Method for Preparing Pear Alcohol Containing Polished Barley

摘要

PURPOSE: A manufacturing method of barley containing pear liquor with pear concentrate is provided to lower the blood cholesterol, and to increase the sweetness by adding the pear concentrate. CONSTITUTION: A manufacturing method of barley containing pear liquor comprises the following steps: manufacturing crude liquor by adding a rice wine starter, yeast, citric acid, and water to grains of barley, and fermenting for 3 days; manufacturing a first mashing by mixing the grains of barley, the rice wine starter, and water to the crude liquor, and fermenting for 5-6 days; manufacturing a second mashing by adding barley wheat flour, a liquefied enzyme, the rice wine starter, and water to the first mashing, and maintaining for 3 days; manufacturing a third mashing by mixing the barley wheat flour, the liquefied enzyme, the rice wine starter, and water to the second mashing, and secondly fermenting; and refining by adding 260.4L of water and 70L of rice wine lees into the obtained third mashing. [Reference numerals] (A1) Pearl barely 10kg; (A2) Rice wine starter 3kg; (A3) Yeast 100g; (A4) Citric acid 200g; (A5) Water 15L; (A6,B4) Soaking and steaming; (B1) Barely 90kg; (B2) Rice wine starter 3kg; (B3) Water 150L; (C1) Barely 150kg; (C2,D2) Liquefying enzyme(Alpha-amylase) 30kg; (C3,D3) Malt 2kg; (C4,D5) Water 250L; (C5,D7) Liquefying; (D1) Barely wheat flour 150kg; (D4) Concentrated liquid 10L; (D6) Additional water 260.4L; (EE) Ipsul; (FF) First mashing; (GG) Second mashing; (HH) Third mashing 1,067L; (II) Aging 1,052L; (JJ) Alcoholic content: 15.5%; (KK) Rice wine filter cake 70L; (LL) Filtering 1,227L; (MM) Alcoholic content: 13%;