CN111748482A - Extraction process of active bacteria for wine cultivated by honey - Google Patents
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- CN111748482A CN111748482A CN202010777870.5A CN202010777870A CN111748482A CN 111748482 A CN111748482 A CN 111748482A CN 202010777870 A CN202010777870 A CN 202010777870A CN 111748482 A CN111748482 A CN 111748482A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 102
- 241000894006 Bacteria Species 0.000 title claims abstract description 71
- 235000014101 wine Nutrition 0.000 title claims abstract description 51
- 238000000605 extraction Methods 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 238000005119 centrifugation Methods 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000015097 nutrients Nutrition 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 76
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 52
- 239000007788 liquid Substances 0.000 claims description 32
- 239000011259 mixed solution Substances 0.000 claims description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000011148 porous material Substances 0.000 claims description 10
- 238000007865 diluting Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000007670 refining Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 229930091371 Fructose Natural products 0.000 abstract description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 5
- 239000005715 Fructose Substances 0.000 abstract description 5
- 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 abstract description 5
- 239000013543 active substance Substances 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 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 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 238000012364 cultivation method Methods 0.000 abstract description 5
- 239000008103 glucose Substances 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000003204 osmotic effect Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000012531 culture fluid Substances 0.000 description 1
- 235000019988 mead Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses an extraction process of honey-cultivated wine-used active bacteria, which comprises the following steps: and (3) sterilization: steaming 1kg of honey over water, heating to 60 deg.C, maintaining for 30min, but not exceeding 60 deg.C to avoid loss of effective nutrient components; and (3) putting the honey solution into a centrifuge for centrifugation, and taking supernatant after centrifugation to obtain the honey pretreatment solution. The honey is diluted to reduce sugar content, so that the honey can be fully fermented, the extraction of active bacteria is convenient, the quality and activity of the active bacteria are improved by adopting a bacteria expansion cultivation method, the wine active bacteria cultivated by the honey are naturally formed in wine color, wine aroma and wine taste after being brewed into wine, the wine has unique taste, strong wine aroma, slightly sweet, soft and mellow taste, and contains 17 amino acids, glucose, fructose, VA, VE, mineral substances and other physiological active substances necessary for a human body.
Description
Technical Field
The invention relates to the technical field of honey, and particularly relates to an extraction process of active bacteria for wine cultivated by honey.
Background
The honey wine is one kind of wine. Diluting Mel with water, and fermenting to obtain ethanol. 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 honey has high sugar content, the microorganisms are difficult to propagate due to extremely high osmotic pressure, and the active bacteria for wine in the traditional technology has low extraction efficiency, low quality and poor activity. Therefore, a new technical solution needs to be provided.
Disclosure of Invention
The invention aims to provide an extraction process of active bacteria for wine cultivated by honey, which solves the problems that in the prior art, honey is high in sugar content, microorganisms are difficult to propagate due to extremely high osmotic pressure, and the active bacteria for wine in the traditional technology are low in extraction efficiency, low in quality and poor in activity.
In order to achieve the purpose, the invention provides the following technical scheme: an extraction process of honey-cultivated wine-used active bacteria, which comprises the following steps:
step 1: and (3) sterilization: steaming 1kg of honey over water, heating to 60 deg.C, maintaining for 30min, but not exceeding 60 deg.C to avoid loss of effective nutrient components;
step 2: pretreatment: diluting the sterilized honey obtained in the step 1, wherein the sugar degree after dilution is 15-30 BX, and adjusting the pH: 3-3.5, adding pectinase with the mass concentration of 0.3-0.5%, standing for 150min at 25-30 ℃, putting the honey solution into a centrifuge for centrifugation, and taking supernatant after centrifugation to obtain honey pretreatment solution;
and step 3: taking 30% of the honey pretreatment liquid obtained in the step 2, adding water into the honey pretreatment liquid for the first time, fully stirring the honey pretreatment liquid, standing the honey pretreatment liquid for 5-10 min, adding water into the honey pretreatment liquid for the second time after the completion of standing the honey pretreatment liquid, fully stirring the honey pretreatment liquid, adding yeast into the honey pretreatment liquid during the stirring process, adding water into the honey pretreatment liquid for the third time after the completion of yeast addition, and stirring the honey pretreatment liquid to obtain a mixed solution of honey and yeast;
and 4, step 4: extraction: and (3) putting the mixed solution of the honey and the yeast obtained in the step (3) into a constant temperature box for fermentation, wherein the temperature of the constant temperature box is 20-35 ℃, and the time is as follows: obtaining a bacterium expanding mixed solution after 3 to 6 days,
and 5: refining: taking the upper layer solution of the mixed solution of the expanded bacteria obtained in the step (4), filtering the lower layer solution containing residues, mixing the filtered solution with the upper layer solution, and filtering again to obtain the expanded bacteria culture solution;
step 6: mixing: and (3) adding an ethanol solution into the bacterium expansion culture solution obtained in the step (5), standing for 10min, placing into a centrifuge for centrifugation after standing to obtain an ethanol mixed solution, adding the ethanol mixed solution into the remaining 70% honey pretreatment solution, and culturing to obtain the active bacteria for the wine.
In a preferred embodiment of the present invention, the water added in step 3 is one of pure water, distilled water and purified water.
As a preferred embodiment of the present invention, the first added water in step 3 is: 30-50 ml of water added for the second time is: 120-150 ml, and the water added for the third time is: 160-180 ml.
As a preferred embodiment of the present invention, the centrifugation time in step 2 is: 10-20 min, the rotating speed is as follows: 10000-12000 r/min.
As a preferred embodiment of the present invention, the centrifugation time in step 6 is: 20-30 min, the rotating speed is as follows: 12000-15000 r/min.
As a preferred embodiment of the present invention, the ratio of the ethanol solution to the honey pretreatment solution added in step 6 is 2: 3.
In a preferred embodiment of the present invention, the ratio of the culture fluid to ethanol is 1-3: 2-5.
In a preferred embodiment of the present invention, the pore size of the filter screen of the residue-containing solution in step 5 is: 150 meshes, and the pore diameter of a filter screen mixed and filtered with the upper solution is as follows: 200 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the honey is diluted to reduce sugar content, so that the honey can be fully fermented, the extraction of active bacteria is convenient, the quality and activity of the active bacteria are improved by adopting a bacteria expansion cultivation method, the wine active bacteria cultivated by the honey are naturally formed in wine color, wine aroma and wine taste after being brewed into wine, the wine has unique taste, strong wine aroma, slightly sweet, soft and mellow taste, and contains 17 amino acids, glucose, fructose, VA, VE, mineral substances and other physiological active substances necessary for a human body.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides an extraction process of honey-cultivated wine-used active bacteria, which comprises the following steps:
step 1: and (3) sterilization: steaming 1kg of honey over water, heating to 60 deg.C, maintaining for 30min, but not exceeding 60 deg.C to avoid loss of effective nutrient components;
step 2: pretreatment: diluting the sterilized honey obtained in the step 1, adjusting the sugar degree to 15BX after dilution, and adjusting the pH value: 3, adding pectinase with the mass concentration of 0.3%, standing at 25 ℃ for 150min, centrifuging the honey solution in a centrifuge, and taking supernatant after centrifugation to obtain honey pretreatment solution;
and step 3: taking 30% of the honey pretreatment liquid obtained in the step 2, adding water into the honey pretreatment liquid for the first time, fully stirring, standing for 5min, adding water into the honey pretreatment liquid for the second time after standing is finished, fully stirring, adding yeast during stirring, adding water into the honey pretreatment liquid for the third time after yeast is finished, and stirring to obtain a mixed solution of honey and yeast;
and 4, step 4: extraction: and (3) putting the mixed solution of the honey and the yeast obtained in the step (3) into a constant temperature box for fermentation, wherein the temperature of the constant temperature box is 20 ℃, and the time is as follows: obtaining a mixed solution of the expanded bacteria after 3 days,
and 5: refining: taking the upper layer solution of the mixed solution of the expanded bacteria obtained in the step (4), filtering the lower layer solution containing residues, mixing the filtered solution with the upper layer solution, and filtering again to obtain the expanded bacteria culture solution;
step 6: mixing: and (3) adding an ethanol solution into the bacterium expansion culture solution obtained in the step (5), standing for 10min, placing into a centrifuge for centrifugation after standing to obtain an ethanol mixed solution, adding the ethanol mixed solution into the remaining 70% honey pretreatment solution, and culturing to obtain the active bacteria for the wine.
In a further improvement, the water added in the step 3 is one of pure water, distilled water and purified water.
In a further improvement, the first added water in step 3 is: 30ml, the second addition of water was: 120ml, third addition of water: 160 ml.
In a further improvement, the centrifugation time in step 2 is: 10min, the rotating speed is as follows: 10000 rpm.
In a further improvement, the centrifugation time in step 6 is: 20min, the rotating speed is as follows: 12000 r/min.
In a further improvement, the adding ratio of the ethanol solution to the honey pretreatment solution in the step 6 is 2: 3.
In a further improvement, the adding ratio of the expanding bacterium culture solution to the ethanol is 1: 2.
In a further improvement, the pore size of the filter screen of the solution containing the residue in the step 5 is as follows: 150 meshes, and the pore diameter of a filter screen mixed and filtered with the upper solution is as follows: 200 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the honey is diluted to reduce sugar content, so that the honey can be fully fermented, extraction of active bacteria is facilitated, meanwhile, a bacteria expansion cultivation method is adopted, the quality and activity of the active bacteria are improved, the wine active bacteria cultivated by the honey are naturally formed in wine color, wine aroma and wine taste after being brewed into wine, the wine is unique in taste, strong in wine aroma, slightly sweet, soft and mellow in mouth feel, and meanwhile, the wine active bacteria contains 17 amino acids, glucose, fructose, VA, VE, mineral substances and other physiological active substances necessary for a human body.
Example 2
The invention provides an extraction process of honey-cultivated wine-used active bacteria, which comprises the following steps:
step 1: and (3) sterilization: steaming 1kg of honey over water, heating to 60 deg.C, maintaining for 30min, but not exceeding 60 deg.C to avoid loss of effective nutrient components;
step 2: pretreatment: diluting the sterilized honey obtained in the step 1, adjusting the sugar degree to 22BX after dilution, and adjusting the pH value: 3.2, adding pectinase with the mass concentration of 0.4%, standing at 27 ℃ for 150min, centrifuging the honey solution in a centrifuge, and taking supernatant after centrifugation to obtain honey pretreatment solution;
and step 3: taking 30% of the honey pretreatment liquid obtained in the step 2, adding water into the honey pretreatment liquid for the first time, fully stirring, standing for 7min, adding water into the honey pretreatment liquid for the second time after standing is finished, fully stirring, adding yeast during stirring, adding water into the honey pretreatment liquid for the third time after yeast is finished, and stirring to obtain a mixed solution of honey and yeast;
and 4, step 4: extraction: and (3) putting the mixed solution of the honey and the yeast obtained in the step (3) into a constant temperature box for fermentation, wherein the temperature of the constant temperature box is 30 ℃, and the time is as follows: 4 days, obtaining the mixed solution of the expanded bacteria,
and 5: refining: taking the upper layer solution of the mixed solution of the expanded bacteria obtained in the step (4), filtering the lower layer solution containing residues, mixing the filtered solution with the upper layer solution, and filtering again to obtain the expanded bacteria culture solution;
step 6: mixing: and (3) adding an ethanol solution into the bacterium expansion culture solution obtained in the step (5), standing for 10min, placing into a centrifuge for centrifugation after standing to obtain an ethanol mixed solution, adding the ethanol mixed solution into the remaining 70% honey pretreatment solution, and culturing to obtain the active bacteria for the wine.
In a further improvement, the water added in the step 3 is one of pure water, distilled water and purified water.
In a further improvement, the first added water in step 3 is: 40ml, second addition of water: 135ml, water added for the third time: 170 ml.
In a further improvement, the centrifugation time in step 2 is: 15min, the rotating speed is as follows: 11000 r/min.
In a further improvement, the centrifugation time in step 6 is: 25min, the rotating speed is as follows: 13500 r/min.
In a further improvement, the adding ratio of the ethanol solution to the honey pretreatment solution in the step 6 is 2: 3.
In a further improvement, the adding ratio of the expanding bacterium culture solution to the ethanol is 2: 3.
In a further improvement, the pore size of the filter screen of the solution containing the residue in the step 5 is as follows: 150 meshes, and the pore diameter of a filter screen mixed and filtered with the upper solution is as follows: 200 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the honey is diluted to reduce sugar content, so that the honey can be fully fermented, extraction of active bacteria is facilitated, meanwhile, a bacteria expansion cultivation method is adopted, the quality and activity of the active bacteria are improved, the wine active bacteria cultivated by the honey are naturally formed in wine color, wine aroma and wine taste after being brewed into wine, the wine is unique in taste, strong in wine aroma, slightly sweet, soft and mellow in mouth feel, and meanwhile, the wine active bacteria contains 17 amino acids, glucose, fructose, VA, VE, mineral substances and other physiological active substances necessary for a human body.
Example 3
The invention provides an extraction process of honey-cultivated wine-used active bacteria, which comprises the following steps:
step 1: and (3) sterilization: steaming 1kg of honey over water, heating to 60 deg.C, maintaining for 30min, but not exceeding 60 deg.C to avoid loss of effective nutrient components;
step 2: pretreatment: diluting the sterilized honey obtained in the step 1, adjusting the sugar degree to be 30BX after dilution, and adjusting the pH value: 3.5, adding pectinase with the mass concentration of 0.5%, standing at 30 ℃ for 150min, centrifuging the honey solution in a centrifuge, and taking supernatant after centrifugation to obtain honey pretreatment solution;
and step 3: taking 30% of the honey pretreatment liquid obtained in the step 2, adding water into the honey pretreatment liquid for the first time, fully stirring, standing for 10min, adding water into the honey pretreatment liquid for the second time after standing is finished, fully stirring, adding yeast during stirring, adding water into the honey pretreatment liquid for the third time after yeast is finished, and stirring to obtain a mixed solution of honey and yeast;
and 4, step 4: extraction: and (3) putting the mixed solution of the honey and the yeast obtained in the step (3) into a constant temperature box for fermentation, wherein the temperature of the constant temperature box is 35 ℃, and the time is as follows: obtaining a bacterium expanding mixed solution after 6 days,
and 5: refining: taking the upper layer solution of the mixed solution of the expanded bacteria obtained in the step (4), filtering the lower layer solution containing residues, mixing the filtered solution with the upper layer solution, and filtering again to obtain the expanded bacteria culture solution;
step 6: mixing: and (3) adding an ethanol solution into the bacterium expansion culture solution obtained in the step (5), standing for 10min, placing into a centrifuge for centrifugation after standing to obtain an ethanol mixed solution, adding the ethanol mixed solution into the remaining 70% honey pretreatment solution, and culturing to obtain the active bacteria for the wine.
In a further improvement, the water added in the step 3 is one of pure water, distilled water and purified water.
In a further improvement, the first added water in step 3 is: 50ml, second addition of water: 150ml, third addition of water: 180 ml.
In a further improvement, the centrifugation time in step 2 is: 20min, the rotating speed is as follows: 12000 r/min.
In a further improvement, the centrifugation time in step 6 is: 30min, the rotating speed is as follows: 15000 rpm.
In a further improvement, the adding ratio of the ethanol solution to the honey pretreatment solution in the step 6 is 2: 3.
In a further improvement, the adding ratio of the expanding bacterium culture solution to the ethanol is 3: 5.
In a further improvement, the pore size of the filter screen of the solution containing the residue in the step 5 is as follows: 150 meshes, and the pore diameter of a filter screen mixed and filtered with the upper solution is as follows: 200 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the honey is diluted to reduce sugar content, so that the honey can be fully fermented, extraction of active bacteria is facilitated, meanwhile, a bacteria expansion cultivation method is adopted, the quality and activity of the active bacteria are improved, the wine active bacteria cultivated by the honey are naturally formed in wine color, wine aroma and wine taste after being brewed into wine, the wine is unique in taste, strong in wine aroma, slightly sweet, soft and mellow in mouth feel, and meanwhile, the wine active bacteria contains 17 amino acids, glucose, fructose, VA, VE, mineral substances and other physiological active substances necessary for a human body.
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 (8)
1. An extraction process of active bacteria for wine cultivated by honey is characterized in that: the extraction process comprises the following steps:
step 1: and (3) sterilization: steaming 1kg of honey over water, heating to 60 deg.C, maintaining for 30min, but not exceeding 60 deg.C to avoid loss of effective nutrient components;
step 2: pretreatment: diluting the sterilized honey obtained in the step 1, wherein the sugar degree after dilution is 15-30 BX, and adjusting the pH: 3-3.5, adding pectinase with the mass concentration of 0.3-0.5%, standing for 150min at 25-30 ℃, putting the honey solution into a centrifuge for centrifugation, and taking supernatant after centrifugation to obtain honey pretreatment solution;
and step 3: taking 30% of the honey pretreatment liquid obtained in the step 2, adding water into the honey pretreatment liquid for the first time, fully stirring the honey pretreatment liquid, standing the honey pretreatment liquid for 5-10 min, adding water into the honey pretreatment liquid for the second time after the completion of standing the honey pretreatment liquid, fully stirring the honey pretreatment liquid, adding yeast into the honey pretreatment liquid during the stirring process, adding water into the honey pretreatment liquid for the third time after the completion of yeast addition, and stirring the honey pretreatment liquid to obtain a mixed solution of honey and yeast;
and 4, step 4: extraction: and (3) putting the mixed solution of the honey and the yeast obtained in the step (3) into a constant temperature box for fermentation, wherein the temperature of the constant temperature box is 20-35 ℃, and the time is as follows: obtaining a bacterium expanding mixed solution after 3 to 6 days,
and 5: refining: taking the upper layer solution of the mixed solution of the expanded bacteria obtained in the step (4), filtering the lower layer solution containing residues, mixing the filtered solution with the upper layer solution, and filtering again to obtain the expanded bacteria culture solution;
step 6: mixing: and (3) adding an ethanol solution into the bacterium expansion culture solution obtained in the step (5), standing for 10min, placing into a centrifuge for centrifugation after standing to obtain an ethanol mixed solution, adding the ethanol mixed solution into the remaining 70% honey pretreatment solution, and culturing to obtain the active bacteria for the wine.
2. The extraction process of honey-cultivated wine-used active bacteria according to claim 1, characterized in that: the water added in the step 3 is one of pure water, distilled water and purified water.
3. The extraction process of honey-cultivated wine-used active bacteria according to claim 2, characterized in that: the first added water in the step 3 is: 30-50 ml of water added for the second time is: 120-150 ml, and the water added for the third time is: 160-180 ml.
4. The extraction process of honey-cultivated wine-used active bacteria according to claim 2, characterized in that: the centrifugation time in the step 2 is as follows: 10-20 min, the rotating speed is as follows: 10000-12000 r/min.
5. The extraction process of honey-cultivated wine-used active bacteria according to claim 2, characterized in that: the centrifugation time in the step 6 is as follows: 20-30 min, the rotating speed is as follows: 12000-15000 r/min.
6. The extraction process of honey-cultivated wine-used active bacteria according to claim 1, characterized in that: in the step 6, the adding ratio of the ethanol solution to the honey pretreatment solution is 2: 3.
7. The extraction process of honey-cultivated wine-used active bacteria according to claim 1, characterized in that: the ratio of the bacteria expansion culture solution to the ethanol is 1-3: 2-5.
8. The extraction process of honey-cultivated wine-used active bacteria according to claim 1, characterized in that: the pore diameter of the filter screen of the solution containing the residue in the step 5 is as follows: 150 meshes, and the pore diameter of a filter screen mixed and filtered with the upper solution is as follows: 200 meshes.
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| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
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| 刘进等: "蜂蜜及其发酵饮料的研究" * |
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Application publication date: 20201009 |