CN105087255A - Constant-low-temperature brewage technique of total-nutrient honey wine - Google Patents
Constant-low-temperature brewage technique of total-nutrient honey wine Download PDFInfo
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- CN105087255A CN105087255A CN201510513776.8A CN201510513776A CN105087255A CN 105087255 A CN105087255 A CN 105087255A CN 201510513776 A CN201510513776 A CN 201510513776A CN 105087255 A CN105087255 A CN 105087255A
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Abstract
The invention relates to a constant-low-temperature brewage technique of total-nutrient honey wine. The total-nutrient honey wine is a nutrient beverage which is prepared by carrying out long-time constant-low-temperature fermentation and aging on 98% of honey-water mixed solution, 0.4% of nutrient yeast and 1.6% of honey water, wherein the ratio of the honey to the water is 1:(1-2.5). The technical scheme is as follows: mixing pasteurized honey and water, cooling to 15-16 DEG C, adding 2% of honey water and nutrient yeast, mixing, finishing fermentation when the temperature is 18-20 DEG C, the alcohol content is 8-18 %vol, the sugar degree is 6g/100ml or below and the pH value is 3, and pasteurizing for 30 minutes; filtering with diatomite, heating to 100 DEG C, keeping for 30 minutes, cooling, injecting into a refrigerating tank, and refrigerating; after finishing the refrigeration, injecting the fermented liquid into an aging tank, and keeping the temperature of the liquid in the aging tank at 25 DEG C for two years; and after two years, packaging the fermented liquid which is the product of the total-nutrient honey wine constant-low-temperature brewage technique, thereby obtaining the finished product.
Description
Technical field
The permanent low-temperature brewing technology of full nutrient honey wine is a kind of brewing technique of mead, be specifically related to a kind of with honey and water for raw material, by a kind of nutritive food brewing technique of permanent low temperature fermentation, belong to food scope; Its brewing technique belongs to wine brewing field.
Background technology
Society, beverage types is various, and mead is also like this.But wherein great majority be mixed have nothing to do with honey composition brewage, what have even directly mixes, blends, varying degree change local flavor intrinsic in honey and nutritive ingredient, even destroying the nutritive ingredient useful to the mankind contained in honey in varying degrees, add people also more and more higher, more and more abundanter to the requirement of taste, mouthfeel, for overcoming the deficiencies such as the above-mentioned beverage relevant with honey, meet the food demand that people improve constantly, special work is invented as follows.
Summary of the invention
The permanent low-temperature brewing technology of full nutrient honey wine, with honey, pure water for raw material, adds multiple nutrients yeast fermentation, through the brewing technique of a kind of full-nutrient beverage of long-time permanent low temperature fermentation, ageing.
The mixed weight ratio of each raw material and additive is above: mulse mixed solution 98%, nutritious yeast 0.4%, syrup 1.6%, and wherein honey and the ratio of water are 1 compare 1-2.5.
Above-mentioned nutritious yeast, is formed by wine brewing song, white wine king, koji, glucose yeast, cereuisiae fermentum proportioning; The ratio of above-mentioned each composition is: wine brewing song 40%, white wine king 25%, koji 15%, glucose yeast 10%, cereuisiae fermentum 10%.
Solving technical scheme of the present invention is: choose natural quality honey and pure water, be heated to respectively 60 DEG C 30 minutes, filter out impurity, by both mix, become mixed solution, mixing after temperature be down to 15 DEG C-16 DEG C stand-by; Be the hydromel of 2% by concentration again, temperature control to 35 DEG C, mixes with nutritious yeast, fully adds mixed solution after mixing, stirs rear sealing and fermenting; Record temperature, ph value, pol, alcoholic strength, in order to using.
Above-mentioned so-called hydromel is according to the mixed solution obtained after the proportional components mixing of water, honey weight 98: 2 in the pure water of 35 DEG C.
During the fermentation, the temperature of the mixed solution adding above-mentioned various raw material is controlled between 18-20 degree Celsius, be in permanent low temperature fermentation state.In 5 days that start to ferment, the regular mixed solution to being under sealed state fully stirs once a day, makes it fermentation evenly.Every day measures mixed solution, and by the regular payroll for various data logging, for future use.
When detecting that alcoholic strength is 8-18 degree, pol is below 6g/100ml, ph value is 3, be in the various raw materials of fermentation state, the mixed solution of additive becomes distiller's wort, now distiller's wort is heated to 60 DEG C and keeps, after 30 minutes, stopping fermentation, be down to normal temperature 25 DEG C, carry out precipitation clarification.
Get after 5 days in distiller's wort and clarify part diatomite filtration, after cooling, carry out TRANSIENT HIGH TEMPERATURE sterilization, after be cooled to 25 DEG C and squeeze into refrigerated cylinder and carry out freezing, pool period temperature is-8 DEG C---3 DEG C.
Freezing end after 7-9 days, squeezes into ageing tank by the liquid after freezing, and keep this fluid temperature 25 DEG C in ageing tank, the time limit is 2 years.
After 2 years, by the liquid fermented, i.e. the product of the permanent low-temperature brewing technology of the full nutrient honey wine of the present invention, packing, is finished product.
Precaution deposited by the permanent low-temperature brewing mead of the full nutrition of product of the present invention: low temperature, lucifuge, ventilation, slant setting.
Feature of the present invention, effect: honey aromatic strongly fragrant, mouthfeel is unique, soft mellow, nutritious, be easy to absorption of human body; There is skin maintenance, strengthen effect of body immunity, adapt to all kinds of crowd, to mid-aged population antifatigue, anti-ageing particularly suitable.
Embodiment
Below in conjunction with a specific implementation process of the present invention, the present invention is further described.
Choose natural quality honey 56 kilograms, 140 kilograms, water, 3.2 kilograms, the syrup of 2%, nutritious yeast 0.8 kilogram, for subsequent use.Honey and water are heated to respectively 60 DEG C 30 minutes, filter out impurity, by both mix, become mixed solution, mixing after temperature be down to 15 DEG C-16 DEG C stand-by; Be the hydromel of 2% by concentration again, temperature control to 35 DEG C, mixes with nutritious yeast, fully adds mixed solution after mixing, stirs rear sealing and fermenting; Record temperature, ph value, pol, alcoholic strength, in order to using.
Above-mentioned so-called hydromel is according to the mixed solution obtained after the proportional components mixing of water, honey weight 1-2.5: 1 in the pure water of 35 DEG C.
During the fermentation, the temperature of the mixed solution adding above-mentioned various raw material is controlled between 18-20 degree Celsius, be in permanent low temperature fermentation state.In 5 days that start to ferment, the regular mixed solution to being under sealed state fully stirs once a day, makes it fermentation evenly.Every day measures mixed solution, and by the regular payroll for various data logging, for future use.
When detecting that alcoholic strength is 8.5 degree, pol is below 6g/100ml, ph value is 3, be in the various raw materials of fermentation state, the mixed solution of additive becomes distiller's wort, now distiller's wort is heated to 60 DEG C and keeps, after 30 minutes, stopping fermentation, be down to normal temperature 25 DEG C, carry out precipitation clarification.
Get after 5 days in distiller's wort and clarify part diatomite filtration, after cooling, carry out TRANSIENT HIGH TEMPERATURE sterilization, after be cooled to 25 DEG C and squeeze into refrigerated cylinder and carry out freezing, pool period temperature is-8 DEG C---3 DEG C.
Freezing end after 7-9 days, squeezes into ageing tank by the liquid after freezing, sealing, and keep this fluid temperature 25 DEG C in ageing tank, the time limit is 2 years.
After 2 years, the liquid fermented is about 200 kilograms, i.e. the product of this permanent low-temperature brewing technology of sending out nutrient honey wine complete, be dispensed in 200 dark glass bottles, every bottle of weight is 1 kilogram, is finished product.Be placed in low temperature, lucifuge, ventilated environment after sealing, slant setting, put in storage for subsequent use.
Claims (3)
1. the permanent low-temperature brewing technology of full nutrient honey wine, is characterized in that: with honey, water, multiple nutrients yeast for, glycogen material, form through long-time permanent low temperature fermentation, ageing.
2. the permanent low-temperature brewing technology of the full nutrient honey wine according to the claims 1, it is characterized in that: mulse mixed solution 98%, nutritious yeast 0.4%, hydromel 1.6%, wherein the ratio of honey and water is 1: 1-2.5.
3. the permanent low-temperature brewing technology of the full nutrient honey wine according to the claims 1, it is characterized in that: present invention process flow process: temperature after the honey and water mixing of pasteurize is down to hydromel, the nutritious yeast mixing that 15-16 degree Celsius adds 2%, at 18-20 degree Celsius, when alcoholic strength 8-18 degree, pol be below 6g/100ml, ph value be 3 time, stop fermentation, pasteurize 30 minutes; With diatomite filtration, and be heated to 100 degrees Celsius, maintain 30 minutes, rear cooling is also squeezed into refrigerated cylinder and is carried out freezing; Freeze bundle, the liquid after fermentation is squeezed into ageing tank, keep this fluid temperature 25 degrees Celsius in ageing tank, the time limit is 2 years; After 2 years, by the liquid fermented, i.e. the product of the full nutrition of the present invention permanent low temperature mead brewing technique, packing, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510513776.8A CN105087255A (en) | 2015-08-15 | 2015-08-15 | Constant-low-temperature brewage technique of total-nutrient honey wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510513776.8A CN105087255A (en) | 2015-08-15 | 2015-08-15 | Constant-low-temperature brewage technique of total-nutrient honey wine |
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| CN105087255A true CN105087255A (en) | 2015-11-25 |
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| CN201510513776.8A Pending CN105087255A (en) | 2015-08-15 | 2015-08-15 | Constant-low-temperature brewage technique of total-nutrient honey wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107083301A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | A kind of hydromel of pure fermented honey |
| CN107937203A (en) * | 2016-10-10 | 2018-04-20 | 海南鑫元利酒业有限公司 | Honey health preserving wine |
| CN113249179A (en) * | 2021-04-26 | 2021-08-13 | 洛阳蜂乐园食品有限公司 | Brewing method of natural honey wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1683498A (en) * | 2005-03-08 | 2005-10-19 | 郑连甲 | Pure natural honey cellar wine |
| CN101362996A (en) * | 2008-09-28 | 2009-02-11 | 华中农业大学 | Method for producing honey wine |
| CN103564592A (en) * | 2013-11-21 | 2014-02-12 | 成都冯氏蜂业有限公司 | Production method of honey fermentation beverage |
| CN104629981A (en) * | 2013-11-13 | 2015-05-20 | 大兴安岭绿源蜂业有限公司 | Honey fermented wine and preparation method thereof |
-
2015
- 2015-08-15 CN CN201510513776.8A patent/CN105087255A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1683498A (en) * | 2005-03-08 | 2005-10-19 | 郑连甲 | Pure natural honey cellar wine |
| CN101362996A (en) * | 2008-09-28 | 2009-02-11 | 华中农业大学 | Method for producing honey wine |
| CN104629981A (en) * | 2013-11-13 | 2015-05-20 | 大兴安岭绿源蜂业有限公司 | Honey fermented wine and preparation method thereof |
| CN103564592A (en) * | 2013-11-21 | 2014-02-12 | 成都冯氏蜂业有限公司 | Production method of honey fermentation beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107937203A (en) * | 2016-10-10 | 2018-04-20 | 海南鑫元利酒业有限公司 | Honey health preserving wine |
| CN107083301A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | A kind of hydromel of pure fermented honey |
| CN113249179A (en) * | 2021-04-26 | 2021-08-13 | 洛阳蜂乐园食品有限公司 | Brewing method of natural honey wine |
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Application publication date: 20151125 |