CN106190759A - A kind of preparation method of honey vinegar beverage - Google Patents
A kind of preparation method of honey vinegar beverage Download PDFInfo
- Publication number
- CN106190759A CN106190759A CN201610567024.4A CN201610567024A CN106190759A CN 106190759 A CN106190759 A CN 106190759A CN 201610567024 A CN201610567024 A CN 201610567024A CN 106190759 A CN106190759 A CN 106190759A
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- Prior art keywords
- yeast
- fermentation
- wine
- preparation
- pol
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- 235000012907 honey Nutrition 0.000 title claims abstract description 22
- 239000000052 vinegar Substances 0.000 title claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 20
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 48
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 46
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000004913 activation Effects 0.000 claims abstract description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 6
- 239000011975 tartaric acid Substances 0.000 claims abstract description 6
- 210000004243 sweat Anatomy 0.000 claims abstract description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- -1 Dichlorodiphenyl Acetate Chemical compound 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007773 growth pattern Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to field of foodstuff beverage, particularly relate to the preparation method of a kind of honey vinegar beverage.Comprise the steps of, choose following yeast, activity high-temperature resistant wine dry yeast, wine yeast；Add Mel stirring with 28 degrees Celsius of warm water even, add above yeast and stir activation；Allotment nutritional solution, one ton of pure water adds Mel 150 kilograms, adds Sucus Mali pumilae 2 kilograms, and adjusting pol is 15, adjusts pH value to 36 with tartaric acid；Alcohol fermentation, puts into the yeast after the activation that stirs in nutritional solution and ferments, and fermentation temperature controls at 28 degrees Celsius；Stirring 3 minutes, the pol of residual sugar less than 5 degree after 7 days is opened after fermenting 3 days;Acetic fermentation, puts into acetic acid equipment by acetic acid bacteria strain, injects the wine liquid double centner fermented, and ferments in 36 degrees Celsius, monitors acidity in sweat.Acidity steadily rises, and trace element is not lost, and amino acid content enriches, and multiple tunning can effectively preserve；Raw material can be made full use of.
Description
Technical field
The present invention relates to field of foodstuff beverage, particularly relate to the preparation method of a kind of honey vinegar beverage.
Background technology
Mostly the preparation of existing honey vinegar beverage is to blend, it is difficult to effectively keep the local flavor in brewageing, the battalion of a lot of little molecules
Support material and probiotic bacteria is lost.
Summary of the invention
The purpose of invention: in order to provide the preparation method of the more preferable honey vinegar beverage of a kind of effect, specific purposes are shown in specifically
Multiple substantial technological effects of implementation section.
In order to reach as above purpose, the present invention adopts the following technical scheme that:
The preparation method of a kind of honey vinegar beverage, it is characterised in that comprise the steps of,
Choose following yeast, activity high-temperature resistant wine dry yeast, wine yeast；Mel stirring is added even with 28 degrees Celsius of warm water,
Add above yeast to stir activation；
Allotment nutritional solution, one ton of pure water adds Mel 150 kilograms, adds Sucus Mali pumilae 2 kilograms, and adjusting pol is 15, adjusts PH with tartaric acid
Value arrives 3-6；
Alcohol fermentation, puts into the yeast after the activation that stirs in nutritional solution and ferments, and fermentation temperature controls 28 Celsius
Degree；Stirring 3 minutes, the pol of residual sugar less than 5 degree after 7 days is opened after fermenting 3 days;
Acetic fermentation, puts into acetic acid equipment by acetic acid bacteria strain, injects the wine liquid double centner fermented, and sends out in 36 degrees Celsius
Ferment, monitors acidity in sweat.
The further technical scheme of the present invention is, the pol of residual sugar less than 5 degree after 7 days in alcohol fermentation, regulates and controls alcoholic strength
For 6-10.
The further technical scheme of the present invention is, also comprises the steps of,
Convection current: the drinks after circulating pump circulating fermentation, upper and lower convection current increases soluble substance；
Ultrafiltration membrane filter is selected to filter out the active dry yeast inside alcoholic solution；
Stand wine liquid.
The further technical scheme of the present invention is, described wine active dry yeast and high temperature resistant active dry yeast are in inoculation
Amount is 7:3.
The further technical scheme of the present invention is, the initial pol 15% of described allotment nutritional solution, fermentation temperature 30 DEG C, connects
Plant amount 1.5 %, pH value 5.0.
The further technical scheme of the present invention is, the original ph 4.5 of described acetic fermentation, acetic acid bacteria access measure 15 %,
Initial alcoholic strength 4 %, nitrogen source addition 0.1%.
Use the present invention of as above technical scheme, have the advantages that relative to prior art: acidity steadily rises, micro-
Secondary element is not lost, and amino acid content enriches, and multiple tunning can effectively preserve；Raw material can be made full use of.
Detailed description of the invention
Illustrating embodiments of the invention below, embodiment is not construed as limiting the invention:
The preparation method of a kind of honey vinegar beverage, it is characterised in that comprise the steps of,
Choose following yeast, activity high-temperature resistant wine dry yeast, wine yeast；Mel stirring is added even with 28 degrees Celsius of warm water,
Add above yeast to stir activation；
Allotment nutritional solution, one ton of pure water adds Mel 150 kilograms, adds Sucus Mali pumilae 2 kilograms, and adjusting pol is 15, adjusts PH with tartaric acid
Value arrives 3-6；
Alcohol fermentation, puts into the yeast after the activation that stirs in nutritional solution and ferments, and fermentation temperature controls 28 Celsius
Degree；Stirring 3 minutes, the pol of residual sugar less than 5 degree after 7 days is opened after fermenting 3 days;
Acetic fermentation, puts into acetic acid equipment by acetic acid bacteria strain, injects the wine liquid double centner fermented, and sends out in 36 degrees Celsius
Ferment, monitors acidity in sweat.
Technique effect and the process that realizes thereof of the essence that the technical scheme at this place is played are as follows: honey vinegar is the simplest
Blend, but real by fermentation, continuous print ferment, ferment in second time so that the tart flavour in beverage and the sweet taste of Mel
Can effectively keep, and substantial amounts of probiotics can be preserved and decompose middle benefit materials, have extremely strong health-care effect.
As preferably, the pol of residual sugar less than 5 degree after 7 days in alcohol fermentation, regulation and control alcoholic strength is 6-10.
Also comprise the steps of,
Convection current: the drinks after circulating pump circulating fermentation, upper and lower convection current increases soluble substance；
Ultrafiltration membrane filter is selected to filter out the active dry yeast inside alcoholic solution；
Stand wine liquid.
Described wine active dry yeast and high temperature resistant active dry yeast are 7:3 in inoculum concentration.
The initial pol 15% of described allotment nutritional solution, fermentation temperature 30 DEG C, inoculum concentration 1.5 %, pH value 5.0.
The original ph 4.5 of described acetic fermentation, acetic acid bacteria access measure 15 %, initial alcoholic strength 4 %, nitrogen source addition
0.1%。
On The Acetic Acid Honey Drink is with Mel as raw material, ferments through yeast and acetic acid bacteria and makes.In order to improve honey vinegar
Quality, in honey vinegar brewing process, the technological parameter of alcohol fermentation and acetic fermentation is studied, and attempts different cultivars
Mel mix in varing proportions, brew honey vinegar, study its mouthfeel.Main result is as follows: (1) honey vinegar technology of alcohol process
Research: respectively by angel wine active dry yeast, Angel high temperature resistant active dry yeast and two Yeasts different proportions
Mixture adds in honey liquid, and brew mulse, result of the test shows, the high temperature resistant activity of angel wine active dry yeast and Angel
Dry yeast, under conditions of inoculum concentration is 7:3 after fermentation, alcohol content is up to 8.4%, exceedes single Angel wine activity
Dry yeast strain and Angel high temperature resistant active dry yeast strain, the alcohol amount difference 7.1%, 6.4% of two primary yeast fermentations;At this base
On plinth, with alcoholic strength as index, with yeast inoculum concentration, pol of fermenting, original ph, fermentation temperature is that factor carries out orthogonal examination
Test.Result of the test shows, the condition of optimum alcohol fermentation is: initial pol 15 %, fermentation temperature 30 DEG C, inoculum concentration 1.5 %,
PH value 5.0.Now, alcoholic strength is about 8.8 %.(2) honey vinegar acetic fermentation process process study: with acidity as index, Dichlorodiphenyl Acetate
Bacterium inoculum concentration, alcoholic strength, original ph, nitrogen source carries out single factor experiment and orthogonal test.Result of the test shows, acetic fermentation
Optimal conditions is: original ph 4.5, acetic acid bacteria access measure 15 %, initial alcoholic strength 4 %, nitrogen source addition 0.1%.
Through contrast, being clearly distinguished from of this patent and prior art is, acidity steadily rises, and trace element is not lost,
Amino acid content enriches, and multiple tunning can effectively preserve.Amino acid classes is complete, additionally occurs in that multiple small-molecular peptides,
These are will not to find in the beverage blent.
Monitoring acidity in sweat, the monitoring acidity in step can form the beverage of different acidity, and adaptation is not
Mouthfeel with people.
1. select activated yeast
1, claim flavouring wine dry yeast and each some grams of high-temperature resistant wine dry yeast of activity, claim certain wine yeast some
Gram.
2, with 28 degrees Celsius of some milliliters of warm water, add the stirring of some grams of Mel even, add the high temperature resistant wine uses yeast fungus weighed up
Even activation is stirred with wine yeast.
2. the allotment of nutritional solution
1 one tons of pure water, add Mel 150 kilograms, add Sucus Mali pumilae 2 kilograms, adjust pol 15.
2 add some grams of yeast food.
3, add the some milliliters of edible-type sulfurous acid.Adjust pH value to 3.3 with tartaric acid, take around some grams of left sides of tartaric acid
Right.
3. alcohol fermentation starts
1. treat that wine uses yeast fungus is initiated completely, pour into inside the most deployed raw material.2. fermentation temperature controls at 28 degrees Celsius.
Opening stirring 3 minutes after 3.3 days, after 7 days, residual sugar is below 5 degree, and hydromel is carried out, and wine degree is about 8.0.
Flow filtration stands
The 1 upper and lower convection current of circulating pump increases soluble substance.
2 select 2.0 meters of Europe of ultrafiltration membrane filter, filter out the active dry yeast inside alcoholic solution.
3 stand wine liquid.
Acetic fermentation [is practically applicable to patent ZL 2,015 2 0637261.4]
1. clean acetic fermentation equipment, with in 70 degree of alcohol washes equipment, carry out sterilizing.
2. cultivate acetic acid bacteria strain and select bacterium bed, the bacterium bed screened is put into acetic acid equipment, adjusts the rotation of equipment
Spray.
3. inject the wine liquid double centner fermented, control system is transferred to time control, circulating pump work rest 3 in 2 minutes
Minute.Temperature control it is adjusted to when temperature is raised to 36 degrees Celsius.
4. note observing the acidity growth pattern of liquid, strictly control technological parameter.
It should be noted that multiple schemes that this patent provides comprise the basic scheme of itself, separate, the most mutually
Restriction, but it can also be mutually combined in the case of not conflicting, and reaches multiple effect and jointly realizes.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of this area
Personnel, it should be recognized that the present invention is not restricted to the described embodiments, simply illustrate this described in above-described embodiment and description
Bright principle, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Both fall within claimed scope with improving.
Claims (6)
1. the preparation method of a honey vinegar beverage, it is characterised in that comprise the steps of,
Choose following yeast, activity high-temperature resistant wine dry yeast, wine yeast；Mel stirring is added even with 28 degrees Celsius of warm water,
Add above yeast to stir activation；
Allotment nutritional solution, one ton of pure water adds Mel 150 kilograms, adds Sucus Mali pumilae 2 kilograms, and adjusting pol is 15, adjusts PH with tartaric acid
Value arrives 3-6；
Alcohol fermentation, puts into the yeast after the activation that stirs in nutritional solution and ferments, and fermentation temperature controls 28 Celsius
Degree；Stirring 3 minutes, the pol of residual sugar less than 5 degree after 7 days is opened after fermenting 3 days;
Acetic fermentation, puts into acetic acid equipment by acetic acid bacteria strain, injects the wine liquid double centner fermented, and sends out in 36 degrees Celsius
Ferment, monitors acidity in sweat.
The preparation method of a kind of honey vinegar beverage the most as claimed in claim 1, it is characterised in that residual after 7 days in alcohol fermentation
The pol less than 5 degree of sugar, regulation and control alcoholic strength is 6-10.
The preparation method of a kind of honey vinegar beverage the most as claimed in claim 1, it is characterised in that also comprise the steps of,
Convection current: the drinks after circulating pump circulating fermentation, upper and lower convection current increases soluble substance；
Ultrafiltration membrane filter is selected to filter out the active dry yeast inside alcoholic solution；
Stand wine liquid.
The preparation method of a kind of honey vinegar beverage the most as claimed in claim 1, it is characterised in that the described wine dry ferment of activity
Female and high temperature resistant active dry yeast is 7:3 in inoculum concentration.
The preparation method of a kind of honey vinegar beverage the most as claimed in claim 1, it is characterised in that at the beginning of described allotment nutritional solution
Beginning pol 15%, fermentation temperature 30 DEG C, inoculum concentration 1.5 %, pH value 5.0.
The preparation method of a kind of honey vinegar beverage the most as claimed in claim 1, it is characterised in that described acetic fermentation initial
PH value 4.5, acetic acid bacteria access measure 15 %, initial alcoholic strength 4 %, nitrogen source addition 0.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610567024.4A CN106190759A (en) | 2016-07-19 | 2016-07-19 | A kind of preparation method of honey vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610567024.4A CN106190759A (en) | 2016-07-19 | 2016-07-19 | A kind of preparation method of honey vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
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| CN106190759A true CN106190759A (en) | 2016-12-07 |
Family
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| CN201610567024.4A Pending CN106190759A (en) | 2016-07-19 | 2016-07-19 | A kind of preparation method of honey vinegar beverage |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102352298A (en) * | 2011-10-20 | 2012-02-15 | 上海浩睿食品有限公司 | Honey apple vinegar and production process thereof |
| CN104432365A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Method for preparing honey drink with low sweet and sour flavors |
| CN104450485A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Manufacturing method for high-concentration honey vinegar |
| CN105062859A (en) * | 2015-08-31 | 2015-11-18 | 仲恺农业工程学院 | Preparation method of honey vinegar |
-
2016
- 2016-07-19 CN CN201610567024.4A patent/CN106190759A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102352298A (en) * | 2011-10-20 | 2012-02-15 | 上海浩睿食品有限公司 | Honey apple vinegar and production process thereof |
| CN104432365A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Method for preparing honey drink with low sweet and sour flavors |
| CN104450485A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Manufacturing method for high-concentration honey vinegar |
| CN105062859A (en) * | 2015-08-31 | 2015-11-18 | 仲恺农业工程学院 | Preparation method of honey vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 李若彤: "蜂蜜醋酸饮料的研制", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
| 李若彤等: "蜂蜜醋酸饮料的研制", 《中国蜂业》 * |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20181116 Address after: 324100 No. 107 Zhongshan Road, Jiangshan City, Quzhou City, Zhejiang Province Applicant after: Zhejiang Jiangshan Heng Liang bee products Limited by Share Ltd Address before: 250000 Building 101, No. 29, No. 7 Jida Road, Shizhong District, Jinan City, Shandong Province Applicant before: Liu Xiaolei |
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Application publication date: 20161207 |
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