CN111296704A - Preparation method of yellow ginseng and honey fermented acid beverage - Google Patents
Preparation method of yellow ginseng and honey fermented acid beverage Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing a yellow ginseng and honey fermented acid beverage, which is characterized in that yellow ginseng solid vinegar and honey or yellow ginseng solid vinegar, yellow ginseng liquid vinegar and honey are blended and sterilized to prepare a fermentation base solution; inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 1-10%, sequentially fermenting, pasteurizing, ageing at room temperature for 10-60 days, and clarifying to obtain the yellow ginseng and honey fermented acid beverage. The method is simple and convenient to operate and easy to implement, and the obtained beverage has good nutritional value, not only has the unique style of the yellow ginseng, but also has the unique flavor of honey.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a preparation method of a yellow ginseng and honey fermented acid beverage.
Background
Radix Codonopsis Lanceolatae is Michelia amabilis of Michelia of Umbelliferae (radix Codonopsis Lanceolatae)Sphallerocerpus gracilis) The fleshy taproot of the ginseng is similar to ginseng in appearance, has fewer fibrous roots and is golden yellow in whole body, and is also called yellow ginseng and mainly distributed in east and far east regions of siberian in china, mongolia and russia. In China, the yellow ginseng is taken as a wild plant with regional characteristics and homology of medicine and food, is mainly distributed in high and cold areas such as Gansu, Qinghai, inner Mongolia, Heilongjiang and Tibet, and is planted in large quantities in Shandan army and horse fields of Zhangye city in Gansu province.
Studies show that the root of the Cress is warm in nature, sweet in taste and pungent, has the effects of tonifying qi and nourishing blood, relieving pain, nourishing yin and tonifying yang, clearing and activating the channels and collaterals, invigorating the stomach and soothing the liver, and particularly has good effects on stomach qi deficiency cold, mental fatigue and hypodynamia, female qi and blood disorder, stasis abdominal pain, nephritis, lumbago, child developmental retardation, malnutrition, food preference and anorexia for middle-aged and old people, so that the Wenchui celery is praised as the ginseng. The yellow ginseng is commonly called yellow fenchy and wild carrot in Hexi area, and is eaten by local masses after being cooked into porridge or cooked into various delicacies.
The main components of the fresh Shandan Huangshen are shown in the table 1 by the component measurement of the Shandan Huangshen.
TABLE 1 ingredient list of fresh Shandan ginseng
Note: wherein the total saponin is calculated by ginsenoside Re.
As a local traditional medicine-food homologous food, various pharmacological studies of the yellow ginseng show that the yellow ginseng has the effects of relieving spasm, relieving asthma, resisting tumors, resisting bacteria, relieving cough, eliminating phlegm, relieving cough and the like. At the same time, toxicological experiments of the ginseng show that half Lethal Dose (LD) of acute oral toxicity test50) More than 10000mg/kgBW, the yellow ginseng is judged to be actually nontoxic according to the national standard of GB15193.3-2014 for food safety. At present, the scientific development is in the future, and the research on the functions of the organic components of the yellow ginseng shows that the yellow ginseng is rich in sugar, protein, fat, mineral substances and the like and rich in nutrition, and the components can meet the requirements of human bodies on energy and mineral substances. The polysaccharide and total saponin of radix Panacis Quinquefolii have antioxidant activity, have certain scavenging ability to free radical, have protective cell membrane, improve organism immunity and motion ability, and have remarkable effects in resisting fatigue. The essential oil of the seeds of the holothuria fulva contains more than 30 organic components, mainly including methyl isopropyl (17.42%), terpinene (25.58%), asarone (33.12%) and the like, and has remarkable in-vitro antibacterial property.
At present, the yellow ginseng is mainly used as a local characteristic food and medicinal material, is eaten after being steamed and fried in the Gansu Shandan county or the Hexi region, or is directly sold as an auxiliary medicinal material after being aired. Other processing methods are simple and conventional, such as soaking dried radix Ginseng in wine for drinking, squeezing fresh radix Ginseng to obtain radix Ginseng juice, syrup or Mel, soaking in canned or sun-dried radix Ginseng to obtain radix Ginseng, and fermenting to obtain radix Ginseng vinegar and radix Ginseng wine. However, the research related to the yellow ginseng drink has not been reported.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for preparing a yellow ginseng and honey fermented acid beverage, which is simple and convenient to operate and easy to implement.
In order to solve the problems, the invention provides a method for preparing a yellow ginseng and honey fermented acid beverage, which is characterized by comprising the following steps: blending and sterilizing the yellow ginseng solid vinegar and honey or the yellow ginseng solid vinegar, the yellow ginseng liquid vinegar and the honey to prepare a fermentation base solution; inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 1-10%, sequentially fermenting, pasteurizing, ageing at room temperature for 10-60 days, and clarifying to obtain the yellow ginseng and honey fermented acid beverage.
The fermentation base solution is prepared by the following method: mixing the yellow ginseng solid vinegar and the honey according to the proportion of 1: 1-8: 1, then adding water with the total weight of 10-50%, uniformly mixing and sterilizing to obtain the water-based paint.
The fermentation base solution is prepared by the following method: mixing the yellow ginseng solid vinegar and the yellow ginseng liquid vinegar according to the ratio of 1: 1-10: 1 to obtain a mixture; the mixture and the honey are mixed according to a ratio of 1: 1-8: 1, then adding water with the total weight of 10-50%, uniformly mixing and sterilizing to obtain the water-based paint.
The fermentation condition is that the temperature is 25-40 ℃ and the time is 24-72 h.
The yellow ginseng solid vinegar is prepared by adopting a fermentation process of diluting fresh yellow ginseng or dry yellow ginseng before and then solidifying without salt.
The radix astragali liquid vinegar is prepared from fresh radix astragali or dry radix astragali by liquid fermentation process.
The lactobacillus refers to one or more of lactobacillus plantarum, lactobacillus brevis, streptococcus lactis and lactobacillus fermentum.
Compared with the prior art, the invention has the following advantages:
1. the yellow ginseng solid vinegar, the yellow ginseng liquid vinegar and the honey are used as raw materials, and the yellow ginseng solid vinegar, the yellow ginseng liquid vinegar and the honey are subjected to lactobacillus fermentation, sterilization, aging and clarification to obtain the yellow ginseng beverage, and the obtained yellow ginseng beverage is clear and transparent, has the characteristics of bright light amber color or amber color, faint scent, softness, long aftertaste and the like, and not only has the unique style of the yellow ginseng, but also has the unique flavor of the honey.
2. The beverage produced by the method has good nutritional value, contains nutritional ingredients such as polysaccharide, amino acid, saponin, flavonoid, organic acid and the like and trace mineral elements such as potassium, calcium, magnesium, iron and the like, has moderate sour and sweet taste, 50-200 g/L of total sugar, 0.5-3 g/100mL of total acid (calculated by acetic acid), and more than or equal to 2ug/mL of total saponin of the yellow ginseng.
3. The method is simple and convenient to operate, easy to implement and green and environment-friendly, so that people can enjoy green, environment-friendly and healthy food, the blank of the yellow ginseng product is further filled, and the upgrading and development of the yellow ginseng industry are promoted.
Detailed Description
Embodiment 1 a method for preparing a yellow ginseng honey fermented acid beverage: blending and sterilizing the yellow ginseng solid vinegar and honey to obtain the fermentation base solution. The fermentation base liquid is prepared by the following method: mixing 5kg of radix Ginseng Indici solid vinegar, 1kg of Mel, and 1.8kg of water, heating and boiling for sterilizing, and cooling to room temperature to obtain the final product. Wherein: the yellow ginseng solid vinegar is prepared by diluting fresh yellow ginseng or dry yellow ginseng and then solidifying the fresh yellow ginseng or the dry yellow ginseng and performing a salt-free fermentation process. The specific process is as follows:
⑴ preparation of raw materials:
selecting wheat (48 kg), corn (24 kg), rice (24 kg) and dry radix Ginseng (24 kg) without impurities and mildew, mixing well, and pulverizing.
⑵ alcohol fermentation:
mixing the crushed raw materials with water according to a material-liquid ratio of 1: 5, mixing the materials in a fermentation tank, heating to 60 ℃, soaking for 1-2 hours, heating to 95 ℃, adding liquefying enzyme according to 12u/g, liquefying for 40min, cooling to 60 ℃ after liquefying, adding saccharifying enzyme according to 300u/g, saccharifying for 40min, cooling to 35 ℃ after saccharifying, inoculating active dry yeast with the addition of 0.1%, and activating the yeast before use, wherein the activating method comprises the steps of adding the yeast into 10% of sugar water 20 times, activating in water bath at 30-38 ℃ for 30 min until a large amount of foam appears, fermenting the alcohol for 5 days, and measuring the alcoholic strength to be 9.3 degrees after fermenting.
⑶ acetic acid fermentation:
uniformly mixing fermented mash after alcohol fermentation with rice husk, Gukang and bran according to a certain proportion, wherein the added amount is as follows: 560kg of bran, 200kg of Gukang and 150kg of rice hull, then, firing, adding 100kg of vinegar culture, carrying out acetic fermentation for 16 days, turning over the culture every day during the fermentation, preventing the temperature from being overhigh, generally not higher than 40 ℃, carrying out after-ripening for 2 days, carrying out vinegar pouring after the color of the culture is changed into purple black, then carrying out sterilization and aging, wherein the vinegar pouring is carried out for 3 days, then, the vinegar pouring is carried out for two times, the vinegar pouring is carried out for the 1 st time for 0.85t (acidity is 5.2-5.3 g/100 mL), the vinegar pouring is carried out for the 2 nd time for 0.57t (acidity is 4.1-4.2 g/100 mL), and the obtained vinegar is dark amber, clear, free of impurities, has the special flavor of the vinegar, and has a yellow ginseng aftertaste.
Inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 1%, fermenting for 72h at 30-35 ℃, and clarifying after pasteurization and room-temperature aging for 30 d. 1 thousandth of bentonite is added during clarification, the bentonite needs to be activated before use, and the activation method comprises the following steps of mixing the bentonite and water according to the mass ratio of 10: 1, mixing, standing for 24 hours after mixing, and settling for 1-3 days, and taking out after the upper layer liquid is settled to obtain the amber yellow ginseng honey fermented acid beverage.
The test shows that the total sugar of the yellow ginseng honey fermented acid beverage is 120g/L, and the total acid is 1.1g/100mL (calculated by acetic acid).
Embodiment 2 a method for preparing a yellow ginseng honey fermented acid beverage: blending and sterilizing the yellow ginseng solid vinegar and honey to obtain the fermentation base solution. The fermentation base liquid is prepared by the following method: mixing 6kg of radix Ginseng Indici solid vinegar, 1kg of Mel, and 0.7kg of water, heating and boiling for sterilizing, and cooling to room temperature to obtain the final product. Wherein: the yellow ginseng solid vinegar is prepared by diluting fresh yellow ginseng or dry yellow ginseng and then solidifying the fresh yellow ginseng or the dry yellow ginseng and performing a salt-free fermentation process. The specific process is as follows:
⑴ preparation of raw materials:
selecting wheat (48 kg), corn (24 kg) and rice (24 kg) without impurities and mildew, mixing uniformly, pulverizing, and crushing fresh radix Ginseng Indici (50 kg).
⑵ alcohol fermentation:
mixing the crushed raw materials with water according to a material-liquid ratio of 1: 5, mixing the materials in a fermentation tank, heating to 60 ℃, soaking for 1-2 hours, heating to 95 ℃, adding liquefying enzyme according to 12u/g, liquefying for 40min, cooling to 60 ℃ after liquefying, adding saccharifying enzyme according to 300u/g, saccharifying for 40min, cooling to 35 ℃ after saccharifying, inoculating active dry yeast with the addition of 0.1%, and activating the yeast before use, wherein the activating method comprises the steps of adding the yeast into 10% of sugar water 20 times, activating in water bath at 30-38 ℃ for 30 min until a large amount of foam appears, fermenting the alcohol for 5 days, and measuring the alcoholic strength to be 8.5 degrees after fermenting.
⑶ acetic acid fermentation:
uniformly mixing fermented mash after alcohol fermentation with rice husk, Gukang and bran according to a certain proportion, wherein the added amount is as follows: 560kg of bran, 150kg of Gukang and 200kg of rice hull, then, firing, adding 100kg of vinegar culture, carrying out acetic fermentation for 16 days, turning over the culture every day during the fermentation, preventing the temperature from being overhigh, generally not higher than 40 ℃, carrying out after-ripening for 2 days, carrying out vinegar pouring after the color of the culture becomes purple black, then carrying out sterilization and aging, wherein the vinegar pouring is carried out for 3 days, then, carrying out vinegar pouring for two times, carrying out vinegar pouring for 0.9t (acidity is 4.8-5.0 g/100 mL) for the 1 st time, carrying out vinegar pouring for 0.6t (acidity is 3.8-4.0 g/100 mL) for the 2 nd time, and obtaining the vinegar which is dark amber, clear, free of impurities, has the special flavor of the vinegar, and has a yellow ginseng aftertaste.
Inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 10%, fermenting for 72h at 30-35 ℃, and clarifying after pasteurization and room-temperature aging for 30 d. 1 thousandth of bentonite is added during clarification, the bentonite needs to be activated before use, and the activation method comprises the following steps of mixing the bentonite and water according to the mass ratio of 10: 1, mixing, standing for 24 hours after mixing, and settling for 1-3 days, and taking out after the upper layer liquid is settled to obtain the amber yellow ginseng honey fermented acid beverage.
The test shows that the total sugar of the yellow ginseng honey fermented acid beverage is 100g/L, and the total acid is 1.8g/100mL (calculated by acetic acid).
Embodiment 3 a method for preparing a yellow ginseng honey fermented acid beverage: blending and sterilizing the yellow ginseng solid vinegar and honey to obtain the fermentation base solution. The fermentation base liquid is prepared by the following method: mixing 5kg of radix Ginseng Indici solid vinegar, 5kg of Mel and 2kg of water, heating and boiling for sterilizing, and cooling to room temperature to obtain the final product. Wherein: the yellow ginseng solid vinegar is prepared by diluting fresh yellow ginseng or dry yellow ginseng and then solidifying the fresh yellow ginseng or the dry yellow ginseng and performing a salt-free fermentation process. See example 1 or example 2 for specific procedures.
Inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 6%, fermenting at 25-40 ℃ for 36h, pasteurizing, ageing at room temperature for 15d, and clarifying. 1 thousandth of bentonite is added during clarification, the bentonite needs to be activated before use, and the activation method comprises the following steps of mixing the bentonite and water according to the mass ratio of 10: 1, mixing, standing for 24 hours after mixing, and settling for 1-3 days, and taking out after the upper layer liquid is settled to obtain the amber yellow ginseng honey fermented acid beverage.
The test shows that the total sugar of the yellow ginseng honey fermented acid beverage is 190g/L, and the total acid is 2.5g/100mL (calculated by acetic acid).
Embodiment 4 a method for preparing a yellow ginseng honey fermented acid beverage: blending and sterilizing the yellow ginseng solid vinegar and honey to obtain the fermentation base solution. The fermentation base liquid is prepared by the following method: mixing 8kg of radix Ginseng Indici solid vinegar, 1kg of Mel, and 4.5kg of water, heating and boiling for sterilizing, and cooling to room temperature to obtain the final product. Wherein: the yellow ginseng solid vinegar is prepared by diluting fresh yellow ginseng or dry yellow ginseng and then solidifying the fresh yellow ginseng or the dry yellow ginseng and performing a salt-free fermentation process. See example 1 or example 2 for specific procedures.
Inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 3%, fermenting for 72h at 25-40 ℃, and clarifying after pasteurization and room-temperature aging for 60 d. 1 thousandth of bentonite is added during clarification, the bentonite needs to be activated before use, and the activation method comprises the following steps of mixing the bentonite and water according to the mass ratio of 10: 1, mixing, standing for 24 hours after mixing, and settling for 1-3 days, and taking out after the upper layer liquid is settled to obtain the amber yellow ginseng honey fermented acid beverage.
The test shows that the total sugar of the yellow ginseng honey fermented acid beverage is 50g/L, and the total acid is 2.5g/100mL (calculated by acetic acid).
Embodiment 5 a method for preparing a yellow ginseng honey fermented acid beverage: blending and sterilizing the yellow ginseng solid vinegar, the yellow ginseng liquid vinegar and the honey to obtain the fermentation base solution. The fermentation base liquid is prepared by the following method: mixing 2.5kg radix Ginseng Indici solid vinegar, 2.5kg radix Ginseng Indici liquid vinegar, 5kg Mel, and 1kg water, heating to boil, sterilizing, and cooling to room temperature to obtain the final product.
Wherein: the yellow ginseng solid vinegar is prepared by diluting fresh yellow ginseng or dry yellow ginseng and then solidifying the fresh yellow ginseng or the dry yellow ginseng and performing a salt-free fermentation process. See example 1 or example 2 for specific procedures.
The rhizoma Dioscoreae Bulbiferae liquid vinegar is prepared from fresh rhizoma Dioscoreae Bulbiferae or dry rhizoma Dioscoreae Bulbiferae by liquid fermentation. The specific process is as follows:
⑴ preparation of raw materials:
selecting wheat (4.8 kg), corn (2.4 kg), rice (2.4 kg) and dry radix Ginseng (2.4 kg), mixing well, and pulverizing.
⑵ alcohol fermentation:
mixing the crushed raw materials with water according to a material-liquid ratio of 1: 6, mixing the materials in a fermentation tank, heating to 60 ℃, soaking for 1-2 hours, heating to 95 ℃, adding liquefying enzyme according to 12u/g, liquefying for 40min, cooling to 60 ℃ after liquefying, adding saccharifying enzyme according to 300u/g, saccharifying for 40min, cooling to 35 ℃ after saccharifying, inoculating active dry yeast with the addition of 0.1%, and activating the yeast before use, wherein the activating method comprises the steps of adding the yeast into 10% of sugar water 20 times, activating in water bath at 30-38 ℃ for 30 min until a large amount of foam appears, fermenting the alcohol for 5 days, and measuring the alcoholic strength to be 7.6 degrees after fermenting.
⑶ acetic acid fermentation:
adding vinegar culture into fermented mash after alcoholic fermentation, performing acetic acid fermentation for 10 days, stirring twice every day during the fermentation period, each time for 5 minutes, fermenting at 35 deg.C, clarifying, filtering, and sterilizing after fermentation to obtain yellow ginseng liquid vinegar with acidity of 3.5g/100mL (calculated as acetic acid), wherein the vinegar color is light amber or yellow.
Inoculating lactobacillus into the fermentation base liquid according to the inoculation amount of 5%, fermenting for 72h at 30-35 ℃, and clarifying after pasteurization and room-temperature aging for 30 d. 1 thousandth of bentonite is added during clarification, the bentonite needs to be activated before use, and the activation method comprises the following steps of mixing the bentonite and water according to the mass ratio of 10: 1, mixing, standing for 24 hours after mixing, and settling for 1-3 days, and taking out after the upper layer liquid is settled to obtain the amber yellow ginseng honey fermented acid beverage.
The test shows that the total sugar of the yellow ginseng honey fermented acid beverage is 55g/L, and the total acid is 2.6g/100mL (calculated by acetic acid).
Embodiment 6 a method for preparing a yellow ginseng honey fermented acid beverage: blending and sterilizing the yellow ginseng solid vinegar, the yellow ginseng liquid vinegar and the honey to obtain the fermentation base solution. The fermentation base liquid is prepared by the following method: mixing solid vinegar of radix Ginseng, liquid vinegar of radix Ginseng, 1.4kg Mel, and 2.5kg water, heating to boil, sterilizing, and cooling to room temperature.
Wherein: the yellow ginseng solid vinegar is prepared by diluting fresh yellow ginseng or dry yellow ginseng and then solidifying the fresh yellow ginseng or the dry yellow ginseng and performing a salt-free fermentation process. See example 1 or example 2 for specific procedures.
The rhizoma Dioscoreae Bulbiferae liquid vinegar is prepared from fresh rhizoma Dioscoreae Bulbiferae or dry rhizoma Dioscoreae Bulbiferae by liquid fermentation. See example 5 for a specific procedure.
Inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 8%, fermenting at 25-40 ℃ for 24h, pasteurizing, ageing at room temperature for 10d, and clarifying to obtain the yellow ginseng honey fermented acid beverage.
The test shows that the total sugar of the yellow ginseng honey fermented acid beverage is 128g/L, and the total acid is 1.8g/100mL (calculated by acetic acid).
Embodiment 7 a method for preparing a yellow ginseng honey fermented acid beverage: blending and sterilizing the yellow ginseng solid vinegar, the yellow ginseng liquid vinegar and the honey to obtain the fermentation base solution. The fermentation base liquid is prepared by the following method: mixing solid vinegar of radix Ginseng, liquid vinegar of radix Ginseng, 1.375kg Mel, and 6.1875kg water, heating to boil, sterilizing, and cooling to room temperature.
Wherein: the yellow ginseng solid vinegar is prepared by diluting fresh yellow ginseng or dry yellow ginseng and then solidifying the fresh yellow ginseng or the dry yellow ginseng and performing a salt-free fermentation process. See example 1 or example 2 for specific procedures.
The rhizoma Dioscoreae Bulbiferae liquid vinegar is prepared from fresh rhizoma Dioscoreae Bulbiferae or dry rhizoma Dioscoreae Bulbiferae by liquid fermentation. See example 5 for a specific procedure.
Inoculating lactobacillus to the fermentation base liquid according to the inoculation amount of 8%, fermenting for 36h at 25-40 ℃, performing pasteurization, aging at room temperature for 15d, and clarifying to obtain the yellow ginseng honey fermented acid beverage.
The test shows that the total sugar of the yellow ginseng honey fermented acid beverage is 88g/L, and the total acid is 2.0g/100mL (calculated by acetic acid).
In the above examples 1 to 7, the lactic acid bacteria refer to one or more of Lactobacillus plantarum, Lactobacillus brevis, Streptococcus lactis, and Lactobacillus fermentum.
Claims (7)
1. A method for preparing a yellow ginseng and honey fermented acid beverage is characterized by comprising the following steps: blending and sterilizing the yellow ginseng solid vinegar and honey or the yellow ginseng solid vinegar, the yellow ginseng liquid vinegar and the honey to prepare a fermentation base solution; inoculating lactobacillus to the fermentation base solution according to the inoculation amount of 1-10%, sequentially fermenting, pasteurizing, ageing at room temperature for 10-60 days, and clarifying to obtain the yellow ginseng and honey fermented acid beverage.
2. The method for preparing the yellow ginseng and honey fermented acid beverage of claim 1, wherein the yellow ginseng and honey fermented acid beverage comprises the following steps: the fermentation base solution is prepared by the following method: mixing the yellow ginseng solid vinegar and the honey according to the proportion of 1: 1-8: 1, then adding water with the total weight of 10-50%, uniformly mixing and sterilizing to obtain the water-based paint.
3. The method for preparing the yellow ginseng and honey fermented acid beverage of claim 1, wherein the yellow ginseng and honey fermented acid beverage comprises the following steps: the fermentation base solution is prepared by the following method: mixing the yellow ginseng solid vinegar and the yellow ginseng liquid vinegar according to the ratio of 1: 1-10: 1 to obtain a mixture; the mixture and the honey are mixed according to a ratio of 1: 1-8: 1, then adding water with the total weight of 10-50%, uniformly mixing and sterilizing to obtain the water-based paint.
4. The method for preparing the yellow ginseng and honey fermented acid beverage of claim 1, wherein the yellow ginseng and honey fermented acid beverage comprises the following steps: the fermentation condition is that the temperature is 25-40 ℃ and the time is 24-72 h.
5. The method for preparing the yellow ginseng and honey fermented acid beverage of claim 1, wherein the yellow ginseng and honey fermented acid beverage comprises the following steps: the yellow ginseng solid vinegar is prepared by adopting a fermentation process of diluting fresh yellow ginseng or dry yellow ginseng before and then solidifying without salt.
6. The method for preparing the yellow ginseng and honey fermented acid beverage of claim 1, wherein the yellow ginseng and honey fermented acid beverage comprises the following steps: the radix astragali liquid vinegar is prepared from fresh radix astragali or dry radix astragali by liquid fermentation process.
7. The method for preparing the yellow ginseng and honey fermented acid beverage of claim 1, wherein the yellow ginseng and honey fermented acid beverage comprises the following steps: the lactobacillus refers to one or more of lactobacillus plantarum, lactobacillus brevis, streptococcus lactis and lactobacillus fermentum.
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