CN111454802A - Quinoa rice wine and preparation method thereof - Google Patents
Quinoa rice wine and preparation method thereof Download PDFInfo
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- CN111454802A CN111454802A CN202010414704.9A CN202010414704A CN111454802A CN 111454802 A CN111454802 A CN 111454802A CN 202010414704 A CN202010414704 A CN 202010414704A CN 111454802 A CN111454802 A CN 111454802A
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention discloses a quinoa rice wine and a preparation method thereof, and relates to the technical field of rice wine preparation, wherein the quinoa rice wine is prepared from the following raw materials in parts by weight: 2-10 parts of quinoa wheat seeds, 10-12 parts of glutinous rice, 0.01-0.05 part of sweet distiller's yeast, 1040.01-0.05 part of lactobacillus brevis HZ, 0.03-0.05 part of acesulfame potassium and 10-18 parts of water. The preparation method of the quinoa rice wine comprises the following steps: elutriating, soaking in grain, steaming, cooling, double fermenting, placing in a jar, building a nest, preserving heat and saccharifying, adding water for fermenting, filtering, blending, filling and sterilizing. The quinoa rice wine provided by the invention is prepared by fermenting quinoa and sticky rice together for the first time, so that the quinoa glutinous rice wine with rich nutrition, proper sour and sweet taste and special taste of quinoa can be obtained, the immunity can be effectively enhanced, the requirements of consumers on health food are met, lactobacillus brevis HZ104 is added in the preparation process to generate gamma-aminobutyric acid, the hypertension can be reduced, the arteriosclerosis is prevented, and the physiological effects of promoting sleep, regulating arrhythmia and the like are achieved.
Description
Technical Field
The invention relates to the technical field of rice wine preparation, and particularly relates to quinoa rice wine and a preparation method thereof.
Background
Chenopodium quinoa (Chenopodium quinoa), an annual self-pollinated plant of genus Chenopodium of family Amaranthaceae, is called one of the most ideal "space food" by NASA scientists because its seeds contain abundant nutrients such as protein, amino acids, vitamins, cellulose, etc. Wherein the protein accounts for 18 to 22 percent, and the nutritional value of the corn is far higher than that of the traditional common corn; quinoa protein contains 16 amino acids including all essential amino acids required by human body, and has a composition ratio similar to the ideal ratio proposed by FAO and amino acid composition of human body, especially rich in lysine (content about 5.1-6.4%) lacking in other cereals; the quinoa wheat seeds have higher fat content than other grains, contain various unsaturated fatty acids and belong to high-quality oil materials; the content of carbohydrates in the quinoa is equivalent to that of other grains, wherein the content of starch is the highest; the quinoa seeds are rich in vitamins and minerals, have the characteristics of zero cholesterol, high fiber content and low sugar, and become an ideal food for people with high blood pressure, high blood sugar and high blood sugar. However, quinoa seeds contain saponin components, the production method is improper, the product has astringent taste, the rice wine prepared by fermenting the glutinous rice is sweet in taste and mellow in fragrance, and the quinoa and the glutinous rice are fermented together, so that the taste of the beverage can be improved, and the astringent taste of the quinoa can be reduced.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides quinoa rice wine and a preparation method thereof.
The quinoa rice wine is prepared from the following raw materials in parts by weight: 2-10 parts of quinoa wheat seeds, 10-12 parts of glutinous rice, 0.04-0.05 part of sweet distiller's yeast, 1040.01-0.05 part of lactobacillus brevis HZ, 0.03-0.05 part of acesulfame potassium and 10-18 parts of water.
Preferably, the quinoa rice wine is prepared from the following raw materials in parts by weight: 2 parts of quinoa wheat seeds, 10 parts of glutinous rice, 0.03 part of sweet distiller's yeast, 1040.02 parts of lactobacillus brevis HZ, 0.04 part of acesulfame potassium and 16 parts of water.
Preferably, the sweet distiller's yeast is self-made in a coarse cereal processing key laboratory in rural area of university of Chengdu agriculture and is prepared from the following raw material components in parts by weight: active dry saccharomyces cerevisiae: spherical medium: 1-2:4:1-2 of old distiller's yeast; the spherical culture medium is prepared from the following raw materials in parts by weight: 6-8 parts of flaccid knotweed herb, 1-2 parts of clove, 1-2 parts of liquorice, 1-2 parts of tuckahoe, 1-2 parts of eclipta, 60-80 parts of rice flour and 35-45 parts of water; the preparation method of the spherical culture medium comprises the following steps: removing roots of Polygonum flaccidum, flos Caryophylli, Glycyrrhrizae radix, Poria and Ecliptae herba, sun drying, pulverizing, sieving with 65 mesh sieve, adding into rice flour, mixing, adding water, mixing to obtain spherical culture medium; the preparation method of the sweet distiller's yeast comprises the following steps: and putting the spherical culture medium, uniformly spreading old distiller's yeast and active dry saccharomyces cerevisiae on the surface of the spherical culture medium, fermenting at 30-32 ℃ for 72-96h, and drying at a constant temperature of 65 ℃ for 48h to obtain the sweet distiller's yeast.
Further preferably, the sweet wine yeast is prepared from the following raw material components in parts by weight: active dry saccharomyces cerevisiae: culture medium: old distiller's yeast is 1:4: 2.
The preparation method of the quinoa rice wine comprises the following steps:
(1) elutriation and grain soaking: washing glutinous rice without insect pest and impurity with water for 2 times, soaking in water, and draining to obtain soaked glutinous rice;
(2) removing saponin: selecting full and uniform quinoa seeds, washing with water for 3 times to remove impurities, adding water for soaking, and draining to obtain soaked quinoa seeds;
(3) steaming: mixing the soaked glutinous rice and quinoa seeds uniformly, placing in a steamer, and steaming to obtain cooked rice;
(4) and (3) cooling: cooling the cooked rice to 25-30 deg.C to obtain cooled cooked rice;
(5) double fermentation: adding Lactobacillus brevis HZ104 into the cooled cooked rice, and fermenting at 28 deg.C for 24 hr. Sterilizing at high temperature for 2 hr, cooling, adding sweet distiller's yeast, and stirring to obtain uniformly stirred rice;
(6) carrying out nesting: placing the uniformly stirred rice in a jar, and building the rice into a concave round pit shape with an inverted trumpet shape, so that the growth of rhizopus and yeast is facilitated;
(7) and (3) heat preservation saccharification: sealing the opening of the pot with air-permeable gauze after the laying is finished, and saccharifying to obtain saccharified rice;
(8) adding water for fermentation: adding water into the saccharified rice, and sealing and fermenting to obtain distiller's grains;
(9) and (3) filtering: carrying out primary filtration, wherein the primary filtration is to carry out rough filtration through two layers of gauze and press dry wine liquid in the vinasse; performing secondary filtration, wherein the secondary filtration is to filter the wine liquid after the primary filtration by using a suction filter to prepare the filtered wine liquid;
(10) blending: adding acesulfame potassium into the filtered wine, and uniformly stirring to obtain blended wine;
(11) filling and sterilizing: bottling the blended wine liquid, and sterilizing in 70 deg.C constant temperature water bath for 20min to obtain Chenopodium quinoa glutinous rice wine.
Wherein the weight part ratio of the sticky rice to the water in the step (1) is 1: 2; the soaking is carried out for 24 hours at normal temperature.
Wherein, the weight portion ratio of the quinoa wheat seeds to the water in the step (2) is 1: 2; the soaking is carried out at the temperature of 0-4 ℃ for 2-3 h.
Wherein the steaming in the step (3) is steaming at 100 ℃ for 20 min.
Wherein, the saccharification in the step (7) is carried out for 24-48h at the temperature of 28-32 ℃.
Wherein the weight part ratio of the saccharified rice and the water in the step (8) is 1: 0.8-1.6; the water is warm boiled water with the water temperature of 30-35 ℃; the sealed fermentation is sealed fermentation for 2-6 days.
The invention has the beneficial effects that:
(1) the quinoa rice wine provided by the invention is prepared by fermenting quinoa and sticky rice together for the first time, so that the quinoa glutinous rice wine which is rich in nutrition, palatable in sour and sweet taste and special in taste of quinoa is obtained, the immunity can be effectively enhanced, and the requirements of consumers on health foods are met.
(2) According to the preparation method of the quinoa glutinous rice wine provided by the invention, lactobacillus brevis HZ104 is added to generate gamma-aminobutyric acid. Research shows that the gamma-aminobutyric acid not only has the physiological effects of reducing hypertension and preventing arteriosclerosis, but also has the physiological effects of promoting sleep, regulating arrhythmia and the like.
(3) The preparation method of the quinoa glutinous rice wine provided by the invention adopts a double fermentation method, and lactobacillus brevis HZ104 is added into cooled rice and fermented for 24 hours. Sterilizing at high temperature for 2 hr, cooling, adding a certain amount of sweet distiller's yeast prepared by miscellaneous cereals processing key laboratory in Chengdu university agricultural village, stirring thoroughly, facilitating absorption of nutritional components of quinoa by human body, and enhancing health promotion function of quinoa.
(4) According to the preparation method of the quinoa glutinous rice wine provided by the invention, quinoa seeds are soaked for 3-6 hours at the temperature of 0-4 ℃, so that the germination condition of quinoa ears can be better inhibited, the loss of nutritional ingredients is reduced, quinoa saponin can be effectively removed through soaking, and the taste of the quinoa glutinous rice wine can be ensured.
(5) The quinoa glutinous rice wine provided by the invention adopts acesulfame as a flavoring agent, so that the taste is ensured, the energy is reduced, and the requirements of consumers on nutritional and healthy products can be met.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The quinoa rice wine is prepared from the following raw materials in parts by weight: 2 parts of quinoa, 12 parts of sticky rice, 0.01 part of sweet wine yeast, 1040.01 parts of lactobacillus brevis HZ, 0.03 part of acesulfame and 12 parts of water.
The sweet distiller's yeast is prepared from the following raw materials in parts by weight: active dry saccharomyces cerevisiae: spherical medium: 1:4:2 of old distiller's yeast;
the spherical culture medium is prepared from the following raw materials in parts by weight: 1 part of flaccid knotweed herb, 1 part of clove, 1 part of liquorice, 1 part of tuckahoe, 1 part of yerbadetajo herb, 80 parts of rice flour and 45 parts of water;
the preparation method of the spherical culture medium comprises the following steps: removing roots of Polygonum flaccidum, flos Caryophylli, Glycyrrhrizae radix, Poria and Ecliptae herba, sun drying, pulverizing, sieving with 65 mesh sieve, adding into rice flour, mixing, adding water, mixing to obtain spherical culture medium;
the preparation method of the sweet distiller's yeast comprises the following steps: and putting the spherical culture medium, uniformly scattering old distiller's yeast and active dry saccharomyces cerevisiae on the surface of the spherical culture medium, fermenting for 96 hours at the temperature of 32 ℃, and drying for 48 hours at the constant temperature of 65 ℃ to obtain the sweet distiller's yeast.
The preparation method of the quinoa rice wine comprises the following steps:
(1) elutriation and grain soaking: selecting glutinous rice without insect pests and impurities, washing with water for 2 times, adding tap water for soaking, and draining to obtain soaked glutinous rice;
(2) removing saponin: selecting full and uniform quinoa seeds, washing with water for 3 times to remove impurities, soaking in tap water at normal temperature, and draining to obtain soaked quinoa seeds;
(3) steaming: uniformly mixing the soaked glutinous rice and quinoa seeds, and steaming;
(4) and (3) cooling: cooling to 25-30 deg.C to obtain cooled cooked rice;
(5) double fermentation: adding Lactobacillus brevis HZ104 into the cooled cooked rice, and fermenting for 24 hr. Sterilizing at high temperature for 2 hr, cooling, adding sweet distiller's yeast, and stirring to obtain uniformly stirred rice;
(6) carrying out nesting: building the uniformly stirred rice into a concave round socket shape with an inverted trumpet shape;
(7) and (3) heat preservation saccharification: saccharifying after the laying of the nests is finished to obtain saccharified rice;
(8) adding water for fermentation: adding water into saccharified cooked rice, sealing, and fermenting to obtain distiller's grains.
(9) And (3) filtering: carrying out primary filtration, wherein the primary filtration is to carry out rough filtration through two layers of gauze and press dry wine liquid in the vinasse; and (3) carrying out secondary filtration, wherein the secondary filtration is to filter the wine liquid after the primary filtration by using a suction filter to prepare the filtered wine liquid.
(10) Blending: and adding acesulfame potassium into the filtered wine, and uniformly stirring to obtain the blended wine.
(11) Filling and sterilizing: bottling the blended wine liquid, and sterilizing in 70 deg.C constant temperature water bath for 20min to obtain Chenopodium quinoa glutinous rice wine.
The weight part ratio of the sticky rice to the water in the step (1) is 1: 2; the soaking is carried out for 24 hours at normal temperature.
The weight part ratio of the quinoa wheat seeds to the water in the step (2) is 1: 2; the soaking time is 0 ℃ for 2 h.
The steaming in the step (3) is carried out for 20min at 100 ℃.
The saccharification in the step (7) is carried out for 24 hours at the temperature of 30 ℃.
The weight part ratio of the saccharified rice and the water in the step (8) is 1: 0.8; the water is warm boiled water with the water temperature of 30-35 ℃; the sealed fermentation is sealed fermentation for 2 days.
Example 2
The quinoa rice wine is prepared from the following raw materials in parts by weight: 2 parts of quinoa wheat seeds, 10 parts of glutinous rice, 0.03 part of sweet distiller's yeast, 1040.02 parts of lactobacillus brevis HZ, 0.04 part of acesulfame potassium and 16 parts of water.
The sweet distiller's yeast is prepared from the following raw materials in parts by weight: active dry saccharomyces cerevisiae: spherical medium: 1:4:2 of old distiller's yeast;
the spherical culture medium is prepared from the following raw materials in parts by weight: 6 parts of flaccid knotweed herb, 1 part of clove, 1 part of liquorice, 1 part of tuckahoe, 1 part of yerbadetajo herb, 60 parts of rice flour and 35 parts of water;
the preparation method of the spherical culture medium comprises the following steps: removing roots of Polygonum flaccidum, flos Caryophylli, Glycyrrhrizae radix, Poria and Ecliptae herba, sun drying, pulverizing, sieving with 65 mesh sieve, adding into rice flour, mixing, adding water, mixing to obtain spherical culture medium;
the preparation method of the sweet distiller's yeast comprises the following steps: and putting the spherical culture medium, uniformly scattering old distiller's yeast and active dry saccharomyces cerevisiae on the surface of the spherical culture medium, fermenting at 30 ℃ for 72 hours, and drying at the constant temperature of 65 ℃ for 48 hours to obtain the sweet distiller's yeast.
The preparation method of the quinoa rice wine comprises the following steps:
(1) elutriation and grain soaking: selecting glutinous rice without insect pests and impurities, washing with water for 2 times, adding tap water for soaking, and draining to obtain soaked glutinous rice;
(2) removing saponin: selecting full and uniform quinoa seeds, washing with water for 3 times to remove impurities, soaking in tap water at normal temperature, and draining to obtain soaked quinoa seeds;
(3) steaming: uniformly mixing the soaked glutinous rice and quinoa seeds, and steaming;
(4) and (3) cooling: cooling to 25-30 deg.C to obtain cooled cooked rice;
(5) double fermentation: adding Lactobacillus brevis HZ104 into the cooled cooked rice, and fermenting for 24 hr. Sterilizing at high temperature for 2 hr, cooling, adding sweet distiller's yeast, and stirring to obtain uniformly stirred rice;
(6) carrying out nesting: building the uniformly stirred rice into a concave round socket shape with an inverted trumpet shape;
(7) and (3) heat preservation saccharification: saccharifying after the laying of the nests is finished to obtain saccharified rice;
(8) adding water for fermentation: adding water into saccharified cooked rice, sealing, and fermenting to obtain distiller's grains.
(9) And (3) filtering: carrying out primary filtration, wherein the primary filtration is to carry out rough filtration through two layers of gauze and press dry wine liquid in the vinasse; and (3) carrying out secondary filtration, wherein the secondary filtration is to filter the wine liquid after the primary filtration by using a suction filter to prepare the filtered wine liquid.
(10) Blending: and adding acesulfame potassium into the filtered wine, and uniformly stirring to obtain the blended wine.
(11) Filling and sterilizing: bottling the blended wine liquid, and sterilizing in 70 deg.C constant temperature water bath for 20min to obtain Chenopodium quinoa glutinous rice wine.
The weight part ratio of the sticky rice to the water in the step (1) is 1: 2; the soaking is carried out for 24 hours at normal temperature.
The weight part ratio of the quinoa wheat seeds to the water in the step (2) is 1: 2; the soaking time is 0 ℃ for 2 h.
The steaming in the step (3) is carried out for 20min at 100 ℃.
The saccharification in the step (7) is carried out for 36h under the condition of 30 ℃.
The weight part ratio of the saccharified rice and the water in the step (8) is 1: 1.2; the water is warm boiled water with the water temperature of 30-35 ℃; the sealed fermentation is sealed fermentation for 3 days.
Example 3
The quinoa rice wine is prepared from the following raw materials in parts by weight: 3 parts of quinoa, 12 parts of sticky rice, 0.02 part of sweet wine yeast, 1040.03 parts of lactobacillus brevis HZ, 0.05 part of acesulfame and 14 parts of water.
The sweet distiller's yeast is prepared from the following raw materials in parts by weight: active dry saccharomyces cerevisiae: spherical medium: 1:4:2 of old distiller's yeast;
the spherical culture medium is prepared from the following raw materials in parts by weight: 6 parts of flaccid knotweed herb, 1 part of clove, 1 part of liquorice, 1 part of tuckahoe, 1 part of yerbadetajo herb, 70 parts of rice flour and 40 parts of water;
the preparation method of the spherical culture medium comprises the following steps: removing roots of Polygonum flaccidum, flos Caryophylli, Glycyrrhrizae radix, Poria and Ecliptae herba, sun drying, pulverizing, sieving with 65 mesh sieve, adding into rice flour, mixing, adding water, mixing to obtain spherical culture medium;
the preparation method of the sweet distiller's yeast comprises the following steps: and putting the spherical culture medium, uniformly scattering old distiller's yeast and active dry saccharomyces cerevisiae on the surface of the spherical culture medium, fermenting for 96 hours at the temperature of 32 ℃, and drying for 48 hours at the constant temperature of 65 ℃ to obtain the sweet distiller's yeast.
The preparation method of the quinoa rice wine comprises the following steps:
(1) elutriation and grain soaking: selecting glutinous rice without insect pests and impurities, washing with water for 2 times, adding tap water for soaking, and draining to obtain soaked glutinous rice;
(2) removing saponin: selecting full and uniform quinoa seeds, washing with water for 3 times to remove impurities, soaking in tap water at normal temperature, and draining to obtain soaked quinoa seeds;
(3) steaming: uniformly mixing the soaked glutinous rice and quinoa seeds, and steaming;
(4) and (3) cooling: cooling to 25-30 deg.C to obtain cooled cooked rice;
(5) double fermentation: adding Lactobacillus brevis HZ104 into the cooled cooked rice, and fermenting for 24 hr. Sterilizing at high temperature for 2 hr, cooling, adding sweet distiller's yeast, and stirring to obtain uniformly stirred rice;
(6) carrying out nesting: building the uniformly stirred rice into a concave round socket shape with an inverted trumpet shape;
(7) and (3) heat preservation saccharification: saccharifying after the laying of the nests is finished to obtain saccharified rice;
(8) adding water for fermentation: adding water into saccharified cooked rice, sealing, and fermenting to obtain distiller's grains.
(9) And (3) filtering: carrying out primary filtration, wherein the primary filtration is to carry out rough filtration through two layers of gauze and press dry wine liquid in the vinasse; and (3) carrying out secondary filtration, wherein the secondary filtration is to filter the wine liquid after the primary filtration by using a suction filter to prepare the filtered wine liquid.
(10) Blending: and adding acesulfame potassium into the filtered wine, and uniformly stirring to obtain the blended wine.
(11) Filling and sterilizing: bottling the blended wine liquid, and sterilizing in 70 deg.C constant temperature water bath for 20min to obtain Chenopodium quinoa glutinous rice wine.
The weight part ratio of the sticky rice to the water in the step (1) is 1: 2; the soaking is carried out for 24 hours at normal temperature.
The weight part ratio of the quinoa wheat seeds to the water in the step (2) is 1: 2; the soaking time is 0 ℃ for 2 h.
The steaming in the step (3) is carried out for 20min at 100 ℃.
The saccharification in the step (7) is carried out for 24 hours at the temperature of 32 ℃.
The weight part ratio of the saccharified rice to the water in the step (8) is 1: 1; the water is warm boiled water with the water temperature of 30-35 ℃; the sealed fermentation is sealed fermentation for 4 days.
Example 4
The quinoa rice wine is prepared from the following raw materials in parts by weight: 4 parts of quinoa, 12 parts of sticky rice, 0.04 part of sweet wine yeast, 1040.04 parts of lactobacillus brevis HZ, 0.03 part of acesulfame and 12 parts of water.
The sweet distiller's yeast is prepared from the following raw materials in parts by weight: active dry saccharomyces cerevisiae: spherical medium: 1:4:2 of old distiller's yeast;
the spherical culture medium is prepared from the following raw materials in parts by weight: 8 parts of flaccid knotweed herb, 2 parts of clove, 2 parts of liquorice, 2 parts of tuckahoe, 2 parts of yerbadetajo herb, 60 parts of rice flour and 38 parts of water;
the preparation method of the spherical culture medium comprises the following steps: removing roots of Polygonum flaccidum, flos Caryophylli, Glycyrrhrizae radix, Poria and Ecliptae herba, sun drying, pulverizing, sieving with 65 mesh sieve, adding into rice flour, mixing, adding water, mixing to obtain spherical culture medium;
the preparation method of the sweet distiller's yeast comprises the following steps: and putting the spherical culture medium, uniformly scattering old distiller's yeast and active dry saccharomyces cerevisiae on the surface of the spherical culture medium, fermenting for 96 hours at the temperature of 32 ℃, and drying for 48 hours at the constant temperature of 65 ℃ to obtain the sweet distiller's yeast.
The preparation method of the quinoa rice wine comprises the following steps:
(1) elutriation and grain soaking: selecting glutinous rice without insect pests and impurities, washing with tap water for 2 times, adding water for soaking, and draining to obtain soaked glutinous rice;
(2) removing saponin: selecting full and uniform quinoa seeds, washing with tap water for 3 times to remove impurities, soaking in normal temperature water, and draining to obtain soaked quinoa seeds;
(3) steaming: uniformly mixing the soaked glutinous rice and quinoa seeds, and steaming;
(4) and (3) cooling: cooling to 25-30 deg.C to obtain cooled cooked rice;
(5) double fermentation: adding Lactobacillus brevis HZ104 into the cooled cooked rice, and fermenting for 24 hr. Sterilizing at high temperature for 2 hr, cooling, adding sweet distiller's yeast, and stirring to obtain uniformly stirred rice;
(6) carrying out nesting: building the uniformly stirred rice into a concave round socket shape with an inverted trumpet shape;
(7) and (3) heat preservation saccharification: saccharifying after the laying of the nests is finished to obtain saccharified rice;
(8) adding water for fermentation: adding water into saccharified cooked rice, sealing, and fermenting to obtain distiller's grains.
(9) And (3) filtering: carrying out primary filtration, wherein the primary filtration is to carry out rough filtration through two layers of gauze and press dry wine liquid in the vinasse; and (3) carrying out secondary filtration, wherein the secondary filtration is to filter the wine liquid after the primary filtration by using a suction filter to prepare the filtered wine liquid.
(10) Blending: and adding acesulfame potassium into the filtered wine, and uniformly stirring to obtain the blended wine.
(11) Filling and sterilizing: bottling the blended wine liquid, and sterilizing in 70 deg.C constant temperature water bath for 20min to obtain Chenopodium quinoa glutinous rice wine.
The weight part ratio of the sticky rice to the water in the step (1) is 1: 2; the soaking is carried out for 24 hours at normal temperature.
The weight part ratio of the quinoa wheat seeds to the water in the step (2) is 1: 2; the soaking time is 0 ℃ for 2 h.
The steaming in the step (3) is carried out for 20min at 100 ℃.
The saccharification in the step (7) is carried out for 36h under the condition of 32 ℃.
The weight part ratio of the saccharified rice and the water in the step (8) is 1: 1.4; the water is warm boiled water with the water temperature of 30-35 ℃; the sealed fermentation is sealed fermentation for 5 days.
Example 5
The quinoa rice wine is prepared from the following raw materials in parts by weight: 5 parts of quinoa, 10 parts of sticky rice, 0.05 part of sweet wine yeast, 1040.05 parts of lactobacillus brevis HZ, 0.05 part of acesulfame and 16 parts of water.
The sweet distiller's yeast is prepared from the following raw materials in parts by weight: active dry saccharomyces cerevisiae: spherical medium: 1:4:2 of old distiller's yeast;
the spherical culture medium is prepared from the following raw materials in parts by weight: 8 parts of flaccid knotweed herb, 2 parts of clove, 2 parts of liquorice, 2 parts of tuckahoe, 2 parts of eclipta, 70 parts of rice flour and 43 parts of water;
the preparation method of the spherical culture medium comprises the following steps: removing roots of Polygonum flaccidum, flos Caryophylli, Glycyrrhrizae radix, Poria and Ecliptae herba, sun drying, pulverizing, sieving with 65 mesh sieve, adding into rice flour, mixing, adding water, mixing to obtain spherical culture medium;
the preparation method of the sweet distiller's yeast comprises the following steps: and putting the spherical culture medium, uniformly scattering old distiller's yeast and active dry saccharomyces cerevisiae on the surface of the spherical culture medium, fermenting for 96 hours at the temperature of 32 ℃, and drying for 48 hours at the constant temperature of 65 ℃ to obtain the sweet distiller's yeast.
The preparation method of the quinoa rice wine comprises the following steps:
(1) elutriation and grain soaking: selecting glutinous rice without insect pests and impurities, washing with tap water for 2 times, adding water for soaking, and draining to obtain soaked glutinous rice;
(2) removing saponin: selecting full and uniform quinoa seeds, washing with tap water for 3 times to remove impurities, soaking in normal temperature water, and draining to obtain soaked quinoa seeds;
(3) steaming: uniformly mixing the soaked glutinous rice and quinoa seeds, and steaming;
(4) and (3) cooling: cooling to 25-30 deg.C to obtain cooled cooked rice;
(5) double fermentation: adding Lactobacillus brevis HZ104 into the cooled cooked rice, and fermenting for 24 hr. Sterilizing at high temperature for 2 hr, cooling, adding sweet distiller's yeast, and stirring to obtain uniformly stirred rice;
(6) carrying out nesting: building the uniformly stirred rice into a concave round socket shape with an inverted trumpet shape;
(7) and (3) heat preservation saccharification: saccharifying after the laying of the nests is finished to obtain saccharified rice;
(8) adding water for fermentation: adding water into saccharified cooked rice, sealing, and fermenting to obtain distiller's grains.
(9) And (3) filtering: carrying out primary filtration, wherein the primary filtration is to carry out rough filtration through two layers of gauze and press dry wine liquid in the vinasse; and (3) carrying out secondary filtration, wherein the secondary filtration is to filter the wine liquid after the primary filtration by using a suction filter to prepare the filtered wine liquid.
(10) Blending: and adding acesulfame potassium into the filtered wine, and uniformly stirring to obtain the blended wine.
(11) Filling and sterilizing: bottling the blended wine liquid, and sterilizing in 70 deg.C constant temperature water bath for 20min to obtain Chenopodium quinoa glutinous rice wine.
The weight part ratio of the sticky rice to the water in the step (1) is 1: 2; the soaking is carried out for 24 hours at normal temperature.
The weight part ratio of the quinoa wheat seeds to the water in the step (2) is 1: 2; the soaking time is 0 ℃ for 2 h.
The steaming in the step (3) is carried out for 20min at 100 ℃.
The saccharification in the step (7) is carried out for 36h under the condition of 32 ℃.
The weight part ratio of the saccharified rice and the water in the step (8) is 1: 1.6; the water is warm boiled water with the water temperature of 30-35 ℃; the sealed fermentation is sealed fermentation for 6 days.
Test example 1
(1) Taste verification
The quinoa glutinous rice wine prepared in examples 1 to 5 was subjected to sensory evaluation scoring with reference to the method of sensory scoring in DB 46/T120-2008 glutinous rice wine. The members involved in sensory evaluation consisted of 50 sensory persons without special taste preference, and according to the sensory evaluation criteria of the process formulation in table 1 below, the chenopodium quinoa rice wine prepared in examples 1-5 was subjected to sensory evaluation and scored, and the average value thereof was taken and scored for 100 points in total.
(2) Total acidity, alcohol and sugar comparisons
Reference national standard GB/T13662-2008 yellow wine
The total acidity and alcoholic strength of the quinoa glutinous rice wine prepared in examples 1 to 5 were measured, and the sugar degree was measured by a hand-held refractometer.
The results are shown in Table 2:
test example 2
Determining the content of gamma-aminobutyric acid in a sample
The content of gamma-aminobutyric acid in the quinoa glutinous rice wine prepared in example 2 is calculated by referring to a national standard QB/T4587-2013 gamma-aminobutyric acid content detection method.
The results are shown in Table 3:
the results show that the quinoa glutinous rice wine has higher content of gamma-aminobutyric acid than the common rice wine.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (10)
1. The quinoa rice wine is characterized in that: the quinoa rice wine is prepared from the following raw materials in parts by weight: 2-10 parts of quinoa wheat seeds, 10-12 parts of glutinous rice, 0.01-0.05 part of sweet distiller's yeast, 1040.01-0.05 part of lactobacillus brevis HZ, 0.03-0.05 part of acesulfame potassium and 10-18 parts of water.
2. The quinoa rice wine of claim 1, wherein: the quinoa rice wine is prepared from the following raw materials in parts by weight: 2 parts of quinoa wheat seeds, 10 parts of glutinous rice, 0.03 part of sweet distiller's yeast, 1040.02 parts of lactobacillus brevis HZ, 0.04 part of acesulfame potassium and 16 parts of water.
3. The quinoa rice wine of claim 1, wherein: the sweet distiller's yeast is prepared from the following raw materials in parts by weight: active dry saccharomyces cerevisiae: spherical medium: 1-2:4:1-2 of old distiller's yeast; the spherical culture medium is prepared from the following raw materials in parts by weight: 6-8 parts of flaccid knotweed herb, 1-2 parts of clove, 1-2 parts of liquorice, 1-2 parts of tuckahoe, 1-2 parts of eclipta, 60-80 parts of rice flour and 35-45 parts of water; the preparation method of the spherical culture medium comprises the following steps: removing roots of Polygonum flaccidum, flos Caryophylli, Glycyrrhrizae radix, Poria and Ecliptae herba, sun drying, pulverizing, sieving with 65 mesh sieve, adding into rice flour, mixing, adding water, mixing to obtain spherical culture medium; the preparation method of the sweet distiller's yeast comprises the following steps: and putting the spherical culture medium, uniformly spreading old distiller's yeast and active dry saccharomyces cerevisiae on the surface of the spherical culture medium, fermenting at 30-32 ℃ for 72-96h, and drying in a thermostat at 65 ℃ for 48h to obtain the sweet distiller's yeast.
4. The quinoa rice wine of claim 3, wherein: the sweet distiller's yeast is prepared from the following raw materials in parts by weight: active dry saccharomyces cerevisiae: culture medium: old distiller's yeast is 1:4: 2.
5. The method for preparing quinoa rice wine according to any one of claims 1 to 4, wherein: the preparation method comprises the following steps:
(1) elutriation and grain soaking: washing glutinous rice without insect pest and impurity with water for 2 times, soaking in water, and draining to obtain soaked glutinous rice;
(2) removing saponin: selecting full and uniform quinoa seeds, washing with water for 3 times to remove impurities, adding water, soaking, and draining to obtain soaked quinoa seeds;
(3) steaming: mixing the soaked glutinous rice and quinoa seeds uniformly, and steaming to obtain cooked rice;
(4) and (3) cooling: cooling the cooked rice to 25-30 deg.C to obtain cooled cooked rice;
(5) double fermentation: adding Lactobacillus brevis HZ104 into the cooled cooked rice, fermenting at 28 deg.C for 24 hr, sterilizing at high temperature for 2 hr, cooling, adding distiller's yeast, and stirring to obtain uniformly stirred cooked rice;
(6) carrying out nesting: building the uniformly stirred rice into a concave round socket shape with an inverted trumpet shape;
(7) and (3) heat preservation saccharification: saccharifying after the laying of the nests is finished to obtain saccharified rice;
(8) adding water for fermentation: adding water into the saccharified rice, and sealing and fermenting to obtain distiller's grains;
(9) and (3) filtering: carrying out primary filtration, wherein the primary filtration is to carry out rough filtration through two layers of gauze and press dry wine liquid in the vinasse; performing secondary filtration, wherein the secondary filtration is to filter the wine liquid after the primary filtration by using a suction filter to prepare the filtered wine liquid;
(10) blending: adding acesulfame potassium into the filtered wine, and uniformly stirring to obtain blended wine;
(11) filling and sterilizing: bottling the blended wine liquid, and sterilizing in 70 deg.C constant temperature water bath for 20min to obtain Chenopodium quinoa glutinous rice wine.
6. The method of claim 5, wherein: the weight part ratio of the sticky rice to the water in the step (1) is 1: 2; the soaking is carried out for 24 hours at normal temperature.
7. The method of claim 5, wherein: the weight part ratio of the quinoa wheat seeds to the water in the step (2) is 1: 2; the soaking is carried out at the temperature of 0-4 ℃ for 2-3 h.
8. The method of claim 5, wherein: the steaming in the step (3) is carried out for 20min at 100 ℃.
9. The method of claim 5, wherein: the saccharification in the step (7) is carried out for 24-48h at the temperature of 28-32 ℃.
10. The method of claim 5, wherein: the weight part ratio of the saccharified rice and the water in the step (8) is 1: 0.8-1.6; the water is warm boiled water with the water temperature of 30-35 ℃; the sealed fermentation is sealed fermentation for 2-6 days.
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| CN113061504A (en) * | 2021-04-25 | 2021-07-02 | 亳州学院 | Fruity quinoa glutinous rice wine and preparation method thereof |
| CN116410835A (en) * | 2023-05-30 | 2023-07-11 | 广西天龙泉酒业有限公司 | Mixed grain fermentation method for improving quality of raw wine |
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