CN1880430A - Honey mead and honey pollen health wine making method - Google Patents
Honey mead and honey pollen health wine making method Download PDFInfo
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- CN1880430A CN1880430A CN 200610044166 CN200610044166A CN1880430A CN 1880430 A CN1880430 A CN 1880430A CN 200610044166 CN200610044166 CN 200610044166 CN 200610044166 A CN200610044166 A CN 200610044166A CN 1880430 A CN1880430 A CN 1880430A
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- 235000019988 mead Nutrition 0.000 title claims abstract description 20
- 238000011514 vinification Methods 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 85
- 239000007788 liquid Substances 0.000 claims abstract description 53
- 235000014101 wine Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000839 emulsion Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 241000222336 Ganoderma Species 0.000 claims abstract description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 5
- 229940001584 sodium metabisulfite Drugs 0.000 claims abstract description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 56
- 230000004151 fermentation Effects 0.000 claims description 55
- 239000000463 material Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 12
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- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 claims description 3
- 150000002500 ions Chemical class 0.000 claims description 3
- 238000000247 postprecipitation Methods 0.000 claims description 3
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- 239000011044 quartzite Substances 0.000 claims description 3
- 238000001223 reverse osmosis Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000020681 well water Nutrition 0.000 claims description 3
- 239000002349 well water Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract 3
- 239000008213 purified water Substances 0.000 abstract 3
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- 240000006365 Vitis vinifera Species 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
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Abstract
The invention discloses a brewing method of honey wine and honey pollen hygienic wine, which comprises the following steps: filtering fine-selected liquefied honey; blending honey and purified water into honey water liquid; adding sodium metabisulfite and yeast emulsion to proceed alcohol ferment; filtering; sealing the brewed honey wine to product the product; blending honey pollen, red date, lucid ganoderma powder, purified water; immersing; boiling; blending red yeast rice; fermenting to obtain honey pollen nutrient solution; brewing honey pollen nutrient solution, good-quality honey and purified water to generate honey pollen hygienic wine.
Description
Technical field:
The present invention relates to honey, pure water is main raw material, the brewing method of fermented soy mead and honey pollen health wine.
Background technology:
China is the country that produces honey and outlet honey maximum, and China produces 200000 tons of honey per year according to statistics, and about honey more than 60% is based on low value-added raw material form outlet.China's honey exported in recent years and was obstructed, and digested this product owing to lack deep processing, and honey overstock in recent years, made China's apiculture loss serious.If with the honey deep processing, for example produce the mead series products, the one, can avoid China's honey to overstock in a large number, the 2nd, increase the bee product added value, the 3rd, can increase product innovation, enrich the people's life, also widen the honey marketing channel, promoted the development of China's apiculture.Can see series such as liquor, fruit wine, grape wine on the China market, and, not appear in the newspapers as yet with the wine product that honey is brewageed.
Summary of the invention:
The brewing method that the purpose of this invention is to provide a kind of mead and honey pollen health wine is used for suitability for industrialized production mead and honey pollen health wine.
Purpose of the present invention will realize as follows that the brewing method of mead is: selected liquid high-quality honey, after the above filter cloth of 80-120 order filters, stir all synthetic mulse feed liquid with pure water by mass ratio input in 1: 1.5 in container; Add 20 ratios that restrain in mulse feed liquid double centner, the food grade Sodium Metabisulfite is dropped in the mulse feed liquid, and stirring is combined; Add 125 ratios that restrain in former double centner mulse feed liquid again and take by weighing highly active dry yeast, earlier highly active dry yeast is invested in by 1: 20 ratio and activates 25-30 minute in 26 ℃-30 ℃ the pure water and be prepared into the yeast emulsion, the yeast emulsion for preparing is added in the mulse feed liquid, stir the feed liquid that is combined; Feed liquid thrown in the ethanol fermentation jar carry out ethanol fermentation, wine material with the ethanol fermentation jar after the fermentation pumps into sealing and standing in the ethanol hold tank, when the wine liquor ratio that leaves standstill in the hold-up vessel heavily is 0.998, filter with diatomite sheet filter, pump into and seal ageing in the ethanol hold-up vessel more than 60 days, make mead produce the fragrant flavor that produces; Through the alcoholic strength 10-16 of chemical examination feed liquid when spending, will clarify honeybee wine and pump into and become the mead finished product in the finished product jar.
The preparation method of pure water is with in the well water suction pond, carries out the silt particle precipitation, and the water perfusion of post precipitation advances quartzite machinery jar, pumps into gac machinery jar again and filters, and by reverse osmosis unit, removes anhydrate middle harmful ion and peculiar smell, obtains pure water.
Fermentation is divided into just ethanol fermentation phase, main ethanol fermentation phase, static fermentation three phases:
1. the first ethanol fermentation phase: feed intake in the feed liquid of ethanol fermentation jar, under the effect of wine brewing high-activity yeast, 1--4 days is initial yeast phase, and the material temperature control is at 20 ± 2 ℃, and stirred 30 minutes in 2 hours at every interval, carries out the fermentation that is combined of feed liquid yeast mulse;
2. the main ethanol fermentation phase: it is the main ethanol fermentation phase that initial fermentation was proceeded to ferment 6-10 days, and the material temperature control is at 23--25 ℃, and stirred 30 minutes in 4 hours at every interval, and feed liquid is combined, and it is complete to ferment;
3. static fermentation: the proportion for the treatment of feed liquid is 1.02 o'clock, and the wine material of ethanol fermentation jar is pumped into sealing and standing in the ethanol hold tank, keeps 15-20 ℃ of temperature, becomes wine liquid in standing for fermentation 5-6 days.
The brewing method of honey pollen nutrient health care wine: the bee pollen of getting 1.5 mass units, the pure water swelling of the red date of 2 mass units, the Ganoderma powder of 1 mass unit, the pure water of 16 mass units, above material placed in the container soaked 8 hours, putting jacketed kettle into boiled 30 minutes, pour in the dosing vessel, cold is when expecting warm 50-55 ℃, admix the Red kojic rice of 1-1.5 mass unit, stir, feed liquid is placed fermentor tank, keep warm 28-36 ℃ in material, fermented 13-16 days, treat that aroma is strong, with 140 order filter cloth squeeze and filters, leave standstill clarification and obtain bee pollen nutrition liquid; Get bee pollen nutrition liquid, the quality that quality accounts for 10-15% and account for the 40 degree Beaume high-quality honey of 30-40%, the pure water that quality accounts for 45-60%, above material is stirred at dosing vessel, pump into the ethanol fermentation jar, brew the honey pollen health wine of spirituosity 10-15 degree by the brewing method of honeybee wine.
Can brew mead and honey pollen health wine respectively by above technology, this technology can be used for suitability for industrialized production, and technical maturity is stable.The mead that brews, adopting natural ripe high-quality honey and pure water is main raw material, utilizes modern bio-fermentation engineering, preserve honey pure natural active composition, be rich in multiple amino acids and VITAMIN and trace element, do not contain any artificial flavors, sanitas and additive, has stomach-invigorating intestine-moisturizing, benefiting qi and nourishing blood strengthens blood circulation, enhances metabolism, improve body immunity, the effect that improves the health, it is healthy comparatively to be fit to emphasis, especially is fit to the elderly or on-the-job Ms and drinks.Its characteristics: the amber color and luster, honey is aromatic strongly fragrant, and sweet mellow, mouthfeel is excellent, is treasure in the wine.The honey pollen health wine that brews is rich in honey, bee pollen, red date, each intrinsic nutritive and health protection components of glossy ganoderma, has clearing heat and detoxicating, tonifying Qi is enriched blood, and strengthens blood circulation, brings high blood pressure down, protect liver spleen, the sun that shakes removes cold, and fat and beautifying face disappears, enhance metabolism, improve body immunity, the effect of promoting longevity, product is red gorgeous sparkling and crystal-clear, and flavour is pure and sweet, has that strong honey is fragrant, fat is fragrant and aroma, other tool local flavor is a kind of natural nutrition health-care good product.
Embodiment:
The concrete brewing method of mead:
1, selected honey: the kind of 1. selecting honey: the white twigs of the chaste tree, acacia, rape, lime tree, Herba Astragali Melilotoidis (Herba Astragali Sinici) etc.;
2. according to the national compulsory Standard for Honey of GB GB18796-2005, pursue the bucket check, selected sense organ is good, and the above high-quality honey of 41.0 degree Beaume that physical and chemical index is qualified is delivered to the batching storehouse;
2, honey liquefaction: to the strict high-quality honey that is up to the standards in batching storehouse, if crystallization then carry out Xie Jing liquefaction adopts immersion method to separate brilliant liquefaction usually, exactly whole bucket honey bucket is put in the hot tub, make water temperature constant, allow crystalline honey slowly liquefy by conducting heat naturally at 40-50 ℃;
3, filter honey: to being liquefied as liquid qualified high-quality honey, filter through 80-120 order filter cloth, remove the cured impurity that waits of honeybee in the honey, compounding plant is delivered in barrelling;
4, the throwing amount of honey:, the high-quality honey of batching storehouse through being up to the standards is poured in the dosing vessel in the ratio that accounts for feed liquid quality 40%;
5, the preparation of pure water and throwing amount:
1. the preparation method of pure water: in well water suction pond, carry out the silt particle precipitation, the water perfusion of post precipitation advances quartzite machinery jar, pump into jar filtration of gac machinery again, pass through reverse osmosis unit, remove anhydrate in to fermentation harmful ion and peculiar smell, obtain pure water and pump in the pure water hold-up vessel standby;
2. in the ratio that accounts for feed liquid quality 60%, from hold-up vessel, pump into pure water in the dosing vessel;
6, mulse is combined: quality in the dosing vessel is accounted for 40% honey and 60% pure water, open the dosing vessel whipping appts, carry out mulse and be combined, and the mulse feed liquid that will all get togather according to electrically heated ethanol fermentation tank volume pumps in the electrically heated ethanol fermentation jar;
7, the throwing amount of Sodium Metabisulfite: the ratio that adds 20 grams in mulse feed liquid double centner, the food grade Sodium Metabisulfite is dropped in the electrically heated ethanol fermentation jar mulse feed liquid, and open whipping appts and fully stirred 30 minutes, be combined, to reach the purpose of mulse feed liquid sterilization;
8, highly active dry yeast throwing amount and activation: the ratio that adds 125 grams in double centner mulse feed liquid takes by weighing highly active dry yeast, again with the ratio of highly active dry yeast in 1: 20, be invested in 26 ℃-30 ℃ the pure warm water activation 25-30 minute, be prepared into the yeast emulsion, the yeast emulsion for preparing is added in the electrically heated ethanol fermentation jar mulse feed liquid, opened whipping appts 35-50 minute, feed liquid fully is combined;
9, ethanol fermentation:
1. first ethanol fermentation phase, feed intake in the mulse of electrically heated ethanol fermentation jar, under the effect of wine brewing high-activity yeast, 1-4 days is initial yeast phase, notes the material temperature control at 20 ± 2 ℃, as when expecting that temperature is low, opens electrical heat tracing; When temperature is high, opens the cold water device and reduce temperature, for yeast does not precipitate, it is complete to ferment, and at the fermentation baseline, stirring in 30 minutes was opened at every interval in 2 hours, carried out the fermentation that is combined of feed liquid yeast mulse;
2. the main ethanol fermentation phase: it is the main ethanol fermentation phase that initial fermentation was proceeded to ferment 6-10 days, notes the material temperature control at 23-25 ℃, for the product mouthfeel good, sweet fragrance is arranged, and during main ethanol fermentation, stirring in 30 minutes was opened at every interval in 4 hours, feed liquid is combined, and it is complete to ferment;
3. static fermentation: the proportion for the treatment of feed liquid is 1.02 o'clock, and the wine material of electrically heated ethanol fermentation jar is pumped into sealing and standing in the ethanol hold tank, standing for fermentation 5-6 days again, needn't stir, and heat or the cooling of logical cold water, keep 15-20 ℃ of temperature.
10, sedimentation and filtration, remove the wine pin: wine liquid standing for fermentation, proportion are 0.998 o'clock, clarifying wine liquid above filtering with diatomite sheet filter, and the throw outs such as yeast (being commonly called as the wine pin) that will be deposited in bottom are disposed; Pump into and seal ageing in the ethanol hold-up vessel more than 6 months, carried out tank switching one time in every month, lowest layer throw out " wine pin " is removed totally, the time that seals ageing certainly, the longer the better, makes mead produce fragrant product flavor;
11, chemical examination packing: when the alcoholic strength 10-16 of chemical examination feed liquid spends, will clarify honeybee wine and pump in the finished product jar, with the canning machine labeling of bottling, vanning is put in storage.
The concrete brewing method of honey pollen health wine:
Get 15 kilograms of pure high-quality bee pollen (bee pollen is that the male sex cell self of honeybee herborization processes, as the Flos Camelliae Japonicae powder gathered, Pollen Brassicae campestris, Semen Maydis powder etc.), remove go rotten rotten and damage by worms and 20 kilograms of the red dates of flush away surface silt particle and impurity with pure water swelling, 10 kilograms of pure Ganoderma powder, 160 kilograms of pure water.
Above material placed in the cylinder soaked 8 hours, put jacketed kettle into and boiled 30 minutes, pour in the dosing vessel, cold is when expecting warm 50-55 ℃, admix the Red kojic rice of 10-15 kilogram, stir, feed liquid is placed fermentor tank, keep warm 28-36 ℃ in material, fermented 13-16 days, treat that aroma is strong, with 140 order filter cloth squeeze and filters, leave standstill the clarification standby.
Get by the above bee pollen nutrition liquid 10-15% that brewages, 40.0 above degree Beaume high-quality honey 30-40%, pure water 45-60% by quality, above material is stirred at dosing vessel, pump into electrically heated ethanol fermentation jar, brew the honey pollen health wine of spirituosity 10-15 degree by the brewing method of honeybee wine.
Claims (4)
1, a kind of brewing method of mead, it is characterized in that: selected liquid high-quality honey, after 80-120 order filter cloth filters, in container, stir all synthetic mulse feed liquid with pure water by mass ratio input in 1: 1.5, the ratio that adds 20 grams in mulse feed liquid double centner, the food grade Sodium Metabisulfite is dropped in the mulse feed liquid, and stirring is combined, add 125 ratios that restrain in former double centner mulse feed liquid again and take by weighing highly active dry yeast, earlier highly active dry yeast is invested in by 1: 20 ratio and activates 25-30 minute in 26 ℃-30 ℃ the pure water and be prepared into the yeast emulsion, the yeast emulsion for preparing is added in the mulse feed liquid, stir the feed liquid that is combined; Feed liquid thrown in the ethanol fermentation jar carry out ethanol fermentation, wine material with the ethanol fermentation jar after the fermentation pumps into sealing and standing in the ethanol hold tank, when the wine liquor ratio that leaves standstill in the hold-up vessel heavily is 0.998, after the filtration of diatomite sheet filter, pump into again and seal ageing in the ethanol hold-up vessel more than 60 days, make mead produce the fragrant flavor that produces; Through the alcoholic strength 10-16 of chemical examination feed liquid when spending, will clarify honeybee wine and pump into and become the mead finished product in the finished product jar.
2, the brewing method of mead according to claim 1, it is characterized in that: the preparation method of pure water is with in the well water suction pond, carry out the silt particle precipitation, the water of post precipitation pours into quartzite machinery jar, pump into jar filtration of gac machinery again, by reverse osmosis unit, remove anhydrate middle harmful ion and peculiar smell, obtain pure water.
3, the brewing method of mead according to claim 1 is characterized in that fermentation is divided into just ethanol fermentation phase, main ethanol fermentation phase, static fermentation three phases:
1. the first ethanol fermentation phase: feed intake in the feed liquid of ethanol fermentation jar, under the effect of wine brewing high-activity yeast, 1-4 days is initial yeast phase, and the material temperature control is at 20 ± 2 ℃, and stirred 30 minutes in 2 hours at every interval, carries out the fermentation that is combined of feed liquid yeast mulse;
2. the main ethanol fermentation phase: proceeding to ferment 6-10 days after the initial fermentation is the main ethanol fermentation phase, and the material temperature control is at 23-25 ℃, and stirred 30 minutes in 4 hours at every interval, and feed liquid is combined, and it is complete to ferment;
3. static fermentation: the proportion for the treatment of feed liquid is 1.02 o'clock, and the wine material of ethanol fermentation jar is pumped into sealing and standing in the ethanol hold tank, keeps 15-20 ℃ of temperature, becomes wine liquid in standing for fermentation 5-6 days.
4, a kind of brewing method of honey pollen health wine, it is characterized in that: the bee pollen of getting 1.5 mass units, the pure water swelling of the red date of 2 mass units, the Ganoderma powder of 1 mass unit, the pure water of 16 mass units, above material placed in the container soaked 8 hours, putting jacketed kettle into boiled 30 minutes, pour in the dosing vessel, cold is when expecting warm 50-55 ℃, admix the Red kojic rice of 1-1.5 mass unit, stir, feed liquid is placed fermentor tank, keep warm 28-36 ℃ in material, fermented 13-16 days, treat that aroma is strong,, leave standstill clarification and obtain bee pollen nutrition liquid with 140 order filter cloth squeeze and filters; Get bee pollen nutrition liquid, the quality that quality accounts for 10-15% and account for the 40 degree Beaume high-quality honey of 30-40%, the pure water that quality accounts for 45-60%, above material is stirred at dosing vessel, pump into the ethanol fermentation jar, brew the honey pollen health wine of spirituosity 10-15 degree by the brewing method of honeybee wine.
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| CN 200610044166 CN1880430A (en) | 2006-05-12 | 2006-05-12 | Honey mead and honey pollen health wine making method |
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| CN 200610044166 CN1880430A (en) | 2006-05-12 | 2006-05-12 | Honey mead and honey pollen health wine making method |
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| CN2008100014244A Division CN101250469B (en) | 2006-05-12 | 2006-05-12 | Method for brewing honey pollen health wine |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362996B (en) * | 2008-09-28 | 2011-04-13 | 华中农业大学 | Method for producing honey wine |
| CN101392218B (en) * | 2008-10-23 | 2012-07-11 | 陈宜斗 | Nutritional health wine brewed from natural honey and Chinese herbal medicine and preparation method thereof |
| CN101760367B (en) * | 2008-12-26 | 2013-01-23 | 杨佳锜 | Mead prepared by fermenting pure honey |
| CN103098958A (en) * | 2011-11-14 | 2013-05-15 | 许池民 | Method for preparing pure natural honey and pollen health-maintenance fructus jujubae |
| CN104059842A (en) * | 2014-07-10 | 2014-09-24 | 张清清 | Manufacturing method of bee pollen wine |
| 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 |
| WO2015074499A1 (en) * | 2013-11-21 | 2015-05-28 | 成都冯氏蜂业有限公司 | Method for producing fermented honey beverage and products thereof |
| CN105505683A (en) * | 2016-01-07 | 2016-04-20 | 濮阳市广源蜂业研究所 | Abelmoschus manihot and honey health care wine and brewing method thereof |
| CN105623963A (en) * | 2016-02-13 | 2016-06-01 | 黑龙江东北亚林产品有限公司 | Method for manufacturing ganoderma liquor |
| CN106047563A (en) * | 2016-07-21 | 2016-10-26 | 邵阳珍蜂蜜生物科技股份有限公司 | Method of making health ecological honey wine |
| CN106434118A (en) * | 2016-10-08 | 2017-02-22 | 北京同仁堂股份有限公司同仁堂药酒厂 | Nutritious honey wine and preparation method thereof |
| CN107858299A (en) * | 2017-11-21 | 2018-03-30 | 吉林瀚蜂农业科技开发有限公司 | A kind of honey brewing waste mash and preparation method thereof, purposes |
| CN112322432A (en) * | 2020-12-08 | 2021-02-05 | 陈保树 | Bee pollen honey wine and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362996B (en) * | 2008-09-28 | 2011-04-13 | 华中农业大学 | Method for producing honey wine |
| CN101392218B (en) * | 2008-10-23 | 2012-07-11 | 陈宜斗 | Nutritional health wine brewed from natural honey and Chinese herbal medicine and preparation method thereof |
| CN101760367B (en) * | 2008-12-26 | 2013-01-23 | 杨佳锜 | Mead prepared by fermenting pure honey |
| CN103098958A (en) * | 2011-11-14 | 2013-05-15 | 许池民 | Method for preparing pure natural honey and pollen health-maintenance fructus jujubae |
| CN103098958B (en) * | 2011-11-14 | 2014-02-05 | 许池民 | Method for preparing pure natural honey and pollen health-maintenance fructus jujubae |
| WO2015074499A1 (en) * | 2013-11-21 | 2015-05-28 | 成都冯氏蜂业有限公司 | Method for producing fermented honey beverage and products thereof |
| CN104059842A (en) * | 2014-07-10 | 2014-09-24 | 张清清 | Manufacturing method of bee pollen wine |
| 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 |
| CN105505683A (en) * | 2016-01-07 | 2016-04-20 | 濮阳市广源蜂业研究所 | Abelmoschus manihot and honey health care wine and brewing method thereof |
| CN105623963A (en) * | 2016-02-13 | 2016-06-01 | 黑龙江东北亚林产品有限公司 | Method for manufacturing ganoderma liquor |
| CN106047563A (en) * | 2016-07-21 | 2016-10-26 | 邵阳珍蜂蜜生物科技股份有限公司 | Method of making health ecological honey wine |
| CN106434118A (en) * | 2016-10-08 | 2017-02-22 | 北京同仁堂股份有限公司同仁堂药酒厂 | Nutritious honey wine and preparation method thereof |
| CN107858299A (en) * | 2017-11-21 | 2018-03-30 | 吉林瀚蜂农业科技开发有限公司 | A kind of honey brewing waste mash and preparation method thereof, purposes |
| CN112322432A (en) * | 2020-12-08 | 2021-02-05 | 陈保树 | Bee pollen honey wine and preparation method thereof |
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