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
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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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