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Mung bean white spirit and production process

A production process, mung bean wine technology, applied in the food field, can solve the problems that liquor cannot meet the needs of the public, and achieve the effect of improving quality and unique taste

Inactive Publication Date: 2009-09-30
YANZHOU XINGDA WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liquor has gradually failed to meet the needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The raw materials are sorghum and mung beans with full granules and no mildew. Usually, the sorghum and mung bean granules are crushed into 4 to 8 cloves. One hour before the batching, add 23% of the raw material, and the temperature is 45 ℃. More than six months, no mildew and high temperature wheat koji; the auxiliary material is fresh rice husk with no mildew, strong bones and good quality and color. Each cellar can hold 750Kg, including 70 parts by weight of sorghum, 30 parts of mung bean, Daqu is 23% of the total amount of sorghum and mung bean, rice husk is 27% of the total amount of sorghum and mung bean, the acidity condition is PH 1.0, starch content 16%. The steamer is evenly loaded with slow gas, the steam temperature is 127°C, and the time is controlled at 25 minutes. The temperature of the flowing wine is controlled at 15°C, the head and the tail are removed, and 1Kg of the head of the wine is removed. The distillation time is 70 minutes from the beginning...

Embodiment 2

[0017] The raw materials are sorghum and mung beans with full granules and no mildew. Usually, the sorghum and mung bean granules are crushed into 4 to 8 cloves. One hour before the batching, add 25% of the raw material and the temperature is 47 ℃. More than six months, no mildew and high temperature wheat koji; the auxiliary material is fresh rice husk with no mildew, strong bones and good quality and color. Every cellar can hold 800Kg, wherein 75 parts by weight of sorghum, 25 parts of mung beans, Daqu is 25% of the total amount of sorghum and mung beans, and rice husk is 27% of the total amount of sorghum and mung beans. The acidity conditions were pH 1.2 and starch content 18%. The steamer is evenly loaded with slow gas, and the steam temperature is controlled at 130° C. for 30 minutes. The temperature of the flowing wine is controlled at 20°C, the head and the tail are removed, and 1Kg of the head of the wine is removed. The distillation time is 70 minutes from the begin...

Embodiment 3

[0019] The raw materials are sorghum and mung beans with full granules and no mildew. Usually, the sorghum and mung bean granules are crushed to 4 to 8 cloves. One hour before the batching, add 26% of the raw material, and the temperature is 50 ℃. More than six months, no mildew and high temperature wheat koji; the auxiliary material is fresh rice husk with no mildew, strong bones and good quality and color. Every cellar can hold 825Kg, wherein 80 parts by weight of sorghum, 20 parts of mung beans, Daqu is 26% of the total amount of sorghum and mung beans, and rice husk is 30% of the total amount of sorghum and mung beans. The acidity conditions were pH 1.2 and starch content 19%. The steamer is evenly filled with slow gas, the steam temperature is 133°C, and the time is controlled at 36 minutes. The temperature of the flowing wine is controlled at 22°C, the head and the tail are removed, and 1Kg of the head of the wine is removed. The distillation time is 70 minutes from the...

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PUM

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Abstract

The invention belongs to the filed of food, and in particular relates to mung bean white spirit and a production process. The production process adds mung bean into raw materials, and comprises the process flows of raw material crushing, mixing, distillation for pasting, water proportioning, ventilation and drying, starter adding, cellar entry for fermentation and cellar sealing. The mung bean white spirit has the advantages that: with various vitamins and minerals, the mung bean has high nutritional value, and the health care efficacies of clearing heat and toxin, clearing heat and relieving summer heat and neutralizing the effect of alcoholic drinks; the mung bean contains natural marennin, so the mung bean is added into the raw materials, the quality of the brewed white spirit is greatly improved; and the mung bean white spirit not only has flavor of the mung bean, but also has health care function, and meets the continuously-increasing demand of masses to great extent.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a mung bean wine and a production process. Background technique [0002] China is the hometown of wine, and wine has always occupied a relatively important position. As a special food, wine is not only a special substance, but also dissolved in people's spiritual and cultural life. Wine is a common drink on people's tables, and it is also a gift for people to connect with each other. Nowadays, baijiu is mostly brewed with sorghum, corn, glutinous rice, wheat, corn, or a mixture of two or more kinds of miscellaneous grains. Citing liquor for a long time or drinking a lot of liquor is extremely harmful to people's health, especially the central nervous system, which makes the nervous system from excitement to high inhibition, seriously destroying the normal function of the nervous system; excessive drinking damages the liver. Chronic alcoholism can lead to alcoholic cirrhosis. W...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 孙波
Owner YANZHOU XINGDA WINE
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