CN108707531A - A kind of honey vinegar and preparation method thereof - Google Patents
A kind of honey vinegar and preparation method thereof Download PDFInfo
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- CN108707531A CN108707531A CN201810801645.3A CN201810801645A CN108707531A CN 108707531 A CN108707531 A CN 108707531A CN 201810801645 A CN201810801645 A CN 201810801645A CN 108707531 A CN108707531 A CN 108707531A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of honey vinegar and preparation method thereof, which includes following raw material：Honey, water, ammonium sulfate, dipotassium hydrogen phosphate, wheat bran, rice husk, yeast and acetic acid bacteria.The honey vinegar of gained is rufous, and glossy, liquid is uniform, without precipitation, alkyd is agreeable to the taste, free from extraneous odour, both contains the distinctive fragrance of honey vinegar, grain fragrance again containing wheat bran and rice husk etc., the multi-nutrition rich in honey, wheat bran and rice husk itself is worth simultaneously, full of nutrition, total acid content 4.5-5.0g/100mL, tart flavour is stronger, meets GB 18187-2000《Making vinegar》Standard requirement；The pol of honey, pH and nutriment are adjusted in preparation method, and contain abundant organic acid, amino acid, vitamin and minerals in the honey vinegar of production, and tart flavour is soft by the way of acetic acid solid state fermentation after first alcohol liquid state fermentation, preparation method is easy, easy to operate.
Description
Technical field
The present invention relates to vinegar processing technique fields, and in particular to a kind of honey vinegar and preparation method thereof.
Background technology
Honey external application has removing toxic substances, antibacterial, anti-inflammatory, moistens, anti-corrosion, the protection surface of a wound, cytothesis and sepage promoted to absorb
Various functions, honey contains 70% or more inverted sugar, can be directly absorbed and utilized by human body intestinal wall cell, it is not necessary that warp
Human consumption, this is particularly important for recuperator for children, the elderly and after being ill；Honey is often taken, can be helped digest.
Ten several amino acid containing needed by human body, multiple active enzymes and some abundant constant, trace elements in honey.Honey is free of
Fat, this is best wholefood for the elderly, hypertension and cardiac.Honey is rich in calcium and phosphorus, for
The formation of children's sclerotin and the elderly's acalcicosis are best tonics.
The principal item of China's vinegar is that grain vinegar is compared with American-European-Japanese developed country, and product variety is relatively single, mainly
It is bigger to show as fruit vinegar, the kind of health-care vinegar and yield gap.21 century is fruit vinegar and develops gold period with health-care vinegar.Bee
Honey vinegar be on the basis of China's traditional grain making vinegar, it is the more good taste of production, more high-quality using advanced technology
The flavouring and drink of amount, form renewal.Compared with grain vinegar, honey vinegar contains 10 kinds of abundant vitamins, 15 kinds of hydrolysis ammonia
Base acid, 13 kinds of free amino acids and 10 various trace elements.
Exploitation honey vinegar is the needs of health healthcare function, meets the healthy diet standard of modern high-quality, is met
The pursuit that modern people live to high-quality；Be conducive to increase the job of one's respective area；To increasing local rates, promote county domain
The development of economy and national economy has positive impetus；To the adjustment enterprise vinegar industrial structure, product market competition is improved
Power increases Business Economic Benefit and is of crucial importance.
Existing honey is sold mainly as certified products honey product, but will produce a part of time in honey production process
Product are not suitable as honey sale, while cleaning holds the container of honey and will produce a large amount of high concentration hydromels, at present for secondary
The utilization rate of product honey and the high concentration hydromel of generation is more low.And existing honey vinegar mostly uses the side of liquid state fermentation
The mouthfeel of formula, honey vinegar obtained is bad, and nutritive value is not high, cannot be satisfied consumer demand.
Invention content
For problems of the prior art, the purpose of the present invention is to provide a kind of honey vinegar and preparation method thereof,
The honey vinegar of gained is rufous, and glossy, liquid is uniform, and no precipitation, alkyd is agreeable to the taste, free from extraneous odour, and it is peculiar both to have contained honey vinegar
Fragrance, and containing the grain fragrance of wheat bran and rice husk etc., while the multi-nutrition valence rich in honey, wheat bran and rice husk itself
Value, full of nutrition, total acid content 4.5-5.0g/100mL, tart flavour is stronger, meets GB 18187-2000《Making vinegar》
Standard requirement；The pol of honey, pH and nutriment are adjusted in preparation method, and using first alcohol liquid state fermentation
The mode of acetic acid solid state fermentation afterwards contains abundant organic acid, amino acid, vitamin and minerals in the honey vinegar of production,
And tart flavour is soft, and preparation method is easy, easy to operate.
In order to achieve the above object, the present invention is achieved by the following scheme.
(1) a kind of honey vinegar, including following raw material：Honey, water, ammonium sulfate, dipotassium hydrogen phosphate, wheat bran, rice husk, yeast
And acetic acid bacteria.
Preferably, the dosage of the raw material is：600 parts of honey, 1200-1600 parts of water, 1-3 parts of ammonium sulfate, phosphoric acid hydrogen two
0.2-0.4 parts of 1-3 parts of potassium, 220-260 parts of wheat bran, 280-320 parts of rice husk, 1-2 parts of yeast and acetic acid bacteria.
It is further preferred that the dosage of the raw material is：600 parts of honey, 1400 parts of water, 2 parts of ammonium sulfate, dipotassium hydrogen phosphate
0.3 part of 2 parts, 240 parts of wheat bran, 300 parts of rice husk, 1.5 parts of yeast and acetic acid bacteria.
Preferably, the raw material further includes salt.
Preferably, the dosage of the salt accounts for the 10-14% of the honey quality.
(2) a kind of preparation method of honey vinegar, including following preparation process：
Step 1, the pol of honey is adjusted to 16-20%, obtains hydromel；
Step 2, the pH to 3.3-4.0 of the hydromel is adjusted, ammonium sulfate and dipotassium hydrogen phosphate is added, sterilizing must sterilize
Honey liquor；
Step 3, yeast is taken, rehydration, activation, the yeast after must activating are carried out to it；
Step 4, the yeast after the activation is added into the sterilizing honey liquor, alcoholic fermentation obtains alcohol fermentation liquid；
Step 5, wheat bran and rice husk are added into the alcohol fermentation liquid, is inoculated with acetic acid bacteria, stirs evenly, acetic fermentation,
Obtain vinegar fermented grain；Wherein, the acetic fermentation includes with the next stage：
First fermentation stage：The fermentation temperature of first fermentation stage is 40-46 DEG C, and fermentation time is 6-8 days；Second
Fermentation stage：The fermentation temperature of second fermentation stage is 34-36 DEG C, and fermentation time is 20-25 days；
In step 6, ageing is carried out to the vinegar fermented grain, drenches vinegar, is sterilized, filtering obtains honey vinegar.
Preferably, in step 1, the pol for adjusting honey is used into honey plus water is diluted adjusting.
Preferably, in step 2, the pH of the hydromel is adjusted using citric acid solution.
Preferably, in step 2, the temperature of the sterilizing is 75-80 DEG C, and the time of sterilizing is 15-20 minutes.
Preferably, in step 3, the temperature of the rehydration is 38-40 DEG C, and the time of rehydration is 10-20 minutes.
Preferably, in step 3, the temperature of the activation is 28-32 DEG C, and the time of activation is 1-1.5 hours.
Preferably, in step 4, the temperature of the alcoholic fermentation is 26-28 DEG C, and the time of alcoholic fermentation is 5-7 days.
Preferably, in step 6, the time of the ageing is 30-35 days.
Preferably, in step 6, the temperature of the sterilizing is 85-90 DEG C, and the time of sterilizing is 25-35 minutes.
Compared with prior art, beneficial effects of the present invention are：
The honey vinegar of gained of the invention is rufous, and glossy, liquid is uniform, and no precipitation, alkyd is agreeable to the taste, free from extraneous odour, both
Containing the distinctive fragrance of honey vinegar, and containing the grain fragrance of wheat bran and rice husk etc., while being rich in honey, wheat bran and rice husk itself
Multi-nutrition value, full of nutrition, total acid content 4.5-5.0g/100mL, tart flavour is stronger, meets GB 18187-
2000《Making vinegar》Standard requirement.
The honey vinegar of the present invention is adjusted the pol of honey, pH and nutriment, and adopt using honey as primary raw material
With the mode of acetic acid solid state fermentation after first alcohol liquid state fermentation, the honey vinegar of production not only remains the nutrition of natural honey
And healthcare function, and the content for the important physiological activator such as improve amino acid, vitamin, minerals, and tart flavour is soft
With, be it is a kind of melt nutrition and health care function in one flavouring.The fermentation time of acetic acid solid state fermentation is long, microbe species
More, tunning type is more, and mainly alcohol and non-volatile acid is more, and degree of esterification is high, and gained honey vinegar mouthfeel is more preferably.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the invention.
Embodiment 1
A kind of preparation method of honey vinegar, including following preparation process：
Step 1, the dilution of 1400kg water is added into 600kg honey, it is 18% to make the sugar content of honey, obtains hydromel.
Step 2, a concentration of 1 ‰ citric acid solution is added into hydromel and adjusts pH to 3.6, inhibits varied bacteria growing；Again plus
Enter 2kg (NH4)SO4(ammonium sulfate) and 2kgK2HPO4(dipotassium hydrogen phosphate) promotes white spirit brewing high activity in follow-up alcoholic fermentation
The growth of dry ferment then sterilizes 15 minutes under the conditions of 80 DEG C, obtains sterilizing honey liquor.
Step 3,1.5kg white spirit brewing high activity dried yeasts are taken, the sucrose water that 7.5 times of quality of dry ferment are added is answered
Water, stirring make dry ferment be dissolved in sucrose water, the rehydration 15 minutes under the conditions of 39 DEG C；It is added into the yeast juice of rehydration clean
Cold water be cooled to 30 DEG C rapidly, activate 1.2 hours, the yeast after must activating.
Step 4, the yeast after activation is added into sterilizing honey liquor, alcoholic fermentation 6 days, obtains alcohol under the conditions of 27 DEG C
Zymotic fluid；Period detects the variation of the pol and alcoholic strength of alcohol fermentation liquid, when surveyed alcoholic strength is more than 8% and is no longer increased,
When the residual reducing sugar that ferments is less than 1%, you can be transferred to acetic fermentation.
Step 5, wheat bran 240kg and rice husk 300kg is added into alcohol fermentation liquid, is inoculated with 0.3kg acetic acid bacterias, stirs evenly
Acetic acid solid state fermentation is carried out afterwards, is covered tightly with plastic cloth, and it is primary to turn over unstrained spirits daily two days later, is used in combination bamboo pole to prop up plastic cloth, gives
Certain amount of air, after acetic acid solid state fermentation vinegar fermented grain.Acetic acid solid state fermentation includes the first fermentation stage and the second fermentation stage；Its
In, the first fermentation stage is：Preceding 4-5 days struts are unsuitable excessively high, this stage is that acetic acid generates the phase, and such as excessively high, alcohol is readily volatilized,
(first 7 days) product temperature control in first week is at 40 DEG C or so, can be high by the appropriate branch of plastic cloth when temperature is up to 40 DEG C or more, makes product temperature
Continue to rise, but no more than 46 DEG C, generally 43 DEG C or so.Second fermentation stage is：Acetic acid solid state fermentation later stage product temperature is opened
Begin to decline, at 35 DEG C, fermentation time is 23 days for product temperature control, and bamboo pole is propped plastic cloth height and to be forced down at this time, prevents high temperature from running
Fire.When the alcohol content in vinegar fermented grain is reduced to 0.2% or less, 10% plus salt of honey quality is added, to inhibit the excessive oxygen of acetic acid
Change, turns over unstrained spirits two days, obtain ripe vinegar fermented grain.
Step 6, it will be packed into vinegar showering cylinder after ripe vinegar fermented grain room temperature ageing 30 days, unmetamorphosed two leaching vinegar be added and impregnates, when
Between be up to 12 hours, it is necessary to soak, vinegar fermented grain, which soaks, can drench vinegar.Leaching vinegar takes three leaching methods of cycle, clear water to cover three vinegar, three vinegar set two
Vinegar, two vinegar pullover vinegar, i.e., by vinegar fermented grain leaching three times, batch two water drenchings in the past carry out Initial Soak, and leaching lifts one's head vinegar for the raw vinegar of semi-finished product；
Three water drenchings were criticized in the past to impregnate as second, were drenched two water drenchings and were used as lower batch of vinegar fermented grain Initial Soak；It is soaked using clear water as third time
Bubble drenches three water drenchings and is impregnated for second as lower batch of vinegar fermented grain.It sterilizes 30 minutes under the conditions of 85 DEG C after leaching vinegar, through filtering and examining
After qualification, honey vinegar is obtained.
Embodiment 2
A kind of preparation method of honey vinegar, including following preparation process：
Step 1, the dilution of 1600kg water is added into 600kg honey, it is 16% to make the sugar content of honey, obtains hydromel.
Step 2, a concentration of 1 ‰ citric acid solution is added into hydromel and adjusts pH to 4.0, inhibits varied bacteria growing；Again plus
Enter 1kg (NH4)SO4And 1kgK2HPO4, promote the growth of white spirit brewing high activity dried yeast in follow-up alcoholic fermentation, then 75
It sterilizes 20 minutes under the conditions of DEG C, obtains sterilizing honey liquor.
Step 3, the white spirit brewing high activity dried yeast of 1kg is taken, the sucrose water that 5 times of quality of dry ferment are added carries out rehydration,
Stirring makes dry ferment be dissolved in sucrose water, the rehydration 20 minutes under the conditions of 38 DEG C；It is added totally into the yeast juice of rehydration
Cold water is cooled to rapidly 28 DEG C, activates 1.5 hours, the yeast after must activating.
Step 4, the yeast after activation is added into sterilizing honey liquor, alcoholic fermentation 7 days, obtains alcohol under the conditions of 26 DEG C
Zymotic fluid；Period detects the variation of the pol and alcoholic strength of alcohol fermentation liquid, when surveyed alcoholic strength is more than 8% and is no longer increased,
When the residual reducing sugar that ferments is less than 1%, you can be transferred to acetic fermentation.
Step 5, wheat bran 220kg and rice husk 320kg is added into alcohol fermentation liquid, is inoculated with acetic acid bacteria 0.4kg, stirs evenly
Acetic acid solid state fermentation is carried out afterwards, is covered tightly with plastic cloth, and it is primary to turn over unstrained spirits daily two days later, is used in combination bamboo pole to prop up plastic cloth, gives
Certain amount of air, after acetic acid solid state fermentation vinegar fermented grain.Acetic acid solid state fermentation includes the first fermentation stage and the second fermentation stage；Its
In, the first fermentation stage is：Preceding 4-5 days struts are unsuitable excessively high, this stage is that acetic acid generates the phase, and such as excessively high, alcohol is readily volatilized,
Preceding 8 days product temperatures control is at 40 DEG C or so, can be high by the appropriate branch of plastic cloth when temperature is up to 40 DEG C or more, and product temperature is made to continue to rise,
But no more than 46 DEG C, generally 43 DEG C or so.Second fermentation stage is：Acetic acid solid state fermentation later stage product temperature is begun to decline, product
For temperature control system at 36 DEG C, fermentation time is 20 days, and bamboo pole is propped plastic cloth height and to be forced down at this time, prevents high temperature from running away.Work as vinegar fermented grain
In alcohol content when being reduced to 1% or less, 12% plus salt that honey quality is added turn over unstrained spirits two days to inhibit acetic acid excessive oxidation,
Obtain ripe vinegar fermented grain.
Step 6, it will be packed into vinegar showering cylinder after ripe vinegar fermented grain room temperature ageing 35 days, unmetamorphosed two leaching vinegar be added and impregnates, when
Between be up to 12 hours, it is necessary to soak, vinegar fermented grain, which soaks, can drench vinegar.Leaching vinegar takes three leaching methods of cycle, clear water to cover three vinegar, three vinegar set two
Vinegar, two vinegar pullover vinegar, i.e., by vinegar fermented grain leaching three times, batch two water drenchings in the past carry out Initial Soak, and leaching lifts one's head vinegar for the raw vinegar of semi-finished product；
Three water drenchings were criticized in the past to impregnate as second, were drenched two water drenchings and were used as lower batch of vinegar fermented grain Initial Soak；It is soaked using clear water as third time
Bubble drenches three water drenchings and is impregnated for second as lower batch of vinegar fermented grain.It sterilizes 25 minutes under the conditions of 90 DEG C after leaching vinegar, through filtering and examining
After qualification, honey vinegar is obtained.
Embodiment 3
A kind of preparation method of honey vinegar, including following preparation process：
Step 1, the dilution of 1200kg water is added into 600kg honey, it is 20% to make the sugar content of honey, obtains hydromel.
Step 2, a concentration of 1 ‰ citric acid solution is added into hydromel and adjusts pH to 3.3, inhibits varied bacteria growing；Again plus
Enter 3kg (NH4)SO4And 3kgK2HPO4, promote the growth of white spirit brewing high activity dried yeast in follow-up alcoholic fermentation, then exist
It sterilizes 17.5 minutes under the conditions of 77.5 DEG C, obtains sterilizing honey liquor.
Step 3, the white spirit brewing high activity dried yeast of 2kg is taken, the sucrose water that 10 times of quality of dry ferment are added carries out rehydration,
Stirring makes dry ferment be dissolved in sucrose water, the rehydration 10 minutes under the conditions of 40 DEG C；It is added totally into the yeast juice of rehydration
Cold water is cooled to rapidly 32 DEG C, activates 1 hour, the yeast after must activating.
Step 4, the yeast after activation is added into sterilizing honey liquor, alcoholic fermentation 5 days, obtains alcohol under the conditions of 28 DEG C
Zymotic fluid；Period detects the variation of the pol and alcoholic strength of alcohol fermentation liquid, when surveyed alcoholic strength is more than 8% and is no longer increased,
When the residual reducing sugar that ferments is less than 1%, you can be transferred to acetic fermentation.
Step 5, wheat bran 260kg and rice husk 280kg is added into alcohol fermentation liquid, is inoculated with acetic acid bacteria 0.2kg, stirs evenly
Acetic acid solid state fermentation is carried out afterwards, is covered tightly with plastic cloth, and it is primary to turn over unstrained spirits daily two days later, is used in combination bamboo pole to prop up plastic cloth, gives
Certain amount of air, after acetic acid solid state fermentation vinegar fermented grain.Acetic acid solid state fermentation includes the first fermentation stage and the second fermentation stage；Its
In, the first fermentation stage is：Preceding 4-5 days struts are unsuitable excessively high, this stage is that acetic acid generates the phase, and such as excessively high, alcohol is readily volatilized,
Preceding 6 days product temperatures control is at 40 DEG C or so, can be high by the appropriate branch of plastic cloth when temperature is up to 40 DEG C or more, and product temperature is made to continue to rise,
But no more than 46 DEG C, generally 43 DEG C or so.Second fermentation stage is：Acetic acid solid state fermentation later stage product temperature is begun to decline, product
For temperature control system at 34 DEG C, fermentation time is 25 days, and bamboo pole is propped plastic cloth height and to be forced down at this time, prevents high temperature from running away.Work as vinegar fermented grain
In alcohol content when being reduced to 1% or less, 14% plus salt that honey quality is added turn over unstrained spirits two days to inhibit acetic acid excessive oxidation,
Obtain ripe vinegar fermented grain.
Step 6, it will be packed into vinegar showering cylinder after ripe vinegar fermented grain room temperature ageing 33 days, unmetamorphosed two leaching vinegar be added and impregnates, when
Between be up to 12 hours, it is necessary to soak, vinegar fermented grain, which soaks, can drench vinegar.Leaching vinegar takes three leaching methods of cycle, clear water to cover three vinegar, three vinegar set two
Vinegar, two vinegar pullover vinegar, i.e., by vinegar fermented grain leaching three times, batch two water drenchings in the past carry out Initial Soak, and leaching lifts one's head vinegar for the raw vinegar of semi-finished product；
Three water drenchings were criticized in the past to impregnate as second, were drenched two water drenchings and were used as lower batch of vinegar fermented grain Initial Soak；It is soaked using clear water as third time
Bubble drenches three water drenchings and is impregnated for second as lower batch of vinegar fermented grain.It sterilizes 35 minutes under the conditions of 87 DEG C after leaching vinegar, through filtering and examining
After qualification, honey vinegar is obtained.
In above example, honey can have using the substandard products honey and high concentration hydromel that are generated in production process
Effect solves the problems, such as substandard products honey and high concentration honey water waste, is efficiently used to honey resource, and substandard products honey and height
The honey vinegar of concentration hydromel brewing, flavor and the honey vinegar that high quality honey is made are very nearly the same and cheap, to bee
The comprehensive utilization of honey has great significance.
The honey vinegar of gained of the invention is rufous, and glossy, liquid is uniform, and no precipitation, alkyd is agreeable to the taste, free from extraneous odour, both
Containing the distinctive fragrance of honey vinegar, and containing the grain fragrance of wheat bran and rice husk etc., while being rich in honey, wheat bran and rice husk itself
Multi-nutrition value, full of nutrition, total acid content 4.5-5.0g/100mL, tart flavour is stronger；Gained honey vinegar it is total
Acid, fixed acid, soluble saltless solid, total plate count, coliform and pathogenic bacteria (salmonella, Shigella, gold
Staphylococcus aureus) content meet GB 18187-2000《Making vinegar》Standard requirement.
In the preparation method of the honey vinegar of the present invention, using honey as primary raw material, bee is adjusted by the way of being diluted with water
The pol of honey, and citric acid solution is used to adjust pH to acidity to inhibit varied bacteria growing, add ammonium sulfate and dipotassium hydrogen phosphate
To supplement the dosage of nitrogen, phosphorus, convenient for the growth of white spirit brewing high activity dried yeast in follow-up alcoholic fermentation；By operating above pair
The component of honey is adjusted, and is conducive to follow-up alcohol liquid state fermentation and acetic acid solid state fermentation, makes final honey vinegar obtained
Pol, alcoholic strength and acidity are more suitable.
In the present invention after first alcohol liquid state fermentation by the way of acetic acid solid state fermentation, the honey vinegar of production not only remains
The nutrition and healthcare function of natural honey, and the important physiological activator such as improve amino acid, vitamin, minerals
Content, and tart flavour is soft, is a kind of nutrition and health care function of melting in the flavouring of one.When the fermentation of acetic acid solid state fermentation
Between it is long, microbe species are more, and tunning type is more, and mainly alcohol and non-volatile acid is more, and degree of esterification is high, gained bee
Honey vinegar mouthfeel is more preferably.And it avoids generating derivative chemical substance using acid proof ceramics or glass container in preparation process；Using
Naturally the method reconciled makes the bright color of vinegar, taste mellowness, and intact due to spontaneous fermentation, for honey vinegar
Mouthfeel, ingredient, stability will not all have an impact, efficiently and effectively play the role of health care, conciliation to human body.
Although the present invention is described in detail with a general description of the specific embodiments in this specification,
But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.
Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model
It encloses.
Claims (10)
1. a kind of honey vinegar, which is characterized in that including following raw material：Honey, water, ammonium sulfate, dipotassium hydrogen phosphate, wheat bran, rice husk,
Yeast and acetic acid bacteria.
2. honey vinegar according to claim 1, which is characterized in that the dosage of the raw material is：600 parts of honey, water 1200-
1600 parts, 1-3 parts of ammonium sulfate, 1-3 parts of dipotassium hydrogen phosphate, 220-260 parts of wheat bran, 280-320 parts of rice husk, 1-2 parts of yeast and vinegar
Sour bacterium 0.2-0.4 parts.
3. honey vinegar according to claim 2, which is characterized in that the dosage of the raw material is：600 parts of honey, water 1400
Part, 2 parts of ammonium sulfate, 2 parts of dipotassium hydrogen phosphate, 240 parts of wheat bran, 300 parts of rice husk, 1.5 parts of yeast and 0.3 part of acetic acid bacteria.
4. honey vinegar according to claim 1, which is characterized in that the raw material further includes salt, and the dosage of the salt accounts for institute
State the 10-14% of honey quality.
5. a kind of preparation method of honey vinegar, which is characterized in that including following preparation process：
Step 1, the pol of honey is adjusted to 16-20%, obtains hydromel；
Step 2, the pH to 3.3-4.0 of the hydromel is adjusted, ammonium sulfate and dipotassium hydrogen phosphate is added, sterilizing obtains sterilizing honey
Liquid；
Step 3, yeast is taken, rehydration, activation, the yeast after must activating are carried out to it；
Step 4, the yeast after the activation is added into the sterilizing honey liquor, alcoholic fermentation obtains alcohol fermentation liquid；
Step 5, wheat bran and rice husk are added into the alcohol fermentation liquid, is inoculated with acetic acid bacteria, stirs evenly, acetic fermentation obtains vinegar
Unstrained spirits；Wherein, the acetic fermentation includes with the next stage：
First fermentation stage：The fermentation temperature of first fermentation stage is 40-46 DEG C, and fermentation time is 6-8 days；Second fermentation
Stage：The fermentation temperature of second fermentation stage is 34-36 DEG C, and fermentation time is 20-25 days；
In step 6, ageing is carried out to the vinegar fermented grain, drenches vinegar, is sterilized, filtering obtains honey vinegar.
6. the preparation method of honey vinegar according to claim 5, which is characterized in that in step 1, the sugar for adjusting honey
Degree adds water to be diluted adjusting using into honey.
7. the preparation method of honey vinegar according to claim 5, which is characterized in that in step 2, the pH of the hydromel is adopted
It is adjusted with citric acid solution；The temperature of the sterilizing is 75-80 DEG C, and the time of sterilizing is 15-20 minutes.
8. the preparation method of honey vinegar according to claim 5, which is characterized in that in step 3, the temperature of the rehydration is
38-40 DEG C, the time of rehydration is 10-20 minutes；The temperature of the activation is 28-32 DEG C, and the time of activation is 1-1.5 hours.
9. the preparation method of honey vinegar according to claim 5, which is characterized in that in step 4, the temperature of the alcoholic fermentation
Degree is 26-28 DEG C, and the time of alcoholic fermentation is 5-7 days.
10. the preparation method of honey vinegar according to claim 5, which is characterized in that in step 6, the time of the ageing
It is 30-35 days；The temperature of the sterilizing is 85-90 DEG C, and the time of sterilizing is 25-35 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109468213A (en) * | 2019-01-18 | 2019-03-15 | 广州市谭山蜂业有限公司 | The brewing method of honey vinegar |
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Application publication date: 20181026 |