CN113699016A - Preparation process of mung bean vinasse wine - Google Patents
Preparation process of mung bean vinasse wine Download PDFInfo
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- CN113699016A CN113699016A CN202010935609.3A CN202010935609A CN113699016A CN 113699016 A CN113699016 A CN 113699016A CN 202010935609 A CN202010935609 A CN 202010935609A CN 113699016 A CN113699016 A CN 113699016A
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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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- 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
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- 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
Abstract
The invention belongs to the technical field of wine making, and particularly relates to a preparation process of mung bean wine, which comprises the following steps: s1: extracting mung beans; s2: extracting rock sugar; s3: leaching lotus leaves; s4: extracting the leaf fat; s5: steaming the lotus leaves; s6: steaming mung beans, pouring distilled liquor into the mung bean extracting liquor obtained in the step S1 after the liquor steaming is finished, uniformly stirring to obtain mung bean extracting liquor mixed liquor for later use, and fishing out mung beans to enter the next process; s7: gelatinizing the mung beans obtained in the step S6, spreading the gelatinized mung beans, cooling, making yeast, and culturing bacteria; s8: fermenting the mung beans after S7 cultivation, wherein S9: distilling the fermented product to obtain liquor; s10: weighing the mung bean wine obtained from S9, the lotus leaf extraction wine mixed liquor obtained from S5 and the rock sugar extraction wine obtained from S2 according to the mass ratio, adding the mung bean wine, the lotus leaf extraction wine mixed liquor obtained from S5 and the rock sugar extraction wine obtained from S2 into a mixing tank, uniformly stirring, adding 0.01-0.03% of the lard extraction wine obtained from S4 during stirring, and filtering after stirring is stopped to obtain the mung bean wine.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation process of mung bean wine.
Background
Mung bean, a cultivar of vigna of the family Leguminosae, a 1-year-old herbaceous plant. Ancient famous beans and planted beans. The english name mungbean or greengram. Mung beans are high in nutritive value, contain high protein (about 24%), medium starch (about 53%), low fat (about 1%), are rich in various mineral elements and various vitamins, and are particularly rich in VB1 and VB 2. The mung bean protein is near-complete-valence protein, particularly has high lysine content, the content of the lysine in the edible part of the whole dried mung bean reaches 18mg/g, and the sulfur-containing amino acid is limited amino acid. The mung bean contains more hemicellulose, pentosan and galactan, has physiological functions of regulating intestines and the like, can increase the viscosity of mung bean powder products, and is an ideal raw material for high-quality vermicelli and bean jelly. Mung beans are not only rich in nutrition, but also have pharmacological actions of clearing heat and removing toxicity according to the theory of traditional Chinese medicine, and are called as beans with homology of medicine and food. According to the compendium of materia Medica, the following: the mung bean is cooked for eating, can reduce swelling and release qi, relieve summer heat, regulate five internal organs, calm spirit, tonify primordial qi, moisten skin, and is suitable for long-term eating, and the soup is one of the most main traditional drinks for relieving summer heat and fever in summer. Modern researches show that mung beans have physiological effects of resisting bacteria, reducing blood fat, resisting tumors, detoxifying, promoting appetite, preventing certain cancers, resisting aging and the like.
The mung bean comprises the following main effective components: globulin, mung bean polysaccharide, phospholipid and flavonoid, and other effective components such as riboflavin, nicotinic acid, carotene, coumarin, alkaloid, phytosterol, saponin, potassium, calcium and iron minerals. The flavonoids have antioxidant effect, and coumarin, alkaloid, phytosterol, saponin, etc. can enhance immunity, increase phagocyte number or phagocyte function.
Lotus leaves are of the family Nymphaeaceae, bitter and astringent in taste and neutral in nature, and are often used as Chinese herbal medicines. The traditional medicine considers that the lotus leaves are bitter and neutral, enter liver, spleen and stomach, and have the effects of clearing summer heat, cooling blood to stop bleeding, inhibiting hypercholesterolemia and atherosclerosis, resisting mitosis, inhibiting bacteria, stopping spasm and the like. The lotus leaf is rich in nutrition, contains substances such as protein, carbohydrate, vitamin C, fat, nicotinic acid, thiamine, carotene and the like, and also contains trace elements such as calcium, phosphorus, iron and the like, various alkaloids and flavonoid compounds. Pharmacological research shows that the lotus leaves mainly have the functions of clearing summer heat and promoting diuresis, regulating fat and losing weight, resisting oxidation, resisting aging and inhibiting bacteria and the food therapy effect, and the finished product vinasse using the mung beans and the lotus leaves as raw materials does not exist at present.
Disclosure of Invention
In view of the problems raised by the above background art, the present invention is directed to: aims to provide a preparation process of mung bean vinasse.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a preparation process of mung bean vinasse comprises the following steps:
s1: leaching mung beans, namely soaking the cleaned and drained mung beans and Xiaoqu solid-state liquor according to the mass ratio of 1: 4, adding the mixture into a leaching container for leaching for 30-35 days, and filtering to obtain soaked mung beans and mung bean leaching wine for later use;
s2: crystal sugar is extracted, and the crystal sugar and Xiaoqu solid-state liquor are mixed according to the mass ratio of 1: 4, adding the mixture into an extraction container for extraction, wherein the extraction time is not less than 180 days, filtering to obtain rock candy extracted wine, and then storing for more than 6 months for later use;
s3: leaching lotus leaves, namely leaching the lotus leaves after cleaning and draining and the Xiaoqu solid-state liquor according to the mass ratio of 1: 4, adding the mixture into a leaching container for leaching for 7-10 days, and filtering to obtain soaked lotus leaf and mung bean leaching wine for later use;
s4: extracting the leaf lard, namely extracting the washed and drained leaf lard and Xiaoqu solid-state liquor according to the mass ratio of 1: 4, adding the raw materials into a leaching container for leaching for 90-120 days, filtering to obtain a suet leaching wine, and storing for more than 6 months for later use;
s5: transferring the soaked lotus leaves obtained in the step S3 into a retort barrel filled with certain clear water for wine distillation, pouring the distilled wine into the lotus leaf extracting wine obtained in the step S3 after the wine distillation is finished, uniformly stirring to obtain lotus leaf extracting wine mixed liquid, and storing for more than 6 months for later use;
s6: transferring the soaked mung beans obtained in the step S1 into a steamer barrel filled with certain clear water for wine steaming, pouring the distilled wine into the mung bean extracting wine obtained in the step S1 after the wine steaming is finished, uniformly stirring to obtain mung bean extracting wine mixed liquid for later use, and fishing out the mung beans and entering the next process;
s7: gelatinizing the mung beans obtained in the step S6, spreading the gelatinized mung beans, cooling, making yeast, and culturing bacteria;
s8: adding the mung beans subjected to S7 cultivation into the white spirit mixed grains, uniformly stirring, and then transferring into a fermentation tank for fermentation for 28-32 days;
s9: distilling the fermented product obtained in the step S8 to obtain a mung bean fermented distilled liquor, mixing the mung bean fermented distilled liquor and the mung bean extracting liquor mixed liquor obtained in the step S5, uniformly stirring to obtain a mung bean liquor, storing for more than 6 months for later use, and treating the mung beans after the liquor is distilled as a feed;
s10: weighing the mung bean wine obtained in the step S9, the lotus leaf extracting wine mixed liquor obtained in the step S5 and the rock sugar extracting wine obtained in the step S2 according to the mass ratio for later use, wherein the mung bean wine accounts for 75-87% of the total amount of the three wines, the lotus leaf extracting wine mixed liquor accounts for 3-5% of the total amount of the three wines, and the rock sugar extracting wine accounts for 10-20% of the total amount of the three wines, then adding the weighed mung bean wine, the lotus leaf extracting wine mixed liquor, the rock sugar extracting wine and the rock sugar extracting wine into a mixing tank, uniformly stirring, adding 0.01-0.03% of the rock sugar extracting wine obtained in the step S4 during stirring, and filtering after stirring is stopped to obtain the mung bean wine.
As a preferable scheme of the invention, the koji-making in S6 is divided into two koji-making processes, wherein the first koji-making temperature is 35 +/-1 ℃, the koji-making amount is 40 +/-1% of the total koji-making amount, the second koji-making temperature is 30 +/-1 ℃, and the koji-making amount is 55 +/-1% of the total koji-making amount; the residual distiller's yeast is used for cultivating bacteria and preserving the box, the temperature of the product for cultivating bacteria and preserving the box is 27 +/-1 ℃, and the total amount of the distiller's yeast is 6-8 percent of the weight of the mung beans. Therefore, the mung beans are subjected to starter propagation twice, so that the effect of the mung beans is better during the cultivation.
As a preferable scheme of the invention, the clear water in the retort barrel in the S5 just exceeds the lotus leaves. Thus being beneficial to completely extracting the white spirit in the lotus leaves.
As a preferable scheme of the invention, clear water in the retort barrel in the S6 is flooded by 15cm over the mung beans. Therefore, the white spirit in the mung beans can be completely extracted, and the mung beans can be better swelled and gelatinized.
As a preferable scheme of the invention, the liquor mixed grains in S8 are one of Xiaoqu liquor mixed grains and Daqu liquor mixed grains. This enables better fermentation of the mung beans.
In a preferred embodiment of the present invention, the mung beans used in S1 have the characteristics of freshness, luster, no odor, no erosion, no scab, and no mildew.
In a preferred embodiment of the present invention, the detergent used in S3 has a characteristic of giving a lotus leaf fragrance, having no off-flavor, being fresh, having no yellow leaves or spots.
As a preferable aspect of the present invention, the rock candy used in S2 has characteristics of dry surface, luster, sweet taste, no foreign odor, no obvious black spots and other impurities.
In a preferred embodiment of the present invention, the leaf fat used in S4 has the characteristics of white, clear, reddish, bloody and thick.
In a preferred embodiment of the present invention, the Xiaoqu solid-state Baijiu used in S1, S2, S3 and S4 has the characteristics of being colorless or yellowish, clear and transparent, free of suspended matters, natural in aroma, pure and elegant, mellow in body, and sweet and refreshing.
The invention has the beneficial effects that:
1. by soaking the mung beans in the high-alcohol-content liquor for 30 days, the color and the efficacy of the mung beans are fully extracted and blended into the liquor, so that the mung beans are more ecological in color and luster, and do not need to be added with pigments for color matching, and the mung beans are absorbed and replaced by the high-alcohol-content liquor in efficacy;
2. the wine is obtained by solid state fermentation and distillation of the extracted mung beans, although the wine has no color any more, the fragrance of the mung beans still continues to be formed, which also shows that some unknown pharmacology or function in the mung beans is better extracted and utilized again;
3. the mung bean vinasse prepared by taking the mung beans, the lotus leaves and the rock sugar as main raw materials has a unique style of being natural, fresh, sweet, tasty and clean; the mung bean vinasse contains two functional components of flavone and alkaloid, and the mung bean vinasse with the alkaloid content at a higher level has the beneficial components of mung beans and lotus leaves, so that the mung bean vinasse has a certain health-care effect.
4. According to the invention, the lard is added as an auxiliary raw material, so that the prepared mung bean vinasse has better taste effect;
5. the method does not add any chemical additive, so that the prepared mung bean vinasse can ensure the quality safety of the mung bean vinasse;
6. the preparation process is relatively simple and is suitable for popularization.
Detailed Description
In order that those skilled in the art can better understand the present invention, the following embodiments are provided to further illustrate the present invention.
A preparation process of mung bean vinasse comprises the following steps:
s1: leaching mung beans, namely adding 100kg of cleaned and drained mung beans and 400kg of Xiaoqu solid-state liquor into a leaching container for leaching for 30-35 days, and filtering to obtain soaked mung beans and mung bean leaching liquor for later use;
s2: leaching rock sugar, namely adding 100kg of rock sugar and 400kg of Xiaoqu solid-state white spirit into a leaching container for leaching for not less than 180 days, filtering to obtain rock sugar leaching wine, and storing for more than 6 months for later use;
s3: leaching lotus leaves, namely adding 100kg of cleaned and drained lotus leaves and 400kg of Xiaoqu solid-state white spirit into a leaching container for leaching for 7-10 days, and filtering to obtain soaked lotus leaves and mung bean leaching wine for later use;
s4: leaching the leaf lard, namely adding 100kg of washed and drained leaf lard and 400kg of Xiaoqu solid-state white spirit into a leaching container for leaching for 90-120 days, filtering to obtain leaf lard leaching wine, and storing for more than 6 months for later use;
s5: transferring the soaked lotus leaves obtained in the step S3 into a retort barrel filled with certain clear water for wine distillation, pouring the distilled wine into the lotus leaf extracting wine obtained in the step S3 after the wine distillation is finished, uniformly stirring to obtain lotus leaf extracting wine mixed liquid, and storing for more than 6 months for later use;
s6: transferring the soaked mung beans obtained in the step S1 into a steamer barrel filled with certain clear water for wine steaming, pouring the distilled wine into the mung bean extracting wine obtained in the step S1 after the wine steaming is finished, uniformly stirring to obtain mung bean extracting wine mixed liquid for later use, and fishing out the mung beans and entering the next process;
s7: gelatinizing the mung beans obtained in the step S6, and then spreading and cooling the gelatinized mung beans, and performing starter propagation and cultivation, wherein the starter propagation is divided into two times of starter propagation, the first time of starter propagation is at 35 ℃, and the starter propagation amount is 2.8kg, the second time of starter propagation is at 30.5 ℃, and the starter propagation amount is 3.85 kg; the remaining 0.35kg of distiller's yeast is used for culturing bacteria and preserving box, and the temperature of the product for culturing bacteria and preserving box is 27 +/-1 ℃.
S8: adding the mung beans after the S7 cultivation into the white spirit mixed grains, uniformly stirring, and then transferring into a fermentation tank for fermentation for 30 days;
s9: distilling the fermented product obtained in the step S8 to obtain a mung bean fermented distilled liquor, mixing the mung bean fermented distilled liquor and the mung bean extracting liquor mixed liquor obtained in the step S5, uniformly stirring to obtain a mung bean liquor, storing for more than 6 months for later use, and treating the mung beans after the liquor is distilled as a feed;
example one
87kg of mung bean wine obtained in the step S9, 3kg of lotus leaf extracting wine mixed liquid obtained in the step S5 and 10kg of rock sugar extracting wine obtained in the step S2 are weighed, then the weighed mung bean wine, the lotus leaf extracting wine mixed liquid, the rock sugar extracting wine and the leaf lard extracting wine are added into a mixing tank to be uniformly stirred, the leaf lard extracting wine obtained in the step 0.1kgS4 is added during stirring, and after stirring is stopped, the mung bean wine prepared from distilled spirit is obtained by filtering.
Example two
Weighing 75kg of mung bean wine obtained in S9, 5kg of lotus leaf extracting wine mixed liquor obtained in S5 and 20kg of rock sugar extracting wine obtained in S2, adding the weighed mung bean wine, lotus leaf extracting wine mixed liquor, rock sugar extracting wine and lard extracting wine into a mixing tank, uniformly stirring, adding 0.3kgS4 of lard extracting wine obtained in the stirring process, and filtering after stirring is stopped to obtain the mung bean wine.
EXAMPLE III
Weighing 80kg of mung bean wine obtained in S9, 5kg of lotus leaf extracting wine mixed liquor obtained in S5 and 15kg of rock sugar extracting wine obtained in S2, adding the weighed mung bean wine, lotus leaf extracting wine mixed liquor, rock sugar extracting wine and lard extracting wine into a mixing tank, uniformly stirring, adding 0.2kgS4 of lard extracting wine obtained in the stirring process, and filtering after stirring is stopped to obtain the mung bean wine.
Example four
81kg of mung bean wine obtained in the step S9, 4kg of lotus leaf extracting wine mixed liquid obtained in the step S5 and 14kg of rock sugar extracting wine obtained in the step S2 are weighed, then the weighed mung bean wine, the lotus leaf extracting wine mixed liquid, the rock sugar extracting wine and the leaf lard extracting wine are added into a mixing tank to be uniformly stirred, the leaf lard extracting wine obtained in the step 0.25kgS4 is added during stirring, and after stirring is stopped, the mung bean wine prepared in the step S is filtered to obtain the mung bean wine prepared in the step S.
The mung bean wine prepared in the first embodiment to the second embodiment 4 has a unique style of natural freshness, sweetness and cleanness; the mung bean vinasse contains 2 functional components of flavone and alkaloid, and the mung bean vinasse with the alkaloid content at a higher level has the beneficial components of mung beans and lotus leaves, so that the mung bean vinasse has a certain health-care effect.
The foregoing embodiments are merely illustrative of the principles of the present invention and its efficacy, and are not to be construed as limiting the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. A preparation process of mung bean vinasse wine is characterized by comprising the following steps: the method comprises the following steps:
s1: leaching mung beans, namely soaking the cleaned and drained mung beans and Xiaoqu solid-state liquor according to the mass ratio of 1: 4, adding the mixture into a leaching container for leaching for 30-35 days, and filtering to obtain soaked mung beans and mung bean leaching wine for later use;
s2: crystal sugar is extracted, and the crystal sugar and Xiaoqu solid-state liquor are mixed according to the mass ratio of 1: 4, adding the mixture into an extraction container for extraction, wherein the extraction time is not less than 180 days, filtering to obtain rock candy extracted wine, and then storing for more than 6 months for later use;
s3: leaching lotus leaves, namely leaching the lotus leaves after cleaning and draining and the Xiaoqu solid-state liquor according to the mass ratio of 1: 4, adding the mixture into a leaching container for leaching for 7-10 days, and filtering to obtain soaked lotus leaf and mung bean leaching wine for later use;
s4: extracting the leaf lard, namely extracting the washed and drained leaf lard and Xiaoqu solid-state liquor according to the mass ratio of 1: 4, adding the raw materials into a leaching container for leaching for 90-120 days, filtering to obtain a suet leaching wine, and storing for more than 6 months for later use;
s5: transferring the soaked lotus leaves obtained in the step S3 into a retort barrel filled with certain clear water for wine distillation, pouring distilled wine into the lotus leaf extracting wine obtained in the step S3 after the wine distillation is finished, uniformly stirring to obtain lotus leaf extracting wine mixed liquid, and storing for more than 6 months for later use;
s6: transferring the soaked mung beans obtained in the step S1 into a steamer barrel filled with certain clear water for wine steaming, pouring the distilled wine into the mung bean extracting wine obtained in the step S1 after the wine steaming is finished, uniformly stirring to obtain mung bean extracting wine mixed liquid for later use, and fishing out the mung beans to enter the next working procedure;
s7: gelatinizing the mung beans obtained in the step S6, spreading the gelatinized mung beans, cooling, making yeast, and culturing bacteria;
s8: adding the mung beans subjected to S7 cultivation into the white spirit mixed grains, uniformly stirring, and then transferring into a fermentation tank for fermentation for 28-32 days;
s9: distilling the fermented product obtained in the step S8 to obtain a mung bean fermented distilled liquor, mixing and stirring the mung bean fermented distilled liquor and the mung bean extracting liquor mixed liquor obtained in the step S5 uniformly to obtain a mung bean liquor, storing the mung bean liquor for more than 6 months for later use, and treating the mung bean after distilling to obtain the liquor as a feed;
s10: weighing the mung bean wine obtained in the step S9, the lotus leaf extracting wine mixed liquor obtained in the step S5 and the rock sugar extracting wine obtained in the step S2 according to the mass ratio for later use, wherein the mung bean wine accounts for 75-87% of the total amount of the three wines, the lotus leaf extracting wine mixed liquor accounts for 3-5% of the total amount of the three wines, and the rock sugar extracting wine accounts for 10-20% of the total amount of the three wines, then adding the weighed mung bean wine, the lotus leaf extracting wine mixed liquor, the rock sugar extracting wine and the leaf lard extracting wine into a mixing tank, uniformly stirring, adding 0.01-0.03% of the leaf lard extracting wine obtained in the step S4 during stirring, and filtering after stirring is stopped to obtain the mung bean wine.
2. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the starter dropping in the S6 is divided into two starter dropping, the first starter dropping temperature is 35 +/-1 ℃, the starter dropping amount is 40 +/-1% of the total starter consumption, the second starter dropping temperature is 30 +/-1 ℃, and the starter dropping amount is 55 +/-1% of the total starter consumption; the residual distiller's yeast is used for cultivating bacteria and preserving the box, the temperature of the product for cultivating bacteria and preserving the box is 27 +/-1 ℃, and the total amount of the distiller's yeast is 6-8 percent of the weight of the mung beans.
3. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the clear water in the retort barrel in the S5 just exceeds the lotus leaves.
4. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: and clear water in the retort barrel in the S6 is flooded by 15cm over the mung beans.
5. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the white spirit mixed grains in the S8 are one of Xiaoqu white spirit mixed grains and Daqu white spirit mixed grains.
6. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the mung beans used in the S1 have the characteristics of freshness, luster, no peculiar smell, no erosion, no scab and no mildew.
7. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the product used in S3 has the characteristics of lotus leaf fragrance, no other peculiar smell, freshness, no yellow leaf and no speckles.
8. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the rock candy used in the S2 has the characteristics of dry surface, luster, sweet taste, no peculiar smell, no obvious black spots and other impurities.
9. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the leaf fat used in the S4 has the characteristics of white, clear, red-dot-free, bloody and thick.
10. The preparation process of the mung bean spent liquor according to claim 1, which is characterized by comprising the following steps of: the Xiaoqu solid-state method white spirit used in the S1, the S2, the S3 and the S4 has the characteristics of being colorless or yellowish, clear and transparent, free of suspended matters, natural in aroma, pure and elegant, mellow in spirit and sweet and refreshing, and the alcoholic strength of the Xiaoqu solid-state method white spirit is 55-60% vol.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115093919A (en) * | 2022-07-06 | 2022-09-23 | 安徽明光酒业有限公司 | Fungus cultivation process for mung bean wine preparation |
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| CN111269775A (en) * | 2020-04-17 | 2020-06-12 | 泸州品创科技有限公司 | Highland barley tea mung bean wine |
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- 2020-09-08 CN CN202010935609.3A patent/CN113699016A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1740310A (en) * | 2005-09-23 | 2006-03-01 | 方国忠 | Process for making one fruit four wines |
| 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 |
| CN108220084A (en) * | 2016-12-14 | 2018-06-29 | 宜宾市云天曲酒厂 | Mung bean lotus leaf assembled alcoholic drinks technique |
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