CN1309170A - Fermented honey wine and its preparing process - Google Patents
Fermented honey wine and its preparing process Download PDFInfo
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- CN1309170A CN1309170A CN00120611A CN00120611A CN1309170A CN 1309170 A CN1309170 A CN 1309170A CN 00120611 A CN00120611 A CN 00120611A CN 00120611 A CN00120611 A CN 00120611A CN 1309170 A CN1309170 A CN 1309170A
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Abstract
A fermented honey wine is prepared from honey (10-35%), protone (0.005-0.05%), ammonium sulfate (0.01-0.02%), hydrogen phosphate (0.01-0.02%) and water (the balance) through preparing honey juice, sterilizing, culturing strain, fermentation, ageing, filtering and sterilization. Its advantages are low alcohol content, rich nutrients, long quality guarantee period and short production period.
Description
The present invention relates to honey is the fermented wine and the preparation method of raw material.
Honey is a kind of nutritious food, contains multivitamin and amino acid, liked by consumers in general.In recent years, developed multiple bee honey health-care product and food, mead is exactly one of them.
Mead has two types: a kind of is directly to blend with honey and alcohol to form, and another kind is by the utilization microbial technique monose in the honey to be converted into the nutritious low alcohol of sweet type that alcohol brews.Most meads that belong to first type on the market, its nutritive value and health-care effect all are significantly less than the mead that forms through fermentation with pure honey.Chinese patent CN1266094A discloses a kind of mead and production technique thereof, be water 77-89%, honey 10-28%, sodium-chlor 0.03-0.1%, citric acid 0.08-0.13%, ammonium sulfate 0.06-0.25%, potassium primary phosphate 0.04-0.09%, sal epsom 0.01-0.04%, potassium metabisulfite 0.03-0.06%, through strain expanded culture fermentation, tank switching, ageing, allotment, clarification preparation and get, this patent application material composition is many, and tank switching is often, fermentation period is long, the production cost height makes to produce to be subjected to a certain degree limiting; It adopts single culture to brewage, and wine body coordination degree is lower, and mouthfeel is unsatisfactory.
The purpose of this invention is to provide the limpid beautiful low fermented honey wine of a kind of outward appearance, it is best in quality, clarity height, and wine body coordination, mellow, nutritious.
It is simple that another object of the present invention provides a kind of production technique, clarity height, the preparation method of fermented honey wine with short production cycle.
Purpose of the present invention realizes by following technical measures: fermented honey wine is made up of the following raw materials by weight percent composition: honey 10-35%, peptone 0.005-0.05%, ammonium sulfate 0.01-0.02%, phosphoric acid hydrogen disalt 0.01-0.02%, all the other are water, and described honey is the single or blending honey that pol reaches 39～42Be.
Described honey can adopt the mixing honey of sweet potato honey and rape honey combination, and sweet potato honey accounts for the concentration of mixing honey should be greater than 50%.
Described phosphoric acid hydrogen disalt can adopt dipotassium hydrogen phosphate or Sodium phosphate dibasic.
A kind of preparation method as above-mentioned fermented honey wine is characterized in that may further comprise the steps:
One, preparation of honey juice and sterilization
Get single or blending honey in proportion, dissolve in 1: 3.5 ratio with the water that meets drinking water standard, after measuring its pol and reaching 32%, add yeast existence desired nutritional material peptone, ammonium sulfate and phosphoric acid hydrogen disalt and make honey juice, the honey juice of preparation is heated to 70～80 ℃, kept 2 hours, supply moisture content, survey pol and still keep 32%, go into fermentor tank;
Two, strain expanded culture
One) bacteria culture fluid concentration and sterilization:
Get the honey juice 10ml of pol 10%, 20% honey juice 80ml, 28% honey juice 400ml, 32% honey juice 4000ml, 32% honey juice 40l with being steam heated to 100～121 ℃, sterilized 20～30 minutes, and the taking-up cooling is standby.
Two) Pyatyi enlarged culturing:
Respectively bacterial classification 1213,1203 and 2109 is seeded in the liquid nutrient medium of 10ml from slant tube in sterilisable chamber, three saccharomycetes are pressed (1～4): (0.5～3): (1～4) mixes the bacterium ratio, mixes after 36 hours 30 ℃ of cultivations;
Strain liquid changes in the 80ml liquid after one-level is cultivated, and cultivates 36 hours down at 80 ℃; After secondary spreads cultivation, change in the 400ml liquid, spread cultivation 24 hours at 30 ℃; Changing 4000ml liquid then over to spread cultivation 36 hours for inherent 30 ℃; Change 40l liquid at last over to, 30 ℃ spread cultivation 24 hours after, strain liquid all moves into fermentor tank;
Described fermented bacterium is through also expanding the three strain yeast mixed bacterium of supporting behind the purifying.
Three, fermentation
After bacteria culture fluid immigration fermentor tank and honey juice mix,, in the ferment stage before entering, kept 10～12 days 28 ℃ of constant temperature; Enter the back ferment stage then,, add the konjaku powder sol solutions that accounts for gross weight 0.5～2% before the back ferment 10～22 ℃ of fermentations 5～12 days.
Four, ageing
After back ferment finished, tank switching was removed precipitation, added the konjaku powder sol solutions that accounts for gross weight 0.1～1%, stored ageing in jar, and the time is 28～36 days.
Five, filtration, pasteurize sterilization make finished product:
Mead after the ageing filters with diatomite filter, and bottling, and pasteurize is finished product.
Adding konjaku powder in the described mead preparation is as finings, and konjaku powder is the konjaku powder sol solutions through 20% concentration of 80 ℃ of insulation processing.
Fermented honey wine of the present invention, honey are the system liquor raw materials, and the wine of especially selecting for use sweet potato mixing honey brew sweet and rape honey to go out has unique sweet potato honey and rape honey local flavor; Peptone, ammonium sulfate and phosphoric acid salt are microorganism growth desired nutritional materials and keep osmotic pressure and the necessary composition of PH environment.
The konjaku powder sol solutions is commercially available one-level commodity, and its main component is a glucomannan, is a kind of material of cotton mass multireel white, and is soluble in water, can make foodstuff additive, and its coefficient of expansion is big, and clinging power is strong.Fermented honey wine of the present invention selects the konjaku powder sol solutions to obtain promising result as finings, especially with the konjaku powder sol solutions better effects if of 20% concentration, preferably before use it is handled through 80 ℃ of insulations.
The present invention prepares the mead that ageing goes out and filters disgorging once more through routine, is filtered into diatomite filter.Fermentation time of the present invention and ageing time are short, have reduced production cost.
Each technology of system of the present invention is utilized different honey juice concentrations to improve gradually and is cultivated, and yeast can progressively be conformed, thereby helps its throughput and produce alcohol and living fragrant ability.
The present invention adopts the mixed bacterium of yeast fermentation bacterium 1213,1203,2109 to make fermented bacterium, be to have utilized three kinds of bacterial strains that the characteristics that product alcohol ability is strong, product ester ability is strong and coordinate the mouthfeel effect are arranged respectively, through proportioning test repeatedly, determined suitable ratio, the wine nutrition that making ferments is abundant, wine degree, pol are moderate, mellow, the delicate fragrance of local flavor, mouthfeel is good, and has shortened fermentation period, only need 7～10 days, and reached more than 2 years the quality guaranteed period.Honey becomes the former wine of honey after fermenting, the former wine bottom settlings of honey has microorganism and insoluble metabolite and impurity, thereby is hang-up to the clarification of mead always, traditional method adopts gelatin, diatomite, gac to make finings more, comparatively complicated in actual the use, wine body vulnerable to pollution, its clarifying effect is bad, the present invention selects konjaku powder to make finings, both economical, simple and practical again, practical function is better, owing to improved clarity, wine body colour pool is transparent beautiful.
Provide the konjaku powder sol solutions of different concns and mead that gelatin solution is made finings and commercially available mead result below: just handle the back transparence: konjaku powder (%) 0 0.05 0.1 0.2 with 721 type spectrophotometer experiment test transparences? 0.3 the commercially available mulse transparence 55.5 87.2 89.7 93.6 91.8 91.8 76.2 78.0 of 0.4 0.2 gelatin (%)
Experimental results show that: the transparence that adds after konjaku powder is clarified is 87.2-93.6, and adding the clarifying transparence of gelatin is 76.2, is that 0.2% o'clock transparence is best with addition.And handle the clarifying mead in back through konjaku powder, at room temperature deposit 6 months after, its transparence and former state much at one, smell alcohol just all finds no the flocculation phenomenon.
The every index of fermented honey wine provided by the invention is as follows:
One) Oranoleptic indicator
Look: light amber, limpid transparent, there is not precipitation, suspended substance;
Fragrant: pure simple and elegant sweet fragrance is arranged, and the wine body is coordinated.
Flavor: alcohol is continuous tasty and refreshing, and moderately sour and sweet, sweet potato honey and rape honey spawn drinking utensils unique sweet potato honey local flavor, free from extraneous odour.
Two) physical and chemical index
Alcoholic strength 10～13% (v/v)
Total reducing sugar 8～10%
Acidity 2.80～3.80g/L
Amino acid 42.14%～45.14 (mg/100ml)
Three) microbiological indicator
Total plate count＜50/ml
Coliform＜3/100ml
Do not detect pathogenic bacterium
Embodiment
Get the sweet potato honey 385.5kg of pol 41.0Be and the rape honey 385.5kg of 41.0Be, add water 1286kg, and adding peptone 180kg, ammonium sulfate 20kg, Sodium phosphate dibasic 36kg, with the honey sweat heating for preparing, 75 ℃ of steam insulations kept 2 hours, and moisturizing 62kg goes into 2 tons of fermentor tanks, be cooled to 28 ℃, constant temperature.
18 * 180mm test tube, the blending honey juice 10ml of the pol of packing into 10%, the 150ml triangular flask 20% blending honey juice 80ml that packs into, pack into 28% blending honey juice 400ml of 500ml triangular flask, pack into 40 liters in 32% blending honey juice of pack into 32% honey juice 4000ml of 5000ml vial, 50 liters of stainless steel vessels.
To pack into 18 * 180mm test tube of honey juice, 150ml triangular flask, 500ml triangular flask are at pressure 0.100MPa, and sterilization is 20 minutes in 121 ℃ the pressure kettle, and it is standby to take out cooling; The 5000ml vial of honey juice and 50 liters of stainless steel vessels will pack into being steam heated to 100 ℃, keep sterilization in 30 minutes, take out standby.
In sterilisable chamber, inoculate 2 1213,1 1203,2 2109 to 18 * 180mm test tubes respectively, in the 10ml liquid nutrient medium, after cultivating 36 hours under 30 ℃ of conditions, mix, spread cultivation step by step by above-mentioned Pyatyi enlarged culturing step then, add 1～5 ton of fermentor tank at last and put into operation.
In one-level was cultivated, test tube rocked once every 4 hours: two spread cultivation process to Pyatyi, should rock once every 6～8 hours.
Through three saccharomycetes 1213,1203 and 2109 of screening, its fermentation liquid planted agent is as good as stink, and mouthfeel is coordinated, and by separating pure culture, ultraviolet mutagenesis mixed the bacterium ratio by 2: 1: 2 and cultivates.
In fermentation, 28 ℃ of preceding constant temperature, fermenting 10-12 days, is 2.41g/L with acidity, and the preceding ferment of alcoholic strength 8.2% (v/v) finishes, the 20% konjaku powder sol solutions that adding was handled through 80 ℃ of insulations, enter the back ferment phase, 18 ℃ of temperature kept 12 days, acidity is 2.80g/L, and wine degree 11.9% (v/v) is that the back ferment finishes.
Back ferment finishes, and a large amount of insolubles precipitations are emitted throw out, and the high fermentation liquid pump is gone in the wine storing jar to store, and add the 20% konjaku powder sol solutions 7.12kg that 80 ℃ of insulations were handled again, ageing 36 days.Diatomite filtration, bottling, pasteurize is finished wine.
Use konjaku powder as finings in the preparation, by the interpolation of twice different amount, reach the effect of thorough removal insoluble protein and impurity, make wine body clear more, and can improve the quality guaranteed period, this shelf life of products was not less than 2 years at present.
Claims (6)
1, a kind of fermented honey wine is characterized in that being made up of the following raw materials by weight percent composition: honey 10-35%, peptone 0.005-0.05%, ammonium sulfate 0.01-0.02%, phosphoric acid hydrogen disalt 0.01-0.02%, all the other are water, described honey is the honey juice that pol reaches 39～42Be.
2, according to the described fermented honey wine of claim 1, it is characterized in that honey can adopt the mixing honey of sweet potato honey and rape honey combination, sweet potato honey accounts for the concentration of mixing honey should be greater than 50%.
3,, it is characterized in that described phosphoric acid hydrogen disalt can adopt dipotassium hydrogen phosphate or Sodium phosphate dibasic according to the described fermented honey wine of claim 1.
4, a kind of preparation method of fermented honey wine according to claim 1 is characterized in that may further comprise the steps:
One, preparation of honey juice and sterilization
Get single or blending honey in proportion, dissolve in 1: 3.5 ratio with the water that meets drinking water standard, after measuring its pol and reaching 32%, add yeast existence desired nutritional material peptone, ammonium sulfate and phosphoric acid hydrogen disalt and make honey juice, the honey juice of preparation is heated to 70～80 ℃, kept 2 hours, supply moisture content, survey pol and still keep 32%, go into fermentor tank;
Two, strain expanded culture
One) bacteria culture fluid concentration and sterilization:
Get the honey juice 10ml of pol 10%, 20% honey juice 80ml, 28% honey juice 400ml, 32% honey juice 4000ml, 32% honey juice 401 with being steam heated to 100～121 ℃, was sterilized 20～30 minutes, and the taking-up cooling is standby.
Two) Pyatyi enlarged culturing:
Respectively bacterial classification 1213,1203 and 2109 is seeded in the liquid nutrient medium of 10ml from slant tube in sterilisable chamber, three saccharomycetes are pressed (1～4): (0.5～3): (1～4) mixes the bacterium ratio, mixes after 36 hours 30 ℃ of cultivations;
Strain liquid changes in the 80ml liquid after one-level is cultivated, and cultivates 36 hours down at 30 ℃; After secondary spreads cultivation, change in the 400ml liquid, spread cultivation 24 hours at 30 ℃; Changing 4000ml liquid then over to spread cultivation 36 hours for inherent 30 ℃; Change 40l liquid at last over to, 30 ℃ spread cultivation 24 hours after, strain liquid all moves into fermentor tank;
Three) fermentation:
After bacteria culture fluid immigration fermentor tank and honey juice mix,, in the ferment stage before entering, kept 10～12 days 28 ℃ of constant temperature; Enter the back ferment stage then,, add the konjaku powder sol solutions that accounts for gross weight 0.5～2% before the back ferment 10～22 ℃ of fermentations 5～12 days.
Four) ageing:
After back ferment finished, tank switching was removed precipitation, added the konjaku powder sol solutions that accounts for gross weight 0.1～1%, stored ageing in jar, and the time is 28～36 days.
Five) filtration, pasteurize sterilization make finished product:
Mead after the ageing filters with diatomite filter, and bottling, and pasteurize is finished product.
5,, it is characterized in that adding konjaku powder in the mead is as finings according to the described fermented honey method for preparing medicated wine of claim 4.
6, according to the described fermented honey method for preparing medicated wine of claim 5, it is characterized in that: described konjaku powder is the konjaku powder sol solutions through 20% concentration of 80 ℃ of insulation processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00120611A CN1115406C (en) | 2000-12-18 | 2000-12-18 | Fermented honey wine and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN00120611A CN1115406C (en) | 2000-12-18 | 2000-12-18 | Fermented honey wine and its preparing process |
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| CN1309170A true CN1309170A (en) | 2001-08-22 |
| CN1115406C CN1115406C (en) | 2003-07-23 |
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| CN00120611A Expired - Fee Related CN1115406C (en) | 2000-12-18 | 2000-12-18 | Fermented honey wine and its preparing process |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102146328A (en) * | 2011-01-14 | 2011-08-10 | 哈尔滨工业大学 | Process for brewing mead |
| CN102732401A (en) * | 2011-03-29 | 2012-10-17 | 大兴安岭绿源蜂业有限公司 | Honey series fermented wine and its preparation method |
| CN103103052A (en) * | 2011-11-15 | 2013-05-15 | 大兴安岭绿源蜂业有限公司 | Blueberry honey fermented wine and preparation method thereof |
| CN103756846A (en) * | 2014-02-14 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Method for making fermented type low-alcohol honey beverage |
| CN104629981A (en) * | 2013-11-13 | 2015-05-20 | 大兴安岭绿源蜂业有限公司 | Honey fermented wine and preparation method thereof |
| CN105219605A (en) * | 2015-11-05 | 2016-01-06 | 青岛农业大学 | The preparation method of a kind of honey medicinal liquor and bee honey health-care medicinal liquor |
| CN107164167A (en) * | 2017-07-21 | 2017-09-15 | 亓玉森 | Vegetable liquor and preparation method thereof |
| CN107236638A (en) * | 2017-07-11 | 2017-10-10 | 苏州工业园区服务外包职业学院 | A kind of family is from fermented wine component and wine-making technology |
| CN110408504A (en) * | 2019-07-16 | 2019-11-05 | 哈尔滨蜂润酒庄有限公司 | A kind of production method of lime tree honey indigo fruit wine |
| CN111394217A (en) * | 2020-04-21 | 2020-07-10 | 天野园舒兰市蜂业有限公司 | Method for brewing fermented wine by taking basswood honey as main raw material |
-
2000
- 2000-12-18 CN CN00120611A patent/CN1115406C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102146328A (en) * | 2011-01-14 | 2011-08-10 | 哈尔滨工业大学 | Process for brewing mead |
| CN102732401A (en) * | 2011-03-29 | 2012-10-17 | 大兴安岭绿源蜂业有限公司 | Honey series fermented wine and its preparation method |
| CN103103052A (en) * | 2011-11-15 | 2013-05-15 | 大兴安岭绿源蜂业有限公司 | Blueberry honey fermented wine and preparation method thereof |
| CN104629981A (en) * | 2013-11-13 | 2015-05-20 | 大兴安岭绿源蜂业有限公司 | Honey fermented wine and preparation method thereof |
| CN103756846A (en) * | 2014-02-14 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Method for making fermented type low-alcohol honey beverage |
| CN105219605A (en) * | 2015-11-05 | 2016-01-06 | 青岛农业大学 | The preparation method of a kind of honey medicinal liquor and bee honey health-care medicinal liquor |
| CN107236638A (en) * | 2017-07-11 | 2017-10-10 | 苏州工业园区服务外包职业学院 | A kind of family is from fermented wine component and wine-making technology |
| CN107164167A (en) * | 2017-07-21 | 2017-09-15 | 亓玉森 | Vegetable liquor and preparation method thereof |
| CN110408504A (en) * | 2019-07-16 | 2019-11-05 | 哈尔滨蜂润酒庄有限公司 | A kind of production method of lime tree honey indigo fruit wine |
| CN111394217A (en) * | 2020-04-21 | 2020-07-10 | 天野园舒兰市蜂业有限公司 | Method for brewing fermented wine by taking basswood honey as main raw material |
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| Publication number | Publication date |
|---|---|
| CN1115406C (en) | 2003-07-23 |
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