and then fermentation

Abstract

The invention discloses a method for producing highland barley health wine by pretreating and fermenting in sequence, and belongs to the technical field of rice wine brewing. The method comprises the following steps: puffing highland barley by adopting a puffing machine; pulverizing a puffed material; controlling a material-water ratio to be 1:(2.8 to 3.5); uniformly stirring; liquifying and saccharifying at 58 to 65 DEG C; cooling to 26 to 30 DEG C after hydrolyzing; adding a yeast starter for performing primary fermentation and post fermentation; squeezing sticky rice wine to yield wine after fermentation; standing to clear, filtering with diatomite, and sterilizing to obtain finished wine. Compared with raw material treatment through a cooking method in the conventional yellow rice wine brewing process, the method has the advantages that a puffing process is adopted, so that the process time can be shortened, energy consumption is lowered, and the utilization rate of the highland barley serving as the raw material is increased.

Description

technical field [0001] The invention relates to a method for producing highland barley health-preserving wine by pretreatment and then fermentation, and belongs to the technical field of rice wine brewing. Background technique [0002] Rice wine is the wine with the longest history in my country, and it is also known as the world's three ancient wines together with beer and wine. Yellow rice wine is a kind of low-alcohol fermented raw wine made from grains under the joint action of various microorganisms. Due to the bilateral fermentation technology of saccharification and fermentation, rice wine retains various nutrients and active substances produced during the fermentation process, and has always been famous for its rich nutrition and health care. [0003] Among wheat crops, highland barley has the highest β-glucan content, and its nutritional value is low in sugar, high in protein, high in fiber, high in vitamins, and has a salty and cool taste. According to the "Compe...

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Problems solved by technology

Although such a method has a good raw material utilization rate and can better retain various nutritional components such as β-glucan and biological polypeptides in the highland barley in the yellow rice wine, there are still the following problems: (1) it is necessary to use a specific The high-performance Saccharomyces cerevisiae CGMCC10378 is fermented, and the industrialization application is limited; (2) The soaking time of the raw materials is long, occupying space and time, and the cost is high; (3) Due to the particularity of its structure, the highland barley is difficult to cook and gelatinize; (4) Using wheat koji containing a variety of microorganisms as a saccharification agent, the quality of yellow rice wine is affected by the quality of wheat koji, resulting in unstable product quality; (5) The fermentation process while saccharification is easily affected by external environmental factors, and the products obtained from different batches of production The performance is different and the quality is not stable

[0006] In addition, in the previous work, the inventors found that if the raw materials are treated by directly adding enzyme preparations or using purebred koji fermentation to overcome the problem of product instability in the saccharification of wheat koji, the resulting finished wine often has a weak flavor. The problem, need blending to perfect the flavor

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