164 results about "Mung bean" patented technology

The invention relates to selenium-rich health-care rice dumplings. The selenium-rich health-care rice dumplings are prepared from the following raw materials of selenium-rich glutinous rice, rose petals, haw tree parasitism, plum tree parasitism, radix rehmanniae, dendrobium candidum, vegetable oil, pork, mung beans, ground cinnamon and table salt. The selenium-rich glutinous rice is used as a main raw material, so that selenium elements in human bodies are complemented, and collective antioxidation is strengthened; besides, the glutinous rice and the mung beans are soaked in a traditional Chinese medicine extracting solution, and medical components in traditional Chinese medicines are absorbed, so that the selenium-rich health-care rice dumplings have the efficacies of clearing heat, promoting salivation, relieving restlessness, resolving stagnation, reducing blood lipid, promoting digestion and enhancing the immunity of organisms.

The present application provides isolated regulatory genome sequences of legume plants, preferably Glycine, Pisum, Cicer plants, such as Glycine max, Pisum sativum, Vigna radiata, Vicia faba, Phaseolus vulgaris, Cicer arietinum, and uses thereof, as shown in SEQ ID NO: 3. The present application has important application value for developing close-planting soybeans, intercropped soybeans, etc., and has great value for optimizing the architecture of soybean plant type and improving the yield of soybeans per unit area related to theoretical and practical research.

The invention relates to the technical field of oral preparations, in particular to an improved oral preparation based on traditional Chinese medicine prescription Yufengxiang powder and a preparation method of the oral preparation. The preparation comprises traditional Yufengxiang powder components such as mung beans, radix angelicae, Chinese wolfberry fruits, licorice roots and poria cocos. And modern functional components such as turmeric, grape seeds, low-molecular-weight hyaluronic acid, L-ascorbic acid, zinc gluconate, a pumpkin seed extract, black pepper pigment and a rice essence extract. The preparation method comprises the following steps: respectively extracting the raw materials, drying into powder, mixing all active components according to the formula, controlling the moisture content of the powder, and filling into an enteric capsule shell. Through dosage form improvement and formula optimization, the bioavailability of active ingredients is remarkably improved, multiple synergistic effects of whitening, oxidation resistance, moisturizing, nerve soothing, alopecia improvement and the like are achieved, and the technical problems that traditional Yufeng western style powder is low in external use absorption rate and single in function are solved.

The application provides a mung bean protein salty taste enhancing peptide, a screening and preparation method and application. The method comprises the following steps: step 1, carrying out step-by-step enzymolysis on mung bean protein by using alkaline protease and flavor protease, carrying out ultrafiltration grading, and screening an initial extract of the salty taste enhancing peptide by using an electronic tongue; step 2, further identifying polypeptide sequences by using LC-MS / MS; and step 3, screening polypeptides with strong interaction capability with salty taste receptors TMC4 and ENaC by combining biological activity prediction, target active fragment screening, safety and physicochemical property evaluation and molecular docking analysis. The salty taste enhancing peptide of the mung bean protein obtained by screening comprises polypeptides represented by RPFF, APDLRGY, WDDIGGL, FDGF and AEFF, and contains RP, RG, DD, DGF and FF characteristic peptide segments, respectively. The polypeptides are synthesized by using a solid phase, and the salty taste enhancing effect of the polypeptides is verified by using an electronic tongue. When 0.03% of the above synthesized polypeptides are added to a 0.4% NaCl solution, the salty taste enhancing rates are 90%, 62%, 34%, 52% and 42%, respectively. The polypeptides can significantly enhance salty taste perception of a solution under low-salt conditions, and achieve the effect of salt reduction without taste reduction.

The invention discloses a freckle-removing and whitening mask which is prepared from the following raw materials: chrysanthemum, pearl, radix angelicae, almond, poria cocos, rhizoma atractylodis macrocephalae, peach kernel, ginseng, mung bean, bletilla striata, cortex moutan, rhodiola rosea, silkworm larva, Chinese yam, honeysuckle and the like. The facial mask is a pure traditional Chinese medicine facial mask, has remarkable curative effects on whitening, removing freckles, removing acnes and minimizing pores, and can effectively reduce facial skin damage, effectively inhibit growth of facial germs, promote vigor of subcutaneous capillaries of the damaged face, improve metabolism of the skin and enable the facial skin to reappear in a compact and refined state. In addition, the facial mask can enhance the ability of facial skin to resist invasion and stimulation of external germs, form a natural protective barrier for the facial skin, well repair, moisten and care the facial skin, and keep the facial skin comfortable, beautiful and healthy for a long time. Pure traditional Chinese medicine raw materials are selected, chemical components are not added, and harm to facial skin and the body is avoided.

This invention relates to a fermented mung bean seed product with enhanced repair, anti-aging, and anti-inflammatory effects, its preparation method, and its application, belonging to the field of microbial technology. This invention provides a fermented mung bean seed product with enhanced repair, anti-aging, and anti-inflammatory effects, prepared through pretreatment with a compound enzyme agent and fermentation with Lactobacillus. By pretreating mung bean seeds with a compound enzyme agent, this invention can efficiently degrade the fibrous structure of the mung bean seed epidermis, increase the flavonoid content in the Lactobacillus fermentation product, and also increase the available carbon source, thereby improving the biomass and fermentation efficiency of Lactobacillus and endowing the fermented mung bean seed product with superior repair, anti-aging, and anti-inflammatory effects.

The invention relates to the technical field of microbial fermentation, and discloses a fermentation composition with a whitening effect and a preparation method and application thereof. According to the application, Chinese rose, a sodium glutamate culture medium and sprouted mung beans are respectively used as fermentation objects, and are fermented by selecting plant lactobacillus and bacillus subtilis to respectively obtain a Chinese rose fermented product, a glutamic acid fermented product and a mung bean sprout fermented product; compared with the prior art, the arbutin fermented product has the advantages that the arbutin fermented product shows more excellent monophenol enzyme inhibition rate and diphenol enzyme inhibition rate which are superior to those of arbutin, particularly, the effect is optimal when the three fermented products are compounded, and a theoretical basis is provided for development and application of whitening cosmetic raw materials and products.

The invention discloses China-hemp peptide multi-nutrient protein powder with a metabolism improving function, which comprises China-hemp seeds, soybean protein isolate, China-hemp seed protein, chickpea protein, pea protein, China-hemp peptide, rice protein, broad bean protein, mung bean protein and wheat hydrolyzed protein. Wherein the Chinese hemp seeds are 15-25 parts, the soybean protein isolate is 10-20 parts, the Chinese hemp seed protein is 5-15 parts, the chickpea protein is 8-12 parts, the pea protein is 8-12 parts, the Chinese hemp peptide is 8-15 parts, the rice protein is 5-10 parts, the broad bean protein is 5-10 parts, the mung bean protein is 5-10 parts, and the like. According to the present invention, besides the protein nutrition, the small molecule peptide and 10 other nutrients such as Omega3, gamma-linolenic acid, vitamin E and a variety of minerals are contained, such that the complete protein nutrition is provided, and the health-care food is rich in Omega-3 fatty acid, gamma-linolenic acid, vitamin E, potassium, magnesium, zinc and other minerals with different molecular magnitudes extracted from China-hemp seeds, the ten nutrients, a plurality of plant proteins and small molecule peptides have a synergistic effect to jointly form a basis for improving the metabolic function.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The invention discloses a compound traditional Chinese medicine formula for treating viral infection and a production method of the compound traditional Chinese medicine formula. 5-10 parts of radix isatidis; 5-15 parts of coix seeds; 3-6 parts of liquorice; 5-15 parts of poria cocos; 1-3 parts of mung beans; 5-10 parts of tremella fuciformis; 3-10 parts of quercetin; and 5-15 parts of carambola. The invention also discloses a preparation method of the compound traditional Chinese medicine oral liquid, capsules, granules and tablets. The medicines are combined, and clinical tests show that the medicine has the effects of clearing away heat and toxic materials, tonifying spleen and promoting diuresis, protecting liver and kidney, killing viruses and the like. The traditional Chinese medicine is suitable for cold caused by various viruses and has the effects of relieving cough, abating fever, diminishing inflammation and the like.

1. Name of the product in this design: Packaging box (mung bean cake). 2. Purpose of this design: For use in food packaging boxes. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The application belongs to the technical field of crop cultivation, and particularly relates to application of choline chloride and aspartic acid in improving crop yield and quality and a method thereof. The crop seed is pretreated by using a mixed solution of the choline chloride and the aspartic acid to improve the crop yield and quality. Compared with water soaking, soaking the seed by using the mixed solution of the choline chloride and the aspartic acid can significantly improve the yield and quality of mung bean, and therefore the application of the choline chloride and the aspartic acid in improving the crop yield and quality is proposed.

The invention relates to a mung bean cultivation method suitable for arid regions, and belongs to the technical field of mung bean planting. Comprising the following steps: S1, selecting a dry farming plot with flat terrain for deep ploughing and soil preparation; s2, selecting a mung bean precision seeder provided with a linkage type liquid injection system; s3, the mung bean precision seeder is used for operation, and the following operation is executed in the advancing process of the seeder: S4, within 0.5 s to 1 s after the completion of S3, a soil covering and pressing mechanism arranged behind the seeder is used for covering soil on the seed furrows, a full-biodegradable mulching film is synchronously laid, and the high-humidity soil balls are sealed under the film. Ineffective evaporation of water is reduced to the greatest extent, and a micro-ecological environment which is beneficial to rapid germination of mung bean seeds in a drought and cold environment and establishment of a symbiotic nitrogen fixation system is established.

This invention discloses an efficient cultivation method for crop rotation of mung beans and Chinese cabbage. The method includes: (1) treating spring mung beans with seed priming one week before sowing, sowing in late March, harvesting in early June, and returning the straw to the field after crushing; (2) sowing seedling Chinese cabbage in mid-June and harvesting in late July; (3) sowing summer mung beans in late July and harvesting in early October, and returning the straw to the field after crushing; (4) sowing Chinese cabbage in mid-September for seedling cultivation, transplanting in mid-October, and maturing in late December. This invention adopts a scientific and reasonable crop rotation model, which can achieve four crops and four harvests a year, significantly improving land utilization. By planting mung beans for nitrogen fixation and returning straw to the field, soil fertility is improved, and the amount of fertilizer used for vegetable cultivation is reduced. By combining the planting of miscellaneous grains with vegetable cultivation, food security and vegetable supply are ensured, achieving significant economic, social, and ecological benefits.

The present application relates to a kind of mung bean skin fermentation and its preparation method and application of reinforced anti-oxidation, anti-aging effect, belong to the field of microbial technology.The present application provides a kind of preparation method of mung bean skin fermentation of reinforced anti-oxidation, anti-aging effect, including the following steps: after being mixed with white aspergillus, mung bean skin containing solid-state fermentation medium is carried out aerobic fermentation, after fermentation is ended, it is sterilized and is treated, and the pretreated mung bean skin is obtained;Bifidobacterium is inoculated into the culture medium containing pretreated mung bean skin anaerobic fermentation, and mung bean skin fermentation is obtained.The present application is by mung bean skin as one of the main components of solid-state fermentation medium and white aspergillus aerobic fermentation, so that the cell wall of mung bean skin is degraded, and reducing sugar and polyphenol are released, are used by bifidobacterium, so that the fermentation efficiency of bifidobacterium is improved, and then the content of active ingredient in mung bean skin fermentation is improved, and mung bean skin fermentation is endowed with excellent anti-oxidation, anti-aging effect.

The invention relates to the technical field of food processing, and discloses a preparation method of alumina-free bean flour based on cooperation of a magnetic field and mung bean protein improvement, and the preparation method comprises the following steps: S1, uniformly mixing potato starch, starch acetate, pea protein powder and guar gum, adding distilled water, and stirring to form uniform starch slurry; s2, performing wet extrusion molding on the pulp; s3, performing hot water curing treatment on the extruded vermicelli; s4, cooling the cured vermicelli; s5, performing magnetic field freezing treatment on the cooled vermicelli; and S6, drying after unfreezing to obtain a target product. Wherein the component of the alumina-free bean flour is potato starch; starch acetate; pea protein powder; guar gum; and distilled water. The technical scheme of combining magnetic field freezing and mild drying is adopted, the structural stability and the taste of the potato vermicelli are improved, the moisture distribution and the microstructure are optimized through the action of the low-frequency alternating magnetic field, and ice crystal aggregation is prevented.

The invention relates to the technical field of breadcrumb processing, in particular to a low-oil-absorbency breadcrumb preparation technology and a product, and the low-oil-absorbency breadcrumb preparation technology comprises the steps that wheat flour, mung bean flour, water chestnut flour and an emulsifying agent are mixed, water and salt are added, and stirring is conducted to form flocculent mixed powder; adding yeast water, beaten egg yolk and butter, kneading into smooth dough, and fermenting for the first time; adding asparagus lettuce powder, an adhesive and glutinous rice flour, and performing secondary fermentation; the fermented dough is refrigerated and steamed, then extrusion puffing treatment is performed, and finally cutting, bran beating, drying, screening, sterilization and packaging are performed. The mung bean flour, the water chestnut flour, the asparagus lettuce powder, the glutinous rice flour and other components are added, and a two-time fermentation process is combined, so that a compact internal structure is formed, grease permeation is reduced, and the oil absorption rate of the breadcrumbs is reduced. The use of the adhesive and the emulsifier enhances the viscosity and stability of the dough, and ensures that the bread crumbs keep good shape and taste in the processing and frying processes. The process is simple and feasible, and is suitable for large-scale production.

This utility model relates to the field of mung bean cake packaging technology, and more particularly to a mung bean cake packaging with a preservation function. The technical solution includes: a packaging box, the packaging box including a box bottom, side panels rotatably disposed on both the left and right sides of the box bottom, a box lid rotatably disposed on the side of the two side panels that are far apart from each other, a box body disposed on the top surface of the box bottom, a buffer layer disposed inside the box body, and a preservation box disposed inside the buffer layer, the preservation box including a second box lid and a second box body. This utility model, by incorporating a humidity regulating bag, can absorb excess moisture inside the packaging, controlling the humidity within a suitable range, preventing the mung bean cake from becoming moldy and spoiled due to dampness, and can also reduce the oxygen content inside the packaging, further inhibiting the growth of microorganisms. The packaging box and buffer layer provide good compressive strength, effectively preventing external pressure from compressing and damaging the mung bean cake inside.

The invention relates to the technical field of cosmetics, in particular to a compound containing a mung bean hull n-butyl alcohol phase and preparation and application thereof. The compound containing the mung bean hull n-butyl alcohol phase provided by the invention comprises the mung bean hull n-butyl alcohol phase and celery seed oil in a mass ratio of (1: 15)-(15: 1). The mung bean hull n-butyl alcohol phase and the celery seed oil are compounded to have the synergistic effects of resisting oxidation, whitening, inhibiting bacteria and the like, the celery seed oil has a good transdermal absorption promoting effect, the transdermal absorption amount of the mung bean hull n-butyl alcohol phase can be promoted, and after the mung bean hull n-butyl alcohol phase and the celery seed oil are compounded and added into a gel mask or cream, the skin whitening effect is achieved. The prepared gel mask and cream have the effects of synergistically inhibiting bacteria, resisting oxidation, whitening, promoting permeation and the like, and the shelf life of the mask and / or cream can be effectively prolonged.

The invention discloses a hangover-alleviating and liver-protecting preparation, which belongs to the technical field of pharmacy and comprises a porous skeleton, a targeted nano core dispersed in pores of the porous skeleton and a conditioning layer, the porous framework is formed by taking sodium alginate, chitosan and pullulan as base materials, and an effervescing agent is uniformly dispersed in the porous framework and comprises organic acid and bicarbonate; the targeted nano core comprises an ionic cross-linked dual network formed by film-forming polysaccharide and gellan and is coated with an enteric layer; alcohol effect dispelling layer powder is further dispersed in the porous framework and comprises one or more of kudzuvine roots, hovenia dulcis thunb, turmeric extracts, taurine, emblic leafflower fruit extracts, corn oligopeptide powder, rice bran fatty alkanol, ammonium glycyrrhizinate and mung beans. The conditioning layer comprises one or two of resistant dextrin and soluble dietary fiber. The hangover-alleviating and liver-protecting preparation provided by the invention simultaneously realizes near-end intervention of controllable retention and quick release in the stomach, efficient and in-place liver-protecting release of the small intestine section and far-end support of continuous conditioning of the colon section.

1. Name of the product in this design: Figurine (called "Green Bean"). 2. Purpose of this design: A collectible figure for appreciation, decoration, entertainment, and collection. 3. The key design elements of this product are its shape, pattern, and their combination. 4. The image or photograph that best illustrates the design's key points: 3D rendering 1.

The invention discloses full-nutrient protein powder for special medical purposes, and mainly relates to full-nutrient protein powder for special medical purposes. Compared with the prior art, the full-nutrient protein powder for the special medical purpose is prepared from soybean protein powder, hydrolyzed whey protein powder, beta-cyclodextrin modified starch, ferulic acid, taurine, xylooligosaccharide, compound amino acid, compound mineral substances and compound vitamins. Beta-cyclodextrin modified starch subjected to special treatment is also added, the starch is selected from mung bean starch, firstly, beta-cyclodextrin and the mung bean starch are mixed and subjected to high-temperature gelatinization, so that starch molecular chains are fully stretched, and a cyclic structure of the beta-cyclodextrin is combined with starch molecules through hydrogen bonds; a composite structure with a steric hindrance effect is formed, and agglomeration caused by aggregation of protein particles due to hydrophobic interaction is reduced, so that the digestive absorbability and the normal-temperature water dissolving speed of the protein powder are improved, and the protein powder is easier to eat when being brewed and applied.

The invention provides a red rice / mung bean fermentation mud film and a preparation method thereof.The preparation method comprises the steps that 1, red rice is weighed, a proper amount of water is added, or soaked mung beans are weighed, and after high-temperature sterilization, the mung beans are cooled to the room temperature, and a substrate is obtained; step 2, inoculating a schizophyllum commune seed solution or a lucid ganoderma seed solution into the substrate, and standing for fermentation culture to obtain a fermented product; and step 3, adding water into the fermented product, and sequentially carrying out homogenization, grinding, sterilization and preservative treatment to finally obtain the red rice / mung bean fermented mud film. According to the method, the red rice or mung bean fermentation product can be effectively utilized, the moisture retention performance and sensory comfort of the product are remarkably improved while the mud mask is endowed with strong cleaning power, and various mineral raw materials can be replaced or partially replaced to prepare the mud mask. Especially, the red rice fermented mud film has extremely strong immediate oil control performance and purification effect, good moisturizing and moisturizing effects, no irritation to skin melanocytes, no pigmentation after inflammation, and good skin smoothing effect.

The present application relates to the technical field of data processing, and especially relates to a kind of mung bean planting in soil micro-ecological intelligent regulation and control method, the method in the process of mung bean planting, obtain the multidimensional monitoring data of current monitoring moment;According to the multidimensional monitoring data of historical monitoring moment and the most suitable growth environment parameter, obtain the comprehensive environment risk coefficient of current monitoring moment, the soil ecological response characteristic vector of current monitoring moment is formed by the difference between the comprehensive environment risk coefficient and the carbon dioxide release rate of current monitoring moment;The soil ecological response characteristic vector of all historical monitoring moment is clustered, and the soil ecological response characteristic vector threshold value is obtained;According to the difference between soil ecological response characteristic vector and soil ecological response characteristic vector threshold value, state deviation is obtained, abnormal early warning regulation and control is carried out to the soil micro-ecological of mung bean planting, the paradigm shift from static threshold alarm to dynamic trend early warning is realized, and the regulation and control decision-making ability is improved.

1. Name of the designed product: packing bottle (Green Bean Latte in the Wild). 2. Use of the designed product: packing bottle. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention provides a probiotic fermented traditional Chinese medicine preparation as well as a preparation method and application thereof. The probiotic fermented traditional Chinese medicine preparation is prepared by taking a water extract of a traditional Chinese medicine composition as a fermentation substrate and fermenting by utilizing probiotics, the traditional Chinese medicine composition comprises coix seeds, poria cocos, Chinese waxgourd seeds, chrysanthemum, selfheal, black beans, mung beans and liquorice. The probiotics comprise lactobacillus casei, lactobacillus reuteri, bifidobacterium animalis subsp. Lactis and lactobacillus rhamnosus; the probiotics comprise lactobacillus casei, lactobacillus reuteri, bifidobacterium animalis subsp. Lactis and lactobacillus rhamnosus; the traditional Chinese medicine composition has the effects of clearing damp, promoting diuresis, tonifying spleen, stopping diarrhea, clearing away heat and toxic materials, clearing liver and purging fire through combination of the medicines, so that the effect of removing damp toxin accumulation type stains is achieved; the traditional Chinese medicine raw material extracting solution is fermented through specific probiotics, macromolecular substances are decomposed, the bioavailability of traditional Chinese medicine active ingredients is improved, the probiotic fermented traditional Chinese medicine preparation has a good treatment effect on damp toxin accumulation type spots, the defect that the spots are difficult to cure and persistent and stubborn damp toxin spots are overcome, and the recurrence rate is reduced.

1. Name of the designed product: packing cup (green bean paste ice D). 2. Use of the designed product: the designed product is used as a packing cup for containing green bean paste ice. 3. Design points of the designed product: the design points lie in the layout design between the pattern and the color of the product. 4. Picture or photo best indicating the design points: perspective view. 5. The designed product contains color. 6. The bottom surface of the designed product is a part that is not easily seen or not seen during use, and the top view is omitted.

This utility model provides a household mung bean sprout cultivation device, including a cultivation cylinder with a shielding effect. A bottom cylinder is threadedly connected to the outer surface of the bottom end of the cultivation cylinder. A water-permeable plate is installed inside the cultivation cylinder, and a light-shielding component is installed at the top of the cultivation cylinder. A drainage component is installed inside the bottom cylinder, including a sealed plate fixedly connected to the inner wall of the bottom cylinder. A set of equally spaced drainage holes are opened on the upper surface of the sealed plate. A movable column is inserted into each drainage hole, and an elastic sealing gasket is provided on the outer surface of each movable column, with the outer surface of the elastic sealing gasket contacting the inner wall of the drainage hole. Through the drainage component, the elastic sealing gasket and the movable column can be disengaged from the drainage holes, and the water inside the cultivation cylinder will automatically drain out through the drainage holes. This ensures that the mung bean sprouts are in a relatively stable environment during drainage, preventing the mung bean sprouts from piling up or even breaking when changing the water.

This invention discloses a light-aroma baijiu made from mung beans and its fermentation control method, belonging to the field of baijiu brewing technology. The invention uses 80-85% red sorghum and 15-20% mung beans as raw materials. After dehulling and crushing, the mung beans are liquefied with low-temperature α-amylase (30-60 U / g) and mixed with sorghum. The mixture is then treated with phytase (10-20 U / g), moistened at high temperature, and steamed to gelatinize. After cooling, light-aroma low-temperature koji and ester-producing yeast are added to strengthen the koji. The mixture undergoes a two-stage variable-temperature fermentation in earthen vats: the first 7-10 days at 18-22℃, and the subsequent 18-21 days gradually increasing the temperature to 25-28℃, with a peak temperature ≤32℃ throughout the process, for a period of 28 days. The fermented mash is mixed with rice husks, loaded into stills, and distilled over a low flame. The distillate temperature is ≤25℃. 5-8% of the first and last sips are discarded, and the 65% vol middle section of the liquor is collected and aged in earthenware jars for more than 6 months. This invention constructs a three-stage fusel oil regulation system: "low-temperature liquefaction to control precursors, variable-temperature fermentation to inhibit formation, and slow-fire distillation to retain." The finished wine has a fusel oil content of ≤0.8g / L, a natural mung bean aroma, and a high level of comfort after drinking.