WO1995029226A1 - A mead and the process for producing it - Google Patents

Abstract

A mead and the process for producing it, which consists of mixing honey with oryzae in the proportion of honey 100 parts, oryzae 15-25 parts, water 150-250 parts, to obtain fermentation material, then fermented, sterilized, ageing, filtered and packed.

Description

 TECHNICAL FIELD

 The invention relates to a honey fermented beverage and a manufacturing process thereof, and particularly to a honey low-alcohol wine and a manufacturing process thereof. Background technique

In the past, yeasts such as AS 2. 3 4 6, AS 2-4 3 0 / AS 2. 6 4 1, AS 2. 6 1 2 and Wei's AS 2. 1 1 90 were used for the preparation of mead. It is a mixture of three pure yeasts, which are made through primary and secondary culture, and ammonium salts and phosphates are added; for example, Chinese Patent Publication No. CN 8 5 1 0 5 5 1 8 A, CN 1 0 7 7 2 2 2 A, CN 1 0 9 0 6 0 1 A discloses three methods for making mead. The mead made by the above method has the following deficiencies: (1) there is no delicious yellow wine nourishment; ( ² ) all have chemical preparations, which are not pure natural drink. Not ideal as a health drink.

 The purpose of the present invention is to provide a honey beverage and a manufacturing process thereof. The process uses rice koji to ferment honey, the process is simple, and the brewed wine has yellow sprinkle flavor, sweet and mellow and harmonious honey fragrance, and sprinkles unique flavor. Nutrition High value, transparent color, clear, pure, can increase appetite, enhance memory, regulate nerves and enhance body immunity, it is a pure natural low-level nourishing health drink that does not contain harmful chemicals. The cylinder of the present invention is to be explained

 The manufacturer of the honey beverage branch of the present invention firstly mixes the raw materials and rice koji according to the mixing ratio to form a fermentation branch; ferment at a temperature not exceeding 30 C for more than 20 days; Subsequent filtration or precipitation to remove impurities; or aging for more than 20 days after removing impurities; heating to 8.0-9 0 "C after aging to remove protein; and finally sterilization packaging, wherein the proportion of the fermentation material is ： Honey 1 0 0 parts by weight

(Use black rice cracker or red rice cracker,. Or mix two kinds of rice cracker at any ratio) 1 5-2 5 parts by weight, purified water 1 50-2 5 0 parts by weight, where rice cracker can be 巿The products sold are, for example, rice wine koji produced by Wenzhou Koji Factory in Zhejiang Province, China, used in the examples.

In order to improve its nutritional and immune effects, it is preferable to add 0.5 to 1.5 parts by weight of royal jelly in the late fermentation and before aging. To further increase nutrition and make the taste mellow, Fermentation is preferably further added to the feed ^15--25 parts by weight of pollen and / or 005-015 parts by weight of cinnamon;.... Or added to 15-25 parts by weight. Pollen and / or 0.05 to 0.15 parts by weight of Chinese angelica, and 2.5 to 5 parts by weight of Chinese wolfberry can also be added on this basis. 15 to 30 parts by weight of fruit juice and / or other traditional Chinese medicines may also be added to the above fermentation material, such as 3 to 5 parts by weight of Changbai Mountain ginseng or velvet antler, etc., so as to make a pure natural high-grade nutritious and nourishing key product.

 According to the present invention, the applicable sucrose content of honey is preferably 15% by weight or less.

 The invention also relates to a honey beverage prepared by the above process, especially a low-level honey sprinkle prepared by the above process, wherein the sprinkle degree is 7 to 15 °.

 The honey rice wine of the present invention is naturally fermented with mixed bacteria (rice koji), and has a reasonable ratio. Compared with the traditional honey wine made by fermentation of single or multiple yeasts, the honey rice wine has more unique flavor and nutrition. The value is higher, and the process is simple, and the primary and secondary seed fermentation steps necessary for pure-breed fermentation are not required. Ways to implement the invention

 Example 1

Take 100 kg of honey with a sucrose content of 9 9 & 100 kg of rice cracker (yellow rice cracker produced by Wenzhou Koji Factory in Zhejiang Province, China), 20 kg of purified water, 200 kg of water, add to the altar and stir well. Seal the mouth of the altar, keep the fermentation place below 15-3 0 ^e C, ferment for 20-40 days, suck out the upper wave body, filter the lower turbid liquid, remove impurities, and age for 80 days or more. The diatomite is filtered or precipitated to remove impurities, and then heated to 8 5 to remove protein and impurities to obtain a sprinkle of 10. Honey with yellow sprinkles. Example 2

 The fermenting material formula is 100 kg of honey with a sucrose content of 12%, rice cracker (yellow rice cracker produced from Wenzhou Koji Factory in Zhejiang Province, China) 18 kg, purified water 180 kg, and pollen added 2 kg and cinnamon 0.1 kg. In addition, 1 kg of royal jelly was added before aging in the late fermentation. The other processes were the same as in Example 1.

The mead prepared in Example 2 is not only tonic for health and health, but also a sweet and delicious high-grade beverage. It has the functions of regulating and restoring human metabolism, promoting the regeneration of human cells, and promoting protein synthesis. , Promote appetite, enhance memory, regulate nerves, enhance the body's immune ability, and help strengthen sexual function Or reinvigorate, and prevent cancer, special persuasion for youth. It is a breakthrough in the research of honey products.

 The following are the physical and chemical indexes and ingredients of the mead made according to Example 2 of the present invention: Table 1 Table of physical and chemical indexes

The project standard requires the result of alcohol content (V / V)% 7.0-1 5. 0 8. 1 Total acid (g 1 g as citric acid) 5. 0-8. 0 5. 9 Total sugar (as glucose ) G 1 L> 5 0 5 4% of total amino acids> 0. 1 5 0. 1 8 Lead (P b) mg / L <1 <1 Arsenic (S n) mg / L 0. 5 <0.5 Cu C u) mg / L <1 0 <1 0 Hygienic indicators comply with GB 2 7 5 8 "Sanitary Standards for Fermented Wine".

Composition analysis table test item results Vitamin A 660IU / 100ml Vitamin B 0, 45mg / l00ml Vitamin B2 0. 28mg / 100ml Vitamin B6 0. 47mg / 100ml Vitamin C 1. 76mg / l00ml Vitamin E 26. 2mg / l00ml Nucleic acid (bandit) 0. 92mg / l00ml amino nitrogen 0.03%

Free fatty acids 6.38mg / l00ml Total flavones 12.9mg / l00ml Phosphorus 8.60mg / l00ml

Example 4

 The fermenting ingredient is 100 kg of honey with a sucrose content of 11%, rice koji (yellow rice koji produced by Wenzhou Koji Factory in Zhejiang Province, China) 16 kg, purified water 160 kg, and pollen 1 added 7 kg, Angelica 0. 8 kg and Chinese wolfberry 4 kg. In addition to the royal jelly 1-3 kg before aging at the later stage of fermentation, other processes are the same as in Example 1 to obtain a honey spray with a degree of 7 °. The foregoing description of the embodiments is merely an example, and is not intended to limit the present invention. Industrial applicability

The present invention has the following significant advantages: (1) Honey scented and sprinkled with yellow rice wine and sweet and mellow harmonious sweetness, dry, pure, unique wind, no foreign matter, low sprinkle; (2) good quality, nutritional value High, rich in multi-vitamins, organic acids and protein active substances, can increase appetite, enhance memory, regulate nerves, enhance the body's immunity; (3) transparent, clear, pure; ( ⁴ ) is a pure natural nourishing health drink It has a medical effect and is not suitable for chemical synthesis; (6) The process is simple. Aged with royal jelly, the wine has a higher nutritional value, has the effect of prolonging life, has a delicious taste and a suitable alcohol degree. Its appearance, taste, and nutrition are favored by Eastern and Westerners.

Table 3 Amino acid content scale

实施例 3

Example 3

 The fermenting material formula is honey 100 kg with 15% sucrose content, rice koji (yellow rice koji produced from Wenzhou Koji Factory in Zhejiang Province, China) 22 kg, purified water 240 kg, and pollen 2 added O kg and cinnamon 1.2 kg, other processes are the same as in Example 1, and the sprinkle degree is 14. Honey nutrition drink.

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Claims

Request for Profit 1. A manufacturing process of honey beverage, which is characterized in that the original branch and rice koji are mixed uniformly to form a fermentation material; fermented at room temperature not exceeding 30 ^e C for more than 20 days; and aged for more than 20 days ; Followed by filtering or precipitation to remove impurities; or aging after removing impurities; heating to 80-9 0 C to remove protein; and finally aseptic packaging, wherein the proportion of the fermentation material is: 100 parts by weight of honey, Miqu 1 5-2 5 parts by weight, purified water 1 50-2 5 0 parts by weight.  2. The manufacturing process of honey beverage according to claim 1, characterized in that the royal jelly is added in an amount of 0.5 to 1.5 parts by weight at the late fermentation stage and before aging.  3. The manufacturing process of honey scallion according to claim 1 or 2, characterized in that 1.5 to 2.5 parts by weight of pollen and / or 0.5 to 5 are added to the fermentation material. 0. 1 5 parts by weight of cinnamon.  4. The honey beverage manufacturing process according to claim 1 or 2, characterized in that 1.5 to 2.5 parts by weight of pollen and / or 0. 0 5-0 are added to the fermentation material. . 1 5 parts by weight of angelica.  5. The honey beverage manufacturing process according to claim 4, characterized in that 2.5-5 parts by weight of Chinese wolfberry is added to the fermentation material.  6. The manufacturing process of honey beverage according to claim 5, characterized in that fruit juice and / or Chinese medicine is added to the fermentation material.  7. The manufacturing process of the honey beverage according to the fork profit requirement 1 or 2, characterized in that fruit juice and / or Chinese medicine is added to the fermentation branch.  8. A honey beverage prepared according to the manufacturing process described in claim 1 or 2.  9. A honey beverage prepared according to the manufacturing process described in claim 3.  1 0. Honey beverage prepared according to the manufacturing process described in claim 4  1 1. A honey drink prepared according to the manufacturing process described in claim 5.  1 2. A honey beverage prepared according to the manufacturing process described in claim 6.  1 3. A honey beverage prepared according to the manufacturing process described in claim 7.