CN108117954A - A kind of production technology for preparing mung bean song - Google Patents
A kind of production technology for preparing mung bean song Download PDFInfo
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- CN108117954A CN108117954A CN201711419476.9A CN201711419476A CN108117954A CN 108117954 A CN108117954 A CN 108117954A CN 201711419476 A CN201711419476 A CN 201711419476A CN 108117954 A CN108117954 A CN 108117954A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of production technologies for preparing mung bean song, are related to koji-making technical field, and the raw material including preparing mung bean song is：Wheat, mung bean, barley, pea, weight percent are respectively：Wheat 40 49%, mung bean 20 29%, barley 5 9%, pea 13 35%；By mix, the stirring of broken plus water, it is die-filling step on it is bent, enter room cultivation, go out bent, storage storage technology and form.The present invention makes the quality of mung bean song be greatly improved, the rate of grade of the Grade A of mung bean song reaches 70% by the mung bean koji-making technological process of production.Different koji-making technologies determines the fragrance style of white wine to a certain extent, also creates the fine quality of bright green aromatic white spirit, considerably increases the mung bean flavor of distinguishing products white wine, highlights the bright green quiet and tastefully laid out style of odor type wine bean fragrant.
Description
Technical field
The invention belongs to koji-making technical field, more particularly to a kind of production technology for preparing mung bean song.
Background technology
Mung bean (Vigna radiata L.), belongs to pulse family Papillionoideae Phaseoleae Vigna, and alias plant beans, green grass or young crops are small
Beans, Ji Dou.Mung bean is rich in nutrition and the functional components such as protein vitamin, mineral element, polyphenol flavonoid class and alkaloids,
It is very popular to use crop in right amount.Contain polyphenol, flavonoids, cumarin, alkaloid, stigmasterol (plant steroid in mung bean
Alcohol), saponin(e isoreactivity ingredient have enhancing immunity of organisms, anti-oxidant and antibacterial action.
Research shows that Mingkwang origin green bean fat content compared with the mung bean of other area productions is minimum, protein, reduction
Sugar, starch and polyphenol content are relatively low, and flavones content is higher.Mingkwang origin green bean mass of 1000 kernel phase compared with other area production mung beans
To heavier, show that its mung bean is relatively large；Gelatinization degree and water absorption rate are relatively high, show that Mingkwang origin green bean is green compared with other kinds
Beans are easier cooked.Rich in 17 kinds of amino acid in Mingkwang origin green bean, wherein with water-disintegrable glutamic acid and aspartate content relatively
It is high.Mingkwang origin green bean is relatively high containing potassium, magnesium, iron, Zn-ef ficiency with respect to other kinds.
Traditional yeast, for primary raw material, and replaces pea with pea, barley etc. with mung bean, then can generate special comfortable deep and remote
Refined beans are fragrant, but because its production cost is higher, therefore be rarely employed.Other fatty higher beans, can bring evil taste, institute to white wine
Should not use.
A kind of method for preparing mung bean song of existing patent, patent No. CN201710291671.1 are disclosed and are prepared mung bean song
Raw material be：Wheat, mung bean, barley, weight percent are respectively：60 ﹪ of wheat, 30 ﹪ of mung bean, 10 ﹪ of barley；Prepare mung bean
Bent method and step is：(1) material moistening；(2) crush；(3) song is stepped on；(4) haystack product is wrapped up in；(5) cultivation management, before whole process is divided into
Fiery phase, big fire phase, rear fiery phase, wherein the preceding fire phase is divided into three phases, it is respectively：Mildew, dry in the air mould, tide fire；(6) storage storage
It deposits, after knee-piece culture 35 days, goes out room storage storage, it is bent up to workable mung bean after 3 months.
Koji-making technology is the distinctive a national heritage in China, its appearance represents the progress in an epoch.It is bent with
In the relation of wine, song is prevailing.It is also bent quasi-microorganism effect effect after all although just there is wine before no song
It is generated in carbohydrate or starchy material, it simply can be the predecessor of this quasi-microorganism.After koji-making technology occurs, the wine industry
Scale, standardization, the advanced development of religion have just been obtained, has just be unable to do without song from this, song determines wine.
Song refers to the saccharifying ferment containing a large amount of viable microbials that can be fermented or enzyme.
The content of the invention
It is an object of the invention to provide a kind of production technologies for preparing mung bean song, pass through mung bean koji-making production technology stream
Journey makes the quality of mung bean song be greatly improved, and the rate of grade of the Grade A of mung bean song reaches 70%.
In order to solve the above technical problems, the present invention is achieved by the following technical solutions：
The present invention is a kind of production technology for preparing mung bean song, and the raw material including preparing mung bean song is：It is wheat, mung bean, big
Wheat, pea, weight percent are respectively：Wheat 40-49%, mung bean 20-29%, barley 5-9%, pea 13-35%；
The method and step for preparing mung bean song is：
Step 1, mix
Water material moistening of the material quality 3.5%-5% temperature in 45 DEG C of -69 DEG C of -62 DEG C of temperature gradients is added in before raw material mix,
Then it is uniform to mix mix, collapses accumulation material moistening 40-50min；
Step 2 crushes
The medium temperature obtained after step 1 mix song is crushed and crosses 30 mesh sieves；
Step 3 adds water to stir
Material after step 2 is sieved is steeped by cleaning water enchroachment (invasion), and raw material is allowed fully to absorb water, and is stirred；
Step 4, it is die-filling to step on song
Using particular manufacturing craft, system is stepped in hand stock, first drenches material, is reloaded into mold and is compressed；Moisture is controlled in 30-
33%, molding wet knee-piece control is in 3.1-3.3 ㎏；Knee-piece corner is full, and thickness is consistent, and shape is smooth；
Step 5 enters room cultivation；
Before knee-piece is entered the room, base cushion of the rice husk of one layer of 3-5cm thickness as heat preservation, moisturizing is first spread on ground, and is spilt a little
Water, with surface wettability, is not impregnated with for standard in base cushion；Knee-piece is wrapped in straw to be placed in base cushion, occupy one again
One layer of straw is repaved on knee-piece after layer, continues stacking and is covered until 4-5 layers, and with straw；1-2cm is left between knee-piece
Gap, assign thermometer, humidometer in different places, in order to check control；Door and window has been closed, bent room is made to keep certain
Temperature and humidity；
Step 6 turns over song and beats
Whole process fiery phase, big fire phase, rear fiery phase before being divided into, wherein the preceding fire phase is divided into three phases, it is respectively：Mildew,
Dry in the air mould, tide fire；
The fiery phase before a
Mildew
Starting within 1 day to hang clothing after closing door and window, knee-piece surface has white fungal hyphae spot to occur, then hangs clothing maturation through 2 days,
Knee-piece ferments thoroughly substantially at this time, section brown color, interior without the raw heart, slightly tart flavour；
It dries in the air mould
It opens the door humidity discharging, hangs clothing at this time and terminate, knee-piece fermentation expansion is soft, and product temperature rises to 40 ± 1 DEG C, and indoor moisture is bored
Heat, you can carry out enabling humidity discharging, door and window, and carry out turning over song；
Play tide fire
After enabling, daily humidity discharging is secondary, turns over song again every 3-4 days later, is turned over 4-5 times per room song, the control of this phase temperature
Within 50 DEG C；
B. the big fire phase
Knee-piece enters room and rises soon into full fire, this stage room temperature, product temperature after 10 days, and moisture largely volatilizees in knee-piece,
Adjustment block song spacing is wanted when turning over song, bent layer is at 5-6 layers；The big fire phase need to maintain 10 days, knee-piece highest product temperature control 55-60 DEG C it
Between；
C. the fiery phase after
This stage knee-piece is increasingly dried, and product temperature is gradually reduced, and knee-piece is drawn close, and does not stay gap, and fire slowly declines after holding,
Promote knee-piece fermenting-ripening, temperature is gradually reduced in the range of 50-40 DEG C；
Step 7 goes out song
After knee-piece culture 30 days, go out room storage storage, it is bent up to workable mung bean after 3 months；
Step 8, storage storage；
It is stored in the Qu Ku of aeration-drying, airspace is provided between bent；It is provided with around lower floor in Qu Ku
Exhaust system is provided with gas handling system around the upper strata in Qu Ku.
Further, the wheat uses full grains, next year old wheat, and the mung bean uses fresh Mingkwang origin green bean.
Further, the straw that room cultivation uses is entered in the step 5 to handle by activating solution, contains Portugal in activating solution
Grape sugar 15-35g/L, glutinous rice flour 5-15g/L, rhizome of chuanxiong powder 1.2g/L, fish meal 3-8g/L, radix bupleuri powder 1.5g/L, food starch 8-
12g/L, licorice powder 2.5g/L, motherwort powder 1.5g/L, peptone 2-5g/L, MgSO47H2O 2g/L, surplus is water, activation
The pH value of liquid is 6.5.
Further, the time of -69 DEG C -62 DEG C of mix temperature 45 C is divided into 10min-30min-8min in the step 1
Period.
Further, exhaust system includes being fixed on the exhaust of Qu Ku lower floors side described in the step 8 storage storage
Fan；The gas handling system includes being fixed on the supply fan of Qu Ku upper stratas side.
The invention has the advantages that：
The mung bean koji-making technological process of production of the present invention, makes the quality of mung bean song be greatly improved, and the one of mung bean song
The rate of grade of the product of grade reaches 70%.Different koji-making technologies determines the fragrance style of white wine, also creates to a certain extent
The fine quality of bright green aromatic white spirit considerably increases the mung bean flavor of distinguishing products white wine, highlights bright green odor type wine bean fragrant
Quiet and tastefully laid out style.
Certainly, implement any of the products of the present invention and do not necessarily require achieving all the advantages described above at the same time.
Description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, embodiment will be described below required
Attached drawing is briefly described, it should be apparent that, the accompanying drawings in the following description is only some embodiments of the present invention, for ability
For the those of ordinary skill of domain, without creative efforts, it can also be obtained according to these attached drawings other attached
Figure.
Fig. 1 is a kind of production technological process for preparing mung bean song of the present invention；
Fig. 2 is bent storehouse airflow circulating schematic diagram.
Specific embodiment
Below in conjunction with the attached drawing in the embodiment of the present invention, the technical solution in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained all other without creative efforts
Embodiment belongs to the scope of protection of the invention.
In the description of the present invention, it is to be understood that term " perforate ", " on ", " under ", " thickness ", " top ", " in ",
Indicating positions or the position relationship such as " length ", " interior ", " surrounding " are for only for ease of the description present invention and simplify description, without
It is instruction or implies that signified component or element there must be specific orientation, with specific azimuth configuration and operation, therefore not
It is understood that as limitation of the present invention.
Embodiment one
Refering to Figure 1, the present invention is a kind of production technology for preparing mung bean song, the raw material including preparing mung bean song
For：Wheat, mung bean, barley, pea, weight percent are respectively：Wheat 40%, mung bean 20%, barley 5%, pea 35%；It is bent
The rate of grade of Grade A reach 50.5%.
Embodiment two
Refering to Figure 1, the present invention is a kind of production technology for preparing mung bean song, the raw material including preparing mung bean song
For：Wheat, mung bean, barley, pea, weight percent are respectively：Wheat 49%, mung bean 29%, barley 9%, pea 13%；It is bent
The rate of grade of Grade A reach 61.5%.
Embodiment three
Refering to Figure 1, the present invention is a kind of production technology for preparing mung bean song, the raw material including preparing mung bean song
For：Wheat, mung bean, barley, pea, weight percent are respectively：Wheat 45%, mung bean 25%, barley 7%, pea 23%；It is bent
The rate of grade of Grade A reach 70.5%.
The method and step for preparing mung bean song is：
Step 1, mix
Water material moistening of the material quality 3.5%-5% temperature in 45 DEG C of -69 DEG C of -62 DEG C of temperature gradients is added in before raw material mix,
Then it is uniform to mix mix, collapses accumulation material moistening 40-50min；
Step 2 crushes
The medium temperature obtained after step 1 mix song is crushed and crosses 30 mesh sieves；
Step 3 adds water to stir
Material after step 2 is sieved is steeped by cleaning water enchroachment (invasion), and raw material is allowed fully to absorb water, and is stirred；
Step 4, it is die-filling to step on song
Using particular manufacturing craft, system is stepped in hand stock, first drenches material, is reloaded into mold and is compressed；Moisture is controlled in 30-
33%, molding wet knee-piece control is in 3.1-3.3 ㎏；Knee-piece corner is full, and thickness is consistent, and shape is smooth；
Step 5 enters room cultivation；
Before knee-piece is entered the room, base cushion of the rice husk of one layer of 3-5cm thickness as heat preservation, moisturizing is first spread on ground, and is spilt a little
Water, with surface wettability, is not impregnated with for standard in base cushion；Knee-piece is wrapped in straw to be placed in base cushion, occupy one again
One layer of straw is repaved on knee-piece after layer, continues stacking and is covered until 4-5 layers, and with straw；1-2cm is left between knee-piece
Gap, assign thermometer, humidometer in different places, in order to check control；Door and window has been closed, bent room is made to keep certain
Temperature and humidity；
Step 6 turns over song and beats
Whole process fiery phase, big fire phase, rear fiery phase before being divided into, wherein the preceding fire phase is divided into three phases, it is respectively：Mildew,
Dry in the air mould, tide fire；
The fiery phase before a
Mildew
Starting within 1 day to hang clothing after closing door and window, knee-piece surface has white fungal hyphae spot to occur, then hangs clothing maturation through 2 days,
Knee-piece ferments thoroughly substantially at this time, section brown color, interior without the raw heart, slightly tart flavour；
It dries in the air mould
It opens the door humidity discharging, hangs clothing at this time and terminate, knee-piece fermentation expansion is soft, and product temperature rises to 40 ± 1 DEG C, and indoor moisture is bored
Heat, you can carry out enabling humidity discharging, door and window, and carry out turning over song；
Play tide fire
After enabling, daily humidity discharging is secondary, turns over song again every 3-4 days later, is turned over 4-5 times per room song, the control of this phase temperature
Within 50 DEG C；
B. the big fire phase
Knee-piece enters room and rises soon into full fire, this stage room temperature, product temperature after 10 days, and moisture largely volatilizees in knee-piece,
Adjustment block song spacing is wanted when turning over song, bent layer is at 5-6 layers；The big fire phase need to maintain 10 days, knee-piece highest product temperature control 55-60 DEG C it
Between；
C. the fiery phase after
This stage knee-piece is increasingly dried, and product temperature is gradually reduced, and knee-piece is drawn close, and does not stay gap, and fire slowly declines after holding,
Promote knee-piece fermenting-ripening, temperature is gradually reduced in the range of 50-40 DEG C；
Step 7 goes out song
After knee-piece culture 30 days, go out room storage storage, it is bent up to workable mung bean after 3 months；
Step 8, storage storage；
It is stored in the Qu Ku of aeration-drying, airspace is provided between bent；It is provided with around lower floor in Qu Ku
Exhaust system is provided with gas handling system around the upper strata in Qu Ku.
Wherein, wheat uses full grains, next year old wheat, and the mung bean uses fresh Mingkwang origin green bean.
Wherein, the straw that room cultivation uses is entered in step 5 to handle by activating solution, glucose 15- is contained in activating solution
35g/L, glutinous rice flour 5-15g/L, rhizome of chuanxiong powder 1.2g/L, fish meal 3-8g/L, radix bupleuri powder 1.5g/L, food starch 8-12g/L, Radix Glycyrrhizae
Powder 2.5g/L, motherwort powder 1.5g/L, peptone 2-5g/L, MgSO47H2O 2g/L, surplus are water, and the pH value of activating solution is
6.5。
Wherein, the time of -69 DEG C -62 DEG C of mix temperature 45 C is divided into time of 10min-30min-8min in step 1
Section.
Wherein as shown in Fig. 2, exhaust system includes being fixed on the row of Qu Ku lower floors side described in step 8 storage storage
Gas is fanned；Gas handling system includes being fixed on the supply fan of Qu Ku upper stratas side.It realizes and the air-flow of bent storehouse ventilated environment is flowed.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
At least one implementation of the present invention is contained in reference to the embodiment or example particular features, structures, materials, or characteristics described
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can close in any one or more embodiments or example
Suitable mode combines.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is in order to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
It is limited by claims and its four corner and equivalent.
Claims (5)
1. a kind of production technology for preparing mung bean song, it is characterised in that：
The raw material for preparing mung bean song is：Wheat, mung bean, barley, pea, weight percent are respectively：Wheat 40-49%, mung bean
20-29%, barley 5-9%, pea 13-35%；
The method and step for preparing mung bean song is：
Step 1, mix
Water material moistening of the material quality 3.5%-5% temperature in 45 DEG C of -69 DEG C of -62 DEG C of temperature gradients is added in before raw material mix, then
It is uniform to mix mix, collapses accumulation material moistening 40-50min；
Step 2 crushes
The medium temperature obtained after step 1 mix song is crushed and crosses 30 mesh sieves；
Step 3 adds water to stir
Material after step 2 is sieved is steeped by cleaning water enchroachment (invasion), and raw material is allowed fully to absorb water, and is stirred；
Step 4, it is die-filling to step on song
Using particular manufacturing craft, system is stepped in hand stock, first drenches material, is reloaded into mold and is compressed；Moisture is controlled in 30-
33%, molding wet knee-piece control is in 3.1-3.3 ㎏；Knee-piece corner is full, and thickness is consistent, and shape is smooth；
Step 5 enters room cultivation；
Before knee-piece is entered the room, first spread on ground the rice husk of one layer of 3-5cm thickness as keep the temperature, the base cushion of moisturizing, and spill little water in
In base cushion, with surface wettability, it is not impregnated with for standard；It is wrapped in knee-piece with straw again to be placed in base cushion, after occupying one layer
One layer of straw is repaved on knee-piece, continues stacking and is covered until 4-5 layers, and with straw；It is left between knee-piece between 1-2cm
Gap assigns thermometer, humidometer in different places, in order to check control；Door and window has been closed, bent room is made to keep certain temperature
Degree and humidity；
Step 6 turns over song and beats
Whole process fiery phase, big fire phase, rear fiery phase before being divided into, wherein the preceding fire phase is divided into three phases, it is respectively：Mildew, dry in the air it is mould,
Play tide fire；
The fiery phase before a
Mildew
Start within 1 day to hang clothing after closing door and window, knee-piece surface has white fungal hyphae spot to occur, then hangs clothing maturation through 2 days, at this time
Knee-piece ferments thoroughly substantially, section brown color, interior without the raw heart, slightly tart flavour；
It dries in the air mould
It opens the door humidity discharging, hangs clothing at this time and terminate, knee-piece fermentation expansion is soft, and product temperature rises to 40 ± 1 DEG C, and indoor moisture is sultry, i.e.,
Enabling humidity discharging, door and window can be carried out, and carries out turning over song；
Play tide fire
After enabling, daily humidity discharging is secondary, turns over song again every 3-4 days later, is turned over 4-5 times per room song, this phase temperature is controlled 50
Within DEG C；
B. the big fire phase
Knee-piece enters room and rises soon into full fire, this stage room temperature, product temperature after 10 days, and moisture largely volatilizees in knee-piece, turns over song
When want adjustment block song spacing, bent layer is at 5-6 layers；The big fire phase need to maintain 10 days, and knee-piece highest product temperature is controlled between 55-60 DEG C；
C. the fiery phase after
This stage knee-piece is increasingly dried, and product temperature is gradually reduced, and knee-piece is drawn close, and does not stay gap, and fire slowly declines after holding, promotes
Knee-piece fermenting-ripening, temperature are gradually reduced in the range of 50-40 DEG C；
Step 7 goes out song
After knee-piece culture 30 days, go out room storage storage, it is bent up to workable mung bean after 3 months；
Step 8, storage storage；
It is stored in the Qu Ku of aeration-drying, airspace is provided between bent；Exhaust is provided with around lower floor in Qu Ku
System is provided with gas handling system around the upper strata in Qu Ku.
A kind of 2. production technology for preparing mung bean song according to claim 1, which is characterized in that the wheat use
Grain is full, next year old wheat, and the mung bean uses fresh Mingkwang origin green bean.
3. a kind of production technology for preparing mung bean song according to claim 1, which is characterized in that enter room in the step 5
The straw that cultivation uses is handled by activating solution, and glucose 15-35g/L, glutinous rice flour 5-15g/L, rhizome of chuanxiong powder are contained in activating solution
1.2g/L, fish meal 3-8g/L, radix bupleuri powder 1.5g/L, food starch 8-12g/L, licorice powder 2.5g/L, motherwort powder 1.5g/L, egg
White peptone 2-5g/L, MgSO47H2O 2g/L, surplus are water, and the pH value of activating solution is 6.5.
A kind of 4. production technology for preparing mung bean song according to claim 1, which is characterized in that mix in the step 1
The time that -69 DEG C -62 DEG C of temperature 45 C is divided into the period of 10min-30min-8min.
A kind of 5. production technology for preparing mung bean song according to claim 1, which is characterized in that the step 8 storage storage
Exhaust system described in depositing includes being fixed on the exhaust fan of Qu Ku lower floors side；The gas handling system includes being fixed on Qu Ku upper stratas
The supply fan of side.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711419476.9A CN108117954A (en) | 2017-12-25 | 2017-12-25 | A kind of production technology for preparing mung bean song |
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| CN201711419476.9A CN108117954A (en) | 2017-12-25 | 2017-12-25 | A kind of production technology for preparing mung bean song |
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| CN201711419476.9A Pending CN108117954A (en) | 2017-12-25 | 2017-12-25 | A kind of production technology for preparing mung bean song |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841503A (en) * | 2018-08-08 | 2018-11-20 | 安徽明光酒业有限公司 | A method of improving green gram wine distillation yield |
| CN108865583A (en) * | 2018-08-15 | 2018-11-23 | 新疆御语丝路酒业有限公司 | A kind of barley distiller's yeast production method |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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| CN101037648A (en) * | 2007-04-04 | 2007-09-19 | 江苏洋河酒厂股份有限公司 | Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits |
| CN102191155A (en) * | 2011-05-17 | 2011-09-21 | 山东天地缘酒业有限公司 | Formula of Daqu |
| CN107338148A (en) * | 2017-04-28 | 2017-11-10 | 安徽明龙酒业有限公司 | It is a kind of to prepare the bent method of mung bean |
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2017
- 2017-12-25 CN CN201711419476.9A patent/CN108117954A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101037648A (en) * | 2007-04-04 | 2007-09-19 | 江苏洋河酒厂股份有限公司 | Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits |
| CN102191155A (en) * | 2011-05-17 | 2011-09-21 | 山东天地缘酒业有限公司 | Formula of Daqu |
| CN107338148A (en) * | 2017-04-28 | 2017-11-10 | 安徽明龙酒业有限公司 | It is a kind of to prepare the bent method of mung bean |
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| 张文学等: "《中国酒及酒文化概论》", 30 November 2010, 四川大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841503A (en) * | 2018-08-08 | 2018-11-20 | 安徽明光酒业有限公司 | A method of improving green gram wine distillation yield |
| CN108865583A (en) * | 2018-08-15 | 2018-11-23 | 新疆御语丝路酒业有限公司 | A kind of barley distiller's yeast production method |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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