CN108315155B - Quinoa strong-flavor liquor and brewing method thereof - Google Patents
Quinoa strong-flavor liquor and brewing method thereof Download PDFInfo
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- CN108315155B CN108315155B CN201810389980.7A CN201810389980A CN108315155B CN 108315155 B CN108315155 B CN 108315155B CN 201810389980 A CN201810389980 A CN 201810389980A CN 108315155 B CN108315155 B CN 108315155B
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Abstract
The invention discloses quinoa strong-flavor liquor and a brewing method thereof, and belongs to the technical field of brewing. The method comprises the following steps: (1) steaming chenopodium quinoa, inoculating rhizopus, and culturing to obtain rhizopus koji; (2) uniformly mixing wheat, quinoa, yeast and water to prepare high-temperature Daqu in the quinoa; (3) steaming sorghum, spreading for cooling, adding quinoa rhizopus koji, stacking for saccharification, adding quinoa medium-high temperature yeast, fermenting, and distilling to obtain strong-flavor liquor I; (4) soaking quinoa in the strong-flavor liquor I, and filtering to obtain soaked quinoa and a leaching liquor; (5) steaming sorghum, wheat and corn, pickling rice, soaked chenopodium quinoa and the distilled fermented grains obtained in the step (3), mixing the materials uniformly, adding high-temperature yeast in chenopodium quinoa, fermenting, and distilling to obtain strong-flavor unblended wine II; (6) and (5) uniformly mixing the leaching liquor obtained in the step (4) with the strong-flavor raw wine to obtain the quinoa strong-flavor liquor. The invention solves the problems of easy mud odor and lack of health factors in the traditional process.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to quinoa strong-flavor liquor and a brewing method thereof.
Background
Chenopodium quinoa is the only single plant which meets the basic nutritional requirements of human bodies and is confirmed by FAO (International food and agricultural organization of the United nations), is officially recommended to be perfect 'total nutritional food' most suitable for human beings and is known as 'super grain'. Research shows that the quinoa protein is rich in protein, balanced in amino acid, rich in dietary fiber, mineral elements and vitamins, most of fatty acids are unsaturated fatty acids, and the quinoa protein food has rich phytochemicals and antioxidant activity, is a food with high protein, low calorie and rich active substances, and is suitable for being eaten by different people such as the old, children, students, pregnant and lying-in women, athletes, patients with diabetes, patients with gastrointestinal diseases and the like.
The process of the strong aromatic Daqu liquor is characterized in that the process comprises the steps of solid fermentation in a mud cellar, blending in a vinasse, and mixed steaming and mixed burning, and the mud cellar is adopted for fermentation, so that the mud odor is easy to appear although the mud cellar can metabolize to generate the characteristic aroma components such as ethyl caproate and the like after long-term fermentation; in addition, traditional Luzhou-flavor liquor lacks a health concept.
Disclosure of Invention
The invention aims to solve the problems that the traditional Luzhou-flavor liquor is easy to have mud odor and lack of health factors, and provides a Chenopodium quinoa Luzhou-flavor liquor and a brewing method thereof.
The purpose of the invention is realized by the following technical scheme:
a brewing method of quinoa strong-flavor liquor comprises the following steps:
(1) preparing the quinoa rhizopus koji: steaming chenopodium quinoa, inoculating rhizopus, and culturing to obtain rhizopus koji.
(2) Preparing high-temperature Daqu in quinoa: mixing semen Tritici Aestivi, rhizoma et radix Veratri, Massa Medicata Fermentata (middle-high temperature Daqu) and water, pressing into block Daqu, culturing in a koji room, and storing.
(3) Steaming and spreading to cool the whole grain sorghum, adding quinoa rhizopus koji, stacking and saccharifying, adding high-temperature Daqu in the quinoa, uniformly mixing, fermenting in a cellar, and distilling to obtain the strong-flavor type unblended wine I after the fermentation is finished.
(4) Soaking whole chenopodium quinoa willd in strong aromatic wine, and filtering to obtain soaked chenopodium quinoa willd and leaching liquor.
(5) And (3) removing embryos of the corns, crushing, paving sorghum on the bottom layer, sequentially soaking the corns and the wheat upwards in hot water, uniformly mixing, steaming in a steamer, uniformly mixing the rice and the soaked chenopodium quinoa, paving on the distilled fermented grains obtained in the step (3), opening a cover, introducing steam, steaming, uniformly mixing the chenopodium quinoa, the rice and the fermented grains, uniformly mixing with the steamed sorghum, the corns and the wheat, spreading for cooling, adding high-temperature yeast in the chenopodium quinoa, fermenting, and distilling to obtain the strong-flavor type unblended wine (II).
(6) And (5) uniformly mixing the leaching liquor obtained in the step (4) with the strong-flavor raw wine to obtain the quinoa strong-flavor liquor.
The preparation method of the rhizopus quinoa koji in the step (1) is preferably as follows: soaking quinoa in water for 2-3 h, steaming, cooling to 28-30 ℃, inoculating rhizopus spore powder according to the proportion of inoculating 0.32-0.35 g of rhizopus spore powder to each kilogram of quinoa, uniformly stirring, culturing at 28-30 ℃ for 62-72 h, and turning over for 3-4 times in the period to obtain the quinoa rhizopus koji.
The mass ratio of the wheat to the quinoa in the step (2) is preferably 8: 2.
The preparation method of the high-temperature Daqu in the quinoa in the step (2) is preferably as follows: uniformly mixing wheat and quinoa according to the mass ratio of 8:2, adding a yeast (medium-high temperature yeast) and 50-55% of water which are 0.4-0.5% of the mass of the mixed raw materials, uniformly mixing, pressing into a block yeast with the thickness of 27cm multiplied by 18cm multiplied by 5cm, putting into a yeast room for culturing for 28-30 days, wherein the temperature of the yeast core is not more than 58 ℃ at most during the culture period, and storing for 5-6 months after the culture is finished.
The temperature for spreading and cooling in the step (3) and the step (5) is preferably 28-30 ℃.
The addition amounts of the rhizopus quinoa koji and the high-temperature Daqu in the quinoa in the step (3) are preferably 0.2-0.3% and 10-12% of the mass of sorghum respectively.
The time for stacking saccharification in the step (3) is preferably 20-24 h.
The conditions for the fermentation in step (3) are preferably: fermenting for 42-45 days at 20-34 ℃.
The using amount of the whole chenopodium quinoa in the step (4) is preferably 5-6% of the mass of the strong aromatic wine base.
The soaking conditions in the step (4) are preferably as follows: soaking for 10-15 days at 25-28 ℃.
The mass ratio of the sorghum, the corn, the wheat, the rice and the soaked quinoa in the step (5) is preferably 5:2:1:1: 1.
The soaking process of the sorghum, the corn and the wheat in the step (5) is preferably to soak in hot water at the temperature of 90-95 ℃ for 24-30 hours.
The dosage of the high-temperature Daqu in the quinoa in the step (5) is preferably 12-14% of the mass of the whole grain sorghum in the step (3).
The conditions for the fermentation in step (5) are preferably: fermenting for 38-40 days at 22-35 ℃.
More preferably, the preparation method of the quinoa strong-flavor liquor comprises the following steps:
(1) preparing the quinoa rhizopus koji: soaking quinoa in water for 2-3 h, steaming, cooling to 28-30 ℃, inoculating rhizopus spore powder according to the proportion of inoculating 0.32-0.35 g of rhizopus spore powder to each kilogram of quinoa, uniformly stirring, culturing at 28-30 ℃ for 62-72 h, and turning over for 3-4 times in the period to obtain the quinoa rhizopus koji.
(2) Preparing high-temperature Daqu in quinoa: uniformly mixing wheat and quinoa according to a mass ratio of 8:2, adding a yeast (medium-high temperature yeast) and 50-55% of water, wherein the mass of the yeast is 0.4-0.5% of the mass of the mixed raw materials, uniformly mixing, pressing into a block yeast with the thickness of 27cm multiplied by 18cm multiplied by 5cm, putting into a yeast room for culturing for 28-30 days, wherein the temperature of the yeast core is not more than 58 ℃ at most during the culture period, and storing for 5-6 months after the culture is finished.
(3) Steaming the whole grain sorghum, spreading to cool to 28-30 ℃, adding quinoa rhizopus koji accounting for 0.2-0.3% of the mass of the sorghum, stacking and saccharifying for 20-24 hours, adding quinoa medium-high temperature yeast accounting for 10-12% of the mass of the sorghum, uniformly mixing, fermenting for 42-45 days in a pit at 20-34 ℃, and distilling to obtain the strong-flavor type wine base.
(4) Soaking whole chenopodium quinoa willd which accounts for 5-6% of the mass of the strong aromatic wine base in the strong aromatic wine base for 10-15 days at 25-28 ℃, and filtering to obtain soaked chenopodium quinoa willd and leaching liquor.
(5) Weighing sorghum, corn, wheat, rice and soaked chenopodium quinoa according to a mass ratio of 5:2:1:1:1, crushing the corn into 4-6 petals after degerming, paving the sorghum on the bottom layer, soaking the wheat and the corn upwards in hot water at 90-95 ℃ for 24-30 h, steaming in a steamer, uniformly mixing the rice and the soaked chenopodium quinoa, spreading the mixture on the fermented grains distilled in the step (3), opening a cover, introducing steam, steaming for 15-20 min, uniformly mixing the chenopodium quinoa, the rice and the fermented grains, uniformly mixing the mixture with the steamed sorghum, the corn and the wheat, spreading for cooling to 28-30 ℃, adding chenopodium quinoa medium-high temperature yeast accounting for 12-14% of the mass of the whole grain sorghum in the step (3), fermenting for 38-40 days at 22-35 ℃, and distilling to obtain the aroma type strong wine base.
(6) And (5) uniformly mixing the leaching liquor obtained in the step (4) with the strong-flavor raw wine to obtain the quinoa strong-flavor liquor.
Chenopodium quinoa fen-flavor liquor is prepared by the brewing method.
Compared with the prior art, the invention has the following advantages and effects:
(1) according to the classic brewing process of the strong aromatic Chinese spirits, aroma components and nutrient components of the chenopodium quinoa are effectively brought into the strong aromatic Chinese spirits in a pure koji, medium-high temperature Daqu and soaking mode in the brewing process, and the aroma components and the nutrient components of the chenopodium quinoa counteract the evil and foreign flavor and a part of mud odor of new spirits.
(2) The quinoa is fully utilized. The prepared rhizopus koji and the medium-high temperature Daqu can make the wine base have the flavor of chenopodium quinoa, and the soaked chenopodium quinoa can be used as a starchy raw material in the second fermentation for continuous use to supplement starch for the fermentation process.
(3) The prepared rhizopus quinoa koji is added and saccharified for 1 day, so that more reducing sugar, metabolite and flavor precursor substances are accumulated for fermentation in a pool, the fermentation temperature in the pool can be at a lower level, the fermentation process is ensured to be carried out slowly at a low temperature, and the content of butyric acid and ethyl butyrate which generate obvious odor in the strong flavor type raw wine is effectively reduced.
Detailed Description
The present invention is further illustrated below with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
(1) Preparing the quinoa rhizopus koji: soaking 1kg of Chenopodium quinoa in water for 2h, steaming, cooling to 28 deg.C, inoculating 0.32g of Rhizopus spore powder, stirring, culturing at 28 deg.C for 62h, turning over for 3 times to obtain 1.5kg of Rhizopus quinoa koji.
(2) Preparing high-temperature Daqu in quinoa: mixing 24kg of wheat and 6kg of quinoa uniformly, adding 120g of yeast (medium-high temperature Daqu) and 15kg of water, mixing uniformly, pressing into 27cm × 18cm × 5cm block-shaped Daqu, placing into a yeast room for culturing for 28 days, wherein the highest yeast core temperature is not more than 58 ℃ during the culture period, and storing for 5 months after the culture is completed to obtain 40kg of medium-high temperature Daqu in quinoa.
(3) Steaming 100kg of whole grain sorghum, spreading to cool to 28 ℃, adding 200g of quinoa rhizopus koji, stacking and saccharifying for 20h, adding 10kg of medium-temperature yeast for fermentation in a cellar at 20 ℃ for 42 days after uniformly mixing, and distilling to obtain 25kg of 60% vol strong aromatic type unblended spirit I after the fermentation is finished.
(4) Soaking 1.25kg of whole chenopodium quinoa in 25kg of strong aromatic wine base for 10 days at 25 ℃, and filtering to obtain 1.5kg of soaked chenopodium quinoa and 24.75kg of leaching liquor.
(5)3kg of corn is degermed and crushed into 4 petals, 7.5kg of sorghum is laid on the bottom layer, 1.5kg of wheat and 3kg of corn are sequentially arranged upwards, the wheat and the 3kg of corn are soaked in hot water at 90 ℃ for 24 hours and then are steamed in a steamer, 1.5kg of rice and 1.5kg of soaked quinoa are uniformly mixed and then are tiled on the fermented grains distilled in the step (3), a cover is opened to be steamed for 15 minutes, the quinoa, the rice and the fermented grains are uniformly mixed, then the fermented grains are uniformly mixed with the steamed sorghum, the corn and the wheat, the mixture is spread to be cooled to 28 ℃, 12kg of high-temperature yeast in the quinoa is added, the mixture is fermented for 38 days at 22 ℃, and the concentrated flavor type wine base with the volume of 18kg and 60%.
(6) Uniformly mixing the leaching liquor obtained in the step (4) with the strong aromatic wine base II to obtain 42.75kg of 60 vol% Chenopodium quinoa strong aromatic white spirit.
The indexes of the quinoa strong-flavor liquor brewed by the method are compared with those of the strong-flavor liquor brewed by the traditional process as follows:
the traditional brewing process of the strong aromatic Chinese spirits comprises the following steps:
(1) steaming 100kg of whole grain sorghum, spreading to cool to 28 ℃, adding 10kg of medium-high temperature yeast, uniformly mixing, fermenting for 42 days in a pit at 20 ℃, and distilling to obtain 25kg of 60% vol strong aromatic type unblended spirit I after the fermentation is finished.
(2)3kg of corn is degermed and crushed into 4 petals, 7.5kg of sorghum is laid on the bottom layer, 1.5kg of wheat and 3kg of corn are sequentially arranged upwards, the corn and the wheat are soaked in hot water at 90 ℃ for 24 hours and then are steamed in a steamer, 1.5kg of rice is flatly laid on the fermented grains distilled in the step (1), the cover is opened and steam is introduced for steaming and boiling for 15min, the rice and the fermented grains are uniformly mixed, then the rice and the fermented grains are uniformly mixed with the steamed sorghum, the corn and the wheat, the mixture is spread to cool to 28 ℃, 12kg of medium-high temperature Daqu is added, the mixture is fermented for 38 days at 22 ℃, and 17kg and 60 vol% of strong-flavor type raw wine is.
(3) And uniformly mixing the strong-flavor unblended wine I and the strong-flavor unblended wine II to obtain 42kg of strong-flavor liquor with the concentration of 60 vol.
Example 2
(1) Preparing the quinoa rhizopus koji: soaking 1kg of Chenopodium quinoa in water for 2.5h, steaming, cooling to 29 deg.C, inoculating 0.33g of Rhizopus spore powder, stirring, culturing at 29 deg.C for 68h, turning over the strain for 4 times to obtain 1.5kg of Rhizopus quinoa strain.
(2) Preparing high-temperature Daqu in quinoa: mixing 32kg of wheat and 8kg of quinoa uniformly, adding 180g of yeast (medium-high temperature Daqu) and 20.8kg of water, mixing uniformly, pressing into a block Daqu with a thickness of 27cm × 18cm × 5cm, placing into a koji room for culturing for 29 days, wherein the highest temperature of a koji core is not more than 58 ℃ during the culture period, and storing for 6 months after the culture is completed to obtain 54kg of medium-high temperature Daqu in quinoa.
(3)200kg of whole grain sorghum is steamed, spread and cooled to 29 ℃, 500g of quinoa rhizopus koji is added, 22kg of high-temperature yeast for fermentation is added after 22h of accumulation and saccharification, the mixture is uniformly mixed and fermented for 43 days in a cellar at 30 ℃, and after the fermentation is finished, 47kg of 60% vol strong aromatic type wine base is obtained by distillation.
(4) Soaking 2.6kg of whole chenopodium quinoa in 47kg of strong aromatic wine base at 26 ℃ for 13 days, and filtering to obtain 3kg of soaked chenopodium quinoa and 46.6kg of leaching liquor.
(5)6kg of corn is degermed and crushed into 6 petals, 15kg of sorghum is laid on the bottom layer, 3kg of wheat and 6kg of corn are sequentially arranged upwards, the corn is soaked in hot water at the temperature of 92 ℃ for 26 hours and then is steamed in a steamer, 3kg of rice and 3kg of soaked chenopodium quinoa are uniformly mixed and then are tiled on the fermented grains after distillation in the step (3), the steam is introduced into the steamer to be steamed for 18 minutes, the chenopodium quinoa, the rice and the fermented grains are uniformly mixed, then the mixture is uniformly mixed with the steamed sorghum, the corn and the wheat, the mixture is spread to cool to 29 ℃, 26kg of chenopodium quinoa medium-high temperature yeast is added, fermentation is carried out at the temperature of 28 ℃ for 39 days, and the mixture is distilled.
(6) And (4) uniformly mixing the leaching liquor obtained in the step (4) with strong aromatic wine base (II) to obtain 81.6kg of quinoa strong aromatic white spirit with 60% vol.
The indexes of the quinoa strong-flavor liquor brewed by the method are compared with those of the strong-flavor liquor brewed by the traditional process as follows:
the traditional brewing process of the strong aromatic white spirit comprises the following steps:
(1)200kg of whole grain sorghum is steamed, spread to be cooled to 29 ℃, 22kg of medium-high temperature yeast is added, after being uniformly mixed, the mixture is fermented for 43 days in a cellar at 30 ℃, and after the fermentation is finished, 47kg of 60% vol strong aromatic type unblended wine I is obtained by distillation.
(2)6kg of corn is degermed and crushed into 6 pieces, 15kg of sorghum is laid on the bottom layer, 3kg of wheat and 6kg of corn are sequentially arranged upwards, the corn is soaked in hot water at the temperature of 92 ℃ for 26 hours and then is steamed in a steamer, 3kg of rice is flatly laid on the distilled wine obtained in the step (1), the rice and the distilled wine are opened to be covered and steamed for 18 minutes, the rice and the distilled wine are uniformly mixed, then the rice and the distilled wine are uniformly mixed with the steamed sorghum, the corn and the wheat, the rice and the steamed wheat are spread to cool to 29 ℃, 13kg of medium-high temperature Daqu are added, the fermentation is carried out at the temperature of 28 ℃ for 39 days, and 34kg of 60.
(3) And uniformly mixing the strong-flavor unblended wine I and the strong-flavor unblended wine II to obtain 81kg of 60 vol% strong-flavor liquor.
Example 3
(1) Preparing the quinoa rhizopus koji: soaking 1kg of Chenopodium quinoa in water for 3h, steaming, cooling to 30 deg.C, inoculating 0.35g of Rhizopus spore powder, stirring, culturing at 30 deg.C for 72h, turning over for 4 times to obtain 1.5kg of Rhizopus quinoa koji.
(2) Preparing high-temperature Daqu in quinoa: mixing 48kg of wheat and 12kg of quinoa uniformly, adding 300g of mother yeast (medium-high temperature Daqu) and 33kg of water, mixing uniformly, pressing into 27cm × 18cm × 5cm block Daqu, placing into a yeast room for culturing for 30 days, wherein the highest yeast core temperature is not more than 58 ℃ during the culture period, and storing for 6 months after the culture is completed to obtain 83kg of medium-high temperature Daqu in quinoa.
(3) Steaming 300kg of whole grain sorghum, spreading to cool to 30 ℃, adding 900g of quinoa rhizopus koji, stacking and saccharifying for 24h, adding 36kg of medium-high temperature yeast for making green beans, uniformly mixing, fermenting at 34 ℃ in a cellar for 45 days, and distilling after the fermentation is finished to obtain 63kg of 60% vol strong aromatic type unblended liquor I.
(4) Soaking 3.78kg of whole chenopodium quinoa in 63kg of strong aromatic wine base for 15 days at 28 ℃, and filtering to obtain 4.5kg of soaked chenopodium quinoa and 62.28kg of leaching liquor.
(5)9kg of corn is degermed and crushed into 6 pieces, 22.5kg of sorghum is laid on the bottom layer, 4.5kg of wheat and 9kg of corn are sequentially soaked in hot water at 95 ℃ for 30h and then are steamed in a steamer, 4.5kg of rice and 4.5kg of soaked chenopodium quinoa are uniformly mixed and then are tiled on the fermented grains distilled in the step (3), a cover is opened to be steamed for 20min, the chenopodium quinoa, the rice and the fermented grains are uniformly mixed, then are uniformly mixed with the steamed sorghum, the corn and the wheat, the mixture is spread to be cooled to 30 ℃, 42kg of chenopodium quinoa medium-high temperature yeast is added, the mixture is fermented at 35 ℃ for 40 days, and the thick and strong-flavor type wine with 46kg 60% vol is obtained by distillation.
(6) And (4) uniformly mixing the leaching liquor obtained in the step (4) with strong aromatic wine base (II) to obtain 108.28kg of strong aromatic white spirit with the volume of 60%.
The indexes of the quinoa strong-flavor liquor brewed by the method are compared with those of the strong-flavor liquor brewed by the traditional process as follows:
the traditional fen-flavor liquor brewing process comprises the following steps:
(1)300kg of whole grain sorghum is steamed, spread and cooled to 30 ℃, 36kg of medium-high temperature yeast is added, after being uniformly mixed, the mixture is fermented for 45 days in a cellar at 34 ℃, and after the fermentation is finished, 63kg of 60% vol strong aromatic type unblended wine I is obtained by distillation.
(2)9kg of corn is degermed and crushed into 6 pieces, 22.5kg of sorghum is laid on the bottom layer, 4.5kg of wheat and 9kg of corn are sequentially soaked in hot water at 95 ℃ for 30h and then are steamed in a steamer, 4.5kg of rice is flatly laid on the distilled fermented grains obtained in the step (1), the cover is opened and steam is introduced for steaming for 20min, the rice and the fermented grains are uniformly mixed, then the rice and the fermented grains are uniformly mixed with the steamed sorghum, the corn and the wheat, the mixture is spread to be cooled to 30 ℃, 42kg of medium-high temperature Daqu is added, the mixture is fermented for 40 days at 35 ℃, and 44kg of 60 vol% strong aromatic type wine base is obtained by distillation.
(3) Uniformly mixing the strong-flavor unblended wine I and the strong-flavor unblended wine II to obtain 107kg of 60 vol% strong-flavor liquor.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The brewing method of the quinoa strong-flavor liquor is characterized by comprising the following steps of:
(1) preparing the quinoa rhizopus koji: steaming chenopodium quinoa, inoculating rhizopus, and culturing to obtain rhizopus koji;
(2) preparing high-temperature Daqu in quinoa: uniformly mixing wheat, quinoa, medium-high temperature Daqu and water, pressing into block Daqu, culturing in a Daqu house, and storing for use after culture;
(3) steaming and spreading whole sorghum, adding quinoa rhizopus koji, stacking and saccharifying, adding high-temperature Daqu in quinoa, uniformly mixing, fermenting in a cellar, and distilling to obtain a strong-flavor type wine base I after fermentation is finished;
(4) soaking whole chenopodium quinoa in strong aromatic wine, and filtering to obtain soaked chenopodium quinoa and leaching liquor;
(5) removing embryos of corns, crushing, paving sorghum on a bottom layer, sequentially soaking wheat and corns upwards in hot water, uniformly mixing, steaming in a steamer, uniformly mixing rice and soaked chenopodium quinoa, then spreading on the distilled fermented grains obtained in the step (3), opening a cover, introducing steam, steaming, uniformly mixing chenopodium quinoa, rice and fermented grains, uniformly mixing with the steamed sorghum, corns and wheat, spreading for cooling, adding chenopodium quinoa medium-high temperature yeast, fermenting, and distilling to obtain strong-flavor type wine base (II);
(6) and (5) uniformly mixing the leaching liquor obtained in the step (4) with the strong-flavor raw wine to obtain the quinoa strong-flavor liquor.
2. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the step (1) is as follows: soaking quinoa in water for 2-3 h, steaming, cooling to 28-30 ℃, inoculating rhizopus spore powder according to the proportion of inoculating 0.32-0.35 g of rhizopus spore powder to each kilogram of quinoa, uniformly stirring, culturing at 28-30 ℃ for 62-72 h, and turning over for 3-4 times in the period to obtain the quinoa rhizopus koji.
3. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the mass ratio of the wheat to the quinoa in the step (2) is 8: 2.
4. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the step (2) is as follows: uniformly mixing wheat and quinoa according to a mass ratio of 8:2, adding medium-high temperature Daqu and 50-55% of water, wherein the mass of the medium-high temperature Daqu is 0.4-0.5% of that of the mixed raw materials, uniformly mixing, pressing into block Daqu with the thickness of 27cm multiplied by 18cm multiplied by 5cm, putting the block Daqu into a koji room for culturing for 28-30 days, wherein the temperature of a koji core is not more than 58 ℃ at most during the culture period, and storing for 5-6 months after the.
5. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the step (3) is as follows: steaming the whole grain sorghum, spreading to cool to 28-30 ℃, adding quinoa rhizopus koji accounting for 0.2-0.3% of the mass of the sorghum, stacking and saccharifying for 20-24 hours, adding quinoa medium-high temperature yeast accounting for 10-12% of the mass of the sorghum, uniformly mixing, fermenting for 42-45 days in a pit at 20-34 ℃, and distilling to obtain the strong-flavor type wine base.
6. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the step (4) is as follows: soaking whole chenopodium quinoa willd which accounts for 5-6% of the mass of the strong aromatic wine base in the strong aromatic wine base for 10-15 days at 25-28 ℃, and filtering to obtain soaked chenopodium quinoa willd and leaching liquor.
7. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: in the step (5), the mass ratio of the sorghum, the corn, the wheat, the rice and the soaked quinoa is 5:2:1:1: 1.
8. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the step (5) is as follows: weighing sorghum, corn, wheat, rice and soaked chenopodium quinoa according to a mass ratio of 5:2:1:1:1, crushing the corn into 4-6 petals after degerming, paving the sorghum on the bottom layer, soaking the wheat and the corn upwards in hot water at 90-95 ℃ for 24-30 h, steaming in a steamer, uniformly mixing the rice and the soaked chenopodium quinoa, spreading the mixture on the fermented grains distilled in the step (3), opening a cover, introducing steam, steaming for 15-20 min, uniformly mixing the chenopodium quinoa, the rice and the fermented grains, uniformly mixing the mixture with the steamed sorghum, the corn and the wheat, spreading for cooling to 28-30 ℃, adding chenopodium quinoa medium-high temperature yeast accounting for 12-14% of the mass of the whole grain sorghum in the step (3), fermenting for 38-40 days at 22-35 ℃, and distilling to obtain the aroma type strong wine base.
9. The brewing method of the quinoa Luzhou-flavor liquor as claimed in claim 1, characterized by comprising the following steps:
(1) preparing the quinoa rhizopus koji: soaking quinoa in water for 2-3 h, steaming, cooling to 28-30 ℃, inoculating rhizopus spore powder according to the proportion of inoculating 0.32-0.35 g of rhizopus spore powder to each kilogram of quinoa, uniformly stirring, culturing at 28-30 ℃ for 62-72 h, and turning over for 3-4 times in the period to obtain the quinoa rhizopus koji;
(2) preparing high-temperature Daqu in quinoa: uniformly mixing wheat and quinoa according to a mass ratio of 8:2, adding medium-high temperature Daqu and 50-55% of water, wherein the mass of the medium-high temperature Daqu is 0.4-0.5% of that of the mixed raw materials, uniformly mixing, pressing into block Daqu with a thickness of 27cm multiplied by 18cm multiplied by 5cm, putting into a koji room for culturing for 28-30 days, wherein the temperature of a koji core is not more than 58 ℃ at most during the culture period, and storing for 5-6 months after the culture is finished;
(3) steaming whole sorghum, spreading to cool to 28-30 ℃, adding quinoa rhizopus koji accounting for 0.2-0.3% of the mass of the sorghum, stacking and saccharifying for 20-24 hours, adding quinoa medium-high temperature yeast accounting for 10-12% of the mass of the sorghum, uniformly mixing, fermenting for 42-45 days in a pit at 20-34 ℃, and distilling to obtain a strong-flavor type wine base after fermentation is finished;
(4) soaking whole chenopodium quinoa willd which accounts for 5-6% of the mass of the strong aromatic wine base in the strong aromatic wine base for 10-15 days at 25-28 ℃, and filtering to obtain soaked chenopodium quinoa willd and a leaching solution;
(5) weighing sorghum, corn, wheat, rice and soaked chenopodium quinoa according to a mass ratio of 5:2:1:1:1, crushing the corn into 4-6 petals after degerming, paving the sorghum on the bottom layer, soaking the wheat and the corn upwards in hot water at 90-95 ℃ for 24-30 hours in sequence, steaming the corn and the soaked chenopodium quinoa in a steamer, uniformly mixing the rice and the soaked chenopodium quinoa, spreading the rice and the soaked chenopodium quinoa on the distilled fermented grains in the step (3), opening a cover, introducing steam, steaming the rice and boiling for 15-20 min, uniformly mixing the chenopodium quinoa, the rice and the fermented grains, uniformly mixing the rice, the steamed sorghum, the corn and the wheat, spreading the mixture to cool the temperature to 28-30 ℃, adding chenopodium quinoa medium-high temperature yeast accounting for 12-14% of the mass of the whole sorghum in the step (3), fermenting the mixture at 22;
(6) and (5) uniformly mixing the leaching liquor obtained in the step (4) with the strong-flavor raw wine to obtain the quinoa strong-flavor liquor.
10. The quinoa strong-flavor liquor is characterized in that: is obtained by a brewing method as claimed in any one of claims 1 to 9.
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| CN109609314B (en) * | 2019-01-18 | 2022-06-07 | 湖北工业大学 | Production method of multi-grain strong-flavor liquor |
| CN109694795A (en) * | 2019-02-28 | 2019-04-30 | 和政县宁河春酒业有限责任公司 | A kind of production technology of quinoa stoste wine |
| 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 |
| CN111733047A (en) * | 2020-06-30 | 2020-10-02 | 山西杏花村汾酒厂股份有限公司 | Chenopodium quinoa willd wine and preparation method thereof |
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