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Whisky-style naked oat wine and brewing method thereof

A technology of whiskey and naked oat wine, which is applied in the field of brewing to achieve the effects of simple operation, improved production efficiency and reduced labor intensity

Inactive Publication Date: 2016-05-11
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the production of whiskey-style naked oat wine with naked oats as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 produces whisky style naked oat wine according to the following steps

[0047] (1) Requirements for raw materials

[0048] High-quality naked oats are used as raw materials, and the grains are required to be full, without moth-eaten, mildew and deterioration.

[0049] (2) Bubble food

[0050] The whole grains of naked oats are transported to the grain soaking tank with a bucket elevator. The temperature of the grain soaking water is 65-70℃ in summer, 75-85℃ in winter, and the soaking time is 18-20h.

[0051] (3) Cooking

[0052] The soaked grain water is drained, and the soaked naked oats are transported to the steamer through the mesh belt machine to start cooking. In summer, the cooking pressure is 0.14-0.16MPa, and the pressure-holding time is 5-10min; in winter, the cooking pressure is 0.16-0.18MPa, and the pressure-holding time is 10-15min. When the pressure holding time is over, open the exhaust valve to exhaust steam to 0MPa. Cooking requirement...

Embodiment 2

[0087] (1) Requirements for raw materials

[0088] High-quality naked oats are used as raw materials, and the grains are required to be full, without moth-eaten, mildew and deterioration.

[0089] (2) Bubble food

[0090] The whole grains of naked oats are transported to the grain soaking tank with a bucket elevator. The temperature of the grain soaking water is 65-70℃ in summer, 75-85℃ in winter, and the soaking time is 18-20h.

[0091] (3) Cooking

[0092] The soaked grain water is drained, and the soaked naked oats are transported to the steamer through the mesh belt machine to start cooking. In summer, the cooking pressure is 0.14-0.16MPa, and the pressure-holding time is 5-10min; in winter, the cooking pressure is 0.16-0.18MPa, and the pressure-holding time is 10-15min. When the pressure holding time is over, open the exhaust valve to exhaust steam to 0MPa. Cooking requirements for naked oats: more than 90% of the naked oats have cracks, no raw hearts, cooked and not ...

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Abstract

The invention discloses whisky-style naked oat wine and a brewing method thereof, and belongs to the technical field of wine brewing. The whisky-style naked oat wine is formed by taking an alpine plant, namely, naked oats, as a raw material, adopting a solid and liquid fermentation combined preparation technology of solid state saccharification and liquid fermentation of a disc koji making machine, fermenting and distilling, storing the wine in an oak barrel, and performing blending and preparing on the wine.

Description

technical field [0001] The invention relates to a whiskey-style naked oat wine and a brewing method thereof, belonging to the technical field of brewing. Background technique [0002] Naked oats (Latin scientific name: AvenasativaL), cereal crops, scientific name naked oats. The nutritional value of naked oats is very high, the protein content in cereal crops is very high, and it contains 8 kinds of amino acids necessary for the human body, its composition is also balanced, the content of vitamin E is also higher than that of rice and wheat, and the content of vitamin B is relatively high; The average protein content is 15.6%, which is 100% higher than that of rice, 75% of corn, 66% of wheat flour, and 60% of millet. The composition of 8 kinds of amino acids is relatively balanced, and the content of lysine is also higher than that of rice and wheat flour; fat and calorie energy are very high. High, the fat is 5.5 times that of rice and 3.7 times that of wheat flour. In ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/22C12H6/02
CPCC12G3/02C12H1/22C12H6/02
Inventor 周新虎陈翔张龙云钱莉莉张春林郭风雪沈晓波
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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