Melissa honey wine and preparation method thereof

A technology for bee nectar and bee pollen, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve problems such as poor taste and inconvenient consumption of royal jelly, and achieve good health care treatment effects and prevention. Arteriosclerosis, the effect of promoting sexual function

Inactive Publication Date: 2012-07-04
吴世龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Another technical problem to be solved by the present invention is to solve the problems of inconvenient eating and bad taste of honey, bee pollen and royal jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the preparation of yeast

[0026] Take 30.0g of yellow rice, 10.0g of Chinese yam, 10.0g of poria cocos and 1.0g of Panax notoginseng, and grind them into fine powder, then add 20.0g of rice bran and appropriate amount of water, after mixing, make the koji material loose, steam it until it is full of vitality, keep it for 1 hour, then take it out . When the material is cooled to 30-40°C, add 28.5g of sterilized bee pollen and mix well to form. The thickness of the bent material is about 1.5-2cm. High-temperature brewing high-activity dry yeast (Anqi brand) 0.5g, ensure the humidity of the koji material, and cultivate in the dark. The temperature of the culture room is controlled between 25-28°C. After rising to 34-35°C, the cake will form (subject to the fact that it is not broken) and you can turn it over. Use a bamboo knife to carefully turn over the cake. Each small piece is about (7-8cm)×(4- 5cm), often check the temperature and room temperature of t...

Embodiment 2

[0028] Embodiment 2: the preparation of honey wine

[0029] After 37.0g of honey, 5.0g of bee pollen and 2.0g of royal jelly were sterilized respectively, 56.0g of water was added and stirred to form a mixed solution, which was poured into an altar, and then 0.3g of Hansenula yeast and 0.5g of the saccharomyces in Example 1 were added to prepare For good honey juice, the pH value of the honey juice is controlled between 3.3-3.5, and then fermented for 10-28 days. During the fermentation process, the concentration of alcohol continues to rise until the concentration is high enough to inhibit the reproduction of yeast. When there is no sound of bubbles in the fermentation jar, it proves that the fermentation has stopped. After fermentation, the wine legs are removed, and then aging is carried out at 15-21°C. The aging time is generally 0.5-3 years. After the aged wine is filtered by a stainless steel diatomite filter, it is bottled and sterilized by pasteurization.

[0030] Th...

Embodiment 3

[0031] Embodiment 3: the processing of honey juice before fermentation

[0032] Get 1 kilogram of honey juice prepared before fermentation in Example 2, add 1 gram of ammonium sulfate, 0.5 gram of potassium phosphate, 0.2 gram of magnesium chloride, 0.5 gram of tartaric acid, and 0.5 gram of citric acid to it, stir evenly, place it for subsequent use, and repeat the example 2 other processes.

[0033] Experiments show that in the honeydew in Example 2, adding the above-mentioned ammonium salts, phosphates, etc. can supplement nitrogen and phosphorus, and have a more promoting effect on the reproduction of yeast.

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PUM

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Abstract

The invention discloses melissa honey wine with natural nutrition and pharmacological actions and a preparation method thereof. The melissa honey wine in the invention contains honey, bee pollen and royal jelly which have a nutritional health-care function, and Wu's microzyme used in the preparation technique of the melissa honey wine of the invention adopts a principle of preparing the traditional distiller's yeast and is also added with traditional Chinese medicines, such as tuckahoe, yam, radix pseudo-ginseng and the like. Thereby, the melissa honey wine of the invention not only gives full play to the nutritional health-care effect of the honey, the bee pollen and the royal jelly, but also exerts the pharmacological actions of strengthening the stomach and the spleen, benefiting the liver and the kidney, promoting blood circulation, relieving the stasis of blood, eliminating blood stasis, stopping bleeding and the like of the tuckahoe, the yam and the radix pseudo-ginseng.

Description

technical field [0001] The present invention relates to a kind of bee flower honey wine and its preparation method, in particular to the bee flower honey wine with natural nutrition and pharmacological effects and the preparation method thereof. Background technique [0002] Bee products contain human longevity factors, which have numerous and balanced nutrients and physiotherapy functions. This not only has a long history of disease prevention and treatment, but also according to modern scientific clinical application reports, bee pollen, royal jelly, and honey are The crown of natural food, long-term use can effectively strengthen the body's metabolism, promote tissue regeneration, improve endocrine function, improve intelligence, memory, vision, relieve fatigue, enhance immunity, delay life aging, anti-oxidation, eliminate free radicals, and even have The ability to repair DNA. [0003] my country is an ancient country and a big country with a long history of beekeeping....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02A61K35/64A61K36/8945A61P1/14A61P3/06A61P9/10A61P9/12A61P11/14A61P11/10A61P11/06A61P15/08A61P15/12A61P25/20A61P37/04A61P39/06C12R1/645C12R1/78C12R1/865
Inventor 吴世龙
Owner 吴世龙
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