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Method for brewing highland barley wine by using hulled highland barley

A technology of highland barley wine and highland barley, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of affecting shelf life, oxidative browning of wine body, unhealthy and other problems, and achieve the effects of avoiding the use of additives, fully fermenting and utilizing, and having a sweet and soft taste.

Inactive Publication Date: 2017-10-20
西藏阿拉嘉宝酒业有限责任公司
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Problems solved by technology

[0002] The utilization rate of unpeeled highland barley is low, and the fermentation of highland barley is not fully utilized; unpeeled highland barley contains tannins, and the fermented wine is bitter and pungent. At the same time, due to poor storage of highland barley raw materials, there is a risk of aflatoxin, making the product unsafe , Unhealthy, fermented wine is prone to oxidative browning, which affects shelf life

Method used

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  • Method for brewing highland barley wine by using hulled highland barley

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Embodiment 1

[0016] Embodiment 1, a kind of method adopting peeling highland barley to brew highland barley wine is characterized in that: it is completed by the following steps:

[0017] The first step, the technical conditions of the material preparation process are: take the highland barley raw material with full grains, no impurities, no mildew, no moths, and no deterioration;

[0018] In the second step, the technological conditions of the peeling process are as follows: use the highland barley reserved in the first step, and then wet the highland barley with water with 5% of the quality of the highland barley. Peeling, the highland barley after the peeling rate reaches 100% is used for later use;

[0019] The third step, the technological conditions of the soaking and cooking process are as follows: soak the peeled highland barley for use in the second step at room temperature water at 10-30°C for 15-20 hours, and then further use a rotary cooking kettle at 110-120°C Keep warm at hi...

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Abstract

The invention relates to a method for brewing highland barley wine by using hulled highland barley. The method comprises the following steps: 1) material preparation; 2) hulling; 3) immersion and boiling; 4) material blending; 5) fermentation; 6) distillation and filtering; 7) blending; 8) disinfection and loading; and 9) disinfection and cartonning. The method has the beneficial effect that for boiling and gelatinization of highland barley and anaphase stability of a product, the hulled highland barley is subjected to boiling, saccharification and fermentation based on an original brewage technology of the barley wine, the utilization rate of the highland barley is increased from 60% while dehulling to 70% while hulling, so that the fermentation utilization of the highland barley is more fully; at the same time, the risk of aflatoxin due to poor storage of a highland barley raw material can be effectively prevented, the product is safer and more health; the pigment and tannin on the skin of the highland barley can be removed through hulling, browning is prevented, the wine quality and color can be more stable, the mouthfeel is soft, the shelf life of the product is prolonged, and the usage of an additive is effectively prevented.

Description

1. Technical field [0001] The invention relates to the technical field of highland barley wine, in particular to a method for brewing highland barley wine by using peeled highland barley. 2. Background technology [0002] The utilization rate of unpeeled highland barley is low, and the fermentation of highland barley is insufficient; unpeeled highland barley contains tannins, and the fermented wine is bitter and pungent. At the same time, due to poor storage of highland barley raw materials, there is a risk of aflatoxin, making the product unsafe , Unhealthy, fermented wine is prone to oxidative browning, affecting shelf life. 3. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the present invention provides a method for brewing highland barley wine by adopting peeled highland barley, which is characterized in that: it is completed by the following steps: [0004] The first step, the technical conditions of the material preparation process a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 王兆基师生旭杨兴华
Owner 西藏阿拉嘉宝酒业有限责任公司
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