CN108220084A - Mung bean lotus leaf assembled alcoholic drinks technique - Google Patents
Mung bean lotus leaf assembled alcoholic drinks technique Download PDFInfo
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- CN108220084A CN108220084A CN201611153705.2A CN201611153705A CN108220084A CN 108220084 A CN108220084 A CN 108220084A CN 201611153705 A CN201611153705 A CN 201611153705A CN 108220084 A CN108220084 A CN 108220084A
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- diacolation
- mung bean
- lotus leaf
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Alcoholic Beverages (AREA)
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Abstract
The present invention relates to brewing technical fields, and in particular to a kind of mung bean lotus leaf assembled alcoholic drinks technique；Include the following steps：1) mung bean stoste is extracted：1.1) it crushes：Before crushing, steamer need to be first passed through by mung bean boiling to medium, the granularity that original mung bean crushes should be suitable, a filler 50%, crushes 10s, does not come back to pulverizer by the raw material of sieve and crush；1.2) it is sieved：60 mesh sieve is crossed in preliminary experiment；1.3) it soaks：The mung bean of crushing is first mixed before column is filled with extraction solvent edible ethanol according to solid-liquid ratio 1: 1, stirring, sealing, is soaked；Using the mung bean lotus leaf assembled alcoholic drinks technique of technical solution of the present invention, the wine natural taste produced is pure and fresh, it is sweet it is refreshing it is net, flavor is all good, and with certain health-care efficacy.
Description
Technical field
The present invention relates to brewing technical field, more particularly to a kind of mung bean lotus leaf assembled alcoholic drinks technique.
Background technology
Mung bean is pulse family annual herb plant, it not only has good edible value, also with extraordinary medicinal
Value has the title of " the food paddy benefited mankind ".Mung bean can be divided into dark green, yellowish green, blackish green three categories by kernel seed coat colour, and kind skin point is glossy
Two kinds of (bright green) and matt (dark green).With color is dark green and rich in gloss, grain is big neat, shape circle, easy shortcake person's quality for boiling are best.
The principle active component of mung bean has globulin, mung bean polysaccharide, phosphatide and Flavonoid substances, other active ingredients are mainly housed in green
In skin of beancurd, such as riboflavin, niacin, carrotene, cumarin, alkaloid, phytosterol, saponin and potassium, calcium, iron mineral
Matter.Flavonoid substances Disodium EDTA, cumarin, alkaloid, phytosterol, saponin etc. can enhance body's immunity,
Increase the quantity or phagocytic function of phagocyte.It also has clearing away summerheat, eliminating inflammation and expelling toxin, improving eyesight decompression, benefiting blood and tranquilizing spirit, prevents
Atherosclerosis and other effects.Lotus leaf system Nymphaeceae, bitter and puckery flavor is mild-natured, frequently as Chinese herbal medicine.Traditional medicine thinks that lotus leaf is bitter
Flat, Return liver, spleen, stomach, there is clear hot summer weather, cooling blood and hemostasis, inhibit hypercholesterolemia and atherosclerosis, antimitotic,
The effects that antibacterial and relieving convulsion contraction.Lotus leaf is full of nutrition, contains protein, carbohydrate, vitamin C, fat, niacin, sulphur
The substances such as amine element, carrotene, in addition, also containing the trace element such as calcium, phosphorus, iron and a variety of alkaloids and flavone compound.Medicine
Reason research shows that, lotus leaf mainly has the function of clearing summer-heat and damp, regulating lipid and reducing weight, anti-oxidant, anti-aging, antibacterial and dietotherapy effect,
Do not have also using mung bean and finished wine of the lotus leaf as raw material at present.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of mung bean lotus leaf assembled alcoholic drinks technique, raw
The wine natural taste of output is pure and fresh, it is sweet it is refreshing it is net, flavor is all good, and with certain health-care efficacy.
To achieve these goals, the present invention provides a kind of mung bean lotus leaf assembled alcoholic drinks technique, includes the following steps：
1) mung bean stoste is extracted：
1.1) it crushes：Before crushing, steamer need to be first passed through by mung bean boiling to granularity medium, that original mung bean crushes
Should be suitable, a filler 50% crushes 10s, does not come back to pulverizer by the raw material of sieve and crush；
1.2) it is sieved：60 mesh sieve is crossed in preliminary experiment；
1.3) it soaks：The mung bean of crushing is first mixed according to solid-liquid ratio 1: 1 with extraction solvent edible ethanol before column is filled, stirred
It mixes, seal, soak；
1.4) filler：Mung bean after wetting is packed into diacolation column, it is desirable that charging is uniform, elastic consistent；
1.5) it is vented：After charging, the air in powder gap should be excluded when adding in solvent to the maximum extent, solvent begins
Submergence powder surface eventually slightly opens the opening of diacolation column lower end, takes prepared edible ethanol, the charging from diacolation column upper end
Mouth is slowly added to, and when there is percolate outflow in lower end, closes lower switch；
1.6) it impregnates：Continue to add edible ethanol, be standing and soak for for 24 hours after preservative film sealing；
1.7) diacolation：3 circulatory displacements are carried out, the diacolation time is common for 24 hours.Diacolation flow velocity be 3~6mL/min, solid-liquid ratio 1
: 1.6~2.After the thorough drip-dry of liquid in diacolation column, stop diacolation, mung bean diacolation stoste is obtained after standing；
2) lotus leaf stoste is extracted：
2.1) it crushes：Lotus leaf is crushed to powdered, a filler 50% is crushed to powder；
2.2) it is sieved：Seepage pressure effects are used for using the lotus leaf powder of 25 mesh sieve percent of pass 100%；
2.3) it soaks：It mixed, stirring, sealing, soaked according to 1: 1 ratio of solid-liquid ratio using extraction solvent.
2.4) filler：Lotus leaf powder after wetting is packed into diacolation column, packed height 20cm；
2.5) it is vented：The opening of diacolation column lower end is slightly opened, the feed inlet for taking Extraction solvent from diacolation column upper end is slow
It adds in, when there is percolate outflow in lower end, closes lower switch；
2.6) it impregnates：Continue to add solvent, be standing and soak for for 24 hours after preservative film sealing；
2.7) diacolation：Diacolation 6h after the thorough drip-dry of liquid in diacolation column, stops diacolation, and it is former to obtain lotus leaf diacolation after standing
Liquid；
3) mung bean diacolation stoste and lotus leaf diacolation stoste are added to 6% and 4% ratio in base liquor respectively.
Preferably, in step 1) and step 2), pulverizer uses HX-200 type pulverizers.
Preferably, in step 2.3), raw material is soaked closed placement 30min in step 1.3).
Using the mung bean lotus leaf assembled alcoholic drinks technique of above-mentioned technical proposal, there are following advantages：Micro fragrance in mung bean Lotus leaf wine
Ingredient too late aromatic Chinese spirit in type and content, but still have aromatic Chinese spirit " ethyl hexanoate " main body fragrance characteristic, it is formed
Mung bean Lotus leaf wine is naturally pure and fresh, sweet refreshing net individual style；In mung bean Lotus leaf wine containing 2 kinds of effects of flavones and alkaloid into
Point, and alkaloid is in higher level.Mung bean Lotus leaf wine has both the beneficiating ingredient of mung bean and lotus leaf, has certain health care
Effect.
Description of the drawings
Fig. 1 is the process flow chart of the present invention.
Specific embodiment
Technical solution of the present invention is further illustrated with reference to the accompanying drawings and examples：
As shown in Figure 1, the present invention provides a kind of mung bean lotus leaf assembled alcoholic drinks technique, include the following steps：
1) mung bean stoste is extracted：
1.1) it crushes：Before crushing, steamer need to be first passed through by mung bean boiling to granularity medium, that original mung bean crushes
Should be suitable, a filler 50% crushes 10s, does not come back to pulverizer by the raw material of sieve and crush；
1.2) it is sieved：60 mesh sieve is crossed in preliminary experiment；
1.3) it soaks：The mung bean of crushing is first mixed according to solid-liquid ratio 1: 1 with extraction solvent edible ethanol before column is filled, stirred
It mixes, seal, soak；
1.4) filler：Mung bean after wetting is packed into diacolation column, it is desirable that charging is uniform, elastic consistent；
1.5) it is vented：After charging, the air in powder gap should be excluded when adding in solvent to the maximum extent, solvent begins
Submergence powder surface eventually slightly opens the opening of diacolation column lower end, takes prepared edible ethanol, the charging from diacolation column upper end
Mouth is slowly added to, and when there is percolate outflow in lower end, closes lower switch；
1.6) it impregnates：Continue to add edible ethanol, be standing and soak for for 24 hours after preservative film sealing；
1.7) diacolation：3 circulatory displacements are carried out, the diacolation time is common for 24 hours.Diacolation flow velocity be 3~6mL/min, solid-liquid ratio 1
: 1.6~2.After the thorough drip-dry of liquid in diacolation column, stop diacolation, mung bean diacolation stoste is obtained after standing；
2) lotus leaf stoste is extracted：
2.1) it crushes：Lotus leaf is crushed to powdered, a filler 50% is crushed to powder；
2.2) it is sieved：Seepage pressure effects are used for using the lotus leaf powder of 25 mesh sieve percent of pass 100%；
2.3) it soaks：It mixed, stirring, sealing, soaked according to 1: 1 ratio of solid-liquid ratio using extraction solvent.
2.4) filler：Lotus leaf powder after wetting is packed into diacolation column, packed height 20cm；
2.5) it is vented：The opening of diacolation column lower end is slightly opened, the feed inlet for taking Extraction solvent from diacolation column upper end is slow
It adds in, when there is percolate outflow in lower end, closes lower switch；
2.6) it impregnates：Continue to add solvent, be standing and soak for for 24 hours after preservative film sealing；
2.7) diacolation：Diacolation 6h after the thorough drip-dry of liquid in diacolation column, stops diacolation, and it is former to obtain lotus leaf diacolation after standing
Liquid；
3) mung bean diacolation stoste and lotus leaf diacolation stoste are added to 6% and 4% ratio in base liquor respectively.
Preferably, in step 1) and step 2), pulverizer uses HX-200 type pulverizers.
Preferably, in step 2.3), raw material is soaked closed placement 30min in step 1.3).
Trace flavor component too late aromatic Chinese spirit in type and content in mung bean Lotus leaf wine, but still have aromatic Chinese spirit
" ethyl hexanoate " main body fragrance characteristic, forms that mung bean Lotus leaf wine is naturally pure and fresh, sweet refreshing net individual style；Mung bean Lotus leaf wine
In containing 2 kinds of functional components of flavones and alkaloid, and alkaloid is in higher level.Mung bean Lotus leaf wine has both mung bean and lotus
The beneficiating ingredient of leaf has certain health-care efficacy.
Above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, not
Under the premise of being detached from structure of the present invention, several modifications and improvements can also be made, these should also be considered as the protection model of the present invention
It encloses, these all do not interfere with the effect and practical applicability that the present invention is implemented.
Claims (3)
1. a kind of mung bean lotus leaf assembled alcoholic drinks technique, which is characterized in that include the following steps：
1) mung bean stoste is extracted：
1.1) it crushes：Before crushing, steamer need to be first passed through by mung bean boiling to medium, the granularity that original mung bean crushes should fit
Preferably, a filler 50% crushes 10s, does not come back to pulverizer by the raw material of sieve and crush；
1.2) it is sieved：60 mesh sieve is crossed in preliminary experiment；
1.3) it soaks：The mung bean of crushing is first mixed according to solid-liquid ratio 1: 1 with extraction solvent edible ethanol before column is filled, stirred, close
Envelope, wetting；
1.4) filler：Mung bean after wetting is packed into diacolation column, it is desirable that charging is uniform, elastic consistent；
1.5) it is vented：After charging, the air in powder gap should be excluded when adding in solvent to the maximum extent, solvent soaks always
Do not have powder surface, slightly open the opening of diacolation column lower end, take prepared edible ethanol, delay from the feed inlet of diacolation column upper end
It is slow to add in, when there is percolate outflow in lower end, close lower switch；
1.6) it impregnates：Continue to add edible ethanol, be standing and soak for for 24 hours after preservative film sealing；
1.7) diacolation：3 circulatory displacements are carried out, the diacolation time is common for 24 hours.Diacolation flow velocity be 3~6mL/min, solid-liquid ratio 1: 1.6
~2.After the thorough drip-dry of liquid in diacolation column, stop diacolation, mung bean diacolation stoste is obtained after standing；
2) lotus leaf stoste is extracted：
2.1) it crushes：Lotus leaf is crushed to powdered, a filler 50% is crushed to powder；
2.2) it is sieved：Seepage pressure effects are used for using the lotus leaf powder of 25 mesh sieve percent of pass 100%；
2.3) it soaks：It mixed, stirring, sealing, soaked according to 1: 1 ratio of solid-liquid ratio using extraction solvent.
2.4) filler：Lotus leaf powder after wetting is packed into diacolation column, packed height 20cm；
2.5) it is vented：The opening of diacolation column lower end is slightly opened, the feed inlet for taking Extraction solvent from diacolation column upper end is slowly added to,
When there is percolate outflow in lower end, lower switch is closed；
2.6) it impregnates：Continue to add solvent, be standing and soak for for 24 hours after preservative film sealing；
2.7) diacolation：Diacolation 6h after the thorough drip-dry of liquid in diacolation column, stops diacolation, lotus leaf diacolation stoste is obtained after standing；
3) mung bean diacolation stoste and lotus leaf diacolation stoste are added to 6% and 4% ratio in base liquor respectively.
2. mung bean lotus leaf assembled alcoholic drinks technique according to claim 1, which is characterized in that step 1) is in step 2), crushing
Machine uses HX-200 type pulverizers.
3. mung bean lotus leaf assembled alcoholic drinks technique according to claim 1, which is characterized in that in step 1.3) with step 2.3)
In, raw material is soaked into closed placement 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611153705.2A CN108220084A (en) | 2016-12-14 | 2016-12-14 | Mung bean lotus leaf assembled alcoholic drinks technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611153705.2A CN108220084A (en) | 2016-12-14 | 2016-12-14 | Mung bean lotus leaf assembled alcoholic drinks technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108220084A true CN108220084A (en) | 2018-06-29 |
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ID=62638320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611153705.2A Pending CN108220084A (en) | 2016-12-14 | 2016-12-14 | Mung bean lotus leaf assembled alcoholic drinks technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108220084A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113699016A (en) * | 2020-09-08 | 2021-11-26 | 金业兴酒业集团有限公司 | Preparation process of mung bean vinasse wine |
-
2016
- 2016-12-14 CN CN201611153705.2A patent/CN108220084A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113699016A (en) * | 2020-09-08 | 2021-11-26 | 金业兴酒业集团有限公司 | Preparation process of mung bean vinasse wine |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180629 |