CN107446781A - A kind of quinoa wine and preparation method thereof - Google Patents

A kind of quinoa wine and preparation method thereof Download PDF

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Publication number
CN107446781A
CN107446781A CN201710909893.5A CN201710909893A CN107446781A CN 107446781 A CN107446781 A CN 107446781A CN 201710909893 A CN201710909893 A CN 201710909893A CN 107446781 A CN107446781 A CN 107446781A
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CN
China
Prior art keywords
wine
quinoa
original
daqu
sorghum
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CN201710909893.5A
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Chinese (zh)
Inventor
代鹏飞
余金龙
余元涛
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武汉华士特工业生物技术开发有限公司
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Priority to CN201710909893.5A priority Critical patent/CN107446781A/en
Publication of CN107446781A publication Critical patent/CN107446781A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses a kind of quinoa wine and preparation method thereof.The quinoa wine is that brewing wine with raw materials method is first respectively adopted and cooks excise law to be prepared into original wine, then two kinds of original wines are blent in proportion and formed, and component is respectively in parts by weight:15~25 parts, 10 parts.Required brewing wine with raw materials method original wine is by raw material quinoa, sorghum, Daqu by weight 2:3:1 is made;It is required to cook excise law original wine by raw material quinoa, sorghum, Daqu by weight 5:5:2 are made;Required Daqu is by raw material quinoa, sorghum, bitter buckwheat by weight 4:2:1 is made.The quinoa wine and women-sensual pursuits pool yellow green prepared by the above method, limpid transparent, the soft mellowness of taste, without bitter taste, different miscellaneous taste, with the special delicate fragrance of cereal parch, the advantages of having had outstanding mouthfeel and abundant nutrition concurrently, long-term drink can promote to digest glandular secretion, improve appetite, have aid digestion.

Description

A kind of quinoa wine and preparation method thereof

Technical field

The invention belongs to the wine brewing field of bromatology, and in particular to a kind of quinoa white wine and preparation method thereof.

Background technology

White wine, it is using cereal such as sorghum, wheat, rice as primary raw material, with Daqu, Chinese yeast or wheat bran etc. for diastatic fermentation Agent, fermentation are made.Vinosity colourless (or micro- Huang) is transparent, and fragrant odour is pure, and entrance is sweet refreshing net, and alcohol content is higher, through storage Deposit it is aging after, there is compound fragrant based on esters.

In recent years, as living standard increasingly improves, liquor consumption amount increasingly increases, and people need to the health of drinking white spirit Also more and more higher is sought, the mouthfeel of white wine is no longer only considered merely, also more considers the nutritional ingredient contained by white wine, and to body The benefit of body.These market demands promote brewery to research and develop nutriment is more rich, be more beneficial for the white wine of health.

Quinoa is the full nutrition adequate proteins base-forming food of full paddy, and the protein content of high-quality quinoa is up to 16%-22%, product Matter is suitable with meat milk;Amino acid rich in needed by human body, ratio is appropriate and is easy to absorb;Rich in calcium, magnesium, phosphorus, potassium, iron, zinc, The mineral matters such as selenium, and the various nutrient elements such as unrighted acid, flavonoids, vitamin B, vitamin E, choline, folic acid, meals Food fiber content is up to 7.1%;0 cholesterol, low fat is low in calories, low glycemic, is nearly all classic in common food.

The sweet ice-cold mellowness of quinoa wine, it can promote to digest glandular secretion, improve appetite, have aid digestion.Quinoa wine is through brewing fermentation, battalion It is less to support element loss, and is easier to absorption of human body, disclosure satisfy that the health diet demand of people.

In recent years, brewageing for quinoa wine receives numerous breweries' attention, as announced in patent publication No. CN106635637A A kind of quinoa wine and preparation method thereof in, obtained quinoa wine uses because raw materials used ratio and brewing method are single Original wine blends the mode of common white spirit, and finished product quinoa wine taste, color and luster, mouthfeel are bad, and nutrient content is relatively low.

Brewing wine with raw materials method and to cook excise law be common quinoa wine brewage technology at present.Finished product prepared by brewing wine with raw materials method Nutrient composition content is high, but mouthfeel is bad, there is different miscellaneous taste;The finished product nutrient composition content for cooking excise law preparation is made with respect to raw material Wine method is lower slightly, but in good taste, there is the distinctive fragrant of cereal frying.

The content of the invention

For the deficiency of above technical problem, the invention provides a kind of quinoa wine and preparation method thereof, quinoa etc. is utilized Grain raw material, using brewing wine with raw materials and cook by the way of wine-making technology is combined, research and development with excellent flavor, color and luster, mouthfeel and The high product of nutritive value.

The above-mentioned purpose of the present invention is achieved by the following technical programs.

A kind of quinoa wine, the original wine as brewing wine with raw materials method and prepared by cooking excise law, which is blent, to be formed, including following heavy Measure the original wine of number:15~25 parts of brewing wine with raw materials method original wine, cook 10 parts of excise law original wine.

Preferably, brewing wine with raw materials method original wine is by raw material quinoa, sorghum, Daqu by weight 2:3:1 is made.

Preferably, excise law original wine is cooked by raw material quinoa, sorghum, Daqu by weight 5:5:2 are made.

Preferably, the raw material of Daqu is by quinoa, sorghum, bitter buckwheat by weight 4:2:1 is configured to.

Preferably, the blending method of quinoa wine, the original wine of following parts by weight is included:Brewing wine with raw materials method original wine 20 Part, cook 10 parts of excise law original wine.

Present invention also offers a kind of preparation method of quinoa wine, comprise the following steps:

The preparation of Daqu:

(1) by raw material quinoa, sorghum, bitter buckwheat by weight 4:2:1 mixing, adds water to stir, and crushes;

(2) by step (1) resulting material extrusion forming, smooth, smooth, uniform, the close curved billet in surface is made;

(3) curved billet obtained by step (2) is put into culturing room to cultivate 25~28 days, 50~60 DEG C of cultivation temperature, during which curved billet When product temperature rises to 65 DEG C every time, you can turn over song;

(4) it is standby after cultured Daqu is placed one month;

The preparation of brewing wine with raw materials method original wine:

(5) by Daqu prepared by raw material quinoa, sorghum and step (4) by weight 2:3:1 weighs, and takes quinoa, sorghum Surface is eluted with warm water, goes to allowance for bark chaff and dust, untill drenching the water without gonorrhoea;

(6) quinoa, sorghum obtained by step (5) are crushed, adds water;

(7) step (6) resulting material is drained into Yu Shui, addition step (5) described Daqu, which is mixed thoroughly, to be started to ferment, fermentation temperature 20~25 DEG C, fermentation time 8~10 days;

(8) by step (7) resulting material, squeeze and filter, it is standby that brewing wine with raw materials method original wine is made;

Cook the preparation of excise law original wine:

(9) by Daqu prepared by raw material quinoa, sorghum and step (4) by weight 5:5:2 weigh, and take quinoa, sorghum Surface is eluted with warm water, goes to allowance for bark chaff and dust, untill drenching the water without gonorrhoea;

(10) by quinoa, sorghum obtained by step (9) with 65 DEG C of hot-water soak 6h, stir, with remove grain extexine spy Some slight bitter tastes, after dry;

(11) parch step (10) resulting material, it is yellowish to grain surface, produce peculiar burnt odor taste;

(12) pulverising step (11) resulting material, grain surface wettability is added water to, adds step (9) described Daqu and mix thoroughly open Originate ferment, 20~25 DEG C of fermentation temperature, fermentation time 6~8 days;

(13) by step (12) resulting material, squeeze and filter is made that to cook excise law original wine standby;

Blend:

(14) clinker excise law original wine obtained by brewing wine with raw materials method original wine obtained by step (8) and step (13) is blent, Quinoa wine finished product is made.

Compare and prior art, beneficial effect of the present invention are:Effectively by brewing wine with raw materials method with cook excise law and mutually tie Close, the shortcomings that compensate for single excise law, it is higher compared with the nutritional ingredient remained in quinoa and sorghum of limits, content;Together When had raw material parch concurrently caused by special aroma, ensure that the mouthfeel of finished product quinoa wine, color and luster, flavor, nutrient composition content It is in excellent level.

Embodiment

In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention It is further elaborated, but the implementation of the present invention is not limited to this.

Embodiment 1

The preparation of Daqu:

(1) by raw material quinoa, sorghum, bitter buckwheat by weight 4:2:1 mixing, adds water to stir, and crushes;

(2) by step (1) resulting material extrusion forming, smooth, smooth, uniform, the close curved billet in surface is made;

(3) curved billet obtained by step (2) is put into culturing room to cultivate 25~28 days, 50~60 DEG C of cultivation temperature, during which curved billet When product temperature rises to 65 DEG C every time, you can turn over song;

(4) used after cultured Daqu is placed one month;

The preparation of brewing wine with raw materials method original wine:

(5) by Daqu prepared by raw material quinoa, sorghum and step (4) by weight 2:3:1 weighs, and takes quinoa, sorghum Surface is eluted with warm water, goes to allowance for bark chaff and dust, untill drenching the water without gonorrhoea;

(6) quinoa, sorghum obtained by step (5) are crushed, adds water;

(7) step (6) resulting material is drained into Yu Shui, addition step (5) described Daqu, which is mixed thoroughly, to be started to ferment, fermentation temperature 20~25 DEG C, fermentation time 8~10 days;

(8) by step (7) resulting material, squeeze and filter, it is standby to obtain brewing wine with raw materials method original wine;

Cook the preparation of excise law original wine:

(9) by Daqu prepared by raw material quinoa, sorghum and step (4) by weight 5:5:2 weigh, and take quinoa, sorghum Surface is eluted with warm water, goes to allowance for bark chaff and dust, untill drenching the water without gonorrhoea;

(10) by quinoa, sorghum obtained by step (9) with 65 DEG C of hot-water soak 6h, stir, with remove grain extexine spy Some slight bitter tastes, after dry;

(11) parch step (10) resulting material, it is yellowish to grain surface, produce peculiar burnt odor taste;

(12) pulverising step (11) resulting material, grain surface wettability is added water to, adds step (9) described Daqu and mix thoroughly open Originate ferment, 20~25 DEG C of fermentation temperature, fermentation time 6~8 days;

(13) by step (12) resulting material, squeeze and filter, it is standby that excise law original wine must be cooked;

Blend:

(14) clinker excise law original wine obtained by brewing wine with raw materials method original wine obtained by step (8) and step (13) is taken respectively 150g and 100g are blent, and quinoa wine finished product is made.

The quinoa wine by 15 parts of brewing wine with raw materials method original wine, cook 10 parts of excise law original wine and form.

Embodiment 2

The quinoa wine of the present embodiment is substantially the same manner as Example 1.

Difference is:The quinoa wine by 25 parts of brewing wine with raw materials method original wine, cook 10 parts of excise law original wine and form. Specifically:Step (14) divides clinker excise law original wine obtained by brewing wine with raw materials method original wine obtained by step (8) and step (13) Do not take 250g and 100g to blend, quinoa wine finished product is made.

Other preparation methods are identical.

Embodiment 3

The quinoa wine of the present embodiment is substantially the same manner as Example 1.

Difference is:The quinoa wine by 20 parts of brewing wine with raw materials method original wine, cook 10 parts of excise law original wine and form. Specifically:Step (14) divides clinker excise law original wine obtained by brewing wine with raw materials method original wine obtained by step (8) and step (13) Do not take 200g and 100g to blend, quinoa wine finished product is made.

Other preparation methods are identical.

Comparative example 1

The quinoa wine of this comparative example is substantially the same manner as Example 1.

Difference is:The quinoa wine by 13 parts of brewing wine with raw materials method original wine, cook 10 parts of excise law original wine and form. Specifically:Step (14) divides clinker excise law original wine obtained by brewing wine with raw materials method original wine obtained by step (8) and step (13) Do not take 130g and 100g to blend, quinoa wine finished product is made.

Other preparation methods are identical.

Comparative example 2

The quinoa wine of this comparative example is substantially the same manner as Example 1.

Difference is:The quinoa wine by 28 parts of brewing wine with raw materials method original wine, cook 10 parts of excise law original wine and form. Specifically:Step (14) divides clinker excise law original wine obtained by brewing wine with raw materials method original wine obtained by step (8) and step (13) Do not take 280g and 100g to blend, quinoa wine finished product is made.

Other preparation methods are identical.

Comparative example 3

The quinoa method for preparing medicated wine of this comparative example is substantially the same manner as Example 1.

Difference is:Step (6) resulting material is drained Yu Shui by step (7), add step (5) obtained by Daqu mix thoroughly Start to ferment, 18 DEG C of fermentation temperature, fermentation time 5 days.Finally obtained quinoa wine finished product.

Comparative example 4

The quinoa wine of this comparative example, preparation method is substantially the same manner as Example 1, and difference is:Step (7) is by step (6) resulting material, Yu Shui is drained, addition step (5) described Daqu, which is mixed thoroughly, to be started to ferment, 27 DEG C of fermentation temperature, fermentation time 9 My god.Finally obtained quinoa wine finished product.

Application examples 1

Multitude's ale made from embodiment 1~3 is subjected to sense organ and nutritional ingredient detection, specific data are as follows:

From testing result, embodiment 3 is most highly preferred embodiment of the invention.

Compared to embodiment 3, the sensory evaluation of embodiment 1 is preferable, but nutrient composition content is relatively low;The sense of embodiment 2 Official's evaluation is bad, but nutrient composition content highest.Compared to the embodiment of the present invention, comparative example 1 is due to brewing wine with raw materials method original wine Content is relatively low, and nutrient composition content is substantially relatively low;Comparative example 2 is because brewing wine with raw materials method former wine liquid hold-up is of a relatively high, sense Official's evaluation is not obvious high;For comparative example 3 because brewing wine with raw materials method fermentation time is partially short, temperature is relatively low, insufficient, nutritional ingredient of fermenting Content is significant lower;Comparative example 4 causes quinoa wine finished product sensory evaluation not high because excessively fermenting.

Therefore, the obtained quinoa wine finished product of embodiment 3 has optimal flavor, color and luster, mouthfeel, and nutrition content It is very high.

Claims (6)

1. a kind of quinoa wine, it is characterised in that the original wine prepared by as brewing wine with raw materials method and cooking excise law, which is blent, to be formed, and is wrapped Include the original wine of following parts by weight:15~25 parts of brewing wine with raw materials method original wine, cook 10 parts of excise law original wine.
2. quinoa wine as claimed in claim 1, it is characterised in that described brewing wine with raw materials method original wine is by raw material quinoa, height Fine strain of millet, Daqu are by weight 2:3:1 is made.
3. quinoa wine as claimed in claim 1, it is characterised in that described cooks excise law original wine by raw material quinoa, height Fine strain of millet, Daqu are by weight 5:5:2 are made.
4. quinoa wine as claimed in claim 2 or claim 3, it is characterised in that the raw material of described Daqu is by quinoa, sorghum, bitter buckwheat By weight 4:2:1 is configured to.
5. quinoa wine as claimed in claim 1, it is characterised in that include the original wine of following parts by weight:Brewing wine with raw materials method 20 parts of original wine, cook 10 parts of excise law original wine.
6. the preparation method of the quinoa wine described in a kind of claim 1, it is characterised in that comprise the following steps:
The preparation of Daqu:
(1) by raw material quinoa, sorghum, bitter buckwheat by weight 4:2:1 mixing, adds water to stir, and crushes;
(2) by step (1) resulting material extrusion forming, smooth, smooth, uniform, the close curved billet in surface is made;
(3) curved billet obtained by step (2) is put into culturing room to cultivate 25~28 days, 50~60 DEG C of cultivation temperature, during which curved billet product temperature When rising to 65 DEG C every time, you can turn over song;
(4) used after cultured Daqu is placed one month;
The preparation of brewing wine with raw materials method original wine:
(5) by Daqu prepared by raw material quinoa, sorghum and step (4) by weight 2:3:1 weighs, and takes quinoa, sorghum temperature Water wash surface, go to allowance for bark chaff and dust, untill drenching the water without gonorrhoea;
(6) gained quinoa, sorghum in step (5) are crushed, adds water;
(7) step (6) resulting material being drained into Yu Shui, addition step (5) described Daqu, which is mixed thoroughly, to be started to ferment, fermentation temperature 20~ 25 DEG C, fermentation time 8~10 days;
(8) by step (7) resulting material, squeeze and filter, it is standby to obtain brewing wine with raw materials method original wine;
Cook the preparation of excise law original wine:
(9) by Daqu prepared by raw material quinoa, sorghum and step (4) by weight 5:5:2 weigh, and take quinoa, sorghum temperature Water wash surface, go to allowance for bark chaff and dust, untill drenching the water without gonorrhoea;
(10) it is peculiar to remove grain extexine institute by gained quinoa, sorghum 65 DEG C of hot-water soak 6h, stirring in step (9) Slight bitter taste, after dry;
(11) parch step (10) resulting material, it is yellowish to grain surface, produce peculiar burnt odor taste;
(12) pulverising step (11) resulting material, grain surface wettability is added water to, addition step (9) described Daqu, which is mixed thoroughly, to be started to send out Ferment, 20~25 DEG C of fermentation temperature, fermentation time 6~8 days;
(13) by step (12) resulting material, squeeze and filter, it is standby that excise law original wine must be cooked;
Blend:
(14) clinker excise law original wine obtained by brewing wine with raw materials method original wine obtained by step (8) and step (13) is blent, be made Quinoa wine finished product.
CN201710909893.5A 2017-09-29 2017-09-29 A kind of quinoa wine and preparation method thereof CN107446781A (en)

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CN108315155A (en) * 2018-04-27 2018-07-24 湖北工业大学 A kind of quinoa aromatic Chinese spirit and its brewing method

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