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A kind of highland barley fermented wine and its production method

A production method and technology for fermented wine are applied in the field of highland barley fermented wine and its production to achieve the effects of rich aroma and flavor, unique color and lustre, and improving the utilization rate of raw materials

Active Publication Date: 2021-02-02
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of using roasted highland barley as a raw material to produce fermented highland barley wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The production method of the highland barley fermented wine provided by the present embodiment comprises the steps:

[0025] (1) Soaking: take high-quality highland barley, soak the highland barley in warm water at 40°C for 3 hours, and the ratio of highland barley to water is 1:3;

[0026] (2) Roasting: filter the soaked highland barley, then put it into an electric oven, and bake at 272°C for 11 minutes to obtain roasted highland barley, whose starch α rate is 92.71%;

[0027] (3) Rehydration: Put the roasted highland barley into a container, add water three times the mass of the roasted highland barley, and keep it in a constant temperature water bath at 50°C for 30 minutes to make it fully absorb water, then heat it to 100°C and immediately drain the water Filter out so that the rice yield after rehydration (raw material quality after rehydration / mass quality × 100% before rehydration) is 275%;

[0028] (4) Nest building expansion: put the rehydrated roasted barley...

Embodiment 2

[0035] The production method of the highland barley fermented wine provided by the present embodiment comprises the steps:

[0036] (1) Soaking: take high-quality highland barley, soak the highland barley in warm water at 35°C for 3.5 hours, and the ratio of highland barley to water is 1:3;

[0037] (2) Roasting: filter the soaked highland barley, then put it into an electric oven, and bake at 270°C for 12 minutes to obtain roasted highland barley, whose starch α rate is 93.13%;

[0038] (3) Rehydration: Put the roasted highland barley into a container, add water 3.5 times the mass of the roasted highland barley, and keep it in a constant temperature water bath at 50°C for 30 minutes to make it fully absorb water, then heat it to 100°C and immediately put the water Filter out so that the rice yield after rehydration (raw material quality after rehydration / mass quality × 100% before rehydration) is 275%;

[0039] (4) Nest building expansion: put the rehydrated roasted barley i...

Embodiment 3

[0046] The production method of the highland barley fermented wine provided by the present embodiment comprises the steps:

[0047] (1) Soaking: take high-quality highland barley, soak the highland barley in warm water at 30°C for 4 hours, and the ratio of highland barley to water is 1:3;

[0048] (2) Roasting: filter the soaked highland barley, then put it into an electric oven, and bake at 268°C for 12 minutes to obtain roasted highland barley, whose starch α rate is 92.29%;

[0049] (3) Rehydration: Put the roasted highland barley into the container, add water 4 times the mass of the roasted highland barley, and keep it in a constant temperature water bath at 50°C for 30 minutes to make it fully absorb water, then heat it to 100°C and immediately put the water Filter out so that the rice yield after rehydration (raw material quality after rehydration / mass quality × 100% before rehydration) is 275%;

[0050] (4) Nest building expansion: put the rehydrated roasted barley int...

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PUM

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Abstract

The invention discloses a roasted highland barley fermented wine and a production method thereof. The roasted highland barley fermented wine soaks the highland barley in warm water, then gelatinizes and produces aroma by roasting, expands yeast by building a nest, turns over the tank and releases water. The production process of adding barley koji and flushing water, raking and stirring, and fermentation while saccharification not only greatly shortens the production cycle, improves production efficiency and raw material utilization, reduces waste water discharge, and the produced The product has unique color, aroma and flavor and rich nutrition after baking.

Description

technical field [0001] The invention relates to a highland barley food and a production method thereof, in particular to a highland barley fermented wine and a production method thereof. Background technique [0002] Highland barley is a unique cereal grain crop grown in Tibetan areas of my country. It has a long history of planting in my country. It is one of the most important grain crops in China and is also the main ration of people in Tibetan areas in my country. It is rich in starch, protein, amino acids, vitamins and trace elements needed by the human body, as well as β-glucan with extremely rich physiological functions. It is an ideal raw material for wine making. [0003] Fermented wine is a kind of drink with rich nutrition, pleasant taste and low alcohol content, which is deeply loved by consumers. Due to its unique brewing process, the wine itself retains a large amount of beneficial substances produced by the raw material itself and fermentation. Generally, th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021
CPCC12G3/02
Inventor 万萍易晓成黄丽华杨爽王鸳鸯李雄波
Owner CHENGDU UNIV