CN1865428A - Preparation method of bee honey vinegar - Google Patents
Preparation method of bee honey vinegar Download PDFInfo
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- CN1865428A CN1865428A CN 200510040133 CN200510040133A CN1865428A CN 1865428 A CN1865428 A CN 1865428A CN 200510040133 CN200510040133 CN 200510040133 CN 200510040133 A CN200510040133 A CN 200510040133A CN 1865428 A CN1865428 A CN 1865428A
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Abstract
The invention discloses a process for preparing bee honey vinegar, which comprises a pre-fermentation procedure including mixing grain stillage, bee honey, wheat bran and distilled water by the weight ratio of 1:0.3-1:0.6-1.5:0.01-0.02, and a post-fermentation procedure including charging the outcome yield of pre-fermentation into grain stillage, and a post-processing procedure including stirring, drenching vinegar, adding salt, sterilizing, filtering and packaging.
Description
Technical field:
The invention belongs to this technical field of preparation method of edible acid, belong to especially the honey vinegar preparation method this
Technical field.
Background technology:
Honey vinegar is a kind of novel nutritive health-care beauty treatment product.At present, the preparation method of honey vinegar has two kinds, and a kind of is that honey directly is added in the edible vinegar, and the mouthfeel of Zhi Bei honey vinegar is single in this way; It is the method that raw material carries out the fermentative preparation honey vinegar with honey directly that Chinese patent CN1269981A has introduced a kind of, and the consumption of honey is big, the also corresponding raising of cost.
Vinasse are the vinasse behind the brewing yellow rice wine particularly, contain rich in amino acid, for a long time, except a spot of vinasse as the animal-feed, major part is all thrown away, and environment has been caused a large amount of pollutions, is unfavorable for the comprehensive utilization of agricultural-food.
Summary of the invention:
It is raw material with vinasse that technical problem to be solved by this invention provides a kind of, the preparation method of the honey vinegar that mouthfeel is fresh.
The technical scheme of technical solution problem of the present invention comprises the following steps:
A, primary fermentation process: with vinasse, honey, wheat bran, distilled water by weight 1: 0.3-1: 0.6-1.5: 0.01-0.02 is in harmonious proportion, and leavening temperature is controlled at 30-46 ℃, and fermentation time is no less than 120 hours.
B, secondary fermentation process: is 1 with the product adding of primary fermentation with the vinasse weight ratio: the wheat bran of 0.6-1.5: 0.4-0.8: 0.00025-0.001, rice husk, yeast, 30-46 ℃ of leavening temperature control.
C, last handling process: when the alcoholic strength in the material surpasses 5 when spending, utilize the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
In the primary fermentation process, the weight ratio of preferred vinasse, honey, wheat bran, distilled water is 1: 0.5-0.8: 0.8-1.2: 0.01-0.02.
In the secondary fermentation process, preferred vinasse, wheat bran, rice husk, saccharomycetic weight ratio are 1: 0.8-1.2: 0.5-0.7: 0.0005-0.0008.
Also can adopt following preparation technology:
A, primary fermentation process: with vinasse, honey, wheat bran, distilled water by weight 1: 0.15-0.5: 0.6-1.5: 0.01-0.02 is in harmonious proportion, and leavening temperature is controlled at 30-46 ℃, and fermentation time is no less than 60 hours.
B, secondary fermentation process: with the product of primary fermentation, adding is 1 with the vinasse weight ratio: the honey of 0.15-0.5, temperature of reaction is controlled at 30-46 ℃, reacted 72-90 hour, adding is 1 with the vinasse weight ratio: the distilled water of 4-7, temperature of reaction are controlled at 30-46 ℃, and reaction is no less than 150 hours, adding is 1 with the vinasse weight ratio again: the wheat bran of 0.6-1.5: 0.4-0.8: 0.00025-0.001, rice husk, yeast, 30-46 ℃ of leavening temperature control.
C, last handling process: when the alcoholic strength in the material surpasses 5 when spending, utilize the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
In the primary fermentation process, the weight ratio of preferred vinasse, honey, wheat bran, distilled water is 1: 0.2-0.4: 0.8-1.2: 0.01-0.02.
In the secondary fermentation process, preferred vinasse, wheat bran, rice husk, saccharomycetic weight ratio are 1: 0.8-1.2: 0.5-0.7: 0.0005-0.0008.
Described vinasse are the product behind the glutinous rice yellow rice wine brewage, i.e. the solid product that obtains through elutriation, immersion, flushing, boiling, fermentation, squeezing of glutinous rice.Wherein alcoholic strength is the 14-16 degree, moisture 20-30% (weight ratio).
Described honey meets GB/T 18796-2002 standard.
Described wheat bran, yeast, rice husk are the used material of conventional system vinegar technology.
In the primary fermentation process, directly ferment with original yeast in the vinasse, do not need to add in addition yeast.
The present invention compared with prior art utilizes the waste vinasse behind the brewing yellow rice wine, has saved grain, and vinasse are by fermenting twice, and residue is considerably less, has alleviated the pollution of vinasse to environment greatly, helps the comprehensive utilization of agricultural-food.
Simultaneously, vinasse use as the raw material of honey vinegar, and mouthfeel is obviously different with general honey vinegar, and can utilize the existing vinegar equipment of making, and need not equipment is carried out the second investment.
Embodiment:
Non-limiting examples is described below:
Vinasse are the product behind the glutinous rice yellow rice wine brewage, i.e. the solid product that obtains through elutriation, immersion, flushing, boiling, fermentation, squeezing of glutinous rice.Wherein alcoholic strength is the 14-16 degree, moisture 20-30% (weight ratio).
Honey meets GB/T 18796-2002 standard.
Wheat bran, rice husk are the used material of conventional system vinegar technology.
Yeast is KH, the AS3.4309 that Shanghai Brew Science Inst. produces.
Technology 1: 100 kilograms of vinasse, 30 kilograms of honey, 60 kilograms of wheat brans, 1 kilogram of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, and fermentation time is 150 hours.Add 60 kilograms of wheat brans again, 40 kilograms of rice husks, the yeast of 25 grams, leavening temperature is 30-46 ℃, when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
Technology 2: 100 kilograms of vinasse, 50 kilograms of honey, 80 kilograms of wheat brans, 1 kilogram of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, and fermentation time is 170 hours.Add 80 kilograms of wheat brans again, 50 kilograms of rice husks, the yeast of 50 grams, leavening temperature is 30-46 ℃, when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
Technology 3: 100 kilograms of vinasse, 80 kilograms of honey, 120 kg wheat bran, 2 kilograms of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, and fermentation time is 200 hours.Add the 120 kg wheat bran again, 70 kilograms of rice husks, the yeast of 80 grams, leavening temperature is 30-46 ℃, when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
Technology 4: 100 kilograms of vinasse, 100 kilograms of honey, 150 kilograms of wheat brans, 2 kilograms of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, and fermentation time is 240 hours.Add 150 kilograms of wheat brans again, 80 kilograms of rice husks, the yeast of 100 grams, leavening temperature is 30-46 ℃, when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
Technology 5: 100 kilograms of vinasse, 15 kilograms of honey, 60 kilograms of wheat brans, 1 kilogram of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, ferments 60 hours.Add and 15 kilograms of honey again, temperature of reaction is controlled at 30-46 ℃, reacted 72 hours, add 400 kilograms of distilled water, temperature of reaction is controlled at 30-46 ℃, reacts 150 hours, add 60 kilograms of wheat brans, 40 kilograms of rice husks, 25 gram yeast again, 30-46 ℃ of leavening temperature control when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
Technology 6: 100 kilograms of vinasse, 20 kilograms of honey, 80 kilograms of wheat brans, 1 kilogram of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, ferments 72 hours.Add and 20 kilograms of honey again, temperature of reaction is controlled at 30-46 ℃, reacted 90 hours, add 500 kilograms of distilled water, temperature of reaction is controlled at 30-46 ℃, reacts 150 hours, add 80 kilograms of wheat brans, 50 kilograms of rice husks, 50 gram yeast again, 30-46 ℃ of leavening temperature control when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
Technology 7: 100 kilograms of vinasse, 40 kilograms of honey, 120 kg wheat bran, 1.5 kilograms of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, ferments 72 hours.Add and 40 kilograms of honey again, temperature of reaction is controlled at 30-46 ℃, reacted 90 hours, add 500 kilograms of distilled water, temperature of reaction is controlled at 30-46 ℃, reacts 170 hours, add 120 kg wheat bran, 70 kilograms of rice husks, 80 gram yeast again, 30-46 ℃ of leavening temperature control when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
Technology 8: 100 kilograms of vinasse, 50 kilograms of honey, 150 kilograms of wheat brans, 2 kilograms of distilled water are mixed, and leavening temperature is controlled at 30-46 ℃, ferments 72 hours.Add and 50 kilograms of honey again, temperature of reaction is controlled at 30-46 ℃, reacted 90 hours, add 700 kilograms of distilled water, temperature of reaction is controlled at 30-46 ℃, reacts 150 hours, add 150 kilograms of wheat brans, 80 kilograms of rice husks, 100 gram yeast again, 30-46 ℃ of leavening temperature control when the alcoholic strength in the material surpasses 5 when spending, utilizes the beating lid, turn over cylinder, drench vinegar of prior art, with salt after-ripening, sterilization, filtration, encapsulation.
The product that technology 1-8 makes:
Oranoleptic indicator: color: amber, clear; Smell: band honey sweet-smelling; Mouthfeel: tart flavour is soft, and is slightly sweet.
Physical and chemical index: total acid 〉=4.5 restrain/100 milliliters, and amino acid 〉=0.15 restrains/100 milliliters.
Sanitary index: total plate count≤5000/milliliter, coliform＜3/milliliter.Pathogenic bacterium must not detect, flavacin B
1≤ 5 gram/kilograms, arsenic≤0.5 milliliter/liter, plumbous≤1.0 milliliter/liter.
Claims (6)
1, a kind of preparation method of honey vinegar comprises primary fermentation process, secondary fermentation process, last handling process, it is characterized in that:
A, primary fermentation process: with vinasse, honey, wheat bran, distilled water by weight 1: 0.3-1: 0.6-1.5: 0.01-0.02 is in harmonious proportion, and leavening temperature is controlled at 30-46 ℃, and fermentation time is no less than 120 hours;
B, secondary fermentation process: is 1 with the product adding of primary fermentation with the vinasse weight ratio: the wheat bran of 0.6-1.5: 0.4-0.8: 0.00025-0.001, rice husk, yeast, 30-46 ℃ of leavening temperature control.
2, the preparation method of a kind of honey vinegar according to claim 1 is characterized in that: in the primary fermentation process, the weight ratio of vinasse, honey, wheat bran, distilled water is 1: 0.5-0.8: 0.8-1.2: 0.01-0.02.
3, the preparation method of a kind of honey vinegar according to claim 1 is characterized in that: in the secondary fermentation process, vinasse, wheat bran, rice husk, saccharomycetic weight ratio are 1: 0.8-1.2: 0.5-0.7: 0.0005-0.0008.
4, a kind of preparation method of honey vinegar comprises primary fermentation process, secondary fermentation process, last handling process, it is characterized in that:
A, primary fermentation process: with vinasse, honey, wheat bran, distilled water by weight 1: 0.15-0.5: 0.6-1.5: 0.01-0.02 is in harmonious proportion, and leavening temperature is controlled at 30-46 ℃, and fermentation time is no less than 60 hours.
B, secondary fermentation process: with the product of primary fermentation, adding is 1 with the vinasse weight ratio: the honey of 0.15-0.5, temperature of reaction is controlled at 30-46 ℃, reacted 72-90 hour, adding is 1 with the vinasse weight ratio: the distilled water of 4-7, temperature of reaction are controlled at 30-46 ℃, and reaction is no less than 150 hours, adding is 1 with the vinasse weight ratio again: the wheat bran of 0.6-1.5: 0.4-0.8: 0.00025-0.001, rice husk, yeast, 30-46 ℃ of leavening temperature control.
5, the preparation method of a kind of honey vinegar according to claim 4 is characterized in that: in the primary fermentation process, the weight ratio of vinasse, honey, wheat bran, distilled water is 1: 0.2-0.4: 0.8-1.2: 0.01-0.02.
6, the preparation method of a kind of honey vinegar according to claim 4 is characterized in that: in the secondary fermentation process, vinasse, wheat bran, rice husk, saccharomycetic weight ratio are 1: 0.8-1.2: 0.5-0.7: 0.0005-0.0008.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100401332A CN100340652C (en) | 2005-05-18 | 2005-05-18 | Preparation method of bee honey vinegar |
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|---|---|---|---|
| CNB2005100401332A CN100340652C (en) | 2005-05-18 | 2005-05-18 | Preparation method of bee honey vinegar |
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| CN1865428A true CN1865428A (en) | 2006-11-22 |
| CN100340652C CN100340652C (en) | 2007-10-03 |
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| CNB2005100401332A Expired - Fee Related CN100340652C (en) | 2005-05-18 | 2005-05-18 | Preparation method of bee honey vinegar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864356A (en) * | 2010-05-26 | 2010-10-20 | 王彦龙 | Health-care vinegar and brewing process thereof |
| CN102229884A (en) * | 2011-07-05 | 2011-11-02 | 汪永辉 | Preparation method of fragrant solomonseal rhizome vinegar |
| CN102246942A (en) * | 2011-05-10 | 2011-11-23 | 四川银帆生物科技有限公司 | Method for producing natural essence for table vinegar by using waste white liquor distillers' grain solid and liquid combined fermentation |
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN105420063A (en) * | 2015-01-09 | 2016-03-23 | 杨立志 | Red jujube vinegar brewing method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057336C (en) * | 1996-07-18 | 2000-10-11 | 项钧 | Health-care fruit vinegar |
| 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 |
| CN1390932A (en) * | 2002-07-18 | 2003-01-15 | 阎金峰 | Rice vinegar containing royal jelly |
-
2005
- 2005-05-18 CN CNB2005100401332A patent/CN100340652C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864356A (en) * | 2010-05-26 | 2010-10-20 | 王彦龙 | Health-care vinegar and brewing process thereof |
| CN101864356B (en) * | 2010-05-26 | 2012-06-27 | 王彦龙 | Health-care vinegar and brewing process thereof |
| CN102246942A (en) * | 2011-05-10 | 2011-11-23 | 四川银帆生物科技有限公司 | Method for producing natural essence for table vinegar by using waste white liquor distillers' grain solid and liquid combined fermentation |
| CN102246942B (en) * | 2011-05-10 | 2013-03-06 | 四川银帆生物科技有限公司 | Method for producing natural essence for table vinegar by using waste white liquor distillers'grain solid and liquid combined fermentation |
| CN102229884A (en) * | 2011-07-05 | 2011-11-02 | 汪永辉 | Preparation method of fragrant solomonseal rhizome vinegar |
| CN102229884B (en) * | 2011-07-05 | 2013-03-13 | 汪永辉 | Preparation method of fragrant solomonseal rhizome vinegar |
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN103468559B (en) * | 2013-09-09 | 2015-02-04 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN105420063A (en) * | 2015-01-09 | 2016-03-23 | 杨立志 | Red jujube vinegar brewing method |
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| CN100340652C (en) | 2007-10-03 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shanghai Guanshengyuan Bee Products Co., Ltd. Assignor: Wuhu Fenglian Co., Ltd. Contract fulfillment period: 2007.10.5 to 2012.10.4 contract change Contract record no.: 2008310000119 Denomination of invention: Preparation method of bee honey vinegar Granted publication date: 20071003 License type: Exclusive license Record date: 2008.10.6 |
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| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2007.10.5 TO 2012.10.4; CHANGE OF CONTRACT Name of requester: SHANGHAI GUANSHENGYUAN BEES PRODUCTS CO., LTD. Effective date: 20081006 |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20071003 Termination date: 20140518 |