CN105713778A - Highland barley wine - Google Patents
Highland barley wine Download PDFInfo
- Publication number
- CN105713778A CN105713778A CN201610165657.2A CN201610165657A CN105713778A CN 105713778 A CN105713778 A CN 105713778A CN 201610165657 A CN201610165657 A CN 201610165657A CN 105713778 A CN105713778 A CN 105713778A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- barley wine
- highland barley
- wine
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
Abstract
The invention relates to highland barley wine, and relates to the technical field of wine brewing. The highland barley wine is prepared by fermenting distiller's yeast, wherein by weight, 100 parts of rice bran, 5-10 parts of dark tea, 1-5 parts of red dates and 5-10 parts of shaddock peel are dried and smashed into powder, and the powder is mixed uniformly to obtain the distiller's yeast. 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, especially a kind of barley wine.
Background technology
Traditional barley wine is using Semen avenae nudae rice flour 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
It is an object of the invention to provide a kind of barley wine, it can solve, and barley wine alcoholic degree is not good, the problem of weak flavor.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
It is to adopt to 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, and then the distillers yeast of mix homogeneously gained ferments and obtains.
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 is in barley wine production process, and by adding the distillers yeast being made up by a certain percentage of Testa oryzae, postfermented tea, Fructus Jujubae and pomelo peel, so that the barley wine unique flavor produced, alcoholic degree are suitable, 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
Should barley wine being adopt to be separately dried by Testa oryzae 1000g, postfermented tea 50g, Fructus Jujubae 50g and pomelo peel 50g, be ground into powder, then the distillers yeast of mix homogeneously gained ferments and obtains.
Barley wine unique flavor, alcoholic degree that the present embodiment prepares are suitable for, and distillation yield is up to 89%.
Embodiment 2
Should barley wine being adopt to be separately dried by Testa oryzae 1000g, postfermented tea 100g, Fructus Jujubae 10g and pomelo peel 100g, be ground into powder, then the distillers yeast of mix homogeneously gained ferments and obtains.
Barley wine unique flavor, alcoholic degree that the present embodiment prepares are suitable for, and distillation yield is up to 88%.
Embodiment 3
Should barley wine being adopt to be separately dried by Testa oryzae 1000g, postfermented tea 80g, Fructus Jujubae 40g and pomelo peel 70g, be ground into powder, then the distillers yeast of mix homogeneously gained ferments and obtains.
Barley wine unique flavor, alcoholic degree that the present embodiment prepares are suitable for, and distillation yield is up to 88.5%.
Claims (4)
1. a barley wine, it is characterized in that: this barley wine is to adopt to 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, and then the distillers yeast of mix homogeneously gained ferments and obtains.
2. 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. 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. 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 |
|---|---|---|---|
| CN201610165657.2A CN105713778A (en) | 2016-03-22 | 2016-03-22 | Highland barley wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165657.2A CN105713778A (en) | 2016-03-22 | 2016-03-22 | Highland barley wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713778A true CN105713778A (en) | 2016-06-29 |
Family
ID=56159110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610165657.2A Withdrawn CN105713778A (en) | 2016-03-22 | 2016-03-22 | Highland barley wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105713778A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301449A (en) * | 2008-07-06 | 2008-11-12 | 加羊 | Antirheumatic medicinal liquor and preparation thereof |
| CN101921684A (en) * | 2009-06-16 | 2010-12-22 | 管新飞 | Method for making canned barley alcohol |
| CN103923788A (en) * | 2013-05-14 | 2014-07-16 | 北京农学院 | Tartary-buckwheat highland-barley rice wine |
-
2016
- 2016-03-22 CN CN201610165657.2A patent/CN105713778A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301449A (en) * | 2008-07-06 | 2008-11-12 | 加羊 | Antirheumatic medicinal liquor and preparation thereof |
| CN101921684A (en) * | 2009-06-16 | 2010-12-22 | 管新飞 | Method for making canned barley alcohol |
| CN103923788A (en) * | 2013-05-14 | 2014-07-16 | 北京农学院 | Tartary-buckwheat highland-barley rice wine |
Non-Patent Citations (2)
| Title |
|---|
| 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 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160629 |
|
| WW01 | Invention patent application withdrawn after publication |