Method for preparing cereal-flavored highland barley wine

A technology of highland barley wine and grain fragrance, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of highland barley wine, such as spicy, sour, heavy bitter taste, and cannot attract drinkers, so as to achieve light aroma, integrated wine taste, mellow and fresh taste Fragrant effect

Pending Publication Date: 2020-02-28
西藏达热瓦生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fragrance of highland barley wine is very rich and has a strong plant aroma, which is difficult for many drinkers, especially those in southern China. Moreover, the spicy, sour and bitter taste of highland barley wine is relatively high. Thick, unacceptable to most drinkers, even if the highland barley wine has a unique taste, it cannot attract such drinkers

Method used

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Examples

Experimental program
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preparation example Construction

[0033] The present embodiment discloses a preparation method of grain-flavored highland barley wine, comprising the following steps:

[0034] S1 material selection

[0035] Select the rice of 5-10 weight parts, the millet of 5-10 weight parts, the barley of 5-10 weight parts, the wheat of 5-10 weight parts, the barley of 5-10 weight parts, the sorghum of 5-10 weight parts, 10 -20 parts by weight of brown rice, 10-20 parts by weight of glutinous rice and 100-200 parts by weight of highland barley are the main raw materials, all of which are cleaned and dried; The newly harvested grains are selected, the raw materials are selected by air for dust removal, sand, shells and other impurities, and the damage is manually removed, and the moldy and necrotic raw materials are selected. Snow water, the same below) for cleaning, the water temperature of mountain spring water should be in the range of 20-25 ℃, and then use hot air for drying after cleaning.

[0036] S2 preprocessing

...

specific Embodiment

[0059] The preparation method of grain-flavored highland barley wine, is characterized in that, comprises the following steps,

[0060] S1 material selection

[0061] Select 7 parts by weight of rice, 7 parts by weight of millet, 7 parts by weight of barley, 7 parts by weight of wheat, 7 parts by weight of barley, 7 parts by weight of sorghum, 15 parts by weight of brown rice, 15 parts by weight of glutinous rice and 150 The highland barley in parts by weight is the main raw material, which is cleaned and dried;

[0062] S2 main raw material pretreatment

[0063] Pour the highland barley into the wok and stir fry until the aroma overflows, then stop stirring and pour it out to cool; mix the cooled highland barley with rice, millet, barley, wheat, barley, sorghum, brown rice and glutinous rice and grind to 40 mesh.

[0064] S3 Runliang

[0065] Put the crushed raw materials into the grain moistening tank, add 250 parts by weight of mountain spring water to moisten the grain,...

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PUM

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Abstract

The invention relates to a preparation method of cereal-flavored highland barley wine, which is characterized by comprising the steps of S1, selecting materials; S2, pretreating; S3, moistening grains; S4, cooking; S5, spreading for airing, and adding distiller's yeast; S6, fermenting; S7, baking; S8, extracting; S9, blending; and S10, carrying out final treatment. The highland barley wine prepared via the preparation method of the cereal-flavored highland barley wine has very strong cereal flavor and rice scent, the original plant aroma of the highland barley wine can be weakened, the highland barley wine has composite aroma, the body of the wine is mellow and thick, the taste is mellow and soft, and the wine taste is integrated and excellent.

Description

technical field [0001] The invention relates to a highland barley wine product, belongs to the technical field of alcohol, and in particular relates to a preparation method of a grain-flavored highland barley wine. Background technique [0002] Highland barley, called "Nai" in Tibetan, also called naked barley, rice barley, Yuanmai, Huaimai, is a special type of barley. Because the inner and outer glumes are separated from the caryopsis and the grains are exposed, it is called naked barley. . As a special type of barley, highland barley has higher nutritional content than rice, wheat and corn. It is a crop for food, forage, brewing and medicinal purposes. Among food crops, highland barley has the characteristics of high protein, high fiber, high vitamin, low fat and low sugar. Its protein content ranges from 6.35% to 21.00%, with an average of 11.31%, which is higher than that of wheat, rice and corn. The starch content is 40.54% to 67.68%, with an average value of 59.25%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12G3/055C12G3/06C12H1/07
CPCC12G3/021C12G3/022C12G3/055C12G3/06C12H1/063
Inventor 尼琼
Owner 西藏达热瓦生物科技股份有限公司
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