Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Honey vinegar and preparation method thereof

A technology of honey vinegar and honey, which is applied in the field of vinegar processing, can solve the problems of low utilization rate of high-concentration honey water, unsatisfactory consumers, poor taste of honey vinegar, etc. long effect

Inactive Publication Date: 2018-10-26
三原县甘露池醋厂
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing honey is mainly sold as authentic honey products, but some defective products will be produced in the honey production process, which are not suitable for sale as honey. At the same time, cleaning the containers holding honey will produce a large amount of high-concentration honey water. Currently, defective honey and The utilization rate of the high-concentration honey water produced is relatively low
And existing honey vinegar mostly adopts the mode of liquid state fermentation, the mouthfeel of the honey vinegar that makes is not good, and nutritional value is not high, can't satisfy consumer's demand

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of honey vinegar, comprising the following preparation steps:

[0035] Step 1, add 1400kg water to dilute in 600kg honey, make the sugar content of honey be 18%, get honey water.

[0036] Step 2, adding concentration to honey water is that 1‰ citric acid solution is adjusted pH to 3.6, suppresses the growth of miscellaneous bacteria; Adds 2kg (NH 4 ) SO 4 (ammonium sulfate) and 2kgK 2 HPO 4 (dipotassium hydrogen phosphate) to promote the growth of highly active dry yeast for liquor brewing in the subsequent alcoholic fermentation, and then sterilized at 80°C for 15 minutes to obtain sterilized honey liquid.

[0037] Step 3: Take 1.5 kg of highly active dry yeast from Baijiu Saccharomyces, add 7.5 times the mass of dry yeast in sucrose water for rehydration, stir to dissolve the dry yeast in sucrose water, and rehydrate at 39°C for 15 minutes; Add clean cold water to the solution and quickly cool down to 30°C, activate for 1.2 hours to obtain act...

Embodiment 2

[0042] A preparation method of honey vinegar, comprising the following preparation steps:

[0043]Step 1, add 1600kg water to dilute in 600kg honey, make the sugar content of honey be 16%, get honey water.

[0044] Step 2, adding concentration to honey water is that 1‰ citric acid solution is adjusted pH to 4.0, suppresses the growth of miscellaneous bacteria; Add 1kg (NH 4 ) SO 4 and 1kgK 2 HPO 4 , promote the growth of highly active dry yeast for liquor brewing in the subsequent alcoholic fermentation, and then sterilize at 75°C for 20 minutes to obtain sterilized honey liquid.

[0045] Step 3: Take 1 kg of highly active dry yeast from Baijiu Saccharomyces, add 5 times the mass of dry yeast in sucrose water for rehydration, stir to dissolve the dry yeast in sucrose water, and rehydrate at 38°C for 20 minutes; add to the rehydrated yeast Add clean cold water to the solution and quickly cool down to 28°C, activate for 1.5 hours to obtain activated yeast.

[0046] Step 4: ...

Embodiment 3

[0050] A preparation method of honey vinegar, comprising the following preparation steps:

[0051] Step 1, add 1200kg water to dilute in 600kg honey, make the sugar content of honey be 20%, get honey water.

[0052] Step 2, adding concentration to honey water is that 1‰ citric acid solution is adjusted pH to 3.3, suppresses the growth of miscellaneous bacteria; Add 3kg (NH 4 ) SO 4 and 3kgK 2 HPO 4 , to promote the growth of highly active dry yeast for liquor brewing in the subsequent alcoholic fermentation, and then sterilized at 77.5°C for 17.5 minutes to obtain sterilized honey liquid.

[0053] Step 3: Take 2kg of highly active dry yeast from Baijiu Saccharomyces, add sucrose water 10 times the mass of the dry yeast to rehydrate, stir to dissolve the dry yeast in the sucrose water, and rehydrate at 40°C for 10 minutes; add to the rehydrated yeast Add clean cold water to the solution and quickly cool down to 32°C, activate for 1 hour, and obtain activated yeast.

[0054...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses honey vinegar and a preparation method thereof. The honey vinegar contains the following raw materials: honey, water, ammonium sulfate, dipotassium phosphate, bran, rice husk,yeast and acetic acid bacteria. The prepared honey vinegar is reddish brown, glossy, uniform in liquid, mellow, sour and palatable, has no sediment and peculiar smell, has the specific fragrance of honey vinegar and the fragrance of foods such as bran and rice hull and is rich in multiple nutritive values of honey, bran and rice husk and rich in nutrients, the total acid content is 4.5-5.0g / 100mL,the sourness is relatively strong, and the honey vinegar can meet the standard requirements of GB 18187-2000 Brewed Table Vinegar. According to the preparation method, the sugar degree, pH value andnutrients of the honey are adjusted, and the honey vinegar produced sequentially through alcohol liquid fermentation and acetic acid solid fermentation contains rich organic acid, amino acid, vitaminsand mineral substances and is gentle in sourness; and the preparation method is simple and convenient and easy to operate.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to honey vinegar and a preparation method thereof. Background technique [0002] External use of honey has many functions of detoxification, antibacterial, anti-inflammatory, moisturizing, antiseptic, wound protection, promotion of cell regeneration and absorption of exudate. Honey contains more than 70% invert sugar, which can be directly absorbed and utilized by human intestinal wall cells. Digestion, which is especially important for children, the elderly, and those recovering from illness; regular consumption of honey can help digestion. Honey contains more than a dozen kinds of amino acids needed by the human body, a variety of active enzymes and some rich macro and trace elements. Honey does not contain fat, which is the best natural food for the elderly, high blood pressure and heart disease patients. Honey is rich in calcium and phosphorus, and it is the best to...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 岳欣张云坤余静张建军
Owner 三原县甘露池醋厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com