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Highland barley fermented wine and production method thereof

A production method and technology for fermented wine are applied in the field of highland barley fermented wine and its production to achieve unique color, rich aroma and flavor, and improve the utilization rate of raw materials.

Active Publication Date: 2018-06-01
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of using roasted highland barley as a raw material to produce fermented highland barley wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The production method of the highland barley fermented wine provided by the present embodiment comprises the steps:

[0025] (1) Soaking: take high-quality highland barley, soak the highland barley in warm water at 40°C for 3 hours, and the ratio of highland barley to water is 1:3;

[0026] (2) Roasting: filter the soaked highland barley, then put it into an electric oven, and bake at 272°C for 11 minutes to obtain roasted highland barley, whose starch α rate is 92.71%;

[0027] (3) Rehydration: Put the roasted highland barley into a container, add water three times the mass of the roasted highland barley, and keep it in a constant temperature water bath at 50°C for 30 minutes to make it fully absorb water, then heat it to 100°C and immediately drain the water Filter out so that the rice yield after rehydration (raw material quality after rehydration / mass quality × 100% before rehydration) is 275%;

[0028] (4) Nest building expansion: put the rehydrated roasted barley...

Embodiment 2

[0035] The production method of the highland barley fermented wine provided by the present embodiment comprises the steps:

[0036] (1) Soaking: take high-quality highland barley, soak the highland barley in warm water at 35°C for 3.5 hours, and the ratio of highland barley to water is 1:3;

[0037] (2) Roasting: filter the soaked highland barley, then put it into an electric oven, and bake at 270°C for 12 minutes to obtain roasted highland barley, whose starch α rate is 93.13%;

[0038] (3) Rehydration: Put the roasted highland barley into a container, add water 3.5 times the mass of the roasted highland barley, and keep it in a constant temperature water bath at 50°C for 30 minutes to make it fully absorb water, then heat it to 100°C and immediately put the water Filter out so that the rice yield after rehydration (raw material quality after rehydration / mass quality × 100% before rehydration) is 275%;

[0039] (4) Nest building expansion: put the rehydrated roasted barley i...

Embodiment 3

[0046] The production method of the highland barley fermented wine provided by the present embodiment comprises the steps:

[0047] (1) Soaking: take high-quality highland barley, soak the highland barley in warm water at 30°C for 4 hours, and the ratio of highland barley to water is 1:3;

[0048] (2) Roasting: filter the soaked highland barley, then put it into an electric oven, and bake at 268°C for 12 minutes to obtain roasted highland barley, whose starch α rate is 92.29%;

[0049] (3) Rehydration: put the roasted highland barley into a container, add water 4 times the mass of the roasted highland barley, and keep it in a constant temperature water bath at 50°C for 30 minutes to make it fully absorb water, then heat it to 100°C and immediately put the water Filter out so that the rice yield after rehydration (raw material quality after rehydration / mass quality × 100% before rehydration) is 275%;

[0050] (4) Nest-building expansion: put the rehydrated roasted barley into ...

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PUM

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Abstract

The invention discloses highland barley fermented wine and a production method thereof. By adopting a production process of soaking baked highland barley with warm water, performing gelatinization andfragrance highlighting in a baking mode, performing yeast amplification and culture through pits, adding barley koji and jar washing water when highland barely in jars is turned over and water is added, stirring with a raker, and performing saccharification and fermentation synchronously, the production cycle is greatly shortened, the production efficiency is improved, the utilization rate of rawmaterials is increased, the discharge amount of wastewater is reduced, in addition, a product produced by using the production process has uniform colors, fragrance, flavor and rich nutrition after baked.

Description

technical field [0001] The invention relates to a highland barley food and a production method thereof, in particular to a highland barley fermented wine and a production method thereof. Background technique [0002] Highland barley is a unique cereal grain crop grown in Tibetan areas of my country. It has a long history of planting in my country. It is one of the most important grain crops in China and is also the main ration of people in Tibetan areas in my country. It is rich in starch, protein, amino acids, vitamins and trace elements needed by the human body, as well as β-glucan with extremely rich physiological functions. It is an ideal raw material for wine making. [0003] Fermented wine is a kind of drink with rich nutrition, pleasant taste and low alcohol content, which is deeply loved by consumers. Due to its unique brewing process, the wine itself retains a large amount of beneficial substances produced by the raw material itself and fermentation. Generally, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 万萍易晓成黄丽华杨爽王鸳鸯李雄波
Owner CHENGDU UNIV
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