Check patentability & draft patents in minutes with Patsnap Eureka AI!

Method for increasing liquor yield of mung bean liquor

A technology of wine yield and mung bean, which is applied in the field of wine making, can solve the problems of high wine cost, low wine yield, and unsatisfactory production, so as to improve the wine yield, high nutritional value, increase the wine yield and the premium rate Effect

Pending Publication Date: 2018-11-20
ANHUI MINGGUANG WINE IND
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for improving the yield of mung bean wine, so as to solve the problem that the yield of mung bean wine in the above-mentioned background technology is low during the production process, only reaching about 27%, which cannot meet the production requirements. needs, the high cost of wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for increasing liquor yield of mung bean liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The method for improving the yield of mung bean wine comprises the following steps:

[0020] S1: Koji making: Wheat, barley and peas are used as raw materials for koji making, mung bean powder is added during the koji making process, and the amount of mung bean powder added is 40% of the koji making raw materials, and medium temperature koji and high fire koji are prepared , mung bean koji and esterified red koji, the ratio between wheat, barley and pea is 6:1:2, and the particle size of mung bean powder is 25 mesh;

[0021] S2: Mung bean gelatinization: gelatinize mung bean, then add Bacillus natto to ferment for 44 hours, sterilize at high temperature, then stir with brewing raw materials and auxiliary materials, after stirring evenly, pour into kiln for subsequent brewing process, mung bean gelatinization The method is as follows: add water to mung bean flour to adjust the slurry, and then cook and gelatinize in a water bath until the mung bean flour slurry becomes a...

Embodiment 2

[0024] The method for improving the yield of mung bean wine comprises the following steps:

[0025] S1: Koji making: Wheat, barley and peas are used as raw materials for koji making, mung bean powder is added during the koji making process, and the amount of mung bean powder added is 45% of the raw material for koji making, and medium temperature koji and high fire koji are prepared , mung bean koji and esterified red koji, the ratio between wheat, barley and pea is 6:1:2, and the particle size of mung bean powder is 35 mesh;

[0026] S2: Mung bean gelatinization: gelatinize mung bean, then add Bacillus natto to ferment for 52 hours, sterilize at high temperature, then stir with brewing raw materials and auxiliary materials, after stirring evenly, pour into kiln for subsequent brewing process, mung bean gelatinization The method is as follows: add water to mung bean flour to adjust the slurry, and then cook and gelatinize in a water bath until the mung bean flour slurry become...

Embodiment 3

[0029] The method for improving the yield of mung bean wine comprises the following steps:

[0030] S1: Koji making: Wheat, barley and peas are used as raw materials for koji making, mung bean powder is added during the koji making process, and the amount of mung bean powder added is 43% of the koji making raw materials, and medium temperature koji and high fire koji are prepared , mung bean koji and esterified red koji, the ratio between wheat, barley and pea is 6:1:2, and the particle size of mung bean powder is 30 mesh;

[0031] S2: Mung bean gelatinization: gelatinize mung bean, then add Bacillus natto to ferment for 48 hours, sterilize at high temperature, then stir with brewing raw materials and auxiliary materials, after stirring evenly, pour into kiln for subsequent brewing process, mung bean gelatinization The method is as follows: add water to mung bean flour to adjust the slurry, and then cook and gelatinize in a water bath until the mung bean flour slurry becomes a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention discloses the technical field of liquor making, and particularly relates to a method for increasing liquor yield of mung bean liquor. The method for increasing the liquor yield of the mung bean liquor comprises following steps: S1, distiller's yeast preparation: wheat, barley and pea are adopted as raw materials for distiller's yeast preparation, mung bean flour is added in the distiller's yeast preparation process, and the addition amount of the mung bean flour is 40%-45% of the raw materials for distiller's yeast preparation; S2, mung bean pasting: mung beans are pasted, bacillus natto is added for fermentation for 44-52 h, high-temperature sterilization is performed, and a mixture is stirred with liquor making raw materials and auxiliary materials; S3, distiller's yeast adding: the temperature is reduced to distiller's yeast adding temperature in a distiller's yeast adding process, and pulverized medium-temperature distiller's yeast, big-fire distiller's yeast, mung bean distiller's yeast and esterified red yeast are added and stirred uniformly with distillers' grains. The mung bean liquor contains multivitamins and minerals, is high in nutritive value and has healthcare functions of clearing away heat and toxic materials, relieving summer heat and dispelling the effects of alcohol, so that the liquor yield and high-quality rate are greatly increased, liquid making cost is reduced, besides, the process is simple, and large-scale production is facilitated.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for improving the yield of mung bean wine. Background technique [0002] Wine is made from grain through fermentation. my country is the earliest country to make wine. It invented wine-making technology as early as 2000 years ago, and has been continuously improved and perfected. Now it has developed to be able to produce beverages with various concentrations, flavors, and alcohols. The medical sanitation and scientific experiment system takes out medical alcohol with a concentration of more than 95% and 99.99% none water ethanol . China has a long history of brewing wine and has a wide variety of varieties. It has been welcomed by the ancestors since the day it was produced. Mung bean wine has a unique style of "mellow and elegant, sweet and refreshing, harmonious flavors, and long tail". It has the effect of "not sticky, not dry, pleasant aftertaste". Brewed from...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02A61K36/8969A61P29/00A61P25/32
CPCA61K36/8969A61P25/32A61P29/00A61K36/48A61K36/605A61K36/752C12G3/02A61K2300/00
Inventor 巩建付启海李东风孙晓露陈慧
Owner ANHUI MINGGUANG WINE IND
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com