CN109706037A - A kind of preparation method of Chinese wolfberry mead - Google Patents
A kind of preparation method of Chinese wolfberry mead Download PDFInfo
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- CN109706037A CN109706037A CN201910117804.2A CN201910117804A CN109706037A CN 109706037 A CN109706037 A CN 109706037A CN 201910117804 A CN201910117804 A CN 201910117804A CN 109706037 A CN109706037 A CN 109706037A
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- mead
- chinese wolfberry
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Abstract
The invention belongs to food processing technology fields, are related to a kind of preparation method of Chinese wolfberry mead.The preparation method, comprising: 1. mix honey, water, saccharomyces cerevisiae, obtain honey liquor to be fermented；2. putting into honey liquor to be fermented to fermenting in fermentor, fermentation honey liquor is obtained；3. fructus lycii, glutinous rice, water, distiller's yeast are mixed, medlar liquid to be fermented is obtained；4. putting into medlar liquid to be fermented to fermenting in fermentor, then inactivated, distilled, obtains fermentation medlar liquid；5. will ferment honey liquor and fermentation medlar liquid hybrid concurrency ferment, ageing, Chinese wolfberry mead stoste is obtained；6. Chinese wolfberry mead stoste is filtered, is sterilized, Chinese wolfberry mead is obtained.Using the present invention, the nutritional ingredient of honey and fructus lycii and mouthfeel is made to be able to extract and retain to greatest extent, the Chinese wolfberry mead of acquisition is full of nutrition, has good health-care efficacy, mellow in taste is sweet, unique flavor.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of preparation method of Chinese wolfberry mead.
Background technique
Mulse refers to the wine made with honey, the natural nutrient component being not only sufficiently reserved in honey, also rich in abundant
Antioxidant, amino acid, glucose, fructose, organic acid, active peptide, enzyme, antibiotic and a variety of mineral needed by human
Element and vitamins and other nutritious components, are easily absorbed by the body, and can promote organism metabolism, be replenished in time needed by human body nutrition at
Point；Mulse is drunk in right amount, there can be good subsidy curative effect to amnesia insomnia, lassitude, chronic bronchitis etc., can also improve stomach
Enteron aisle chronic disease keeps skin ruddy, strengthen immunity, health value with higher, deep to be liked by masses.However, existing
Brewing method it is more single, the mulse monotonous taste of acquisition, nutritional ingredient shortcoming, meanwhile, fructus lycii is a kind of integration of drinking and medicinal herbs
Plant, rich in nutritional ingredients such as glycine betaine abundant, amino acid, carrotene, vitamin, microelements；Therefore, in order to increase
The mouthfeel and nutritional ingredient of mulse need to improve existing brewage process, and the abundant nutrition of fructus lycii are incorporated into mulse.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of Chinese wolfberry mead, and technical process is fastidious, the mulse mouth of acquisition
Feel mellow, the abundant nutrition rich in fructus lycii has good health-care efficacy.
The technical solution of present invention solution above-mentioned technical problem are as follows:
A kind of preparation method of Chinese wolfberry mead, includes the following steps:
(1) be (1500~2500): (4500~5500) according to mass ratio by honey, water, saccharomyces cerevisiae: (1~5) carries out
Mixing, obtains honey liquor to be fermented；
(2) honey liquor to be fermented is put into fermentor, and fermented 10~12 days at 35 DEG C~40 DEG C, fermented
Honey liquor；
(3) it is (100~200): (500~1000) according to mass ratio by fructus lycii, glutinous rice, water, distiller's yeast: (2000~
3000): (2~5) are mixed, and obtain medlar liquid to be fermented；
(4) medlar liquid to be fermented is put into fermentor, and fermented 15~20 days at 30 DEG C~35 DEG C, then successively into
Row inactivation, distillation processing, obtain fermentation medlar liquid；
(5) the fermentation medlar liquid that the fermentation honey liquor and step (4) obtained step (2) obtains is (10 according to mass ratio
~15): (1~3) is mixed, and is fermented 5~8 days at 35 DEG C~40 DEG C, and Chinese wolfberry mead stoste is obtained；
(6) Chinese wolfberry mead stoste is successively filtered, after sterilization treatment, obtains Chinese wolfberry mead；Filtration treatment is using more
The method of the filtering of grade diatomite or active carbon for liquor filtering；Sterilization treatment is pasteurization, and sterilising temp is 60 DEG C~80 DEG C.
It is had the beneficial effect that using the preparation method of Chinese wolfberry mead of the present invention, is respectively fermented formation hair by honey and fructus lycii
Zymotic fluid remixes the mode of fermenting and aging, extracts the nutritional ingredient of honey and fructus lycii and mouthfeel to greatest extent
And reservation, and do not use any additive；The Chinese wolfberry mead of acquisition is more rich in amino acid abundant, vitamin, microelement etc.
Kind needed by human body nutritional ingredient, effectively facilitates body metabolism, enhances immunity of organisms, has good health-care effect, and
The fresh and sweet taste for combining honey and fructus lycii makes the more mellow sweetness of the mouthfeel of wine body, has unique flavor, deep to be liked by masses
Love.
Specific embodiment
Embodiment 1
A kind of preparation method of Chinese wolfberry mead, includes the following steps:
(1) 2kg honey, 5kg water, 3g saccharomyces cerevisiae are weighed respectively and is uniformly mixed, and honey liquor to be fermented is obtained；
(2) honey liquor to be fermented is put into fermentor, and fermented 10~12 days at 35 DEG C~40 DEG C, fermented
Honey liquor；
(3) 150g fructus lycii, 800g glutinous rice, 2.5kg water, 3g distiller's yeast are weighed and is uniformly mixed, fructus lycii to be fermented is obtained
Liquid；
(4) medlar liquid to be fermented is put into fermentor, and fermented 16~20 days at 30 DEG C~33 DEG C, then successively into
Row inactivation, distillation processing, obtain fermentation medlar liquid；
(5) the fermentation honey liquor of 1kg step (2) acquisition and the fermentation medlar liquid of 200g step (4) acquisition are weighed and is stirred
It is uniformly mixed, then after ferment 7~8 days at 38 DEG C~40 DEG C, then ageing 18~20 days, acquisition Chinese wolfberry mead stoste；
(6) it after being filtered Chinese wolfberry mead stoste using multistage diatomite, then is gone out using Pasteur at 60 DEG C~80 DEG C
Bacterium method carries out sterilization treatment, obtains Chinese wolfberry mead.
Embodiment 2
A kind of preparation method of Chinese wolfberry mead, includes the following steps:
(1) 2.5kg honey, 4.7kg water, 2g saccharomyces cerevisiae are weighed respectively and is uniformly mixed, and honey to be fermented is obtained
Liquid；
(2) honey liquor to be fermented is put into fermentor, and fermented 10 days at 38 DEG C~40 DEG C, obtain fermentation honey
Liquid；
(3) 190g fructus lycii, 550g glutinous rice, 2.0kg water, 2g distiller's yeast are weighed and is uniformly mixed, fructus lycii to be fermented is obtained
Liquid；
(4) medlar liquid to be fermented is put into fermentor, and fermented 15~20 days at 30 DEG C~35 DEG C, then successively into
Row inactivation, distillation processing, obtain fermentation medlar liquid；
(5) the fermentation honey liquor of 1.2kg step (2) acquisition and the fermentation medlar liquid of 300g step (4) acquisition are weighed and is stirred
It mixes uniformly mixed, then after fermenting 5~8 days at 35 DEG C~38 DEG C, then ageing 17~20 days, obtains Chinese wolfberry mead stoste；
(6) it after being filtered Chinese wolfberry mead stoste using active carbon for liquor, then is gone out using Pasteur at 70 DEG C~80 DEG C
Bacterium method carries out sterilization treatment, obtains Chinese wolfberry mead.
Embodiment 3
A kind of preparation method of Chinese wolfberry mead, includes the following steps:
(1) 1.8kg honey, 5.3kg water, 5g saccharomyces cerevisiae are weighed respectively and is uniformly mixed, and honey to be fermented is obtained
Liquid；
(2) honey liquor to be fermented is put into fermentor, and fermented 12 days at 35 DEG C~37 DEG C, obtain fermentation honey
Liquid；
(3) 100g fructus lycii, 950g glutinous rice, 4.5kg water, 5g distiller's yeast are weighed and is uniformly mixed, fructus lycii to be fermented is obtained
Liquid；
(4) medlar liquid to be fermented is put into fermentor, and fermented 15~17 days at 33 DEG C~35 DEG C, then successively into
Row inactivation, distillation processing, obtain fermentation medlar liquid；
(5) the fermentation honey liquor of 1.5kg step (2) acquisition and the fermentation medlar liquid of 100g step (4) acquisition are weighed and is stirred
It mixes uniformly mixed, then after fermenting 6~8 days at 35 DEG C~40 DEG C, then ageing 15~18 days, obtains Chinese wolfberry mead stoste；
(6) it after being filtered Chinese wolfberry mead stoste using multistage diatomite, then is gone out using Pasteur at 60 DEG C~70 DEG C
Bacterium method carries out sterilization treatment, obtains Chinese wolfberry mead.
It is filled by way of respectively fermenting and remixing fermenting and aging by preparation method described in embodiment 1 to embodiment 3
Divide the nutritional ingredient and mouthfeel for extracting and remaining honey and fructus lycii, Chinese wolfberry mead obtained is not only full of nutrition, also has
Have boost metabolism, the health-care effect of strengthen immunity, and the mellow sweetness of wine body shows unique characteristics.
Claims (9)
1. a kind of preparation method of Chinese wolfberry mead, which comprises the steps of:
(1) honey, water, saccharomyces cerevisiae are mixed, obtains honey liquor to be fermented；
(2) honey liquor to be fermented is put into fermentor, and fermented, obtain fermentation honey liquor；
(3) fructus lycii, glutinous rice, water, distiller's yeast are mixed, obtains medlar liquid to be fermented；
(4) medlar liquid to be fermented is put into fermentor, and fermented, then successively inactivated, distillation processing, sent out
Ferment medlar liquid；
(5) the fermentation medlar liquid that fermentation honey liquor and step (4) that step (2) obtain obtain is mixed, and fermented,
Ageing is carried out again, obtains Chinese wolfberry mead stoste；
(6) Chinese wolfberry mead stoste is successively filtered, after sterilization treatment, obtains Chinese wolfberry mead.
2. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that in the step (1), honey,
Water, saccharomyces cerevisiae are (1500~2500) according to mass ratio: (4500~5500): (1~5) is mixed.
3. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that in the step (3), fructus lycii,
Glutinous rice, water, distiller's yeast are (100~200) according to mass ratio: (500~1000): (2000~3000): (2~5) are mixed.
4. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that in the step (5), bee of fermenting
Sweet liquid and fermentation medlar liquid are (10~15) according to mass ratio: (1~3) is mixed.
5. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that in the step (2), fermented
Cheng Wei ferments 10~12 days at 35 DEG C~40 DEG C.
6. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that in the step (4), fermented
Cheng Wei ferments 15~20 days at 30 DEG C~35 DEG C.
7. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that in the step (5), fermented
Cheng Wei ferments 5~8 days at 35 DEG C~40 DEG C.
8. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that the filtration treatment is using multistage
The method of diatomite filtering or active carbon for liquor filtering.
9. a kind of preparation method of Chinese wolfberry mead as described in claim 1, which is characterized in that the sterilization treatment is gone out for Pasteur
Bacterium method, sterilising temp are 60 DEG C~80 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762914A (en) * | 2023-08-25 | 2023-09-19 | 爱丽生生物科技股份有限公司 | Plant honey composite fermentation beverage capable of improving immunity and processing technology |
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| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102676344A (en) * | 2012-06-11 | 2012-09-19 | 宁夏红中宁枸杞制品有限公司 | Brewing process for Chinese wolfberry mead |
| CN102994311A (en) * | 2012-12-07 | 2013-03-27 | 张诗根 | Hydromel |
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| 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 |
| CN107739680A (en) * | 2017-11-14 | 2018-02-27 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of pomegranate glutinous rice wine |
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2019
- 2019-02-15 CN CN201910117804.2A patent/CN109706037A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186850A (en) * | 1996-12-31 | 1998-07-08 | 中国科学院新疆化学研究所 | Preparation method for high grade Chinese wolfberry fruit wine |
| CN1445355A (en) * | 2002-07-12 | 2003-10-01 | 李仁清 | Purely natural hydromel with been glue liquid and mdissa powder liquid three-bees wine and its brewing technique |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102676344A (en) * | 2012-06-11 | 2012-09-19 | 宁夏红中宁枸杞制品有限公司 | Brewing process for Chinese wolfberry mead |
| CN102994311A (en) * | 2012-12-07 | 2013-03-27 | 张诗根 | Hydromel |
| CN105602794A (en) * | 2016-02-13 | 2016-05-25 | 黑龙江东北亚林产品有限公司 | Preparation method of Chinese wolfberry wine |
| CN106047554A (en) * | 2016-06-27 | 2016-10-26 | 青铜峡市蜂芳蜂业专业合作社 | Chinese wolfberry and honey health-preserving 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 |
| CN107739680A (en) * | 2017-11-14 | 2018-02-27 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of pomegranate glutinous rice wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762914A (en) * | 2023-08-25 | 2023-09-19 | 爱丽生生物科技股份有限公司 | Plant honey composite fermentation beverage capable of improving immunity and processing technology |
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Application publication date: 20190503 |
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