Pineapple/coix lachryma-jobi kernel spirit and preparation method thereof

A technology of barley wine and pineapple, applied in the field of beverage wine, can solve the problems of singleness of nutritional components and health care functions, and achieve the effect of rich protein content

Inactive Publication Date: 2013-01-23
QINGDAO LANGYATAI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above-mentioned brewing is that it is only fermented from grains or fruits alone, and the nutritional components and health functions are still single.

Method used

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  • Pineapple/coix lachryma-jobi kernel spirit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Squeeze and enzymatic hydrolysis of pineapple juice

[0034] Put the pineapple in a press to squeeze the juice; add pectinase to the pineapple juice in an amount of 60 mg / l, stir well and leave it to stand to obtain the enzymolysis pineapple juice;

[0035] (2) Preparation of barley mash

[0036] Soak barley in a steamer and steam until cooked, add water to beat, then add amylase, keep warm at 80°C for 50 minutes, lower the temperature to 40°C, add pectinase, keep warm for 6 hours, and use 1 part by weight of barley, water The add-on of amylase is 0.4 weight part, the add-on of amylase is 0.001 weight part, and the add-on of pectinase is 0.005 weight part;

[0037] (3) Preparation of distiller's mother

[0038] Inoculate active dry yeast with a mass percentage of 8% into pineapple juice and activate it for 1 hour to obtain a yeast activation liquid. Inoculate the yeast activation liquid into pineapple juice at an inoculation amount of 12% by mass percentage and cu...

Embodiment 2

[0044] (1) Squeeze and enzymatic hydrolysis of pineapple juice

[0045] Put the pineapple in a press to squeeze the juice; add pectinase to the pineapple juice in an amount of 100mg / l, stir well and let stand to obtain the enzymolysis pineapple juice;

[0046] (2) Preparation of barley-glutinous rice mash

[0047]Mix barley and glutinous rice evenly in a mass ratio of 1:2, soak and steam in a steamer, add water to beat, then add glucoamylase, keep warm at 120°C for 20 minutes, lower the temperature to 60°C, add Daqu, and keep warm for 2 hours and based on 1 part by weight of barley / glutinous rice, the addition of water is 0.8 parts by weight, the addition of glucoamylase is 0.005 parts by weight, and the addition of Daqu is 0.001 parts by weight;

[0048] (3) Preparation of distiller's mother

[0049] Inoculate active dry yeast with a mass percentage of 12% into pineapple juice, activate for 3 hours to obtain a yeast activation solution, inoculate the yeast activation soluti...

Embodiment 3

[0055] (1) Squeeze and enzymatic hydrolysis of pineapple juice

[0056] Put the pineapple in a press to squeeze the juice; add pectinase to the pineapple juice in an amount of 70 mg / l, stir well and leave it to stand to obtain the enzymolysis pineapple juice;

[0057] (2) Preparation of barley-glutinous rice mash

[0058] Mix barley and glutinous rice evenly in a mass ratio of 2:1, soak and steam in a steamer, add water to beat, then add amylase, keep warm at 90°C for 40 minutes, lower the temperature to 50°C, add pectinase , kept for 4 hours, and based on 1 part by weight of barley / glutinous rice, the addition of water is 0.5 parts by weight, the addition of amylase is 0.003 parts by weight, and the addition of pectinase is 0.002 parts by weight;

[0059] (3) Preparation of distiller's mother

[0060] Inoculate active dry yeast with a mass percentage of 10% into pineapple juice and activate for 1.5h to obtain a yeast activation solution. The yeast activation solution is ino...

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Abstract

The invention relates to pineapple / coix lachryma-jobi kernel spirit and a preparation method thereof; spirit is prepared by coix lachryma-jobi kernel and pineapples in a fermentation method; the mass ratio of the coix lachryma-jobi kernel and the pineapples is 1: 4-2: 1; the alcohol content is 10.0-20.0%(v / v); total sugar is less than or equal to 50g / l; total acid is larger than or equal to 2.0g / l; and volatile acid is less than or equal to 1.0g / l; a preparation procedure comprises the following steps: juicing and carrying out enzymolysis on pineapple juice, preparing coix lachryma-jobi kernel mash, fermenting and preparing seeding yeast, and filter-pressing separation, ageing, acidity regulation, sweetness and filling procedures in subsequent treatment procedures. According to the invention, coix lachryma-jobi kernel and pineapples are mixed in the fermentation method; prepared pineapple / coix lachryma-jobi kernel spirit fills the gap of the field of coix lachryma-jobi kernel spirit; brewed fruit spirit can have dual effect of the pineapple and coix lachryma-jobi kernel synchronously; and the pineapple / coix lachryma-jobi kernel spirit is potable spirit which is in rich in vitamin and protein content and also have a anticancer health-protection function.

Description

technical field [0001] The invention relates to the field of drinking wine, in particular to a pineapple barley wine and a preparation method thereof. Background technique [0002] Wine is inseparable from people's daily life. There are many varieties of wine on the market, mainly grain wine. The general brewing method of grain wine is to steam the grain and add distiller's yeast for solid fermentation. The nutrient composition of this kind of wine is relatively simple. In order to increase the nutrient composition and efficacy of the wine, people soak some medicinal materials such as ginseng, wolfberry or pilose antler in the wine to make medicinal wine. This kind of medicinal wine is not only beneficial to human health, but also can be used for Treat certain diseases, and at the same time improve the efficacy of the medicine. [0003] Along with the raising of living standard, people realize gradually, the wine beverages such as fruit wine, vegetable wine, can have the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李悦明晁进福徐建春夏秀梅臧淑欣孟文娟
Owner QINGDAO LANGYATAI GRP
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