CN1234437A - Method for production of unstrained highland barley spirit - Google Patents
Method for production of unstrained highland barley spirit Download PDFInfo
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- CN1234437A CN1234437A CN 98108533 CN98108533A CN1234437A CN 1234437 A CN1234437 A CN 1234437A CN 98108533 CN98108533 CN 98108533 CN 98108533 A CN98108533 A CN 98108533A CN 1234437 A CN1234437 A CN 1234437A
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- highland barley
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- unstrained
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Abstract
The production method of highland barley sweet wine includes the following steps: screening highland barley corn, soaking, cooking, adding yeast and fermenting to obtain the sweet wine, and is characterized by making the fermented sweet wine undergo the process of first sterilization treatment at high-temp. and high pressure to make the yeast stop fermentation, adding a small quantity of lycium berry, cane sugar and sterile water to the sterilized sweet wine, uniformly stirring them, canning, then making secondary sterilization. Said invention highland barley sweet wine is rich in nutrients, palatefull, digestible and long in storage time of above two years, and possesses the health-care function of building up body.
Description
The invention belongs to food processing field, especially is the making method of main raw material with the highland barley.
The sweet unstrained spirits that forms with the highland barley brew is the geographic local delicacies of NORTHWEST CHINA, includes abundant multicomponent complex, and the sour-sweet delicate fragrance of taste has the effect that helps digestion, quenches the thirst, is good for the stomach.But owing to have a large amount of live acid bacterium in its sweet unstrained spirits, for a long time because of not solving the exploitation that the problem of guaranteeing the quality has restricted its deep processing at normal temperatures.Chinese patent specification sheets CN1114152A discloses a kind of " complete processing of sweet unstrained spirits soft packaging ", this technology is to admix the sweet medicine fermentation of spilling after highland barley is boiled cool temperature, add that other a small amount of auxiliary material mixes all, put High Temperature Sterilization sterilization to the pressure pad of high temperature high voltage resistant, move to the constant temperature indoor heat insulating again.Though this invention has improved the quality guaranteed period of sweet unstrained spirits to a certain extent, fundamentally do not solve highland barley fermentation problem, therefore sweet unstrained spirits causes the blast of packing jar in the saccharomycetic a large amount of activities of canned internal cause, and sweet unstrained spirits is rotten, causes difficulty for transportation and storage.
The unstrained highland barley spirit that the objective of the invention is to ferment is used high temperature high pressure sterilizing under the situation that does not contain any additives, to kill the yeast of surviving in the unstrained highland barley spirit, make it stop fermentation.
For achieving the above object, manufacture craft of the present invention is as follows: upward the steamer boiling is medium well to select for use the big full high quality white highland barley of grain to soak the back, admix an amount of distiller's yeast after the cool temperature, moving into then has juice to ooze out through fermentation in 36 hours to the centre in 30-40 ℃ the thermostatic chamber to be sweet unstrained spirits.Place temperature at 120-145 ℃ with making good unstrained highland barley spirit, pressure is in the high-temperature sterilization pot of 0.2-0.3MPa sterilization 3-6 minute, and yeast is thoroughly killed in cannery retort.Unstrained highland barley spirit behind high temperature high pressure sterilizing is allocated a spot of matrimony vine, sucrose and sterilized water in proportion into and is mixed equal tinning, sends in the cannery retort of superhigh-temperature and-pressure again, makes temperature reach 145 ℃, and pressure keeps carrying out in 5 minutes re-sterilise for the 0.3-0.4MPa time.Take the dish out of the pot and be cooled to normal temperature and be finished product.
Advantage of the present invention is: nutritious, be easy to digestion, often drink and can play the effect that improves the health.The unstrained highland barley spirit of crossing through the stuck fermentation art breading can be used for any packing: bottled, plastics cup, canned etc., the quality guaranteed period can be brought up to 12 months respectively, 3 months and 24 months.
The present invention is described in further detail below in conjunction with embodiment.
Embodiment 1: will make good unstrained highland barley spirit is 120 ℃ in temperature, and pressure is sterilization in the high-temperature sterilization pot of 0.3MPa, and the time kept 6 minutes, and the postcooling that takes the dish out of the pot press unstrained highland barley spirit 100 grams, and matrimony vine 0.6 restrains.Sterilized water 300 gram, sucrose 10 grams are mixed the back tinning thoroughly and are moved into re-sterilise in the cannery retort of superhigh-temperature and-pressure again, and the temperature of this moment remains on 145 ℃, and pressure is 0.3-0.4MPa, and the time is 5 minutes, and the postcooling that takes the dish out of the pot is finished product.Sterilization in the bacterium pot, the time remained 4 minutes, the postcooling that takes the dish out of the pot, following technology is with embodiment 1.
Embodiment 3: will make good unstrained highland barley spirit is 145 ℃ in temperature, and pressure is sterilization in the high-temperature sterilization pot of 0.2MPa, and the time remained 3 minutes, the postcooling that takes the dish out of the pot, and following technology is with embodiment 1.
Claims (1)
1, a kind of production method of unstrained highland barley spirit, be to go up steamer after the big full high quality white highland barley of grain is soaked to boil medium well, after the cool temperature an amount of distiller's yeast is admixed in the ripe highland barley, moving into then has juice to ooze out through fermentation in 36 hours to the centre in 30-40 ℃ the thermostatic chamber to be sweet unstrained spirits, it is characterized in that: will make good unstrained highland barley spirit and place temperature at 120-145 ℃, pressure is in the high-temperature sterilization pot of 0.2-0.3MPa sterilization 3-6 minute, yeast in the sweet unstrained spirits is thoroughly killed, unstrained highland barley spirit behind high temperature high pressure sterilizing is allocated a spot of matrimony vine into, sucrose and sterilized water are mixed equal tinning, send into again in the cannery retort of superhigh-temperature and-pressure, make the temperature in the pot reach 145 ℃, pressure is for the 0.3-0.4MPa time keeps carrying out re-sterilise in 5 minutes, takes the dish out of the pot to be cooled to normal temperature and to be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98108533 CN1234437A (en) | 1998-05-06 | 1998-05-06 | Method for production of unstrained highland barley spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98108533 CN1234437A (en) | 1998-05-06 | 1998-05-06 | Method for production of unstrained highland barley spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1234437A true CN1234437A (en) | 1999-11-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98108533 Pending CN1234437A (en) | 1998-05-06 | 1998-05-06 | Method for production of unstrained highland barley spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1234437A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101818112A (en) * | 2010-05-07 | 2010-09-01 | 西藏天麦力健康品有限公司 | Preparation method of sweet pickled highland barley and dry sweet pickled highland barley |
| CN102329707A (en) * | 2011-08-25 | 2012-01-25 | 河北农业大学 | Production method of sweet fermented oat grains |
| CN104172178A (en) * | 2014-07-03 | 2014-12-03 | 中国科学院西北高原生物研究所 | Highland barley and lycium ruthenicum thick soup |
| CN106071762A (en) * | 2016-06-27 | 2016-11-09 | 王永妍 | A kind of nutritive water sweet unstrained spirits of fruity grain rice and preparation method thereof |
| CN107048202A (en) * | 2017-04-19 | 2017-08-18 | 江苏省农业科学院 | A kind of hot wind and microwave combination drying produces the expanded crisp method of highland barley |
-
1998
- 1998-05-06 CN CN 98108533 patent/CN1234437A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101818112A (en) * | 2010-05-07 | 2010-09-01 | 西藏天麦力健康品有限公司 | Preparation method of sweet pickled highland barley and dry sweet pickled highland barley |
| CN101818112B (en) * | 2010-05-07 | 2012-11-14 | 西藏天麦力健康品有限公司 | Preparation method of sweet pickled highland barley and dry sweet pickled highland barley |
| CN102329707A (en) * | 2011-08-25 | 2012-01-25 | 河北农业大学 | Production method of sweet fermented oat grains |
| CN104172178A (en) * | 2014-07-03 | 2014-12-03 | 中国科学院西北高原生物研究所 | Highland barley and lycium ruthenicum thick soup |
| CN104172178B (en) * | 2014-07-03 | 2016-08-17 | 中国科学院西北高原生物研究所 | Semen avenae nudae Radix osteomelis schwerinais thick soup |
| CN106071762A (en) * | 2016-06-27 | 2016-11-09 | 王永妍 | A kind of nutritive water sweet unstrained spirits of fruity grain rice and preparation method thereof |
| CN107048202A (en) * | 2017-04-19 | 2017-08-18 | 江苏省农业科学院 | A kind of hot wind and microwave combination drying produces the expanded crisp method of highland barley |
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