CN105713777A - Preparing method for highland barley wine - Google Patents
Preparing method for highland barley wine Download PDFInfo
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- CN105713777A CN105713777A CN201610165656.8A CN201610165656A CN105713777A CN 105713777 A CN105713777 A CN 105713777A CN 201610165656 A CN201610165656 A CN 201610165656A CN 105713777 A CN105713777 A CN 105713777A
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- weight portion
- barley wine
- sorghum vulgare
- vulgare pers
- sorghum
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention relates to a preparing method for highland barley wine, and relates to the technical field of wine brewing. The preparing method includes the steps that sorghum is soaked in cold water for 6 h, then fished out and drained; the drained sorghum is steamed in a wooden barrel with a cover, the steamed sorghum is spread and cooled, and distiller's yeast is added and stirred uniformly, wherein 1-2% of sorghum, 100 weight parts of rice bran, 5-10 weight parts of dark tea, 1-5 weight parts of red dates and 5-10 weight parts of shaddock peel are dried, smashed into powder and mixed uniformly to obtain the distiller's yeast; the sticky rice mixed with the distiller's yeast is put into a fermentation vat, and the fermentation vat is put into a cellar at the temperature of 20 DEG C to be fermented; the fermentation vat is taken out after fermentation, and a fermented finished product is poured out and distilled. In the producing process of the highland barley wine, the distiller's yeast prepared from the rice bran, the dark tea, the red dates and the shaddock peel by a certain ratio is added, the produced highland barley wine is unique in flavor and suitable in alcoholic strength, and the wine yield is high.
Description
Technical field
The present invention relates to brewing technical field, the preparation method of especially a kind of barley wine.
Background technology
Traditional barley wine is using Sorghum vulgare Pers., Semen Tritici aestivi, Semen Maydis, Radix Ipomoeae etc. as raw material, through steaming and decocting, adds the technique fermentations such as distillers yeast fermentation and obtains.Wherein the common distillers yeast of market sale mostly due to what adopt, and this kind of distillers yeast functional single, saccharifying power is weak, causes that the finished product alcoholic degree obtained is not good, distillation yield is low, weak flavor.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of barley wine, it can solve the problem that barley wine alcoholic degree is not good, weak flavor, distillation yield are not high that the preparation method of existing barley wine prepares.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
It comprises the following steps:
A, Sorghum vulgare Pers. is immersed in cold water 6 hours, then pulls out and drain；
B, step A is drained after Sorghum vulgare Pers. put into steaming and decocting in wooden barrel with cover, in time starting to emit vapour from wooden barrel, start timing, after 3 minutes stop steaming and decocting；
C, by well-done Sorghum vulgare Pers. spreading for cooling, add and be separately dried by Testa oryzae 100 weight portion, postfermented tea 5 weight portion～10 weight portion, Fructus Jujubae 1 weight portion～5 weight portion and pomelo peel 5 weight portion～10 weight portion, be ground into powder the distillers yeast of mix homogeneously gained, stir；Wherein, the addition of described distillers yeast is described Sorghum vulgare Pers. quality 1%～2%；
D, the Sorghum vulgare Pers. having mixed distillers yeast is put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
E, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
In technique scheme, technical scheme is more specifically: Testa oryzae 100 weight portion, postfermented tea 5 weight portion, Fructus Jujubae 5 weight portion and pomelo peel 5 weight portion.
Further, Testa oryzae 100 weight portion, postfermented tea 10 weight portion, Fructus Jujubae 1 weight portion and pomelo peel 10 weight portion.
Further, Testa oryzae 100 weight portion, postfermented tea 8 weight portion, Fructus Jujubae 4 weight portion and pomelo peel 7 weight portion.
Owing to have employed technique scheme, the present invention compared with prior art has following remarkable result:
The present invention by adding the distillers yeast being made up by a certain percentage of Testa oryzae, postfermented tea, Fructus Jujubae and pomelo peel in barley wine production process, so that the barley wine unique flavor produced, alcoholic degree is suitable for, and distillation yield is high.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not intended to be limited to following example.
Embodiment 1
The preparation of this Sorghum vulgare Pers. comprises the following steps:
A, 1kg Sorghum vulgare Pers. is immersed in cold water 6 hours, then pulls out and drain；
B, step A is drained after Sorghum vulgare Pers. put into steaming and decocting in wooden barrel with cover, in time starting to emit vapour from wooden barrel, start timing, after 3 minutes stop steaming and decocting；
C, by well-done Sorghum vulgare Pers. spreading for cooling, add 0.01kg and be separately dried by Testa oryzae 100 weight portion, postfermented tea 5 weight portion, Fructus Jujubae 5 weight portion and pomelo peel 5 weight portion, be ground into powder the distillers yeast of mix homogeneously gained, stir；
D, the Sorghum vulgare Pers. having mixed distillers yeast is put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
E, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
The barley wine unique flavor that the present embodiment prepares, alcoholic degree is suitable for, and distillation yield is up to 89%.
Embodiment 2
The preparation of this Sorghum vulgare Pers. comprises the following steps:
A, 1kg Sorghum vulgare Pers. is immersed in cold water 6 hours, then pulls out and drain；
B, step A is drained after Sorghum vulgare Pers. put into steaming and decocting in wooden barrel with cover, in time starting to emit vapour from wooden barrel, start timing, after 3 minutes stop steaming and decocting；
C, by well-done Sorghum vulgare Pers. spreading for cooling, add 0.015kg and be separately dried by Testa oryzae 100 weight portion, postfermented tea 10 weight portion, Fructus Jujubae 1 weight portion and pomelo peel 10 weight portion, be ground into powder the distillers yeast of mix homogeneously gained, stir；
D, the Sorghum vulgare Pers. having mixed distillers yeast is put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
E, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
The barley wine unique flavor that the present embodiment prepares, alcoholic degree is suitable for, and distillation yield is up to 88%.
Embodiment 3
The preparation of this Sorghum vulgare Pers. comprises the following steps:
A, 1kg Sorghum vulgare Pers. is immersed in cold water 6 hours, then pulls out and drain；
B, step A is drained after Sorghum vulgare Pers. put into steaming and decocting in wooden barrel with cover, in time starting to emit vapour from wooden barrel, start timing, after 3 minutes stop steaming and decocting；
C, by well-done Sorghum vulgare Pers. spreading for cooling, add 0.02kg and be separately dried by Testa oryzae 100 weight portion, postfermented tea 8 weight portion, Fructus Jujubae 4 weight portion and pomelo peel 7 weight portion, be ground into powder the distillers yeast of mix homogeneously gained, stir；
D, the Sorghum vulgare Pers. having mixed distillers yeast is put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
E, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
The barley wine unique flavor that the present embodiment prepares, alcoholic degree is suitable for, and distillation yield is up to 88.5%.
Claims (4)
1. the preparation method of a barley wine, it is characterised in that comprise the following steps:
A, Sorghum vulgare Pers. is immersed in cold water 6 hours, then pulls out and drain；
B, step A is drained after Sorghum vulgare Pers. put into steaming and decocting in wooden barrel with cover, in time starting to emit vapour from wooden barrel, start timing, after 3 minutes stop steaming and decocting；
C, by well-done Sorghum vulgare Pers. spreading for cooling, add and be separately dried by Testa oryzae 100 weight portion, postfermented tea 5 weight portion～10 weight portion, Fructus Jujubae 1 weight portion～5 weight portion and pomelo peel 5 weight portion～10 weight portion, be ground into powder the distillers yeast of mix homogeneously gained, stir；Wherein, the addition of described distillers yeast is described Sorghum vulgare Pers. quality 1%～2%；
D, the Sorghum vulgare Pers. having mixed distillers yeast is put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
E, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
2. the preparation method of barley wine according to claim 1, it is characterised in that: Testa oryzae 100 weight portion, postfermented tea 5 weight portion, Fructus Jujubae 5 weight portion and pomelo peel 5 weight portion.
3. the preparation method of barley wine according to claim 1, it is characterised in that: Testa oryzae 100 weight portion, postfermented tea 10 weight portion, Fructus Jujubae 1 weight portion and pomelo peel 10 weight portion.
4. the preparation method of barley wine according to claim 1, it is characterised in that: Testa oryzae 100 weight portion, postfermented tea 8 weight portion, Fructus Jujubae 4 weight portion and pomelo peel 7 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165656.8A CN105713777A (en) | 2016-03-22 | 2016-03-22 | Preparing method for highland barley wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165656.8A CN105713777A (en) | 2016-03-22 | 2016-03-22 | Preparing method for highland barley wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713777A true CN105713777A (en) | 2016-06-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610165656.8A Withdrawn CN105713777A (en) | 2016-03-22 | 2016-03-22 | Preparing method for highland barley wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110551585A (en) * | 2019-08-20 | 2019-12-10 | 唐妙火 | brewing method of bock greenbrier rhizome wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666993A (en) * | 2013-09-25 | 2014-03-26 | 红河五里冲生态茶业有限公司 | Tea fermented distilled liquor and preparation method |
| CN104212693A (en) * | 2014-09-06 | 2014-12-17 | 北票市华溢酒业有限公司 | Brewing method of fen-flavor liquor |
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
| CN105062829A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Sorghum health wine and preparation method thereof |
| CN105861234A (en) * | 2016-06-22 | 2016-08-17 | 王伟峰 | Preparation method of fermented tea wine |
-
2016
- 2016-03-22 CN CN201610165656.8A patent/CN105713777A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666993A (en) * | 2013-09-25 | 2014-03-26 | 红河五里冲生态茶业有限公司 | Tea fermented distilled liquor and preparation method |
| CN104212693A (en) * | 2014-09-06 | 2014-12-17 | 北票市华溢酒业有限公司 | Brewing method of fen-flavor liquor |
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
| CN105062829A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Sorghum health wine and preparation method thereof |
| CN105861234A (en) * | 2016-06-22 | 2016-08-17 | 王伟峰 | Preparation method of fermented tea wine |
Non-Patent Citations (3)
| Title |
|---|
| 张文学等: "《中国酒及酒文化概论》", 31 October 2010, 四川大学出版社 * |
| 朱旗: "《茶学概论》", 31 August 2013, 中国农业出版社 * |
| 黄亚东等: "《白酒生产技术》", 30 June 2014, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110551585A (en) * | 2019-08-20 | 2019-12-10 | 唐妙火 | brewing method of bock greenbrier rhizome wine |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160629 |
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| WW01 | Invention patent application withdrawn after publication |