WO1995029226A1 - Hydromel et son procede de production - Google Patents

Hydromel et son procede de production Download PDF

Info

Publication number
WO1995029226A1
WO1995029226A1 PCT/CN1995/000032 CN9500032W WO9529226A1 WO 1995029226 A1 WO1995029226 A1 WO 1995029226A1 CN 9500032 W CN9500032 W CN 9500032W WO 9529226 A1 WO9529226 A1 WO 9529226A1
Authority
WO
WIPO (PCT)
Prior art keywords
manufacturing process
honey
parts
weight
added
Prior art date
Application number
PCT/CN1995/000032
Other languages
English (en)
Chinese (zh)
Inventor
Shengjian Huang
Original Assignee
Lin, Gaoqiang
Huang, Shengsen
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lin, Gaoqiang, Huang, Shengsen filed Critical Lin, Gaoqiang
Priority to AU23020/95A priority Critical patent/AU2302095A/en
Publication of WO1995029226A1 publication Critical patent/WO1995029226A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/025—Low-alcohol beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

Definitions

  • 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
  • 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
  • rice cracker (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 ⁇
  • the products sold are, for example, rice wine koji produced by Wenzhou Koji Factory in Zhejiang City, China, used in the examples.
  • 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.
  • 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
  • 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 Zhejiangzhou, 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 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%
  • 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 Zhejiangzhou, China) 16 kg, purified water 160 kg, and pollen 1 added 7 kg, Angelica 0. 8 kg and Chinese wolfberry 4 kg.
  • rice koji yellow rice koji produced by Wenzhou Koji Factory in Zhejiangzhou, China
  • purified water 160 kg
  • pollen 1 added 7 kg
  • Angelica 0. 8 kg Chinese wolfberry 4 kg.
  • other processes are the same as in Example 1 to obtain a honey spray with a degree of 7 °.
  • 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.
  • the fermenting material formula is honey 100 kg with 15% sucrose content, rice koji (yellow rice koji produced from Wenzhou Koji Factory in Zhejiangzhou, 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.

Abstract

Hydromel et son procédé de production consistant à mélanger du miel à des oryza à raison de 100 parties de miel pour 15 à 25 parties d'oryza et 150 à 250 parties d'eau afin d'obtenir une matière de fermentation, puis à effectuer la fermentation, la stérilisation, le vieillissement, la filtration et le conditionnement.
PCT/CN1995/000032 1994-04-27 1995-04-26 Hydromel et son procede de production WO1995029226A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU23020/95A AU2302095A (en) 1994-04-27 1995-04-26 A mead and the process for producing it

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN94104529.3 1994-04-27
CN94104529A CN1039029C (zh) 1994-04-27 1994-04-27 一种蜂产品酒的制造工艺

Publications (1)

Publication Number Publication Date
WO1995029226A1 true WO1995029226A1 (fr) 1995-11-02

Family

ID=5031648

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN1995/000032 WO1995029226A1 (fr) 1994-04-27 1995-04-26 Hydromel et son procede de production

Country Status (3)

Country Link
CN (1) CN1039029C (fr)
AU (1) AU2302095A (fr)
WO (1) WO1995029226A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1900803A2 (fr) * 2006-09-12 2008-03-19 Shata Shuzou Co., Ltd. Procédé de préparation d'hydromel
CN107723179A (zh) * 2017-12-07 2018-02-23 建瓯市徐墩镇中齐缘食品科技研究所 闽吉红酒
CN110140922A (zh) * 2019-05-24 2019-08-20 林艳明 一种低温酿熟蜂蜜

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101445777B (zh) * 2008-12-29 2013-04-10 杭州蜂之语蜂业股份有限公司 王浆蛋白酒的生产方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1280300A (en) * 1969-09-30 1972-07-05 Zd Litovsky Midus Improvements in or relating to the production of mead

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1280300A (en) * 1969-09-30 1972-07-05 Zd Litovsky Midus Improvements in or relating to the production of mead

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
J. CHINA FERMENTATION, No. 6, (1985), XIE ZHONGDA, "Fermentation of Mead", pages 8-11. *
J. FOOD SCIENCE, No. 11, (1989), ZHONG, YICHUN, "Test Summary of Mead, Tea Wine", pages 23-26. *
J. FOOD SCIENCE, No. 6, (1989), LI HONGXIANG, JIA XIUTIAN, "Studies in the Fermentation Technology of Mead", pages 10-12. *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1900803A2 (fr) * 2006-09-12 2008-03-19 Shata Shuzou Co., Ltd. Procédé de préparation d'hydromel
EP1900803A3 (fr) * 2006-09-12 2009-10-14 Shata Shuzou Co., Ltd. Procédé de préparation d'hydromel
CN107723179A (zh) * 2017-12-07 2018-02-23 建瓯市徐墩镇中齐缘食品科技研究所 闽吉红酒
CN110140922A (zh) * 2019-05-24 2019-08-20 林艳明 一种低温酿熟蜂蜜

Also Published As

Publication number Publication date
CN1039029C (zh) 1998-07-08
CN1104247A (zh) 1995-06-28
AU2302095A (en) 1995-11-16

Similar Documents

Publication Publication Date Title
CN101285023B (zh) 一种红树莓保健酒及其酿造方法
JPH03210172A (ja) ワイン風人参酒の製造方法
KR100881968B1 (ko) 연와인 및 그의 제조방법
CN105441270A (zh) 一种用红曲米酿造的蜂蜜酒及其蒸馏酒和制备方法
CN101260355A (zh) 一种生产桑椹果酒的方法及产品
CN1120909A (zh) 红枣山楂加红茶菌保健饮料的制作方法
CN1051007C (zh) 一种保健酒的生产方法
CN1733895A (zh) 枸杞醋及其制作方法
CN104911057A (zh) 一种咖啡芡实保健酒的生产方法
WO1995029226A1 (fr) Hydromel et son procede de production
CN100344742C (zh) 新型黄酒的制备工艺及配方
CN113293076A (zh) 利口酒及其制备方法
KR930005451B1 (ko) 구기자 증류주의 제조방법
CN101245300B (zh) 花粉酒生产工艺
CN1683500B (zh) 灵芝石榴酒的制备方法
CN1059838A (zh) 猴头山花露
CN1290995C (zh) 食用仙人掌白酒的配方及制备方法
CN111213766A (zh) 一种含复合发酵果汁的凉茶饮料及其制备方法
CN1289840A (zh) 石榴酒及其生产方法
CN108264981A (zh) 一种银杏酒的制备方法
CN1072713C (zh) 螺旋藻啤酒及其制备方法
CN1268238C (zh) 灵芝海宝绿茶菌饮料及其制备方法
CN1102994A (zh) 羊羔花粉酒及其制造方法
JPS6053593B2 (ja) 黒糖酢の製造法
KR0160092B1 (ko) 지황증류주의 제조방법

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AM AT AU BB BG BR BY CA CH CN CZ DE DK EE ES FI GB GE HU JP KE KG KP KR KZ LK LR LT LU LV MD MG MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TT UA US UZ VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): KE MW SD SZ UG AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA