CN105820902A - Honey wine and preparation method thereof - Google Patents
Honey wine and preparation method thereof Download PDFInfo
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- CN105820902A CN105820902A CN201610256775.4A CN201610256775A CN105820902A CN 105820902 A CN105820902 A CN 105820902A CN 201610256775 A CN201610256775 A CN 201610256775A CN 105820902 A CN105820902 A CN 105820902A
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- mel
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- 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
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- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses honey wine which comprises the following components in parts by weight: 300-350 parts of honey, 3-5 parts of distiller's yeast, 0.02-0.04 part of a yeast extract, 0.04-0.06 part of ammonium acetate, 0.03-0.05 part of peptone, 0.05-0.08 part of diammonium hydrogen phosphate, 1-3 parts of watermelon stems and leaves, 1-3 parts of hyacinth beans, 2-4 parts of cucumber, a proper amount of citric acid and a proper amount of pure water. The honey wine disclosed by the invention is graceful in wine body, attractive in appearance, appropriate in fragrance and taste and palatable in alcoholic strength, and furthermore, due to addition of the raw materials such as watermelon stems and leaves and hemerocallis citrine in the process, the honey wine has health effects of heat clearing and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of hydromel and preparation method thereof.
Background technology
Hydromel forms through fermentation by saccharomyces cerevisiae with Mel for primary raw material, is the beverage wine of a kind of alcoholic strength low,
It not only remains part nutritional labeling and the health care of natural honey, and aminoacid, H vitamin, mineral etc. are heavy
Biological active substances is wanted to improve. but Mel sugar content is high, and nitrogen substance is less, so needing in the brewageing of hydromel
Add appropriate nitrogen source.Nitrogen source category and content not only affect the fermenting speed of hydromel, the saccharomyces cerevisiae utilization to sugar, and
Mouthfeel and Alcohols,fusel content to wine also have a significant impact.Wherein when nitrogen source adds, and adds which kind of nitrogen source, the wind to hydromel
Taste has a very big impact..
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of hydromel and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of hydromel, the weight proportion between each raw material components is: Mel 300-350, yeast distillers yeast 3-5, yeast extract 0.02-
0.04, ammonium acetate 0.04-0.06, peptone 0.03-0.05, diammonium phosphate 0.05-0.08, Citrullus vulgaris stem and leaf 1-3, Seem Lablab Album 1-3,
Fructus Cucumidis sativi 2-4, citric acid are appropriate, pure water is appropriate.
The preparation method of described hydromel, comprises the following steps:
One, Mel being divided into four parts, first part of Mel adds pure water according to 1:4 volume ratio and is diluted to material liquid, by this material liquid
Middle addition citric acid regulation pH value is 3.0-3.2, is cooled to 28-32 DEG C, connects in the raw material liq after cooling after pasteurization
Enter yeast distillers yeast, then put it in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:1, carry out one time fermentation 3-4 days
After, obtain prior fermentation liquid；
Two, second part of Mel is added pure water dilution according to 1:3 volume ratio, be mixed to join prior fermentation liquid with yeast extract, its
Middle water adds 1-2% Aloe juice；This mixed liquor is put in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:3, and
Carry out ferment in second time under the conditions of 25-28 DEG C after 5-8 days, obtain fermentation liquid in mid-term；
Three, the 3rd part of Mel is added pure water dilution according to 1:2 volume ratio, be mixed to join fermentation liquid in mid-term with peptone,
After carrying out three sealing and fermenting 8-10 days under 25-28 DEG C of environment, obtain later stage fermentation liquid；
Four, by Citrullus vulgaris stem and leaf, Seem Lablab Album, the water of Fructus Cucumidis sativi mixing addition 1-2 times, making beating is filtered, is obtained nutritional solution；
Five, the 4th part of Mel is added pure water dilution according to 1:1 volume ratio, after being mixed to join with diammonium phosphate, nutritional solution
Phase fermentation liquid, after carrying out four sealing and fermenting 10-20 days, obtains wine liquid under 25-28 DEG C of environment；Wine liquid is centrifuged, mistake
After filter, aging under 8 DEG C of environment, obtain hydromel.
The invention have the advantage that present invention process, Mel is divided into four parts, devise four fermentation stages, each fermentation
Stage adds a kind of new nitrogen source, improves the fermenting speed of hydromel, and the utilization rate that saccharomyces cerevisiae is to sugar, and right
Mouthfeel and the Alcohols,fusel content of wine also have a significant impact.Additionally, the sweat in the first two stage, it is at nitrogen and carbon dioxide
Mixed-gas environment under so that growth is more swift and violent, promotes the speed of fermentation.
Two fermentation stages, for the quantity of strain, use the mixed proportion of different nitrogen and carbon dioxide, more have
Targetedly.
The pure water mixed with second part of Mel is mixed with Aloe juice, plays the stimulation to barms, strengthen
Its activity, and also add the health properties of hydromel.
The hydromel wine body that the present invention makes is graceful, and wine liquid attractive appearance, fragrance and taste are just right, deep or light agreeable to the taste,
Present invention process raw material uses Citrullus vulgaris stem and leaf, Hemerocallis citrina Baroni etc. so that the hydromel made has been also equipped with the health-care effecies such as heat clearing away.
Detailed description of the invention
A kind of hydromel, the weight proportion between each raw material components is: Mel 300, yeast distillers yeast 3, yeast extract 0.02, second
Acid ammonium 0.04, peptone 0.03, diammonium phosphate 0.05, Citrullus vulgaris stem and leaf 1, Seem Lablab Album 1, Fructus Cucumidis sativi 2, citric acid is appropriate, pure water is suitable
Amount.
The preparation method of described hydromel, comprises the following steps:
One, Mel being divided into four parts, first part of Mel adds pure water according to 1:4 volume ratio and is diluted to material liquid, by this material liquid
Middle addition citric acid regulation pH value is 3.0, is cooled to 28 DEG C after pasteurization, accesses yeast wine in the raw material liq after cooling
Song, then put it in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:1, after carrying out one time fermentation 3 days, obtain early stage
Fermentation liquid；
Two, second part of Mel is added pure water dilution according to 1:3 volume ratio, be mixed to join prior fermentation liquid with yeast extract, its
Middle water adds 1% Aloe juice；This mixed liquor is put in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:3, and 25
Carry out ferment in second time under the conditions of DEG C after 5 days, obtain fermentation liquid in mid-term；
Three, the 3rd part of Mel is added pure water dilution according to 1:2 volume ratio, be mixed to join fermentation liquid in mid-term with peptone,
Carry out three sealing and fermenting under 25 DEG C of environment after 8 days, obtain later stage fermentation liquid；
Four, by Citrullus vulgaris stem and leaf, Seem Lablab Album, the water of Fructus Cucumidis sativi mixing addition 1 times, making beating is filtered, is obtained nutritional solution；
Five, the 4th part of Mel is added pure water dilution according to 1:1 volume ratio, after being mixed to join with diammonium phosphate, nutritional solution
Phase fermentation liquid, carries out four sealing and fermenting under 25 DEG C of environment after 10 days, obtains wine liquid；After wine liquid is centrifuged, filtering,
Aging under 8 DEG C of environment, obtains hydromel.
Claims (2)
1. a hydromel, it is characterised in that: the weight proportion between each raw material components is: Mel 300-350, yeast distillers yeast 3-
5, yeast extract 0.02-0.04, ammonium acetate 0.04-0.06, peptone 0.03-0.05, diammonium phosphate 0.05-0.08, Citrullus vulgaris stem
Leaf 1-3, Seem Lablab Album 1-3, Fructus Cucumidis sativi 2-4, citric acid is appropriate, pure water is appropriate.
The preparation method of hydromel the most according to claim 1, it is characterised in that: comprise the following steps:
One, Mel being divided into four parts, first part of Mel adds pure water according to 1:4 volume ratio and is diluted to material liquid, by this material liquid
Middle addition citric acid regulation pH value is 3.0-3.2, is cooled to 28-32 DEG C, connects in the raw material liq after cooling after pasteurization
Enter yeast distillers yeast, then put it in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:1, carry out one time fermentation 3-4 days
After, obtain prior fermentation liquid；
Two, second part of Mel is added pure water dilution according to 1:3 volume ratio, be mixed to join prior fermentation liquid with yeast extract, its
Middle water adds 1-2% Aloe juice；This mixed liquor is put in nitrogen and gaseous environment that carbon dioxide volume ratio is 8:3, and
Carry out ferment in second time under the conditions of 25-28 DEG C after 5-8 days, obtain fermentation liquid in mid-term；
Three, the 3rd part of Mel is added pure water dilution according to 1:2 volume ratio, be mixed to join fermentation liquid in mid-term with peptone,
After carrying out three sealing and fermenting 8-10 days under 25-28 DEG C of environment, obtain later stage fermentation liquid；
Four, by Citrullus vulgaris stem and leaf, Seem Lablab Album, the water of Fructus Cucumidis sativi mixing addition 1-2 times, making beating is filtered, is obtained nutritional solution；
Five, the 4th part of Mel is added pure water dilution according to 1:1 volume ratio, after being mixed to join with diammonium phosphate, nutritional solution
Phase fermentation liquid, after carrying out four sealing and fermenting 10-20 days, obtains wine liquid under 25-28 DEG C of environment；Wine liquid is centrifuged, mistake
After filter, aging under 8 DEG C of environment, obtain hydromel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610256775.4A CN105820902A (en) | 2016-04-25 | 2016-04-25 | Honey wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610256775.4A CN105820902A (en) | 2016-04-25 | 2016-04-25 | Honey wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105820902A true CN105820902A (en) | 2016-08-03 |
Family
ID=56527249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610256775.4A Withdrawn CN105820902A (en) | 2016-04-25 | 2016-04-25 | Honey wine and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105820902A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107746781A (en) * | 2017-11-30 | 2018-03-02 | 明光市昊昊蜂业有限公司 | A kind of bee wine and preparation method thereof |
| CN108913457A (en) * | 2018-08-03 | 2018-11-30 | 吴伦 | Coconut nectar bubble wine and its manufacturing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966645A (en) * | 2006-11-02 | 2007-05-23 | 翟文俊 | Method for preparing sophora flower wine |
| CN101760367A (en) * | 2008-12-26 | 2010-06-30 | 杨佳锜 | Mead prepared by fermenting pure honey |
| CN103525620A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | Carrot-mixed honey wine and preparation method thereof |
| CN103525618A (en) * | 2013-09-26 | 2014-01-22 | 朱奕 | Avena nuda-sticky rice-honey wine and preparation method thereof |
-
2016
- 2016-04-25 CN CN201610256775.4A patent/CN105820902A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966645A (en) * | 2006-11-02 | 2007-05-23 | 翟文俊 | Method for preparing sophora flower wine |
| CN101760367A (en) * | 2008-12-26 | 2010-06-30 | 杨佳锜 | Mead prepared by fermenting pure honey |
| CN103525618A (en) * | 2013-09-26 | 2014-01-22 | 朱奕 | Avena nuda-sticky rice-honey wine and preparation method thereof |
| CN103525620A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | Carrot-mixed honey wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107746781A (en) * | 2017-11-30 | 2018-03-02 | 明光市昊昊蜂业有限公司 | A kind of bee wine and preparation method thereof |
| CN108913457A (en) * | 2018-08-03 | 2018-11-30 | 吴伦 | Coconut nectar bubble wine and its manufacturing method |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160803 |
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| WW01 | Invention patent application withdrawn after publication |