3 results about "Naked barley" patented technology

The invention relates to the technical field of agricultural planting, in particular to a multi-cropping compound planting method which is suitable for areas with abundant hydrothermal resources and aims at solving the problems that in the prior art, three-dimensional collaboration is lacked, green and fresh products are single, the straw utilization rate is low and scene compatibility is poor. According to the method, a vertical, transverse and vertical three-dimensional system is built with one year as a cycle and fresh corn as a frame, and a 420 cm standard planting unit is arranged: 360 cm wide naked barley is sown in autumn, and 60 cm wide naked barley is reserved for winter turning and spring cultivation; fresh corn and green soy beans / hyacinth beans are interplanted in the next spring, and the corn is wound to serve as a vine climbing support before being harvested; covering with naked barley straws in summer, and intercropping green soy beans and peanuts; sowing peas in late autumn and harvesting green pods. Straws are fully utilized in the whole process, and six types of fresh products are supplied all year round. According to the method, large-scale and scattered planting is considered, the farmland utilization rate and the farmer income are improved, the farmland biodiversity can be enhanced, the cultivated land fertility is improved, and the ecological agriculture requirement is met.

The invention provides milk Shixiao beer and a preparation method thereof. The preparation method comprises the following steps: taking raw materials such as a composite malt base material, a modified milk source, naked barley, roasted coffee powder and humulus lupulus in a specific ratio, and performing pretreatment; the raw materials are treated by adopting xylanase in cooperation with a segmented saccharification process, so that the wort yield is increased; humulus lupulus is added in stages in the wort boiling process, and a modified milk source and coffee powder are added in the later stage to strengthen flavor; stepped temperature-controlled fermentation and low-temperature aging are implemented, and diacetyl reduction and yeast metabolism are accurately controlled. The delamination problem is solved through the modified milk source compounded by the skim milk powder and the lactose, the raw material utilization rate is increased through the combination of the naked barley and the xylanase, the foam persistence is larger than or equal to 6 min, the compound flavor integrating scorch aroma, coffee aroma and milk aroma is achieved, the shelf life is prolonged to 12 months or above, and the method is suitable for large-scale production.