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A kind of red yeast lily honey wine and its brewing method

A technology of lily honey and red yeast rice, applied in the field of food processing, can solve the problems of high residual sugar, lack of mead flavor, low alcohol content, etc., achieve low residual sugar, good typical nourishing effect, and strong alcohol production capacity Effect

Active Publication Date: 2020-12-04
FUQING BRANCH OF FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the existing problems of mead in the prior art, such as insufficient flavor, insufficient aroma, slow fermentation speed, low alcohol content and high residual sugar content, the present invention proposes a red yeast lily mead and its brewing method

Method used

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  • A kind of red yeast lily honey wine and its brewing method
  • A kind of red yeast lily honey wine and its brewing method
  • A kind of red yeast lily honey wine and its brewing method

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A kind of brewing method of red koji lily honey wine adopts the small fermenter with capacity of 1 ton, and brews according to the following steps:

[0025] (1) Preparation of honey dilution: ① Dilution: According to the ratio of adding 2.5L water to 1kg wildflower honey, dilute honey into honey aqueous solution, then use a hand-held sugar meter to measure its soluble solid content, add a small amount of water or honey, adjust The sugar content of the solution reaches 24 Baume degrees (BX); ② Sterilization: The honey aqueous solution is boiled and sterilized at high temperature (100°C, holding time for 20 minutes) to obtain the honey dilution for mixed fermentation, and then the honey dilution is cooled to 25-30 °C stored in storage tanks. (The residence time of honey dilution in the storage tank shall not exceed 12h.)

[0026] (2) Preparation of lily hydrolyzate: ① pretreatment: select lily with better quality, after cleaning, add 0.2% sodium bisulfite aqueous solutio...

Embodiment 2

[0034] Adjust the sugar content of honey dilution to 26bx, other conditions are according to embodiment 1; Obtain sample 2.

Embodiment 3

[0036] Adjust the sugar content of honey dilution to 22bx, other conditions are according to embodiment 1; Obtain sample 3.

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Abstract

The invention provides a red yeast rice, lily and honey liquor and a brewing method thereof. The red yeast rice, lily and honey liquor is prepared in the following steps that a honey diluent, lily enzymatic hydrolysate and a compound fermentation agent are mixed and fermented, then squeezing and clarifying are carried out, and after the obtained liquor is sterilized, the red yeast rice, lily and honey liquor is obtained. The compound fermentation agent is prepared from Angel yeast resistant to alcohol high in concentration, Angel yeast resistant to high sugar, red yeast rice and aroma-producing yeast. Compared with the prior art, the liquor has the advantages that the compound fermentation agent is used, so that the fermentation speed is high, the alcohol production capacity is strong, and the residual sugar content is low; the aroma-producing yeast is added in the fermentation process, so that the brewed red yeast rice, lily and honey liquor has the original sensory flavor of honey, a plurality of ester substances are generated, and the bouquet is strong; the raw materials such as the red yeast rice are added, so that the honey liquor has a good typical nourishing effect and flavor characteristics of alcohol products, and accords with eating habits of people in China.

Description

technical field [0001] The invention relates to the field of food processing, more specifically, the invention relates to a red yeast lily honey wine and a brewing method thereof. Background technique [0002] Mead not only retains the nutritional ingredients and health care functions of natural honey, but also increases the content of important physiologically active substances such as amino acids, vitamins, and minerals, and has good nutritional effects. Our country has a vast territory and various nectar plants in various places, which have created a variety of honey products with different grades of quality. In order to extend the bee industry chain and enterprises to develop product categories, the research and development of other products centering on a single honey product is becoming more and more more attention. Red Yeast Lily Honey Wine is one of the products whose added value has increased significantly. [0003] Although mead products have already appeared on ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P39/00C12G3/026
CPCC12G3/02
Inventor 邓加聪张文森蒋素素王诗瑶苏勇福孙艺岚
Owner FUQING BRANCH OF FUJIAN NORMAL UNIV
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