CN1683498A - Pure natural honey cellar wine - Google Patents
Pure natural honey cellar wine Download PDFInfo
- Publication number
- CN1683498A CN1683498A CN 200510020474 CN200510020474A CN1683498A CN 1683498 A CN1683498 A CN 1683498A CN 200510020474 CN200510020474 CN 200510020474 CN 200510020474 A CN200510020474 A CN 200510020474A CN 1683498 A CN1683498 A CN 1683498A
- Authority
- CN
- China
- Prior art keywords
- honey
- fermentation
- cellar
- pure
- wine
- 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.)
- Granted
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 46
- 235000014101 wine Nutrition 0.000 title claims description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000010790 dilution Methods 0.000 claims abstract description 6
- 239000012895 dilution Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 18
- 238000010563 solid-state fermentation Methods 0.000 claims description 15
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 10
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 241000609240 Ambelania acida Species 0.000 claims description 6
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 6
- 239000010905 bagasse Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract 2
- 238000004821 distillation Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 4
- 235000019988 mead Nutrition 0.000 description 3
- 241001116389 Aloe Species 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The pure natural honey cellar spirit is prepared with honey as main material, and through dilution with pure water, liquid fermentation, solid fermentation and final distillation to obtain the spirit. The material consists of honey 1-1.2 weight portions, pure water 1.1-1.4 weight portions, special distiller's yeast 0.04-0.06 weight portions and solid fermentation supplementary material 2.8-3 weight portions. The present invention has the advantages of reasonable and reliable technological process, rich nutrients of the spirit, throat moistening feeling, etc.
Description
Technical field
The present invention relates to a kind of honey cellar wine, specifically the prescription of natural honey liquor and production technique thereof.
Background technology
Existing mead belongs to yellow rice wine type or red wine also or type of beverage.Looking into new China's patent of invention open source literature by retrieval, also find no authentic natural honey liquor, is CN1280176A " distiller spirit of honey and aloe and making method thereof " as publication number, and aloe is arranged in the prescription; The publication number of another report be CN1421520A's " a kind of brew method of mead ", its alcoholic strength (V/V) is generally at the 2-4 degree, the highest alcopop drinks that also exceed 11 degree.
Summary of the invention
The objective of the invention is to remedy above-mentioned the deficiencies in the prior art part, a kind of pure honey cellar wine (containing the general designation of covering Liquor) is provided.
The objective of the invention is to reach like this: with the high-quality pure natural honey is main raw material, proportioning in accordance with regulations, and honey dilutes through pure water, and is last again through liquid and solid-state fermenting twice, distills out pure honey liquor.
Its composition of preparing burden: natural honey 1-1.2 part, pure water 1.1-1.4, efficient distiller's yeast special 0.04-0.06 part, the used auxiliary material 2.8-3 of solid state fermentation part.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran, the pre-steaming 2-3 hour under 50-80 ℃ of temperature, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; To go into rice steamer and distill out wine through liquid and the good raw material of solid-state fermenting twice at last.It is the same with the pure white wine of production to go out the wine process.
The useful positively effect of the described pure natural honey cellar wine product that distills out is: technology is rationally reliable, and product is nutritious, and its sense organ physical and chemical index is good, color and luster is sparkling and crystal-clear transparent, no suspended substance and throw out, the careful trial test, fume is pure, Shu Shun is soft, pleasant impression is long tasty and refreshing, after swallowing, significantly clear larynx profit throat sensation is arranged, and many drinks are the higher authorities not also, and every index meets state-set standard and (sees annex for details: 1 part of survey report).
Description of drawings
Fig. 1 is a technical process simplified schematic diagram of the present invention.
Embodiment
Embodiment one: is main raw material with reducing sugar more than 38 ° at the natural honey more than 65% (herbaceous plant nectar and xylophyta nectar all can), proportioning in accordance with regulations, honey dilutes through pure water, again through the attitude fermenting twice, distills out the liquor of pure honey more than 52 ° most.
Referring to Fig. 1, its composition of preparing burden: natural honey 1000kg, pure water or phreatic water 1100kg, efficient distiller's yeast special (code name GB8276) 60kg, the used auxiliary material 3000kg of solid state fermentation.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture (mixture can use repeatedly) in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; At last will be through the liquid and good raw material of solid-state fermenting twice, going into rice steamer, to distill out distilled liquor wine, this liquor be a kind of in the liquor.It is the same with the pure white wine of production to go out the wine process.
Embodiment two: its composition of preparing burden: natural honey 1100kg, pure water or phreatic water 1200kg, efficient distiller's yeast special (code name GB8276) 50kg, the used auxiliary material 3080kg of solid state fermentation.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that the honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; At last will be through the liquid and good raw material of solid-state fermenting twice, going into rice steamer, to distill out distilled liquor wine, this liquor be a kind of in the liquor.It is the same with the pure white wine of production to go out the wine process.
Embodiment three: with the high-quality pure natural honey is main raw material, proportioning in accordance with regulations, and honey dilutes through pure water, through liquid and solid-state fermenting twice, distills out pure honey liquor at last again.Referring to Fig. 1, its composition of preparing burden: natural honey 1200kg, pure water or phreatic water 1400kg, efficient distiller's yeast special (code name GB8276) 40kg, the used auxiliary material 3000kg of solid state fermentation.It produces making method: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that the honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; At last will be through the liquid and good raw material of solid-state fermenting twice, going into rice steamer, to distill out distilled liquor wine, this liquor be a kind of in the liquor.It is the same with the pure white wine of production to go out the wine process.
Embodiment four: above-mentioned three examples are distilled liquor, if will brewage " Daqu " white spirit, can be by above-mentioned arbitrary formulation ratio, and the same with the Xiaoqu wine medicine, just the time of cellar for storing things or cylinder is longer down, is 23-24 days.All the other technical requirementss are same as the previously described embodiments.Described embodiment, during fermentation, all with constant temperature, the fermentation instrument is the best with watt cylinder all.
In sum: mead of the present invention, every kg of pure honey can brew the liquor of 800-900 gram more than 52 °.
Claims (3)
1. pure natural honey cellar wine, it is characterized in that: with the high-quality pure natural honey is main raw material, proportioning in accordance with regulations, honey dilutes through pure water, through liquid and solid-state fermenting twice, distills out pure honey liquor at last again, its composition of preparing burden: natural honey 1-1.2 part, pure water 1.1-1.4, efficient distiller's yeast special 0.04-0.06 part, the used auxiliary material 2.8-3 of solid state fermentation part.
2. the production making method of a pure natural honey cellar wine: the natural quality honey of selecting for use is diluted to the dilution honeydew by said ratio, and adds distiller's yeast special and carry out liquid state fermentation, fermentation time is 24 hours, and honey must ferment; Mix with ratio of adjuvant by honey again and carry out solid state fermentation, described auxiliary material is one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran, under 50-80 ℃ of temperature, steam in advance, time 2-3 hour, go into cellar for storing things or cylinder after being cooled to 25 ℃ and carry out solid state fermentation, the steps include: with liquid state fermentation that the honeydew after good is spilled into auxiliary material, in the cellar for storing things that stirs, packs into or in watt cylinder, loosen and shakeout, use the plastic cloth good seal, low temperature fermentation 7-8 days, described low temperature was 25-30 ℃; To go into rice steamer and distill out wine through liquid and the good raw material of solid-state fermenting twice at last.
3. according to the described auxiliary material of claim 2, be one or more the mixture in bagasse, cavings, Chinese sorghum chaff, the wheat bran.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100204743A CN1296472C (en) | 2005-03-08 | 2005-03-08 | Pure natural honey cellar wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100204743A CN1296472C (en) | 2005-03-08 | 2005-03-08 | Pure natural honey cellar wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1683498A true CN1683498A (en) | 2005-10-19 |
| CN1296472C CN1296472C (en) | 2007-01-24 |
Family
ID=35263002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100204743A Expired - Fee Related CN1296472C (en) | 2005-03-08 | 2005-03-08 | Pure natural honey cellar wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1296472C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559440A (en) * | 2012-02-03 | 2012-07-11 | 孙国仁 | White spirit brewed by adopting honey as raw material, and brewing method thereof |
| 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 |
| CN112126566A (en) * | 2020-10-29 | 2020-12-25 | 湄潭县金凤猕猴桃开发有限责任公司 | Kiwi fruit wine and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3215512A1 (en) * | 1982-04-26 | 1983-10-27 | Dieter 8000 München Schadel | Process for the production of an alcoholic beverage from honey |
| CN1006959B (en) * | 1986-06-15 | 1990-02-28 | 赵予生 | Method of liquid level equilibrium filtration |
| CN1032867C (en) * | 1992-04-11 | 1996-09-25 | 王选良 | Method of making honey fermentation wine |
| CN1118562C (en) * | 2000-05-19 | 2003-08-20 | 李仁清 | Distiller spirit of honey and aloe and its brewing technology |
| CN1341703A (en) * | 2001-09-07 | 2002-03-27 | 董付堂 | Honey wine and its preparation method |
| CN1421520A (en) * | 2001-11-23 | 2003-06-04 | 珠海保税区蜂蜂天然食品有限公司 | Honey wine brewing process |
-
2005
- 2005-03-08 CN CNB2005100204743A patent/CN1296472C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559440A (en) * | 2012-02-03 | 2012-07-11 | 孙国仁 | White spirit brewed by adopting honey as raw material, and brewing method thereof |
| 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 |
| CN112126566A (en) * | 2020-10-29 | 2020-12-25 | 湄潭县金凤猕猴桃开发有限责任公司 | Kiwi fruit wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1296472C (en) | 2007-01-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHOU SHUQIONG Free format text: FORMER OWNER: ZHENG LIANJIA Effective date: 20150513 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zheng Lianjia Inventor before: Zheng Lianjia Inventor before: Lai Yangxue |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHENG LIANJIA LAI YANGXUE TO: ZHENG LIANJIA |
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| TR01 | Transfer of patent right |
Effective date of registration: 20150513 Address after: Zijin Mountain street, 618000 Deyang city of Sichuan province Jingyang District No. 117 of No. 5 unit 1 Building 5 Room 102 Patentee after: Zhou Shuqiong Address before: 618000 54 villages, two villages, Meng Town, Sichuan, Deyang Patentee before: Zheng Lianjia |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20160216 Address after: 102488 Beijing City, Daxing District Zhongguancun Science Park Daxing biomedical industry base AEON Road No. 24 Patentee after: BEIJING TONG REN TANG BEE CO. Address before: Zijin Mountain street, 618000 Deyang city of Sichuan province Jingyang District No. 117 of No. 5 unit 1 Building 5 Room 102 Patentee before: Zhou Shuqiong |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070124 Termination date: 20180308 |