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Brewing method of black bean and glutinous rice wine

A technology of black soybean glutinous rice and glutinous rice wine, which is applied in the biological field, can solve the problems of failure to achieve health care effects, the combination of black soybeans and glutinous rice wine, etc., and achieve the effect of increasing the economic and social benefits of the enterprise, rich bean fragrance and rich nutrition

Inactive Publication Date: 2016-04-06
河源市绿纯酿酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wine made by the above method does not fully combine the effects of black soybean and glutinous rice wine, and fails to achieve a good health effect

Method used

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  • Brewing method of black bean and glutinous rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 adopts the following steps to realize the present invention:

[0023] 1. Material selection

[0024] (1) Select fresh black soybeans that are locally mature, large and complete, pure-bred, mildew-free, and insect-free;

[0025] (2) Choose local fresh mangosteen ginger that is fully mature, free from germination, mildew, dry scars and injuries;

[0026] 2. Raw material processing

[0027] (1) Black beans: wash off the dust on the black bean skin with water, let the bean skin absorb water at the same time, drain the water, and then fry it in an iron pan until it is half mature, that is, when the bean skin cracks a crack, it smells very strong aroma, finish the frying, take out the black beans, spread them out to dry, and get the processed black beans;

[0028] (2) Clean the ginger, peel it, put it in a perforated sieve, and dry it in the sun at 30-40°C for one to two days, so that the ginger retains 50% of the water, slice it, and get ginger slices;

[00...

Embodiment 2

[0033] Embodiment 2 adopts the following steps to realize the present invention:

[0034] 1. Material selection

[0035] (1) Select fresh black soybeans that are locally mature, large and complete, pure-bred, mildew-free, and insect-free;

[0036] (2) Choose local fresh mangosteen ginger that is fully mature, free from germination, mildew, dry scars and injuries;

[0037] 2. Raw material processing

[0038] (1) Black beans: wash off the dust on the black bean skin with water, let the bean skin absorb water at the same time, drain the water, and then stir-fry in an iron pan until it is five mature, that is, when the bean skin cracks a crack, it smells very strong. aroma, finish the frying, take out the black beans, spread them out to dry, and get the processed black beans;

[0039] (2) Clean the ginger, peel it, put it in a perforated sieve, and dry it in the sun at 30-40°C for one to two days, so that the ginger retains 35% of the water, slice it, and get ginger slices;

...

Embodiment 3

[0044] Embodiment 3 adopts the following steps to realize the present invention:

[0045] 1. Material selection

[0046] (1) Select fresh black soybeans that are locally mature, large and complete, pure-bred, mildew-free, and insect-free;

[0047] (2) Choose local fresh ginger that is fully mature, free from germination, mildew, dry scars and injuries;

[0048] 2. Raw material processing

[0049] (1) Black beans: wash off the dust on the black bean skin with water, let the bean skin absorb water at the same time, drain the water, and then stir-fry in an iron pan until it is seven mature, that is, when the bean skin cracks a crack, it smells very strong. aroma, finish the frying, take out the black beans, spread them out to dry, and get the processed black beans;

[0050] (2) Clean the ginger, peel it, put it in a perforated sieve, and dry it in the sun at 30-40°C for one to two days, so that the ginger retains 70% of the water, slice it, and get ginger slices;

[0051] 3. ...

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Abstract

The invention discloses a brewing method of a black bean and glutinous rice wine. The brewing method comprises the following steps: before a traditional glutinous rice wine broiling and boiling process, adding prepared black beans and gingers into wine liquid of a glutinous rice wine according to a bean-wine weight ratio of 1:(20-40) and a ginger-wine weight ratio of 1:(40-60); then performing broiling and boiling by using peanut shells and rice husks as a fuel, and when the temperature of the wine liquid reaches 75-95 DEG C, maintaining the temperature for 6-9 hours with slow fire; and then clarifying the wine liquid after broiling and boiling for 3-5 days, and then performing bending and storage. The brewing method disclosed by the invention is based on a traditional method combining the glutinous rice wine and black beans for drinking in Hakka areas, the black bean and glutinous rice wine produced after a long time of broiling and boiling can fully combine effects of the black beans and the glutinous rice wine, is tawny, clear and transparent, is mellow in mouthfeel, has strong bean fragrance and light ginger fragrance, is sweet-scented and pleasant in overall taste, is rich in nutrition, is convenient to drink, and has a healthcare function. The brewing method disclosed by the invention also can open up a new approach for deep processing of black beans and gingers, improve added values of products, and increase economic and social benefits of enterprises.

Description

technical field [0001] The invention relates to a method for brewing glutinous rice wine, in particular to a method for brewing black bean glutinous rice wine, and belongs to the field of biotechnology. Background technique [0002] Black beans, also known as black beans, are flat in nature and sweet in taste. They have the functions of expelling wind and heat, regulating middle and lower qi, nourishing yin and kidney, nourishing blood and improving eyesight. Regular consumption of black beans is good for kidney deficiency, low back pain, soft knees, rheumatic arthralgia, etc. disease has a good preventive effect. Black beans are rich in high-quality protein, fat and carbohydrates, containing 18 kinds of amino acids (including 8 kinds of amino acids necessary for the human body), basically no cholesterol, only containing phytosterols, and phytosterols are not absorbed and utilized by the human body, and are It has the effect of inhibiting the body from absorbing cholesterol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 李振伟肖丽梅
Owner 河源市绿纯酿酒厂
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