Lonicera japonica fruit vinegar and making method thereof
The technology of honeysuckle fruit and honeysuckle is applied in the field of honeysuckle fruit vinegar and its production, which can solve the problems of single variety and single nutrition of fruit vinegar, and achieve the effects of improving immunity, wide source and eliminating human fatigue.
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Embodiment 1
[0021] The honeysuckle fruit vinegar is composed of honeysuckle, grape, hawthorn, kiwi fruit, pomegranate, wolfberry, lemon, pineapple, white sugar, active dry yeast, honey, purified water and acetic acid bacteria culture solution;
[0022] Wherein the honeysuckle is 5 parts; the grape is 4 parts; the hawthorn is 3 parts; the kiwi fruit is 7 parts; the pomegranate is 2 parts; the wolfberry is 6 parts; the lemon is 8 parts The pineapple is 10 parts; the white granulated sugar is 13 parts; the active dry yeast is 0.025 parts; the honey is 10 parts; the purified water is 550 parts; the acetic acid bacteria culture solution is 7 parts;
[0023] Said parts are parts by weight.
[0024] In this embodiment, the preferred concentration of the acetic acid bacteria culture solution is 9%.
[0025] The preparation method of honeysuckle fruit vinegar described in the present embodiment is:
[0026] Include the following steps:
[0027] (1) Fermented juice preparation: Peel lemons and p...
Embodiment 2
[0033] Changes are made on the basis of Embodiment 1, and the changes are as follows:
[0034] The honeysuckle is 4 parts; the grape is 4 parts; the hawthorn is 5 parts; the kiwifruit is 8 parts; the pomegranate is 2 parts; the wolfberry is 6 parts; the lemon is 8 parts; 10 parts of the pineapple; 15 parts of the white granulated sugar; 0.03 parts of the active dry yeast; 9 parts of the honey; 630 parts of the purified water; 8 parts of the acetic acid bacteria culture solution;
[0035] Said parts are parts by weight.
[0036] In this embodiment, the preferred concentration of the acetic acid bacteria culture solution is 10%.
[0037] The preparation method of honeysuckle fruit vinegar described in the present embodiment is:
[0038] Include the following steps:
[0039] (1) Preparation of fermented fruit juice: Peel lemons and pineapples and make juice with honeysuckle, grapes, hawthorn, kiwi, pomegranate, and wolfberry, and let it stand for 60 minutes to obtain the super...
Embodiment 3
[0046] Changes are made on the basis of Embodiment 1, and the changes are as follows:
[0047] The honeysuckle is 5 parts; the grape is 4 parts; the hawthorn is 5 parts; the kiwifruit is 5 parts; the pomegranate is 3 parts; the wolfberry is 5 parts; the lemon is 6 parts; 9 parts of the pineapple; 12 parts of the white granulated sugar; 0.02 parts of the active dry yeast; 8 parts of the honey; 500 parts of the purified water; 6 parts of the acetic acid bacteria culture solution;
[0048] Said parts are parts by weight.
[0049] In this embodiment, the preferred concentration of the acetic acid bacteria culture solution is 10%.
[0050] The preparation method of honeysuckle fruit vinegar described in the present embodiment is:
[0051] Include the following steps:
[0052] (1) Fermented juice preparation: Peel lemons and pineapples and juice them together with honeysuckle, grapes, hawthorn, kiwi, pomegranate, and wolfberry, let stand for 60 minutes, obtain the supernatant of ...
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