Mung bean wine and production method thereof

A production method and a technology for mung bean wine, applied in the field of winemaking, can solve problems such as low extraction utilization rate, achieve broad application prospects and improve the effect of health care value

Active Publication Date: 2011-08-24
LUZHOU PINCHUANG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 fe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1 Adopting the method of the present invention to produce mung bean wine

[0039] 1. Source of raw materials:

[0040] Mung beans: The commercially available mung beans are crushed, and the nutrient components (moisture, ash, fat, protein, starch and crude fiber) of mung beans are analyzed and tested using the national standard method (GB / T 5009.3-2003). The results are shown in Table 1. Shown

[0041] Table 1 Nutrient content of mung bean (wt%)

[0042] Moisture

[0043] The pass rate of mung bean powder through a 10 mesh sieve is 100%, and the pass rate through a 25 mesh sieve is 50%. (After the mung beans are crushed, pass through a 10 mesh sieve and then through a 25 mesh sieve. The mung bean powder that has passed through the sieve and the mung bean powder that has not passed through the sieve are in accordance with 1: 1 ratio mix)

[0044] Bran husk: commercially available, fresh, mildew-free, and golden-yellow coarse bran, with a crushing degree of 2-4 petals,...

Example Embodiment

[0050] Example 2 Using the method of the present invention to produce mung bean wine

[0051] 1. The source of raw materials is the same as in Example 1.

[0052] 2. Extraction of flavonoids and alkaloids

[0053] Take 50 kg of mung bean powder, moisten it with a 50wt% ethanol solution, then put it into the percolation device, add 12 times the weight of the 50wt% ethanol solution, the percolation speed is 1.5ml / min, collect the percolate; again; Add 7 times the weight of an ethanol solution with a concentration of 55 wt% at a percolation rate of 1.0 ml / min, collect the percolate, and combine the two collected percolates. It was determined that the extraction rate of flavonoids was 91.2%, and the extraction rate of alkaloids was 94.5%.

[0054] 3. Preparation of mung bean distilled spirits

[0055] Mix 1000kg of distiller’s grains from the pit, 200kg of percolated mung bean flour, and 40kg of bran husks, distill, add 40kg of medium-temperature Daqu, and adjust the moisture content of t...

Example Embodiment

[0057] Example 3 Using the method of the present invention to produce mung bean wine

[0058] 1. The source of raw materials is the same as in Example 1.

[0059] 2. Extraction of flavonoids and alkaloids

[0060] Take 50 kg of mung bean powder, moisten it with an ethanol solution with a concentration of 55% by weight, then put it into the percolation device, add 15 times the weight of an ethanol solution with a concentration of 55% by weight, and collect the percolate at a percolation rate of 1.5ml / min; again; Add 10 times the weight of an ethanol solution with a concentration of 70 wt% at a percolation rate of 1.0 ml / min, collect the percolate, and combine the two collected percolates. It was determined that the extraction rate of flavonoids was 96.5%, and the extraction rate of alkaloids was 98.7%.

[0061] 3. Preparation of mung bean distilled spirits

[0062] Mix 1,400 kg of distiller’s grains from the pit, 200 kg of percolated mung bean flour, and 40 kg of bran husks, distill, a...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 卢中明张宿义林天学周军邵燕侯冰峰敖灵
Owner LUZHOU PINCHUANG TECH
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