CN113249179A - Brewing method of natural honey wine - Google Patents
Brewing method of natural honey wine Download PDFInfo
- Publication number
- CN113249179A CN113249179A CN202110451246.0A CN202110451246A CN113249179A CN 113249179 A CN113249179 A CN 113249179A CN 202110451246 A CN202110451246 A CN 202110451246A CN 113249179 A CN113249179 A CN 113249179A
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- honey
- sterilization
- wine
- honey wine
- blending
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- 235000019988 mead Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 46
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 42
- 235000012907 honey Nutrition 0.000 claims abstract description 25
- 238000011049 filling Methods 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000003651 drinking water Substances 0.000 claims abstract description 13
- 235000020188 drinking water Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000009928 pasteurization Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000014101 wine Nutrition 0.000 abstract description 3
- 241000235342 Saccharomycetes Species 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000021432 organic honey Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
- B67C7/0073—Sterilising, aseptic filling and closing
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a brewing method of natural honey wine, which comprises the following steps: performing primary sterilization treatment on natural honey by adopting a pasteurization method, adding certain saccharomycetes and drinking water after sterilization, sealing, fermenting, filtering, performing secondary sterilization treatment, storing at normal temperature for 45-60 days after sterilization, pouring the stored honey wine into a blending tank, blending while stirring to obtain the required alcoholic strength, filling the blended honey wine into a sterilized filling bottle, sealing, performing tertiary sterilization treatment by adopting the pasteurization method, packaging the sterilized filling honey wine, inspecting and warehousing. The method has the advantages of simple process, convenient operation, less investment equipment, no need of adding any additive, maintenance of the naturalness of green food, mellow taste and rich nutrition, has special effect on constipation patients besides the health care function of the original honey wine, and meets the requirements of modern society on the functions of nutrition, health, palatability, health care and the like of wine and beverage.
Description
The technical field is as follows:
the invention relates to the technical field of brewing, in particular to a method for brewing natural honey wine.
Background art:
honey is honey produced by bees from flowers of flowering plants in a honeycomb. The record of honey in Shen nong Ben Cao Jing records that honey can't nourish five internal organs, tonify qi and strengthen the middle-jiao, relieve pain and detoxify, remove various diseases, mix various medicines, take weight loss and prolong life after a long time. The honey is recorded in the compendium of materia medica: harmonize ying and wei, moisten zang-fu organs, unblock triple energizer, and regulate spleen and stomach. Honey has good curative effect on neurasthenia, hypertension, coronary heart disease, arteriosclerosis, diabetes, liver disease, constipation and the like.
The honey wine is a novel nutritional health-care beverage wine which is prepared by taking the good natural organic honey as a raw material, diluting, fermenting by using saccharomycetes, ageing at a low temperature and blending elaborately. The precious raw materials are one of the keys of the brewing of the honey wine, but the most important is the brewing process of the honey wine.
Although honey wine products are on the market for a while, the home workshop type production is more, the traditional process is generally adopted, the process is complicated and complicated, the formula varies from person to person, the processing equipment is simple, the production is complicated and time-consuming, the processing process is not standard, the process parameters are fuzzy, additives need to be added, the naturalness of honey as a green food is damaged, the nutritional ingredients of the honey wine are reduced, and meanwhile, a plurality of honey wine products have potential quality hazards and defects, such as sediment substances in honey wine bottles, excessive residual sugar, impurity carrying, peculiar smell, nutrient substance loss and the like.
The invention content is as follows:
the technical problem to be solved by the invention is as follows: the method for brewing the natural honey wine not only keeps the original effective components of the honey, but also does not need to add any additive, and has the advantages of simple process, convenient operation, less equipment investment, small occupied area and great popularization and practical space.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a brewing method of natural honey wine comprises the following specific steps:
A. pretreatment of raw materials: performing primary sterilization treatment on natural honey by adopting a pasteurization method;
B. primary fermentation: pouring the sterilized honey into a fermentation tank, adding a certain amount of yeast and drinking water, sealing, and fermenting at 15-25 ℃ for 20 days;
C. and (3) filtering: filtering the fermented liquid to obtain primary honey wine;
D. secondary sterilization: pouring the primary honey wine into a high-temperature sterilizer for secondary sterilization treatment, wherein the sterilization temperature is 80-90 ℃, and the sterilization time is 25-30 s;
E. and (3) storage: pouring the honey wine subjected to secondary sterilization into an aging tank for storage, and storing for 45-60 days at normal temperature;
F. blending: pouring the stored honey wine into a blending tank, blending while stirring, and blending to obtain the required alcoholic strength;
G. filling: filling the blended honey wine into sterilized filling bottles, and sealing;
H. and (3) sterilizing for three times: performing a third sterilization treatment on the filling bottle filled with the honey wine by adopting a pasteurization method, wherein the sterilization temperature is 55-65 ℃, and the sterilization time is 18-22 minutes;
I. and packaging, inspecting and warehousing the filled honey wine subjected to the third sterilization.
In the step B, the volume ratio of the honey to the drinking water is 1: (1.2-1.6), wherein the weight of the yeast is 4% -6% of the sum of the weight of the honey and the drinking water.
In step F, the stirring is: the rotating speed is 350-450 rpm, and the stirring time is 15-20 minutes.
The invention has the following positive beneficial effects:
1. the invention has simple process, convenient operation, less investment equipment, no need of adding any additive and keeps the naturalness of green food. Besides the health care function of the original honey wine, the honey wine also has special effect on constipation patients, has no smoke, no waste water discharge and no pollution to the environment, and meets the requirements of environmental protection.
2. The honey wine brewed by the invention has mellow taste and rich nutrition, can meet the requirements of modern society on the functions of nutrition, health, palatability, health care and the like of wine and beverage, and has higher development and application values.
3. The honey wine brewed by the invention can be stored for a long time at normal temperature and normal pressure, and is highly favored by consumers.
The specific implementation mode is as follows:
the invention will be further explained and illustrated with reference to specific examples:
example 1, a method for brewing natural mead, comprising the following steps:
A. pretreatment of raw materials: performing primary sterilization treatment on natural honey by adopting a pasteurization method;
B. primary fermentation: pouring sterilized honey into a fermentation tank, adding certain yeast and drinking water, sealing, and fermenting at 20 deg.C for 20 days;
C. and (3) filtering: filtering the fermented liquid to obtain primary honey wine;
D. secondary sterilization: pouring the primary honey wine into a high-temperature sterilizer for secondary sterilization treatment, wherein the sterilization temperature is 80 ℃, and the sterilization time is 30 s;
E. and (3) storage: pouring the honey wine after secondary sterilization into an aging tank for storage, and storing at normal temperature for 50 percent;
F. blending: pouring the stored honey wine into a blending tank, blending while stirring, and blending to obtain the required alcoholic strength;
G. filling: filling the blended honey wine into sterilized filling bottles, and sealing;
H. and (3) sterilizing for three times: performing pasteurization on the filling bottle filled with the honey wine for the third time at 60 ℃ for 20 minutes;
I. and packaging, inspecting and warehousing the filled honey wine subjected to the third sterilization.
In step B, the volume ratio of honey to drinking water is 1: 1.2, the weight of the yeast is 4 percent of the sum of the weight of the honey and the drinking water.
In step F, the rotation speed of the stirring was 350 rpm, and the stirring time was 15 minutes.
Example 2, a method for brewing natural mead, comprising the following steps:
A. pretreatment of raw materials: performing primary sterilization treatment on natural honey by adopting a pasteurization method;
B. primary fermentation: pouring sterilized honey into a fermentation tank, adding certain yeast and drinking water, sealing, and fermenting at 25 deg.C for 20 days;
C. and (3) filtering: filtering the fermented liquid to obtain primary honey wine;
D. secondary sterilization: pouring the primary honey wine into a high-temperature sterilizer for secondary sterilization treatment, wherein the sterilization temperature is 90 ℃, and the sterilization time is 25 s;
E. and (3) storage: pouring the honey wine subjected to secondary sterilization into an aging tank for storage, and storing for 45-60 days at normal temperature;
F. blending: pouring the stored honey wine into a blending tank, blending while stirring, and blending to obtain the required alcoholic strength;
G. filling: filling the blended honey wine into sterilized filling bottles, and sealing;
H. and (3) sterilizing for three times: performing a third sterilization treatment on the filling bottle filled with the honey wine by adopting a pasteurization method, wherein the sterilization temperature is 55-65 ℃, and the sterilization time is 22 minutes;
I. and packaging, inspecting and warehousing the filled honey wine subjected to the third sterilization.
In step B, the volume ratio of honey to drinking water is 1: 1.5, the weight of the yeast is 5 percent of the sum of the weight of the honey and the drinking water.
In step F, the rotation speed of stirring is 400 rpm, and the stirring time is 20 minutes.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (3)
1. The brewing method of the natural honey wine is characterized by comprising the following specific steps:
A. pretreatment of raw materials: performing primary sterilization treatment on natural honey by adopting a pasteurization method;
B. primary fermentation: pouring the sterilized honey into a fermentation tank, adding a certain amount of yeast and drinking water, sealing, and fermenting at 15-25 ℃ for 20 days;
C. and (3) filtering: filtering the fermented liquid to obtain primary honey wine;
D. secondary sterilization: pouring the primary honey wine into a high-temperature sterilizer for secondary sterilization treatment, wherein the sterilization temperature is 80-90 ℃, and the sterilization time is 25-30 s;
E. and (3) storage: pouring the honey wine subjected to secondary sterilization into an aging tank for storage, and storing for 45-60 days at normal temperature;
F. blending: pouring the stored honey wine into a blending tank, blending while stirring, and blending to obtain the required alcoholic strength;
G. filling: filling the blended honey wine into sterilized filling bottles, and sealing;
H. and (3) sterilizing for three times: performing a third sterilization treatment on the filling bottle filled with the honey wine by adopting a pasteurization method, wherein the sterilization temperature is 55-65 ℃, and the sterilization time is 18-22 minutes;
I. and packaging, inspecting and warehousing the filled honey wine subjected to the third sterilization.
2. The method for brewing natural mead according to claim 1, characterized in that: in the step B, the volume ratio of the honey to the drinking water is 1: (1.2-1.6), wherein the weight of the yeast is 4% -6% of the sum of the weight of the honey and the drinking water.
3. The method for brewing natural mead according to claim 1, characterized in that: in step F, the stirring is as follows: the rotating speed is 350-450 rpm, and the stirring time is 15-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110451246.0A CN113249179A (en) | 2021-04-26 | 2021-04-26 | Brewing method of natural honey wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110451246.0A CN113249179A (en) | 2021-04-26 | 2021-04-26 | Brewing method of natural honey wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113249179A true CN113249179A (en) | 2021-08-13 |
Family
ID=77221635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110451246.0A Pending CN113249179A (en) | 2021-04-26 | 2021-04-26 | Brewing method of natural honey wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113249179A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087255A (en) * | 2015-08-15 | 2015-11-25 | 河南省金路达食品科技有限公司 | Constant-low-temperature brewage technique of total-nutrient honey wine |
| CN107083301A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | A kind of hydromel of pure fermented honey |
| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
-
2021
- 2021-04-26 CN CN202110451246.0A patent/CN113249179A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087255A (en) * | 2015-08-15 | 2015-11-25 | 河南省金路达食品科技有限公司 | Constant-low-temperature brewage technique of total-nutrient honey wine |
| CN107083301A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | A kind of hydromel of pure fermented honey |
| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210813 |
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| RJ01 | Rejection of invention patent application after publication |