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Honey mead brewed by red kojic rice, distilled liquor and preparation method of honey mead

A technology of honey wine and red yeast rice, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of lack of red yeast rice, poor control of fermentation process, and lack of fine red yeast rice brewing mead technology, so as to increase nutrition and health care Functional, easy to digest and absorb, pure bouquet effect

Inactive Publication Date: 2016-03-30
成都牧蜂人生物药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the poor control of the mead fermentation process in the prior art and the shortage of applying red yeast rice to mead fermentation, and provide a method for brewing mead mixed with red yeast rice to solve the problem of existing mead The problem that other ingredients must be added in the brewing process
At the same time, realize the synergistic mixing of nutrients in red yeast rice brewing fermentation and honey wine making, and solve the problem of no good red yeast rice brewing honey wine technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 100kg of rapeseed honey, pour it into a pretreatment tank, preheat to 50°C, and keep it for 20 minutes to fully melt the honey. After the honey is completely melted, filter to remove bee carcasses and large impurities. 200-800 mesh clarification filtration or ultrafiltration . Transfer the processed honey to a mead fermenter, add 300L of water to dilute, and the test shows that the sugar content of the mixed solution reaches 19°. Pasteurize the diluted honey, heat the honey solution to 65°C and keep it for 30 minutes to achieve pasteurization, and then rapidly cool down after sterilization. Add 50g of yeast and 30g of red yeast rice, mix evenly, and ferment. Control the fermentation temperature and time of each stage. After 12 days of fermentation, stop the fermentation. The fermented mead is pumped into storage tanks, clarified for 40 days, and filtered by UF ultrafiltration equipment to obtain high-purity and high-quality mead. Pack according to the product nam...

Embodiment 2

[0032] Take 150kg of jujube honey and buckwheat honey, pour it into a pretreatment tank, preheat to 60°C, and keep it for 10 minutes to fully melt the honey. After the honey is completely melted, filter to remove bee corpses and large impurities. Transfer the processed honey to the mead fermenter, add 300L water to dilute, the test shows that the sugar content of the mixed solution reaches 26°Bé or the density reaches 1.11g / cm 3 . Pasteurize the diluted honey, heat the honey solution to 60° C. and keep it for 40 minutes to achieve pasteurization, and then rapidly cool down after sterilization. Add 50g of yeast and 22.5g of red yeast rice, mix evenly, and ferment. Control the fermentation temperature and time at each stage. After 14 days of fermentation, stop the fermentation. The fermented mead is pumped into storage tanks and clarified for 40 days. Then, use 800 mesh filter to get high-quality mead. The mead is distilled, the distillation temperature is controlled between ...

Embodiment 3

[0034] Take 300kg of honey, pour it into a pretreatment tank, preheat it to 45°C, and keep it for 30 minutes to fully melt the honey. After the honey is completely melted, filter to remove bee carcasses and large impurities. Transfer the processed honey to the mead fermenter, add 900L water to dilute, the test shows that the sugar content of the mixed solution reaches 20.5 or the density reaches 1.086g / cm 3 . Pasteurize the diluted honey, heat the honey solution to 72°C and keep it for 25 minutes to achieve pasteurization, and then rapidly cool down after sterilization. Add 120g of yeast and 36g of red yeast rice, mix well, and ferment. Control the fermentation temperature and time of each stage. After 7 days of fermentation, adjust the temperature to 25°C and continue to ferment for 18 days to complete the fermentation. Add appropriate amount of citric acid to the fermented mead to adjust the pH to 4.5-5. Then, it is pumped into storage tanks and clarified for 40 days. The...

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Abstract

The invention discloses a method for brewing honey mead by red kojic rice. The method comprises the following steps of S1, pretreatment: taking honey, pouring the honey into a pretreatment tank, carrying out premixing and preheating treatment, and filtering to remove bee cadavers and big impurities after melting the honey; S2, honey dilution: pumping the honey which is subjected to the pretreatment into a honey mead fermentation tank, and adding water to dilute the honey; S3, honey sterilization: carrying out sterilization on diluted honey; S4, honey fermentation: carrying out fermentation by adding an appropriate amount of red kojic rice according to a formula; S5, honey mead clarification: pumping fermented honey mead into a storage tank, and clarifying the fermented honey mead; S6, filtration and separation: carrying out filtration and separation on qualified to-be-encapsulated honey mead through an ultrafiltration device, and obtaining a honey mead product.

Description

technical field [0001] The invention relates to a method for brewing health-care wine, in particular to a method for brewing honey wine fermented by red yeast rice, and belongs to the field of health-care food. Background technique [0002] Mead is a medium-to-high-alcohol drink made from honey as raw material, aged or liquid-distilled after dilution and fermentation. The determination of the nutritional components of mead shows that: mead contains 17 kinds of amino acids, B vitamins, glucose, fructose, VA, VE and minerals such as sodium, calcium, phosphorus and other physiologically active substances necessary for human body. [0003] Honey wine has nearly 3,000 years of cultural heritage, and the wine body has the characteristics of nutrition and fitness, nourishing and strengthening, health care and beauty, and delaying aging, so it is more and more favored by many consumers. At present, the honey fermented wine, honey distilled wine, and honey compound wine that can be ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨耘骅
Owner 成都牧蜂人生物药业有限公司
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