CN1115405C - Elsholtzia rugulosa pollen honey wine and its brewing process - Google Patents
Elsholtzia rugulosa pollen honey wine and its brewing process Download PDFInfo
- Publication number
- CN1115405C CN1115405C CN 00112906 CN00112906A CN1115405C CN 1115405 C CN1115405 C CN 1115405C CN 00112906 CN00112906 CN 00112906 CN 00112906 A CN00112906 A CN 00112906A CN 1115405 C CN1115405 C CN 1115405C
- Authority
- CN
- China
- Prior art keywords
- honey
- pollen
- wine
- yeast
- pure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides an elsholtzia rugulosa pollen honey wine containing elsholtzia regulosa honey as a Yunnan special product and buckwheat pollen as raw materials and a brewing method for pollen honey wine. The elsholtzia rugulosa pollen honey wine is yellowish or amber and has the advantages of pure and harmonious honey aroma, pure and harmonious wine aroma, pure and harmonious pollen aroma, pure taste, acid and sweet delectable flavor, coordinated wine body and refined and transparent vinosity; the wine is from 16%Vol to 20%Vol, the concentration of total sugar is equal to or less than 120 g/L, the pH value of titrate acid is from 2.0 to 4.0, and the concentration of dried extract is equal to or more than 15.0 g/L. The wine is pure natural high-quality beverage wine and has the efficiency for clearing throat heat, moistening the throat, generating body fluid, quenching thirst, resisting senescence, preventing cancer, etc. The wine develops a new path for the effective development and utilization of special green biological resources in Yunnan.
Description
The invention belongs to nutrient health care wine brew field, be specifically related to a kind of honey that utilizes, especially originate from the Elsholtzia rugulosa pollen honey wine and the brew method thereof of the distinctive yebazi honey in Wuding County, Yunnan and pollen mixing brew.
Wild embankment is that Yunnan is distinctive, good nectariferous plant, and formal name used at school: little iron is revived; Son (Elsholtziarugulosa Hemsl) is pulled out in the open country, and the Labiatae elscholtiza belongs to, high 50-100 centimetre, spend little, canescence.Have help digestion pleasant, the medicinal efficacy of expelling wind to resolve the exterior.Distribution is widely arranged within the border in the Wuding county, Yunnan Province.Yebazi honey is fine and smooth in fat, person oil honey, and quality is harder, claims the title of hard honey again, is rich in glucose, fructose organized enzyme, trace element, has higher nutrition and pharmaceutical use.For class and the marketable value that improves the yebazi honey product, change the looks of the mountain area people of Yi nationality, distributed over Yunnan, Sichuan and Guizhou backward, Wuding-County Animal Husbandry Bureau is under the support energetically of unming Medical College, and common bee product resource for this preciousness of exploitation has been done a large amount of work, and has obtained good effect.Its bee product deep processing project has obtained the abundant affirmation of World Bank's Southwest China anti-poverty project group.The bee product deep processing is to the manufacturing requirements height, complex process, the inventor is through concentrating on studies, developed the Elsholtzia rugulosa pollen honey wine of a kind of high-quality yebazi honey and the common brew of pollen of Semen Fagopyri Esculenti, not only mouthfeel is good for it, and has refrigerant moistening lung, the effect that promotes the production of body fluid to quench thirst, be a kind of high-quality health-care series wine, for the deep development of bee product and pollen has been created a new road.
The object of the present invention is to provide a kind of the utilize distinctive yebazi honey in Yunnan and pollen resource brew, mouthfeel is pure, and aftertaste is good, has the Elsholtzia rugulosa pollen honey wine of treatment and health-care effect.
Another object of the present invention is to provide a kind of brew method of pollen honey wine.
The present invention is achieved in that
Elsholtzia rugulosa pollen honey wine is to be raw material with yebazi honey and pollen of Semen Fagopyri Esculenti, respectively through dilution, filtration and the pre-treatment of screening broken wall, and by after 20: 1 mixed, carry out enzymolysis processing, adding with wine yeast again is the production distiller's yeast inoculation that three grades in basic yeast is cultivated, after fermentation, the brew of ageing operation form.
The brew method of pollen honey wine comprises following operation successively:
(1) bacterial classification expands numerous: distiller's yeast successively after three grades of distiller's yeasts are cultivated as inoculation yeast;
(2) pollen screening, broken wall;
(3) magma honey dilute with water 2-3 doubly filters with 100mm bore diameter stainless steel sieve; Honey behind the dilute filtration is with after pollen mixed by about 20: 1, and reaching pol through dilution again is 25-27 °, and enzymolysis is about 30 minutes under 30-40 ℃ of left and right sides temperature, enters fermentor tank after high-temperature sterilization;
(4) in adding three grades of distiller's yeasts inoculations with 1: 20 ratio of fermented liquid, then about 28 ℃ of bottom fermentation 25-30 days, reach required alcoholic strength after, stop fermentation;
(5) behind heat treated sterilization, ageing was handled about 25-30 days under 2-5 ℃ of temperature, and again through the essence filter, deepfreeze is filtered, and with the pasteurization sterilization, blends packing then at last.
The present invention adopts two kinds of good conventional wine yeasts as basic yeast, expands the wine yeast of numerous production usefulness in the test tube substratum, and then by the production program, technology is inoculated in triangular flask and carried out the secondary cultivation routinely, further cultivates three grades of production distiller's yeasts.
The brew method of pollen honey wine of the present invention, the diluting water of magma honey is advisable for the mountain spring water through purifying treatment, and Dilution ratio is 2-3, is the best with 2.6 times.The controlled temperature of enzymolysis is preferably 35 ℃.。About 30 minutes of enzymolysis time, purpose are to allow macromolecular substance such as protein be decomposed into small-molecule substance, and the wine liquid after the fermentation is easy to clarification.The diluent of enzymolysis processing enters fermentor tank after high-temperature sterilization, fermented 25-30 days under 28 ℃ of left and right sides temperature condition, and whether the later stage mainly is to observe fermentation to finish, and it is standard that fermentation ends is converted into required alcoholic strength with pol.Being under 2-5 ℃ the temperature, be preferably in 4 ℃ of ageing about 30 days then, the ageing time is long more, and vinosity is good more, is the best with one month generally.
Yebazi honey of the present invention mixes the Elsholtzia rugulosa pollen honey wine that wine brewing forms with pollen of Semen Fagopyri Esculenti, not only utilized the health-care effect of yebazi honey preferably, improved the deep processing class, because the pollen of Semen Fagopyri Esculenti through broken wall treatment is soluble in the ethanol, help the pollen envelop absorption by human body, improve the utilization ratio of pollen medicinal ingredients, made Elsholtzia rugulosa pollen honey wine have treatment, health care double effects, improved its commodity value.The brew method of developing pollen honey wine simultaneously is the deep development of honey and pollen product, for shaking off poverty and setting out on the road to prosperity of the vast mountain area people created a new road.
The present invention is further illustrated below in conjunction with embodiment.
The present invention's yebazi honey through the dilution, after the filtration, with through the screening, the pollen of Semen Fagopyri Esculenti of broken wall is mixed into the enzymolysis operation, then with cultured three grades of distiller's yeasts inoculation, again through fermentation, thermal treatment, ageing, by traditional essence filter, deepfreeze, operations such as sterilization are handled and are brewed pollen honey wine at last.
Embodiment one
Wine yeast is produced distiller's yeast as inoculation yeast as basic yeast (or bacterial classification) through cultivating into three grades step by step; Pollen of Semen Fagopyri Esculenti 5kg is through screening, broken wall; 2 times of 60-70 ℃ mountain spring water dilutions after magma honey 100kg uses, boils, filters are filtered with 100mm bore diameter stainless steel sieve; Honey behind the dilute filtration is with after pollen of Semen Fagopyri Esculenti mixed by 20: 1, and reaching pol through dilution again is 25-27 °, and enzymolysis is about 30 minutes under 35 ℃ of left and right sides temperature, enters fermentor tank after high-temperature sterilization; In adding three grades of distiller's yeasts inoculations with 1: 20 ratio of fermented liquid, then at 28 ℃ of bottom fermentations about 30 days, reach required alcoholic strength after, stop fermentation; Behind heat treated sterilization, ageing was handled about 30 days under 2 ℃ of temperature, and again through the essence filter, deepfreeze is filtered, and with the pasteurization sterilization, blends packing then at last.
Embodiment two
Wine yeast is produced distiller's yeast as inoculation yeast as basic yeast (or bacterial classification) through cultivating into three grades step by step; Pollen of Semen Fagopyri Esculenti 5kg is through screening, broken wall; Magma honey 100kg dilutes 3 times with 60-70 ℃ mountain spring water after boiling, filtering, and filters with 100mm bore diameter stainless steel sieve; Honey behind the dilute filtration is with after pollen of Semen Fagopyri Esculenti mixed by 20: 1, and reaching pol through dilution again is 25-27 °, and enzymolysis is about 30 minutes under 35 ℃ of left and right sides temperature, enters fermentor tank after high-temperature sterilization; In adding three grades of distiller's yeasts inoculations with 1: 20 ratio of fermented liquid, then at 28 ℃ of bottom fermentations about 25 days, reach required alcoholic strength after, stop fermentation; Behind heat treated sterilization, ageing was handled about 30 days under 5 ℃ of temperature, and again through the essence filter, deepfreeze is filtered, and with the pasteurization sterilization, blends packing then at last.
Embodiment three
Wine yeast is produced distiller's yeast as inoculation yeast as basic yeast (or bacterial classification) through cultivating into three grades step by step; Pollen of Semen Fagopyri Esculenti 50kg is through screening, broken wall; Magma honey 100kg dilutes 2.6 with 60-70 ℃ mountain spring water after boiling, filtering, and filters with 100mm bore diameter stainless steel sieve; Honey behind the dilute filtration is with after pollen of Semen Fagopyri Esculenti mixed by 20: 1, and reaching pol through dilution again is 25-27 °, and enzymolysis is about 30 minutes under 35 ℃ of left and right sides temperature, enters fermentor tank after high-temperature sterilization; In adding three grades of distiller's yeasts inoculations with 1: 20 ratio of fermented liquid, then at 28 ℃ of bottom fermentations about 28 days, reach required alcoholic strength after, stop fermentation; Behind heat treated sterilization, ageing was handled about 30 days under 4 ℃ of temperature, and again through the essence filter, deepfreeze is filtered, and with the pasteurization sterilization, blends packing then at last.
The raw material that brewing process adopted of pollen honey wine of the present invention is not limited to yebazi honey and pollen of Semen Fagopyri Esculenti.Other plant honey and plant pollen can be used as the raw material of brew pollen honey wine equally, but with the pollen honey wine performance optimal of yebazi honey and pollen of Semen Fagopyri Esculenti brew, health-care effect is the strongest.
The present invention's Elsholtzia rugulosa pollen honey wine color and luster is faint yellow or amber, has honey perfume, aroma and the pollen fragrance of pure harmony; Pure taste, sour and sweet palatability, the wine body is coordinated; The vinosity clear, alcoholic strength (V/V) is the 16-20 degree, total reducing sugar (with glucose meter)≤120g/L; Titrable acid (with acetometer) is 2.0-4.0; Sugar-free extract 〉=15.0g/L.It is a kind of natural quality alcoholic drink.Have throat-clearing throat-moistening, promote the production of body fluid to quench thirst, anti-ageing, effects such as anti-cancer.The present invention has opened up a new road for developing the distinctive green bio resource in Yunnan effectively.
The present invention can summarize with other the specific form with spirit of the present invention or principal character.The above embodiment of the present invention all can only be interpreted as it is to explanation of the present invention, and does not limit the present invention in any way.In implication suitable and any change in the scope, all should think to comprise within the scope of the claims with claim of the present invention.
Claims (6)
1, a kind of Elsholtzia rugulosa pollen honey wine, it is characterized in that with distinctive yebazi honey in Yunnan and pollen of Semen Fagopyri Esculenti be raw material, with magma honey dilute with water 2-3 times, filtration, and with the honey behind the dilute filtration with through the pollen of screening after the broken wall treatment by 20: 1 mixed, reach pol 25-27 ° through dilution again, enzymolysis processing is about 30 minutes under 30-40 ℃ of left and right sides temperature, adding with glucose yeast again is the production distiller's yeast inoculation that three grades in basic yeast is cultivated, after the 16-20 ° of health promoting wine that fermentation, the brew of ageing operation form.
2, Elsholtzia rugulosa pollen honey wine as claimed in claim 1, it is characterized in that adding the amount of producing distiller's yeast and the ratio of fermented liquid is 1: 20.
3, the brew method of the described pollen honey wine of a kind of claim 1 is characterized in that comprising following operation:
A. bacterial classification expands numerous: distiller's yeast successively after three grades of yeast culture as inoculation yeast;
B. pollen carries out broken wall treatment after screening;
C. magma honey water dilutes 2-3 doubly, filters with 100mm bore diameter stainless steel sieve; Honey behind the dilute filtration and pollen reach pol 25-27 ° through dilution again by about 20: 1 mixed, and enzymolysis processing is about 30 minutes under 30-40 ℃ of left and right sides temperature, enters fermentor tank after high-temperature sterilization;
D. with three grades of distiller's yeasts inoculations of cultivating,, stop fermentation after reaching required alcoholic strength then at 28 ℃ of bottom fermentation 25-30 days;
E. behind heat treated sterilization, ageing was handled 25-30 days under 2-5 ℃ of temperature, and again through the essence filter, deepfreeze is filtered, and handles with pasteurization then, blends packing at last.
4, brew method as claimed in claim 3, the diluent that it is characterized in that magma honey are 60-70 ℃ mountain spring water after boiling, filtering; Best Dilution ratio is 2.6 times.
5, brew method as claimed in claim 3, the optimum temps that it is characterized in that enzymolysis processing is 35 ℃.
6, brew method as claimed in claim 3 is characterized in that the optimum temps that ageing is handled is 4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00112906 CN1115405C (en) | 2000-04-30 | 2000-04-30 | Elsholtzia rugulosa pollen honey wine and its brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00112906 CN1115405C (en) | 2000-04-30 | 2000-04-30 | Elsholtzia rugulosa pollen honey wine and its brewing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1276417A CN1276417A (en) | 2000-12-13 |
| CN1115405C true CN1115405C (en) | 2003-07-23 |
Family
ID=4582729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00112906 Expired - Fee Related CN1115405C (en) | 2000-04-30 | 2000-04-30 | Elsholtzia rugulosa pollen honey wine and its brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1115405C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309818C (en) * | 2004-04-30 | 2007-04-11 | 刘良兰 | Technique for preparing mead |
| CN101089169B (en) * | 2006-06-12 | 2012-01-25 | 候宝华 | Cordial and its preparation process |
| US8241683B2 (en) * | 2007-04-16 | 2012-08-14 | Kikuji Yamaguchi | Decolonizing agent for helicobacter pylori |
| CN102071127B (en) * | 2010-11-18 | 2012-10-03 | 杨毅 | Honey pollen wine and brewing method thereof |
| CN102125138B (en) * | 2010-12-14 | 2012-09-26 | 谢上磊 | Sweet wormwood herb scented tea and preparation process thereof |
| CN102911834A (en) * | 2012-10-23 | 2013-02-06 | 安徽省王巢食品有限公司 | Bee pollen health wine and preparation method thereof |
| CN103564592B (en) * | 2013-11-21 | 2015-06-24 | 成都冯氏蜂业有限公司 | Production method of honey fermentation beverage |
| CN104388253B (en) * | 2014-12-15 | 2016-08-24 | 仲恺农业工程学院 | Method for preparing pollen honey wine by using wine-returning fermentation |
| CN106497739A (en) * | 2017-01-12 | 2017-03-15 | 朱福翠 | A kind of nourishing the stomach, the wild embankment wine of shield stomach and its brewing method |
| CN107099420A (en) * | 2017-06-25 | 2017-08-29 | 张洲利 | A kind of tartary buckwheat wine and preparation method thereof |
-
2000
- 2000-04-30 CN CN 00112906 patent/CN1115405C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1276417A (en) | 2000-12-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101805706B (en) | Grapefruit vinegar, preparation method thereof and production method of beverage thereof | |
| CN102344874B (en) | Tomato brandy and brewing method thereof | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN102311900B (en) | Health care yellow wine rich in nutrients | |
| CN102669780A (en) | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN103385518A (en) | Seabuckthorn-snow daisy fruit vinegar beverage and preparation method thereof | |
| CN101624560A (en) | Preparation method of kelp fruit wine | |
| CN101492638A (en) | Process for producing pure-juice full-fermentation watermelon wine | |
| CN1115405C (en) | Elsholtzia rugulosa pollen honey wine and its brewing process | |
| CN101085966B (en) | Process for preparing health-care chaenomeles fruit-red jujube liquor | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN101603000A (en) | A kind of preparation method who is rich in γ-An Jidingsuan vinegar | |
| CN103184123A (en) | Production process for peony-cherry brandy | |
| CN108315162A (en) | A kind of preparation method of Low acid fruity type bramble fruit wine | |
| CN102329709A (en) | Millet sake and preparation method thereof | |
| CN111543254A (en) | Culture method of phellinus igniarius mycelium, drink and application of phellinus igniarius mycelium | |
| CN101020911A (en) | Biological extraction process and application | |
| CN103497867B (en) | Mango banana fruit wine and production method thereof | |
| CN104738745A (en) | Sugarcane juice functional beverage and preparation method thereof | |
| CN106222055A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof | |
| CN105985899A (en) | Osmanthus-aroma honey vinegar and preparation method thereof | |
| CN105861206A (en) | Fingered citron beer and brewing method thereof | |
| CN107841410A (en) | A kind of emblic fermented wine and preparation method thereof | |
| CN101649269B (en) | Method for brewing longan cane-juice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |