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Brewing method of natural mead

A technology of natural honey and mead, which is applied in the preparation of alcoholic beverages, bottle filling, bottling machines, etc., can solve the problems of destroying the natural nature of honey, hidden quality risks, and loss of nutrients, and achieve high development and application value and investment in equipment Less, round taste effect

Pending Publication Date: 2021-08-13
洛阳蜂乐园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although mead products have appeared on the market for a period of time, there are many family workshops, generally adopting traditional techniques, which are cumbersome and complicated, the formula varies from person to person, the processing equipment is simple, and the production is cumbersome and time-consuming, resulting in irregular processing techniques The process parameters are vague, and additives are required, which destroys the naturalness of honey as a green food and reduces the nutritional content of mead. At the same time, many mead products have quality risks and defects, such as sediment in the mead bottle , residual sugar is too high, carrying impurities, loss of nutrients, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of brewing method of natural mead comprises the following concrete steps:

[0025] A. Raw material pretreatment: adopt pasteurization method to carry out primary sterilization treatment to natural honey;

[0026] B. Primary fermentation: Pour the sterilized honey into the fermenter, then add certain yeast and drinking water, and ferment after airtight, the fermentation temperature is 20°C, and the fermentation time is 20 days;

[0027] C. Filtration: filter the fermented liquid to obtain primary mead;

[0028] D. Secondary sterilization: Pour the primary mead into a high-temperature sterilizer for secondary sterilization. The sterilization temperature is 80°C, and the sterilization time is 30s;

[0029] E, storage: Pour the mead after secondary sterilization into the aging tank for storage, and store it at room temperature for 50;

[0030] F. Blending: Pour the stored mead into the blending tank, stir while blending, and blend to the required alco...

Embodiment 2

[0036] Embodiment 2, a kind of brewing method of natural honey wine, comprises the following specific steps:

[0037] A. Raw material pretreatment: adopt pasteurization method to carry out primary sterilization treatment to natural honey;

[0038] B. Primary fermentation: Pour the sterilized honey into the fermenter, then add certain yeast and drinking water, and ferment after airtight, the fermentation temperature is 25°C, and the fermentation time is 20 days;

[0039] C. Filtration: filter the fermented liquid to obtain primary mead;

[0040] D, secondary sterilization: pour the primary mead into a high temperature sterilizer for secondary sterilization, the sterilization temperature is 90°C, and the sterilization time is 25s;

[0041] E, storage: Pour the mead after secondary sterilization into the aging tank for storage, and store it at room temperature for 45-60 days;

[0042] F. Blending: Pour the stored mead into the blending tank, stir while blending, and blend to th...

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PUM

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Abstract

The invention discloses a brewing method of natural mead, which comprises the following steps: carrying out primary sterilization treatment on natural honey by adopting a pasteurization method, adding a certain amount of saccharomycetes and drinking water after sterilization, carrying out fermentation after sealing, filtering after fermentation, carrying out secondary sterilization treatment, storing at the normal temperature for 45-60 days after sterilization, pouring the stored mead into a blending tank, blending with stirring to required alcoholic strength, filling the blended mead into a disinfected filling bottle, sealing, carrying out tertiary sterilization treatment by adopting the pasteurization method, and packaging, inspecting and warehousing the sterilized filled mead. The brewing method is simple in process, convenient to operate and low in investment equipment, does not need to add any additive, keeps the naturalness of green food, is mellow and full in taste and rich in nutrition, has a special effect on constipation people besides the health-care effect of original mead is kept, and meets the requirements of modern society for the functions of nutrition, health, deliciousness, health care and the like of wine beverages.

Description

Technical field: [0001] The invention relates to the technical field of brewing, in particular to a method for brewing natural honey wine. Background technique: [0002] Honey is the nectar that bees collect from the flowers of flowering plants and brewed in the hive. "Shen Nong's Materia Medica" records that honey "accommodates the five internal organs, nourishes qi and nourishes the middle, relieves pain and detoxification, eliminates all diseases, and reconciles all kinds of medicines, long-term service." "Compendium of Materia Medica" records honey: "Harmony and health, moistening viscera, Unblock the triple burner, adjust the spleen and stomach." Honey has a good effect on neurasthenia, high blood pressure, coronary heart disease, arteriosclerosis, diabetes, liver disease, constipation, etc. [0003] Mead wine is a new type of nutritional and health-care beverage wine made from the above-mentioned high-quality natural organic honey as raw material. After dilution, it i...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/07C12H1/18C12H1/22B67C7/00
CPCC12G3/02C12H1/063C12H1/18C12H1/22B67C7/0073
Inventor 薛世杰薛文卿薛丹丹薛振旗张延辉
Owner 洛阳蜂乐园食品有限公司