Production process of royal jelly ginseng honey wine

Abstract

The invention relates to the technical field of health wine brewing, and particularly discloses a royal jelly ginseng honey wine production process, which comprises the following steps: filtering a fermentation broth A, a fermentation broth B, a fermentation broth C, a fermentation broth D and a fermentation broth E after precipitation, and mixing with a soak solution F according to a ratio to obtain the royal jelly ginseng honey wine with the alcohol concentration of 8-53 degrees. The royal jelly, ginseng and honey wine has the beneficial effects that mineral purified water is used as fermentation water, ginseng, radix puerariae and other components are independently fermented, and then all fermentation liquor and distilled liquor are blended together to form the health wine, so that mutual interference caused by co-fermentation of different raw materials is avoided; the health-care wine prepared by the process can enhance the immunity of the organism, supplement various proteins, amino acids and trace elements required by the human body, expand blood vessels, improve microcirculation, reduce blood sugar, blood pressure, blood fat and cholesterol, relieve fatigue, enhance the oxidation resistance of the human body, enhance the immunity of the human body, and enhance the health-care effect of the health-care wine. The skin state is improved.

Description

Technical Field

[0001] The invention relates to the technical field of health wine brewing, in particular to a production process of royal jelly and ginseng honey wine. Background Art

[0002] Water plays a critical role in the winemaking process. It is not only involved in the cooking, saccharification, and fermentation of raw materials, but also directly affects the taste, flavor, and quality stability of the wine. Traditional winemaking water is mostly taken from natural water sources, such as well water and spring water, but the water quality of these water sources varies and may contain harmful components such as impurities, microorganisms, and heavy metal ions. At the same time, the mineral content and proportion may not meet the optimal requirements for winemaking.

[0003] Using bee products and health-care Chinese medicine as raw materials to brew honey wine with different alcohol content not only improves the original nutritional value of bee products through biological fermentation, but also enriches the special effects of Chinese medicine through biological media. However, most of the existing honey wine brewing uses ordinary purified water, and ordinary water purification technology often removes beneficial minerals in the water while removing harmful substances, resulting in the brewed wine lacking in flavor and taste. Summary of the invention

[0004] The present invention proposes a production process of royal jelly and ginseng honey wine in order to solve the above problems.

[0005] The technical solution of the present invention is achieved in this way:

[0006] A royal jelly and ginseng honey wine production process comprises the following steps:

[0007] Step 1: Mix mineral purified water and royal jelly in a ratio of 3:1 and ferment for 30-40 days to obtain fermentation liquid A;

[0008] Step 2: Slice the ginseng and boil it in mineral purified water for 20-30 minutes, then cool it and filter it, add 10%-20% honey to the filtrate for fermentation for 30-40 days to obtain fermentation liquid B;

[0009] Step 3: Slice the kudzu root and boil it in mineral purified water for 20-30 minutes, then filter it after cooling, add 10%-20% honey to the filtrate for fermentation for 30-40 days to obtain fermentation liquid C;

[0010] Step 4: Mix the astragalus extract, wolfberry extract and honey in a ratio of 4:5:1 and ferment for 30-40 days to obtain fermentation liquid D;

[0011] Step 5: Mix the tartary buckwheat extract, the poria extract and the honey in a ratio of 5:4:1 and ferment for 30-40 days to obtain a fermentation liquid E;

[0012] Step 6: sterilize the fermentation broth A, fermentation broth B, fermentation broth C, fermentation broth D, and fermentation broth E respectively using high temperature, and then let them settle for 2 months;

[0013] Step 7: Soak the ginseng and kudzu root obtained after filtering in steps 2 and 3 in distilled liquor with an alcohol content of not less than 50° for 30-40 days, and then filter to obtain soaking liquid F;

[0014] Step 8: filtering the precipitated fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, and fermentation liquid E, and mixing them with soaking liquid F in proportion to obtain royal jelly ginseng honey wine with an alcohol concentration of 8-53°;

[0015] Step nine: Fill the prepared royal jelly and ginseng honey wine in a quantitative manner, seal and pack it.

[0016] Furthermore, the mineral purified water is prepared by the following steps:

[0017] s1. Raw water pretreatment: Select raw water that meets the national drinking water standards, and first pass it through mechanical filtering devices, such as quartz sand filters and activated carbon filters, to remove suspended particles, colloids, organic matter, some odors and residual chlorine in the raw water to obtain preliminary filtered water;

[0018] s2. Precision filtration: The preliminary filtered water is filtered through an ultrafiltration membrane device. The pore size of the ultrafiltration membrane is 0.001-0.1 microns, which can effectively remove macromolecular organic matter, bacteria, viruses and other tiny impurities in the water, further improve the purity of the water quality, and obtain ultrafiltration water;

[0019] s3. Reverse osmosis treatment: Ultrafiltration water enters the reverse osmosis device. Under a certain pressure, the reverse osmosis membrane can remove most of the soluble salts, heavy metal ions, and hardness ions in the water to obtain desalted water;

[0020] s4. Mineral blending: According to the requirements of the winemaking process for mineral components, a specific mineral concentrate is added to the desalted water for blending. The mineral concentrate contains mineral elements such as potassium, sodium, magnesium, zinc, and iron that are beneficial to winemaking;

[0021] s5. Ultraviolet sterilization: The water mixed with minerals is passed through an ultraviolet sterilization device with an ultraviolet wavelength of 200-280nm, an irradiation intensity of 10-50mW / cm², and an irradiation time of 5-30 minutes, which effectively kills bacteria, yeast and other microorganisms remaining in the water to obtain the final mineral purified water for brewing;

[0022] s6. Water quality testing and storage: Conduct comprehensive water quality testing on the prepared mineral purified water for brewing, including mineral content, pH value, conductivity, and microbial indicators, to ensure that all indicators meet the standards for brewing water. Purified water that passes the test is stored in sterile, sealed water storage tanks with a storage temperature controlled at 4-10°C to avoid secondary contamination of the water until it is used for brewing production.

[0023] Furthermore, in the step 2, 10 g of ginseng is placed in every 1 L of mineral purified water for decoction.

[0024] Furthermore, in the step three, 50 g of Pueraria root is placed in every 1 L of mineral purified water for decoction.

[0025] Furthermore, in step seven, ginseng, kudzu root and distilled liquor are soaked in a mass ratio of 10:50:(500-1000).

[0026] Furthermore, the distilled liquor in step seven is grain liquor.

[0027] Furthermore, in the step eight, the mixing ratio of fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, fermentation liquid E, and soaking liquid F is 10-60% fermentation liquid A, 1-20% fermentation liquid B, 1-20% fermentation liquid C, 1-20% fermentation liquid D, 1-20% fermentation liquid E, and 10-70% soaking liquid F.

[0028] Furthermore, in step s2, the operating pressure of the reverse osmosis device is controlled at 1-5 MPa, the temperature is controlled at 5-35° C., and the recovery rate is 50%-80%.

[0029] Furthermore, in step s4, the mixing ratio of the mineral concentrate is as follows: potassium ion concentration is 10-50 mg / L, sodium ion concentration is 20-80 mg / L, magnesium ion concentration is 15-60 mg / L, zinc ion concentration is 0.1-1 mg / L, and iron ion concentration is 0.05-0.5 mg / L.

[0030] Furthermore, in step s4, the preparation process is carried out in a stirring tank with a stirring speed of 50-200 rpm and a stirring time of 10-30 minutes to ensure that the minerals are evenly dispersed in the water.

[0031] By adopting the above technical scheme, the beneficial effects of the present invention are as follows: the royal jelly and ginseng honey wine of the present invention uses mineral purified water as fermentation water, and ingredients such as ginseng and kudzu root are fermented separately, and then all the fermentation liquids are mixed with distilled liquor to form health wine, thereby avoiding mutual interference caused by the common fermentation of different raw materials, and avoiding the taste of the health wine prepared after fermentation being difficult to control and affecting the taste. The health wine prepared by this process can enhance the body's immunity, supplement a variety of proteins, amino acids and trace elements required by the human body, and at the same time can dilate blood vessels, improve microcirculation, reduce blood sugar, blood pressure, blood lipids and cholesterol, relieve fatigue, enhance the body's antioxidant capacity, and improve skin condition. DETAILED DESCRIPTION

[0032] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Embodiment 1:

[0034] A royal jelly and ginseng honey wine production process comprises the following steps:

[0035] Step 1: Mix mineral purified water and royal jelly in a ratio of 3:1 and ferment for 30-40 days to obtain fermentation liquid A;

[0036] Step 2: Slice the ginseng and boil it in mineral purified water for 20-30 minutes. Put 10g of ginseng in every 1L of mineral purified water for decoction, then filter it after cooling. Add 10% honey to the filtrate for fermentation. The fermentation time is 30-40 days to obtain fermentation liquid B.

[0037] Step 3: Slice the kudzu root and boil it in mineral purified water for 20-30 minutes. Put 50g of kudzu root in every 1L of mineral purified water for decoction, then filter after cooling, add 10% honey to the filtrate for fermentation, and ferment for 30-40 days to obtain fermentation liquid C;

[0038] Step 4: Mix the astragalus extract, wolfberry extract and honey in a ratio of 4:5:1 and ferment for 30-40 days to obtain fermentation liquid D;

[0039] Step 5: Mix the tartary buckwheat extract, the poria extract and the honey in a ratio of 5:4:1 and ferment for 30-40 days to obtain a fermentation liquid E;

[0040] Step 6: sterilize the fermentation broth A, fermentation broth B, fermentation broth C, fermentation broth D, and fermentation broth E respectively using high temperature, and then let them settle for 2 months;

[0041] Step 7: Soak the ginseng and kudzu root obtained after filtering in steps 2 to 3 in distilled liquor with an alcohol content of 60° for 30-40 days, where the distilled liquor is grain liquor, and then filter to obtain soaking liquid F;

[0042] Step 8: filtering the precipitated fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, and fermentation liquid E, and mixing them with soaking liquid F in proportion to obtain royal jelly ginseng honey wine with an alcohol concentration of 48°;

[0043] Step nine: Fill the prepared royal jelly and ginseng honey wine in a quantitative manner, seal and pack it.

[0044] In this embodiment, the mineral purified water is prepared by the following steps:

[0045] s1. Raw water pretreatment: Deep groundwater that meets the national drinking water standards is selected as raw water, and firstly treated by a quartz sand filter and an activated carbon filter in series. The filter particle size of the quartz sand filter is 0.5-1.2mm, and the filtration speed is 5-10m / h; the activated carbon particle size of the activated carbon filter is 2-5mm, the iodine value is greater than 800mg / g, and the filtration speed is 3-8m / h; after pretreatment, the suspended particles, colloids, organic matter and most of the residual chlorine in the raw water are removed, and the turbidity of the preliminary filtered water is reduced to below 1NTU, and the preliminary filtered water is obtained;

[0046] s2. Precision filtration: The preliminary filtered water is finely filtered through an ultrafiltration membrane device. The ultrafiltration membrane uses a hollow fiber ultrafiltration membrane with a pore size of 0.01 micron. The ultrafiltration process is carried out under a pressure of 0.1-0.3MPa and a temperature of 15-25°C. The water after ultrafiltration is clear and transparent, and the removal rate of macromolecular organic matter, bacteria and viruses reaches more than 99%, obtaining ultrafiltered water;

[0047] s3. Reverse osmosis treatment: The ultrafiltration water enters the reverse osmosis device. The reverse osmosis membrane is a polyamide composite membrane. The operating pressure is set to 2MPa, the temperature is 20℃, and the recovery rate is 60%. After reverse osmosis treatment, the removal rate of soluble salts in the desalted water reaches more than 95%, the heavy metal ion content is less than 0.01mg / L, and the hardness ions are almost completely removed;

[0048] s4. Mineral blending: According to the requirements of the winemaking process for mineral components, a specific mineral concentrate is added to the desalted water for blending. The concentration of potassium ions in the mineral concentrate is 30 mg / L, the concentration of sodium ions is 50 mg / L, the concentration of magnesium ions is 30 mg / L, the concentration of zinc ions is 0.5 mg / L, and the concentration of iron ions is 0.2 mg / L. Stir in a stirring tank at a speed of 100 rpm for 20 minutes to evenly disperse the minerals in the water.

[0049] s5. Ultraviolet sterilization: The water mixed with minerals is passed through an ultraviolet sterilization device with an ultraviolet wavelength of 254nm, an irradiation intensity of 30mW / cm², and an irradiation time of 15 minutes, which effectively kills bacteria, yeast and other microorganisms remaining in the water to obtain the final mineral purified water for brewing;

[0050] s6. Water quality testing and storage: The prepared mineral purified water for brewing is subjected to a comprehensive water quality test, with a pH value of 6.5-7.5, a conductivity of 50-150μS / cm, mineral content in line with the set standards, and microbial indicators qualified. The purified water that passes the test is stored in a sterile, sealed water storage tank at a storage temperature of 5°C.

[0051] In this embodiment, in step seven, ginseng, kudzu root and distilled liquor are soaked in a mass ratio of 10:50:500.

[0052] In this embodiment, the mixing ratio of fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, fermentation liquid E, and soaking liquid F in step eight is 10% fermentation liquid A, 8% fermentation liquid B, 4% fermentation liquid C, 4% fermentation liquid D, 4% fermentation liquid E, and 70% soaking liquid F.

[0053] Embodiment 2:

[0054] A royal jelly and ginseng honey wine production process comprises the following steps:

[0055] Step 1: Mix mineral purified water and royal jelly in a ratio of 3:1 and ferment for 30-40 days to obtain fermentation liquid A;

[0056] Step 2: Slice the ginseng and boil it in mineral purified water for 20-30 minutes. Put 10g of ginseng in every 1L of mineral purified water for decoction, then filter it after cooling. Add 10% honey to the filtrate for fermentation. The fermentation time is 30-40 days to obtain fermentation liquid B.

[0057] Step 3: Slice the kudzu root and boil it in mineral purified water for 20-30 minutes. Put 50g of kudzu root in every 1L of mineral purified water for decoction, then filter after cooling, add 10% honey to the filtrate for fermentation, and ferment for 30-40 days to obtain fermentation liquid C;

[0058] Step 4: Mix the astragalus extract, wolfberry extract and honey in a ratio of 4:5:1 and ferment for 30-40 days to obtain fermentation liquid D;

[0059] Step 5: Mix the tartary buckwheat extract, the poria extract and the honey in a ratio of 5:4:1 and ferment for 30-40 days to obtain a fermentation liquid E;

[0060] Step 6: sterilize the fermentation broth A, fermentation broth B, fermentation broth C, fermentation broth D, and fermentation broth E respectively using high temperature, and then let them settle for 2 months;

[0061] Step 7: Soak the ginseng and kudzu root obtained after filtering in steps 2 to 3 in distilled liquor with an alcohol content of 60° for 30-40 days, where the distilled liquor is grain liquor, and then filter to obtain soaking liquid F;

[0062] Step 8: filtering the precipitated fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, and fermentation liquid E, and mixing them with soaking liquid F in proportion to obtain royal jelly ginseng honey wine with an alcohol concentration of 15°;

[0063] Step nine: Fill the prepared royal jelly and ginseng honey wine in a quantitative manner, seal and pack it.

[0064] In this embodiment, the mineral purified water is prepared by the following steps:

[0065] s1. Raw water pretreatment: Deep groundwater that meets the national drinking water standards is selected as raw water, and firstly treated by a quartz sand filter and an activated carbon filter in series. The filter particle size of the quartz sand filter is 0.5-1.2mm, and the filtration speed is 5-10m / h; the activated carbon particle size of the activated carbon filter is 2-5mm, the iodine value is greater than 800mg / g, and the filtration speed is 3-8m / h; after pretreatment, the suspended particles, colloids, organic matter and most of the residual chlorine in the raw water are removed, and the turbidity of the preliminary filtered water is reduced to below 1NTU, and the preliminary filtered water is obtained;

[0066] s2. Precision filtration: The preliminary filtered water is finely filtered through an ultrafiltration membrane device. The ultrafiltration membrane uses a hollow fiber ultrafiltration membrane with a pore size of 0.01 micron. The ultrafiltration process is carried out under a pressure of 0.1-0.3MPa and a temperature of 15-25°C. The water after ultrafiltration is clear and transparent, and the removal rate of macromolecular organic matter, bacteria and viruses reaches more than 99%, obtaining ultrafiltered water;

[0067] s3. Reverse osmosis treatment: The ultrafiltration water enters the reverse osmosis device. The reverse osmosis membrane is a polyamide composite membrane. The operating pressure is set to 2MPa, the temperature is 20℃, and the recovery rate is 60%. After reverse osmosis treatment, the removal rate of soluble salts in the desalted water reaches more than 95%, the heavy metal ion content is less than 0.01mg / L, and the hardness ions are almost completely removed;

[0068] s4. Mineral blending: According to the requirements of the winemaking process for mineral components, a specific mineral concentrate is added to the desalted water for blending. The concentration of potassium ions in the mineral concentrate is 50 mg / L, the concentration of sodium ions is 30 mg / L, the concentration of magnesium ions is 50 mg / L, the concentration of zinc ions is 0.1 mg / L, and the concentration of iron ions is 0.4 mg / L. Stir in a stirring tank at a speed of 100 rpm for 20 minutes to evenly disperse the minerals in the water.

[0069] s5. Ultraviolet sterilization: The water mixed with minerals is passed through an ultraviolet sterilization device with an ultraviolet wavelength of 254nm, an irradiation intensity of 30mW / cm², and an irradiation time of 15 minutes, which effectively kills bacteria, yeast and other microorganisms remaining in the water to obtain the final mineral purified water for brewing;

[0070] s6. Water quality testing and storage: The prepared mineral purified water for brewing is subjected to a comprehensive water quality test, with a pH value of 6.5-7.5, a conductivity of 50-150μS / cm, mineral content in line with the set standards, and microbial indicators qualified. The purified water that passes the test is stored in a sterile, sealed water storage tank at a storage temperature of 5°C.

[0071] In this embodiment, in step seven, ginseng, kudzu root and distilled liquor are soaked in a mass ratio of 10:50:500.

[0072] In this embodiment, the mixing ratio of fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, fermentation liquid E, and soaking liquid F in step eight is 50% fermentation liquid A, 8% fermentation liquid B, 8% fermentation liquid C, 8% fermentation liquid D, 6% fermentation liquid E, and 20% soaking liquid F.

[0073] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A royal jelly and ginseng honey wine production process, characterized in that: The following steps are involved: Step 1: Mix mineral purified water and royal jelly in a ratio of 3:1 and ferment for 30-40 days to obtain fermentation liquid A; Step 2: Slice the ginseng and boil it in mineral purified water for 20-30 minutes, then cool it and filter it, add 10%-20% honey to the filtrate for fermentation for 30-40 days to obtain fermentation liquid B; Step 3: Slice the kudzu root and boil it in mineral purified water for 20-30 minutes, then filter it after cooling, add 10%-20% honey to the filtrate for fermentation for 30-40 days to obtain fermentation liquid C; Step 4: Mix the astragalus extract, wolfberry extract and honey in a ratio of 4:5:1 and ferment for 30-40 days to obtain fermentation liquid D; Step 5: Mix the tartary buckwheat extract, the poria extract and the honey in a ratio of 5:4:1 and ferment for 30-40 days to obtain a fermentation liquid E; Step 6: sterilize the fermentation broth A, fermentation broth B, fermentation broth C, fermentation broth D, and fermentation broth E respectively using high temperature, and then let them settle for 2 months; Step 7: Soak the ginseng and kudzu root obtained after filtering in steps 2 and 3 in distilled liquor with an alcohol content of not less than 50° for 30-40 days, and then filter to obtain soaking liquid F; Step 8: filtering the precipitated fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, and fermentation liquid E, and mixing them with soaking liquid F in proportion to obtain royal jelly ginseng honey wine with an alcohol concentration of 8-53°; Step nine: Fill the prepared royal jelly and ginseng honey wine in a quantitative manner, seal and pack it.

2. The royal jelly and ginseng honey wine production process according to claim 1, characterized in that: The mineral purified water is made by the following steps: s1. Raw water pretreatment: Select raw water that meets the national drinking water standards, and first pass it through mechanical filtering devices, such as quartz sand filters and activated carbon filters, to remove suspended particles, colloids, organic matter, some odors and residual chlorine in the raw water to obtain preliminary filtered water; s2. Precision filtration: The preliminary filtered water is filtered through an ultrafiltration membrane device. The pore size of the ultrafiltration membrane is 0.001-0.1 microns, which can effectively remove macromolecular organic matter, bacteria, viruses and other tiny impurities in the water, further improve the purity of the water quality, and obtain ultrafiltration water; s3. Reverse osmosis treatment: Ultrafiltration water enters the reverse osmosis device. Under a certain pressure, the reverse osmosis membrane can remove most of the soluble salts, heavy metal ions, and hardness ions in the water to obtain desalted water; s4. Mineral blending: According to the requirements of the winemaking process for mineral components, a specific mineral concentrate is added to the desalted water for blending. The mineral concentrate contains mineral elements such as potassium, sodium, magnesium, zinc, and iron that are beneficial to winemaking; s5. Ultraviolet sterilization: The water mixed with minerals is passed through an ultraviolet sterilization device with an ultraviolet wavelength of 200-280nm, an irradiation intensity of 10-50mW / cm², and an irradiation time of 5-30 minutes, which effectively kills bacteria, yeast and other microorganisms remaining in the water to obtain the final mineral purified water for brewing; s6. Water quality testing and storage: Conduct comprehensive water quality testing on the prepared mineral purified water for brewing, including mineral content, pH value, conductivity, and microbial indicators, to ensure that all indicators meet the standards for brewing water. Purified water that passes the test is stored in sterile, sealed water storage tanks with a storage temperature controlled at 4-10°C to avoid secondary contamination of the water until it is used for brewing production.

3. The royal jelly and ginseng honey wine production process according to claim 1, characterized in that: In the step 2, 10 g of ginseng is placed in every 1 L of mineral purified water for decoction.

4. The royal jelly and ginseng honey wine production process according to claim 1, characterized in that: In the step 3, 50 g of Pueraria root is placed in every 1 L of mineral purified water for decoction.

5. The royal jelly and ginseng honey wine production process according to claim 1, characterized in that: In the step seven, ginseng, kudzu root and distilled liquor are soaked in a mass ratio of 10:50:(500-1000).

6. The royal jelly and ginseng honey wine production process according to claim 1, characterized in that: The distilled liquor in step seven is grain liquor.

7. The royal jelly and ginseng honey wine production process according to claim 1, characterized in that: In the step eight, the mixing ratio of fermentation liquid A, fermentation liquid B, fermentation liquid C, fermentation liquid D, fermentation liquid E, and soaking liquid F is 10-60% fermentation liquid A, 1-20% fermentation liquid B, 1-20% fermentation liquid C, 1-20% fermentation liquid D, 1-20% fermentation liquid E, and 10-70% soaking liquid F.

8. The production process of royal jelly and ginseng honey wine according to claim 2, characterized in that: In step s2, the operating pressure of the reverse osmosis device is controlled at 1-5 MPa, the temperature is controlled at 5-35° C., and the recovery rate is 50%-80%.

9. The royal jelly and ginseng honey wine production process according to claim 2, characterized in that: In step s4, the mixing ratio of the mineral concentrate is as follows: potassium ion concentration is 10-50 mg / L, sodium ion concentration is 20-80 mg / L, magnesium ion concentration is 15-60 mg / L, zinc ion concentration is 0.1-1 mg / L, and iron ion concentration is 0.05-0.5 mg / L.

10. The royal jelly and ginseng honey wine production process according to claim 2, characterized in that: In step s4, the mixing process is carried out in a stirring tank with a stirring speed of 50-200 rpm and a stirring time of 10-30 minutes to ensure that the minerals are evenly dispersed in the water.