CN109777710A - A kind of natural honey making vinegar and preparation method thereof - Google Patents
A kind of natural honey making vinegar and preparation method thereof Download PDFInfo
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- CN109777710A CN109777710A CN201910128369.3A CN201910128369A CN109777710A CN 109777710 A CN109777710 A CN 109777710A CN 201910128369 A CN201910128369 A CN 201910128369A CN 109777710 A CN109777710 A CN 109777710A
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- natural honey
- parts
- making vinegar
- vinegar
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- 235000012907 honey Nutrition 0.000 title claims abstract description 67
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 46
- 239000000052 vinegar Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 57
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 28
- 239000011707 mineral Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 description 3
- 241000256844 Apis mellifera Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of natural honey making vinegar and preparation method thereof, belongs to and make vinegar technical field；Natural honey making vinegar includes the raw material of following parts by weight: 8-12 parts of natural honey, 80-120 parts of mineral water, 0.05-0.1 parts of distiller's yeast, 0.01-0.05 parts of acetic acid bacteria；The present invention is using natural honey and high quality mineral water as raw material, obtained natural honey making vinegar not only has the color, smell and taste of common vinegar, also with medicinal, the healthcare function of honey, it is capable of direct drinking, nutrition equilibrium is abundant, unique in taste, has sterilizing function, it does not need to eat more healthy and safe using additive.
Description
Technical field
The present invention relates to make vinegar technical field, specifically a kind of natural honey making vinegar and preparation method thereof.
Background technique
Honey is the honey that the nectar that honeybee is adopted from the flowering plant's flowers is brewed in honeycomb, and honey not only has high
Nutritive value, also have the effects that cosmetology, antibacterial anti-inflammatory, promote digestion, improve immunity, horn of plenty is nourished mode,
Honey is fabricated to hydromel, honey vinegar etc. by people, and honey vinegar is using honey as vinegar made of the fermented brewing of raw material.
Vinegar is indispensable one of flavouring, with the improvement of living standards, taste and nutritive effect of the people to vinegar
Also there are increasingly higher demands, existing honey vinegar mouthfeel is bad, and nutritive effect is poor, as made of raw material and preparation method
Honey vinegar needs to add the various additives such as preservative, and long-term consumption can be unfavorable for the health of user.
Summary of the invention
The purpose of the present invention is to provide a kind of natural honey making vinegars and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of natural honey making vinegar, the raw material including following parts by weight: 8-12 parts of natural honey, mineral water 80-
120 parts, 0.05-0.1 parts of distiller's yeast, 0.01-0.05 parts of acetic acid bacteria.
As a further solution of the present invention: the raw material including following parts by weight: 9-11 parts of natural honey, mineral water
90-110 parts, 0.06-0.08 parts of distiller's yeast, 0.02-0.04 parts of acetic acid bacteria.
As a further solution of the present invention: the raw material including following parts by weight: 10 parts of natural honey, mineral water
100 parts, 0.07 part of distiller's yeast, 0.03 part of acetic acid bacteria.
A kind of preparation method of natural honey making vinegar, comprising the following steps:
(1) raw material is weighed by weight, the 40% of mineral spring water quality and natural honey are mixed, connects distiller's yeast, carries out low temperature hair
Ferment；
(2) remaining mineral water is added after fermentation and connects acetic acid bacteria and carries out cold fermentation；
(3) fermentation material obtained by step (2) sterilized, filtered, stored sth. in a cellar, filling, obtain finished product natural honey making vinegar.
As a further solution of the present invention: cold fermentation temperature is 14-35 DEG C in the step (1), and fermentation time is
10-45d。
As a further solution of the present invention: cold fermentation temperature is 20-38 DEG C in the step (2), and fermentation time is
10-25d。
As a further solution of the present invention: being filtered into 100-200 mesh in the step (3).
As a further solution of the present invention: storing sth. in a cellar temperature in the step (3) is 20-30 DEG C, and storing sth. in a cellar the time is no less than
180d。
Compared with prior art, the beneficial effects of the present invention are: being obtained using natural honey and high quality mineral water as raw material
Natural honey making vinegar not only there are the color, smell and taste of common vinegar, it is capable of direct drinking also with the medicinal function of honey,
Nutrition equilibrium is abundant, unique in taste, has sterilizing function, does not need to eat more healthy and safe using additive.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of natural honey making vinegar, the raw material including following parts by weight: 8 parts of natural honey, 80 parts of mineral water, wine
It is 0.05 part, 0.01 part of acetic acid bacteria bent.
A kind of preparation method of natural honey making vinegar, comprising the following steps:
(1) raw material is weighed by weight, and the 40% of mineral spring water quality and natural honey are mixed, distiller's yeast is connected, issues at 14 DEG C
Ferment 10d；
(2) remaining mineral water is added after fermentation and connects acetic acid bacteria, then ferment at 20 DEG C 10d；
(3) fermentation material obtained by step (2) sterilized, filtered, stored sth. in a cellar, filling, obtain finished product natural honey making vinegar；Institute
It states to be filtered into and sieve with 100 mesh sieve, the temperature of storing sth. in a cellar is 20 DEG C, and storing sth. in a cellar the time is 180d.
Embodiment 2
A kind of natural honey making vinegar, the raw material including following parts by weight: 9 parts of natural honey, 90 parts of mineral water, wine
It is 0.06 part, 0.02 part of acetic acid bacteria bent.
A kind of preparation method of natural honey making vinegar, comprising the following steps:
(1) raw material is weighed by weight, and the 40% of mineral spring water quality and natural honey are mixed, distiller's yeast is connected, issues at 20 DEG C
Ferment 18d；
(2) remaining mineral water is added after fermentation and connects acetic acid bacteria, then ferment at 25 DEG C 14d；
(3) fermentation material obtained by step (2) sterilized, filtered, stored sth. in a cellar, filling, obtain finished product natural honey making vinegar；Institute
It states and was filtered into 125 meshes, the temperature of storing sth. in a cellar is 22 DEG C, and storing sth. in a cellar the time is 210d.
Embodiment 3
A kind of natural honey making vinegar, the raw material including following parts by weight: 10 parts of natural honey, 100 parts of mineral water,
0.07 part of distiller's yeast, 0.03 part of acetic acid bacteria.
A kind of preparation method of natural honey making vinegar, comprising the following steps:
(1) raw material is weighed by weight, and the 40% of mineral spring water quality and natural honey are mixed, distiller's yeast is connected, issues at 25 DEG C
Ferment 25d；
(2) remaining mineral water is added after fermentation and connects acetic acid bacteria, then ferment at 30 DEG C 18d；
(3) fermentation material obtained by step (2) sterilized, filtered, stored sth. in a cellar, filling, obtain finished product natural honey making vinegar；Institute
It states and was filtered into 150 meshes, the temperature of storing sth. in a cellar is 25 DEG C, and storing sth. in a cellar the time is 240d.
Embodiment 4
A kind of natural honey making vinegar, the raw material including following parts by weight: 11 parts of natural honey, 110 parts of mineral water,
0.08 part of distiller's yeast, 0.04 part of acetic acid bacteria.
A kind of preparation method of natural honey making vinegar, comprising the following steps:
(1) raw material is weighed by weight, and the 40% of mineral spring water quality and natural honey are mixed, distiller's yeast is connected, issues at 30 DEG C
Ferment 40d；
(2) remaining mineral water is added after fermentation and connects acetic acid bacteria, then ferment at 34 DEG C 22d；
(3) fermentation material obtained by step (2) sterilized, filtered, stored sth. in a cellar, filling, obtain finished product natural honey making vinegar；Institute
It states and was filtered into 175 meshes, the temperature of storing sth. in a cellar is 27 DEG C, and storing sth. in a cellar the time is 270d.
Embodiment 5
A kind of natural honey making vinegar, the raw material including following parts by weight: 12 parts of natural honey, 120 parts of mineral water,
0.1 part of distiller's yeast, 0.05 part of acetic acid bacteria.
A kind of preparation method of natural honey making vinegar, comprising the following steps:
(1) raw material is weighed by weight, and the 40% of mineral spring water quality and natural honey are mixed, distiller's yeast is connected, issues at 35 DEG C
Ferment 45d；
(2) remaining mineral water is added after fermentation and connects acetic acid bacteria, then ferment at 38 DEG C 25d；
(3) fermentation material obtained by step (2) sterilized, filtered, stored sth. in a cellar, filling, obtain finished product natural honey making vinegar；Institute
It states and was filtered into 200 meshes, the temperature of storing sth. in a cellar is 30 DEG C, and storing sth. in a cellar the time is 300d.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of natural honey making vinegar, which is characterized in that the raw material including following parts by weight: natural honey 8-12
Part, 80-120 parts of mineral water, 0.05-0.1 parts of distiller's yeast, 0.01-0.05 parts of acetic acid bacteria.
2. natural honey making vinegar according to claim 1, which is characterized in that the original including following parts by weight
Material: 9-11 parts of natural honey, 90-110 parts of mineral water, 0.06-0.08 parts of distiller's yeast, 0.02-0.04 parts of acetic acid bacteria.
3. natural honey making vinegar according to claim 1, which is characterized in that the original including following parts by weight
Material: 10 parts of natural honey, 100 parts of mineral water, 0.07 part of distiller's yeast, 0.03 part of acetic acid bacteria.
4. a kind of preparation method of natural honey making vinegar a method according to any one of claims 1-3, which is characterized in that including
Following steps:
Raw material is weighed by weight, the 40% of mineral spring water quality and natural honey are mixed, connects distiller's yeast, carries out cold fermentation；
Remaining mineral water is added after fermentation and connects acetic acid bacteria and carries out cold fermentation；
Fermentation material obtained by step (2) is sterilized, filtered, is stored sth. in a cellar, filling, finished product natural honey making vinegar is obtained.
5. the preparation method of natural honey making vinegar as claimed in claim 4, which is characterized in that in the step (1)
Cold fermentation temperature is 14-35 DEG C, fermentation time 10-45d.
6. the preparation method of natural honey making vinegar as claimed in claim 4, which is characterized in that in the step (2)
Cold fermentation temperature is 20-38 DEG C, fermentation time 10-25d.
7. the preparation method of natural honey making vinegar as claimed in claim 4, which is characterized in that in the step (3)
It was filtered into 100-200 mesh.
8. the preparation method of natural honey making vinegar as claimed in claim 5, which is characterized in that in the step (3)
Storing sth. in a cellar temperature is 20-30 DEG C, and storing sth. in a cellar the time is no less than 180d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910128369.3A CN109777710A (en) | 2019-02-21 | 2019-02-21 | A kind of natural honey making vinegar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910128369.3A CN109777710A (en) | 2019-02-21 | 2019-02-21 | A kind of natural honey making vinegar and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109777710A true CN109777710A (en) | 2019-05-21 |
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| CN201910128369.3A Pending CN109777710A (en) | 2019-02-21 | 2019-02-21 | A kind of natural honey making vinegar and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110628545A (en) * | 2019-10-31 | 2019-12-31 | 满春晓 | A high-alcohol (40-60%) brewed from natural mature Mel and its preparation method |
| CN110656020A (en) * | 2019-10-31 | 2020-01-07 | 满春晓 | Vinegar brewed from pure natural mature honey and preparation method thereof |
| CN111205956A (en) * | 2020-03-23 | 2020-05-29 | 满春晓 | Benzoin wild jasmine flower pure natural honey brewed series vinegar and preparation method thereof |
| CN111254038A (en) * | 2020-03-23 | 2020-06-09 | 满春晓 | Jasmine flower pure natural honey brewed series vinegar and preparation method thereof |
-
2019
- 2019-02-21 CN CN201910128369.3A patent/CN109777710A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110628545A (en) * | 2019-10-31 | 2019-12-31 | 满春晓 | A high-alcohol (40-60%) brewed from natural mature Mel and its preparation method |
| CN110656020A (en) * | 2019-10-31 | 2020-01-07 | 满春晓 | Vinegar brewed from pure natural mature honey and preparation method thereof |
| CN111205956A (en) * | 2020-03-23 | 2020-05-29 | 满春晓 | Benzoin wild jasmine flower pure natural honey brewed series vinegar and preparation method thereof |
| CN111254038A (en) * | 2020-03-23 | 2020-06-09 | 满春晓 | Jasmine flower pure natural honey brewed series vinegar and preparation method thereof |
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Application publication date: 20190521 |
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