CN105779255A - Honey vinegar and preparing method thereof - Google Patents
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- 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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- 239000000052 vinegar Substances 0.000 title claims abstract description 36
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 36
- 235000012907 honey Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000006004 Quartz sand Substances 0.000 claims abstract description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 244000113306 Monascus purpureus Species 0.000 claims description 8
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 8
- 229940057059 monascus purpureus Drugs 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 235000020384 spinach juice Nutrition 0.000 claims description 8
- 229910000278 bentonite Inorganic materials 0.000 claims description 7
- 239000000440 bentonite Substances 0.000 claims description 7
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 239000004570 mortar (masonry) Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 5
- 229910052739 hydrogen Inorganic materials 0.000 claims description 5
- 239000001257 hydrogen Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 abstract 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 244000003416 Asparagus officinalis Species 0.000 abstract 1
- 235000005340 Asparagus officinalis Nutrition 0.000 abstract 1
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 229940026314 red yeast rice Drugs 0.000 abstract 1
- 229930002875 chlorophyll Natural products 0.000 description 6
- 235000019804 chlorophyll Nutrition 0.000 description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 6
- 230000008569 process Effects 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical group [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000256836 Apis Species 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052901 montmorillonite Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Jellies, Jams, And Syrups (AREA)
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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| CN201610246053.0A CN105779255A (en) | 2016-04-20 | 2016-04-20 | Honey vinegar and preparing method thereof |
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| CN105779255A true CN105779255A (en) | 2016-07-20 |
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Cited By (3)
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| 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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| 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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