CN101921684A - Method for making canned barley alcohol - Google Patents
Method for making canned barley alcohol Download PDFInfo
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- CN101921684A CN101921684A CN2009101478819A CN200910147881A CN101921684A CN 101921684 A CN101921684 A CN 101921684A CN 2009101478819 A CN2009101478819 A CN 2009101478819A CN 200910147881 A CN200910147881 A CN 200910147881A CN 101921684 A CN101921684 A CN 101921684A
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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:
The present invention relates to a kind of manufacture method of canned barley alcohol, especially the canned manufacture method of Tibet tradition barley wine.
Background technology:
Highland barley itself also has endemic element except that the nutritive ingredient that contains common wheat class plant, as multiple micro-nutrientss such as beta-glucan (average content is 5.25%), interior flavones.It is higher to be produced in its beta-glucan component content of Qinghai-Tibet geographic highland barley, and average content is 6.75%.At present, the conversion edible way of highland barley, is made by hand but adopt because of failing to realize suitability for industrialized production mainly simply being processed into zanba, roasted qingke barley flour or leading to barley wine, causes that its sanitary condition is poor, product quality is influenced, and efficient is low.In recent years, though the output of highland barley is ascendant trend year by year, be not improved because of it transforms with effective utilization, cause numerous peasants and herdsmen's volume increase but can not increase income, economic benefit can't be improved significantly.
The utility model content:
The present invention relates to a kind of manufacture method of canned barley alcohol.
The present invention is achieved in that
The preparation method of barley wine comprises following processing step; The screening of raw material and removal of impurities, processing, immersion, cleaning, boiling, trickle, the cylinder that falls, nest, saccharification, discharge water, ferment, take out wine, squeezing, clarification, filtration, batching, sterilization, canned.
Concrete processing step is as follows:
A, raw material → processing: 1, raw material is sieved impurity elimination (silt, stone, metal etc.).And it is rotten, mouldy to guarantee that raw material does not have, and guarantees quality product; 2, after the raw material processing,, change next procedure over to after qualified, unacceptable product is done the processing of doing over again by Quality Inspector's sampling inspection;
B, immersion, cleaning: for satisfying the boiling requirement, highland barley must be soaked before the boiling, soaks summer and autumn 12-15 hour, soaks winter in spring 15-18 hour.In immersion process, find must in time to add dehydration water and shakeout, the highland barley after the immersion should be packed into and be cleaned in the frame, cleans repeatedly clear to water, the food steamer of packing into of the highland barley after the cleaning, water droplet waits to steam after using up;
C, boiling: the purpose of boiling is in order the starch in the grain to be added thermal expansion, further to play the gelatinization effect, help the growth of diastatic fermentation bacterium like this and be subject to diastatic effect, and the highland barley cooking time is 30-40 minute.Must control air pressure and time in the digestion process well, boiling degree requires mashed thoroughly and not, loose the paste to there is no hard-core, requires uniformity.
D, trickle: with the highland barley that the drip washing of cleaning cold water cooks, make it reduce the product temperature rapidly, reach the temperature that is fit to the mushroom breeding.And carry out rehydration work.
E, cylinder → nest falls: drench the highland barley after cold, approximately wait until 3-5 minute, when having only less water to ooze, just can go into cylinder.Then bent powder is spread on the highland barley limit under the limit, and spice turns rice dumpling in the cylinder up and down rapidly with hand then, makes highland barley, the bent powder unanimity that is evenly distributed, and the highland barley layer should be not really up to the mark or soft excessively, should stay a duck eye at the bottom of the nest, and winter is slightly little, and diameter is about 18-22cm; Summer is big slightly, diameter about 24-27cm, meal layer product temperature behind the cylinder that measures then, shape flare.Nest is put up the bonnet upper cylinder cover, carries out heat insulation work.
F, saccharification → discharge water → ferment: the cylinder of fermentation usefulness, before use must sterilization.Must strictly control room temperature and material temperature in saccharification, the fermenting process, room temperature is controlled between the 18-20 degree, and the material temperature control is between the 30-33 degree.Behind the highland barley material nest, after about 55 hours of insulation, just can see adularescent mycelia on the highland barley grain, bonding is pressed the raw material surface with have gentle hands mutually, and promptly to sinking, bubble is excessive, sends distinctive aroma in the cylinder.When nest liquid reaches when generating a small amount of wine liquid to 3/5ths places, just can add clear water, make a large amount of growth breeding of yeast, saccharification is carried out simultaneously with fermentation, generates alcohol.Put into towards cylinder after about 12 hours, fermentation beginning is fierce, hisses in the wine vat, and constantly has small bubbles oil aperture to overflow and send aroma.Want constantly to be watered in the surface of raw material in fermentation, the one side of watering prevents to become sour in order to reduce the product temperature; On the other hand in order to get rid of the carbonic anhydride in the fermenting process, the transposing fresh air.Amylomyces and yeast are preponderated, prevent the intrusion of assorted bacterium, carried out once in general 3--5 of violent phase hour, get final product for 2 times, can finish this work during to nonfermented in general every day of paracme in fermentation.Usually carry out according to the variation of temperature and product temperature.
G, take out wine, squeezing: treat the wine fermentation maturation, after clear state appears in liquid level, just can take out wine.To staying the wine in vinasse, squeeze, until pressing dry.The static a few days, the wine liquid of top clear is told, filter then, sterilize.
H, seasoning, clarification → filtration: the reply vinosity is deposited clarifying treatment before filtering, after the wine clarification, filter, wine through the filter repeated multiple times be filtered to transparent limpid till.
I, sterilization: steam sterilizing is adopted in sterilization, all should carry out sterilising treatment to its pipeline that directly contacts, vessel etc.And the pipeline of contact and worker, utensil sterilization time must not be lower than 10 minutes, sterilization adopts steam to carry out to packaging vessel (as the wine jar), wine requires to sterilize operation in accordance with regulations in sterilization process, the wine after the sterilization must carry out sampling inspection, lets pass after the assay was approved.
J, canned: should carry out the housekeeping in canned line and workshop before canned, all wine directly pipeline and the container of contact must be carried out sterilising treatment, utilize steam sterilizing, and the time is no less than 10 minutes.And canned personnel must dress protective clothing, working cap and footware.
Achievement of the present invention has novelty, and advance and practicality are the combination of process innovation and technological innovation.The utilization of canned technology is the industrialization basis of barley wine, and throughput is big, and the project that guaranteed has fairly large.Technological innovation, the project technology of being embodied in reaches advanced international level, and it is 1 year that the barley wine quality guaranteed period promoted from traditional several days; the yield of liquor reaches more than 400%; for the produce market expansion provides convenience, expanding for produce market provides convenience, for project scale provides possibility.This invention products obtained therefrom is in the research of degraded cholesterol, prevention colorectal carcinoma, aspects such as treatment diabetes etc., domesticly do not see relevant report.
Embodiment:
Specific implementation method to this invention describes below:
Embodiments of the invention 1:
A, raw material, processing: get the impurity elimination of sieving of fresh dark blue highland barley 320, remove silt, stone, metal etc., then highland barley is tested, change next procedure over to after qualified;
B, immersion, cleaning: before boiling, highland barley is soaked.Because the time of living in is summer, it is 15 hours so immersion makes the time.Highland barley after will soaking is then packed into and cleans in the basket, cleans repeatedly clearly to water, and the food steamer of packing into of the highland barley after then will cleaning, water droplet are waited to steam after to the greatest extent;
C, boiling: with highland barley boiling 35 minutes, control air pressure and time in the digestion process well, and boiling makes, and highland barley is mashed thoroughly and not, loose does not stick with paste and hard-core, uniformity arranged;
D, trickle: with the highland barley that the drip washing of cleaning cold water cooks, make it reduce the product temperature rapidly, reach suitable mushroom breeding temperature;
E, the cylinder that falls, nest: drench the highland barley after cold, after about 5 minutes, there is less water to ooze, at this moment just can goes into cylinder, and bent powder is spread on the highland barley limit under the limit, spice turns highland barley in the cylinder up and down rapidly with hand then, makes highland barley raw material, the bent powder unanimity that is evenly distributed, make raw material promptly not really up to the mark soft only, simultaneously, stay a duck eye at the bottom of nest, diameter is about 25cm.Nest is put up the bonnet upper cylinder cover, carries out heat insulation work.
F, saccharification, discharge water, ferment: room temperature is controlled at 19 degree in saccharification, the fermenting process, and the material temperature control is at 31 degree.Behind the nest, be incubated about 55 hours, just can see adularescent mycelia on the rice grain, bonding is pressed the meal face with have gentle hands mutually, and promptly to sinking, bubble is excessive, sends distinctive aroma in the cylinder.When nest liquid reaches when generating a small amount of wine liquid to 3/5ths places, just add clear water, make yeast grow breeding in a large number, discharge water towards cylinder after about 12 hours, the fermentation beginning is fierce, hisses in the wine vat, and small bubbles is constantly arranged by overflowing in the aperture and sending aroma.And to constantly water during the fermentation, reduce the product temperature, prevent to become sour the highland barley raw material surface that cooks; Simultaneously, constantly change fresh air.
G, take out wine, squeezing:, when clear state appears in liquid level, take out wine when the wine fermentation maturation.To staying the wine in vinasse, squeeze, until pressing dry.The static then a few days, the wine liquid of top clear is told, filter, sterilize.
H, seasoning, clarification, filtration: earlier vinosity is deposited clarifying treatment before filtering, after the wine clarification, filters with filter, up to wine transparent limpid till.
I, sterilization: the pipeline of direct contact, vessel etc. are carried out sterilising treatment, and sterilization time is 10 minutes.To the sampling inspection of carrying out after the sterilization, let pass after the assay was approved then;
J, canned: utilize steam sterilizing,, guarantee the sterile procedures of utensil to pipeline and sterilizing containers 10 minutes.And then carry out canned.
The embodiment of the invention 2:
A, get the impurity elimination of sieving of fresh dark blue highland barley 25, remove stone, silt, metal etc., sampling inspection then enters next process after qualified.
B, immersion, cleaning: owing to the time of living in is winter, so soak time is 18 hours.Highland barley after will soaking is then packed into and cleans to water in the basket clearly, and the food steamer of at last highland barley being packed into is waited to steam.
C, boiling:, and control air pressure well with highland barley boiling 35 minutes.
D, trickle:, make its cooling reach the temperature that is fit to the mushroom breeding with the highland barley that clean cold water drip washing cooks.
E, the cylinder that falls, nest: after 5 minutes, drenching in the cold highland barley has less water to ooze, and at this moment goes into cylinder.Bent powder is spread on the highland barley limit under the limit, and spice turns the highland barley raw material in the cylinder up and down rapidly with hand, and it is consistent that highland barley, bent powder are distributed, and stay the duck eye of a diameter at 20cm at the bottom of nest.Build cylinder cap at last, carry out insulation.
F, saccharification, discharge water, ferment: in saccharification, the fermenting process, room temperature is controlled at 19 degree, and the material temperature control is at 30 degree.Be incubated about 55 hours, see adularescent mycelia on the highland barley grain, bonding is used have gentle hands green manuring highland barley mutually, and promptly to sinking, bubble is excessive, sends distinctive aroma in the cylinder.Treat that nest liquid reaches when generating a small amount of wine liquid to 3/5ths places, add clear water, yeast is bred in a large number.Discharge water towards cylinder after about 12 hours, fermentation beginning is fierce, and the wine vat class hisses, and constantly has small bubbles to be overflowed by aperture and send aroma.And, and constantly change fresh air in white the watering of fermentation squadron highland barley.
G, take out wine, squeezing: when the wine fermentation maturation, liquid level occurs taking out wine after the clear state, the static a few days, the wine liquid of top clear is told to be filtered, sterilization.
H, seasoning, clarification, filtration: before filtering vinosity is deposited clarifying treatment, do the nature clarification, wine filters after clarifying, until transparent limpid till.
I, sterilization: pipeline, container utensil to direct contact carry out sterilising treatment, and sterilization time must not be lower than 10 minutes
J, canned: carry out the housekeeping between canning cart before canned, and utilize steam sterilizing, all pipeline and containers that directly contact are carried out sterilising treatment, the time must not be less than 10 minutes
Embodiments of the invention 3:
A, raw material, processing: get the impurity elimination of sieving of fresh dark blue highland barley 311, remove silt, stone, metal etc., then highland barley is tested, change next procedure over to after qualified;
B, immersion, cleaning: before boiling, highland barley is soaked.Because the time of living in is summer, it is 15 hours so immersion makes the time.Highland barley after will soaking is then packed into and cleans in the basket, cleans repeatedly clearly to water, and the food steamer of packing into of the highland barley after then will cleaning, water droplet are waited to steam after to the greatest extent;
C, boiling: with highland barley boiling 35 minutes, control air pressure and time in the digestion process well, and boiling makes mashed thoroughly and not, loose paste of highland barley there is no hard-core, uniformity;
D, trickle: with the highland barley that the drip washing of cleaning cold water cooks, make it reduce the product temperature rapidly, reach suitable mushroom breeding temperature;
E, the cylinder that falls, nest: drench the highland barley after cold, after about 5 minutes, there is less water to ooze, at this moment just can goes into cylinder, and bent powder is spread on the highland barley limit under the limit, spice turns highland barley in the cylinder up and down rapidly with hand then, makes highland barley raw material, the bent powder unanimity that is evenly distributed, make raw material promptly not really up to the mark soft only, simultaneously, stay a duck eye at the bottom of nest, diameter is about 25cm.Nest is put up the bonnet upper cylinder cover, carries out heat insulation work.
F, saccharification, discharge water, ferment: room temperature is controlled at 19 degree in saccharification, the fermenting process, and the material temperature control is at 31 degree.Behind the nest, be incubated about 55 hours, just can see adularescent mycelia on the rice grain, bonding is pressed the meal face with have gentle hands mutually, and promptly to sinking, bubble is excessive, sends distinctive aroma in the cylinder.When nest liquid reaches when generating a small amount of wine liquid to 3/5ths places, just add clear water, make yeast grow breeding in a large number, discharge water towards cylinder after about 12 hours, the fermentation beginning is fierce, hisses in the wine vat, and small bubbles is constantly arranged by overflowing in the aperture and sending aroma.And to constantly water during the fermentation, reduce the product temperature, prevent to become sour the highland barley raw material surface that cooks; Simultaneously, constantly change fresh air.
G, take out wine, squeezing:, when clear state appears in liquid level, take out wine when the wine fermentation maturation.To staying the wine in vinasse, squeeze, until pressing dry.The static then a few days, the wine liquid of top clear is told, filter, sterilize.
H, seasoning, clarification, filtration: earlier vinosity is deposited clarifying treatment before filtering, after the wine clarification, filters with filter, up to wine transparent limpid till.
I, sterilization: the pipeline of direct contact, vessel etc. are carried out sterilising treatment, and sterilization time is 10 minutes.To the sampling inspection of carrying out after the sterilization, let pass after the assay was approved then;
J, canned: utilize steam sterilizing,, guarantee the sterile procedures of utensil to pipeline and sterilizing containers 10 minutes.And then carry out canned.
Claims (6)
1. the manufacture method of a canned barley alcohol, by screening and removal of impurities, processing, immersion, cleaning, boiling, trickle, the cylinder that falls, nest, the saccharification of raw material, discharge water, ferment, take out wine, squeezing, clarification, filtration, batching, sterilization, processing step such as canned forms.
2. the manufacture method of a kind of canned barley alcohol according to claim 1 is characterized in that: highland barley must be soaked before the boiling, soaks summer and autumn 12-15 hour, soaks winter in spring 15-18 hour.
3. the manufacture method of a kind of canned barley alcohol according to claim 1, it is characterized in that: the highland barley after the immersion will carry out boiling, and the highland barley cooking time is 30-40 minute.
4. the manufacture method of a kind of canned barley alcohol according to claim 1 is characterized in that: the highland barley that boiling is drenched after cold goes into cylinder.Should stay a duck eye at the bottom of the nest, winter is slightly little, and diameter is about 18-22cm; Summer is big slightly, and diameter is about 24-27cm.
5. the manufacture method of a kind of canned barley alcohol according to claim 1, it is characterized in that: room temperature is controlled between the 18-20 degree in saccharification, the fermenting process, and the material temperature control is between the 30-33 degree.
6. the manufacture method of a kind of canned barley alcohol according to claim 1 is characterized in that: after taking out the wine sterilization, carry out wine canned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101478819A CN101921684A (en) | 2009-06-16 | 2009-06-16 | Method for making canned barley alcohol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101478819A CN101921684A (en) | 2009-06-16 | 2009-06-16 | Method for making canned barley alcohol |
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| CN101921684A true CN101921684A (en) | 2010-12-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101478819A Pending CN101921684A (en) | 2009-06-16 | 2009-06-16 | Method for making canned barley alcohol |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112226A (en) * | 2015-09-29 | 2015-12-02 | 管新飞 | Preparation method of highland barley virgin stock wine |
| CN105713776A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Corn wine |
| CN105713778A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Highland barley wine |
| CN108102839A (en) * | 2017-12-14 | 2018-06-01 | 成都大学 | A kind of highland barley fermented wine and its production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087675A (en) * | 1993-12-28 | 1994-06-08 | 北京轻工业学院 | The preparation method of barley wine |
| CN1114982A (en) * | 1995-05-19 | 1996-01-17 | 张海刚 | Natural thick highland barley wine |
| CN101215500A (en) * | 2007-12-28 | 2008-07-09 | 西藏仁布达热瓦青稞酒业有限公司 | Barley wine brewing technique employing liquid fermentation method |
-
2009
- 2009-06-16 CN CN2009101478819A patent/CN101921684A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087675A (en) * | 1993-12-28 | 1994-06-08 | 北京轻工业学院 | The preparation method of barley wine |
| CN1114982A (en) * | 1995-05-19 | 1996-01-17 | 张海刚 | Natural thick highland barley wine |
| CN101215500A (en) * | 2007-12-28 | 2008-07-09 | 西藏仁布达热瓦青稞酒业有限公司 | Barley wine brewing technique employing liquid fermentation method |
Non-Patent Citations (1)
| Title |
|---|
| 刘义刚等: "穹酒生产方法初探", 《酿酒科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112226A (en) * | 2015-09-29 | 2015-12-02 | 管新飞 | Preparation method of highland barley virgin stock wine |
| CN105112226B (en) * | 2015-09-29 | 2017-08-08 | 管新飞 | A kind of preparation method of highland barley original plasm wine |
| CN105713776A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Corn wine |
| CN105713778A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Highland barley wine |
| CN108102839A (en) * | 2017-12-14 | 2018-06-01 | 成都大学 | A kind of highland barley fermented wine and its production method |
| CN108102839B (en) * | 2017-12-14 | 2021-02-02 | 成都大学 | Highland barley fermented wine and production method thereof |
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Application publication date: 20101222 |