CN105820896A - Lemon scented honey wine and preparation method thereof - Google Patents
Lemon scented honey wine and preparation method thereof Download PDFInfo
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- CN105820896A CN105820896A CN201610256761.2A CN201610256761A CN105820896A CN 105820896 A CN105820896 A CN 105820896A CN 201610256761 A CN201610256761 A CN 201610256761A CN 105820896 A CN105820896 A CN 105820896A
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- mel
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/282—Artemisia, e.g. wormwood or sagebrush
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Organic Chemistry (AREA)
- Insects & Arthropods (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Animal Husbandry (AREA)
- Wood Science & Technology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses lemon scented honey wine and a preparation method thereof. The lemon scented honey wine is prepared from the following raw material components in parts by weight: 300-350 parts of honey, 3-5 parts of yeast, 0.02-0.04 part of yeast extract, 0.04-0.06 part of ammonium acetate, 0.03-0.05 part of peptone, 0.05-0.08 part of diammonium hydrogen phosphate, 1-3 parts of folium artemisiae argyi, 1-3 parts of folium mori, 2-4 parts of diced apple, 2-4 parts of lemon, a right amount of citric acid and a right amount of purified water. The prepared honey wine is elegant in wine body, appearance of wine liquid is beautiful, fragrance and taste are just right, the palatability is good, and the raw materials of lemon and the like are adopted in a technology, so that the prepared honey wine also has lemon scent.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of citrus scented hydromel and preparation method thereof.
Background technology
Hydromel forms through fermentation by saccharomyces cerevisiae with Mel for primary raw material, is the beverage wine of a kind of alcoholic strength low,
It not only remains part nutritional labeling and the health care of natural honey, and aminoacid, H vitamin, mineral etc. are heavy
Biological active substances is wanted to improve. but Mel sugar content is high, and nitrogen substance is less, so needing in the brewageing of hydromel
Add appropriate nitrogen source.Nitrogen source category and content not only affect the fermenting speed of hydromel, the saccharomyces cerevisiae utilization to sugar, and
Mouthfeel and Alcohols,fusel content to wine also have a significant impact.Wherein when nitrogen source adds, and adds which kind of nitrogen source, the wind to hydromel
Taste has a very big impact..
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of citrus scented hydromel and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of citrus scented hydromel, the weight proportion between each raw material components is: Mel 300-350, yeast distillers yeast 3-5, ferment
Female cream 0.02-0.04, ammonium acetate 0.04-0.06, peptone 0.03-0.05, diammonium phosphate 0.05-0.08, Folium Artemisiae Argyi 1-3, Mulberry
Leaf 1-3, Fructus Mali pumilae fourth 2-4, Fructus Citri Limoniae 2-4, citric acid is appropriate, pure water is appropriate.
The preparation method of described hydromel, comprises the following steps:
One, Mel being divided into four parts, first part of Mel adds pure water according to 1:4 volume ratio and is diluted to material liquid, by this material liquid
Middle addition citric acid regulation pH value is 3.0-3.2, is cooled to 28-32 DEG C, connects in the raw material liq after cooling after pasteurization
Enter yeast distillers yeast, then put it in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:1, carry out one time fermentation 3-4 days
After, obtain prior fermentation liquid；
Two, second part of Mel is added pure water dilution according to 1:3 volume ratio, be mixed to join prior fermentation liquid with yeast extract, its
Middle water adds 1-2% Aloe juice；This mixed liquor is put in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:3, and
Carry out ferment in second time under the conditions of 25-28 DEG C after 5-8 days, obtain fermentation liquid in mid-term；
Three, the 3rd part of Mel is added pure water dilution according to 1:2 volume ratio, be mixed to join fermentation liquid in mid-term with peptone,
After carrying out three sealing and fermenting 8-10 days under 25-28 DEG C of environment, obtain later stage fermentation liquid；
Four, by Folium Artemisiae Argyi, the water of Folium Mori mixing addition 3-4 times, after big fire is boiled, cold filtration obtains medicinal liquid；By Fructus Mali pumilae fourth, Fructus Citri Limoniae
Mixing adds the water making beating of 1-2 times, is filtrated to get fruice；Fruice is mixed with medicinal liquid, obtains nutritional solution；
Five, the 4th part of Mel is added pure water dilution according to 1:1 volume ratio, after being mixed to join with diammonium phosphate, nutritional solution
Phase fermentation liquid, after carrying out four sealing and fermenting 10-20 days, obtains wine liquid under 25-28 DEG C of environment；Wine liquid is centrifuged, mistake
After filter, aging under 8 DEG C of environment, obtain citrus scented hydromel.
The invention have the advantage that present invention process, Mel is divided into four parts, devise four fermentation stages, each fermentation
Stage adds a kind of new nitrogen source, improves the fermenting speed of hydromel, and the utilization rate that saccharomyces cerevisiae is to sugar, and right
Mouthfeel and the Alcohols,fusel content of wine also have a significant impact.Additionally, the sweat in the first two stage, it is at nitrogen and carbon dioxide
Mixed-gas environment under so that growth is more swift and violent, promotes the speed of fermentation.
Two fermentation stages, for the quantity of strain, use the mixed proportion of different nitrogen and carbon dioxide, more have
Targetedly.
The pure water mixed with second part of Mel is mixed with Aloe juice, plays the stimulation to barms, strengthen
Its activity, and also add the health properties of hydromel.
The hydromel wine body that the present invention makes is graceful, and wine liquid attractive appearance, fragrance and taste are just right, deep or light agreeable to the taste,
Present invention process raw material uses Fructus Citri Limoniae etc. so that the hydromel made has been also equipped with the fragrance of Fructus Citri Limoniae.
Detailed description of the invention
A kind of citrus scented hydromel, the weight proportion between each raw material components is: Mel 300, yeast distillers yeast 3, yeast
Cream 0.02, ammonium acetate 0.04, peptone 0.03, diammonium phosphate 0.05, Folium Artemisiae Argyi 1, Folium Mori 1, Fructus Mali pumilae fourth 2, Fructus Citri Limoniae 2, citric acid
In right amount, pure water is appropriate.
The preparation method of described hydromel, comprises the following steps:
One, Mel being divided into four parts, first part of Mel adds pure water according to 1:4 volume ratio and is diluted to material liquid, by this material liquid
Middle addition citric acid regulation pH value is 3.0, is cooled to 28 DEG C after pasteurization, accesses yeast wine in the raw material liq after cooling
Song, then put it in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:1, after carrying out one time fermentation 3 days, obtain early stage
Fermentation liquid；
Two, second part of Mel is added pure water dilution according to 1:3 volume ratio, be mixed to join prior fermentation liquid with yeast extract, its
Middle water adds 1% Aloe juice；This mixed liquor is put in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:3, and 25
Carry out ferment in second time under the conditions of DEG C after 5 days, obtain fermentation liquid in mid-term；
Three, the 3rd part of Mel is added pure water dilution according to 1:2 volume ratio, be mixed to join fermentation liquid in mid-term with peptone,
Carry out three sealing and fermenting under 25 DEG C of environment after 8 days, obtain later stage fermentation liquid；
Four, by Folium Artemisiae Argyi, the water of Folium Mori mixing addition 3 times, after big fire is boiled, cold filtration obtains medicinal liquid；Fructus Mali pumilae fourth, Fructus Citri Limoniae are mixed
Close the water making beating adding 1 times, be filtrated to get fruice；Fruice is mixed with medicinal liquid, obtains nutritional solution；
Five, the 4th part of Mel is added pure water dilution according to 1:1 volume ratio, after being mixed to join with diammonium phosphate, nutritional solution
Phase fermentation liquid, carries out four sealing and fermenting under 25 DEG C of environment after 10 days, obtains wine liquid；After wine liquid is centrifuged, filtering,
Aging under 8 DEG C of environment, obtains citrus scented hydromel.
Claims (2)
1. a citrus scented hydromel, it is characterised in that: the weight proportion between each raw material components is: Mel 300-350, ferment
Female distillers yeast 3-5, yeast extract 0.02-0.04, ammonium acetate 0.04-0.06, peptone 0.03-0.05, diammonium phosphate 0.05-
0.08, Folium Artemisiae Argyi 1-3, Folium Mori 1-3, Fructus Mali pumilae fourth 2-4, Fructus Citri Limoniae 2-4, citric acid is appropriate, pure water is appropriate.
The preparation method of hydromel the most according to claim 1, it is characterised in that: comprise the following steps:
One, Mel being divided into four parts, first part of Mel adds pure water according to 1:4 volume ratio and is diluted to material liquid, by this material liquid
Middle addition citric acid regulation pH value is 3.0-3.2, is cooled to 28-32 DEG C, connects in the raw material liq after cooling after pasteurization
Enter yeast distillers yeast, then put it in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:1, carry out one time fermentation 3-4 days
After, obtain prior fermentation liquid；
Two, second part of Mel is added pure water dilution according to 1:3 volume ratio, be mixed to join prior fermentation liquid with yeast extract, its
Middle water adds 1-2% Aloe juice；This mixed liquor is put in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:3, and
Carry out ferment in second time under the conditions of 25-28 DEG C after 5-8 days, obtain fermentation liquid in mid-term；
Three, the 3rd part of Mel is added pure water dilution according to 1:2 volume ratio, be mixed to join fermentation liquid in mid-term with peptone,
After carrying out three sealing and fermenting 8-10 days under 25-28 DEG C of environment, obtain later stage fermentation liquid；
Four, by Folium Artemisiae Argyi, the water of Folium Mori mixing addition 3-4 times, after big fire is boiled, cold filtration obtains medicinal liquid；By Fructus Mali pumilae fourth, Fructus Citri Limoniae
Mixing adds the water making beating of 1-2 times, is filtrated to get fruice；Fruice is mixed with medicinal liquid, obtains nutritional solution；
Five, the 4th part of Mel is added pure water dilution according to 1:1 volume ratio, after being mixed to join with diammonium phosphate, nutritional solution
Phase fermentation liquid, after carrying out four sealing and fermenting 10-20 days, obtains wine liquid under 25-28 DEG C of environment；Wine liquid is centrifuged, mistake
After filter, aging under 8 DEG C of environment, obtain citrus scented hydromel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610256761.2A CN105820896A (en) | 2016-04-25 | 2016-04-25 | Lemon scented honey wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610256761.2A CN105820896A (en) | 2016-04-25 | 2016-04-25 | Lemon scented honey wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105820896A true CN105820896A (en) | 2016-08-03 |
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ID=56527310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610256761.2A Withdrawn CN105820896A (en) | 2016-04-25 | 2016-04-25 | Lemon scented honey wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105820896A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107641578A (en) * | 2017-11-02 | 2018-01-30 | 成都金川田农机制造有限公司 | A kind of fruity hydromel |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101153242A (en) * | 2006-10-01 | 2008-04-02 | 山东淄博正康酒业有限公司 | Processing technique for honey wine |
| CN101760367A (en) * | 2008-12-26 | 2010-06-30 | 杨佳锜 | Mead prepared by fermenting pure honey |
-
2016
- 2016-04-25 CN CN201610256761.2A patent/CN105820896A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101153242A (en) * | 2006-10-01 | 2008-04-02 | 山东淄博正康酒业有限公司 | Processing technique for honey wine |
| CN101760367A (en) * | 2008-12-26 | 2010-06-30 | 杨佳锜 | Mead prepared by fermenting pure honey |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107641578A (en) * | 2017-11-02 | 2018-01-30 | 成都金川田农机制造有限公司 | A kind of fruity hydromel |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160803 |
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| WW01 | Invention patent application withdrawn after publication |