Chenopodium quinoa willd yellow wine and preparation method thereof

A technology of quinoa and rice wine, applied in the field of quinoa rice wine and its preparation, can solve the problem of low sugar content, achieve the effects of rich nutrition, improved utilization rate, and strong operability

Active Publication Date: 2014-03-26
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is the first time that quinoa has been used to produce rice wine with low sugar content, unique quinoa flavor and stable body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A quinoa rice wine, the dosage of raw and auxiliary materials is as follows: quinoa 400g, purified water 1.6kg, distiller's yeast 2.0g, glucoamylase 1.2g, active dry yeast 0.8g.

[0027] The specific preparation method is as follows:

[0028] (1) Screening and cleaning of raw materials: select quinoa, wash 3 times;

[0029] (2) Scald wheat: mix boiling water with cleaned quinoa, scald wheat for 9 minutes, and cool to 44°C;

[0030] (3) Soaking: Add water to the quinoa in the tank, the water surface is required to be 2cm higher than the wheat flour, the water temperature is 22°C, after soaking for 16 hours, remove and drain, and keep the soaking water;

[0031] (4) Cooking: Transfer the drained quinoa to a pot, add 650mL of pure water, cook until boiling, add 320mL of soaking water, and cook for 25 minutes;

[0032] (5) Saccharification: Cool the cooked quinoa rice to 60°C, add 1.2g of glucoamylase, mix well, and keep warm at 60°C for 1 hour;

[0033] (6) Falling into...

Embodiment 2

[0040] A quinoa rice wine, the dosage of raw and auxiliary materials is as follows: 500g of quinoa, 1.8kg of purified water, 2.5g of distiller's yeast, 1.5g of glucoamylase, and 1.0g of active dry yeast.

[0041] The specific preparation method is as follows:

[0042] (1) Raw material screening and cleaning: select quinoa and wash it 4 times;

[0043] (2) Scald wheat: mix boiling water with washed quinoa, scald wheat for 11 minutes, and cool to 45°C;

[0044] (3) Soaking: Add pure water for soaking, the water surface is 2.5cm higher than the wheat noodles, the water temperature is 24°C, soak for 15 hours, remove and drain, and keep the wheat soaking water;

[0045] (4) Cooking: Transfer the drained quinoa to a pot, add 600mL of pure water, cook until boiling, add 300mL of soaking wheat water, and cook for 28 minutes;

[0046] (5) Saccharification: Cool the cooked quinoa rice to 62°C, add 1.5g of glucoamylase, mix well, and keep warm at 62°C for 1 hour;

[0047] (6) Falling ...

Embodiment 3

[0054] A quinoa yellow rice wine, the dosage of raw and auxiliary materials is as follows: 600g of quinoa, 2.2kg of purified water, 3.0g of distiller's yeast, 1.8g of glucoamylase, and 1.2g of active dry yeast.

[0055] The specific preparation method is as follows:

[0056] (1) Screening and cleaning of raw materials: select quinoa and wash it 5 times;

[0057] (2) Scald wheat: mix boiling water with washed quinoa, scald wheat for 13 minutes, and cool to 45°C;

[0058] (3) Soaking: Put quinoa in the tank and add water, the water surface is required to be 3cm higher than the wheat flour, the water temperature is 26°C, after soaking for 14 hours, remove and drain, and keep the soaking water;

[0059] (4) Cooking: Transfer the drained quinoa to a pot, add 700mL of pure water, cook until boiling, add 280mL of soaking wheat water, and cook for 30 minutes;

[0060] (5) Saccharification: Cool the cooked quinoa rice to 65°C, add 1.8g of glucoamylase, mix well, and keep warm at 65°C...

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PUM

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Abstract

The invention discloses a chenopodium quinoa willd yellow wine and a preparation method thereof, and relates to the technical field of yellow wine brewing. The sugar content of the yellow wine is low. The yellow wine prepared with the method has the wine body characteristics of the yellow wine and also has the characteristics of rich nutrient and special flavor of chenopodium quinoa willd. The sugar content of the yellow wine is 1.8-2.3g/L. The yellow wine is prepared by being fermented for 15-20 days at the after-fermentation temperature of 15-20DEG C. The preparation method comprises the following specific steps of: screening and cleaning raw materials, warming the chenopodium quinoa willd, dipping, stewing, saccharifying, putting into a jar, carrying out primary fermentation and after fermentation, squeezing, clarifying, heating wine and filtering. According to the invention, the chenopodium quinoa willd is used as the main raw material, the prepared yellow wine has the advantages of rich nutrient, special flavor of chenopodium quinoa willd and stable wine body, and the brewed yellow wine has a low sugar content because the after-fermentation time is properly prolonged. Water for dipping the chenopodium quinoa willd is recycled to be applied into the brewing process, nutrient loss caused by cleaning is minimized, and meanwhile, the use ratio of water is improved. The production technology has a low requirement on equipment and operation, has strong operability and is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular, the invention relates to a quinoa rice wine and a preparation method thereof. Background technique [0002] Yellow rice wine originated in China and is one of the three ancient wines in the world. It has rich cultural connotations and is a precious heritage of the Chinese nation. Yellow rice wine is brewed from grains through saccharification and fermentation through a variety of enzyme preparations and microorganisms. The process can retain raw materials, yeast autolysates and nutrients and active substances produced by yeast fermentation. [0003] The protein content of quinoa grains is 7%-22%. The amino acid composition is balanced and close to cow casein. The proportion of essential amino acids is higher than that of ordinary grains, especially the content of lysine, histidine and methionine. The starch content of quinoa ranges from about 38% to 71%, and the proporti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 任贵兴刘浩
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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