Preparation method of honey fermented wine

A technology of honey fermentation and honey, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve problems such as prone to rancidity, and achieve growth promotion and reproduction, short fermentation time, and good nutritional effects Effect

Inactive Publication Date: 2019-05-10
HEFEI ZHISHANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems, the invention provides a kind of preparation method of honey fermented wine, solves the problem that rancidity easily occurs in existing honey fermented wine fermentation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment provides a kind of preparation method of honey fermented wine, comprises the following steps:

[0024] (1) In parts by weight, take 1 part of honey, add 2.5 parts of water to make the density of honey water 1.08, and place it in a water bath at 40-45°C for 50 minutes;

[0025] (2) Heat the honey water to 85°C, keep it for 35 minutes, then cool it and place it in a water bath at 40-45°C;

[0026] (3) adding ammonium phosphate, magnesium chloride, sodium bisulfite, citric acid, biotin, calcium pantothenate and folic acid, and standing at room temperature for 14 hours after adding;

[0027] (4) Take highly active wine dry yeast, dissolve it with a honey solution with a reducing sugar content of 3%, place it in a water bath at 38°C for 50 minutes, inoculate the activated yeast into the raw material solution in step (3), and inoculate The amount is 1.2‰, fermented at 26°C;

[0028] (5) Add 5% honey in the 3d flow of fermentation, and the addition amo...

Embodiment 2

[0033] The present embodiment provides a kind of preparation method of honey fermented wine, comprises the following steps:

[0034] (1) In parts by weight, take 1 part of honey, add 2.5 parts of water to make the density of honey water 1.10, and place it in a water bath at 40-45°C for 40 minutes;

[0035] (2) Heat the honey water to 90°C, keep it for 30 minutes, then cool it and place it in a 45°C water bath;

[0036] (3) adding ammonium phosphate, magnesium chloride, sodium bisulfite, citric acid, biotin, calcium pantothenate and folic acid, and standing at room temperature for 16 hours after adding;

[0037] (4) Take highly active wine dry yeast, dissolve it with a honey solution with a reducing sugar content of 3%, place it in a water bath at 38°C for 50 minutes, inoculate the activated yeast into the raw material solution in step (3), and inoculate The amount is 1.0‰, fermented under the condition of 26 ℃; (5) add 5% honey in the 3d stream of fermentation respectively, a...

Embodiment 3

[0042] The present embodiment provides a kind of preparation method of honey fermented wine, comprises the following steps:

[0043] (1) In parts by weight, take 1 part of honey, add 3 parts of water to make the density of honey water 1.05, and place it in a water bath at 40-45°C for 60 minutes;

[0044] (2) Heat the honey water to 80°C, keep it for 40 minutes, then cool it and place it in a water bath at 40-45°C;

[0045] (3) adding ammonium phosphate, magnesium chloride, sodium bisulfite, citric acid, biotin, calcium pantothenate and folic acid, and standing at room temperature for 12 hours after adding;

[0046] (4) Take highly active wine dry yeast, dissolve it with a honey solution with a reducing sugar content of 3%, place it in a water bath at 38°C for 50 minutes, inoculate the activated yeast into the raw material solution in step (3), and inoculate The amount is 1.5‰, fermented at 26°C;

[0047](5) Add 5% honey in the 3d flow of fermentation, and the addition amount...

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PUM

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Abstract

The invention discloses a preparation method of a honey fermented wine. The method comprises the steps that, by weight, 1 part of honey is taken, and 2.5-3 parts of water is added and placed in the water bath in a water bath pot with the temperature of 40-45 DEG C for 40-60 minutes; the honey water is heated to reach the temperature of 80-90 DEG C, the temperature is maintained for 30-40 minutes,and the honey water is cooled down and placed in the water bath pot with the temperature of 40-45 DEG C; ammonium phosphate, magnesium chloride, sodium bisulfite, citric acid, biotin, calcium pantothenate and folic acid are added, the mixture is placed at room temperature for 12-16 hours, and high-activity wine dry yeasts are taken to be placed in the water bath to be activated; activated saccharomycetes are inoculated to raw material liquid to be fermented; supernatant fluid is taken to be cooled ad mixed with diatomite after thermal treatment, and the honey fermented wine is obtained after filtering. The honey wine has the advantages that nutritious components and health-protection functions of natural honey are retained by the honey wine, the content of important physiologically activesubstances of amino acid, vitamin and the like is improved, and the honey fermented wine has excellent nutritious effects.

Description

technical field [0001] The invention relates to the technical field of alcoholic beverage brewing, in particular to a method for preparing honey fermented wine. Background technique [0002] my country is rich in honey resources. According to statistics, in 2009, the number of beekeeping colonies in the country reached 8.2 million groups, with an annual output of 400,000 tons of honey. The main components of honey are glucose, fructose and sucrose. In addition, it also contains proteins, enzymes, polypeptides, amino acids, vitamins, organic acids, aromatic substances, pigments, trace elements, etc., and is rich in nutrients. So far, more than 180 substances have been identified in honey, and a small number of substances have yet to be identified. Modern pharmacology shows that honey has health care functions such as antibacterial, moistening intestines, protecting liver, mediating cardiovascular system, anti-tumor, nourishing and strengthening, promoting tissue regeneration...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12R1/865
Inventor 郭延铎
Owner HEFEI ZHISHANG AGRI DEV
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