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A kind of mung bean sauce wine and preparation method thereof

The technology of mung bean paste and mung bean, which is applied in the field of winemaking, can solve the problems of single style of Maotai-flavor liquor, and achieve the effect of increasing the variety of raw materials.

Active Publication Date: 2018-03-09
河北兴台酒业集团有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Maotai-flavored liquor has always been made of sorghum as a single raw material, and pure wheat is used to make high-temperature Daqu, so the style of Maotai-flavored liquor is relatively simple.
In addition, although mung bean wine has appeared, it is mainly Luzhou-flavored or light-flavored liquor, or it is directly brewed directly with mung beans as raw materials after crushing, and mung bean sauce is made by using the complex sauce-flavored liquor process and the added mung bean flavor of mung bean raw materials. wine, not yet available

Method used

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  • A kind of mung bean sauce wine and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of mung bean paste wine, comprising the steps of:

[0053] 1. The first feeding operation process

[0054] 1.1 Material selection and moistening

[0055] Mung beans with full grains (whole mung beans are required, not crushed) are first baked in an oven at 140°C for 2 hours until the mung bean aroma is released, then cooled to room temperature and mixed with sorghum; 1250 parts per retort, including 900 parts of whole sorghum, 225 parts of crushed sorghum, 125 parts of mung beans. The first moistening material: add 280 parts of hot water at 95°C, add water while stirring, and stir three times, so that the added water is evenly immersed in the raw material, and pile up for 3 hours; the second moistening material: add 250 parts of 90°C hot water , stir evenly, pile up for 12 hours; get moistened rough sand;

[0056] 1.2 Ingredients, steaming ingredients

[0057] Add 50 parts of the eighth round of fermented wine grains in the upper row to each ret...

Embodiment 2

[0086] The production method of the mung bean sauce wine of embodiment 2, comprises the steps:

[0087] 1. The first feeding operation process

[0088] 1.1 Material selection and moistening

[0089] Stir-fry the mung beans with full grains (whole mung beans are required, not crushed) until the aroma of mung beans is released, and mix with sorghum at room temperature; feed 1200 parts per retort, including 850 parts of whole sorghum, 250 parts of crushed sorghum, and 100 parts of mung beans . The first moistening material: add 250 parts of 90 hot water, add water while stirring, and stir three times, so that the added water is evenly immersed in the raw material, and accumulate for 3 hours; the second moistening material: add 200 parts of 90 hot water, Stir evenly and pile up for 12 hours; get moistened coarse sand;

[0090] 1.2 Ingredients, steaming ingredients

[0091] Add 40 parts of the eighth round of fermented wine grains in the upper row to each retort, and mix evenly...

Embodiment 3

[0118] The preparation method of mung bean sauce wine of embodiment 3, concrete steps are as follows:

[0119] 1. The first feeding operation process

[0120] 1.1 Material selection and moistening

[0121] Bake the mung beans with full grains (whole mung beans are required, not crushed) in an oven at 140°C for 2 hours until the mung bean fragrance is released, then cool down to room temperature and mix with sorghum; feed 1300 parts per retort, including 1000 parts of whole sorghum, 200 parts of crushed sorghum, 100 parts of mung beans. The first moistening: add 300 parts of hot water at 93°C, add water while stirring, and stir three times, so that the added water is evenly immersed in the raw materials, and pile up for 3 hours; the second moistening: add 300 parts of hot water at 94°C portion, stir evenly, and pile up for 12 hours; get moistened rough sand;

[0122] 1.2 Ingredients, steaming ingredients

[0123] Add 60 parts of fermented wine grains in the eighth round of ...

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Abstract

The invention discloses mung bean paste wine, which comprises main materials and auxiliary materials, wherein the main materials comprise whole particles of mung beans and sorghum; the auxiliary materials are rice hulls; the feeding ratio of the whole particle mung beans to the sorghum is 1:10. The invention also discloses a manufacturing process of the mung bean paste wine. The process comprises the steps of material selection, raw material treatment, material immersion, material steaming, steamer discharging spreading, mold culture addition, piling fermentation, pit entering fermentation, distillation wine taking, raw wine graded storage, blending, filling and finished product obtaining. The whole manufacturing process comprises twice material feeding, nine times of steaming and boiling, eight times of fermentation and seven times of wine taking. The whole particle mung beans are used as raw materials; the effects of medical and edible effects of the mung beans are sufficiently utilized; the added value and the style characteristics of the paste wine are improved, so that the mung bean paste wine has the obvious wine paste flavor and elegant bean flavor; rich, mellow, exquisite, exquisite, balanced and comfortable mouthfeel can be realized; the nutrition ingredients of the mung beans can be scientifically utilized.

Description

technical field [0001] The invention relates to the field of wine making, in particular to mung bean paste wine and a preparation method thereof. Background technique [0002] At present, most of the Maotai-flavored liquors in China are carefully brewed by using local natural conditions, high-quality sorghum and wheat, and adding scientific techniques. It is crowned with the perfect style of outstanding sauce aroma, elegant and delicate, full-bodied wine, long aftertaste, and lasting fragrance in an empty cup. However, Maotai-flavored liquor has always been made of sorghum as a single raw material, and high-temperature Daqu is made from pure wheat, so the style of Maotai-flavored liquor is relatively simple. In addition, although mung bean wine has appeared, it is mainly Luzhou-flavored or light-flavored liquor, or it is directly brewed directly with mung beans as raw materials after crushing, and mung bean sauce is made by using the complex sauce-flavored liquor process an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 崔占钦焦利娜武光路杨志刚曲纪生
Owner 河北兴台酒业集团有限责任公司
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