CN105985899A - Osmanthus-aroma honey vinegar and preparation method thereof - Google Patents
Osmanthus-aroma honey vinegar and preparation method thereof Download PDFInfo
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- CN105985899A CN105985899A CN201610148676.4A CN201610148676A CN105985899A CN 105985899 A CN105985899 A CN 105985899A CN 201610148676 A CN201610148676 A CN 201610148676A CN 105985899 A CN105985899 A CN 105985899A
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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
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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
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Abstract
The invention discloses an osmanthus-aroma honey vinegar and a preparation method thereof. The osmanthus-aroma honey vinegar is prepared from the following raw materials in parts by weight: 300-350 parts of honey, 2-4 parts of osmanthus, 1-3 parts of mulberry, 1-3 parts of pholiota nameko, 1-3 parts of tomato, 4-6 parts of quartz sand, 0.1-0.2 part of calcium carbonate, a right amount of red rice, a right amount of Acetobacter and a right amount of water. By adding the nutrient solution prepared from the osmanthus, mulberry and the like, the honey vinegar has more comprehensive nutrients, and the nutrient solution adds a unique aroma to the honey vinegar.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of sweet osmanthus fragrance honey vinegar and preparation method thereof.
Background technology
A kind of mixture that honey is honeybee to be adopted in the middle of the spending of plant, mouthfeel is happy, also contain much beneficial to human body functional components in addition to the carbohydrate such as glucose, fructose in the middle of honey, such as vitamin needed for various bodies, the mineral matter helpful to the person and abundant amino acid.In honey containing with human serum in the middle of the close plurality of inorganic salt of content, vitamin, mineral matter, organic acid and various wholesome trace element.China just has people to cultivate honeybee producting honey specially since ancient times, and honey is beverage, can be used as medicine again, good for health, can promote longevity.Honey vinegar is the health-care vinegar being made by alcoholic fermentation, two processes of acetic fermentation, and with the raising that healthy living is required by 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 more muddy, containing substantial amounts of yeast, acetic acid bacteria and other microorganisms, 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, also 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.
Content of the invention
The object of the invention is contemplated to make up the defect of prior art, provides a kind of sweet osmanthus fragrance honey vinegar and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sweet osmanthus fragrance honey vinegar, the weight proportion between each raw material components is: honey 300-350, sweet osmanthus 2-4, mulberries 1-3, HUAZIGU 1-3, tomato 1-3, quartz sand 4-6, calcium carbonate 0.1-0.2, red colouring agent for food, also used as a Chinese medicine is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of described honey vinegar, comprises the following steps:
First, take fresh spinach, go neck to take leaf, clean to shred and put in mortar, in mortar, add the quartz sand of calcium carbonate and 50-60 mesh, after being fully ground, add the water of 2-5%, after stirring evenly, filter, obtain spinach juice, water wherein contains 30% Fresh Cucumber Juice；
2nd, mix according to the ratio of honey and 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 the 3rd, the hydromel after sterilizing being cooled to 26-28 DEG C, add spinach juice, the red colouring agent for food, also used as a Chinese medicine 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；
4th, when in the hydromel of fermentation alcoholic strength reach 6-7 spend when, temperature is increased to 35-40 DEG C, adds 10% acetic acid bacteria, sooner or later each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
5th, mixing sweet osmanthus, mulberries, HUAZIGU and tomato, adding the water of 2-3 times, making beating obtains nutrient solution after filtering；
6th, the vinegar liquid finishing fermentation adds the salt of nutrient solution and 1%, adds 0.8g/L shitosan, stand one month, obtain a supernatant after stirring evenly after depositing one month；A supernatant will add 0.8g/L bentonite, after standing one month after stirring evenly, obtain secondary supernatant；Secondary supernatant is sterilized, dispenses, obtain honey vinegar.
Contain substantial amounts of chlorophyll in the invention have the advantage that spinach also, when extracting spinach Determination of Chlorophyll, while spinach is ground, add quartz sand, contribute to the rupture of spinach cell, contribute to chlorophyllous outflow.
Containing a magnesium atom in chlorophyll molecule structure, when cell rupture, in cell liquid, the hydrogen in organic acid may replace magnesium atom and becomes brown de-magnesium pheophytin.Now, owing to Fresh Cucumber Juice is alkalescence, neutralize organic acid together with the calcium carbonate adding, prevent the generation of reactive magnesium, it is ensured that the content of spinach juice Determination of Chlorophyll.
After being mixed to join hydromel after sterilizing containing a large amount of chlorophyllous spinach juices and red colouring agent for food, also used as a Chinese medicine, move under sunlight in irradiation process, chlorophyll creates substantial amounts of oxygen when carrying out photosynthesis, these oxygen just contribute to red colouring agent for food, also used as a Chinese medicine bacterial classification quantity and expand rapidly, there is provided enough bacterial classifications 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 bacterial classification；After bacterial classification is grown up fully, this hydromel is moved to, 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 shitosan and bentonite are used in mixed way clarifying effect.Shitosan is to slough the compositions such as calcium, phosphorus, protein, pigment to be prepared as chitin with shell-fish material; the macromolecular compound of the kind pure natural further sloughed the acetyl group in molecule and obtain; there is excellent flocculation; it is natural cationic flocculant, very strong agglutinability is had to protein, pectin.Bentonite be with montmorillonite based on aqueous clay pit, 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 shitosan and bentonite are used in combination, in vinegar liquid, the dregs with positive and negative charge all can be adsorbed precipitation, thus reaches more preferable clarifying effect.
Present invention process is additionally added the nutrient solution that sweet osmanthus, mulberries etc. are made so that the nutrition of honey vinegar is more comprehensive, also adds the unique perfume of sweet osmanthus for honey vinegar.
Detailed description of the invention
A kind of sweet osmanthus fragrance honey vinegar, the weight proportion between each raw material components is: honey the 300th, sweet osmanthus the 2nd, mulberries the 1st, HUAZIGU the 1st, tomato the 1st, quartz sand the 4th, calcium carbonate the 0.1st, red colouring agent for food, also used as a Chinese medicine is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of described honey vinegar, comprises the following steps:
First, take fresh spinach, go neck to take leaf, clean to shred and put in mortar, in mortar, add the quartz sand of calcium carbonate and 50 mesh, after being fully ground, add the water of 2%, after stirring evenly, filter, obtain spinach juice, water wherein contains 30% Fresh Cucumber Juice；
2nd, mix according to the ratio of honey and water 1:3, be diluted, to sugar content 15%%；Hydromel after dilution is heated to 75 DEG C, sterilizing in 30 minutes；
When the 3rd, the hydromel after sterilizing being cooled to 26 DEG C, add spinach juice, the red colouring agent for food, also used as a Chinese medicine 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；
4th, when alcoholic strength reaches 6 degree in the hydromel of fermentation, temperature being increased to 35 DEG C, adding 10% acetic acid bacteria, sooner or later each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
5th, mixing sweet osmanthus, mulberries, HUAZIGU and tomato, adding the water of 2 times, making beating obtains nutrient solution after filtering；
6th, the vinegar liquid finishing fermentation adds the salt of nutrient solution and 1%, adds 0.8g/L shitosan, stand one month, obtain a supernatant after stirring evenly after depositing one month；A supernatant will add 0.8g/L bentonite, after standing one month after stirring evenly, obtain secondary supernatant；Secondary supernatant is sterilized, dispenses, obtain honey vinegar.
Claims (2)
1. a sweet osmanthus fragrance honey vinegar, it is characterised in that: the weight proportion between each raw material components is: honey 300-350, sweet osmanthus 2-4, mulberries 1-3, HUAZIGU 1-3, tomato 1-3, quartz sand 4-6, calcium carbonate 0.1-0.2, red colouring agent for food, also used as a Chinese medicine is appropriate, acetic acid bacteria is appropriate and water is appropriate.
2. the preparation method of honey vinegar according to claim 1, it is characterised in that: comprise the following steps:
First, take fresh spinach, go neck to take leaf, clean to shred and put in mortar, in mortar, add the quartz sand of calcium carbonate and 50-60 mesh, after being fully ground, add the water of 2-5%, after stirring evenly, filter, obtain spinach juice, water wherein contains 30% Fresh Cucumber Juice；
2nd, mix according to the ratio of honey and 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 the 3rd, the hydromel after sterilizing being cooled to 26-28 DEG C, add spinach juice, the red colouring agent for food, also used as a Chinese medicine 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；
4th, when in the hydromel of fermentation alcoholic strength reach 6-7 spend when, temperature is increased to 35-40 DEG C, adds 10% acetic acid bacteria, sooner or later each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
5th, mixing sweet osmanthus, mulberries, HUAZIGU and tomato, adding the water of 2-3 times, making beating obtains nutrient solution after filtering；
6th, the vinegar liquid finishing fermentation adds the salt of nutrient solution and 1%, adds 0.8g/L shitosan, stand one month, obtain a supernatant after stirring evenly after depositing one month；A supernatant will add 0.8g/L bentonite, after standing one month after stirring evenly, obtain secondary supernatant；Secondary supernatant is sterilized, dispenses, obtain honey vinegar.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610148676.4A CN105985899A (en) | 2016-03-16 | 2016-03-16 | Osmanthus-aroma honey vinegar and preparation method thereof |
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| CN201610148676.4A CN105985899A (en) | 2016-03-16 | 2016-03-16 | Osmanthus-aroma honey vinegar and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107653178A (en) * | 2017-11-23 | 2018-02-02 | 万源市蜜之源农业科技开发有限责任公司 | A kind of sweet-scented osmanthus honey vinegar and preparation method thereof |
| CN107779382A (en) * | 2017-11-30 | 2018-03-09 | 明光市昊昊蜂业有限公司 | A kind of honey vinegar and preparation method thereof |
| CN111440695A (en) * | 2020-04-28 | 2020-07-24 | 桂林电子科技大学 | Preparation method of osmanthus-fragrance type astringent persimmon grape vinegar and vinegar beverage |
Citations (4)
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|---|---|---|---|---|
| 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 |
| CN104560604A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Preparation method of osmanthus fragrans vinegar |
| CN104651203A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Radiation-resistant fruit tea vinegar containing watermelons |
| CN105062859A (en) * | 2015-08-31 | 2015-11-18 | 仲恺农业工程学院 | Method for preparing honey vinegar |
-
2016
- 2016-03-16 CN CN201610148676.4A patent/CN105985899A/en not_active Withdrawn
Patent Citations (4)
| 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 |
| CN104560604A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Preparation method of osmanthus fragrans vinegar |
| CN104651203A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Radiation-resistant fruit tea vinegar containing watermelons |
| CN105062859A (en) * | 2015-08-31 | 2015-11-18 | 仲恺农业工程学院 | Method for preparing 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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107653178A (en) * | 2017-11-23 | 2018-02-02 | 万源市蜜之源农业科技开发有限责任公司 | A kind of sweet-scented osmanthus honey vinegar and preparation method thereof |
| CN107653178B (en) * | 2017-11-23 | 2019-10-18 | 万源市蜜之源农业科技开发有限责任公司 | A kind of sweet-scented osmanthus honey vinegar and preparation method thereof |
| CN107779382A (en) * | 2017-11-30 | 2018-03-09 | 明光市昊昊蜂业有限公司 | A kind of honey vinegar and preparation method thereof |
| CN111440695A (en) * | 2020-04-28 | 2020-07-24 | 桂林电子科技大学 | Preparation method of osmanthus-fragrance type astringent persimmon grape vinegar and vinegar beverage |
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Application publication date: 20161005 |