Black soya bean wine and making method thereof

A production method and technology of black bean wine are applied in the directions of pharmaceutical formulations, preparation of alcoholic beverages, plant raw materials, etc., which can solve problems such as being unsuitable for eating raw, and achieve the effects of enhancing human immunity and delaying aging.

Inactive Publication Date: 2016-02-24
GUANGXI CHENYU BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although black beans have so many effects on health, they are not suitable for eating raw, especially people with poor stomach will have flatulence, but after heating, some nutrients will be decomposed by high temperature. A production method that realizes the effects of black soybeans without destroying its nutritional components, and produces a black soybean product

Method used

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  • Black soya bean wine and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Take g as the unit, weigh the required raw materials for each component: 400g of selected black beans, 300g of selected black glutinous rice, 300g of selected fresh Chinese yam, 20g of yam, 20g of red dates, 15g of medlar, 16g of Polygonum multiflorum, 20g ginseng, 10g oil glycerin, 0.4g pure rhizopus koji, 0.3g amylase, 0.6g distiller's yeast and 10g distiller's grains;

[0033] (2) Huaishan saccharification: wash, peel, color-protect, clean, pulverize, refine, cook, and cool the selected fresh Chinese yam taken in step (1). The color-protection refers to: peeling The Chinese yam was quickly put into the color protection solution containing 0.5% vitamin C and 0.4% citric acid and soaked for 30 minutes. Add amylase to the yam pulp obtained after washing, peeling, color protection, cleaning, crushing, and refining. Add glucoamylase pure root when the yam pulp is fully gelatinized and cooked and cooled to 70°C. Mold koji, then placed in a wide-mouth tank for sacchari...

Embodiment 2

[0041] (1) Take g as the unit, weigh the required raw materials for each component: 350g of selected black beans, 250g of selected black glutinous rice, 300g of selected fresh Chinese yam, 18g of yam, 15g of red dates, 12.5g of medlar, 13g of Polygonum multiflorum 15g ginseng, 9g oil glycerin, 0.3g pure rhizopus koji, 0.2g amylase, 0.5g distiller's yeast and 8g distiller's grains;

[0042] (2) Huaishan saccharification: wash, peel, color-protect, clean, pulverize, refine, cook, and cool the selected fresh Chinese yam taken in step (1). The color-protection refers to: peeling The Chinese yam was quickly put into the color protection solution containing 0.4% vitamin C and 0.3% citric acid and soaked for 20 minutes. Add amylase to the yam pulp obtained after washing, peeling, color protection, cleaning, crushing, and refining. Add glucoamylase pure root when the yam pulp is fully gelatinized and cooked and cooled to 68°C. Mold koji, then placed in a wide-mouth jar for saccharifi...

Embodiment 3

[0050] (1) Take g as the unit, weigh the required raw materials for each component: 300g of selected black beans, 200g of selected black glutinous rice, 300g of selected fresh Chinese yam, 15g of yam, 10g of red dates, 10g of medlar, 10g of Polygonum multiflorum, Ginseng 10g, glycerol 8g, Rhizopus saccharification mold koji 0.3g, amylase 0.3g, distiller's yeast 0.4g and distiller's grains 5g;

[0051] (2) Huaishan saccharification: wash, peel, color-protect, clean, pulverize, refine, cook, and cool the selected fresh Chinese yam taken in step (1). The color-protection refers to: peeling The Chinese yam was quickly put into the color protection solution containing 0.2% vitamin C and 0.1% citric acid and soaked for 10 minutes. Add amylase to the yam pulp obtained after washing, peeling, color protection, cleaning, crushing, and refining. Add glucoamylase pure root when the yam pulp is fully gelatinized and cooked and cooled to 65°C. Mold koji, then placed in a wide-mouth tank f...

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Abstract

The invention discloses a black soya bean wine which comprises black soya beans, black glutinous rice, Chinese yam, fruit of rhodomyrtus tomentosa, red dates, fruit of Chinese wolfberry, radix polygoni multiflori, ginseng, phyllanthus emblica, pure rhizopus starter, amylase, distillers' yeast and vinasse. The making method of the black soya bean wine includes steps of (1), weighing raw materials as needed according to parts by weight; (2), saccharifying Chinese yam; (3), saccharifying black soya beans and black glutinous rice; (4), preprocessing fruit of rhodomyrtus tomentosa, red dates, fruit of Chinese wolfberry, radix polygoni multiflori, ginseng and phyllanthus emblica; (5) mixing all the materials and subjecting the materials to fermentation. Based on combination of semi-solid-state fermentation and liquid-state fermentation and precise saccharifying, fermenting, pressed filtering and blending technologies, black soya bean wine with mellow, sweet and sour taste is made. The black soya bean wine has efficiency of nourishing kidney and essence, relieving exterior syndrome and clearing heat, nourishing blood and calming liver, strengthening spleen and stomach, blacking hair, enhancing human body immunity and delaying senility.

Description

technical field [0001] The invention relates to a health-care wine and a production method thereof, in particular to a black bean wine and a production method thereof. Background technique [0002] Black glutinous rice, also known as purple glutinous rice, is a variety of rice, which belongs to the glutinous rice category. It is only cultivated in a small amount in Sichuan, Guizhou, and Yunnan. It is a more precious rice variety, divided into purple japonica and purple. Purple rice has uniform particles, purple-black color, sweet taste, sweet but not greasy. Black glutinous rice, known as "black pearl", is a rice plant with a purple-red seed coat. Because the rice is glutinous, it is also called blood glutinous rice. The nutritional value of black glutinous rice is very high. In addition to protein, fat, and carbohydrates, it is also rich in calcium, phosphorus, iron, vitamin B1, and B2. Black glutinous rice has the effect of nourishing blood and nourishing qi. It can be e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P1/14A61P13/12
Inventor 李荣团
Owner GUANGXI CHENYU BIOLOGICAL TECH CO LTD
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