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Method for preparing honey vinegar

A technology of honey vinegar and honey, which is applied in the food field, can solve the problems of long fermentation period and complex process of honey vinegar, achieve the effects of shortening the fermentation period, simplifying process equipment, and reducing the excessive concentration of intermediate products

Active Publication Date: 2015-11-18
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a method for preparing honey vinegar in order to overcome the disadvantages of long honey vinegar fermentation cycle and complicated process in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] S1. Dilute the lychee honey with water to form a lychee honey liquid, so that the sugar content in the lychee honey liquid is 31% (g / 100mL), and then pasteurize the honey liquid;

[0032] S2. Add 2.4% (v / v) lotus flower powder supernatant, 8% (v / v) acetic acid bacteria culture solution, and yeast culture solution to the sterilized honey solution (the inoculation amount of dry yeast is 0.3 % (w / v)) and 3% (v / v) edible alcohol, under the conditions of pH 4.0 and temperature 29.5°C, alcoholic fermentation and acetic acid fermentation were carried out simultaneously for 14 days;

[0033] S3. Filter and sterilize the fermented product obtained in step S2. to obtain honey vinegar.

[0034] The preparation method of the lotus powder supernatant is as follows: grind the lotus powder and store it in a refrigerator at -18°C for 18 to 24 hours, then quickly add hot water at 80°C after taking it out, stir it fully, and then quickly cool it to 45°C , and heated in a water bath at 4...

Embodiment 2

[0039] S1. Dilute the lychee honey with water to form a lychee honey liquid, so that the sugar content in the lychee honey liquid is 25% (g / 100mL), and then pasteurize the honey liquid;

[0040]S2. Add 2% (v / v) lotus flower powder supernatant, 6% (v / v) acetic acid bacteria culture solution, and yeast culture solution to the sterilized honey solution (the inoculation amount of dry yeast is 0.2 % (w / v)) and 2% (v / v) edible alcohol, under the conditions of pH 3.5 and temperature 25 ℃, carry out alcoholic fermentation and acetic acid fermentation for 15 days at the same time;

[0041] S3. Filter and sterilize the fermented product obtained in step S2. to obtain honey vinegar.

[0042] Refer to Example 1 for the preparation methods of the lotus flower powder supernatant, acetic acid bacteria culture solution, and yeast culture solution.

[0043] The lychee honey vinegar produced under this technological condition has pure flavor, sweet aroma and soft flavor. The total acid reache...

Embodiment 3

[0045] S1. Dilute the lychee honey with water to form a lychee honey liquid, so that the sugar content in the lychee honey liquid is 35% (g / 100mL), and then pasteurize the honey liquid;

[0046] S2. Add 3% (v / v) lotus flower powder supernatant, 9% (v / v) acetic acid bacteria culture solution, and yeast culture solution to the sterilized honey solution (the inoculum amount of dry yeast is 0.4 % (w / v)) and 4% (v / v) edible alcohol, under the conditions of pH 4.5 and temperature 30°C, carry out alcoholic fermentation and acetic acid fermentation for 12 days at the same time;

[0047] S3. Filter and sterilize the fermented product obtained in step S2. to obtain honey vinegar.

[0048] Refer to Example 1 for the preparation methods of the lotus flower powder supernatant, acetic acid bacteria culture solution, and yeast culture solution.

[0049] The lychee honey vinegar produced under this technological condition has pure flavor, sweet aroma and soft flavor. The total acid reached ...

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Abstract

The invention relates to the technical field of food, in particular to a method for preparing honey vinegar, which comprises steps: S1 water is added into honey to be diluted into honey fluid, and then the honey fluid is sterilized; S2 pollen liquid supernatant, acetic bacteria nutrient solution, saccharomycetes nutrient solution and edible alcohol are added into the honey fluid after being sterilized, and ethyl alcohol and acetic acid are fermented at the same time; and S3 the honey vinegar is prepared after filtering and sterilizing the fermentation products which are produced in the S2. The method for preparing the honey vinegar ferments saccharomycetes and acetic acid bacteria in the same condition through a one-step method, enables alcoholic fermentation and acetic fermentation to mix, does not have phases, reduces fermentation period, saves energy and labor, simplifies process equipment, and reduces harmful effect to biochemical reaction because of too large intermediate concentration simultaneously.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of honey vinegar. Background technique [0002] In recent years, with the improvement of people's living standards, changes in consumption concepts, demand for healthy food, and the development of my country's food industry and beekeeping industry, fermented honey vinegar, as a green and healthy new health food, is gradually being used Pay attention and research, and made some progress. In addition, honey wine and honey vinegar are also popular abroad. According to the data provided by the American Mead Federation, there are more than 40 companies producing mead in the world, mainly concentrated in the United States, Britain, Italy and other western countries. [0003] Honey vinegar is mainly made from honey or mead through microbial fermentation. It is an indispensable health food for modern life. Traditional honey vinegar is brewed by a step-by-step fermenta...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 刘功良白卫东赵文红李南薇高苏娟赵翾朱宝生
Owner ZHONGKAI UNIV OF AGRI & ENG
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