CN108085216A - A kind of processing method of hydromel - Google Patents
A kind of processing method of hydromel Download PDFInfo
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- CN108085216A CN108085216A CN201810155363.0A CN201810155363A CN108085216A CN 108085216 A CN108085216 A CN 108085216A CN 201810155363 A CN201810155363 A CN 201810155363A CN 108085216 A CN108085216 A CN 108085216A
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- hydromel
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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 a kind of processing method of hydromel, the processing method of hydromel is mainly prepared by the raw material of following weight：(4 liters) (only with half, are removed the peel and are cut into small pieces) to pure water (3l or so), honey (3 jin or so), raisins (20 30), an orange.The present composition is using honey as raw material, pure water, honey, raisins, orange small molecule nutriment soluble in water, easily it is absorbed by the body, organism metabolism can be participated in rapidly, timely and effectively supplement needed by human body nutrient, make patient the old and the weak, excessive physical consumption person regains one's strength quickly, there is no harmful substance i.e. methanol in wine, there is no lead, product drinks people safer, it is more favourable than other white wine to the health of drinking person, its vinosity is pure, the color and luster of sight is limpid, the entrance eaten is soft, it is cool sweet refreshing, long-term drinking, which has, solves tired clear siddhi effect.
Description
【Technical field】
The present invention relates to a kind of hydromel, more particularly to a kind of processing method of hydromel.
【Background technology】
Honey nutritive value is very high, contains multivitamin, pollen, enzyme and minerals.Moisturized with bowl spares, it is antipyretic only
Bitterly, taste and hundred medicines and other effects are adjusted, China abounds with honey, and resource very abundant, exploitation, processing bee product prospect are very wide
Wealthy, in the current epoch for pursuing natural, green, health, hydromel is exactly the target wine of consuming public, and hydromel uses pure day
Right honey, spring in addition temperature controlled fermentation technical research forms, not only remain the sweet fragrant elegant of honey, and mouthfeel is coordinated, and
And also there is abundant health-care effect, and it is a health, the new beverage wine of Low-alcohol, hydromel manufactured richness through ageing
Nutritious, the not only flavor with hydromel, but also have strong fruity odours is long-term use of, can remove disease and health, and hydromel contains
The nutrition such as abundant fructose, organic acid, active peptide, enzyme, antibiotic, a variety of mineral elements needed by human and vitamin into
Point.But function existing for the processing method of existing hydromel is not perfect, manufacturing method is poor, and production effect is slow-footed
Problem.For this purpose, a kind of it is proposed that processing method of hydromel.
【The content of the invention】
It is a primary object of the present invention to provide a kind of processing method of hydromel, can effectively solve in background technology
Problem.
To achieve the above object, the technical solution taken of the present invention is：
A kind of processing method of hydromel, the processing method of hydromel are mainly prepared by the raw material of following weight：It is pure
Water purification (3l or so), honey (3 jin or so), raisins (20-30), an orange (only with half, remove the peel and be cut into small pieces) (4
It rises).
A kind of processing method of hydromel, comprises the following steps：
Step 1: adding in 3 liters of pure water into bottle, to retain honey of 1/4 space for addition.
Step 2: honey is poured into the bottle for having filled pure water, then raisins and orange block are put in (all material
Liquid level is kept after adding apart from distance very little bottleneck at least 2-3).
It is firmly rocked 5 minutes Step 3: having removed bottle, is allowed to be sufficiently mixed uniformly, enters water also for trace oxygen is made
In, convenient for yeast propagation.
Step 4: at least adding in 1 gram of dry ferment (being no more than 5 grams), grape wine or yeast gently shake about 1 minute,
Yeast is made to be uniformly mixed with liquid.
Step 5: about 1 it is small when after, yeast bring back to life, gas will be generated, bottle cap must be kept to breathe freely at this time, can be used
Check valve is also named water seal, seals bottleneck, check valve exports gas in bottle, and external air cannot be introduced into bottle.
Step 6: in next a couple of days, liquid level generates a large amount of bubbles, and liquid is turned yellow, orange floats over always by becoming mixed clearly
Liquid level, and be gradually decomposed, raisins also gradually float over liquid level, and expand, and after 2 months, wine liquid gradually becomes clear, and bottom of bottle generates wine
Mud.
Step 7: when the bubble frequency of check valve is reduced to every 30 seconds and goes out 1, clear wine liquid is shifted with suction pipe
Into another bottle by disinfection, check valve is loaded onto, continues to ferment.
Step 8: after 3 to 6 months, wine is bottled or is directly drunk.
A kind of processing method of hydromel, brewage process：
Further, the general pol of honey is 70% or so, should add in the dilution of sand filtration sterile water, sugar addition for 18%-
20%, acidity 0.5% is heated to be 65 ° ± 1 ° with stainless steel jacketed pan, maintains 0.5h, treats that honeydew cools down.
Further, the pectic substance of honey can be softened by adding pectase and nutritive salt, tartaric acid enzyme, be allowed to decompose generation half
Lactose aldehyde and pectic acid decline the viscosity of honeydew, the solid content being originally present in honey juice lose support and settle under
Come, to enhance clarifying effect, while also play the role of accelerating the rate of filtration, when juice temperature is down to 55 DEG C, add in pectase
50ppm；For honey rich in glucose, fructose is very sufficient for the required carbon source of Yeast Growth breeding, but nitrogen source is not
The characteristics of foot, phosphorus potassium element is less, should add ammonium salt, phosphate in honeydew and supplement nitrogen, phosphorus etc., be formulated with 100l bees
Honeydew volume is as follows for unit：Potassium phosphate 100g, ammonium sulfate 50g, magnesium chloride 20g, citric acid 26g.Add the honey after dispensing
Juice stirs evenly.
Further, yeast is added in, using the strong AS2.399 yeast of production alcohol and special wine when honeydew liquid is cooled to 30 DEG C
The AS2.346 yeast of fruit juice hydromel and the AS2.296 yeast for fermentation of special raw fragrant production ester are made, expands through three-level and cultivates,
Various distiller's yeasts is made to respectively reach the 2% of mixed juice weight.
Further, fermentation temperature, it is 3 days to be kept for 20 DEG C -25 DEG C carry out primary fermentation fermentation time, main fermentation 7 days, after
Ferment for 14 days -16 days, when residual sugar is below 2%, separation wine foot ferments after entering, less than 18 DEG C progress ageing, time be
25 days, and add the sulfur dioxide mg/litre of 150 mg/litre -200.
Further, glue under bucket is changed, it is the first step management operation in hydromel traditional aging process to change bucket on time, otherwise, is changed
Bucket is improper to cause hydromel ruining in brewing process, and hydromel clarifies article source China wine in interim must purify of ageing
Report, without any sediment, appearance is limpid, and lower glue is an important operation in hydromel production, is added in wine a certain amount of
Organic substance or inorganic substances, with hydromel in Cucumber have an effect generate the netted sediment of colloid, will be suspended in
Tank bottom is sunk in condensation to suspended matter in wine together including microorganism, so that High-speed clarification is transparent in a short time for former wine,
Beneficial to ageing, with silica, alundum (Al2O3) white powder as main component, the colloid being dissolved in the water is negatively charged,
The particles such as protein are positively charged in honey juice, and positive and negative charge, which combines, makes the particles such as protein sink, and bentonite has good and fast
The clarifying effect of speed, for the wine of muddy caused by protein or lower glue excess.
Compared with prior art, the present invention has the advantages that：The present composition is pure using honey as raw material
Water, honey, raisins, orange small molecule nutriment soluble in water, are easily absorbed by the body, and can participate in body generation rapidly
It thanks, timely and effectively supplements needed by human body nutrient, patient the old and the weak, excessive physical consumption person is made to regain one's strength quickly, is not had in wine
Harmful substance, that is, methanol, without lead, product people are drunk it is safer, to the health of drinking person than other white wine more
Favorably, vinosity is pure, and the color and luster of sight is limpid, and the entrance eaten is soft, cool sweet refreshing, and long-term drinking, which has, solves tired clear siddhi effect.
【Specific embodiment】
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, with reference to
Specific embodiment, the present invention is further explained.
A kind of processing method of hydromel, the processing method of hydromel are mainly prepared by the raw material of following weight：It is pure
Water purification (3l or so), honey (3 jin or so), raisins (20-30), an orange (only with half, remove the peel and be cut into small pieces) (4
It rises).
A kind of processing method of hydromel, comprises the following steps：
Step 1: adding in 3 liters of pure water into bottle, to retain honey of 1/4 space for addition.
Step 2: honey is poured into the bottle for having filled pure water, then raisins and orange block are put in (all material
Liquid level is kept after adding apart from distance very little bottleneck at least 2-3).
It is firmly rocked 5 minutes Step 3: having removed bottle, is allowed to be sufficiently mixed uniformly, enters water also for trace oxygen is made
In, convenient for yeast propagation.
Step 4: at least adding in 1 gram of dry ferment (being no more than 5 grams), grape wine or yeast gently shake about 1 minute,
Yeast is made to be uniformly mixed with liquid.
Step 5: about 1 it is small when after, yeast bring back to life, gas will be generated, bottle cap must be kept to breathe freely at this time, can be used
Check valve is also named water seal, seals bottleneck, check valve exports gas in bottle, and external air cannot be introduced into bottle.
Step 6: in next a couple of days, liquid level generates a large amount of bubbles, and liquid is turned yellow, orange floats over always by becoming mixed clearly
Liquid level, and be gradually decomposed, raisins also gradually float over liquid level, and expand, and after 2 months, wine liquid gradually becomes clear, and bottom of bottle generates wine
Mud.
Step 7: when the bubble frequency of check valve is reduced to every 30 seconds and goes out 1, clear wine liquid is shifted with suction pipe
Into another bottle by disinfection, check valve is loaded onto, continues to ferment.
Step 8: after 3 to 6 months, wine is bottled or is directly drunk.
A kind of processing method of hydromel, brewage process：
Further, the general pol of honey is 70% or so, should add in the dilution of sand filtration sterile water, sugar addition for 18%-
20%, acidity 0.5% is heated to be 65 ° ± 1 ° with stainless steel jacketed pan, maintains 0.5h, treats that honeydew cools down.
Further, the pectic substance of honey can be softened by adding pectase and nutritive salt, tartaric acid enzyme, be allowed to decompose generation half
Lactose aldehyde and pectic acid decline the viscosity of honeydew, the solid content being originally present in honey juice lose support and settle under
Come, to enhance clarifying effect, while also play the role of accelerating the rate of filtration, when juice temperature is down to 55 DEG C, add in pectase
50ppm；For honey rich in glucose, fructose is very sufficient for the required carbon source of Yeast Growth breeding, but nitrogen source is not
The characteristics of foot, phosphorus potassium element is less, should add ammonium salt, phosphate in honeydew and supplement nitrogen, phosphorus etc., be formulated with 100l bees
Honeydew volume is as follows for unit：Potassium phosphate 100g, ammonium sulfate 50g, magnesium chloride 20g, citric acid 26g.Add the honey after dispensing
Juice stirs evenly.
Further, yeast is added in, using the strong AS2.399 yeast of production alcohol and special wine when honeydew liquid is cooled to 30 DEG C
The AS2.346 yeast of fruit juice hydromel and the AS2.296 yeast for fermentation of special raw fragrant production ester are made, expands through three-level and cultivates,
Various distiller's yeasts is made to respectively reach the 2% of mixed juice weight.
Further, fermentation temperature, it is 3 days to be kept for 20 DEG C -25 DEG C carry out primary fermentation fermentation time, main fermentation 7 days, after
Ferment for 14 days -16 days, when residual sugar is below 2%, separation wine foot ferments after entering, less than 18 DEG C progress ageing, time be
25 days, and add the sulfur dioxide mg/litre of 150 mg/litre -200.
Further, glue under bucket is changed, it is the first step management operation in hydromel traditional aging process to change bucket on time, otherwise, is changed
Bucket is improper to cause hydromel ruining in brewing process, and hydromel clarifies article source China wine in interim must purify of ageing
Report, without any sediment, appearance is limpid, and lower glue is an important operation in hydromel production, is added in wine a certain amount of
Organic substance or inorganic substances, with hydromel in Cucumber have an effect generate the netted sediment of colloid, will be suspended in
Tank bottom is sunk in condensation to suspended matter in wine together including microorganism, so that High-speed clarification is transparent in a short time for former wine,
Beneficial to ageing, with silica, alundum (Al2O3) white powder as main component, the colloid being dissolved in the water is negatively charged,
The particles such as protein are positively charged in honey juice, and positive and negative charge, which combines, makes the particles such as protein sink, and bentonite has good and fast
The clarifying effect of speed, for the wine of muddy caused by protein or lower glue excess.
The present invention has the advantages that：The present composition using honey as raw material, pure water, honey, raisins,
Orange small molecule nutriment soluble in water, is easily absorbed by the body, can participate in organism metabolism rapidly, timely and effectively supplement
Needed by human body nutrient makes patient the old and the weak, excessive physical consumption person regain one's strength quickly, does not have harmful substance i.e. first in wine
Alcohol, without lead, product drinks people safer, and more favourable than other white wine to the health of drinking person, vinosity is pure, sees
Color and luster it is limpid, the entrance eaten is soft, cool sweet refreshing, and long-term drinking, which has, solves tired clear siddhi effect.
Claims (3)
1. a kind of processing method of hydromel, it is characterised in that：The processing method of hydromel is mainly by the raw material system of following weight
It is standby to form：Pure water (3l or so), honey (3 jin or so), raisins (20-30), an orange (only use half, peeling is cut
Into fritter) (4 liters).
2. a kind of processing method of hydromel, it is characterised in that：The processing method of the hydromel comprises the following steps：
Step 1: adding in 3 liters of pure water into bottle, to retain honey of 1/4 space for addition.
Step 2: honey is poured into the bottle for having filled pure water, then raisins and orange block are put in, and (all material adds
Liquid level is kept afterwards apart from distance very little bottleneck at least 2-3).
It is firmly rocked 5 minutes Step 3: having removed bottle, is allowed to be sufficiently mixed uniformly, also for trace oxygen is made to enter in water, just
In yeast propagation.
Step 4: at least adding in 1 gram of dry ferment (being no more than 5 grams), grape wine or yeast gently shake about 1 minute, make ferment
Mother is uniformly mixed with liquid.
Step 5: about 1 it is small when after, yeast is brought back to life, and will be generated gas, bottle cap must be kept to breathe freely at this time, can be used unidirectional
Valve is also named water seal, seals bottleneck, check valve exports gas in bottle, and external air cannot be introduced into bottle.
Step 6: in next a couple of days, liquid level generates a large amount of bubbles, and liquid is turned yellow, orange floats over liquid always by becoming mixed clearly
Face, and be gradually decomposed, raisins also gradually float over liquid level, and expand, and after 2 months, wine liquid gradually becomes clear, and bottom of bottle generates wine
Mud.
Step 7: when the bubble frequency of check valve is reduced to every 30 seconds and goes out 1, clear wine liquid is transferred to separately with suction pipe
In one bottle by disinfection, check valve is loaded onto, continues to ferment.
Step 8: after 3 to 6 months, wine is bottled or is directly drunk.
3. a kind of processing method of hydromel, it is characterised in that：The processing method of the hydromel, brewage process：
The general pol of honey is 70% or so, should add in the dilution of sand filtration sterile water, and sugar addition is 18% -20%, and acidity is
0.5%, it is heated to be 65 ° ± 1 ° with stainless steel jacketed pan, maintains 0.5h, treats that honeydew cools down.
Addition pectase and nutritive salt, tartaric acid enzyme can soften the pectic substance of honey, be allowed to decompose generation galacturonic and pectin
Acid declines the viscosity of honeydew, and the solid content being originally present in honey juice loses support and settles down, to enhance clarification
Effect, while also play the role of accelerating the rate of filtration, when juice temperature is down to 55 DEG C, add in pectase 50ppm；For honey
Rich in glucose, it is very sufficient to breed required carbon source for Yeast Growth for fructose, but nitrogen source deficiency, phosphorus potassium element compared with
The characteristics of few, should add ammonium salt, phosphate in honeydew and supplement nitrogen, phosphorus etc., and formula is using 100l honey juice volumes to be single
Position is as follows：Potassium phosphate 100g, ammonium sulfate 50g, magnesium chloride 20g, citric acid 26g.Honey juice after addition dispensing stirs evenly.
Yeast is added in, using the strong AS2.399 yeast of production alcohol and special brewing fruit juice hydromel when honeydew liquid is cooled to 30 DEG C
AS2.346 yeast and special raw fragrant production ester AS2.296 yeast for fermentation, expand through three-level and cultivate, make various distiller's yeasts point
Do not reach the 2% of mixed juice weight.
Fermentation temperature, it is 3 days to be kept for 20 DEG C -25 DEG C carry out primary fermentation fermentation time, and main fermentation 7 days, rear fermentation is 14 days -16
My god, when residual sugar is below 2%, separation wine foot ferments after entering, and ageing is carried out below 18 DEG C, the time is 25 days, and is added
The sulfur dioxide mg/litre of 150 mg/litre -200.
Glue under bucket is changed, it is the first step management operation in hydromel traditional aging process to change bucket on time, otherwise, changes that bucket is improper to cause honey
Wine ruining in brewing process, hydromel clarifies article source China wine report in interim must purify of ageing, without any heavy
Object drops, and appearance is limpid, and lower glue is an important operation in hydromel production, and a certain amount of organic substance or nothing are added in wine
Machine substance has an effect with the Cucumber in hydromel and generates the netted sediment of colloid, the suspended matter bag that will be suspended in wine
Including microorganism, tank bottom is sunk in condensation together inside, so that High-speed clarification is transparent in a short time for former wine, beneficial to ageing, with dioxy
SiClx, alundum (Al2O3) white powder as main component, the colloid being dissolved in the water is negatively charged, protein etc. in honey juice
Particle is positively charged, and positive and negative charge, which combines, makes the particles such as protein sink, and bentonite has good and quick clarifying effect, is used for
Muddy or lower glue excess wine caused by protein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810155363.0A CN108085216A (en) | 2018-02-23 | 2018-02-23 | A kind of processing method of hydromel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810155363.0A CN108085216A (en) | 2018-02-23 | 2018-02-23 | A kind of processing method of hydromel |
Publications (1)
| Publication Number | Publication Date |
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| CN108085216A true CN108085216A (en) | 2018-05-29 |
Family
ID=62194495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201810155363.0A Pending CN108085216A (en) | 2018-02-23 | 2018-02-23 | A kind of processing method of hydromel |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949436A (en) * | 2018-08-15 | 2018-12-07 | 孙国仁 | A kind of production method of honey lemon fermented wine |
| CN110616130A (en) * | 2019-10-31 | 2019-12-27 | 程仁和 | Preparation method of honey wine |
| CN111748482A (en) * | 2020-08-05 | 2020-10-09 | 安徽泓顺源生物科技有限公司 | Extraction process of active bacteria for wine cultivated by honey |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103937637A (en) * | 2014-04-03 | 2014-07-23 | 宝鸡建忠佳家乐食品有限公司 | Honey wine brewing technology |
| CN105985876A (en) * | 2015-02-11 | 2016-10-05 | 徐茂俊 | Preparation method of honey wine |
-
2018
- 2018-02-23 CN CN201810155363.0A patent/CN108085216A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103937637A (en) * | 2014-04-03 | 2014-07-23 | 宝鸡建忠佳家乐食品有限公司 | Honey wine brewing technology |
| CN105985876A (en) * | 2015-02-11 | 2016-10-05 | 徐茂俊 | Preparation method of honey wine |
Non-Patent Citations (2)
| Title |
|---|
| 1188848: "优质蜂蜜酒的酿造工艺设计（上）", 《道客巴巴》 * |
| 不详: "蜂蜜酒的制作方法", 《名酒招商网》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949436A (en) * | 2018-08-15 | 2018-12-07 | 孙国仁 | A kind of production method of honey lemon fermented wine |
| CN110616130A (en) * | 2019-10-31 | 2019-12-27 | 程仁和 | Preparation method of honey wine |
| CN111748482A (en) * | 2020-08-05 | 2020-10-09 | 安徽泓顺源生物科技有限公司 | Extraction process of active bacteria for wine cultivated by honey |
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Application publication date: 20180529 |
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