CN101948725B - Five-bean five-element Chinese distilled spirit and preparation method thereof - Google Patents
Five-bean five-element Chinese distilled spirit and preparation method thereof Download PDFInfo
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- CN101948725B CN101948725B CN201010294288XA CN201010294288A CN101948725B CN 101948725 B CN101948725 B CN 101948725B CN 201010294288X A CN201010294288X A CN 201010294288XA CN 201010294288 A CN201010294288 A CN 201010294288A CN 101948725 B CN101948725 B CN 101948725B
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Abstract
The invention relates to a five-bean five-element Chinese distilled spirit which is directly prepared by taking soybean, black soya bean, mung bean, white bean and red bean. The Chinese distilled spirit has alcoholic strength of 35-60 degrees, contains 0.05-0.9% of peptide amino acid, more than or equal to 0.01% of organic acid and other beneficial substances. The preparation method has the following steps: soaking the five beans and then grinding the five beans into turbid serous fluid containing bean skins; then grinding the turbid serous fluid by a sieve with more than 500 meshes; carrying out vapour treatment under the pressure of 0.5-0.65Mpa and treatment by a high pressure homogenizer under the pressure of 0.7-0.8 Mpa; then adding cellulase and diastatic enzyme for performing biochemical treatment at a temperature of 45DEG C-65 DEG C and a PH value of 3.5-5.0; adding lipase for performing biochemical treatment at a temperature of 35DEG C-45 DEG C, then adding neutral protease for performing constant temperature biochemical treatment at a temperature of 35DEG C-45 DEG C; and finally, carrying out pre-fermentation treatment, post-fermentation treatment, distillation and ageing to obtain the five-bean five-element Chinese distilled spirit.
Description
Technical field
The invention belongs to the biotechnology field, particularly relating to a kind of is the five beans five-element liquor and preparation method thereof of main raw material direct production with soya bean, black soya bean, mung bean (green soya bean), white peas or beans and Semen Ormosiae Hosiei.
Background technology
Along with the develop rapidly of science and technology, human pursuit to spirits culture also begins to crave for the help of in the illusion impression of having a taste of spirits culture, enjoying nutrient health-care function by simple pursuit " stimulation ".The inventor just broke through the obstacle that soybean can not prepare liquor before 15 years, invented soybean liquor, yet how various beans have been incorporated in the preparation of liquor, gave full play to their health care help function, did not also appear in the newspapers at present.For the help function of various beans, Compendium of Material Medica is on the books: " beans have the five colors, each treating disorders in five ZANG-organs ", i.e. soya bean invigorating the spleen, black soya bean kidney tonifying, red bean nourish heart, mung bean (green soya bean) protects liver, white peas or beans moistening lung, and Here it is, and five-element's five colors are theoretical.China traditional Chinese medical science five-element five colors theory is pointed out: the pigment of the food of different colours has different nutritional health functions in human body, the color of food is corresponding each other with the human five internal organs, and reasonably combined is the basis of diet regimen.
Soya bean is as " kings in the beans ", and look yellow, its pigment master spleen look, and " spleen, large intestine channel are put down, gone into to sweet, the property of distinguishing the flavor of; Have invigorating the spleen wide in " effect.Black soya bean is described as " paddy of kidney ", and black was exactly the mass-tone of kidney originally, and its melanochrome is that cyanidin(e) or anthocyanogen are not only good inhibitor, especially the tonifying recipes of kidney.Mung bean is a green soya bean, fragrant element of its beans that are rich in, vegeto-alkali, plant sterol, polysaccharide in promoting the SUV alienation liver resolve into cholic acid quicken cholate secretion in the bile, reduce small intestine to absorption of cholesterol to protect liver.The flat beneficial gas of white peas or beans property can be taken good care of the five internal organs moistening lung.Red bean is that the redness of adzuki bean is the look of painstaking effort, and the traditional Chinese medical science has the record of " friend of the treasured of blood, the heart ".Red bean can promote the activation of blood vessel, and its abundant irony and protoheme not only can make the blood red profit of popularity, the effect of enriching blood in addition and stimulating circulation and strengthening myocardial viability, building up resistance.
Though soya bean, black soya bean, mung bean, white peas or beans and red bean have the laudatory title in high-quality " vegetable-protein storehouse " because the anti-trophicity of five beans inherent such as soya bean, black soya bean, cause that thyromegaly, gastrointestinal upset are felt sick, flatulence and beans raw meat bitter taste are prone to gout etc., and five big spinoffs add that it contains rich in protein and fat and is difficult for distiller's yeast and ferments; In addition, the combination starch content of soya bean, black soya bean, mung bean, white peas or beans and red bean is low, the base-material deficiency of promptly fermenting, and these all are the problems that when preparation liquor, need solve.
Summary of the invention
It is the five beans five-element liquor and preparation method thereof of main raw material direct production with soya bean, black soya bean, mung bean (green soya bean), white peas or beans and Semen Ormosiae Hosiei that problem to be solved by this invention provides a kind of.
Five beans five-element liquor provided by the invention are that main raw material is processed with soya bean, black soya bean, mung bean, white peas or beans and red bean; Alcoholic strength is 35～60 degree; Contain: peptide ammino acid 0.05～0.9%; Organic acid (linolic acid, linolenic acid, oleic acid, DHA, EPA)>=0.01%, all the other are bifidus factor, phosphatide, Flavonoid substances (isoflavone-containing), saponin, anthocyanogen, selenium, iron, calcium, zinc, magnesium, potassium, sodium, V
B, V
D, V
A, V
EAnd water, above content ratio is weight percentage.
The preparation method of five beans five-element liquor provided by the invention carries out according to the following steps:
1) soya bean, black soya bean, mung bean, white peas or beans and red bean are cleaned to be placed in the normal-temperature water soak more than 6 hours, the weight ratio of five kinds of bean or pea is soya bean 15～25%, black soya bean 15～25%, mung bean 15～25%, white peas or beans 15～25%, red bean 15～25%;
The soak time of soya bean, black soya bean, mung bean, white peas or beans and red bean: soak summer and got final product in 6～8 hours, soak winter and got final product in 8～12 hours;
The weight ratio preferred proportion of above-mentioned five kinds of bean or pea is: soya bean 18～22%, black soya bean 18～22%, mung bean 18～22%, white peas or beans 18～22%, red bean 18～22%; Optimum proportion is:: soya bean 20%, black soya bean 20%, mung bean 20%, white peas or beans 20%, red bean 20%;
2) above-mentioned five kinds of bean or pea are through paste roller mill slurrying, and the weight ratio of bean or pea and water is 1: 7～10, processes the muddy slurries that contain skin;
3) through the shredder more than 500 orders above-mentioned muddy slurries that contain skin are ground 4～5 times, its objective is overcome soya bean, black soya bean, mung bean, white peas or beans and the anti-trophicity of red bean inherent, cause thyromegaly, gastrointestinal upset is felt sick, flatulence and beans raw meat bitter taste are prone to five big spinoffs such as gout;
4) VT of the slurries after will grinding through 0.5～0.65MPa pressure is 25～30 minutes, continues as the processing that overcomes five big spinoffs of soya bean, black soya bean etc.;
5) be that the high pressure homogenizer of 0.7～0.8MPa is handled 1～2 time with step 4) gained material through pressure, remake processing for the five big spinoffs that overcome soya bean, black soya bean etc.;
6) step 5) gained material being 45～65 ℃ in temperature is to add cellulase and the saccharifying enzyme that accounts for weight of material 0.05～0.15% under 3.5～5.0 the condition with pH value, stirs biochemical treatment 3～5 hours;
The activity of cellulase and saccharifying enzyme is preferably 5000～30000 units;
7) step 6) gained material is added the lypase that accounts for weight of material 0.1～0.2%, biochemical treatment 2～4 hours under 35～45 ℃ of conditions;
The activity of lypase is preferably 50,000～80,000 units;
8) step 7) gained material is added the neutral protease account for weight of material 0.1～0.2%, carry out 35～45 ℃ constant temperature biochemical treatment 3～5 hours;
The activity of neutral protease is preferably 100,000～150,000 units;
9) with the glucide that adds the high temperature resistant type yeast that accounts for weight of material 0.05～0.15%, 0.01～0.1% flavored type yeast and 6～9% under the condition of material temperature adjustment to 30～70 after the above-mentioned biochemical treatment ℃, ferment was handled 3～6 days before carrying out;
Preferred 40～50 ℃ of preceding ferment treatment temperature;
10) the back ferment was handled 41～44 days at normal temperatures;
11) distillation handle the former wine of the five beans five-element;
12) be ageing 30～60 days under 1～4 ℃ of condition in temperature;
13) allotment is blent, and promptly gets five beans five-element liquor of the present invention through filtering.
The present invention passes through grinding, VT, high-pressure homogeneous processing and biochemical treatment measure under given conditions; Not only overcome effectively five beans such as soya bean, black soya bean the anti-trophicity of institute's inherent, cause that thyromegaly, gastrointestinal upset are felt sick, flatulence and beans raw meat bitter taste be prone to five big spinoffs such as gout; And solved the difficult problem of starch-containing few these fermentation base-materials of five beans, under the condition of not rejecting five soybean protein matter and fat, can make the five beans system wine that successfully ferments.Contain in the prepared five beans liquor of the present invention and can reach 0.05～0.9% for the total amount of the direct peptide that absorbs of human body (small peptide, low peptide, polypeptide); Organic acid (linolic acid, linolenic acid, oleic acid, DHA and EPA) total content >=0.01%; Also contain the unexistent multiple nutrients compositions of non-beans wine such as abundant bifidus factor, phosphatide, Flavonoid substances, saponin, anthocyanogen, selenium, iron; Organic acid had can be the directly physiological function of absorption of human body for particularly main nutrition peptide and DHA, EPA etc.; Realized that people should stimulate drinking, the requirement of high nutrition again.This wine and women-sensual pursuits pool is limpid, exquisitely carved, and mouthfeel is aromatic remote pure, has one of one's own, for a new way has been opened up in the deep layer utilization of soya bean, black soya bean, mung bean, white peas or beans and red bean.
Embodiment
Specific embodiment:
(1) each 20kg of selected soya bean, black soya bean, mung bean, white peas or beans and red bean cleans to be placed on and soaks in the normal-temperature water 6～8 hours (half a year in summer);
(2) pure water that adds 800kg is through the slurrying of paste roller mill belt leather;
(3) above-mentioned slurries are ground 4 times through 500 purpose shredders;
(4) with above-mentioned material the VT of 0.5MPa pressure 25 minutes;
(5) be that the high pressure homogenizer of 0.7MPa is handled 1 time through pressure;
(6) being 50 ℃ in temperature is the cellulase and the saccharifying enzyme that account for above-mentioned homogenization treatment gained weight of material 0.05% that adds active suitable (activity is 10000～15000 units) under 5.0 the condition with pH value, stirs, and does biochemical treatment 3 hours;
(7) above-mentioned material is dropped into the lypase that accounts for weight of material 0.1% of active suitable (activity is 50,000～60,000 units) under 45 ℃ of conditions, did biochemical treatment 2 hours;
(8) add the neutral protease of the vigor suitable (activity is 100,000～110,000 units) account for weight of material 0.1%, carry out 40 ℃ constant temperature biochemical treatment 3 hours;
(9) glucide that adds high temperature resistant type yeast 0.05% and flavored type yeast 0.01% and 6% under the condition of material temperature adjustment to 40～45 after the above-mentioned biochemical treatment ℃ is carried out before ferment handle 6 days (fermentation for the first time);
(10) make the back ferment at normal temperatures and handle 41 days (fermentation for the second time);
(11) the former wine of the five beans five-element that gets 100kg is approximately handled in distillation;
(12) above-mentioned former wine was placed under 1～4 ℃ of condition of temperature ageing 30 days;
(13) allotment is blent;
(14) after filtering, promptly get about 100kg five beans five-element liquor.
Through detecting, the alcoholic strength 48 of the five beans five-element liquor that this instance is made is spent, contained peptide ammino acid 0.051%, and organic acid 0.012% also contains bifidus factor, phosphatide, Flavonoid substances, saponin, anthocyanogen, selenium, iron, calcium, zinc, magnesium, potassium, sodium, V
B, V
D, V
A, V
EDeng.
Claims (6)
1. beans five-element liquor is characterized in that processing according to the following steps:
1) soya bean, black soya bean, mung bean, white peas or beans and red bean are cleaned to be placed in the normal-temperature water soak more than 6 hours, the weight ratio of five kinds of bean or pea is soya bean 15～25%, black soya bean 15～25%, mung bean 15～25%, white peas or beans 15～25%, red bean 15～25%;
2) above-mentioned five kinds of bean or pea are through paste roller mill slurrying, and the weight ratio of bean or pea and water is 1: 7～10, processes the muddy slurries that contain skin;
3) through the shredder more than 500 orders above-mentioned muddy slurries that contain skin are ground 4～5 times;
4) VT of the slurries after will grinding through 0.5～0.65MPa pressure is 25～30 minutes;
5) be that the high pressure homogenizer of 0.7～0.8MPa is handled 1～2 time with step 4) gained material through pressure;
6) step 5) gained material being 45～65 ℃ in temperature is to add cellulase and the saccharifying enzyme that accounts for weight of material 0.05～0.15% under 3.5～5.0 the condition with pH value, stirs biochemical treatment 3～5 hours;
7) step 6) gained material is added the lypase that accounts for weight of material 0.1～0.2%, biochemical treatment 2～4 hours under 35～45 ℃ of conditions;
8) step 7) gained material is added the neutral protease account for weight of material 0.1～0.2%, carry out 35～45 ℃ constant temperature biochemical treatment 3～5 hours;
9) with the glucide that adds the high temperature resistant type yeast that accounts for weight of material 0.05～0.15%, 0.01～0.1% flavored type yeast and 6～9% under the condition of material temperature adjustment to 30～70 after the above-mentioned biochemical treatment ℃, ferment was handled 3～6 days before carrying out;
10) the back ferment was handled 41～44 days at normal temperatures;
11) distillation handle the former wine of the five beans five-element;
12) be ageing 30～60 days under 1～4 ℃ of condition in temperature;
13) allotment is blent, and promptly gets five beans five-element liquor through filtering.
2. the preparation method of a beans five-element liquor is characterized in that carrying out according to the following steps:
1) soya bean, black soya bean, mung bean, white peas or beans and red bean are cleaned to be placed in the normal-temperature water soak more than 6 hours, the weight ratio of five kinds of bean or pea is soya bean 15～25%, black soya bean 15～25%, mung bean 15～25%, white peas or beans 15～25%, red bean 15～25%;
2) above-mentioned five kinds of bean or pea are through paste roller mill slurrying, and the weight ratio of bean or pea and water is 1: 7～10, processes the muddy slurries that contain skin;
3) through the shredder more than 500 orders above-mentioned muddy slurries that contain skin are ground 4～5 times;
4) VT of the slurries after will grinding through 0.5～0.65MPa pressure is 25～30 minutes;
5) be that the high pressure homogenizer of 0.7～0.8MPa is handled 1～2 time with step 4) gained material through pressure;
6) step 5) gained material being 45～65 ℃ in temperature is to add cellulase and the saccharifying enzyme that accounts for weight of material 0.05～0.15% under 3.5～5.0 the condition with pH value, stirs biochemical treatment 3～5 hours;
7) step 6) gained material is added the lypase that accounts for weight of material 0.1～0.2%, biochemical treatment 2～4 hours under 35～45 ℃ of conditions;
8) step 7) gained material is added the neutral protease account for weight of material 0.1～0.2%, carry out 35～45 ℃ constant temperature biochemical treatment 3～5 hours;
9) with the glucide that adds the high temperature resistant type yeast that accounts for weight of material 0.05～0.15%, 0.01～0.1% flavored type yeast and 6～9% under the condition of material temperature adjustment to 30～70 after the above-mentioned biochemical treatment ℃, ferment was handled 3～6 days before carrying out;
10) the back ferment was handled 41～44 days at normal temperatures;
11) distillation handle the former wine of the five beans five-element;
12) be ageing 30～60 days under 1～4 ℃ of condition in temperature;
13) allotment is blent, and promptly gets five beans five-element liquor through filtering.
3. according to the preparation method of the said five beans five-element liquor of claim 2, it is characterized in that the weight ratio of five kinds of bean or pea is: soya bean 18～22%, black soya bean 18～22%, mung bean 18～22%, white peas or beans 18～22%, red bean 18～22%.
4. according to the preparation method of the said five beans five-element liquor of claim 2, it is characterized in that the weight ratio of five kinds of bean or pea is: soya bean 20%, black soya bean 20%, mung bean 20%, white peas or beans 20%, red bean 20%.
5. according to the preparation method of each said five beans five-element liquor of claim 2 to 4, the activity that it is characterized in that cellulase and saccharifying enzyme is 5000～30000 units; The activity of lypase is 50,000～80,000 units; The activity of neutral protease is 100,000～150,000 units.
6. according to the preparation method of the said five beans five-element liquor of claim 5, the ferment treatment temperature is 40～50 ℃ before it is characterized in that.
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| CN101948725B true CN101948725B (en) | 2012-03-21 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103725479A (en) * | 2014-01-27 | 2014-04-16 | 王显文 | Five-bean health-care wine and preparation method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478397B (en) * | 2013-08-16 | 2015-02-04 | 洪晓狮 | Total chestnut peptide nourishment and preparation method thereof |
| CN103571695B (en) * | 2013-11-13 | 2015-09-02 | 湖北工业大学 | A kind of with soybean and rice for raw material white wine being rich in isoflavones and preparation method thereof |
| CN108192793A (en) * | 2017-09-25 | 2018-06-22 | 曹大军 | Health liquor |
| CN109504576A (en) * | 2018-12-28 | 2019-03-22 | 陕西天宝大豆食品技术研究所 | Full Soybean Peptide nutrient spirit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266890A (en) * | 2000-02-25 | 2000-09-20 | 郭膠东 | Soybean wine |
| CN1296065A (en) * | 2000-11-03 | 2001-05-23 | 中国扬子集团滁州技术开发有限公司 | Mung bean wine and brewing technology |
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2010
- 2010-09-28 CN CN201010294288XA patent/CN101948725B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266890A (en) * | 2000-02-25 | 2000-09-20 | 郭膠东 | Soybean wine |
| CN1296065A (en) * | 2000-11-03 | 2001-05-23 | 中国扬子集团滁州技术开发有限公司 | Mung bean wine and brewing technology |
Non-Patent Citations (1)
| Title |
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| 李大和.试论豉香型白酒独特风格的成因.《酿酒科技》.2004,(第1期),第24－25、27页. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103725479A (en) * | 2014-01-27 | 2014-04-16 | 王显文 | Five-bean health-care wine and preparation method thereof |
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