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Avena nuda wine and preparation method thereof

A technology of naked oats and mass percentage content, applied in the field of naked oat wine and its preparation, can solve the problems of dry taste of wine and achieve the effect of reducing dry taste

Pending Publication Date: 2018-06-05
青海互助县威达青稞酒有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, naked oats are often used in the brewing industry, but the wine produced by using naked oats has a dry taste

Method used

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  • Avena nuda wine and preparation method thereof

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preparation example Construction

[0038] In the present invention, the preparation method of the starter preferably comprises: pulverizing the red yeast rice powder, mixing it with glucoamylase, dry yeast, liquid koji, and the second water component, and then activating it to obtain the starter after activation. In the present invention, the red yeast rice powder is preferably mixed with glucoamylase, dry yeast and liquid koji, and then mixed with the second water component.

[0039] In the present invention, the crushed particle size of the red yeast rice powder is preferably 5-10 mm, more preferably 6-9 mm, most preferably 7-8 mm.

[0040] In the present invention, the activation time is preferably 2-3 hours, more preferably 2.2-2.5 hours, most preferably 2.4 hours.

[0041] The present invention also provides a preparation method of the naked oat wine described in the above technical scheme, comprising the following steps:

[0042] 1) Crushing naked oats and mixing with the first water component, stirring ...

Embodiment 1

[0057] Raw materials of naked oat wine: 50kg of Qinghai naked oats, 10kg of rice bran, 30kg of the first water component, 2kg of starter, wherein the starter contains red yeast rice powder, glucoamylase, dry yeast, liquid koji and the second water component, fermented The mass ratio of the second water component in the agent to glucoamylase, dry yeast, liquid koji and red yeast rice powder is 30:5:15:10:30.

[0058] The preparation method of the starter: crush the red yeast rice powder into 5mm, mix it with glucoamylase, dry yeast, liquid koji, and the second water component, and then activate it. The activation time is 2 hours, and the starter is obtained after activation.

[0059] To prepare Naked Oat Wine:

[0060] Pulverize Qinghai naked oats, the crushed particle size is 10mm, mix with the first water component after pulverization, the temperature of the first water component is 45°C, stir after mixing, the stirring speed is 100rpm, and the stirring time is 10min, After ...

Embodiment 2

[0065] Raw materials of naked oat wine: 55kg of Qinghai naked oats, 25kg of rice bran, 35kg of the first water component, 5kg of starter, wherein the starter contains red yeast rice powder, glucoamylase, dry yeast, liquid koji and the second water component, fermented The mass ratio of the second water component in the agent to glucoamylase, dry yeast, liquid koji and red yeast rice powder is 40:8:20:15:40.

[0066] The preparation method of the starter: crush the red yeast rice powder into 20mm, mix it with glucoamylase, dry yeast, liquid koji, and the second water component, and then activate it. The activation time is 3 hours, and the starter is obtained after activation.

[0067] To prepare Naked Oat Wine:

[0068] Pulverize Qinghai naked oats, the crushed particle size is 10mm, mix with the first water component after pulverization, the temperature of the first water component is 60°C, stir after mixing, the stirring speed is 100rpm, and the stirring time is 20min, After...

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Abstract

The invention provides avena nuda wine and belongs to the technical field of liquor and alcoholic beverage production. The avena nuda wine is prepared by fermenting the following raw materials in parts by weight: 50-55 parts of avena nuda, 10-25 parts of rice chaff, 30-35 parts of a first component and 2-5 parts of a leavening agent, wherein the leavening agent contains red rice powder, a saccharifying enzyme, dried yeast, liquid koji and a second water component. The avena nuda wine provided by the invention is lubricant in taste, gentle and fresh and clean, and avoids the problem of astringent taste. Compared with wind brewed by avena nuda independently, the content of beta-glucan in the avena nuda wine is increased by 1-1.2%.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to naked oat wine and a preparation method thereof. Background technique [0002] Naked oats, commonly known as naked oats, have comprehensive nutrients and are incomparable to any cereal crop. The main nutrients of naked oats are protein, fat (mainly unsaturated fatty acids), heat energy, crude fiber, and minerals. Higher than wheat, Eight kinds of cereal crops such as rice, corn, millet and millet, but the carbohydrates are significantly lower than these crops, and naked oat grains are also rich in various vitamins and minerals, including vitamin E, vitamin B1, vitamin B2, iron, Calcium and phosphorus minerals are significantly higher than those in wheat flour and rice, and especially contain saponin that is not found in other cereal crops, which is of great value to human beings in improving their health. [0003] At present, naked oats are often used in brewing, but the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 车发芳周青平颜红波刘文辉贾志锋魏小星
Owner 青海互助县威达青稞酒有限责任公司
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