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A kind of millet mung bean rice wine and its brewing process

A technology of mung bean and millet, applied in the preparation of alcoholic beverages and other directions, can solve the problems of short growth period, insufficient attention to the research on the deep processing of millet, single consumption method of millet, etc., and achieves a thick taste, full body, and moderate sweetness and sourness. Effect

Active Publication Date: 2021-01-12
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Millet (millet) has the advantages of short growth period, wide applicability and low price, and millet is rich in various nutrients needed by the human body, including carbohydrates, minerals, vitamins, proteins, amino acids and fatty acids, etc. The content of millet is higher than that of rice and corn, and it is an excellent nutritious food. However, people have been eating millet in a single way for many years, and the research on the deep processing of millet has not received enough attention.

Method used

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  • A kind of millet mung bean rice wine and its brewing process
  • A kind of millet mung bean rice wine and its brewing process
  • A kind of millet mung bean rice wine and its brewing process

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Effect test

Embodiment 1

[0038] The present embodiment provides a kind of brewing process of millet mung bean rice wine, which comprises:

[0039] a. Mix steamed mung beans and millet according to the dry weight ratio of 1:10, and then mix them with rice wine koji and glucoamylase to obtain the first mixture; wherein, the amount of rice wine koji added is 0.8 of the total dry weight of mung beans and millet %; The addition of glucoamylase is 2.8‰ of the total dry weight of mung bean and millet.

[0040] b. Incubate the first mixture at 25° C. for 50 hours to obtain the second mixture.

[0041] c. Mix the second mixture with water according to the material-to-water ratio of 1:2.5, and ferment at 15-20°C for 20 days until the distiller's grains sink and the wine body slightly bubbles.

[0042] d. After the fermentation is completed, filter, age and blend, boil and sterilize the wine at 60°C for 10 minutes, then let it cool and filter to get the finished rice wine.

Embodiment 2

[0044]The present embodiment provides a kind of brewing process of millet mung bean rice wine, which comprises:

[0045] a. Mix steamed mung beans and millet according to the dry weight ratio of 1:14, and then mix them with rice wine koji and glucoamylase to obtain the first mixture; wherein, the amount of rice wine koji added is 0.12 of the total dry weight of mung beans and millet %; The added amount of glucoamylase is 1.85‰ of the total dry weight of mung bean and millet.

[0046] b. Incubate the first mixture at 30° C. for 36 hours to obtain the second mixture.

[0047] c. Mix the second mixed material with water according to the material-water ratio of 1:1.75, and ferment at 20-25°C for 5 days until the distiller's grains sink and the wine body effervesces slightly.

[0048] d. After the fermentation is completed, filter, age and blend, boil and sterilize the wine at 70°C for 5 minutes, then let it cool and filter to get the finished rice wine.

Embodiment 3

[0050] The present embodiment provides a kind of brewing process of millet mung bean rice wine, which comprises:

[0051] a. Mix steamed mung beans and millet according to the dry weight ratio of 1:12, and then mix them with rice wine koji and glucoamylase to obtain the first mixture; wherein, the amount of rice wine koji added is 1.4 of the total dry weight of mung beans and millet %; The amount of glucoamylase added is 2.1‰ of the total dry weight of mung beans and millet.

[0052] b. Incubate the first mixture at 28° C. for 48 hours to obtain the second mixture.

[0053] c. Mix the second mixture with water according to the material-to-water ratio of 1:2, and ferment at 15-20°C for 15 days until the distiller's grains sink and the wine body effervesces slightly.

[0054] d. After the fermentation is completed, filter, age and blend, boil and sterilize the wine at 80°C for 4 minutes, then let it cool and filter to get the finished rice wine.

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Abstract

The invention provides millet mung bean yellow rice wine and a brewing technology thereof, and relates to a yellow rice wine brewing technology. The brewing technology comprises the steps that steamed mung beans and millets are mixed, and yellow rice wine yeast and glucamylase are mixed to obtain a first mixture, wherein the dry weight ratio of the mung beans to the millets is 1:10-14; the first mixture is subjected to cultivation treatment to obtain a second mixture; the second mixture and water are mixed, and fermentation treatment is performed. According to the brewing technology, the millets and the mung beans are adopted as raw materials, the yellow rice wine is obtained through the combined action of the yellow rice wine yeast and the glucamylase, and the brewing technology is simple and high in controllability. The yellow rice wine is obtained through the brewing technology has the advantages of being yellow in color, full in wine body, heavy in taste and appropriate in sourness and sweetness, and has the strong rice flavor and unique wine flavor.

Description

technical field [0001] The invention relates to the field of rice wine brewing, in particular to a millet mung bean rice wine and a brewing process thereof. Background technique [0002] Yellow rice wine, also known as rice wine, is a special product of my country and has a long history of brewing. Yellow rice wine is a kind of brewed wine made from rice, millet, corn, millet, wheat and other grain crops, which are cooked, added koji, saccharified, fermented, squeezed, filtered, boiled, stored, and blended. It has not been distilled so the alcohol content is not high, usually less than 20 degrees, but its nutritional value is rich, and the amino acid content is much higher than other alcohols. It has the reputation of liquid cake and is suitable for drinking by the general public. [0003] Mung bean, also known as green bean, is named for its green color. It is the seed of the leguminous herb mung bean. Mung bean has been planted in my country for thousands of years. It is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/02
Inventor 杨晓宽张乃睿郑国勇杨建坡李汉臣
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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