Study On Preparation Process Of Quinoa Chinese Rice Wine

Chenopodium quinoa Will d,also known as goosefoot,quinoa,and chenodium quinoa,is an annual dicotyle donous herb of the genus Chenopodium(Amaranaceae).Quinoa seeds contain protein,amino acids,vitamins,minerals and other nutrients and saponins,flavonoids,polyphenols and other biological active substances.Although quinoa seed has high nutritional value,its price is expensive and the output is low.Therefore,the Food industry in China is just in its infancy.At present,there are a few quinoa products on the market,which can not meet the market demand.Therefore,it is an urgent problem to reduce the production cost and develop new products.Chinese rice wine,originated in ancient China,is a kind of traditional wine brewed with grain as raw material,using less grain,and having low cost and a wide consumer market.The use of quinoa seed as an adjunct to make Chinese rice wine has not been reported in quinoa products and rice wine industry.In this study,quinoa rice was used as the main raw material to make quinoa rice wine with reference to the traditional rice wine brewing technology.The fermentation conditions were optimized,and the physical and chemical index,sensory index and quality index of the fermented quinoa rice wine were detected.The results are as follows:1.The optimized results of the fermentation process of Quinoa Chinese Rice Wine were as follows: The temperature and time of the raw material soak: quinoa seeds soaked at 20 °C for 2 hours and rice soaked at 20 °C for 14 hours;with additional rice 70 %;The addition amount of ɑ-amylase enzyme was 0.1 %;The addition amount of glucoamylase was 0.1 %;The added amount of active dry yeast was 0.9 %;The main fermentation time was 5 days;The post-fermentation time is 30 days.2.The results of physical and chemical indicators of Quinoa Chinese Rice Wine were as follows: total sugar content: 5.3 g/L;alcoholic strength: 11.7 %vol;pH: 3.81;non-sugar solidity: 16.03 g/L;total acid content: 5.9 g/L;amino acid nitrogen: 0.53 g/L.3.The results of sensory evaluation of Quinoa Chinese Rice Wine were as yellows: The wine was canary yellow with a little of amber,by clear,transparent and glossy;elegant and mellow;soft,mellow,refreshing;It with the characteristics of the Quinoa Chinese Yellow Rice Wine,and it also has the unique fragrance of quinoa seeds.4.The results of quality indexes of the Quinoa Chinese Yellow Rice Wine were as follows: total saponins content of the wine was 0.368±0.001 mg/ mL;total flavonoid content of the wine was 0.163±0.001 mg/ mL;total polyphenol content of the wine was 19.36±0.08 μg/ mL;soluble protein content of the wine was 82.91±0.1 μg/ mL.