CN106957766A - Barley wine brewing method - Google Patents
Barley wine brewing method Download PDFInfo
- Publication number
- CN106957766A CN106957766A CN201710347916.8A CN201710347916A CN106957766A CN 106957766 A CN106957766 A CN 106957766A CN 201710347916 A CN201710347916 A CN 201710347916A CN 106957766 A CN106957766 A CN 106957766A
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- Prior art keywords
- wine
- steaming
- barley
- pit
- highland barley
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Classifications
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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
-
- 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
Abstract
The present invention proposes a kind of barley wine brewing method, comprises the following steps：Sorting, crushing, material moistening, steaming, mix distiller's yeast, pit entry fermentation, storage, filtering, blending and tasting, packaging.Beneficial effects of the present invention are：Different seasons chooses different water temperatures and carries out material moistening, at utmost utilizes products material；Because this product boiling in wooden rice steamer is obtained in steaming, steaming and carried in the banksia rose, wine liquid also by the light banksia rose, the mouthfeel of wine liquid is more preferable；The stirring that pawl carries out steaming is stirred using stainless steel, injury steaming is avoided while can stirring；The quality that sprocket wheel wine liquid is lifted containing impurity and precipitation is avoided because being filtered twice, in wine liquid.
Description
Technical field
The present invention relates to the production field of barley wine, specially barley wine brewing method.
Background technology
Highland barley is beta-glucan highest crop in wheat crops in the world, there is reducing blood lipid, hypoglycemic, reduction cholesterol
Effect.The barley wine delicate fragrance for brewageing place with highland barley is mellow, sweet refreshing net, drunk back not bitterly, not dry, sober up fast, men and women
All preferably, it is very popular.Traditional barley wine belongs to fermented wine category, and every physical and chemical index value is substantially in yellow rice wine and pure mellow wine
Between, traditional high-quality barley wine amino acid content 110.912mg/100ml contains more rich minerals and vitamins B1, dimension
Raw element B2, vitamin C etc.；And therefrom detect 48 kinds of fragrance components, including alcohol, aldehyde, acid, ester, ketone and a small amount of phenol etc..
Barley wine, is mainly distributed on the ground such as Qinghai, Tibet, Sichuan, Yunnan, Gansu.Barley wine is because of not top, not mouth
Do, sober up obtains liking for many alcohol users soon.Barley wine is that based on highland barley, liquor-making environment exists with general white wine difference
Plateau climate, attapulgite is usually using snow mountain water or natural mineral water so that barley wine Higher Alcohols, high-grade aliphatic ester
Content is low compared with common white spirit, after drinking, and the symptom such as top, thirsty, headache is alleviated to a certain extent.
The content of the invention
The present invention proposes a kind of barley wine brewing method, improves raw material availability, extends shelf life of products, it is to avoid precipitation,
Wine liquid is limpid.
The technical proposal of the invention is realized in this way：A kind of barley wine brewing method, comprises the following steps：
1., sorting：Full grains, free from insect pests are chosen, is gone bad without going rotten, the highland barley that quality is superior and sorghum are raw material, punching
Wash clean, sorghum is soaked 4~6h and pulled out dry in cold water, and highland barley and sorghum are 5 by weight：1~5：2 are well mixed；
2., crush：Compound is crushed using roller pulverizer, 18~22 mesh sieves are crossed, wherein more than the powder of 30 mesh
Material is less than 50%；
3., material moistening：Add 90~120% water of raw material gross weight, 14~16 DEG C of summer water temperature, spring, autumn water temperature
26~28 DEG C, 32~34 DEG C of water temperature in winter, 5~7h of immersion obtains immersion material, and not drench slurry after running through, hand rubbing is not sticked and is defined；
4., steaming：Highland barley and sorghum Jing Guo material moistening is put into 60~80min of boiling in wooden rice steamer and obtains steaming, lid inspection is opened
Steaming breach rate is looked into 85%~90%, well-done heart rate is 90%~100%, spreads gained clinker out nature and dries in the air cool to 18~23
℃；
5. distiller's yeast, is mixed：Clinker after cooling, which is gently placed on, to be spread on bent platform, is sprinkled into weight and is accounted for steaming gross weight 0.5~1%
Distiller's yeast, using stainless steel stir pawl above and below stir；
6., pit entry fermentation：It will be placed on by the material of step 5. in pit, the pit bottom in pit is heated with boiler,
Temperature control is at 18~23 DEG C, and sealing is fermented for 80 days；
7., store：Ferment material after fermentation is distilled, the former wine distilled out is collected, former wine is close with ceramics storage wine container
Envelope storage 1~3 year；
8., filter：Once filtered using the filter provided with molecular sieve and biomembrane, then with 0.01 micron of height
Precision filter carries out secondary filter and obtains highland barley fermented wine；
9., blending and tasting：Highland barley fermented wine, highland barley alcohol extract are pressed 1:1 ratio mixing；
10., pack：The wine liquid mixed up is through after the assay was approved, cartonning is dispatched from the factory after bottling, labeling, box set.
Further, 5. the middle distiller's yeast used is highland barley Daqu to step.
Further, 6. the middle pit used is made up step of the granite rectangular slab of stone.6. the middle pit top used is set step
There is the Jiao Gai of glass material.
Further, 8. step will also carry out sterilizing and two-stage sterilization step afterwards.
Compared with prior art, beneficial effects of the present invention are：Different seasons chooses different water temperatures and carries out material moistening, most
Big degree utilizes products material；Because this product boiling in wooden rice steamer is obtained in steaming, steaming and carried in the banksia rose, wine liquid also by light
The light banksia rose, the mouthfeel of wine liquid is more preferable；The stirring that pawl carries out steaming is stirred using stainless steel, is avoided while can stirring
Injury steaming；The quality that sprocket wheel wine liquid is lifted containing impurity and precipitation is avoided because being filtered twice, in wine liquid；
Because adding sorghum in raw material, the content of dietary fiber is improved, there is gut purge defaecation.
Embodiment
Embodiment one：
A kind of barley wine brewing method, comprises the following steps：
1., sorting：Full grains, free from insect pests are chosen, is gone bad without going rotten, the highland barley that quality is superior and sorghum are raw material, punching
Wash clean, sorghum is soaked 4h and pulled out dry in cold water, and highland barley and sorghum are 5 by weight：1 is well mixed；
2., crush：Compound is crushed using roller pulverizer, 18 mesh sieves are crossed, wherein few more than the powder of 30 mesh
In 50%；
3., material moistening：Add 90% water of raw material gross weight, 14 DEG C of summer water temperature, 26 DEG C of spring, autumn water temperature, winter
32 DEG C of water temperature, immersion 5h obtains immersion material, and not drench slurry after running through, hand rubbing is not sticked and is defined；
4., steaming：Highland barley and sorghum Jing Guo material moistening is put into boiling 60min in wooden rice steamer and obtains steaming, lid is opened and checks and steam
Breach rate is expected 85%, and well-done heart rate is 90%, spreads gained clinker out nature and dries in the air cool to 18 DEG C；
5. distiller's yeast, is mixed：Clinker after cooling, which is gently placed on, to be spread on bent platform, is sprinkled into weight and is accounted for steaming gross weight 0.5~1%
Distiller's yeast, distiller's yeast be highland barley Daqu, using stainless steel stir pawl above and below stir；
6., pit entry fermentation：It will be placed on by the material of step 5. in pit, the pit bottom in pit is heated with boiler,
Temperature control is at 18 DEG C, and sealing is fermented for 80 days, and pit is made up of the granite rectangular slab of stone, and the cellar for storing things of glass material is provided with the top of pit
Lid；
7., store：Ferment material after fermentation is distilled, the former wine distilled out is collected, former wine is close with ceramics storage wine container
Envelope storage 1 year；
8., filter：Once filtered using the filter provided with molecular sieve and biomembrane, then with 0.01 micron of height
Precision filter carries out secondary filter and obtains highland barley fermented wine；
9., blending and tasting：Highland barley fermented wine, highland barley alcohol extract are pressed 1:1 ratio mixing；
10., pack：The wine liquid mixed up is through after the assay was approved, cartonning is dispatched from the factory after bottling, labeling, box set.
8. step will also carry out sterilizing and two-stage sterilization step afterwards.
Embodiment two：
A kind of barley wine brewing method, comprises the following steps：
1., sorting：Full grains, free from insect pests are chosen, is gone bad without going rotten, the highland barley that quality is superior and sorghum are raw material, punching
Wash clean, sorghum is soaked 6h and pulled out dry in cold water, and highland barley and sorghum are 5 by weight：2 are well mixed；
2., crush：Compound is crushed using roller pulverizer, 22 mesh sieves are crossed, wherein few more than the powder of 30 mesh
In 50%；
3., material moistening：Add 120% water of raw material gross weight, 16 DEG C of summer water temperature, 28 DEG C of spring, autumn water temperature, winter
34 DEG C of water temperature, immersion 7h obtains immersion material, and not drench slurry after running through, hand rubbing is not sticked and is defined；
4., steaming：Highland barley and sorghum Jing Guo material moistening is put into boiling 80min in wooden rice steamer and obtains steaming, lid is opened and checks and steam
Breach rate is expected 90%, and well-done heart rate is 100%, spreads gained clinker out nature and dries in the air cool to 23 DEG C；
5. distiller's yeast, is mixed：Clinker after cooling, which is gently placed on, to be spread on bent platform, is sprinkled into weight and is accounted for steaming gross weight 0.5~1%
Distiller's yeast, distiller's yeast be highland barley Daqu, using stainless steel stir pawl above and below stir；
6., pit entry fermentation：It will be placed on by the material of step 5. in pit, the pit bottom in pit is heated with boiler,
Temperature control is at 23 DEG C, and sealing is fermented for 80 days, and pit is made up of the granite rectangular slab of stone, and the cellar for storing things of glass material is provided with the top of pit
Lid；
7., store：Ferment material after fermentation is distilled, the former wine distilled out is collected, former wine is close with ceramics storage wine container
Envelope storage 3 years；
8., filter：Once filtered using the filter provided with molecular sieve and biomembrane, then with 0.01 micron of height
Precision filter carries out secondary filter and obtains highland barley fermented wine；
9., blending and tasting：Highland barley fermented wine, highland barley alcohol extract are pressed 1:1 ratio mixing；
10., pack：The wine liquid mixed up is through after the assay was approved, cartonning is dispatched from the factory after bottling, labeling, box set.
8. step will also carry out sterilizing and two-stage sterilization step afterwards.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modifications, equivalent substitutions and improvements made etc. should be included in the present invention's.
Claims (5)
1. a kind of barley wine brewing method, it is characterised in that comprise the following steps：
1., sorting：Full grains, free from insect pests are chosen, is gone bad without going rotten, the highland barley that quality is superior and sorghum are raw material, rinse dry
Only, sorghum is soaked 4~6h and pulled out in cold water and dried, highland barley and sorghum are 5 by weight：1~5：2 are well mixed；
2., crush：Compound is crushed using roller pulverizer, 18~22 mesh sieves are crossed, wherein few more than the powder of 30 mesh
In 50%；
3., material moistening：Add 90~120% water of raw material gross weight, 14~16 DEG C of summer water temperature, spring, autumn water temperature 26~
28 DEG C, 32~34 DEG C of water temperature in winter, 5~7h of immersion obtains immersion material, and not drench slurry after running through, hand rubbing is not sticked and is defined；
4., steaming：Highland barley and sorghum Jing Guo material moistening is put into 60~80min of boiling in wooden rice steamer and obtains steaming, lid is opened and checks and steam
Breach rate is expected 85%~90%, and well-done heart rate is 90%~100%, spreads gained clinker out nature and dries in the air cool to 18~23 DEG C；
5. distiller's yeast, is mixed：Clinker after cooling, which is gently placed on, to be spread on bent platform, is sprinkled into the wine that weight accounts for steaming gross weight 0.5~1%
Song, is stirred using stainless steel and is stirred above and below pawl；
6., pit entry fermentation：It will be placed on by the material of step 5. in pit, the pit bottom in pit is heated with boiler, temperature
Control is at 18~23 DEG C, and sealing is fermented for 80 days；
7., store：Ferment material after fermentation is distilled, the former wine distilled out, former wine ceramics storage wine container sealing storage is collected
Hide 1~3 year；
8., filter：Once filtered using the filter provided with molecular sieve and biomembrane, then with 0.01 micron of high accuracy
Filter carries out secondary filter and obtains highland barley fermented wine；
9., blending and tasting：Highland barley fermented wine, highland barley alcohol extract are pressed 1:1 ratio mixing；
10., pack：The wine liquid mixed up is through after the assay was approved, cartonning is dispatched from the factory after bottling, labeling, box set.
2. barley wine brewing method according to claim 1, it is characterised in that：5. the middle distiller's yeast used is that highland barley is big to step
It is bent.
3. barley wine brewing method according to claim 1, it is characterised in that：Step 6. the middle pit used by granite
The rectangular slab of stone is made.
4. barley wine brewing method according to claim 3, it is characterised in that：6. the middle pit top used is provided with step
The Jiao Gai of glass material.
5. barley wine brewing method according to claim 1, it is characterised in that：8. step will also carry out sterilizing and two afterwards
Secondary sterilization steps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710347916.8A CN106957766A (en) | 2017-05-17 | 2017-05-17 | Barley wine brewing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710347916.8A CN106957766A (en) | 2017-05-17 | 2017-05-17 | Barley wine brewing method |
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| CN106957766A true CN106957766A (en) | 2017-07-18 |
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ID=59482553
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109517692A (en) * | 2019-01-23 | 2019-03-26 | 劲牌神农架酒业有限公司 | The production method of highland barley Maotai-flavor liquor |
| CN110240986A (en) * | 2019-08-01 | 2019-09-17 | 青海互助青稞酒股份有限公司 | It is a kind of using quinoa as the pure solid brewing method of the white wine of raw material |
| CN110846172A (en) * | 2019-12-09 | 2020-02-28 | 泸州品创科技有限公司 | Xiaoqu fen-flavor highland barley wine and preparation method thereof |
| CN110846171A (en) * | 2019-12-09 | 2020-02-28 | 泸州品创科技有限公司 | Daqu fen-flavor highland barley wine and brewing method thereof |
| CN110862888A (en) * | 2019-12-23 | 2020-03-06 | 囊谦禅乡农产品商贸有限公司 | Preparation method of highland barley wine |
| CN110951566A (en) * | 2019-11-05 | 2020-04-03 | 西藏达热瓦生物科技股份有限公司 | Composite flavor type highland barley wine and brewing process thereof |
| CN112795452A (en) * | 2019-11-13 | 2021-05-14 | 榆林学院 | Brewing method of highland barley and red date yellow wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109517692A (en) * | 2019-01-23 | 2019-03-26 | 劲牌神农架酒业有限公司 | The production method of highland barley Maotai-flavor liquor |
| CN110240986A (en) * | 2019-08-01 | 2019-09-17 | 青海互助青稞酒股份有限公司 | It is a kind of using quinoa as the pure solid brewing method of the white wine of raw material |
| CN110951566A (en) * | 2019-11-05 | 2020-04-03 | 西藏达热瓦生物科技股份有限公司 | Composite flavor type highland barley wine and brewing process thereof |
| CN112795452A (en) * | 2019-11-13 | 2021-05-14 | 榆林学院 | Brewing method of highland barley and red date yellow wine |
| CN110846172A (en) * | 2019-12-09 | 2020-02-28 | 泸州品创科技有限公司 | Xiaoqu fen-flavor highland barley wine and preparation method thereof |
| CN110846171A (en) * | 2019-12-09 | 2020-02-28 | 泸州品创科技有限公司 | Daqu fen-flavor highland barley wine and brewing method thereof |
| CN110862888A (en) * | 2019-12-23 | 2020-03-06 | 囊谦禅乡农产品商贸有限公司 | Preparation method of highland barley wine |
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Application publication date: 20170718 |