Five-bean five-element totally nutrient wine and preparation method thereof

Abstract

The invention relates to five-bean five-element totally nutrient wine prepared from soybean, black bean, mung bean, white bean and red bean serving as main raw materials. The alcoholic strength of the wine is 8 to 24 degrees and the wine comprises the following beneficial substances in percentage by weight: 1 to 6 percent of peptide amino acid, more than or equal to 0.1 percent of organic acid, more than or equal to 0.05 percent of bifidus factor, more than or equal to 0.1mg/100ml of phospholipids and the like. A preparation method comprises the following steps of: firstly, grinding the five beans into skin-containing turbid slurry, grinding by using a grinder of over 500 meshes, performing steam treatment under the pressure of 0.5 to 0.65MPa and treating by using a high-pressure homogenizer under the pressure of 0.7 to 0.8MPa; secondly, adding cellulase and glucoamylase for biochemical treatment at the temperature of between 45 and 65 DEG C at the PH value of 3.5 to 5.0, adding lipase for biochemical treatment at the temperature of between 35 and 45 DEG C, and adding neutral protease for biochemical treatment at the constant temperature of between 35 and 45 DEG C successively; and finally, performing primary fermentation treatment and secondary fermentation treatment, and filtering to obtain the five-bean five-element totally nutrient wine.

Description

technical field [0001] The invention belongs to the field of bioengineering, in particular to a five-bean and five-element full-nutrition wine directly produced from soybeans, black beans, mung beans (green beans), white beans and red beans (red bean) as main raw materials and a preparation method thereof. Background technique [0002] With the rapid development of science and technology, human beings' pursuit of wine culture has also changed from the simple pursuit of "stimulation" to the desire to enjoy the benefits of nutrition and health care while appreciating the dreamy feeling of wine culture. The present inventor just broke through the obstacle that soybean can't prepare white wine 15 years ago, invented soybean white wine, yet how to integrate various beans in the preparation of wine, fully bring into play their health-care tonic function, there is no report yet. Regarding the tonic functions of various beans, it has been recorded in "Compendium of Materia Medica": ...

AI Technical Summary

Problems solved by technology

[0004] Although soybeans, black beans, mung beans, white beans, and red beans have the reputation of high-quality "plant protein pools", due to the inherent anti-nutritional properties of soybeans, black beans, etc. Five major side effects such as easy gout, plus it is rich in protein and fat are not easy to ferment with koji; in addition, the combined starch content of soybeans, black beans, mung beans, white beans and red beans is low, that is, the fermentation base material is insufficient. solved problem