CN1763169A - Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink - Google Patents
Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink Download PDFInfo
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Abstract
The present invention is brewing process of honey vinegar and nutritious health honey vinegar and the blending process of vinegar beverage. Honey vinegar is prepared through mixing honey and water, heating to disinfect, adding yeast to ferment, adding acetic acid seed to acidify and ferment, separating to obtain vinegar, adding salt via stirring and filtering, sealed anaerobic maintenance, and filtering. The honey vinegar beverage is prepared through mixing the honey vinegar, honey, benzoic acid solution and bacteria-free pure water and filtering the mixture. The nutritious health honey vinegar is prepared through mixing and steaming glutinous rice, soybean residue and wheat bran, mixing with cooked date and red rice, fermentation, mixing with pure water, squeezing and filtering, clarifying to obtain fermented nutritious liquid, mixing with the honey vinegar and filtering. The beverages of the present invention have good tastes, rich nutrients and multiple health functions.
Description
Technical field:
The present invention relates to honey is main raw material, fermentation make honey vinegar and and then the method for producing vinegar drink and nutrition and health protection vinegar.
Background technology:
According to statistics, China produces 200000 tons of honey per year, and about honey more than 60% when outlet is obstructed, digests this product owing to lack the deep processing means with the form outlet of raw material, and product is overstock in a large number, makes the apiculture loss serious.As with the honey deep processing, for example produce the vinegar series products, the one, increased added value of product, the 2nd, avoid honey to overstock in a large number, widened the honey marketing channel, can promote the development of Apiculture.And the honey vinegar of seeing on the present China market is the product that blends into honey, fruit juice, vinegar, does not appear in the newspapers as yet and brewage into the vinegar product with honey.
Summary of the invention:
The purpose of this invention is to provide brewageing and the modulator approach of vinegar drink of a kind of honey vinegar and nutrition and health protection vinegar, be used to produce honey vinegar, vinegar drink and nutrition and health protection vinegar.
The objective of the invention is to realize as follows: after honey is removed by filter impurity with 80 order filter clothes, account for the honey of 12-20% and the water purification thorough mixing that quality accounts for 80-88% with quality, be placed into alcoholization jar internal heating and keep 15 minutes sterilizations to 70-75 ℃, be cooled to 28 ℃ then, the yeast fermentation that adds after activating becomes the mulse feed liquid, when detecting its ethanol content and being 5-6%, the mulse feed liquid is pumped in the constant temperature souring tank; The acetic bacteria seed liquid that with total acid content is 2-2.5% then is that the amount of mulse feed liquid 10% pumps in the mulse feed liquid of constant temperature souring tank and stirs by quality, keeping feed temperature 32-34 ℃ and oxygen supply carries out acidifying and sends out alcohol, when acidity rises slowly, alcoholic strength drops at 0.29% o'clock, covers mulse and keep ethanol concn in feed liquid; Through 65-72 hour acetic fermentation, when the total acid that detects acetic acid fermentation liquid reaches 4.6%-5.1%, adopt to divide to extract the vinegar method and get vinegar, constant temperature souring tank honey vinegar 1/3 the amount of taking out is added the mulse through alcoholization with amount again, every 20-22 hour, divide to extract vinegar once; To cut apart the vinegar of fetching and pump in the blend tank, the adding quality is 1% pure meticulous salt, stirs 30-40 minute, when detecting acetic acid total content 5.1%, total reducing sugar 2.1%, after honey vinegar liquid coarse filtration, pumps into the disconnected oxygen of the interior sealing of acetic acid jar and deposits, and leaves standstill ageing in 40-60 days; Ageing after the duplex membrane filtration of 0.45 μ m and 0.22 μ m pump into finished product acetic acid jar and obtain the honey vinegar finished product.
The water purifying preparation method is: well water is pumped into carries out sediment deposition in the water reservoir, the water of post precipitation jar filters through quartzite machinery, pumps into gac machinery again and jar filters, and removes ion in the water by reverse osmosis unit, obtains water purification.
Honey and water purification mixed solution are fermented into the process of mulse through low temperature fermentation and thermophilic fermentation.
The low temperature fermentation that honey and water purification mixed solution are fermented in the mulse process is to take by weighing active dry yeast by feed liquid quality 1.25%, with active dry yeast and the water mass ratio by 1: 20, puts into and purifies in the 36-38 ℃ of warm water water activation 15-20 minute; The active dry yeast liquid of water activation is added in the constant temperature alcoholization jar mulse liquid, keep warm 28-30 ℃ in material, stir fermentation 46 hours.
The thermophilic fermentation that honey and water purification mixed solution are fermented in the mulse process is to take by weighing active dry yeast by feed liquid quality 2%, with active dry yeast and the water mass ratio by 1: 20, puts into and purifies in the 36-38 ℃ of warm water water activation 15-20 minute; The active dry yeast liquid of water activation is added in the constant temperature alcoholization jar mulse liquid, keep warm 32-34 ℃ in material, stir fermentation 40 hours.
The acetic bacteria seed needs level Four to cultivate:
(1) one-level acetic bacteria seed is cultivated: getting mass ratio is 1: 1: 1.5: 100 glucose, yeast extract paste, lime carbonate, distilled water, they are mixed the back after sterilizing 30 minutes under the 110-115 ℃ of high temperature, be cooled to 35 ℃, add the alcohol of 2 times of glucose qualities, form liquid nutrient medium; Get liquid nutrient medium and insert acetic bacteria seed through screening in sterile cupboard, in 32-34 ℃ constant temperature, shaking table concussion was cultivated 24 hours, and mycoderm appears in liquid level, and tart flavour is arranged, and promptly cultivates ripe; (2) secondary acetic bacteria seed is cultivated: get cultured one-level acetic bacteria seed liquid, be inoculated into the liquid nutrient medium in preceding configuration of 10 times of quality, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 6 hours; (3) three grades of acetic bacteria seeds are cultivated: get cultured secondary acetic bacteria seed liquid, be linked into the mulse liquid of the ethanol content 5%-6% of 10 times of quality, and by 0.1 liter of bubbling air of every liter of feed liquid per minute, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 12-16 hour; (4) level Four acetic bacteria seed is cultivated: get cultured three grades of acetic bacteria seed liquid, be linked into the mulse liquid of the ethanol content 5%-6% of 10 times of quality, and by 0.1 liter of bubbling air of every liter of feed liquid per minute, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 12-16 hour; The acetic bacteria seed is cultivated through level Four, can obtain the seed of sufficient amount, and detecting level Four acetic bacteria seed total acid content is 2% to 2.5% o'clock, level Four acetic bacteria seed can be used for acetic fermentation production.
The acetic fermentation method is: be that 10% grain weight adds in the mulse feed liquid of constant temperature souring tank feed temperature 28-32 ℃ with level Four acetic bacteria seed liquid by quality earlier; The even of mulse, acetic bacteria seed carried out in stirring, 20 minutes at interval, stirs 30 minutes; Open ferment at constant temperature jar circulation device, make the bottom feed liquid waterfall that up circulates, flow 2m
3/ h, and open constant temperature souring tank temperature regulating device, with the cold water circulation, strict control material amount is between 32-34 ℃; Adopt the oxygen supply of electromagnetic type air compressor layering air feed, at preseed stage, in inoculation acetic bacteria seed liquid 6 hours, every liter of feed liquid per minute feeds 0.07 liter air; At inoculation lord ferment period in mid-term, every liter of feed liquid per minute feeds the air that 0.1-0.12 rises; In the inoculation later stage, every liter of feed liquid per minute feeds 0.08 liter air.
Brewage the method for nutrition and health protection vinegar with above honey vinegar: at first account for 6 parts red date, 100 parts glutinous rice, 15 parts dregs of beans, 3 parts wheat bran, 10 parts Red kojic rice and water purification respectively and prepare fermented nutritive liquid: the high-quality red date is cleaned the back rise, add water and heat and boil with 40-60 ℃ of warm water bubble with quality; Glutinous rice, dregs of beans, wheat bran were mixed 40-50 ℃ of warm water soaking 10-12 hour that mixes 80 parts of back adding quality thoroughly, the material that soaks is put into food steamer, the big fire heating cooks; With the red date that boils and steamed sticky rice, dregs of beans, wheat bran, be placed on and spread cold on the balcony out and admix Red kojic rice when expecting warm 50-55 ℃, add in the fermentor tank then, keep warm 28-30 ℃ in material, fermented 20-25 days, and treated that aroma was strong in the fermentation material, the water purification that adds 5 times of quality stirs, with 140 order filter cloth squeeze and filters, clarify fermented nutritive liquid; Get quality then and be 94% pure wine honey vinegar and quality and be 6% fermented nutritive liquid and add material-compound tank, stirred 30 minutes, get nutritive health-care honey vinegar finished product through the duplex membrane ultrafiltration.
Method with above honey vinegar modulation vinegar drink: get quality and account for 7% pure wine honey vinegar, getting quality accounts for 15% usefulness temperature water purification and is diluted to the clarifying high-quality honey of 40 ° of Bx (degree Beaume), get quality and account for the solution that 0.02% Sodium Benzoate obtains after by the aseptic water purification dilution with 10 times of quality, and after the aseptic water purification mixing of residual mass ratio, stirred 30 minutes, detect vinegar beverage liquid total acid content 〉=0.25%, total sugar content 〉=6% o'clock, adopt the duplex membrane ultrafiltration of 0.45 μ m and 0.22 μ m to get honey vinegar drink finished product.
Can produce honey vinegar by this making method, this honey vinegar is rich in various organic acids and multivitamin, amino acid.Normal drink honey vinegar, can not only control agent in acid base equilibrium, improve digestive function, reducing weight and beautifying features can also improve the function of detoxification of liver, improves metabolism, vessel softening, regulating blood fat delays senility.This product color is golden yellow, and is little sweet in the acid, sour and not few, agreeably sweet, aromatic pleasant, unique local flavor, and can heat cook cool tone, be real vinegar treasure.Can produce nutrition and health protection vinegar by this making method, this nutrition and health protection vinegar more is rich in the various trace elements of various organic acids and human body needs, amino acid, particularly honey is through ethanol, behind the acetic fermentation, its main nutrient composition content increases to some extent, has more health care and is worth, this nutrition and health protection vinegar, gathered honey, red date, glutinous rice, comprehensive action and nutritive values such as vinegar, but both tonifying the spleen and stomach, tranquilizing mind, the skin care of nourishing blood, nourshing kidney is kept fit, and moistens the lung and relieve the cough, and can also regulate acid base equilibrium, help digest, appetite stimulator, Ginseng Extract, preventing cold, promote human calcium's absorption and prevent arteriosclerosis, regulating blood fat.And moderately sour and sweet, honey is fragrant pleasant, can heat cook cool tone, and Appetizing spleen-tonifying is nutritious.Adopt the honey vinegar drink that this technology brewages, the nutritive ingredient of existing honey vinegar also contains the nutritive ingredient that honey vinegar does not have, and pol is lower, and not only common people can be used as beverage and drink, and diabetics and obese patient are also drinkable.This vinegar drink of normal drink can be regulated acid base equilibrium in the human body, appetite stimulator, and vessel softening prevents arteriosclerosis, but assisting therapy hypertension, diabetes, heart trouble, hepatitis, constipation and other diseases, and the reducing weight and beautifying features effect is arranged.This honey vinegar drink, little acid that enters the mouth, aftertaste is little sweet, sweet and sour taste, unique local flavor.
Embodiment:
(1) apolegamy honey:
1, coarse filtration honey: filter honey with 80 purpose filter clothes, remove impurity such as the beeswax in the honey, dead honeybee;
2, indicate concentration: measure the concentration of honey with sample light instrument,, be respectively: 38,39,40,41 degree with the same the returning in same class and mark of concentration;
3, prepare burden according to quantity: the concentration by sign is sorted out honey, according to the quantity of product needed honey, takes by weighing the honey of coarse filtration, and the general honey quality accounts for 12-20%, drops in the dosing vessel.
(2) wash the storage water purification:
1, precipitates: well water is pumped into carries out sediment deposition in the water reservoir;
2, wash water: the well water that will precipitate silt pumps into quartzite machinery and jar filters, and pumps into gac machinery again and jar filters, and removes calcium in the water, magnesium, manganese etc. to brewageing deleterious ion and peculiar smell by reverse osmosis unit, obtains water purification, pumps into the water purification hold-up vessel.
(3) mulse preparation: by the requirement of product, concentration according to honey, calculate the sugar degree of honey, the ratio of artificial honey, water according to quantity according to the quantity of dosing vessel high scale line water, pumps into water purification in the honey in the dosing vessel according to quantity, and unlatching dosing vessel whipping appts, it is even to carry out mulse, starts shooting after 30 minutes, and the mulse feed liquid is pumped in the constant temperature alcoholization jar.Be hybridly prepared into 1000 kilograms of mulses with 200 kilograms of honey and 800 kilograms of water purification in the present embodiment.
(4) alcoholization fermentation process:
1, stirring feed liquid: with the mulse feed liquid that the dosing vessel pump advances to refine jar, open the stirring of constant temperature alcoholization jar, the feed liquid that honey and water proportion are differed is even once again.
2, the sterilization of heating: open the electrically heated of constant temperature alcoholization jar, make the mulse feed temperature rise to 75 ℃, kept 15 minutes, the feed liquid sterilization that carries out disinfection is opened constant temperature again and is refined a jar cold water circulation device, makes feed temperature drop to 28 ℃.
3, low temperature fermentation:
(1) yeast consumption: take by weighing 12.5 kilograms of active dry yeasts, treat water activation;
(2) activation yeast: active dry yeast is put in the 36-38 ℃ of warm water of 250 kilograms of purifications water activation 15-20 minute;
(3) low temperature fermentation: the active dry yeast liquid of water activation is added in the constant temperature alcoholization jar mulse liquid, keep warm 28-30 ℃ in material, stir fermentation 46 hours.
4, thermophilic fermentation:
(1) yeast consumption: take by weighing 20 kilograms of active dry yeasts, treat water activation.
(2) activation yeast: active dry yeast is put in the 36-38 ℃ of warm water of 400 kilograms of purifications water activation 15-20 minute;
(3) thermophilic fermentation: the active dry yeast liquid of water activation is added in the constant temperature alcoholization jar feed liquid, keep warm 32-34 ℃ in material, stir fermentation 40 hours.
5, survey alcoholic strength: when detecting in the mulse feed liquid ethanol content 5%-6%, the mulse feed liquid pumped in the constant temperature souring tank treat acetic fermentation.
(5) acidifying fermentation method:
1, the acetic bacteria seed is cultivated:
(1) one-level acetic bacteria seed is cultivated:
A: liquid nutrient medium: glucose 10 grams, yeast extract paste 10 grams, lime carbonate 15 grams, distilled water 1000 grams, to pack in the flask with material loading, put the pressure kettle sterilization into after 30 minutes, be cooled to 35 ℃, add 20 gram alcohol and make liquid nutrient medium, in the Erlenmeyer flask of 1000ml, put into sterilization back liquid nutrient medium 150ml.
B, inoculation: in sterile cupboard, insert acetic bacteria inclined-plane seed through screening.
C, in 32-34 ℃ constant temperature, shaking table concussion was cultivated 24 hours, mycoderm appears in liquid level, and tart flavour is arranged, and promptly cultivates ripe.
(2) secondary acetic bacteria seed is cultivated: in flask, put into acetic bacteria substratum 250ml as preceding preparation, and inoculation one-level acetic bacteria seed 25ml, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 6 hours.
(3) three grades of acetic bacteria seeds are cultivated: 7 liters the ethanol content of packing in 10 liters vial is the mulse liquid of 5%-6%, insert the secondary acetic bacteria seed liquid of 700ml, feed the air of 0.1 liter of every liter of feed liquid per minute with the electromagnetic type air compressor, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 12-16 hour.
(4) level Four acetic bacteria seed is cultivated: get cultured three grades of acetic bacteria seed liquid, be linked into the mulse liquid of the ethanol content 5%-6% of 10 times of quality, and by 0.1 liter of bubbling air of every liter of feed liquid per minute, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 12-16 hour.
(5) detect acidity: detecting level Four acetic bacteria seed total acid content is 2% to 2.5% o'clock, level Four acetic bacteria seed can be used for acetic fermentation production.
(5) acetic fermentation method:
1, inoculation son: level Four acetic bacteria seed liquid is pumped in the mulse feed liquid of constant temperature souring tank feed temperature 28-32 ℃ by 10% grain weight.
2, stir: open ferment at constant temperature jar whipping appts, carry out the even of mulse, acetic bacteria seed, 20 minutes at interval, stirred 30 minutes.
3, open cycle: open ferment at constant temperature jar circulation device, make the bottom feed liquid waterfall that up circulates, flow 2m
3/ h.The one, can spare up and down and close mulse and acetic bacteria seed, the 2nd, can be to the oxygen supply of liquid deep layer acetic bacteria.
4, controlling temperature: at the acetic fermentation animated period, heat of fermentation is up to 1138KJ (m
3/ h), for this reason, open constant temperature souring tank temperature regulating device, with the cold water circulation, strict control material amount is between 32-34 ℃.
5, liquid oxygen supply: the acetic acid liquid submerged fermentation, the air feed oxygen supply is a technical barrier.Adopt the oxygen supply of electromagnetic type air compressor air feed, and according to the oxygen supply of souring tank actual grade layering air feed.As 1.6 meters degree of depth of souring tank, can tank body divide the end, in two-layer design stainless steel stent, little shape production well more than 40 distributes on every layer of support.Bottom, the rising of middle layer of air make whole jar all to be full of oxygen like this, are convenient to acetic bacteria production.The air flow of acetic fermentation will be regulated according to practical situation.At preseed stage, in inoculation acetic bacteria seed liquid 6 hours, every liter of feed liquid per minute feeds 0.07 liter air; At inoculation lord ferment period in mid-term, every liter of feed liquid per minute feeds the air that 0.1-0.12 rises; In the inoculation later stage, every liter of feed liquid per minute feeds 0.08 liter air.During acetic fermentation, can not interrupt ventilation oxygen-supplying, otherwise can cause the death of acetic acid thalline.
6, survey sour tonic wine.In the acetic fermentation process, be anti-acetic acid over oxidation, in the fermenting process, should be specifically noted that the acidity of measuring feed liquid, when acidity rises when slow, alcoholic strength drops at 0.29% o'clock, and feed liquid covers the mulse of some amount at once.Otherwise acetic acid does not have alcohol oxidation will continue oxidation acetic acid under the situation that aerobic exists, and generates carbonic acid gas and water, and acidity is descended on the contrary.
(6) branch extracts vinegar: through 65-72 hour acetic fermentation, when the total acid of detection acetic acid fermentation liquid reaches 4.6%-5.1%, can take branch to extract the vinegar method and get vinegar.The amount that is about to constant temperature souring tank honey vinegar taking-up 1/3 adds with the mulse of measuring through alcoholization again.Proceed acetic fermentation according to the acetic fermentation method, after, every 20-22 hour, divisiblely get vinegar once.
(7) the allotment smell of vinegar: will cut apart the vinegar of fetching, and pump in the blend tank, and add pure meticulous salt 1%, and start the material-compound tank whipping appts, stir 30-40 minute, and when detecting acetic acid total content 5.1%, total reducing sugar 2.1%, can carry out the coarse filtration of vinegar liquid.
(8) coarse filtration ageing: honey vinegar liquid through diatomite sheet machine coarse filtration, is pumped into the disconnected oxygen of the interior sealing of acetic acid jar and deposits, leave standstill ageing in 40-60 days, make honey vinegar produce fragrant product flavor.
(9) ultrafiltration can: will reach the honey vinegar of physical and chemical index, the duplex membrane filtration through 0.45 μ m and 0.22 μ m pumps into finished product acetic acid jar again, honey vinegar is bottled labeling vanning warehouse-in with filling machine.
The concocting method of nutritive health-care honey vinegar:
A: raw material and prescription (mass ratio) 1, pure wine honey vinegar 94%;
2, fermented nutritive liquid 6%;
B: the brewing method of independent fermented nutritive liquid:
1, raw material:
Raw material a: 6 kilograms of red dates, at first will the go rotten rotten red date and the jujube of damaging by worms are removed, and clean the jujube surface impurity, rise with 40-60 ℃ of warm water bubble again, put into to add water in the jacketed kettle and heat and boil.
Raw material b: 100 kilograms in glutinous rice, 15 kilograms of dregs of beans, 3 kilograms in wheat bran, mix glutinous rice, dregs of beans, wheat bran thoroughly back and add 80 kilograms of immersions of 40-50 ℃ of warm water 10-12 hour, the material that soaks is put into food steamer, the big fire heating cooks.
Raw material c: 10 kilograms of Red kojic rices.
2, with the red date that boils and steamed sticky rice, dregs of beans, wheat bran, be placed on and spread cold on the clean balcony out when expecting warm 50-55 ℃, admix Red kojic rice, add in the fermentor tank, keep warm 28-30 ℃ in material, when rising, the material temperature takes cooling measure, fermented 2025 days, and treated that aroma was strong in the fermentation material, the water purification that adds 5 times of quality stirs, with 140 order filter cloth squeeze and filters, clarify standby.
4, dissolve: quality is accounted for 94% pure wine honey vinegar and quality account for 6% fermented nutritive liquid and add material-compound tank, stirred 30 minutes, put in storage through the bottling of duplex membrane ultrafiltration.
Nutritive health-care honey vinegar quality standard: total acid 3.5%, total reducing sugar 2%, amino acid 0.02%.
Honeybee vinegar drink concocting method:
A: raw material and prescription (mass ratio): 1, honey vinegar 7%
2,40 ° of Bx (degree Beaume) clarification honey 15%
3, Sodium Benzoate 0.02%
4, aseptic tap water 77.98%
B, allotment scheme: pure wine honey vinegar is dropped into material-compound tank by 7% quality, again high-quality honey is diluted to 40 ° of Bx clarifications with warm water purification, quality by 15% drops into material-compound tank, again Sodium Benzoate is dropped into material-compound tank after by the aseptic water purification dilution by 10 times of quality of 0.02% quality again, the diluting water of Sodium Benzoate is taken from the aseptic tap water of preparing consumption, then the remainder in the 77.98% aseptic water purification is joined material-compound tank, open the whipping appts of material-compound tank, stirred 30 minutes, detect vinegar beverage liquid total acid content 〉=0.25%, total sugar content 〉=6% o'clock, adopt the duplex membrane ultrafiltration of 0.45 μ m and 0.22 μ m, the bottling of employing filling machine, the vanning warehouse-in of labelling.
Claims (9)
1, a kind of brewing method of honey vinegar, it is characterized in that: after honey is removed by filter impurity with 80 order filter clothes, account for the honey of 12-20% and the water purification thorough mixing that quality accounts for 80-88% with quality, be placed into alcoholization jar internal heating and keep 15 minutes sterilizations to 70-75 ℃, be cooled to 28 ℃ then, the yeast fermentation that adds after the activation becomes the mulse feed liquid, when detecting its ethanol content and being 5-6%, the mulse feed liquid is pumped in the constant temperature souring tank; The acetic bacteria seed liquid that with total acid content is 2-2.5% then is that the amount of mulse feed liquid 10% pumps in the mulse feed liquid of constant temperature souring tank and stirs by quality, keeping feed temperature 32-34 ℃ and oxygen supply carries out acidifying and sends out alcohol, when acidity rises slowly, alcoholic strength drops at 0.29% o'clock, covers mulse and keep ethanol concn in feed liquid; Through 65-72 hour acetic fermentation, when the total acid that detects acetic acid fermentation liquid reaches 4.6%-5.1%, adopt to divide to extract the vinegar method and get vinegar, constant temperature souring tank honey vinegar 1/3 the amount of taking out is added the mulse through alcoholization with amount again, every 20-22 hour, divide to extract vinegar once; To cut apart the vinegar of fetching and pump in the blend tank, the adding quality is 1% pure meticulous salt, stirs 30-40 minute, when detecting acetic acid total content 5.1%, total reducing sugar 2.1%, after honey vinegar liquid coarse filtration, pumps into the disconnected oxygen of the interior sealing of acetic acid jar and deposits, and leaves standstill ageing in 40-60 days; Ageing after the duplex membrane filtration of 0.45 μ m and 0.22 μ m pump into finished product acetic acid jar and obtain the honey vinegar finished product.
2, the brewing method of honey vinegar according to claim 1, it is characterized in that: well water is pumped into carries out sediment deposition in the water reservoir, the water of post precipitation pumps into gac again and filters for mechanical jar through jar filtration of quartzite machinery, remove ion in the water by reverse osmosis unit, obtain water purification.
3, the brewing method of honey vinegar according to claim 1 is characterized in that: honey and water purification mixed solution are fermented into the process of mulse through low temperature fermentation and thermophilic fermentation.
4, the brewing method of honey vinegar according to claim 3, it is characterized in that: the low temperature fermentation that honey and water purification mixed solution are fermented in the mulse process is to take by weighing active dry yeast by feed liquid quality 1.25%, with active dry yeast and water mass ratio, put into and purify in the 36-38 ℃ of warm water water activation 15-20 minute by 1: 20; The active dry yeast liquid of water activation is added in the constant temperature alcoholization jar mulse liquid, keep warm 28-30 ℃ in material, stir fermentation 46 hours.
5, the brewing method of honey vinegar according to claim 3, it is characterized in that: the thermophilic fermentation that honey and water purification mixed solution are fermented in the mulse process is to take by weighing active dry yeast by feed liquid quality 2%, with active dry yeast and water mass ratio, put into and purify in the 36-38 ℃ of warm water water activation 15-20 minute by 1: 20; The active dry yeast liquid of water activation is added in the constant temperature alcoholization jar mulse liquid, keep warm 32-34 ℃ in material, stir fermentation 40 hours.
6, the brewing method of honey vinegar according to claim 1 is characterized in that: the acetic bacteria seed needs level Four to cultivate:
(1) one-level acetic bacteria seed is cultivated: getting mass ratio is 1: 1: 1.5: 100 glucose, yeast extract paste, lime carbonate, distilled water, they are mixed the back after sterilizing 30 minutes under the 110-115 ℃ of high temperature, be cooled to 35 ℃, add the alcohol of 2 times of glucose qualities, form liquid nutrient medium; Get liquid nutrient medium and insert acetic bacteria seed through screening in sterile cupboard, in 32-34 ℃ constant temperature, shaking table concussion was cultivated 24 hours, and mycoderm appears in liquid level, and tart flavour is arranged, and promptly cultivates ripe;
(2) secondary acetic bacteria seed is cultivated: get cultured one-level acetic bacteria seed liquid, be inoculated into the liquid nutrient medium in preceding configuration of 10 times of quality, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 6 hours;
(3) three grades of acetic bacteria seeds are cultivated: get cultured secondary acetic bacteria seed liquid, be linked into the mulse liquid of the ethanol content 5%-6% of 10 times of quality, and by 0.1 liter of bubbling air of every liter of feed liquid per minute, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 12-16 hour;
(4) level Four acetic bacteria seed is cultivated: get cultured three grades of acetic bacteria seed liquid, be linked into the mulse liquid of the ethanol content 5%-6% of 10 times of quality, and by 0.1 liter of bubbling air of every liter of feed liquid per minute, in 32-34 ℃ constant temperature, the shaking table concussion was cultivated 12-16 hour;
Detecting level Four acetic bacteria seed total acid content is 2% to 2.5% o'clock, level Four acetic bacteria seed can be used for acetic fermentation production.
7, the brewing method of honey vinegar according to claim 1 is characterized in that: the acetic fermentation method is: be that 10% grain weight adds in the mulse feed liquid of constant temperature souring tank feed temperature 28-32 ℃ with level Four acetic bacteria seed liquid by quality earlier; The even of mulse, acetic bacteria seed carried out in stirring, 20 minutes at interval, stirs 30 minutes; Open ferment at constant temperature jar circulation device, make the bottom feed liquid waterfall that up circulates, flow 2m3/h, and open constant temperature souring tank temperature regulating device, with the cold water circulation, control material amount is between 32-34 ℃; Adopt the oxygen supply of air compressor layering air feed, at preseed stage, in inoculation acetic bacteria seed liquid 6 hours, every liter of feed liquid per minute feeds 0.07 liter air; At inoculation lord ferment period in mid-term, every liter of feed liquid per minute feeds the air that 0.1-0.12 rises; In the inoculation later stage, every liter of feed liquid per minute feeds 0.08 liter air.
8, a kind of method of brewageing nutrition and health protection vinegar with honey vinegar, it is characterized in that: account for 6 parts red date, 100 parts glutinous rice, 15 parts dregs of beans, 3 parts wheat bran, 10 parts Red kojic rice and water purification respectively with quality and prepare fermented nutritive liquid: the high-quality red date is cleaned the back rise, add water and heat and boil with 40-60 ℃ of warm water bubble; Glutinous rice, dregs of beans, wheat bran were mixed 40-50 ℃ of warm water soaking 10-12 hour that mixes 80 parts of back adding quality thoroughly, the material that soaks is put into food steamer, the big fire heating cooks; With the red date that boils and steamed sticky rice, dregs of beans, wheat bran, be placed on and spread cold on the balcony out and admix Red kojic rice when expecting warm 50-55 ℃, add in the fermentor tank then, keep warm 28-30 ℃ in material, fermented 20-25 days, and treated that aroma was strong in the fermentation material, the water purification that adds 5 times of quality stirs, with 140 order filter cloth squeeze and filters, clarify fermented nutritive liquid; Get quality and be 94% pure wine honey vinegar and quality and be 6% fermented nutritive liquid and add material-compound tank, stirred 30 minutes, get nutritive health-care honey vinegar finished product through the duplex membrane ultrafiltration.
9, a kind of method with honey vinegar modulation vinegar drink, it is characterized in that: get quality and account for 7% pure wine honey vinegar, getting quality accounts for 15% usefulness temperature water purification and is diluted to 40 ° of clarifying high-quality honey of Bx, get quality and account for the solution that 0.02% Sodium Benzoate obtains after by the aseptic water purification dilution with 10 times of quality, and the aseptic water purification of residual mass ratio, after the mixing, stirred 30 minutes, detect vinegar beverage liquid total acid content 〉=0.25%, total sugar content 〉=6% o'clock, adopt the duplex membrane ultrafiltration of 0.45 μ m and 0.22 μ m to get honey vinegar drink finished product.
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| CN101138428B (en) * | 2006-09-08 | 2011-08-31 | 楚裕安 | Red date vinegar natural beverage and production technique thereof |
| CN1880437B (en) * | 2006-05-18 | 2011-12-07 | 刘彩霞 | Balsam pear honey vinegar and method for making same |
| CN102972819A (en) * | 2012-11-06 | 2013-03-20 | 阎立江 | Preparation method for honey vinegar mulberry juice beverage |
| CN103238838A (en) * | 2013-05-14 | 2013-08-14 | 曲都 | Preparation method of healthcare sweet and sour honey |
| CN103602577A (en) * | 2013-12-03 | 2014-02-26 | 任玉荣 | Purely-natural organic honey vinegar |
| CN104031813A (en) * | 2014-06-13 | 2014-09-10 | 平阳县美人蜂业有限公司 | Garlic fragrance honey vinegar and making method thereof |
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN106281956A (en) * | 2016-09-19 | 2017-01-04 | 陈亚杰 | A kind of Purely-natural organic honey vinegar and processing technique thereof |
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| CN107904134A (en) * | 2018-01-22 | 2018-04-13 | 陕西杨凌陕特农业发展有限公司 | A kind of preparation method of bee honey health-care vinegar |
| CN108004114A (en) * | 2018-02-01 | 2018-05-08 | 丁小标 | A kind of rose health-care vinegar and its manufacture craft |
| CN108753515A (en) * | 2018-05-09 | 2018-11-06 | 安徽勤蜂堂蜂业有限公司 | A kind of royal jelly honey fermented beverage production method |
| CN108865641A (en) * | 2018-08-17 | 2018-11-23 | 马少荣 | A kind of natural organic honey vinegar and its processing technology |
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| CN1269981A (en) * | 1999-04-12 | 2000-10-18 | 乌鲁木齐铁路局中心卫生防疫站 | Process for preparing health-care nutritive honey vinegar |
| CN1641012A (en) * | 2004-01-06 | 2005-07-20 | 刘国忠 | Active bee glue health-care vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1880437B (en) * | 2006-05-18 | 2011-12-07 | 刘彩霞 | Balsam pear honey vinegar and method for making same |
| CN101138428B (en) * | 2006-09-08 | 2011-08-31 | 楚裕安 | Red date vinegar natural beverage and production technique thereof |
| CN102972819A (en) * | 2012-11-06 | 2013-03-20 | 阎立江 | Preparation method for honey vinegar mulberry juice beverage |
| CN103238838A (en) * | 2013-05-14 | 2013-08-14 | 曲都 | Preparation method of healthcare sweet and sour honey |
| CN103602577A (en) * | 2013-12-03 | 2014-02-26 | 任玉荣 | Purely-natural organic honey vinegar |
| CN104031813A (en) * | 2014-06-13 | 2014-09-10 | 平阳县美人蜂业有限公司 | Garlic fragrance honey vinegar and making method thereof |
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN106281956A (en) * | 2016-09-19 | 2017-01-04 | 陈亚杰 | A kind of Purely-natural organic honey vinegar and processing technique thereof |
| CN107198075A (en) * | 2017-06-26 | 2017-09-26 | 冯氏蜂业集团股份有限公司 | A kind of royal jelly honey fermented beverage production method |
| CN107904134A (en) * | 2018-01-22 | 2018-04-13 | 陕西杨凌陕特农业发展有限公司 | A kind of preparation method of bee honey health-care vinegar |
| CN108004114A (en) * | 2018-02-01 | 2018-05-08 | 丁小标 | A kind of rose health-care vinegar and its manufacture craft |
| CN108753515A (en) * | 2018-05-09 | 2018-11-06 | 安徽勤蜂堂蜂业有限公司 | A kind of royal jelly honey fermented beverage production method |
| CN108865641A (en) * | 2018-08-17 | 2018-11-23 | 马少荣 | A kind of natural organic honey vinegar and its processing technology |
| CN110074302A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of drinks are prepared using wheat bran Monascus fermentation broth |
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| CN100489079C (en) | 2009-05-20 |
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