CN114015528A - Preparation method of honey distilled liquor - Google Patents
Preparation method of honey distilled liquor Download PDFInfo
- Publication number
- CN114015528A CN114015528A CN202111488521.2A CN202111488521A CN114015528A CN 114015528 A CN114015528 A CN 114015528A CN 202111488521 A CN202111488521 A CN 202111488521A CN 114015528 A CN114015528 A CN 114015528A
- Authority
- CN
- China
- Prior art keywords
- honey
- fermentation
- distilled liquor
- saccharomyces
- saccharomyces cerevisiae
- 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.)
- Pending
Links
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)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of honey distilled liquor, which comprises the following steps: adding a certain amount of potassium tartrate, DL-malic acid and diammonium hydrogen phosphate into the diluted honey, uniformly mixing, and carrying out pasteurization to obtain a honey fermentation culture solution; inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 in a honey fermentation culture solution according to a certain proportion for fermentation treatment, and supplementing pasteurized honey in the fermentation process; after fermentation is finished, distilling the supernatant to obtain wine base; ageing the wine base to obtain the honey distilled liquor; according to the brewing method, two yeasts are mixed and fermented to improve the flavor components of the honey distilled liquor, a certain amount of fermentation nutrient salt is added to improve the fermentation performance of the yeasts, so that the flavor of the honey distilled liquor can be effectively increased, and the taste of the honey distilled liquor is improved; in the early fermentation process, honey is supplemented twice to the honey fermentation liquor, so that the fermentation time is prolonged, the alcohol yield is improved, and a foundation is further laid for commercial production.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a preparation method of honey distilled liquor.
Background
The honey is a natural substance obtained by fully brewing the nectar or honeydew collected by bees and combined with the secretion of the bees. China is a big honey yield country and has abundant honey resources. The honey wine is an alcoholic beverage produced by taking honey as a raw material, and comprises low alcohol wine fermented by honey, high alcohol wine after distillation, mixed wine taking two types of wine as wine bases and wine prepared by only taking honey and alcohol. Research shows that the honey wine has high nutritive value and ideal health care effect, and the honey wine has higher nutritive components of amino acids, vitamins, mineral elements and the like than honey and well retains the original components in the honey. Honey wine has a long history, but has only a small share in the wine market in China. The production of the honey fermented wine has regional limitation, and the honey fermented wine prepared by pure natural fermentation is easy to deteriorate and difficult to transport, so that the honey fermented wine is difficult to popularize.
The honey distilled liquor is a drinking liquor prepared by fermenting and distilling honey serving as a main raw material by saccharomyces cerevisiae, not only retains the nutritional ingredients and the health-care function of natural honey, but also improves the content of active substances such as amino acid, vitamin, mineral substances and the like in the liquor, and has better nutritional effect. The honey distilled liquor has unique fragrance of honey, is not easy to cause quality problems in the transportation process, is more suitable for the taste of the public and more accords with the domestic market.
In the traditional preparation process of the honey distilled liquor, a single saccharomyces cerevisiae is generally used as a fermentation microbial inoculum, and the commercial saccharomyces cerevisiae has low ester production capacity, so that the honey distilled liquor has insufficient aroma and low taste. And the alcohol content of the fermented honey is lower, so that the honey distilled liquor has large honey loss amount, large energy consumption and small honey distilled liquor yield in commercial production. According to the invention, the honey distilled liquor is prepared by mixing and fermenting two yeasts, so that the fragrant substances of the honey distilled liquor can be obviously increased, and the alcohol content of the honey distilled liquor is improved by supplementing honey twice in the fermentation process.
Disclosure of Invention
The invention aims to provide a preparation method of honey distilled liquor, which adopts two yeasts for mixed fermentation to improve the flavor components of the honey distilled liquor, and adds a certain amount of fermentation nutrient salt to improve the fermentation performance of the yeasts, thereby effectively adding the flavor of the honey distilled liquor and effectively improving the taste of the honey distilled liquor; and the honey is supplemented for two times in the early fermentation process, so that the fermentation time is prolonged, the alcohol yield is improved, and a foundation is further laid for commercial production.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention provides a preparation method of honey distilled liquor, which comprises the following steps:
(a) diluting honey, adding potassium tartrate, DL-malic acid and diammonium hydrogen phosphate, uniformly stirring, sterilizing and cooling to obtain a honey fermentation culture solution;
(b) inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 in a honey fermentation culture solution according to a certain proportion for fermentation treatment;
(c) after fermentation is finished, distilling the supernatant to obtain wine base;
(d) and ageing the wine base to obtain the honey distilled liquor.
Preferably, the sugar degree of the honey water solution is 20-25 Brix.
Preferably, the sterilization is pasteurization; in particular to sterilization for 30min at 65-70 ℃.
Preferably, in the step (a), the honey wine can be one or more of date honey, orange flower honey, linden honey, lychee honey, acacia honey, astragalus honey, rape honey, osmanthus honey, longan honey, wild chrysanthemum honey, wolf tooth honey, Chinese gooseberry honey, Chinese tallow tree honey and sophora honey.
Preferably, the final concentration of the potassium tartrate is 3-7 g/L; the final addition concentration of the DL-malic acid is 1-5 g/L; the final adding concentration of the diammonium hydrogen phosphate is 0.1-0.5 g/L.
Preferably, in the step (b), the Saccharomyces cerevisiae320S 2(Saccharomyces cerevisiae320S2) and the Saccharomyces cerevisiae 320P1(Saccharomyces cerevisiae 320P1) are inoculated in a volume ratio of 1 (1.5-3); the inoculation amount of the saccharomyces cerevisiae320S2 and the saccharomyces cerevisiae 320P1 is 5-15% (v/v).
Preferably, the fermentation treatment comprises early fermentation and late fermentation;
the early-stage fermentation is semi-sealed fermentation, the fermentation temperature is 20-27 ℃, when the sugar degree is 14-16 Brix in the fermentation process, honey is supplemented until the sugar degree is 18-22 Brix, when the sugar degree is 14-16 Brix in the secondary fermentation, the honey is supplemented until the sugar degree is 18-22 Brix, and the fermentation is shifted to the later-stage fermentation after the sugar degree is not changed;
the later-stage fermentation is sealed fermentation, the fermentation temperature is 12-18 ℃, and the fermentation time is 16-25 days;
preferably, when the late-stage fermentation is carried out for 8-15 days, the yeast paste in the fermentation vessel is removed.
Preferably, the ageing temperature is 10-18 ℃ and the ageing time is 80-120 days.
Preferably, the brewing method further comprises: before inoculation, the activation treatment is carried out on the saccharomyces cerevisiae320S2 and the saccharomyces cerevisiae 320P1 respectively.
Preferably, the activation treatment comprises:
respectively inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 into a bean sprout juice culture medium according to the volume ratio of 0.5-2%, and performing shake culture for 10-18 h in a shaking table at 25-30 ℃ at 150-200 r/min.
Preferably, in the step (b), the saccharomyces cerevisiae 320P1 is preserved in the China center for type culture Collection with the preservation number of CCTCC No.2020813 and the preservation time of 2020, 12 months and 2 days; the saccharomyces cerevisiae320S2 is preserved in China center for type culture Collection with the preservation number of CCTCC NO.2020814 and the preservation time of 2020, 12 months and 2 days.
The invention provides a honey distilled liquor obtained by the preparation method.
Compared with the prior art, the invention has the beneficial effects that at least:
the brewing method adopts the mixed fermentation of the two yeasts to improve the flavor components of the honey distilled liquor, and adds a certain amount of fermentation nutrient salt to improve the fermentation performance of the yeasts, so that the flavor of the honey distilled liquor can be effectively increased, the taste of the honey distilled liquor is effectively improved, and a foundation is further laid for commercial production.
Compared with long-term constant-temperature fermentation, the honey distilled liquor has high stability and increased content of flavor substances, and is supplemented twice in the early stage, so that the yeast adds honey through secondary supplement in the fermentation process to improve the yield of alcohol, further reduce distillation energy consumption, improve the utilization rate of honey and the yield of the honey distilled liquor, and further improve the quality of the honey distilled liquor.
Detailed Description
The following describes embodiments of the present invention in detail with reference to the following embodiments. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment is a preparation method of honey distilled liquor, which comprises the following steps:
(a) respectively inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 into a bean sprout juice culture medium according to the inoculation amount of 2% (v/v), and performing shake culture for 14h in a shaking table at 30 ℃ at 150 r/min;
(b) diluting honey to a sugar degree of 20Brix, adding potassium tartrate, DL-malic acid and diammonium hydrogen phosphate, uniformly stirring, performing pasteurization at 65-70 ℃ for 30min, and cooling; wherein the final adding concentration of potassium tartrate is 3g/L, the final adding concentration of DL-malic acid is 5g/L, and the final adding concentration of diammonium hydrogen phosphate is 0.3 g/L;
(c) inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 in a honey fermentation culture solution for fermentation treatment, wherein the inoculation amount of the saccharomyces cerevisiae320S2 and the saccharomyces cerevisiae 320P1 is 15% (v/v), and the inoculation volume ratio of the saccharomyces cerevisiae320S2 to the saccharomyces cerevisiae 320P1 is 1: 1.5;
the fermentation treatment comprises early-stage fermentation and later-stage fermentation:
the early stage fermentation is to use 8 layers of gauze to semi-seal and place the gauze in an incubator at 27 ℃ for fermentation, in the fermentation process, when the sugar degree is 14Brix, the honey is supplemented until the sugar degree is 18Brix, the fermentation is carried out until the sugar degree is not changed any more, and then the late stage fermentation is carried out;
the later stage fermentation is carried out by putting the mixture into an incubator at 18 ℃ under complete sealing for 16 days, and removing yeast mud in a fermentation vessel on the 8 th day of later stage fermentation;
(d) after fermentation is finished, distilling the supernatant to obtain wine base;
(e) aging the wine base at 10 deg.C for 120 days under sealed condition to obtain the above honey distilled liquor.
Example 2
The embodiment is a preparation method of honey distilled liquor, which comprises the following steps:
(a) respectively inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 into a bean sprout juice culture medium according to the inoculation amount of 0.5% (v/v), and performing shake culture for 18h in a shaking table at 25 ℃ at 200 r/min;
(b) diluting honey to a sugar degree of 25Brix, adding potassium tartrate, DL-malic acid and diammonium hydrogen phosphate, uniformly stirring, performing pasteurization at 65-70 ℃ for 30min, and cooling; wherein the final adding concentration of potassium tartrate is 7g/L, the final adding concentration of DL-malic acid is 1g/L, and the final adding concentration of diammonium hydrogen phosphate is 0.5 g/L;
(c) inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 in a honey fermentation culture solution for fermentation treatment, wherein the inoculation amount of the saccharomyces cerevisiae320S2 and the saccharomyces cerevisiae 320P1 is 5% (v/v), and the inoculation volume ratio of the saccharomyces cerevisiae320S2 to the saccharomyces cerevisiae 320P1 is 1: 3;
the fermentation treatment comprises early-stage fermentation and later-stage fermentation:
the early stage fermentation is to use 8 layers of gauze to semi-seal and place the gauze in an incubator at 20 ℃ for fermentation, in the fermentation process, when the sugar degree is 16Brix, honey is supplemented until the sugar degree is 22Brix, when the sugar degree is 16Brix, the honey is supplemented until the sugar degree is 22Brix, the fermentation is carried out until the sugar degree is not changed any more, and then the later stage fermentation is carried out;
the later stage fermentation is carried out by putting the mixture into an incubator at 12 ℃ under complete sealing for 25 days, and removing yeast mud in a fermentation vessel on the 15 th day of later stage fermentation;
(d) after fermentation is finished, distilling the supernatant to obtain wine base;
(e) aging the wine base at 18 deg.C for 80 days under sealed condition to obtain the above honey distilled liquor.
Example 3
The embodiment is a preparation method of honey distilled liquor, which comprises the following steps:
(a) respectively inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 into a bean sprout juice culture medium according to the volume ratio of 1%, and performing shake culture for 14h in a shaking table at 28 ℃ for 180 r/min;
(b) diluting honey to a sugar degree of 22Brix, adding potassium tartrate, DL-malic acid and diammonium hydrogen phosphate, uniformly stirring, performing pasteurization at 65-70 ℃ for 30min, and cooling; wherein the final adding concentration of potassium tartrate is 5g/L, the final adding concentration of DL-malic acid is 3g/L, and the final adding concentration of diammonium hydrogen phosphate is 0.3 g/L;
(c) inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 in a honey fermentation culture solution for fermentation treatment, wherein the inoculation amount of the saccharomyces cerevisiae320S2 and the saccharomyces cerevisiae 320P1 is 10% (v/v), and the inoculation volume ratio of the saccharomyces cerevisiae320S2 to the saccharomyces cerevisiae 320P1 is 1: 2;
the fermentation treatment comprises early-stage fermentation and later-stage fermentation:
the early stage fermentation is to use 8 layers of gauze to semi-seal and place the gauze in an incubator at 24 ℃ for fermentation, in the fermentation process, when the sugar degree is 15Brix, honey is supplemented until the sugar degree is 20Brix, when the sugar degree is 15Brix, the honey is supplemented until the sugar degree is 20Brix, the fermentation is carried out until the sugar degree is not changed any more, and then the late stage fermentation is carried out;
the later stage fermentation is carried out by putting the mixture into an incubator at 15 ℃ under complete sealing for 20 days, and removing yeast mud in a fermentation vessel on the 10 th day of later stage fermentation;
(d) after fermentation is finished, distilling the supernatant to obtain wine base;
(e) aging the wine base at 15 deg.C for 90 days under sealed condition to obtain the above honey distilled liquor.
Example 4
The embodiment is a preparation method of honey bee pollen distilled liquor, which comprises the following steps:
(a) respectively inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 into a bean sprout juice culture medium according to the inoculation amount of 1% (v/v), and performing shake culture for 14h in a shaking table at 28 ℃ for 180r/min, wherein the bean sprout juice culture medium comprises the following components: 1000mL of soybean sprout juice (100g of soybean sprout is boiled, filtered and added with water to 1000mL) and 20g of glucose;
(b) diluting honey to a sugar degree of 22Brix, adding potassium tartrate, DL-malic acid and diammonium hydrogen phosphate, uniformly stirring, performing pasteurization at 65-70 ℃ for 30min, and cooling; wherein the final adding concentration of potassium tartrate is 5g/L, the final adding concentration of DL-malic acid is 3g/L, and the final adding concentration of diammonium hydrogen phosphate is 0.3 g/L;
(c) performing jet milling and wall breaking on bee pollen, performing ultraviolet irradiation for 30 minutes, and adding the bee pollen into a honey fermentation culture solution in an addition amount of 2% (w/v);
(d) inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 into the mixed solution for fermentation treatment, wherein the inoculation amount of the saccharomyces cerevisiae320S2 and the saccharomyces cerevisiae 320P1 is 10% (v/v), and the inoculation volume ratio of the saccharomyces cerevisiae320S2 to the saccharomyces cerevisiae 320P1 is 1: 2;
the fermentation treatment comprises early-stage fermentation and later-stage fermentation:
the early stage fermentation is to use 8 layers of gauze to semi-seal and place the gauze in an incubator at 24 ℃ for fermentation, in the fermentation process, when the sugar degree is 15Brix, honey is supplemented until the sugar degree is 20Brix, when the sugar degree is 15Brix, the honey is supplemented until the sugar degree is 20Brix, the fermentation is carried out until the sugar degree is not changed any more, and then the late stage fermentation is carried out;
the later stage fermentation is carried out by putting the mixture into an incubator at 15 ℃ under complete sealing for 20 days, and removing yeast mud in a fermentation vessel on the 10 th day of later stage fermentation;
(e) after fermentation is finished, distilling the supernatant to obtain wine base;
(f) sealing and aging the wine base at 15 deg.C for 90 days to obtain the above honey bee pollen distilled liquor.
Comparative example 1
This comparative example is a method of brewing a honey wine substantially the same as that of example 3, except that in step (b) saccharomyces cerevisiae 320P1 is replaced by an equal amount of saccharomyces cerevisiae320S 2.
Comparative example 2
This comparative example is a method of brewing a honey wine, which is essentially the same as that of example 3, except that the fermentation treatment in step (c) is:
the early stage fermentation is carried out by half-sealing 8 layers of gauze and placing in an incubator at 24 ℃ for fermentation, and in the fermentation process, when the sugar degree is 15Brix, honey is supplemented until the sugar degree is 25Brix, and the fermentation is carried out in the later stage after the fermentation is completed.
Comparative example 3
This comparative example is a method of brewing a honey wine, which is essentially the same as that of example 3, except that the fermentation treatment in step (c) is:
the early stage fermentation is to use 8 layers of gauze to semi-seal and put in an incubator at 24 ℃ for 10 days, and the fermentation is switched to the late stage fermentation after the fermentation is complete.
Comparative example 4
This comparative example is a method of brewing a honey distilled spirit, which is essentially the same as that in example 3, except that the inoculation volume ratio of Saccharomyces cerevisiae 320P1 and Saccharomyces cerevisiae320S2 in step (b) is 1: 1.
Examples of the experiments
Brewing honey distilled liquor according to the brewing methods of example 3 and comparative examples 1-4 respectively;
sensory evaluation according to the following Table
TABLE 1 organoleptic evaluation of Honey distilled liquors
The sensory evaluation of the honey distilled liquor brewed by different brewing methods is carried out, and the evaluation results are shown in table 2;
TABLE 2 evaluation results of taste of honey distilled liquor
As can be seen from Table 2:
according to the sensory evaluation data in the table, the honey distilled liquor prepared by the embodiment of the invention has the advantages of clear and transparent appearance and color, no precipitate, no impurity, honey fragrance, tropical fruit smell, fresh and cool mouth, softness and sweet aftertaste. The honey is supplemented twice in the early fermentation process, so that the honey distilled liquor is thick and heavy in liquor body and rich in liquor aroma, and the honey distilled liquor has rich fruit aroma due to the mixed strain fermentation.
According to GB/T20822-;
TABLE 3 physical and chemical analysis of honey distilled liquor
As can be seen from Table 3:
by the aid of the physical and chemical data of the honey distilled liquor, the alcohol content, the total acid, the total ester and the ethyl caproate of the honey distilled liquor prepared by the embodiment of the invention are obviously improved, the product quality of the honey distilled liquor is optimized, and the honey is supplemented twice by fermentation in the early stage, so that the alcohol content of the honey distilled liquor is improved; the fermentation of the mixed strains is beneficial to improving the total acid total ester content of the honey distilled liquor and generating rich ethyl caproate composite aroma substances.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (10)
1. The preparation method of the honey distilled liquor is characterized by comprising the following steps:
(a) diluting honey, adding potassium tartrate, DL-malic acid and diammonium hydrogen phosphate, uniformly stirring, sterilizing and cooling to obtain a honey fermentation culture solution;
(b) inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 in a honey fermentation culture solution according to a certain proportion for fermentation treatment;
(c) after fermentation is finished, distilling the supernatant to obtain wine base;
(d) and ageing the wine base to obtain the honey distilled liquor.
2. A method of preparing a honey distilled liquor according to claim 1, characterized in that: in the step (a), the honey may be one or more of Chinese date honey, orange flower honey, linden honey, lychee honey, locust tree honey, astragalus honey, rape honey, sweet osmanthus honey, longan honey, wild chrysanthemum honey, wolf tooth honey, Chinese goosefoot honey, Chinese tallow tree honey and sophora honey.
3. A method of preparing a honey distilled liquor according to claim 1, characterized in that: the sugar degree of the diluted honey is 20-25 Brix; the final concentration of the potassium tartrate is 3-7 g/L; the final addition concentration of the DL-malic acid is 1-5 g/L; the final adding concentration of the diammonium hydrogen phosphate is 0.1-0.5 g/L.
4. A method of preparing a honey distilled liquor according to claim 1, characterized in that: in the step (b), the inoculation volume ratio of the Saccharomyces cerevisiae320S 2(Saccharomyces cerevisiae320S2) to the Saccharomyces cerevisiae 320P1(Saccharomyces cerevisiae 320P1) is 1 (1.5-3), and the inoculation amount of the Saccharomyces cerevisiae320S2 and the Saccharomyces cerevisiae 320P1 is 5-15% (v/v).
5. A method of preparing a honey distilled liquor according to claim 1, characterized in that: in step (b), the fermentation treatment comprises early fermentation and late fermentation;
the early-stage fermentation is semi-sealed fermentation, the fermentation temperature is 20-27 ℃, when the sugar degree is 14-16 Brix in the fermentation process, honey is supplemented until the sugar degree is 18-22 Brix, when the sugar degree is 14-16 Brix in the secondary fermentation, the honey is supplemented until the sugar degree is 18-22 Brix, the fermentation is carried out until the sugar degree is not changed any more, and the fermentation is shifted to the later-stage fermentation;
the later-stage fermentation is sealed fermentation, the fermentation temperature is 12-18 ℃, and the fermentation time is 16-25 days.
6. A method of preparing a honey distilled liquor according to claim 1, characterized in that: the ageing temperature is 10-18 ℃, and the ageing time is 80-120 days.
7. A method of preparing a honey distilled liquor according to claim 1, characterized in that: before inoculation, the saccharomyces cerevisiae320S2 and the saccharomyces cerevisiae 320P1 are respectively activated;
preferably, the activation treatment comprises:
respectively inoculating saccharomyces cerevisiae320S2 and saccharomyces cerevisiae 320P1 into a bean sprout juice culture medium according to the volume ratio of 0.5-2%, and performing shake culture for 10-18 h in a shaking table at the temperature of 25-30 ℃ at the speed of 150-200 r/min, wherein the bean sprout juice culture medium comprises the following components: 1000ml of soybean sprout juice and 20g of glucose; 1000mL of the soybean sprout juice is prepared by boiling 100g of soybean sprout, filtering, and adding water to 1000 mL.
8. The method according to claim 1, wherein the step (a) further comprises: adding bee pollen into the honey fermentation culture solution, wherein the bee pollen can be one or more of rape pollen, lotus pollen, camellia pollen, watermelon pollen, corn pollen and buckwheat pollen;
the addition amount of the bee pollen is 1-3% (w/v); the bee pollen is obtained by the following method: and (3) breaking the cell wall of the bee pollen by adopting jet milling, and then carrying out ultraviolet irradiation for 25-35 min.
9. A method of preparing a honey distilled liquor according to claim 1, characterized in that: in the step (b), the saccharomyces cerevisiae 320P1 is preserved in China center for type culture Collection with the preservation number of CCTCC NO.2020813 and the preservation time of 2020, 12 months and 2 days; the saccharomyces cerevisiae320S2 is preserved in China center for type culture Collection with the preservation number of CCTCC NO.2020814 and the preservation time of 2020, 12 months and 2 days.
10. A distilled honey wine obtained by the method of any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111488521.2A CN114015528A (en) | 2021-12-07 | 2021-12-07 | Preparation method of honey distilled liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111488521.2A CN114015528A (en) | 2021-12-07 | 2021-12-07 | Preparation method of honey distilled liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114015528A true CN114015528A (en) | 2022-02-08 |
Family
ID=80068143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111488521.2A Pending CN114015528A (en) | 2021-12-07 | 2021-12-07 | Preparation method of honey distilled liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114015528A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG29202A1 (en) * | 1979-06-15 | 1980-10-15 | Ivanov | Composition and method for obtaining of honey alcohol orinks |
| CN102994302A (en) * | 2011-09-19 | 2013-03-27 | 山东华康蜂业有限公司 | Fermentation technology of honey wine |
| CN105802806A (en) * | 2016-05-26 | 2016-07-27 | 广东金樱子酿酒有限公司 | Fermented honey and Clausena lansium liquor and preparation method thereof |
| CN110499229A (en) * | 2019-10-09 | 2019-11-26 | 辽宁毕方酒业科技有限公司 | A kind of preparation method of honey Spirit |
| CN112322432A (en) * | 2020-12-08 | 2021-02-05 | 陈保树 | Bee pollen honey wine and preparation method thereof |
| CN112745999A (en) * | 2021-01-22 | 2021-05-04 | 玄文超 | Brewing method of honey white spirit |
| CN112745998A (en) * | 2021-01-19 | 2021-05-04 | 江西农业大学 | Honey fermented wine and mixed fermentation brewing process thereof |
-
2021
- 2021-12-07 CN CN202111488521.2A patent/CN114015528A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG29202A1 (en) * | 1979-06-15 | 1980-10-15 | Ivanov | Composition and method for obtaining of honey alcohol orinks |
| CN102994302A (en) * | 2011-09-19 | 2013-03-27 | 山东华康蜂业有限公司 | Fermentation technology of honey wine |
| CN105802806A (en) * | 2016-05-26 | 2016-07-27 | 广东金樱子酿酒有限公司 | Fermented honey and Clausena lansium liquor and preparation method thereof |
| CN110499229A (en) * | 2019-10-09 | 2019-11-26 | 辽宁毕方酒业科技有限公司 | A kind of preparation method of honey Spirit |
| CN112322432A (en) * | 2020-12-08 | 2021-02-05 | 陈保树 | Bee pollen honey wine and preparation method thereof |
| CN112745998A (en) * | 2021-01-19 | 2021-05-04 | 江西农业大学 | Honey fermented wine and mixed fermentation brewing process thereof |
| CN112745999A (en) * | 2021-01-22 | 2021-05-04 | 玄文超 | Brewing method of honey white spirit |
Non-Patent Citations (1)
| Title |
|---|
| 郝凤娇等: "蜂蜜酒的发展历史及现状", 《现代农业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102228291B (en) | Piteguo fruit juice beverage and manufacturing method thereof | |
| CN104232422B (en) | A kind of brewing method of blueberry fruit wine | |
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN104694371B (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| CN103232924B (en) | Red composite persimmon fruit wine and preparation method thereof | |
| CN109971573B (en) | Raspberry fruit beer and preparation method thereof | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN103087881B (en) | Red date nutritive wine and preparation method thereof | |
| CN1317984C (en) | Glossy ganoderma health vinegar beverage and its prepn process | |
| CN102154084A (en) | Production method of wild kiwi fruit wine | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN105733890A (en) | Method for making sweet sparkling cider | |
| CN105779250B (en) | CO 2-filled fermented green plum vinegar beverage and production process thereof | |
| CN101319176A (en) | Wild mountain grape wine and preparation method thereof | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN111543254A (en) | Culture method of phellinus igniarius mycelium, drink and application of phellinus igniarius mycelium | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN101455355A (en) | Health-care beverage with sobering-up and antialcoholism function and preparation method thereof | |
| CN102268384B (en) | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same | |
| CN102051309B (en) | Multi-strain compound fermentation type jujube wine and brewing method thereof | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN104845821A (en) | Method for brewing wild cherry fruit wine | |
| CN112745998A (en) | Honey fermented wine and mixed fermentation brewing process thereof | |
| CN1219867C (en) | Pomegranate wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |