CN105779251A - Banana-flavor honey vinegar and preparation method thereof - Google Patents
Banana-flavor honey vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN105779251A CN105779251A CN201610246034.8A CN201610246034A CN105779251A CN 105779251 A CN105779251 A CN 105779251A CN 201610246034 A CN201610246034 A CN 201610246034A CN 105779251 A CN105779251 A CN 105779251A
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- Prior art keywords
- add
- water
- vinegar
- hydromel
- honey vinegar
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
Abstract
The invention discloses banana-flavor honey vinegar and a preparation method thereof. The banana-flavor honey vinegar is prepared from, by weight, 300-350 parts of honey, 1-3 parts of luffa stems, 1-3 parts of garlic shoots, 2-4 parts of oranges, 3-5 of bananas, 4-6 parts of quartz sand, 0.1-0.2 part of calcium carbonate and an appropriate amount of red yeast rice, acetic acid bacteria and water. A nutrient solution prepared from the bananas, the luffa stems and the like is added in the process, so that the honey vinegar has more comprehensive nutrient, and the unique flavor of the bananas is added into the honey vinegar.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of banana flavor honey vinegar and preparation method thereof.
Background technology
A kind of mixture that Mel is Apis to be adopted in the middle of the spending of plant, mouthfeel is happy, in addition to the saccharide such as glucose, fructose, the functional components the most useful to human body is also contained in the middle of Mel, vitamin needed for the most various bodies, the mineral helpful to the person and abundant aminoacid.In Mel containing with human serum in the middle of close plurality of inorganic salt, vitamin, mineral, organic acid and the various wholesome trace element of content.China the most just has people to cultivate honeybee producting honey specially, and Mel is beverage, can be used as medicine again, good for health, can life lengthening.Honey vinegar is the health promoting vinegar made by alcohol fermentation, two processes of acetic fermentation, and the raising required healthy living along with people, honey vinegar has good development prospect.
But, two sweats of honey vinegar, without getting hold of, i.e. can affect the working (machining) efficiency of honey vinegar, also can affect the quality of honey vinegar.
In addition, honey vinegar after fermentation is the most muddy, containing substantial amounts of yeast, acetic acid bacteria and other microorganism, colloidal substance ' macromolecular substances such as protein and pigment, overall qualities is unstable, need to can guaranteed quality through certain clarifying treatment,, at storage and selling period, the most often there is the phenomenon such as color burn, back-mixing in honey vinegar.Therefore clarification process is also the key of honey vinegar processing.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of banana flavor honey vinegar and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of banana flavor honey vinegar, the weight proportion between each raw material components is: Mel 300-350, Ramulus Luffae 1-3, garlic sprouts 1-3, Fructus Citri tangerinae 2-4, Fructus Musae 3-5, quartz sand 4-6, calcium carbonate 0.1-0.2, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of described honey vinegar, comprises the following steps:
One, take fresh Herba Spinaciae, go neck to take leaf, clean to shred and put in mortar, in mortar, add calcium carbonate and the quartz sand of 50-60 mesh, after being fully ground, add the water of 2-5%, after stirring evenly, filter, obtain spinach juice, wherein containing 30% Sucus Cucumidis sativi in water；
Two, mix according to the ratio of Mel with water 1:3-5, be diluted, to sugar content at 15%-20%；Hydromel after dilution is heated to 75-80 DEG C, sterilizing in 30 minutes；
When three, the hydromel after sterilizing being cooled to 26-28 DEG C, add spinach juice, the Monas cuspurpureus Went of 5%, after moving to after stirring evenly irradiate 10-20 minute under sunlight, after moving to darkroom 20-30 minute, again this hydromel is put in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, and ferment under the conditions of 25-28 DEG C；
Four, when in the hydromel of fermentation alcoholic strength reach 6-7 spend time, temperature is increased to 35-40 DEG C, adds 10% acetic acid bacteria, the most each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
Five, Ramulus Luffae, garlic sprouts, Fructus Citri tangerinae and Fructus Musae being mixed, add the water of 2-3 times, making beating obtains nutritional solution after filtering；
Six, vinegar liquid complete for fermentation is added nutritional solution and the Sal of 1%, add 0.8g/L chitosan after depositing one month, stand one month after stirring evenly, obtain a supernatant；A supernatant will add 0.8g/L Bentonite, after standing one month after stirring evenly, obtain secondary supernatant；By secondary supernatant sterilizing, subpackage, obtain honey vinegar.
The invention have the advantage that during Herba Spinaciae is also and contain substantial amounts of chlorophyll, when extracting Herba Spinaciae Determination of Chlorophyll, while Herba Spinaciae is ground, add quartz sand, contribute to rupturing of Herba Spinaciae cell, contribute to chlorophyllous outflow.
Containing a magnesium atom in chlorophyll molecule structure, when cell rupture, in Cell sap, the hydrogen in organic acid may replace magnesium atom and becomes brown de-magnesium pheophytin.Now, owing to Sucus Cucumidis sativi is alkalescence, neutralize organic acid together with the calcium carbonate added, prevent the generation of reactive magnesium, it is ensured that the content of spinach juice Determination of Chlorophyll.
After being mixed to join the hydromel after sterilizing containing a large amount of chlorophyllous spinach juices and Monas cuspurpureus Went, move under sunlight in irradiation process, chlorophyll creates substantial amounts of oxygen carrying out photosynthesis when, these oxygen just contribute to Monas cuspurpureus Went strain quantity and expand rapidly, there is provided enough strains for ensuing anaerobic fermentation, improve fermentation efficiency.
After chlorophyll photosynthetic response produces oxygen, this hydromel is moved under dark condition, on the one hand, do not interfere with the quality of hydromel, on the other hand, it is simple to the abundant growth of strain；After strain is grown up fully, move to this hydromel, in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, more help fermentation, more promote the speed of fermentation.
It is notable that chitosan and Bentonite are used in mixed way clarifying effect.Chitosan is to slough the compositions such as calcium, phosphorus, protein, pigment to be prepared as chitin with shell-fish material; the macromolecular compound planting pure natural further sloughing the acetyl group in molecule and obtain; there is the flocculation of excellence; it is natural cationic flocculant, protein, pectin are had the strongest agglutinability.Bentonite is the aqueous clay pit based on montmorillonite, the water of adsorbable 10-20 times of weight expanding is dispersed in water in colloid pastel, forming stable electronegative colloidal suspended substance, dregs and Bentonite produce flocky precipitate under charge effect and make vinegar body clarify.When chitosan and Bentonite are used in combination, in vinegar liquid, the dregs of band positive and negative charge all can be adsorbed precipitation, thus reaches more preferable clarifying effect.
Present invention process is additionally added the nutritional solution that Fructus Musae, Ramulus Luffae etc. are made so that the nutrition of honey vinegar is more comprehensive, also adds the peculiar flavour of Fructus Musae for honey vinegar.
Detailed description of the invention
A kind of banana flavor honey vinegar, the weight proportion between each raw material components is: Mel 300, Ramulus Luffae 1, garlic sprouts 1, Fructus Citri tangerinae 2, Fructus Musae 3, quartz sand 4, calcium carbonate 0.1, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of described honey vinegar, comprises the following steps:
One, take fresh Herba Spinaciae, go neck to take leaf, clean to shred and put in mortar, in mortar, add calcium carbonate and the quartz sand of 50 mesh, after being fully ground, add the water of 2%, after stirring evenly, filter, obtain spinach juice, wherein containing 30% Sucus Cucumidis sativi in water；
Two, mix according to the ratio of Mel with water 1:3, be diluted, to sugar content 15%%；Hydromel after dilution is heated to 75 DEG C, sterilizing in 30 minutes；
When three, the hydromel after sterilizing being cooled to 26 DEG C, add spinach juice, the Monas cuspurpureus Went of 5%, after moving to after stirring evenly irradiate 10 minutes under sunlight, after moving to darkroom 20 minutes, again this hydromel is put in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, and ferment under the conditions of 25 DEG C；
Four, when alcoholic strength reaches 6 degree in the hydromel of fermentation, temperature being increased to 35 DEG C, add 10% acetic acid bacteria, the most each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
Five, Ramulus Luffae, garlic sprouts, Fructus Citri tangerinae and Fructus Musae being mixed, add the water of 2 times, making beating obtains nutritional solution after filtering；
Six, vinegar liquid complete for fermentation is added nutritional solution and the Sal of 1%, add 0.8g/L chitosan after depositing one month, stand one month after stirring evenly, obtain a supernatant；A supernatant will add 0.8g/L Bentonite, after standing one month after stirring evenly, obtain secondary supernatant；By secondary supernatant sterilizing, subpackage, obtain honey vinegar.
Claims (2)
1. a banana flavor honey vinegar, it is characterised in that: the weight proportion between each raw material components is: Mel 300-350, Ramulus Luffae 1-3, garlic sprouts 1-3, Fructus Citri tangerinae 2-4, Fructus Musae 3-5, quartz sand 4-6, calcium carbonate 0.1-0.2, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of honey vinegar the most according to claim 1, it is characterised in that: comprise the following steps:
One, take fresh Herba Spinaciae, go neck to take leaf, clean to shred and put in mortar, in mortar, add calcium carbonate and the quartz sand of 50-60 mesh, after being fully ground, add the water of 2-5%, after stirring evenly, filter, obtain spinach juice, wherein containing 30% Sucus Cucumidis sativi in water；
Two, mix according to the ratio of Mel with water 1:3-5, be diluted, to sugar content at 15%-20%；Hydromel after dilution is heated to 75-80 DEG C, sterilizing in 30 minutes；
When three, the hydromel after sterilizing being cooled to 26-28 DEG C, add spinach juice, the Monas cuspurpureus Went of 5%, after moving to after stirring evenly irradiate 10-20 minute under sunlight, after moving to darkroom 20-30 minute, again this hydromel is put in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, and ferment under the conditions of 25-28 DEG C；
Four, when in the hydromel of fermentation alcoholic strength reach 6-7 spend time, temperature is increased to 35-40 DEG C, adds 10% acetic acid bacteria, the most each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
Five, Ramulus Luffae, garlic sprouts, Fructus Citri tangerinae and Fructus Musae being mixed, add the water of 2-3 times, making beating obtains nutritional solution after filtering；
Six, vinegar liquid complete for fermentation is added nutritional solution and the Sal of 1%, add 0.8g/L chitosan after depositing one month, stand one month after stirring evenly, obtain a supernatant；A supernatant will add 0.8g/L Bentonite, after standing one month after stirring evenly, obtain secondary supernatant；By secondary supernatant sterilizing, subpackage, obtain honey vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246034.8A CN105779251A (en) | 2016-04-20 | 2016-04-20 | Banana-flavor honey vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246034.8A CN105779251A (en) | 2016-04-20 | 2016-04-20 | Banana-flavor honey vinegar and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105779251A true CN105779251A (en) | 2016-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610246034.8A Pending CN105779251A (en) | 2016-04-20 | 2016-04-20 | Banana-flavor honey vinegar and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820906A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Basjoo root mead for promoting urination and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450485A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Manufacturing method for high-concentration honey vinegar |
-
2016
- 2016-04-20 CN CN201610246034.8A patent/CN105779251A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450485A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Manufacturing method for high-concentration honey vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 杨一思等: "从菠菜中提取叶绿素实验方法的改进", 《化学教育》 * |
| 罗萍等: "蜂蜜醋澄清工艺研究", 《食品与发酵科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820906A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Basjoo root mead for promoting urination and preparation method thereof |
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Application publication date: 20160720 |
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| RJ01 | Rejection of invention patent application after publication |