CN104273629A - Honey vinegar drink - Google Patents

Honey vinegar drink Download PDF

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Publication number
CN104273629A
CN104273629A CN201410592831.2A CN201410592831A CN104273629A CN 104273629 A CN104273629 A CN 104273629A CN 201410592831 A CN201410592831 A CN 201410592831A CN 104273629 A CN104273629 A CN 104273629A
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honey
vinegar
black
honey vinegar
juice
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王云
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/08—Addition of flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a honey vinegar drink which comprises the following ingredients in parts by volume: 20-30 parts of ginger juice, 20-30 parts of black garlic concentrated juice, 20-30 parts of honey vinegar and 20-30 parts of black rice vinegar. The honey vinegar drink is prepared by the following steps: compounding the above ingredients, adding stevioside accounting for 8-10% of the weight of composite liquid and a food stabilizer accounting for 5-6% of the weight of the composite liquid, blending, sterilizing, filtering and filling in a sterile environment to obtain the finished honey vinegar drink. The finished honey vinegar drink disclosed by the invention tastes sour and sweet, and has functions of helping digestion, promoting appetite, relieving fatigue, boosting immunity, preventing cold, softening blood vessels, reducing blood fat and blood pressure, etc.; in addition, the honey vinegar drink has functions of dispelling effect of alcohol, protecting liver and benefiting Yang; and the process of the vinegar drink disclosed by the invention is simple and easy to operate, the production cost is low, the economic benefit is remarkable and market prospect is good.

Description

A kind of honey vinegar beverage
Technical field
The present invention relates to beverage manufacturing technology, particularly relate to a kind of honey vinegar beverage.
Background technology
Vinegar is a kind of condiment that people often eat, and Ming Dynasty physician Li Shizhen (1518-1593 A.D.) is said " vinegar can be subsided a swelling, aproll gas, and pathogenic toxin killing manages all medicines " in " herbal guiding principle wood " book.Vinegar drink is as a kind of health drink in recent years, develops very fast in the America and Europes such as the U.S., Britain, Canada, Southeast Asia, Japan.Containing tens kinds of necessary amino acid of human body and trace element in vinegar drink product, particularly supplement the nutrients, improve function of human body, there is many health cares, as beauty treatment, skin care, beauty treatment simultaneously; Relieve the effect of alcohol, sober up, protect liver; Fall and blood fat, softening blood vessel, prevent the formation of nitrite, prevention gastroenteric tumor; Anti-aging in advance, promote longevity.
In recent years, the attention degree of China to vinegar beverage working research improved constantly, and the health care of vinegar beverage is also being progressively ordinary consumer institute awareness and understanding.Along with the increase that growth in the living standard and nutrition and health care are realized, people present diversification and nutrient laden trend gradually to the demand of beverage, market have occurred the products such as such as apple vinegar beverage, snow pear vinegar beverage, grape vinegar beverage, aloe vinegar beverage.But but the production of China's vinegar beverage and world level also have certain distance, mainly product category is few, and product quality is lower.
Summary of the invention
The object of the invention is to provide a kind of Novel bee honey and vinegar beverage, has mouthfeel uniqueness, nutritious, balanced, and the feature of health care.
Honey vinegar beverage of the present invention, according to parts by volume meter: comprise ginger juice 20-30 part, black garlic inspissated juice 20-30 part, honey vinegar 20-30 part, black vinegar 20-30 part.Add the stevioside of compositional liquor weight ratio 8%-10% after said components is composite again, the food stabilizer of 5%-6%, after allotment after sterilization, filtration, sterile filling finished product.
Described food stabilizer is that sodium carboxymethylcellulose (CMC-Na) forms according to 2:1 ratio with xanthans.
The preparation process of described ginger juice is as follows:
(1), select colory ginger, cleaning, is cut into 0.5cm after peeling 2square cubic block;
(2) citric acid, adding 0.05% stirs and carries out protecting look, according to ginger: water quality is pulled an oar with mixer after adding water than 1:1 ratio;
(3), ginger slurry in add 0.1% alpha-amylase, adjust its pH6.0, temperature control 95 DEG C process 2-3 hour;
(4) add 0.1% carbohydrase, again, adjust pH4.0-4.5, temperature control is at 65 DEG C, and process 60min, with after 4 layers of filtered through gauze after cooling, then gets the ginger juice that supernatant obtains clarification after 3000rpm is centrifugal.
The preparation process of described black garlic inspissated juice is as follows:
(1), black garlic clove is rinsed well with water after peeling;
(2), ratio that to add in the black garlic that cleans up according to the weight ratio of black garlic and pure water be 1:2 adds the pure water of 35-45 DEG C, and break process 10-15 minute, makes slip;
(3), slip places after 30-60 minute and squeezes, and obtains squeezing juice;
(4), squeezing juice carries out centrifugation, and centrifugal rotational speed 3000-3500rpm, obtains supernatant;
(5), supernatant liquid filtering obtains the clear juice of black garlic, then at 50-70 DEG C ,-0.08MPa, under condition, is concentrated into 40 ° of Brix-70 ° of Brix, obtains black garlic inspissated juice; ° Brix refers to the content of soluble solid in product.
The preparation process of described honey vinegar is as follows:
(1) ratio, in 1kg honey adding 4 ~ 5kg water is diluted, and makes its sugar content between 15% ~ 19%;
(2), the heating of diluted honey is reached 75 DEG C ~ 80 DEG C, through sterilizing in 30 minutes;
(3), subject to sterilization after mulse when being cooled to 26 DEG C ~ 28 DEG C, add the leavening such as cultured saccharomycete, yeast for brewing rice wine, knee-piece in advance;
(4), by postvaccinal mulse ferment at 26 DEG C ~ 28 DEG C, sugar is converted into alcohol; When alcohol content reaches 6 ~ 7ml/100ml (i.e. alcoholic strength 6 ~ 7 °), temperature is elevated to 35 DEG C ~ 40 DEG C, then adds 10% acetic acid bacteria, each stirring sooner or later 1 time, carried out acetic fermentation, alcohol was converted into acetic acid every day, when acetic acid content reaches more than 5g/100ml, fermentation stops;
(5) honey vinegar is obtained after ageing in 30 days deposited by the salt that the vinegar liquid, fermenting complete adds 1%.
The preparation process of described black vinegar is as follows:
(1), pure color is selected be atropurpureus, full grains, black rice that broken kernel is few, after being smashed by black rice with pulverizer, clean, soak, with food steamer steaming rice 60min;
(2), with material-water ratio 1:6 add water, adding malic acid adjust pH is 4.0-4.5, adds carbohydrase, shake up with inoculum concentration 600U/g, in 60 DEG C of saccharification 48h;
(3), by active dry yeast 3.0g, access 100ml 2% sucrose solution, 32 DEG C of activation 60min are for subsequent use, will get 9ml activated yeast liquid in saccharified liquid, 32 DEG C, alcoholic fermentation 3 days after the saccharified liquid sterilizing of step 2;
(4), by above-mentioned alcohol fermentation liquid in 80 DEG C of water-bath sterilization 10min, according to the acetic acid bacteria after 10% access activation of fermentating liquid volume, acetic fermentation is carried out;
(5), after fermentation ends in 80 DEG C of water-bath sterilization 10min, after cooling, after 4 layers of filtered through gauze, get supernatant after the centrifugal 15min of 4000rpm and obtain black vinegar.
In the present invention, the effect of each component is as follows:
Ginger: ginger is the pungent stomachic tonic of armaticity, has the effects such as warm, excited, sweating, preventing or arresting vomiting, removing toxic substances.Anti-oxidant, Tumor suppression: gingerol contained in ginger and the structure of diarylheptanoids all have very strong anti-oxidant and effect of scavenging radical; Function of tumor inhibition; Eating ginger can be anti-ageing, and the elderly often eats ginger can remove " age mark ".Appetizing spleen-tonifying, promotes appetite: ginger can the secretion of saliva stimulating, gastric juice and digestive juice, increases gastrointestinal peristalsis, improves a poor appetite.Stomach invigorating, refresh oneself, restoring consciouness.Disinfecting detoxifying, swelling and pain relieving: scientific research finds, ginger can play the effect of some antibiotic, especially to salmonella better effects if.Ginger extract has the effect significantly suppressing dermatophyte and kill connections Trichomonas vaginalis, can treat various carbuncle sore tumefacting virus.In addition, available gingerade is containing gargling treatment halitosis and periodontitis.The traditional Chinese medical science is thought, ginger is supporing yang product.Ginger has accelerates human metabolism, the effects such as network of stimulating the menstrual flow, and therefore, ginger is also often used to male health-care, can play supporing yang effect, also has certain therapeutic action to impotence due to deficiency of the kidney.If often feel stomach cold, poor appetite, often containing taking fresh ginger-chip, gastric secretion can be stimulated, promoting digestion.
Black garlic: black garlic is the novel health food be made up through bioscience technology of high-quality fresh garlic.It, on the basis retaining the original composition of uncooked garlic, changes into the protein transduction of uncooked garlic itself into human body necessary 18 seed amino acids every day again, is thus more easily absorbed rapidly by human body.SOD (superoxide dismutase) activity of black garlic reaches 10 times of Common garlic simultaneously; Be more than 10 times of Common garlic as the polyphenol of antioxidant content in black garlic, to enhancing body immunity, improve health and play a positive role.Black garlic has significantly anti-ageing, hypotensive, reducing blood lipid, hypoglycemic, preventing thrombosis, norcholesterol, treats constipation, improves looks and the effect of antifatigue, so black garlic is more and more paid attention to.
Black rice: black rice is that in rice, treasure has the performance more excellent than other meter of kind, black rice nourishing constituent content is abundant and various.Protein content, the fat content of black rice are higher, and the amino acid classes forming its protein is complete, reasonable mixture ratio, and the ratio of essential amino acid is higher, especially sulfur-containing amino acid and containing phenyl ring amino acid ratio higher.And the mineral nutrient element of black rice is abundant and comprehensively, micro-Fe, Zn, Se are respectively than the similar height of the light color of its correspondence about 1-3 doubly.Black rice contains higher flavones and different (class) flavones, than the similar height of the light color of its correspondence about 1-3 doubly.In addition also multiple unrighted acid is contained in black rice, and the abundant trace element such as Cobastab, A, E.
Honey: honey is a kind of nutritious natural nourishing food is also one of the most frequently used invigorant.Research shows, containing the trace element with the multiple organic acid such as the plurality of inorganic salt of human serum concentration comparable and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health in honey, and fructose, glucose, amylase, oxidizing ferment, reductase etc., there is nourishing, moisturize, detoxify, beauty face-whitening-nourishing, effect of relaxing bowel.
Vinegar: vinegar is indispensable flavouring in people's daily life, has relieving fatigue, eliminates DOMS, reduces blood pressure, decomposes cholesterolemia, prevention of arterial sclerosis and the generation of cardiovascular disease, improve a poor appetite, promote the effect such as digestion, strong body beauty treatment.
The invention has the beneficial effects as follows: each constituent has each own different advantage, integrates and creates nutritious, balanced, that mouthfeel is unique health-care vinegar beverage.Products obtained therefrom of the present invention is sour-sweet tasty and refreshing, can aid digestion, improve a poor appetite, relieving fatigue, develop immunitypty, preventing cold and softening blood vessel and the effect such as reducing blood lipid, blood pressure, moreover also have relieve the effect of alcohol, protect the liver, the effect in Yiyang.And vinegar beverage technique of the present invention is simple, processing ease, production cost is lower, remarkable in economical benefits, and market prospects are good.
Detailed description of the invention
Embodiment 1, a kind of honey vinegar beverage, according to parts by volume meter: comprise ginger juice 20 parts, black garlic inspissated juice 20 parts, honey vinegar 20 parts, black vinegar 20 parts.Add the stevioside of compositional liquor weight ratio 8% after said components is composite again, the food stabilizer of 5%, after allotment after sterilization, filtration, sterile filling finished product.
Described food stabilizer is that sodium carboxymethylcellulose (CMC-Na) forms according to 2:1 ratio with xanthans.
The preparation process of described ginger juice is as follows:
(1), select colory ginger, cleaning, is cut into 0.5cm after peeling 2square cubic block;
(2) citric acid, adding 0.05% stirs and carries out protecting look, according to ginger: water quality is pulled an oar with mixer after adding water than 1:1 ratio;
(3), ginger slurry in add 0.1% alpha-amylase, adjust its pH6.0, temperature control 95 DEG C process 2-3 hour;
(4) add 0.1% carbohydrase, again, adjust pH4.0-4.5, temperature control is at 65 DEG C, and process 60min, with after 4 layers of filtered through gauze after cooling, then gets the ginger juice that supernatant obtains clarification after 3000rpm is centrifugal.
The preparation process of described black garlic inspissated juice is as follows:
(1), black garlic clove is rinsed well with water after peeling;
(2), ratio that to add in the black garlic that cleans up according to the weight ratio of black garlic and pure water be 1:2 adds the pure water of 35-45 DEG C, and break process 10-15 minute, makes slip;
(3), slip places after 30-60 minute and squeezes, and obtains squeezing juice;
(4), squeezing juice carries out centrifugation, and centrifugal rotational speed 3000-3500rpm, obtains supernatant;
(5), supernatant liquid filtering obtains the clear juice of black garlic, then at 50-70 DEG C ,-0.08MPa, under condition, is concentrated into 40 ° of Brix-70 ° of Brix, obtains black garlic inspissated juice; ° Brix refers to the content of soluble solid in product.
The preparation process of described honey vinegar is as follows:
(1) ratio, in 1kg honey adding 4 ~ 5kg water is diluted, and makes its sugar content between 15% ~ 19%;
(2), the heating of diluted honey is reached 75 DEG C ~ 80 DEG C, through sterilizing in 30 minutes;
(3), subject to sterilization after mulse when being cooled to 26 DEG C ~ 28 DEG C, add the leavening such as cultured saccharomycete, yeast for brewing rice wine, knee-piece in advance;
(4), by postvaccinal mulse ferment at 26 DEG C ~ 28 DEG C, sugar is converted into alcohol; When alcohol content reaches 6 ~ 7ml/100ml (i.e. alcoholic strength 6 ~ 7 °), temperature is elevated to 35 DEG C ~ 40 DEG C, then adds 10% acetic acid bacteria, each stirring sooner or later 1 time, carried out acetic fermentation, alcohol was converted into acetic acid every day, when acetic acid content reaches more than 5g/100ml, fermentation stops;
(5) honey vinegar is obtained after ageing in 30 days deposited by the salt that the vinegar liquid, fermenting complete adds 1%.
The preparation process of described black vinegar is as follows:
(1), pure color is selected be atropurpureus, full grains, black rice that broken kernel is few, after being smashed by black rice with pulverizer, clean, soak, with food steamer steaming rice 60min;
(2), with material-water ratio 1:6 add water, adding malic acid adjust pH is 4.0-4.5, adds carbohydrase, shake up with inoculum concentration 600U/g, in 60 DEG C of saccharification 48h;
(3), by active dry yeast 3.0g, access 100ml 2% sucrose solution, 32 DEG C of activation 60min are for subsequent use, will get 9ml activated yeast liquid in saccharified liquid, 32 DEG C, alcoholic fermentation 3 days after the saccharified liquid sterilizing of step 2;
(4), by above-mentioned alcohol fermentation liquid in 80 DEG C of water-bath sterilization 10min, according to the acetic acid bacteria after 10% access activation of fermentating liquid volume, acetic fermentation is carried out;
(5), after fermentation ends in 80 DEG C of water-bath sterilization 10min, after cooling, after 4 layers of filtered through gauze, get supernatant after the centrifugal 15min of 4000rpm and obtain black vinegar.
Embodiment 2, a kind of honey vinegar beverage, according to parts by volume meter: comprise ginger juice 30 parts, black garlic inspissated juice 30 parts, honey vinegar 30 parts, black vinegar 30 parts.Add the stevioside of compositional liquor weight ratio 10% after said components is composite again, the food stabilizer of 6%, after allotment after sterilization, filtration, sterile filling finished product.
Food stabilizer is that sodium carboxymethylcellulose (CMC-Na) forms according to 2:1 ratio with xanthans.
The preparation process of ginger juice, black garlic inspissated juice, honey vinegar, black vinegar is with embodiment 1.
Embodiment 3, a kind of honey vinegar beverage, according to parts by volume meter: comprise ginger juice 25 parts, black garlic inspissated juice 25 parts, honey vinegar 25 parts, black vinegar 25 parts.Add the stevioside of compositional liquor weight ratio 9% after said components is composite again, the food stabilizer of 6%, after allotment after sterilization, filtration, sterile filling finished product.
Food stabilizer is that sodium carboxymethylcellulose (CMC-Na) forms according to 2:1 ratio with xanthans.
The preparation process of ginger juice, black garlic inspissated juice, honey vinegar, black vinegar is with embodiment 1.

Claims (7)

1. a honey vinegar beverage, is characterized in that, according to parts by volume meter: comprise ginger juice 20-30 part, black garlic inspissated juice 20-30 part, honey vinegar 20-30 part, black vinegar 20-30 part.
2. honey vinegar beverage as claimed in claim 1, is characterized in that, will add the stevioside of compositional liquor weight ratio 8%-10% after composite for above-mentioned each component again, the food stabilizer of 5%-6%, after allotment after sterilization, filtration, sterile filling finished product.
3. honey vinegar beverage as claimed in claim 2, it is characterized in that, described food stabilizer is that sodium carboxymethylcellulose and xanthans form according to 2:1 ratio.
4. honey vinegar beverage as claimed in claim 1, it is characterized in that, the preparation process of described ginger juice is as follows:
(1), select colory ginger, cleaning, is cut into 0.5cm after peeling 2square cubic block;
(2) citric acid, adding 0.05% stirs and carries out protecting look, according to ginger: water quality is pulled an oar with mixer after adding water than 1:1 ratio;
(3), ginger slurry in add 0.1% alpha-amylase, adjust its pH6.0, temperature control 95 DEG C process 2-3 hour;
(4) add 0.1% carbohydrase, again, adjust pH4.0-4.5, temperature control is at 65 DEG C, and process 60min, with after 4 layers of filtered through gauze after cooling, then gets the ginger juice that supernatant obtains clarification after 3000rpm is centrifugal.
5. honey vinegar beverage as claimed in claim 1, it is characterized in that, the preparation process of described black garlic inspissated juice is as follows:
(1), black garlic clove is rinsed well with water after peeling;
(2), ratio that to add in the black garlic that cleans up according to the weight ratio of black garlic and pure water be 1:2 adds the pure water of 35-45 DEG C, and break process 10-15 minute, makes slip;
(3), slip places after 30-60 minute and squeezes, and obtains squeezing juice;
(4), squeezing juice carries out centrifugation, and centrifugal rotational speed 3000-3500rpm, obtains supernatant;
(5), supernatant liquid filtering obtains the clear juice of black garlic, then at 50-70 DEG C ,-0.08MPa, under condition, is concentrated into 40 ° of Brix-70 ° of Brix, obtains black garlic inspissated juice.
6. honey vinegar beverage as claimed in claim 1, it is characterized in that, the preparation process of described honey vinegar is as follows:
(1) ratio, in 1kg honey adding 4 ~ 5kg water is diluted, and makes its sugar content between 15% ~ 19%;
(2), the heating of diluted honey is reached 75 DEG C ~ 80 DEG C, through sterilizing in 30 minutes;
(3), subject to sterilization after mulse when being cooled to 26 DEG C ~ 28 DEG C, add the leavening such as cultured saccharomycete, yeast for brewing rice wine, knee-piece in advance;
(4), by postvaccinal mulse ferment at 26 DEG C ~ 28 DEG C, sugar is converted into alcohol; When alcohol content reaches 6 ~ 7ml/100ml (i.e. alcoholic strength 6 ~ 7 °), temperature is elevated to 35 DEG C ~ 40 DEG C, then adds 10% acetic acid bacteria, each stirring sooner or later 1 time, carried out acetic fermentation, alcohol was converted into acetic acid every day, when acetic acid content reaches more than 5g/100ml, fermentation stops;
(5) honey vinegar is obtained after ageing in 30 days deposited by the salt that the vinegar liquid, fermenting complete adds 1%.
7. honey vinegar beverage as claimed in claim 1, it is characterized in that, the preparation process of described black vinegar is as follows:
(1), pure color is selected be atropurpureus, full grains, black rice that broken kernel is few, after being smashed by black rice with pulverizer, clean, soak, with food steamer steaming rice 60min;
(2), with material-water ratio 1:6 add water, adding malic acid adjust pH is 4.0-4.5, adds carbohydrase, shake up with inoculum concentration 600U/g, in 60 DEG C of saccharification 48h;
(3), by active dry yeast 3.0g, access 100ml 2% sucrose solution, 32 DEG C of activation 60min are for subsequent use, will get 9ml activated yeast liquid in saccharified liquid, 32 DEG C, alcoholic fermentation 3 days after the saccharified liquid sterilizing of step 2;
(4), by above-mentioned alcohol fermentation liquid in 80 DEG C of water-bath sterilization 10min, according to the acetic acid bacteria after 10% access activation of fermentating liquid volume, acetic fermentation is carried out;
(5), after fermentation ends in 80 DEG C of water-bath sterilization 10min, after cooling, after 4 layers of filtered through gauze, get supernatant after the centrifugal 15min of 4000rpm and obtain black vinegar.
CN201410592831.2A 2014-10-29 2014-10-29 Honey vinegar drink Pending CN104273629A (en)

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Cited By (9)

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Publication number Priority date Publication date Assignee Title
CN104839817A (en) * 2015-04-16 2015-08-19 浙江小二黑食品有限公司 Novel black garlic-hawthorn beverage and processing method thereof
CN104856161A (en) * 2015-05-13 2015-08-26 山东农业大学 Cordyceps militaris and black garlic healthcare drink and preparation method therefor
CN105433184A (en) * 2015-11-17 2016-03-30 靳登山 Flavoring agent for beverages
CN106262821A (en) * 2016-08-12 2017-01-04 张彦优 A kind of health product improving gastrointestinal function
CN106281956A (en) * 2016-09-19 2017-01-04 陈亚杰 A kind of Purely-natural organic honey vinegar and processing technique thereof
CN107198075A (en) * 2017-06-26 2017-09-26 冯氏蜂业集团股份有限公司 A kind of royal jelly honey fermented beverage production method
CN108524572A (en) * 2018-06-25 2018-09-14 李发 Return the preparation method of positive antiallergic oral liquid
CN115444132A (en) * 2022-09-20 2022-12-09 景德明 Honey vinegar oral liquid and preparation method thereof
CN116098254A (en) * 2022-12-28 2023-05-12 甘肃固本生物科技有限公司 Black garlic millet sauce beverage and preparation method thereof

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JP2001017130A (en) * 1999-07-08 2001-01-23 Sdl Corp Agaricus-containing health drink
CN102224908A (en) * 2011-05-05 2011-10-26 中华全国供销合作总社济南果品研究院 Preparation method of black garlic juice and black garlic powder
CN103637316A (en) * 2013-12-03 2014-03-19 深圳如果技术有限公司 Drinking liquid and preparation method thereof

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JP2983981B1 (en) * 1998-12-09 1999-11-29 三島食品株式会社 Reishi extract and its use by honey and vinegar
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CN104839817A (en) * 2015-04-16 2015-08-19 浙江小二黑食品有限公司 Novel black garlic-hawthorn beverage and processing method thereof
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Application publication date: 20150114