CN103497862A - Method for producing hydromel by using beeswax honeycomb - Google Patents

Abstract

The invention discloses a method for producing hydromel by using beeswax honeycombs, and relates to a fermentation method of a low-alcohol beverage which particularly belongs to a fermentation method for producing the hydromel by adopting the beeswax honeycombs. The fermentation method comprises the technical steps of a beeswax extraction method, a sugar degree regulation method, a fermentation method, an ageing method, and the like. The fermentation method disclosed by the invention effectively enhances the integrated utilization of bee products, improves the mouthfeel of the hydromel, enhances the nutrition and health-care value of the hydromel and has outstanding ecologic benefit, economic benefit and social benefit.

Description

A kind of method of producing mead with the beeswax honeycomb

Technical field: the present invention relates to a kind of fermentation process of low alcoholic beverage, belong to especially the fermentation process that adopts the beeswax honeycomb to produce mead.

Background technology: traditional mead is to take honey as sugared source, the low alcoholic beverage after the inoculation yeast bacterium after spontaneous fermentation and ageing.Owing to forming through the microorganism fermentation, so mead honey is fragrant pure, sweet acid is moderate, has both retained the nutritive ingredient of raw material honey, due to the effect of microorganism, has promoted again amino acid, vitamins content simultaneously, has greatly improved its nutrition and health care and has been worth.

Honey is that honeybee is by the honey of herborization pollen brew in honeycomb.The composition of honey also contains multivitamin, mineral substance and amino acid except glucose, fructose.Honey, as pure natural, green, nutrition, the healthcare product of a kind of medicine, food homology, is applicable to multiple crowd edible.The pharmacological effect that mead not only has U.S. face body-building, Qinghuo Jiedu, nourishing and strengthening vital, hypoglycemic, reducing blood-fat, promotes longevity, and mouthfeel is pure, and alcoholic strength is low, has the sweet-smelling of the distinctive fragrance of a flower of honey and brew wine.Along with improving constantly of people's standard of living, people's the food habits direction from simply having adequate food and clothing to natural, green, nutrition, health care, scientific and reasonable collocation changes, and mild health care wine is suitable for women, old man more.Therefore, meet again the market outlook of low honey health preserving wine of people's food habits with the medicine healthy sofa effect very wide.But in existing mead production, raw material used adds distiller's yeast to form through spontaneous fermentation after being former honey thin up.Although what have has added health-related herbal medicine, the sugar fermentation source all derives from honey.

Contain abundant propolis in the beeswax honeycomb, propolis has the effect that qi-restoratives is weak, change turbid fat, only quench one's thirst, pharmaceutically for body empty early ageing, hyperlipidaemia, quench one's thirst; Control outward for chapped skin, burn and scald.Propolis mainly contains immunoregulatory effect as protective foods.Also have auxiliary anti-oxidant, regulate the nourishing functions such as blood fat, blood pressure, blood sugar, auxiliary protection stomach mucous membrane.And the beeswax honeycomb that in producing, the beekeeper often will get after honey is got beeswax again, " slag " (the containing a large amount of propolis) of getting beeswax abandons as refuse.The technological invention people finds through long-term test, and beeswax honeycomb fermented honeymead, be not only the consumption of turning waste into wealth, reduce honey raw sugar, and mouthfeel has more pure fragrance, and nourishing function is better.

Summary of the invention:

The object of the invention is to the deficiency for the prior art scheme, the accessory substance that utilizes the beeswax honeycomb to get after wax is made main raw material, need not do the yeast source by traditional distiller's yeast, a kind of new method is provided to the ferment making of mead, can increase substantially resource utilization ratio, improve the quality of mead, there is wide market outlook and social benefit.

Technical scheme of the present invention is: a kind of method of producing mead with the beeswax honeycomb in turn includes the following steps:

The extracting method of A, beeswax: after the honeycomb that will get honey is tightened with double-layer sand cloth parcel, put into and fill with iron pan volume three/2 70 a ℃ left and right clean drinking water (iron pan is neglected greatly the honeycomb amount and determined, can in pot, stir and be advisable with parcel), and heating keeps water temperature not play 80 ℃, be not less than 60 ℃, constantly stir husky cloth parcel with a little weedtree plate of non-aromatic class, and frequently little plank is placed in standby cold water box, with spades and scrapes the beeswax sticked on little plank, until the beeswax of bubbling through the water column is extracted to the cadre.Then collect the beeswax otherwise processed.

B, regulate the pol method: " slag " (honeycomb) that will exhaust beeswax takes out and puts into the water heated and boiled 30 minutes of getting beeswax from husky cloth, in cooling test honeycomb water containing pol, if lower than 4%, need to add honey raw sugar to 4%, if higher than 4% needs add water move to 4% and again boil.

C, fermentation process: the hydromel that will mix up pol is together with the honeycomb wine jar of packing into, again the 12-18 degree of the honey water yield 10% being sipped to the wine finished product adds in hydromel, notice that the altar mouth retains 30% space (can not fill), then seals the local spontaneous fermentation that the altar mouth is placed in 18-25 ℃.

D, ageing: when spontaneous fermentation surpasses 40 days, open the wine jar sealing thing, filter out the honeycomb slag with double-layer sand cloth, clean wine jar, limpid, wine liquid that cross are by fermentation reloaded to wine jar, the ageing of sealing altar mouth, can open and drink at any time after 6 months (more of a specified duration, wine liquid of ageing time is giving off a strong fragrances more).

Embodiment: after the beginning of autumn to the Frost's Descent, after the beeswax honeycomb of just getting honey is tightened with double-layer sand cloth parcel, put into fill with iron pan volume three/2 70 ℃ left and right clean drinking water (iron pan neglect greatly the honeycomb amount and determine (with the parcel can stir and be advisable at pot), and heating keeps water temperature not play 80 ℃, be not less than 60 ℃, constantly stir husky cloth parcel with a little weedtree plate of non-aromatic class, and frequently little plank is placed in standby cold water box, with spades and scrapes the beeswax sticked on little plank, until the beeswax of bubbling through the water column is extracted to the cadre.Then collect the beeswax otherwise processed." slag " (honeycomb) of exhausting beeswax taken out and put into the water heated and boiled 30 minutes of getting beeswax from husky cloth, in cooling test honeycomb water containing pol, if lower than 4%, need to add honey raw sugar to 4%, if higher than 4% need thin up to be adjusted to 4% and again boil.The hydromel that mixes up pol, together with the honeycomb wine jar of packing into, then is sipped to the wine finished product by the 12-18 degree of the honey water yield 10% and added in hydromel, notice that the altar mouth retains 30% space (can not fill), then seals the local spontaneous fermentation that the altar mouth is placed in 18-25 ℃.When spontaneous fermentation surpasses 40 days, open the wine jar sealing thing, filter out the honeycomb slag with double-layer sand cloth, clean wine jar, wine liquid limpid, that cross is by fermentation reloaded to wine jar, and the ageing of sealing altar mouth, can open and drink at any time after 6 months (more of a specified duration, wine liquid of ageing time is giving off a strong fragrances more).

The gordian technique of this method has been to utilize the beeswax honeycomb to extract after beeswax the propolis in sugar in " slag " part and honeycomb, the recycling finished product is sipped wine and is replaced distiller's yeast to do the yeast source, and the amino acid in spontaneous fermentation allows propolis not soluble in water etc. obtain trans-utilization to the limit under the effect of zymase and yeast.Not only turn waste into wealth and utilized " honeybee slag ", saved honey, improved the healthy nutritive value of mead, and use instead and sip the wine finished product without distiller's yeast, be conducive to reduce because dropping into the making risk of improper the causing of distiller's yeast amount " unfermentable " and vinosity " souring ".

Claims (1)

1. a method of producing mead with the beeswax honeycomb in turn includes the following steps:

The extracting method of A, beeswax: after the honeycomb that will get honey is tightened with double-layer sand cloth parcel, put into and fill with iron pan volume three/2 70 a ℃ left and right clean drinking water (iron pan is neglected greatly the honeycomb amount and determined, can in pot, stir and be advisable with parcel), and heating keeps water temperature not play 80 ℃, be not less than 60 ℃, constantly stir husky cloth parcel with a little weedtree plate of non-aromatic class, and frequently little plank is placed in standby cold water box, with spades and scrapes the beeswax sticked on little plank, until the beeswax of bubbling through the water column is extracted to the cadre.Then collect the beeswax otherwise processed.

B, regulate the pol method: " slag " (honeycomb) that will exhaust beeswax takes out and puts into the water heated and boiled 30 minutes of getting beeswax from husky cloth, in cooling test honeycomb water containing pol, if lower than 4%, need to add honey raw sugar to 4%, if higher than 4% needs add water move to 4% and again boil.

C, fermentation process: the hydromel that will mix up pol is together with the honeycomb wine jar of packing into, again 12-18 degree of the honey water yield 10% being sipped to the wine finished product adds in hydromel, notice that the altar mouth retains 30% space (can not fill), then seals the local spontaneous fermentation that the altar mouth is placed in 18-25 ℃.

D, ageing: when spontaneous fermentation surpasses 40 days, open the wine jar sealing thing, filter out the honeycomb slag with double-layer sand cloth, clean wine jar, limpid, wine liquid that cross are by fermentation reloaded to wine jar, the ageing of sealing altar mouth, can open and drink at any time after 6 months (more of a specified duration, wine liquid of ageing time is giving off a strong fragrances more).