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Five-bean health-care wine and preparation method thereof

A health care wine and mung bean technology, which is applied in the field of wine making, can solve the problems of low extraction and utilization rate of nutrient components in mung bean, single health care function, single nutrient component, etc., and achieve the effects of strong palatability, wide adaptability to a wide range of people, and unique flavor

Inactive Publication Date: 2014-04-16
王显文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are related reports on using mung beans as raw materials for brewing, such as a kind of mung bean wine and a brewing process disclosed in a Chinese patent application with the application number 00119097.0. The method uses sorghum and mung beans as the main raw materials. Dahuoqu, the fermentation period of this method is 120 days, the period is longer, and the extraction utilization rate of nutrients in mung beans is low, and for example, the Chinese patent application with application number 200810015195.1 discloses a kind of mung bean wine and its production process, which uses mung beans as raw material , this process solves the problem of utilization and extraction of mung bean nutrients, but it has the problems of single nutritional components and single health care function

Method used

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Examples

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Effect test

Embodiment 1

[0023] 1. Raw material preparation, select 20% of high-quality red beans, 25% of black beans, 20% of mung beans, 20% of white lentils, and 15% of white kidney beans, and grind them for later use;

[0024] 2. Ingredients, mix the above-mentioned pulverized five-bean material with 20% of its weight of rice husk and water to make it reach a starch concentration of 14-16%, an acidity of 0.6-0.8, and a moisture content of 48-50%;

[0025] 3. Cooking and gelatinization. In order to make starch gelatinization, use amylase and sterilize, and steam the material for 20-30 minutes under normal pressure. Mix with the fermented fermented grains, steam the wine and steam the material at the same time, and keep the gelatinization time for 10-20 minutes after steaming;

[0026] 4. Cooling and steaming the raw materials, use the method of blowing slag or drying the slag to cool the material rapidly so that it reaches the temperature suitable for the growth of microorganisms. According to the...

Embodiment 2

[0033] 1. Raw material preparation, select 25% of high-quality red beans, 20% of black beans, 25% of mung beans, 15% of white lentils, and 15% of white kidney beans, and grind them for later use;

[0034] 2. Ingredients, mix the above-mentioned crushed five-bean material with 25% of its weight of rice husk and water to make it reach a starch concentration of 14-16%, an acidity of 0.6-0.8, and a moisture content of 48-50%;

[0035] 3. Cooking and gelatinization. In order to make starch gelatinization, use amylase and sterilize, and steam the material for 20-30 minutes under normal pressure. Mix with the fermented fermented grains, steam the wine and steam the material at the same time, and keep the gelatinization time for 10-20 minutes after steaming;

[0036] 4. Cooling and steaming the raw materials, use the method of blowing slag or drying the slag to cool the material rapidly so that it reaches the temperature suitable for the growth of microorganisms. According to the amb...

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PUM

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Abstract

The invention discloses five-bean health-care wine. The health-care wine comprises following raw materials by weight percent: 20%-30% of jumble beads, 20%-30% of black soya beans, 20%-30% of mung beans, 15%-20% of white hyacinth beans and 15%-20% of white speckled kidney beans. The preparation method comprises the following steps: 1 preparing raw materials; 2 batching; 3 steaming and gelatinizing; 4 cooling; 5 blending and fermenting; 6 fermenting in a kiln; 7 distilling wine; and 8 immersing and extracting nutritional ingredients. According to the health-care wine, an advanced brewing process is adopted and an immersing process of the raw materials by the wine is increased, so that the nutrition of the five types of the beans is kept and the nutritional ingredients of the five types of the beans are sufficiently extracted and concentrated; the absorption and utilization of the nutritional ingredients by a human body are accelerated; the product is unique in flavor and strong in palatability; the nutritional value is greatly improved; compared with commonly-brewed white spirit, the five-bean health-care wine is mellow and elegant, has a sweet flavor and is delicious; all tastes are harmonized; the five-bean health-care wine also has a plurality of health-care functions of promoting detumescence and lowering qi, moistening the lung and removing the heat, activating the blood and promoting the diuresis, dispelling the wind and removing the numbness, enriching the blood and calming the nerves, improving the eyesight and tonifying yang, clearing away heat and toxic materials, tonifying deficiency and blackening hairs and the like.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a five-bean health-care wine and a preparation method thereof. Background technique [0002] Looking at the current situation of the wine market in my country, various resources for the future development of wine products will be concentrated in famous brands, traditional superior wines, famous wines with scarce resources such as the original place of origin protection, and wines with health care functions. Gathering of wines, focusing on healthy and affordable wines that people can drink at a moderate price. [0003] Black soybeans are high in protein and low in calories. The protein content is as high as 36% to 40%, which is equivalent to twice that of meat, three times that of eggs, and twelve times that of milk. Black beans are rich in 18 kinds of amino acids, especially the eight kinds of amino acids necessary for the human body, which are higher than the high-grade protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王显文
Owner 王显文
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