CN102776101A - Mung bean spirit prepared from crystal sugar - Google Patents
Mung bean spirit prepared from crystal sugar Download PDFInfo
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- CN102776101A CN102776101A CN2011101173273A CN201110117327A CN102776101A CN 102776101 A CN102776101 A CN 102776101A CN 2011101173273 A CN2011101173273 A CN 2011101173273A CN 201110117327 A CN201110117327 A CN 201110117327A CN 102776101 A CN102776101 A CN 102776101A
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Abstract
The invention discloses a production method for a mung bean spirit prepared from crystal sugar, which belongs to the field of spirit brewing. Raw materials for the product of the mung bean spirit comprise mid-range liquor which is brewed from high-quality sorghum and has an alcoholic degree of 60, soup obtained through decoction of precious Chinese herbal materials (50 Chinese herbal materials like red ginseng, common floweringquince fruit, eucommia bark, lophatherum herb, sweet osmanthus flowers, matrimony vine, Chinese angelica, dwarf lilyturf tuber, villous amomum fruit, lily bulb, dried orange peel, dried ginger, malt, saffron, unprocessed rehmannia root, chrysanthemum, finger citron, acanthopanax root bark, fragrant solomonseal rhizome, cape jasmine fruit and the like) and 20% of an aqueous solution of crystal sugar; the procedures of mixing, cellaring and the like are carried out so as to prepare the mung bean spirit. The mung bean spirit provided by the invention tastes good and costs little and is advantageous in price; moreover, the mung bean spirit has the effects of clearing damp, relaxing muscles and tendons, invigorating the circulation of blood, whetting the appetite, invigorating the spleen and tonifying the kidney, has supportive therapeutic efficacy on rheumatic neuralgia, insomnia, amnesia, deficiency of qi and blood and the like, and is a good drinking wine on the table.
Description
Technical field
The invention belongs to the wine brewing field, relating in particular to a kind of is the method for primary industry production mung bean liquor with Sorghum vulgare Pers. Wine, Chinese medicinal materials, rock sugar.
Background technology
The mung bean liquor only originates in Yao Wan town, Xinyi City, Jiangsu Province; Claim that kiln gulf mung bean burns, refined titles such as " gold foil wine ", " peppery yellow rice wine " were also once arranged in history, it not is to brewage with mung bean that mung bean burns; Only the color of wine exactly likes sweet mung bean soup and is named as the mung bean burning; Mung bean liquor base is a raw material with high-quality barley, wheat, Chinese sorghum and pea, adopts traditional workshop to brewage into yeast wine, is equipped with 40-65 flavor herbal medicine and a certain proportion of honey or rock sugar or white sugar such as red ginseng, Radix Angelicae Sinensis, the bark of eucommia, Herba Lophatheri, worm clothing, fructus amomi, cape jasmine, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum; Through going into the cylinder quiescent setting; And let wine, medicine, honey or rock sugar or white sugar slowly dissolve to be one, to certain hour, the mung bean liquor.Mung bean burns the characteristic that it is not only arranged in appearance, and its unique character is also arranged on quality, and mung bean burns and belongs to the medicine aromatic white spirit; The same with all liquor, mung bean burn staple be ethanol, i.e. alcohol; Drinking in right amount has certain function of health care to the people, and the calmness of both can having calmed the nerves again can be excited spiritual; Stimulate circulation, the expansion veins beneath the skin produces a kind of warm sensation; The mung bean liquor has abundant nutritive value and health-care effect, can be antiviral, enriching yin and nourishing kidney, promoting blood circulation and removing blood stasis, myogenic, detoxifcation, anti-inflammatory, pain relieving, enhancing human immune function, and can the beauty treatment skin moisten; It to clearing damp, Shujin, invigorate blood circulation, appetizing, invigorating the spleen, kidney tonifying have special curative effect, and rheumatic neurodynia, insomnia forgetfulness, insufficiency of vital energy and blood etc. are also had the assisting therapy effect; Can control gastro-enteritis, jaundice, edema, wound, waist-leg disease, skin ulcer, small-sized baked wheaten cake meal and scald, outer being coated with for oral administration becomes family's panacea commonly used.The mung bean liquor is the history in existing more than 500 year so far; In the process of preparation; Prescription is also through constantly improving, and further produced the mung bean liquor of high, medium and low different class, and its price is from per 500 milliliters 20 yuan to 380 yuan; Difference between them is: 1. the wine base is different, and the liquor of use is from per 500 milliliters 5 yuan to 180 yuan; 2. the rare traditional Chinese medicine that high-grade mung bean liquor uses about 65 flavors, low and middle-grade minimizings to some extent; 3. high-grade mung bean liquor uses honey to brewage, middle-grade use rock sugar, low-grade use white sugar.Eldest grandson director of our company has applied for that along Cheng Cengyu 2010 patent No. is 201010246698.7, and name is called a kind of patent of invention of working method of mung bean liquor, and this patent is a kind of compound method of high-grade mung bean liquor; Be the most up-to-date techniques of our company, the present invention then is the traditional technology of our company, also is a kind of compound method of middle-grade mung bean liquor; Do not use honey, and use rock sugar, the rock sugar flavor is sweet, property flat; Go into lung, the spleen channel, have invigorating the spleen and replenishing QI and stomach moistening lung, nourishing Yin and promoting production of body fluid, moisten the lung and relieve the cough; To xeropulmonary cough, dry cough without phlegm, cough up sputum streaked with blood good assisting therapy effect all arranged; After using rock sugar the medicinal function of mung bean liquor is slightly increased, its pharmaceutical use is better than white sugar, is worse than honey.
Summary of the invention
The problem that the present invention mainly solves provides the method for the middle-grade mung bean liquor of a kind of suitability for industrialized production; This method is that main auxiliary material is prepared the mung bean liquor with rock sugar, has that technology is simple, easy to operate, the mung bean liquor mouthfeel of output is good, pharmaceutical use is high, raw materials cost is low, price advantage is arranged.The raw material of producing the use of mung bean liquor has: the middle-grade liquor 60%-70% of 60 degree that high quality sorghum is brewageed, soup 15%-30%, the content that rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis, cape jasmines etc.) boils are 20% rock sugar aqueous solution 10%-15%.
The present invention can realize through following technical scheme:
A kind of working method of mung bean liquor is characterized in that being made up of following steps:
1. rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis, cape jasmines etc.) is sent into and boiled container, add water five times by the volume of medicinal material and soaked 10 hours, slow fire boiled 2 hours; Pour out a soup, add four times of slow fire of water by the volume of medicinal material again and boiled 2 hours, pour out two soups; Adding 3 times of slow fire of water by the volume of medicinal material again boiled 2 hours; Pour out three soups,, promptly get herb liquid a soup, two soups, three soup mixing and stirring; Be cooled to normal temperature, its component should account for 15%-30%.
2. the middle-grade liquor of high quality sorghum being brewageed of 60 degree adds wine vat, adds the herb liquid that boils then, stirs.
3. after one day, in wine vat, add content again and be 20% the rock sugar aqueous solution, stir.
4. the sealing of wine vat normal temperature is stored sth. in a cellar, be 3-5 month storage period, and the mung bean liquor gets product.
The invention has the beneficial effects as follows: good with rock sugar preparation mung bean liquor mouthfeel, cost is low, has price advantage; Also have clearing damp, Shujin, invigorate blood circulation, the effect of appetizing, invigorating the spleen, kidney tonifying, rheumatic neurodynia, insomnia forgetfulness, insufficiency of vital energy and blood etc. are had the assisting therapy effect.
Embodiment
Embodiment below in conjunction with concrete describes in further detail the present invention.
Embodiment 1
Rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis etc.) sent into boil container, add water five times by the volume of medicinal material and soaked 10 hours, slow fire boiled 2 hours; Pour out a soup, add four times of slow fire of water by the volume of medicinal material again and boiled 2 hours, pour out two soups; Adding 3 times of slow fire of water by the volume of medicinal material again boiled 2 hours; Pour out three soups,, promptly get herb liquid a soup, two soups, three soup mixing and stirring; Be cooled to normal temperature, its component should account for 25% of total amount; With accounting for total amount is that the middle-grade liquor of 60 degree that 60% high quality sorghum is brewageed adds wine vat, adds then to account for the herb liquid that 25% of total amount boils, and stirs; After one day, add in wine vat again that to account for total amount be that 15% content is 20% the rock sugar aqueous solution, stir; The sealing of wine vat normal temperature is stored sth. in a cellar, and be 3-5 month storage period, and the mung bean liquor gets product.
Embodiment 2
Rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis etc.) sent into boil container, add water five times by the volume of medicinal material and soaked 10 hours, slow fire boiled 2 hours; Pour out a soup, add four times of slow fire of water by the volume of medicinal material again and boiled 2 hours, pour out two soups; Adding 3 times of slow fire of water by the volume of medicinal material again boiled 2 hours; Pour out three soups,, promptly get herb liquid a soup, two soups, three soup mixing and stirring; Be cooled to normal temperature, its component should account for 30% of total amount; With accounting for total amount is that the middle-grade liquor of 60 degree that 60% high quality sorghum is brewageed adds wine vat, adds then to account for the herb liquid that 30% of total amount boils, and stirs; After one day, add in wine vat again that to account for total amount be that 10% content is 20% the rock sugar aqueous solution, stir; The sealing of wine vat normal temperature is stored sth. in a cellar, and be 3-5 month storage period, and the mung bean liquor gets product.
Embodiment 3
Rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis etc.) sent into boil container, add water five times by the volume of medicinal material and soaked 10 hours, slow fire boiled 2 hours; Pour out a soup, add four times of slow fire of water by the volume of medicinal material again and boiled 2 hours, pour out two soups; Adding 3 times of slow fire of water by the volume of medicinal material again boiled 2 hours; Pour out three soups,, promptly get herb liquid a soup, two soups, three soup mixing and stirring; Be cooled to normal temperature, its component should account for 20% of total amount; With accounting for total amount is that the middle-grade liquor of 60 degree that 70% high quality sorghum is brewageed adds wine vat, adds then to account for the herb liquid that 20% of total amount boils, and stirs; After one day, add in wine vat again that to account for total amount be that 10% content is 20% the rock sugar aqueous solution, stir; The sealing of wine vat normal temperature is stored sth. in a cellar, and be 3-5 month storage period, and the mung bean liquor gets product.
Embodiment 4
Rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis etc.) sent into boil container, add water five times by the volume of medicinal material and soaked 10 hours, slow fire boiled 2 hours; Pour out a soup, add four times of slow fire of water by the volume of medicinal material again and boiled 2 hours, pour out two soups; Adding 3 times of slow fire of water by the volume of medicinal material again boiled 2 hours; Pour out three soups,, promptly get herb liquid a soup, two soups, three soup mixing and stirring; Be cooled to normal temperature, its component should account for 15% of total amount; With accounting for total amount is that the middle-grade liquor of 60 degree that 70% high quality sorghum is brewageed adds wine vat, adds then to account for the herb liquid that 15% of total amount boils, and stirs; After one day, add in wine vat again that to account for total amount be that 15% content is 20% the rock sugar aqueous solution, stir; The sealing of wine vat normal temperature is stored sth. in a cellar, and be 3-5 month storage period, and the mung bean liquor gets product.
Embodiment 5
Rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis etc.) sent into boil container, add water five times by the volume of medicinal material and soaked 10 hours, slow fire boiled 2 hours; Pour out a soup, add four times of slow fire of water by the volume of medicinal material again and boiled 2 hours, pour out two soups; Adding 3 times of slow fire of water by the volume of medicinal material again boiled 2 hours; Pour out three soups,, promptly get herb liquid a soup, two soups, three soup mixing and stirring; Be cooled to normal temperature, its component should account for 25% of total amount; With accounting for total amount is that the middle-grade liquor of 60 degree that 65% high quality sorghum is brewageed adds wine vat, adds then to account for the herb liquid that 20% of total amount boils, and stirs; After one day, add in wine vat again that to account for total amount be that 10% content is 20% the rock sugar aqueous solution, stir; The sealing of wine vat normal temperature is stored sth. in a cellar, and be 3-5 month storage period, and the mung bean liquor gets product.
Claims (5)
1. the mung bean liquor of rock sugar preparation; It is characterized in that: soup 15%-30%, the content that 60 degree middle-grade liquor 60%-70%, the rare traditional Chinese medicines of brewageing with high quality sorghum (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis, cape jasmines etc.) boil is that 20% rock sugar aqueous solution 10%-15% is a raw material, obtains finished product through following steps.
2. the mung bean liquor of a kind of rock sugar preparation according to claim 1, the characteristic of its first step is: rare traditional Chinese medicine (50 kinds of red ginseng, pawpaw, the bark of eucommia, Herba Lophatheri, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, fructus amomi, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Stigma Croci, the dried rhizome of rehmannia, chrysanthemum, Buddha's hand, Wu Chia Pee, radix polygonati officinalis, cape jasmines etc.) is sent into boiled container, add water five times by the volume of medicinal material and soaked 10 hours; Slow fire boiled 2 hours; Pour out a soup, add four times of slow fire of water by the volume of medicinal material again and boiled 2 hours, pour out two soups; Adding 3 times of slow fire of water by the volume of medicinal material again boiled 2 hours; Pour out three soups,, promptly get herb liquid a soup, two soups, three soup mixing and stirring; Be cooled to normal temperature, its component should account for 15%-30%.
3. the mung bean liquor of a kind of rock sugar preparation according to claim 1, the characteristic in its second step is: the middle-grade liquor of 60 degree that high quality sorghum is brewageed adds wine vat, adds the herb liquid that boils then, stirs.
4. the mung bean liquor of a kind of rock sugar preparation according to claim 1, the characteristic in its 3rd step is: after one day, in wine vat, add content again and be 20% the rock sugar aqueous solution, stir.
5. the mung bean liquor of a kind of rock sugar preparation according to claim 1, the characteristic in its 4th step is: the sealing of wine vat normal temperature is stored sth. in a cellar, and be 3-5 month storage period, and the mung bean liquor gets product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101173273A CN102776101A (en) | 2011-05-09 | 2011-05-09 | Mung bean spirit prepared from crystal sugar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101173273A CN102776101A (en) | 2011-05-09 | 2011-05-09 | Mung bean spirit prepared from crystal sugar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695264A (en) * | 2013-11-28 | 2014-04-02 | 安徽明龙酒业有限公司 | Bamboo leaf mug bean wine |
| CN107828581A (en) * | 2017-10-31 | 2018-03-23 | 重庆元祥蚕蛹酒业有限公司 | A kind of silkworm chrysalis wine and preparation method thereof |
| CN108018161A (en) * | 2018-01-22 | 2018-05-11 | 伏杰 | Chinese medicament healthcare wine and preparation method and application |
-
2011
- 2011-05-09 CN CN2011101173273A patent/CN102776101A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695264A (en) * | 2013-11-28 | 2014-04-02 | 安徽明龙酒业有限公司 | Bamboo leaf mug bean wine |
| CN103695264B (en) * | 2013-11-28 | 2016-05-18 | 安徽明龙酒业有限公司 | A kind of leaf of bamboo green gram wine |
| CN107828581A (en) * | 2017-10-31 | 2018-03-23 | 重庆元祥蚕蛹酒业有限公司 | A kind of silkworm chrysalis wine and preparation method thereof |
| CN108018161A (en) * | 2018-01-22 | 2018-05-11 | 伏杰 | Chinese medicament healthcare wine and preparation method and application |
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Application publication date: 20121114 |