Fruit-flavored mead and preparation process therefor

Abstract

A fruit-flavored mead and a preparation process therefor. The raw material components, in parts by mass, are as follows: 30-45 parts of glutinous rice, 80-110 parts of purified water, 30-60 parts of pure honey, 10-15 parts of Astragalus membranaceus, 3-11 parts of Ganoderma lucidum, 6-18 parts of pollen, 7-18 parts of fructus zizyphi jujubae, 3-20 parts of distiller's yeast, 4-14 parts of goji berries, 6-15 parts of royal jelly, 35-45 parts of sorghum, 25-40 parts of rice, 30-40 parts of wheat, 10-20 parts of corn, and 15-30 parts of fruit. By means of adding the Chinese medicinal materials Astragalus membranaceus, Ganoderma lucidum, and goji berries, the medicinal value of the mead is improved, which allows the mead to not only be consumed as a flavored beverage, but also being able to strengthen and regulate the body, and the nutritional elements of the honey in the mead can be amply utilized.

Description

Fruity honey wine and preparation process thereof Technical Field

[0001] The invention relates to the technical field of food processing, in particular to fruit-flavored honey wine and a preparation process thereof. Background Art

[0002] Honey is a healthy food suitable for people of all ages. Many women drink honey water to help with their skin and beauty. In addition, the nutrients in honey can also help improve physical health and promote tissue cell regeneration. With the improvement of material living standards, people are increasingly considering health and green health care as the theme of the future. Honey wine can well integrate natural, green and healthy. The mellow, elegant and nutritious, crystal clear and luxurious honey wine is a healthy drink for people to promote blood circulation, strengthen the spirit, resist cold and strengthen the body.

[0003] The mead in the prior art is mostly consumed as a flavored beverage, and the medicinal value of the mead itself is not high. Moreover, the existing mead is blended with honey and finished wine, which cannot fully bring out the nutrients of the honey itself and makes the taste of the mead poor.

[0004] Summary of the Invention

[0005] (1) Technical problems solved

[0006] In view of the deficiencies in the prior art, the present invention provides a fruit-flavored honey wine and a preparation process thereof, which solves the problems that the honey wine in the prior art is mostly consumed as a flavored beverage, the medicinal value of the honey wine itself is not high, and the existing honey wine is obtained by blending honey with finished wine liquid, which cannot fully bring out the nutrients of the honey itself and makes the taste of the honey wine poor.

[0007] (2) Technical solution

[0008] To achieve the above objectives, the present invention is implemented through the following technical scheme: including brewing raw materials, auxiliary raw materials, medicinal materials, pure water and fruits; the brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, the auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruits, and the medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0009] Preferably, the raw material components are calculated by weight as follows: 30-45 parts of glutinous rice, 80-110 parts of purified water, 30-60 parts of pure honey, 10-15 parts of Astragalus membranaceus, 3-11 parts of Ganoderma lucidum, 6-18 parts of pollen, 7-18 parts of jujube, 3-20 parts of distiller's yeast, 4-14 parts of wolfberry, 6-15 parts of royal jelly, 35-45 parts of sorghum, 25-40 parts of rice, 30-40 parts of wheat, 10-20 parts of corn and 15-30 parts of fruit.

[0010] A preparation process for fruity honey wine, comprising the following preparation methods:

[0011] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0012] Step 2: Prepare the ingredients. First, heat the purified water to 65-75°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0013] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0014] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0015] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0016] Preferably, the brewing of raw liquor comprises the following steps:

[0017] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0018] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0019] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0020] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0021] Preferably, the pretreatment of the cooking wine raw materials includes washing, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0022] Preferably, in step 2, the pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 20-35 minutes.

[0023] Preferably, the liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0024] Preferably, in the process of preparing the mead in step 5, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending. (3) Beneficial effects

[0025] The present invention provides a fruity honey wine and a preparation process thereof, which has the following beneficial effects:

[0026] 1. By adding Chinese medicinal materials such as Astragalus membranaceus, Ganoderma lucidum and Lycium barbarum, the medicinal value of mead is improved, which is beneficial for making mead not only edible as a flavored beverage, but also for strengthening the body and conditioning the body, and can make good use of the nutrients of the honey itself in the mead.

[0027] 2. Making fruity mead through fermentation can effectively avoid the problem of reduced taste of the wine due to blending, which in turn leads to the problem of poor taste of the mead. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0029] Example 1:

[0030] An embodiment of the present invention provides a fruit-flavored honey wine, comprising brewing raw materials, auxiliary raw materials, medicinal materials, purified water and fruit; the brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, the auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruit, and the medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0031] The raw material components are calculated as follows by mass: 45 parts of glutinous rice, 110 parts of purified water, 60 parts of pure honey, 15 parts of Astragalus membranaceus, 11 parts of Ganoderma lucidum, 18 parts of pollen, 18 parts of jujube, 20 parts of distiller's yeast, 14 parts of wolfberry, 15 parts of royal jelly, 45 parts of sorghum, 40 parts of rice, 40 parts of wheat, 20 parts of corn and 30 parts of fruit.

[0032] A preparation process for fruity honey wine, comprising the following preparation methods:

[0033] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0034] Step 2: Prepare the ingredients. First, heat the purified water to 75°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0035] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0036] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0037] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0038] Brewing raw liquor includes the following steps:

[0039] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0040] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0041] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0042] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0043] The pretreatment of cooking wine raw materials includes cleaning, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0044] In step 2, pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 35 minutes over low heat.

[0045] The liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0046] In step 5, in the process of making mead, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending.

[0047] Example 2:

[0048] The embodiment of the present invention provides a fruit-flavored honey wine, comprising the following components: purified water and fruit; brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruit, and medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0049] The raw material components are calculated by weight as follows: 44 parts of glutinous rice, 105 parts of purified water, 54 parts of pure honey, 14 parts of Astragalus membranaceus, 9.5 parts of Ganoderma lucidum, 17 parts of pollen, 16 parts of jujube, 18 parts of distiller's yeast, 12 parts of wolfberry, 13 parts of royal jelly, 43 parts of sorghum, 42 parts of rice, 38 parts of wheat, 18 parts of corn and 27 parts of fruit.

[0050] A preparation process for fruity honey wine, comprising the following preparation methods:

[0051] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0052] Step 2: Prepare the ingredients. First, heat the purified water to 73°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0053] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0054] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0055] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0056] Brewing raw liquor includes the following steps:

[0057] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0058] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0059] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0060] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0061] The pretreatment of cooking wine raw materials includes cleaning, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0062] In step 2, pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 31 minutes over low heat.

[0063] The liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0064] In step 5, in the process of making mead, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending.

[0065] Example 3:

[0066] The embodiment of the present invention provides a fruit-flavored honey wine, comprising the following components: purified water and fruit; brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruit, and medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0067] The raw material components are calculated by mass as follows: 42 parts of glutinous rice, 95 parts of purified water, 48 parts of pure honey, 13.5 parts of Astragalus membranaceus, 8.7 parts of Ganoderma lucidum, 14 parts of pollen, 14.5 parts of jujube, 16 parts of distiller's yeast, 10 parts of wolfberry, 11 parts of royal jelly, 41 parts of sorghum, 38 parts of rice, 36.5 parts of wheat, 16.4 parts of corn and 24 parts of fruit.

[0068] A preparation process for fruity honey wine, comprising the following preparation methods:

[0069] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0070] Step 2: Prepare the ingredients. First, heat the purified water to 71°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0071] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0072] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0073] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0074] Brewing raw liquor includes the following steps:

[0075] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0076] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0077] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0078] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0079] The pretreatment of cooking wine raw materials includes cleaning, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0080] In step 2, pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 27 minutes over low heat.

[0081] The liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0082] In step 5, in the process of making mead, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending.

[0083] Example 4:

[0084] The embodiment of the present invention provides a fruit-flavored honey wine, comprising the following components: purified water and fruit; brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruit, and medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0085] The raw material components are calculated in parts by mass as follows: 40 parts of glutinous rice, 89 parts of purified water, 41 parts of pure honey, 12.8 parts of Astragalus membranaceus, 6.1 parts of Ganoderma lucidum, 12.5 parts of pollen, 11 parts of jujube, 11 parts of distiller's yeast, 8.5 parts of wolfberry, 8 parts of royal jelly, 37 parts of sorghum, 32 parts of rice, 31.4 parts of wheat, 14.3 parts of corn and 19 parts of fruit.

[0086] A preparation process for fruity honey wine, comprising the following preparation methods:

[0087] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0088] Step 2: Prepare the ingredients. First, heat the purified water to 68°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0089] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0090] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0091] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0092] Brewing raw liquor includes the following steps:

[0093] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0094] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0095] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0096] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0097] The pretreatment of cooking wine raw materials includes cleaning, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0098] In step 2, pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 25 minutes over low heat.

[0099] The liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0100] In step 5, in the process of making mead, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending.

[0101] Embodiment 5:

[0102] The embodiment of the present invention provides a fruit-flavored honey wine, comprising the following components: purified water and fruit; brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruit, and medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0103] The raw material components are calculated in parts by mass as follows: 37 parts of glutinous rice, 87 parts of purified water, 37 parts of pure honey, 12.3 parts of Astragalus membranaceus, 5.7 parts of Ganoderma lucidum, 10.8 parts of pollen, 9.8 parts of jujube, 6.8 parts of wine yeast, 7.3 parts of wolfberry, 7.6 parts of royal jelly, 36 parts of sorghum, 28 parts of rice, 30.8 parts of wheat, 12.4 parts of corn and 17 parts of fruit.

[0104] A preparation process for fruity honey wine, comprising the following preparation methods:

[0105] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0106] Step 2: Prepare the ingredients. First, heat the purified water to 66°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0107] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0108] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0109] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0110] Brewing raw liquor includes the following steps:

[0111] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0112] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0113] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0114] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0115] The pretreatment of cooking wine raw materials includes cleaning, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0116] In step 2, pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 24 minutes over low heat.

[0117] The liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0118] In step 5, in the process of making mead, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending.

[0119] Example 6:

[0120] The embodiment of the present invention provides a fruit-flavored honey wine, comprising the following components: purified water and fruit; brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruit, and medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0121] The raw material components are calculated in parts by mass as follows: 32 parts of glutinous rice, 83 parts of purified water, 34 parts of pure honey, 11.3 parts of Astragalus membranaceus, 4.2 parts of Ganoderma lucidum, 7.2 parts of pollen, 8.2 parts of jujube, 5.5 parts of distiller's yeast, 6.2 parts of wolfberry, 6.8 parts of royal jelly, 35.5 parts of sorghum, 26 parts of rice, 30.4 parts of wheat, 11.3 parts of corn and 16 parts of fruit.

[0122] A preparation process for fruity honey wine, comprising the following preparation methods:

[0123] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0124] Step 2: Prepare the ingredients. First, heat the purified water to 65.5°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0125] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0126] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0127] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0128] Brewing raw liquor includes the following steps:

[0129] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0130] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0131] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0132] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0133] The pretreatment of cooking wine raw materials includes cleaning, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0134] In step 2, pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 22 minutes over low heat.

[0135] The liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0136] In step 5, in the process of making mead, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending.

[0137] Embodiment seven:

[0138] The embodiment of the present invention provides a fruit-flavored honey wine, comprising the following components: purified water and fruit; brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, auxiliary raw materials include pure honey, royal jelly, pollen, wine yeast and fruit, and medicinal raw materials include Astragalus membranaceus, Ganoderma lucidum and wolfberry.

[0139] The raw material components are calculated as follows by mass: 30 parts of glutinous rice, 80 parts of purified water, 30 parts of pure honey, 10 parts of Astragalus membranaceus, 3 parts of Ganoderma lucidum, 6 parts of pollen, 7 parts of jujube, 3 parts of distiller's yeast, 4 parts of wolfberry, 1 part of royal jelly, 35 parts of sorghum, 25 parts of rice, 30 parts of wheat, 10 parts of corn and 15 parts of fruit.

[0140] A preparation process for fruity honey wine, comprising the following preparation methods:

[0141] Step 1: Pretreatment: pretreat the brewing raw materials and then store them in a heat-insulating environment;

[0142] Step 2: Prepare the ingredients. First, heat the purified water to 65°C, then mix the pure honey, royal jelly, pollen and crushed fruit together.

[0143] Step 3: Prepare the nutritional supplement by washing the medicinal materials and boiling them in purified water. Then filter out the medicinal residue and retain the medicinal liquid.

[0144] Step 4: Brewing base liquor, using brewing raw materials to brew base liquor;

[0145] Step 5: Make mead: Blend the original wine and purified water in proportion to make a low-alcohol wine, then add the additives and nutrients to the low-alcohol wine, and place it in a sealed jar for sealed fermentation to make fruity mead.

[0146] Brewing raw liquor includes the following steps:

[0147] S1: Rinse the pre-treated brewing raw materials and corn, and soak them in water after rinsing;

[0148] S2: After soaking the brewing raw materials, put them into a steamer for steaming, then take the steamed brewing raw materials out of the steamer and soak them in water;

[0149] S3: Put the soaked brewing raw materials into the steamer again for steaming, then take them out and let them cool, and after cooling, add the wine yeast and stir evenly to complete the mixing operation;

[0150] S4: The brewing raw materials after mixing with koji are placed in a vat for sealed fermentation, and then the fermented brewing raw materials are distilled to obtain the finished raw liquor.

[0151] The pretreatment of cooking wine raw materials includes cleaning, drying, crushing and grinding the brewing raw materials, screening the brewing raw materials after grinding, and mixing and stirring at the same time.

[0152] In step 2, pure honey, royal jelly and pollen are mixed with the crushed fruit and then simmered for 20 minutes over low heat.

[0153] The liquid medicine obtained in step 3 needs to be placed in an insulated box for thermal insulation storage, and the interior of the insulated box needs to be disinfected.

[0154] In step 5, in the process of making mead, it is necessary to gradually add a small amount of purified water, additives and nutrients for blending.

[0155] The test results of the fruity honey wine prepared according to the embodiment of the present invention are as follows:

[0156] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A fruity mead, characterized in that: It includes brewing raw materials, auxiliary raw materials, medicinal materials, purified water and fruits; the brewing raw materials include glutinous rice, sorghum, rice, wheat and corn, the auxiliary raw materials include pure honey, royal jelly, pollen, distiller's yeast and fruits, and the medicinal material raw materials include astragalus membranaceus, ganoderma lucidum and wolfberry fruit.

2. The fruity honey wine according to claim 1, wherein: The components are as follows by mass fraction: 30 - 45 parts of glutinous rice, 80 - 110 parts of purified water, 30 - 60 parts of pure honey, 10 - 15 parts of astragalus membranaceus, 3 - 11 parts of ganoderma lucidum, 6 - 18 parts of pollen, 7 - 18 parts of Chinese dates, 3 - 20 parts of distiller's yeast, 4 - 14 parts of wolfberry fruit, 6 - 15 parts of royal jelly, 35 - 45 parts of sorghum, 25 - 40 parts of rice, 30 - 40 parts of wheat, 10 - 20 parts of corn and 15 - 30 parts of fruits.

3. A preparation process of fruity mead, characterized in that: It includes the following preparation method: Step 1: Pretreatment, pretreat the brewing raw materials and then store them in a warm environment. Step 2: Modulate and mix the ingredients. First, heat the purified water to 65 - 75 °C, and then mix pure honey, royal jelly and pollen with the crushed fruits. Step 3: Make the nutritional product. Wash the medicinal material raw materials and then boil them in purified water, and then filter out the medicinal residues to retain the medicinal liquid. Step 4: Brew the original wine, use the brewing raw materials to brew the original wine. Step 5: Obtain the honey wine: Blend the original wine and purified water into a low-alcohol liquor according to a ratio, and then add the mixed ingredients and the nutritional product to the low-alcohol liquor, and then place it in a sealed tank for sealed fermentation to obtain the fruity honey wine.

4. The preparation process of a fruity honey wine according to claim 3, characterized in that: The brewing of the original wine includes the following steps: S1: Rinse the pretreated brewing raw materials and corn, and soak them in water after rinsing. S2: Put the soaked brewing raw materials into a steamer for steaming, and then take out the steamed brewing raw materials from the steamer and soak them in water. S3: Put the soaked brewing raw materials into the steamer for steaming again, and then take them out and let them cool. After cooling, add distiller's yeast and stir evenly to complete the operation of mixing the yeast. S4: Put the yeast-mixed brewing raw materials into a vat for sealed fermentation, and then distill the fermented brewing raw materials to obtain the finished product of the original wine.

5. The preparation process of a fruity honey wine according to claim 3, characterized in that: The pretreatment of the mixed ingredients includes cleaning, drying, crushing and grinding the brewing raw materials. After grinding the brewing raw materials, sieve them and mix and stir them at the same time.

6. The preparation process of a fruity honey wine according to claim 3, characterized in that: After mixing pure honey, royal jelly and pollen with the crushed fruits in Step 2, it is necessary to continue boiling with a gentle fire for 20 - 35 minutes.

7. The preparation process of a fruity honey wine according to claim 3, characterized in that: The obtained medicinal liquid in Step 3 needs to be stored in a thermostat for heat preservation, and at the same time, it is necessary to disinfect the inside of the thermostat.

8. The preparation process of a fruity honey wine according to claim 3, characterized in that: During the process of obtaining the honey wine in Step 5, it is necessary to add purified water, the mixed ingredients and the nutritional product in small amounts successively for blending.

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