CN103468470A - Preparation method for jun date and honey wine - Google Patents
Preparation method for jun date and honey wine Download PDFInfo
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- CN103468470A CN103468470A CN2013104276660A CN201310427666A CN103468470A CN 103468470 A CN103468470 A CN 103468470A CN 2013104276660 A CN2013104276660 A CN 2013104276660A CN 201310427666 A CN201310427666 A CN 201310427666A CN 103468470 A CN103468470 A CN 103468470A
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- fermentation
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- fine horse
- mead
- horse jujube
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Abstract
The invention relates to a preparation method for a jun date and honey wine. The preparation method comprises the following steps: taking filtered and sterilized jun date and honey and washed, soaked and steamed red rice beans as raw materials, putting the raw materials into a tank, adding boiling water for diluting, cooling, and adding red rice yeasts; regulating and controlling the temperature, ventilating, carrying out submerged fermentation, generating alcohol, extracting, pressing slag and filtering when the fermentation is stopped, carrying out water isolation heating sterilization, cooling and carrying out separate loading or mixed loading, sealing and settling, and filling.
Description
Technical field
The present invention relates to a kind of manufacture method of fine horse jujube mead.
Background technology
China is the native place of wine, is also the source region of spirits culture, is one of country of making wine in the world the earliest, and brewageing of wine, have quite long history in China.In China's development of civilization history of thousands of years, wine is basically synchronizeed and is carried out with cultural development, for thousands of years, the wine brewing cause of China, in historical transition, to such an extent as to branch's shunting has brewed many local characteristics that have more, more can react all kinds of wine of local conditions and customs.Fine horse jujube mead of the present invention is through deeply grinding for many years test new variety out.
Summary of the invention
Task of the present invention just is to provide a kind of manufacture method of fine horse jujube mead.Task of the present invention completes by the following technical programs: the manufacture method of fine horse jujube mead of the present invention comprises the steps:
Learnt from else's experience filtration sterilization honey, fine horse jujube (a kind of red date), through cleaning and dipping then the red rice beans of dry blowing pour the boiling water dilution as the raw material tank that falls, add again the silver pink song after cooling; Regulating and controlling temperature, ventilate, enter that submerged fermentation, alcoholic strength produce, fermentation extracts while stopping again and presses that slag filters, the water proof heat sterilization, carry out packing after cooling or load in mixture, seal up for safekeeping precipitation, filling, wait to drink.
The raw material of described manufacture fine horse jujube mead is processed:
1, the fine horse jujube picks up after cleaning with warm water, puts into sterilizer and carries out sterilizing 20 minutes, joins in above-mentioned sweet liquid after cooling;
2, the red rice beans are washed two roads with clear water, then within 6 hours, pick up with warm water soaking, put into the steam tank dry blowing 40 minutes, join in sweet liquid after cooling.
The brewing process of described manufacture fine horse jujube mead is as follows:
A. make fermentor tank with stainless cylinder of steel, use after rinsing with boiling water;
B, 39-40 ℃ of 1 pure honey of weight part rush 2 weight parts, and the boiling water dilution, be cooled to below 30 ℃; By the U.S. proportion instrumentation of mother-in-law honey liquor concentration, at 18-22 degree, but spend in concentration 20, be best;
C, add the fine horse jujube of 0.5-1 weight part in 1 above-mentioned weight part honey liquor; 0.5 weight part is best;
D, add the red rice beans of 0.5-1 weight part in 1 above-mentioned weight part honey liquor; 0.5 weight part is best;
E, be cooled between 28 ℃-30 ℃, by 1 weight part honey, add 0.2-0.3 weight part silver pink song, stir up and down convection current and stir feed liquid in tank;
F, regulated and controled temperature between yeast phase, remaining between 22-25 ℃ is optimum temps, enters Primary Fermentation (spontaneous fermentation) stage through about 25-30 hours, has the fermentation sound and emits vacuole to belong to normal fermentation;
G, spontaneous fermentation (according to the fermentation of physical environment temperature) time: 25-40 days spring, 20-25 days summers, 25-35 days autumns, 35-45 days winters;
Management process between the yeast phase of described fine horse jujube mead is:
1,, after adding silver pink song, fine horse jujube, red rice beans, after fully stirring up and down, build the tank mouth with breathable cloth again;
While 2, through about 25-30 hours, entering Primary Fermentation, before 9 of every mornings, needed to be stirred once, feed liquid in tank is stirred in upper and lower convection current, until fermentation stops;
3, Primary Fermentation stops, and extract to press slag to filter, and the water proof heat sterilization stops fermentation, turns potting after cooling to deposit precipitation.
The treatment process of the not good enough wine of described fine horse jujube mead is:
1, every tank wine was fermentation about 20 days, need to extract out 5-10 gram wine and taste whether bitter taste is arranged, if there is bitter taste explanation saccharified liquid on the low side, wine liquid in tank is taken out to 20 kilograms, add again 5-10 kilograms of honey, add fermentation again in former tank after 80 ℃ of water proof heating are cooling, not good enough wine becomes good wine, (annotating: carry out sign) again.
2, every tank wine ferments about 20 days again, need to extract out 5-10 gram wine and taste whether tart flavour is arranged, as a tart flavour arranged, explanation raw material water temperature when falling tank has deviation, causes fermented liquid to lose Fermentation Function and reduces alcoholic strength and produce, modification method: by wine liquid in tank be divided into two tanks each 50%, carry out sterilizing and stop fermentation, each 50% adds in tank to pour softening cold boiling water after cooling again, adds in above-mentioned ratio that silver pink is bent, raw material ferments 20-25 days again, not good enough wine Cheng Jiazhi wine.
In storage, the product of described fine horse jujube mead can be injected respectively in thick bamboo tube, old depositing--because alcohol can be drawn the tabasheer element, can improve micro-isoreactivity material, long quality-guarantee period, taste-aromatic, have blood circulation function, nourishing and fit keeping function after sterilization.
Compared with the prior art, described manufacture fine horse jujube mead has following advantage:
1. in traditional zymotic wine, brewing method is rare through sterilising treatment in farmers', detected result often just has problem on fermentation mother and raw material, influential to HUMAN HEALTH after some beverage, but fine horse jujube mead of the present invention has through sterilising treatment, overcome this shortcoming of existing traditional zymotic wine.
2. fine horse jujube mead manufacture method uniqueness of the present invention, fine horse jujube mead of the present invention is through the secondary submerged fermentation, Er Shi tetra-road programs, six road techniques are brewageed and are formed, and purplish red is to brown liquid, limpid transparent, tool is held strong honey jujube fragrance, and fresh and sweet tasty and refreshing, mannerism, drink deutostoma are dry, the aminoacid component of this product rich vitamin and needed by human body, adapt to the elderly and drink, the suitably favourable enteron aisle digestion of normal drink, nourishing and health preserving are also beneficial to the anaemia patient.
3. through Nanping Prefecture inspection center detected result, be:
Alcoholic strength<%voL > 12
Total reducing sugar<with glucose meter ><g/L > 80
Non-sugar solidity<g/L > 26
Amino-acid nitrogen<g/L > 0.87.
Claims (3)
1. the manufacture method of a fine horse jujube mead, is characterized in that, the manufacture method of described fine horse jujube mead comprises the steps:
Learnt from else's experience filtration sterilization honey, fine horse jujube, through cleaning and dipping then the red rice beans of dry blowing pour the boiling water dilution as the raw material tank that falls, add again the silver pink song after cooling; Regulating and controlling temperature, ventilate, enter that submerged fermentation, alcoholic strength produce, fermentation extracts while stopping again and presses that slag filters, the water proof heat sterilization, cooling after, carry out packing or load in mixture, seal up for safekeeping precipitation, filling, wait to drink;
The raw material of described manufacture fine horse jujube mead is processed:
(1). the fine horse jujube picks up after cleaning with warm water, puts into sterilizer and carries out sterilizing 20 minutes, joins in above-mentioned sweet liquid after cooling;
The red rice beans are washed two roads with clear water, then within 6 hours, pick up with warm water soaking, put into the steam tank dry blowing 40 minutes, after (2) are cooling, join in sweet liquid;
The brewing process of described manufacture fine horse jujube mead is as follows:
A. make fermentor tank with stainless cylinder of steel, use after rinsing with boiling water;
B, 39-40 ℃ of 1 pure honey of weight part rush 2 weight parts, and the boiling water dilution, be cooled to below 30 ℃; By the U.S. proportion instrumentation of mother-in-law honey liquor concentration, at 18-22 degree, but spend in concentration 20, be best;
C, add the fine horse jujube of 0.5-1 weight part in 1 above-mentioned weight part honey liquor; 0.5 weight part is best;
D, add the red rice beans of 0.5-1 weight part in 1 above-mentioned weight part honey liquor; 0.5 weight part is best;
E, be cooled between 28 ℃-30 ℃, by 1 weight part honey, add 0.2-0.3 weight part silver pink song, stir up and down convection current stir fill with in feed liquid;
F, regulated and controled temperature between yeast phase, remaining between 22-25 ℃ is optimum temps, enters main fermentation stage through about 25-30 hours, has the fermentation sound and emits vacuole to belong to normal fermentation;
G, spontaneous fermentation time: 25-40 days spring, 20-25 days summers, 25-35 days autumns, 35-45 days winters;
Management process between the yeast phase of fine horse jujube mead is:
(1), after adding silver pink song, fine horse jujube, red rice beans, after fully stirring up and down, build the tank mouth with breathable cloth again;
(2) while entering Primary Fermentation through about 25-30 hours, before 9 of every mornings, needed to be stirred once, feed liquid in tank is stirred in upper and lower convection current, until fermentation stops;
(3) Primary Fermentation stops, and extract to press slag to filter, and the water proof heat sterilization stops fermentation, turns potting after cooling to deposit precipitation.
2. the manufacture method of fine horse jujube mead according to claim 1, is characterized in that, the treatment process of the not good enough wine of described fine horse jujube mead is:
A. every tank wine, fermentation about 20 days, need to be extracted 5-10 gram wine out and be tasted whether bitter taste is arranged, if bitter taste is arranged, wine liquid in tank is taken out, and in every 20 kilograms of wine liquid, adds 5-10 kilograms of ratios of honey again, after 80 ℃ of water proof heating are cooling, adds fermentation again in former tank again;
B. every tank wine ferments about 20 days again, need to extract out 5-10 gram wine and taste whether tart flavour is arranged, as a tart flavour arranged,: by wine liquid in tank be divided into two tanks each 50%, carry out sterilizing and stop fermentation, each 50% adds in tank to pour softening cold boiling water after cooling again, adds in above-mentioned ratio that silver pink is bent, raw material ferments 20-25 days again.
3. the manufacture method of fine horse jujube mead according to claim 1 and 2, is characterized in that, described fine horse jujube mead injects respectively after sterilization old depositing in thick bamboo tube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310427666.0A CN103468470B (en) | 2013-09-20 | 2013-09-20 | Preparation method for jun date and honey wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310427666.0A CN103468470B (en) | 2013-09-20 | 2013-09-20 | Preparation method for jun date and honey wine |
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| Publication Number | Publication Date |
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| CN103468470A true CN103468470A (en) | 2013-12-25 |
| CN103468470B CN103468470B (en) | 2014-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310427666.0A Active CN103468470B (en) | 2013-09-20 | 2013-09-20 | Preparation method for jun date and honey wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103834530A (en) * | 2014-03-24 | 2014-06-04 | 湖北工业大学 | Hydromel making method |
| CN103966048A (en) * | 2014-05-05 | 2014-08-06 | 齐鲁工业大学 | Preparation method of mung bean jujube honey health care wine |
| CN106350363A (en) * | 2016-09-02 | 2017-01-25 | 余云有 | Honey-aroma wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101007990A (en) * | 2006-08-30 | 2007-08-01 | 王志新 | Red date fermented liquor |
| CN101016504A (en) * | 2006-06-27 | 2007-08-15 | 王家祥 | Brewing method for glutinous rice red date wine |
-
2013
- 2013-09-20 CN CN201310427666.0A patent/CN103468470B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101016504A (en) * | 2006-06-27 | 2007-08-15 | 王家祥 | Brewing method for glutinous rice red date wine |
| CN101007990A (en) * | 2006-08-30 | 2007-08-01 | 王志新 | Red date fermented liquor |
Non-Patent Citations (2)
| Title |
|---|
| 张军合等: "红枣糯米酒的研制", 《食品与机械》 * |
| 张邵军: "菊花枣酒酿造技术", 《农村新技术》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103834530A (en) * | 2014-03-24 | 2014-06-04 | 湖北工业大学 | Hydromel making method |
| CN103834530B (en) * | 2014-03-24 | 2015-06-17 | 湖北工业大学 | Hydromel making method |
| CN103966048A (en) * | 2014-05-05 | 2014-08-06 | 齐鲁工业大学 | Preparation method of mung bean jujube honey health care wine |
| CN103966048B (en) * | 2014-05-05 | 2015-12-09 | 齐鲁工业大学 | A kind of preparation method of mung bean red date bee honey health-care wine |
| CN106350363A (en) * | 2016-09-02 | 2017-01-25 | 余云有 | Honey-aroma wine and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103468470B (en) | 2014-12-10 |
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Effective date of registration: 20220915 Address after: No. 21, Zhangshu Village, Yucun Village, Xiaosong Town, Jianou City, Nanping City, Fujian Province, 353100 Patentee after: Nanping Jianou Ririxian Agricultural Development Co.,Ltd. Address before: Jiyang Zhen Ji Yang Cun, Jian'ou City, Nanping City, Fujian Province Patentee before: Yu Yunyou |
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