CN103497862B

CN103497862B - The method of mead produced by a kind of beeswax honeycomb

Info

Publication number: CN103497862B
Application number: CN201310429577.XA
Authority: CN
Inventors: 陶育照
Original assignee: Individual
Current assignee: Tangshan Fengrun District Baicao Agricultural Science And Technology Development Co ltd
Priority date: 2013-09-10
Filing date: 2013-09-10
Publication date: 2016-03-09
Anticipated expiration: 2033-09-10
Also published as: CN103497862A

Abstract

The invention discloses a kind of method that mead produced by beeswax honeycomb, the present invention relates to a kind of fermentation process of low alcoholic beverage, belong to the fermentation process adopting beeswax honeycomb to produce mead especially.It comprises the technological step such as extracting method, adjustment pol method, fermentation process, ageing method of beeswax.Effectively improve the comprehensive utilization with bee product, the mouthfeel improving mead, the nutrition and health care that improve mead are worth, and have significant ecological benefits, economic benefit, social benefit.

Description

The method of mead produced by a kind of beeswax honeycomb

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

Background technology: traditional mead is with honey for sugared source, the low alcoholic beverage after inoculation yeast bacterium after spontaneous fermentation and ageing.Owing to forming through fermentable, so mead honey is fragrant pure, sweet acid is moderate, has both remained the nutritive ingredient of raw material honey, simultaneously due to the effect of microorganism, improves again amino acid, vitamins content, substantially increases its nutrition and health care and is worth.

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

Containing abundant propolis in beeswax honeycomb, propolis has 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 the nourishing functions such as auxiliary anti-oxidant, adjusting blood lipid, blood pressure, blood sugar, auxiliary protection stomach mucous membrane.And beekeeper often gets beeswax again by getting the beeswax honeycomb after honey in producing, " slag " (containing a large amount of propolis) getting beeswax abandons as refuse.Technological invention people finds through long-term test, and beeswax honeycomb fermented honeymead, be not only the consumption of honey raw sugar of turning waste into wealth, reduce, and mouthfeel has more alcohol fragrance, nourishing function is better.

Summary of the invention:

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

Technical scheme of the present invention is: the method for mead produced by a kind of beeswax honeycomb, in turn includes the following steps:

The extracting method of A, beeswax: after the honeycomb double-layer sand cloth parcel getting honey is tightened, put into and fill with iron pan volume about 2/3rds DEG C clean drinking waters (iron pan is neglected greatly honeycomb amount and determines, can stir in pot with parcel and be advisable), and heating keeps water temperature not play 80 DEG C, be not less than 60 DEG C, husky cloth parcel is constantly stirred with one block of non-aromatic class little weedtree plate, and be frequently placed on by little plank in cold water box for subsequent use, scrape the beeswax sticked on little plank with spades, until the beeswax that will bubble through the water column extracts cadre.Then beeswax otherwise processed is collected.

B, regulate pol method: " slag " (honeycomb) exhausting beeswax is taken out from husky cloth the water heated and boiled 30 minutes put into and get beeswax, in cooling test honeycomb water containing pol, if lower than 4%, need to add honey raw sugar to 4%, if higher than 4%, need add water move to 4% and again boil.

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

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

Embodiment: after the beginning of autumn to the Frost's Descent, after the beeswax honeycomb double-layer sand cloth parcel just getting honey is tightened, put into and fill with iron pan volume about 2/3rds DEG C clean drinking waters (iron pan is neglected greatly honeycomb amount and determines (being advisable to wrap up to stir at pot), and heating keeps water temperature not play 80 DEG C, be not less than 60 DEG C, husky cloth parcel is constantly stirred with one block of non-aromatic class little weedtree plate, and frequently little plank is placed in cold water box for subsequent use, the beeswax sticked on little plank is scraped with spades, until the beeswax of bubbling through the water column is extracted cadre.Then beeswax otherwise processed is collected." slag " (honeycomb) exhausting beeswax is taken out from husky cloth the water heated and boiled 30 minutes put into and get beeswax, 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 be adjusted to 4% and again boil.The hydromel mixing up pol is loaded wine jar together with honeycomb, again the 12-18 degree of the honey water yield 10% being sipped wine finished product adds in hydromel, notice that altar mouth retains 30% space (can not fill), then seal the local spontaneous fermentation that altar mouth is placed in 18-25 DEG C.When spontaneous fermentation was more than 40 days, open wine jar sealing thing, honeycomb slag is filtered out with double-layer sand cloth, clean wine jar, wine liquid that is limpid, that cross by fermentation is reloaded wine jar, the ageing of sealing altar mouth, can open at any time after 6 months (ageing times more of a specified duration, wine liquid more giving off a strong fragrance) and drink.

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

Claims

1. produce a method for mead with beeswax honeycomb, in turn include the following steps:

The extracting method of A, beeswax: after the honeycomb double gauze parcel getting honey is tightened, put into and fill with iron pan volume 2/3rds, temperature at the clean drinking water of 70 DEG C, and heating keeps water temperature to be no more than 80 DEG C, to be not less than 60 DEG C, gauze parcel is constantly stirred with one block of little weedtree plate of non-aromatic class, and frequently little plank is placed in cold water box for subsequent use, scrapes the beeswax sticked on little plank with spades, until extract clean by the beeswax of bubbling through the water column, then collect beeswax otherwise processed;

B, regulate pol method: the honeycomb slag exhausting beeswax is taken out from gauze the water heated and boiled 30 minutes put into again and get beeswax, in cooling test honeycomb water containing pol, if honeycomb water contains pol lower than 4%, need to add honey raw sugar to 4%, if higher than 4%, need add water move to 4% and again boil;

C, fermentation process: the honeycomb water mixing up pol is loaded wine jar together with honeycomb, again the 12-18 degree of the honeycomb water yield 10% being sipped wine finished product adds in honeycomb water, notice that altar mouth retains 30% space, can not fill, then seal the local spontaneous fermentation that altar mouth is placed in 18-25 DEG C;

D, ageing: when spontaneous fermentation was more than 40 days, opens wine jar sealing thing, filter out honeycomb slag with double gauze, clean wine jar, and wine liquid that is limpid, that cross by fermentation is reloaded wine jar, and the ageing of sealing altar mouth, can open at any time after 6 months and drink.