CN1255537A

CN1255537A - Honey wine and its brewing process

Info

Publication number: CN1255537A
Application number: CN 98121894
Authority: CN
Inventors: 贺小琼
Original assignee: MILK COW FARM OF ZHAOTONG PREFECTURE YUNNAN PROV
Current assignee: MILK COW FARM OF ZHAOTONG PREFECTURE YUNNAN PROV
Priority date: 1998-12-03
Filing date: 1998-12-03
Publication date: 2000-06-07

Abstract

A honey wine is made up of honey, wolfberry fruit and jujube in ratio of 1000 : (90-120) : (30-45) through diluting honey with water, adding nutrients, regulating pH value to 3.5-4, inoculating bacterial spawn, reproduction for 1-2 days, adding processed auxiliary material, fermenting for 10-15 days, clarifying, regulating sugariness and alcohol degree, and ageing. Its advantages are short period, less steps, high reproduction and fermentation power of yeast, agreeable taste and high output.

Description

A kind of mulse and preparation method thereof

The present invention relates to food technology field, specifically a kind of mulse and preparation method thereof.

Along with the raising of people's living standard and the enhancing of health care consciousness, China's present drinks consumption by height to low, by grain wine to fruit wine, develop to the nutrient health care wine direction by common wine.Mead is exactly a kind shape of health promoting wine.Existing mead mostly is honey and wine liquid greatly and blends and form, and mouthfeel is relatively poor, and obvious alcohol sense is arranged, and fragrance separates and inharmonious, and the wine degree is higher, and raw material is single, and the human consumer is difficult to accept.It is to adopt the common fermentation method to produce that few part mead is arranged, and fermentation period is long, and front and back need be made an appointment with six months, and fermentation not exclusively, and liquor output is low, and loss of aroma is big, and clarifying effect is poor, and color and luster is relatively poor, is difficult to form produce in batches.

It is unique to the purpose of this invention is to provide a kind of prescription, adopts the method for biological fermentation, makes yeast phase short, wine output height, and clarifying effect is good, and mouthfeel is soft, and mulse of people and preparation method thereof is pleased in the fragrance harmony.

The present invention is achieved in that mulse contains honey, matrimony vine, and date, three's ratio is 1000: 90-120: 30-45.

The preparation method of mulse is: with honey, matrimony vine, date is raw material, honey is major ingredient, matrimony vine, date are auxiliary material, three's ratio is 1000: 90-120: 30-45, its technical process is: 1. water dilutes honey, 2. add nutritive substance, pressing per kilogram diluent 1-1.2 kilogram adds, the adjustment pH value is 3.5-4,3. inoculates bacterial classification, allows growth breed, 4. the auxiliary material that adds treated mistake after 1-2 days, 5. 6. secondary fermentation wine clarification in 10-15 days is pressed product requirement and is adjusted pol, wine degree, ageing.Wherein:

Doubly dilute honey with 2-2.5 to the water of honey.

The nutritive substance that is added is phosphorus and nitrogen.

The inoculation bacterial classification is for producing the fragrant wine two saccharomycete nutrient solution 1-2% that produce.

The present invention's uniqueness of filling a prescription, composition all has tonic effect in the prescription, preparation method of the present invention is owing to adopted biological fermentation process and the effect of auxiliary material adding generation, make traditional primary fermentation, secondary fermentation, steps such as clarification are once finished, wherein the interpolation of auxiliary material has improved saccharomycetic breeding and fermentation capacity greatly, greatly shortened fermentation time, quickened the coordination of clarification of wine liquid and mouthfeel, make that the making fermentation time of wine is short, liquor output height (the about 11-12 degree of traditional zymotic method wine degree, fermented wine Du Keda 14-15 degree of the present invention), clarifying effect is good, it is long to have overcome mead fermentation time of the prior art, and liquor output is low, the defective of clarifying effect difference has solved people and has thirsted for problem certainly for a long time.The present invention has also that the bacterial classification consumption is few, and the mulse color and luster of production is beautiful, and mouthfeel is soft, and people, characteristics such as liquor quality stability are pleased in the fragrance harmony.

Fig. 1 is a process flow sheet of the present invention

The present invention is described in further detail below in conjunction with embodiment.

Embodiment 1,

(1), close with 1 ton of honeybee, add 2 tons of dilutions of softening water, this moment, pol was about the 25-27 degree;

(2), add each 3 kilograms in nutritive substance phosphorus and nitrogen, and adjust pH value to 3.5;

(3), the inoculation bacterial classification, add 300 kilograms of yeast liquid, allow the growth breeding;

(4), add after 2 days through smash to pieces, 90 kilograms of auxiliary material matrimony vines that heat-sterilization was handled, 30 kilograms in date;

(5), liquid level is tending towards tranquil, the end substantially of fermenting after about 5-6 days;

(6), about about 10 days natural subsidence, the fermentating wine clarification;

(7), can obtain about 3.2 tons of original wines to filter;

(8), adjust pol, wine degree, can obtain about 3.5 tons of 18 degree finished wine, can bottle with ageing in about 3 months and dispatch from the factory by product requirement.

Embodiment 2,

(2), add each 3.6 kilograms in nutritive substance phosphorus and nitrogen, and adjust pH value to 4;

(3), the inoculation bacterial classification, add 600 kilograms of yeast liquid, allow the growth breeding;

(4), add after 2 days through the auxiliary material matrimony vine 120 kg of smashing to pieces, heat-sterilization was handled, 45 kilograms in date;

(7), can obtain about 3.3 tons of original wines to filter;

(8), adjust pol, wine degree, can obtain about 3.6 tons of 18 degree finished wine, can bottle with ageing in about 3 months and dispatch from the factory by product requirement.

Claims

1, a kind of mulse is characterized in that containing honey, matrimony vine, and date, three's ratio is 1000: 90-120: 30-45.

2, a kind of preparation method of mulse, it is characterized in that with honey, matrimony vine, date be raw material, honey is major ingredient, matrimony vine, date are auxiliary material, three's ratio is 1000: 90-120: 30-45, its technical process is: 1. water dilutes honey, 2. add nutritive substance, press per kilogram diluent 1-1.2 kilogram and add, the adjustment pH value is 3.5-4,3. inoculate bacterial classification, allow growth breed, 4. add the auxiliary material of treated mistake after 1-2 days, 5. secondary fermentation wine clarification in 10-15 days, 6. press product requirement and adjust pol, wine degree, ageing.

3,, it is characterized in that with 2-2.5 doubly to the water dilution honey of honey by the described method of claim 2.

4, by the described method of claim 2, it is characterized in that the nutritive substance that is added is phosphorus and nitrogen.

5,, it is characterized in that inoculating bacterial classification for producing the fragrant wine two saccharomycete nutrient solution 1-2% that produce by the described method of claim 2.