CN105985876A - Preparation method of honey wine - Google Patents
Preparation method of honey wine Download PDFInfo
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- CN105985876A CN105985876A CN201510071302.2A CN201510071302A CN105985876A CN 105985876 A CN105985876 A CN 105985876A CN 201510071302 A CN201510071302 A CN 201510071302A CN 105985876 A CN105985876 A CN 105985876A
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Abstract
The invention discloses a preparation method of honey wine, wherein the honey wine belongs to an alcoholic beverage which is prepared from honey through fermentation. Specifically, the preparation method sequentially comprises the following operating steps: removing impurities in the raw material honey; sterilizing and blending the raw material honey, so that mother liquid is prepared; conducting steeping fermentation on the prepared mother liquid in a fermentation tank; transferring alcohol mixed liquid in a wine storage tank, and conducting secondary fermentation and aging; conducting filtering and clarifying; storing obtained wine and implementing winterizing and stabilizing treatment; and filling the obtained wine. The honey wine reserves natural nutrition ingredients and health care functions of the honey, and the honey wine is rich in nutrition and easy for absorption; and moreover, the contents of important physiological active substances such as amino acids, vitamins, fructose, glucose, active enzymes, flavonoid compounds, mineral substances and the like are improved, so that the honey wine can take a good nutritional effect; the honey wine has a curative effect on insomnia, amnesia, lassitude, chronic gastrointestinal diseases and the like; the honey wine also has a good effect on chronic diseases such as chronic bronchitis, asthma and the like; and the honey wine has a beneficial effect on delaying aging.
Description
Technical field
The present invention relates to bee product processing technique field, especially a kind of using honey as raw material, the hydromel preparation method of rear obtained alcoholic beverage by fermentation.
Background technology
Honey be mainly composed of glucose, fructose and sucrose, additionally, possibly together with protein, enzyme, polypeptide, amino acid, vitamin, organic acid, aromatic substance, pigment, trace element etc., nutritious.Up to now, in honey, oneself identified material out reaches kind more than 180, has a small amount of material to wait to identify.Modern age, pharmacology showed, honey has tune spleen moistening lung, ease constipation, protects liver, reconciles cardiovascular system, antitumor, tonifying middle-Jiao and Qi, cough-relieving removing toxic substances, promotes the health-care effect such as regeneration, beautifying face and moistering lotion.Long-term taking honey can effectively strengthen human metabolism, promote regeneration, improves endocrine function, strengthens immunity etc..
Hydromel is using honey as raw material, alcoholic beverage obtained by after by fermentation, research discovery, fermented honey does not affect the functional components such as original polypeptide, flavone compound, active polysaccharide, SOD in honey, and hydromel still can retain nutritional labeling and the health-care effect of natural honey.
Content of the invention
For the deficiency overcoming prior art to exist, the present invention is directed to the physicochemical properties such as honey high sugar content, low acid content, provide a kind of hydromel brewages new technology, this hydromel is using honey as raw material, alcoholic beverage obtained by after by fermentation, not only remain natural honey nutrition and health care, nutritious being easy to absorbs, and improve the content of the important physiological activators such as amino acid, vitamin, fructose, glucose, organized enzyme, flavone compound, mineral matter, there is good nutritive effect;Also effective in cure to insomnia, forgetful, lassitude and stomach and intestine chronic disease etc.；To the chronic illness such as chronic bronchitis and asthma, also there is good action.
The technical scheme that the present invention solves that its technical problem taked is that the technological process of described hydromel preparation method is:
(1) raw material honey removal of impurities；Concrete operations are that raw material honey removal of impurities purifying technique is: principle honey enters 60 mesh copper gauzes and filters, and goes the removal of impurity standby；
(2) the raw material honey going the removal of impurity standby is sterilized, dispensing, modulates mother liquor；Concrete operation method is: as a example by producing mother liquor needed for 100kg hydromel, before fermentation, honey carries out composition adjustment and heating sterilization, honey 50kg, honey pol is 50-70%, add pure water 60kg, dilution sugar addition is the honey juice of 20%-30%, it is heated to 55 DEG C with stainless steel jacketed pan, maintain 30 minutes, when honey juice cools to 25 DEG C, supplement nitrogen, phosphorus fermentation assistant, i.e. add pectase 10 grams, add ammonium salt 10 grams, phosphate 10 grams, add citric acid 20 grams, honey juice pH value is adjusted to 3.0 3.5, honey juice after interpolation dispensing stirs and is mother liquor；
(3) mother liquor modulating is put into fermentation tank and carry out dipping fermentation；Second day of proportion decline after mother liquor enters tank, the demand of the alcoholic strength according to target wine, add vegetalitas nitrogen source and yeast ferments, obtain alcohol blend, concrete operations are: when mother liquor cools to 25-28 DEG C, add Supreme Being's primary bodyguard hydromel specialty yeast, the weight of yeast and mother liquor is than for 1:10, it is gently mixed uniformly, allow yeast cream activate 20-30 minute, after foam produces in a large number, it is directly added in fermentation tank and ferment, fermentation time is 15 days, periodic measurement temperature during fermentation, and its temperature controls at 20-25 DEG C；
(4) alcohol blend proceeds to wine storage tank and carries out secondary fermentation ageing；Concrete operations are: separating wine pin when fermentation stops producing bubble and carrying out secondary fermentation, its secondary fermentation temperature should control and carry out ageing below 18 DEG C, and the time is 25 days；
(5) clarification is filtered；Concrete operations are: proceed to the clarification phase after secondary fermentation, add bentonite 50 grams, and clarifying temp controls below 18 DEG C, and the time is 24 hours；
(6) storage, winterization are stably processed；Alcohol blend siphon pipe after ageing is isolated supernatant layer, proceeds to refrigerated cylinder storage, and carry out winterization process；
(7) filling；Concrete operations are: the temperature of dissolving that filling front defrosting is processed is less than 60 DEG C, load in the bottle sterilized in advance with the transparent wine liquid of siphon pipe separation supernatant layer after defrosting, and through 62 68 DEG C of sterilizations, sterilizing time is to be finished product hydromel in 15 20 minutes；
The physical and chemical index of described raw material honey is: moisture is less than 25%；Reduced sugar is more than 65%；Sucrose is less than 5%；Enzyme values is more than 8%；Acidity is less than 4%；Fernandez reaction is negative；Fermentation symptom is not for allowing；Mix soluble substance for not allowing；
The assay that described finished product hydromel should reach is: alcoholic strength is 16.7%VOL；Colourity is 2.4 EBC；Lead is 0.005 mg/kg；Total reducing sugar is 2.17 g/100g；Fructose is 1.78 g/100g；Glucose is 0.39 g/100g.
It provides the benefit that the present invention compared with prior art: this hydromel is using honey as raw material, alcoholic beverage obtained by after by fermentation, not only remain natural honey nutrition and health care, nutritious being easy to absorbs, and improve the content of the important physiological activators such as amino acid, vitamin, fructose, glucose, organized enzyme, flavone compound, mineral matter, there is good nutritive effect;Also effective in cure to insomnia, forgetful, lassitude and stomach and intestine chronic disease etc.；To the chronic illness such as chronic bronchitis and asthma, also there is good action；Reach the beneficial effect delaying senility.
Detailed description of the invention:
The detailed description of the invention of the present invention is, the technological process of described hydromel preparation method is:
(1) raw material honey removal of impurities；Concrete operations are that raw material honey removal of impurities purifying technique is: principle honey enters 60 mesh copper gauzes and filters, and goes the removal of impurity standby；
(2) raw material honey sterilization, dispensing, modulate mother liquor；Concrete operations are: as a example by producing mother liquor needed for 100kg hydromel, and owing to containing invertase in honey or claiming invertase and glucose oxidase etc., these enzymes make the more difficult thorough fermentation of honey.Therefore, before fermentation, honey must be adjusted composition and heating sterilization, makes the volatilization of bad smell heat and the activity of inhibitory enzyme, thus promotes that the flocculation of protein precipitate, and the so beneficially growth of yeast is fermented；Honey 50kg, honey pol is 50-70%, adds pure water 60kg, dilution sugar addition is the honey juice of 20%-30%, it is heated to 55 DEG C with stainless steel jacketed pan, maintain 30 minutes, when honey juice cools to 25 DEG C, liquid adds pectase and fermentation assistant, making honey decompose and generating galactonic acid and pectic acid, the viscosity of honey juice declines, and the solid content being originally present in honey juice loses support and settles down, to strengthen clarifying effect, also favorably accelerate the effect of the rate of filtration simultaneously；For honey rich in glucose, fructose, add pectase 10 grams, very sufficient for the carbon source required for Yeast Growth breeding, but nitrogen source is not enough, the less feature of phosphorus potassium element, mother liquor adds ammonium salt 10 grams, phosphate 10 grams, and supplementary nitrogen, phosphorus etc. are as fermentation assistant, adding citric acid 20 grams, honey juice pH value being adjusted to 3.0 3.5, the honey juice after interpolation dispensing stirs and is mother liquor；
(3) mother liquor modulating is put into fermentation tank and carry out dipping fermentation；Second day of proportion decline after mother liquor enters tank, the demand of the alcoholic strength according to target wine adds vegetalitas nitrogen source and yeast ferments, and obtains alcohol blend；Concrete operations are: removal of impurities purify after mother liquor when cooling to 25-28 DEG C, add the professional yeast of Supreme Being's primary bodyguard hydromel, the weight of yeast and mother liquor ratio is for 1:10, it is gently mixed uniformly, allow yeast cream activate 20-30 minute, after foam produces in a large number, be directly added in fermentation tank and ferment；Fermentation time is 15 days, periodic measurement temperature during fermentation, and its temperature controls at 20-25 DEG C；
(4) alcohol blend proceeds to wine storage tank and carries out secondary fermentation ageing；Concrete operations are: separating wine pin when fermentation stops producing bubble and carrying out secondary fermentation, its secondary fermentation temperature should control and carry out ageing below 18 DEG C, and the time is 25 days；
(5) clarification is filtered；Concrete operations are: proceed to the clarification phase after secondary fermentation, adding bentonite 50 grams, condensing the suspension being suspended in alcohol blend together and sink at the bottom of tank including microorganism, clarifying temp controls below 18 DEG C, time is 24 hours, so that former wine High-speed clarification at short notice is transparent；
(6) storage, winterization are stably processed；Alcohol blend siphon pipe after ageing is isolated supernatant layer, proceeds to refrigerated cylinder storage, and carry out winterization process；
(7) filling；Concrete operations are: the temperature of dissolving that filling front defrosting is processed should be 60 DEG C, load in the bottle sterilized in advance with the transparent wine liquid of siphon pipe separation supernatant layer after defrosting, and through 62 68 DEG C of sterilizations, sterilizing time is to be finished product hydromel in 15 20 minutes.
The standard of raw material honey screening is:
Color and luster: water white, white, light amber
State: transparent, the liquid of thickness or crystalline solid
Taste: flavour is sweet has the distinctive flowery odour of nectariferous plant
The physical and chemical index of raw material honey
| Index name | Index request |
| Moisture | Less than 25% |
| Reduced sugar | More than 65% |
| Sucrose | Less than 5% |
| Enzyme values | More than 8% |
| Acidity | Less than 4% |
| Fernandez reaction | Negative |
| Fermentation symptom | Do not allow |
| Mix soluble substance | Do not allow |
The moisture of raw material honey
The composition of raw material honey (
%
)
| Classification\Composition | Glucose | Fructose | Sucrose | Dextrin | Thick protein | Ash content | Moisture |
| Rape honey | 34.25 | 42.20 | 3.26 | Dextrin | 0.22 | 0.04 | 18.31 |
| Buckwheat honey | 31.10 | 43.91 | — | 1.45 | 1.26 | 0.04 | 22.10 |
| Mel | 35.26 | 37.02 | 1.89 | 0.97 | 0.29 | 0.20 | 19.55 |
| Soybean honey | 33.51 | 36.13 | 2.76 | 2.23 | 0.41 | 0.07 | 23.41 |
| Clover honey | 36.82 | 39.40 | 2.82 | 3.41 | 0.46 | 0.05 | 17.00 |
Honey, Baume degrees, than degree, sugar content, the water content table of comparisons
Note: the 1st, not allowable error: water content ± 0.1%, sugar content ± 0.17%
2nd, temperature measuring occurs to be as the criterion with B mensuration during dispute.
Saccharometer temperature amendment list
| Less than 20(DEG C) | () | Higher than 20(DEG C) | (+) |
| 10 | 0.79 | 21 | 0.08 |
| 11 | 0.71 | 22 | 0.16 |
| 12 | 0.63 | 23 | 0.24 |
| 13 | 0.55 | 24 | 0.32 |
| 14 | 0.48 | 25 | 0.40 |
| 15 | 0.40 | 26 | 0.48 |
| 16 | 0.32 | 27 | 0.56 |
| 17 | 0.24 | 28 | 0.64 |
| 18 | 0.16 | 29 | 0.73 |
| 19 | 0.08 | 30 | 0.81 |
The assay that finished product hydromel should reach is:
| Sequence number | Inspection project | Unit | Assay |
| 1 | Alcoholic strength | %VOL | 16.7 |
| 2 | Colourity | EBC | 2.4 |
| 3 | Lead | mg/kg | 0.005 |
| 4 | Total reducing sugar | g/100g | 2.17 |
| 5 | Fructose | g/100g | 1.78 |
| 6 | Glucose | g/100g | 0.39 |
Claims (3)
1. a hydromel preparation method, is characterized in that: the technological process of described hydromel preparation method is:
(1) raw material honey removal of impurities；Concrete operations are that raw material honey removal of impurities purifying technique is: principle honey enters 60 mesh copper gauzes and filters, and goes the removal of impurity standby；
(2) raw material honey sterilization, dispensing, modulate mother liquor；Concrete operation method is: before fermentation, honey carries out composition adjustment and heating sterilization, honey 50kg, honey pol is 50-70%, add pure water 60kg, dilution sugar addition is the honey juice of 20%-30%, it is heated to 55 DEG C with stainless steel jacketed pan, maintain 30 minutes, when honey juice cools to 25 DEG C, supplement nitrogen, phosphorus fermentation assistant, i.e. add pectase 10 grams, add ammonium salt 10 grams, phosphate 10 grams, add citric acid 20 grams, honey juice pH value is adjusted to 3.0 3.5, and the honey juice after interpolation dispensing stirs and is mother liquor；
(3) mother liquor modulating is put into fermentation tank and carry out dipping fermentation；Second day of proportion decline after mother liquor enters tank, the demand of the alcoholic strength according to target wine, add vegetalitas nitrogen source and yeast ferments, obtain alcohol blend, concrete operations are: when mother liquor cools to 25-28 DEG C, add Supreme Being's primary bodyguard hydromel specialty yeast, the weight of yeast and mother liquor is than for 1:10, it is gently mixed uniformly, allow yeast cream activate 20-30 minute, after foam produces in a large number, it is directly added in fermentation tank and ferment, fermentation time is 15 days, periodic measurement temperature during fermentation, and its temperature controls at 20-25 DEG C；
(4) alcohol blend proceeds to wine storage tank and carries out secondary fermentation ageing；Concrete operations are: separating wine pin when fermentation stops producing bubble and carrying out secondary fermentation, its secondary fermentation temperature should control and carry out ageing below 18 DEG C, and the time is 25 days；
(5) clarification is filtered；Concrete operations are: proceed to the clarification phase after secondary fermentation, add bentonite 50 grams, and clarifying temp controls below 18 DEG C, and the time is 24 hours；
(6) storage, winterization are stably processed；Alcohol blend siphon pipe after ageing is isolated supernatant layer, proceeds to refrigerated cylinder storage, and carry out winterization process；
(7) filling；Concrete operations are: the temperature of dissolving that filling front defrosting is processed is less than 60 DEG C, load in the bottle sterilized in advance with the transparent wine liquid of siphon pipe separation supernatant layer after defrosting, and through 62 68 DEG C of sterilizations, sterilizing time is to be finished product hydromel in 15 20 minutes.
2. a kind of hydromel preparation method according to claim 1, is characterized in that: the physical and chemical index of described raw material honey is: moisture is less than 25%；Reduced sugar is more than 65%；Sucrose is less than 5%；Enzyme values is more than 8%；Acidity is less than 4%；Fernandez reaction is negative；Fermentation symptom is not for allowing；Mix soluble substance for not allowing.
3. a kind of hydromel preparation method according to claim 1, is characterized in that: the assay that described finished product hydromel should reach is: alcoholic strength is 16.7%VOL；Colourity is 2.4 EBC；Lead is 0.005 mg/kg；Total reducing sugar is 2.17 g/100g；Fructose is 1.78 g/100g；Glucose is 0.39 g/100g.
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| CN201510071302.2A CN105985876A (en) | 2015-02-11 | 2015-02-11 | Preparation method of honey wine |
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| CN201510071302.2A CN105985876A (en) | 2015-02-11 | 2015-02-11 | Preparation method of honey wine |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820905A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Diuretic Chinese waxgourd peel honey wine and preparation method thereof |
| 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 |
| CN107083302A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | The preparation method of pure fermented honey fizz |
| CN107177452A (en) * | 2017-07-25 | 2017-09-19 | 瑞安市帆鸣蜂业有限公司 | A kind of technique for brewing hydromel |
| CN107338155A (en) * | 2017-07-28 | 2017-11-10 | 合肥徽徽逗食品有限公司 | A kind of processing method of low blueberry bubble wine |
| CN108085216A (en) * | 2018-02-23 | 2018-05-29 | 甘肃添彩纸品包装科技开发有限公司 | A kind of processing method of hydromel |
| CN109294802A (en) * | 2018-10-27 | 2019-02-01 | 杭州康力食品有限公司 | A kind of peppermint hydromel and its manufacturing method |
| CN109439488A (en) * | 2018-12-05 | 2019-03-08 | 合肥智上农业开发有限公司 | A kind of preparation method of honey glutinous rice wine |
| CN109988696A (en) * | 2019-04-30 | 2019-07-09 | 湖北茗山京南辣木科技有限公司 | A kind of preparation method of Moringa wine |
| CN111205985A (en) * | 2020-03-26 | 2020-05-29 | 满春晓 | Extraction process of active bacteria for wine |
| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820905A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Diuretic Chinese waxgourd peel honey wine and preparation method thereof |
| 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 |
| CN107083302A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | The preparation method of pure fermented honey fizz |
| CN107177452A (en) * | 2017-07-25 | 2017-09-19 | 瑞安市帆鸣蜂业有限公司 | A kind of technique for brewing hydromel |
| CN107338155A (en) * | 2017-07-28 | 2017-11-10 | 合肥徽徽逗食品有限公司 | A kind of processing method of low blueberry bubble wine |
| CN108085216A (en) * | 2018-02-23 | 2018-05-29 | 甘肃添彩纸品包装科技开发有限公司 | A kind of processing method of hydromel |
| CN109294802A (en) * | 2018-10-27 | 2019-02-01 | 杭州康力食品有限公司 | A kind of peppermint hydromel and its manufacturing method |
| CN109439488A (en) * | 2018-12-05 | 2019-03-08 | 合肥智上农业开发有限公司 | A kind of preparation method of honey glutinous rice wine |
| CN109988696A (en) * | 2019-04-30 | 2019-07-09 | 湖北茗山京南辣木科技有限公司 | A kind of preparation method of Moringa wine |
| CN111205985A (en) * | 2020-03-26 | 2020-05-29 | 满春晓 | Extraction process of active bacteria for wine |
| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
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