Formula of royal jelly wine and its brewing method

A royal jelly wine and a technology for royal jelly are applied in the preparation field of the formulation of the royal jelly wine and the preparation of the royal jelly wine, which can solve the problems of poor absorption, unwillingness to take it, and the phenomenon of royal jelly repelling, and achieves simple process, convenient operation, and no waste water. The effect of emissions

Inactive Publication Date: 2007-01-17
湖北本造轩酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fundamental reason is that after taking it, it must be digested by the gastrointestinal tract before it can be absorbed; those with poor gastrointestinal function can absorb it poorly
Especially those with stomach cold and stomach deficiency will reject royal jelly, and stomach pain and discomfort are common after taking it, which makes them unwilling to take it
There is no method for brewing royal jelly wine to come out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The formula of royal jelly wine of the present invention is characterized in that it comprises following composition at least, and consumption is kilogram (kg): glutinous rice 10, water 15, pure honey 70, royal jelly 3;

[0025] The preparation method of royal jelly wine of the present invention is as follows:

[0026] ①Wash 10kg of glutinous rice first, drain the water, heat and steam to mature rice;

[0027] ② Add 0.5kg of yeast to the steamed glutinous rice and mix well;

[0028] ③ Add 15kg of clean water to seal and ferment on the above basis;

[0029] ④ After 10 hours of fermentation, add 70kg of pure honey and seal it;

[0030] ⑤After 3 days of fermentation, add 5kg of royal jelly and seal it for 40 days;

[0031] ⑥ Pass through a 400-mesh sieve, filter out the precipitate, and the filtrate is royal jelly wine.

Embodiment 2

[0033] The formula of royal jelly wine of the present invention is characterized in that it comprises at least following composition, and consumption is kilogram (kg): glutinous rice 30, water 45, pure honey 30, royal jelly 10;

[0034] The preparation method of royal jelly wine of the present invention is as follows:

[0035] ① Wash 30kg of glutinous rice first, drain the water, heat and steam to mature rice;

[0036] ② Add 2kg of yeast to the steamed glutinous rice and mix well;

[0037] ③ Add 45kg of clean water to seal and ferment on the above basis;

[0038] ④After 30 hours of fermentation, add 30kg of pure honey and seal it;

[0039] ⑤After 10 days of fermentation, add 10kg of royal jelly to it and seal it for 100 days;

[0040] ⑥ Pass through a 400-mesh sieve, filter out the precipitate, and the filtrate is royal jelly wine.

Embodiment 3

[0042] The formula of royal jelly wine of the present invention is characterized in that it comprises following composition at least, and consumption is kilogram (kg): glutinous rice 20, water 30, pure honey 45, royal jelly 7;

[0043] The preparation method of royal jelly wine of the present invention is as follows:

[0044] ①Wash 20kg of glutinous rice first, drain the water, heat and steam to mature rice;

[0045] ② Add 1kg of yeast to the steamed glutinous rice and mix well;

[0046] ③ Add 30kg of clean water to seal and ferment on the above basis;

[0047] ④After 20 hours of fermentation, add 45kg of pure honey and seal it;

[0048] ⑤ After 7 days of fermentation, add 7kg of royal jelly to it and seal it for 50 days;

[0049] ⑥ Pass through a 400-mesh sieve, filter out the precipitate, and the filtrate is royal jelly wine.

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PUM

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Abstract

Formula of royal jelly wine and its production and its production are disclosed. The formula consists of polished glutinous rice 10-30proprotion, water 15-45proportion, pure honey 20-70proportion, and royal jelly 30-10proprotion. The procedure is carried out by washing rice, filtering, raising temperature, steaming it prepared, adding into saccharomycete and polished glutinous rice in proportion of 0.5-2:100, fermenting, adding into water proportionally, sealed storing, fermenting for 10-30hrs, adding into pure honey proportionally, sealed storing, fermenting for 3-10days, adding into royal jelly proportionally, sealed storing, fermenting for 40-120days, rotating cylinder, filtering and depositing to obtain royal jelly wine. It has improved technology and good quality.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing royal jelly wine. The invention also relates to the formula for preparing the royal jelly wine. Background technique [0002] Honey is a kind of drink that people like very much. The clinical application of modern medicine proves that honey can promote digestion and absorption, increase appetite, calm and sleep, improve body resistance, and has a positive effect on promoting the growth and development of infants and young children. Honey contains almost all the nutrients in vegetables. Honey can be used as an adjuvant treatment for infirmity and recovery after illness. Elderly people with high blood pressure often drink honey to maintain blood electrolyte balance; patients with chronic hepatitis and poor liver function often eat honey to improve liver function; for patients with chronic diseases such as tuberculosis and gastrointestinal ulcers, honey is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 吴克华肖忠武
Owner 湖北本造轩酒业有限公司
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