CN102260617B - Royal jelly specially-produced wine and preparation technology thereof - Google Patents
Royal jelly specially-produced wine and preparation technology thereof Download PDFInfo
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- CN102260617B CN102260617B CN2010101859103A CN201010185910A CN102260617B CN 102260617 B CN102260617 B CN 102260617B CN 2010101859103 A CN2010101859103 A CN 2010101859103A CN 201010185910 A CN201010185910 A CN 201010185910A CN 102260617 B CN102260617 B CN 102260617B
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Abstract
The invention relates to an alcohol-containing nourishing beverage, and specifically relates to a royal jelly specially-produced wine and a preparation technology thereof. The royal jelly specially-produced wine comprises components of: 60 to 100 parts of royal jelly, 30 to 50 parts of bee larva with instars of 60 to 72 hours, 10 to 20 parts of pollen, 15 to 30 parts of honey, and 1000 parts of Chinese liquor. The wine is produced through steps of rice selecting, water soaking, dripping, rice steaming, cooling, starter powder adding, probiotic cultivating and saccharifying in a pot, yeast adding and liquid activating; fermenting in a pot, distilling, blending, and the like. The wine is a nourishing wine with a mild taste, a strong aroma, and abundant nutritive substances required by human bodies, such as vitamins, amino acids, proteins, steroid hormones, and microelements. The wine brings effects of yang strengthening, kidney nourishing, brain strengthening, mind refreshing, senility delaying, memory enhancing, anticancer capacity enhancing, sleeping improving, and the like.
Description
Technical field
The present invention relates to a kind of alcoholic tonic beverage, specifically the special wine of a kind of royal jelly and manufacture craft thereof.
Background technology
Royal jelly is the worker bee lingual gland of childhood and the milky substance of palate glandular secretion, oyster white or faint yellow, and translucent, the semi-fluid of little thickness, have special fragrance, and sour-puckery flavor is pungent, slightly sweet.Contain multiple proteins, amino acid, VITAMIN and steroid hormone and micro-organic acid in royal jelly.These nutritive substances have very large benefit to us growth and the health of human body: have as wherein protein and amino acid delay senility, antibiotic and antiviral effect; VITAMIN wherein has obvious effect to human-body fatigue, burnout, somnopathy and muscle spasm etc., promotes absorption and the utilization of body to calcium and phosphorus, can also treat anaemia, promote hair growth; And the micro-organic acid in royal jelly has radioprotective and inhibition and kill and wound the effect of cancer cells, has and extends the effect of suffering from the cancer animals survived time.Thus royal jelly have enhancing body resistivity, promote tissue regeneration, delay senility, cancer-resisting, antisepsis and anti-inflammation and the endocrine effect of balance, be rare natural medical health food.And China among the people just have since ancient times medical-care health food is entered wine, adopt immersion to wait some special process to make the way of the functional beverage with treatment and health-care effect, as the medicinal liquor with various Chinese herbal medicine soaking, tonic wine with ginseng, pilose antler infusion, by drinking of degree of having in right amount in daily, the purpose of reach body-building, eliminating disease and prolong life.
Summary of the invention
One object of the present invention is to provide a kind of new royal jelly special wine for overcoming the deficiencies in the prior art.
For achieving the above object, the invention discloses the special wine of a kind of royal jelly, it is characterized in that its composition is composed as follows: 60～100 parts of royal jelly, worm are 30～50 parts of the bee larvas of 60～72 hours age, 10～20 parts of pollen, 15～30 parts of honey, 1000 parts of white wine.Wherein pollen is one or more the mixing in acacia pollen, tea flower pollen, pollen of Semen Fagopyri Esculenti, Pollen Brassicae campestris, sweet osmanthus pollen, yellow chrysanthemum flower pollen and lychee flower pollen; Described honey is one or more the mixing in Flos Robiniae Pseudoacaciae honey, camellia honey, Buckwheat Flower honey, rape flower honey, sweet-scented osmanthus honey, yellow chrysanthemum flower honey and lychee flower honey, and the alcoholic strength of white wine is 40～45 degree.
The present invention utilizes the natural nutrient substances such as royal jelly, pollen and bee larva, make the special wine of royal jelly in conjunction with unique wine-making technology, this wine mouthfeel is soft, sweet-smelling is strong, therefore particularly royal jelly and bee larva contain the nutritive substance of abundant VITAMIN and the various needed by human body such as amino acid, protein, fat, glycogen, plurality of enzymes, steroid hormone and micro-organic acid, have strengthening yang and invigorating kidney, brain-nourishing refreshing, delay senility, hypermnesis, enhancing anti-cancer ability and improve the effect such as sleep.
Another object of the present invention is to provide the manufacture craft of the special wine of a kind of described royal jelly.
The manufacture craft of the special wine of royal jelly comprises alcoholic and blending, and described alcoholic comprises the following steps:
1) select materials
Choose without going mouldy, free from insect pests, polished rice that color and luster is bright and clean be raw material, Starch rice content is more than 65%;
2) soak
After the rice chosen is washed away surface impurity and unclean thing with pure water, put into and soak meter pond and soaked 2～4 hours;
3) steamed rice
Soaked rice is pulled out and drained rear loaded steamer, use steam boiling after building Zeng Gai, boiling rice, to ripe and sticking, interior without half-cooked, has the rice fragrance of nature, and is freely fluffy; With steaming under the 0.4MPa condition 30 minutes, after opening Zeng Gai, with the light even rice steamer that goes out of rice grain, the water content that requires rice is 63%～65%;
4) spreading for cooling adds song
With the meal that cooks dry in the air an airing, stir loosely, cool while being chilled to 32～35 ℃, add 1%～1.5% little bent powder of rice raw material weight to mix thoroughly, little Qu Fenwei monascus;
5) saccharification
Can enter rapidly cylinder through cool cold meal unstrained spirits after adding song, every cylinder charging is at 25～35kg, culture saccharification under oxygen condition, and after 25～35 hours, thalline starts growth, and metabolism produces heat, and the unstrained spirits temperature rises gradually, cultivation 20～24 hours, the unstrained spirits temperature is at 35～37 ℃; , if the unstrained spirits temperature is too high, take inverted engine or other cooling measures; During culture saccharification, in order for the required oxygen of sufficient saccharification, to divide, rice is pushed aside, make the meal heart be concave shape, juice converges at center, and makes rice grain on every side fully contact oxygen, be convenient to microbial reproduction and strengthen saccharogenic power, total cultivation saccharification time is 22～26 hours, and saccharification reaches more than 85%;
6) fermentation
The unstrained spirits of rice after culture saccharification can add the yeast juice after water must activate, amount of water is 1.3～1.5 times of charging capacity, water temperature can be determined according to weather condition, stir gently under liquid state, ferment, fermentation unstrained spirits temperature generally be controlled at 36 ℃ comparatively suitable, can complete through fermentation in 5～6 days;
7) distillation
Unstrained spirits to fermenting-ripening distills, and the alcoholic strength of the white wine of output is 40～45 degree;
8) ageing
After the distillation classification, again through ageing, the ageing storage container adopts 500kg high-quality pithos, and period of storage ageing 1～36 month as required, make acid in wine, ester, alcohol dissolve mixing and aging;
Described blending comprises the following steps:
Take raw material by formula rate, then first to pollen sterilization, then the pollen after sterilizing respectively and bee larva glue wears into pulpous state, is added in white wine and mixes together with royal jelly, honey finally,, through room temperature sealing and fermenting 1～3 month, getting product after filtering finally again.
The invention will be further described below in conjunction with specific embodiment.
Embodiment
The special wine composition of this royal jelly is composed as follows: 60～100 parts of royal jelly, worm are 30～50 parts of the bee larvas of 60～72 hours age, 10～20 parts of pollen, 15～30 parts of honey, 1000 parts of white wine.Wherein said pollen can be one or more the mixing in Flos Robiniae Pseudoacaciae powder, tea flower pollen, pollen of Semen Fagopyri Esculenti, Pollen Brassicae campestris, sweet osmanthus pollen, yellow chrysanthemum flower pollen and lychee flower pollen; Described honey is one or more the mixing in Flos Robiniae Pseudoacaciae honey, camellia honey, Buckwheat Flower honey, rape flower honey, sweet-scented osmanthus honey, yellow chrysanthemum flower honey and lychee flower honey, and the alcoholic strength of white wine is 40～45 degree.
The special wine technical process of royal jelly comprises that alcoholic and blending, described alcoholic comprise rice Koji powder → lower cylinder culture saccharification → add activated yeast water → enter cylinder fermentation → distilled of selecting materials → soak → drain → steamed rice → spreading for cooling → add; Blend and comprise royal jelly, pollen, young honeybee, honey → fermentation → filtration → finished product.
Below with specific embodiment, describe the making processes of the special wine of royal jelly in detail:
1 selects materials
Choose without going mouldy, free from insect pests, polished rice that color and luster is bright and clean be raw material, the starch content of rice will be more than 65%;
2 soak
After the rice chosen is washed away surface impurity and unclean thing with pure water, put into and soak Mi Chizhong and soaked 2～4 hours;
3 steamed rices
Soaked rice is pulled out and drained rear loaded steamer, use steam boiling after building Zeng Gai, boiling rice, to ripe and sticking, interior without half-cooked, has the rice fragrance of nature, and is freely fluffy.Generally with steaming about 30 minutes under the 0.4MPa condition, get final product.After opening Zeng Gai, with the light even rice steamer that goes out of rice grain, the water content that requires rice is 63%～65%.
4 spreadings for cooling add song
Steamed meal is gone out after rice steamer to pour into to dry in the air bed while stirring loose, airing to 32～35 ℃ (also can use the blower blast-cold), add 1%～1.5% heavy little bent powder of rice raw material to mix thoroughly, little Qu Fenwei monascus.
5 times cylinder saccharification
Can enter rapidly cylinder (groove) culture saccharification through the cool meal unstrained spirits after adding song that dries in the air, every cylinder charging is generally at 25～35kg, culture saccharification under aerobic conditions, and after 25～35 hours, thalline starts growth, and metabolism produces heat, and the unstrained spirits temperature rises gradually.When cultivation reaches 20～24 hours, the unstrained spirits temperature is optimum in the time of 35～37 ℃., if the unstrained spirits temperature is too high, can take inverted engine or other cooling measures.During culture saccharification, in order for the required oxygen of sufficient saccharification, to divide, rice can be pushed aside, make the meal heart be concave shape, juice converges at center, and makes rice grain on every side fully contact oxygen, is convenient to microbial reproduction and strengthens saccharogenic power, total cultivation saccharification time is generally 22～26 hours, and saccharification can reach more than 85%.
6 fermentations
The unstrained spirits of rice after culture saccharification can add the yeast juice after water must activate, and ferments under liquid state, and amount of water is 1.3～1.5 times of charging capacity, and water temperature can be determined according to weather condition, and generally summer, water temperature was 34～36 ℃, and be 37～38 ℃ winter.Add after water obtains yeast juice and stir gently, fermentation unstrained spirits temperature～as be controlled in situation 36 ℃ comparatively suitable, fermented and can complete through 5～6 days.The index of fermenting-ripening mash ethanol content is 9%～11%, and total acid content is 0.6%～0.8%, and residual sugar is similar to zero.
7 distillations
The unstrained spirits of fermenting-ripening can adopt local method (native rice steamer) distillation, must observe the principle of leaving out the beginning and the end, delay fire distillation, stage extraction in still-process.The intercepting foreshot measures generally at 0.5～1kg, stream wine temperature summer less than 45 ℃, winter less than 35 ℃.Be down to 45 degree when following when the wine degree, start to receive the wine tail, reenter lower rice steamer and steam again.
8 ageing
After the distillation classification, wine is ageing as required, and the ageing storage container adopts 500kg high-quality pithos better.Period of storage ageing did not as required wait in 1～36 month, did like this and both can make wine that redox reaction occurs under field conditions (factors) in cylinder, made again progressively natural combination and abandoning in wine of some trace element, made acid in wine, ester, alcohol dissolve mixing and aging.
9 blending and tastings
Embodiment 1
to blend the special wine of 100kg royal jelly as example, take the above-mentioned white wine after ageing of 100kg, royal jelly 6～10kg, 1.5～3kg Flos Robiniae Pseudoacaciae honey, worm age is the bee larva 3～5kg of 60～72 hours and the tea flower pollen of 1～2kg, then these pollen are carried out disinfection by ultraviolet light, add again appropriate white wine to stir in pollen after sterilization, then put into rubber mill and be milled to pulpous state, equally, bee larva is also put into rubber mill be milled to pulpous state, then with pollen jelly, the bee larva slurry, royal jelly, honey joins in white wine together, mix, again through room temperature sealing and fermenting 1～3 month, getting product after filtering finally.
Embodiment 2
to blend the special wine of 200kg royal jelly as example, take the above-mentioned white wine after ageing of 200kg, royal jelly 12kg, 4kg camellia honey, worm is bee larva 10kg and the acacia pollen of 1kg and the sweet osmanthus pollen of 1kg of 60～72 hours age, then these pollen are carried out disinfection by ultraviolet light, add again appropriate white wine to stir in pollen after sterilization, then put into rubber mill and be milled to pulpous state, equally, bee larva is also put into rubber mill be milled to pulpous state, then with pollen jelly, the bee larva slurry, royal jelly, honey joins in white wine together, mix, again through room temperature sealing and fermenting 3 months, getting product after filtering finally.
Embodiment 3
to blend the special wine of 150kg royal jelly as example, take the above-mentioned white wine after ageing of 150kg, royal jelly 15kg, 3kg Buckwheat Flower honey, worm age is the bee larva 4.5kg of 60～72 hours and the sweet osmanthus pollen of 2kg, then these pollen are carried out disinfection by ultraviolet light, add again appropriate white wine to stir in pollen after sterilization, then put into rubber mill and be milled to pulpous state, equally, bee larva is also put into rubber mill be milled to pulpous state, then with pollen jelly, the bee larva slurry, royal jelly, honey joins in white wine together, mix, again through room temperature sealing and fermenting 1 month, getting product after filtering finally.
Embodiment 4
to blend the special wine of 300kg royal jelly as example, take the above-mentioned white wine after ageing of 300kg, royal jelly 30kg, the 3kg sweet-scented osmanthus honey, 3kg rape flower honey, 3kg lychee flower honey, worm is bee larva 12kg and the 2kg yellow chrysanthemum flower pollen of 60～72 hours age, 4kg lychee flower pollen, then these pollen are carried out disinfection by ultraviolet light, add again appropriate white wine to stir in pollen after sterilization, then put into rubber mill and be milled to pulpous state, equally, bee larva is also put into rubber mill be milled to pulpous state, then with pollen jelly, the bee larva slurry, royal jelly, honey joins in white wine together, mix, again through room temperature sealing and fermenting 1～3 month, getting product after filtering finally.
Embodiment 5
to blend the special wine of 600kg royal jelly as example, take the above-mentioned white wine after ageing of 600kg, royal jelly 36kg, 10kg camellia honey, 5kg yellow chrysanthemum flower honey, worm age is the bee larva 18kg of 60～72 hours and the tea flower pollen of 6kg, the 6kg pollen of Semen Fagopyri Esculenti, then these pollen are carried out disinfection by ultraviolet light, add again appropriate white wine to stir in pollen after sterilization, then put into rubber mill and be milled to pulpous state, equally, bee larva is also put into rubber mill be milled to pulpous state, then with pollen jelly, the bee larva slurry, royal jelly, honey joins in white wine together, mix, again through room temperature sealing and fermenting 1～3 month, getting product after filtering finally.
Embodiment 6
to blend the special wine of 800kg royal jelly as example, take the above-mentioned white wine after ageing of 800kg, royal jelly 65kg, 20kg Buckwheat Flower honey, worm is bee larva 30kg and the 6kg tea flower pollen of 60～72 hours age, the 8kg pollen of Semen Fagopyri Esculenti, pollen can be the Flos Robiniae Pseudoacaciae powder, tea flower pollen, pollen of Semen Fagopyri Esculenti, Pollen Brassicae campestris, sweet osmanthus pollen, the mixing of one or more in yellow chrysanthemum flower pollen and lychee flower pollen, then these pollen are carried out disinfection by ultraviolet light, add again appropriate white wine to stir in pollen after sterilization, then put into rubber mill and be milled to pulpous state, equally, bee larva is also put into rubber mill be milled to pulpous state, then with pollen jelly, the bee larva slurry, royal jelly, honey joins in white wine together, mix, again through room temperature sealing and fermenting 1～3 month, getting product after filtering finally.
The present invention utilizes the natural nutrient substances such as royal jelly, pollen and bee larva, the special wine of royal jelly of making in conjunction with unique wine-making technology, mouthfeel is soft, sweet-smelling is strong, therefore particularly royal jelly and bee larva contain the nutritive substance of abundant VITAMIN and the various needed by human body such as amino acid, protein, fat, glycogen, plurality of enzymes, steroid hormone and micro-organic acid, have strengthening yang and invigorating kidney, brain-nourishing refreshing, delay senility, hypermnesis, enhancing anti-cancer ability and improve the effect such as sleep.
Claims (1)
1. special wine of royal jelly, it is characterized in that its composition is composed as follows: 60～100 parts of royal jelly, worm is 30～50 parts of the bee larvas of 60～72 hours age, 10～20 parts of pollen, 15～30 parts of honey, 1000 parts of white wine, described pollen are one or more the mixing in acacia pollen, tea flower pollen, pollen of Semen Fagopyri Esculenti, Pollen Brassicae campestris, sweet osmanthus pollen, yellow chrysanthemum flower pollen and lychee flower pollen; Described honey is one or more the mixing in Flos Robiniae Pseudoacaciae honey, camellia honey, Buckwheat Flower honey, rape flower honey, sweet-scented osmanthus honey, yellow chrysanthemum flower honey and lychee flower honey, and the alcoholic strength of white wine is 40～45 degree; Described royal jelly is special wine preparation technology be comprised of following steps:
1) select materials
Choose without going mouldy, free from insect pests, polished rice that color and luster is bright and clean be raw material, Starch rice content is more than 65%;
2) soak
After the rice chosen is washed away surface impurity and unclean thing with pure water, put into and soak meter pond and soaked 2～4 hours;
3) steamed rice
Soaked rice is pulled out and drained rear loaded steamer, use steam boiling after building Zeng Gai, boiling rice, to ripe and sticking, interior without half-cooked, has the rice fragrance of nature, and is freely fluffy; With steaming under the 0.4MPa condition 30 minutes, after opening Zeng Gai, with the light even rice steamer that goes out of rice grain, the water content that requires rice is 63%～65%;
4) spreading for cooling adds song
With the meal that cooks dry in the air an airing, stir loosely, cool while being chilled to 32～35 ℃, add 1%～1.5% little bent powder of rice raw material weight to mix thoroughly, little Qu Fenwei monascus;
5) saccharification
Can enter rapidly the cylinder culture saccharification through cool cold meal unstrained spirits after adding Koji, every cylinder charging is at 25～35kg, culture saccharification under aerobic conditions, after 25～35 hours, thalline starts growth, and metabolism produces heat, the unstrained spirits temperature rises gradually, cultivation 20～24 hours, and the unstrained spirits temperature is at 35～37 ℃; , if the unstrained spirits temperature is too high, take inverted engine or other cooling measures; During culture saccharification, in order for the required oxygen of sufficient saccharification, to divide, rice is pushed aside, make the meal heart be concave shape, juice converges at center, and makes rice grain on every side fully contact oxygen, be convenient to microbial reproduction and strengthen saccharogenic power, total cultivation saccharification time is 22～26 hours, and saccharification reaches more than 85%;
6) fermentation
The unstrained spirits of rice after culture saccharification can add the yeast juice after water must activate, and amount of water is 1.3～1.5 times of charging capacity, and water temperature is determined according to weather condition, stir gently under liquid state, ferment, fermentation unstrained spirits temperature control 36 ℃ comparatively suitable, can complete through fermentation in 5～6 days;
7) distillation
Unstrained spirits to fermenting-ripening distills, and the alcoholic strength of the white wine of output is 40～45 degree;
8) ageing
After the distillation classification, again through ageing, the ageing storage container adopts 500kg high-quality pithos, and period of storage ageing 1～36 month as required, make acid in wine, ester, alcohol dissolve mixing and aging;
Described blending comprises the following steps:
Take raw material by formula rate, then first to pollen sterilization, then the pollen after sterilizing respectively and bee larva glue wears into pulpous state, is added in white wine and mixes together with royal jelly, honey finally,, through room temperature sealing and fermenting 1～3 month, getting product after filtering finally again.
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| CN2010101859103A CN102260617B (en) | 2010-05-25 | 2010-05-25 | Royal jelly specially-produced wine and preparation technology thereof |
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| CN102260617B true CN102260617B (en) | 2013-11-13 |
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Families Citing this family (5)
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| CN103525675A (en) * | 2013-10-23 | 2014-01-22 | 峨眉山峨眉春酒业有限公司 | Process for producing mild aromatic Chinese spirit through multiple grains according to Sichuan method |
| CN103627568A (en) * | 2013-12-15 | 2014-03-12 | 山东轻工业学院 | Litchi flower semi-sweet flavored wine and making process thereof |
| MA40082B1 (en) | 2014-08-20 | 2019-09-30 | Bristol Myers Squibb Co | New Sphingosine Phosphate Substitution Compound Useful Treatment Disease Rheumatism |
| CN106434109A (en) * | 2016-08-30 | 2017-02-22 | 车建祥 | Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine |
| CN109161462A (en) * | 2018-11-08 | 2019-01-08 | 宣威市宣渡农产品开发有限公司 | A kind of health care bee wine and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1180739A (en) * | 1996-10-24 | 1998-05-06 | 徐保世 | Health-care wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1180739A (en) * | 1996-10-24 | 1998-05-06 | 徐保世 | Health-care wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 葛向阳 等.第三篇 第十三章 第六节 二、半固态法小曲酒的生产.《酿造学》.高等教育出版社,2005,325-326. * |
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