CN110564569A - method for fermenting honey wine by adopting honeycomb element - Google Patents
method for fermenting honey wine by adopting honeycomb element Download PDFInfo
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- CN110564569A CN110564569A CN201910971692.7A CN201910971692A CN110564569A CN 110564569 A CN110564569 A CN 110564569A CN 201910971692 A CN201910971692 A CN 201910971692A CN 110564569 A CN110564569 A CN 110564569A
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- honeycomb
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- heating container
- fermenting
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000019988 mead Nutrition 0.000 title claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 241000264877 Hippospongia communis Species 0.000 claims description 73
- 238000010438 heat treatment Methods 0.000 claims description 36
- 239000007788 liquid Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013871 bee wax Nutrition 0.000 claims description 5
- 239000012166 beeswax Substances 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 210000001124 body fluid Anatomy 0.000 claims description 4
- 239000010839 body fluid Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 241000257303 Hymenoptera Species 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 10
- 230000006872 improvement Effects 0.000 description 4
- 206010039083 rhinitis Diseases 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 206010039085 Rhinitis allergic Diseases 0.000 description 1
- 206010039101 Rhinorrhoea Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 201000010105 allergic rhinitis Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940038481 bee pollen Drugs 0.000 description 1
- 229940092738 beeswax Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 201000009151 chronic rhinitis Diseases 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000010753 nasal discharge Diseases 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
the invention discloses a method for fermenting honey wine by adopting beehive element, which comprises the steps of selecting materials, boiling by ultrasonic, extracting, adjusting components, inoculating, fermenting and ageing, wherein the whole process takes old honeycomb as a raw material, the fermentation method of the beehive element honey wine is established, under the action of microorganisms and enzymes, the beehive element is easier to dissolve and absorb, the absorption of human bodies to the beehive element is promoted under the action of low alcohol (13-15%), the extraction and separation of the beehive element are carried out by utilizing the methods of hot extraction and ultrasonic auxiliary extraction to obtain beehive element extracting solution, and the honey is added to obtain the beehive element honey wine by adjusting sugar acid, inoculating and fermenting, wherein the content of the honey in the honey wine is 3-5%, the honey wine is rich in nutrition and powerful in function and is beneficial to absorption. Provides a new solution for a large amount of old honeycomb produced every year, improves the quality of low-alcohol brewed wine and enriches the types of the brewed wine.
Description
Technical Field
The invention relates to a preparation method of honey wine, in particular to a method for fermenting honey wine by adopting honeycomb elements.
Background
The invented product is made up by using old honeycomb (old honeycomb) through a scientific method to extract the effective components from honey honeycomb and refining. The main components of the composition comprise fatty acid, tannin, glycosides, protein, amino acid, taurine, enzymes, trace elements and the like, and a plurality of unknown substances. The honeycomb is a place for storing food for breeding offspring of bees, and retains various special substances such as bee cocoon shells (similar to animal placenta), propolis, beeswax, bee pollen and the like. Research in medical science finds that the honeycomb element has good effects on treating hepatitis, rhinitis, nasosinusitis, nasal allergy, chronic and allergic rhinitis, rheumatic arthritis and the like. Can quickly relieve symptoms of nasal obstruction, watery nasal discharge, headache, dizziness, throat discomfort and the like caused by various rhinitis. Honeycomb element is highly appreciated by rhinitis patients.
The product of present honeycomb element is more single, mostly is the honeycomb element cream class product, and the concentration is high, need add water dilution during the use, and is more troublesome.
disclosure of Invention
the technical task of the present invention is to provide a method for fermenting honey wine by using honeycomb element, which aims at the defects of the prior art.
the technical scheme adopted by the invention for solving the technical problems is as follows: a method for fermenting Mel wine with honeycomb element comprises a heating container, a cooling container and honeycomb, and comprises the following steps;
The method comprises the following steps: selecting materials, selecting honeycombs in which 3-6 generations of young bees are cultured, and crushing the selected honeycombs into thin strips or small blocks by using a crusher;
step two: ultrasonic boiling, namely adding water into a heating container, heating the water to boil, then putting the crushed honeycomb into the heating container, boiling for 1-2 hours, and generating ultrasonic waves with the once-time duration of 5-10 minutes at intervals of 5 minutes by adopting an ultrasonic generator with the power of 500-1000W and the frequency of 20-40 kHz in the whole boiling process;
step three: extracting; after the honeycomb is boiled in the heating container by ultrasonic, transferring the body fluid in the heating container to a cooling container, naturally cooling, removing the solidified beeswax at the upper part of the cooling container to obtain an extracting solution, and filtering the extracting solution to obtain a clear honeycomb element liquid;
Step four: adjusting components, namely adding sucrose, lactic acid and acetic acid into the honeycomb element liquid to ensure that the sugar content of the honeycomb element liquid is 20-25 percent and the total acid content of the honeycomb element liquid is 5.5-6.5 percent;
Step five: inoculating and fermenting, namely inoculating saccharomycetes into the honeycomb element liquid with the adjusted components for fermentation, wherein the content of the saccharomycetes in the honeycomb element liquid is 0.5-1%, and fermenting for 7-10 days at the temperature of 20-28 ℃;
step six: ageing, after fermentation is completed, ageing for 2-5 months at 15-18 ℃, then adding honey into the beehive element liquid to form beehive element wine, wherein the content of the honey in the beehive element wine is 3-5%, and finally packaging.
further improvement: in the second step, the mass ratio of the water in the heating container to the honeycomb is 2: 1-3: 1.
further improvement: the honeycomb in the heating container is stirred by a stirring device in the whole boiling process.
Further improvement: in the fifth step, the yeast is activated for 30-60 minutes by using water with the temperature of 30-40 ℃, and then the activated yeast is inoculated into the honeycomb element liquid with the adjusted components.
further improvement: in the second step, the honeycomb is boiled in a heating container under pressure for 20-60 minutes, wherein the pressure in the heating container is 0.11-0.15 MPa.
The invention has the advantages that: the method for fermenting the honeycomb essence honey wine is established by taking old honeycombs as raw materials, so that the honeycomb essence is easier to dissolve and absorb under the action of microorganisms and enzymes, and the absorption of human bodies to the honeycomb essence is promoted under the action of low-alcohol (13-15%). Provides a new solution for a large amount of old honeycomb produced every year, improves the quality of low-alcohol brewed wine and enriches the types of the brewed wine.
drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
the invention is described in detail below with reference to the drawings.
The first embodiment is as follows:
The method comprises the following steps: selecting material, selecting bee nest cultured with 3 generations of bee larva, and crushing the selected bee nest into thin strips or small blocks by a crusher;
Step two: ultrasonic boiling, namely adding 2 parts of water into a heating container, heating the water to boil, then adding 1 part of crushed honeycomb into the heating container, boiling for 1 hour, and generating ultrasonic waves with the duration of 10 minutes at intervals of 5 minutes by adopting an ultrasonic generator with the power of 500W and the frequency of 40kHz in the whole boiling process; stirring the honeycomb in the heating container by using a stirring device in the boiling process;
Or boiling at high pressure, placing honeycomb into heating container, pressurizing to make pressure in the heating container 0.11MPa, and boiling for 60 min.
Step three: extracting; after the honeycomb is boiled in the heating container by ultrasonic, transferring the body fluid in the heating container to a cooling container, naturally cooling, removing the solidified beeswax at the upper part of the cooling container to obtain an extracting solution, and filtering the extracting solution to obtain a clear honeycomb element liquid;
Step four: adjusting components, namely adding sucrose, lactic acid and acetic acid into the honeycomb element liquid to ensure that the sugar content of the honeycomb element liquid is 20-25 percent and the total acid content of the honeycomb element liquid is 5.5-6.5 percent;
step five: inoculating and fermenting, namely activating the yeast by using water at 30 ℃ for 60 minutes, and then inoculating the activated yeast into the honeycomb element liquid with adjusted components for fermenting, wherein the content of the yeast in the honeycomb element liquid is 0.5 percent, and fermenting for 10 days at 20 ℃;
Step six: aging at 15 deg.C for 2 months, adding Mel to the nidus Vespae extract solution to obtain nidus Vespae extract wine with Mel content of 3%, and packaging.
example two
The method comprises the following steps: selecting material, selecting honeycomb which has been cultured for 6 generations of young bee, and crushing the selected honeycomb into thin strips or small blocks by a crusher;
Step two: ultrasonic boiling, namely adding 3 parts of water into a heating container, heating the water to boil, then adding 1 part of crushed honeycomb into the heating container, boiling for 2 hours, and generating ultrasonic waves with the duration of 5 minutes at intervals of 5 minutes by adopting an ultrasonic generator with the power of 1000W and the frequency of 20kHz in the whole boiling process; stirring the honeycomb in the heating container by using a stirring device in the boiling process;
or boiling at high pressure, placing honeycomb into heating container, pressurizing to make pressure in the heating container 0.15MPa, and boiling for 20 min.
step three: extracting; after the honeycomb is boiled in the heating container by ultrasonic, transferring the body fluid in the heating container to a cooling container, naturally cooling, removing the solidified beeswax at the upper part of the cooling container to obtain an extracting solution, and filtering the extracting solution to obtain a clear honeycomb element liquid;
step four: adjusting components, namely adding sucrose, lactic acid and acetic acid into the honeycomb element liquid to ensure that the sugar content of the honeycomb element liquid is 20-25 percent and the total acid content of the honeycomb element liquid is 5.5-6.5 percent;
Step five: inoculating and fermenting, namely activating the yeast by using water at 40 ℃ for 30 minutes, and then inoculating the activated yeast into the honeycomb element liquid with adjusted components for fermenting, wherein the content of the yeast in the honeycomb element liquid is 1 percent, and fermenting for 7 days at 28 ℃;
Step six: aging at 18 deg.C for 5 months, adding Mel to the nidus Vespae solution to obtain nidus Vespae wine with Mel content of 5%, and packaging.
according to the invention, the beehive element is extracted and separated by using a hot extraction and ultrasonic-assisted extraction method to obtain a beehive element extracting solution, and the honey wine is obtained by adjusting sugar acid, inoculating and fermenting and adding honey, and is rich in nutrition, powerful in function and beneficial to absorption.
the above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present specification and drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (5)
1. A method for fermenting honey wine by adopting honeycomb element is characterized by comprising the following steps: comprises a heating container, a cooling container and a honeycomb, and comprises the following steps;
the method comprises the following steps: selecting materials, selecting honeycombs in which 3-6 generations of young bees are cultured, and crushing the selected honeycombs into thin strips or small blocks by using a crusher;
Step two: ultrasonic boiling, namely adding water into a heating container, heating the water to boil, then putting the crushed honeycomb into the heating container, boiling for 1-2 hours, and generating ultrasonic waves with the once-time duration of 5-10 minutes at intervals of 5 minutes by adopting an ultrasonic generator with the power of 500-1000W and the frequency of 20-40 kHz in the whole boiling process;
Step three: extracting; after the honeycomb is boiled in the heating container by ultrasonic, transferring the body fluid in the heating container to a cooling container, naturally cooling, removing the solidified beeswax at the upper part of the cooling container to obtain an extracting solution, and filtering the extracting solution to obtain a clear honeycomb element liquid;
step four: adjusting components, namely adding sucrose, lactic acid and acetic acid into the honeycomb element liquid to ensure that the sugar content of the honeycomb element liquid is 20-25 percent and the total acid content of the honeycomb element liquid is 5.5-6.5 percent;
Step five: inoculating and fermenting, namely inoculating saccharomycetes into the honeycomb element liquid with the adjusted components for fermentation, wherein the content of the saccharomycetes in the honeycomb element liquid is 0.5-1%, and fermenting for 7-10 days at the temperature of 20-28 ℃;
Step six: ageing, after fermentation is completed, ageing for 2-5 months at 15-18 ℃, then adding honey into the beehive element liquid to form beehive element wine, wherein the content of the honey in the beehive element wine is 3-5%, and finally packaging.
2. The method of claim 1, wherein the honey wine is fermented with honeycomb essence, and the method comprises the following steps: in the second step, the mass ratio of the water in the heating container to the honeycomb is 2: 1-3: 1.
3. The method of claim 1, wherein the honey wine is fermented with honeycomb essence, and the method comprises the following steps: the honeycomb in the heating container is stirred by a stirring device in the whole boiling process.
4. the method of claim 1, wherein the honey wine is fermented with honeycomb essence, and the method comprises the following steps: in the fifth step, the yeast is activated for 30-60 minutes by using water with the temperature of 30-40 ℃, and then the activated yeast is inoculated into the honeycomb element liquid with the adjusted components.
5. A method of fermenting honey wine with beehive element according to any one of claims 1 to 4, wherein the method comprises the following steps: in the second step, the honeycomb is pressurized and boiled in a heating container, wherein the pressure in the heating container is 0.11-0.15 MPa, and the boiling time is 20-60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910971692.7A CN110564569A (en) | 2019-10-14 | 2019-10-14 | method for fermenting honey wine by adopting honeycomb element |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910971692.7A CN110564569A (en) | 2019-10-14 | 2019-10-14 | method for fermenting honey wine by adopting honeycomb element |
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| CN110564569A true CN110564569A (en) | 2019-12-13 |
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| CN201910971692.7A Pending CN110564569A (en) | 2019-10-14 | 2019-10-14 | method for fermenting honey wine by adopting honeycomb element |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942381A (en) * | 2010-10-27 | 2011-01-12 | 江苏大学 | Honeycomb vinegar and preparation method thereof |
| CN103497862A (en) * | 2013-09-10 | 2014-01-08 | 陶育照 | Method for producing hydromel by using beeswax honeycomb |
| CN106119057A (en) * | 2016-06-27 | 2016-11-16 | 高大元 | A kind of preparation method adding Nidus Vespae nutritional solution fermented vinegar |
| CN107488558A (en) * | 2017-10-25 | 2017-12-19 | 桐梓县德毓蜂业发展有限公司 | A kind of processing method for cutting spleen honey production hydromel |
-
2019
- 2019-10-14 CN CN201910971692.7A patent/CN110564569A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942381A (en) * | 2010-10-27 | 2011-01-12 | 江苏大学 | Honeycomb vinegar and preparation method thereof |
| CN103497862A (en) * | 2013-09-10 | 2014-01-08 | 陶育照 | Method for producing hydromel by using beeswax honeycomb |
| CN106119057A (en) * | 2016-06-27 | 2016-11-16 | 高大元 | A kind of preparation method adding Nidus Vespae nutritional solution fermented vinegar |
| CN107488558A (en) * | 2017-10-25 | 2017-12-19 | 桐梓县德毓蜂业发展有限公司 | A kind of processing method for cutting spleen honey production hydromel |
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Application publication date: 20191213 |
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