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Brewing method of honey vinegar

A technology of honey vinegar and honey, which is applied in the field of honey vinegar, can solve the problems of slow fermentation speed of pungent smell, insufficient aroma of honey vinegar, long brewing cycle, etc., and achieve the goal of shortening the brewing cycle, increasing the content of flavor substances, and increasing the fermentation speed Effect

Inactive Publication Date: 2019-03-15
GUANGZHOU CITY TANSHAN APICULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the shortcomings of the existing honey vinegar, such as insufficient aroma, weak taste, excessive pungent smell, slow fermentation speed and long brewing cycle in the brewing process, and provide a brewing method of honey vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Brewing of honey vinegar: collect the excess honey produced in the honey production process, add water to dilute the sugar content between 15% and 19%, and make honey water; then heat the honey water to 75°C to 80°C and keep it at 25 to Sterilize for 35 minutes; cool the sterilized honey water to 26°C to 28°C, and inoculate the starter; keep the inoculated honey water at 26°C to 28°C, ferment until the alcohol content reaches 6 to 7ml / 100ml, put The temperature is raised to 35 to 40°C, and 10% activated acetic acid bacteria are added to carry out acetic acid fermentation. When the acetic acid content reaches more than 5g / 100ml, the fermentation is terminated, and the mead is obtained, and the mead is sealed and stored for more than 30 days. For aging, the flavor is better.

Embodiment 2

[0024] Collect the excess honey produced in the honey production process, dilute it with water to a sugar content of 15%, and make honey water; then heat the honey water to 80°C, keep it for 25 minutes, and sterilize; cool the sterilized honey water to 28 ℃, inoculate the starter, the amount of the starter is to inoculate 165g of dry yeast, 125g of wine yeast and 60g of aroma yeast per 100kg of honey water; keep the inoculated honey water at 28°C, and ferment until the alcohol content reaches 6-7ml / When 100ml, raise the temperature to 35 to 40°C, add 8% activated acetic acid bacteria for acetic fermentation, and when the acetic acid content reaches 5g / 100ml or more, the fermentation is terminated, and the mead is sealed and stored for 30 More than one day for aging, the flavor is better.

Embodiment 3

[0026] Take Sophora japonica honey, dilute it with water until the sugar content is 19%, and make honey water; then heat the honey water to 75°C, keep it for 35 minutes, and sterilize; cool the sterilized honey water to 25°C, and inoculate the starter , the amount of starter is to inoculate 170g of dry yeast, 120g of wine yeast and 50g of aroma yeast per 100kg of honey water; keep the inoculated honey water at 25°C and ferment until the alcohol content reaches 6-7ml / 100ml. Raise the temperature to 35 to 40°C, add 15% activated cultured acetic acid bacteria to carry out acetic acid fermentation, and when the acetic acid content reaches more than 5g / 100ml, the fermentation is terminated, and the mead is obtained, and the mead is sealed and stored for more than 30 days. Aged, better flavor.

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PUM

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Abstract

The invention provides a brewing method of honey vinegar. The honey vinegar is prepared as follows: honey is diluted and sterilized, and the obtained honey is inoculated with an alcohol fermenting agent and an acetic acid fermenting agent. The content of flavor substances in the honey vinegar is increased, the honey vinegar has strong aroma and mellow taste, the fermentation speed is increased, and the brewing cycle of the honey vinegar is shortened.

Description

technical field [0001] The invention relates to the technical field of honey vinegar, in particular to a brewing method of honey vinegar. Background technique [0002] Honey vinegar is a product fermented and brewed from honey and water. Compared with grain vinegar, it has better aromatic flavor, richer minerals and vitamins, and better nutritional and health effects. It is a good performance nutritional health vinegar. Studies have shown that honey is fermented by yeast and acetic acid bacteria to produce honey vinegar, which not only retains most of the nutrients in honey, but also produces new vitamins, amino acids, and biologically active substances. Release some nutrients. Therefore, honey health-care vinegar has the effects of eliminating fatigue, increasing appetite, softening blood vessels, and preventing arteriosclerosis. It has the effects of preventing and treating diseases such as high blood pressure, enteritis, heart disease, diabetes, and constipation. effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 谭东山
Owner GUANGZHOU CITY TANSHAN APICULTURE
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