CN104212688A - Preparation method of sugar-free mung bean spirit - Google Patents
Preparation method of sugar-free mung bean spirit Download PDFInfo
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- CN104212688A CN104212688A CN201410427059.9A CN201410427059A CN104212688A CN 104212688 A CN104212688 A CN 104212688A CN 201410427059 A CN201410427059 A CN 201410427059A CN 104212688 A CN104212688 A CN 104212688A
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Abstract
The invention discloses a preparation method of sugar-free mung bean spirit and the product belongs to the brewing field. By using 60-degree white spirit which is brewed by high quality barley and a medicine liquid which is decocted by 26 traditional Chinese medicinal materials as raw materials, the sugar-free mung bean spirit is prepared by the following steps: decocting the medicine liquid of the traditional Chinese medicinal materials; and mixing and cellaring the 60-degree white spirit which is brewed by high quality barley. The production method has the advantages of simple process, rich sources of raw materials, mild production process condition, no discharge of polluting wastes and the like. The product is good in taste and easy to absorb, and the group capable of drinking the product is further expanded. The sugar-free mung bean spirit not only can be orally taken, but also can be externally applied. The production cost is greatly lowered compared with that of sugar-containing and honey-containing mung bean spirit.
Description
Technical field
The invention belongs to wine brewing field, particularly relate to a kind of making method of sugar-free mung bean arrack.
Background technology
Mung bean liquor only originates in Yao Wan town, Xinyi City of Jiangsu Province, traditional mung bean liquor with the white wine of high-quality jowar or barley and wheat brew for main raw material, then boil with the 20-30 kind Chinese medicinal materials meticulously selected the herb liquid obtained through special process, be aided with again to store sth. in a cellar after white sugar or rock sugar are prepared by a certain percentage and form, this wine and women-sensual pursuits is as golden ripple, aromatic sweet, there is relaxing muscles and tendons, invigorate blood circulation, whet the appetite, effect of invigorating the spleen, mung bean by name burns, but it is not mung bean products, because the wine allotted is that golden ripple is green, looks as if sweet mung bean soup, thus name according to the color of wine.Mung bean burns the characteristic not only having it in appearance, quality also has the character of its uniqueness, also wine lattice are claimed, mung bean burns and belongs to medicine odor type wine, its wine lattice are different from general ardent spirits or low alcohol, vinosity micro-sweet in conceal strong, medicine perfume (or spice) is overflowed in glycol, golden yellow color, slightly orange red, wine liquid thickness, mouthfeel is unique, the same with all wine, mung bean burn main component be ethanol, i.e. alcohol, drink in right amount and have certain health-care effect to people, both can to have calmed the nerves calmness, again can be excited spiritual, stimulate circulation, expansion veins beneath the skin, produce a kind of warm sensation, add herbal medicine in mung bean liquor and have 20-30 kind, owing to adding the liquid of these Chinese herbal medicine decoctions in mung bean liquor, thus there is the function of antiviral, enriching yin and nourishing kidney, promoting blood circulation and removing blood stasis, myogenic, removing toxic substances, anti-inflammatory, pain relieving, enhancing body immunity, and can beauty treatment moisturizing, it to clearing damp, relaxing muscles and tendons, invigorate blood circulation, whet the appetite, invigorating the spleen, kidney tonifying have special curative effect, also has auxiliary therapeutic action to rheumatic neurodynia, insomnia forgetfulness, insufficiency of vital energy and blood etc., can control gastro-enteritis, jaundice, edema, wound, waist-leg disease, skin ulcer, small-sized burn and scald, outer painting for oral administration becomes the conventional panacea of family, this wine not only had white wine bold, but also there is the fragrant and sweet of fruit wine, also have the secretion of promoting digestion liquid, the effect of whetting the appetite, soft dense pure, existing good taste, has again effect of fitness and disease prevention, also has abundant nutritive value and health-care effect.The mung bean liquor history of existing more than 500 year so far, in the process of preparation, composition and engineering is through repeatedly improving, first improvement adjusts the formula of Chinese medicinal materials, second be progressively by batching one of carbohydrate, by white sugar, change rock sugar into, after change honey into, I once have submitted " a kind of preparation method of high-quality mung bean liquor " with on October 28th, 2012, the patent No. is the patent application of ZL201210416819.7 and authorized, this patent application is exactly producing on the basis of mung bean liquor for many years at me, one of batching is employed and to submit to after honey used instead by the white sugar of more than 500 year or rock sugar, the mung bean liquor tool of honey preparation has the following advantages: 1. take care of one's teeth, also oral cavity is had to the effect of sterilization and disinfection, 2, honey than white sugar or rock sugar is readily digested and absorb, have treatment constipation effect, 3, honey contains protein, can increase human nutrition, 4, honey has sterilizing ability, injures respiratory system disease outside can controlling, 5, honey has effect of intelligence development of calming the nerves, improving water flood, contributes to treating nervous system disorders, and to treatment cardiovascular system diseases, as hypotensive, treatment anaemia is also of great benefit to, and will the medicinal function of mung bean liquor be increased further after therefore using honey.But it is sugary that shortcoming is honey, there is some consumers, as obesity patient, be afraid of that fat Ms, the elderly etc. hang back or drink less as far as possible, suffer from following disease patient and dare not drink especially or few drink: as diabetes, tuberculosis, neurasthenia and neurodynia, ephritis, stomach trouble, myopia, rheumatosis, hyperlipidaemia and hypertensive patient, dermatopathic patients etc.Thus in order to meet this part consumer demand, developing sugar-free mung bean arrack and just having put on agenda.Product improvement of the present invention uses the mung bean liquor formula of more than 500 year, wherein not containing white sugar, rock sugar, honey, the sugar-free mung bean arrack eliminating sweet taste is not only applicable to ordinary person and drinks, and also can be adapted to part can not the patient of sugar, and the crowd drunk is expanded further.At present, sugar-free mung bean arrack comes into the market on a small scale, drinks through part population, and reaction is good.
Summary of the invention
The problem that the present invention mainly solves is to provide a kind of making method of sugar-free mung bean arrack, compare with traditional mung bean liquor blending process, white sugar, rock sugar or honey removing in original formulation, Part of Chinese Medicinal is adjusted, and the 60 degree of white wine selecting high-quality barley to brewage are as main raw material, make the mung bean liquor mouthfeel of new production more as drinks, pharmaceutical use improves, not sugary, drinkable crowd increases.The raw material volume proportioning of producing the use of this high-quality mung bean liquor is: 60 degree of white wine 75%-80% that high-quality barley is brewageed, the liquid 20%-25% that Chinese medicinal materials pawpaw, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed boil.
The present invention can be achieved through the following technical solutions:
A preparation method for sugar-free mung bean arrack, is characterized in that being made up of following steps:
(1) the Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container, after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant the 20-25% of matter mung bean liquor cumulative volume.
(2) 60 degree of high quality liquors that the high-quality barley of formula ratio is brewageed are added wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, storing sth. in a cellar the time under normal temperature is 4-6 month, the high-quality that gets product mung bean liquor.
(3) using method of sugar-free mung bean arrack is: as going with rice or bread with wine; Also can be used as the externally applied medicine of wound, waist-leg disease, skin ulcer, small-sized burn and scald, be applied to affected part.
The per-cent that each medicinal material usage quantity of 26 kinds of Chinese medicinal materialss described in above-mentioned steps (1) accounts for medicinal material gross weight is: pawpaw 4%, Radix Glycyrrhizae 3%, fructus amomi 3%, radix polygonati officinalis 3%, lily 5%, Buddha's hand 4%, almond 5%, Fructus Hordei Germinatus 4%, Japanese Honeysuckle 5%, ginger 4%, wolfberry fruit 6%, chrysanthemum 4%, peppermint 4%, Chinese cassia tree 3%, jujube 5%, Chinese olive 3%, Poria cocos 3%, balloonflower root 3%, Semen Raphani 3%, the Radix Astragali 4%, orange peel 4%, the red sage root 3%, Silktree Albizzia Bark 3%, the capsule of weeping forsythia 3%, Chinese yam 5%, South Dodder Seed Chinese Dodder Seed 4%, and the gross weight of Chinese medicinal materials dry product is 1/3 of the liquid weight that Chinese medicinal materials boils.
Normal temperature described in above-mentioned steps (2) is 0 DEG C-38 DEG C; Described store sth. in a cellar the time be 6 months when temperature is 0 DEG C-20 DEG C, be 5 months when temperature is 20 DEG C-30 DEG C, be 4 months when temperature is 30 DEG C-38 DEG C.
The invention has the beneficial effects as follows: the making method providing a kind of sugar-free mung bean arrack, the method has that technique is simple, abundant raw material source, production process mild condition, and pollution-free waste discharge, does not also need investment buying to be worth expensive equipment; The batching white sugar of traditional mung bean liquor production technique, rock sugar or honey remove by product, make mung bean liquor without sweet taste, not sugary, both suitable general population drank, also more suitable given patients are drunk, there is effect of intelligence development of calming the nerves, improving water flood simultaneously, also have certain curative effect to nervous system disorders; The production cost of product declines to a great extent.
Four. embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
The Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container, after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant 20% of matter mung bean liquor cumulative volume; By account for total amount be 80% 60 degree of high quality liquors brewageing of high-quality barley add wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, at 0-15 DEG C, store sth. in a cellar the time is 6 months, the high-quality that gets product mung bean liquor.
Embodiment 2
The Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container, after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant 21% of matter mung bean liquor cumulative volume; By account for total amount be 79% 60 degree of high quality liquors brewageing of high-quality barley add wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, at 15-30 DEG C, store sth. in a cellar the time is 5 months, the high-quality that gets product mung bean liquor.
Embodiment 3
The Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container, after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant 22% of matter mung bean liquor cumulative volume; By account for total amount be 78% 60 degree of high quality liquors brewageing of high-quality barley add wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, at 30-38 DEG C, store sth. in a cellar the time is 4 months, the high-quality that gets product mung bean liquor.
Embodiment 4
The Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container, after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant 23% of matter mung bean liquor cumulative volume; By account for total amount be 77% 60 degree of high quality liquors brewageing of high-quality barley add wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, at 0-15 DEG C, store sth. in a cellar the time is 6 months, the high-quality that gets product mung bean liquor.
Embodiment 5
The Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container, after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant 24% of matter mung bean liquor cumulative volume; By account for total amount be 76% 60 degree of high quality liquors brewageing of high-quality barley add wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, at 20-30 DEG C, store sth. in a cellar the time is 5 months, the high-quality that gets product mung bean liquor.
Embodiment 6
The Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container, after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant 25% of matter mung bean liquor cumulative volume; By account for total amount be 75% 60 degree of high quality liquors brewageing of high-quality barley add wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, at 30-38 DEG C, store sth. in a cellar the time is 4 months, the high-quality that gets product mung bean liquor.
Claims (4)
1. the preparation method of a sugar-free mung bean arrack, its by volume percentage calculation of filling a prescription, comprise: 60 degree of white wine 75%-80% that high-quality barley is brewageed, the liquid 20%-25% that Chinese medicinal materials pawpaw, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed boil; It is characterized in that:
The Chinese medicinal materials pawpaw of formula ratio, Radix Glycyrrhizae, fructus amomi, radix polygonati officinalis, lily, Buddha's hand, almond, Fructus Hordei Germinatus, Japanese Honeysuckle, ginger, wolfberry fruit, chrysanthemum, peppermint, Chinese cassia tree, jujube, Chinese olive, Poria cocos, balloonflower root, Semen Raphani, the Radix Astragali, orange peel, the red sage root, Silktree Albizzia Bark, the capsule of weeping forsythia, Chinese yam, South Dodder Seed Chinese Dodder Seed are sent into and boil container by step (1), after adding water 5 times soak 2 hours by the weight of medicinal material, after big fire heating makes water seethe with excitement 0.2 hour, when changing slow fire to boil to liquid be 2/5 of amount of water, to the end liquid pour out stand-by; Then add and boil a water of liquid equivalent, after big fire heating makes water seethe with excitement 0.2 hour, slow fire boils to liquid again when being amount of water 1/5, stop boiling obtaining two liquid, head liquid and two liquid are mixed and obtain the liquid that Chinese medicinal materials boils, stand-by after being cooled to normal temperature, its volume should be dominant the 20-25% of matter mung bean liquor cumulative volume;
60 degree of high quality liquors that the high-quality barley of formula ratio is brewageed by step (2) add wine vat, then the liquid that Chinese medicinal materials boils also is added wine vat, appropriateness stirs even blend, wine vat sealing is stored sth. in a cellar, storing sth. in a cellar the time under normal temperature is 4-6 month, the high-quality that gets product mung bean liquor.
2. the preparation method of a kind of sugar-free mung bean arrack according to claim 1, it is characterized in that: the per-cent that each the medicinal material usage quantity of 26 kinds of Chinese medicinal materialss described in step (1) accounts for medicinal material gross weight is: pawpaw 4%, Radix Glycyrrhizae 3%, fructus amomi 3%, radix polygonati officinalis 3%, lily 5%, Buddha's hand 4%, almond 5%, Fructus Hordei Germinatus 4%, Japanese Honeysuckle 5%, ginger 4%, wolfberry fruit 6%, chrysanthemum 4%, peppermint 4%, Chinese cassia tree 3%, jujube 5%, Chinese olive 3%, Poria cocos 3%, balloonflower root 3%, Semen Raphani 3%, the Radix Astragali 4%, orange peel 4%, the red sage root 3%, Silktree Albizzia Bark 3%, the capsule of weeping forsythia 3%, Chinese yam 5%, South Dodder Seed Chinese Dodder Seed 4%, the gross weight of Chinese medicinal materials dry product is 1/3 of the liquid weight that Chinese medicinal materials boils.
3. the preparation method of a kind of sugar-free mung bean arrack according to claim 1, is characterized in that: the normal temperature described in step (2) is 0 DEG C-38 DEG C; The described time of storing sth. in a cellar is 6 months when temperature is 0 DEG C-20 DEG C, and being 5 months when temperature is 20 DEG C-30 DEG C, is 4 months when temperature is 30 DEG C-38 DEG C.
4. the using method of sugar-free mung bean arrack is: as going with rice or bread with wine; Also can be used as the externally applied medicine of wound, waist-leg disease, skin ulcer, small-sized burn and scald, be applied to affected part.
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| CN108686036A (en) * | 2018-07-19 | 2018-10-23 | 鹤山市昆仑养生美容酒厂有限公司 | A kind of reparation injury regeneration liquid and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108686036A (en) * | 2018-07-19 | 2018-10-23 | 鹤山市昆仑养生美容酒厂有限公司 | A kind of reparation injury regeneration liquid and preparation method thereof |
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