CN106281924A - The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, Quinoa medicated beer and distiller grains thereof - Google Patents
The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, Quinoa medicated beer and distiller grains thereof Download PDFInfo
- Publication number
- CN106281924A CN106281924A CN201610167779.5A CN201610167779A CN106281924A CN 106281924 A CN106281924 A CN 106281924A CN 201610167779 A CN201610167779 A CN 201610167779A CN 106281924 A CN106281924 A CN 106281924A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- chinese liquor
- brewing
- wine
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 92
- 235000013405 beer Nutrition 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 238000005516 engineering process Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 238000004821 distillation Methods 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000007230 Sorghum bicolor Nutrition 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 238000012356 Product development Methods 0.000 claims 1
- 230000035622 drinking Effects 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 10
- 230000008859 change Effects 0.000 abstract description 8
- 235000001014 amino acid Nutrition 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 230000001228 trophic effect Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 241000219317 Amaranthaceae Species 0.000 abstract description 2
- 241000219312 Chenopodium Species 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000004907 gland Anatomy 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 108020001775 protein parts Proteins 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 235000020795 whole food diet Nutrition 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 13
- 241000209140 Triticum Species 0.000 description 13
- 235000021307 Triticum Nutrition 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 238000010025 steaming Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 6
- 239000010949 copper Substances 0.000 description 6
- 229910052802 copper Inorganic materials 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 235000008694 Humulus lupulus Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000004577 thatch Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 2
- 240000007175 Datura inoxia Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241001504664 Crossocheilus latius Species 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 108010001394 Disaccharidases Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 206010024264 Lethargy Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036252 glycation Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000015095 lager Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004807 localization Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 239000006148 magnetic separator Substances 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, the primary raw material of Quinoa brewing are Quinoa.Quinoa English name quinoa, Amaranthaceae Chenopodium, similar has Herba Spinaciae and Radix Betae.In recent years, planted experimentally on the basis of promotion development utilizes Quinoa at us, finally have developed China's Chinese liquor new varieties Quinoa Chinese liquor, the organic Chinese liquor of Quinoa and Quinoa medicated beer.Quinoa wine is sweet ice-cold fragrant and mellow, secretes with stimulating digestion gland, appetite stimulator, has aid digestion.Quinoa is easier to absorption of human body through brew, nutritional labeling, is middle-aged and elderly people and the good merchantable brand of physical weakness person's benefiting qi and nourishing blood.Quinoa is wholefood, and the several amino acids of rich needed by human body itself, by fermentation, its protein part is also broken down into aminoacid and peptide, and the change of the bonding states such as vitamin and mineral money is all that the raising of its trophic function creates the effect of being effectively promoted.Its trophic function is also based on this chemically and physically change and produces.It produces brewage process mainly has grog brewing technology, Liquor-making Technology with Uncooked, cooks brewing technology.
Description
Technical field
Chinese liquor yield the first in the world of China, is mainly produced brew by conventional crop such as Sorghum vulgare Pers., Semen Tritici aestivi, Semen Maydis, Rhizoma Solani tuber osis
Form.Within 2005, being set up the project by State Bureau of Foreign Experts Affairs, this patent first owner field great waves are responsible for this project, have introduced the Herba chenopodii in South America
Wheat is also planted experimentally successfully.
Quinoa English name quinoa, Amaranthaceae Chenopodium, similar has Herba Spinaciae and Radix Betae.Plant experimentally through our popularization for many years,
Quinoa localization.
The Herba Spinaciae similar with Quinoa and the seed of Radix Betae are not intended to eat, and Quinoa, although referred to as Quinoa, but and wheat
Son is the most equal not to be belonged to together, and its fruit but can be used to eat, and is the raw material of wine brewing.
In recent years, planted experimentally on the basis of promotion development utilizes Quinoa at us, finally have developed China's Chinese liquor new product
Kind---the organic Chinese liquor of-Quinoa Chinese liquor, Quinoa and Quinoa medicated beer.It produces brewage process mainly has grog brewing technology, raw material to make
Wine technology, cook brewing technology.
Background technology
Quinoa wine is sweet ice-cold fragrant and mellow, secretes with stimulating digestion gland, appetite stimulator, has aid digestion.Quinoa is through brew, nutrition
Composition is easier to absorption of human body, is middle-aged and elderly people and the good merchantable brand of physical weakness person's benefiting qi and nourishing blood.Quinoa is wholefood, itself
The several amino acids of rich needed by human body, by fermentation, its protein part is also broken down into aminoacid and peptide, vitamin and mineral money
It is all that the raising of its trophic function creates the effect of being effectively promoted Deng the change of bonding state.Its trophic function is the most just
Produce based on this chemically and physically change.
And, some flavor substances produced during fermentation also improve a lot for its taste.One, sugar
Analysis: Quinoa is low sugar, after the amylofermentation in distillers yeast, changes into monosaccharide and oligosaccharide, and this is more beneficial for quickly mending
Fill the energy of human body, and change taste.Main monosaccharide and disaccharidase have glucose, fructose, maltose, sucrose, dextrinose.
Two, protein and aminoacid: Quinoa process by fermentation, its nutritional labeling can be decomposed into free amino acid and many peptides
Material, this improves helpful for its nutrition.Three, vitamin and mineral: these trace element major parts are all Quinoa
Itself contains, and mainly their combining form creates change, and root enzyme also can produce some vitamin when fermentation.
Vitamin B complex to be had, vitamin E, several mineral materials.
Summary of the invention
By researching and developing for many years, it has been found that Quinoa is the good raw material of a kind of born brewing spirit and medicated beer.
Plant experimentally on the basis of promotion development utilizes Quinoa at us, finally have developed China's Chinese liquor new varieties----Quinoa
Chinese liquor and Quinoa medicated beer.
It produces brewage process mainly has grog brewing technology, Liquor-making Technology with Uncooked, cooks brewing technology.
Detailed description of the invention
One of Quinoa wine production technology: grog conventional brew technology.
The major ingredient producing Quinoa wine is Quinoa.General conventional brew technology can be used, first Quinoa is soaked, boils, enter
Row cooling, mixed song, sealing and fermenting, redistillation, it is indispensable is exactly the process of steaming and decocting.Then spread out, dry in the air, add
Tradition distillers yeast, fermentation, finally distill.
It is specifically divided into following steps:
1. clean the skin bran on Quinoa surface and dust, wash the water drenching with warm water without nebulousurine degree of being.
2. soak be make the particulate water absorbent in material expand, loose, the particle requirement after immersion keeps completely crisp
Pine, water absorption be about 25%～30%. Quinoa leaching impermeable, raw rice easily occurs during steaming and decocting；Quinoa oversoaking can cause albumen to damage
Lose.Rice dipping time is different according to temperature difference, with 35 DEG C of water logging rice 24h, it should be noted that the most uniformly agitation during rice dipping, with hands stone roller is
Broken, occur without that leaching is rotten or the white heart is advisable.
3. crushing Quinoa and be different from other cereal crops, seed is the granule of whole protein, the most firmly.Before Po Sui, to observe and be
No the most soaking good, if the hardest, cold water soak to be used 6 hours again, after its maceration, be squeezed with pair roller type extruder
Broken, expose endosperm.
4. the material atmospheric cooking that steaming and decocting will fully absorb water, makes starch gelatinization be easy to fermentation.Require outer hard interior soft, interior
Without hard-core, loosen and do not stick with paste, uniformity.The saccharifying of the not yet done then starch of steaming and decocting is incomplete, also can cause abnormal fermentation, make into
Degree of sampling wine reduces or acidity increases；Steaming and decocting is excessive, and material particles easily coheres agglomerating, is unfavorable for saccharifying and fermentation, the thing after cooking
Material water content about 62%～63%.
5., after drenching cold material steaming thoroughly, use water purification shower immediately, make material particles separate and be cooled to 28 DEG C～30 DEG C, accurate
Standby spice.
6. spice by drench cold after rice and Quinoa, drain Yu Shui, be placed in the fermentation tank of the most cleaned, sterilization treatment.
Add the yeast mixture and saccharifying enzyme liquid activated, seal with gauze, put in constant incubator and ferment, fermentation temperature 28 DEG C.
7. filter pressing is by the wine with dregs of fermenting-ripening, carries out squeeze and filter, obtains original wine.
8. blend and adjust alcoholic strength, acidity, pol, color and luster and mouthfeel as requested, be finished product.
The color of Quinoa wine is: golden yellow micro-kingfisher, clear.Alcoholic strength: 45% degree, delicate fragrance is natural, color perfume (or spice) is pure, natural juice
The micro-hardship of original flavor, entrance, taste are sweet, accumulate taste feels well cold, makes us not top, the most scorching, not impairing the liver, non-xerostomia, not lethargy after drink.Warp
Chang Shiliang often drinks Quinoa wine can prevent diabetes, hyperlipidemia, coronary heart disease, rheumatism etc..And there are bone and muscle strengthening, strengthening the spleen and stomach, dispel the wind
Effect of wet, strong kidney qi.
Shortcoming:
1, soaking cooking this two procedures makes the nutritive loss of Quinoa a greater part of, a lot of vitamin, aminoacid, protein
Deng trace element and nutrient substance, after the two step, almost lose totally.
2, it is nowhere near due to the degree of traditional wine koji fermentation, originally can be fermented into the nutrient substance of wine, not fermentation
Put in place, strong influence distillation yield.
3, the be far from distiller grains content of other production technology output of distiller grains nutrient substance is high.
Advantage:
The mouthfeel of Quinoa grog conventional brew is better than brewing wine with raw materials.
The two of Quinoa wine production technology: raw material modern times brewing technology.
Use modern brewing technology, also referred to as Liquor-making Technology with Uncooked.Brewing wine with raw materials compares relative to grog wine brewing
Simply, it is only necessary to cleaned raw material pulverizing, directly add water, add the song sealing and fermenting that stirs and distill.Ferment complete
After, use the distillation of high-yield quick Brewing equipment, just can get pure high quality liquor and high-protein sacchariferous feed.
Relatively traditional grog brewing technology, modern Liquor-making Technology with Uncooked has lacked a process: soak and steaming and decocting.
Shortcoming:
1, the mouthfeel of Quinoa brewing wine with raw materials to differ from.Relative to conventional art, mouthfeel is not good enough, different miscellaneous taste is the heaviest.
2, fermentation is thorough, fermentation period is longer.
Advantage:
1, Quinoa brewing wine with raw materials technique is simple.
2, with short production cycle, labor intensity is low.
3, distillation yield is high, vinosity is good, be of high nutritive value.
4, distiller grains vegetal pole horn of plenty, can produce the feedstuff of high-quality.
5, owing to its protein glycation feed nutrition is high, benefit is abundant, it is especially suitable for small home wine brewing and large-scale producer
Wine brewing.
The three of Quinoa wine production technology: cook modern brewing technology.
Use modern brewing technology, first by Quinoa with 50 DEG C of hot-water soaks, can somewhat stir, to remove outside Quinoa grain
The saponin that top layer taste is the most bitter.After six hours, dry, in addition parch.Again raw material pulverizing, directly add water, add song and stir
Mix consistent seal fermented distilled.Quinoa passes through soaking and stirring, eliminates bitterness.After parch, Quinoa has the fruit of a kind of uniqueness
Wood delicate fragrance, pure and fresh, natural, a kind of distinctive novel odor type wine.
Advantage:
1, the in good taste of modern wine brewing is cooked.
2, distillation yield is high, vinosity is good, be of high nutritive value.
3, distinctive fruit tree delicate fragrance, green, environmental protection, the novel Organic Alcohol cordiale of safety.
4, distiller grains vegetal pole horn of plenty, can produce the feedstuff of high-quality.
By to raw material, grog with cook three kinds of fermentation technologys of wine brewing and compare research, it is understood that this three it
Between difference: in mouthfeel, grog is much better, cooks best；And technique is different.
In benefit, raw material to exceed a lot, if making wine foundation at home, Quinoa raw material are made wine very with cooking
Being suitable for, take raw material, cook wine brewing+breeding way and can quickly get rich, this is one and only earns the project do not paid for.
Shortcoming is that technique is more relative complex.
The four of Quinoa wine production technology: Quinoa beer brewing technology
Quinoa brewing mainly raw material is chosen organic Quinoa and is carried out brewing.Organic the most multiple province of Quinoa wine
District's plantation is promoted successfully.
Quinoa is the most first stored the 2-3 month, could enter germinating compartment and start to manufacture Fructus Hordei Germinatus.(1) in order to be done
Only, consistent excellent Fructus Hordei Germinatus, before malt, Quinoa needs first through selecting crude drugs with winnower or screening and removing impurities.After Quinoa entrance wheat impregnating tank washes wheat, water suction,
Entrance germinating box germinates.Dry again and make finished product Fructus Hordei Germinatus.About 10 days time is needed to making Fructus Hordei Germinatus from Quinoa.Wheat operation processed
Main production equipments is, sieve (wind) select the remove impurity such as machine, grader, pipe magnetic separator, stone remover, classifying equipoment, wheat impregnating tank, send out thatch case/
The malting devices such as wheat turner, air conditioner, drying tower (stove).After drying, the fruit tree fragrance of the uniqueness that can stir-fry out, storage of restoring
Equipment.(2) saccharifying operation Fructus Hordei Germinatus, the raw material such as rice through de-stone, except ferrum, quantitatively, pulverize after, enter adjunce copper, brew kettle sugar
Change and resolve into mash.Through Filter Press, it is subsequently adding hops and boils, go coarse sludge, refrigerated separation Fructus Hordei Germinatus to be re-fed into making
Before making workshop, first it is sent to crush tower.Here, Fructus Hordei Germinatus through the press-powder that kicks the beam broken make to brewage use Fructus Hordei Germinatus.Gelatinizing processes will
Fructus Hordei Germinatus/the grain pulverized mixes in adjunce copper with water.Adjunce copper is a huge convolution canister, equipped with hot water and steaming
Vapour entrance, agitating device such as stirring rod, stirring paddle or propeller and substantial amounts of temperature and control device.Mai Mao in adjunce copper
Boiling after heated with water, this is natural acid by the starch of slightly solubility and protein is transformed into the Fructus Hordei Germinatus extract of solubility,
It is referred to as " beerwort ".Then beerwort is sent to the filtration container of referred to as knockout tower.Beerwort is added in filter tank hops
And sugar.Boiling: in boiling pot, mixture is boiled draw the taste of hops and play normal complexion sterilization.After boiling, add wine
The beerwort of flower is pumped to whirlpool tank with place to go unwanted hops residue and insoluble protein.
Gelatinizing processes: is first put in adjunce copper by the adjuvants such as a part of Quinoa thatch, rice, Semen Maydis and starch and boils.Again
Process through saccharifying tank saccharifying, in remaining wheat thatch, add suitable warm water, and be added in the adjuvant boiled in adjunce copper.
Now, the starch in liquid will convert to maltose.Entered wheat juice filter-tank, after the syrup in saccharifying tank is filtered, i.e. obtained
Transparent wheat juice (syrup), in boiling pot, adds Flos lupuli (Flos Humuli Lupuli) in wheat juice and boils, and gives out the distinctive fragrance of medicated beer with bitter
Taste.
(3) fermentation procedure fermentation tank maturation tank, adds beer yeast in the wheat juice of cooling and makes it ferment.In wheat juice
Sugar is decomposed into ethanol and carbon dioxide.After about one week, through tens angels, it becomes the most again can to generate " bright beer "
Ripe.Quinoa medicated beer entered filter, i.e. obtained amber unpasteurized beer after ripe beer filtration.Cooling, cleaning of fermenting
Beerwort is admitted to heat exchanger cooling after pumping out from whirlpool tank.Subsequently beerwort is added into yeast, initially enters
The program of fermentation.During fermentation, sugar part fermentable in beerwort is converted into ethanol and dioxy by the yeast of artificial culture
Change carbon and produce medicated beer.Fermentation occurred and carries out gathering one with the speed accelerated to be referred to as the height of " wrinkle foam " in eight hours
Density foam.This foam reached its acme at the 3rd or the 4th day.The speed starting fermentation from the 5th day has slowed down wrinkle
Foam starts to be dispersed in beerwort surface and must skim by it.Yeast in the beerwort that fermented all be available for fermentation materials after,
Begin to be formed the precipitate of one layer of thick shape at container bottom.Temperature is gradually lowered and ties the most completely after fermentation in 8 to 10 days therewith
Shu Liao.During whole, need temperature and pressure is done strict control.
According to different Quinoa medicated beer, different production technologies, the time of its fermentation is the most different.Sending out of usual lager beer
Ferment process needs about 6 days: ale is about 5 days.After fermentation ends, overwhelming majority yeast is deposited in tank bottoms.Wine brewing
This partial yeast is reclaimed to get up to use for next tank by teachers.After removing yeast, product " bright beer " is pumped to after fermentation
Tank (or being referred to as in ripening tank).At this, remaining yeast and insoluble protein precipitate further, make the wind of medicated beer
Lattice are the most ripe.The ripe time is different with the difference of beer variety, typically at 7 to 21 days.The beer of maturation through after fermentation
All remaining yeast and insoluble protein are filtered off in filter by wine, just become Quinoa medicated beer to be packaged.
Accompanying drawing explanation
Fig. 1 is: use warm water soaking Quinoa, suitably stir, and to remove the saponin on its top layer, after two hours, Quinoa bud will
Unfold longer.
Fig. 2 is: through four hours warm water soaking and frequently stirring, the saponin on Quinoa top layer is removed the most substantially, and color whitens,
Major part grain germinates, and flushes.
Fig. 3 is: be the brew Quinoa organic Chinese liquor of Chinese liquor Quinoa and the good raw material of Quinoa medicated beer from the Quinoa of overseas introduction.
Fig. 4 is: brew Quinoa wine can take different methods.Quinoa wine tradition pit is fermented, and the cycle is long, and vinosity is good.
Fig. 5 is: Quinoa wine distillers yeast ferments, and Quinoa brewer yeast is best in quality.
Claims (5)
- The most in recent years, from the external Quinoa introduced in the success of China establishing in large scale, and product development utilization is carried out.Use Quinoa Can make wine as raw material.Produce Chinese liquor and medicated beer.It is characterized in that described Quinoa Chinese liquor (1) and Quinoa medicated beer (2) are With Quinoa as primary raw material, or it is equipped with other traditional grain crop such as Semen Tritici aestivi, Sorghum vulgare Pers..
- 2. according to the Chinese liquor described in 1, it is characterised in that when brewageing, Quinoa is fried perfume, then mixed song carries out fermented distilled (3), or many Secondary distillation, repeatedly mixed song fermentation (4), use traditional method to carry out grog and brewage.
- 3. according to the Chinese liquor described in 1, it is characterised in that when brewageing without frying fragrant program.Directly carry out brewing wine with raw materials. use It is Liquor-making Technology with Uncooked (5).This is fairly simple relative to grog wine brewing, it is only necessary to, cleaned raw material pulverizing, directly add water, Add the song sealing and fermenting that stirs to distill.After fermentation, use high-yield quick Brewing equipment distillation (6). or use cellar for storing things Pond carries out fermented distilled (7), just can get pure high quality liquor and high-protein sacchariferous feed (8).
- 4., according to the Chinese liquor described in (6), (7), it is characterised in that distill out first after drinking, can again or repeatedly carry out distillation fermentation Go out wine.
- 5. according to (2), it is characterised in that available its carries out brewing as primary raw material.Brewing method and product are planted in more than the organic Chinese liquor of Quinoa Chinese liquor, Quinoa and Quinoa medicated beer (1) in 1 to 5 to (8), are Research and develop out for many years through us.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610167779.5A CN106281924A (en) | 2016-03-24 | 2016-03-24 | The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, Quinoa medicated beer and distiller grains thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610167779.5A CN106281924A (en) | 2016-03-24 | 2016-03-24 | The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, Quinoa medicated beer and distiller grains thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106281924A true CN106281924A (en) | 2017-01-04 |
Family
ID=57650848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610167779.5A Pending CN106281924A (en) | 2016-03-24 | 2016-03-24 | The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, Quinoa medicated beer and distiller grains thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106281924A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107446781A (en) * | 2017-09-29 | 2017-12-08 | 武汉华士特工业生物技术开发有限公司 | A kind of quinoa wine and preparation method thereof |
| CN108251249A (en) * | 2018-03-27 | 2018-07-06 | 黄达兵 | A kind of five grain Chinese liquors and preparation method thereof |
| CN108315163A (en) * | 2018-05-03 | 2018-07-24 | 宁夏绿峰源农业科技有限公司 | Quinoa distiller's yeast, quinoa original plasm wine and preparation method thereof |
| CN108893230A (en) * | 2018-07-25 | 2018-11-27 | 福建闽狮红贸易有限公司 | A kind of quinoa and northern cordyceps are made wine and preparation method thereof again |
| CN109055066A (en) * | 2018-08-30 | 2018-12-21 | 晋中学院 | A kind of development of quinoa light color Ai Er craft beer |
| CN110240986A (en) * | 2019-08-01 | 2019-09-17 | 青海互助青稞酒股份有限公司 | It is a kind of using quinoa as the pure solid brewing method of the white wine of raw material |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328124A (en) * | 2000-06-08 | 2001-12-26 | 王志忠 | Process for brewing wine with raw materials |
| CN1443839A (en) * | 2003-04-22 | 2003-09-24 | 舒增平 | Method for making natural functional beer and beverage |
| CN103666937A (en) * | 2014-01-09 | 2014-03-26 | 中国农业科学院作物科学研究所 | Chenopodium quinoa willd yellow wine and preparation method thereof |
| CN105132250A (en) * | 2015-10-16 | 2015-12-09 | 山西第一粒农业科技有限公司 | Chenopodium quinoa white spirit and preparing method thereof |
-
2016
- 2016-03-24 CN CN201610167779.5A patent/CN106281924A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328124A (en) * | 2000-06-08 | 2001-12-26 | 王志忠 | Process for brewing wine with raw materials |
| CN1443839A (en) * | 2003-04-22 | 2003-09-24 | 舒增平 | Method for making natural functional beer and beverage |
| CN103666937A (en) * | 2014-01-09 | 2014-03-26 | 中国农业科学院作物科学研究所 | Chenopodium quinoa willd yellow wine and preparation method thereof |
| CN105132250A (en) * | 2015-10-16 | 2015-12-09 | 山西第一粒农业科技有限公司 | Chenopodium quinoa white spirit and preparing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 季天也: "千年藜麦为何今朝得宠", 《环境生态网，HTTP://WWW.EEDU.ORG.CN/ NEWS/ENVIR/OVERSEASNEWS/201309/87980. HTML》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107446781A (en) * | 2017-09-29 | 2017-12-08 | 武汉华士特工业生物技术开发有限公司 | A kind of quinoa wine and preparation method thereof |
| CN108251249A (en) * | 2018-03-27 | 2018-07-06 | 黄达兵 | A kind of five grain Chinese liquors and preparation method thereof |
| CN108315163A (en) * | 2018-05-03 | 2018-07-24 | 宁夏绿峰源农业科技有限公司 | Quinoa distiller's yeast, quinoa original plasm wine and preparation method thereof |
| CN108893230A (en) * | 2018-07-25 | 2018-11-27 | 福建闽狮红贸易有限公司 | A kind of quinoa and northern cordyceps are made wine and preparation method thereof again |
| CN109055066A (en) * | 2018-08-30 | 2018-12-21 | 晋中学院 | A kind of development of quinoa light color Ai Er craft beer |
| CN110240986A (en) * | 2019-08-01 | 2019-09-17 | 青海互助青稞酒股份有限公司 | It is a kind of using quinoa as the pure solid brewing method of the white wine of raw material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106281924A (en) | The organic Chinese liquor of Quinoa Chinese liquor, Quinoa, Quinoa medicated beer and distiller grains thereof | |
| CN107151610B (en) | Yellow wine brewing method | |
| CN103289857B (en) | Low sugar low alcohol health preserving yellow rice wine and production technology thereof | |
| CN1883305A (en) | Method for preparing seasonings by combination of peony natural organic compounds | |
| CN107142184A (en) | LBP-X health preserving wine and preparation method thereof | |
| CN102220208A (en) | Technology and method for preparing pine needle corn wine by microbial fermentation | |
| CN104585335B (en) | Method for preparing tigernut soft cheese | |
| CN106085740A (en) | The brewing method of wild pawpaw fruit wine | |
| KR101614940B1 (en) | Making method of natural fermentation vinegar utilizing loquat | |
| CN107988036B (en) | Method for producing medlar vinegar by solid fermentation method | |
| Soibam et al. | The traditional fermented foods of Meiteis of Manipur, India: a case study | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN103642660B (en) | Method for making wine by using sugarcane | |
| CN106635701A (en) | Quinoa rice wine | |
| CN106987506A (en) | David's-harp assembled alcoholic drinks and preparation method thereof | |
| CN108220046A (en) | The production technology of buckwheat odor type bitter buckwheat wine | |
| CN110564568A (en) | Preparation method of dandelion fermented wine | |
| CN103897935B (en) | Brewing technology for asparagus wine | |
| CN103232917B (en) | Chicken's gizzard membrane-containing tea rice wine and preparation method thereof | |
| CN109181942A (en) | A method of grain brewing high-acidity flavoring wine is lost using solid brewing | |
| CN108728306A (en) | A kind of preparation method of Yellow wine of buckwheat | |
| CN106434149A (en) | Production process of dry white type yam wine | |
| CN106085748A (en) | A kind of brewing method of persimmon wine | |
| KR20190126043A (en) | Hot pepper seed liquor and manufacturing method of hot pepper seed liquor | |
| CN110846173A (en) | Preparation method of grain-flavor highland barley wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |