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Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application

A technique for producing highland barley liquor and highland barley, which is applied in the fields of pure highland barley distiller's koji, highland barley solid-state liquor and its preparation, and can solve the problems that the characteristics of highland barley are not prominent enough

Pending Publication Date: 2021-05-18
INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although traditional highland barley liquor uses highland barley as the main raw material in the fermentation stage, there are still the following problems: there is no production technology for highland barley solid liquor with pure highland barley as raw material, and other grain raw materials are introduced in the production process (fermentation, koji making); According to the existing production process of the main flavor type of liquor, the characteristics of the product highland barley are not prominent enough

Method used

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  • Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application
  • Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application
  • Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application

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preparation example Construction

[0028] The invention provides a method for preparing pure highland barley wine koji, which uses only highland barley as a raw material. The preparation method of pure highland barley wine koji includes the following steps: moistening wheat, crushing, mixing materials, pressing koji, fermenting and forming koji;

[0029] The pulverization requires that the highland barley grains have "rotten heart but not rotten skin", and the ratio of passing through a 40-mesh sieve is 10% to 30%;

[0030] The fermentation is carried out sequentially according to the following conditions: ① temperature 35-45°C, humidity 90%-95%, cultivation time 5-8d; ② temperature 46-60°C, humidity 90-95%, cultivation time 4-6d; ③ temperature 60~65℃, humidity 90~95%, culture time 3~5d; ④ temperature 60℃, humidity 70~85%, culture time 3~7d; ⑤ temperature 55℃, humidity 60~65%, culture time 2~ 3d; ⑥The temperature is 50°C, the humidity is 60-70%, and the cultivation time is 5-8d.

[0031] The invention only use...

Embodiment 1

[0066] A kind of pure highland barley wine koji, the preparation method is:

[0067] a. Selected: select high-quality highland barley with full grains, no impurities, and no mildew. Selected to remove impurities, and the moisture content is below 14%.

[0068] b. Moisturizing: After removing impurities from the highland barley raw material, add drinking water according to 8% of the raw material quality of the highland barley to moisten the wheat, so that the skin of the raw material is fully moistened, and the final moisture is controlled at 25%.

[0069] c. Pulverization: The highland barley after moistening is pulverized by a pair of roller pulverizers, requiring "rotten heart and not rotten skin", and the ratio of passing through a 40-mesh sieve is 10-15%.

[0070] d. Mixing material: add drinking water at 45°C according to 30% of the weight of the highland barley raw material, stir evenly, and control the moisture content to 45%.

[0071] e. Buckling: put the uniformly st...

Embodiment 2

[0077] A kind of pure highland barley distiller's yeast, the preparation method is the same as that of Example 1, the difference is that: the water content after moistening is 22%; the proportion of highland barley crushed through a 40-mesh sieve is 10%, and the water content of the mixing material is 50%.

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Abstract

The invention provides pure highland barley distiller's yeast, highland barley solid-state method white spirit, a preparation method and application, and belongs to the technical field of wine brewing science. The preparation method of the pure highland barley distiller's yeast provided by the invention is only prepared from highland barley as a raw material, and comprises the following steps of wheat wetting, crushing, material mixing, yeast pressing, fermentation and yeast forming. Through controlling the fermentation parameters, the pure highland barley distiller's yeast is created, so that other grain raw materials do not need to be introduced in the highland barley white spirit production process; the brewed solid-state method white spirit has the typical highland barley features; the blank of the existing highland barley white spirit industry is filled.

Description

technical field [0001] The invention belongs to the field of brewing science and technology, and in particular relates to a pure highland barley wine koji, highland barley solid-state liquor, a preparation method and an application thereof. Background technique [0002] Highland barley belongs to the genus of barley in the family Poaceae. It is a variant of two-rowed barley, also known as naked barley, rye, yuan wheat or rice wheat. It is the most distinctive and advantageous crop on the Qinghai-Tibet Plateau. Highland barley has three highs and two lows, that is, high protein, high fiber, high vitamins, low fat, and low sugar. It is a grain with very high nutritional value. [0003] Liquor is a beverage wine made from grains and grains, using Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting and distilling. According to the production process, it is divided into solid-state liquor, liquid liquor and solid-liquid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/021C12H6/02
Inventor 王旭亮于佳俊靳玉龙文华英石俊薛洁张玉红贾福晨王姗姗白婷
Owner INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA