CN111500384A - Highland barley herb residue wine and brewing method thereof - Google Patents
Highland barley herb residue wine and brewing method thereof Download PDFInfo
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims abstract description 31
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 91
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 13
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 5
- 125000003118 aryl group Chemical group 0.000 claims 1
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 24
- 229920002472 Starch Polymers 0.000 abstract description 14
- 235000019698 starch Nutrition 0.000 abstract description 14
- 239000008107 starch Substances 0.000 abstract description 14
- 239000001760 fusel oil Substances 0.000 abstract description 9
- 238000000605 extraction Methods 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 229940088598 enzyme Drugs 0.000 description 18
- 230000001276 controlling effect Effects 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 240000006394 Sorghum bicolor Species 0.000 description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 238000012869 ethanol precipitation Methods 0.000 description 6
- 102000004139 alpha-Amylases Human genes 0.000 description 4
- 108090000637 alpha-Amylases Proteins 0.000 description 4
- 229940024171 alpha-amylase Drugs 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000010903 husk Substances 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides highland barley herb residue wine and a brewing method thereof, wherein the brewing method comprises the steps of mixing highland barley herb residue, fragrant yeast, saccharifying enzyme and wine lees, and carrying out solid state fermentation wine brewing, wherein the highland barley herb residue is a residue of highland barley after highland barley is subjected to β -glucan extraction, the highland barley herb residue is mixed with the fragrant yeast, the saccharifying enzyme and the wine lees according to the characteristics of the highland barley herb residue to carry out solid state fermentation wine brewing, the wine yield of the highland barley herb residue can reach 26.7 percent, the wine yield is reduced to about 78 percent, starch in the herb residue highland barley can be squeezed completely basically, the highland barley is fully utilized, the ethyl acetate content in the obtained raw wine can reach 8.1 g/L at most, the fusel oil content is low, the wine quality characteristic is outstanding, the overall economic value of the highland barley is improved, the process is simple, additional equipment does not need to be added, and the economic value of the wine lees is also improved.
Description
Technical Field
The invention relates to the technical field of wine brewing, and particularly relates to highland barley herb residue wine and a brewing method thereof.
Background
Highland barley β -glucan is a main component of endosperm cell walls of highland barley grains, and accounts for about 75% of the dry weight of the cell walls, scientists found that highland barley β -glucan has the effects of reducing blood fat and cholesterol and preventing cardiovascular diseases at the end of the last 80 th century, and later, β -glucan has the effects of regulating blood sugar, improving immunity and resisting tumors, so that the highland barley β -glucan attracts wide attention all over the world.
Because highland barley β -glucan has good physiological action, more and more highland barley are used for extracting highland barley β -glucan, and the extracted residual material, namely highland barley dregs, is generally processed into feed.
However, the highland barley dregs still contain partial starch, and the highland barley dregs are processed into feed which does not embody the best use of the materials, so the invention aims to convert the partial starch into more economic raw wine by a brewing means and improve the overall use value of the highland barley.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides highland barley herb residue wine and a brewing method thereof.
The invention provides a brewing method of highland barley herb residue wine, which comprises the steps of mixing highland barley herb residue, fragrant Daqu, fragrant Xiaoqu, saccharifying enzyme and vinasse, and carrying out solid state fermentation brewing, wherein the highland barley herb residue is a residue of highland barley after highland barley β -glucan is extracted.
Compared with the common wine brewing raw materials, the highland barley dregs have lower starch content, the starch content in dry materials is about 37 percent, and the starch of the highland barley β -glucan after extraction can be modified to a certain degree, the saccharification effect is poor under the traditional Xiaoqu liquor brewing method, and the liquor yield is lower.
Through various trial and study, the invention discovers that the solid state fermentation brewing is carried out by mixing the highland barley dregs with the fragrant yeast, the saccharifying enzyme and the vinasse, so that the yield of the starch in the highland barley dregs can reach about 78 percent, the obtained wine has high ethyl acetate content, low fusel oil content and outstanding vinosity characteristics, and the overall economic value of the highland barley is improved.
Furthermore, the mass ratio of the highland barley dregs, the faint scent Daqu, the faint scent Xiaoqu, the saccharifying enzyme and the vinasse is (0.05-0.07): (0.01-0.02): (0.005-0.01): 1.
Further, the fermentation temperature is 20-23 ℃, and the fermentation time is 15-17 days.
Further, after completion of fermentation, distillation was carried out to reach 55 vol% of the main alcohol.
Further, the brewing method also comprises the following steps of pretreatment of the highland barley dregs: drying the highland barley dregs until the water content is 20-30%, and storing for 24-48 h.
Wherein, the highland barley dregs can be dried in a plate vacuum dryer at low temperature (less than 60 ℃) when being dried.
In the technical scheme, the water content of 20-30% can ensure the enzyme activity and the physical state of the medicine residue, and is favorable for the reaction of the residual citric acid, amylase and saccharifying enzyme in the medicine residue during the storage of 24-48h to produce the ester fragrance precursor.
The method comprises the following steps of taking highland barley, adding an acid solution into the highland barley, carrying out acid extraction at 40-60 ℃ to obtain an acid extract, adding α -amylase accounting for 0.05-0.2% of the mass of the acid extract and 0.2-0.6% of glucoamylase into the acid extract, carrying out enzymolysis at 40-60 ℃, carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain an enzymolysis extract, centrifuging and concentrating the enzymolysis extract to obtain a concentrated solution, adding an ethanol solution into the concentrated solution, carrying out ethanol precipitation to obtain an ethanol precipitation solution, and filtering and drying the ethanol precipitation solution.
Further, the activity of the saccharifying enzyme is 10 ten thousand units/g.
Further, the vinasse is fresh vinasse produced on the same day, the acidity is 0.5-0.8, and the water content is 68-70%. The distiller's grains can be from any production line for brewing Chinese liquor from rice, wheat, sorghum, etc.
In a preferred embodiment of the invention, the brewing method comprises in particular the following steps:
(1) drying the highland barley dregs after extracting the highland barley β -glucan until the water content is 20-30%, and storing for 24-48 h;
(2) uniformly mixing the highland barley dregs obtained in the step (1), the faint scent Daqu, the faint scent Xiaoqu, the saccharifying enzyme and the vinasse according to the mass ratio of 0.05:0.02:0.01 (0.005-0.01): 1;
(3) fermenting the uniformly mixed materials at 20-23 ℃ for 15 days;
(4) distilling the fermented materials, connecting the main body wine to 55 vol%, and throwing grains.
The invention also provides the highland barley dregs wine brewed by the brewing method. The highland barley dregs wine obtained by the invention can be directly drunk and can also be used for preparing other wine products.
According to the characteristics of highland barley dregs, the fragrant yeast, the saccharifying enzyme and the vinasse are mixed for solid state fermentation wine brewing, the wine yield of the highland barley dregs can reach 26.7 percent, the wine yield is reduced to about 78 percent, starch in the highland barley dregs can be basically squeezed out, the highland barley is fully utilized, the content of ethyl acetate in the obtained raw wine can reach 8.1 g/L (100 vol%), the fusel oil content is low, the vinosity is remarkable, and the overall economic value of the highland barley is improved.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
The following examples used the following raw and auxiliary materials:
vinasse: yellowish, loose and non-sticky, moderate husk content and sufficient water;
faint scent yeast: low-temperature fragrant Daqu in Shanxi Luliang;
faint scent starter: jin brand company green coat kwan-yin tuqu;
saccharifying enzyme which meets GB 8275-2009 food additive α -amylase preparation with specification of 10 ten thousand units/g;
the highland barley dregs are leftovers of highland barley after highland barley β -glucan extraction, the extraction process comprises the steps of taking highland barley medicinal materials, adding an acid solution, carrying out acid extraction at 40-60 ℃ to obtain an acid extracting solution, adding α -amylase accounting for 0.05-0.2% of the mass of the acid extracting solution and 0.2-0.6% of saccharifying enzyme into the acid extracting solution, carrying out enzymolysis at 40-60 ℃, carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain an enzymolysis extracting solution, centrifuging and concentrating the enzymolysis extracting solution to obtain a concentrated solution, adding an ethanol solution into the concentrated solution, carrying out ethanol precipitation to obtain an ethanol precipitation solution, filtering and drying the ethanol precipitation solution.
Example 1
The embodiment provides a brewing method of highland barley herb residue wine, which comprises the following steps:
preparing highland barley dregs: drying the highland barley residue to water content of 25%, and storing for 24 hr to obtain highland barley residue with good ester flavor and no mildew;
preparing vinasse: selecting fresh vinasse in a brewing workshop on the same day, controlling the acidity of the vinasse to be 0.5 and the water content to be 69%; cooling the distiller's grains to 35-38 deg.C (38-40 deg.C in winter);
premixing herb residues: taking the quality of the vinasse as a reference, uniformly mixing 5% of highland barley dregs, 2% of fragrant Daqu, 0.5% of fragrant Xiaoqu and 0.5% of saccharifying enzyme for later use;
adding the dreg premix: starting a yeast adding machine, adding the obtained residue premix into the vinasse, and uniformly mixing the vinasse, the residues, the distiller's yeast and the saccharifying enzyme by stirring and raking;
entering a vehicle for controlling temperature: starting a proper amount of parallel network chain fans, and controlling the vehicle entering temperature to be 20-22 ℃;
fermentation: controlling the temperature of the fermentation room at 20-23 ℃, and distilling after 15 days of fermentation;
and (3) distillation: the rice husk is not needed to be added in the process of feeding the wine into the steamer, the water at the bottom of the steamer is drained before feeding the wine into the steamer, then a drain valve is closed, the fermented grains are spread at the bottom of the steamer and then a steam valve is opened, the fermented grains are lightly scattered and uniformly spread into the steamer in the process of feeding the fermented grains into the steamer, the fermented grains are fed into the steamer by steam pressure and gas detection, then a steamer cover is covered, a cage is connected, the sealing water of the cage and the sealing water of the edge of the steamer are added, the steaming can be opened and distilled without connecting the head of the wine, the main wine is connected to 55 vol%, the rest low-alcohol wine is intensively recycled to a wine tail storage tank and is connected to 4 vol%, and;
throwing a lees: distilling the highland barley dregs liquor, and directly throwing lees from the lees.
Example 2
The embodiment provides a brewing method of highland barley herb residue wine, which comprises the following steps:
preparing highland barley dregs: drying the highland barley residue to water content of 25%, and storing for 24 hr to obtain highland barley residue with good ester flavor and no mildew;
preparing vinasse: selecting fresh vinasse in a brewing workshop on the same day, controlling the acidity of the vinasse to be 0.6 and the water content to be 70%; cooling the distiller's grains to 35-38 deg.C (38-40 deg.C in winter);
premixing herb residues: uniformly mixing 7% of highland barley dregs, 2% of fragrant Daqu, 1% of fragrant Xiaoqu and 0.5% of saccharifying enzyme by taking the mass of vinasse as a reference for later use;
adding the dreg premix: starting a yeast adding machine, adding the obtained residue premix into the vinasse, and uniformly mixing the vinasse, the residues, the distiller's yeast and the saccharifying enzyme by stirring and raking;
entering a vehicle for controlling temperature: starting a proper amount of parallel network chain fans, and controlling the vehicle entering temperature to be 20-22 ℃;
fermentation: controlling the temperature of the fermentation room at 20-23 ℃, and distilling after 15 days of fermentation;
and (3) distillation: no husk is added in the process of loading into the steamer, the key points of loading into the steamer and the steam pressure control are consistent with those in the embodiment 1, no wine head is required to be connected, the main wine is connected to 55 vol%, the rest low-alcohol wine is intensively recycled to a wine tail storage tank and connected to 4 vol%, and the low-alcohol wine is rectified and then stored;
throwing a lees: distilling the highland barley dregs liquor, and directly throwing lees from the lees.
Determination of liquor quality and liquor yield
The alcohol content of the highland barley dregs wine obtained in the examples 1 and 2 is calculated according to the following formula:
the percentage of the medicine residue wine is 55 vol% of the original wine and the weight of the medicine residue put in;
the pure herb residue wine rate is (55 vol% of original wine-55 vol% of original wine without highland barley herb residue)/the input weight of herb residue;
the starch utilization rate of the medicine residue is (55 vol% of the original wine-55 vol% of the original wine without highland barley residue)/the weight of the original wine with 55 vol% of the starch content in the medicine residue can be produced by the theory;
wherein, the wine base is the wine base brewed by adding the highland barley dregs in the embodiments 1 and 2, the wine base without the highland barley dregs is the wine base brewed by directly mixing the fragrant Daqu, the fragrant Xiaoqu and the saccharifying enzyme with the grains without the highland barley dregs.
And detecting the contents of the ethyl acetate and the fusel oil by using a gas chromatograph, wherein the results are as follows:
in example 1, the percentage of alcohol in the herb residue based on the amount of the herb residue is 60.26%, wherein the percentage of alcohol in the pure herb residue is 26.74%, the utilization rate of folded starch is 78.99%, the content of ethyl acetate in the raw wine (55 vol%) is 4.52 g/L, the content of fusel oil is 1.37 g/L, the content of ethyl acetate is 8.10 g/L, the content of fusel oil is 2.45 g/L after the alcohol content is folded by 100 vol%, and the characteristic of the chromatographic index is prominent.
In example 2, the percentage of alcohol in dregs based on the amount of the dregs in the raw wine was 60.14%, wherein the percentage of alcohol in pure dregs was 26.62%, the percentage of starch broken was 78.54%, the content of ethyl acetate in the raw wine (55 vol%) was 4.23 g/L, the content of fusel oil was 1.34 g/L, the content of ethyl acetate was 7.84 g/L, the content of fusel oil was 2.43 g/L, and the chromatographic index was remarkable after the alcohol content was 100 vol%.
Comparative example 1
The highland barley dregs are sequentially steamed, spread and cooled, 4 percent of faint scent starter is added, and the highland barley dregs are fermented and distilled, so that the final pure dregs liquor rate is only 15.09 percent, and the dregs liquor yield is low.
Comparative example 2
In the process of brewing normal Xiaoqu liquor by using sorghum as a raw material, 10% of highland barley dregs are mixed before fermentation, the liquor yield of the sorghum raw liquor is improved by 4.34% after fermentation, but the liquor yield of the sorghum raw liquor is 11.24%, the utilization rate of starch in the highland barley dregs is 49.31%, the utilization rate of starch in the dregs is lower, and meanwhile, the content of fusel oil in the sorghum raw liquor is increased by 11%, and the quality of the sorghum liquor is poor.
Comparative example 3
The highland barley dregs are fermented in a liquid state, and the specific process is as follows:
(1) soaking grains in a fermentation tank for 25 min;
(2) α -amylase with the weight of 0.5% of the highland barley dregs is poured into a fermentation tank for liquefaction for 30min after grain soaking;
(3) saccharifying enzyme with the weight of 0.5% of the highland barley dregs is poured into a liquefied fermentation tank for saccharification for 2 hours;
(4) pouring activated Angel brewing high-activity dry yeast (accounting for 1% of the weight of the highland barley dregs) into a fermentation tank for culturing for 48h at constant temperature (30 ℃);
(5) transferring the cultured fermentation liquid into a stainless steel fermentation barrel, and fermenting at 30 deg.C for 5 days in a sealed manner;
(6) loading into a steamer for distillation, and controlling the temperature of distilled liquor to be 20-25 ℃.
As a result, the pure alcohol volume per hundred grams of dry herb residues is 8.3 milliliters, the wine yield is about 14 percent in terms of 55 vol% wine yield, and the difference between the wine quality and the solid state fermentation is large.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (9)
1. A brewing method of highland barley herb residue wine is characterized by comprising the steps of mixing highland barley herb residue, fragrant Daqu, fragrant Xiaoqu, saccharifying enzyme and vinasse, and carrying out solid state fermentation brewing, wherein the highland barley herb residue is a residue of highland barley after highland barley β -glucan is extracted.
2. The brewing method of claim 1, wherein the mass ratio of the highland barley dregs, the aromatic yeast, the saccharifying enzyme and the distiller's grains is (0.05-0.07): (0.01-0.02): (0.005-0.01): 1.
3. Brewing method according to claim 1 or 2, characterized in that the fermentation temperature is 20-23 ℃ and the fermentation time is 15-17 days.
4. The brewing method according to claim 3, wherein after the fermentation is completed, distillation is performed so that the main alcohol content is up to 55 vol%.
5. The brewing method according to claim 1 or 2, further comprising the step of pre-treating the highland barley dregs: drying the highland barley dregs until the water content is 20-30%, and storing for 24-48 h.
6. The brewing method according to claim 1 or 2, characterized in that highland barley β -glucan is extracted by acid method.
7. The brewing method according to claim 1 or 2, wherein the saccharification enzyme has an activity of 10 ten thousand units/gram.
8. The brewing method according to claim 1 or 2, wherein the distiller's grains are fresh distiller's grains produced on the same day, and have an acidity of 0.5-0.8 and a water content of 68-70%.
9. A highland barley dregs liquor, which is characterized by being brewed by the brewing method of any one of claims 1 to 8.
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| CN102206292A (en) * | 2011-04-14 | 2011-10-05 | 青海省花宝蜂业股份合作公司 | Barley beta-glucan preparation method |
| CN104232403A (en) * | 2014-09-17 | 2014-12-24 | 黄福祥 | Clear lees Bailong liquor |
| CN104312843B (en) * | 2014-11-11 | 2016-06-08 | 四特酒有限责任公司 | The method utilizing the special odor type blending liquor of distiller grains preparation |
| CN105018282A (en) * | 2015-07-15 | 2015-11-04 | 绍兴国家黄酒工程技术研究中心有限公司 | Process for using yellow vinasse to produce arrack |
| CN105112226A (en) * | 2015-09-29 | 2015-12-02 | 管新飞 | Preparation method of highland barley virgin stock wine |
| CN109134695A (en) * | 2018-08-08 | 2019-01-04 | 劲牌生物医药有限公司 | A kind of alcohol-soluble beta glucan extract and preparation method thereof, application and health liquor |
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
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