CN1309818C - Technique for preparing mead - Google Patents
Technique for preparing mead Download PDFInfo
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- CN1309818C CN1309818C CNB2004100148109A CN200410014810A CN1309818C CN 1309818 C CN1309818 C CN 1309818C CN B2004100148109 A CNB2004100148109 A CN B2004100148109A CN 200410014810 A CN200410014810 A CN 200410014810A CN 1309818 C CN1309818 C CN 1309818C
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- 238000000034 method Methods 0.000 title claims abstract description 55
- 235000019988 mead Nutrition 0.000 title abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 47
- 239000000047 product Substances 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 27
- 239000006228 supernatant Substances 0.000 claims abstract description 25
- 230000032683 aging Effects 0.000 claims abstract description 23
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims abstract description 6
- 229940043349 potassium metabisulfite Drugs 0.000 claims abstract description 6
- 235000010263 potassium metabisulphite Nutrition 0.000 claims abstract description 6
- 238000010790 dilution Methods 0.000 claims abstract description 5
- 239000012895 dilution Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 30
- 241000411851 herbal medicine Species 0.000 claims description 25
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 241001116389 Aloe Species 0.000 claims description 6
- 241000241413 Propolis Species 0.000 claims description 6
- 235000011399 aloe vera Nutrition 0.000 claims description 6
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 229940069949 propolis Drugs 0.000 claims description 6
- 239000002351 wastewater Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000004254 Ammonium phosphate Substances 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- 235000011201 Ginkgo Nutrition 0.000 claims description 4
- 244000194101 Ginkgo biloba Species 0.000 claims description 4
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 229910000148 ammonium phosphate Inorganic materials 0.000 claims description 4
- 235000019289 ammonium phosphates Nutrition 0.000 claims description 4
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 4
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 4
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 4
- 210000003056 antler Anatomy 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical group [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 241000522254 Cassia Species 0.000 claims description 3
- 241000005787 Cistanche Species 0.000 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 3
- 241000804384 Cynomorium songaricum Species 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims description 3
- 235000009811 Momordica charantia Nutrition 0.000 claims description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
- 235000018365 Momordica dioica Nutrition 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 244000197580 Poria cocos Species 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 241000382353 Pupa Species 0.000 claims description 3
- 229940038481 bee pollen Drugs 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229940109850 royal jelly Drugs 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 238000004821 distillation Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 8
- 235000014101 wine Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000002386 leaching Methods 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 4
- 238000007781 pre-processing Methods 0.000 abstract 3
- 235000008216 herbs Nutrition 0.000 abstract 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 239000008213 purified water Substances 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000005484 gravity Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 230000036541 health Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000009636 Huang Qi Substances 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009341 apiculture Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
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- -1 enzymolysis Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a preparation technology for a honey wine, which comprises a preparation process of fermentation liquor, a preprocessing process of a honey product, a preprocessing process of Chinese medicinal herbs, a processing process of fruits and vegetables, a fermentation process, an aging process, a degermation process and a canning process, wherein purified water is added to honey, the purified water and the honey are prepared into the fermentation liquor with the specific gravity of 1.08 to 1.2 in the preparation process of the fermentation liquor, the heating, the enzymolysis, the filtration, the quick heating and the sterilization of the fermentation liquor are carried out, the temperature of the fermentation liquor is reduced, and the fermentation liquor is put in a preparation pool for use; corresponding products are respectively leached by a distilled wine base in the corresponding preprocessing processes of the honey product, the Chinese medicinal herbs, the fruits and the vegetables, and supernatant liquor is taken for use; residue is processed though grinding, dilution and enzymolysis, and the residue is put in the preparation pool for use; nutrient nitrogen sources and potassium metabisulfite with the weight which is 0.05% to 0.15% of that of material liquor in the preparation pool are added to the preparation pool in the fermentation process, and the nutrient nitrogen sources, the potassium metabisulfite and the material liquor are uniformly mixed; simultaneously, after the acidity regulation of the material liquor is carried out, strains are inoculated in the material liquor, and the fermentation of the material liquor and the strains is carried out; after the fermentation, the material liquor is put in a barrel, the aging of the material liquor is carried out, and at this time, the supernatant liquor obtained through the enzymolysis of the fermentation liquor and the supernatant liquor obtained through the leaching of the.
Description
Technical field
The present invention relates to a kind of making method of wine, be in particular a kind of manufacturing process of mulse.
Technical background
The wine of selling on the market is liquor, beer, fruit wine etc. now, is the drinks that people drink traditionally.With liquor is example, and liquor is owing to be ardent spirits, and is drunk easily after excessive the drinking, and causes the generation of various accidents, and people's life and property caused great loss, has also increased factor leading to social instability to society.Moreover liquor is to brewage with grain to form, and in order to produce liquor, will expend a large amount of grain every year, in populous China, obviously is contretemps.Along with the raising of living standards of the people, the common people's health care consciousness is strengthened greatly, and alcohol drinking patterns also changes for it, changes to health, low type, and developing new non-grain health promoting wine is scientific research personnel's pursuing target.
Summary of the invention
Purpose of the present invention is exactly to provide a kind of main with bee product but not the manufacturing process of the health mulse that grain is brewageed for the above-mentioned defective that solves prior art.
Purpose of the present invention realizes by following technical solution.
A kind of manufacturing process of mulse, it includes modulation fermented liquid operation, the bee product pretreatment process, the herbal medicine pretreatment process, the fruits and vegetables treatment process, fermentation procedure, the ageing operation, the degerming operation, canned operation, ratio with volume pure water weight when getting high-quality honey adding the weight of the fermented liquid that is deployed into of purifying waste water and 4 ℃ in modulation fermented liquid operation is the fermented liquid of 1.08-1.2, be heated to 38 ℃ one 50 ℃, pectinase enzymatic hydrolysis filters, heat fast then to 70 ℃-85 ℃ and keep sterilization in 2-15 minute after carry out fast cooling to 25 ℃-35 ℃ immediately to go into preparing pool stand-by; In the bee product pretreatment process, bee product is used liquor base lixiviate 2 days-15 days, the clear liquid supernatant liquor on extracting container top is stand-by; In the herbal medicine treatment process, herbal medicine is carried out the lixiviate of liquor base, the clear liquid supernatant liquor that filters extracting container top is stand-by; In the fruits and vegetables treatment process, fruits and vegetables are carried out the lixiviate of liquor base, the clear liquid supernatant liquor that filters extracting container top is stand-by; To grind dilution and enzymolysis at the recrement in bee product pre-treatment, herbal medicine processing, the fruits and vegetables treatment process, the supernatant liquor of the clear liquid enzymolysis on extracting container top is stand-by, and it is stand-by that recrement is gone into preparing pool behind the enzymolysis; The 0.05%-0.15% that presses feed liquid weight in the preparing pool in fermentation procedure adds the nutrition nitrogenous source, takes by weighing potassium metabisulfite by 50mg/L-250mg/L content and goes into the preparing pool mixing; Simultaneously feed liquid is carried out after acidity is adjusted PH3.0-3.5 bacterial classification being inserted, enter fermentation; Change a barrel ageing after the fermentation, this moment the supernatant liquor that obtains in the supernatant liquor of enzymolysis and bee product pretreatment process, herbal medicine pretreatment process, the lixiviate of fruits and vegetables treatment process liquor base is added and blend together, degerming ageing again, can are finished product.
Purpose of the present invention also can be advanced a realization by following technology solution.
The manufacturing process of aforesaid mulse, wherein said bee product are a kind of in honey, bee pollen, royal jelly, propolis or the bee pupa or their combination.
The manufacturing process of aforesaid mulse, wherein said herbal medicine are a kind of in genseng, pilose antler, cynomorium songaricum, desert cistanche, three whips, matrimony vine, Chinese cassia tree, Poria cocos, Radix Angelicae Sinensis or Radix Codonopsis, the Radix Glycyrrhizae or their combination.
The manufacturing process of aforesaid mulse, wherein said fruits and vegetables are a kind of or their combination of ginkgo, red date, balsam pear, aloe, lichee or chrysanthemum.
The manufacturing process of aforesaid a kind of mulse, wherein said nutrition nitrogenous source element is ammonium phosphate or ammonium sulfate or dipotassium hydrogen phosphate.
The invention has the advantages that and need not grain, bee product, health care Chinese medicine and fruits and vegetables are led to the different wine precision as the raw material essence mulse, it has not only comprehensively improved the original nutritive value of bee product by biological fermentation, and strengthen the special efficacy that has enriched Chinese medicine by biological media, be rich in the required multiple amino acids of human life activity, mineral substance, VITAMIN, high-quality protein etc., have sparkling and crystal-clear clear, the characteristics that the fragrance of flowers is strong, it is mouthful sweet and refreshing to fall, pleasant impression is long of nutritious, wine body, long-term drinking can greatly improve commonwealthn's body constitution.The extensive application of bee product has also driven the development of apiculture simultaneously, has promoted agriculture volume increase.
Purpose of the present invention, advantage and characteristics will illustrate by the non-limitative illustration of following preferential embodiment and explain that these embodiment only provide as an example with reference to accompanying drawing.
Description of drawings
Fig. 1 is a technology wiring diagram of the present invention.
Embodiment
As shown in Figure 1, it includes modulation fermented liquid operation, bee product pretreatment process, herbal medicine pretreatment process, fruits and vegetables treatment process, fermentation procedure, ageing operation, degerming operation, canned operation technology of the present invention, getting high-quality honey in modulation fermented liquid operation adds to purify waste water and is deployed into the fermented liquid that proportion is 1.08-1.2, be heated to 38 ℃-50 ℃, enzymolysis filters, heat fast then to 70 ℃-85 ℃ and keep sterilization in 2-15 minute after carry out fast cooling to 25 ℃-35 ℃ immediately to go into preparing pool stand-by; In the bee product pretreatment process, bee product is a kind of in honey, bee pollen, royal jelly, propolis or the bee pupa or their combination, and corresponding bee product was used the lixiviate of liquor base respectively 2 days-15 days, and it is stand-by to get supernatant liquor, recrement is through grinding, dilution, enzymolysis, and it is stand-by to go into preparing pool; Press the range of product difference in the herbal medicine treatment process, herbal medicine is a kind of in genseng, pilose antler, cynomorium songaricum, desert cistanche, three whips, matrimony vine, Chinese cassia tree, Poria cocos, Radix Angelicae Sinensis or Radix Codonopsis, the Radix Glycyrrhizae or their combination.Select for use corresponding herbal medicine to carry out the lixiviate of liquor base, it is stand-by to cross the leaching supernatant liquor, again recrement is ground to boil and endures and enzymolysis, and it is stand-by to go into preparing pool; In the fruits and vegetables treatment process, fruits and vegetables are a kind of or their combination of ginkgo, red date, balsam pear, aloe, lichee or chrysanthemum.Press the range of product difference, select for use corresponding fruits and vegetables to carry out the lixiviate of liquor base, it is stand-by to cross the leaching supernatant liquor, again recrement is ground to boil and endures and enzymolysis, and it is stand-by to go into preparing pool; The 0.05%-0.15% that presses feed liquid weight in the preparing pool in fermentation procedure adds the nutrition nitrogenous source, and the nutrition nitrogenous source is ammonium phosphate or ammonium sulfate or dipotassium hydrogen phosphate.Take by weighing potassium metabisulfite by 50mg/L-250mg/L content and go into the preparing pool mixing; Simultaneously feed liquid is carried out after acidity is adjusted PH3.0-3.5 bacterial classification being inserted, enter fermentation; Change a barrel ageing after the fermentation, this moment the supernatant liquor that obtains in the supernatant liquor of enzymolysis and bee product pretreatment process, herbal medicine pretreatment process, the lixiviate of fruits and vegetables treatment process liquor base is added and blend together, degerming ageing again, can are finished product.
The present invention be with purify waste water, the natural bee product is main raw material, adds the mulse series that herbal medicine, fruits and vegetables etc. form through fermentation allotment in right amount.
Consider different human consumers' characteristics and requirement, product by the mulse important name that do not coexist of batching before affixation auxiliary material name name, be divided into genseng mulse, pilose antler mulse, Radix Astragali mulse, that the emperor starches mulse, pollen honey wine, propolis mulse, matrimony vine mulse, ginkgo mulse, aloe mulse, chrysanthemum mulse etc. is multiple, is referred to as mulse.
Embodiment one:
When the brew alcoholic strength is the mulse of 2%-28%:
1, get high-quality honey and add to purify waste water and be deployed into the fermented liquid that proportion is 1.08-1.2, be heated to 38-50 ℃, following polygalacturonase carries out enzymolysis and filters, then speed heat to 70-85 ℃ and keep sterilization in 2-6 minute after carry out speed immediately and be cooled to 35 ℃ to go into preparing pool stand-by;
2, propolis is used liquor base lixiviate 2 days-15 days, it is stand-by to get supernatant liquor, and recrement is through grinding, dilution, enzymolysis, and supernatant liquor is stand-by, and it is stand-by that other goes into preparing pool;
3, press the range of product difference, select for use genseng to carry out the lixiviate of liquor base, it is stand-by to cross the leaching supernatant liquor, again recrement is ground to boil and endures enzymolysis, and supernatant liquor is stand-by, and it is stand-by that other goes into preparing pool;
4, press the range of product difference, select for use aloe to soak, grind, heating, supernatant liquor is stand-by behind the enzymolysis, and it is stand-by that other goes into preparing pool;
5, take by weighing ammonium phosphate, each portion of ammonium sulfate by 0.05%-0.1 5% content, take by weighing the potassium metabisulfite portion by 200mg/L content and go into the preparing pool mixing;
6, the feed liquid in the preparing pool is carried out after the acidity adjustment (PH3.0-3.5) bacterial classification being inserted, enter fermentation;
7, in time changed barrel ageing in fermentation ends 3-15 days more than 30 days, the supernatant liquor that adds enzymolysis then liquor base vat liquor such as propolis liquid, ginseng liquid, aloe liquid in bee product pretreatment process, herbal medicine pretreatment process, fruits and vegetables pretreatment process are blent filtration, after the stdn sealing speed heat to 60 ℃-75 ℃ and keep sterilization in 3-10 minute after carry out speed immediately and be cooled to and pump into the ageing jar below 35 ℃ and continue ageing more than 30 days.
8, degerming, can, decals, vanning are finished product.
Embodiment two:
When alcoholic strength is 28%--55%:
The same example of 1-6 item.
7, in time changed barrel ageing in fermentation ends 3-15 days more than 30 days, filter, distill, the supernatant liquor ethanol wine base vat liquor in bee product pretreatment process, herbal medicine pretreatment process, fruits and vegetables pretreatment process that adds enzymolysis is then blent filtration, after the stdn sealing speed heat to 60 ℃-75 ℃ and keep sterilization in 3-10 minute after carry out speed immediately and be cooled to and pump into the ageing jar below 35 ℃ and continue ageing more than 30 days.
8, degerming, can, decals, vanning are finished product.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop in the protection domain of requirement of the present invention.
Claims (7)
1. the manufacturing process of a mulse, it includes modulation fermented liquid operation, the bee product pretreatment process, the herbal medicine pretreatment process, the fruits and vegetables treatment process, fermentation procedure, the ageing operation, the degerming operation, canned operation, ratio with volume pure water weight when getting high-quality honey adding the weight of the fermented liquid that is deployed into of purifying waste water and 4 ℃ in modulation fermented liquid operation is the fermented liquid of 1.08--1.2, be heated to 38 ℃-50 ℃, pectinase enzymatic hydrolysis filters, heat fast then to 70 ℃-85 ℃ and keep sterilization in 2-15 minute after carry out fast cooling to 25 ℃-35 ℃ immediately to go into preparing pool stand-by; In the bee product pretreatment process, bee product is used liquor base lixiviate 2 days-15 days, the clear liquid on extracting container top is stand-by; In the herbal medicine pretreatment process, herbal medicine is carried out the lixiviate of liquor base, the clear liquid that filters extracting container top is stand-by; In the fruits and vegetables treatment process, fruits and vegetables are carried out the lixiviate of liquor base, the clear liquid that filters extracting container top is stand-by; To grind dilution and enzymolysis at the recrement in bee product pre-treatment, herbal medicine processing, the fruits and vegetables treatment process, the clear liquid on extracting container top is stand-by, and it is stand-by that recrement is gone into preparing pool behind the enzymolysis; The 0.05%-0.15% that presses feed liquid weight in the preparing pool in fermentation procedure adds the nutrition nitrogenous source, takes by weighing potassium metabisulfite by 50mg/L-250mg/L content and goes into the preparing pool mixing; Simultaneously feed liquid is carried out after acidity is adjusted PH3.0-3.5 bacterial classification being inserted, enter fermentation; Change a barrel ageing after the fermentation, then the supernatant liquor that obtains in the supernatant liquor behind bee product, herbal medicine, the fruits and vegetables recrement enzymolysis and bee product pretreatment process, herbal medicine pretreatment process, the lixiviate of fruits and vegetables treatment process liquor base is added and blend together, degerming ageing again, can are finished product.
2. the manufacturing process of mulse according to claim 1 is characterized in that described bee product is a kind of in honey, bee pollen, royal jelly, propolis or the bee pupa or their combination.
3. the manufacturing process of mulse according to claim 1 is characterized in that described herbal medicine is a kind of in genseng, pilose antler, cynomorium songaricum, desert cistanche, three whips, matrimony vine, Chinese cassia tree, Poria cocos, Radix Angelicae Sinensis or Radix Codonopsis, the Radix Glycyrrhizae or their combination.
4. the manufacturing process of mulse according to claim 1 is characterized in that described fruits and vegetables are a kind of or their combination of ginkgo, red date, balsam pear, aloe, lichee or chrysanthemum.
5, the manufacturing process of a kind of mulse according to claim 1, it is characterized in that when the brew alcoholic strength is the mulse of 2%-28%, in time changed barrel ageing in fermentation ends 3-15 days more than 30 days, add bee product then, herbal medicine, supernatant liquor behind the fruits and vegetables recrement enzymolysis and bee product pretreatment process, the herbal medicine pretreatment process, liquor base vat liquor is blent filtration together in the fruits and vegetables pretreatment process, after the stdn sealing speed heat to 60 ℃-75 ℃ and keep sterilization in 3-10 minute after carry out speed immediately and be cooled to and pump into the ageing jar below 35 ℃ and continue ageing more than 30 days.
6. the manufacturing process of a kind of mulse according to claim 1, it is characterized in that when the brew alcoholic strength is the mulse of 28%-55%, in time changed barrel ageing in fermentation ends 3-15 days more than 30 days, filter, distillation, add bee product then, herbal medicine, supernatant liquor behind the fruits and vegetables recrement enzymolysis and bee product pretreatment process, the herbal medicine pretreatment process, liquor base vat liquor is blent filtration together in the fruits and vegetables pretreatment process, after the stdn sealing speed heat to 60 ℃-75 ℃ and keep sterilization in 3-10 minute after carry out speed immediately and be cooled to and pump into the ageing jar below 35 ℃ and continue ageing more than 30 days.
7. the manufacturing process of a kind of mulse according to claim 1 is characterized in that described nutrition nitrogenous source element is ammonium phosphate or ammonium sulfate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100148109A CN1309818C (en) | 2004-04-30 | 2004-04-30 | Technique for preparing mead |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100148109A CN1309818C (en) | 2004-04-30 | 2004-04-30 | Technique for preparing mead |
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| CN1626638A CN1626638A (en) | 2005-06-15 |
| CN1309818C true CN1309818C (en) | 2007-04-11 |
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| CNB2004100148109A Expired - Fee Related CN1309818C (en) | 2004-04-30 | 2004-04-30 | Technique for preparing mead |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103805391A (en) * | 2012-11-04 | 2014-05-21 | 张立新 | Method for brewing fermented wine with linden honey as main raw material |
| CN103937637A (en) * | 2014-04-03 | 2014-07-23 | 宝鸡建忠佳家乐食品有限公司 | Honey wine brewing technology |
| CN104073406A (en) * | 2014-06-19 | 2014-10-01 | 苗袁硕 | Lychee wine for promoting sleep |
| CN105039101B (en) * | 2015-08-06 | 2017-10-17 | 重庆百香蜂产品有限责任公司 | Propolis wine preparation technology |
| CN106929360A (en) * | 2017-04-18 | 2017-07-07 | 新疆伊力特实业股份有限公司 | A kind of mulse and preparation method thereof |
| CN107164167A (en) * | 2017-07-21 | 2017-09-15 | 亓玉森 | Vegetable liquor and preparation method thereof |
| CN108949436A (en) * | 2018-08-15 | 2018-12-07 | 孙国仁 | A kind of production method of honey lemon fermented wine |
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- 2004-04-30 CN CNB2004100148109A patent/CN1309818C/en not_active Expired - Fee Related
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|---|---|---|---|---|
| CN1237621A (en) * | 1998-05-29 | 1999-12-08 | 齐世平 | Honeymead |
| CN1229132A (en) * | 1999-01-12 | 1999-09-22 | 陈远德 | Red hydromel |
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Non-Patent Citations (1)
| Title |
|---|
| 蜂蜜酿酒研究与进展 黄书声，酿酒科技，第02期 1987 * |
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|---|---|
| CN1626638A (en) | 2005-06-15 |
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