Purely-natural organic honey vinegar
A kind of honey vinegar, pure natural technology, applied in the field of health food, can solve the problems of physical harm, lack of nutrition and health care, and achieve the effect of hangover function
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Embodiment 1
[0018] Dilute honey and water according to the mass ratio of 1:3-4 to form honey water; heat the honey water to 65-75°C for sterilization; then cool the sterilized honey water to 30-40°C, Ferment with broken pollen and honey wine according to the mass ratio of 300:10:3, stir well, seal the vat, age to make honey vinegar.
[0019] The above-mentioned broken pollen is to spread the pollen with a water content of 14-30% on the culture plate with a thickness of about 2-4 cm, and then put it into the culture room to control the temperature between 36-38 °C every 10-12 hours. The pollen is stirred once for fermentation and cultivation.
Embodiment 2
[0021] Dilute honey and water according to the mass ratio of 1:3-4 to form honey water; heat the honey water to 65-75°C for sterilization; then cool the sterilized honey water to 30-40°C, Ferment with broken pollen and honey wine according to the mass ratio of 350:10:3.5, stir well, seal the vat, age to make honey vinegar.
[0022] The above-mentioned broken pollen is to spread the pollen with a water content of 14-30% on the culture plate with a thickness of about 2-4 cm, and then put it into the culture room to control the temperature between 36-38 °C every 10-12 hours. The pollen is stirred once for fermentation and cultivation.
Embodiment 3
[0024] Dilute honey and water according to the mass ratio of 1:3-4 to form honey water; heat the honey water to 65-75°C for sterilization; then cool the sterilized honey water to 30-40°C, Ferment with broken pollen and honey wine according to the mass ratio of 400:10:4, stir evenly, seal the vat, age to make honey vinegar.
[0025] The above-mentioned broken pollen is to spread the pollen with a water content of 14-30% on the culture plate with a thickness of about 2-4 cm, and then put it into the culture room to control the temperature between 36-38 °C every 10-12 hours. The pollen is stirred once for fermentation and cultivation.
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