Processing technique for honey wine

A production process and technology for mead, which is applied in the field of direct fermentation to produce alcoholic beverages, can solve the problems of high production cost, difficulty in mass promotion, small output, etc., so as to facilitate large-scale industrial production, reduce production cost and yield improved effect

Inactive Publication Date: 2008-04-02
白光勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, mead mainly has two processing methods: fermentation and blending. Taking mead with an alcohol content of 8-12° as an example, the blending processing method saves fermentation time, so the output is high, but the produced mead is due to The taste is monotonous and difficult to promote in large quantities; and although the honey wine produced by fermentation method has a mellow taste and is widely welcomed by consumers, it needs about 60 days of fermentation time, and the fermentation time is long, resulting in high production costs and small output. It is difficult to meet the market demand of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Get 90Kg sugar content and be that the honey puree of 72% is divided into three parts, every part is 30Kg, prepare according to the following steps:

[0015] 1) Take one part, dilute it into a raw material liquid according to the volume ratio of honey puree: water = 1:6, then adjust the acidity to pH 3.5 with citric acid, and sterilize the raw material liquid in a fermenter at a temperature of 80°C for 40 minutes After cooling to 26°C, according to the volume ratio of yeast (liquid culture medium): fermented liquid = 5%, insert Saccharomyces cerevisiae for fermentation;

[0016] 2) Ferment the raw material liquid in a fermentation tank at a temperature of 26° C. for 3 days for feeding. The feeding is to dilute another equal portion of honey puree with water at a volume ratio of 1:3, and adjust the acidity with citric acid to The pH is 3.5. Pasteurization means that the raw material liquid is sterilized in the fermenter at a temperature of 82°C for 30 minutes, and then f...

Embodiment 2

[0021] Get 90Kg sugar content and be that the honey puree of 75% is divided into three parts, every part is 30Kg, prepare according to the following steps:

[0022] 1) Take one part, dilute it into a raw material liquid according to the volume ratio of honey puree: water = 1:6, then adjust the acidity to pH 3.8 with citric acid, pasteurize the raw material liquid, and yeast (liquid culture medium) according to the volume ratio ): fermented liquid=4% access Saccharomyces cerevisiae fermentation;

[0023] 2) Ferment the raw material liquid in a fermentation tank at a temperature of 26° C. for 3 days for feeding. The feeding is to dilute another equal portion of honey puree with water at a volume ratio of 1:3, and adjust the acidity with citric acid to The pH is 3.5, the raw material liquid is pasteurized, and when the raw material liquid is cooled to 24°C, it is filled into the fermenter, and then the fermentation temperature is controlled at 23°C, and the mid-term fermentation ...

Embodiment 3

[0028] Get 90Kg sugar content and be that the honey puree of 72% is divided into three parts, every part is 30Kg, prepare according to the following steps:

[0029] 1) Take one part, dilute it into a raw material liquid according to the volume ratio of honey puree: water=1:6, then adjust the acidity to pH 3.5 with citric acid, pasteurize the raw material liquid, and yeast (liquid culture medium) according to the volume ratio ): fermented liquid=5% access Saccharomyces cerevisiae fermentation;

[0030] 2) Ferment the raw material liquid in a fermentation tank at a temperature of 26° C. for 3 days for feeding. The feeding is to dilute another equal portion of honey puree with water at a volume ratio of 1:3, and adjust the acidity with citric acid to The pH is 3.5, the raw material liquid is pasteurized, and when the raw material liquid is cooled to 24°C, it is filled into the fermenter, and then the fermentation temperature is controlled at 23°C, and the mid-term fermentation is...

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PUM

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Abstract

The invention relates to a honey wine production process which belongs to the production process of producing beverage containing alcohol with direct fermentation. The process comprises the following steps of: the dilution of honey virgin stock by adding water, PH value adjustment, pasteurization, cooling, inoculation, fermentation, material supplementation, filtering after fermentation, sterilization and canning; the invention is characterized in that the material supplementation in a fermentation tank after the material supplementation is finished needs to be fermented for six to eight days . With the process, the fermentation time with same yield and same alcohol content decreases to twenty days or so from sixty days or so, the yield improves three times or so, the production cost is correspondingly decreased, thereby being convenient to the high-volume industrial production. At the same time, the honey wine produced by the process of the invention has appropriate sour and sweet taste as well as light yellow color, is clear and transparent, and has special mellowness and light tasty bitterness.

Description

technical field [0001] The invention belongs to the production technology class of direct fermentation method for producing alcoholic beverages, in particular to a honey wine production technology. Background technique [0002] Because honey is rich in nutrients such as protein, amino acid, vitamins and a variety of trace minerals necessary for the human body, it has become one of the main nutritional and health foods for people. my country is the country with the highest honey production in the world, so it is important to The deep processing of honey products has become a high value-added industry. Mead is one of the deep-processing products of honey products. In the prior art, mead mainly has two processing methods: fermentation and blending. Taking mead with an alcohol content of 8-12° as an example, the blending processing method saves fermentation time, so the output is high, but the produced mead is due to The taste is monotonous and difficult to promote in large qua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 白光勇
Owner 白光勇
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