CN1528874A - Honey wine and its making process - Google Patents
Honey wine and its making process Download PDFInfo
- Publication number
- CN1528874A CN1528874A CNA2003101045196A CN200310104519A CN1528874A CN 1528874 A CN1528874 A CN 1528874A CN A2003101045196 A CNA2003101045196 A CN A2003101045196A CN 200310104519 A CN200310104519 A CN 200310104519A CN 1528874 A CN1528874 A CN 1528874A
- Authority
- CN
- China
- Prior art keywords
- honey
- mulse
- days
- manufacture method
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000019988 mead Nutrition 0.000 title abstract 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 18
- 241000209094 Oryza Species 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 12
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 12
- 235000015468 Lycium chinense Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000007669 thermal treatment Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000014101 wine Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 4
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 239000003814 drug Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a wine and its preparation method, especially relate to a honey wine and its preparation method, this honey wine is mainly made up of honey, wine medicine, glutinous rice, fructus Lycii, etc., its preparation method is: respectively heating Mel, cooling, steaming Oryza Glutinosa, cooling, stirring Oryza Glutinosa and wine medicine, placing into a container, sealing and fermenting at 35-45 deg.C for 1-2 days, adding Mel and fructus Lycii, adding water, stirring, sealing and fermenting at 35-45 deg.C for 2-3 days, storing at room temperature for 25-35 days, filtering with a filter, filtering to obtain clear liquid, sterilizing at high temperature, and packaging. The process of the invention is scientific and reasonable, and the prepared honey wine has good taste and health care effect, thus being an ideal honey wine and the preparation method thereof.
Description
One, technical field
The present invention relates to a kind of wine and manufacture method thereof, relate in particular to a kind of mulse and manufacture method thereof.
Two, background technology
At present drinks is various in style, each tool effect, but a kind of mulse with health-care effect that adopts raw material such as honey to be made is not arranged as yet.
Three, summary of the invention
The object of the present invention is to provide a kind of health-care effect that has, mulse prescription and manufacture method thereof that mouthfeel is good.
For achieving the above object, technical scheme of the present invention is: this mulse mainly is made up of honey, yeast for brewing rice wine, glutinous rice, wolfberry fruit etc., be by weight percentage: honey 45%-55%, yeast for brewing rice wine 0.15%-0.25%, glutinous rice 25%-35%, wolfberry fruit 8%-12%, all the other are water.The mulse manufacture method is simultaneously: earlier respectively with honey thermal treatment postcooling, glutinous rice cooks postcooling, glutinous rice after stirring, yeast for brewing rice wine is put into storage, temperature lower seal fermentation about 35 ℃-45 ℃ 1-2 days, put into honey then, clean the wolfberry fruit after draining, after adding cooled hot water stirring, temperature lower seal fermentation about 35 ℃-45 ℃ 2-3 days, after preserving 25 days-35 days more at normal temperatures, filter with strainer, filter the sterilization at high temperature of gained clear liquid after 15 minutes-25 minutes, the can finished product gets final product.
Be further mature technology scheme, high-temperature control is at 75 ℃-85 ℃ during sterilization of the present invention.Temperature is controlled at 50 ℃-60 ℃ during honey thermal treatment, and the time was controlled at 25 minutes-35 minutes.Glutinous rice cooks postcooling to 40 ℃ of temperature.
The mulse that adopts the present invention to make has and is good for the stomach, enriches blood, controls waist, improve advantages such as human immunological competence, and mouthfeel is pure, and is easy for consumers to accept.
Four, embodiment
Embodiment 1: with 100 jin is example, get 50 jin of honey, 0.2 jin in yeast for brewing rice wine, 30 jin in glutinous rice, 10 jin of wolfberry fruit are earlier with honey 30 minutes postcooling of thermal treatment under 55 ℃ temperature, glutinous rice cooks postcooling to 40 ℃ of temperature, wolfberry fruit cleans and to drain, and water heating postcooling to 10 ℃ is put into storage with glutinous rice after yeast for brewing rice wine stirs, 40 ℃ temperature lower seal fermentations 1 day, put into honey then, wolfberry fruit after cleaning drains is after adding water and stirring, 40 ℃ temperature lower seals fermentations 2 days, after preserving 30 days at normal temperatures again, filter with strainer, sterilization is after 20 minutes under 80 ℃ of high temperature to filter the gained clear liquid, and the can finished product gets final product.
Embodiment 2: with 100 jin is example, get 45 jin of honey, 0.15 jin in yeast for brewing rice wine, 28 jin in glutinous rice, 8 jin of wolfberry fruit are earlier with honey 35 minutes postcooling of thermal treatment under 50 ℃ temperature, glutinous rice cooks postcooling to 40 ℃ of temperature, wolfberry fruit cleans and to drain, and water heating postcooling to 10 ℃ is put into storage with glutinous rice after yeast for brewing rice wine stirs, temperature lower seal at 45 ℃ is sent out 2 days, put into honey then, wolfberry fruit after cleaning drains, after adding water and stirring, the temperature lower seal fermentation about 45 ℃ 3 days, after preserving 25 days at normal temperatures again, filter with strainer, sterilization is after 25 minutes under 85 ℃ of high temperature to filter the gained clear liquid, and the can finished product gets final product.
Claims (6)
1, a kind of mulse and manufacture method thereof is characterized in that this mulse mainly is made up of honey, yeast for brewing rice wine, glutinous rice, wolfberry fruit etc.
2, a kind of mulse according to claim 1 and manufacture method thereof, it is characterized in that described mulse raw materials by weight is: honey 45%-55%, yeast for brewing rice wine 0.15%-0.25%, glutinous rice 25%-35%, wolfberry fruit 8%-12%, all the other are water.
3, a kind of mulse according to claim 1 and manufacture method thereof, it is characterized in that described mulse manufacture method is: earlier respectively with honey thermal treatment postcooling, glutinous rice cooks postcooling, glutinous rice after stirring, yeast for brewing rice wine is put into storage, temperature lower seal fermentation about 35 ℃-45 ℃ 1-2 days, put into honey then, wolfberry fruit after cleaning drains, after adding cooled hot water stirring, temperature lower seal fermentation about 35 ℃-45 ℃ 2-3 days, after preserving 25 days-35 days more at normal temperatures, filter with strainer, filter the sterilization at high temperature of gained clear liquid after 15 minutes-25 minutes, the can finished product gets final product.
4, a kind of mulse according to claim 3 and manufacture method thereof, high-temperature control is at 75 ℃-85 ℃ when it is characterized in that sterilization.
5, a kind of mulse according to claim 3 and manufacture method thereof, temperature should be controlled at 50 ℃-60 ℃ when it is characterized in that honey thermal treatment, and the time was controlled at 25 minutes-35 minutes.
6, a kind of mulse according to claim 3 and manufacture method thereof is characterized in that glutinous rice cooks postcooling to temperature and gets final product for 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101045196A CN1528874A (en) | 2003-10-19 | 2003-10-19 | Honey wine and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101045196A CN1528874A (en) | 2003-10-19 | 2003-10-19 | Honey wine and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1528874A true CN1528874A (en) | 2004-09-15 |
Family
ID=34304262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101045196A Pending CN1528874A (en) | 2003-10-19 | 2003-10-19 | Honey wine and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1528874A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415864C (en) * | 2006-06-15 | 2008-09-03 | 武汉市神虫液蜂蜜酒业有限公司 | Formula of royal jelly wine and its brewing method |
| CN1900254B (en) * | 2006-07-22 | 2010-05-12 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN101250471B (en) * | 2008-04-01 | 2011-06-01 | 郭振营 | Honey royal jelly health tonic wine and preparation method thereof |
| CN102140394A (en) * | 2010-12-01 | 2011-08-03 | 薛永兴 | Brewing method for yellow rice wine and yellow rice wine prepared thereby |
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN106281866A (en) * | 2016-11-03 | 2017-01-04 | 张根水 | A kind of bamboo perfume (or spice) mulse and manufacturing process thereof |
| 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 |
-
2003
- 2003-10-19 CN CNA2003101045196A patent/CN1528874A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415864C (en) * | 2006-06-15 | 2008-09-03 | 武汉市神虫液蜂蜜酒业有限公司 | Formula of royal jelly wine and its brewing method |
| CN1900254B (en) * | 2006-07-22 | 2010-05-12 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN101250471B (en) * | 2008-04-01 | 2011-06-01 | 郭振营 | Honey royal jelly health tonic wine and preparation method thereof |
| CN102140394A (en) * | 2010-12-01 | 2011-08-03 | 薛永兴 | Brewing method for yellow rice wine and yellow rice wine prepared thereby |
| CN102140394B (en) * | 2010-12-01 | 2013-08-21 | 薛永兴 | Brewing method for yellow rice wine and yellow rice wine prepared thereby |
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN102978075B (en) * | 2012-12-30 | 2015-02-11 | 余云有 | Honey glutinous rice wine |
| CN106281866A (en) * | 2016-11-03 | 2017-01-04 | 张根水 | A kind of bamboo perfume (or spice) mulse and manufacturing process thereof |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101831368B (en) | Millet yellow wine and making process thereof | |
| CN104126672B (en) | A kind of production method of glossy privet fermented bean curd | |
| CN103695284A (en) | Preparation method of dried mushroom-sticky rice vinegar | |
| CN104774707B (en) | A kind of rose the Hakkas wine ma and its brewing method | |
| CN102268350A (en) | Fresh low-alcohol mung bean yellow wine and production process thereof | |
| CN102851190A (en) | Black fruit health-care yellow rice wine and production technology thereof | |
| CN102260621A (en) | Production method of fermented lily wine | |
| CN106360709A (en) | Colla corii asini cake capable of nourishing stomach and invigorating spleen and preparation method of colla corii asini cake | |
| CN1528874A (en) | Honey wine and its making process | |
| CN104012827A (en) | Method for making chrysanthemum crystal sugar | |
| CN103666928A (en) | Method for brewing sweet wine by utilizing corn as main raw material | |
| CN107794173A (en) | A kind of red rice rice wine processing technology | |
| CN102199507A (en) | Radix pseudostell low-alcoholicity yellow wine and production method thereof | |
| CN103602554A (en) | Compound fermentation type semen cuscutae health-care wine and production method thereof | |
| CN102618419A (en) | Brewing process of black wine | |
| CN102793242B (en) | Chuanminshen violaceum functional beverage and production method thereof | |
| CN105039049A (en) | Cherry fermentation liquor producing method | |
| CN104974877A (en) | Method for making cherry wine | |
| CN103421648A (en) | Method for preparing rice syrup and application of rice syrup in brewed wine | |
| CN101182438B (en) | Ageing composite xinhui dried orange peel wine and method for making same | |
| CN105124113A (en) | Processing method of light sugar pleurotus eryngii | |
| CN105886197A (en) | Manufacturing method of roselle and glutinous rice health care wine | |
| CN1788623A (en) | Acetic acid drink | |
| CN105767794A (en) | Hawthorn fruit-pear thick soup | |
| CN103602555A (en) | Gynostemma pentaphylla compound fermented healthcare wine and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |