CN105779255A - Honey vinegar and preparing method thereof - Google Patents
Honey vinegar and preparing method thereof Download PDFInfo
- Publication number
- CN105779255A CN105779255A CN201610246053.0A CN201610246053A CN105779255A CN 105779255 A CN105779255 A CN 105779255A CN 201610246053 A CN201610246053 A CN 201610246053A CN 105779255 A CN105779255 A CN 105779255A
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- Prior art keywords
- add
- water
- vinegar
- hydromel
- honey vinegar
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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
Abstract
The invention discloses honey vinegar and a preparing method thereof. The honey vinegar is prepared from, by weight, 300-350 parts of honey, 10-15 parts of spinach, 2-4 parts of sweet potato, 1-3 parts of asparagus, 4-6 parts of diced fish meat, 4-6 parts of quartz sand, 0.1-0.2 part of calcium carbonate, a proper amount of red yeast rice, a proper amount of acetic acid bacteria and a proper amount of water. By adding nutrient liquid made from sweet potato, diced fish meat and the like, the nutritive value of the honey vinegar is increased, and the taste of the honey vinegar is made more unique.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of 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 honey vinegar and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of honey vinegar, the weight proportion between each raw material components is: Mel 300-350, Herba Spinaciae 10-15, Radix Ipomoeae 2-4, Thallus Gracilariae 1-3, the flesh of fish fourth 4-6, quartz sand 4-6, calcium carbonate 0.1-0.2, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate, 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, Radix Ipomoeae, Thallus Gracilariae and flesh of fish fourth 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 Radix Ipomoeae, flesh of fish fourth etc. are made, adds the nutrition of honey vinegar, also add unique taste for honey vinegar..
Detailed description of the invention
A kind of honey vinegar, the weight proportion between each raw material components is: Mel 300, Herba Spinaciae 10, Radix Ipomoeae 2, Thallus Gracilariae 1, the flesh of fish fourth 4, quartz sand 4, calcium carbonate 0.1, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate, 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, Radix Ipomoeae, Thallus Gracilariae and flesh of fish fourth 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 honey vinegar, it is characterised in that: the weight proportion between each raw material components is: Mel 300-350, Herba Spinaciae 10-15, Radix Ipomoeae 2-4, Thallus Gracilariae 1-3, the flesh of fish fourth 4-6, quartz sand 4-6, calcium carbonate 0.1-0.2, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate, 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, Radix Ipomoeae, Thallus Gracilariae and flesh of fish fourth 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.
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CN201610246053.0A CN105779255A (en) | 2016-04-20 | 2016-04-20 | Honey vinegar and preparing method thereof |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106244406A (en) * | 2016-08-10 | 2016-12-21 | 邵阳市蜂友农业综合开发有限公司 | A kind of manufacture method of ecological ideas honey vinegar |
CN106520506A (en) * | 2016-09-19 | 2017-03-22 | 陈亚杰 | Organic honey vinegar and preparation method thereof |
CN108753564A (en) * | 2018-09-05 | 2018-11-06 | 福建省永春金春酿造有限公司 | A kind of fermentation process of honey vinegar |
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CN1371986A (en) * | 2002-03-12 | 2002-10-02 | 济南市环境卫生科学研究所 | Process for producing no-precipitate edible vinegar |
CN1763169A (en) * | 2005-09-30 | 2006-04-26 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
CN103519267A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | Honey vinegar health drink and preparation method thereof |
CN103815487A (en) * | 2014-03-04 | 2014-05-28 | 湖南蜜蜂哥哥蜂业有限公司 | Preparation method for honey ferment beverage |
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CN104957718A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof |
CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
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2016
- 2016-04-20 CN CN201610246053.0A patent/CN105779255A/en active Pending
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CN1371986A (en) * | 2002-03-12 | 2002-10-02 | 济南市环境卫生科学研究所 | Process for producing no-precipitate edible vinegar |
CN1763169A (en) * | 2005-09-30 | 2006-04-26 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
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 |
CN103519267A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | Honey vinegar health drink and preparation method thereof |
CN103815487A (en) * | 2014-03-04 | 2014-05-28 | 湖南蜜蜂哥哥蜂业有限公司 | Preparation method for honey ferment beverage |
CN104957718A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof |
CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106244406A (en) * | 2016-08-10 | 2016-12-21 | 邵阳市蜂友农业综合开发有限公司 | A kind of manufacture method of ecological ideas honey vinegar |
CN106520506A (en) * | 2016-09-19 | 2017-03-22 | 陈亚杰 | Organic honey vinegar and preparation method thereof |
CN108753564A (en) * | 2018-09-05 | 2018-11-06 | 福建省永春金春酿造有限公司 | A kind of fermentation process of honey vinegar |
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