Banana-flavor honey vinegar and preparation method thereof

Abstract

The invention discloses banana-flavor honey vinegar and a preparation method thereof. The banana-flavor honey vinegar is prepared from, by weight, 300-350 parts of honey, 1-3 parts of luffa stems, 1-3 parts of garlic shoots, 2-4 parts of oranges, 3-5 of bananas, 4-6 parts of quartz sand, 0.1-0.2 part of calcium carbonate and an appropriate amount of red yeast rice, acetic acid bacteria and water. A nutrient solution prepared from the bananas, the luffa stems and the like is added in the process, so that the honey vinegar has more comprehensive nutrient, and the unique flavor of the bananas is added into the honey vinegar.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a banana-flavored honey vinegar and a preparation method thereof. Background technique [0002] Honey is a mixture collected by bees from the flowers of plants. It tastes sweet. In addition to sugars such as glucose and fructose, honey also contains many functional ingredients that are beneficial to the human body, such as various vitamins needed by the body, Minerals and rich amino acids that are beneficial to the human body. Honey contains a variety of inorganic salts, vitamins, minerals, organic acids and various trace elements that are beneficial to health, which are similar in content to human serum. Since ancient times in China, there have been people who have specialized in breeding bees to collect honey. Honey is not only a beverage, but also used as medicine, which is good for health and prolongs life. Honey vinegar is a health-care vinegar produced through two processes ...

AI Technical Summary

Problems solved by technology

[0003] However, if the two fermentation processes of honey vinegar are not well grasped, the processing efficiency of honey vinegar will be affected, and the quality of honey vinegar will also be affected.

[0004] In addition, the fermented honey vinegar is relatively turbid, containing a large amount of yeast, acetic acid bacteria and other microorganisms, colloidal substances, proteins and pigments and other macromolecular substances. The overall quality is unstable and requires certain clarification treatment to ensure quality. During storage and sales, color deepening and back mixing often occur