CN113528278A - Method for brewing health Chinese bee and lily honey wine - Google Patents
Method for brewing health Chinese bee and lily honey wine Download PDFInfo
- Publication number
- CN113528278A CN113528278A CN202010321521.2A CN202010321521A CN113528278A CN 113528278 A CN113528278 A CN 113528278A CN 202010321521 A CN202010321521 A CN 202010321521A CN 113528278 A CN113528278 A CN 113528278A
- Authority
- CN
- China
- Prior art keywords
- honey
- wine
- brewing method
- yeast
- purified water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019988 mead Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 35
- 241000234435 Lilium Species 0.000 title claims abstract description 22
- 230000036541 health Effects 0.000 title description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 82
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000008213 purified water Substances 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 48
- 241000256844 Apis mellifera Species 0.000 claims description 42
- 235000013399 edible fruits Nutrition 0.000 claims description 37
- 239000000919 ceramic Substances 0.000 claims description 35
- 235000014101 wine Nutrition 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 23
- 238000002360 preparation method Methods 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 241001313086 Betula platyphylla Species 0.000 claims description 13
- 235000001553 Betula platyphylla Nutrition 0.000 claims description 13
- 238000005303 weighing Methods 0.000 claims description 12
- 240000002624 Mespilus germanica Species 0.000 claims description 11
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 11
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 11
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 230000003213 activating effect Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 229920000742 Cotton Polymers 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 239000004033 plastic Substances 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229940038481 bee pollen Drugs 0.000 claims description 4
- 235000019990 fruit wine Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 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
- 239000002671 adjuvant Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 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 2
- 230000017531 blood circulation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000003860 sleep quality Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009341 apiculture Methods 0.000 description 1
- 238000013124 brewing process Methods 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
- 230000009982 effect on human Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for brewing healthy Chinese bee-hundred-flower honey wine. According to the brewing method of the healthy Chinese bee and lily honey wine, the boiled purified water is used for heat preservation and stirring, the mixed bacteria and the enzymes in the honey are removed, and the low-temperature fermentation method is adopted, so that the brewed healthy Chinese bee and lily honey wine is pure in taste, delicious in taste, fragrant and endless in aftertaste.
Description
Technical Field
The invention relates to the technical field of honey wine, in particular to a method for brewing healthy Chinese bee honey wine with various flowers.
Background
The honey is rich in nutrition, contains more than 180 elements such as glucose, fructose, amino acid, vitamins, mineral trace elements, enzymes and the like, is a nutrient substance required by a human body, has obvious curative effect on human diseases in modern medical clinical treatment, has the effects of nourishing the liver, invigorating the stomach, treating constipation, moistening the lung, relieving cough, resisting bacteria and sterilizing, can enhance the immunity of the human body, improves the sleep quality, and is healthy without any side effect.
China is wide in territory and rich in honey sources, in recent years, agriculture is rapidly developed, the number of beekeepers is increased, the yield of honey is increased, and if honey cannot be sold in time, overstocking is easy to occur, so that resource waste is caused. In order to store and utilize rich nutrient substances contained in honey, honey wine and other products are a good choice. The honey wine with different efficacies is brewed by the honey, on one hand, the overstocked honey can be avoided, the development of the beekeeping industry and the agriculture is promoted, on the other hand, the added value of the bee product can be increased, the life of people enriched by producing new products can be increased, the health is improved, and the life quality is improved.
Chinese patent CN110591864A discloses a honey wine brewing method, which belongs to the technical field of honey wine, and specifically comprises the following steps of selecting high-quality honey, filtering through a sieve, heating the filtered honey to 60 ℃ in a water-proof manner, and naturally cooling for later use; diluting the treated honey by adding water according to the proportion of adding 100 parts of purified water to 15-35 parts of honey; adding 150-500 parts of raw yeast into 130 parts of diluted honey water, stirring and fermenting at 25-35 ℃ for 5-9 days; distilling with stainless steel electric wine distilling machine at 80-100 deg.C and 40-60 deg.C, but the honey treatment temperature is too low during brewing process, so as to avoid removing bacteria and enzymes in honey and affect fermentation effect.
Chinese patent CN109181943A discloses a honey wine, in particular to a functional honey wine and a preparation method thereof, 650g of honey and 450g of water are taken according to the weight gram, wherein 0.3-0.5g of yeast is added into every 1000g of mixed solution, and the honey wine is brewed after the steps of primary treatment, mixing sampling, primary fermentation, secondary fermentation, filtering, filling, sterilization and the like, however, the preparation process of the honey wine does not remove the mixed bacteria and enzymes in the honey, and the fermentation and sterilization processes are complex and are not easy to control.
Therefore, the invention provides a method for brewing healthy Chinese honey and all-flower honey wine, aiming at the problems of incomplete impurity removal of honey raw materials and complex fermentation preparation process in the existing honey wine product.
Disclosure of Invention
The invention aims at the problems and provides a method for brewing healthy Chinese bee and lily honey wine.
The technical scheme adopted by the invention for solving the problems is as follows: a brewing method of a healthy Chinese bee and lily honey wine comprises the following steps:
step one, raw material preparation: weighing honey, purified water and auxiliary materials according to a proportion for later use;
step two, mixing the raw materials: placing the honey and the auxiliary materials weighed in the step one into a sterilized ceramic jar, heating and boiling the purified water weighed in the step one for 6-10 min in a pot, pouring the boiled water into the ceramic jar, and stirring the honey, the auxiliary materials and the purified water in the ceramic jar for 5-10 min at the temperature of 82-90 ℃ to obtain uniform liquid for later use; under the condition of the temperature of 82-90 ℃, the mixed bacteria and the ferment in the honey can be killed by stirring, and the healthy Chinese bee and lily honey wine is laid for successfully brewing;
step three, adding fruit yeast: cooling the uniform liquid obtained in the step two to 25-35 ℃, taking out 1/50-1/40 of the total mass of the uniform liquid, uniformly activating the wine with the fruit yeast, pouring the activated wine into the ceramic jar again, and uniformly stirring to obtain uniform liquid containing the fruit yeast for later use; wherein the uniform liquid obtained in the step two is cooled to 30-35 ℃ in winter and cooled to 25-30 ℃ in summer;
step four, fermentation: and (3) tightly sleeving the mouth of the cylinder with cotton gauze on the uniform liquid containing the fruit yeast on the first day, tightly sleeving the mouth of the cylinder with plastic cloth and a rubber band on the second day, fermenting for 50-60 days, unsealing and filtering to obtain the healthy Chinese honeybee and Baihua honey wine.
Further, in the step one, in the preparation of the raw materials, the honey, the purified water and the auxiliary materials are weighed according to the ratio of 1: 2.5-3.0: 0 to 0.2.
Furthermore, the adjuvant is bee pollen.
Furthermore, the auxiliary material is a mixture of red dates and medlar, and the mass ratio of the red dates to the medlar is 1: 0.8 to 1.1.
Further, in the first step, the honey is natural Chinese bee honey and Baihua honey, the Baume degree is 38.0-41.0 degrees, and the sugar degree is 71-75. The selection of honey with proper Baume degree and sugar degree is very important for brewing healthy Baihua honey wine with flood and taste.
Further, in the second step, in the heating process, the temperature is increased to 75-85 ℃ at the speed of 5-10 ℃/min, and then the temperature is increased to boiling at the speed of 2-5 ℃/min.
Further, in the third step, the mass ratio of the fruit yeast for wine to the honey weighed in the first step is 1: 625.
furthermore, the fruit yeast for wine is a yeast special for wine or a yeast special for fruit wine.
Further, in the fourth step, in the fermentation process, the ceramic jar is placed in a room without direct sunlight, and the indoor temperature is kept at 15-20 ℃. The indoor temperature is too low to ferment normally, and the healthy bee, lily and honey wine can deteriorate when the indoor temperature is too high to ferment quickly.
Further, in the fourth step, the healthy Chinese bee and lily honey wine can be directly distilled until the alcoholic strength is 38-42 degrees and stored.
The invention has the advantages that:
(1) according to the brewing method of the healthy Chinese bee and lily honey wine, the boiled purified water is used for heat preservation and stirring, the mixed bacteria and the enzymes in the honey are removed, and the low-temperature fermentation method is adopted, so that the brewed healthy Chinese bee and lily honey wine is pure in taste, delicious in taste, fragrant and endless in aftertaste;
(2) the brewing method of the healthy Chinese honeybee and multi-flower honey wine provided by the invention is characterized in that the brewed healthy Chinese honeybee and multi-flower honey wine takes natural Chinese honeybee and multi-flower honey and purified water as main raw materials, the modern biological fermentation engineering technology is utilized to store the pure natural active ingredients of the natural Chinese honeybee and multi-flower honey, the natural Chinese honeybee and multi-flower honey is rich in glucose, fructose, various amino acids, vitamins and mineral substances and other nutrient substances required by human bodies, and the health Chinese honeybee and multi-flower honey wine does not contain any artificial spice, preservative and additive, and has the effects of promoting blood circulation, enriching blood and benefiting qi, improving cardiovascular diseases, protecting skin, expelling toxin and beautifying, invigorating stomach and moistening intestines, regulating body endocrine and strengthening body;
(3) the health Chinese bee and hundred-flower honey wine brewed by the method has the alcoholic strength of 10-15 degrees, is suitable for middle-aged and elderly people or women to drink, is amber in color and strong in honey fragrance, is a wine treasure in taste, is rich in inherent nutritional health-care components such as bee pollen, red dates and medlar, has the effects of clearing away heat and toxic materials, tonifying qi and blood, enhancing blood circulation, protecting liver and strengthening spleen, activating yang and removing cold, reducing fat and beautifying, promoting metabolism, improving human immunity, improving sleep quality, reducing blood fat, resisting fatigue and the like, and is a natural nutritional health-care treasure.
Detailed Description
The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.
Example 1
Method for brewing health Chinese bee and lily honey wine
The method comprises the following steps:
step one, raw material preparation: weighing 2.5 jin of honey, 7.5 jin of purified water and 0.4 jin of auxiliary materials for later use; wherein, in the preparation of raw materials, the weighing proportion of honey, purified water and auxiliary materials is 1: 3.0: 0.16; the auxiliary material is a mixture of red dates and medlar, and the mass ratio of the red dates to the medlar is 1: 1; the honey is natural Chinese bee honey and lily honey, the Baume degree is 41.0 degrees, and the sugar degree is 75 degrees;
step two, mixing the raw materials: placing the honey and the auxiliary materials weighed in the step one in a sterilized ceramic jar, heating the purified water weighed in the step one to 75 ℃ at a speed of 5 ℃/min in a pot, heating to boiling at a speed of 2 ℃/min, keeping boiling for 6min, pouring the water into the ceramic jar, and stirring the honey, the auxiliary materials and the purified water in the ceramic jar for 5min at a temperature of 82 ℃ to obtain uniform liquid for later use;
step three, adding fruit yeast: cooling the uniform liquid obtained in the step two to 25 ℃, taking out 1/50 which is the total mass of the uniform liquid, activating the wine with the fruit yeast uniformly, pouring the activated wine into the ceramic jar again, and stirring uniformly to obtain uniform liquid containing the fruit yeast for later use; wherein the mass ratio of the fruit yeast for wine to the honey weighed in the step one is 1: 625, a first step of; the fruit yeast for wine is the yeast special for wine;
step four, fermentation: covering the opening of the cylinder with cotton gauze on the first day, covering the opening of the cylinder with plastic cloth and a rubber band on the second day, placing the ceramic cylinder in a room without direct sunlight, fermenting at 15 deg.C for 50 days, unsealing, and filtering to obtain the health Chinese bee and Baihua honey wine.
The health Chinese bee and Baihua honey wine has bright red color and alcohol content of 13.2 deg.C, and can be directly distilled to alcohol content of 38 deg.C for storage.
Example 2
Method for brewing health Chinese bee and lily honey wine
The method comprises the following steps:
step one, raw material preparation: weighing 2.5 jin of honey, 7 jin of purified water and 0.5 jin of auxiliary materials for later use; wherein, in the preparation of raw materials, the weighing proportion of honey, purified water and auxiliary materials is 1: 2.8: 0.2; the adjuvant is bee pollen; the honey is natural Chinese bee honey and lily honey, the Baume degree is 39.5 degrees, and the sugar degree is 74;
step two, mixing the raw materials: placing the honey and the auxiliary materials weighed in the step one in a sterilized ceramic jar, heating the purified water weighed in the step one to 85 ℃ at a speed of 10 ℃/min in a pot, then heating to boiling at a speed of 5 ℃/min, keeping boiling for 10min, pouring the water into the ceramic jar, and stirring the honey, the auxiliary materials and the purified water in the ceramic jar for 10min at a temperature of 90 ℃ to obtain uniform liquid for later use;
step three, adding fruit yeast: cooling the uniform liquid obtained in the step two to 35 ℃, taking out 1/40 which is the total mass of the uniform liquid, activating the wine with the fruit yeast uniformly, pouring the activated wine into the ceramic jar again, and stirring uniformly to obtain uniform liquid containing the fruit yeast for later use; wherein the mass ratio of the fruit yeast for wine to the honey weighed in the step one is 1: 625, a first step of; the fruit yeast for wine is the yeast special for fruit wine;
step four, fermentation: covering the opening of the cylinder with cotton gauze on the first day, covering the opening of the cylinder with plastic cloth and a rubber band on the second day, placing the ceramic cylinder in a room without direct sunlight, fermenting at 20 deg.C for 60 days, unsealing, and filtering to obtain the health Chinese bee and Baihua honey wine.
The health Chinese bee and multi-flower honey wine has the clear color of honey yellow and the alcoholic strength of 13.7 degrees, and can be directly distilled until the alcoholic strength is 42 degrees for storage.
Example 3
Method for brewing health Chinese bee and lily honey wine
The method comprises the following steps:
step one, raw material preparation: weighing 2.5 jin of honey and 6.25 jin of purified water for later use; in the raw material preparation, the weighing proportion of honey and purified water is 1: 2.5; the honey is natural Chinese bee honey and lily honey, the Baume degree is 38.0 degrees, and the sugar degree is 71;
step two, mixing the raw materials: placing the honey and the auxiliary materials weighed in the step one in a sterilized ceramic jar, heating the purified water weighed in the step one to 80 ℃ at a speed of 8 ℃/min in a pot, heating to boiling at a speed of 3 ℃/min, keeping boiling for 8min, pouring the water into the ceramic jar, and stirring the honey, the auxiliary materials and the purified water in the ceramic jar for 8min at a temperature of 86 ℃ to obtain uniform liquid for later use;
step three, adding fruit yeast: cooling the uniform liquid obtained in the step two to 30 ℃, taking out 1/45 which is the total mass of the uniform liquid, activating the wine with the fruit yeast uniformly, pouring the activated wine into the ceramic jar again, and stirring uniformly to obtain uniform liquid containing the fruit yeast for later use; wherein the mass ratio of the fruit yeast for wine to the honey weighed in the step one is 1: 625, a first step of; the fruit yeast for wine is the yeast special for wine;
step four, fermentation: covering the opening of the cylinder with cotton gauze on the first day, covering the opening of the cylinder with plastic cloth and a rubber band on the second day, placing the ceramic cylinder in a room without direct sunlight, fermenting at 18 deg.C for 55 days, unsealing, and filtering to obtain the health Chinese bee and Baihua honey wine.
The health Chinese bee and Baihua honey wine has light orange color, alcohol content of 14.7 deg, and can be directly distilled to alcohol content of 40 deg for storage.
Example 4
Method for brewing health Chinese bee and lily honey wine
The method comprises the following steps:
step one, raw material preparation: weighing 2.5 jin of honey, 6.5 jin of purified water and 0.25 jin of auxiliary materials for later use; wherein, in the preparation of raw materials, the weighing proportion of honey, purified water and auxiliary materials is 1: 2.6: 0.1; the auxiliary material is a mixture of red dates and medlar, and the mass ratio of the red dates to the medlar is 1: 0.8; the honey is natural Chinese bee honey and lily honey, the Baume degree is 38.5 degrees, and the sugar degree is 72 degrees;
step two, mixing the raw materials: placing the honey and the auxiliary materials weighed in the step one in a sterilized ceramic jar, heating the purified water weighed in the step one to 77 ℃ at the speed of 6 ℃/min in a pot, then heating to boiling at the speed of 3 ℃/min, keeping boiling for 7min, pouring the water into the ceramic jar, and stirring the honey, the auxiliary materials and the purified water in the ceramic jar for 6min at the temperature of 84 ℃ to obtain uniform liquid for later use;
step three, adding fruit yeast: cooling the uniform liquid obtained in the step two to 27 ℃, taking out 1/42 which is the total mass of the uniform liquid, activating the wine with the fruit yeast uniformly, pouring the activated wine into the ceramic jar again, and stirring uniformly to obtain uniform liquid containing the fruit yeast for later use; wherein the mass ratio of the fruit yeast for wine to the honey weighed in the step one is 1: 625, a first step of; the fruit yeast for wine is the yeast special for fruit wine;
step four, fermentation: covering the opening of the cylinder with cotton gauze on the first day, covering the opening of the cylinder with plastic cloth and a rubber band on the second day, placing the ceramic cylinder in a room without direct sunlight, fermenting at 16 deg.C for 53 days, unsealing, and filtering to obtain the health Chinese bee and Baihua honey wine.
The health Chinese bee and Baihua honey wine has bright red color and alcohol content of 13.3 deg.C, and can be directly distilled to alcohol content of 39 deg.C for storage.
Example 5
Method for brewing health Chinese bee and lily honey wine
The method comprises the following steps:
step one, raw material preparation: weighing 2.5 jin of honey, 7.25 jin of purified water and 0.45 jin of auxiliary materials for later use; wherein, in the preparation of raw materials, the weighing proportion of honey, purified water and auxiliary materials is 1: 2.9: 0.18 of; the auxiliary material is a mixture of red dates and medlar, and the mass ratio of the red dates to the medlar is 1: 1.1; the honey is natural Chinese bee honey and lily honey, the Baume degree is 40.5 degrees, and the sugar degree is 73 degrees;
step two, mixing the raw materials: placing the honey and the auxiliary materials weighed in the step one in a sterilized ceramic jar, heating the purified water weighed in the step one to 83 ℃ at a speed of 8 ℃/min in a pot, then heating to boiling at a speed of 4 ℃/min, keeping boiling for 9min, pouring the water into the ceramic jar, and stirring the honey, the auxiliary materials and the purified water in the ceramic jar for 9min at a temperature of 88 ℃ to obtain uniform liquid for later use;
step three, adding fruit yeast: cooling the uniform liquid obtained in the step two to 33 ℃, taking out 1/48 which is the total mass of the uniform liquid, activating the wine with the fruit yeast uniformly, pouring the activated wine into the ceramic jar again, and stirring uniformly to obtain uniform liquid containing the fruit yeast for later use; wherein the mass ratio of the fruit yeast for wine to the honey weighed in the step one is 1: 625, a first step of; the fruit yeast for wine is the yeast special for wine;
step four, fermentation: covering the opening of the cylinder with cotton gauze on the first day, covering the opening of the cylinder with plastic cloth and a rubber band on the second day, placing the ceramic cylinder in a room without direct sunlight, fermenting at 19 deg.C for 58 days, unsealing, and filtering to obtain the health Chinese bee and Baihua honey wine.
The health Chinese bee and Baihua honey wine has bright red color and alcohol content of 13.5 deg.C, and can be directly distilled to alcohol content of 41 deg.C for storage.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. 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 (10)
1. A brewing method of a healthy Chinese bee and lily honey wine is characterized by comprising the following steps:
step one, raw material preparation: weighing honey, purified water and auxiliary materials according to a proportion for later use;
step two, mixing the raw materials: placing the honey and the auxiliary materials weighed in the step one into a sterilized ceramic jar, heating and boiling the purified water weighed in the step one for 6-10 min in a pot, pouring the boiled water into the ceramic jar, and stirring the honey, the auxiliary materials and the purified water in the ceramic jar for 5-10 min at the temperature of 82-90 ℃ to obtain uniform liquid for later use;
step three, adding fruit yeast: cooling the uniform liquid obtained in the step two to 25-35 ℃, taking out 1/50-1/40 of the total mass of the uniform liquid, uniformly activating the wine with the fruit yeast, pouring the activated wine into the ceramic jar again, and uniformly stirring to obtain uniform liquid containing the fruit yeast for later use;
step four, fermentation and filtration: and (3) tightly sleeving the mouth of the cylinder with cotton gauze on the uniform liquid containing the fruit yeast on the first day, tightly sleeving the mouth of the cylinder with plastic cloth and a rubber band on the second day, fermenting for 50-60 days, unsealing and filtering to obtain the healthy Chinese honeybee and Baihua honey wine.
2. The brewing method according to claim 1, wherein in the step one, in the preparation of the raw materials, the honey, the purified water and the auxiliary materials are weighed in a ratio of 1: 2.5-3.0: 0 to 0.2.
3. Brewing method according to claim 2, characterized in that the auxiliary material is bee pollen.
4. The brewing method according to claim 2, characterized in that the auxiliary material is a mixture of red dates and medlar, and the mass ratio of the red dates to the medlar is 1: 0.8 to 1.1.
5. The brewing method of claim 1, wherein in the first step, the honey is natural Chinese honeybee honey, the Baume degree is 38.0-41.0 degrees, and the sugar degree is 71-75.
6. The brewing method according to claim 1, wherein in the second step, the temperature is raised to 75-85 ℃ at a rate of 5-10 ℃/min, and then raised to boiling at a rate of 2-5 ℃/min.
7. The brewing method according to claim 1, wherein in the third step, the mass ratio of the fruit yeast for wine to the honey weighed in the first step is 1: 625.
8. the brewing method according to claim 7, wherein the fruit yeast for wine is a yeast specific for wine or a yeast specific for fruit wine.
9. The brewing method according to claim 1, wherein in step four, the ceramic jar is placed in a room without direct sunlight, and the room temperature is kept between 15 ℃ and 20 ℃.
10. The brewing method of claim 1, wherein in the fourth step, the healthy Megassum variegate and honey wine can be directly distilled to the alcoholic strength of 38-42 degrees for storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010321521.2A CN113528278A (en) | 2020-04-22 | 2020-04-22 | Method for brewing health Chinese bee and lily honey wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010321521.2A CN113528278A (en) | 2020-04-22 | 2020-04-22 | Method for brewing health Chinese bee and lily honey wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113528278A true CN113528278A (en) | 2021-10-22 |
Family
ID=78123971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010321521.2A Pending CN113528278A (en) | 2020-04-22 | 2020-04-22 | Method for brewing health Chinese bee and lily honey wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113528278A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1441047A (en) * | 2003-03-07 | 2003-09-10 | 西安科慧生物工程有限公司 | Honey wine and its prepn |
| 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 |
-
2020
- 2020-04-22 CN CN202010321521.2A patent/CN113528278A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1441047A (en) * | 2003-03-07 | 2003-09-10 | 西安科慧生物工程有限公司 | Honey wine and its prepn |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101245307B (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| KR20200040205A (en) | Fermented Noni Vinegar Comprising Fermented Noni and Coconut Sugar and Method for Preparing the Same | |
| CN108142934A (en) | A kind of light spot skin makeup Kiwi berry ferment and its preparation process of invigorating blood circulation | |
| CN113004996A (en) | Brewing method of health-preserving dendrobium huoshanense wine | |
| CN100395325C (en) | Aloe grape dry red wine and its preparation method | |
| CN101654642B (en) | Melissa honey wine and preparation method thereof | |
| CN106916686A (en) | Lemon cherry fruit wine | |
| CN108034552B (en) | Bamboo leaf wine and preparation method thereof | |
| CN102260617B (en) | Royal jelly specially-produced wine and preparation technology thereof | |
| CN109222083A (en) | A kind of manufacture craft of cold fermentation pear syrup | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| CN108624443A (en) | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin | |
| CN113528278A (en) | Method for brewing health Chinese bee and lily honey wine | |
| CN114010750A (en) | Ginseng and grass formula for tonifying kidney, generating blood and resisting aging | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine | |
| CN113293076A (en) | Liqueur and preparation method thereof | |
| CN105695207A (en) | Hibiscus sabdariffa-grape composite fruit wine and production method thereof | |
| CN113105964A (en) | Preparation method of shaddock white spirit | |
| CN110240995A (en) | A kind of bitter buckwheat red yeast rice medlar health preserving vinegar and its production technology | |
| CN112772807A (en) | Preparation method of eucommia ulmoides fermented beverage | |
| CN109874960A (en) | A kind of preparation process of Bee Pollen pollen crystalline substance | |
| CN110408503A (en) | A kind of production method of health care assembled alcoholic drinks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211022 |
|
| RJ01 | Rejection of invention patent application after publication |