CN111733036A - Natural honey fermented honey wine and preparation method thereof - Google Patents
Natural honey fermented honey wine and preparation method thereof Download PDFInfo
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- 235000012907 honey Nutrition 0.000 title claims abstract description 146
- 235000019988 mead Nutrition 0.000 title claims abstract description 98
- 238000002360 preparation method Methods 0.000 title claims description 12
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000003085 diluting agent Substances 0.000 claims abstract description 33
- 239000000654 additive Substances 0.000 claims abstract description 30
- 235000015097 nutrients Nutrition 0.000 claims abstract description 27
- 230000000996 additive effect Effects 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 16
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 16
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 15
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 79
- 238000010438 heat treatment Methods 0.000 claims description 33
- 239000000243 solution Substances 0.000 claims description 28
- 235000014101 wine Nutrition 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
- 239000002131 composite material Substances 0.000 claims description 10
- 239000013078 crystal Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 241000723347 Cinnamomum Species 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 238000007865 diluting Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000011068 loading method Methods 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000002504 physiological saline solution Substances 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 241000606580 Pasteurella sp. Species 0.000 claims description 2
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims description 2
- 229910000388 diammonium phosphate Inorganic materials 0.000 claims description 2
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- 239000000203 mixture Substances 0.000 claims description 2
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 claims description 2
- 239000001472 potassium tartrate Substances 0.000 claims description 2
- 229940111695 potassium tartrate Drugs 0.000 claims description 2
- 235000011005 potassium tartrates Nutrition 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 11
- 230000036541 health Effects 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 239000001828 Gelatine Substances 0.000 abstract 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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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
-
- 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
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- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention provides natural honey fermented honey wine which comprises the following components in parts by weight: 30-40 parts of natural honey, 20-30 parts of honey diluent, 15-18 parts of cold boiled water, 10-14 parts of distiller's yeast, 10-14 parts of hops, 5-10 parts of cinnamon, 4-8 parts of cardamom, 3-5 parts of nutrient salt, 2-4 parts of pressed yeast and 0.8-1.4 parts of edible additive, wherein the honey diluent and the cold boiled water are added into the honey wine to dilute the concentration of the honey wine to obtain the low-sugar low-concentration honey wine, the cinnamon, the cardamom, the nutrient salt and other nutrient components are added into the honey wine to be beneficial to human health, in addition, the edible additive containing gelatine powder and honey pollen is added into the honey wine to ensure the fragrance and taste of the honey wine, firstly, the natural honey is filtered and sterilized during the processing of the honey wine, the quality of the honey wine is ensured.
Description
Technical Field
The invention relates to the technical field of honey wine formulas, in particular to natural honey fermented honey wine and a preparation method thereof.
Background
Honey is a natural sweet substance obtained by sufficiently brewing honey collected from flowers of flowering plants in a honeycomb. The honey is fragrant and rich in smell, pure and sweet in taste, the nectar or secretion with the water content of about 75% is taken from the flowers of the plants and stored in the second stomach of the worker bee, and under the action of various conversions in the body of the honey, the converted nectar or secretion is stored in the nest hole by the worker bee and sealed by beeswax. Through repeated brewing for about 15 days, various vitamins, minerals and amino acids are enriched to a certain value, and simultaneously, the polysaccharide in the nectar is converted into monosaccharide glucose and fructose which can be directly absorbed by a human body. The nectar or secretion with water content less than 23% is honey, the honey is supersaturated solution of sugar, and can produce crystal at low temperature, and the crystal is glucose, and the part without crystal is fructose, and the honey is also used in brewing field, and made into honey wine, and the honey wine is one kind of wine, and the honey is diluted by adding water, and fermented to produce alcohol. The honey contains extremely high sugar, the microorganisms are difficult to propagate due to extremely high osmotic pressure, the concentration of the sugar is reduced after the honey is diluted by water, and the yeast can propagate under proper osmotic pressure to start fermentation. Even if the honey is only diluted by water, the natural yeast which falls into the honey in the air and is in a dormant state can be propagated and fermented. The artificial addition of yeast may reduce the chance of failure.
The prior honey wine and the preparation method have the following problems: (1) the existing honey wine has single nutrient component and relatively high wine concentration, and is not suitable for the old to drink; (2) the existing steps for preparing the honey wine by using the natural honey are complicated, and the fragrance in the honey wine is easily lost in a plurality of steps for preparing the honey wine, so that the taste and the quality of a finished product are influenced.
Disclosure of Invention
In view of the above defects, the present invention aims to provide a natural honey fermented honey wine, which can improve the nutritional value of the product by adding nutritional ingredients beneficial to the health of the elderly in the natural honey processing process, and can ensure the taste and flavor of the honey wine by improving the preparation process.
The invention is realized by the following technical scheme:
a natural honey fermented honey wine is characterized in that: comprises the following components in parts by weight: 30-40 parts of natural honey, 20-30 parts of honey diluent, 15-18 parts of cold boiled water, 10-14 parts of distiller's yeast, 10-14 parts of hops, 5-10 parts of cinnamon, 4-8 parts of cardamom, 3-5 parts of nutrient salt, 2-4 parts of compressed yeast and 0.8-1.4 parts of edible additive.
As an improvement of the technical scheme: the composition comprises the following components in parts by weight: 35 parts of natural honey, 25 parts of honey diluent, 16 parts of cold boiled water, 12 parts of distiller's yeast, 12 parts of hops, 7 parts of cassia bark, 6 parts of cardamom, 4 parts of nutrient salt, 3 parts of compressed yeast and 1.1 parts of edible additive.
As an improvement of the technical scheme: the honey diluent adopts physiological saline and a diluent, and the ratio of the physiological saline to the diluent is 10: 1.
As an improvement of the technical scheme: the nutrient salt is also added with 0.1-0.4% of diammonium hydrogen phosphate, 0.1-0.3% of potassium tartrate, 0.1-0.2% of citric acid and 0.1-0.18% of vitamin complex.
As an improvement of the technical scheme: the compressed yeast is one or more of elliptical yeast, oval yeast, Schlemia pastoris and Pasteurella sp.
As an improvement of the technical scheme: the edible additive comprises gelatin powder and honey pollen juice, and the ratio of the gelatin powder to the honey pollen juice is 1: 3.
The preparation method comprises the following steps:
step 1: pretreating and diluting natural honey: introducing natural honey into a canned heating container, heating at 50-60 deg.C for 25 min, stirring at certain time to uniformly heat and rapidly melt the honey, filtering the melted natural honey, maintaining the temperature of the heated honey at about 40 deg.C to make the honey in an optimal flowing state so as to smoothly pass through multiple filters to remove impurities and a small amount of large granular crystals, pressurizing and filtering in a sealing device to shorten the heating time and reduce the flavor loss, after the pretreatment is finished, putting the honey diluent and cold boiled water into the heating container according to a certain proportion, and stirring and mixing the honey diluent and the cold boiled water by a stirring rod at a rotation speed of 320-450 rpm for controlling the stirring time at 10-15 min so as to fully dilute the natural honey;
step 2: and (3) sterilization treatment: continuously heating the diluted low-concentration honey to about 90 ℃ for 5-10 minutes to kill harmful microorganisms possibly existing in the honey water solution;
and step 3: and (3) placing and fusing the composite additive: placing diluted low-concentration honey into a stirring container, sequentially placing distiller's yeast, hops, a cinnamon extracting solution and a cardamom extracting solution into the stirring container to be stirred and mixed, controlling the rotating speed of a stirring rod to be 280-330 r/min and the stirring time to be 20-30 min, standing the mixed solution for 1-2 h after primary stirring is finished, then carrying out secondary stirring, placing nutrient salt, pressed yeast and an edible additive into the stirring container according to a certain proportion, controlling the rotating speed of the stirring rod to be 200-260 r/min and controlling the stirring time to be 30-40 min, thus obtaining a honey wine preform;
and 4, step 4: loading in a jar and fermenting integrally: putting the honey wine pre-product into a wine jar, placing the wine jar in a dark position, sealing the opening of the wine jar, filling a petal extracting solution into the sealed position, keeping the interior in a sealed state, and fermenting for 15-25 days to finally obtain the low-concentration honey wine.
The invention has the beneficial effects that:
(1) the honey wine is added with the honey diluent and the cold boiled water, so that the concentration of the honey wine can be diluted to obtain the low-sugar and low-concentration honey wine, nutrient components such as cassia, round cardamom, nutrient salt and the like are added in the honey wine, the health of a human body is benefited, and in addition, the edible additive containing gelatin powder and honey pollen juice is added in the honey wine, so that the fragrance and the taste of the honey wine can be ensured.
(2) In the process of processing the honey wine, the natural honey is firstly filtered and sterilized, the quality of the honey wine is ensured, and in addition, in the integrated treatment steps of the combination of the composite additive, the combination, the jar filling and the fermentation, the honey wine is fully stirred and the petal extracting solution is poured into the sealed position, so that the fragrance of the honey wine can be improved.
Detailed Description
Example 1:
a natural honey fermented honey wine comprises the following components in parts by weight: 30 parts of natural honey, 20 parts of honey diluent, 15 parts of cold boiled water, 10 parts of distiller's yeast, 10 parts of hops, 5 parts of cassia bark, 4 parts of cardamom, 3 parts of nutrient salt, 2 parts of compressed yeast and 0.8 part of edible additive.
The preparation method comprises the following steps:
step 1: pretreating and diluting natural honey: introducing natural honey into a canned heating container, heating at 50 ℃ for 25 minutes, stirring at intervals during heating to uniformly heat the honey and accelerate the honey to melt, filtering the melted natural honey, keeping the temperature of the heated honey at about 40 ℃ to enable the honey to be in an optimal flowing state so as to smoothly pass through a plurality of filters to remove impurities and a small amount of large granular crystals, pressurizing and filtering in a sealing device as much as possible to shorten the heating time and reduce the flavor loss, after the pretreatment is finished, putting honey diluent and cold boiled water into the heating container according to a certain proportion and stirring and mixing the honey diluent and the cold boiled water through a stirring rod, wherein the rotating speed of the stirring rod is 320 revolutions per minute, and the stirring time is controlled to be 10 minutes so that the natural honey is fully diluted;
step 2: and (3) sterilization treatment: continuously heating the diluted low-concentration honey to about 90 ℃ for 5 minutes to kill harmful microorganisms possibly existing in the honey water solution;
and step 3: and (3) placing and fusing the composite additive: placing diluted low-concentration honey into a stirring container, sequentially placing distiller's yeast, hops, a cinnamon extracting solution and a cardamom extracting solution into the stirring container to be stirred and mixed, controlling the rotating speed of a stirring rod to be 280 revolutions per minute and the stirring time to be 20 minutes, standing the mixed solution for 1 hour after primary stirring is finished, then carrying out secondary stirring, placing nutrient salt, pressed yeast and an edible additive into the stirring container according to a certain proportion, controlling the rotating speed of the stirring rod to be 200 revolutions per minute and the stirring time to be 30 minutes, and obtaining a honey wine preform;
and 4, step 4: loading in a jar and fermenting integrally: and (3) putting the honey wine preform into a wine jar, placing the wine jar in a dark position, sealing the opening of the wine jar, filling a petal extracting solution into the sealed position, keeping the interior in a sealed state, and fermenting for 15 days to finally obtain the low-concentration honey wine.
The honey wine is added with honey diluent and cold boiled water, so that the concentration of the honey wine can be diluted to obtain the low-sugar and low-concentration honey wine, nutrient components such as cassia bark, round cardamom, nutrient salt and the like are added into the honey wine, the health of a human body is benefited, in addition, edible additives containing gelatin powder and honey pollen juice are added into the honey wine, the fragrance and the taste of the honey wine can be ensured, in the process of processing the honey wine, natural honey is firstly filtered and sterilized, the quality of the honey wine is ensured, in addition, in the integrated treatment steps of the combination of the composite additives, the honey wine is fully stirred, and petal extracting solution is filled into a sealing position, so that the fragrance of the honey wine can be improved.
Example 2:
a natural honey fermented honey wine comprises the following components in parts by weight: 35 parts of natural honey, 25 parts of honey diluent, 16 parts of cold boiled water, 12 parts of distiller's yeast, 12 parts of hops, 7 parts of cassia bark, 6 parts of cardamom, 4 parts of nutrient salt, 3 parts of compressed yeast and 1.1 parts of edible additive.
The preparation method comprises the following steps:
step 1: pretreating and diluting natural honey: introducing natural honey into a canned heating container, heating at 55 ℃ for 25 minutes, stirring at intervals during heating to uniformly heat the honey and accelerate the honey to melt, filtering the melted natural honey, keeping the temperature of the heated honey at about 40 ℃ to enable the honey to be in an optimal flowing state so as to smoothly pass through multiple filtering processes and remove impurities and a small amount of large granular crystals, pressurizing and filtering in a sealing device as much as possible to shorten the heating time and reduce the flavor loss, after the pretreatment is finished, putting honey diluent and cold boiled water into the heating container according to a certain proportion and stirring and mixing the honey diluent and the cold boiled water through a stirring rod, wherein the rotating speed of the stirring rod is 470 revolutions per minute, and the stirring time is controlled to be 13 minutes so that the natural honey is fully diluted;
step 2: and (3) sterilization treatment: continuously heating the diluted low-concentration honey to about 90 ℃ for 8 minutes to kill harmful microorganisms possibly existing in the honey water solution;
and step 3: and (3) placing and fusing the composite additive: placing diluted low-concentration honey into a stirring container, sequentially placing distiller's yeast, hops, a cinnamon extracting solution and a cardamom extracting solution into the stirring container to be stirred and mixed, controlling the rotating speed of a stirring rod to be 300 revolutions per minute and the stirring time to be 25 minutes, standing the mixed solution for 1.5 hours after primary stirring is finished, then carrying out secondary stirring, placing nutrient salt, pressed yeast and edible additives into the stirring container according to a certain proportion, controlling the rotating speed of the stirring rod to be 230 revolutions per minute and the stirring time to be 35 minutes, and obtaining a honey wine preform;
and 4, step 4: loading in a jar and fermenting integrally: and (3) putting the honey wine preform into a wine jar, placing the wine jar in a dark position, sealing the opening of the wine jar, filling a petal extracting solution into the sealed position, keeping the interior in a sealed state, and fermenting for 20 days to finally obtain the low-concentration honey wine.
The honey wine is added with honey diluent and cold boiled water, so that the concentration of the honey wine can be diluted to obtain the low-sugar and low-concentration honey wine, nutrient components such as cassia bark, round cardamom, nutrient salt and the like are added into the honey wine, the health of a human body is benefited, in addition, edible additives containing gelatin powder and honey pollen juice are added into the honey wine, the fragrance and the taste of the honey wine can be ensured, in the process of processing the honey wine, natural honey is firstly filtered and sterilized, the quality of the honey wine is ensured, in addition, in the integrated treatment steps of the combination of the composite additives, the honey wine is fully stirred, and petal extracting solution is filled into a sealing position, so that the fragrance of the honey wine can be improved.
Example 3:
a natural honey fermented honey wine comprises the following components in parts by weight: 40 parts of natural honey, 30 parts of honey diluent, 18 parts of cold boiled water, 14 parts of distiller's yeast, 14 parts of hops, 10 parts of cassia bark, 8 parts of cardamom, 5 parts of nutrient salt, 4 parts of compressed yeast and 1.4 parts of edible additive.
The preparation method comprises the following steps:
step 1: pretreating and diluting natural honey: introducing natural honey into a canned heating container, heating at 60 ℃ for 25 minutes, stirring at intervals during heating to uniformly heat the honey and accelerate melting, filtering the melted natural honey, keeping the temperature of the heated honey at about 40 ℃ to enable the honey to be in an optimal flowing state so as to smoothly pass through multiple filtering and remove impurities and a small amount of large granular crystals, pressurizing and filtering in a sealing device as much as possible to shorten the heating time and reduce the flavor loss, after the pretreatment is finished, putting honey diluent and cold boiled water into the heating container according to a certain proportion and stirring and mixing the honey diluent and the cold boiled water through a stirring rod, wherein the rotating speed of the stirring rod is 450 revolutions per minute, and the stirring time is controlled to be 15 minutes so that the natural honey is fully diluted;
step 2: and (3) sterilization treatment: continuously heating the diluted low-concentration honey to about 90 ℃ for 10 minutes to kill harmful microorganisms possibly existing in the honey water solution;
and step 3: and (3) placing and fusing the composite additive: placing diluted low-concentration honey into a stirring container, sequentially placing distiller's yeast, hops, a cinnamon extracting solution and a cardamom extracting solution into the stirring container to be stirred and mixed, controlling the rotating speed of a stirring rod to be 330 revolutions per minute and the stirring time to be 30 minutes, standing the mixed solution for 2 hours after primary stirring is finished, then carrying out secondary stirring, placing nutrient salt, pressed yeast and an edible additive into the stirring container according to a certain proportion, controlling the rotating speed of the stirring rod to be 260 revolutions per minute and the stirring time to be 40 minutes, and obtaining a honey wine preform;
and 4, step 4: loading in a jar and fermenting integrally: and (3) putting the honey wine preform into a wine jar, placing the wine jar in a dark position, sealing the opening of the wine jar, filling a petal extracting solution into the sealed position, keeping the interior in a sealed state, and fermenting for 25 days to finally obtain the low-concentration honey wine.
The honey wine is added with honey diluent and cold boiled water, so that the concentration of the honey wine can be diluted to obtain the low-sugar and low-concentration honey wine, nutrient components such as cassia bark, round cardamom, nutrient salt and the like are added into the honey wine, the health of a human body is benefited, in addition, edible additives containing gelatin powder and honey pollen juice are added into the honey wine, the fragrance and the taste of the honey wine can be ensured, in the process of processing the honey wine, natural honey is firstly filtered and sterilized, the quality of the honey wine is ensured, in addition, in the integrated treatment steps of the combination of the composite additives, the honey wine is fully stirred, and petal extracting solution is filled into a sealing position, so that the fragrance of the honey wine can be improved.
Example 4 (comparative example)
A natural honey fermented honey wine comprises the following components in parts by weight: 35 parts of natural honey, 25 parts of honey diluent, 16 parts of cold boiled water, 12 parts of distiller's yeast, 12 parts of hops, 7 parts of cassia bark, 6 parts of cardamom and 3 parts of compressed yeast.
The preparation method comprises the following steps:
step 1: pretreating and diluting natural honey: introducing natural honey into a canned heating container, heating at 55 ℃ for 25 minutes, stirring at intervals during heating to uniformly heat the honey and accelerate the honey to melt, filtering the melted natural honey, keeping the temperature of the heated honey at about 40 ℃ to enable the honey to be in an optimal flowing state so as to smoothly pass through multiple filtering processes and remove impurities and a small amount of large granular crystals, pressurizing and filtering in a sealing device as much as possible to shorten the heating time and reduce the flavor loss, after the pretreatment is finished, putting honey diluent and cold boiled water into the heating container according to a certain proportion and stirring and mixing the honey diluent and the cold boiled water through a stirring rod, wherein the rotating speed of the stirring rod is 470 revolutions per minute, and the stirring time is controlled to be 13 minutes so that the natural honey is fully diluted;
step 2: and (3) placing and fusing the composite additive: placing the diluted low-concentration honey into a stirring container, sequentially placing distiller's yeast, hops, a cinnamon extracting solution and a cardamom extracting solution into the stirring container to be stirred and mixed, controlling the rotating speed of a stirring rod to be 300 revolutions per minute and the stirring time to be 25 minutes, standing the mixed solution for 1.5 hours after primary stirring is finished, and then carrying out secondary stirring treatment;
and step 3: loading in a jar and fermenting integrally: and (3) putting the honey wine preform into a wine jar, placing the wine jar in a dark position, sealing the opening of the wine jar, filling a petal extracting solution into the sealed position, keeping the interior in a sealed state, and fermenting for 20 days to finally obtain the low-concentration honey wine.
According to the invention, the honey diluent and the cold boiled water are added into the honey wine, so that the honey wine with low sugar and low concentration can be obtained by diluting the concentration of the honey wine, and the honey wine is added with nutritional ingredients such as cassia bark, round cardamom and nutrient salt, which are beneficial to human health.
Specifically, the drinking effects of the prepared mead from examples 1 to 4 were tested by dividing 80 adults into 4 groups (including 40 females and 40 males) as described below.
In addition, the comparison parameters show that the natural honey fermented honey wine has the advantages that nutritional ingredients beneficial to the health of the old are added in the natural honey processing process, so that the nutritional value of the product can be improved, the preparation process is improved, and the taste and the fragrance of the honey wine can be ensured.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A natural honey fermented honey wine is characterized in that: comprises the following components in parts by weight: 30-40 parts of natural honey, 20-30 parts of honey diluent, 15-18 parts of cold boiled water, 10-14 parts of distiller's yeast, 10-14 parts of hops, 5-10 parts of cinnamon, 4-8 parts of cardamom, 3-5 parts of nutrient salt, 2-4 parts of compressed yeast and 0.8-1.4 parts of edible additive.
2. The natural honey fermented mead according to claim 1, which is characterized in that: the composition comprises the following components in parts by weight: 35 parts of natural honey, 25 parts of honey diluent, 16 parts of cold boiled water, 12 parts of distiller's yeast, 12 parts of hops, 7 parts of cassia bark, 6 parts of cardamom, 4 parts of nutrient salt, 3 parts of compressed yeast and 1.1 parts of edible additive.
3. The natural honey fermented mead according to claim 1, which is characterized in that: the honey diluent adopts physiological saline and a diluent, and the ratio of the physiological saline to the diluent is 10: 1.
4. The natural honey fermented mead according to claim 1, which is characterized in that: the nutrient salt is also added with 0.1-0.4% of diammonium hydrogen phosphate, 0.1-0.3% of potassium tartrate, 0.1-0.2% of citric acid and 0.1-0.18% of vitamin complex.
5. The natural honey fermented mead according to claim 1, which is characterized in that: the compressed yeast is one or more of elliptical yeast, oval yeast, Schlemia pastoris and Pasteurella sp.
6. The natural honey fermented mead according to claim 1, which is characterized in that: the edible additive comprises gelatin powder and honey pollen juice, and the ratio of the gelatin powder to the honey pollen juice is 1: 3.
7. A method for preparing natural honey fermented mead according to claims 1-6, characterized in that: the preparation method comprises the following steps:
step 1: pretreating and diluting natural honey: introducing natural honey into a canned heating container, heating at 50-60 deg.C for 25 min, stirring at certain time to uniformly heat and rapidly melt the honey, filtering the melted natural honey, maintaining the temperature of the heated honey at about 40 deg.C to make the honey in an optimal flowing state so as to smoothly pass through multiple filters to remove impurities and a small amount of large granular crystals, pressurizing and filtering in a sealing device to shorten the heating time and reduce the flavor loss, after the pretreatment is finished, putting the honey diluent and cold boiled water into the heating container according to a certain proportion, and stirring and mixing the honey diluent and the cold boiled water by a stirring rod at a rotation speed of 320-450 rpm for controlling the stirring time at 10-15 min so as to fully dilute the natural honey;
step 2: and (3) sterilization treatment: continuously heating the diluted low-concentration honey to about 90 ℃ for 5-10 minutes to kill harmful microorganisms possibly existing in the honey water solution;
and step 3: and (3) placing and fusing the composite additive: placing diluted low-concentration honey into a stirring container, sequentially placing distiller's yeast, hops, a cinnamon extracting solution and a cardamom extracting solution into the stirring container to be stirred and mixed, controlling the rotating speed of a stirring rod to be 280-330 r/min and the stirring time to be 20-30 min, standing the mixed solution for 1-2 h after primary stirring is finished, then carrying out secondary stirring, placing nutrient salt, pressed yeast and an edible additive into the stirring container according to a certain proportion, controlling the rotating speed of the stirring rod to be 200-260 r/min and controlling the stirring time to be 30-40 min, thus obtaining a honey wine preform;
and 4, step 4: loading in a jar and fermenting integrally: putting the honey wine pre-product into a wine jar, placing the wine jar in a dark position, sealing the opening of the wine jar, filling a petal extracting solution into the sealed position, keeping the interior in a sealed state, and fermenting for 15-25 days to finally obtain the low-concentration honey wine.
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| CN101033443A (en) * | 2007-04-18 | 2007-09-12 | 韩振义 | Method of brewing mead and honey bitter wine |
| CN101381664A (en) * | 2008-09-26 | 2009-03-11 | 陈宜斗 | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof |
| 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 |
| CN110591864A (en) * | 2019-09-17 | 2019-12-20 | 黄金国 | Method for brewing honey wine |
| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101033443A (en) * | 2007-04-18 | 2007-09-12 | 韩振义 | Method of brewing mead and honey bitter wine |
| CN101381664A (en) * | 2008-09-26 | 2009-03-11 | 陈宜斗 | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof |
| 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 |
| CN110591864A (en) * | 2019-09-17 | 2019-12-20 | 黄金国 | Method for brewing honey wine |
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