Lavender scent honey vinegar and preparing method thereof

The technology of lavender and honey vinegar is applied in the field of lavender scented honey vinegar and its preparation, and can solve the problems of affecting the quality of honey vinegar, unstable overall quality, turbidity of honey vinegar and the like

Inactive Publication Date: 2016-07-20
MINGGUANG HAOHAO BEES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A lavender-flavored honey vinegar, the weight ratio of each raw material component is: honey 300, lavender 2, bamboo shoot 1, red bean paste 1, edamame 1, quartz sand 4, calcium carbonate 0.1, red yeast rice amount, acetic acid bacteria amount and Appropriate amount of water.

[0022] The preparation method of described honey vinegar, comprises the following steps:

[0023] 1. Take fresh spinach, remove the neck and leaves, wash and cut into pieces, put them in a mortar, add calcium carbonate and 50-mesh quartz sand into the mortar, after fully grinding, add 2% water, stir well, filter, Get spinach juice, which contains 30% cucumber juice in water;

[0024] 2. Mix honey and water at a ratio of 1:3 and dilute until the sugar content is 15%; heat the diluted honey water to 75°C and sterilize it for 30 minutes;

[0025] 3. When the sterilized honey water is cooled to 26°C, add spinach juice and 5% red yeast rice, stir well, move it to the sun for 10 minutes, and then mov...

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PUM

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Abstract

The invention discloses lavender scent honey vinegar and a preparing method thereof. The lavender scent honey vinegar is prepared from, by weight, 300-350 parts of honey, 2-4 parts of lavender, 1-3 parts of bamboo shoots, 1-3 parts of red bean paste, 1-3 parts of green soy beans, 4-6 parts of quartz sand, 0.1-0.2 part of calcium carbonate, a proper amount of red yeast rice, a proper amount of acetic bacteria and a proper amount of water. According to the process, nutrition liquid prepared from the lavender and the bamboo shoots is added, nutrition of the honey vinegar is more comprehensive, and the unique scent of the lavender is also added into the honey vinegar.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a lavender-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 processe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/899A61P1/14A61K35/644
CPCA61K35/644A61K36/48A61K36/53A61K36/899C12J1/04C12J1/08A61K2300/00
Inventor 吴昊苏冯亚东
Owner MINGGUANG HAOHAO BEES
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