Pineapple-flavor honey vinegar and preparing method thereof

A technology of honey vinegar and pineapple is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., and can solve the problems of affecting the quality of honey vinegar, affecting the processing efficiency of honey vinegar, deepening color 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 pineapple-flavored honey vinegar. The weight ratio of the raw material components is: honey 300, yellow willow mushroom 1, green tea leaf 1, pueraria lobata flower 1, pineapple 2, quartz sand 4, calcium carbonate 0.1, red yeast rice, appropriate amount, The right amount of acetic acid bacteria and the right amount of water.

[0022] The method for preparing honey vinegar includes the following steps:

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

[0024] 2. Mix according to the ratio of honey and water 1:3, and dilute it until the sugar content is 15%%; heat the diluted honey water to 75°C and sterilize it in 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 to the ...

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PUM

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Abstract

The invention discloses a pineapple-flavor honey vinegar and a preparing method thereof. The pineapple-flavor honey vinegar is prepared from, by weight, 300-350 parts of honey, 1-3 parts of fat pholiota, 1-3 parts of green tea leaves, 1-3 parts of flos puerariae, 2-4 parts of pineapples, 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. In the technology, a nutrient solution prepared from pineapples, flos puerariae and the like is added, so that the nutrition of the honey vinegar is more comprehensive, and the unique pineapple flavor is increased for the honey vinegar.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a pineapple flavored honey vinegar and a preparation method thereof. Background technique [0002] Honey is a mixture of bees harvested from the flowers of plants. It has a sweet taste. 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 required by the body. The minerals and amino acids that are beneficial to the human body. Honey contains a variety of inorganic salts, vitamins, minerals, organic acids and various healthy trace elements that are similar to those in human serum. Since ancient times, people in China have specialized in breeding bees to collect honey. Honey is not only a beverage, but also a medicine, which is good for health and prolongs life. Honey vinegar is a health-care vinegar produced through two processes: alcohol fermentation and acetic acid fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/88A61P1/14A61K35/644
CPCA61K35/63A61K36/07A61K36/48A61K36/82A61K36/88C12J1/04C12J1/08A61K2300/00
Inventor 吴昊苏冯亚东
Owner MINGGUANG HAOHAO BEES
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