T/HDKX 1-2022 Hequ Jin Mao Jiu

Scope

Main Technical Content: 3.1 Heqing Barley Wine Refers to a clear-flavor white wine product produced in Yunhe Town, Xilongtan Subdistrict, Heqing County, Dali Prefecture, Yunnan Province, in accordance with the specific production technical specifications of Heqing Barley Wine, and meets the national food safety regulations. 4 Production Technical Requirements 4.1 Raw Material Requirements 4.1.1 Processing water is sourced from Xilongtan Subdistrict in Yunhe Town, which meets the quality standards for mountain spring water stipulated in GB 5749. 4.1.2 Barley is produced locally and meets the quality standards for high-quality barley stipulated in GB/T 7416. 4.2 Production and Processing 4.2.1 The production environment meets the requirements of GB 8951. 4.2.2 Process Flow 4.2.2.1 Steaming 4.2.2.1.1 Soak the barley in room-temperature water for 18–22 hours until the soaking rate reaches ≥80%. Drain the water and rinse and wash until there is no odor. 4.2.2.1.2 Conduct initial steaming for approximately 30 minutes until more than 80% of the barley grains show 1–2 mm cracks. 4.2.2.1.3 Add water to cover the barley surface by 20–30 cm, and switch to low-steam cooking when the barley grains no longer stick to the fingers and show no white core. Flip the grains 70–80% until they are not overcooked and do not have a burnt flavor. 4.2.2.1.4 Conduct secondary steaming for 45 minutes until ≥98% of the barley grains open. Remove the grains and place them on a cooling machine to remove moisture. 4.2.2.2 Down-curd saccharification 4.2.2.2.1 After cooling to an appropriate temperature, add down-curd and proceed to saccharification and fermentation in the fermentation tank. 4.2.2.2.2 In winter, the down-curd temperature is 26–30°C with a down-curd amount of 10‰, and the fermentation tank temperature is 25–27°C. 4.2.2.2.3 In summer, the down-curd temperature is 20–26°C with a down-curd amount of 8‰, and the fermentation tank temperature is 20–25

Development Information

Related Standards