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

A re-fermentation and pretreatment technology, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problem of being easily affected by external environmental factors, limited industrialization and application, and different product performance. and other problems to achieve the effect of improving the utilization rate of raw materials, enriching the flavor and stable product performance

Active Publication Date: 2020-10-16
西藏藏缘青稞科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

Method used

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

Examples

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Effect test

Embodiment 1

[0033] Step 1: coarsely crush the highland barley raw material before puffing, add hydrating material, stir evenly, adjust the water content of the material to 24%, and use an extruder to puff the highland barley raw material. The puffing conditions are extrusion die hole diameter 5-10mm, puffing temperature 180°C, extrusion screw speed 240r / min, to obtain expanded material.

[0034] Step 2: Grind the puffed material and add a certain amount of water to moisten the material. The ratio of material to water is 1:3, and stir evenly; after fully moistening the material, keep the temperature at 65°C, add α-amylase 100U / g, At the same time, 80 u / g of β-glucanase was added, and the pH of enzymolysis was 5.0-6.0 to carry out liquefaction and enzymolysis of the fermentation raw materials, and the enzymolysis time was 120 minutes. The method to detect the end point of liquefaction is to mix the iodine solution with the liquefaction liquid, if it shows orange yellow or reddish brown, the...

Embodiment 2

[0043] Step 1, first wash the highland barley clean, add water to moisten the material until the water content of the material is 24%, and use the puffing machine to puff the highland barley raw material. min, to obtain puffed material.

[0044] Step 2: Grind the puffed material and add a certain quality of water to moisten the material. The ratio of material to water is 1:2.8, and stir evenly; after fully moistening the material, keep the temperature at 65°C, add α-amylase 100U / g, and perform enzymatic hydrolysis pH 5.0-6.0, carry out liquefaction and enzymolysis of fermentation raw materials, the enzymolysis time is 120min. The method of detecting the liquefaction end point is to mix the iodine solution with the liquefaction liquid. If it shows orange yellow or reddish brown, the liquefaction end point is reached; then keep the temperature at 55°C, add glucoamylase, the dosage of glucoamylase is 160U / g, and the reaction time is 120min.

[0045] Step 3: Activate the active d...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12R1/865
CPCC12G3/02
Inventor 管新飞张伟国
Owner 西藏藏缘青稞科技有限公司
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