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Preparation method of germinated quinoa thick wine

A technology for quinoa and thick wine, applied in the field of food science, can solve the problems of insufficient nutrition and complex quinoa wine process, and achieve the effect of improving nutrient density

Inactive Publication Date: 2016-06-22
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for preparing germinated quinoa thick wine, the preparation method of this germinated quinoa thick wine should solve the complex process of preparing quinoa wine in the prior art , the technical problem of insufficient nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] a. Quinoa germination

[0027] Take the mature and plump quinoa grains after the cleaning treatment, first irradiate them with ultraviolet light for 1 hour, and then soak the rice in running water (20°C-25°C) for 20h-36h. %~85%), germination treatment 20h.

[0028] b.Beating

[0029] After the quinoa rice germinated in step a is vacuum freeze-dried (-30°C to -75°C, vacuum degree ≤ 5.0Pa) and shelled, it is micronized in a high-speed shearing machine to make a fineness of 30 μm Quinoa Germinated Rice Milk.

[0030] c. Steamed rice

[0031] Put the germinated quinoa rice in step a in a steamer, steam at 115°C for 25 minutes, and the steamed germinated quinoa rice should be hard on the outside and soft on the inside, without heart, sparse but not mushy, transparent but not rotten , Uniform, water absorption in 50% to 55%.

[0032] d.

[0033] Quickly shower the germinated quinoa rice with purified water and cool it down to 25°C-30°C. It is required that the rice is ...

Embodiment 2

[0050] a. Quinoa germination

[0051] Take the mature and plump quinoa grains after the cleaning treatment, first irradiate them with ultraviolet light for 1 hour, and then soak the rice in running water (20°C-25°C) for 20h-36h. %~85%), germination treatment 22h.

[0052] b.Beating

[0053] The quinoa rice germinated in step a is subjected to vacuum freeze-drying (-30°C ~ -75°C, vacuum degree ≤ 5.0Pa) and shelled, and then micronized in a high-speed shearing machine to make a fineness of 40 μm Quinoa Germinated Rice Milk.

[0054] c. Steamed rice

[0055]Put the germinated quinoa rice in step a into a steamer, steam at 120°C for 23 minutes, and the steamed germinated quinoa rice should be hard on the outside and soft on the inside, without raw heart, sparse but not mushy, transparent but not rotten , Uniform, water absorption in 50% to 55%.

[0056] d.

[0057] Quickly shower the germinated quinoa rice with purified water and cool it down to 25°C-30°C. It is required th...

Embodiment 3

[0073] a. Quinoa germination

[0074] Take the mature and plump quinoa grains after the cleaning treatment, first irradiate them with ultraviolet light for 1 hour, and then soak the rice in running water (20°C-25°C) for 20h-36h. %~85%), germination treatment for 24h.

[0075] b.Beating

[0076] After the quinoa rice germinated in step a is subjected to vacuum freeze-drying (-30°C to -75°C, vacuum degree ≤ 5.0Pa) and shelled, it is micronized in a high-speed shearing machine to make a fineness of 50 μm Quinoa Germinated Rice Milk.

[0077] c. Steamed rice

[0078] Put the germinated quinoa rice in step a in a steamer, steam at 120°C for 20 minutes, and the steamed germinated quinoa rice should be hard on the outside and soft on the inside, without heart, sparse but not mushy, transparent but not rotten , Uniform, water absorption in 50% to 55%.

[0079] d.

[0080] Quickly shower the germinated quinoa rice with purified water and let it cool down to 25-30°C. It is requir...

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Abstract

The invention provides a preparation method of germinated quinoa thick wine. The preparation method comprises steps as follows: quinoa germination, pulping, steaming, spraying dietary fiber hydrolysis and saccharification, fermentation, grinding and filtration, blending, homogenization, canning and sterilization and cooling. The germinated quinoa thick wine prepared with the method has antioxidant and anti-inflammatory nutritional effects.

Description

technical field [0001] The invention belongs to the field of food science, and relates to drinking wine, in particular to a preparation method of germinated quinoa thick wine. Background technique [0002] Traditional thick wine is a kind of soft and sweet low-alcohol drink with glutinous rice as the main raw material, containing sugars such as glucose and maltose, and an appropriate amount of water-soluble vitamins such as organic acids, amino acids, and B vitamins. Li Mai is a gluten-free, complete nutritional food rich in protein, amino acid, mineral elements and polyphenol functional factors. The thick wine prepared from quinoa germinated rice and germinated rice milk not only has novel features, but also contains polyphenols and other biologically active substances, and is a nutritional thick wine. Contents of the invention [0003] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for preparing germinated quin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 周小理周一鸣崔琳琳刘泰驿王慧闫贝贝
Owner SHANGHAI INST OF TECH
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