Pineapple-flavor honey vinegar and preparing method thereof

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...

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