CN1296472C - Pure natural honey cellar wine - Google Patents
Pure natural honey cellar wine Download PDFInfo
- Publication number
- CN1296472C CN1296472C CNB2005100204743A CN200510020474A CN1296472C CN 1296472 C CN1296472 C CN 1296472C CN B2005100204743 A CNB2005100204743 A CN B2005100204743A CN 200510020474 A CN200510020474 A CN 200510020474A CN 1296472 C CN1296472 C CN 1296472C
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- Prior art keywords
- honey
- pure
- fermentation
- cellar
- wine
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- 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.)
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- 235000012907 honey Nutrition 0.000 title claims abstract description 49
- 235000014101 wine Nutrition 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims description 18
- 238000010563 solid-state fermentation Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 10
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 10
- 241000609240 Ambelania acida Species 0.000 claims description 6
- 239000010905 bagasse Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 3
- 239000008213 purified water Substances 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 208000002173 dizziness Diseases 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 206010036067 polydipsia Diseases 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 235000015096 spirit Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 4
- 235000019988 mead Nutrition 0.000 description 3
- 241001116389 Aloe Species 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
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- Jellies, Jams, And Syrups (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses cellar spirits containing pure natural honey. High-quality pure natural honey is used as main raw materials. According to the specified compounding ratio, the honey is diluted with purified water, liquid fermentation and solid fermentation are carried out on the honey, and finally, the spirits containing pure honey are distilled. The spirits are composed of the following materials: 1 to 1.2 portions of pure natural honey, 1.1 to 1.4 portions of purified water, 0.04 to 0.06 portions of high-efficiency special yeast and 2.8 to 3 portions of auxiliary material for solid fermentation. The present invention has the advantages of reasonable and reliable technology, good nutrition in products, good rationalized index of senses, sparkling and transparent color and no suspended substances or precipitates. After being carefully tasted, the present invention has the characteristics of pure wine flavor, comfortable and soft mouth feel, longtime and dainty aftertaste, obvious feeling of clear and moistened throat after swallow and no dizziness after excessive drinking, and each of the indexes conforms to the specified standards by the nation.
Description
Technical field
The present invention relates to a kind of honey cellar wine, specifically the prescription of natural honey liquor and production technique thereof.
Background technology
Existing mead belongs to yellow rice wine type or red wine also or type of beverage.Looking into new China's patent of invention open source literature by retrieval, also find no authentic natural honey liquor, is CN1280176A " distiller spirit of honey and aloe and making method thereof " as publication number, and aloe is arranged in the prescription; The publication number of another report be CN1421520A's " a kind of brew method of mead ", its alcoholic strength (V/V) is generally at the 2-4 degree, the highest alcopop drinks that also exceed 11 degree.
Summary of the invention
The objective of the invention is to remedy above-mentioned the deficiencies in the prior art part, a kind of pure honey cellar wine (containing the general designation of covering Liquor) is provided.
The objective of the invention is to reach like this: with the high-quality pure natural honey is main raw material, proportioning in accordance with regulations, and honey dilutes through pure water, through liquid and solid-state fermenting twice, distills out pure honey liquor at last again.
Its composition of preparing burden: natural honey 1-1.2 part, pure water 1.1-1.4 part, efficient distiller's yeast special 0.04-0.06 part, the used auxiliary material 2.8-3 of solid state fermentation part.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, jowar chaff, the wheat bran, the pre-steaming 2-3 hour under 50-80 ℃ of temperature, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; To go into rice steamer and distill out wine through liquid and the good raw material of solid-state fermenting twice at last.It is the same with the pure white wine of production to go out the wine process.
The useful positively effect of the described pure natural honey cellar wine product that distills out is: technology is rationally reliable, and product is nutritious, and its sense organ physical and chemical index is good, color and luster is sparkling and crystal-clear transparent, no suspended substance and throw out, the careful trial test, fume is pure, Shu Shun is soft, pleasant impression is long tasty and refreshing, after swallowing, significantly clear larynx profit throat sensation is arranged, and many drinks are the higher authorities not also, and every index meets state-set standard and (sees annex for details: 1 part of survey report).
Description of drawings
Fig. 1 is a technical process simplified schematic diagram of the present invention.
Embodiment
Embodiment one: is main raw material with reducing sugar more than 38 ° at the natural honey more than 65% (herbaceous plant nectar and xylophyta nectar all can), proportioning in accordance with regulations, honey dilutes through pure water, again through the attitude fermenting twice, distills out the liquor of pure honey more than 52 ° at last.
Referring to Fig. 1, its composition of preparing burden: natural honey 1000kg, pure water or phreatic water 1100kg, efficient distiller's yeast special (code name GB8276) 60kg, the used auxiliary material 3000kg of solid state fermentation.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture (mixture can use repeatedly) in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; At last will be through the liquid and good raw material of solid-state fermenting twice, going into rice steamer, to distill out distilled liquor wine, this liquor be a kind of in the liquor.It is the same with the pure white wine of production to go out the wine process.
Embodiment two: its composition of preparing burden: natural honey 1100kg, pure water or phreatic water 1200kg, efficient distiller's yeast special (code name GB8276) 50kg, the used auxiliary material 3080kg of solid state fermentation.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that the honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; At last will be through the liquid and good raw material of solid-state fermenting twice, going into rice steamer, to distill out distilled liquor wine, this liquor be a kind of in the liquor.It is the same with the pure white wine of production to go out the wine process.
Embodiment three: with the high-quality pure natural honey is main raw material, proportioning in accordance with regulations, and honey dilutes through pure water, through liquid and solid-state fermenting twice, distills out pure honey liquor at last again.Referring to Fig. 1, its composition of preparing burden: natural honey 1200kg, pure water or phreatic water 1400kg, efficient distiller's yeast special (code name GB8276) 40kg, the used auxiliary material 3000kg of solid state fermentation.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that the honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; At last will be through the liquid and good raw material of solid-state fermenting twice, going into rice steamer, to distill out distilled liquor wine, this liquor be a kind of in the liquor.It is the same with the pure white wine of production to go out the wine process.
Embodiment four: above-mentioned three examples are distilled liquor, if will brewage " Daqu " white spirit, can be by above-mentioned arbitrary formulation ratio, and the same with the Xiaoqu wine medicine, just the time of cellar for storing things or cylinder is longer down, is 23-24 days.All the other technical requirementss are same as the previously described embodiments.Described embodiment, during fermentation, all with constant temperature, the fermentation instrument is the best with watt cylinder all.
In sum: mead of the present invention, every kg of pure honey can brew the liquor of 800-900 gram more than 52 °.
Claims (2)
1. pure natural honey cellar wine, it is characterized in that: with the high-quality pure natural honey is main raw material, proportioning in accordance with regulations, honey dilutes through pure water, through liquid and solid-state fermenting twice, distills out pure honey liquor at last again, its composition of preparing burden: natural honey 1-1.2 part, pure water 1.1-1.4 part, efficient distiller's yeast special 0.04-0.06 part, auxiliary material 2.8-3 part that the mixture of one or more in bagasse, cavings, Chinese sorghum chaff, the wheat bran is formed.
2. the production making method of a pure natural honey cellar wine is diluted to the dilution honeydew with the natural quality honey of selecting for use according to the described proportioning of claim 1, and adds distiller's yeast special and carry out liquid state fermentation, and fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, time 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that the honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; To go into rice steamer and distill out wine through liquid and the good raw material of solid-state fermenting twice at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100204743A CN1296472C (en) | 2005-03-08 | 2005-03-08 | Pure natural honey cellar wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100204743A CN1296472C (en) | 2005-03-08 | 2005-03-08 | Pure natural honey cellar wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1683498A CN1683498A (en) | 2005-10-19 |
| CN1296472C true CN1296472C (en) | 2007-01-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100204743A Expired - Fee Related CN1296472C (en) | 2005-03-08 | 2005-03-08 | Pure natural honey cellar wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN1296472C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559440A (en) * | 2012-02-03 | 2012-07-11 | 孙国仁 | White spirit brewed by adopting honey as raw material, and brewing method thereof |
| CN105087255A (en) * | 2015-08-15 | 2015-11-25 | 河南省金路达食品科技有限公司 | Constant-low-temperature brewage technique of total-nutrient honey wine |
| CN112126566A (en) * | 2020-10-29 | 2020-12-25 | 湄潭县金凤猕猴桃开发有限责任公司 | Kiwi fruit wine and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3215512A1 (en) * | 1982-04-26 | 1983-10-27 | Dieter 8000 München Schadel | Process for the production of an alcoholic beverage from honey |
| CN1006959B (en) * | 1986-06-15 | 1990-02-28 | 赵予生 | Method of liquid level equilibrium filtration |
| CN1077222A (en) * | 1992-04-11 | 1993-10-13 | 王选良 | Method of making honey fermentation wine |
| CN1280176A (en) * | 2000-05-19 | 2001-01-17 | 李仁清 | Distiller spirit of honey and aloe and its brewing technology |
| CN1341703A (en) * | 2001-09-07 | 2002-03-27 | 董付堂 | Honey wine and its preparation method |
| CN1421520A (en) * | 2001-11-23 | 2003-06-04 | 珠海保税区蜂蜂天然食品有限公司 | Honey wine brewing process |
-
2005
- 2005-03-08 CN CNB2005100204743A patent/CN1296472C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3215512A1 (en) * | 1982-04-26 | 1983-10-27 | Dieter 8000 München Schadel | Process for the production of an alcoholic beverage from honey |
| CN1006959B (en) * | 1986-06-15 | 1990-02-28 | 赵予生 | Method of liquid level equilibrium filtration |
| CN1077222A (en) * | 1992-04-11 | 1993-10-13 | 王选良 | Method of making honey fermentation wine |
| CN1280176A (en) * | 2000-05-19 | 2001-01-17 | 李仁清 | Distiller spirit of honey and aloe and its brewing technology |
| CN1341703A (en) * | 2001-09-07 | 2002-03-27 | 董付堂 | Honey wine and its preparation method |
| CN1421520A (en) * | 2001-11-23 | 2003-06-04 | 珠海保税区蜂蜂天然食品有限公司 | Honey wine brewing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1683498A (en) | 2005-10-19 |
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Owner name: ZHOU SHUQIONG Free format text: FORMER OWNER: ZHENG LIANJIA Effective date: 20150513 |
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Effective date of registration: 20150513 Address after: Zijin Mountain street, 618000 Deyang city of Sichuan province Jingyang District No. 117 of No. 5 unit 1 Building 5 Room 102 Patentee after: Zhou Shuqiong Address before: 618000 54 villages, two villages, Meng Town, Sichuan, Deyang Patentee before: Zheng Lianjia |
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Effective date of registration: 20160216 Address after: 102488 Beijing City, Daxing District Zhongguancun Science Park Daxing biomedical industry base AEON Road No. 24 Patentee after: BEIJING TONG REN TANG BEE CO. Address before: Zijin Mountain street, 618000 Deyang city of Sichuan province Jingyang District No. 117 of No. 5 unit 1 Building 5 Room 102 Patentee before: Zhou Shuqiong |
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