Carrot-mixed honey wine and preparation method thereof

Abstract

The invention discloses carrot-mixed honey wine and a preparation method thereof. The wine is characterized by comprising the components in parts by weight as follows: 30-35 parts of schisandra chinensis honey, 20-24 parts of codonopsis pilosula honey, 12-15 parts of wild grape honey, 30-40 parts of carrots, 10-15 parts of sesame, 10-15 parts of medlar, 10-14 parts of jujubes, 2-3 parts of rosemary leaves, 3-5 parts of mango leaves, 6-8 parts of alfalfa powder, 4-6 parts of Chinese yams, 5-8 parts of yeast and an appropriate amount of water. The honey wine brewed with the method is unique in flavor and tastes good, the fragrance of melissa is preserved, and the wine tastes mellow and is light yellow in color, clear and transparent. The immunity of human bodies can be improved if persons drink the wine for a long time, and the wine is particularly beneficial to patients with chronic diseases such as neurasthenia, insomnia, chronic bronchitis, hypertension, heart diseases and the like. A wine body is complete and colorless, and the wine is transparent and clear, has a strong, elegant and unique style, tastes mellow, chilly and dry and is impressive in aftertaste.

Description

technical field [0001] The invention mainly relates to the technical field of brewing, in particular to a carrot-mixed honey wine and a preparation method thereof. Background technique [0002] Honey is a nutritional and health product rich in sugar, various organic acids, vitamins and trace elements. Many people have tried to make wine with honey. So far, the reported wine making methods include distilled wine and brewed wine. The former is mostly brewed by mixing honey and grain 2. The latter is mostly honey that is enzymatically hydrolyzed and then mixed with traditional Chinese medicine to brew health-care medicinal wine. Due to the addition of auxiliary materials in the brewing process, the original taste of honey is affected, and the incomplete fermentation of ordinary fermentation processes affects the taste of mead. In addition, the taste of mead brewed from a single honey is relatively single, lacking the mellow taste of wine. However, which kinds of honey to choos...

AI Technical Summary

Problems solved by technology

[0002] Honey is a nutraceutical product rich in sugar, a variety of organic acids, vitamins and trace elements. Many people have tried to make wine with honey. The reported wine making methods include distilled wine and brewed wine. The former is mostly brewed by mixing honey and grain 1. The latter is mostly honey that is enzymatically hydrolyzed and then mixed with traditional Chinese medicine to brew health-care medicinal wine. Due to the addition of auxiliary materials in the brewing process, the original taste of honey is affected, and the ordinary fermentation process is not complete, which affects the taste of honey wine.

In addition, the taste of mead brewed from only one kind of honey is relatively simple, lacking the mellow taste of wine.