Mung bean wine and production method thereof

Abstract

The invention relates to mung bean wine and a production method thereof and belongs to the technical field of wine brewing. The technical problem to be solved by the invention is to provide mung bean wine and a production method thereof. The production method can improve the extraction and utilization rate of trace elements such as flavones and alkaloid in mung beans. The production method of the mung bean wine comprises the following steps: a, filling mung bean powder into a percolating device, adding ethanol solution at a concentration of 35 to 55 weight percent, collecting percolate, adding ethanol solution at a concentration of 50 to 70 weight percent, collecting percolate, and mixing the percolate collected at two times; b, uniformly mixing distillers' grains discharged from a cellar, mung bean powder percolated by the step a and bran, distilling, adding wine-making yeasts, and fermenting obtained distilled grains in the cellar for 30 to 45 days; c, opening the cellar, taking out the distilled grains, and distilling wine to obtain mung bean distilled wine; and d, adding the percolate collected at two times in step a into mung bean distilled wine, uniformly mixing, blending and obtaining mung bean wine.

Description

technical field [0001] The invention relates to mung bean wine and a production method thereof, belonging to the technical field of wine making. Background technique [0002] Mung bean (vigna radiata L.), a cultivar of the genus Vigna in the family Fabaceae, is a 1-year herbaceous plant. The ancient name is Wendou and Zhidou. The English name is mung bean or green gram. Mung bean has high nutritional value, contains high protein (about 24%), medium starch (about 53%), low fat (about 1%), rich in various mineral elements and multivitamins, especially rich in VB1 and VB2. Mung bean protein is a near-full price protein, especially high in lysine content. The lysine content in the edible part of whole dry mung bean reaches 18 mg / g, and sulfur-containing amino acids are limiting amino acids. Mung beans contain more hemicellulose, pentosan, and galactan. They not only have physiological functions such as regulating the intestines, but also can increase the viscosity of mung bea...

AI Technical Summary

Problems solved by technology

Another example: the application number is 200810015195 Chinese patent application discloses a kind of mung bean wine and production process, it is raw material with mung bean, through raw material pulverization-batching-distillation gelatinization-look at water-ventilation and airing-adding koji-entering pond fermentation - Prepared by sealing the cellar, which solves the problem of the utilization of nutrients such as mung bean starch and the extraction of natural pigments of mung bean, but it also has the disadvantage of low extraction utilization rate of trace components such as flavonoids and alkaloids in mung bean