CN115141695A - Honey distilled liquor and preparation method thereof - Google Patents
Honey distilled liquor and preparation method thereof Download PDFInfo
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- CN115141695A CN115141695A CN202210997384.3A CN202210997384A CN115141695A CN 115141695 A CN115141695 A CN 115141695A CN 202210997384 A CN202210997384 A CN 202210997384A CN 115141695 A CN115141695 A CN 115141695A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention belongs to the field of honey wine, and particularly relates to honey distilled wine which is prepared from the following raw materials in parts by weight: 20-30 parts of honey, 4-6 parts of medlar, 3-5 parts of poria cocos, 3-5 parts of exocarpium benincasae, 6-8 parts of kiwi fruit, 4-6 parts of pumpkin seed, 6-8 parts of filifolium aurantii, 3-5 parts of cellulase, 3-5 parts of protease, 4-6 parts of pectinase, 8-10 parts of high-yield distiller yeast and the balance of spring water. The honey, the medlar, the tuckahoe, the Chinese waxgourd peel, the kiwi fruit, the pumpkin seed, the Jin Sicao, the cellulase, the protease, the pectinase, the high-yield distiller's yeast and the spring water are designed to form a formula, the formula is processed and manufactured by adopting natural raw materials, and the distillation technology is used for production, so that the honey, the medlar, the tuckahoe, the Chinese waxgourd peel, the kiwi fruit, the pumpkin seed, the Jin Sicao, the cellulase, the protease, the pectinase, the high-yield distiller's yeast and the spring water are green and pollution-free.
Description
Technical Field
The invention relates to the technical field of honey wine, in particular to honey distilled wine and a preparation method thereof.
Background
At present, honey is brewed by honey collected from flowers of flowering plants by insect bees in a honeycomb, is semitransparent, glossy, thick white to yellowish or orange to yellowish brown liquid, is used as food and medicines in the ancient times, and is also used for making various products such as candles and the like. The honey can also be used for making wine.
Honey is composed of glucose and fructose which are two monosaccharides decomposed by enzymes in saliva of bees, and can be directly absorbed by a human body without being decomposed into monosaccharides, so that the honey is easier to absorb by the human body than white granulated sugar (sucrose). Its components contain various vitamins, minerals and amino acids in addition to glucose and fructose. However, most of the existing honey wine products are prepared by blending honey and white spirit, are not natural and pure, and the honey wine has single function and is difficult to meet more needs of people.
Disclosure of Invention
The invention aims to provide honey distilled liquor and a preparation method thereof, and solves the problems that the existing honey liquor is not purely natural and has single function.
In order to achieve the purpose, the invention provides the following technical scheme: the honey distilled liquor is prepared from the following raw materials in parts by weight: 20-30 parts of honey, 4-6 parts of medlar, 3-5 parts of poria cocos, 3-5 parts of Chinese waxgourd peel, 6-8 parts of kiwi fruit, 4-6 parts of pumpkin seed, 6-8 parts of filipendula, 3-5 parts of cellulase, 3-5 parts of protease, 4-6 parts of pectinase, 8-10 parts of high-yield distiller's yeast and the balance of spring water.
A preparation method of honey distilled liquor comprises the following steps:
the method comprises the following steps: taking clean honey, medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum according to the specified weight parts, and performing sterilization treatment;
step two: adding honey into a stirring barrel, adding mountain spring water, and manually stirring to obtain milky white honey for later use;
step three: crushing medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum by a crushing device, screening materials by a screening device after crushing, and reserving screened materials for later use;
step four: adding the milky white liquid obtained in the step two and the materials screened out in the step three into a fermentation container, adding cellulase, protease, pectinase and high-yield distiller's yeast into the fermentation container, and sealing and fermenting the fermentation container for 30-40 days;
step five: after fermentation is completed, pouring the fermentation liquor into liquor distillation equipment to distill liquor, and adjusting the liquor degree according to requirements.
Preferably, when the material is sieved in the third step, the aperture of the adopted sieve mesh is less than 2 mm.
Preferably, the fermentation vessel in the fourth step is equipped with a stirring device, and the stirring device is used for stirring once to twice a day during fermentation, and the stirring mechanism is used for stirring once to two circles each time.
Preferably, the fermentation vessel in the fourth step is provided with a heating device, and the heating temperature is controlled to be 25-30 ℃ during fermentation.
Preferably, the honey in the first step is Changbai mountain (mountain range) pure linden honey.
Preferably, the mountain spring water in the second step is Changbai mountain vein water.
Preferably, pasteurization is used when sterilization is performed in the first step.
Compared with the prior art, the invention has the following beneficial effects:
1. the honey, the medlar, the tuckahoe, the Chinese waxgourd peel, the kiwi fruit, the pumpkin seed, the Jin Sicao, the cellulase, the protease, the pectinase, the high-yield distiller's yeast and the spring water are designed to form a formula, the formula is processed and manufactured by adopting natural raw materials, and the distillation technology is used for production, so that the honey, the medlar, the tuckahoe, the Chinese waxgourd peel, the kiwi fruit, the pumpkin seed, the Jin Sicao, the cellulase, the protease, the pectinase, the high-yield distiller's yeast and the spring water are green and pollution-free.
2. The linden honey is a health food with high nutritional value and good medicinal curative effect, the nutrition value is high, is exclusively used, the phytosterol and other nutritional ingredients have the effects of delaying senility, moistening skin, beautifying and protecting liver, the phytosterol can also prevent cancers, and the added medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum have good detumescence effect.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the honey distilled liquor is prepared from the following raw materials in parts by weight: 20 parts of honey, 4 parts of medlar, 3 parts of poria cocos, 3 parts of exocarpium benincasae, 6 parts of kiwi fruit, 4 parts of pumpkin seed, 6 parts of filipendula sikkmensis, 3 parts of cellulase, 3 parts of protease, 4 parts of pectinase, 8 parts of high-yield distiller's yeast and the balance of spring water.
A preparation method of honey distilled liquor comprises the following steps:
the method comprises the following steps: taking clean honey, medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum according to the specified weight parts, and performing sterilization treatment;
step two: adding honey into a stirring barrel, adding spring water, manually stirring, and keeping the mixture in a milky white state for later use;
step three: crushing medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum through a crushing device, screening materials through a screening device after crushing, and reserving screened materials for later use;
step four: adding the milky white liquid obtained in the step two and the materials screened out in the step three into a fermentation container, adding cellulase, protease, pectinase and high-yield distiller's yeast into the fermentation container, and sealing and fermenting the fermentation container for 30-40 days;
step five: after fermentation is completed, pouring the fermentation liquor into liquor distillation equipment to distill liquor, and adjusting the liquor degree according to requirements.
And in the third step, when the materials are sieved, the aperture of the adopted sieve mesh is less than 2 mm.
In the fourth step, the fermentation container is provided with a stirring device, the fermentation is carried out once or twice every day, and the stirring mechanism stirs one or two circles every time.
The fermentation container in the fourth step is provided with a heating device, and the heating temperature is controlled to be 25-30 ℃ during fermentation.
The honey in the first step is Changbai mountain (mountain range) pure linden honey.
And the mountain spring water in the step two is Changbai mountain vein water.
And (3) when sterilization is carried out in the step one, a pasteurization method is adopted.
Example 2:
the honey distilled liquor is prepared from the following raw materials in parts by weight: 25 parts of honey, 5 parts of medlar, 4 parts of poria cocos, 4 parts of exocarpium benincasae, 7 parts of kiwi fruit, 5 parts of pumpkin seed, 7 parts of filipendula sikkmensis, 4 parts of cellulase, 4 parts of protease, 5 parts of pectinase, 9 parts of high-yield distiller's yeast and the balance of spring water.
A preparation method of honey distilled liquor comprises the following steps:
the method comprises the following steps: taking clean honey, medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum according to the specified weight parts, and performing sterilization treatment;
step two: adding honey into a stirring barrel, adding spring water, manually stirring, and keeping the mixture in a milky white state for later use;
step three: crushing medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum by a crushing device, screening materials by a screening device after crushing, and reserving screened materials for later use;
step four: adding the milky white liquid obtained in the step two and the materials screened out in the step three into a fermentation container, adding cellulase, protease, pectinase and high-yield distiller's yeast into the fermentation container, and sealing and fermenting the fermentation container for 30-40 days;
step five: after fermentation is completed, pouring the fermentation liquor into liquor distillation equipment to distill liquor, and adjusting the liquor degree according to requirements.
And in the third step, when the materials are sieved, the aperture of the adopted sieve mesh is less than 2 mm.
And in the fourth step, the fermentation container is provided with a stirring device, the fermentation is carried out by stirring once to twice every day, and the stirring mechanism stirs one to two circles every time.
The fermentation container in the fourth step is provided with a heating device, and the heating temperature is controlled to be 25-30 ℃ during fermentation.
The honey in the first step is Changbai mountain (mountain range) pure linden honey.
And the mountain spring water in the step two is Changbai mountain vein water.
And (3) when sterilization is carried out in the step one, a pasteurization method is adopted.
Example 3:
the honey distilled liquor is prepared from the following raw materials in parts by weight: 30 parts of honey, 6 parts of medlar, 5 parts of poria cocos, 5 parts of exocarpium benincasae, 8 parts of kiwi fruit, 6 parts of pumpkin seed, 8 parts of filipendula sikkmensis, 5 parts of cellulase, 5 parts of protease, 6 parts of pectinase, 10 parts of high-yield distiller's yeast and the balance of spring water.
A preparation method of honey distilled liquor comprises the following steps:
the method comprises the following steps: taking clean honey, medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum according to the specified weight parts, and performing sterilization treatment;
step two: adding honey into a stirring barrel, adding spring water, manually stirring, and keeping the mixture in a milky white state for later use;
step three: crushing medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum by a crushing device, screening materials by a screening device after crushing, and reserving screened materials for later use;
step four: adding the milky white liquid obtained in the step two and the materials screened out in the step three into a fermentation container, adding cellulase, protease, pectinase and high-yield distiller's yeast into the fermentation container, and sealing and fermenting the fermentation container for 30-40 days;
step five: after fermentation is completed, pouring the fermentation liquor into liquor distillation equipment to distill liquor, and adjusting the liquor degree according to requirements.
And in the third step, when the materials are sieved, the aperture of the adopted sieve mesh is less than 2 mm.
In the fourth step, the fermentation container is provided with a stirring device, the fermentation is carried out once or twice every day, and the stirring mechanism stirs one or two circles every time.
The fermentation container in the fourth step is provided with a heating device, and the heating temperature is controlled to be 25-30 ℃ during fermentation.
The honey in the first step is Changbai mountain (mountain range) pure linden honey.
And the mountain spring water in the step two is Changbai mountain vein water.
And (3) when sterilization is carried out in the step one, a pasteurization method is adopted.
According to the scheme of the invention, the three types of honey wine are prepared for testing by processing and producing the examples 1-3 according to the steps from the first step to the fifth step respectively, adjusting the component amounts of the raw materials and proportioning according to the lowest value, the median value and the highest value of each component, and each group is prepared for 10 persons with edema symptoms to take, and the symptom results are observed, wherein the taking results are as follows:
as can be seen from the tables, the formula designed by the invention has the effect of eliminating edema, so that the honey wine has diversified functions and can meet the requirements of people in a cutting way.
The honey, the medlar, the tuckahoe, the Chinese waxgourd peel, the kiwi fruit, the pumpkin seed, the Jin Sicao, the cellulase, the protease, the pectinase, the high-yield distiller's yeast and the spring water are designed to form a formula, the formula is processed and manufactured by adopting natural raw materials, and the distillation technology is used for production, so that the honey, the medlar, the tuckahoe, the Chinese waxgourd peel, the kiwi fruit, the pumpkin seed, the Jin Sicao, the cellulase, the protease, the pectinase, the high-yield distiller's yeast and the spring water are green and pollution-free.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The honey distilled liquor is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of honey, 4-6 parts of medlar, 3-5 parts of poria cocos, 3-5 parts of exocarpium benincasae, 6-8 parts of kiwi fruit, 4-6 parts of pumpkin seed, 6-8 parts of filifolium aurantii, 3-5 parts of cellulase, 3-5 parts of protease, 4-6 parts of pectinase, 8-10 parts of high-yield distiller yeast and the balance of spring water.
2. The preparation method of the honey distilled liquor is characterized by comprising the following steps:
the method comprises the following steps: taking clean honey, medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum according to the specified weight parts, and carrying out sterilization treatment;
step two: adding honey into a stirring barrel, adding spring water, manually stirring, and keeping the mixture in a milky white state for later use;
step three: crushing medlar, tuckahoe, chinese waxgourd peel, kiwi fruit, pumpkin seed and hypericum japonicum by a crushing device, screening materials by a screening device after crushing, and reserving screened materials for later use;
step four: adding the milky white liquid obtained in the step two and the materials screened out in the step three into a fermentation container, adding cellulase, protease, pectinase and high-yield distiller's yeast into the fermentation container, and sealing and fermenting the fermentation container for 30-40 days;
step five: after fermentation is completed, pouring the fermentation liquor into liquor distillation equipment to distill liquor, and adjusting the liquor degree according to requirements.
3. A method for preparing a distilled honey wine as claimed in claim 2, wherein the mesh size used in the screening in step three is less than 2 mm.
4. A method for preparing distilled honey wine as claimed in claim 2, wherein the fermentation vessel is equipped with a stirring device in the fourth step, and the stirring device stirs one to two times a day during fermentation, and stirs one to two circles each time.
5. A method for preparing distilled honey wine as claimed in claim 2, wherein the fermentation vessel in the fourth step is equipped with a heating device, and the heating temperature is controlled at 25-30 ℃ during fermentation.
6. A method for preparing a distilled honey wine as claimed in claim 2, wherein the honey in the first step is Changbai mountain (mountain range) pure linden honey.
7. A method for preparing a distilled honey wine as claimed in claim 2, wherein the mountain spring water in the second step is Changbai mountain range water.
8. A method for preparing a honey distilled liquor as claimed in claim 2, wherein the first step of sterilization is carried out by pasteurization.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210997384.3A CN115141695A (en) | 2022-08-19 | 2022-08-19 | Honey distilled liquor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210997384.3A CN115141695A (en) | 2022-08-19 | 2022-08-19 | Honey distilled liquor and preparation method thereof |
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| CN202210997384.3A Pending CN115141695A (en) | 2022-08-19 | 2022-08-19 | Honey distilled liquor and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104560516A (en) * | 2015-01-09 | 2015-04-29 | 银川泰丰生物科技有限公司 | Brewing method of millet Chinese wolfberry sweet wine |
| CN105820905A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Diuretic Chinese waxgourd peel honey wine and preparation method thereof |
| CN106047571A (en) * | 2016-08-11 | 2016-10-26 | 云南灵生生物科技有限公司 | Production process for Anoectochilus roxburghii wine |
| CN113355195A (en) * | 2021-06-18 | 2021-09-07 | 兴山县元亨蜂业农民专业合作社联社 | Honey wine, preparation method thereof and distilled wine |
-
2022
- 2022-08-19 CN CN202210997384.3A patent/CN115141695A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104560516A (en) * | 2015-01-09 | 2015-04-29 | 银川泰丰生物科技有限公司 | Brewing method of millet Chinese wolfberry sweet wine |
| CN105820905A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Diuretic Chinese waxgourd peel honey wine and preparation method thereof |
| CN106047571A (en) * | 2016-08-11 | 2016-10-26 | 云南灵生生物科技有限公司 | Production process for Anoectochilus roxburghii wine |
| CN113355195A (en) * | 2021-06-18 | 2021-09-07 | 兴山县元亨蜂业农民专业合作社联社 | Honey wine, preparation method thereof and distilled wine |
Non-Patent Citations (1)
| Title |
|---|
| 作者不详: "常用中药查询手册，人手一份", pages 2, Retrieved from the Internet <URL:https://mp.weixin.qq.com/s?src=11×tamp=1692012078&ver=4712&signature=mxHCdrZuuS-ZK*SOAcHZWg*ntoWLGZyqAkeQfOtikJ34Wvl8YZWw4dOtoX6xbTxbIFUsABbKRsa0zSgZViww6W7KEKIT7mNL7EhsEp9ILPOkbl9 hPIiT-2aKf5f*haOq&new=1> * |
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