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Production process for preparing mung bean yeast

A production process, mung bean koji technology, applied in the field of koji making, can solve the problems of rarely used and high production costs, and achieve the effect of increasing the flavor of mung bean and improving the quality

Inactive Publication Date: 2018-06-05
ANHUI MINGGUANG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional Daqu uses peas, barley, etc. as the main raw materials, and mung beans instead of peas can produce a specific comfortable and elegant bean fragrance, but because of its high production cost, it is rarely used

Method used

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  • Production process for preparing mung bean yeast
  • Production process for preparing mung bean yeast

Examples

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Effect test

Embodiment 1

[0052] See figure 1 As shown, the present invention is a production process for preparing mung bean koji. The raw materials for preparing mung bean koji are: wheat, mung bean, barley, and peas, and the weight percentages are respectively: wheat 40%, mung bean 20%, barley 5%, and peas 35 %; The grade rate of the first-class products of Qu reaches 50.5%.

Embodiment 2

[0054] See figure 1 As shown, the present invention is a production process for preparing mung bean koji. The raw materials for preparing mung bean koji are: wheat, mung bean, barley, and peas, and the weight percentages are respectively: wheat 49%, mung bean 29%, barley 9%, and peas 13 %; The grade rate of the first-class products of Qu reached 61.5%.

Embodiment 3

[0056] See figure 1 As shown, the present invention is a production process for preparing mung bean koji. The raw materials for preparing mung bean koji are: wheat, mung bean, barley, and peas, and the weight percentages are respectively: wheat 45%, mung bean 25%, barley 7%, and peas 23 %; The grade rate of the first-class products of Qu reaches 70.5%.

[0057] The method steps for preparing mung bean koji are:

[0058] Step one, mixing

[0059] Before mixing the raw materials, add 3.5% to 5% of the raw material mass with a temperature gradient of 45℃-69℃-62℃ hydrating material, then mix and mix evenly, and gather the accumulation of hydrating material for 40-50min;

[0060] Step two, broken

[0061] Crush the medium temperature koji obtained after mixing in step 1 and pass through a 30-mesh sieve;

[0062] Step three, add water and stir

[0063] Infuse the material sieved in step 2 with clean water to allow the material to fully absorb water and stir;

[0064] Step four, install the mold...

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Abstract

The invention discloses a production process for preparing mung bean yeast and relates to the technical field of yeast preparation. The production process comprises the following steps: mixing the rawmaterials for preparing the mung bean yeast, blending, crushing, adding water and stirring, filling a mold and trampling yeast, putting into a room and cultivation bacteria, discharging the yeast, and putting into a warehouse to store, wherein the raw materials comprise 40 to 49 percent by weigh of wheat, 20 to 29 percent by weight of mung bean, 5 to 9 percent by weight of wheat and 13 to 35 percent by weight of pea. Through the flow of the production process for preparing yeast by mung beans, the quality of the mung bean is greatly improved, and the grade rate of the first-grade product of the mung bean yeast reaches to 70 percent. Different yeast preparation technologies determine the flavor and the style of Baijiu to a certain degree, the excellent quality of the bright green flavor type Baijiu is created, the mung bean flavor of the featured product Baijiu is greatly enhanced and the bean flavor elegant style of the bright green fragrance type wine is highlighted.

Description

Technical field [0001] The invention belongs to the technical field of koji making, and particularly relates to a production process for preparing mung bean koji. Background technique [0002] Mung bean (Vigna radiata L.) belongs to the genus Vigna in the bean family of the leguminous butterfly flower subfamily. Mung beans are rich in protein, vitamins, mineral elements, polyphenols, flavonoids and alkaloids and other nutrients and functional components, and are widely used as materials in appropriate amounts. Mung bean contains polyphenols, flavonoids, coumarins, alkaloids, stigmasterol (phytosterol), saponins and other active ingredients, which have the functions of enhancing immunity, antioxidant and antibacterial. [0003] Studies have shown that Mingguang mung beans have the lowest fat content, lower protein, reducing sugar, starch and polyphenols content, and higher flavonoids content than mung beans produced in other regions. Compared with mung beans produced in other regi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 巩建王振爽付启海李东风王建军王杰范新发
Owner ANHUI MINGGUANG WINE IND
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