CN1114982A

CN1114982A - Natural thick highland barley wine

Info

Publication number: CN1114982A
Application number: CN 95106231
Authority: CN
Inventors: 张海刚
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-05-19
Filing date: 1995-05-19
Publication date: 1996-01-17

Abstract

The technology for making thick wine using highland barley includes such steps as selection of raw material, washing, immersion, boiling, cooling, mixing with yeast (0.5-4 wt.%), fermentation at 15-40 deg.C for 1-15 days, smashing, filtering, mingling, high-temp. sterilization and packing, it does not damage the nutritive value and the unique taste of highland barley. The wine has rich nutrients, good taste and health-care function.

Description

Natural thick highland barley wine

The present invention relates to a kind of is the technical field that main raw material is produced thick wine with the highland barley.

Highland barley is the very abundant agricultural-food of a kind of nutrition, especially the highland barley that produces of plateau with the advantage of its geographical environment make its nutrition more people paid attention to, it has the characteristics pollution-free, that nutrition is high, at present, the highland barley raw material of these pure naturals has been used to produce highland barley liquor, and highland barley liquor has number of degrees height, and the people who has only minority can drink ardent spirits just can drink, and it does not belong to popular food; Traditional steamed bun that highland barley is made eats, and is relatively poor because of its mouthfeel, so few people adopt, how to utilize this valuable agricultural resource better, is one of problem of current scientific research personnel's exploration

The objective of the invention is with the highland barley is that main raw material is produced thick wine, and this thick wine product has characteristics such as the number of degrees are low, and mouthfeel is good, and nutrition is abundant, and is pollution-free, and stronger body-care effect is arranged, and is suitable popular edible food.

This invention is achieved by the following technical solution: with the high-quality highland barley is raw material, mix through the immersion → boiling → cooling of selecting materials → wash that song → going into cylinder ferments → pulverize → filter → blend → operations such as high-temperature sterilization → packing of product can obtain the product cooling and mix the following bent amount of bent operation and be 0.5-4% of raw material dry weight, the leavening temperature of going into the cylinder fermentation procedure is 15 ℃-40 ℃, and fermentation time is 1-15 days.According to the needs of nutrition and color and luster, the high-quality highland barley after selecting materials can be peeled, and promptly sloughs appearance kind skin, can not peel yet, but preferably decortication, the highland barley after the decortication can shorten fermentation time, also is easy to filter.The operation of selecting materials be remove impurity in the highland barley raw material and the process of the highland barley that goes mouldy washing to soak operation be not remove the highland barley raw material surface impurity of decortication (or decortication), water is with the process of its swelling again.Cooking process be the highland barley raw material with swelling boil or cook or boiling to half-mature process.Cooling mix song be the highland barley after the boiling after cooling, add zymogenic process again, add bent amount for 0.5-4% of raw material dry weight, take all factors into consideration its fermentation time, temperature, ferment effect adds 2-3% the best that bent amount is controlled at the raw material dry weight.Go into cylinder fermentation and be and to admix the process that zymogenic highland barley is packed into and ferments in the airtight container, leavening temperature in the fermenting process is controlled at 15-40 ℃ and is advisable, fermentation time is 1-15 days, but is controlled at 25-30 ℃ with leavening temperature, and fermentation time is 5-10 days its best results.Pulverizing process is to pulverize process for milk with the highland barley that disintegrating apparatus will ferment, again it is filtered after the pulverizing, filtering operation is the macrobead process of removing in the highland barley milk, less for macrobead in the milk after pulverizing, or the milk granularity after pulverizing is even substantially, also can not need filter, directly enter subsequent processing.Blending operation is the process of adding various natural essences, as lemon illiteracy, sweet osmanthus ... these natural essences can make product just distinguish the flavor of fragrant look, but also can play a part anticorrosion rottenly, and the high-temperature sterilization operation is the process of removing the various bacteriums in the emulsion with the method for high temperature steaming, these bacteriums comprise zymophyte and other germ, its effect is to stop zymophyte to continue fermentation, prevent germ infringement human body, this operation can adopt the mode of high-temperature steam sterilization, also can adopt the mode with the emulsion boiling sterilization.Get product through above-mentioned steps, finished product sees if there is the floss precipitation through sense organ, physics and chemistry, microbiological indicator check, become sour, whether foreign matter and demixing phenomenon meet enterprise's specified standards, if no above-mentioned problem, just can carry out the packing of product this product that dispatches from the factory is brown white milk sap, its homogeneous thickness, aromatic flavour, sweet and sour taste, nutritious, the wine is mellow and, belong to popular food, normal drink is good for one's health.

Characteristics such as it is reasonable that the preparation technology of natural thick highland barley wine of the present invention has technology, is easy to grasp control, and facility investment is few.Natural thick highland barley wine by this prepared had both kept peculiar nutritive value of highland barley and peculiar flavour, and the sense of taste of the thick wine of not lost system belongs to the superior good merchantable brand in the beverage again

Further specify for two example two below:

1, after selecting materials, takes by weighing 100 kilograms the high-quality highland barley that does not have pollution, after soaking 4-5 hours, washing cooks again, with mixing song after the method cooling of soaking pouring, grain distiller amount is 2% of a highland barley dry weight, be that grain distiller amount is 2 kilograms, putting in people's fermentor tank at leavening temperature after mixing is fermentation 6 days about 24 ℃, take out fermented product it is broken into milk with pulverizer, use the pressure filter squeeze and filter again, after blending the lemon flavouring that adds 100 grams in the operation, its mash boiled carried out high-temperature sterilization in 5 minutes, stop fermentation and sterilization.But this product is packed with regard to filling bottle after pressing the enterprise product standard test.

2, after selecting materials, take by weighing 100 kilograms the high-quality highland barley that does not have pollution, the light stone roller of highland barley sloughed kind of a skin, this process is the highland barley grain of three no skins of later gained outward appearance one-tenth repeatedly, washing is soaked after 5 hours and is cooked, after cooling, mix song, grain distiller amount is 3.5 kilograms, mixing and putting into the inherent temperature of jar fermenter behind the song is to send out alcohol 4 days about 34 ℃, take out fermented product and its particle is smashed,, can not filter because particle is very thin with homogenizer, after directly blending, after carrying out high-temperature sterilization with high-temperature steam, but, sell filling bottle packing just after the examination and test of products.

Claims

1, a kind of preparation technology of natural thick highland barley wine, technological process is mixed song for selecting materials, wash immersion, boiling, cooling, operations such as people's cylinder ferments, pulverizes, filters, blends, high-temperature sterilization, the packing of product, it is characterized in that: raw materials used is highland barley, the following bent amount that bent operation is mixed in cooling is 0.5-4% of raw material dry weight, the leavening temperature of people's cylinder fermentation procedure is 15-40 ℃, and fermentation time is 1-15 days.

2, the preparation technology of natural thick highland barley wine according to claim 1 is characterized in that the high-quality highland barley raw material after selecting materials is preferably sloughed kind of a skin.

3, according to the preparation technology of claim 1,2 described natural thick highland barley wines, it is characterized in that cooling off the following bent amount of mixing bent operation and be 2-3% of raw material dry weight, the leavening temperature in the fermentation procedure is 25-30 ℃, fermentation time 5-10 days.

4, a kind of natural thick highland barley wine of producing with the preparation technology of claim 1, technological process is mixed operations such as song, people's cylinder ferment, pulverize, filter, blend, high-temperature sterilization, the packing of product for selecting materials, wash immersion, boiling, cooling, it is characterized in that: used raw material is a highland barley, the following bent amount that bent operation is mixed in cooling is 0.5-4% of raw material dry weight, the leavening temperature of people's cylinder fermentation procedure is 15-40 ℃, and fermentation time is 1-15 days.