CN103952253A - Production method of grain amaranth rice wine - Google Patents
Production method of grain amaranth rice wine Download PDFInfo
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- CN103952253A CN103952253A CN201410166650.3A CN201410166650A CN103952253A CN 103952253 A CN103952253 A CN 103952253A CN 201410166650 A CN201410166650 A CN 201410166650A CN 103952253 A CN103952253 A CN 103952253A
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- rice wine
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- grain amaranth
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Abstract
The invention discloses a production method of grain amaranth rice wine. The production method comprises the following steps: firstly, respectively soaking sticky rice and grains of grain amaranth for a half day with water, rinsing cleanly, then respectively steaming and cooling to 30 DEG C, evenly mixing and blending distiller's yeast the weight of which is 90-95% of total usage amount; then filling into a fermentation cylinder and compacting, and evenly scattering the residual distiller's yeast thereon; and finally, airtightly covering a fermentation cylinder mouth with a towel, maintaining the room temperature at 30 DEG C and fermenting for 30-48 hours, thus obtaining the grain amaranth rice wine. The method is simple in technology, and the produced grain amaranth rice wine is capable of lowering blood lipid and blood pressure; the grain amaranth rice wine can also be used for preventing and treating diabetes and osteoporosis, and is also convenient to drink.
Description
Technical field the present invention relates to rice wine.
Background technology amaranth seed powder is Amaranthaceae Amaranthus annual herb plant.Amaranth seed powder originates in tropical central and south america, now wide-scale distribution in other torrid zones, temperate zone and subtropical zone.China east is from the shore of Dong Hai, and to Tacheng, north is from Harbin, and the Yangtze valley is supported in south, except minority area as the Hai Xi autonomous prefecture seed in the Xi Meng in the Inner Mongol, Qinghai can not maturation, other areas all can be planted, and grow fine.2.9 meters of its average plant heights are the highest 3.5 meters; Stem is sturdy, diameter 3-5 centimetre, and branchiness is strong.The effective branch of individual plant is more than 30; Leaf is roomy and in great numbers, the long 15-30 centimetre of leaf.14 centimetres of the widest part.Green or red-purple; Seed is tiny, circular, faint yellow, brown color or atropurpureus, 0.54 gram of thousand seed weight; Breeding time 110-140 days.Amaranth seed powder branch regenerative power is strong, is suitable for repeatedly cradling, and after cradling, sends newborn branch by axillalry bud, and ramp is also yielded positive results again.It is the warm crop of happiness, more than four months in vegetative period, but also can well grow under temperate zone, cold temperate climate condition.Soil is required not tight, be most appropriate to semiarid, half humid region, but also can grow on the clayey soil of acid soil, heavy salt affected soil, barren dust storm soil and poor aeration.Strong drought resistance, according to surveying and determination, its water requirement is equivalent to the 41.8-46.8% of wheat, is equivalent to the 51.4-61.7% of corn, because of but desirable dry farming fodder crop resource on northwest loess plateau, Semi-arid and semi-humid region sand ground.In the experiment of salt tolerant alkalescence, seed can normally germinate under the concentration of NaCl solution 0.3-0.5%, equal well-grown on the grassy marshland alkali-affected soil of the salt wasteland of soil salt content 0.1-0.23%, pH value 8.5-9.3, so be also the good fodder crop of littoral plain and inland secondary salinization area.
Amaranth seed powder is high-quality, efficient, Multifunctional crop, its protein content is high, aminoacids content is close to or higher than the suitable nutritive ingredient standard of the mankind of Food and Argriculture OrganizationFAO and world health organisation recommendations, and be rich in multiplely to the useful VITAMIN of human body and mineral substance, being acknowledged as 21st century provides high quality protein matter, amino acid whose " following cereal " to the mankind.The health nutrient effects such as China is also early on the books to the utilization of amaranth seed powder, and Compendium of Material Medica, principle of Correct Diet, " Shiliao Bencao ", Shennong's Herbal all record its useful strength, make light of one's life by commiting suicide.But both at home and abroad the research of amaranth seed powder is all rested on to the aspect such as cook, medicinal.Accidental for making vermicelli etc. in recent years.To its Depth Study exploitation not.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of amaranth seed powder rice wine.
Technical scheme of the present invention is: a kind of production method of amaranth seed powder rice wine, in turn includes the following steps:
A, first water soak glutinous rice and amaranth seed powder seed half a day respectively, and rinsing is clean, then cook respectively rear cool to 30 DEG C;
B, after being mixed, A gained material admixes distiller's yeast;
C, B is walked to gained material pack jar fermenter compacting into;
D, jar fermenter lid is tight and keep 30 DEG C of fermentations of room temperature to obtain amaranth seed powder rice wine for 30-48 hour with towel.
In the inventive method, the consumption of distiller's yeast is identical with the conventional rice wine of production; For strengthening ferment effect, also can B step admix the 90-95% of the total consumption of distiller's yeast, after C walk again by more than distiller's yeast be evenly sprinkling upon above.
Major advantage of the present invention:
Owing to having added rich in proteins in product of the present invention, be of high nutritive value and be rich in the amaranth seed powder seed of unsaturated fatty acids, thereby can effectively suppress digestive tube and can reduce blood fat and blood pressure to the absorption to cholesterol; Be rich in calcium and potassium and can be used for preventing and treating diabetes and osteoporosis; After fermentation, be more conducive to absorbing of human body.Compared with prior art scheme, the present invention has expanded the purposes of amaranth seed powder greatly, edible also very convenient.
Embodiment embodiment given below is so that the invention will be further described; but can not be interpreted as it is limiting the scope of the invention; some nonessential improvement and adjustment that person skilled in art makes the present invention according to the content of the invention described above, still belong to protection scope of the present invention.
A production method for amaranth seed powder rice wine, in turn includes the following steps:
A, first water soak glutinous rice and amaranth seed powder seed half a day respectively, and rinsing is clean, then cook respectively rear cool to 30 DEG C;
B, after being mixed, admixes A gained material the distiller's yeast of the 90-95% of total consumption;
C, by B walk gained material pack into jar fermenter compacting by above remaining distiller's yeast is evenly sprinkling upon;
D, jar fermenter lid is tight and keep 30 DEG C of fermentations of room temperature to obtain amaranth seed powder rice wine for 30-48 hour with towel.
Related percentage ratio in the present patent application file, if without the mass percent that is refering in particular to
Prove through test of many times: in the inventive method glutinous rice and amaranth seed powder seed cool after soaking respectively, cooking be respectively crucial to mixing after 30 DEG C, because both granular size and Texture Difference are larger, it is discrepant soaking and steam the required time; Soak respectively and steam the fine control of ability, care; Simultaneously just steamedly also should not mix at once, need treat that temperature drops to 30 DEG C of left and right and just easily mixes thoroughly.
Claims (2)
1. a production method for amaranth seed powder rice wine, in turn includes the following steps:
A, first water soak glutinous rice and amaranth seed powder seed half a day respectively, and rinsing is clean, then cook respectively rear cool to 30 DEG C:
B, after being mixed, A gained material mixes distiller's yeast;
C, B is walked to gained material pack jar fermenter compacting into;
D, jar fermenter lid is tight and keep 30 DEG C of fermentations of room temperature to obtain amaranth seed powder rice wine for 30-48 hour with towel.
2. the production method of amaranth seed powder rice wine according to claim 1, is characterized in that, B step is admixed the 90-95% of the total consumption of distiller's yeast, after C walk again by more than distiller's yeast be evenly sprinkling upon above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410166650.3A CN103952253A (en) | 2014-04-17 | 2014-04-17 | Production method of grain amaranth rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410166650.3A CN103952253A (en) | 2014-04-17 | 2014-04-17 | Production method of grain amaranth rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103952253A true CN103952253A (en) | 2014-07-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410166650.3A Pending CN103952253A (en) | 2014-04-17 | 2014-04-17 | Production method of grain amaranth rice wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107446761A (en) * | 2017-09-30 | 2017-12-08 | 禄炳宪 | A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method |
| CN111019786A (en) * | 2020-01-07 | 2020-04-17 | 北京中煤神州节能环保技术开发有限公司 | Grain amaranth liquor and brewing method thereof |
-
2014
- 2014-04-17 CN CN201410166650.3A patent/CN103952253A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 刘英: "籽粒苋的营养特点及籽粒苋食品", 《武汉工业学院学报》 * |
| 张丹丹: "浅谈作物资源籽粒苋的开发与利用", 《山东工业技术》 * |
| 霍光华: "红苋R104叶蛋白氨基酸动态及开发利用", 《中国野生植物资源》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107446761A (en) * | 2017-09-30 | 2017-12-08 | 禄炳宪 | A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method |
| CN107446761B (en) * | 2017-09-30 | 2020-11-13 | 禄炳宪 | Fragrant liquor containing cymbidium faberi and amaranth grains and brewing method thereof |
| CN111019786A (en) * | 2020-01-07 | 2020-04-17 | 北京中煤神州节能环保技术开发有限公司 | Grain amaranth liquor and brewing method thereof |
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Application publication date: 20140730 |