CN104629981A - Honey fermented wine and preparation method thereof - Google Patents
Honey fermented wine and preparation method thereof Download PDFInfo
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- CN104629981A CN104629981A CN201310572002.3A CN201310572002A CN104629981A CN 104629981 A CN104629981 A CN 104629981A CN 201310572002 A CN201310572002 A CN 201310572002A CN 104629981 A CN104629981 A CN 104629981A
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- wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention relates to a preparation technique of honey fermented wine. The invention aims to prepare the honey into the honey fermented wine which has the advantages of coordinated wine body, high clarity and transparency, fresh smell, high cleanness and abundant nutrition. The preparation method comprises the following steps: carrying out enzymolysis on diluted honey water while controlling the temperature at 50 DEG C and regulating the pH value; instantaneously heating the enzymolysis solution to 83-85 DEG C to perform sterilization; controlling the temperature of the honey water solution subjected to fermentation pretreatment at 24-25 DEG C, adding wine yeast and a nutrient, fermenting in a closed negative-pressure fermentation tank at different temperatures for 15 days, removing the colloid, and inactivating; continuously filtering with a diatomite filter; refrigerating the wine body at -18 DEG C, repeating the circulation to filter out ice crystals, carrying out membrane continuous filtration, putting in a storage tank, sealing, aging, and separating with a tubular separating machine before filling; and blending, filtering, sterilizing with a membrane, and carrying out plate-frame filtration; or distilling the inactivated wine, blending, homogenizing and aging to obtain strong wine.
Description
Technical field
The invention belongs to biological technical field, specifically with single or blending honey for raw material, after pure water dilution, adopt biological enzymolysis, flash pasteurization, continuous negative pressure fermentation, deactivation, ageing, separation, molecular level Filtration Filtration and the operation such as aging, brewing process is both qualitative and quantitative, abundant reservation honey nutritive value, more benefit human health, honey made and there is wine body coordinates, clear, Wen Xiang be pure and fresh, naturally only feel well and the fermented wine and preparation method thereof of nutritious feature.
The raw materials used honey of this product is among the virgin forest in Daxing'an Mountainrange.Here be located between north latitude 50 degree of-53 degree, be one piece of natural pure land, day and night temperature is large, is applicable to the growth of hill flower.Here vegetation is in great numbers, and species enrich.On the soil of 8.4 ten thousand square kilometres, have thousands of kinds of wild plants, wherein: honey, powder, glue source plant have 5.985 ten thousand mu, bee product year reserves can reach 840,000 tons.This products material all meets European Union's Organic Food Attestation and organizes organic foodstuff production, Processing Criterion, is safe functional nutrient food.
Background technology
Honey is nectar or the secretory product of honeybee herborization, is housed in the sweet substance in honeycomb through fully brewageing.Honey is considered to a kind of fabulous food and medicine, in successive dynasties document, have a lot of record.Honey is almost complete to be made up of the monose such as glucose and fructose, be easy to be absorbed by the body, in honey except monose also containing somely playing the various nutritive substances of normal function for cell, tissue and organ, honey is nutritious, quantity of heat production is large.Perfect health-care tonic product, to the elderly, children, puerpera and weak battalion is particularly suitable after being ill.
Carbohydrate: the carbohydrate in honey accounts for the 70%-80% of total composition.These sugars in honey are (i.e. glucose and fructose) based on monose, usually accounts for more than 65% of the total composition of honey.Next is disaccharide, has comparative advantage in disaccharide with sucrose, and its content is several to 5% from zero point.
Enzyme: enzyme and biologically active substance play an important role in organic vital movement is indispensable material.Enzyme main in honey is sucrase (saccharase) and amylase.Enzyme also containing outbalance in honey, as glucose oxidase, catalase, Phosphoric acid esterase and reductase enzyme, proteinoid enzyme and cruel enzyme etc.
VITAMIN: the rope of supporting one's family in honey is the abundantest with B race, is secondly L-sorbose.Common supporting one's family have VitB1 (vitamins B
1), riboflavin (vitamins B
2), pantothenic acid (vitamins B
5), pyridoxol (vitamins B
6), nicotinic acid (vitamins B
3), folic acid, xitix (vitamins C).In addition, also containing vitamin H, tocopherol (vitamin-E) and antihemorrhagic vitamin (vitamin K).
Mineral substance: the content of mineral substances in honey in different varieties, same kind from different areas honey between difference be 0.02%-1.0%, average out to 0.17%, mainly contains silicon, magnesium, phosphorus, manganese, iron, calcium, copper, sodium, potassium, aluminium, boron, chromium, nickel etc.
Protein, colloid protein: the protein in honey has 4-7 kind.Protein in honey exists with the form of colloidalmaterial usually, and it is made up of protein, wax class, piperylene class and inorganics, is usually termed colloid protein.
Aromatic compounds: the aromatoising substance in honey is the derivative of alcohols and aldehydes and ester compound mainly.These aromatoising substance major parts come from nectar, and small part produces in the process of brew honey, and it gives the fragrance of the uniqueness of honey.
Other materials: also containing dextrin, pigment, pollen, glycitols, tannins, resin, hydroxymethylfurfural and antibacterial and biologically active substance in honey.
In a word, honey main component is glucose and fructose, also containing the abundant senior nutritive ingredient such as enzyme, organic acid, VITAMIN, hormone, protein.Containing nearly 20 seed amino acids in honey, rich in nutrition content.Because honey has so abundant nutritive ingredient, by saccharomycetic effect.Promote the conversion of macromolecular substance, along with the continuous rising of alcoholic strength, the small-molecule substance of mead constantly generates, composition is abundanter, these small molecules nutritive substances soluble in water, are very easily absorbed by the body, can participate in organism metabolism rapidly, supplement needed by human body nutrient timely and effectively, patient the old and the weak, excessively physical consumption person are regained one's strength very soon.Therefore, developing honey series of fermentation wine product is assistant officer's problem to be solved.
Summary of the invention
Object of the present invention is exactly that the health nutrient composition of fortified honey, makes human body more easily absorb while reservation honey nutritive ingredient activity, enhancing body immunological competence, improves improvement to symptoms such as insomnia, forgetful, lassitudes.
Honey series of fermentation wine of the present invention is for raw material with Daxing'an Mountainrange honey, filter and the operation such as aging through biological enzymolysis, flash pasteurization, continuous negative pressure fermentation, deactivation, ageing, separation, molecular level, abundant reservation honey nutritive value, uses the full-natural nutritive protective foods that advanced drinks processing technology is refined.
The preparation method of fermented honey wine of the present invention is, the polygalacturonase that the hydromel after dilution adds solution total amount 3g/100L is carried out enzymolysis, and temperature controls at 50 DEG C, and adjust about PH3.6, enzymolysis time is 1h; Solution instantaneously heating to 83 after enzymolysis DEG C-85 DEG C, carries out sterilization 5min; Honey aqueous solution temperature after fermented pretreatment controls at 24 DEG C-25 DEG C, adds wine uses yeast fungus and nutrition agent (Secondary ammonium phosphate 0.05-0.5%, dipotassium hydrogen phosphate 0.05-0.5%, vitamins B
10.05-0.2%, vitamins B
50.05-0.2%), stir, then airtight negative pressure (-0.09Mpa) ferment tank 5 days, temperature drops to 21-22 DEG C and continues fermentation 5 days, and temperature drops to 18-20 DEG C of fermentation 5 days, measures pol and alcoholic strength, until pol is less than 15g/L, alcoholic strength reaches more than 10 degree, removes colloid, 60 DEG C of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Wine body after filtering carries out freezing 3 days below-18 DEG C, iterative cycles filtering ice crystal, puts into basin seal ageing through the continuous filtration of 0.5um, 0.25um and 0.1um film, and keep temperature 15 ± 1 DEG C, humidity 50%-60%, 3 months time is to the several years.After ageing, a small amount of precipitation of generation known from experience by wine, is separated with rotating speed 15000r/min with channel separator.According to the kind of producing wine, carry out allotment local flavor, pol, alcoholic strength.Employing deep bed filter filters, and film is degerming, Plate Filtration.Bottling after the assay was approved, labeling, mounted box, case, product, also the wine liquid after deactivation can be distilled, through allotment, after homogeneous ageing obtain high wine.
Embodiment
Embodiment 1:
The preparation method of fermented honey wine of the present invention is, the polygalacturonase that the hydromel after dilution adds solution total amount 2g/100L is carried out enzymolysis, and temperature controls at 40 DEG C, and adjust about PH3.5, enzymolysis time is 50min; Solution instantaneously heating to 83 after enzymolysis DEG C-85 DEG C, carries out sterilization 5min; Honey aqueous solution temperature after fermented pretreatment controls at 25 DEG C-28 DEG C, adds wine uses yeast fungus and nutrition agent (Secondary ammonium phosphate 0.05-0.5%, dipotassium hydrogen phosphate 0.05-0.5%, vitamins B
10.05-0.2%, vitamins B
50.05-0.2%), stir, then airtight negative pressure (-0.05Mpa) ferment tank 5 days, temperature drops to 22-24 DEG C and continues fermentation 5 days, and temperature drops to 18-20 DEG C of fermentation 5 days, measures pol and alcoholic strength, until pol is less than 15g/L, alcoholic strength reaches more than 10 degree, removes colloid, 60 DEG C of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Wine body after filtering carries out freezing 2 days below-18 DEG C, iterative cycles filtering ice crystal, puts into basin seal ageing through the continuous filtration of 0.5um, 0.25um and 0.1um film, and keep temperature 15 ± 1 DEG C, humidity 50%-60%, 3 months time is to the several years.After ageing, a small amount of precipitation of generation known from experience by wine, is separated with rotating speed 15000r/min with channel separator.According to the kind of producing wine, carry out allotment local flavor, pol, alcoholic strength.Employing deep bed filter filters, and film is degerming, Plate Filtration.Bottling after the assay was approved, labeling, mounted box, case, product, also the wine liquid after deactivation can be distilled, through allotment, after homogeneous ageing obtain high wine.
Embodiment 2:
The preparation method of fermented honey wine of the present invention is, the polygalacturonase that the hydromel after dilution adds solution total amount 4g/100L is carried out enzymolysis, and temperature controls at 60 DEG C, and adjust about PH3.6, enzymolysis time is 1h; Solution instantaneously heating to 80 after enzymolysis DEG C-825 DEG C, carries out sterilization 5min; Honey aqueous solution temperature after fermented pretreatment controls at 22 DEG C-26 DEG C, adds wine uses yeast fungus and nutrition agent (Secondary ammonium phosphate 0.05-0.5%, dipotassium hydrogen phosphate 0.05-0.5%, vitamins B
10.05-0.2%, vitamins B
50.05-0.2%), stir, then airtight negative pressure (-0.05Mpa) ferment tank 5 days, temperature drops to 20-22 DEG C and continues fermentation 5 days, and temperature drops to 19-21 DEG C of fermentation 6 days, measures pol and alcoholic strength, until pol is less than 15g/L, alcoholic strength reaches more than 10 degree, removes colloid, 60 DEG C of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Wine body after filtering carries out freezing 2 days below-18 DEG C, iterative cycles filtering ice crystal, puts into basin seal ageing through the continuous filtration of 0.5um, 0.25um and 0.1um film, and keep temperature 15 ± 1 DEG C, humidity 50%-60%, 3 months time is to the several years.After ageing, a small amount of precipitation of generation known from experience by wine, is separated with rotating speed 15000r/min with channel separator.According to the kind of producing wine, carry out allotment local flavor, pol, alcoholic strength.Employing deep bed filter filters, and film is degerming, Plate Filtration.Bottling after the assay was approved, labeling, mounted box, case, product, also the wine liquid after deactivation can be distilled, through allotment, after homogeneous ageing obtain high wine.
Embodiment 3:
The preparation method of fermented honey wine of the present invention is, the polygalacturonase that the hydromel after dilution adds solution total amount 2g/100L is carried out enzymolysis, and temperature controls at 40 DEG C, and adjust about PH3.5, enzymolysis time is 1 hour 10 minutes; Solution instantaneously heating to 83 after enzymolysis DEG C-85 DEG C, carries out sterilization 5min; Honey aqueous solution temperature after fermented pretreatment controls at 25 DEG C-28 DEG C, adds wine uses yeast fungus and nutrition agent (Secondary ammonium phosphate 0.05-0.5%, dipotassium hydrogen phosphate 0.05-0.5%, vitamins B
10.05-0.2%, vitamins B
50.05-0.2%), stir, then airtight negative pressure (-0.05Mpa) ferment tank 6 days, temperature drops to 22-24 DEG C and continues fermentation 6 days, and temperature drops to 18-20 DEG C of fermentation 5 days, measures pol and alcoholic strength, until pol is less than 15g/L, alcoholic strength reaches more than 10 degree, removes colloid, 60 DEG C of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Wine body after filtering carries out freezing 2 days below-18 DEG C, iterative cycles filtering ice crystal, puts into basin seal ageing through the continuous filtration of 0.5um, 0.25um and 0.1um film, and keep temperature 15 ± 1 DEG C, humidity 50%-60%, 3 months time is to the several years.After ageing, a small amount of precipitation of generation known from experience by wine, is separated with rotating speed 15000r/min with channel separator.According to the kind of producing wine, carry out allotment local flavor, pol, alcoholic strength.Employing deep bed filter filters, and film is degerming, Plate Filtration.Bottling after the assay was approved, labeling, mounted box, case, product, also the wine liquid after deactivation can be distilled, through allotment, after homogeneous ageing obtain high wine.
Embodiment 4:
The preparation method of fermented honey wine of the present invention is, the polygalacturonase that the hydromel after dilution adds solution total amount 3g/100L is carried out enzymolysis, and temperature controls at 60 DEG C, and adjust about PH3.5, enzymolysis time is 1h; Solution instantaneously heating to 80 after enzymolysis DEG C-83 DEG C, carries out sterilization 5min; Honey aqueous solution temperature after fermented pretreatment controls at 26 DEG C-27 DEG C, adds wine uses yeast fungus and nutrition agent (Secondary ammonium phosphate 0.05-0.5%, dipotassium hydrogen phosphate 0.05-0.5%, vitamins B
10.05-0.2%, vitamins B
50.05-0.2%), stir, then airtight negative pressure (-0.05Mpa) ferment tank 5 days, temperature drops to 22-24 DEG C and continues fermentation 5 days, and temperature drops to 18-20 DEG C of fermentation 5 days, measures pol and alcoholic strength, until pol is less than 15g/L, alcoholic strength reaches more than 10 degree, removes colloid, 60 DEG C of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Wine body after filtering carries out freezing 2 days below-18 DEG C, iterative cycles filtering ice crystal, puts into basin seal ageing through the continuous filtration of 0.5um, 0.25um and 0.1um film, and keep temperature 15 ± 1 DEG C, humidity 50%-60%, 3 months time is to the several years.After ageing, a small amount of precipitation of generation known from experience by wine, is separated with rotating speed 15000r/min with channel separator.According to the kind of producing wine, carry out allotment local flavor, pol, alcoholic strength.Employing deep bed filter filters, and film is degerming, Plate Filtration.Bottling after the assay was approved, labeling, mounted box, case, product, also the wine liquid after deactivation can be distilled, through allotment, after homogeneous ageing obtain high wine.
Claims (5)
1. a fermented honey wine, it is characterized in that with single or blending honey for raw material, after pure water dilution, adopt biological enzymolysis, flash pasteurization, continuous negative pressure ferments, deactivation, ageing, be separated, molecular level Filtration Filtration and the operation such as aging, brewing process is both qualitative and quantitative, abundant reservation honey nutritive value, more benefit human health, honey is made there is the coordination of wine body, clear, Wen Xiang is pure and fresh, naturally fermented wine of clean refreshing and nutritious feature and preparation method thereof, the preparation method of fermented honey wine of the present invention be by dilution after the hydromel polygalacturonase that adds solution total amount 3g/100L carry out enzymolysis, temperature controls at 50 DEG C, adjust about PH3.6, enzymolysis time is 1h, solution instantaneously heating to 83 after enzymolysis DEG C-85 DEG C, carries out sterilization 5min, honey aqueous solution temperature after fermented pretreatment controls at 24 DEG C-25 DEG C, adds wine uses yeast fungus and nutrition agent (Secondary ammonium phosphate 0.05-0.5%, dipotassium hydrogen phosphate 0.05-0.5%, vitamins B
10.05-0.2%, vitamins B
50.05-0.2%), stir, then airtight negative pressure (-0.09Mpa) ferment tank 5 days, temperature drops to 21-22 DEG C and continues fermentation 5 days, and temperature drops to 18-20 DEG C of fermentation 5 days, measures pol and alcoholic strength, until pol is less than 15g/L, alcoholic strength reaches more than 10 degree, removes colloid, 60 DEG C of deactivation 30min, wine body kieselguhr filter continuous filtration after deactivation, wine body after filtering carries out freezing 3 days below-18 DEG C, iterative cycles filtering ice crystal, put into basin through the continuous filtration of 0.5um, 0.25um and 0.1um film and seal ageing, keep temperature 15 ± 1 DEG C, humidity 50%-60%, 3 months time is to the several years, after ageing, a small amount of precipitation of generation known from experience by wine, is separated, according to the kind of producing wine, carries out allotment local flavor, pol, alcoholic strength with channel separator with rotating speed 15000r/min, and adopt deep bed filter filtration, film is degerming, Plate Filtration.Bottling after the assay was approved, labeling, mounted box, case, product, also the wine liquid after deactivation can be distilled, through allotment, after homogeneous ageing obtain high wine.
2. the preparation method of fermented honey wine according to claim 1, is characterized in that instantaneously heating to 83 DEG C-85 DEG C, carries out sterilization 5min.
3. the preparation method of fermented honey wine according to claim 1, is characterized in that nutrition agent (Secondary ammonium phosphate 0.05-0.5%, dipotassium hydrogen phosphate 0.05-0.5%, vitamins B
10.05-0.2%, vitamins B
50.05-0.2%).
4. the preparation method of fermented honey wine according to claim 1, is characterized in that airtight negative pressure (-0.09Mpa) continuous cooling ferments.
5. the preparation method of fermented honey wine according to claim 1, is characterized in that wine body carries out freezing 3 days below-18 DEG C, iterative cycles filtering ice crystal.
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| CN201310572002.3A CN104629981A (en) | 2013-11-13 | 2013-11-13 | Honey fermented wine and preparation method thereof |
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|---|---|---|---|
| CN201310572002.3A CN104629981A (en) | 2013-11-13 | 2013-11-13 | Honey fermented wine and preparation method thereof |
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| CN104629981A true CN104629981A (en) | 2015-05-20 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087255A (en) * | 2015-08-15 | 2015-11-25 | 河南省金路达食品科技有限公司 | Constant-low-temperature brewage technique of total-nutrient honey wine |
| CN106434118A (en) * | 2016-10-08 | 2017-02-22 | 北京同仁堂股份有限公司同仁堂药酒厂 | Nutritious honey wine and preparation method thereof |
| CN107083302A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | The preparation method of pure fermented honey fizz |
| CN108308430A (en) * | 2018-04-20 | 2018-07-24 | 合肥华龙生物工程有限公司 | Improve the trace element premixing feed and preparation method thereof of pigling immunity |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087255A (en) * | 2015-08-15 | 2015-11-25 | 河南省金路达食品科技有限公司 | Constant-low-temperature brewage technique of total-nutrient honey wine |
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| CN107083302A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | The preparation method of pure fermented honey fizz |
| CN108308430A (en) * | 2018-04-20 | 2018-07-24 | 合肥华龙生物工程有限公司 | Improve the trace element premixing feed and preparation method thereof of pigling immunity |
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Application publication date: 20150520 |