Highland barley wine brewing process and highland barley wine produced by same
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A kind of highland barley wine and craft technology, applied in the field of wine making, can solve the problems such as bad taste of wine body
Pending Publication Date: 2020-07-07
青海互助天佑德青稞酒股份有限公司
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[0009] The invention provides a new highland barley wine brewing process, starting from the research on the ingredients of the highland barley raw material, improving the brewing conditions, thereby solving the problems of bad taste of the wine body and the like
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[0061] The content of the present invention will be described below in conjunction with specific embodiments, but the content of the present invention is not limited thereto.
[0062] Take 3,500 kg of highland barley, pick the highland barley with full grains, no moths, mildew and deterioration, remove dust and impurities, soak in water at 20°C for 20 hours, and the amount of water is 5 cm above the surface of the highland barley. After soaking, flatten the highland barley to a thickness of 5 cm, germinate at 20°C for 24 hours, turn over every 8 hours, avoid direct sunlight, until the sprouts are 1-2 mm long, and the germination rate is 86%.
[0063] The germinated highland barley is steamed according to the steamer principle of "see steam cover material", the steam pressure is controlled at 0.1-0.2Mpa, and the steaming time is 60 minutes to obtain grain unstrained spirits (grain unstrained spirits of hawthorn); Sprinkle cold water of about 10% of the mass of the grain unstrai...
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Abstract
The invention provides a highland barley wine brewing process. The highland barley wine brewing process comprises the following steps: soaking highland barley, germinating the highland barley, cookingthe germinated highland barley, cooling and adding yeast in the cooked germinated highland barley, carrying out fermentation and filling the fermentation product into a steamer for distilling. The invention also provides highland barley wine brewed by the process. The process is more convenient to produce and easy to operate, the production efficiency is improved, and the production cost is reduced; and according to the brewed highland barley wine, harmful substances such as fusel oil and higher alcohol in the wine body are reduced.
Description
technical field [0001] The invention belongs to the field of brewing and relates to the improvement of the brewing process of highland barley wine. Background technique [0002] Highland barley, a variety of barley, mainly grows in Qinghai, Tibet, Sichuan, Yunnan, Gansu and other plateau areas above 2,700 meters above sea level; it has no pesticide residues, is rich in protein and carbohydrates, and has yellow, brown, purple, and blue grains , black, etc. Most of the varieties are hard, with a starch content of about 60%, a cellulose content of about 2%, a protein content of more than 10%, containing 18 kinds of amino acids, and more than 20 kinds of minerals such as zinc, iron, and potassium. Elements, rich in VA, VB1, VB2, VC and other 7 kinds of vitamins. In particular, the content of β-glucan and flavonoids is relatively high. [0003] At present, the brewing of highland barley wine adopts the production process of "steaming, clearing and burning four times". This is ...
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