CN109181950A - A kind of preparation method of Chenopodiaceae odor type quinoa wine - Google Patents
A kind of preparation method of Chenopodiaceae odor type quinoa wine Download PDFInfo
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- CN109181950A CN109181950A CN201811138922.3A CN201811138922A CN109181950A CN 109181950 A CN109181950 A CN 109181950A CN 201811138922 A CN201811138922 A CN 201811138922A CN 109181950 A CN109181950 A CN 109181950A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a kind of preparation methods of Chenopodiaceae odor type quinoa wine, using selection full seed, maturation, clean red goosefoot or white Chenopodiaceae, after decontamination by dry peeling, crush, bubble grain, just steamings, bored water, multiple steaming, taking out from retort and cooling, spread song, enter the processes such as pond, fermentation, distillation, obtain Chenopodiaceae odor type quinoa wine, the quinoa wine is removed the peel using the quinoa of 70-80%, the mode that the quinoa of 20-30% retains, not only improve the flavor, color, mouthfeel of quinoa wine, and a large amount of nutritional ingredients are remained, increase its health-care efficacy.
Description
Technical field
The present invention relates to brewing technical field more particularly to a kind of preparation methods of Chenopodiaceae odor type quinoa wine.
Background technique
Chenopodiaceae (pronunciation l í) wheat (scientific name: Chenopodium quinoa Willd), originates in South America andes region, is
Print plus the main conventional food of aborigines have 5000-7000 more years edible and plantation history, since it is with unique battalion
Support value.It has brought up print plus nationality, and ancient times Inca is referred to as " mother of grain ".
Quinoa seed color mainly has several cie system of color representation cie such as white, black, red, and nutritional ingredient is not much different, wherein white mouthfeel
Preferably, black, red mouthfeel relative mistake is a little, and seed is also smaller.FAO (Food and Agriculture Organization of the United Nation) thinks that quinoa is a kind of solitary plant
The food of human body basic nutrition demand is substantially met, formal recommendation quinoa is the wholefood of the optimum mankind.The United Nations will
It is declared as within 2013 international quinoa year, to promote human nutrition health and food safety, realizes developing goal.
It should be noted that the nutritional characteristic of quinoa first is that plumule accounting is high, there are nutritional activities, this is many paddy
Object does not have.It is fresh to have plumule, endosperm, seed coat tissue structural integrity that nutritional activities are exactly seed, there is sprouting ability, seed
Interior enzyme is always maintained at activity, and all kinds of nutritions are in most fresh state.Since quinoa nutritional activities are strong, after mature, kind
Son, which encounters, to rain and will greatly reduce in head sprouting, nutrition, loses nutritional activities.So the maturity period does not have rainfall, at
The quinoa harvested in time after ripe, is just able to maintain nutritional activities, nutrition also highest.In addition, quinoa treasure can be lost by crossing multi-processing
Expensive nutrition, in order to save more nutrition from damage, finished product quinoa reduces deep processing process to the greatest extent, directly edible seed.
Quinoa is easily ripe in good taste, can arrange in pairs or groups with any food materials.
It is individually edible.It when cooking congee, is boiled in boiling water about 10-15 minutes or so, after enabling its expansion, seed become translucent i.e.
It is edible.Firepower should not be too high when cooking rice over a slow fire, and such as uses electric cooker, and water is slightly some more.To keep its fragrance denseer, can enter pot it
Preceding quinoa is placed in dry frying pan is toasted a few minutes, and constantly to stir during baking is heated evenly it in order to avoid baking
It is burnt.If steamed, need to impregnate in advance several hours, quinoa is composite starch high dietary-fiber food, when needing longer before steaming
Between suction moisture content just be easy soften.Such as: multicolored quinoa meal fries quinoa, quinoa eight-treasure rice pudding etc..
Other cereal are mixed to eat together, such as: quinoa milled congee, quinoa rice congee, quinoa rice cook rice over a slow fire, fine flour quinoa
Cake.
Other food materials of arranging in pairs or groups make characteristic dish, cook again with other food materials after generally quinoa is individually cooked, such as: sea
Ginseng pour quinoa (extra large Lu Shuan honor), quinoa braised abalone (nutritious tonifying meal), quinoa Fruit salad (nutrient slim meal), quinoa steamed meat,
Quinoa jujube Pumpkin Porridge (nourishing face and eliminating toxin), quinoa duck meat congee, quinoa cake, quinoa gadus, quinoa can also be germinateed after cooperate
Other food materials are edible, and nutrition is higher.
Cooking, quinoa have faint scent taste is very suitable to cook soup class with other materials, also can remove the fishy smell of fish and meat, example
Such as: quinoa Abalone soup, quinoa spinach tomato soup, quinoa straw mushroom soup, quinoa shredded chicken soup, quinoa tomato oxtail soup.
Drink, the drink that quinoa is beaten rice paste or prepared after starching is highly palatable, such as: quinoa slurry is mixed into all kinds of fruit
Juice drinks, or be made into quinoa soya-bean milk etc..
Quinoa tea, by quinoa fry into it is golden yellow come out fragrance, several spoons are put in cup with boiled water Instant Drinks, drinks salubrity daily
It is healthy and strong.
Quinoa is the full nutrition adequate proteins base-forming food of full paddy, and plumule accounts for the 30% of seed, and has nutritional activities, high-quality
The protein content of quinoa is up to 16%-22% (beef 20%), and quality is suitable with milk powder and meat, is rich in a variety of amino acid,
Wherein there are whole 9 kinds of essential amino acids necessary to human body, ratio is appropriate and is easy to absorb, and is especially enriched in the bad ammonia lacked in plant
Acid, the mineral matter nutritionals such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper content is high, rich in unsaturated fatty acid, flavonoids, B race dimension
The multiple beneficials compound such as raw element and E family vitamin, choline, glycine betaine, folic acid, alpha-linolenic acid, beta glucan, dietary cellulosic
Content is up to 7.1%, and cholesterol 0 is free of seitan, and low fat is (305kcal/100g) low in calories, hypoglycemia (the glycemic value 35 of GI,
Glycemic criteria be nearly all be classic in common food 55).
It is to be noted that planting patterns, soil nutrient, weather conditions, kind etc. are affected to quinoa nutritional quality.
Quinoa belongs to easy ripe food easy to digest, unique in taste, has light nut faint scent or ginseng fragrant, has balanced mend
Fill nutrition, enhancing body function, repair constitution, adjust immune and endocrine, improve physical stress ability, prevention disease, anticancer,
Weight-reducing, adjuvant treatment and other effects are suitable for all groups and eat, slow particularly suitable for hyperglycemia, hypertension, hyperlipidemia, heart disease etc.
The special constitution such as venereal disease and infant, pregnant and lying-in women, children, student, the elderly and the irregular crowd of life.Long-term consumption, effect
Fruit is significant.
Quinoa meets the mankind safe and healthy to food --- --, nutrition, natural demand had become state after 2005
The fashion healthy food unanimously praised on border.
In recent years, attention of the brewing of quinoa wine by numerous breweries, but the raw material and wine that existing quinoa wine uses
It makes that method is single, causes the flavor, color, mouthfeel of finished product quinoa wine bad, nutrient loss is serious, especially ignores Chenopodiaceae
The health-care efficacy of wheat skin, therefore the present invention provides a kind of preparation methods of Chenopodiaceae odor type quinoa wine.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation methods of Chenopodiaceae odor type quinoa wine.
Technical scheme is as follows:
A kind of preparation method of Chenopodiaceae odor type quinoa wine, comprising the following steps:
A cleans peeling: choosing full seed, maturation, clean red goosefoot or white Chenopodiaceae, dry peeling after decontamination；Peeling
The quinoa peeling of 70-80% is chosen in the process, and the quinoa of 20-30% retains；
B is crushed: wet quinoa is uniformly sprayed with appropriate 35-45 DEG C of water, pulverizer crushes after standing 1-2h, crosses 30 mesh
Sieve；
C steeps grain: for the control of bubble grain time in 12-16h, the water temperature for steeping grain is 65-78 DEG C；
D just steams: steaming 10-20min after circle vapour；
The bored water of E: the control of bored coolant-temperature gage is at 40-50 DEG C, time 25-35min；
F steams again: steaming 20-40min after circle vapour；
G taking out from retort and cooling: temperature of charge is cooled to 5-25 DEG C；
H spreads song: distiller's yeast dosage 1-1.5%, 25-35 DEG C of non-dramatic song temperature；
I enters pond: entering 18-22 DEG C of pond temperature, material is from pond along 10-20cm；
J fermentation: 165-175 DEG C of fermentation temperature, ferment phase 25-35d；
K distillation: being distilled wine liquid by the way of distillation under pressure at 60-70 DEG C, filters, is filling.
Preferably, in the step A, the red goosefoot or white Chenopodiaceae can be according to any than mixing.
Preferably, in the step G, by temperature of charge in such a way that gradient is cooling, 25 DEG C is first cooled to, stands 3-
After 5h, 15 DEG C are cooled to, after standing 3-5h, then is cooled to 5 DEG C, after standing 8-12h, into next process.
Preferably, in the step H, the preparation method of distiller's yeast, comprising the following steps: by the raw material quinoa of distiller's yeast, greatly
Wheat and sorghum are mixed in a certain proportion, and the water through broken plus raw material weight 30-40% stirs evenly, and are pressed into brick with bending press
The curved billet of shape, the curved billet that will be pressed are put into bent room culture, incubation time 25 days, 54~60 DEG C of cultivation temperature, will be cultured big
Song uses after placing one month.
Preferably, in the distiller's yeast, quinoa, the mass ratio of barley and sorghum is 5:(2-3): (1-2).
The invention has the beneficial effects that: the preparation method of Chenopodiaceae odor type quinoa wine of the invention, using choose full seed,
Mature, clean red goosefoot or white Chenopodiaceae, after decontamination by dry peeling, crush, bubble grain, just steamings, bored water, multiple steam, go out rice steamer and spread out
It is cool, spread it is bent, enter the processes such as pond, fermentation, distillation, obtain Chenopodiaceae odor type quinoa wine, which is removed the peel using the quinoa of 70-80%,
The mode that the quinoa of 20-30% retains, not only improves the flavor, color, mouthfeel of quinoa wine, and remain a large amount of nutrition at
Point, increase its health-care efficacy.
Specific embodiment
Embodiment 1:
A kind of preparation method of Chenopodiaceae odor type quinoa wine, comprising the following steps:
A cleans peeling: choosing full seed, maturation, clean red goosefoot or white Chenopodiaceae, dry peeling after decontamination；Peeling
75% quinoa peeling is chosen in the process, and 25% quinoa retains；
B is crushed: wet quinoa is uniformly sprayed with appropriate 40 DEG C of water, pulverizer crushes after standing 1.5h, crosses 30 meshes；
C steeps grain: for the control of bubble grain time in 15h, the water temperature for steeping grain is 75 DEG C；
D just steams: steaming 15min after circle vapour；
The bored water of E: the control of bored coolant-temperature gage is at 45 DEG C, time 30min；
F steams again: steaming 25min after circle vapour；
G taking out from retort and cooling: temperature of charge is cooled to 5-25 DEG C；
H spreads song: distiller's yeast dosage 1.2%, and 28 DEG C of non-dramatic song temperature；
I enters pond: entering 20 DEG C of pond temperature, material is from pond along 15cm；
J fermentation: 170 DEG C of fermentation temperature, ferment phase 30d；
K distillation: being distilled wine liquid by the way of distillation under pressure at 65 DEG C, filters, is filling.
Preferably, in the step A, the red goosefoot or white Chenopodiaceae can be according to any than mixing.
In the step G, by temperature of charge in such a way that gradient is cooling, 25 DEG C are first cooled to, after standing 4h, cooling
To 15 DEG C, after standing 4h, then 5 DEG C are cooled to, after standing 10h, into next process.
In the step H, the preparation method of distiller's yeast, comprising the following steps: by the raw material quinoa of distiller's yeast, barley and sorghum
It is mixed with the mass ratio of 5:2:2, is stirred evenly through broken plus raw material weight 35% water, the song of brick-shaped is pressed into bending press
Base, the curved billet that will be pressed are put into bent room culture, incubation time 25 days, 54~60 DEG C of cultivation temperature, cultured yeast are placed
It is used after one month.
Embodiment 2:
A kind of preparation method of Chenopodiaceae odor type quinoa wine, comprising the following steps:
A cleans peeling: choosing full seed, maturation, clean red goosefoot or white Chenopodiaceae, dry peeling after decontamination；Peeling
80% quinoa peeling is chosen in the process, and 20% quinoa retains；
B is crushed: wet quinoa is uniformly sprayed with appropriate 45 DEG C of water, pulverizer crushes after standing 1h, crosses 30 meshes；
C steeps grain: for the control of bubble grain time in 16h, the water temperature for steeping grain is 65 DEG C；
D just steams: steaming 20min after circle vapour；
The bored water of E: the control of bored coolant-temperature gage is at 40 DEG C, time 35min；
F steams again: steaming 20min after circle vapour；
G taking out from retort and cooling: temperature of charge is cooled to 5-25 DEG C；
H spreads song: distiller's yeast dosage 1.5%, and 25 DEG C of non-dramatic song temperature；
I enters pond: entering 22 DEG C of pond temperature, material is from pond along 10cm；
J fermentation: 175 DEG C of fermentation temperature, ferment phase 25d；
K distillation: being distilled wine liquid by the way of distillation under pressure at 70 DEG C, filters, is filling.
Preferably, in the step A, the red goosefoot or white Chenopodiaceae can be according to any than mixing.
In the step G, by temperature of charge in such a way that gradient is cooling, 25 DEG C are first cooled to, after standing 3h, cooling
To 15 DEG C, after standing 5h, then 5 DEG C are cooled to, after standing 8h, into next process.
In the step H, the preparation method of distiller's yeast, comprising the following steps: by the raw material quinoa of distiller's yeast, barley and sorghum
It is mixed with the mass ratio of 5:3:1, is stirred evenly through broken plus raw material weight 40% water, the song of brick-shaped is pressed into bending press
Base, the curved billet that will be pressed are put into bent room culture, incubation time 25 days, 54~60 DEG C of cultivation temperature, cultured yeast are placed
It is used after one month.
Embodiment 3:
A kind of preparation method of Chenopodiaceae odor type quinoa wine, comprising the following steps:
A cleans peeling: choosing full seed, maturation, clean red goosefoot or white Chenopodiaceae, dry peeling after decontamination；Peeling
70% quinoa peeling is chosen in the process, and 30% quinoa retains；
B is crushed: wet quinoa is uniformly sprayed with appropriate 35 DEG C of water, pulverizer crushes after standing 2h, crosses 30 meshes；
C steeps grain: for the control of bubble grain time in 12h, the water temperature for steeping grain is 78 DEG C；
D just steams: steaming 10min after circle vapour；
The bored water of E: the control of bored coolant-temperature gage is at 50 DEG C, time 25min；
F steams again: steaming 40min after circle vapour；
G taking out from retort and cooling: temperature of charge is cooled to 5-25 DEG C；
H spreads song: distiller's yeast dosage 1%, and 35 DEG C of non-dramatic song temperature；
I enters pond: entering 18 DEG C of pond temperature, material is from pond along 20cm；
J fermentation: 165 DEG C of fermentation temperature, ferment phase 35d；
K distillation: being distilled wine liquid by the way of distillation under pressure at 60 DEG C, filters, is filling.
Preferably, in the step A, the red goosefoot or white Chenopodiaceae can be according to any than mixing.
In the step G, by temperature of charge in such a way that gradient is cooling, 25 DEG C are first cooled to, after standing 5h, cooling
To 15 DEG C, after standing 3h, then 5 DEG C are cooled to, after standing 12h, into next process.
In the step H, the preparation method of distiller's yeast, comprising the following steps: by the raw material quinoa of distiller's yeast, barley and sorghum
It is mixed with the mass ratio of 5:2.5:1.5, is stirred evenly through broken plus raw material weight 30% water, be pressed into brick-shaped with bending press
Curved billet, the curved billet that will be pressed is put into bent room culture, incubation time 25 days, 54~60 DEG C of cultivation temperature, by cultured yeast
It is used after placing one month.
Comparative example 1
The quinoa of 70-80% in embodiment 1 is removed the peel, the quinoa of 20-30% retains, and replaces all with 100% quinoa
Peeling, remaining preparation method and proportion are constant.
Comparative example 2
The quinoa of 70-80% in embodiment 1 is removed the peel, the quinoa of 20-30% retains, and replaces all with 100% quinoa
It does not remove the peel, remaining preparation method and proportion are constant.
The quinoa wine sample of embodiment 1-3 and comparative example 1-2 is detected below, obtains following testing result.
Table 1: quinoa wine organoleptic indicator；
Table 2: quinoa wine physical and chemical index (unit: g/L)；
By the above test data it is recognised that being removed the peel in the present invention using the quinoa of 70-80%, the quinoa of 20-30% is protected
The mode stayed can effectively improve the total ester content in quinoa wine, to promote the fragrance and nutritive value of quinoa wine；If but
Unpeeled quinoa too high levels, it is bitter to will lead to quinoa wine, influences mouthfeel.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of Chenopodiaceae odor type quinoa wine, which comprises the following steps:
A cleans peeling: choosing full seed, maturation, clean red goosefoot or white Chenopodiaceae, dry peeling after decontamination；Peeling process
The middle quinoa peeling for choosing 70-80%, the quinoa of 20-30% retain；
B is crushed: wet quinoa is uniformly sprayed with appropriate 35-45 DEG C of water, pulverizer crushes after standing 1-2h, crosses 30 meshes；
C steeps grain: for the control of bubble grain time in 12-16h, the water temperature for steeping grain is 65-78 DEG C；
D just steams: steaming 10-20min after circle vapour；
The bored water of E: the control of bored coolant-temperature gage is at 40-50 DEG C, time 25-35min；
F steams again: steaming 20-40min after circle vapour；
G taking out from retort and cooling: temperature of charge is cooled to 5-25 DEG C；
H spreads song: distiller's yeast dosage 1-1.5%, 25-35 DEG C of non-dramatic song temperature；
I enters pond: entering 18-22 DEG C of pond temperature, material is from pond along 10-20cm；
J fermentation: 165-175 DEG C of fermentation temperature, ferment phase 25-35d；
K distillation: being distilled wine liquid by the way of distillation under pressure at 60-70 DEG C, filters, is filling.
2. the preparation method of Chenopodiaceae odor type quinoa wine as described in claim 1, which is characterized in that described in the step A
Red goosefoot or white Chenopodiaceae can be according to any than mixing.
3. the preparation method of Chenopodiaceae odor type quinoa wine as described in claim 1, which is characterized in that in the step G, by material
Temperature is first cooled to 25 DEG C in such a way that gradient is cooling, after standing 3-5h, is cooled to 15 DEG C, after standing 3-5h, then is cooled to
5 DEG C, after standing 8-12h, into next process.
4. the preparation method of Chenopodiaceae odor type quinoa wine as described in claim 1, which is characterized in that in the step H, distiller's yeast
Preparation method, comprising the following steps: by the raw material quinoa of distiller's yeast, barley and sorghum are mixed in a certain proportion, through broken plus raw material
The water of the 30-40% of weight stirs evenly, and the curved billet of brick-shaped is pressed into bending press, the curved billet that will be pressed, and is put into bent room culture,
It incubation time 25 days, 54~60 DEG C of cultivation temperature, is used after cultured yeast is placed one month.
5. the preparation method of Chenopodiaceae odor type quinoa wine as claimed in claim 4, which is characterized in that in the distiller's yeast, quinoa, greatly
The mass ratio of wheat and sorghum is 5:(2-3): (1-2).
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| CN201811138922.3A CN109181950A (en) | 2018-09-28 | 2018-09-28 | A kind of preparation method of Chenopodiaceae odor type quinoa wine |
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| CN201811138922.3A CN109181950A (en) | 2018-09-28 | 2018-09-28 | A kind of preparation method of Chenopodiaceae odor type quinoa wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110093225A (en) * | 2019-05-21 | 2019-08-06 | 广西民族师范学院 | A kind of raspberry white wine and preparation method thereof |
| CN112980627A (en) * | 2021-03-22 | 2021-06-18 | 山西五台山天域农业开发有限公司 | Quinoa whisky and preparation method thereof |
-
2018
- 2018-09-28 CN CN201811138922.3A patent/CN109181950A/en active Pending
Non-Patent Citations (2)
| Title |
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| 李大和: "《白酒酿造培训教程》", 30 September 2013, 中国轻工业出版社 * |
| 桑亚新等: "《食品微生物学》", 31 January 2017, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110093225A (en) * | 2019-05-21 | 2019-08-06 | 广西民族师范学院 | A kind of raspberry white wine and preparation method thereof |
| CN112980627A (en) * | 2021-03-22 | 2021-06-18 | 山西五台山天域农业开发有限公司 | Quinoa whisky and preparation method thereof |
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