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Method for making canned barley alcohol

A manufacturing method, the technology of highland barley wine, is applied in the field of canned traditional Tibetan highland barley wine, which can solve the problems of poor sanitation, product quality, and low efficiency, and achieve the effects of treating diabetes, preventing colon cancer, and degrading cholesterol

Inactive Publication Date: 2010-12-22
管新飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the transformation and consumption of highland barley is mainly processed into tsampa or brewed into highland barley wine. Due to the failure of industrialized production, it is made by hand, resulting in poor sanitation conditions, affected product quality, and low efficiency.
In recent years, although the yield of highland barley has been increasing year by year, the amount of conversion and effective utilization has not been increased, resulting in the increase of production but not income of the majority of farmers and herdsmen, and the economic benefits cannot be significantly improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Raw materials and processing: Take fresh Tibetan highland barley 320 and sieve to remove impurities, remove sediment, stones, metals, etc., then inspect the highland barley, and transfer to the next process after passing the test;

[0021] B. Soaking and cleaning: Soak the highland barley before cooking. Since the time is summer, the soaking time is 15 hours. Then put the soaked highland barley into a basket and wash it several times until the water is clear, then put the washed highland barley into a steamer, and wait for steaming after the water drips out;

[0022] C. Cooking: steam the barley for 35 minutes, control the air pressure and time during the cooking process, and cook so that the barley is transparent but not rotten, loose and not mushy, and has a hard core, uniform;

[0023] D. Sprinkle with water: rinse the steamed barley with clean cold water to rapidly lower the temperature of the product and reach the temperature suitable for the reproduction of fu...

Embodiment 2

[0031] A. Get fresh Tibetan highland barley 25 to sieve to remove impurities, remove stones, silt, metal, etc., then sample and inspect, and enter the next process after passing the test.

[0032] B. Soaking and cleaning: Since it is winter, the soaking time is 18 hours. Then put the soaked highland barley into baskets and wash until the water is clear, and finally put the highland barley into a steamer to be steamed.

[0033] C. Cooking: Steam the highland barley for 35 minutes, and control the air pressure.

[0034] D. Sprinkle with water: rinse the steamed highland barley with clean cold water to cool down to a temperature suitable for fungal reproduction.

[0035] E. Falling into the vat and building a nest: After 5 minutes, a small amount of water drips out of the cold highland barley, and it is put into the vat at this time. While lowering the highland barley, sprinkle koji powder and mix the ingredients, quickly turn the highland barley raw materials in the vat up and...

Embodiment 3

[0042] A. Raw materials and processing: take fresh Tibetan highland barley 311 and sieve to remove impurities, remove sediment, stones, metals, etc., then inspect the highland barley, and transfer to the next process after passing the test;

[0043] B. Soaking and cleaning: Soak the highland barley before cooking. Since the time is summer, the soaking time is 15 hours. Then put the soaked highland barley into a basket and wash it several times until the water is clear, then put the washed highland barley into a steamer, and wait for steaming after the water drips out;

[0044] C. Cooking: Steam the barley for 35 minutes, control the air pressure and time during the cooking process, and cook to make the barley transparent but not rotten, loose and not mushy, without hard core, uniform;

[0045] D. Sprinkle with water: rinse the steamed barley with clean cold water to rapidly lower the temperature of the product and reach the temperature suitable for the reproduction of fungi;

...

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PUM

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Abstract

The invention relates to a method for making canned barley alcohol. The method comprises the following process steps of: raw material screening, impurity removing, processing, soaking, cleaning, boiling, water spraying, cylinder feeding, nest building, saccharifying, draining, fermenting, alcohol extracting, pressing, clarifying, filtering, burdening, sterilizing and canning. The conventional barley from Tibet is taken as a raw material, the conventional manual individual workshop mode is changed and process innovation is combined with technological innovation, so that the quality guarantee period of the barley alcohol is prolonged from the conventional multiple days to a year, convenience is brought to the market expanding of a product and a large-scale project becomes possible. The product obtained by the method plays a remarkable role in degrading cholesterol, preventing colon cancer, treating diabetes and the like.

Description

Technical field: [0001] The invention relates to a manufacturing method of canned highland barley wine, in particular to a canned manufacturing method of Tibetan traditional highland barley wine. Background technique: [0002] In addition to the nutritional components of common wheat plants, highland barley itself also has unique components, such as β-glucan (average content is 5.25%), endoflavones and other micronutrients. Highland barley produced in the Qinghai-Tibet Plateau has a higher content of β-glucan, with an average content of 6.75%. At present, the transformation and consumption of highland barley is mainly processed into tsampa or brewed into highland barley wine. Due to the failure of industrialized production, it is made by hand, resulting in poor hygiene conditions, affected product quality, and low efficiency. In recent years, although the yield of highland barley has been increasing year by year, the amount of conversion and effective utilization has not be...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 管新飞
Owner 管新飞
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