Health-preserving highland barley wine and preparation method thereof

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to health-preserving highland barley wine and a preparation method thereof. Appropriate fermentation temperature, fermentation time and distiller's yeast addition amount are determined, so that the mouth feel of the health-preserving highland barley wine is stable, and high-quality and standardized processing of the highland barley wine is realized. The health-preserving highland barley wine prepared by the method disclosed by the invention has good ACE inhibitory activity.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to health-preserving highland barley wine and a preparation method thereof. Background Art

[0002] Highland barley is a plant of the Gramineae family, also known as naked barley, rice barley, yuan wheat or naked rye. It is a type of barley. In addition to containing a large amount of β-glucan, thiamine, riboflavin, vitamin E and calcium, iron, zinc, selenium and other beneficial substances and elements, highland barley is also rich in amylopectin, a moderate amount of protein and fat, and is a good raw grain for brewing. Highland barley wine is a low-alcohol beverage brewed with highland barley as the main raw material in the Tibetan area of ​​my country. It is a favorite drink of the Tibetan people with a strong plateau characteristic, and it is also a top-grade product for them to celebrate festivals and entertain guests.

[0003] Traditional highland barley wine is made by soaking and steaming highland barley and then fermenting it with koji to produce a sweet, light yellow wine. However, there is actually no unified process for fermenting traditional highland barley wine. Most farmers ferment it themselves, resulting in different flavors for each wine. Factory-produced highland barley wine also has different tastes from different batches due to factors such as incomplete sterilization, resulting in an unstable taste. Summary of the invention

[0004] In order to solve the problem of unstable taste in the prior art, the present invention provides a health-preserving highland barley wine and a preparation method thereof.

[0005] A method for brewing health-preserving highland barley wine comprises the following steps:

[0006] (1) Selection and cleaning of raw materials: Select highland barley with full grains;

[0007] (2) Crushing of raw materials;

[0008] (3) Wetting the material: soaking the crushed highland barley in step (2) to allow the highland barley to absorb water and swell; the mass ratio of highland barley to water is 1:6, and the soaking time is 8 to 10 hours;

[0009] (4) Steaming: drain the highland barley after moistening in step (3) and steam it to fully gelatinize the starch and make the highland barley cooked but not sticky; the steaming time is 2.5 hours, and water is replenished every half an hour during the steaming;

[0010] (5) After steaming, the material is cooled and koji is added, and the amount of koji added is 0.03‰-2.2‰;

[0011] (6) After fermentation is completed, filter and clarify.

[0012] Preferably, in step (5), the koji is added to the highland barley, and the amount of the koji added is 1‰-2‰.

[0013] Preferably, the fermentation temperature in step (6) is 28-32°C.

[0014] Preferably, the fermentation time in step (6) is 2-5 days.

[0015] Preferably, the amount of koji added is 1‰, the fermentation temperature is 28°C, and the fermentation time is 3 days.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The invention determines the appropriate fermentation temperature, fermentation time and amount of koji added, so that the taste of health-preserving highland barley wine is stable, and the quality of highland barley wine is improved and the processing is standardized. Moreover, the health-preserving highland barley wine prepared by the method of the invention has good ACE inhibitory activity. DETAILED DESCRIPTION

[0018] The specific embodiments of the present invention are described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the protection scope of the present invention. The experimental methods described in the embodiments of the present invention are conventional methods unless otherwise specified.

[0019] The highland barley used was Tibetan 2000, which came from the Institute of Food Science and Technology of the Tibet Autonomous Region, and the distiller's yeast was purchased from the Chongsaikang Market in Lhasa.

[0020] Example 1

[0021] A method for brewing health-preserving highland barley wine comprises the following steps:

[0022] (1) Selection and cleaning of raw materials: Select high-quality raw materials with full grains, be careful not to mix in other impurities, remove broken grains and worm-eaten grains, and then thoroughly clean the raw materials.

[0023] (2) Crushing of raw materials: Use a roller mill to crush the selected and cleaned highland barley raw materials to a size of 40 mesh or more for later use.

[0024] (3) Moistening the material: Add water 6 times the mass of highland barley and soak it fully to allow the highland barley to absorb water and swell, making it easier to steam and gelatinize. Moisten the material for 8 hours.

[0025] (4) Steaming: After the barley is moistened, drain the water and evenly spread it on the steamer. After the water is added every 0.5 hours, steam the material for 2.5 hours to fully gelatinize the starch until the barley is cooked but not sticky and has the aroma of grain.

[0026] (5) Spread the steamed highland barley evenly and let it cool, add 1‰ of distiller's yeast, and stir thoroughly to make the distiller's yeast evenly distributed in the highland barley.

[0027] (6) Fermentation: After adding the yeast, ferment at 28°C for 3 days.

[0028] (7) Filtration and clarification: After fermentation, filtration and clarification are performed to obtain the highland barley wine.

[0029] Example 2

[0030] A method for brewing health-preserving highland barley wine comprises the following steps:

[0031] (1) Selection and cleaning of raw materials: Select high-quality raw materials with full grains, be careful not to mix in other impurities, remove broken grains and worm-eaten grains, and then thoroughly clean the raw materials.

[0032] (2) Crushing of raw materials: Use a roller mill to crush the selected and cleaned highland barley raw materials to a size of 40 mesh or more for later use.

[0033] (3) Moistening the material: Add water 6 times the mass of highland barley and soak it fully to allow the highland barley to absorb water and swell, making it easier to steam and gelatinize. Moisten the material for 10 hours.

[0034] (4) Steaming: After the barley is moistened, drain the water and evenly spread it on the steamer. After the water is added every 0.5 hours, steam the material for 2.5 hours to fully gelatinize the starch until the barley is cooked but not sticky and has the aroma of grain.

[0035] (5) Spread the steamed highland barley evenly and let it cool, add 2‰ of distiller's yeast, and stir thoroughly to make the distiller's yeast evenly distributed in the highland barley.

[0036] (6) Fermentation: After adding the yeast, ferment at 32°C for 5 days.

[0037] (7) Filtration and clarification: After fermentation, filtration and clarification are performed to obtain the highland barley wine.

[0038] Example 3

[0039] A method for brewing highland barley wine comprises the following steps:

[0040] (1) Selection and cleaning of raw materials: Select high-quality raw materials with full grains, be careful not to mix in other impurities, remove broken grains and worm-eaten grains, and then thoroughly clean the raw materials.

[0041] (2) Crushing of raw materials: Use a roller mill to crush the selected and cleaned highland barley raw materials to a size of 40 mesh or more for later use.

[0042] (3) Moistening the material: Add water 6 times the mass of highland barley and soak it fully to allow the highland barley to absorb water and swell, making it easier to steam and gelatinize. Moisten the material for 9 hours.

[0043] (4) Steaming: After the barley is moistened, drain the water and evenly spread it on the steamer. After the water is added every 0.5 hours, steam the material for 2.5 hours to fully gelatinize the starch until the barley is cooked but not sticky and has the aroma of grain.

[0044] (5) Spread the steamed highland barley evenly and let it cool, add 1.5‰ of distiller's yeast, and stir thoroughly to make the distiller's yeast evenly distributed in the highland barley.

[0045] (6) Fermentation: After adding the yeast, ferment at 28°C for 4 days.

[0046] (7) Filtration and clarification: After fermentation, filtration and clarification are performed to obtain the highland barley wine.

[0047] Example 4

[0048] A method for brewing highland barley wine comprises the following steps:

[0049] (1) Selection and cleaning of raw materials: Select high-quality raw materials with full grains, be careful not to mix in other impurities, remove broken grains and worm-eaten grains, and then thoroughly clean the raw materials.

[0050] (2) Crushing of raw materials: Use a roller mill to crush the selected and cleaned highland barley raw materials to a size of 40 mesh or more for later use.

[0051] (3) Moistening the material: Add water 6 times the mass of highland barley and soak it fully to allow the highland barley to absorb water and swell, making it easier to steam and gelatinize. Moisten the material for 8 hours.

[0052] (4) Steaming: After the barley is moistened, drain the water and evenly spread it on the steamer. After the water is added every 0.5 hours, steam the material for 2.5 hours to fully gelatinize the starch until the barley is cooked but not sticky and has the aroma of grain.

[0053] (5) Spread the steamed highland barley evenly and let it cool, add 2‰ of distiller's yeast, and stir thoroughly to make the distiller's yeast evenly distributed in the highland barley.

[0054] (6) Fermentation: After adding the yeast, ferment at 32°C for 2 days.

[0055] (7) Filtration and clarification: After fermentation, filtration and clarification are performed to obtain the highland barley wine.

[0056] Comparative Example 1

[0057] A method for brewing highland barley wine comprises the following steps:

[0058] (1) Selection and cleaning of raw materials: Select high-quality raw materials with full grains, be careful not to mix in other impurities, remove broken grains and worm-eaten grains, and then thoroughly clean the raw materials.

[0059] (2) Crushing of raw materials: Use a roller mill to crush the selected and cleaned highland barley raw materials to a size of 40 mesh or more for later use.

[0060] (3) Moistening the material: Add 5 times the mass of highland barley in water and soak it thoroughly to allow the highland barley to absorb water and swell, making it easier to steam and gelatinize. Moisten the material for 12 hours.

[0061] (4) Steaming: After the barley is moistened, drain the water and evenly spread it on the steamer. After the water is added every 0.5 hours, steam the material for 4 hours to fully gelatinize the starch until the barley is cooked but not sticky and has the aroma of grain.

[0062] (5) Spread the steamed highland barley evenly and let it cool, add 1‰ of distiller's yeast, and stir thoroughly to make the distiller's yeast evenly distributed in the highland barley.

[0063] (6) Fermentation: After adding the yeast, ferment at 24°C for 5 days.

[0064] (7) Filtration and clarification: After fermentation, filtration and clarification are performed to obtain the highland barley wine.

[0065] Comparative Example 2

[0066] The difference between Comparative Example 2 and Example 1 is that the amount of koji added is 2.5‰, and the other conditions and steps are the same as those in Example 1.

[0067] Comparative Example 3

[0068] The difference between Comparative Example 3 and Example 1 is that the fermentation temperature is 36° C., and the other conditions and steps are the same as those in Example 1.

[0069] Comparative Example 4

[0070] The difference between Comparative Example 4 and Example 1 is that the fermentation time is 6 days, and the other conditions and steps are the same as those in Example 1.

[0071] 1. Sensory evaluation and response surface optimization test of the prepared wine

[0072] Sensory evaluation

[0073] A sensory scoring standard was formulated according to the characteristics of highland barley wine. Ten professional sensory assessors were selected to calculate the sensory scores based on 4 aspects: shape, aroma, taste, and style, with 100 as the full score. The specific scoring standards are shown in Table 1.

[0074] Table 1 Sensory evaluation standards

[0075]

[0076] Response surface optimization experiment

[0077] Using the software Design Expert (Version 8.0.6), the BoxBehnken central composite experimental design principle was adopted, with the amount of koji added, fermentation temperature and fermentation time as independent variables, a three-factor three-level experimental design was carried out, and the sensory score was used as the response value to conduct a response surface optimization experiment on the highland barley wine fermentation process.

[0078] The final results of the response surface optimization experiment showed that the optimal fermentation conditions for highland barley wine fermentation process were: 1.51‰ of koji, fermentation temperature of 30.14℃, fermentation for 3.01 days, and predicted sensory evaluation of 94 points. According to the actual experimental conditions, the extraction process parameters were adjusted to: 1.5‰ of koji, fermentation temperature of 30℃, and fermentation for 3 days. To verify the effectiveness of the model, an extraction verification test was carried out under this condition, and the sensory evaluation was 93±0.59%, indicating that the response surface method is accurate and reliable in optimizing the highland barley wine fermentation process.

[0079] 2ACE inhibitory activity assay

[0080] The ACE activity detection kit was used to determine the ACE inhibition rate of the Chinese medicinal liquor prepared in Examples 1-3 and Comparative Examples 1-3. The results of three replicates in each group are shown in Table 2.

[0081] Table 2

[0082]

[0083] As can be seen from Table 2, the health-preserving highland barley wine prepared by the method of the present invention has good ACE inhibitory activity, which is significantly higher than that of the comparative example.

[0084] It should be noted that when the claims of the present invention involve numerical ranges, it should be understood that the two endpoints of each numerical range and any numerical value between the two endpoints can be selected. In order to avoid redundancy, the present invention describes a preferred embodiment.

[0085] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0086] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for brewing health-preserving highland barley wine, characterized in that: The following steps are involved: (1) Selection and cleaning of raw materials: Select highland barley with full grains; (2) Crushing of raw materials; (3) Wetting the material: soaking the crushed highland barley in step (2) to allow the highland barley to absorb water and swell; the mass ratio of highland barley to water is 1:6, and the soaking time is 8 to 10 hours; (4) Steaming: drain the highland barley after moistening in step (3) and steam it to fully gelatinize the starch and make the highland barley cooked but not sticky; the steaming time is 2.5 hours, and water is replenished every half an hour during the steaming; (5) After steaming, the material is cooled and koji is added, and the amount of koji added is 0.03‰-2.2‰; (6) After fermentation is completed, filter and clarify.

2. The method for brewing a health-preserving highland barley wine according to claim 1, characterized in that: In step (5), the distiller's yeast is added to the highland barley, and the amount of the distiller's yeast added is 1‰-2‰.

3. A method for brewing health-preserving highland barley wine according to claim 4, characterized in that: The fermentation temperature in step (6) is 28-32°C.

4. The method for brewing a health-preserving highland barley wine according to claim 5, characterized in that: The fermentation time in step (6) is 2-5 days.

5. The method for brewing health-preserving highland barley wine according to claim 6, characterized in that: The amount of koji added is 1‰, the fermentation temperature is 28℃, and the fermentation time is 3 days.

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