CN111269775A - Highland barley tea mung bean wine - Google Patents
Highland barley tea mung bean wine Download PDFInfo
- Publication number
- CN111269775A CN111269775A CN202010305792.9A CN202010305792A CN111269775A CN 111269775 A CN111269775 A CN 111269775A CN 202010305792 A CN202010305792 A CN 202010305792A CN 111269775 A CN111269775 A CN 111269775A
- Authority
- CN
- China
- Prior art keywords
- tea
- wine
- highland barley
- mung bean
- dregs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 102
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 90
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 89
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 89
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 64
- 244000269722 Thea sinensis Species 0.000 title abstract 8
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 63
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 238000000605 extraction Methods 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 241001122767 Theaceae Species 0.000 claims description 98
- 238000004821 distillation Methods 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000010025 steaming Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 244000013123 dwarf bean Species 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 7
- 239000008107 starch Substances 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 239000004480 active ingredient Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 238000010563 solid-state fermentation Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 235000013616 tea Nutrition 0.000 description 85
- 238000000034 method Methods 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019998 barley wine Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 210000001539 phagocyte Anatomy 0.000 description 2
- -1 phytosterol Chemical class 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000006582 Vigna radiata Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003537 Vitamin B3 Natural products 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000007180 physiological regulation Effects 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000021445 popular drink Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses highland barley tea and mung bean wine, and belongs to the technical field of wine processing. The highland barley tea-mung bean wine is prepared by taking mung beans, highland barley and tea as main raw materials, carrying out one-time extraction development treatment on the raw materials, using the obtained mung bean dregs, highland barley dregs, tea dregs and the distilled tea soup for solid-state white spirit fermentation, distilling to obtain wine, storing wine bodies and seasoning with seasoning wine. The invention fully utilizes the active ingredients such as starch in the mung bean dregs, the highland barley dregs, the tea dregs and the distilled tea soup after one-time extraction development treatment, brings richer flavor to the wine body, simultaneously improves the utilization approach and the comprehensive value of the raw materials, and reduces the production cost of the wine body; the obtained highland barley tea mung bean wine has the quality of solid-state fermentation white spirit and the value of health elements endowed by the raw materials.
Description
Technical Field
The invention belongs to the technical field of wine processing, and particularly relates to highland barley tea and mung bean wine and a preparation method thereof.
Background
Mung beans (Vigna radiata (Linn.) Wilczek.) have a long cultivation history of over 2000 years in China and are one of the most common beans in China. The planting area and the yield of mung beans in China are in the world, and the annual export amount is dozens of thousands of tons. Mung beans have high edible and medicinal value and are praised as 'good food and good food, Jishichang Gu', mung bean jelly, mung bean cake, mung bean paste, mung bean milk, mung bean yoghourt, mung bean tea and the like, which are in endlessly seen in the recipe of China. The compendium of materia medica records that mung beans clear away summer-heat, relieve thirst, tonify vitality, relieve alcoholism and relieve all toxicity of Jinshishuangcao wood. The mung bean contains protein, polysaccharide, fat, dietary fiber, multiple vitamins, minerals, and active ingredients such as flavone, alkaloid, phytosterol, saponin, phenolic compounds, and superoxide dismutase. The flavonoids have antioxidant effect, and alkaloids, phytosterol, saponin, etc. can enhance immunity, increase phagocyte number or phagocyte function.
The highland barley is mainly produced in Qinghai, Sichuan and other places, has rich nutritional value, is rich in protein, fat, carbohydrate, starch, calcium, phosphorus, iron and other trace elements, has high content, contains various amino acids and dietary fibers, is widely used for brewing highland barley wine, beer and making highland barley biscuits, and the highland barley fermented wine has the characteristics of fresh, sweet and elegant fragrance and soft and mellow taste, namely, the highland barley fermented wine has the characteristics of wide and middle-aged qi, strong muscle and energy, dampness and sweating removal and diarrhea prevention, the average content of highland barley 26-glucan is detected to be 6.57 percent, the excellent variety of highland barley can be 8.6 percent, which is 50 times of the average content of wheat, β -glucan is used for preventing colon cancer by reducing the contact of intestinal mucosa and carcinogenic substances and indirectly inhibiting carcinogenic vitamins, the cardiovascular disease is prevented by the synthesis of reducing blood fat and cholesterol, the body defense capability is improved by controlling diabetes, the physiological regulation effect is realized, in addition, the vitamin is also rich in each 100g of the flour, the vitamin B containing sulfur, vitamin B353.3 mg, vitamin B3.3 g, vitamin B3 g and vitamin B3.3 g.
Tea is one of the most popular drinks in China, and has high medicinal value, edible value and cultural value. At present, tea leaves are made into various scented teas and are also applied to common foods such as milk tea, biscuits and the like. In addition, the tea can be used to prepare health wine and ferment liquid. The tea contains rich phenolic substances such as catechin, theaflavin and the like, amino acid, theanine and tea polysaccharide, and has good health significance in the aspects of fat metabolism, blood sugar and blood fat reduction, tumor resistance and the like.
The highland barley, tea and mung bean are popular food and drink raw materials, the highland barley, tea and mung bean are used for brewing health wine at present, and the highland barley is used as a main raw material of Qinghai highland barley wine and is applied to white wine production in large scale. For the green bean dregs, the highland barley dregs and the tea dregs which are developed and utilized by one-time extraction products, the raw materials still have great utilization space due to the residues of starch, protein and non-volatile active ingredients in the raw materials. The production of white spirit by solid state fermentation is a comprehensive utilization mode of materials after the beginning.
In the development of food and even medicine, the raw materials often have raw material components due to different target objects,
especially under the condition of insufficient utilization of starch, protein, polysaccharide and the like, more by-products are directly used as feed or discarded before, even if the by-products are used for reutilization, the by-products are rarely applied to the brewing process, the resource utilization rate is general, and the resource waste is caused.
Disclosure of Invention
The invention aims to fully utilize starch, protein and non-volatile components in highland barley, mung bean and tea raw materials which are subjected to primary extraction development to carry out secondary development of solid-state liquor fermentation, thereby obtaining the novel style liquor with solid-state fermentation flavor and health factor components.
In order to realize the purpose, the invention provides highland barley tea and mung bean wine which is prepared by the following method:
A. raw material treatment: crushing, moistening, steaming, drying, extracting and distilling mung beans to obtain mung bean dregs; parching semen Avenae Nudae, extracting, and distilling to obtain semen Avenae Nudae residue; moistening tea leaves, and performing rotary distillation to obtain tea residue and distilled tea soup;
B. fermentation: uniformly mixing 2-6 parts by mass of the mung bean dregs obtained in the step A and 4-7 parts by mass of the highland barley dregs, adding fermentation starter, fermenting in a cellar for 20-30 days, adding tea dregs and the distilled tea soup into the tea dregs and the distilled tea soup obtained by 0.5-1 part by mass of the tea leaves before raw material treatment, continuing fermenting for 15-30 days, and taking out the cellar;
C. and (3) distillation: distilling according to a traditional white spirit distillation mode to obtain liquor, removing the head 2-3 min before the beginning of distillation, taking the liquor body in the distillation process, and removing the tail with the liquor degree lower than 10% vol at the tail end of distillation;
D. storing the distilled liquor for at least 2 months;
E. and (3) taking the stored wine body as a wine base, and adding flavoring wine for combination according to the style of the wine body to obtain the highland barley tea and mung bean wine.
In the step A, the highland barley tea mung bean wine is prepared by the following specific operations when mung beans are processed: crushing the mung beans into 2-5 pieces per particle, wherein the crushing proportion is not lower than 75%; moistening with cold water; steaming is steaming by water vapor; the baking is carried out at the temperature of 100-105 ℃ until the water content is less than 5 wt%, and the scorched yellow of the mung beans has baking fragrance; the extraction is carried out according to the following steps of white spirit: the dried mung bean mass ratio is 8-13: 1, percolating and extracting, wherein the degree of the white spirit is 45-65% vol; the distillation is to remove the residual white spirit.
In the step A, when highland barley is treated, the specific operation is as follows: the frying is carried out at 100-120 ℃ until the materials are burnt; the extraction is carried out according to the following steps of white spirit: the mass ratio of the fried highland barley is 7-12: 1, leaching; the distillation is to remove the residual white spirit.
In the step A, the highland barley tea and mung bean wine is prepared by the following specific operations during tea processing: the tea leaves are crushed or not crushed according to the weight percentage of water: the tea mass ratio is 5-12: 1 moistening the materials at the temperature of 50-90 ℃, and after the aroma substances are leached out, carrying out rotary distillation to intercept aroma distillate to obtain tea leaves and distilled tea soup.
Wherein, in the step B, the fermentation starter is medium-high temperature Daqu.
Wherein, in the step C, the alcohol content of the inoculated wine body is 62-79 vol%.
Wherein, in the step D, the storage temperature of the highland barley tea-mung bean wine is 10-25 ℃.
In the step E, the addition amount of the flavoring wine is 0.01-0.2% of the wine mass after storage.
The invention has the beneficial effects that:
the highland barley, the mung beans and the tea are used as main raw materials, and after primary extraction development treatment, the raw materials are developed, fermented and utilized for the second time, active ingredients such as starch in the raw materials are fully utilized, so that richer flavor is brought to the wine body, meanwhile, the utilization approach and the comprehensive value of the raw materials are improved, the economic value is increased, and the production cost of the wine body is reduced; in addition, the highland barley tea and mung bean wine has the quality of solid-state fermentation liquor and the value of health elements endowed by raw materials, and has great market development potential.
Detailed Description
Specifically, the highland barley tea mung bean wine is prepared by the following method:
A. raw material treatment: crushing, moistening, steaming, drying, extracting and distilling mung beans to obtain mung bean dregs; parching semen Avenae Nudae, extracting, and distilling to obtain semen Avenae Nudae residue; moistening tea leaves, and performing rotary distillation to obtain tea residue and distilled tea soup;
B. fermentation: uniformly mixing 2-6 parts by mass of the mung bean dregs obtained in the step A and 4-7 parts by mass of the highland barley dregs, adding fermentation starter, fermenting in a cellar for 20-30 days, adding tea dregs and the distilled tea soup into the tea dregs and the distilled tea soup obtained by 0.5-1 part by mass of the tea leaves before raw material treatment, continuing fermenting for 15-30 days, and taking out the cellar;
C. and (3) distillation: distilling according to a traditional white spirit distillation mode to obtain liquor, removing the head 2-3 min before the beginning of distillation, taking the liquor body in the distillation process, and removing the tail with the liquor degree lower than 10% vol at the tail end of distillation;
D. storing the distilled liquor for at least 2 months;
E. and (3) taking the stored wine body as a wine base, and adding flavoring wine for combination according to the style of the wine body to obtain the highland barley tea and mung bean wine.
The invention takes highland barley, mung bean and tea which are developed once for extraction as main raw materials to prepare highland barley tea and mung bean wine, so the highland barley, mung bean and tea are processed in the step A.
In the step A, when the mung beans are processed, the specific operation is as follows: crushing the mung beans into 2-5 pieces per mung bean, wherein the crushing proportion is not less than 75% so as to promote the quality and effect of subsequent processes to be improved; moistening with cold water; steaming is steaming by water vapor; the baking is carried out at the temperature of 100-105 ℃ until the water content is less than 5 wt%, and the scorched yellow of the mung beans has baking fragrance; the extraction is carried out according to the following steps of white spirit: the dried mung bean mass ratio is 8-13: 1, percolating and extracting, wherein the degree of the white spirit is 45-65% vol; the distillation (multifunctional extraction tank can be adopted) is to remove the residual white spirit.
In the step A, when highland barley is treated, the specific operation is as follows: the frying is carried out at 100-120 ℃ until the materials are burnt, so as to increase the baking aroma of the process and increase the richness of subsequent extracts; the extraction is carried out according to the following steps of white spirit: the mass ratio of the fried highland barley is 7-12: 1, leaching; the distillation (multifunctional extraction tank can be adopted) is to remove the residual white spirit.
In the step A, when the tea is treated, the specific operation is as follows: the tea leaves are crushed or not crushed according to the weight percentage of water: the tea mass ratio is 5-12: 1 moistening the materials at the temperature of 50-90 ℃, and after the aroma substances are leached out, carrying out rotary distillation to intercept aroma distillate to obtain tea leaves and distilled tea soup.
The mung bean dregs, the highland barley dregs, the tea dregs and the distilled tea soup obtained after the treatment of the step A (namely the one-time extraction development) still contain starch, protein, non-volatile active ingredients and the like, and the method is used for producing the white spirit by solid state fermentation.
In the step B, the mung bean dregs and the highland barley dregs are starchy raw materials, and are added in the early stage, so that the growth of brewing microorganisms such as yeast and the like is facilitated; the tea residues and the tea soup are added mainly for increasing the flavor and the non-volatile nutrient components in the tea. According to the utilization rate of different raw materials in the fermentation process, in the step B, the mung bean dregs and the highland barley dregs are added, medium-high temperature Daqu is used as fermentation starter, and after fermentation for a certain time, the tea dregs and the distilled tea soup are added.
And step C, distilling according to a traditional white spirit distillation mode in the field to obtain the white spirit, wherein the degree of the obtained liquor body is 62-79% vol.
The wine body can be stored for not less than 2 months at 10-25 ℃ by adopting a storage container such as a ceramic jar or a stainless steel jar, so as to promote the wine body to be aged and aged.
And step E, taking the stored wine body as a wine base, adding flavoring wine for combination according to the style of the wine body, wherein the proportion of the flavoring wine combination can be comprehensively evaluated according to the taste and flavor, and the adding amount of the flavoring wine is 0.01-0.2% of the quality of the stored wine body.
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1
A. Crushing, moistening, steaming, drying, extracting and distilling mung beans; parching semen Avenae Nudae, extracting, and distilling; moistening tea leaves, and performing rotary distillation; the concrete steps are as follows;
crushing mung beans until the crushing proportion is 75%, moistening the mung beans with cold water, steaming the mung beans with steam, drying the mung beans at 105 ℃, and then mixing the mung beans with 50% vol white spirit: the dried mung bean mass ratio is 10: 1, percolating and extracting, and finally distilling by using a multifunctional extraction tank to remove residual white spirit to obtain mung bean dregs;
parching semen Avenae Nudae at 100 deg.C to scorch, and mixing with 52% vol Chinese liquor: the mass ratio of the fried highland barley is 10: 1, leaching, and finally removing residual white spirit through a multifunctional extraction tank to obtain highland barley residue;
the tea leaves are not crushed, and the weight ratio of water: the tea mass ratio is 10: 1 moistening at 90 ℃, and after the aroma is leached, performing rotary distillation to obtain aroma-remaining tea residues and distilled tea soup;
B. uniformly mixing 2 parts by mass of mung bean dregs and 4 parts by mass of highland barley dregs, adding fermentation starter according to a Lu type wine process, fermenting in a cellar for wine, adding tea dregs and the remaining tea soup according to 0.5 part by mass of tea leaves before treatment when fermenting for 25 days, continuing to ferment for 15 days, and taking out the cellar;
C. removing the head 3min before the start of distillation, taking the wine body in the distillation process, and removing the tail with the alcohol content of less than 10% vol at the tail end of distillation to obtain the wine body with the alcohol content of 68.5% vol;
D. storing the liquor body obtained by distillation in a ceramic jar for 3 months;
E. the stored wine body is used as a wine base, and according to the wine body style, the flavoring wines with old fragrance, mellow sweetness and heavy sourness are respectively selected for proportional combination, the adding amount of the flavoring wine is 0.05 percent of the mass of the stored wine body, and the highland barley tea mung bean wine with harmonious and elegant wine body fragrance and mellow and sweet soft mouthfeel is obtained.
Example 2
A. Crushing, moistening, steaming, drying, extracting and distilling mung beans; parching semen Avenae Nudae, extracting, and distilling; moistening tea leaves, and performing rotary distillation; the method comprises the following specific steps:
crushing mung beans until the crushing proportion is 85%, moistening the mung beans with cool water, steaming the mung beans with steam, drying the mung beans at 100 ℃, and then crushing the mung beans according to 55% vol white spirit: the dried mung bean mass ratio is 12: 1, percolating and extracting, and finally distilling by using a multifunctional extraction tank to remove residual white spirit to obtain mung bean dregs;
parching semen Avenae Nudae at 110 deg.C to scorch, and mixing with 60% vol Chinese liquor: the mass ratio of the fried highland barley is 8: 1, leaching, and finally removing residual white spirit through a multifunctional extraction tank to obtain highland barley residue;
crushing tea leaves, and mixing the following raw materials: the tea mass ratio is 8: 1 moistening at 90 ℃, and performing rotary distillation after aroma is leached to obtain tea leaves with aroma and residual tea soup;
B. uniformly mixing 3 parts by mass of mung bean dregs and 4 parts by mass of highland barley dregs, adding fermentation starter according to a Lu type wine process, fermenting in a cellar for performing alcohol fermentation, adding tea dregs and the remaining tea soup according to 0.8 part by mass of tea leaves before treatment when fermenting for 30 days, continuing to ferment for 25 days, and taking out the cellar;
C. removing the head 3min before the start of distillation, taking the wine body in the distillation process, and removing the tail with the alcohol content of less than 10% vol at the tail end of distillation to obtain the wine body with the alcohol content of 74.5% vol;
D. storing the distilled and collected wine body in a pottery jar for 5 months;
E. the stored wine body is used as a wine base, and according to the wine body style, the flavoring wines with old fragrance, mellow sweetness and heavy sourness are respectively selected for proportional combination, the adding amount of the flavoring wine is 0.1 percent of the mass of the stored wine body, and the highland barley tea mung bean wine with harmonious and elegant wine body fragrance and mellow and sweet soft mouthfeel is obtained.
Example 3
A. Crushing, moistening, steaming, drying, extracting and distilling mung beans; parching semen Avenae Nudae, extracting, and distilling; moistening tea leaves, and performing rotary distillation; the method comprises the following specific steps:
crushing mung beans until the crushing proportion is 80%, moistening the mung beans with cool water, steaming the mung beans with steam, drying the mung beans at 105 ℃, and then mixing the mung beans with 65% vol white spirit: the dried mung bean mass ratio is 8: 1, percolating and extracting, and finally distilling by using a multifunctional extraction tank to remove residual white spirit to obtain mung bean dregs;
parching semen Avenae Nudae at 105 deg.C to scorch, and mixing 65% vol Chinese liquor with parched semen Avenae Nudae at a mass ratio of 10: 1, leaching, and finally removing residual white spirit through a multifunctional extraction tank to obtain highland barley residue;
crushing tea leaves, and mixing the following raw materials: the tea mass ratio is 10: 1 moistening at 70 ℃, and performing rotary distillation after aroma is leached to obtain tea leaves with aroma and residual tea soup;
B. uniformly mixing 4 parts by mass of mung bean dregs and 6 parts by mass of highland barley dregs, adding fermentation starter according to a Lu type wine process, fermenting in a cellar for wine, adding tea dregs and the remaining tea soup according to 1.0 part by mass of tea leaves before treatment when fermenting for 22 days, continuing to ferment for 20 days, and taking out the cellar;
C. removing the wine head 2min before the distillation, receiving the wine body in the distillation process, and removing the wine tail with the distillation tail end alcohol content lower than 10% vol to obtain the wine body with the alcohol content of 62.5% vol;
D. storing the liquor body obtained by distillation in a ceramic jar for 3 months;
E. the stored wine body is used as a wine base, and according to the wine body style, the flavoring wines with old fragrance, mellow sweetness and heavy sourness are respectively selected for proportional combination, the adding amount of the flavoring wine is 0.2 percent of the mass of the stored wine body, and the highland barley tea mung bean wine with harmonious and elegant wine body fragrance and mellow and sweet soft mouthfeel is obtained.
Claims (8)
1. The highland barley tea green bean wine is characterized in that: the preparation method comprises the following steps:
A. raw material treatment: crushing, moistening, steaming, drying, extracting and distilling mung beans to obtain mung bean dregs; parching semen Avenae Nudae, extracting, and distilling to obtain semen Avenae Nudae residue; moistening tea leaves, and performing rotary distillation to obtain tea residue and distilled tea soup;
B. fermentation: uniformly mixing 2-6 parts by mass of the mung bean dregs obtained in the step A and 4-7 parts by mass of the highland barley dregs, adding fermentation starter, fermenting in a cellar for 20-30 days, adding tea dregs and the distilled tea soup into the tea dregs and the distilled tea soup obtained by 0.5-1 part by mass of the tea leaves before raw material treatment, continuing fermenting for 15-30 days, and taking out the cellar;
C. and (3) distillation: distilling according to a traditional white spirit distillation mode to obtain liquor, removing the head 2-3 min before the beginning of distillation, taking the liquor body in the distillation process, and removing the tail with the liquor degree lower than 10% vol at the tail end of distillation;
D. storing the distilled liquor for at least 2 months;
E. and (3) taking the stored wine body as a wine base, and adding flavoring wine for combination according to the style of the wine body to obtain the highland barley tea and mung bean wine.
2. The highland barley tea-mung bean wine according to claim 1, which is characterized in that: in the step A, when the mung beans are processed, the specific operation is as follows: crushing the mung beans into 2-5 pieces per particle, wherein the crushing proportion is not lower than 75%; moistening with cold water; steaming is steaming by water vapor; the baking is carried out at the temperature of 100-105 ℃ until the water content is less than 5 wt%, and the scorched yellow of the mung beans has baking fragrance; the extraction is carried out according to the following steps of white spirit: the dried mung bean mass ratio is 8-13: 1, percolating and extracting, wherein the degree of the white spirit is 45-65% vol; the distillation is to remove the residual white spirit.
3. The highland barley tea-mung bean wine according to claim 1, which is characterized in that: in the step A, when highland barley is treated, the specific operation is as follows: the frying is carried out at 100-120 ℃ until the materials are burnt; the extraction is carried out according to the following steps of white spirit: the mass ratio of the fried highland barley is 7-12: 1, leaching; the distillation is to remove the residual white spirit.
4. The highland barley tea-mung bean wine according to claim 1, which is characterized in that: in the step A, when the tea is treated, the specific operation is as follows: the tea leaves are crushed or not crushed according to the weight percentage of water: the tea mass ratio is 5-12: 1 moistening the materials at the temperature of 50-90 ℃, and after the aroma substances are leached out, carrying out rotary distillation to intercept aroma distillate to obtain tea leaves and distilled tea soup.
5. The highland barley tea-mung bean wine according to claim 1, which is characterized in that: in the step B, the fermentation starter is medium-high temperature Daqu.
6. The highland barley tea-mung bean wine according to claim 1, which is characterized in that: in the step C, the alcohol content of the inoculated wine body is 62-79% vol.
7. The highland barley tea-mung bean wine according to claim 1, which is characterized in that: in the step D, the storage temperature is 10-25 ℃.
8. The highland barley tea-mung bean wine according to any one of claims 1 to 7, which is characterized in that: in the step E, the adding amount of the flavoring wine is 0.01-0.2% of the wine mass after storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010305792.9A CN111269775A (en) | 2020-04-17 | 2020-04-17 | Highland barley tea mung bean wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010305792.9A CN111269775A (en) | 2020-04-17 | 2020-04-17 | Highland barley tea mung bean wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111269775A true CN111269775A (en) | 2020-06-12 |
Family
ID=70996450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010305792.9A Pending CN111269775A (en) | 2020-04-17 | 2020-04-17 | Highland barley tea mung bean wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111269775A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025454A (en) * | 2021-02-07 | 2021-06-25 | 青海景阳川生物科技有限公司 | Raspberry and highland barley wine rich in superoxide dismutase and preparation method thereof |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899374A (en) * | 2010-07-21 | 2010-12-01 | 玉溪市维和生物技术有限责任公司 | White spirit prepared by fermenting and distilling pseudo-ginseng root dregs and method |
| CN102161955A (en) * | 2011-02-25 | 2011-08-24 | 泸州品创科技有限公司 | Mung bean wine and production method thereof |
| CN103602543A (en) * | 2013-10-31 | 2014-02-26 | 蒋黎明 | Method used for preparing wine from radix puerariae residue |
| CN105400653A (en) * | 2015-12-30 | 2016-03-16 | 贵州大学 | Method for preparing tea wine through twice-fermentation method |
-
2020
- 2020-04-17 CN CN202010305792.9A patent/CN111269775A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899374A (en) * | 2010-07-21 | 2010-12-01 | 玉溪市维和生物技术有限责任公司 | White spirit prepared by fermenting and distilling pseudo-ginseng root dregs and method |
| CN102161955A (en) * | 2011-02-25 | 2011-08-24 | 泸州品创科技有限公司 | Mung bean wine and production method thereof |
| CN103602543A (en) * | 2013-10-31 | 2014-02-26 | 蒋黎明 | Method used for preparing wine from radix puerariae residue |
| CN105400653A (en) * | 2015-12-30 | 2016-03-16 | 贵州大学 | Method for preparing tea wine through twice-fermentation method |
Cited By (2)
| 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 |
| CN113025454A (en) * | 2021-02-07 | 2021-06-25 | 青海景阳川生物科技有限公司 | Raspberry and highland barley wine rich in superoxide dismutase and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105296281B (en) | A kind of Chinese chestnut rice wine and preparation method thereof | |
| CN110564533A (en) | Preparation method of mangosteen beer | |
| CN104357278B (en) | A kind of production method of jujube thick flavor aromatic white spirit | |
| CN102337189A (en) | Hawthorn brandy and brewage method thereof | |
| CN107647371A (en) | A kind of fig soy sauce | |
| CN104673594A (en) | Production method of sweet tea wine | |
| CN111269775A (en) | Highland barley tea mung bean wine | |
| KR100669233B1 (en) | Makgeolli with eleutherococcus senticosus and method for manufacturing thereof | |
| CN114164071A (en) | European radix sileris wine brewing formula and preparation process thereof | |
| CN105039074A (en) | Rose and mulberry liquor and method for manufacturing same | |
| KR20130036790A (en) | Method for preparing yam alcohol containing polished barley | |
| CN111718819A (en) | Brewing method of red date sorghum rice distilled liquor | |
| CN104152311A (en) | Mango/coix seed yellow wine and preparation method thereof | |
| KR20090102063A (en) | Dioscorea batatas decaisne fermented alcohol and the method of producing the same | |
| CN113699016A (en) | Preparation process of mung bean vinasse wine | |
| CN106085748A (en) | A kind of brewing method of persimmon wine | |
| CN107960489B (en) | Jujube-based tea and preparation method thereof | |
| KR101240716B1 (en) | a mulberry makgeolli manufacture method | |
| CN106417651B (en) | Mulberry fermented bean curd and production process thereof | |
| KR20160146198A (en) | Manufacturing method of doenjang using yellow dye and doenjang using yellow dye there of | |
| CN110846173A (en) | Preparation method of grain-flavor highland barley wine | |
| CN110951566A (en) | Composite flavor type highland barley wine and brewing process thereof | |
| KR102527935B1 (en) | Manufacturing method of calcium vinegar comprising pyroligneous liquor | |
| KR102621087B1 (en) | Manufacturing method of fermented liquor or soup containing the hazelnut fruit extract or powder and the fermented liquor or soup containing the hazelnut fruit extract or powder prepared thereby | |
| KR102511754B1 (en) | Manufacturing method of functional beverage using fried-sorghum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200612 |