CN103468470B - Preparation method for jun date and honey wine - Google Patents
Preparation method for jun date and honey wine Download PDFInfo
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- CN103468470B CN103468470B CN201310427666.0A CN201310427666A CN103468470B CN 103468470 B CN103468470 B CN 103468470B CN 201310427666 A CN201310427666 A CN 201310427666A CN 103468470 B CN103468470 B CN 103468470B
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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, has quite long history in China.In China's development of civilization history of thousands of years, wine is substantially synchronizeed and is carried out with cultural development, for thousands of years, the wine brewing cause of China, in historical transition, branch shunts to such an extent as to has brewed many local characteristics that have more, and 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 is just 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 as the raw material tank that falls, pour boiling water dilution, add again silver pink bent after cooling; Regulating and controlling temperature, ventilate, enter that submerged fermentation, alcoholic strength produce, fermentation extracts while stopping again and presses that slag filters, 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, 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, clear water Xi Er road for red rice beans, then pick up for 6 hours with warm water soaking, puts into steam tank dry blowing 40 minutes, joins in sweet liquid after cooling.
The brewing process of described manufacture fine horse jujube mead is as follows:
A. with stainless cylinder of steel, make fermentor tank, after rinsing with boiling water, use;
B, 39-40 ℃ of 1 pure honey of weight part rush 2 weight parts, and boiling water dilution, is 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, in 1 above-mentioned weight part honey liquor, add the fine horse jujube of 0.5-1 weight part; 0.5 weight part is best;
D, in 1 above-mentioned weight part honey liquor, add the red rice beans of 0.5-1 weight part; 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 bent, 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 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, add after silver pink song, fine horse jujube, red rice beans, after fully stirring up and down, with breathable cloth, build tank mouth again;
While 2, entering Primary Fermentation through about 25-30 hours, before 9 of every mornings, needed to stir 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 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 grams of wine and taste whether there is bitter taste, 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, after 80 ℃ of water proof heating are cooling, add fermentation again in former tank, not good enough wine becomes good wine, (note: carry out sign) again.
2, every tank wine ferments about 20 days again, need to extract out 5-10 grams of wine and taste whether there is tart flavour, as turn sour, 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 after cooling, to pour softening cold boiling water again, adds that silver pink is bent, raw material ferments 20-25 days again in above-mentioned ratio, 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 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 tool has the following advantages:
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, after some beverage, HUMAN HEALTH is had to impact, 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 of the present invention is unique, fine horse jujube mead of the present invention is through 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 anaemia patient.
3.Jing Nanping Prefecture inspection center detected result is:
Alcoholic strength <%voL> 12
Total reducing sugar < is with glucose meter ><g/L> 80
Non-sugar solidity <g/L> 26
Amino-acid nitrogen <g/L> 0.87.
Claims (2)
1. a manufacture method for 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 as the raw material tank that falls, pour boiling water dilution, add again silver pink bent after cooling; Regulating and controlling temperature, ventilate, enter that submerged fermentation, alcoholic strength produce, fermentation extracts while stopping again and presses that slag filters, water proof heat sterilization, cooling after, carry out packing or load in mixture, seal up for safekeeping precipitation, filling, wait to drink;
Manufacturing the raw material of fine horse jujube mead processes:
(1). fine horse jujube picks up after cleaning with warm water, puts into sterilizer and carries out sterilizing 20 minutes, joins in sweet liquid after cooling;
(2). clear water Xi Er road for red rice beans, then pick up for 6 hours with warm water soaking, put into steam tank dry blowing 40 minutes, join in sweet liquid after cooling;
The brewing process of manufacturing fine horse jujube mead is as follows:
A. with stainless cylinder of steel, make fermentor tank, after rinsing with boiling water, use;
B, 39-40 ℃ of 1 pure honey of weight part rush 2 weight parts, and boiling water dilution, is cooled to below 30 ℃; By Baumé gravity instrumentation honey liquor concentration, 18-22, spend;
C, in 1 above-mentioned weight part honey liquor, add the fine horse jujube of 0.5-1 weight part;
D, in 1 above-mentioned weight part honey liquor, add the red rice beans of 0.5-1 weight part;
E, be cooled between 28 ℃-30 ℃, by 1 weight part honey, add 0.2-0.3 weight part silver pink bent, 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 main fermentation stage through 25-30 hours, has 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) add after silver pink song, fine horse jujube, red rice beans, after fully stirring up and down, with breathable cloth, build tank mouth again;
(2) while entering Primary Fermentation through 25-30 hours, before 9 of every mornings, needed to stir 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 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 fine horse jujube mead is:
A. every tank wine, fermentation 20 days, need to be extracted 5-10 grams of wine out and be tasted whether there is bitter taste, if there is bitter taste, 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 20 days again, need to extract out 5-10 grams of wine and taste whether there is tart flavour, as turn sour,: by wine liquid in tank be divided into two tanks each 50%, carry out sterilizing and stop fermentation, each 50% adds in tank after cooling, to pour softening cold boiling water again, adds that silver pink is bent, raw material ferments 20-25 days again in above-mentioned ratio.
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.
4. the manufacture method of fine horse jujube mead according to claim 1, is characterized in that,
In step b, with Baumé gravity instrumentation honey liquor concentration 20 degree;
In step c, in 1 weight part honey liquor, add the fine horse jujube of 0.5 weight part;
In steps d, in 1 weight part honey liquor, add the red rice beans of 0.5 weight part.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310427666.0A CN103468470B (en) | 2013-09-20 | 2013-09-20 | Preparation method for jun date and honey wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310427666.0A CN103468470B (en) | 2013-09-20 | 2013-09-20 | Preparation method for jun date and honey wine |
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| CN103468470B true CN103468470B (en) | 2014-12-10 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103834530B (en) * | 2014-03-24 | 2015-06-17 | 湖北工业大学 | Hydromel making method |
| 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 |
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 |
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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 (4)
| Title |
|---|
| 张军合等.红枣糯米酒的研制.《食品与机械》.2012,第28卷(第3期),第210-212页. * |
| 张邵军.菊花枣酒酿造技术.《农村新技术》.2011,第51页. * |
| 红枣糯米酒的研制;张军合等;《食品与机械》;20120318;第28卷(第3期);第210-212页 * |
| 菊花枣酒酿造技术;张邵军;《农村新技术》;20111123;第51页 * |
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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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