CN102071127B - Honey pollen wine and brewing method thereof - Google Patents
Honey pollen wine and brewing method thereof Download PDFInfo
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- CN102071127B CN102071127B CN201010547880A CN201010547880A CN102071127B CN 102071127 B CN102071127 B CN 102071127B CN 201010547880 A CN201010547880 A CN 201010547880A CN 201010547880 A CN201010547880 A CN 201010547880A CN 102071127 B CN102071127 B CN 102071127B
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Abstract
The invention relates to the technical field of wine brewing. At present, grains are used as raw materials for fermentation in most pure honey fermentation wine, a large number of grains are consumed, and meanwhile, the color of the honey wine is single and only has the darkness change. In order to solve the problems in the prior art, the invention provides honey pollen wine and a brewing method thereof. The honey pollen wine comprises raw material ingredients of honey, pure water, yeast wine and pollen. The grains are not used in the brewing process and are saved, meanwhile, the pollen is used as color mixing ingredients, the nutrition is added, and the environment is protected.
Description
Technical field
The present invention relates to the technology and brewing technology of wine, relate in particular to a kind of mead and brewing method thereof that contains pollen.
Background technology
Mead is actually a kind of of wine, and up to the present it mainly comprises following three kinds: (1) honey assembled alcoholic drinks: the share of this present occuping market of series products is bigger, and its alcoholic strength and degree Beaume are random big, or high or low can both production.Some products add some sweeting agents like the Sodium Cyclamate of limiting the quantity of, the soluble saccharin adjustment sugariness of forbidding for reducing cost with a spot of honey, add essence blending such as honey essence, and the inner quality of product is inferior.(2) fermented honey liquor: with honey is raw material, after the dilution fermentation, carries out the middle high alcohol content beverage that liquid distillate makes.Through distillation, though greatly improved alcoholic strength, honey perfume and amino acid, mineral trace element and vitamin B group lose very big in the distillatory process, and local flavor is more single.(3) pure fermented honey wine: with honey is raw material, the low-alcoholic drink that after fermentation, ageing, makes.Principal feature is: the mead honey that microbial fermentation makes is fragrant pure, and sweet acid is moderate, has both kept the nutritive ingredient of raw material honey, simultaneously because action of microorganisms has promoted amino acid, vitamins content again, has improved its nutrition and health care greatly and has been worth.
But traditional fermented wine all need be that raw material ferments with grain, and China is wine consumption big country, and will consume a large amount of grains every year, and present many countries have stopped use grain and made wine; The producer that has also needs kibbler to pulverize before grain, complex process in fermentation when using grain as the fermented wine of raw material producing.
Simultaneously along with the raising of quality of the life, people are increasing to versicolor wine demand, and versicolor wine can play the effect that increases the atmosphere of drinking sometimes, and the happy and satisfaction that the people is fully sampled drink reaches pleasing effect simultaneously.Some producers add certain pigment or toning agent in wine liquid in order to try to please client for this reason; Regulate the color of wine with this; The increase of this toning agent causes sometimes that wine liquid is spoiled to degenerate; Produce adverse consequences, inharmonious if abuse pigment or toning agent also can make the wine and women-sensual pursuits style occur, so that destroy the style of wine.
Publication number is the brewing method that the Chinese patent document of CN1872981A has been introduced a kind of pure honeymead, comprising: select raw material; Clean the heating of glutinous rice is steamed into ripe meal; The steamed sticky rice meal adds yeast and mixes thoroughly; Add clean water and seal fermentation up for safekeeping; The sealing of fermentation back, commentaries on classics cylinder filtering-depositing, filling and package warehouse-in.This brewing method uses glutinous rice to be raw material, and also will heat cooks, and not only consumes a large amount of grain, and has increased operation.
Summary of the invention
Present pure fermented honey wine mostly uses grain to ferment as raw material, consumes a large amount of grains, and the mead color is single simultaneously; Have only the depth to change,, the present invention proposes a kind of honey pollen wine and brewing method thereof for solving the problem that exists in the prior art; This wine does not use grain in brewing process, saved grain, uses pollen as the toning raw material simultaneously; Promptly increased nutrition, again environmental protection.
The present invention realizes through following technical scheme: a kind of honey pollen wine, material component are honey, pure water, distiller's yeast, pollen;
Honey wherein: pure water: the weight ratio=10:15 of distiller's yeast ~ 25:1, honey: the weight ratio of pollen=90 ~ 110:1;
Honey is selected from and contains the above acacia honey of degree Beaume 38 degree;
As preferably, the degree Beaume of acacia honey is 40 when spending, honey: pure water: the weight ratio=10:18:1 of distiller's yeast, honey: the weight ratio=100:1 of pollen.Acacia honey with degree Beaume 40 degree is a standard, when using degree Beaume ± 1 of acacia honey to spend, and usage quantity * 10% of the pure water usage quantity ± acacia honey of the usage quantity of pure water=when honey degree Beaume 40 is spent.
Contain acaciin and volatile oil in the acacia honey, can antibiotic, anticorrosion and cough-relieving; Fructose content is very high, the utilization that very easily is absorbed by the body, and the ability that fructose is transformed into fat is teenager and the elderly's ultimate food less than glucose.As preferably, the degree Beaume of acacia honey is more than 40 degree, and the above natural honey of 40 degree is sophisticated honey, be honeybee after gathering honey, make honey at honeycomb, ripe rear seal-cover is stored, this honey is very thick very sweet.
Pollen is selected from bee pollen.Bee pollen is celebrated with comprehensive nutrition, and its staple is: protein, amino acid, VITAMINs, trace element, organized enzyme, flavonoid compound, lipid, nucleic acid, rapin, phytic acid etc.Wherein aminoacids content and ratio are the aminoacid profiles of recommending near Food and Argriculture OrganizationFAO (FAO), and this is extremely rare in whole food.Bee pollen rich in proteins, amino acid, its content surpasses egg, milk 5 ~ 7 times, on trophology, is called as " concentrated nutrition storehouse ".Unsaturated fatty acids in the pollen has several kinds to be that human body can not the synthetic indispensable fatty acid.Also be a kind of enriched material of natural complex simultaneously, content is very high, and vitamin B group is abundant, and the element that beauty treatment has obvious effect to human body is also than horn of plenty.Because the difference of floristics or collection season, the color of various bee pollen (bee pollen food) are also different, the pollen plant of different varieties produces motley pollen.Therefore regulate the color of mead with pollen, not only increased nutrition but also green, environmental protection.
The present invention also provides the brewing method of above-mentioned honey pollen wine, is following steps:
(1) according to the weight proportion of each material component of honey pollen wine, prepares raw material;
(2) fermentor tank is passed through ultraviolet ray or high-temperature steam sterilization, then at ambient temperature, pure water, distiller's yeast are joined in the fermentor tank of handling, stir secondary fermentation 3 ~ 7 days; At this moment foamed phenomenon appears in liquid;
(3) in liquid, add pollen, the continued that stirs fermentation 3 ~ 7 days; At this moment foaming is ripe more, bigger foam promptly occurred, and liquid color demonstrates the color of pollen;
(4) in fermentor tank, add honey, stir, stirred once in one day, continue a week, used unleaded paper sealing and fermenting then 100 days ~ 200 days;
(5) with the liquid that ferments, filter, precipitate through strainer, obtain honey pollen wine of the present invention, change over to then in the finished wine storage tank and seal storage under 20 ℃ constant temperature.
As preferably, fermentor tank is selected the enamel fermentor tank for use, is not easy to take place chemical reaction.
As preferably, multiple amino acids because the leavening temperature of brew process is no more than 65 ℃, so the present invention has preserved the important nutritive ingredient of honey, is contained in fermentation Wen Du ≦ 65 ℃, and VITAMINs, its nutritive value are that other drinks institute is incomparable.
The alcoholic strength that the present invention contains is low, between 11.7 degree ~ 12.5 degree, does not make people drunk after drinking, does not have a headache, the not impariment of the liver, spleen, stomach, and wine and women-sensual pursuits is even, and mouthfeel is good, near wine.
The present invention need not add any additives; The natural sex that has kept green food; Kept the original beneficiating ingredient of honey,, can make the honey pollen wine of different colours, different mouthfeel, Different Nutrition composition according to the pollen of different plant flowers; Can brewage the wine of the different number of degrees with a kind of honey, product is long-term storage at normal temperatures and pressures.
Compared with prior art, the invention has the beneficial effects as follows:
(1) raw material required for the present invention has alleviated the nervous pressure of grain without grain, has the certain social benefit.
(2) because there be the difficult problem of summer because of storage apt to deteriorate and difficult in raw material honey, the invention solves part beekeeper's a production and marketing difficult problem.
(3) honey and pollen all contain multivitamin and amino acid, the immunizing power of enhances human body, and the while also has the effect of beauty treatment, beauty treatment.
(4) regulate the color of mead through the color of pollen, the present invention has not only enriched the color of wine, and is environmental protection food.
(5) one times honey can spawn the wine of two common multiples, thereby has improved economic benefit.
(6) preparation section is simple, and is easy to operate.
Embodiment
Below in conjunction with embodiment the present invention is done further explain.
Embodiment 1
(1) prepares 90 kilograms of 50 kilograms of acacia honeys, the pure water that degree Beaume is 40 degree, 5 kilograms of distiller's yeasts, Pollen Brassicae campestris 500 grams that academy of agricultural sciences, Wenzhou provides.
(2) with fermentor tank through disinfection by ultraviolet light, then under 25 ℃ of conditions of room temperature, the distiller's yeast of 90 kilograms pure water and 5 kilograms is joined in the fermentor tank, stir secondary fermentation, foamed phenomenon appears in liquid after 6 days.
(3) in liquid, add Pollen Brassicae campestris 500 grams, the continued that stirs fermentation, post-foaming was ripe more in 5 days, bigger foam promptly occurred, and liquid color demonstrates the golden color look of pollen.
(4) add 50 kilograms of the acacia honeys that degree Beaume is 40 degree in the fermentor tank, stir, stirred once in one day, continue a week, used unleaded paper sealing and fermenting then 180 days.
(5) with the liquid that ferments, filter, precipitate through strainer, obtain honey pollen wine of the present invention, change over to then in the finished wine storage tank and seal storage under 20 ℃ constant temperature.
Use method provided by the invention, the honey pollen wine wine and women-sensual pursuits that spawns is golden yellow, and alcoholic strength is that mouthfeel is good, near wine between 11.7 degree ~ 12.5 degree.
Embodiment 2
(1)) prepares 85 kilograms of 50 kilograms of acacia honeys, the pure water that degree Beaume is 39 degree, 5 kilograms of distiller's yeasts, Pollen Astragali Melilotoidis (Pollen Astragali Sinici) 500 grams that Wenzhou brewery buys.
(2) fermentor tank is passed through disinfection by ultraviolet light, under 25 ℃ of conditions of room temperature, with 85 kilograms pure water, 5 kilograms distiller's yeast joins in the fermentor tank then, stirs secondary fermentation, and foamed phenomenon appears in liquid after 5 days.
(3) in liquid, add Pollen Astragali Melilotoidis (Pollen Astragali Sinici) 500 grams, the continued that stirs fermentation, post-foaming was ripe more in 4 days, bigger foam promptly occurred, and liquid color demonstrates the color wine red of pollen.
(4) add 50 kilograms of the acacia honeys that degree Beaume is 39 degree in the fermentor tank, stir, stirred once in one day, continue a week, used unleaded paper sealing and fermenting then 180 days.
(5) with the liquid that ferments, filter, precipitate through strainer, obtain honey pollen wine of the present invention, change over to then in the finished wine storage tank and seal storage under 20 ℃ constant temperature.
Use method provided by the invention, the honey pollen wine wine and women-sensual pursuits alcohol that spawns is red, and alcoholic strength is that mouthfeel is good, near wine between 11.7 degree ~ 12.5 degree.
Embodiment 3
(1)) prepares 95 kilograms of 50 kilograms of acacia honeys, the pure water that degree Beaume is 41 degree, 5 kilograms of distiller's yeasts, loquat pollen 500 grams that Wenzhou brewery buys.
(2) fermentor tank is passed through disinfection by ultraviolet light, under 25 ℃ of conditions of room temperature, with 95 kilograms pure water, 5 kilograms distiller's yeast joins in the fermentor tank then, stirs secondary fermentation, and foamed phenomenon appears in liquid after 6 days.
(3) in liquid, add loquat pollen 500 grams, the continued that stirs fermentation, post-foaming was ripe more in 5 days, bigger foam promptly occurred, and liquid color demonstrates the light yellow of pollen.
(4) add 50 kilograms of the acacia honeys that degree Beaume is 41 degree in the fermentor tank, stir, stirred once in one day, continue a week, used unleaded paper sealing and fermenting then 180 days.
(5) with the liquid that ferments, filter, precipitate through strainer, obtain honey pollen wine of the present invention, change over to then in the finished wine storage tank and seal storage under 20 ℃ constant temperature.
Use method provided by the invention, the honey pollen wine wine and women-sensual pursuits that spawns is yellowish, and alcoholic strength is that mouthfeel is good, near wine between 11.7 degree ~ 12.5 degree.
A few days ago, by Pingyang Young " Jin Aixin " board acacia honey that professional cooperative society produces of raising bees, in distinct Chinese characteristics agricultural-food in 2010 expo, obtain gold medal.It is reported that this is the unique brand honey that is honored in Zhejiang Province.
Through experts' evaluation, Young raise bees " Jin Aixin " board acacia honey of professional cooperative society in Pingyang obtains gold medal with fine qualities such as fresh, green, pure natural, high degree Beaume.Honey pollen wine of the present invention is through the detection of Wenzhou City's quality technical supervision detection institute, Wenzhou circumference quality examination ltd, and table 1 is seen in report.
Claims (3)
1. the brewing method of a honey pollen wine is characterized in that, described brewing method is following steps:
(1) each material component of honey pollen wine is honey, pure water, distiller's yeast and pollen; Wherein, honey: pure water: the weight ratio=10:15 of distiller's yeast～25:1, honey: the weight ratio of pollen=90～110:1; Honey is selected from the above acacia honey of degree Beaume 38 degree; Pollen is selected from bee pollen, according to the weight proportion of each material component of honey pollen wine, prepares raw material;
(2) with the enamel fermentor tank through ultraviolet ray or high-temperature steam sterilization, then at ambient temperature, pure water, distiller's yeast are joined in the enamel fermentor tank of handling stirring secondary fermentation 3～7 days, leavening temperature≤65 ℃;
(3) in the liquid that step (2) obtains, add pollen, the continued that stirs fermentation 3～7 days, leavening temperature≤65 ℃;
(4) add honey in the enamel fermentor tank, stir, stirred once in one day, continue a week, used unleaded paper sealing and fermenting then 100 days～200 days, leavening temperature≤65 ℃;
(5) with the liquid that ferments, filter, precipitate through strainer, obtain honey pollen wine of the present invention, change over to then in the finished wine storage tank and seal storage under 20 ℃ constant temperature.
2. the brewing method of honey pollen wine according to claim 1 is characterized in that: the degree Beaume of acacia honey is 40 when spending, honey: pure water: the weight ratio=10:18:1 of distiller's yeast; Honey: the weight ratio=100:1 of pollen.
3. the honey pollen wine that makes of the brewing method of a honey pollen wine according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010547880A CN102071127B (en) | 2010-11-18 | 2010-11-18 | Honey pollen wine and brewing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010547880A CN102071127B (en) | 2010-11-18 | 2010-11-18 | Honey pollen wine and brewing method thereof |
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| Publication Number | Publication Date |
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| CN102071127A CN102071127A (en) | 2011-05-25 |
| CN102071127B true CN102071127B (en) | 2012-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010547880A Expired - Fee Related CN102071127B (en) | 2010-11-18 | 2010-11-18 | Honey pollen wine and brewing method thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564592B (en) * | 2013-11-21 | 2015-06-24 | 成都冯氏蜂业有限公司 | Production method of honey fermentation beverage |
| CN104059842A (en) * | 2014-07-10 | 2014-09-24 | 张清清 | Manufacturing method of bee pollen wine |
| CN109234129A (en) * | 2017-07-10 | 2019-01-18 | 胡玉鹏 | A kind of Lire bamboo wine |
| CN112322432A (en) * | 2020-12-08 | 2021-02-05 | 陈保树 | Bee pollen honey wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1109743C (en) * | 1998-05-29 | 2003-05-28 | 齐世平 | Melissa wine |
| CN1241627A (en) * | 1999-04-29 | 2000-01-19 | 程文显 | Making process of dry pollen wine |
| CN1115405C (en) * | 2000-04-30 | 2003-07-23 | 武定县蜂产品加工厂 | Elsholtzia rugulosa pollen honey wine and its brewing process |
| CN1392235A (en) * | 2001-06-18 | 2003-01-22 | 范玉凤 | Melissa powder honey wine and brewing method |
| CN101250469B (en) * | 2006-05-12 | 2012-01-25 | 孙士尧 | Method for brewing honey pollen health wine |
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Granted publication date: 20121003 Termination date: 20211118 |