CN104928111A

CN104928111A - Brewing method of mead

Info

Publication number: CN104928111A
Application number: CN201510380514.9A
Authority: CN
Inventors: 莫玉明
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-07-02
Filing date: 2015-07-02
Publication date: 2015-09-23

Abstract

The invention discloses a brewing method of mead, and belongs to the technical field of beverage processing. The method includes the steps of: honey treatment, preparation of a bean sprout juice, liquor preparation, controlled fermentation, and continuous fermentation. The method can effectively solve the defects of easy souring and no mellow taste of the mead prepared by the prior art. The method achieves the beneficial effects that the brewed mead does not sour, can be stored for a long term, has the characteristics of heavy fragrance, mellowness, sweet flavor, and full wine body, has the effects of beautifying, promoting metabolism, reducing pigmentation, slimming and enhancing fitness. For long-term drinking, the mead can enhance immune function, improve memory, and prolong life.

Description

A kind of mead brew method

Technical field

The present invention relates to drink processing, be specifically related to a kind of mead brew method, belong to drink processing technique field.

Background technology

Mead take honey as the mild drinking wine of main raw material brew, the special aroma of the elegant sweetness of existing honey, there is again the strong sweet-smelling of wine, very popular, insomnia, forgetful, lassitude and sexual function sorrow are moved back etc. effective in cure, to stomach and intestine chronic disease and the chronic illness such as chronic bronchitis and asthma, there is good efficacy, and normal drink mead can make skin ruddy, remains youthful forever, and can strengthen anti-ageing ability.It is said, drink bee product in newly-married first month, can improve the health, inspire enthusiasm, your daughter companion is full of vigor, energetic, therefore obtains the good name in " honeymoon ".

The fermentation fumet wine that mead is through multiple-microorganism acting in conjunction and leads to, it had both saved the nutritive ingredient of honey, turn increase the resultant in zymogenic autolyzate and fermenting process, thus mead contains abundant fructose, organic acid, active polypeptide, enzyme, antibiotic, the mineral element of multiple needed by human and vitamins and other nutritious components, and pollen extract and free aminoacid content are very abundant, these water-soluble small molecules nutritive substances, very easily digested, organism metabolism can be participated in rapidly, supplement needed by human body nutrient timely and effectively, make patient the old and the weak, excessive physical consumption person regains one's strength very soon.

In recent years, along with improving constantly of people's living standard, " regress into nature, back to nature " forms trend, so free of contamination natural health care mead is looked at by the parent of human consumer deeply, demand constantly increases, but the mead that mead brew method is produced now does not have sweet-smelling taste, also easy souring.

Summary of the invention

Goal of the invention: according to the defect of prior art, the invention provides a kind of mead brew method, and operation is simple, and the mead not souring that brew goes out, the special aroma of the elegant sweetness of existing honey, has again the strong sweet-smelling of wine.

technical scheme:for reaching goal of the invention, the present invention by the following technical solutions:

1, honey process: honey is added boiling water, make it to become pol at the honeydew of 15 ~ 20%, then this juice is boiled about 35 ~ 40 minutes, the floating cured foam of removing, separately supplies the moisture evaporated, obtains honey juice with boiling water.

2, prepare bean sprout juice: it is appropriate to get fresh bean sprouts, the ratio being 1:12 in the weight of bean sprouts and water adds water, and then together endures and boils 35 ~ 40 minutes, then supply the moisture evaporated, leach bean sprout juice for subsequent use.

3, prepare mother liquor: first add in bean sprout juice the glucose of 10%, the urea of 0.1% and 0.12% potassium primary phosphate, pH value is regulated to be 5 ~ 5.5, then be loaded in bottle, the yeast that after sterilizing, access is cultivated with solid medium under aseptic technique, the most handy yeast 2612 or 1450 bacterial classification, cultivates and is mother liquor in 20 hours at the temperature of 30 DEG C.

4, fermentation is controlled: in the honey juice handled well, add the urea of 0.1%, the potassium primary phosphate of 0.12%, sodium phosphate, 0.05% Sodium Metabisulfite of 0.1%, pH value is regulated to be 4.5 ~ 5, place and pour fermentor tank into after 8 ~ 10 hours, add the mother liquor of 5%, Primary Fermentation is carried out, after 4 ~ 5 days, when pol drops to 4% under the temperature condition of 25 DEG C ~ 28 DEG C, with to boil and the dense honey having removed offscum adds fermented liquid after being cooled to normal temperature, the pol regulating fermented liquid is 14% ~ 16%.

5, continue fermentation: after regulating fermented liquid pol, continue to ferment at normal temperatures 60 ~ 65 days, until pol grand to 2% time, namely Primary Fermentation terminates, and proceeds to the temperature lower seal ageing 60 ~ 70 days of 15 DEG C, is the mead that fragrance is sweet and refreshing.

Beneficial effect: the mead not souring that the present invention prepares, can long-term storage, there is the features such as strong fragrant fragrance, mellow Gan Run, wine body be plentiful, mouthfeel is good, there is skin maintenance, enhance metabolism, eliminate the effect such as pigment deposition, defatting beauty, long-term drinking can strengthen human immunologic function, improves memory, can promote longevity.

Embodiment:

Be that a step illustrates technical scheme, the invention provides two specific embodiments.

Embodiment 1: a kind of mead brew method, comprises following concrete steps as follows:

1, honey process: honey is added boiling water, make it to become pol at the honeydew of 15%, then this juice is boiled 35 minutes, the floating cured foam of removing, separately supplies the moisture evaporated, obtains honey juice with boiling water.

2, prepare bean sprout juice: it is appropriate to get fresh bean sprouts, the ratio being 1:12 in the weight of bean sprouts and water adds water, and then together endures and boils 35 minutes, then supply the moisture evaporated, leach bean sprout juice for subsequent use.

3, prepare mother liquor: first add in bean sprout juice the glucose of 10%, the urea of 0.1% and 0.12% potassium primary phosphate, pH value is regulated to be 5 ~ 5.5, then be loaded in bottle, the yeast that after sterilizing, access is cultivated with solid medium under aseptic technique, use 2612 bacterial classifications, cultivate at the temperature of 30 DEG C and be mother liquor in 20 hours.

4, fermentation is controlled: in the honey juice handled well, add the urea of 0.1%, the potassium primary phosphate of 0.12%, sodium phosphate, 0.05% Sodium Metabisulfite of 0.1%, pH value is regulated to be 4.5 ~ 5, place and pour fermentor tank into after 8 hours, add the mother liquor of 5%, Primary Fermentation is carried out, after 4 ~ 5 days, when pol drops to 4% under the temperature condition of 25 DEG C, with to boil and the dense honey having removed offscum adds fermented liquid after being cooled to normal temperature, the pol regulating fermented liquid is 14% ~ 16%.

5, continue fermentation: after regulating fermented liquid pol, continue to ferment 60 days at normal temperatures, until pol grand to 2% time, namely Primary Fermentation terminates, and proceeds to the temperature lower seal ageing 60 days of 15 DEG C, is the mead that fragrance is sweet and refreshing.

Embodiment 2: a kind of mead brew method, concrete operation is as follows:

1, honey process: honey is added boiling water, make it to become pol at the honeydew of 20%, then this juice is boiled about 40 minutes, the floating cured foam of removing, separately supplies the moisture evaporated, obtains honey juice with boiling water.

2, prepare bean sprout juice: it is appropriate to get fresh bean sprouts, the ratio being 1:12 in the weight of bean sprouts and water adds water, and then together endures and boils 40 minutes, then supply the moisture evaporated, leach bean sprout juice for subsequent use.

3, prepare mother liquor: first add in bean sprout juice the glucose of 10%, the urea of 0.1% and 0.12% potassium primary phosphate, pH value is regulated to be 5 ~ 5.5, then be loaded in bottle, the yeast that after sterilizing, access is cultivated with solid medium under aseptic technique, yeast 1450 bacterial classifications, cultivate and are mother liquor in 20 hours at the temperature of 30 DEG C.

4, fermentation is controlled: in the honey juice handled well, add the urea of 0.1%, the potassium primary phosphate of 0.12%, sodium phosphate, 0.05% Sodium Metabisulfite of 0.1%, pH value is regulated to be 4.5 ~ 5, place and pour fermentor tank into after 10 hours, add the mother liquor of 5%, Primary Fermentation is carried out, after 5 days, when pol drops to 4% under the temperature condition of 25 DEG C ~ 28 DEG C, with to boil and the dense honey having removed offscum adds fermented liquid after being cooled to normal temperature, the pol regulating fermented liquid is 16%.

5, continue fermentation: after regulating fermented liquid pol, continue to ferment 65 days at normal temperatures, until pol grand to 2% time, namely Primary Fermentation terminates, and proceeds to the temperature lower seal ageing 70 days of 15 DEG C, is the mead that fragrance is sweet and refreshing.

Claims

1. a mead brew method, is characterized in that, comprises the following steps: (1) honey process: honey is added boiling water, make it to become pol at the honeydew of 15 ~ 20%, then this juice is boiled about 35 ~ 40 minutes, the floating cured foam of removing, separately supply with boiling water the moisture evaporated, obtain honey juice; (2) prepare bean sprout juice: it is appropriate to get fresh bean sprouts, the ratio being 1:12 in the weight of bean sprouts and water adds water, and then together endures and boils 35 ~ 40 minutes, then supply the moisture evaporated, leach bean sprout juice for subsequent use; (3) prepare mother liquor: first add in bean sprout juice the glucose of 10%, the urea of 0.1% and 0.12% potassium primary phosphate, pH value is regulated to be 5 ~ 5.5, then be loaded in bottle, the yeast that after sterilizing, access is cultivated with solid medium under aseptic technique, cultivates and is mother liquor in 20 hours at the temperature of 30 DEG C; (4) fermentation is controlled: in the honey juice handled well, add the urea of 0.1%, the potassium primary phosphate of 0.12%, sodium phosphate, 0.05% Sodium Metabisulfite of 0.1%, pH value is regulated to be 4.5 ~ 5, place and pour fermentor tank into after 8 ~ 10 hours, add the mother liquor of 5%, Primary Fermentation is carried out, after 4 ~ 5 days, when pol drops to 4% under the temperature condition of 25 DEG C ~ 28 DEG C, with to boil and the dense honey having removed offscum adds fermented liquid after being cooled to normal temperature, the pol regulating fermented liquid is 14% ~ 16%; (5) continue fermentation: after regulating fermented liquid pol, continue to ferment at normal temperatures 60 ~ 65 days, until pol grand to 2% time, namely Primary Fermentation terminates, and proceeds to the temperature lower seal ageing 60 ~ 70 days of 15 DEG C, is the mead that fragrance is sweet and refreshing.

2. mead brew method according to claim 1, is characterized in that, described step (3) used yeast is 2612 or 1450 bacterial classifications.