Highland barley tea mung bean wine

A technology for tea mung bean wine and highland barley, which is applied in the field of highland barley tea and mung bean wine and its preparation, can solve the problems of general resource utilization, seldom application, waste of resources, etc. Effect

Pending Publication Date: 2020-06-12
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Especially in the case of insufficient utilization of starch, protein, polysaccharides, etc., these by-products were directly used as feed or discarded before, and even if they were used for reuse, they were rarely used in the brewing process. waste

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0024] Specifically, highland barley tea mung bean wine, which is prepared by the following method:

[0025] A. Raw material processing: mung beans are crushed, moistened, steamed, dried, extracted and distilled to obtain mung bean dregs; highland barley is fried, extracted and distilled to obtain highland barley dregs; tea leaves are moistened and rotary distilled to obtain tea dregs and residue tea soup;

[0026] B. Fermentation: Take 2-6 parts by mass of mung bean dregs obtained in step A and 4-7 parts by mass of highland barley dregs, mix them evenly, add fermented koji, and put them into cellars for alcoholic fermentation. On the 20th to 30th day of fermentation, treat 0.5-1 tea leaves as raw materials The obtained tea dregs and distilled tea soup in parts by mass are added with tea dregs and distilled tea soup, continue to ferment for 15 to 30 days, and start cellaring;

[0027] C. Distillation: Carry out distillation according to the traditional liquor distillation met...

Embodiment 1

[0041] A. Mung beans are crushed, moistened, steamed, dried, extracted, and distilled; barley is fried, extracted, and distilled; tea leaves are moistened and rotated; the details are as follows;

[0042] Mung beans are crushed to a broken ratio of 75%, moistened with cold water, steamed, dried at 105°C, and then extracted by percolation at 50% vol liquor:dried mung bean mass ratio = 10:1, and finally distilled in a multi-functional extraction tank Remove the remaining white wine to obtain mung bean dregs;

[0043] The highland barley is fried at 100°C until it is burnt, and then extracted according to the mass ratio of 52% vol white wine: highland barley after frying = 10:1, and finally the remaining white wine is removed by a multifunctional extraction tank to obtain highland barley dregs;

[0044] The tea leaves are not crushed, according to the mass ratio of water: tea leaves = 10:1, the material is moistened at 90°C, and after the aroma is leached, the rotary distillation i...

Embodiment 2

[0050] A. Mung beans are crushed, moistened, steamed, dried, extracted, and distilled; highland barley is fried, extracted, and distilled; tea leaves are moistened and rotated; the details are as follows:

[0051] Mung beans are crushed to a broken ratio of 85%, moistened with cold water, steamed, dried at 100°C, and then extracted by percolation at 55% vol liquor:dried mung bean mass ratio = 12:1, and finally distilled in a multi-functional extraction tank Remove the remaining white wine to obtain mung bean dregs;

[0052] The highland barley is fried at 110°C until it is burnt, and then leached according to 60% vol white wine: highland barley mass ratio after frying = 8:1, and finally the remaining white wine is removed through a multifunctional extraction tank to obtain highland barley dregs;

[0053] Pulverize the tea leaves, moisten the material at 90°C according to the mass ratio of water: tea leaves at 8:1, and rotate the distillation after the aroma is leached to obtai...

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PUM

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Abstract

The invention discloses highland barley tea mung bean wine, which belongs to the technical field of wine processing. The mung beans, highland barley and tea are used as main raw materials, the raw materials are subjected to one-time extraction development treatment, the obtained mung bean residues, highland barley residues, tea residues and distilled tea soup are used for solid-state Baijiu fermentation, then distillation is performed to take wine, the wine body is stored, seasoning wine is used for seasoning, and the highland barley tea mung bean wine is obtained. According to the method, effective components such as starch in the mung bean residues, the highland barley residues, the tea residues and the distillation residual tea soup which are subjected to primary extraction developmenttreatment are fully utilized, richer flavor is brought to the wine body, meanwhile, the raw material utilization way and the comprehensive value are improved, and the production cost of the wine bodyis reduced; the obtained highland barley tea mung bean wine has the quality of solid-state fermented white spirit and the health element value given by the raw materials.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a highland barley tea mung bean wine and a preparation method thereof. Background technique [0002] Mung bean (Vigna radiata (Linn.) Wilczek.) has a long cultivation history of more than 2,000 years in my country and is one of the most common beans in my country. my country's mung bean planting area and output rank among the top in the world, with an annual export volume of hundreds of thousands of tons. The edible and medicinal value of mung bean is very high, and it is known as "the best product in food, benefiting the world". Compendium of Materia Medica records that mung bean clears heat and relieves heat, relieves thirst, replenishes vitality, relieves alcohol poisoning, and relieves all poisons of gold, stone, arsenic, vegetation. Mung bean contains protein, polysaccharide, fat, dietary fiber, multivitamins, minerals, flavonoids, alkaloids, phytostero...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12H6/02
CPCC12G3/021C12G3/026C12H6/02
Inventor 曹晓念沈才洪何诚张立强王松涛曹天驰刘青青赵旭冬
Owner LUZHOU PINCHUANG TECH CO LTD
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