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
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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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Abstract
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