CN102766559A

CN102766559A - Mead and brewing method with honey and fructus jujubae serving as raw materials

Info

Publication number: CN102766559A
Application number: CN2012102952645A
Authority: CN
Inventors: 孙国仁; 高峻
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-08-20
Filing date: 2012-08-20
Publication date: 2012-11-07

Abstract

The invention discloses mead and a brewing method with honey and fructus jujubae serving as raw materials and relates to a brewing improvement of the mead. The weight ratio of the honey, the fructus jujubae and purified water is 1: (0.5-0.15): (2-4). The brewing method includes that the honey and water are mixed up and uniformly stirred according to the proportion of 1:(2-4) at the temperature between 25 DEG C and 40 DEG C, then the honey and water are placed in a fermentation tank, 0.05% to 1% of angel yeast and 0.05% to 0.15% of nutrient salt are added into the tank, a fermentation is performed in the tank, the sugar degree of the liquid is measured each day until the sugar degree is zero, the fermentation is finished, and the fructus jujubae is added according to the proportion and boiled for 1 to 3 hours to obtain the mead. The mead and the brewing method with the honey and the fructus jujubae serving as the raw materials have the advantages that firstly grains are not consumed by the mead brewed by the honey and the fructus jujubae, positive effects on the food security strategy of our country can be achieved, and secondly the harmful substance, namely methyl alcohol which is harmful to human body is not contained in the mead, the product is safe for people to drink, and the mead is more physically beneficial than other wines for drinkers.

Description

A kind of is mead and the brewing method that raw material is brewageed with honey and date

Technical field

The invention belongs to the beverage technical field, the brew that relates to a kind of mead improves.

Background technology

Mead is as the more ancient drinks of brewageing, and the Indian just drinks before about 5000, before 2000 or three thousand years, in many famous scholars' in Greece and Rome the works, all mentions the honey beverage, the sweet sweet-smelling of praise mead.China's mead beginning is shown in the palace dinner of imprisoning the king B.C. 780 years weeks, passes on from one to another Soviet Union and Eastern Europe of Literature in Song Dynasty man slope, the secret recipe of the prosperous honey brewing wine of De Xi another name for Sichuan Province Taoist priest poplar scholar during quilt is demoted, and work " mulse song " is recorded and narrated the fermenting process of mead; The record of mead is also arranged in Yuan Dynasty's " wine historiette "; Discussed mead in Ming Dynasty's LI Shi-Zhen Compendium of Material Medica and can improve the health, take care of health and treat diseases such as rubella and wind tinea, and the brewing method of mead is provided.

Along with the development of society, people increase the demand of drinks gradually.Particularly some alcoholic strengths are generally at 6%～18% (V/V), and less than the low alcohol of 18% (V/V), at present, general low alcohol is in the majority with all kinds of fruit wine basically, like wine or the like.

Summary of the invention

The objective of the invention is: providing a kind of is mead and the brewing method that raw material is brewageed with honey and date, and it is a kind ofly really not contain noxiouss such as methyl alcohol class, and is rich in the drinks drink of honey nutritive ingredient.

Technical scheme of the present invention is:

As raw material, pass through the beverage that is obtained after dilution, adjustment, fermentation, clarification, filtration, the ageing with honey.

Principal feature is to be raw material with honey, and microbial fermentation suitably adds mikrobe at required nitrogenous source nursery stage; The mead honey that makes is fragrant pure; Sour-sweet moderate, the nutritive ingredient of reservation raw material honey is simultaneously because action of microorganisms; Increased amino acid, vitamins content, improved its nutrition and health care and be worth.

With honey is raw material, after dilution fermentation, and clarification or do not clarify the middle high alcohol content beverage that liquid distillate makes.Wine body water white transparency, alcoholic strength is between 18%～55% (V/V).

Principal feature is to be the fermenting raw materials distillation with honey, and yeast phase also need add nitrogenous source and satisfy the microorganism growth needs, through distillation, has greatly improved alcoholic strength.But the loss in the distillatory process of honey perfume is bigger, and local flavor is more single.The work of " cut two " be need control well, best foreshot's time, wine tail time promptly confirmed.Total acid, total ester, potato spirit, aldehydes are rationally distributed, make the wine body plentiful and do not present different assorted flavor.

Proportioning raw materials of the present invention is:

Honey, date and pure water are 1: 0.5-0.15: 2-4

Above-mentioned raw materials all is a weight ratio.

Brewing method of the present invention is:

A, honey and water are mixed up according to the 1:2-4 ratio between 25-40 ℃ and stirs; The fermentor tank of packing into then; Add 0.05%-1% Angel Yeast and 0.05%-0.15% nutritive salt (mainly being nitrogen phosphorus sylvite) again, make fermentor tank keep this temperature always, the liquid in jar begins fermentation.

The pol of b, measurement fermentation every day pot liquid 3-4 times is zero until pol, and then fermentation finishes, and needs about 7-20 days during this period of time.Do not need to control to the temperature in the jar this moment again, and natural temperature gets final product.

Contain alcohol in c, the liquid that finishes of fermentation, the date that adds aforementioned proportion again boiled 1-3 hour, promptly was mead, suitably filtered, sterilization and mouthfeel are regulated can the can listing.

The invention has the beneficial effects as follows: the first, the mead with honey, date are brewageed does not at first consume grain, and the grain strategic security of China is had positive effect; The second, not having harmful material in the wine is methyl alcohol, and the detected result by Jilin Province's product quality supervision and inspection institute proves, product is drunk safer to people, more favourable than other wine to the health of drinking person; The 3rd, the odor type of wine is sweet odor type, and many again a kind of odor types have enriched the kind of our wine.

Embodiment

Embodiment:

With 1000 kilograms of honey, 2600 kilograms in water mixes up according to aforementioned proportion between 25-35 ℃ and stirs; The fermentor tank of packing into then; Angel Yeast and 4 kilograms of nitrogen phosphorus sylvite of adding 2 kilograms again make fermentor tank keep this temperature always, and the liquid in jar begins fermentation.

The pol of measurement fermentation every day pot liquid 3-4 times is zero until pol, and then fermentation finishes, and needs about 10 days during this period of time.Do not need to control to the temperature in the jar this moment again, and natural temperature gets final product.

Containing alcohol in the liquid that finishes of fermentation, adds 20 kilograms of dates and boiled 80 minutes, promptly is this mead, suitably filters, sterilization and mouthfeel regulate and can go on the market.Produce 11 degree meads according to said process.

Claims

1. one kind is the mead that raw material is brewageed with honey and date, and its proportioning raw materials is:

Honey, date and pure water are 1: 0.5-0.15: 2-4

Above-mentioned raw materials all is a weight ratio.

2. one kind is the brewing method of the mead brewageed of raw material with honey and date, and its brewing method is:

A, honey and water are mixed up according to the 1:2-4 ratio between 25-40 ℃ and stirs; The fermentor tank of packing into then; Add 0.05%-1% Angel Yeast and 0.05%-0.15% nutritive salt again, make fermentor tank keep this temperature always, the liquid in jar begins fermentation;

The pol of b, measurement fermentation every day pot liquid 3-4 times is zero until pol, and then fermentation finishes, and needs about 7-20 days during this period of time; Do not need to control to the temperature in the jar this moment again, and natural temperature gets final product;

Contain alcohol in c, the liquid that finishes of fermentation, the date that adds aforementioned proportion again boiled 1-3 hour, promptly was mead, filtered, sterilizing gets final product can.