Mung bean wine and brewing process

[0059]Example 1

[0060] The raw materials are mung bean, acacia flower, orange peel, sealwort, and mulberry, calculated according to parts by weight, and the ratio is distributed as follows: 60 parts of mung bean; 6 parts of acacia flower; 3 parts of orange peel; 2 parts of Polygonatum; There is sorghum. The raw materials are sorghum and mung beans with full granules and no mildew. Usually, the sorghum and mung bean granules are crushed into 4 to 8 cloves. One hour before the batching, add 23% of the raw material, and the temperature is 45 ℃. More than six months, no mildew and high temperature wheat koji; the auxiliary material is fresh rice husk with no mildew, strong bones and good quality and color. Each cellar can hold 750Kg, including 70 parts by weight of sorghum, 30 parts of mung bean, Daqu is 23% of the total amount of sorghum and mung bean, rice husk is 27% of the total amount of sorghum and mung bean, the acidity condition is PH 1.0, starch content 16%. The steamer is evenly loaded with slow gas, the steam temperature is 127°C, and the time is controlled at 25 minutes. The temperature of the flowing wine is controlled at 15°C, the head and the tail are removed, and 1Kg of the head of the wine is removed. The distillation time is 70 minutes from the beginning of the flowing wine. It is required to be cooked but not sticky, and there is no heart. According to 50% of the feeding amount, the water temperature is required to be at 80°C, and water is added while the retort is released, so that the grain grains are evenly watered. Ventilate to dry. After the retort is out, spread it flat, add slurry water and mix well, turn on the fan, ventilate and cool down to the temperature of adding koji. The temperature for adding koji in spring and autumn is 18°C, the temperature for adding koji in winter is 14°C, and the temperature for adding koji in summer is 1°C lower than the ground temperature, and the temperature is lowered to the temperature for adding koji. Spread the koji evenly and mix evenly with the grain grains. After spreading and drying the koji and mixing evenly, the grain grains can be put into the cellar, and the temperature of the cellar can be changed according to the change of the ground temperature. Generally, the temperature is 13-17°C in winter, 15-22°C in spring and autumn, and 22-30°C in summer. It is required that after the grain grains enter the cellar, the auxiliary level is stepped on. After filling the noodles, mix the yellow mud with the Laojiao skin mud, step on the dough and lift it to the top of the noodles, scrape and smooth it to a thickness of 8 cm, and cover it with a plastic sheet.

[0061] Example 2

[0062] The raw materials are mung bean, acacia flower, orange peel, sealwort, and mulberry, calculated according to parts by weight, and the ratio distribution is as follows: 70 parts of mung bean; 7 parts of acacia flower; 44 parts of orange peel; 3 parts of Polygonatum; There is sorghum. The raw materials are sorghum and mung beans with full granules and no mildew. Usually, the sorghum and mung bean granules are crushed into 4 to 8 cloves. One hour before the batching, add 25% of the raw material and the temperature is 47 ℃. More than six months, no mildew and high temperature wheat koji; the auxiliary material is fresh rice husk with no mildew, strong bones and good quality and color. Every cellar can hold 800Kg, wherein 75 parts by weight of sorghum, 25 parts of mung beans, Daqu is 25% of the total amount of sorghum and mung beans, and rice husk is 27% of the total amount of sorghum and mung beans. The acidity conditions were pH 1.2 and starch content 18%. The steamer is evenly loaded with slow gas, and the steam temperature is controlled at 130° C. for 30 minutes. The temperature of the flowing wine is controlled at 20°C, the head and the tail are removed, and 1Kg of the head of the wine is removed. The distillation time is 70 minutes from the beginning of the flowing wine. It is required to be cooked but not sticky, and there is no heart inside. According to 53% of the feeding amount, the water temperature is required to be at 83°C, and water is added while leaving the retort, so that the grain grains are evenly watered. After the retort is out, spread it flat, add slurry water and mix well, turn on the fan, ventilate and cool down to the temperature of adding koji. The temperature of adding koji in spring and autumn is 20°C, the temperature of adding koji in winter is 15°C, and the temperature of adding koji in summer is 2°C lower than the ground temperature. Add crushed koji at medium and high temperature, which accounts for 25% of the total raw materials. It is required to spread the koji evenly and mix it evenly with grain grains. into the pond for fermentation. After spreading and drying the koji and mixing evenly, the grain grains can be put into the cellar, and the temperature of the cellar can be changed according to the change of the ground temperature. Generally, the temperature is 13-17°C in winter, 15-22°C in spring and autumn, and 22-30°C in summer. It is required that after the grain grains enter the cellar, the auxiliary level is stepped on. After filling the noodles, mix the yellow mud with the Laojiao skin mud, step on the dough and lift it to the top of the noodles, scrape and smooth it to a thickness of 8 cm, and cover it with a plastic sheet.

[0063] Example 3

[0064] The raw materials are mung bean, acacia flower, orange peel, sealwort, and mulberry, calculated according to parts by weight, and the ratio is distributed as follows: 75 parts of mung bean; 8 parts of acacia flower; 5 parts of orange peel; 4 parts of Polygonatum; There is sorghum. The raw materials are sorghum and mung beans with full granules and no mildew. Usually, the sorghum and mung bean granules are crushed to 4 to 8 cloves. One hour before the batching, add 26% of the raw material, and the temperature is 50 ℃. More than six months, no mildew and high temperature wheat koji; the auxiliary material is fresh rice husk with no mildew, strong bones and good quality and color. Every cellar can hold 825Kg, wherein 80 parts by weight of sorghum, 20 parts of mung beans, Daqu is 26% of the total amount of sorghum and mung beans, and rice husk is 30% of the total amount of sorghum and mung beans. The acidity conditions were pH 1.2 and starch content 19%. The steamer is evenly filled with slow gas, the steam temperature is 133°C, and the time is controlled at 36 minutes. The temperature of the flowing wine is controlled at 22°C, the head and the tail are removed, and 1Kg of the head of the wine is removed. The distillation time is 70 minutes from the beginning of the flowing wine. It is required to be cooked but not sticky, and there is no heart inside. According to 55% of the feeding amount, the water temperature is required to be at 85°C, and water is added while leaving the retort, so that the grain grains are evenly watered. After the retort is out, spread it flat, add slurry water and mix well, turn on the fan, ventilate and cool down to the temperature of adding koji. The temperature for adding koji in spring and autumn is 21°C, the temperature for adding koji in winter is 16°C, and the temperature for adding koji in summer is 2°C lower than the ground temperature. The koji is uniform, and it is evenly mixed with the grain grains. After spreading and drying the koji and mixing evenly, the grain grains can be put into the cellar, and the temperature of the cellar can be changed according to the change of the ground temperature. Generally, the temperature is 13-17°C in winter, 15-22°C in spring and autumn, and 22-30°C in summer. It is required that after the grain grains enter the cellar, the auxiliary level is stepped on. After filling the noodles, mix the yellow mud with the Laojiao skin mud, step on the dough and lift it to the top of the noodles, scrape and smooth it to a thickness of 8 cm, and cover it with a plastic sheet.