CN110982650A - Dry yellow wine containing highland barley and brewing method thereof - Google Patents
Dry yellow wine containing highland barley and brewing method thereof Download PDFInfo
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
Abstract
The invention discloses a dry yellow wine containing highland barley and a brewing method thereof, wherein the brewing method of the dry yellow wine containing highland barley comprises the following steps: 1) soaking glutinous rice, and fracturing and soaking highland barley; 2) cooking the soaked glutinous rice and highland barley, and then cooling; 3) performing primary fermentation on the cooked sticky rice and the highland barley; 4) carrying out post-fermentation on the fermented mash, and then carrying out filter pressing and wine decocting; wherein the primary fermentation step is selected from rice wine showering process D
Or Jiafan liquor process D
The dry yellow wine containing highland barley is rich in β -glucan, and the brewing method has mild conditions and high utilization rate of highland barley starch.
Description
Technical Field
The invention relates to dry yellow wine, in particular to dry yellow wine containing highland barley and a brewing method thereof.
Background
The highland barley is a characteristic cereal crop in Tibet, Qinghai and the like, and a plurality of green, environment-friendly, healthy and pollution-free characteristic foods are created due to the unique growth environment of the highland barley, the highland barley is rich in β -glucan, has the effects of assisting in regulating blood pressure, reducing blood fat, preventing cholesterol and cardiovascular diseases, relaxing bowel and enhancing the immunity of organisms, is low in alcohol degree of yellow wine, rich in nutrition and popular with people.
Patent No. ZL021287071.1 discloses a preparation method of highland barley dry wine: the highland barley is used as a raw material and is processed by the processes of soaking, stewing, saccharifying, fermenting, squeezing, clarifying, filtering, blending and the like. The patent document of application No. 201710391174.9 discloses a method for producing highland barley health preserving wine by pre-treating and fermenting: puffing highland barley by adopting a puffing machine, crushing the puffed material, and controlling the ratio of material to water to be 1: 2.8 to 3.5, evenly stirring, liquefying and saccharifying at the temperature of 58 to 65 ℃, cooling and cooling after hydrolysis, adding yeast wine for pre-fermentation and post-fermentation, then squeezing wine mash to obtain wine, standing, clarifying diatomite, filtering and sterilizing to obtain finished wine. The method has the advantages that the expansion temperature (140-. Patent document No. 201711341738.4 discloses a highland barley fermented wine and its production method: soaking highland barley in warm water, draining, baking at 268-272 deg.C for 11-12 min for gelatinizing and perfuming, saccharifying, fermenting, squeezing, clarifying, filtering, and blending. During baking, the highland barley is coked or even carbonized to influence the flavor of the wine. Records recorded in the Yan Ling Zhong (production test for brewing yellow wine by using highland barley as raw material, brewing science and technology, 2003,120(6): 97-98): the highland barley yellow wine is prepared by washing highland barley raw materials with hot water of 50-55 ℃, draining, crushing to 3-5 petals or more, and then carrying out processes such as cooking, yeast adding, saccharification and fermentation, squeezing, clarification, filtering, blending and the like. The existing reports and documents relate to that the utilization rate of highland barley starch is low, the waste of manpower and material resources is large, and the industrial popularization and application are limited.
Disclosure of Invention
The invention aims to provide dry yellow wine containing highland barley and a brewing method thereof, the dry yellow wine containing highland barley is rich in β -glucan, the brewing method has mild conditions and high utilization rate of highland barley starch.
In order to realize the purpose, the invention provides a brewing method of dry yellow wine containing highland barley, which comprises the following steps:
1) soaking glutinous rice, and fracturing and soaking highland barley;
2) cooking the soaked glutinous rice and highland barley, and then cooling;
3) performing primary fermentation on the cooked sticky rice and the highland barley;
4) transferring the fermented mash obtained in the previous fermentation process into a post-fermentation tank with the volume of 20 tons or a small jar with the volume of 25 kilograms for post-fermentation, and then performing filter pressing and wine decocting;
wherein the primary fermentation step is selected from rice wine showering process D
Or Jiafan liquor process D
；
Rice wine leaching process D
Comprises the following steps: uniformly mixing glutinous rice, highland barley rice and wine medicine, putting into a U-shaped nest, and adding wheat koji and water into the nest after 48-60h of nest building and when sweet liquid appears in the nest; harrowing for the first time after 10-12h, and harrowing for the second time after 3-4 h;
rice wine process D
Comprises the following steps: mixing glutinous rice and wine medicine uniformly, putting into U-shaped nest, and adding wheat koji, water and highland barley rice into the nest 48-60h later when sweet liquid appears in the nest; harrowing is carried out for the first time after 10-12h, and harrowing is carried out for the second time after 3-4 h.
The invention also provides the dry yellow wine containing the highland barley, which is brewed by the brewing method.
The inventor discovers through creative work that the highland barley grains are not split due to the particularity of high waxy content, thick in skin and hard in texture, the highland barley grains are difficult to cook and paste compared with other raw materials and are easy to be sticky and agglomerated, saccharification and fermentation are influenced, rancidity is caused, and the highland barley grains are crushed and are easy to lose when starch containing is cooked and cooled.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram for brewing dry yellow wine containing highland barley based on drenched rice wine processing provided by the invention;
FIG. 2 is a process flow chart of brewing the dry yellow wine containing highland barley based on the rice wine processing provided by the invention.
Detailed Description
The following describes in detail specific embodiments of the present invention. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The invention provides a brewing method of dry yellow wine containing highland barley, which comprises the following steps:
1) soaking glutinous rice, and fracturing and soaking highland barley;
2) cooking the soaked glutinous rice and highland barley, and then cooling;
3) performing primary fermentation on the cooked sticky rice and the highland barley;
4) transferring the fermented mash obtained in the previous fermentation process into a 20-ton after-fermentation tank or a 25-kilogram small jar for performing an after-fermentation process, and then performing filter pressing and wine decocting;
wherein the primary fermentation step is selected from rice wine showering process D
Or Jiafan liquor process D
；
Rice wine leaching process D
Comprises the following steps: mixing glutinous rice, highland barley rice and wine medicine uniformly, building the mixture into a U-shaped nest, lightly compacting the surface of the nest to prevent the nest from collapsing, and covering the nest for heat preservation; after 48-60h of laying the pits, when sweet liquid appears in the pits, adding wheat koji and water into the pits, uniformly prying and stirring, and performing heat preservation and fermentation; harrowing for the first time after 10-12h, harrowing for the second time after 3-4h, and discharging CO2Supplying fresh air to make the temperature of the product in the cylinder uniform;
rice wine process D
Comprises the following steps: mixing glutinous rice and wine medicine uniformly, putting into U-shaped nest, lightly compacting the surface of the nest without collapse of the nest, covering and preserving heat; after the nest is built for 48-60 hours and when sweet liquid appears in the nest, wheat koji, water and cold highland barley rice are added into the nest, uniformly stirred by prying, and fermented in a heat preservation way; after 10-12h, the firstPerforming primary harrowing, performing secondary harrowing for 3-4h, and discharging CO2Fresh air is supplied to make the temperature of the product in the jar uniform.
In the above brewing method, the conditions for the glutinous rice soaking may be selected within a wide range, but in order to further improve the glutinous rice soaking effect, it is preferable that in step 1), the glutinous rice soaking satisfies the following conditions: cleaning a rice soaking barrel, adding clean water until the volume of the rice soaking barrel is half of the volume of the rice soaking barrel, adding a certain amount of glutinous rice into the rice soaking barrel, leveling rice flour, wherein the water surface is 10-15cm higher than the rice flour, and soaking at 20-30 ℃ for 1-2 days;
in the brewing method, the highland barley fracturing and soaking conditions can be selected in a wide range, but in order to further improve the highland barley fracturing and soaking effects, the highland barley fracturing and soaking preferably meet the following conditions: fracturing by using a double-shaft double-roller machine, or vibrating and spreading the highland barley grains on a flat plate for crushing, wherein the distance between the double shafts and the flat plate is 3/4-4/5 of the width and the diameter of the highland barley grains, filling the highland barley grains into a woven bag, tightly binding the bag opening, and soaking in clear water at 20-30 ℃ for 1-2 hours. The step is only to crack the highland barley grains, but not to crush.
In the above brewing method, the conditions for the cooking of glutinous rice may be selected within a wide range, but in order to further improve the cooking effect of glutinous rice, it is preferable that in step 2), the cooking of glutinous rice satisfies the following conditions: washing the soaked glutinous rice until no turbid water flows out, and cooking the cooked glutinous rice without rotting, hardness outside and softness inside, and no core generation inside, wherein the cooking is generally carried out for 10-15min under water vapor.
In the above brewing method, the conditions for cooking glutinous rice can be selected within a wide range, but in order to further improve the glutinous rice cooking effect, in step 2), the cooking of highland barley satisfies the following conditions: steaming semen Avenae Nudae until cooked without rotten, wherein the steaming is carried out under water vapor for 12-18 min.
In the above brewing method, the conditions for cooling the glutinous rice and highland barley may be selected within a wide range, but in order to further improve the cooling effect, it is preferable that the cooling of the glutinous rice and highland barley in the step 2) satisfies the following conditions: cooling to 26-31 deg.C by spraying water.
In step 3) of the above brewing method, the amount of each material can be selected within a wide range, but in order to further improve the quality of the brewed yellow wine, it is preferable to select the rice wine showering process D
In the formula, the weight ratio of the glutinous rice, the highland barley rice, the wine medicine, the wheat koji and the water is 3: 1.5-2.5: 0.012-0.016: 0.30-0.34: 2.5-3.0; rice wine process D
In the formula, the weight ratio of the glutinous rice, the highland barley rice, the wine medicine, the wheat koji and the water is 3: 1.5-2.5: 0.0045-0.0060: 0.30-0.34: 2.5-3.0.
In step 3) of the brewing method, the specification of the U-shaped nest can be selected in a wide range, but in order to further improve the quality of the brewed yellow wine, preferably, in step 3), the cross section of the bottom of the U-shaped nest is 10-15cm in width and 40-60cm in depth.
In the step 3) of the brewing method, the product temperature of the fermentation mixed liquor can be selected in a wide range, but in order to further improve the quality of the brewed yellow wine, the product temperature of the fermentation mixed liquor is 32-35 ℃ before the first harrowing and is 26-28 ℃ after the second harrowing.
In step 4) of the brewing method, the conditions of the post-fermentation step can be selected within a wide range, but in order to further improve the quality of the brewed yellow wine, the post-fermentation step is preferably: fermenting at 20 deg.C for 40-60 days after the raw materials are dropped into the jar on the 4-7 th day.
In step 4) of the above brewing method, the transfer of the fermented mash can be selected within a wide range, but in order to further improve the quality of the brewed yellow wine, it is preferable that the sterilization temperature of the decocted wine is 86-90 ℃.
In the above preparation method, in order to further facilitate preservation of the yellow wine, preferably, the brewing method further comprises: sealing the wine after filter pressing, storing, bottling and sealing; wherein the blended wine is immediately sterilized after filling into a jar or a bottle, and the sterilization temperature is 85-87 ℃.
In the above preparation method, the specific kind of the vinum can be selected in a wide range, but in order to further improve the quality of the brewed yellow wine, it is preferable that the vinum is produced by Hangzhou Fuyang New issue biotechnology, Inc.
In the above preparation method, the specific kind of the wheat koji may be selected from a wide range, but in order to further improve the quality of the brewed yellow wine, it is preferable that the wheat koji is prepared from red wheat in Nanling county.
In conclusion, the optimal fermentation scheme based on the rice wine showering process is as follows:
1) taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water 10-15cm higher than rice flour, and soaking for 2 days. Washing the soaked glutinous rice until no turbid water flows out, steaming for 10-15min, cooling to about 30 deg.C, and pouring into a vat; fracturing 80-120kg of highland barley by using a double-shaft double-roller machine, wherein the distance between double shafts is 3/4-4/5 of the width and the diameter of highland barley grains; fracturing highland barley grains, filling into a woven bag, tightly binding the bag mouth, adding clear water 5-10cm higher than the woven bag, and soaking at normal temperature for 2 hours. Pouring cracked highland barley in the woven bag into a steamer, steaming for 12-18min, cooling to about 30 ℃ by water spraying, and pouring into a vat. Kneading glutinous rice and highland barley in a big jar to separate rice grains from each other, adding wine medicine 600 plus 800g, stirring uniformly, putting into a U-shaped nest with a diameter of 10-15cm, covering and insulating grass curtain enclosure for 48-60h, and controlling the product temperature at 28-32 ℃. 15-17kg of wheat koji and 130-150kg of water are added into the steamed corn bowl after the steamed corn is brewed. Uniformly prying and stirring, and fermenting for 10-12h under the condition of heat preservation. Carrying out primary harrowing, supplying fresh air to make the temperature of the products in the cylinder uniform, carrying out secondary harrowing after 3-4h, and controlling the temperature of the products to be about 26-28 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank 4-7 days after the tank is fallen; fermenting at 20 deg.C for about 40-60 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach standard, and sterilizing in a wine decocting machine at 86-90 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning the bottle, sterilizing, draining water, immediately hot filling the blended wine into jar or bottle, sterilizing at 85-87 deg.C, sealing, and naturally cooling to normal temperature to obtain β -dextran-rich highland barley dry type yellow wine.
The optimal fermentation scheme based on the rice wine process is as follows:
1) taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water 10-15cm higher than rice flour, and soaking at normal temperature for 2 days. Washing the soaked glutinous rice until no white and turbid water flows out, steaming for 10-15min, cooling to about 30 ℃, pouring into a vat, adding 0.15-0.20 wt% of medicinal wine of the round glutinous rice, stirring uniformly, putting into a U-shaped nest with the diameter of 10-15cm, exposing the bottom of the nest to the bottom of the vat, covering and insulating for 48-60h by a straw curtain, and controlling the product temperature at 28-32 ℃. Adding 15-17kg of wheat starter and 130-150kg of water into the steamed corn bowl after brewing; taking 80-120kg of highland barley, vibrating and flatly paving the highland barley on a flat plate, adjusting the hydraulic spacing of a jack hydraulic press to 3/4-4/5 of the width diameter of the highland barley grains, starting the jack hydraulic press to fracture the highland barley grains, filling the highland barley grains into a woven bag, binding the bag opening, adding clear water 5-10cm higher than the woven bag, and soaking for 2 hours at normal temperature. Pouring cracked highland barley in the woven bag into a steamer, steaming for 12-18min, and pouring into a vat. Stirring glutinous rice, semen Avenae Nudae and wheat koji in vat, fermenting for 10-12 hr. Carrying out primary harrowing, supplying fresh air to make the temperature of the products in the cylinder uniform, carrying out secondary harrowing after 3-4h, and controlling the temperature of the products to be about 26-28 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank after 4-7 days. Fermenting at 20 deg.C for about 40-60 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach standard, and sterilizing in a wine decocting machine at 86-90 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning, sterilizing, draining, immediately hot filling the blended wine into jar or bottle, sterilizing at 85-87 deg.C, sealing, and naturally cooling to normal temperature to obtain β -dextran-rich highland barley yellow wine.
The present invention will be described in detail below by way of examples. Round sticky rice with full grains and highland barley with full grains, no mildew and rot, no worm damage and no deterioration are selected as raw materials. The medicated liquor is prepared by Hangzhou Fuyang New hair biotechnology limited company; the Maiqu is prepared from red wheat in Nanling county.
Example 1 (wine process based on rice)
1) Taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water which is 13cm higher than rice flour, and soaking for 2 days at normal temperature. Washing the soaked glutinous rice until no turbid water flows out, steaming for 13min, cooling to about 30 deg.C, and pouring into a vat; fracturing 100kg of highland barley by using a double-shaft double-roller machine, wherein the distance between two shafts is 0.8 of the width diameter of highland barley grains; and fracturing the highland barley grains, filling into a woven bag, tightly binding the bag opening, adding clear water 8cm higher than the woven bag, and soaking for 2 hours at 23 ℃. Pouring cracked highland barley in the woven bag into a steamer, steaming for 16min, cooling to about 30 ℃ by water spraying, and pouring into a vat. Kneading glutinous rice and highland barley in a big jar, separating rice grains from each other, adding 700g of medicinal liquor, stirring, placing into a U-shaped nest with diameter of 13cm, slightly exposing the bottom of the pot, covering, and keeping warm for 50 hr with straw curtain at 30 deg.C. 16kg of wheat starter and 140kg of water are added to the steamed corn bread after the steamed corn bread is brewed. Uniformly prying and stirring, and fermenting for 11h under the condition of heat preservation. Carrying out primary harrowing, supplying fresh air to ensure that the temperature of the products in the cylinder is uniform up and down, carrying out secondary harrowing after 3.5 hours, and controlling the temperature of the products to be about 27 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank on the 6 th day after the tank is fallen; fermenting at 20 deg.C for about 50 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach the standard, and sterilizing in a wine decocting machine at about 87 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning the bottle, sterilizing, draining water, immediately hot filling the blended wine into jar or bottle, sterilizing at 86 deg.C, sealing, and naturally cooling to room temperature to obtain β -dextran-rich highland barley dry type yellow wine.
Example 2 (wine process based on rice)
1) Taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water 10cm higher than rice flour, and soaking at normal temperature for 2 days. Washing the soaked glutinous rice until no turbid water flows out, steaming for 10min, cooling to about 30 deg.C, and pouring into a vat; fracturing 80kg of highland barley by using a double-shaft double-roller machine, wherein the distance between double shafts is 3/4 of the width and the diameter of highland barley grains; and fracturing the highland barley grains, filling into a woven bag, tightly binding the bag opening, adding clean water which is 5cm higher than the woven bag, and soaking for 2 hours at 20 ℃. Pouring cracked highland barley in the woven bag into a steamer, steaming for 12min, cooling to about 30 ℃ by water spraying, and pouring into a vat. Kneading glutinous rice and highland barley in a big jar, separating rice grains from each other, adding 600g of medicinal liquor, stirring, placing into a U-shaped nest with diameter of 10cm, slightly exposing the bottom of the pot, covering, and keeping warm for 48 hr with straw curtain enclosure at 28 deg.C. After brewing, 15kg of wheat starter and 130kg of water are added to wash the jar. Uniformly prying and stirring, and fermenting for 10h under the condition of heat preservation. Carrying out primary harrowing, supplying fresh air to ensure that the temperature of the products in the cylinder is uniform up and down, carrying out secondary harrowing after 3 hours, and controlling the temperature of the products to be about 26 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank on the 4 th day after the tank is fallen; fermenting at 20 deg.C for about 40 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach the standard, and sterilizing in a wine decocting machine at about 85 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning the bottle, sterilizing, draining water, immediately hot filling the blended wine into jar or bottle, sterilizing at 85 deg.C, sealing, and naturally cooling to normal temperature to obtain β -dextran-rich highland barley dry type yellow wine.
Example 3 (wine process based on showering rice)
1) Taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water 15cm higher than rice flour, and soaking at normal temperature for 2 days. Washing the soaked glutinous rice until no turbid water flows out, steaming for 15min, cooling to about 30 deg.C, and pouring into a vat; fracturing 120kg of highland barley by using a double-shaft double-roller machine, wherein the distance between double shafts is 4/5 of the width and the diameter of highland barley grains; fracturing highland barley grains, filling into a woven bag, tightly binding the bag mouth, adding clear water 5-10cm higher than the woven bag, and soaking at 25 ℃ for 2 hours. Pouring cracked highland barley in the woven bag into a food steamer, steaming for 18min, cooling to about 30 ℃ by water spraying, and pouring into a vat. Kneading glutinous rice and highland barley in a big jar, separating rice grains from each other, adding 800g of medicinal liquor, stirring, placing into a U-shaped nest with diameter of 15cm, slightly exposing the bottom of the pot, covering, and keeping warm for 60 hr with straw curtain enclosure at 32 deg.C. After brewing, 17kg of wheat starter and 150kg of water are added to wash the jar. Uniformly prying and stirring, and fermenting for 12h under the condition of heat preservation. Carrying out primary harrowing, supplying fresh air to ensure that the temperature of the products in the cylinder is uniform, and carrying out secondary harrowing after 4 hours, wherein the temperature of the products is controlled to be about 28 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank 7 days after the fermentation; fermenting at 20 deg.C for about 60 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach the standard, and sterilizing in a wine decocting machine at about 90 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning the bottle, sterilizing, draining water, immediately hot filling the blended wine into jar or bottle, sterilizing at 87 deg.C, sealing, and naturally cooling to room temperature to obtain β -dextran-rich highland barley dry type yellow wine.
Example 4
(based on the rice wine process)
1) Taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water which is 13cm higher than rice flour, and soaking for 2 days at normal temperature. Washing the soaked glutinous rice until no white turbid water flows out, steaming for 13min, cooling to about 30 deg.C, pouring into a large jar, adding 0.18 wt% of medicinal liquor of glutinous rice, stirring, placing into a U-shaped nest with diameter of 13cm, exposing the bottom of the nest to the bottom of the jar, covering and keeping warm for 48-60 hr with straw curtain enclosure, and controlling the product temperature at 30 deg.C. After brewing, 16kg of wheat starter and 140kg of water are added to wash the vat; taking 100kg of highland barley, vibrating and flatly paving the highland barley on a flat plate, adjusting the hydraulic spacing of a jack hydraulic press to be 0.8 of the width diameter of the highland barley grains, starting the jack hydraulic press to fracture the highland barley grains, filling the highland barley grains into a woven bag, binding a bag opening, adding clear water to be 8cm higher than the woven bag, and soaking for 2 hours at normal temperature. Pouring cracked highland barley in the woven bag into a steamer, steaming for 16min, and pouring into a vat. Stirring glutinous rice, semen Avenae Nudae and wheat koji in vat, fermenting for 11 hr. Carrying out primary harrowing, supplying fresh air to ensure that the temperature of the products in the cylinder is uniform up and down, carrying out secondary harrowing after 3.5 hours, and controlling the temperature of the products to be about 27 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank after 6 days. Fermenting at 20 deg.C for about 50 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach the standard, and sterilizing in a wine decocting machine at about 88 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning, sterilizing, draining water, immediately hot filling the blended wine into jar or bottle, sterilizing at 86 deg.C, sealing, and naturally cooling to room temperature to obtain β -dextran-rich highland barley yellow wine.
Example 5
(based on the rice wine process)
1) Taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water 10cm higher than rice flour, and soaking at normal temperature for 2 days. Washing the soaked glutinous rice until no white turbid water flows out, steaming for 10min, cooling to about 30 deg.C, pouring into a large jar, adding 0.15 wt% of round glutinous rice wine, stirring, placing into a U-shaped nest with a diameter of 10cm, exposing the bottom of the nest to the bottom of the jar, covering and keeping warm for 48h with straw curtain enclosure, and controlling the product temperature at 28 deg.C. Adding 15kg of wheat starter and 130kg of water into the steamed corn bread to wash the jar; taking 80kg of highland barley, vibrating and flatly paving the highland barley on a flat plate, adjusting the hydraulic spacing of a jack hydraulic press to 3/4 of the width and the diameter of the highland barley grains, starting the jack hydraulic press to fracture the highland barley grains, filling the highland barley grains into a woven bag, binding a bag opening, adding clear water which is 5cm higher than the woven bag, and soaking for 2 hours at normal temperature. Pouring cracked highland barley in the woven bag into a steamer, steaming for 12min, and pouring into a vat. Stirring glutinous rice, semen Avenae Nudae and wheat koji in vat, fermenting for 10 hr. Carrying out primary harrowing, supplying fresh air to ensure that the temperature of the products in the cylinder is uniform up and down, carrying out secondary harrowing after 3 hours, and controlling the temperature of the products to be about 26 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank after 4 days. Fermenting at 20 deg.C for about 40 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach the standard, and sterilizing in a wine decocting machine at about 86 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning, sterilizing, draining, immediately hot filling the blended wine into jar or bottle, sterilizing at 85 deg.C, sealing, and naturally cooling to room temperature to obtain β -dextran-rich highland barley yellow wine.
Example 6
(based on the rice wine process)
1) Taking 150kg of round sticky rice with full grains, cleaning, placing in a rice soaking barrel, adding clear water 15cm higher than rice flour, and soaking at normal temperature for 2 days. Washing the soaked glutinous rice until no white turbid water flows out, steaming for 15min, cooling to about 30 deg.C, pouring into a large jar, adding 0.20 wt% of medicinal liquor of glutinous rice, stirring, placing into a U-shaped nest with diameter of 15cm, exposing the bottom of the nest to the bottom of the jar, covering and keeping warm for 48-60 hr with straw curtain enclosure, and controlling the product temperature at 32 deg.C. After brewing, adding 17kg of wheat starter and 150kg of water into the steamed corn; taking 120kg of highland barley, vibrating and flatly paving the highland barley on a flat plate, adjusting the hydraulic spacing of a jack hydraulic press to 4/5 of the width and the diameter of the highland barley grains, starting the jack hydraulic press to fracture the highland barley grains, filling the highland barley grains into a woven bag, binding a bag opening, adding clear water 10cm higher than the woven bag, and soaking for 2 hours at normal temperature. Pouring cracked highland barley in the woven bag into a steamer, steaming for 18min, and pouring into a vat. Stirring glutinous rice, semen Avenae Nudae and wheat koji in vat, fermenting for 12 hr. Carrying out primary harrowing, supplying fresh air to ensure that the temperature of the products in the cylinder is uniform, and carrying out secondary harrowing after 4 hours, wherein the temperature of the products is controlled to be about 28 ℃. Pouring the fermented mash into a wine jar or a stainless steel post-fermentation large tank after 7 days. Fermenting at 20 deg.C for about 60 days.
2) And (3) filter pressing: after the post-fermentation is finished, the fermented grains are matured and enter a filter press to realize solid-liquid separation, so that wine liquid is produced.
3) And (3) wine decocting: blending the press-filtered wine to reach the standard, and sterilizing in a wine decocting machine at about 90 deg.C.
4) Sealing the jar and storing: the wine jar is cleaned and sterilized, the wine jar is filled with the cleaned, dried and sterilized wine jar, the mouth of the jar is tied with lotus leaves and bamboo shells, and then the jar is sealed with mud and stored.
5) Bottling and sealing, cleaning, sterilizing, draining water, immediately hot filling the blended wine into jar or bottle, sterilizing at 87 deg.C, sealing, and naturally cooling to room temperature to obtain β -dextran-rich highland barley yellow wine.
Comparative example 1
The procedure was as in example 1, except that the highland barley was used as it is without fracturing with a twin-shaft twin-roll machine.
Detection example 1
Yellow wine is detected according to the national standard GB/T13662-2018 yellow wine, and the detection results are shown in Table 1.
TABLE 1
Wherein the alcohol conversion is defined as follows: the theoretical conversion of starch to alcohol was 56.82%, calculated on 60% starch in highland barley, alcohol conversion = amount of alcohol produced/amount of theoretically total starch converted to alcohol × 100%.
Determination of the total sugar content: the determination of total sugar in the yellow wine is carried out according to the arbitration method of 6.2.2 ferrous potassium chloride titration in the national standard GB/T13662-: the total sugar content in the sample was calculated by the following formula:
in the formula:
x is the total sugar content in the test sample, and the unit is gram per liter (g/L);
v4 — volume of glucose standard solution consumed in milliliters (ml) for blank test;
v5 — volume of glucose standard solution consumed in milliliters (ml) for sample determination;
ρ -concentration of glucose standard solution in grams per milliliter (g/ml);
n is the dilution factor of the sample; ρ =0.001g/ml, n = 10.
The total ester content was determined as follows:
as can be seen from the table above, the alcohol content in the comparative example 1 is 9.6% vol, and the alcohol conversion rate is 28.16% which are all lower than those in the examples 1-6, which shows that the utilization rate of the highland barley starch is improved by the invention.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (10)
1. A brewing method of dry yellow wine containing highland barley is characterized by comprising the following steps:
1) soaking glutinous rice, and fracturing and soaking highland barley;
2) cooking the soaked glutinous rice and highland barley, and then cooling;
3) performing primary fermentation on the cooked sticky rice and the highland barley;
4) carrying out a post-fermentation process on the fermented mash obtained in the pre-fermentation process, and then carrying out filter pressing and wine decocting;
wherein the primary fermentation step is selected from rice wine showering process D
Or Jiafan liquor process D
；
Rice wine leaching process D
Comprises the following steps: uniformly mixing glutinous rice, highland barley rice and wine medicine, putting into a U-shaped nest, and adding wheat koji and water into the nest after 48-60h of nest building and when sweet liquid appears in the nest; harrowing for the first time after 10-12h, and harrowing for the second time after 3-4 h;
rice wine process D
Comprises the following steps: mixing glutinous rice and wine medicine uniformly, putting into U-shaped nest, and adding wheat koji, water and highland barley rice into the nest 48-60h later when sweet liquid appears in the nest; harrowing is carried out for the first time after 10-12h, and harrowing is carried out for the second time after 3-4 h.
2. The brewing method according to claim 1, wherein, in step 1), the glutinous rice is soaked to satisfy the following conditions: soaking at 20-30 deg.C for 1-2 days with the water surface 10-15cm higher than the rice surface;
the highland barley fracturing and soaking meet the following conditions: fracturing with a double-shaft double-roller machine, or vibrating and spreading highland barley grains on a flat plate for crushing, wherein the distance between the double shafts or the flat plate is 3/4-4/5 of the width and the diameter of the highland barley grains, and soaking for 1-2 hours at normal temperature.
3. The brewing method according to claim 1, wherein, in the step 2), the glutinous rice is steamed and boiled to satisfy the following condition: washing the soaked glutinous rice until no turbid water flows out, wherein the cooked rice is cooked without rotting, hard outside and soft inside, and has no raw core inside;
in the step 2), the highland barley is steamed and cooked to meet the following conditions: steaming semen Avenae Nudae until cooked without rotting, and no hearts in the interior.
4. The brewing method according to claim 1, wherein, in the step 2), the cooling of the glutinous rice and the highland barley satisfies the following conditions: cooling to 26-31 deg.C by spraying water.
5. The brew of claim 1The preparation method comprises the following steps of a rice wine pouring process D
In the formula, the weight ratio of the glutinous rice, the highland barley rice, the wine medicine, the wheat koji and the water is 3: 1.5-2.5: 0.012-0.016: 0.30-0.34: 2.5-3.0;
rice wine process D
In the formula, the weight ratio of the glutinous rice, the highland barley rice, the wine medicine, the wheat koji and the water is 3: 1.5-2.5: 0.0045-0.0060: 0.30-0.34: 2.5-3.0.
6. The brewing method according to claim 1, wherein, in step 3), the width of the bottom cross section of the U-shaped nest is 10-15 cm;
the product temperature of the fermentation mixed liquor is 32-35 ℃ before the first harrowing, and the product temperature of the fermentation mixed liquor is 26-28 ℃ after the second harrowing.
7. The brewing method of claim 1, wherein the post-fermentation process comprises: fermenting at 20 deg.C for 40-60 days after the raw materials are dropped into the jar on the 4-7 th day.
8. The brewing method of claim 1, wherein the sterilization temperature of the decocted wine is 86-90 ℃.
9. The brewing process of claim 1, wherein the brewing process further comprises: sealing the wine after filter pressing, storing, bottling and sealing; wherein the blended wine is immediately sterilized after filling into a jar or a bottle, and the sterilization temperature is 85-87 ℃.
10. A dry yellow wine containing highland barley, which is characterized in that the dry yellow wine containing highland barley is brewed by the brewing method of any one of claims 1 to 9.
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