Balsam pear honey vinegar and method for making same

A technology for honey vinegar and honey, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the irregularity and perfection of honey vinegar brewing process, affect the large-scale production of honey vinegar, sediment and taste. Light and other problems, to achieve the effect of low production cost, stable quality and long shelf life

Inactive Publication Date: 2006-12-20
刘彩霞
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Problems solved by technology

Honey is a mild tonic, mainly containing polysaccharides such as glucose, fructose, and sucrose, and rich in protein, vitamins, calcium, magnesium, potassium and other inorganic elements. In the brewing process of honey vinegar, after long-term fermentation, part of the sugar is converted into alcohol, and part of the protein and vitamins are also decomposed into lactic acid. The nutritional content of honey has changed, and its nourishing properties have also

Method used

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Example Embodiment

[0008] specific implementation plan

[0009] 1. The raw materials of duhua honey vinegar are as follows:

[0010] ①Pick up prickly ash honey without sundries for later use.

[0011] ②Purchase high-quality Dugua melons in the Chinese herbal medicine market for later use; or choose sunny, deep, loose and fertile sandy soil for cultivation. In the ripe season, pick a batch of matured melons, and use scissors at a distance of 15 cm from the fruit. Cut off the stems and hang them in a ventilated and dry place to dry them into whole melons and wilt them for later use.

[0012] 2. Brewing method of honey vinegar of dandelion:

[0013] ① Measure pepper honey according to the formula, add 3-4 times clear spring water or high-quality deep well drinking water, stir and dilute evenly, and get honey water when the sugar content is between 15% and 19% measured by a shading instrument.

[0014] ②Heat the honey water to 35°C-40°C and keep it for 7-10 days. When the alcohol content in the h...

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Abstract

The invention discloses an azalea honey wax and brewing method in the nourishing diet edible wax and brewing domain through medicine and honey manufacturing method, which comprises the following steps: utilizing traditional edible wax manufacturing equipment; diluting honey; fermenting; aging; processing clear cream; mating to sediment; filtering. The invention enlivens the spleen and promotes digestion, which can be added in the milk, soybean milk and justice.

Description

Technical field [0001] The dandelion honey vinegar and the brewing method thereof belong to the deep-processing product of the breeding industry and the processing method thereof, and particularly relate to processing edible condiments with honey and the brewing technology thereof. Background technique [0002] Vinegar is an edible condiment. Traditional vinegar is brewed from crops such as grain or fruit. In recent years, the nourishing vinegar brewed with honey is in the research and development stage. Most of them are diluted with water, sterilized, inoculated and fermented. It is brewed by the method, and the addition of salt and chemical antiseptic sodium benzoate is used to increase the flavor of honey vinegar and extend the shelf life. Honey is a mild tonic, mainly containing polysaccharides such as glucose, fructose, and sucrose, and rich in protein, vitamins, calcium, magnesium, potassium and other inorganic elements. In the brewing process of honey vinegar, after ...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12R1/02
Inventor 刘彩霞
Owner 刘彩霞
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