CN101942381A - Honeycomb vinegar and preparation method thereof - Google Patents
Honeycomb vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN101942381A CN101942381A CN 201010521372 CN201010521372A CN101942381A CN 101942381 A CN101942381 A CN 101942381A CN 201010521372 CN201010521372 CN 201010521372 CN 201010521372 A CN201010521372 A CN 201010521372A CN 101942381 A CN101942381 A CN 101942381A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- honeycomb
- time
- parts
- filtrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 63
- 239000000052 vinegar Substances 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 15
- 241000209205 Coix Species 0.000 claims description 13
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 241000589220 Acetobacter Species 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 230000001476 alcoholic effect Effects 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000000746 purification Methods 0.000 claims description 8
- 235000015096 spirit Nutrition 0.000 claims description 8
- 235000013405 beer Nutrition 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 235000013871 bee wax Nutrition 0.000 claims description 4
- 239000012166 beeswax Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 238000010924 continuous production Methods 0.000 claims description 2
- 230000003203 everyday effect Effects 0.000 claims description 2
- 239000010903 husk Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 238000010563 solid-state fermentation Methods 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 235000015099 wheat brans Nutrition 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 206010004446 Benign prostatic hyperplasia Diseases 0.000 abstract description 3
- 206010056377 Bone tuberculosis Diseases 0.000 abstract description 3
- 208000008967 Enuresis Diseases 0.000 abstract description 3
- 208000009360 Osteoarticular Tuberculosis Diseases 0.000 abstract description 3
- 201000005702 Pertussis Diseases 0.000 abstract description 3
- 208000002474 Tinea Diseases 0.000 abstract description 3
- 241000893966 Trichophyton verrucosum Species 0.000 abstract description 3
- 208000025865 Ulcer Diseases 0.000 abstract description 3
- 206010006451 bronchitis Diseases 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 208000002672 hepatitis B Diseases 0.000 abstract description 3
- 201000001881 impotence Diseases 0.000 abstract description 3
- 208000015181 infectious disease Diseases 0.000 abstract description 3
- 206010039083 rhinitis Diseases 0.000 abstract description 3
- 238000007920 subcutaneous administration Methods 0.000 abstract description 3
- 231100000397 ulcer Toxicity 0.000 abstract description 3
- 208000004403 Prostatic Hyperplasia Diseases 0.000 abstract 1
- 239000013543 active substance Substances 0.000 abstract 1
- 206010003246 arthritis Diseases 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 208000018556 stomach disease Diseases 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 238000010992 reflux Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 206010039361 Sacroiliitis Diseases 0.000 description 2
- 238000009341 apiculture Methods 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses honeycomb vinegar and a preparation method thereof and relates to a vinegar seasoning product. The vinegar comprises the following components in parts by weight: 0-8 parts of myotonin, 0-8 parts of black rice, 0-2 parts of red dates and 2-12 parts of honeycomb. The honeycomb vinegar is prepared by an acetic fermentation method of liquid backflow or solid fermentation. In the invention, the honeycomb, the myotonin, the black rice and the dates are used as raw materials, thus the vinegar has effective active substances of the honeycomb, the myotonin, the black rice and the dates. The product has good curative effect in the aspects of improving the immunity and treating the bronchitis, the rhinitis, the scirrhus, pain subcutaneous ulcer pyogenic infections, the benign prostatic hyperplasia, the arthritis, the hepatitis B, obstetrical and gynecological diseases, the impotence, the enuresis, the bone tuberculosis, stomach diseases, the pertussis and foot ringworms and has no toxic and side effects. Compared with the traditional table vinegar, the honeycomb vinegar has the advantages of gentle vinegar smell, pleasant fragrance and clear brownish red color. With the honeycomb vinegar, people can enjoy delicious food and also achieve the effect of medical health care.
Description
Technical field
The present invention relates to a kind of vinegar seasonings, more relate to a kind of honeycomb health vinegar and preparation method thereof.
Background technology
China is bee-keeping big country, annual 20000 tons approximately of honeycomb output.The nutritive value of honeycomb is all very high, and beeswax, honey, pollen are not only arranged, and also contains larva and propolis, therefore contains alkaloid, tannin, organic acid, amino acid, protein, enzyme, polysaccharide, glycoside isoreactivity composition.In addition, China's state medical science is thought: honeycomb has to dispel the wind to be decided convulsion, detoxifcation and treats sore, looses that pain is antipruritic, Xing Yang removes sick effect, at the prescription that can be used as the treatment various diseases among the people, as bronchitis, rhinitis, cancerous swelling, pain subcutaneous ulcer pyogenic infections, hyperplasia of prostate, sacroiliitis, hepatitis B, obstetrical and gynecological disease, impotence, the enuresis, bone tuberculosis, stomach trouble, Whooping cough, the ringworm of the foot etc.The approach that utilizes that honeycomb is traditional is mainly used to make beeswax always, is discarded in then in the environment, causes the waste of resource.
There are many research institutions and enterprise to base oneself upon the needs in bee-keeping production and food, healthcare products processing and market thereof now, on the basis of traditional production and processing technology, carry out the development of production, processing technology and the product innovation of honeycomb.According to the pharmacological action of honeycomb and the characteristics of honeycomb production technology, research honeycomb processing technology, and develop products such as beehive tea, honeycomb are happy, the smart cream of honeycomb, honeycomb powder capsule, make honeycomb production technology, the supporting development of processing technology.The infusion of honeycomb contains a large amount of fermentable sugars, has the basic substance of fermentation vinegar.
Vinegar is a seasonings indispensable in people's daily life, and the nutritional health function of vinegar is widely known by the people in addition, and many human consumers both domestic and external have formed the custom of drinking vinegar.The vinegar of development functionality also is the needs of conventional industries development.
The report that does not also have at present the preparation of honeycomb vinegar.
Summary of the invention
The invention provides the brewing method of a kind of honeycomb vinegar and nutrition and health protection vinegar, the raw material that seed of Job's tears, black rice and date etc. is had health-care effect is used in the brewageing of honeycomb vinegar together, solve the brewing technique problem of honeycomb vinegar, more improved the nutrient health-care function of honeycomb vinegar.
Honeycomb vinegar of the present invention is prepared from by the raw material (weight proportion) of following component: 0 ~ 8 part of seed of Job's tears, 0 ~ 8 part of black rice, 0 ~ 2 part of red date, 2 ~ 12 parts in honeycomb.
The honeycomb vinegar of the present invention preferably raw material of following component (weight proportion) is prepared from: 4 parts of seed of Job's tears, 4 parts of black rices, 2 parts of red dates, 10 parts in honeycomb.
Honeycomb vinegar of the present invention adopts the acetic fermentation method of liquid return or solid state fermentation to prepare honeycomb vinegar, draws together following step:
(1) extraction of honeycomb liquid: get 1 part in honeycomb by weight, add 2.5 ~ 5 parts in water, be heated to boiling, filter and obtain filtrate for the first time, filter residue adds 2.5 ~ 5 parts in water again, is heated to boiling, filters to obtain filtrate for the second time, filter residue adds 2 ~ 4 parts of water again, is heated to boiling, obtains filtrate for the third time;
(2) will clean according to aforementioned proportion after, add 40 ~ 60 ℃ of warm water soaking 10 ~ 12 hours of 2 times of amounts by weight, the material that soaks is put into food steamer, the big fire heating cooks, and with seed of Job's tears, black rice, the date that cooks, is placed on and spreads 50 ~ 55 ℃ on the balcony out;
(3) in the material that cooks, add the filtrate first time in the honeycomb extracting solution, admix α-Dian Fenmei and saccharifying enzyme, yeast (
Saccharomyces cerevisiae), keep material temperature 28 ~ 30 degree fermentations 3 days, treat that aroma is strong in the fermentation material, adjusting the karusen alcoholic strength with water purification is 3.0 ~ 5.5 g/100mL;
(4) in alcohol fermented beer, add the acetic acid acetobacter (
Acetobacter Beijerinck), temperature controlled fermentation is 5 ~ 10 days under 35 ~ 40 ℃ of temperature, and the total acidity in karusen reaches 5g/100mL, and no longer raises, get wherein 2/3rds living vinegar, adjustment acidity is 3.5-5.0g/100mL, is heated to 90 ℃ and keeps 10-30 minute, after filtration, bottling while hot, capping;
The wherein extraction of the honeycomb liquid in the step (1) utilizes the water purification immersion filter residue second time to obtain filtrate for the third time in continuous production, and filtrate is soaked filter residue for the first time for the third time, obtains filtrate for the second time, and filtrate immersion second time honeycomb obtains filtrate for the first time;
Wherein step (1) filter residue can squeeze and obtain beeswax;
Wherein the mass ratio of α-Dian Fenmei and saccharifying enzyme is preferably 15:1 in the step (3);
Step among the present invention (4) preferably adopts the fermentation process of liquid return to prepare honeycomb vinegar: add wheat bran, rice husk and fresh vinegar unstrained spirits in the alcohol fermented beer, turn over the vinegar unstrained spirits every day once, controlled temperature is 35 ~ 42 ℃ of fermentations 20-25 days, the acetic acid degree reaches more than the 5.0g/100mL and does not continue and raises, and stops fermentation; Change the vinegar unstrained spirits over to vinegar spaying pool, add water purification, soak, drench vinegar; In the vinegar unstrained spirits, carry out drenching for the second time, for the third time vinegar; Allocate the living vinegar that obtains for three times, make its total acidity reach 3.5-5.0g/100mL, kept 10-30 minute, filter bottling while hot, capping through being heated to 90 ℃.
It is raw material that the present invention adopts honeycomb and seed of Job's tears, black rice and date, has the effective active matter of honeycomb, seed of Job's tears, black rice and date.This product is improving immunizing power, treatment bronchitis, rhinitis, cancerous swelling, pain subcutaneous ulcer pyogenic infections, hyperplasia of prostate, sacroiliitis, hepatitis B, obstetrical and gynecological disease, impotence, the enuresis, bone tuberculosis, stomach trouble, Whooping cough, ringworm of the foot aspect have better curative effect, and have no side effect.Compare with existing traditional vinegar, this product smell of vinegar is soft, the pleasant aroma, and color and luster is limpid, is red-brown.Not only enjoyed delicious in daily life but also reached the effect of health care.
Embodiment
The α-Dian Fenmei of using among the present invention (Beijing extensive and profound in meaning star biotechnology responsibility company limited, actual measurement enzyme live 3 600 U/g), saccharifying enzyme (Beijing extensive and profound in meaning star biotechnology responsibility company limited, actual measurement enzyme live 90 000 U/g), yellow rice wine highly active dry yeast (
Saccharomyces cerevisiae) available from Angel Yeast Co.,Ltd, the acetic acid acetobacter (
Acetobacter Beijerinck) make No. 1.01 acetic bacterias for Shanghai and brewage a factory available from Shanghai.
Embodiment1
(1) extraction of honeycomb liquid: honeycomb 1kg, add water 5kg, being heated to boiling kept 30 minutes, filtration obtains filtrate 4.14kg for the first time, and filter residue adds water 5kg part again, is heated to boiling and keeps 20 minutes, filtration obtains filtrate 4.45kg for the second time, filter residue adds 4kg again, is heated to boiling and keeps 5 minutes, obtains filtrate 1.93kg for the third time.
(2) seed of Job's tears 4kg, black rice 4kg and date 1kg are cleaned after, add 60 ℃ of warm water soaking 10 hours of 25kg, trickle, steam material, the big fire heating is treated to steam 30 minutes so that cook behind the circle gas again, with seed of Job's tears, black rice, the date that cooks, be placed on and spread 55 ℃ on the balcony out.
(3) the filtrate 4.14kg first time in the adding honeycomb extracting solution in the material that cooks, admix α-Dian Fenmei 30g and saccharifying enzyme 2g, yellow rice wine highly active dry yeast 10g, keep material temperature 28 ~ 30 degree fermentations 3 days, treat that aroma is strong in the fermentation material, this moment, the alcoholic strength of karusen reached 7.0g/mL, and adjusting the karusen alcoholic strength with water purification is 5g/100mL.
(4) in alcohol fermented beer, add acetic acid acetobacter (Shanghai makes 1.01), in reflux tower, control fermentation 7 days under 35 ~ 40 ℃ of temperature, total acidity in the karusen reaches 3.6g/100mL, no longer raise, cut apart wherein 2/3rds living vinegar, adjustment acidity is 3.5g/100mL, is heated to 90 ℃ through interchanger and keeps 10-30 minute, filter through duplex strainer, obtain the honeycomb health vinegar and amount to 58.5kg.
Embodiment2
(1) extraction of honeycomb liquid: honeycomb 5.5kg, add water 22kg, being heated to boiling kept 30 minutes, filtration obtains filtrate 23.22kg for the first time, and filter residue adds water 16kg part again, is heated to boiling and keeps 20 minutes, filtration obtains filtrate 15.86kg for the second time, filter residue adds 20kg water again, is heated to boiling and keeps 5 minutes, obtains filtrate 19.3kg for the third time.
(2) seed of Job's tears 2kg, black rice 2kg and date 1.5kg are cleaned after, add 60 ℃ of warm water soaking 12 hours of 9kg, trickle, steam material, the big fire heating is treated to steam 30 minutes so that cook behind the circle gas again, with seed of Job's tears, black rice, the date that cooks, be placed on and spread 52 ℃ on the balcony out.
(3) the filtrate 23.22kg first time in the adding honeycomb extracting solution in the material that cooks, admix α-Dian Fenmei 15g and saccharifying enzyme 1g, yellow rice wine highly active dry yeast 5g, keep material temperature 28 ~ 30 degree fermentations 3 days, treat that aroma is strong in the fermentation material, this moment, the alcoholic strength of karusen reached 6.8g/100mL, and adjusting the karusen alcoholic strength with water purification is 3.5g/100mL.
(4) in alcohol fermented beer, add acetic acid acetobacter (Shanghai makes 1.01), in reflux tower, control fermentation 7 days under 35 ~ 40 ℃ of temperature, total acidity in the karusen reaches 3.7g/100mL, no longer raise, cut apart wherein 2/3rds living vinegar, adjustment acidity is 3.5g/100mL, is heated to 90 ℃ through interchanger and keeps 10 minutes, filter through duplex strainer, obtain the honeycomb health vinegar and amount to 28.8kg.
Embodiment 3
(1) extraction of honeycomb liquid: honeycomb 10kg, add water 25kg, being heated to boiling kept 30 minutes, filtration obtains filtrate 32.2kg for the first time, and filter residue adds water 25kg part again, is heated to boiling and keeps 20 minutes, filtration obtains filtrate 25.5kg for the second time, filter residue adds 20kg again, is heated to boiling and keeps 5 minutes, obtains filtrate 20.6kg for the third time.
(2) the filtrate 32.2kg first time in the honeycomb extracting solution admixes α-Dian Fenmei
3gWith saccharifying enzyme 0.
2g, the yellow rice wine highly active dry yeast
6g, keep material temperature 28 ~ 30 degree fermentations 3 days, treat that aroma is strong in the fermentation material, this moment, the alcoholic strength of karusen reached 3.2g/100mL, adjusted the karusen alcoholic strength to 3.5g/100mL with edible ethanol.
(4) in alcohol fermented beer, add acetic acid acetobacter (Shanghai makes 1.01), in reflux tower, control fermentation 6 days under 35 ~ 40 ℃ of temperature, total acidity in the karusen reaches 3.5g/100mL, no longer raise, cut apart wherein 2/3rds living vinegar, be heated to 90 ℃ through interchanger and kept 30 minutes, filter, obtain the honeycomb health vinegar and amount to 28.2kg through duplex strainer.
Claims (7)
1. honeycomb vinegar is prepared from by following materials of weight proportions component: 0 ~ 8 part of seed of Job's tears, 0 ~ 8 part of black rice, 0 ~ 2 part of red date, 2 ~ 12 parts in honeycomb.
2. honeycomb vinegar according to claim 1 is prepared from by following materials of weight proportions component: 4 parts of seed of Job's tears, 4 parts of black rices, 2 parts of red dates, 10 parts in honeycomb.
3. the preparation method of claim 1 or 2 described honeycomb vinegar adopts the acetic fermentation method of liquid return or solid state fermentation to prepare, and draws together following step:
(1) extraction of honeycomb liquid: get 1 part in honeycomb by weight, add 2.5 ~ 5 parts in water, be heated to boiling, filter and obtain filtrate for the first time, filter residue adds 2.5 ~ 5 parts in water again, is heated to boiling, filters to obtain filtrate for the second time, filter residue adds 2 ~ 4 parts of water again, is heated to boiling, obtains filtrate for the third time;
(2) will clean according to aforementioned proportion after, add 40 ~ 60 ℃ of warm water soaking 10 ~ 12 hours of 2 times of amounts by weight, the material that soaks is put into food steamer, the big fire heating cooks, and with seed of Job's tears, black rice, the date that cooks, is placed on and spreads 50 ~ 55 ℃ on the balcony out;
(3) in the material that cooks, add the filtrate first time in the honeycomb extracting solution, admix α-Dian Fenmei and saccharifying enzyme, yeast (
Saccharomyces cerevisiae), keep material temperature 28 ~ 30 degree fermentations 3 days, treat that aroma is strong in the fermentation material, adjusting the karusen alcoholic strength with water purification is 3.0 ~ 5.5 g/100mL;
(4) in alcohol fermented beer, add the acetic acid acetobacter (
Acetobacter Beijerinck), temperature controlled fermentation is 5 ~ 10 days under 35 ~ 40 ℃ of temperature, and the total acidity in karusen reaches 5g/100mL, and no longer raises, get wherein 2/3rds living vinegar, adjustment acidity is 3.5-5.0g/100mL, is heated to 90 ℃ and keeps 10-30 minute, after filtration, bottling while hot, capping.
4. the preparation method of described honeycomb vinegar according to claim 3, the wherein extraction of the honeycomb liquid in the step (1), filter residue obtains filtrate for the third time to utilize water purification to soak for the second time in continuous production, filtrate is soaked filter residue for the first time for the third time, obtain filtrate for the second time, the honeycomb of filtrate immersion for the second time obtains filtrate for the first time.
5. the preparation method of described honeycomb vinegar according to claim 3, wherein step (1) filter residue can squeeze and obtain beeswax.
6. the preparation method of described honeycomb vinegar according to claim 3, wherein the mass ratio of α-Dian Fenmei and saccharifying enzyme is 15:1 in the step (3).
7. the preparation method of described honeycomb vinegar according to claim 3, wherein step (4) preferably adopts the fermentation process of liquid return to prepare honeycomb vinegar: add wheat bran, rice husk and fresh vinegar unstrained spirits in the alcohol fermented beer, turn over the vinegar unstrained spirits every day once, controlled temperature is 35 ~ 42 ℃ of fermentations 20-25 days, the acetic acid degree reaches more than the 5.0g/100mL and does not continue and raises, and stops fermentation; Change the vinegar unstrained spirits over to vinegar spaying pool, add water purification, soak, drench vinegar; In the vinegar unstrained spirits, carry out drenching for the second time, for the third time vinegar; Allocate the living vinegar that obtains for three times, make its total acidity reach 3.5-5.0g/100mL, kept 10-30 minute, filter bottling while hot, capping through being heated to 90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010521372 CN101942381B (en) | 2010-10-27 | 2010-10-27 | Preparation method of honeycomb vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010521372 CN101942381B (en) | 2010-10-27 | 2010-10-27 | Preparation method of honeycomb vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101942381A true CN101942381A (en) | 2011-01-12 |
| CN101942381B CN101942381B (en) | 2012-12-19 |
Family
ID=43434591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010521372 Expired - Fee Related CN101942381B (en) | 2010-10-27 | 2010-10-27 | Preparation method of honeycomb vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101942381B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695283A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Persimmon fruit vinegar brewing method |
| CN104403912A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Black rice vinegar and preparation method thereof |
| CN104739880A (en) * | 2015-03-28 | 2015-07-01 | 郭云胶 | Antiallergic liquid capable of effectively eliminating allergies caused by wasp products, and preparation method and application of the antiallergic liquid |
| WO2015132755A1 (en) * | 2014-03-06 | 2015-09-11 | Bionap S.R.L. | Compositions based on plant extracts for inhibition of the 5-alpha reductase |
| CN107245429A (en) * | 2017-08-11 | 2017-10-13 | 句容市森林白蚁防治研究所 | A kind of termitarium vinegar and its preparation method and application |
| CN107549894A (en) * | 2017-10-26 | 2018-01-09 | 张喜 | A kind of device for aiding in alleviating arthralgia |
| CN110564569A (en) * | 2019-10-14 | 2019-12-13 | 辽宁蜂收生物科技有限公司 | method for fermenting honey wine by adopting honeycomb element |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0140552B1 (en) * | 1994-12-06 | 1998-06-01 | 구관모 | Vinegar preparation by using pine needle |
| CN1237355A (en) * | 1999-04-06 | 1999-12-08 | 吉林省养蜂科学研究所 | Beehive tea and its preparation method |
| CN101053377A (en) * | 2007-06-07 | 2007-10-17 | 李占先 | A health product prepared from bee product and its preparation method |
-
2010
- 2010-10-27 CN CN 201010521372 patent/CN101942381B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0140552B1 (en) * | 1994-12-06 | 1998-06-01 | 구관모 | Vinegar preparation by using pine needle |
| CN1237355A (en) * | 1999-04-06 | 1999-12-08 | 吉林省养蜂科学研究所 | Beehive tea and its preparation method |
| CN101053377A (en) * | 2007-06-07 | 2007-10-17 | 李占先 | A health product prepared from bee product and its preparation method |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695283A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Persimmon fruit vinegar brewing method |
| WO2015132755A1 (en) * | 2014-03-06 | 2015-09-11 | Bionap S.R.L. | Compositions based on plant extracts for inhibition of the 5-alpha reductase |
| CN105979956A (en) * | 2014-03-06 | 2016-09-28 | 碧奥纳普有限责任公司 | Compositions based on plant extracts for inhibition of the 5-alpha reductase |
| CN104403912A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Black rice vinegar and preparation method thereof |
| CN104739880A (en) * | 2015-03-28 | 2015-07-01 | 郭云胶 | Antiallergic liquid capable of effectively eliminating allergies caused by wasp products, and preparation method and application of the antiallergic liquid |
| CN104739880B (en) * | 2015-03-28 | 2019-04-16 | 郭云胶 | Effectively eliminate antiallergy liquid, the preparation method and applications of wasp product sensitization |
| CN107245429A (en) * | 2017-08-11 | 2017-10-13 | 句容市森林白蚁防治研究所 | A kind of termitarium vinegar and its preparation method and application |
| CN107549894A (en) * | 2017-10-26 | 2018-01-09 | 张喜 | A kind of device for aiding in alleviating arthralgia |
| CN110564569A (en) * | 2019-10-14 | 2019-12-13 | 辽宁蜂收生物科技有限公司 | method for fermenting honey wine by adopting honeycomb element |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101942381B (en) | 2012-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101942381B (en) | Preparation method of honeycomb vinegar | |
| CN103315356A (en) | Preparation method of plant-enzyme-containing functional drink capable of alleviating hangover | |
| CN106579183A (en) | Preparation method of radish-flavor chopped Huanggong pepper | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN103627614A (en) | Dendrobium wine preparation method | |
| CN103255045B (en) | Health-care vinegar for reducing blood sugar and preparation technology thereof | |
| CN103756856A (en) | Process for brewing subprostrate sophora wine | |
| CN104312841A (en) | Brewing method of dendrobium officinale hawthorn wine | |
| CN101619281A (en) | Method for brewing wine by using wormwood | |
| CN112760187B (en) | Brewing method of sweet osmanthus flavor rice wine | |
| CN103666913A (en) | Natural health-care bamboo rice wine and preparation method thereof | |
| CN103923789A (en) | Health care medicinal liquor | |
| CN105199904A (en) | Health lily yellow wine and production process thereof | |
| KR101319757B1 (en) | Vinegar production method | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN105039132B (en) | Sea-buckthorn vinegar preparation method | |
| CN102443513B (en) | Preparation method of male drinking jujube wine | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| CN105420044A (en) | Brewing technology for spina gleditsiae wine | |
| CN104382127B (en) | A kind of black Bulbus Allii honey vinegar beverage | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN105199901A (en) | Healthcare wine made of red rice and method for manufacturing healthcare wine | |
| CN104498263A (en) | Preparation method for corn stigma health wine | |
| CN103436410A (en) | Vaccinium bracteatum rice Chinese spirit and preparation method thereof | |
| CN103110152A (en) | Method for preparing healthcare beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Zhenbin Inventor after: Ma Haile Inventor after: Zhou Chenglin Inventor after: Sun Ping Inventor after: Ren Xiaofeng Inventor after: Ma Xiaoke Inventor after: Lin Xiaoming Inventor before: Wang Zhenbin Inventor before: Ma Haile Inventor before: Sun Ping Inventor before: Ren Xiaofeng Inventor before: Ma Xiaoke |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: WANG ZHENBIN MA HAILE SUN PING REN XIAOFENG MA XIAOKE TO: WANG ZHENBIN MA HAILE ZHOU CHENGLIN SUN PING REN XIAOFENG MA XIAOKE LIN XIAOMING |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHENJIANG HENGKANG SEASONING FACTORY Free format text: FORMER OWNER: JIANGSU UNIVERSITY Effective date: 20140226 |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 212013 ZHENJIANG, JIANGSU PROVINCE TO: 212028 ZHENJIANG, JIANGSU PROVINCE |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20140226 Address after: 212028 No. 68 Rong Road, new town, Zhenjiang, Jiangsu, Dantu Patentee after: Zhenjiang City Hengkang Seasoning Factory Address before: Zhenjiang City, Jiangsu Province, 212013 Jingkou District Road No. 301 Patentee before: Jiangsu University |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121219 Termination date: 20141027 |
|
| EXPY | Termination of patent right or utility model |