CN110628545A - A high-alcohol (40-60%) brewed from natural mature Mel and its preparation method - Google Patents
A high-alcohol (40-60%) brewed from natural mature Mel and its preparation method Download PDFInfo
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- CN110628545A CN110628545A CN201911054385.9A CN201911054385A CN110628545A CN 110628545 A CN110628545 A CN 110628545A CN 201911054385 A CN201911054385 A CN 201911054385A CN 110628545 A CN110628545 A CN 110628545A
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- pure natural
- natural mature
- honey
- parts
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- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 235000014101 wine Nutrition 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 23
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 23
- 239000011707 mineral Substances 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 2
- 238000005292 vacuum distillation Methods 0.000 claims description 2
- 235000019988 mead Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003337 fertilizer Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a high-alcohol (40% -60%) brewed by pure natural mature honey and a preparation method thereof, belonging to the technical field of brewing; the pure natural mature honey brewed high-alcohol wine comprises the following raw materials in parts by weight: 8-12 parts of pure natural mature honey, 24-50 parts of mineral water and 0.05-0.15 part of active bacteria; the invention takes pure natural mature honey and high-quality mineral water as raw materials, the obtained pure natural mature honey brews the high-degree wine, not only has good taste and color and unique mouthfeel, but also improves the medicinal, health-care and health-preserving efficacies, is beneficial to the absorption of human bodies, the raw material of the honey wine is honey, the honey is produced by bee colonies, and the bee colonies do not compete for land and fertilizer with grains and forests. But also can effectively pollinate crops, fruit trees and the like, improve the quality and the yield, and is called as the 'agricultural wing'. The preparation method is simple in preparation process, wide in applicable population, easy to realize industrial production, zero-emission, pollution-free, environment-friendly and healthy, does not damage the surrounding ecological environment, is harmonious with the surrounding ecological environment, accords with the current national strategy of health preservation, and is worthy of popularization.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to high-alcohol wine brewed by pure natural mature honey and a preparation method thereof.
Background
The honey is brewed in a honeycomb by using nectar collected from flowers of flowering plants, has extremely high nutritive value, has the effects of protecting skin, beautifying, resisting bacteria, diminishing inflammation, promoting digestion, improving immunity and the like, is a rich and nourishing mode, and is brewed into wine by people, wherein the honey wine is one kind of wine, and is prepared by adding water into honey for dilution and fermenting to generate alcohol. The honey contains extremely high sugar, the microorganisms are difficult to propagate due to extremely high osmotic pressure, the concentration of the sugar is reduced after the honey is diluted by water, and active bacteria can propagate under proper osmotic pressure to start fermentation, so that the honey wine is obtained.
The prepared honey wine has poor taste and weak drug effect function due to the raw materials and the brewing method of the existing honey wine, the pure natural mature honey is not processed at all and does not contain any additive, the honey is brewed by bees, the pure natural mature honey is used as the raw material, and active bacteria react with active enzyme, fructose and glucose in the honey to generate nutrients such as ethanol and amino acid, so that the honey wine can be improved.
Disclosure of Invention
The invention aims to provide a high-alcohol brewed by pure natural mature honey and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the pure natural mature honey brewed high-alcohol wine comprises the following raw materials in parts by weight: 8-12 parts of pure natural mature honey, 24-50 parts of mineral water and 0.05-0.15 part of active bacteria.
As a further scheme of the invention: the composite material comprises the following raw materials in parts by weight: 9-11 parts of pure natural mature honey, 30-45 parts of mineral water and 0.08-0.12 part of active bacteria.
As a further scheme of the invention: the composite material comprises the following raw materials in parts by weight: 10 parts of pure natural mature honey, 40 parts of mineral water and 0.1 part of active bacteria.
As a further scheme of the invention: the weight ratio of the pure natural mature honey to the mineral water is 1: 4.
A method for preparing high-alcohol wine brewed from pure natural mature honey comprises the following steps:
(1) weighing the raw materials according to the weight parts, mixing the pure natural mature honey and the mineral water, inoculating active bacteria, and performing low-temperature fermentation;
(2) and (3) distilling at low temperature after fermentation is finished, cellaring the distillate components, and filling after cellaring to obtain the finished product of the pure natural mature honey brewed high-alcohol wine.
As a further scheme of the invention: the low-temperature fermentation temperature in the step (1) is 14-35 ℃.
As a further scheme of the invention: the low-temperature fermentation time in the step (1) is 10-45 d.
As a further scheme of the invention: the low-temperature distillation temperature in the step (2) is 50-90 ℃.
As a further scheme of the invention: in the step (2), the cellaring temperature is 20-30 ℃, and the cellaring time is not less than 30 d.
Compared with the prior art, the invention has the beneficial effects that: the pure natural mature honey and high-quality mineral water are used as raw materials, active bacteria are added to react to generate nutrients such as ethanol and amino acid, the obtained pure natural mature honey brewed high-alcohol wine not only has good taste and color and unique mouthfeel, but also improves the medicinal, health-care and health-care effects, is beneficial to human body absorption, does not compete for land with grains and forests, has simple preparation process, wide applicable crowds, is easy to realize industrial production, has zero emission, no pollution, environmental protection and health, does not damage the surrounding ecological environment, is harmonious with the sum, accords with the national strategy of current health care, and is worthy of popularization.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1
The pure natural mature honey brewed high-alcohol wine comprises the following raw materials in parts by weight: 8 parts of pure natural mature honey, 24 parts of mineral water and 0.05 part of active bacteria.
A method for preparing high-alcohol wine brewed from pure natural mature honey comprises the following steps:
(1) weighing the raw materials according to the weight parts, mixing the pure natural mature honey and the mineral water, inoculating active bacteria, and fermenting for 10 days at 14 ℃;
(2) distilling at 50 deg.C after fermentation, cellaring the distillate at 20 deg.C for 30d, and bottling to obtain the final product.
Example 2
The pure natural mature honey brewed high-alcohol wine comprises the following raw materials in parts by weight: 9 parts of pure natural mature honey, 30 parts of mineral water and 0.08 part of active bacteria.
A method for preparing high-alcohol wine brewed from pure natural mature honey comprises the following steps:
(1) weighing the raw materials according to the weight parts, mixing pure natural mature honey and mineral water, inoculating active bacteria, and fermenting at 20 ℃ for 20 days;
(2) distilling at 55 deg.C after fermentation, cellaring the distillate at 23 deg.C for 45d, and bottling to obtain the final product.
Example 3
The pure natural mature honey brewed high-alcohol wine comprises the following raw materials in parts by weight: 10 parts of pure natural mature honey, 40 parts of mineral water and 0.1 part of active bacteria.
A method for preparing high-alcohol wine brewed from pure natural mature honey comprises the following steps:
(1) weighing the raw materials according to the weight parts, mixing pure natural mature honey and mineral water, inoculating active bacteria, and fermenting at 25 ℃ for 30 days;
(2) distilling at 65 deg.C after fermentation, cellaring distilled components at 25 deg.C for 60d, and bottling to obtain the final product.
Example 4
The pure natural mature honey brewed high-alcohol wine comprises the following raw materials in parts by weight: 11 parts of pure natural mature honey, 45 parts of mineral water and 0.12 part of active bacteria.
A method for preparing high-alcohol wine brewed from pure natural mature honey comprises the following steps:
(1) weighing the raw materials according to the weight parts, mixing the pure natural mature honey and the mineral water, inoculating active bacteria, and fermenting for 40 days at the temperature of 30 ℃;
(2) distilling at 75 deg.C after fermentation, cellaring the distillate at 28 deg.C for 75 days, cellaring, and bottling to obtain the final product.
Example 5
The pure natural mature honey brewed high-alcohol wine comprises the following raw materials in parts by weight: 12 parts of pure natural mature honey, 50 parts of mineral water and 0.15 part of active bacteria.
A method for preparing high-alcohol wine brewed from pure natural mature honey comprises the following steps:
(1) weighing the raw materials according to the weight parts, mixing pure natural mature honey and mineral water, inoculating active bacteria, and fermenting at 35 ℃ for 45 days;
(2) distilling at 90 deg.C after fermentation, cellaring the distillate at 30 deg.C for 90d, and bottling to obtain the final product.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The high wine brewed from pure natural mature honey is characterized by comprising the following raw materials in parts by weight: 8-12 parts of pure natural mature honey, 24-50 parts of mineral water and 0.05-0.15 part of active bacteria.
2. The pure natural mature honey brewed high-alcohol according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 9-11 parts of pure natural mature honey, 30-45 parts of mineral water and 0.08-0.12 part of active bacteria.
3. The pure natural mature honey brewed high-alcohol according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 10 parts of pure natural mature honey, 40 parts of mineral water and 0.1 part of active bacteria.
4. The pure natural mature honey brewed high-alcohol according to claim 1, wherein the weight ratio of the pure natural mature honey to mineral water is 1: 4.
5. A method for preparing a high-alcohol wine brewed from pure natural mature honey according to any of claims 1-4, comprising the steps of:
weighing the raw materials according to the weight parts, mixing the pure natural mature honey and the mineral water, inoculating active bacteria, and performing low-temperature fermentation;
and (3) distilling at low temperature after fermentation is finished, cellaring the distillate components, and filling after cellaring to obtain the finished product of the pure natural mature honey brewed high-alcohol wine.
6. The method for preparing high-alcohol brewed from pure natural mature honey according to claim 5, wherein the low-temperature fermentation temperature in the step (1) is 14-35 ℃.
7. The method for preparing high-alcohol brewed from pure natural mature honey according to claim 5, wherein the low-temperature fermentation time in the step (1) is 10-45 d.
8. The method for preparing brewed high-alcohol from pure natural mature honey according to claim 5, wherein the low-temperature distillation temperature in the step (2) is 50-90 ℃.
9. The method for preparing high-alcohol wine brewed from pure natural mature honey according to claim 5, wherein the cellaring temperature in the step (2) is 20-30 ℃, and the cellaring time is not less than 30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911054385.9A CN110628545A (en) | 2019-10-31 | 2019-10-31 | A high-alcohol (40-60%) brewed from natural mature Mel and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911054385.9A CN110628545A (en) | 2019-10-31 | 2019-10-31 | A high-alcohol (40-60%) brewed from natural mature Mel and its preparation method |
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| Publication Number | Publication Date |
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| CN110628545A true CN110628545A (en) | 2019-12-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911054385.9A Pending CN110628545A (en) | 2019-10-31 | 2019-10-31 | A high-alcohol (40-60%) brewed from natural mature Mel and its preparation method |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341703A (en) * | 2001-09-07 | 2002-03-27 | 董付堂 | Honey wine and its preparation method |
| CN106047563A (en) * | 2016-07-21 | 2016-10-26 | 邵阳珍蜂蜜生物科技股份有限公司 | Method of making health ecological honey wine |
| CN109777710A (en) * | 2019-02-21 | 2019-05-21 | 满春晓 | A kind of natural honey making vinegar and preparation method thereof |
| CN109777692A (en) * | 2019-02-21 | 2019-05-21 | 满春晓 | A kind of natural honey brewed wine and preparation method thereof |
-
2019
- 2019-10-31 CN CN201911054385.9A patent/CN110628545A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341703A (en) * | 2001-09-07 | 2002-03-27 | 董付堂 | Honey wine and its preparation method |
| CN106047563A (en) * | 2016-07-21 | 2016-10-26 | 邵阳珍蜂蜜生物科技股份有限公司 | Method of making health ecological honey wine |
| CN109777710A (en) * | 2019-02-21 | 2019-05-21 | 满春晓 | A kind of natural honey making vinegar and preparation method thereof |
| CN109777692A (en) * | 2019-02-21 | 2019-05-21 | 满春晓 | A kind of natural honey brewed wine and preparation method thereof |
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Application publication date: 20191231 |