CN115093919A - Fungus cultivation process for mung bean wine preparation - Google Patents
Fungus cultivation process for mung bean wine preparation Download PDFInfo
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- CN115093919A CN115093919A CN202210790506.1A CN202210790506A CN115093919A CN 115093919 A CN115093919 A CN 115093919A CN 202210790506 A CN202210790506 A CN 202210790506A CN 115093919 A CN115093919 A CN 115093919A
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- mixed clinker
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- 240000004922 Vigna radiata Species 0.000 title claims abstract description 19
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 19
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000233866 Fungi Species 0.000 title description 2
- 238000002360 preparation method Methods 0.000 title description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 40
- 238000003892 spreading Methods 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims abstract description 5
- 238000007790 scraping Methods 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 230000003020 moisturizing effect Effects 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002244 precipitate Substances 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 7
- 238000012360 testing method Methods 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 3
- 239000000047 product Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001953 sensory effect Effects 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
- C12G3/026—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/40—Bio-organic fraction processing; Production of fertilisers from the organic fraction of waste or refuse
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of mung bean wine cultivation, in particular to a cultivation process for preparing mung bean wine, which comprises the following steps: s1: cleaning semen Phaseoli Radiati and rhizoma Dioscoreae, soaking, steaming, soaking in water, steaming again to obtain mixed clinker; s2: uniformly spreading the mixed clinker on a mat with the thickness of 3-5cm to uniformly spread and cool the mixed clinker; s3: uniformly spreading the distiller's yeast powder on the surface of the mixed clinker; s4: putting the mixed clinker after yeast spreading into a cultivation box for cultivation and saccharification; s5: and finishing the cultivation work after the inspection reaches the standard. The invention has the advantages of rigorous process, strong aroma of the prepared mung bean wine, glittering and translucent color, fragrant and pure, mellow and sweet taste and refreshing mouthfeel, accords with the standards of wine candidates, has better market prospect, does not have mildew, precipitate or foreign flavor, and effectively solves the problem that the wine quality is influenced due to starch gelatinization.
Description
Technical Field
The invention relates to the technical field of mung bean wine cultivation, in particular to a cultivation process for preparing mung bean wine.
Background
Mung bean wine is a medicated diet made of mung beans and Chinese yams as main materials, mainly used for treating yin deficiency and pyrophlegm diseases, and is prepared by the processes of grain soaking, primary steaming, water-tight steaming, re-steaming, bacterium cultivation and saccharification, wherein gelatinized starch is converted into sugar through enzyme to ensure normal alcohol fermentation.
However, starch gelatinization and many impurities easily occur in the current bacterium cultivation method on the market, and the taste of the wine is seriously influenced. Therefore, the person skilled in the art provides a cultivation process for preparing mung bean wine to solve the problems in the background art.
Disclosure of Invention
The invention aims to provide a cultivation process for preparing mung bean wine, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a process for culturing bacteria in mung bean wine comprises the following steps:
s1: cleaning semen Phaseoli Radiati and rhizoma Dioscoreae, soaking, steaming, soaking in water, steaming again to obtain mixed clinker;
s2: uniformly spreading the mixed clinker on a mat with the thickness of 3-5cm to uniformly spread and cool the mixed clinker;
s3: uniformly spreading the distiller's yeast powder on the surface of the mixed clinker;
s4: putting the mixed clinker after yeast spreading into a cultivation box for cultivation and saccharification;
s5: and finishing the cultivation work after the inspection reaches the standard.
As a further aspect of the invention: the water content of the mixed clinker prepared in S1 is 68%.
As a further aspect of the invention: turning over every 10-15min in the spreading and cooling process of S2, and scraping with bamboo chips after each turning over.
As a further aspect of the invention: and (3) spraying out the yeast in the S3 for three times, wherein the spraying amount of yeast powder in each time is 0.2-0.3% of the total amount of the mixed clinker, wherein: the temperature of the mixed clinker is 39-43 ℃ during the first yeast spreading, 37-38 ℃ during the second yeast spreading and 34-36 ℃ during the third yeast spreading.
As a further aspect of the invention: in S4, before the mixed clinker is put into the box, a layer of sterilized chaff is uniformly paved on the bottom of the box, and the thickness of the mixed clinker in the box is set according to seasons: 8-10cm in summer and 12-15cm in winter.
As a further aspect of the invention: the specific steps of the culture saccharification in the S4 are as follows:
a1: scraping the uniformly spread mixed clinker, and uniformly scattering distiller's yeast powder on the surface of the mixed clinker;
a2: covering a box cover, and uniformly covering the surface of the box cover and the edges of the box with fresh lees at the temperature of 40-70 ℃ for moisturizing;
a3: and (5) taking out the culture box after closed culture.
As a further aspect of the invention: the scattering amount of the distiller's yeast powder in A1 is 0.1-0.2% of the total amount of the mixed clinker.
As a further aspect of the invention: the temperature in the box is 26-26.5 ℃ when the bacteria are cultured in A3;
and (3) culturing time: 25-26h in winter and 21-22h in summer;
and (3) discharging temperature: 33 ℃ in winter and 30-32 ℃ in summer.
As a further aspect of the invention: the criteria for the S5 check are: the sugar is kneaded with paste by hands, tastes sour and sweet, and has 5-7% of assayed raw sugar, 10-12% of total sugar and 1.7 × lO 7-1.9 × lO7 yeasts per gram.
Compared with the prior art, the invention has the beneficial effects that: the invention has the advantages of rigorous process, strong aroma of the prepared mung bean wine, glittering and translucent color, fragrant and mellow, mellow and sweet taste and refreshing mouthfeel, and no mildew, precipitate or foreign flavor, effectively solves the problem of influencing the appearance of the finished wine due to starch gelatinization, meets the standards of wine lovers, and has better market prospect.
Detailed Description
Example 1
In the embodiment of the invention, the bacteria cultivation process for preparing the mung bean wine comprises the following steps:
s1: cleaning semen Phaseoli Radiati and rhizoma Dioscoreae, soaking, steaming, soaking in water, steaming again to obtain mixed clinker;
s2: uniformly spreading the mixed clinker on a summer sleeping mat, wherein the thickness of the mixed clinker is 3.6cm, so that the mixed clinker is uniformly spread for cooling;
s3: uniformly spreading the distiller's yeast powder on the surface of the mixed clinker;
s4: putting the mixed clinker after yeast spreading into a cultivation box for cultivation and saccharification;
s5: and finishing the cultivation work after the inspection reaches the standard.
Further, the moisture content of the mixed clinker prepared in S1 is 68%.
Further, turning over once every 13min in the spreading and cooling process of S2, and scraping with bamboo chips after each turning over.
Further, the yeast is scattered in S3 for three times, and the scattering amount of yeast powder in each time is 0.3 percent of the total amount of the mixed clinker, wherein: the temperature of the mixed clinker during the first yeast spreading is 40 ℃, the temperature of the mixed clinker during the second yeast spreading is 38 ℃, and the temperature of the mixed clinker during the third yeast spreading is 36 ℃.
Further, before the mixed clinker is put into the box in S4, a layer of sterilized chaff is uniformly laid on the bottom of the box, and the thickness of the mixed clinker in the box is set according to seasons: 10cm in summer and 15cm in winter.
Further, the specific steps of the culture saccharification in the S4 are as follows:
a1: scraping the uniformly spread mixed clinker, and uniformly scattering distiller's yeast powder on the surface of the mixed clinker;
a2: covering a box cover, and uniformly covering 65 ℃ fresh lees on the surface of the box cover and the edges of the box for moisturizing;
a3: and (5) taking out the culture box after closed culture.
Furthermore, the amount of the yeast powder in A1 is 0.2 percent of the total amount of the mixed clinker.
Further, the temperature in the incubator is 26.5 ℃ when the bacteria are cultured in A3;
and (3) culturing time: 25-26h in winter and 22h in summer;
and (3) discharging temperature: 33 ℃ in winter and 32 ℃ in summer.
Further, the criteria for the S5 check are: the sugar is kneaded with paste by hands, tastes sour and sweet, and has 5-7% of assayed raw sugar, 10-12% of total sugar and 1.7 × lO 7-1.9 × lO7 yeasts per gram.
Example 2
In this embodiment, a process for culturing mung bean wine comprises the following steps:
s1: cleaning semen Phaseoli Radiati and rhizoma Dioscoreae, soaking, steaming, soaking in water, steaming again to obtain mixed clinker;
s2: uniformly spreading the mixed clinker on a summer sleeping mat with the thickness of 5cm to uniformly spread and cool the mixed clinker;
s3: uniformly spreading the distiller's yeast powder on the surface of the mixed clinker;
s4: putting the mixed clinker after yeast spreading into a cultivation box for cultivation and saccharification;
s5: and finishing the cultivation work after the inspection reaches the standard.
Further, the moisture content of the mixed clinker prepared in S1 was 68%.
Further, turning over every 10min in the spreading and cooling process of S2, and scraping with bamboo chips after each turning over.
Further, the yeast is scattered in S3 for three times, and the scattering amount of yeast powder in each time is 0.2 percent of the total amount of the mixed clinker, wherein: the temperature of the mixed clinker in the first yeast spreading is 39 ℃, the temperature of the mixed clinker in the second yeast spreading is 37 ℃, and the temperature of the mixed clinker in the third yeast spreading is 34 ℃.
Further, before the mixed clinker is put into the box in S4, a layer of sterilized chaff is uniformly laid on the bottom of the box, and the thickness of the mixed clinker in the box is set according to seasons: 8cm in summer and 12cm in winter.
Further, the specific steps of the culture saccharification in the S4 are as follows:
a1: scraping the uniformly spread mixed clinker, and uniformly scattering distiller's yeast powder on the surface of the mixed clinker;
a2: covering a box cover, and uniformly covering the box cover surface and the box edge with 40 ℃ fresh lees for moisturizing;
a3: and (5) taking out the culture box after closed culture.
Furthermore, the amount of the yeast powder in A1 is 0.1 percent of the total amount of the mixed clinker.
Further, the temperature in the incubator is 26 ℃ when the bacteria are cultured in A3;
and (3) culturing time: 25-26h in winter and 21h in summer;
and (3) discharging temperature: 33 ℃ in winter and 30 ℃ in summer.
Further, the criteria for the S5 check are: the paste is kneaded by hands, the taste is sour and sweet, the content of the assayed raw sugar is 5-7%, the total sugar is 10-12%, and the number of the yeast is 1.7 multiplied by lO 7-1.9 multiplied by lO7 per gram.
Sensory testing:
and (3) testing groups: example 1, example 2, comparative example (commercially available mung bean wine);
test results
By combining the test results, the results clearly show that the products of the embodiment 1 and the embodiment 2 have excellent performances in taste, mellow fragrance and color, meet the standards of wine-lovers, have better market prospects, and have poorer product effects in contrary comparison.
In summary, the following steps: the invention has the advantages of rigorous process, strong aroma of the prepared mung bean wine, glittering and translucent color, fragrant and pure, mellow and sweet taste and refreshing mouthfeel, accords with the standards of wine candidates, has better market prospect, does not have mildew, precipitate or foreign flavor, and effectively solves the problem that the wine quality is influenced due to starch gelatinization.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (9)
1. The cultivation process for preparing the mung bean wine is characterized by comprising the following steps:
s1: cleaning semen Phaseoli Radiati and rhizoma Dioscoreae, soaking, steaming, soaking in water, steaming again to obtain mixed clinker;
s2: uniformly spreading the mixed clinker on a mat with the thickness of 3-5cm to uniformly spread and cool the mixed clinker;
s3: uniformly spreading the distiller's yeast powder on the surface of the mixed clinker;
s4: putting the mixed clinker after yeast spreading into a cultivation box for cultivation and saccharification;
s5: and finishing the cultivation work after the inspection reaches the standard.
2. The process of claim 1, wherein the water content of the mixed clinker prepared in S1 is 68%.
3. The process of claim 1, wherein the turning over is performed every 10-15min during the spreading and cooling process of S2, and bamboo chips are required to be scraped off after each turning over.
4. The process of claim 1, wherein the koji is scattered three times in S3, and the amount of koji powder scattered each time is 0.2-0.3% of the total amount of the mixed clinker, wherein: the temperature of the mixed clinker during the first yeast spreading is 39-43 ℃, the temperature of the mixed clinker during the second yeast spreading is 37-38 ℃, and the temperature of the mixed clinker during the third yeast spreading is 34-36 ℃.
5. The process of claim 1, wherein a layer of sterilized chaff is uniformly spread on the bottom of the box before the mixed clinker is put into the box in S4, and the thickness of the mixed clinker in the box is set according to seasons: 8-10cm in summer and 12-15cm in winter.
6. The process of claim 1, wherein the saccharification of the culture in S4 comprises the following steps:
a1: scraping the uniformly spread mixed clinker, and uniformly scattering distiller's yeast powder on the surface of the mixed clinker;
a2: covering a box cover, and uniformly covering the surface of the box cover and the edges of the box with fresh lees at the temperature of 40-70 ℃ for moisturizing;
a3: and (5) taking out the culture box after closed culture.
7. The process of claim 6, wherein the amount of yeast powder in A1 is 0.1-0.2% of the total amount of the mixed clinker.
8. The cultivation process for preparing mung bean wine according to claim 6, wherein the temperature in the box is 26-26.5 ℃ when cultivating in A3;
and (3) culturing time: 25-26h in winter and 21-22h in summer;
and (3) discharging temperature: 33 ℃ in winter and 30-32 ℃ in summer.
9. The process of claim 1, wherein the standard of the inspection at S5 is as follows: the paste is kneaded by hands, the taste is sour and sweet, the content of the assayed raw sugar is 5-7%, the total sugar is 10-12%, and the number of the yeast is 1.7 multiplied by lO 7-1.9 multiplied by lO7 per gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210790506.1A CN115093919A (en) | 2022-07-06 | 2022-07-06 | Fungus cultivation process for mung bean wine preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210790506.1A CN115093919A (en) | 2022-07-06 | 2022-07-06 | Fungus cultivation process for mung bean wine preparation |
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| Publication Number | Publication Date |
|---|---|
| CN115093919A true CN115093919A (en) | 2022-09-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210790506.1A Pending CN115093919A (en) | 2022-07-06 | 2022-07-06 | Fungus cultivation process for mung bean wine preparation |
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| Country | Link |
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| CN (1) | CN115093919A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100040716A (en) * | 2010-03-31 | 2010-04-20 | 대한민국(관리부서:국세청기술연구소장) | Method for preparing the mung bean wine |
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
| 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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2022
- 2022-07-06 CN CN202210790506.1A patent/CN115093919A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100040716A (en) * | 2010-03-31 | 2010-04-20 | 대한민국(관리부서:국세청기술연구소장) | Method for preparing the mung bean wine |
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
| 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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Application publication date: 20220923 |
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