Brewing method of agaricus bisporus and chenopodium quinata wine

[0029] The specific steps of a brewing process of Agaricus bisporus quinoa wine are as follows:

[0030] 1. Raw material pretreatment

[0031] 1.1 Agaricus bisporus

[0032] 1.1.1 Cleaning of Agaricus bisporus: Select freshly picked Agaricus bisporus with thick flesh and no disease spots, and wash them with clean water.

[0033] 1.1.2 Color protection: soak the cleaned Agaricus bisporus in a mixed solution containing malic acid, L-sodium ascorbate, and sodium metaphosphate for 20 minutes; wherein, the malic acid, L-sodium ascorbate, and sodium metaphosphate The ratio is 5:10:2.5.

[0034] 1.1.3 Drying: Dry the Agaricus bisporus treated for color protection in a vacuum drying oven for 2.2 hours at a temperature of 37°C.

[0035] 1.1.4 Crush: Use a grinder to crush the dried Agaricus bisporus for later use.

[0036] 1.2 quinoa

[0037] 1.2.1 Material selection: Various impurities in quinoa are removed by manual or machine selection, and chaff dust is removed by winnowing.

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[0052] The specific steps of a brewing process of Agaricus bisporus quinoa wine are as follows:

[0053] 1. Raw material pretreatment

[0054] 1.1 Agaricus bisporus

[0055] 1.1.1 Cleaning of Agaricus bisporus: Select freshly picked Agaricus bisporus with thick flesh and no disease spots, and wash them with clean water.

[0056] 1.1.2 Color protection: soak the cleaned Agaricus bisporus in a mixed solution containing malic acid, L-sodium ascorbate, and sodium metaphosphate for 15-20 minutes; wherein, the malic acid, L-sodium ascorbate, metaphosphate The ratio of sodium phosphate is 5:10:2.5.

[0057] 1.1.3 Drying: Dry the Agaricus bisporus treated for color protection in a vacuum drying oven for 1.8 hours at a temperature of 37°C.

[0058] 1.1.4 Crush: Use a grinder to crush the dried Agaricus bisporus for later use.

[0059] 1.2 quinoa

[0060] 1.2.1 Material selection: Various impurities in quinoa are removed by manual or machine selection, and chaff dust is removed by winno

[0074] The specific steps of a brewing process of Agaricus bisporus quinoa wine are as follows:

[0075] 1. Raw material pretreatment

[0076] 1.1 Agaricus bisporus

[0077] 1.1.1 Cleaning of Agaricus bisporus: Select freshly picked Agaricus bisporus with thick flesh and no disease spots, and wash them with clean water.

[0078] 1.1.2 Color protection: soak the cleaned Agaricus bisporus in a mixed solution containing malic acid, L-sodium ascorbate, and sodium metaphosphate for 15-20 minutes; wherein, the malic acid, L-sodium ascorbate, metaphosphate The ratio of sodium phosphate is 5:10:2.5.

[0079] 1.1.3 Drying: Dry the Agaricus bisporus treated for color protection in a vacuum drying oven for 2 hours at a temperature of 37°C.

[0080] 1.1.4 Crush: Use a grinder to crush the dried Agaricus bisporus for later use.

[0081] 1.2 quinoa

[0082] 1.2.1 Material selection: Various impurities in quinoa are removed by manual or machine selection, and chaff dust is removed by winno