CN105820900A - Yin-nourishing mango seed-honey wine and preparation method thereof - Google Patents
Yin-nourishing mango seed-honey wine and preparation method thereof Download PDFInfo
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- CN105820900A CN105820900A CN201610256771.6A CN201610256771A CN105820900A CN 105820900 A CN105820900 A CN 105820900A CN 201610256771 A CN201610256771 A CN 201610256771A CN 105820900 A CN105820900 A CN 105820900A
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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
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Abstract
The invention discloses yin-nourishing mango seed-honey wine and a preparation method thereof. The yin-nourishing mango seed-honey wine comprises the following raw material components in parts by weight: 300-350 parts of honey, 3-5 parts of distiller's yeast, 0.02-0.04 part of yeast cream, 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 mango seeds, 1-3 parts of onion skin, 1-3 parts of cucumber flower, 2-4 parts of okra, 1-3 parts of Chinese chive and a proper amount of citric acid and purified water. The yin-nourishing mango seed-honey wine has the beneficial effects that the wine body is elegant, and the wine liquid is graceful in appearance, proper in fragrance and taste and palatable in concentration. By utilizing the mango seeds, Chinese chive and the like in the raw materials of the process, the prepared yin-nourishing mango seed-honey wine has the health efficacies of nourishing yin and kidney, and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Semen Mangiferae indicae YIN nourishing 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 Semen Mangiferae indicae YIN nourishing hydromel and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Semen Mangiferae indicae YIN nourishing hydromel, the weight proportion between each raw material components is: Mel 300-350, yeast 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, Semen Mangiferae indicae 1-
3, onion-skin 1-3, cucumber 1-3, Flos abelmoschi manihot 2-4, Folium Allii tuberosi 1-3, 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 Semen Mangiferae indicae, onion-skin, the water of cucumber mixing addition 3-4 times, after big fire is boiled, cold filtration obtains medicinal liquid；Will
Flos abelmoschi manihot, Folium Allii tuberosi mixing add the water making beating of 1-2 times, are filtrated to get vegetable juice；Vegetable juice 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 Semen Mangiferae indicae YIN nourishing 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 Semen Mangiferae indicae, Folium Allii tuberosi etc. so that the hydromel made has been also equipped with the health-care effecies such as enriching yin and nourishing kidney.
Detailed description of the invention
A kind of Semen Mangiferae indicae YIN nourishing hydromel, the weight proportion between each raw material components is: Mel 300, yeast distillers yeast 3, ferment
Female cream 0.02, ammonium acetate 0.04, peptone 0.03, diammonium phosphate 0.05, Semen Mangiferae indicae 1, onion-skin 1, cucumber 1, Flos abelmoschi manihot 2,
Folium Allii tuberosi 1, 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, 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 Semen Mangiferae indicae, onion-skin, the water of cucumber mixing addition 3 times, after big fire is boiled, cold filtration obtains medicinal liquid；By the autumn
Certain herbaceous plants with big flowers, Folium Allii tuberosi mixing add the water making beating of 1 times, are filtrated to get vegetable juice；Vegetable juice 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 Semen Mangiferae indicae YIN nourishing hydromel.
Claims (2)
1. a Semen Mangiferae indicae YIN nourishing hydromel, it is characterised in that: the weight proportion between each raw material components is: Mel 300-350,
Yeast 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, Semen Mangiferae indicae 1-3, onion-skin 1-3, cucumber 1-3, Flos abelmoschi manihot 2-4, Folium Allii tuberosi 1-3, 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 Semen Mangiferae indicae, onion-skin, the water of cucumber mixing addition 3-4 times, after big fire is boiled, cold filtration obtains medicinal liquid；Will
Flos abelmoschi manihot, Folium Allii tuberosi mixing add the water making beating of 1-2 times, are filtrated to get vegetable juice；Vegetable juice 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 Semen Mangiferae indicae YIN nourishing hydromel.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610256771.6A CN105820900A (en) | 2016-04-25 | 2016-04-25 | Yin-nourishing mango seed-honey wine and preparation method thereof |
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| CN201610256771.6A CN105820900A (en) | 2016-04-25 | 2016-04-25 | Yin-nourishing mango seed-honey wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107267343A (en) * | 2017-08-22 | 2017-10-20 | 鲁东大学 | A kind of additive-free mulberry health care wine and preparation method thereof |
Citations (6)
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| 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 |
| CN103525620A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | Carrot-mixed honey wine and preparation method thereof |
| CN104974883A (en) * | 2015-06-11 | 2015-10-14 | 邹健 | Lychee wine and preparation method thereof |
| CN105062813A (en) * | 2015-07-25 | 2015-11-18 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yin-nourishing and health-care yellow wine |
| CN105062809A (en) * | 2015-07-22 | 2015-11-18 | 六安市金土地农业科普示范园 | Mulberry wine and preparation method thereof |
-
2016
- 2016-04-25 CN CN201610256771.6A patent/CN105820900A/en not_active Withdrawn
Patent Citations (6)
| 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 |
| CN103525620A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | Carrot-mixed honey wine and preparation method thereof |
| CN104974883A (en) * | 2015-06-11 | 2015-10-14 | 邹健 | Lychee wine and preparation method thereof |
| CN105062809A (en) * | 2015-07-22 | 2015-11-18 | 六安市金土地农业科普示范园 | Mulberry wine and preparation method thereof |
| CN105062813A (en) * | 2015-07-25 | 2015-11-18 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yin-nourishing and health-care yellow wine |
Non-Patent Citations (1)
| Title |
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| 陶树兴等: "氮源种类及浓度对蜂蜜酒发酵和杂醇油含量的影响", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107267343A (en) * | 2017-08-22 | 2017-10-20 | 鲁东大学 | A kind of additive-free mulberry health care wine and preparation method thereof |
| CN107267343B (en) * | 2017-08-22 | 2020-11-06 | 鲁东大学 | Additive-free mulberry health wine and preparation method thereof |
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