CN105733903A - Method for artificially adding purified CO2 gas into Tibetan traditional fermented highland barley wine - Google Patents
Method for artificially adding purified CO2 gas into Tibetan traditional fermented highland barley wine Download PDFInfo
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- CN105733903A CN105733903A CN201610291652.4A CN201610291652A CN105733903A CN 105733903 A CN105733903 A CN 105733903A CN 201610291652 A CN201610291652 A CN 201610291652A CN 105733903 A CN105733903 A CN 105733903A
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- barley wine
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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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- General Health & Medical Sciences (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to the wine making technology and particularly relates to a method for artificially adding purified CO2 gas into Tibetan traditional fermented highland barley wine. The technical scheme is as follows: the method for artificially adding purified CO2 gas into Tibetan traditional fermented highland barley wine is characterized in that purified CO2 is artificially added into the Tibetan traditional fermented highland barley wine so that the product is richer and more tasty and refreshing in appearance and mouthfeel. Through the method for artificially adding purified CO2 gas into Tibetan traditional fermented highland barley wine provided by the invention, the product of Tibetan traditional fermented highland barley wine is improved so that the product is richer and more tasty and refreshing in appearance and mouthfeel; and due to the antibacterial effect of CO2, the shelf life of the product is prolonged, and the addition of a preservative is reasonably avoided. The method better conforms to the concept of healthy consumption of modern people.
Description
Technical field
The present invention relates to brewing technology, particularly relate to the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The method of gas.
Background technology
Barley wine is with Semen avenae nudae for raw material, and Semen avenae nudae, also known as Fructus Hordei Vulgaris, hull-less barley, is a mutation of Fructus Hordei Vulgaris.Primary growth in Qinghai, Tibet, Sichuan and the height above sea level such as Yunnan, Gansu about 2700～4000 meters highlands, non agricultural chemical residuum, rich in proteins and carbohydrate, grain color has Huang, brown, purple, blue, black etc., kind majority is hard, starch more than 60%, content of cellulose is about 2%, there is higher protein and carbohydrate, containing 18 seed amino acids, possibly together with 20 multi mineral prime elements such as zinc, ferrum, potassium, containing abundant 7 kinds of vitamin such as VA, VB1, VB2, VC, the beta glucan especially contained and Flavonoid substances.Tibet traditional zymotic barley wine is with Semen avenae nudae for raw material, except rich in several mineral materials and vitamin, more contains abundant anthocyanidin, has abundant nutritive value.
Recently as the development of tourist industry, the domestic and international client to Xizang road bridge day by day increases, and the consumption of the Tibet traditional zymotic barley wine of local specialty is day by day vigorous.But due to the product of Tibet traditional zymotic barley wine on sense organ dull, not tasty and refreshing.Tibet traditional zymotic barley wine does not possess bacteriostasis yet, and the shelf-life of product is short, adds preservative unavoidably sometimes for extending the shelf life, and product does not meet the healthy consumption demand of modern humans.
Summary of the invention
It is an object of the invention to, in order to solve the product of above-mentioned existing Tibet traditional zymotic barley wine, dull on sense organ, not tasty and refreshing.Tibet traditional zymotic barley wine does not possess bacteriostasis yet, and the shelf-life of product is short, the problem that product does not meet the healthy consumption demand of modern humans.There is provided artificial in the traditional zymotic barley wine of Tibet and add pure CO2The method of gas.
For achieving the above object, the present invention adopts the following technical scheme to be: a kind of artificial in the traditional zymotic barley wine of Tibet add pure CO2The method of gas, it is characterised in that the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2, make product more abundant, tasty and refreshing on sense organ and mouthfeel.
In the traditional zymotic barley wine of Tibet, pure CO is manually added described in a kind of claim 12The method of gas, it is characterised in that its processing step is as follows:
(1) raw material: raw material Semen avenae nudae requires full grains, free from admixture, without going rotten, free from insect pests, without the phenomenon such as rotten, it is uniform to hide Qu Yaoqiu mycelia, without going rotten, free from insect pests；
(2) decortication: improve later product stability for the ease of steaming and decocting gelatinizing, this technique adopts the Semen avenae nudae after peeling to carry out steaming and decocting fermentation；
(3) immersion, steaming and decocting: adopting 30 DEG C of warm water soaking 12-15 hour, the Semen avenae nudae raw material after immersion makes uncooked amylum be converted into the utilizable ripe starch of saccharifying enzyme by steaming and decocting further；
(4) spreading for cooling, mixed song: by using cold meal machine, be cooled to proper temperature after-ripening Semen avenae nudae and carry out combined inoculation with distillers yeast；
(5) fermentation: good for the inoculation Semen avenae nudae raw material hiding song is transferred in fermentation tank, ferments；
(6) squeeze and filter: adopt plate and frame defecator to carry out squeeze and filter；
(7) blending: carry out blending allotment with Tibet traditional zymotic barley wine for base liquor, finished product barley wine physical and chemical index controls as shown in table 1
Table 1. traditional zymotic barley wine finished wine physical and chemical standards
(8) cooling: the wine liquid after making fermentation complete is down to 4 DEG C by cooling system from 35 DEG C；
(9) CO is filled in fill2: in blending tank, carry out blending mixing preparation, fill after cooling, can be carried out；Set up CO before filling the container2Charger, is filled with pure CO by this charger in traditional zymotic barley wine2, then adopt full-automatic pop can or bottled filling production lines that product is carried out fill, capping；
(10) sterilizing vanning: carry out high-temperature short-time sterilization after capping, finally case.
A kind of pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The purposes of the method for gas, it is characterised in that the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The method of gas also apply be applicable to other drinks.
The present invention and prior art compare, and have the advantage that
Artificial in the traditional zymotic barley wine of Tibet by the present invention adds pure CO2The method preparation of gas improves the product of Tibet traditional zymotic barley wine, makes product more abundant and tasty and refreshing on sense organ and mouthfeel, CO2Bacteriostasis, extend the shelf-life of product, rationally avoid the interpolation of preservative.More conform to the theory of modern's healthy consumption.The novelty having and originality.The present invention is significant to Tibet local tour industry and expanding economy.
Accompanying drawing explanation
Fig. 1 is the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The process chart of gas.
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Detailed description of the invention
The one of the present invention is artificial in the traditional zymotic barley wine of Tibet adds pure CO2The method of gas, it is characterised in that the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2, make product more abundant, tasty and refreshing on sense organ and mouthfeel.
In the traditional zymotic barley wine of Tibet, pure CO is manually added described in a kind of claim 12The method of gas, it is characterised in that its processing step is as follows:
(1) raw material: raw material Semen avenae nudae requires full grains, free from admixture, without going rotten, free from insect pests, without the phenomenon such as rotten, it is uniform to hide Qu Yaoqiu mycelia, without going rotten, free from insect pests；
(2) decortication: improve later product stability for the ease of steaming and decocting gelatinizing, this technique adopts the Semen avenae nudae after peeling to carry out steaming and decocting fermentation；
(3) immersion, steaming and decocting: adopting 30 DEG C of warm water soaking 12-15 hour, the Semen avenae nudae raw material after immersion makes uncooked amylum be converted into the utilizable ripe starch of saccharifying enzyme by steaming and decocting further；
(4) spreading for cooling, mixed song: by using cold meal machine, be cooled to proper temperature after-ripening Semen avenae nudae and carry out combined inoculation with distillers yeast；
(5) fermentation: good for the inoculation Semen avenae nudae raw material hiding song is transferred in fermentation tank, ferments；
(6) squeeze and filter: adopt plate and frame defecator to carry out squeeze and filter；
(7) blending: carry out blending allotment with Tibet traditional zymotic barley wine for base liquor, finished product barley wine physical and chemical index controls as shown in table 1
Table 1. traditional zymotic barley wine finished wine physical and chemical standards
(8) cooling: the wine liquid after making fermentation complete is down to 4 DEG C by cooling system from 35 DEG C；
(9) CO is filled in fill2: in blending tank, carry out blending mixing preparation, fill after cooling, can be carried out；Set up CO before filling the container2Charger, is filled with pure CO by this charger in traditional zymotic barley wine2, then adopt full-automatic pop can or bottled filling production lines that product is carried out fill, capping；
(10) sterilizing vanning: carry out high-temperature short-time sterilization after capping, finally case.
The one of the present invention is artificial in the traditional zymotic barley wine of Tibet adds pure CO2The purposes of the method for gas, it is characterised in that the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The method of gas also apply be applicable to other drinks.
The above; it is only the present invention preferably detailed description of the invention; protection scope of the present invention is not limited to this; any those familiar with the art is in the technical scope of present disclosure, and the simple change of the technical scheme that can become apparent to or equivalence are replaced and each fallen within protection scope of the present invention.
Claims (3)
1. the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The method of gas, it is characterised in that the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2, make product more abundant, tasty and refreshing on sense organ and mouthfeel.
2. in the traditional zymotic barley wine of Tibet, described in a claim 1, manually add pure CO2The method of gas, it is characterised in that its processing step is as follows:
(1) raw material: raw material Semen avenae nudae requires full grains, free from admixture, without going rotten, free from insect pests, without the phenomenon such as rotten, it is uniform to hide Qu Yaoqiu mycelia, without going rotten, free from insect pests；
(2) decortication: improve later product stability for the ease of steaming and decocting gelatinizing, this technique adopts the Semen avenae nudae after peeling to carry out steaming and decocting fermentation；
(3) immersion, steaming and decocting: adopting 30 DEG C of warm water soaking 12-15 hour, the Semen avenae nudae raw material after immersion makes uncooked amylum be converted into the utilizable ripe starch of saccharifying enzyme by steaming and decocting further；
(4) spreading for cooling, mixed song: by using cold meal machine, be cooled to proper temperature after-ripening Semen avenae nudae and carry out combined inoculation with distillers yeast；
(5) fermentation: good for the inoculation Semen avenae nudae raw material hiding song is transferred in fermentation tank, ferments；
(6) squeeze and filter: adopt plate and frame defecator to carry out squeeze and filter；
(7) blending: carry out blending allotment with Tibet traditional zymotic barley wine for base liquor, finished product barley wine physical and chemical index controls as shown in table 1
Table 1. traditional zymotic barley wine finished wine physical and chemical standards
(8) cooling: the wine liquid after making fermentation complete is down to 4 DEG C by cooling system from 35 DEG C；
(9) CO is filled in fill2: in blending tank, carry out blending mixing preparation, fill after cooling, can be carried out；Set up CO before filling the container2Charger, is filled with pure CO by this charger in traditional zymotic barley wine2, then adopt full-automatic pop can or bottled filling production lines that product is carried out fill, capping；
(10) sterilizing vanning: carry out high-temperature short-time sterilization after capping, finally case.
3. the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The purposes of the method for gas, it is characterised in that the pure CO of artificial interpolation in the traditional zymotic barley wine of Tibet2The method of gas also apply be applicable to other drinks.
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| CN201610291652.4A CN105733903A (en) | 2016-05-05 | 2016-05-05 | Method for artificially adding purified CO2 gas into Tibetan traditional fermented highland barley wine |
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| CN201610291652.4A CN105733903A (en) | 2016-05-05 | 2016-05-05 | Method for artificially adding purified CO2 gas into Tibetan traditional fermented highland barley wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107267336A (en) * | 2017-07-28 | 2017-10-20 | 西藏天佑德青稞酒业有限责任公司 | A kind of method that barley wine is brewageed using decortication highland barley |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114982A (en) * | 1995-05-19 | 1996-01-17 | 张海刚 | Natural thick highland barley wine |
| CN1121110A (en) * | 1995-06-16 | 1996-04-24 | 张海刚 | Yellow rice and millet wine made from highland barley |
| CN1149077A (en) * | 1996-09-12 | 1997-05-07 | 彭秉云 | Nutrient wine made from highland barley and buckwheat by fermentation and method thereof |
| CN103436403A (en) * | 2013-08-23 | 2013-12-11 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
-
2016
- 2016-05-05 CN CN201610291652.4A patent/CN105733903A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114982A (en) * | 1995-05-19 | 1996-01-17 | 张海刚 | Natural thick highland barley wine |
| CN1121110A (en) * | 1995-06-16 | 1996-04-24 | 张海刚 | Yellow rice and millet wine made from highland barley |
| CN1149077A (en) * | 1996-09-12 | 1997-05-07 | 彭秉云 | Nutrient wine made from highland barley and buckwheat by fermentation and method thereof |
| CN103436403A (en) * | 2013-08-23 | 2013-12-11 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杜木英: "西藏青稞酒发酵微生物及酿造技术研究", 《中国博士论文学位论文全文数据库 工程科技I辑》 * |
| 陆博: "芦荟冰爽汽酒生产工艺", 《农产品加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107267336A (en) * | 2017-07-28 | 2017-10-20 | 西藏天佑德青稞酒业有限责任公司 | A kind of method that barley wine is brewageed using decortication highland barley |
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