CN104212730A - Honey fermented wine - Google Patents
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Abstract
The invention provides an efficient special yeast strain with the collection date of August 8, 2014 and the collection number of CCTCC M2014377. The invention further provides a honey health wine prepared from the strain. The preparation of the honey health wine comprises the processes of first aerobic fermentation, second anaerobic fermentation, distillation, storage, association, aging and the like. By adopting the strain provided by the invention, a honey distilled wine with the alcohol degree of 20% by volume to 73% by volume can be obtained, and the distilled wine can be blended with distilled liquor to form the honey health wine with low drunken degree; the honey health wine contains a variety of nutritional ingredients, the content of an iconic ingredient, namely a flavone compound is up to 210mg/L and the content of methanol is less than 0.01g/L, so that the honey health wine has certain effects of improving the activity of a cardiovascular system, improving the anti-tumor activity, reducing blood pressure, reducing blood lipids, resisting aging, improving the immunity of an organism, relieving cough, removing phlegm and the like and can be used as a liquor substitute for alcoholics.
Description
Technical field
What the present invention relates to that a kind of honey brewages is rich in flavonoid compound fermented wine and liquor, and this drinking utensils is for the feature of low drunk degree.
Background technology
It is not a banquet without wine, and the history of China white wine is of long standing and well established, be people entertain, celebrating time one of important drink.Scientific research shows, white wine itself has certain benefit to human health, drinks into not only improving blood circulation of human body in right amount, reduces the danger suffering from heart trouble or sudden apoplexy, can also improve language ability, memory and thinking speed faster.But white wine is again double-edged sword, excessively to drink, white wine essential substance composition ethanol has inhibition to nervus centralis, can stimulate and injured nerve system.According to statistics, the number of current China long-term habits drinking white spirit is up to more than one hundred million.In this colony, alcohol abuse and alcohol dependence oneself become public health problem day by day serious in the world today, not only cause various criminal offense, traffic accident, unexpected injury etc., and have a strong impact on healthy.
But white wine is as the mental attributes consumer's goods, and be that people work contacts, emotion communication, emotional affection performance, common carrier such as leisure enjoyment etc., in actual life, excessive consumption of alcohol phenomenon often has.In city, some product drinks happy, the good lower larynx of entrance, after drink except brains is excited, thinking flexible, swift except, even if drink a bit temporary without any untoward reaction more; And some product is just just the opposite, drinks uncomfortable, and when drinking, be easy to top, dry, easily liquor-saturated, the dizzy heartbeat of liquor-saturated relief people, feel sick, body is sour, even allows all lassitudes people's a couple of days after some beverage are liquor-saturated.This just illustrates to there is an important overall quality index between wine and wine---" drunk degree " is discrepant.Therefore, how current liquor industry development need research wine ensures the health of alcohol user as far as possible, advocates science, civilization, health drinks (namely health is drunk, the wine of drinking healthy), help human consumer to select the product that drunk degree is low, produce the wine that drunk degree is low.
In addition, along with the progress of society, improving constantly of people's living standard, idea, also in continuous renewal, requires when drinking, and can not only enjoy drink happy, and will ensure healthy.Therefore, there is searching to be at present major ingredient with nutritious prod (such as honey), to take white wine as the tight demand of the health promoting wine of carrier.
The honey of honey nectar brew in honeycomb that to be insect honeybee adopt from the spending of flowering plant, be described as " in the Nature the most perfect nutritive food ", Chinese from ancient times just manually to raise bees gathering honey, honey is good medicine, be again first-class beverage, can promote longevity.The main component of honey is carbohydrate, and wherein 60% ~ 80% is glucose and fructose, can be directly absorbed by the body easily, and does not need the decomposition of enzyme; To woman, children particularly old man have better health-care effect, be thus called as " milk of old man ".According to analysis, honey contains the trace element with the multiple organic acids such as the plurality of inorganic salt of human serum concentration comparable and VITAMIN, iron, calcium, copper, manganese, potassium, phosphorus and useful HUMAN HEALTH, and fructose, glucose, amylase, oxydase, reductase enzyme etc., there is nourishing, moisturize, detoxify, beauty face-whitening-nourishing, effect of relaxing bowel, also have good effect to children's treatment of cough.In addition, it is reported, honey can improve the composition of blood, improves the blood supply of cardiovascular and cerebrovascular, is thus usually taken by cardiovascular patient; Honey has provide protection to liver, can promote liver cell regeneration, is configured with certain inhibition to fatty liver; Edible honey can make up muscle power rapidly, eliminates tired out, builds up one's resistance to disease; Honey can cure the skin damage of moderate, and particularly scald, during using honey as skin wound dressing, bacterium cannot grow up; People's oral 1 soupspoon honey (adding in 1 glass of warm water) before sleep every day of insomnia, can assist to hasten to fall asleep.
Bee wine is in the market of a great variety, but most bee wine is main raw material mainly with cereal, often various herbal medicine of building up one's health by taking tonic is added in the course of processing, product is made more to emphasize effect of building up one's health by taking tonic, this can cause certain drug dependence for self not needing the human consumer carrying out building up one's health by taking tonic, moderate, severe alcoholic are difficult to as liquor substitute simultaneously, thus lose the effect of health promoting wine.
Chinese patent application 200610044166, (brewing method of mead, honey Bitters) disclose the brewing method of a kind of mead, honey Bitters, mainly comprise honey gradation to increase progressively gradually to feed intake, and add brewer yeast, acidity is adjusted with citric acid, add nutritive salt to ferment together with VITAMIN, after 18 days, Primary Fermentation terminates, after yeast sedimentation, extract supernatant liquor, load secondary fermentation in encloses container, ageing 60 days, when proportion is less than 1, carry out sterilization, the honey dry wine of about 14 °.If get the above-mentioned honey dry wine of 85-87%, add the honey of 13-15%, mix, leave standstill 24 hours, filter, pasteurize, is the honey sweet wine of sugar degree 14%.But this invention aims to provide and a kind ofly retains honey local flavor, mead that sugar degree is higher, it is difficult to obtain high density and the low mead product of drunk degree.
As immediate prior art, the brewing method of Chinese patent application 200610018416.1(pure honeymead) disclose a kind of brewing method of pure honeymead, comprising: select material component weight percent to be: 10-30 part glutinous rice, 15-45 part water, the pure honey of 25-75 part; Glutinous rice is cleaned and cooks, add yeast in proportion, after sealing fermentation up for safekeeping, filling warehouse-in.But the method needs cereal to brewage easily to be subject to the co-fermentation effect such as different types of mould, yeast, bacterium in yeast for brewing rice wine, distiller's yeast or pulp-water and brew completes.Ethanol content is unstable, and mouthfeel has bitter taste.And this needs high temperature to make, cause the mesotrophic loss of making processes.
Due to the current health promoting wine being main component with pure honey, all there is shortcomings such as needing pyroprocessing, fermented grain, yeast unstable, it is low and have the mead product of health-care components to be therefore difficult to obtain high, the drunk degree of alcoholic strength at present.Therefore, need at present that a kind of drunk degree is suitable and honey component is abundant, useful to human body, and the bee honey health-care wine that mouthfeel is suitable, thus as the alternative good merchantable brand of drinking of alcoholic.
Summary of the invention
Research purpose of the present invention is research " how wine adapts to people ", how wine ensures the health of alcohol user as far as possible, advocates science, civilization, health drinks (namely health is drunk, the wine of drinking healthy), help human consumer to select the product that drunk degree is low, produce the wine that drunk degree is low.
Therefore, present inventive concept is to provide a kind of drunk degree suitable and honey component is abundant, useful to human body, and the bee honey health-care wine that mouthfeel is suitable.Therefore, the feature of the present invention's application modern biotechnology, the research of Modern microbiological fermentation engineering is carried out to traditional honey, success is screened and is obtained example yeast seeds efficiently, and utilize this bacterial classification in conjunction with the trophology of honey component, pharmacological research, finally obtain a kind of high chromocor compound content, the low drunk degree characteristic of tool, the health-care honey wine of the person's mouthfeel that meets Modern consumer.
Therefore, the present invention first object is to provide a kind of efficient extraordinary yeast seeds, and this bacterial classification is independently separated by contriver and obtains, and Classification And Nomenclature is yeast saccharomyces cerevisiae, and Latin name is
saccharomyces cerevisiae, be preserved in China typical culture collection center (CGMCC), preservation date: on August 8th, 2014, preserving number: CCTCC M 2014377.Preservation address: Wuhan City, Hubei Province, Hongshan District Bayi Road, Wuhan University.
The present invention second object is a kind of method providing bee honey health-care wine, comprising:
(1) first time aerobic fermentation
Pure honey, pure water after sterilization is added in fermentor tank, honey liquid is stirred into the part by weight of 1:4, and pol content is 8 ~ 10 ripple honey degree, the preactivated extraordinary yeast weight content simultaneously added is 0.2%, charge amount is 85% of fermenter volume, more than 26 DEG C aerobic fermentations 5 ~ 6 days, obtain the fermented liquid of alcoholic strength 3%vol ~ 7%vol; Wherein said extraordinary yeast is preserved in China typical culture collection center (CGMCC), preservation date: on August 8th, 2014, preserving number: CCTCC M 2014377.
(2) second time anaerobically fermenting
By the fermented liquid of alcoholic strength 3%vol ~ 7%vol, be enclosed within temperature 15 DEG C ~ 30 DEG C anaerobically fermentings 16 ~ 17 days in a reservoir, obtain spirituosity degree 8%vol ~ 12%vol fermented liquid;
(3) distill
By honey along Secondary Fermentation gained spirituosity degree 8%vol ~ 12%vol fermented liquid, add in still kettle and heat aerogenesis, obtain through condenser the honey liquor that alcoholic strength is 20%vol ~ 73%vol, put into stainless steel vessel or earthenware porcelain receptacle is deposited in batches;
(4) association is stored aging
The honey liquor being 20%vol ~ 73%vol by distillation obtained wine thereby precision is deposited for a long time, is reached the effect of associating with aging in stainless steel vessel or in earthenware porcelain receptacle, for subsequent use.
In one embodiment, the preparation method of above-mentioned bee honey health-care wine also comprises: filling or blend filling, namely directly takes out after fermented honey wine seasoning filters from container, or by itself and liquor after blending and tasting filters, require that metered amount is filled into bottle, prepare bee honey health-care wine.In a specific embodiment, it is 20%vol ~ 73%vol honey liquor that described fermented honey wine comprises alcoholic strength, and itself and liquor is blent into the bee honey health-care wine of low drunk degree.In another embodiment, seasoning can be carried out with common seasonings, such as chrysanthemum, Japanese Honeysuckle or Citric Acid etc.
In another embodiment, described yeast is Classification And Nomenclature is yeast saccharomyces cerevisiae, and Latin name is
saccharomyces cerevisiae, be preserved in China typical culture collection center (CGMCC), preservation date: on August 8th, 2014, preserving number: CCTCC M 2014377.
In a specific embodiment, the reactivation process of described bacterial classification comprises: aseptically, and the yeast saccharomyces cerevisiae that there is solid medium of going bail for is transferred on honey liquid nutrient medium, in 25 DEG C ~ 30 DEG C constant temperature culture 2-3 days, carries out first time activation; Get 1mL bacterium liquid, add in 150mL malt juice liquid medium, in 25 DEG C ~ 30 DEG C shaking culture 2-3 days, carry out second time activation; In the same way, carrying out third time activation, finally obtaining the activated spawn for fermenting.
Also in one embodiment, the containing of chromocor compound of described health promoting wine is 210mg/L, and methanol content is less than 0.01g/L.
In other embodiments, described honey is the honey of sugar content 37% ~ 41% Bomi degree, preferably Jiangling honey, mountain flower honey, honey of lungan flowers, osmanthus honey, honey of lychee flowers, teak honey or acacia honey, Mel Jujubae, Mel, cauliflower honey etc.In a preferred embodiment, described honey is the Jiangling honey in the township being selected from world's longevity.
The present invention the 3rd object is to provide the bee honey health-care wine prepared by above-mentioned preparation method.
In one embodiment, the containing of chromocor compound of described health promoting wine is 210mg/L, and methanol content is less than 0.01g/L.
The present invention the 4th object is to provide the purposes of described bacterial classification for brew bee honey health-care wine.
Definition and explanation
Term " bee honey health-care wine ", by the wine with nourishing function obtained after fermented honey, it is equivalent to fermented honey wine.Therefore, the health promoting wine of indication of the present invention, fermented wine have identical implication.
Flavonoid compound is that a class is present in natural, to have 2-phenyl chromone structure compound.Have a ketone carbonyl group in their molecules, Sauerstoffatom tool on first alkalescence, can with strong acid salify, the many tools of its hydroxy derivatives are yellow, therefore also known as BIOFLAVONOLDS or flavones.Flavonoid compound in plant materials usually and sugar be combined into glycoside, small portion exists with the form of free state (aglycon).All contain flavonoid compound in most plant materials, it plant growth, grow, bloom, play an important role in result and antibacterial diseases prevention etc.
Flavonoid has the compound of pharmaceutical use a lot, and it has multiple biological activity, such as:
Cardiovascular system activity: the effective Chinese patent medicine of many treatment coronary heart disease is all containing flavonoid compound, and the Li Keding (recordil) etc. of research discovery rutin, Quercetin, puerarin and synthetic all has obvious dilate coronary effect; Quercetin, rutin, Quercetin 3-galactoside, puerarin, Breviscarpine, Radix Puerariae total flavones, Folium Ginkgo total flavones have provide protection to ischemic brain injury; Quercetin 3-galactoside, silymarin, luteolin, Fructus Hippophae total flavones have provide protection to myocardial ischemic injury; Folium Ginkgo total flavones, puerarin, daidzein etc. have obvious provide protection to myocardial ischemic damage.In addition, Fructus Hippophae total flavones, kuh-seng total flavone, licoflavone (being mainly Liquiritigenin and isoliquiritigenin) have antiarrhythmic effect.
Antibacterial and antiviral activity: luteolin, yellow Cen glycosides, Baicalein etc. all have certain anti-microbial effect; Quercetin, dihydroquercetin, morin, trifolitin etc. have antivirus action; From chrysanthemum, Herba Swertiae bimaculatae, be separated the flavones monomer obtained have comparatively high inhibition effect to human immunodeficiency virus (HIV virus), daidzein, genistein, biochanin A also have certain restraining effect to HIV virus.
Anti-tumor activity: the antitumor mechanism of flavonoid compound is varied, as Quercetin anti-tumor activity and its antioxygenation, suppress the activity of relevant enzyme, to reduce tumor cell drug resistance, inducing apoptosis of tumour cell and estrogen level etc. relevant; The anti-tumor activity of silymarin with its antioxygenation, suppress related enzyme activity, inducing cell cycle arrest etc. relevant.
Resisting oxidation free radical is active: most of flavonoid compound all has stronger resisting oxidation free radical effect, and some pharmacologically actives of flavonoid compound are also often relevant to its resisting oxidation free radical.
Anti-inflammatory, analgesic activities: rat foot claw oedema, formaldehyde-caused sacroiliitis and granuloma induced by implantation of cotton pellets etc. that the on Carrageenan such as rutin, hydroxyl rutin, dihydroquercetin, serotonin (5-HT) bring out all have obvious restraining effect; The former cyanidin of double focusing in Wild Buckwheat Rhizome has anti-inflammatory, antipyretic, the effect such as to eliminate the phlegm; Quercetin 3-galactoside, rutin, Quercetin and Folium Ginkgo total flavones etc. have good analgesic activity.
Liver-protecting activity: silymarin has good therapeutic action to toxic liver injury, acute, chronic hepatitis, liver cirrhosis etc.; Epimedium flavone, Baicalein, yellow Cen glycosides can suppress hepatic tissue lipid peroxidation, improve Liver Superoxide Dismutase Activity (SOD) activity, reduce the formation of hepatic tissue lipofuscin, have provide protection to liver; Licoflavone can protect the damage etc. of ultrastructure of hepatic cell caused by ethanol.
Other effects: large quantity research show flavonoid compound also have step-down, reducing blood-fat, anti-ageing, improve immunity of organisms, antibechic, eliminate the phlegm, the pharmacologically active such as spasmolysis and resistance state.
Drunk degree refers to drunk degree, also may be interpreted as " the uncomfortable level of response of drunk rear health ".Low drunk degree refers to that its drunk discomfort of wine reflection degree of drinking isodose is low.It is excessive that the product of low drunk degree is just drunk at last, people also can be allowed liquor-saturated comfortable, wake up soon; And high drunk degree product often makes the person uncomfortable, liquor-saturatedly can not to recover for a long time afterwards.
technique effect
Health promoting wine of the present invention, has following effect:
1. the honey white wine that prepared by the present invention take honey as raw material, form through fermented distilled ageing allotment, compared with the high quality liquor of solid fermentation by pure grains, indices in fragrance mouthfeel etc. is same or similar, particularly physical and chemical index more than 90 percent is similar, is obviously better than blending or chemosynthesis class white wine.
2. the present invention in process of production honey white wine do not add edible ethanol, and due to honey idiotrophic be worth with health-care components surmount grain, there is good added value.
3. the inventive method is avoided using fermented grain, uses pure honey as fermentation raw material, and is aided with the management process of science, make fermenting process rule controlled, ensure that constant product quality.
4. inventive process avoids thermophilic fermentation process, prepared bee honey health-care wine is made to contain multiple nutritional components, the content of its significant composition chromocor compound is up to 210mg/L, methanol content is less than 0.01g/L, therefore tool have some improvement cardiovascular system activity, anti-tumor activity, step-down, reducing blood-fat, anti-ageing, improve immunity of organisms, antibechic, the effect such as to eliminate the phlegm.
5. bee honey health-care wine of the present invention has low drunk degree effect, is suitably for moderate, severe alcoholic as liquor substitute, thus available protecting liver function effect.
6. bee honey health-care wine comfortable taste of the present invention is freely happy, and honey is fragrant unique quiet and tastefully laid out, is beneficial to lower larynx.
7. bee honey health-care wine of the present invention not dry, non-top, not heartburn vomiting, can promote sleep, eliminate tired, and within drunk latter second day, energy is normal, does not affect study and work
8. the sanitary index of bee honey health-care wine of the present invention is better than the existing grain neutral spirit of current China or other white wine, and quality is not less than grain neutral spirit
9. honey comes as the Nature, meet green, health, environmental protection concept, meet current low-carbon economy consciousness, particularly free from environmental pollution during brew, do not waste main food resource, also can increase farmers' income, from mouthfeel style and features and meet the aspects such as GB2757 " liquor and liqueur hygiene standard ", grain neutral spirit can be substituted completely, to meet the demand of drinking of current people.
embodiment:
Further illustrate the present invention in the following embodiments, this does not limit the scope of the invention.
embodiment one: honey brewing white wine
(1) the raw fragrant product wine of first time aerobic fermentation
Pure honey, pure water after sterilization is added in fermentor tank, honey liquid is stirred into the part by weight of 1:4, and pol content is 8 ~ 10 ripple honey degree, extraordinary yeast (the CCTCC M 2014377) content added is 0.2%, charge amount is 85% of fermenter volume, 26 DEG C of-30 DEG C of aerobic fermentations 5 ~ 6 days, obtain the fermented liquid of alcoholic strength 3%vol ~ 7%vol;
(2) second time anaerobically fermenting
By the fermented liquid of alcoholic strength 3%vol ~ 7%vol, be enclosed within temperature 15 DEG C ~ 30 DEG C anaerobically fermentings 16 ~ 17 days in a reservoir, obtain spirituosity degree 8%vol ~ 12%vol fermented liquid;
(3) distill
By honey along Secondary Fermentation gained spirituosity degree 8%vol ~ 12%vol fermented liquid, add in still kettle and heat aerogenesis, obtain through condenser the honey liquor that alcoholic strength is 20%vol ~ 73%vol, put into stainless steel vessel or earthenware porcelain receptacle is deposited in batches;
(4) association is stored aging
The honey white wine being 20%vol ~ 73%vol by distillation obtained wine thereby precision is deposited for a long time, is reached the effect of associating with aging in stainless steel vessel or in earthenware porcelain receptacle, for subsequent use.
(5) filling or blend filling
Directly take out after fermented honey wine seasoning filters from container, or by itself and liquor after blending and tasting filters, require that metered amount is filled into bottle, prepare bee honey health-care wine.In a specific embodiment, it is 20%vol ~ 73%vol honey liquor that described honey liquor comprises alcoholic strength, and itself and liquor is blent into the bee honey health-care wine of low drunk degree.
Wherein as follows about preparation method's quality standard:
1. honey, meets national honey food safety standards GB14963-2011, and sugar content 37% ~ 41% Bomi degree, be wherein preferably mountain flower honey, honey of lungan flowers, osmanthus honey, honey of lychee flowers, teak honey or acacia honey, Mel Jujubae, Mel, cauliflower honey etc.Water, ensures that mountain spring water should meet national tap water primary standard GB5749-2006:
2. mix and blend: honey and water should strictly mix in proportion, removes impurity;
3. mixed song: strictly should grasp and control mixed song temperature and mixed song degree of uniformity;
4. ferment: optimum temperature should be ensured, accomplish balance;
5. distill: should control air pressure, go out wine temperature, butt truncates, control wine degree well, hang clean wine tail;
6. storage is put in storage: note vessel degree of cleaning, room temp, humidity;
7. sterilization and the sterilization of honey is done a good job of it before fermentation
；
8. attentional manipulation leavening temperature in fermentation.
embodiment two: fermented honey wine nutraceutical agents measures
Testing method: according to GB/T5009.91, GB/T5009.90, AOAC996.06, GC-F1D, protective foods functional component and sanitary index inspection specification (version in 2003) second section, the method for inspection (13), protective foods functional component and sanitary index inspection specification, GB5413.16, GB5413.14 etc.
The results are shown in Table 1.
Table 1: the nutritive ingredient of mead
| Test event | Testing method | Test result | Method detection limit |
| Total flavones | Protective foods functional component and sanitary index inspection specification | 2.1×100 mg/kg | 0.1mg/kg |
| Folic acid | GB5413.16—2010 | 2.00μg/100g | / |
| Vitamin B12 | GB5413.14—2010 | 0.03μg/100g | / |
| Total amino acid content | Amino acidanalyser | 0.02g/100g | / |
| Nucleotide (in nucleosides) total amount | Protective foods functional component and sanitary index inspection specification | 15.7mg/kg | / |
| Zinc | With reference to GB/T5009.14-2003 | 1.8g/kg | 0.4mg/kg |
| Sodium | With reference to GB/T5009.91-2003 | 7.4g/100g | 0.1mg/100g |
| Potassium | With reference to GB/T5009.91-2003 | 13mg/100g | 0.2mg/100g |
| Magnesium | With reference to GB/T5009.91-2003 | 0.7mg/100g | 0.1mg/100g |
Fermented honey wine contains multiple nutritional components, and the content of its significant composition chromocor compound is up to 210mg/L(i.e. 210 mg/kg finished wine), and methanol content is less than 0.01g/L.
the pharmacology test of embodiment three, fermented honey wine
(1), fermented honey wine solid substance causes the restraining effect of acute liver to tetracol phenixin
Fermented honey wine is added sodium carbonate, regulates its pH value between 3.5 ~ 4, then heating in water bath volatilization removing alcohol and water, obtain fermented honey wine solid substance.Its solid content is 10% ~ 15%.
Get healthy kunming mice 60, male and female dual-purpose, body weight 20 ± 22g, be divided into 6 groups at random, Normal group (peanut oil), model group (CCl4-peanut oil), positive group (tiopronin), fermented honey wine solid substance low dose group, middle dosage group and high dose group, often organize 10.From experiment from, by fermented honey wine solid substance low dosage: 3.21mg/kg d-1, dosage in fermented honey wine solid substance: 9.63mg/kg d-1, fermented honey wine solid substance high dosage: 28.88mg/kg d-1, tiopronin: 38.5 mg/ kg d-1.
Wherein, administering mode: gavage, Normal group and model group gavage give equivalent sterilizing 10%PVP, altogether administration 21d.2h after 21d administration, Normal group ip peanut oil 0.2ml/10g, all the other groups ip 0.1% CCl
4-peanut oil 0.2ml/10g, fasting, can't help water.After 24h, pluck eyeball and get blood, measure glutamic-oxal(o)acetic transaminase (ALT), serum lactic dehydrogenase (LDH), alkaline phosphatase (ALP) content in serum, cervical dislocation puts to death mouse, gets hepatic tissue, weighs, and calculates liver index, liver index=
× 100%.Make 10% liver homogenate ,-75 DEG C save backup simultaneously, measure hepatic tissue mda (MDA), superoxide-dismutase (SOD) content.
(2), result and explanation
1, the mouse model liver index of fermented honey wine solid substance on carbon tetrachloride-injured and the impact of Serum ALT content
Compare with Normal group, liver injury model group mouse liver index and Serum ALT obviously raise (P<0. 01).The each dosed administration group of fermented honey wine solid substance, compares with liver injury model group, and liver index and serum ALT have to a certain degree decline (P<0.05, P<0.01); Positive drug group compares liver index with liver injury model group and serum ALT significantly declines (P<0.0l).Prompting fermented honey wine solid substance low dosage, middle dosage, high dosage have provide protection to Acute Liver Injury Induced by carbon tetrachloride, and there is obvious dose-dependently.The results are shown in Table 2.
Table 2: fermented honey wine solid substance is on the impact (means+S.D, n=10) of carbon tetrachloride-injured mouse model liver index and Serum ALT content
| Group | Dosage (mg/kgd-1) | Liver index (%) | ALT(U/L) |
| Normal group | － | 4.36+0.46** | 67.2+15.0** |
| Model group | － | 5.24+0.59 | 2057.5+622.6 |
| Fermented honey wine solid substance low dose group | 3.21 | 4.92+0.37 | 536.4+64.2** |
| Dosage group in fermented honey wine solid substance | 9.63 | 4.73+0.40* | 240.1+65.2** |
| Fermented honey wine solid substance high dose group | 28.88 | 4.93+0.14 | 105.4+1.7*** |
| Positive drug group | 38.5 | 4.56+0.33** | 165.8+28.4** |
Note: compared with model group, * p<0.05, * * p<0.01, * * * p<0.001.
2, fermented honey wine solid substance is on the impact of mice serum LDH, ALP content of carbon tetrachloride-injured
Compare with Normal group, liver injury model group mice serum LDH, ALP content obviously raises (P<0. 01).The each dosed administration group of fermented honey wine solid substance, compares with liver injury model group, and Serum LDH, ALP value have to a certain degree decline (P<0.001, P<0.01); Positive drug group compares liver homogenate LDH with liver injury model group, ALP value significantly declines (P<0.00l).Prompting fermented honey wine solid substance low dosage, middle dosage, high dosage cause acute liver damage to tetracol phenixin and have provide protection.The results are shown in Table 3.
Table 3: fermented honey wine solid substance is on the impact (means+S.D, n=10) of carbon tetrachloride-injured mouse model Serum LDH, ALP content
Note: compared with model group, * * p<0.01, * * * p<0.001.
3, the mouse liver even slurry MDA content of fermented honey wine solid substance on carbon tetrachloride-injured and the impact of SOD activity
Compare with Normal group, liver injury model group mouse liver even slurry MDA content obviously raises, SOD activity decrease (P<0.01).The each dosed administration group of fermented honey wine solid substance, compare with liver injury model group, liver homogenate MDA content obviously declines, and SOD activity raises (P<0.001, P<0.01) to some extent; Positive drug group compares liver homogenate liver homogenate MDA content and obviously declines with liver injury model group, SOD activity raises (P<0.001, P<0.01) to some extent.Prompting fermented honey wine solid substance is at CC1
4the acute liver damage caused plays liver-protective effect by anti peroxidation of lipid.The results are shown in Table 4.
Table 4: fermented honey wine solid substance is on the impact (means+S.D, n=10) of carbon tetrachloride-injured mouse model liver homogenate MDA content and SOD activity
| Group | Dosage (mg/kgd-1) | MDA(nmol/mg) | SOD(U/mg) |
| Normal group | － | 2.90+1.09** | 24.05+4.31*** |
| Model group | － | 5.01+1.52 | 11.75+5.06 |
| Fermented honey wine solid substance low dose group | 3.21 | 3.50+0.94* | 20.20+9.27* |
| Dosage group in fermented honey wine solid substance | 9.63 | 3.25+0.92** | 22.19+5.76*** |
| Fermented honey wine solid substance high dose group | 26.25 | 3.66+1.20* | 17.32+5.54* |
| Positive drug group | 28.88 | 2.91+1.52** | 20.53+8.04** |
Note: * p<0.05, * * p<0.01, * * * p<0.001 compared with model group.
the experimental observation of the low drunk degree of embodiment four, fermented honey wine
In order to prove the low drunk degree of product of the present invention, choose the adult human of 100 wine storage time more than 3 years, wherein the mean age was more than 35 years old, was equally divided into 2 groups (50 people/groups), drank fermented honey wine and the edible ethanol wine (52 degree) with the alcohol number of degrees respectively.Require that appropriate excess is drunk, liquor-saturated with body examination, the somatic reaction after special experience is drunk, fills out a questionnaire for second day.Control group then drinks conventional white wine.
After drinking, detect by following index:
(1) the effective standard of low drunk degree: not dry, non-top, not heartburn, do not vomit, sleep soundly, happy, tired sense in second day is eliminated, and energy is normal, has rosy cheeks, and appetite is normal, and clearheaded, thought active, does not affect study and work.
(2) null criterion: obviously do not occur above phenomenon.The results are shown in Table 5
The experimental observation of the low drunk degree of table 5 fermented honey wine
| ? | Number of cases | Invalid example (%) | Effective example (%) |
| Mead group | 50 | 10 examples, 20% | 40 examples, 80% |
| Edible ethanol group | 50 | 41 examples, 82% | 9 examples, 18% |
Through statistical observation, meet 40 people of above-mentioned effective standard, efficiently reach 80%.And effective 9 examples of control group account for 18%, invalid 41 examples account for 82%.
the local flavor test of embodiment five, health promoting wine
In order to prove practical function of the present invention, contriver has carried out various local flavor to fermented honey distillation honey white wine prepared by the present invention and has detected, and test case is as follows:
(1) Organoleptic Inspection
Test according to GB/T 20822-2007 " solid-liquid method white wine national standard ", assay is in table 6.
Table 6: the Oranoleptic indicator of fermented honey distillation honey white wine.
The Oranoleptic indicator of fermented honey distillation honey white wine meets national standard.
(2) physical and chemical composition detects
According to GB/T 20822-2007 " solid-liquid method white wine national standard ", alcoholic strength mensuration Ebullioscope method, total acidity test indicator method, total ester measure and measure by GB/T10345 " Liquor Analysis Methods ", and detected result is in table 7.
Table 7: fermented honey distillation honey white wine physical and chemical composition is analyzed.
The physical and chemical composition of fermented honey distillation honey white wine meets national standard.
(3) sanitary index detects
Carry out sanitary index detection by GB2757 " liquor and liqueur hygiene standard " requirement, detected result is in table 8.
Table 8: honey white wine sanitary index detected result
The sanitary index of fermented honey distillation honey white wine is better than the existing grain neutral spirit of current China or other white wine.
Detected result shows, honey white wine prepared by the present invention take honey as raw material, form through fermented distilled ageing allotment, compared with the high quality liquor of solid fermentation by pure grains, indices in fragrance mouthfeel etc. is same or similar, particularly physical and chemical index more than 90 percent is similar, and honey white wine does not add edible ethanol in process of production, and surmount grain because honey idiotrophic is worth with health-care components, believe that honey white wine is not less than grain neutral spirit in quality, fermentation aroma honey is out fragrant elegant, natural comfortable, do not need to add the foodstuff additive such as food flavour yet.Honey comes as the Nature simultaneously, meet green, health, environmental protection concept, meet current low-carbon economy consciousness, particularly free from environmental pollution during brew, do not waste main food resource, also can increase farmers' income, from mouthfeel style and features and meet the aspects such as GB2757 " liquor and liqueur hygiene standard ", grain neutral spirit can be substituted completely, to meet the demand of drinking of current people.
Claims (9)
1. an efficient extraordinary yeast seeds, it is preserved in China typical culture collection center (CGMCC), preservation date: on August 8th, 2014, preserving number: CCTCC M 2014377.
2. a fermented honey wine, its preparation method comprises: (1) is aerobic fermentation for the first time: in fermentor tank, add pure honey, pure water after sterilization, honey liquid is stirred into the part by weight of 1:4, and pol content is 8 ~ 10 ripple honey degree, the preactivated extraordinary yeast weight content simultaneously added is 0.2%, charge amount is 85% of fermenter volume, and more than 26 DEG C aerobic fermentations 5 ~ 6 days, obtain the fermented liquid of alcoholic strength 3%vol ~ 7%vol; Wherein said extraordinary yeast is preserved in China typical culture collection center (CGMCC), preservation date: on August 8th, 2014, preserving number: CCTCC M 2014377.
3.(2) second time anaerobically fermenting: by the fermented liquid of alcoholic strength 3%vol ~ 7%vol, be enclosed within temperature 15 DEG C ~ 30 DEG C anaerobically fermentings 16 ~ 17 days in a reservoir, obtains spirituosity degree 8%vol ~ 12%vol fermented liquid; (3) distill: by honey along Secondary Fermentation gained spirituosity degree 8%vol ~ 12%vol fermented liquid, add in still kettle and heat aerogenesis, obtain through condenser the honey liquor that alcoholic strength is 20%vol ~ 73%vol, put into stainless steel vessel or earthenware porcelain receptacle is deposited in batches; (4) association is stored aging: the honey liquor being 20%vol ~ 73%vol by distillation obtained wine thereby precision is deposited for a long time, reached the effect of associating with aging in stainless steel vessel or in earthenware porcelain receptacle, for subsequent use.
4. the fermented wine of claim 2-3, wherein method also comprises: filling or blend filling, namely directly takes out after fermented honey wine seasoning filters from container, or by itself and honey liquor after blending and tasting filters, require that metered amount is filled into bottle, prepare fermented honey wine.
5. the fermented wine of claim 2-3, it is 20%vol ~ 73%vol honey liquor that wherein said fermented honey wine comprises alcoholic strength, and itself and liquor is blent into the fermented honey wine of low drunk degree.
6. the fermented wine of claim 2-3, the reactivation process of wherein said bacterial classification comprises: aseptically; the yeast saccharomyces cerevisiae that there is solid medium of going bail for is transferred on honey liquid-liquid substratum, in 25 DEG C ~ 30 DEG C constant-temperature shaking culture 2-3 days, carries out first time activation; Get 1mL bacterium liquid, add in 1000mL honey liquid nutrient medium, in 25 DEG C ~ 30 DEG C constant temperature culture 2-3 days, carry out second time activation; In the same way, carrying out third time activation, finally obtaining the activated spawn for fermenting.
7. the fermented wine of claim 2-6 is wherein the honey of sugar content 37% ~ 41% Bomi degree at described honey, preferably Jiangling honey, mountain flower honey, honey of lungan flowers, osmanthus honey, honey of lychee flowers, teak honey or acacia honey, Mel Jujubae, Mel, cauliflower honey etc.
8. the fermented wine of claim 2-6, wherein can carry out seasoning with common seasonings, such as chrysanthemum, Japanese Honeysuckle or Citric Acid etc.
9. the fermented wine of claim 8, the containing of chromocor compound of wherein said fermented wine is 210mg/L, and methanol content is less than 0.01g/L.
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