Brewing method for compound-flavor health highland barley wine

Abstract

The invention discloses a brewing method for compound-flavor health highland barley wine and belongs to the field of wine brewing. The brewing method comprises the following steps: adding highland barley roots and a saccharomycopsis fibuligera solution cultured by a highland barley saccharified liquid into steamed highland barley; saccharifying under an airtight condition and then inoculating intosaccharomyces cerevisiae for fermenting, thereby acquiring solid fermenting mash; adding water and beer yeast into the solid fermenting mash and fermenting, thereby acquiring liquid fermenting mash;adding water into the highland barley powder and then using glucoamylase for treating, adding 95% edible alcohol and soaking, thereby acquiring the highland barley powder liquid; adding the highland barley powder liquid into the liquid fermenting mash and fermenting, thereby acquiring mature fermenting mash; adding the highland barley powder and the highland barley saccharified liquid into the mature fermenting mash and fermenting; adding highland barley flowers for fermenting; adding the baked mixture of the highland barley roots and highland barley flowers, thereby acquiring the final fermenting mash; and filtering the fermenting mash, thereby acquiring the end product of the highland barley wine. The highland barley wine prepared according to the invention is abundant in taste and is rich in beta-glucan.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a method for brewing compound-flavored health-care highland barley wine. Background technique [0002] Highland barley is the best coarse grain on the earth. Due to the unique natural environment and climatic conditions, it has created many natural and pollution-free, green and environmentally friendly, and very famous characteristic agricultural products. According to the experimental tests of Tibet Autonomous Region Academy of Agricultural Sciences, Zhejiang University, China Technology and Business University, etc., the average content of β-glucan in Tibetan highland barley rice is 5.25%, and the lowest content is 4.26%. 50 times the content of β-glucan. β-glucan has the functions of enhancing the body's immunity, regulating circadian rhythm, lowering blood sugar, preventing diabetes, lowering cholesterol, lowering blood fat, preventing cardiovascular disease, laxative, and...

AI Technical Summary

Problems solved by technology

Liquid-fermented highland barley wine has a weak taste and a single aroma, which can no longer meet the requirements of young consumers for a full-bodied liquor.