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Chenopodium quinoa wine and method for preparing same

A technology of quinoa wine and quinoa, applied in the field of food science, can solve the problems of nutritional value and single taste, and achieve the effects of nutritional complementation, reduction of sugar content and sufficient nutrients

Inactive Publication Date: 2017-05-10
张宏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of single nutritional value and taste of existing wine products, the invention provides a quinoa wine and a preparation method thereof, which can fully decompose the nutritional components of quinoa and dissolve them in the wine, so that the nutritional value of the wine product can be improved.

Method used

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  • Chenopodium quinoa wine and method for preparing same

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Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of quinoa wine, its brewing raw material comprises: 50 parts of quinoa, 10 parts of Daqu, 100 parts of 65%vol white wine, the raw material of described Daqu is 5 parts of quinoa, 3 parts of barley and 2 parts of peas.

[0019] Its preparation method is as follows: (1) Mix quinoa, barley and peas, the raw materials of Daqu, in the above ratio, after crushing, add 3 parts of water and stir evenly, press it into a brick-shaped koji with a koji machine, and put the pressed The koji blank is put into a koji room for cultivation, the cultivation time is 25 days, the cultivation temperature is 55°C, the temperature is raised to 70°C twice a day for 5 hours of fermentation, and then the temperature is lowered to the cultivation temperature. Place the cultivated Daqu for one month and use it;

[0020] (2) Cleaning, soaking, steaming, and cooling: Rinse quinoa, the raw material for winemaking, with clean water three times, then soak in warm water at 40°C for ...

Embodiment 2

[0026] Embodiment 2: A kind of quinoa wine, its brewing raw material comprises: 75 parts of quinoa, 15 parts of Daqu, 175 parts of 65% vol white wine, and the raw material of described Daqu is 7.5 parts of quinoa, 4.5 parts of barley and 3 parts of peas.

[0027] Its preparation method comprises the following steps:

[0028] (1) Preparation of Daqu: Mix quinoa, barley and peas, the raw materials of Daqu, in the above-mentioned proportions, mix well after crushing and add 5 parts of water to the weight of the raw materials, and press it into a brick-shaped koji with a koji machine. The good koji pieces are put into the koji room for cultivation, the cultivation time is 25 days, the cultivation temperature is 58°C, the temperature is raised to 70°C twice a day for 5 hours of fermentation, and then the temperature is lowered to the cultivation temperature. Place the cultivated Daqu for one month and use it;

[0029] (2) Cleaning, soaking, steaming and cooling: Rinse quinoa, the ...

Embodiment 3

[0035] Embodiment 3: A kind of quinoa wine, its brewing raw material comprises: 100 parts of quinoa, 20 parts of Daqu, 300 parts of 65%vol white wine, the raw material of described Daqu is 10 parts of quinoa, 6 parts of barley and 4 parts of pea.

[0036] A preparation method of quinoa wine, comprising the following steps:

[0037] (1) Preparation of Daqu: Mix quinoa, barley and peas, the raw materials of Daqu, in the above ratio, mix them with 8 parts of water after crushing, press them into brick-shaped koji with a koji machine, and put the pressed koji The billets were put into a koji room for cultivation, the cultivation time was 25 days, the cultivation temperature was 60°C, the temperature was raised to 70°C twice a day for 5 hours of fermentation, and then the temperature was lowered to the cultivation temperature. Place the cultivated Daqu for one month and use it;

[0038] (2) Cleaning, soaking, steaming, and cooling: Rinse quinoa, the raw material for brewing, with ...

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Abstract

The invention discloses chenopodium quinoa wine and a method for preparing the same. Brewing raw materials for the chenopodium quinoa wine include, by weight, chenopodium quinoa, yeast and baijiu with the alcohol content of 65%vol. A weight ratio of the three brewing raw materials is 5:1:10-15, the yeast is made of chenopodium quinoa, barley and peas, and a weight ratio of the chenopodium quinoa to the barley to the peas is 5:3:2. The chenopodium quinoa wine and the method have the advantages that nutritional components in the chenopodium quinoa can be sufficiently decomposed and can be dissolved in the chenopodium quinoa wine, and accordingly nutritional value of wine can be enhanced.

Description

technical field [0001] The invention belongs to the field of food science, and in particular relates to a quinoa wine and a preparation method thereof. Background technique [0002] Wine is made from grain through fermentation. Sorghum, corn, and rice are the main raw materials for brewing liquor. The high-quality liquor produced in various places also adopts a variety of combinations when selecting raw materials for brewing, but most of them are sorghum, and their nutritional value and taste are relatively simple. Alcoholic wine fermented in liquid state with extremely low nutritional content. Quinoa is an alkaline food with whole grain, complete nutrition and complete protein. The endosperm accounts for 68% of the seeds, and it has nutritional activity. The protein content is 16%-22%. It is rich in various amino acids, including all 9 essential amino acids necessary for the human body. Appropriate ratio and easy to absorb, especially rich in lysine which is lacking in pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张宏
Owner 张宏
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