CN1121110A

CN1121110A - Yellow rice and millet wine made from highland barley

Info

Publication number: CN1121110A
Application number: CN 95106990
Authority: CN
Inventors: 张海刚
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-06-16
Filing date: 1995-06-16
Publication date: 1996-04-24

Abstract

The brewage processes of the said yellow wine include pretreatment of highland barley as raw material, washing, soaking, steaming, cooling, yeast mixing, fermentation in jar, extrusion, filteration, ageing, blending, high-temp disinfection, etc. It features its yeast amount being 0.5-8% of dry raw material weight, fermentation temp. of 15-40 deg.C and fermentation period of 3-40 days. The said yellow wine produced is nutritious, delicious and fragrant.

Description

Yellow rice and millet wine made from highland

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

Highland barley be the highland barley that produces of a kind of nutrition abundant agricultural-food, especially plateau with the advantage of its geographical environment make its nutrition more people paid attention to, it has pollution-free, the characteristics 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 it is big to contain amount of alcohol, and the people who has only minority can drink ardent spirits just can drink, and it does not belong to popular drink; Traditional highland barley is made steamed bun and sweet unstrained spirits is edible, because of its mouthfeel relatively poor, again can not industrial applications, so few people adopt, how to utilize this valuable agricultural resource better, be the 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 highland barley low alcohol---Yellow rice and millet wine made from highland, and it is low that this yellow rice wine product has number of degrees, and mouthfeel is good, characteristics such as nutrition is abundant, is easy to storage and transport, and is pollution-free, stronger body-care effect is arranged, and is the wine product that suitable masses drink.

This invention is achieved by the following technical solution: with the high-quality highland barley is raw material, through select materials → highland barley gives processing → washing immersion → boiling → cooling and mixes song → go into cylinder fermentation → press filtration → ageing → blend → operations such as high-temperature sterilization → packing of product and can obtain product.The following bent amount that bent operation is mixed in cooling is 0.5～8% of raw material dry weight, and the leavening temperature of going into the cylinder fermentation procedure is 15～40 ℃, and fermentation time is 3～40 days.Highland barley gives treatment process can peel, promptly slough appearance kind skin according to the high-quality highland barley of needs after selecting materials of nutrition and color and luster, can not peel yet, need pulverize when not peeling, product yellow after the decortication is more shallow, the yellow of not peeling is dark, decortication back or pulverize after highland barley can shorten fermentation time, also be easy to wherein effective ingredient is proposed fully.The operation of selecting materials is to remove impurity and go mouldy highland barley and process in the highland barley raw material.It is to remove the highland barley raw material surface impurity of not decortication (or decortication) that operation is soaked in washing, and water is with the process of its swelling.Cooking process be the highland barley raw material with swelling boil 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 and be 0.5～8% of raw material dry weight, its best adds bent amount and is 2.5～4.5% of 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 is controlled at 15～40 ℃ and is advisable, fermentation time is 3～20 days, it gets good leavening temperature is 25～35 ℃, best fermentation time is 5～25 days, and the press filtration operation is the process that the highland barley vinasse after the fermentation and wine liquid are separated.The ageing operation is to make the aged process of its liquid, and giving off a strong fragrance is good to eat more can to make its vinosity, also can not need ageing according to consumer taste sometimes, directly blends.Blending operation is the process that adds seasonings and tonic, as sucrose, sterilized water, citric acid matrimony vine juice ...For not influencing the natural highland barley sense of taste of product, also can not add or few flavouring and tonic, the high-temperature sterilization operation is the process of removing various bacteriums in the wine liquid with the method for high temperature steaming, these bacteriums comprise zymophyte and other germ, this operation can adopt the go out mode of castor of high-temperature steam, also can adopt the mode of boiling sterilization, get product through above-mentioned steps.Finished product is muddy white, translucent liquid, and the sense of taste is sour-sweet and has pure highland barley fragrance.Product sees if there is that floss precipitate, becomes sour, foreign matter and demixing phenomenon after sense organ, physics and chemistry, microbiological indicator check, whether meet company standard, as if no above-mentioned problem, just can carry out the packing of product and dispatch from the factory.The technology of this product is reasonable, that product has is nutritious, sour and sweet palatability, aromatic flavour, the wine is mellow and characteristics, belong to popular drink, normal drink is good for one's health, and belongs to the superior good merchantable brand in the drinks.

Further specify for two example two below:

1. after selecting materials, take by weighing 100 kilograms the high-quality highland barley that does not have pollution, after pulverizing, soak and cook after 4～5 hours again, with mixing song after the method cooling of soaking pouring, grain distiller amount is 2 kilograms, the temperature of going into the cylinder fermentation is 35～40 ℃, fermentation time is 5 days, takes out and uses the pressure filter squeeze and filter, and vinasse and wine liquid are separated, after blending the sucrose and 100 gram citric acids of operation adding 500 grams, again this wine liquid is boiled sterilization in 5 minutes and termination and ferment.At last but this product is packed with regard to filling bottle by company standard check back.

2. after selecting materials, take by weighing 100 kilograms of high-quality highland barleys that do not have to pollute and gently grind decortication, the decortication after scouring soaks after 6 hours and boils, after cooling, mix song, mix 3.8 kilograms the most of songs, mixing and putting into the inherent temperature of jar fermenter behind the song is 20～25 ℃ of bottom fermentations 15 days, use the pressure filter press filtration, filtrate ageing (2～March) is back in order to keep the strong highland barley sense of taste of product, behind the sterilized water that wine liquid adding after the ageing is 80 kilograms, directly carry out boiling sterilization and stop fermentation, but to just filling bottle packing, sale after the examination and test of products.

Claims

1. the preparation technology of a Yellow rice and millet wine made from highland, technological process for select materials, highland barley gives processing, song is mixed in washing immersion, boiling, cooling, go into the cylinder fermentation, press filtration, ageing, blend, operations such as high-temperature sterilization, the packing of product, it is characterized in that: raw materials usedly be mainly highland barley, the following bent amount that bent operation is mixed in cooling is 0.5～8% of raw material dry weight, the leavening temperature of going into the cylinder fermentation procedure is 15～40 ℃, and fermentation time is 3～40 days.

2. the preparation technology of Yellow rice and millet wine made from highland 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 Yellow rice and millet wine made from highland, it is characterized in that cooling off the following bent amount of mixing bent operation and be 2.5～4.5% of raw material dry weight, the leavening temperature of going into the cylinder fermentation procedure is 25～35 ℃, and fermentation time is 5～25 days.

4. Yellow rice and millet wine made from highland of producing with the preparation technology of claim 1, technological process for select materials, highland barley gives processing, song is mixed in washing immersion, boiling, cooling, go into the cylinder fermentation, extruding, filtration, ageing, blend, technologies such as high-temperature sterilization, the packing of product, it is characterized in that used raw material is mainly highland barley, the following bent amount that bent operation is mixed in cooling is 0.5～8% of raw material dry weight, the leavening temperature of going into the cylinder fermentation procedure is 15～40 ℃, and fermentation time is 3～40 days.