CN107338148A - It is a kind of to prepare the bent method of mung bean - Google Patents
It is a kind of to prepare the bent method of mung bean Download PDFInfo
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- CN107338148A CN107338148A CN201710291671.1A CN201710291671A CN107338148A CN 107338148 A CN107338148 A CN 107338148A CN 201710291671 A CN201710291671 A CN 201710291671A CN 107338148 A CN107338148 A CN 107338148A
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- Prior art keywords
- mung bean
- knee
- bent
- piece
- phase
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present invention provides a kind of method for preparing mung bean song, is related to koji-making technical field, prepares the bent raw material of mung bean and is：Wheat, mung bean, barley, percentage by weight are respectively：The ﹪ of wheat 60, the ﹪ of mung bean 30, the ﹪ of barley 10；Preparing the bent method and step of mung bean is：（1）Material moistening；（2）Crush；（3）Step on song；（4）Wrap up in haystack product；（5）Cultivation management, whole process are divided into preceding fiery phase, big fire phase, rear fiery phase, wherein the preceding fiery phase is divided into three phases, are respectively：Mildew, dry in the air a mould, tide fire；（6）Storage storage, after knee-piece culture 35 days, go out room storage storage, it is bent that workable mung bean is produced after 3 months.It is bent that the method for the present invention can prepare the mung bean with specific use, the mung bean of preparation is bent to be used to brewage bright green aromatic white spirit, the wine has unique flavor that other any white wine do not have, put on record by the product standard of Anhui Department of Public Health, its vinosity " sweet and refreshing mellow, green and bright cool, the fragrant quiet and tastefully laid out, unique flavor of beans ".
Description
Technical field
The present invention relates to koji-making technical field, more particularly to a kind of method for preparing mung bean song.
Background technology
In the production process of wine brewing, koji-making is indispensable and extremely important program, and the quality of koji-making will be direct
The quality of product and the utilization rate height of wine material are influenceed, the mouthfeel difference for the wine being brewed using different distiller's yeasts is very big.
The content of the invention
The bent method of mung bean is prepared it is an object of the invention to provide a kind of, the mung bean song is a kind of special distiller's yeast, is used
In the bright green imperial wine for brewageing special taste, in particular for brewageing bright green aromatic white spirit.
The technical problems to be solved by the invention are realized using following technical scheme：
It is a kind of to prepare the bent method of mung bean, it is characterised in that
Preparing the bent raw material of mung bean is：Wheat, mung bean, barley, percentage by weight are respectively：The ﹪ of wheat 60, the ﹪ of mung bean 30, barley
10 ﹪；
Preparing the bent method and step of mung bean is：
（1）Material moistening
Raw material adds the ﹪ of material quality 6 hot water material moistening before crushing, hot water temperature is 65-68 DEG C, and mix is uniform, collapses accumulation material moistening
35 minutes；
（2）Crush
Raw material is crushed and crosses 20 mesh sieves, cleaning water enchroachment (invasion) bubble, allows raw material fully to absorb water；
（3）Step on song
Using particular manufacturing craft, system is stepped in hand stock, first drenches material, is reloaded into mould and is compressed；Moisture is controlled in 37-
39 ﹪, the wet knee-piece of shaping are controlled in 3.5 ㎏；Knee-piece corner is full, and thickness is consistent, and profile is smooth；
（4）Wrap up in haystack product
Before knee-piece is entered the room, first spread the thick straw of one layer of 8-10 ㎝ on ground, or the thick rice husks of 3 ㎝ as be incubated, the base wad of moisturizing
Layer, and little water is spilt on base wad layer, with surface wettability, it is not impregnated with for standard；Knee-piece is wrapped in straw be placed in base wad again
On layer, one layer of straw is repaved after occupying one layer on knee-piece, continues stacking and is covered untill 4-5 layers, and with straw；Knee-piece it
Between leave 1-2cm gap, thermometer, humidometer are assigned in different places, in order to check control；Door and window has been closed, has been made
Bent room keeps certain temperature and humidity；
（5）Cultivation management
Bent matter quality is decided by the cultivation management after entering the room, and particularly turns over song for the first time and a few days ago, grasps temperature, humidity becomes
Change；Whole process is divided into preceding fiery phase, big fire phase, rear fiery phase, wherein the preceding fiery phase is divided into three phases, is respectively：Mildew, dry in the air it is mould,
Play tide fire；
A. the preceding fiery phase
a1Mildew
Start within 1 day to hang clothing after closing door and window, knee-piece surface has white fungal hyphae spot to occur, then hangs clothing maturation through 2 days, now
Knee-piece ferments thoroughly substantially, section brown color, interior without the raw heart, slightly tart flavour；
a2Dry in the air mould
Open the door humidity discharging, now hang clothing and terminate, knee-piece fermentation expansion is soft, and product temperature rises to 40 ± 1 DEG C, and indoor moisture is sultry, i.e.,
Enabling humidity discharging, door and window can be carried out, and carries out turning over song；
a3Play tide fire
After enabling, daily humidity discharging is secondary, turns over song again every 3-4 days later, is turned over 4-5 times per room song, and this phase temperature is controlled 50
Within DEG C；
B. the big fire phase
Knee-piece enters room and enters the full fire after 10 days, and this stage room temperature, product temperature rise soon, and moisture largely volatilizees in knee-piece, turns over song
When want adjustment block song spacing, bent layer is in 5-6 layers；The big fire phase need to be maintained 10 days, and knee-piece highest product temperature is controlled between 55-60 DEG C；
C. the fiery phase after
This stage knee-piece is increasingly dried, and product temperature is gradually reduced, and knee-piece is drawn close, and does not stay gap, and fire slowly declines after holding, promotes
Knee-piece fermenting-ripening, temperature are gradually reduced in the range of 50-40 DEG C；
（6）Storage storage
After knee-piece culture 35 days, go out room storage storage, it is bent that workable mung bean is produced after 3 months；It is stored in aeration-drying
In Qu Ku, to have certain ventilation space between bent, strengthen bent library management, prevent it is infested, make moist, grow miscellaneous bacteria, endanger bent matter.
Preferably, the wheat uses the old wheat of upper one year, mung bean uses fresh Mingkwang origin green bean.
Preferably, the straw used in careless accumulation step of wrapping up in is handled by activating solution, contain grape in activating solution
Sugared 15-35g/L, glutinous rice flour 5-15g/L, rhizome of chuanxiong powder 1.2g/L, fish meal 3-8g/L, radix bupleuri powder 1.5g/L, food starch 8-12g/
L, licorice powder 2.5g/L, motherwort powder 1.5g/L, peptone 2-5g/L, MgSO4·7H2O 2g/L, surplus are water, activating solution
PH value is 6.5.Processing method is：Take out, dried in the air to straw dry tack free after straw is soaked into 15min in activating solution.Should
Step can soften straw, promote the growth of knee-piece microorganism, shorten the koji-making cycle.
Mingkwang origin green bean, it is the mung bean of Anhui Province Mingguang City area special product, it is referred to as bright green, because its color and luster is dark green, grain great Pi
The features such as thin, soup is easily rotten, savory tasty and refreshing clearly and clearing heat and detoxicating, antiallergy etc. are medicinal, and at home and abroad market is enjoyed a very good reputation.
Because Mingguang City is located at the junction area in subtropical zone and temperate zone, having a moderate climate, abundant rainfall is sunny, and frost-free period is longer,
Along with soil is mostly sandy loam, yellowish-white soil, horse liver soil, its refreshing water-based energy is good, it is thus possible to which output is edible and medical value is only
Special Mingkwang origin green bean.Mung bean song is prepared using Mingkwang origin green bean, the bright green imperial wine further produced, unique flavor, is had bright
Green fragrance.
The beneficial effects of the invention are as follows：
The method of the present invention can prepare the mung bean song with specific use, and the mung bean of preparation is bent white for brewageing bright green odor type
Wine, the wine have unique flavor that other any white wine do not have, put on record by the product standard of Anhui Department of Public Health, its wine
Matter " sweet and refreshing mellow, green and bright cool, the fragrant quiet and tastefully laid out, unique flavor of beans ".
Applicant is empty using the local advantage for enriching alcoholic raw material-Mingkwang origin green bean, the value of conversion increment agricultural product coarse cereals
Between, by development with great concentration for many years, the production technology of the bright green liquor of traditional liquor, particularly Daqu manufacturing technology are improved finally, no
Only allow mung bean to participate in solid state fermentation, be subject to secondary use, be further added in the proportioning of koji-making, science is made koji-making and matched somebody with somebody
Than parameter, the mung bean flavor of distinguishing products white wine is considerably increased, highlights mung bean delicate fragrance style, one is solely set in China white wine circle
Flag.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further, but following embodiments are only the preferred embodiments of the present invention, and it is not all.
Based on the embodiment in embodiment, those skilled in the art obtain other realities on the premise of creative work is not made
Example is applied, belongs to protection scope of the present invention.
Embodiment 1
The bent starter-making materialses of mung bean：
Wheat, mung bean, barley how much are ordered as by quality accounting, typically uses last year old wheat, the ﹪ of accounting 60, fresh mung bean
30 ﹪, the ﹪ of barley 10.
Quality requirement be free from insect pests without going mouldy, mung bean be Mingguang City real estate, have grain greatly, it is thin skin, emerald green, use cleaning
The small stream in pond river.
Prepare the bent technical process of mung bean and technological parameter：
1. material moistening
Raw material adds 65-68 DEG C of 6 ﹪ or so hot water material moistening before crushing, mix is uniform, accumulation material moistening 35 minutes is collapsed, with stock chart
The soft and moist sweat of receiving in face is advisable；
2. crush
Raw material is broken to require 20 mesh sieves, and fine powder accounts for 30 ﹪ or so, then mixes thoroughly, cleaning water enchroachment (invasion) bubble, allowed raw material fully to absorb water；Use
System is stepped in particular manufacturing craft, hand stock, and general wet bent control is in 3.5 ㎏ or so；
3. step on song
Hand stock steps on system and uses particular manufacturing craft, and first drenching will compress in material loading mould；Moisture control is in 37-39 ﹪, and one
As wet bent control in 3.5 ㎏ or so；Knee-piece requirement, answers corner full, thickness is consistent, and profile is smooth；
4. wrap up in haystack product
Before knee-piece is entered the room, the thick rice husk of one layer of straw, thickness about 8-10 ㎝, or 3 ㎝ is first spread on ground, and spill little water on grass；
Wrapped up in and then be placed on straw with straw again, repave one layer of straw after occupying one layer on block, continue to stack until 4-5 layers
Untill, and covered with straw；There is a refers to the gap between curved billet, thermometer, humidometer be assigned in different places, in order to examine
Check and control system；Door and window has been closed, bent room is kept certain temperature and humidity.
5. cultivation management
Bent matter quality is decided by the training orientation after entering the room, and particularly turns over song for the first time and a few days ago, grasps temperature, humidity
Change；Whole process is divided into the preceding fiery phase（Mildew, dry in the air a mould, tide fire）, the big fire phase, the rear fiery phase；
The fiery phase before 5.1
5.1.1 mildew
Left and right starts to hang clothing closing door and window one day after, and knee-piece surface has white fungal hyphae spot to occur, and clothing was hung through 2 days or so
Maturation, now knee-piece ferment substantially thoroughly, section brown color is interior without the raw heart, slightly tart flavour；
5.1.2 dry in the air mould
Open the door humidity discharging, now hang clothing and terminate, product temperature rises to 40 DEG C or so, and knee-piece fermentation expansion is soft, and indoor moisture is sultry, i.e.,
Enabling humidity discharging, door and window can be carried out, and carries out turning over song；
5.1.3 play tide fire
After enabling, daily humidity discharging is secondary, turns over song again every 3-4 days later, it is desirable to is turned over 4-5 times per room song, the control of this phase temperature
Within 50 DEG C；
5.2 big fire phases
Block song enters room and enters the full fire after 10 days, and this stage room temperature, product temperature rise soon, and moisture largely volatilizees in knee-piece, turns over song
When want adjustment block song spacing, bent layer is in 5-6 layers；The big fire phase need to maintain 10 or so, the control of knee-piece highest product temperature 55-60 DEG C it
Between；
The fiery phase after 5.3
This stage blocks song is increasingly dried, and product temperature is gradually reduced, and block song is drawn close, and does not stay gap, and fire slowly declines after holding, promotes
Block koji fermentation is ripe, and temperature is gradually reduced in the range of 50-40 DEG C；
6. storage storage
After the bent culture of block 35 days, depending on its situation, room storage storage can be gone out, it is bent that workable mung bean is produced after 3 months；It is stored in
In the Qu Ku of aeration-drying, to have certain ventilation space between bent, strengthen bent library management, prevent it is infested, make moist, growth is miscellaneous
Bacterium, endanger bent matter.
The mung bean song prepared using above-described embodiment 1 brewages bright green imperial wine, and bright green imperial wine is mainly with the green of Mingguang Formation
Beans（It is bright green）For raw material, it is aided with sorghum, and with mung bean, barley, wheat and pea koji-making, fermented through mud cellar for storing things, continue slag, multifuel combustion, divide
Layer distillation, classification storage, blend and form, its process characteristic be mixed-steaming and mixed-heating, low temperature enter to store sth. in a cellar, slowly fermentation, solid state distillation.
The bright green imperial wine being brewed is detected：
1. the data of detection
1.1 organoleptic detection
Organoleptic detection result such as table 1.
The sense organ of table 1
1.2 physical and chemical index
Physical and chemical index such as table 2 below.
The physical and chemical index of table 2
1.3 sanitary index
Meet GB 2757 regulation.
1.4 net content
Meet State Administration for Quality Supervision and Inspection and Quarantine and make ［ 2005 ］ No. 75《Quantification packing commodity metrological supervision and administration method》
Regulation.
2. detection method
The inspection of organoleptic requirements, physical and chemical index are performed by GB/T 10345.
The inspection of sanitary index is performed by GB/T 5009.48.
The inspection of net content is performed by JJF 1070.
3. detected rule
Made by GB/T 10346 and State Administration for Quality Supervision and Inspection and Quarantine（2005）75th command《Quantification packing commodity metering prison
Superintend and direct management method》Regulation perform.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
For personnel it should be appreciated that the present invention is not limited to the above embodiments, that described in above-described embodiment and specification is only the present invention
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also have it is various
Changes and improvements, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by institute
Attached claims and its equivalent thereof.
Claims (3)
1. a kind of prepare the bent method of mung bean, it is characterised in that
Preparing the bent raw material of mung bean is：Wheat, mung bean, barley, percentage by weight are respectively：The ﹪ of wheat 60, the ﹪ of mung bean 30, barley
10 ﹪；
Preparing the bent method and step of mung bean is：
（1）Material moistening
Raw material adds the ﹪ of material quality 6 hot water material moistening before crushing, hot water temperature is 65-68 DEG C, and mix is uniform, collapses accumulation material moistening
35 minutes；
（2）Crush
Raw material is crushed and crosses 20 mesh sieves, cleaning water enchroachment (invasion) bubble, allows raw material fully to absorb water；
（3）Step on song
Using particular manufacturing craft, system is stepped in hand stock, first drenches material, is reloaded into mould and is compressed；Moisture is controlled in 37-
39 ﹪, the wet knee-piece of shaping are controlled in 3.5 ㎏；Knee-piece corner is full, and thickness is consistent, and profile is smooth；
Wrap up in haystack product
Before knee-piece is entered the room, first spread the thick straw of one layer of 8-10 ㎝ on ground, or the thick rice husks of 3 ㎝ as be incubated, the base wad of moisturizing
Layer, and little water is spilt on base wad layer, with surface wettability, it is not impregnated with for standard；Knee-piece is wrapped in straw be placed in base wad again
On layer, one layer of straw is repaved after occupying one layer on knee-piece, continues stacking and is covered untill 4-5 layers, and with straw；Knee-piece it
Between leave 1-2cm gap, thermometer, humidometer are assigned in different places, in order to check control；Door and window has been closed, has been made
Bent room keeps certain temperature and humidity；
Cultivation management
Whole process is divided into preceding fiery phase, big fire phase, rear fiery phase, wherein the preceding fiery phase is divided into three phases, is respectively：Mildew, dry in the air it is mould,
Play tide fire；
A. the preceding fiery phase
a1Mildew
Start within 1 day to hang clothing after closing door and window, knee-piece surface has white fungal hyphae spot to occur, then hangs clothing maturation through 2 days, now
Knee-piece ferments thoroughly substantially, section brown color, interior without the raw heart, slightly tart flavour；
a2Dry in the air mould
Open the door humidity discharging, now hang clothing and terminate, knee-piece fermentation expansion is soft, and product temperature rises to 40 ± 1 DEG C, and indoor moisture is sultry, i.e.,
Enabling humidity discharging, door and window can be carried out, and carries out turning over song；
a3Play tide fire
After enabling, daily humidity discharging is secondary, turns over song again every 3-4 days later, is turned over 4-5 times per room song, and this phase temperature is controlled 50
Within DEG C；
B. the big fire phase
Knee-piece enters room and enters the full fire after 10 days, and this stage room temperature, product temperature rise soon, and moisture largely volatilizees in knee-piece, turns over song
When want adjustment block song spacing, bent layer is in 5-6 layers；The big fire phase need to be maintained 10 days, and knee-piece highest product temperature is controlled between 55-60 DEG C；
C. the fiery phase after
This stage knee-piece is increasingly dried, and product temperature is gradually reduced, and knee-piece is drawn close, and does not stay gap, and fire slowly declines after holding, promotes
Knee-piece fermenting-ripening, temperature are gradually reduced in the range of 50-40 DEG C；
Storage storage
After knee-piece culture 35 days, go out room storage storage, it is bent that workable mung bean is produced after 3 months；It is stored in aeration-drying
In Qu Ku, to have certain ventilation space between bent, strengthen bent library management, prevent it is infested, make moist, grow miscellaneous bacteria, endanger bent matter.
2. according to claim 1 prepare the bent method of mung bean, it is characterised in that：The wheat is old using upper one year
Wheat, mung bean use fresh Mingkwang origin green bean.
3. according to claim 1 prepare the bent method of mung bean, it is characterised in that：It is described to wrap up in what is used in careless accumulation step
Straw is handled by activating solution, and glucose 15-35g/L, glutinous rice flour 5-15g/L, rhizome of chuanxiong powder 1.2g/L, fish meal are contained in activating solution
3-8g/L, radix bupleuri powder 1.5g/L, food starch 8-12g/L, licorice powder 2.5g/L, motherwort powder 1.5g/L, peptone 2-5g/L,
MgSO4·7H2O 2g/L, surplus are water, and the pH value of activating solution is 6.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710291671.1A CN107338148A (en) | 2017-04-28 | 2017-04-28 | It is a kind of to prepare the bent method of mung bean |
Applications Claiming Priority (1)
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|---|---|---|---|
| CN201710291671.1A CN107338148A (en) | 2017-04-28 | 2017-04-28 | It is a kind of to prepare the bent method of mung bean |
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|---|---|
| CN107338148A true CN107338148A (en) | 2017-11-10 |
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ID=60219878
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Cited By (4)
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|---|---|---|---|---|
| CN108117954A (en) * | 2017-12-25 | 2018-06-05 | 安徽明光酒业有限公司 | A kind of production technology for preparing mung bean song |
| CN108841503A (en) * | 2018-08-08 | 2018-11-20 | 安徽明光酒业有限公司 | A method of improving green gram wine distillation yield |
| CN110857424A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Preparation process of malt yeast |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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Cited By (4)
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|---|---|---|---|---|
| CN108117954A (en) * | 2017-12-25 | 2018-06-05 | 安徽明光酒业有限公司 | A kind of production technology for preparing mung bean song |
| CN108841503A (en) * | 2018-08-08 | 2018-11-20 | 安徽明光酒业有限公司 | A method of improving green gram wine distillation yield |
| CN110857424A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Preparation process of malt yeast |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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