CN104388253B - Method for preparing pollen honey wine by using wine-returning fermentation - Google Patents

Method for preparing pollen honey wine by using wine-returning fermentation Download PDF

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Publication number
CN104388253B
CN104388253B CN201410776367.2A CN201410776367A CN104388253B CN 104388253 B CN104388253 B CN 104388253B CN 201410776367 A CN201410776367 A CN 201410776367A CN 104388253 B CN104388253 B CN 104388253B
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wine
fermentation
liquid
pollen
honey
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CN104388253A (en
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刘功良
白卫东
赵文红
汪薇
马磊
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Zhongkai University of Agriculture and Engineering
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Zhongkai University of Agriculture and Engineering
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

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Abstract

The invention relates to a method for preparing pollen honey wine by using wine back fermentation, which comprises the steps of diluting honey and adjusting sugar to prepare diluent, carrying out enzyme wall breaking on pollen to prepare nitrogen source liquid, adding the nitrogen source liquid and activated yeast into the diluent to be mixed to obtain raw material liquid, preparing fermentation liquid after the raw material liquid is fermented, mixing the fermentation liquid with newly prepared raw material liquid, fermenting the mixed fermentation liquid back to obtain wine back liquid, and carrying out inactivation centrifugal separation on the wine back liquid to obtain a finished product of the honey wine. The method effectively improves the fermentation efficiency of the honey wine brewing process, has shorter fermentation period, improves the honey sugar conversion rate, has mellow wine fragrance and softer wine taste, and is easy to digest and absorb by the body.

Description

A kind of method utilizing fermentation of reflux liquor to prepare pollen and honey wine
Technical field
The present invention relates to the brewing method of a kind of wine, be specifically related to the brewing method of a kind of pollen and honey wine.
Background technology
Mel contains the Fructus Vitis viniferae pool and the fructose that substantial amounts of human body can directly absorb, possibly together with several amino acids, dimension Raw element and mineral etc., be a kind of natural nutriment, be also a kind of well liquor-making raw material.Mel bartender The important biological active substanceies such as the nutritional labeling of natural honey, aminoacid, vitamin B group, mineral are stayed. Hydromel is with a long history, and traditional method obtains hydromel by natural fermentation mostly, and fermentation period is long, sends out Ferment is incomplete, and alcoholic strength is low, and residual sugar amount is the highest, and nutritional labeling is lost more, is not suitable for being applied to industry Produce.Containing abundant sugar in Mel, general fermentation mode often makes most sugar be disappeared by strain Consumption, and the ratio being converted into ethanol is relatively low, nutrition deterioration is bigger.
The application for a patent for invention of Publication No. CN101362996A " production method of a kind of fermented honey wine ", Disclosing a kind of fermented honey wine, it is with natural acacia honey as raw material, through dilution, adds yeast nutrition Thing, inoculation yeast, fermentation etc. process, and make fermented honey wine.But through the Mel obtained by this method Wine, fragrance is the most abundant.The most of hydromels sold in the market are blending type wine, they be all with The fermented wine of pure Mel or Spirit, as wine base, add the material such as Chinese herbal medicine of some edibilitys, once Prepare the blending type alcoholic drink with certain health care functions;Also have with Mel as raw material, with edible ethanol It is configured to alcoholic drink.The nutritional labeling loss that these hydromels all exist Mel is big, and aroma is the most mellow, The problems such as vinosity is the softest.
Summary of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide that a kind of aroma is stronger, send out The ferment cycle is shorter, the higher method preparing pollen and honey wine of sugar transition rate.
For solving the problems referred to above, the technical solution adopted in the present invention is as follows:
1. the method utilizing fermentation of reflux liquor to prepare pollen and honey wine, comprises the following steps:
1) prepared by diluent: with sterilized water, Mel being diluted to total pol is 220-250g/L, stand-by after sterilizing;
2) prepared by nitrogen source liquid: pollen sterilizing ground, and adds the water of 2-3 times of weight, adds compound enzyme breaking cellular wall Process obtains nitrogen source liquid;
3) actication of culture: the concentration adding 20-25 times of weight in yeast is 2-3% sucrose solution, in 36-38 DEG C water-bath activates 30-60min, be cooled to 20-30 DEG C standby;
4) material liquid preparation: to 1) made diluent adds the 1.5%-2.0% accounting for diluent volume total amount Step 2) the nitrogen source liquid of gained, inoculate the step 3 of the 6%-7.5% accounting for diluent volume total amount) activation Bacterium solution, obtain material liquid;
5) fermentation: material liquid is placed in 25-30 DEG C of bottom fermentation and obtains fermentation liquid in 7-10 days;
6) return wine: above-mentioned fermentation liquid is added to 2-2.5 times of volume by step 4) mixing of the material liquid of brand-new, It is placed in 25-30 DEG C of bottom fermentation and obtains back wine liquid in 7-10 days;
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear Sample wine liquid.
As preferably, step 1) in, described Mel is honey of lychee flowers or chaste honey.
As preferably, step 2) in, described pollen is the one among Flos Nelumbinis pollen, Pollen Brassicae campestris, Flos Camelliae Japonicae powder Or two or more mixing.
As preferably, step 2) in, described compound enzyme is flavor protease and pentosanase.
As preferably, step 2) in, the addition of described flavor protease is the 0.10-0.15% of pollen quality, The addition of pentosanase is the 0.15-0.20% of pollen quality.
As preferably, step 3) in, described yeast is Angel active dry yeast BV818 or Angel wine fruit Wine special yeast SY.
As preferably, step 5) in, material liquid is placed in 28 DEG C of bottom fermentations 8 days, obtains fermentation liquid.
As preferably, step 6) in, mixed fermentation liquid and material liquid are placed in 28 DEG C of bottom fermentations 8 days.
As preferably, step 6) in, at least return wine once.
As preferably, step 7) in, use filter paper filtering.
Compared to existing technology, the beneficial effects of the present invention is:
1. the different ratio of fermentation liquid and diluent can affect the quality of hydromel;The present invention utilizes back fermented glutinous rice wine Technique, improves the fermentation efficiency of hydromel brewing process.By the Mel of part is fermented first, Adding the material liquid of brand-new after obtaining the strain fermentating liquid containing greater activity again, this technique is effectively improved Mel sugar conversion ratio, aroma is more mellow.
2. the present invention uses pollen to be nitrogen source in the brewing process of hydromel, and it is solvable that pollen is contained within enriching Property protein and polysaccharide, can put forward the soft mouthfeel of hydromel.Pollen is similar to the source of Mel, nutrient substance And fragrance can preferably merge.
3. using pollen as nitrogen source, safer reliably compared to other nitrogen sources, and the interpolation of pollen can also Improve the quality of hydromel;Exposore is the shell that layer is hard, has antiacid, alkaline-resisting, Resistance to microbes Characteristic, be unfavorable for the release of nutrient substance in Flos Nelumbinis pollen in the course of processing, be also unfavorable for the digestion of human body. The present invention passes through compound enzyme breaking cellular wall, is destroyed the cell wall of pollen by extra enzyme preparation, it is ensured that battalion in pollen Support the release of material, improve the smooth mouthfeel of hydromel, it is easy to digest and assimilate.
4. the wine body of fermented honey wine prepared by employing the inventive method is golden yellow bright, and aroma is mellow strong, mouth Feeling submissive, sweet acid is suitable.
With detailed description of the invention, the present invention is described in further detail below in conjunction with the accompanying drawings.
Accompanying drawing explanation
The process chart of Fig. 1 present invention
Detailed description of the invention
As it is shown in figure 1, the present invention relates to a kind of method utilizing fermentation of reflux liquor to prepare pollen and honey wine, including Adjust sugar to prepare diluent Mel dilution, pollen is carried out breaking cellular wall with enzyme to prepare nitrogen source liquid, in diluent Addition nitrogen source liquid and activated yeast, to prepare material liquid, obtain fermentation liquid after material liquid fermentation, will fermentation Liquid adds to the material liquid of brand-new and carries out back wine to prepare back wine liquid, returns wine liquid and has been centrifugally separating to obtain honeybee through inactivation Mulse finished product.
Embodiment 1
1) prepared by diluent: being diluted by 100L honey of lychee flowers with sterilized water, stirring and evenly mixing to pol is 240g/L, Water consumption 300L obtains diluent.Diluent is heated with stirring to 65 DEG C, and is incubated 30min, be cooled to room temperature Stand-by.Honey of lychee flowers stock solution sugar content is higher, is not suitable for Yeast Growth, if pol is less than 200g/L, the most not It is beneficial to fermentation.
2) prepared by nitrogen source liquid: 2500g Flos Nelumbinis pollen sterilizing ground, and adds the water of 6kg, adds 3.0g local flavor Protease and 5.0g pentosanase.Wherein flavor protease and pentosanase are sequentially added into pollen liquid, or Flavor protease and pentosanase first mix, and add to pollen liquid.Pollen liquid is put into 37 DEG C of incubators Middle cultivation 12h, then after 80 DEG C of water-bath 5min, the centrifuging and taking supernatant is nitrogen source liquid.
3) actication of culture: add the concentration of 25kg in the wine fruit wine special yeast SY of 1200g Angel Be 2% sucrose solution, in 38 DEG C of water-baths activate 40min, be cooled to 30 DEG C standby;
4) material liquid preparation: to step 1) made diluent adds step 2) made nitrogen source liquid, then Inoculation step 3) strain that activated obtains material liquid.
5) fermentation: material liquid is placed in 28 DEG C of bottom fermentations and obtains fermentation liquid in 8 days;
6) wine is returned: above-mentioned fermentation liquid will add to 800L by step 4) material liquid of brand-new, it is placed in 28 DEG C Bottom fermentation obtains back wine liquid in 8 days.
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear Finished product wine liquid.Wherein filter and use natural filtration.
Embodiment 2
1) prepared by diluent: being diluted by 100L chaste honey with sterilized water, stirring and evenly mixing to pol is 220g/L, Water consumption about 300L, obtains diluent.Diluent is heated with stirring to 70 DEG C, and is incubated 20min, cooling Stand-by to room temperature.Chaste honey stock solution sugar content is higher, is not suitable for Yeast Growth, if pol is less than 200g/L, Then it is unfavorable for fermentation.
2) prepared by nitrogen source liquid: 2500g Flos Camelliae Japonicae powder sterilizing ground, and adds the water of 5kg, adds 2.8g local flavor Protease and 4.0g pentosanase.Wherein flavor protease and pentosanase are sequentially added into pollen liquid, or Flavor protease and pentosanase first mix, and add to pollen liquid.Pollen liquid is put into 36 DEG C of incubators Middle cultivation 14h, then after 80 DEG C of water-bath 8min, the centrifuging and taking supernatant is nitrogen source liquid.
3) actication of culture: the concentration adding 24kg in the active dry yeast BV818 of 1200g Angel is 3% Sucrose solution, in 36 DEG C of water-baths activate 60min, be cooled to 25 DEG C standby;
4) material liquid preparation: to step 1) made diluent adds step 2) made nitrogen source liquid, then Inoculation step 3) strain that activated obtains material liquid.
5) fermentation: material liquid is placed in 25 DEG C of bottom fermentations and obtains fermentation liquid in 10 days;
6) wine is returned: above-mentioned fermentation liquid will add to 900L by step 4) material liquid of brand-new, it is placed in 25 DEG C Bottom fermentation obtains back wine liquid in 10 days.
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear Finished product wine liquid.Wherein filter and use natural filtration.
Embodiment 3
1) prepared by diluent: being diluted by 100L chaste honey with sterilized water, stirring and evenly mixing to pol is 230g/L, Water consumption about 280L, obtains diluent.Diluent is heated with stirring to 68 DEG C, and is incubated 40min, cooling Stand-by to room temperature.Chaste honey stock solution sugar content is higher, is not suitable for Yeast Growth, if pol is less than 200g/L, Then it is unfavorable for fermentation.
2) prepared by nitrogen source liquid: 2500g Pollen Brassicae campestris sterilizing ground, and adds the water of 8kg, adds 3.7g wind Taste protease and 5.0g pentosanase.Wherein flavor protease and pentosanase are sequentially added into pollen liquid, Or flavor protease and pentosanase first mix, add to pollen liquid.Pollen liquid is put into 37 DEG C of cultivations Cultivating 14h in case, then after 80 DEG C of water-bath 8min, the centrifuging and taking supernatant is nitrogen source liquid.
3) actication of culture: the concentration adding 25kg in the active dry yeast BV818 of 1200g Angel is 2% Sucrose solution, in 37 DEG C of water-baths activate 40min, be cooled to 20 DEG C standby;
4) material liquid preparation: to 1) made diluent adds 2) made nitrogen source liquid, inoculate 3) institute The activated spawn of system obtains material liquid.
5) fermentation: material liquid is placed in 25 DEG C of bottom fermentations and obtains fermentation liquid in 10 days;
6) wine is returned: in above-mentioned fermentation liquid, add to 850L by step 4) material liquid of brand-new, it is placed in 25 DEG C Bottom fermentation obtains back wine liquid in 10 days.
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear Sample wine liquid.Wherein filter and use natural filtration.
Above-mentioned embodiment is only the preferred embodiment of the present invention, it is impossible to limit present invention protection with this Scope, the change of any unsubstantiality that those skilled in the art is done on the basis of the present invention and replacement Belong to scope of the present invention.

Claims (9)

1. the method utilizing fermentation of reflux liquor to prepare pollen and honey wine, comprises the following steps:
1) prepared by diluent: with sterilized water, Mel being diluted to total pol is 220-250g/L, stand-by after sterilizing;
2) prepared by nitrogen source liquid: pollen sterilizing ground, and adds the water of 2-3 times of weight, adds compound enzyme breaking cellular wall Process obtains nitrogen source liquid;
3) actication of culture: the concentration adding 20-25 times of weight in yeast is 2-3% sucrose solution, in 36-38 DEG C In water-bath activate 30-60min, be cooled to 20-30 DEG C standby;
4) material liquid preparation: to 1) made diluent adds the 1.5%-2.0% accounting for diluent volume total amount Step 2) the nitrogen source liquid of gained, inoculate the step 3 of the 6%-7.5% accounting for diluent volume total amount) activation Bacterium solution, obtain material liquid;
5) fermentation: material liquid is placed in 25-30 DEG C of bottom fermentation and obtains fermentation liquid in 7-10 days;
6) return wine: above-mentioned fermentation liquid is added to 2-2.5 times of volume by step 4) mixing of the material liquid of brand-new, It is placed in 25-30 DEG C of bottom fermentation and obtains back wine liquid in 7-10 days;
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear Finished product wine liquid;
Described compound enzyme is flavor protease and pentosanase.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 1) in, described Mel is honey of lychee flowers or chaste honey.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 2) in, described pollen is one or more mixing among Flos Nelumbinis pollen, Pollen Brassicae campestris, Flos Camelliae Japonicae powder.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 2) in, the addition of described flavor protease is the 0.10-0.15% of pollen quality, adding of pentosanase Dosage is the 0.15-0.20% of pollen quality.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 3) in, described yeast is Angel active dry yeast BV818 or Angel wine fruit wine special yeast SY.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 5) in, material liquid is placed in 28 DEG C of bottom fermentations 8 days, obtains fermentation liquid.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 6) in, mixed fermentation liquid and material liquid are placed in 28 DEG C of bottom fermentations 8 days.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 6) in, at least return wine once.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that: Step 7) in, use filter paper filtering.
CN201410776367.2A 2014-12-15 2014-12-15 Method for preparing pollen honey wine by using wine-returning fermentation Active CN104388253B (en)

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CN106010872B (en) * 2016-07-22 2019-09-13 仲恺农业工程学院 Preparation method of mangosteen fruit wine
CN106434118B (en) * 2016-10-08 2018-10-02 北京同仁堂股份有限公司同仁堂药酒厂 A kind of nutrient honey wine and preparation method thereof
CN106974266A (en) * 2017-03-20 2017-07-25 中国农业科学院蜜蜂研究所 A kind of preparation method and application of rape pollen enzyme stoste
CN107619732B (en) * 2017-10-31 2021-04-02 湖北工业大学 Fermentation method of light beer-taste health wine

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CN102911834A (en) * 2012-10-23 2013-02-06 安徽省王巢食品有限公司 Bee pollen health wine and preparation method thereof

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