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Composite-fragrance highland barley wine and brewing process thereof

A compound-flavored, highland barley wine technology, applied in the field of highland barley wine, can solve the problems of highland barley wine's spicy, sour, bitter and heavy fragrance, and cannot be attracted, and achieves the effects of improving human immunity, improving taste and regulating immunity.

Pending Publication Date: 2020-04-03
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

The spicy, sour, bitter taste and aroma of highland barley wine are relatively heavy, which is difficult for most drinkers to accept. Even if the highland barley wine has a unique taste, it cannot attract such drinkers

Method used

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Examples

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Effect test

Embodiment

[0043] This embodiment discloses a compound-flavor highland barley wine, which is mainly prepared from the following raw materials in parts by weight: 60-80 parts of highland barley; 5-8 parts of wolfberry; 3-5 parts of longan meat; 3-5 parts of mint; 5-8 parts of rice; 10-20 parts of sorghum; 10-15 parts of tea extract; 10-15 parts of Tibetan bamboo extract; 3-5 parts of rock sugar; 150-200 parts of purified water.

[0044] The compound-flavor highland barley wine of this embodiment makes the wine body form a unique compound aromatic smell, with a touch of highland barley aroma, liquor aroma, tea aroma, mint aroma and bamboo aroma, and the taste is mellow and fresh, and the wine body is full-bodied and delicious , sweet, no obvious bitterness, sourness and astringency, slightly cool in the mouth and throat, not spicy in the mouth and throat, with a clean and unique aftertaste. And the compound-flavored highland barley wine of this embodiment also has very high health care val...

specific Embodiment 1

[0073] A compound-flavor highland barley wine, mainly prepared from the following raw materials in parts by weight: 70 parts of highland barley; 7 parts of wolfberry; 4 parts of longan meat; 4 parts of mint; 7 parts of bamboo rice; 15 parts of sorghum; 13 parts of tea extract ; 13 parts of Tibetan bamboo extract; 4 parts of rock sugar; 180 parts of purified water.

[0074] The above compound-flavor highland barley wine can be prepared through the following brewing process:

[0075] A brewing process of compound-flavor highland barley wine, comprising the following steps:

[0076] S1 Feeding

[0077] Select 70 parts by weight of high-quality highland barley, 15 parts by weight of sorghum (plateau red sorghum) and 7 parts by weight of bamboo rice (Tibetan fragrant bamboo) to form raw materials. After the mixture is fully mixed, it is washed with alpine snow water or mountain spring water at a temperature of 35 ° C. After drying for 2 hours, put it into the frying pan and stir-...

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Abstract

The invention relates to composite-fragrance highland barley wine. The highland barley wine is mainly prepared from the following raw materials in parts by weight: 60-80 parts of highland barley; 5-8parts of Chinese wolfberry fruits; 3-5 parts of longan aril; 3-5 parts of mint; 5-8 parts of bamboo rice; 10-20 parts of sorghum; 10-15 parts of a tea leaf extracting solution; 10-15 parts of a Chimonocalamus tortuosus extracting solution; 3-5 parts of rock candy; and 150-200 parts of purified water. Meanwhile, the invention further discloses a brewing process of the composite-fragrance highland barley wine. According to the composite-fragrance highland barley wine, the bamboo rice, the sorghum, mint, the tea leaf extracting solution and the Chimonocalamus tortuosus extracting solution are added, so that the wine body forms a composite aromatic smell with a unique smell, the highland barley wine has light highland barley fragrance, white spirit fragrance, tea fragrance, mint fragrance andbamboo fragrance, the plant fragrance of highland barley is weakened, and the wine body becomes light and delicate in whole fragrance and is mellow and sweet in taste.

Description

technical field [0001] The invention relates to highland barley wine, which belongs to the technical field of liquors, in particular to a compound-flavored highland barley wine, and also discloses a brewing process of the compound-flavored highland barley wine. Background technique [0002] Highland barley, called "nai" in Tibetan, is also called naked barley, rice barley, yuanmai, and Huai barley. . Highland barley is a special type of barley, and its nutritional content is higher than that of rice, wheat, and corn. It is a crop that can be used for food, fodder, brewing, and medicine. Among food crops, highland barley has the characteristics of high protein, high fiber, high vitamin, low fat and low sugar. Its protein content is 6.35%-21.00%, with an average value 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 of 59.25%, generally containing 74% to 78% amylopectin, and some even as high as or close t...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/055A61K36/899A61P11/00A61P11/10A61P13/12A61P1/16A61P1/14A61P35/00A61P39/00A61P27/02A61P39/06A61P37/04A61P3/10A61P29/00A61P9/00A61P25/00
CPCC12G3/021C12G3/055A61K36/815A61K36/77A61K36/534A61K36/899A61K36/82A61P11/00A61P11/10A61P13/12A61P1/16A61P1/14A61P35/00A61P39/00A61P27/02A61P39/06A61P37/04A61P3/10A61P29/00A61P9/00A61P25/00A61K2300/00
Inventor 尼琼
Owner 西藏达热瓦生物科技股份有限公司
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