CN1635077A - Wine prepared from honeybee product as principal raw material - Google Patents
Wine prepared from honeybee product as principal raw material Download PDFInfo
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- CN1635077A CN1635077A CN 200410060222 CN200410060222A CN1635077A CN 1635077 A CN1635077 A CN 1635077A CN 200410060222 CN200410060222 CN 200410060222 CN 200410060222 A CN200410060222 A CN 200410060222A CN 1635077 A CN1635077 A CN 1635077A
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Abstract
The invention provides a wine prepared from honeybee product as principal raw material, which mainly comprises honey, bee pollen powder, and royal jelly, bee glue liquid, petal of fresh flowers, cane sugar, grape wine yeast and water.
Description
Technical field:
The present invention relates to a kind of wine of drinking, relating to specifically with the bee product is the wine of main raw material preparation.
Background technology:
Bee product, fresh flower petal not only contain rich nutrient contents, but also have nourishing function." property is flat, and it is sweet to distinguish the flavor of as honey.Have the moistening lung bowl spares, moisturize laxation, clearing heat and detoxicating, invigorating spleen and reinforcing stomach, relieve the pain in slow, the effect of blood fat-reducing blood pressure-decreasing." select from " how to eat nutrition-person in middle and old age's four seasons diet regimen ", the Inner Mongol People's Press publishes and distributes, in March, 2004 the third printing, the 246th page; " therefore, long eat royal jelly natural on-off cycles of hair growth vigorous (inositol is useful to hair growth), clear-headed and clear-sighted, face light is ruddy, spirit is straightforward, wrinkle minimizing or disappearance, skin elasticity strengthen, the appetite weight increase, delays involutional arrival etc." select from " how raising bees ", Henan science tech publishing house publishes and distributes, the second impression in December, 2000, the 242nd page; Propolis " has effects such as promoting blood circulation and removing blood stasis, antibacterial, anti-inflammatory, pain relieving, promotion tissue regeneration, enhancing body immunologic function, horny layer softening and blood fat reducing." select from " how raising bees ", Henan science tech publishing house publishes and distributes, the second impression in December, 2000, the 258th page; Bee pollen " has and enhances metabolism strengthening body, the effect of enhancing energy; Can cure the constipation that bowel dysfunction causes; Diarrhoea, enteritis, hepatitis, prostatitis and neurasthenia are all had fine right curative effect, and the fragrant glycosides in the pollen has the effect that strengthens capillary wall, can prevent and treat Intracerebral hemorrhage, retinal hemorrhage and cardiovascular disorder etc." select from " bee rearing and the control of sick harmful animal ", Chinese agriculture press publishes, in January, 2004 Beijing printing, the 98th page; Flos Rosae Chinensis " can supply medicine, the sweet temperature of property, nontoxic, invigorate blood circulation, detumescence, toxicide effect." (select from " family's plant growing " Henan science tech publishing house and publish, May nineteen ninety, first version was the 34th page); Canna generalis Bailey " has clearing heat and promoting diuresis, hematostatic effect." (select from " family's plant growing " Henan science tech publishing house and publish, May nineteen ninety, first version was the 67th page); Flos Celosiae Cristatae " sweet-puckery flavor, cool in nature, inducing astrigency, cool blood, hemostasis are arranged, end band, lenitive effect." (select from " modern practical draft " volume two, people's guard press publishes, and in May, 2000, first version was the 34th page); " bitter but sweet flavor, warm in nature has relieving palpitation, beneficial look, preserves youthful looks, makes light of one's life by commiting suicide, promoting blood circulation and hemostasis, the function that wind relieves summer heat that disappears of drying lotus." (select from " lotus ", Shanghai science tech publishing house publishes, in February, 1992 the third printing, the 148th page) etc.The method of utilizing bee product to prepare wine at present mostly is bee product directly joined to drink after for some time in other finished wine or ferment with other wine and forms.Though the wine that this method is prepared has the fragrance and the color and luster of bee product and fresh flower petal, the nutritive ingredient that bee product and fresh flower petal itself had can not fully be dissolved in the wine, and it is relatively poor to drink the back medical health effect, and the peculiar smell of similar Chinese medicine is arranged, and mouthfeel is poor.
Summary of the invention:
The object of the present invention is to provide that a kind of contained nutritive ingredient in bee product and the fresh flower petal is dissolved in the wine is the wine of main raw material preparation with the bee product.
For achieving the above object, the present invention can take following technical proposals:
Wine of the present invention mainly is prepared from by following by honey, bee pollen, royal jelly, propolis liquid, fresh flower petal, sucrose, wine yeast, water:
The first step is got honey 3-82% by weight percentage; Bee pollen 2-30%; Royal jelly 1-20%; Propolis liquid is an amount of; Fresh flower petal 4-50%; Sucrose 4-30%; Wine yeast is an amount of, water 4-82%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of fermented yeast, was contained in fermentation in the container, leavening temperature 15-28 degree, fermentation time 10-40 days;
The 3rd step joined the described royal jelly of the first step, honey, an amount of propolis liquid in second solution that ferments of step and to stir, and tank switching is handled, ageing, clarification 10-180 days;
In the 4th step, modulate the substitute modulation sugariness that adds sucrose or sugar behind the wine degree, sterile filtration sub-bottle packaging as required with edible ethanol.
Wine of the present invention can be prepared from by following step by honey, bee pollen, royal jelly, propolis liquid, fresh flower petal, sucrose, wine yeast, water:
The first step is got honey 25% by weight percentage; Bee pollen 15%; Royal jelly 10%; Propolis liquid is an amount of; Fresh flower petal 10%; Sucrose 20%; Wine yeast is an amount of; Water 20%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 22 degree, fermentation time 25 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 90 days;
In the 4th step, modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration sub-bottle packaging with edible ethanol.
Wine of the present invention also can be prepared from by following step by fresh flower petal, honey, bee pollen, royal jelly, sucrose, wine yeast, water:
The first step is got honey 3% by weight percentage; Bee pollen 2%; Royal jelly 1%; Propolis liquid is an amount of; Fresh flower petal 4%; Sucrose 21%; Wine yeast is an amount of; Water 69%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 15 degree, fermentation time 40 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 10 days;
In the 4th step, modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration sub-bottle packaging with edible ethanol.
Wine of the present invention also can be prepared from by following step by honey, bee pollen, royal jelly, propolis liquid, fresh flower petal, sucrose, wine yeast, water:
The first step is got honey 82% by weight percentage; Bee pollen 4%; Royal jelly 1%; Propolis liquid is an amount of; Fresh flower petal 4%; Sucrose 4%; Wine yeast is an amount of; Water 5%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 28 degree, fermentation time 10 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 180 days;
In the 4th step, add modulation alcohol and modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration sub-bottle packaging.
Described fresh flower petal is the petal of Rose, Flower of India Canna, Flos Celosiae Cristatae, Flos Rosae Chinensis, peach blossom, lotus, chrysanthemum or apricot flower.
The invention has the advantages that described bee pollen, the fresh flower petal, sucrose, water fully integrates, soak, extract, the nutritive ingredient that makes bee pollen and fresh flower petal be comprised is able to abundant extraction, add wine yeast, after being contained in the interior fermentation of container, add honey by a certain percentage, royal jelly, propolis liquid is carried out ageing, with edible ethanol modulation wine degree, color and luster with obtained wine thereby after sucrose or the sucrose substitute modulation sugariness, taste, contained nutritive ingredient all is better than existing myricyl wine by other method gained, avoided eating separately the comprehensive and synthetic inconvenient factor of needs of bee product nutrition, and human body has been had good medical care effect.
Embodiment:
Embodiment 1:
The first step is got honey 25% by weight percentage; Bee pollen 15%; Royal jelly 10%; Propolis liquid is an amount of; Canna generalis Bailey fresh flower petal 10%; Sucrose 20%; Wine yeast is an amount of; Water 20%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 22 degree, fermentation time 25 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 90 days;
In the 4th step, modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration precipitation, sub-bottle packaging with edible ethanol.
Embodiment 2
The first step is got honey 3% by weight percentage; Bee pollen 2%; Royal jelly 1%; Propolis liquid is an amount of; Peach blossom fresh flower petal 23%; Sucrose 21%; Wine yeast is an amount of; Water 50%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 15 degree, fermentation time 40 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 10 days;
In the 4th step, add modulation alcohol and modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration precipitation, sub-bottle packaging.
Embodiment 3
The first step is got honey 82% by weight percentage; Bee pollen 4%; Royal jelly 1%; Propolis liquid is an amount of; Rose fresh flower petal 4%; Sucrose 4%; Wine yeast is an amount of; Water 5%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 28 degree, fermentation time 10 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 180 days;
In the 4th step, add modulation alcohol and modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration precipitation, sub-bottle packaging.
Claims (5)
1, a kind of is the wine of main raw material preparation with the bee product, and it is characterized in that: it mainly is prepared from by following step by honey, bee pollen, royal jelly, propolis liquid, fresh flower petal, sucrose, wine yeast, water:
The first step is got honey 3-82% by weight percentage; Bee pollen 2-30%; Royal jelly 1-20%; Propolis liquid is an amount of; Fresh flower petal 4-50%; Sucrose 4-30%; Wine yeast is an amount of, water 4-82%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of fermented yeast, was contained in fermentation in the container, leavening temperature 15-28 degree, fermentation time 10-40 days;
The 3rd step joined the described royal jelly of the first step, honey, an amount of propolis liquid in second solution that ferments of step and to stir, and tank switching is handled, ageing, clarification 10-180 days;
In the 4th step, modulate the substitute modulation sugariness that adds sucrose or sugar behind the wine degree, sterile filtration precipitation sub-bottle packaging as required with edible ethanol.
2, wine according to claim 1 is characterized in that: described honey, bee pollen, royal jelly, propolis liquid, fresh flower petal, sucrose, wine yeast, water are prepared from by following step:
The first step is got honey 25% by weight percentage; Bee pollen 15%; Royal jelly 10%; Propolis liquid is an amount of; Fresh flower petal 10%; Sucrose 20%; Wine yeast is an amount of; Water 20%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 22 degree, fermentation time 25 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 90 days;
In the 4th step, modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration sub-bottle packaging with edible ethanol.
3, wine according to claim 1 is characterized in that: described fresh flower petal, honey, bee pollen, royal jelly, sucrose, wine yeast, water are prepared from by following step:
The first step is got honey 3% by weight percentage; Bee pollen 2%; Royal jelly 1%; Propolis liquid is an amount of; Fresh flower petal 4%; Sucrose 21%; Wine yeast is an amount of; Water 69%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 15 degree, fermentation time 40 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 10 days;
In the 4th step, modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration sub-bottle packaging with edible ethanol.
4, wine according to claim 1 is characterized in that: described honey, bee pollen, royal jelly, propolis liquid, fresh flower petal, sucrose, wine yeast, water are prepared from by following step:
The first step is got honey 82% by weight percentage; Bee pollen 4%; Royal jelly 1%; Propolis liquid is an amount of; Fresh flower petal 4%; Sucrose 4%; Wine yeast is an amount of; Water 5%;
Second step fully integrated the described bee pollen of the first step, fresh flower petal, sucrose, water, soaks, extracts, and added an amount of wine yeast, was contained in fermentation in the container, leavening temperature 28 degree, fermentation time 10 days;
The 3rd step joined second with the described royal jelly of the first step, honey, an amount of propolis liquid and goes on foot in the solution that ferments, and tank switching is handled ageing, clarification 180 days;
In the 4th step, add modulation alcohol and modulate the wine degree as required, add sucrose or sugar substitute modulation sugariness, sterile filtration sub-bottle packaging.
5, according to claim 1,2,3 or 4 described wine, it is characterized in that: described fresh flower petal is the petal of Rose, Flower of India Canna, Flos Celosiae Cristatae, Flos Rosae Chinensis, peach blossom, lotus, chrysanthemum or apricot flower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100602229A CN100339466C (en) | 2004-11-09 | 2004-11-09 | Wine prepared from honeybee product as principal raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100602229A CN100339466C (en) | 2004-11-09 | 2004-11-09 | Wine prepared from honeybee product as principal raw material |
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| CN1635077A true CN1635077A (en) | 2005-07-06 |
| CN100339466C CN100339466C (en) | 2007-09-26 |
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| CNB2004100602229A Expired - Fee Related CN100339466C (en) | 2004-11-09 | 2004-11-09 | Wine prepared from honeybee product as principal raw material |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100450379C (en) * | 2006-04-30 | 2009-01-14 | 古海平 | Process for preparing microelement soy sauce |
| CN101007993B (en) * | 2007-01-23 | 2010-05-26 | 浙江大学 | Brewing method for mead |
| CN102453653A (en) * | 2012-01-18 | 2012-05-16 | 唐东亚 | Fresh flower red wine and white wine and production process thereof |
| CN101654642B (en) * | 2009-08-17 | 2012-07-04 | 吴世龙 | Melissa honey wine and preparation method thereof |
| CN104212686A (en) * | 2013-10-22 | 2014-12-17 | 许应强 | Propolis liquor and preparation method thereof |
| CN104388251A (en) * | 2014-12-10 | 2015-03-04 | 山东省分析测试中心 | Fresh honeysuckle and honey brewed wine and making method thereof |
| CN104419627A (en) * | 2013-08-22 | 2015-03-18 | 汪中林 | Health preserving honey wine |
| CN105039101A (en) * | 2015-08-06 | 2015-11-11 | 重庆百香蜂产品有限责任公司 | Propolis wine preparing technology |
| CN105441292A (en) * | 2015-12-24 | 2016-03-30 | 长顺县赤丞种养殖农民专业合作社 | Honey health-preserving wine |
| CN107475014A (en) * | 2017-09-19 | 2017-12-15 | 母宝鑫 | Honeybee soup wine and its preparation method and application |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455686B (en) * | 2007-12-16 | 2011-05-11 | 杨松然 | Health liquor |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1162415A (en) * | 1996-04-15 | 1997-10-22 | 张强 | Health-care beverage |
| CN1410524A (en) * | 2002-11-15 | 2003-04-16 | 葛同勋 | Method for preparing wine by using fresh flowers as main raw materials |
-
2004
- 2004-11-09 CN CNB2004100602229A patent/CN100339466C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100450379C (en) * | 2006-04-30 | 2009-01-14 | 古海平 | Process for preparing microelement soy sauce |
| CN101007993B (en) * | 2007-01-23 | 2010-05-26 | 浙江大学 | Brewing method for mead |
| CN101654642B (en) * | 2009-08-17 | 2012-07-04 | 吴世龙 | Melissa honey wine and preparation method thereof |
| CN102453653A (en) * | 2012-01-18 | 2012-05-16 | 唐东亚 | Fresh flower red wine and white wine and production process thereof |
| CN102453653B (en) * | 2012-01-18 | 2014-04-16 | 唐东亚 | Fresh flower red wine and white wine and production process thereof |
| CN104419627A (en) * | 2013-08-22 | 2015-03-18 | 汪中林 | Health preserving honey wine |
| CN104212686A (en) * | 2013-10-22 | 2014-12-17 | 许应强 | Propolis liquor and preparation method thereof |
| CN104388251A (en) * | 2014-12-10 | 2015-03-04 | 山东省分析测试中心 | Fresh honeysuckle and honey brewed wine and making method thereof |
| CN105039101A (en) * | 2015-08-06 | 2015-11-11 | 重庆百香蜂产品有限责任公司 | Propolis wine preparing technology |
| CN105441292A (en) * | 2015-12-24 | 2016-03-30 | 长顺县赤丞种养殖农民专业合作社 | Honey health-preserving wine |
| CN107475014A (en) * | 2017-09-19 | 2017-12-15 | 母宝鑫 | Honeybee soup wine and its preparation method and application |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100339466C (en) | 2007-09-26 |
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Granted publication date: 20070926 Termination date: 20101109 |