CN103468470A - Preparation method for jun date and honey wine - Google Patents

Abstract

The present invention relates to a method for manufacturing jujube honey wine. The method for manufacturing jujube mead of the present invention comprises the following steps: taking filtered and sterilized honey, jujube, and red rice beans that have been washed and soaked and then dry-steamed as raw materials Drop the tank into boiling water to dilute, then add rice red yeast rice after cooling; control temperature, ventilate, enter deep fermentation, alcohol content, and when fermentation stops, extract slag and filter, heat and sterilize with water isolation, and then pack or mix after cooling Packing, sealing, precipitation, filling.

Description

The making method of jujube honey wine

technical field

The invention relates to a method for manufacturing Junzao honey wine. the

Background technique

my country is the hometown of wine and the birthplace of wine culture. It is one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously. All kinds of wines that can better reflect the local customs. The jujube honey wine of the present invention is a new variety obtained through years of deep research and testing. the

Invention content

Task of the present invention provides a kind of manufacture method of jujube mead exactly. Task of the present invention is accomplished through the following technical solutions: the manufacture method of Junzao honey wine of the present invention comprises the steps:

Take honey that has been filtered and sterilized, Junzao (a kind of red date), red rice beans that have been washed and soaked and then dry-steamed as raw materials, poured into boiling water for dilution, and then add rice red yeast rice after cooling; control temperature, ventilation, and enter the deep layer Fermentation, alcohol content generation, and when the fermentation stops, extract and press the slag to filter, heat and sterilize in water, after cooling, divide or mix, seal and deposit, fill, and wait for drinking.

The raw material processing of described making Junzao mead:

1. Wash the jujube with warm water, pick it up, put it in a sterilizer for 20 minutes, and add it to the above honey liquid after cooling;

2. Wash the red rice beans twice with clean water, soak them in warm water for 6 hours, pick them up, put them in a steam box for 40 minutes, and add them to the honey liquid after cooling.

The brewing process of described making Junzao honey wine is as follows:

a. Use a stainless steel tank as a fermenter and use it after washing with boiling water;

b. 1 weight part of pure honey at 39-40°C is washed with 2 weight parts, diluted with boiling water, and cooled to below 30°C; the concentration of the honey liquid is measured at 18-22 degrees by Pomei specific gravity meter, but the best concentration is 20 degrees;

c, add 0.5-1 weight part of Junzao in above-mentioned 1 weight part honey liquid; 0.5 weight part is the best;

d, add 0.5-1 weight portion of red rice beans in the above-mentioned 1 weight portion of honey liquid; 0.5 weight portion is the best;

e. Cool to between 28°C and 30°C, add 0.2-0.3 parts by weight of rice red koji to 1 part by weight of honey, stir up and down and convectively stir the liquid in the tank;

f. Adjust the temperature during the fermentation period, keep it between 22-25°C as the best temperature, and enter the main fermentation (natural fermentation) stage after about 25-30 hours, if there is a fermentation sound and bubbles, it is normal fermentation;

g. Natural fermentation (according to natural environment temperature) time: 25-40 days in spring, 20-25 days in summer, 25-35 days in autumn, 35-45 days in winter;

The management method during the fermentation period of described jujube mead is:

1. After adding rice red yeast rice, jujube, and red rice beans, stir well up and down, and then cover the mouth of the jar with a breathable cloth;

2. When entering the main fermentation after about 25-30 hours, it needs to be stirred once every morning before 9:00, and the material liquid in the tank is turned up and down convectively until the fermentation stops;

3. Stop the main fermentation, extract and filter the slag, heat and sterilize with water to stop the fermentation, transfer to a tank after cooling, seal up, and precipitate.

The processing method of the inferior wine of described Junzao mead is:

1. Each can of wine is fermented for about 20 days. Take out 5-10 grams of wine to taste whether there is bitterness. If there is bitterness, it means that the saccharification liquid is too small. Take out 20 kg of wine in the tank, add 5-10 kg of honey, Heat it with water at 80°C and cool it down, then add it to the original tank and ferment again, and the bad wine will become good wine, (note: make a mark).

2. Each can of wine is fermented for another 20 days. Take out 5-10 grams of wine to taste whether there is any sour taste. If there is a little sour taste, it means that the temperature of the raw materials is biased when it is put into the tank, which will cause the fermentation liquid to lose its fermentation function and reduce the alcohol content. Method: Divide the liquor in the tank into two tanks with 50% each, sterilize to stop the fermentation, pour 50% softened cold boiled water into the tank after cooling, add rice red yeast rice according to the above ratio, and ferment the raw materials again for 20-25 God, bad wine becomes good wine. the

the

For storage, the above-mentioned Junzao mead products can be injected into sterilized bamboo tubes for storage--since alcohol can absorb thethroxanthin, it can increase active substances such as trace elements, and has a long shelf life, aromatic taste, and blood Circulatory function, nourishing and strengthening the body.

Compared with the prior art, the described honey wine made of jujubes has the following advantages:

1. The brewing method of traditional fermented wine is rarely sterilized in the farmhouse, and the test results often have problems in the yeast and raw materials. Some wines have an impact on human health after drinking, but the jujube honey wine of the present invention has After sterilization treatment, this shortcoming of the existing traditional fermented wine is overcome.

2. The manufacturing method of Junzao honey wine of the present invention is unique. The Junzao honey wine of the present invention is brewed through secondary submerged fermentation, 24 procedures, and 6 processes. It has a rich honey jujube aroma, sweet and refreshing, special style, and the mouth is not dry after drinking. This product is rich in vitamins and amino acids needed by the human body. It is suitable for middle-aged and elderly people. Appropriate and regular drinking is beneficial to intestinal digestion and nourishing health. Anemia patients are also beneficial. the

3. The test results of the Nanping Regional Testing Center are:

Alcohol <% voL> 12

Total sugar <calculated by glucose><g/L> 80

Non-sugar solids<g/L> 26

Amino acid nitrogen <g/L> 0.87.

Claims (3)

1. a manufacture method of Junzao mead, is characterized in that, the manufacture method of described Junzao mead comprises the steps: Take filtered and sterilized honey, jujube, and red rice beans that have been washed and soaked and then dry-steamed as raw materials, poured into boiling water for dilution, and then add rice red yeast rice after cooling; control temperature, ventilation, enter deep fermentation, and produce alcohol 1. When the fermentation is stopped, extract the slag and filter, heat and sterilize in water, after cooling, carry out sub-package or mixed packaging, seal and deposit, fill, and wait for drinking; The raw material processing of described making Junzao mead: (1). Wash the jujube with warm water, pick it up, put it in a sterilizer for 20 minutes, and add it to the above-mentioned honey liquid after cooling; Wash the red rice beans twice with clean water, then soak them in warm water for 6 hours, pick them up, put them in a steam box and steam them for 40 minutes, (2) add them to the honey liquid after cooling; The brewing process of described making Junzao honey wine is as follows: a. Use a stainless steel tank as a fermenter and use it after washing with boiling water; b. 1 weight part of pure honey at 39-40°C is washed with 2 weight parts, diluted with boiling water, and cooled to below 30°C; the concentration of the honey liquid is measured at 18-22 degrees by Pomei specific gravity meter, but the best concentration is 20 degrees; c, add 0.5-1 weight part of Junzao in above-mentioned 1 weight part honey liquid; 0.5 weight part is the best; d, add 0.5-1 weight portion of red rice beans in the above-mentioned 1 weight portion of honey liquid; 0.5 weight portion is the best; e. Cool to between 28°C and 30°C, add 0.2-0.3 parts by weight of rice red yeast rice to 1 part by weight of honey, stir up and down and convectively turn the material liquid in the pot; f. Adjust the temperature during the fermentation period, keep it between 22-25°C as the best temperature, enter the main fermentation stage after about 25-30 hours, if there are fermentation sounds and bubbles, it is normal fermentation; g. Natural fermentation time: 25-40 days in spring, 20-25 days in summer, 25-35 days in autumn, and 35-45 days in winter; The management method during the fermentation period of jujube mead is: (1) After adding rice red yeast rice, jujube, and red rice beans, stir well up and down, and then cover the mouth of the jar with a breathable cloth; (2) When entering the main fermentation after about 25-30 hours, it needs to be stirred once every morning before 9 o'clock, and the material liquid in the tank is turned up and down convectively until the fermentation stops; (3) The main fermentation is stopped, and the slag is extracted and filtered, heated and sterilized to terminate the fermentation, and after cooling, it is transferred to a tank for storage and sedimentation. 2. the manufacture method of jujube mead according to claim 1, is characterized in that, the processing method of the inferior wine of described jujube mead is: a. Each tank of wine is fermented for about 20 days. Take out 5-10 grams of wine to taste whether there is any bitterness. If there is bitterness, take out the wine in the tank and add 5-10 kg of honey for every 20 kg of wine. Heating in water at 80°C to cool down and then adding to the original tank to ferment again; b. Each can of wine is fermented for another 20 days. Take out 5-10 grams of wine to taste whether it has sour taste. If there is a little sour taste: Divide the wine liquid in the tank into two tanks with 50% each, sterilize and stop fermentation, and then cool it down Pour 50% of softened cold boiled water into the tank, add rice red yeast rice according to the above ratio, and ferment the raw materials for 20-25 days again. 3. The manufacture method of jujube mead according to claim 1 or 2, characterized in that, said jujube mead is respectively injected into a sterilized bamboo tube for aging.