CN108865641A - A kind of natural organic honey vinegar and its processing technology - Google Patents
A kind of natural organic honey vinegar and its processing technology Download PDFInfo
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Abstract
The invention discloses a kind of natural organic honey vinegar, the raw material including following parts by weight proportion：Natural organic honey, honeycomb, yeast cane sugar culture solution, yeast extract, glucose solution, dehydrated alcohol, acetic acid bacteria strain, Radix Angelicae Sinensis, dandelion, cordyceps sinensis, distilled water.The present invention solves existing honey vinegar, helps digest the bad technical problem of performance.The invention also discloses a kind of processing technologys of natural organic honey vinegar, include the following steps：First natural organic honey and honeycomb inoculation yeast bacterium are raised and train, after three generations cultivates, saccharomycete can preferably be grown in honey, then the acetic acid bacteria of pure training is seeded in the honey liquor after yeast ferments, after three generations cultivates, honey vinegar concentrate is made, honey vinegar concentrate is sterilized and filtration treatment, filtrate is taken, into filtrate plus distilled water dilutes, and honey vinegar is made.The present invention has the technological merit for significantly improving the amylase activity in natural honey.
Description
Technical field
The present invention relates to honey vinegar processing technique field, specially a kind of natural organic honey vinegar and its processing technology.
Background technique
Organic honey refers to from organic agriculture production system, including nectar source and bee colony, using corresponding production and processing
The most marked difference of technology, the preliminary working including taking honey and honey, organic honey and other high-quality honey is that organic honey is at it
Absolute prohibition uses the artificial synthetic such as chemicals, chemical fertilizer, hormone and gene and radiotechnology in production and process,
Other high-quality honey then allow to use these substances and technology with limitation.Therefore, the production of organic honey needs to establish completely new
Closing production system, using corresponding substitute technology, organic honey is a kind of really derived from nature, the environment-friendly type peace of high-quality
Total eclipse product.
Honey is although full of nutrition, but sugar content is excessively high, and unsuitable obesity and diabetic use, while vinegar
Tart flavour more stimulates, and should not be used as the raw material of blending drink, and honey is after yeast and acetic fermentation, sugar content decline, and can
New nutritional ingredient is generated, it is soft as the fermented manufactured acetic acid beverage flavor of primary raw material using honey, different consumption can be met
The demand of person.
But existing honey vinegar, there is helping digest the bad technical problem of performance, and there is can not be high
Effect helps digest and can not significantly improve the technical issues of amylase activity in natural honey.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of natural organic honey vinegar and its processing technology, has height
The advantages that effect helps digest and significantly improve the amylase activity in natural honey, solves existing honey vinegar, helps digest
The bad technical problem of performance.
(2) technical solution
To realize that the above-mentioned purpose for efficiently helping digest and significantly improving the amylase activity in natural honey, the present invention mention
For following technical solution：
A kind of natural organic honey vinegar, the raw material including following parts by weight proportion：Sugar content be 75% it is natural organic
80-120 parts of honey, 20-50 parts of honeycomb, 1.2-2 parts of yeast cane sugar culture solution, 5-10 parts of yeast extract, mass fraction 10%
1.5-3 parts of glucose solution, 4-8 parts of dehydrated alcohol, 3-5 parts of acetic acid bacteria strain, 1-3 parts of Radix Angelicae Sinensis, 0.5-1.2 parts of dandelion, worm
2-5 parts careless, distilled water several pieces；
The activity of amylase contained in the natural organic honey vinegar is 2.13-7.01u/g；
The soluble solid of the natural organic honey vinegar is 7.6-8.5%, acetic acid content 1.0-1.5g/100mL,
Honey acid content is 0.3-0.5g/100mL, citric acid content 0.25-0.31g/100mL, tartaric acid content 0.11-
0.18g/100mL。
Preferably, the activity of amylase contained in the natural organic honey vinegar is 7.01u/g.
Preferably, the soluble solid of the natural organic honey vinegar be 8.5%, acetic acid content 1.2g/100mL,
Honey acid content is 0.4g/100mL, citric acid content 0.25g/100mL, tartaric acid content 0.18g/100mL.
Preferably, the natural organic honey vinegar includes the raw material of following parts by weight proportion：The day that sugar content is 75%
Right 80 parts of organic honey, 20 parts of honeycomb, 1.2 parts of yeast cane sugar culture solution, 5 parts of yeast extract, the grape that mass fraction is 10%
1.5 parts of sugar juice, 4 parts of dehydrated alcohol, 3 parts of acetic acid bacteria strain, 1 part of Radix Angelicae Sinensis, 0.5 part of dandelion, 2 parts of cordyceps sinensis.
Preferably, the natural organic honey vinegar includes the raw material of following parts by weight proportion：The day that sugar content is 75%
Right 100 parts of organic honey, 30 parts of honeycomb, 1.5 parts of yeast cane sugar culture solution, 8 parts of yeast extract, the grape that mass fraction is 10%
2 parts of sugar juice, 6 parts of dehydrated alcohol, 4 parts of acetic acid bacteria strain, 2 parts of Radix Angelicae Sinensis, 1.0 parts of dandelion, 3 parts of cordyceps sinensis.
Another technical problem to be solved by the present invention is that providing a kind of processing technology of natural organic honey vinegar, including following
Step：
1) barms domestication culture
(1) honeycomb of the 80-120 mass parts sugar content natural organic honey for being 75% and 20-50 mass parts is added to
It in the distilled water of 250-350 mass parts, is uniformly mixed, honey solution is made；
(2) honey solution made from step (1) is put into high-pressure sterilizer, at 115-130 DEG C, sterilization treatment 20-
40min is cooled to 28-35 DEG C, and sterilizing honey solution is made, spare；
(3) the yeast cane sugar training of 30-50 mass parts step (2) sterilizing honey solution inoculum 1.2-2 mass parts obtained is taken
Nutrient solution cultivates 48h under the conditions of 29-30 DEG C, and first generation tame yeast seed liquor is made；
(4) first generation yeast made from 30-50 mass parts step (2) sterilizing honey solution inoculum step (3) obtained is taken
Seed liquor is tamed, cultivates 48h under the conditions of 29-30 DEG C, second generation tame yeast seed liquor is made；
(5) second generation yeast made from 30-50 mass parts step (2) sterilizing honey solution inoculum step (4) obtained is taken
Seed liquor is tamed, cultivates 48h under the conditions of 29-30 DEG C, third generation tame yeast seed liquor is made；
2) the pure training of acetic acid bacteria
The glucose that the mass fraction of the yeast extract of 5-10 mass parts, 1.5-3 mass parts is 10% is dissolved in 300-
It in the distilled water of 500 mass parts, and is divided in five triangular flasks, is placed in high-pressure sterilizer at 115-130 DEG C, at sterilizing
20-40min is managed, is cooled to 28-35 DEG C, under aseptic condition, the dehydrated alcohol of 4-8 mass parts is added in each triangular flask, and connect
The acetic acid bacteria strain of kind 3-5 mass parts, cultivates 4h under the conditions of 29-30 DEG C, and acetic acid bacteria seed liquor is made；
3) acetic acid bacteria domestication culture
(1) step (2) sterilizing honey solution inoculum 0.3-0.5 mass parts step obtained in 30-50 mass parts step 1) is taken
It is rapid 1) in third generation tame yeast seed liquor made from step (5), 4h is cultivated under the conditions of 29-30 DEG C, is then inoculated with 1.5-2.5
Acetic acid bacteria seed liquor obtained in mass parts step 2), cultivates 7h under the conditions of 29-30 DEG C, and the domestication kind of the acetic acid bacteria first generation is made
Sub- liquid；
(2) step (2) sterilizing honey solution inoculum 0.3-0.5 mass parts step obtained in 30-50 mass parts step 1) is taken
It is rapid 1) in third generation tame yeast seed liquor made from step (5), 4h is cultivated under the conditions of 29-30 DEG C, is then inoculated with 1.5-2.5
The acetic acid bacteria first generation made from (1) tames seed liquor in mass parts step 3), cultivates 7h under the conditions of 29-30 DEG C, and acetic acid is made
The bacterium second generation tames seed liquor；
(3) step (2) sterilizing honey solution inoculum 0.3-0.5 mass parts step obtained in 30-50 mass parts step 1) is taken
It is rapid 1) in third generation tame yeast seed liquor made from step (5), 4h is cultivated under the conditions of 29-30 DEG C, is then inoculated with 1.5-2.5
The acetic acid bacteria second generation made from (2) tames seed liquor in mass parts step 3), cultivates 7h under the conditions of 29-30 DEG C, and acetic acid is made
The bacterium third generation tames seed liquor；
4) preparation of honey vinegar concentrate
The cordyceps sinensis of the Radix Angelicae Sinensis of 1-3 mass parts, the dandelion of 0.5-1.2 mass parts and 2-5 mass parts is added in step 4)
In acetic acid bacteria third generation domestication seed liquor obtained, 10-15h is cultivated under the conditions of 29-30 DEG C, honey vinegar concentrate is made；
5) preparation of honey vinegar
Honey vinegar concentrate obtained in step 4) is placed in high-pressure sterilizer at 115-130 DEG C, sterilization treatment 20-
40min is cooled to room temperature and is filtered, and takes filtrate, and into filtrate plus distilled water is diluted to 100 mass parts, and honey vinegar is made.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of natural organic honey vinegar and its processing technology, having following has
Beneficial effect：
1, natural organic honey vinegar, by adding saccharomycete and acetic acid bacteria, yeast in natural organic honey and honeycomb
It is honey vinegar that bacterium and acetic acid bacteria, which make natural organic honey and honeycomb ferment, after tested the activity of amylase contained in honey vinegar
For 2.13-7.01u/g, the soluble solid of honey vinegar is 7.6-8.5%, acetic acid content 1.0-1.5g/100mL, honey
Acid content is 0.3-0.5g/100mL, citric acid content 0.25-0.31g/100mL, tartaric acid content 0.11-0.18g/
100mL, therefore the present invention significantly reduces the sugar content in natural organic honey and honeycomb, while significantly improving the work of amylase
Property, efficient digestive technical effect is realized, existing honey vinegar is solved, helps digest the bad technology of performance and ask
Topic.
2, the processing technology of the natural organic honey vinegar, by first carrying out natural organic honey and honeycomb inoculation yeast bacterium
It raises and train, after three generations cultivates, saccharomycete can preferably be grown in honey, and then the acetic acid bacteria by pure training is seeded in through yeast
In honey liquor after fermentation, after three generations cultivates, acetic acid bacteria can preferably be grown in the honey liquor after yeast ferments,
The activity of amylase is significantly improved during fermented honey, to realize the shallow lake significantly improved in natural honey
The technical effect of powder enzymatic activity.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment one：
(1) honeycomb of the 80 mass parts sugar contents natural organic honey for being 75% and 20 mass parts is added to 250 mass
It in the distilled water of part, is uniformly mixed, honey solution is made；
(2) honey solution made from step (1) is put into high-pressure sterilizer, at 115 DEG C, sterilization treatment 20min is cold
But to 28 DEG C, sterilizing honey solution is made, it is spare；
(3) the yeast cane sugar culture solution of 30 mass parts steps (2) sterilizing 1.2 mass parts of honey solution inoculum obtained is taken,
48h is cultivated under the conditions of 29 DEG C, first generation tame yeast seed liquor is made；
(4) first generation tame yeast made from 30 mass parts steps (2) sterilizing honey solution inoculum step (3) obtained is taken
Seed liquor cultivates 48h under the conditions of 29 DEG C, and second generation tame yeast seed liquor is made；
(5) second generation tame yeast made from 30 mass parts steps (2) sterilizing honey solution inoculum step (4) obtained is taken
Seed liquor cultivates 48h under the conditions of 29 DEG C, and third generation tame yeast seed liquor is made；
(6) glucose that the mass fraction of the yeast extract of 5 mass parts, 1.5 mass parts is 10% is dissolved in 300 mass
Part distilled water in, and be divided in five triangular flasks, be placed in high-pressure sterilizer at 115 DEG C, sterilization treatment 20min is cold
But to 28 DEG C, under aseptic condition, the dehydrated alcohol of 4 mass parts is added in each triangular flask, and be inoculated with the acetic acid bacteria of 3 mass parts
Kind, 4h is cultivated under the conditions of 29 DEG C, acetic acid bacteria seed liquor is made；
(7) the is taken in 30 mass parts steps (2) sterilizing 0.3 mass parts of honey solution inoculum obtained made from step (5)
Three generations's tame yeast seed liquor cultivates 4h under the conditions of 29 DEG C, is then inoculated with acetic acid bacteria obtained in 1.5 mass parts steps (6)
Seed liquor cultivates 7h under the conditions of 29 DEG C, and the acetic acid bacteria first generation is made and tames seed liquor；
(8) step (5) in 0.3 mass parts of honey solution inoculum that sterilize made from step (2) in 30-50 mass parts is taken to be made
Third generation tame yeast seed liquor, cultivate 4h under the conditions of 29 DEG C, be then inoculated in 1.5 mass parts acetic acid bacteria made from (7)
The first generation tames seed liquor, cultivates 7h under the conditions of 29 DEG C, and the acetic acid bacteria second generation is made and tames seed liquor；
(9) take step (5) in 0.3 mass parts of honey solution inoculum that sterilize made from step (2) in 30 mass parts obtained
Third generation tame yeast seed liquor cultivates 4h under the conditions of 29 DEG C, is then inoculated with acetic acid bacteria second made from 1.5 mass parts (8)
Generation domestication seed liquor, cultivates 7h under the conditions of 29 DEG C, and the acetic acid bacteria third generation is made and tames seed liquor；
(10) cordyceps sinensis of the Radix Angelicae Sinensis of 1 mass parts, the dandelion of 0.5 mass parts and 2 mass parts is added in step (9) and is made
The acetic acid bacteria third generation domestication seed liquor in, cultivate 10h under the conditions of 29 DEG C, be made honey vinegar concentrate；
(11) honey vinegar concentrate obtained in step (10) is placed in high-pressure sterilizer at 115 DEG C, sterilization treatment
20min is cooled to room temperature and is filtered, and takes filtrate, and into filtrate plus distilled water is diluted to 100 mass parts, and honey vinegar is made.
Embodiment two：
(1) honeycomb of the 100 mass parts sugar contents natural organic honey for being 75% and 30 mass parts is added to 300 mass
It in the distilled water of part, is uniformly mixed, honey solution is made；
(2) honey solution made from step (1) is put into high-pressure sterilizer, at 125 DEG C, sterilization treatment 30min is cold
But to 31 DEG C, sterilizing honey solution is made, it is spare；
(3) the yeast cane sugar culture solution of 40 mass parts steps (2) sterilizing 1.5 mass parts of honey solution inoculum obtained is taken,
48h is cultivated under the conditions of 29 DEG C, first generation tame yeast seed liquor is made；
(4) first generation tame yeast made from 40 mass parts steps (2) sterilizing honey solution inoculum step (3) obtained is taken
Seed liquor cultivates 48h under the conditions of 30 DEG C, and second generation tame yeast seed liquor is made；
(5) second generation tame yeast made from 40 mass parts steps (2) sterilizing honey solution inoculum step (4) obtained is taken
Seed liquor cultivates 48h under the conditions of 29-30 DEG C, and third generation tame yeast seed liquor is made；
(6) glucose that the mass fraction of the yeast extract of 8 mass parts, 2 mass parts is 10% is dissolved in 400 mass parts
Distilled water in, and be divided in five triangular flasks, be placed in high-pressure sterilizer at 120 DEG C, sterilization treatment 30min is cooling
To 31 DEG C, under aseptic condition, the dehydrated alcohol of 6 mass parts is added in each triangular flask, and be inoculated with the acetic acid bacteria strain of 4 mass parts,
4h is cultivated under the conditions of 30 DEG C, acetic acid bacteria seed liquor is made；
(7) the is taken in 40 mass parts steps (2) sterilizing 0.4 mass parts of honey solution inoculum obtained made from step (5)
Three generations's tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated with acetic acid bacteria strain obtained in 2 mass parts steps (6)
Sub- liquid cultivates 7h under the conditions of 30 DEG C, and the acetic acid bacteria first generation is made and tames seed liquor；
(8) take step (5) in 0.4 mass parts of honey solution inoculum that sterilize made from step (2) in 40 mass parts obtained
Third generation tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated in 2 mass parts acetic acid bacteria first made from (7)
Generation domestication seed liquor, cultivates 7h under the conditions of 30 DEG C, and the acetic acid bacteria second generation is made and tames seed liquor；
(9) take step (5) in 0.4 mass parts of honey solution inoculum that sterilize made from step (2) in 40 mass parts obtained
Third generation tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated with the acetic acid bacteria second generation made from 2 mass parts (8)
Seed liquor is tamed, cultivates 7h under the conditions of 30 DEG C, the acetic acid bacteria third generation is made and tames seed liquor；
(10) cordyceps sinensis of the Radix Angelicae Sinensis of 2 mass parts, the dandelion of 1 mass parts and 3 mass parts is added obtained in step (9)
The acetic acid bacteria third generation is tamed in seed liquor, cultivates 15h under the conditions of 30 DEG C, and honey vinegar concentrate is made；
(11) honey vinegar concentrate obtained in step (10) is placed in high-pressure sterilizer at 120 DEG C, sterilization treatment
30min is cooled to room temperature and is filtered, and takes filtrate, and into filtrate plus distilled water is diluted to 100 mass parts, and honey vinegar is made.
Embodiment three：
(1) honeycomb of the 120 mass parts sugar contents natural organic honey for being 75% and 50 mass parts is added to 350 mass
It in the distilled water of part, is uniformly mixed, honey solution is made；
(2) honey solution made from step (1) is put into high-pressure sterilizer, at 130 DEG C, sterilization treatment 40min is cold
But to 35 DEG C, sterilizing honey solution is made, it is spare；
(3) the yeast cane sugar culture solution for taking 50 mass parts steps (2) sterilizing 2 mass parts of honey solution inoculum obtained,
48h is cultivated under the conditions of 30 DEG C, first generation tame yeast seed liquor is made；
(4) first generation tame yeast made from 50 mass parts steps (2) sterilizing honey solution inoculum step (3) obtained is taken
Seed liquor cultivates 48h under the conditions of 30 DEG C, and second generation tame yeast seed liquor is made；
(5) second generation yeast made from 30-50 mass parts step (2) sterilizing honey solution inoculum step (4) obtained is taken
Seed liquor is tamed, cultivates 48h under the conditions of 30 DEG C, third generation tame yeast seed liquor is made；
(6) glucose that the mass fraction of the yeast extract of 10 mass parts, 3 mass parts is 10% is dissolved in 500 mass
Part distilled water in, and be divided in five triangular flasks, be placed in high-pressure sterilizer at 130 DEG C, sterilization treatment 40min is cold
But to 35 DEG C, under aseptic condition, the dehydrated alcohol of 8 mass parts is added in each triangular flask, and be inoculated with the acetic acid bacteria of 5 mass parts
Kind, 4h is cultivated under the conditions of 30 DEG C, acetic acid bacteria seed liquor is made；
(7) the is taken in 50 mass parts steps (2) sterilizing 0.5 mass parts of honey solution inoculum obtained made from step (5)
Three generations's tame yeast seed liquor, cultivates 4h under the conditions of 29-30 DEG C, is then inoculated with acetic acid obtained in 2.5 mass parts steps (6)
Bacterium seed liquor cultivates 7h under the conditions of 30 DEG C, and the acetic acid bacteria first generation is made and tames seed liquor；
(8) take step (5) in 0.5 mass parts of honey solution inoculum that sterilize made from step (2) in 50 mass parts obtained
Third generation tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated in 2.5 mass parts acetic acid bacteria made from (7)
A generation tames seed liquor, cultivates 7h under the conditions of 30 DEG C, and the acetic acid bacteria second generation is made and tames seed liquor；
(9) take step (5) in 0.5 mass parts of honey solution inoculum that sterilize made from step (2) in 50 mass parts obtained
Third generation tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated with acetic acid bacteria second made from 2.5 mass parts (8)
Generation domestication seed liquor, cultivates 7h under the conditions of 30 DEG C, and the acetic acid bacteria third generation is made and tames seed liquor；
(10) cordyceps sinensis of the Radix Angelicae Sinensis of 3 mass parts, the dandelion of 1.2 mass parts and 5 mass parts is added in step (9) and is made
The acetic acid bacteria third generation domestication seed liquor in, cultivate 15h under the conditions of 30 DEG C, be made honey vinegar concentrate；
(11) honey vinegar concentrate obtained in step (10) is placed in high-pressure sterilizer at 130 DEG C, sterilization treatment
40min is cooled to room temperature and is filtered, and takes filtrate, and into filtrate plus distilled water is diluted to 100 mass parts, and honey vinegar is made.
Experimental example：According to the detection method in GB/T12143-2008 about soluble solid, embodiment one, reality are measured
The soluble solid of honey vinegar prepared by example two, embodiment three is applied, test result is shown in Table 1；
According to the detection method of total acid, Melissic Acid, citric acid and tartaric acid in GB/T12456-2008 food, measurement is implemented
Example one, embodiment two, honey vinegar prepared by embodiment three acetic acid content, test result is shown in Table 1；
Using honey prepared by 3,5- dinitrosalicylic assays measurement embodiment one, embodiment two, embodiment three
The activity of amylase contained in vinegar, measurement result are shown in Table 2；
3,5- dinitrosalicylic assays include following determination step：
1. take test tube, indicate control tube, measurement pipe, embodiment one, embodiment two, embodiment three sample respectively carry out three groups
Parallel testing；
2. respectively adding enzyme solution 1ml into each test tube, 15min is heated in 70 DEG C of waters bath with thermostatic control；
3. the citrate buffer solution that 1mlPH is 5.06 is respectively added in each measurement pipe；
4. 4ml0.4NNaOH is added in control tube；
5. measurement pipe is placed in 40 DEG C of water-baths with control tube keeps the temperature 10min, then the starch preheated at 40 DEG C is added to each pipe
Solution 2ml shakes up, and is immediately placed in 40 DEG C of water-baths and accurately keeps the temperature 5min taking-up, is rapidly added into each measurement pipe
4ml0.4NNaOH, it is dynamic to terminate enzyme activity；
6. malt sugar determination
Each 2ml of solution in solution and the control tube in above each pipe after enzyme effect is taken, is respectively put into 25ml test tube, then plus
2ml3,5- dinitrosalicylic acid mix.5min in water-bath is set, is settled to 25ml after cooling, mixes, is existed with spectrophotometer
Colorimetric is carried out under 520nm wavelength and records extinction value, takes maltose titer (1ml/mg) 0,0.20,0.60,1.00,1.40,
1.80,2.00ml, after above-mentioned same method colorimetric, the extinction value measured and maltose titer are subjected to linear regression
Afterwards, the maltose content for acquiring sample is substituted into, and is converted into the unit of activity of amylase；
Maltose standard liquid hold-up is higher, and the OD value recorded after colorimetric is bigger, after maltose titer colorimetric, the OD that measures
It is worth (x) and maltose concentration (y) and carries out linear regression, result y=1.0240x+0.0897, r=0.9998, related coefficient pole
Significantly, show that maltose standard liquid hold-up and extinction value are in linear relation, enzymatic activity can further be measured by this linear equation,
The extinction value of each sample is substituted into regression equation, sample maltose content is acquired, then can be calculated embodiment one, embodiment
Two, the amylase activity of embodiment three.
Table 1
Table 2
Judgment criteria：The physical and chemical index of honey and vinegar beverage should meet the regulation in table 3, and three kinds of fixed acids should detect two
Kind is two or more.
Table 3
| Project | It is required that |
| Soluble solid (20 DEG C of compound microcapsules)/% | ≥3.0 |
| Total acid (with acetometer)/(g/100mL) | ≥0.3 |
| Fixed acid (in terms of Melissic Acid, citric acid and tartaric acid) a/ (g/100mL) | ≥0.1 |
The beneficial effects of the invention are as follows：The activity of amylase contained in honey vinegar prepared by embodiment one, three groups
Parallel sample test result is followed successively by 2.13 (u/g), 3.02 (u/g), 3.91 (u/g), and mean value is 3.02 (u/g)；
The activity of amylase contained in honey vinegar prepared by embodiment two, three groups of parallel sample test results are successively
For 7.01 (u/g), 5.60 (u/g), 6.16 (u/g), mean value is 6.25 (u/g)；
The activity of amylase contained in honey vinegar prepared by embodiment three, three groups of parallel sample test results are successively
For 5.47 (u/g), 6.36 (u/g), 4.95 (u/g), mean value is 5.60 (u/g)；
Embodiment one, embodiment two, honey vinegar prepared by embodiment three soluble solid be followed successively by 8.5%,
7.8%, 7.6%, it is all larger than 3%, meets the standard of soluble solid specified in honey and vinegar beverage；
Embodiment one, embodiment two, honey vinegar prepared by embodiment three acetic acid content be followed successively by 1.2 (g/100mL),
1.0 (g/100mL), 1.5 (g/100mL), are all larger than 0.3%, meet the standard of acetic acid content specified in honey and vinegar beverage；
Embodiment one, embodiment two, the honey acid content of honey vinegar prepared by embodiment three are followed successively by 0.4 (g/
100mL), 0.3 (g/100mL), 0.5 (g/100mL), are all larger than 0.1%, meet honey acid content specified in honey and vinegar beverage
Standard；
Embodiment one, embodiment two, honey vinegar prepared by embodiment three citric acid content be followed successively by 0.25 (g/
100mL), 0.31 (g/100mL), 0.28 (g/100mL), are all larger than 0.3%, meet citric acid specified in honey and vinegar beverage and contain
The standard of amount；
Embodiment one, embodiment two, honey vinegar prepared by embodiment three tartaric acid content be followed successively by 0.18 (g/
100mL), 0.11 (g/100mL), 0.13 (g/100mL), are all larger than 0.3%, meet tartaric acid specified in honey and vinegar beverage and contain
The standard of amount.
Typical case：(1) honeycomb of the 100 mass parts sugar contents natural organic honey for being 75% and 30 mass parts is added
It into the distilled water of 300 mass parts, is uniformly mixed, honey solution is made；
(2) honey solution made from step (1) is put into high-pressure sterilizer, at 125 DEG C, sterilization treatment 30min is cold
But to 31 DEG C, sterilizing honey solution is made, it is spare；
(3) the yeast cane sugar culture solution of 40 mass parts steps (2) sterilizing 1.5 mass parts of honey solution inoculum obtained is taken,
48h is cultivated under the conditions of 29 DEG C, first generation tame yeast seed liquor is made；
(4) first generation tame yeast made from 40 mass parts steps (2) sterilizing honey solution inoculum step (3) obtained is taken
Seed liquor cultivates 48h under the conditions of 30 DEG C, and second generation tame yeast seed liquor is made；
(5) second generation tame yeast made from 40 mass parts steps (2) sterilizing honey solution inoculum step (4) obtained is taken
Seed liquor cultivates 48h under the conditions of 29-30 DEG C, and third generation tame yeast seed liquor is made；
(6) glucose that the mass fraction of the yeast extract of 8 mass parts, 2 mass parts is 10% is dissolved in 400 mass parts
Distilled water in, and be divided in five triangular flasks, be placed in high-pressure sterilizer at 120 DEG C, sterilization treatment 30min is cooling
To 31 DEG C, under aseptic condition, the dehydrated alcohol of 6 mass parts is added in each triangular flask, and be inoculated with the acetic acid bacteria strain of 4 mass parts,
4h is cultivated under the conditions of 30 DEG C, acetic acid bacteria seed liquor is made；
(7) the is taken in 40 mass parts steps (2) sterilizing 0.4 mass parts of honey solution inoculum obtained made from step (5)
Three generations's tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated with acetic acid bacteria strain obtained in 2 mass parts steps (6)
Sub- liquid cultivates 7h under the conditions of 30 DEG C, and the acetic acid bacteria first generation is made and tames seed liquor；
(8) take step (5) in 0.4 mass parts of honey solution inoculum that sterilize made from step (2) in 40 mass parts obtained
Third generation tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated in 2 mass parts acetic acid bacteria first made from (7)
Generation domestication seed liquor, cultivates 7h under the conditions of 30 DEG C, and the acetic acid bacteria second generation is made and tames seed liquor；
(9) take step (5) in 0.4 mass parts of honey solution inoculum that sterilize made from step (2) in 40 mass parts obtained
Third generation tame yeast seed liquor cultivates 4h under the conditions of 30 DEG C, is then inoculated with the acetic acid bacteria second generation made from 2 mass parts (8)
Seed liquor is tamed, cultivates 7h under the conditions of 30 DEG C, the acetic acid bacteria third generation is made and tames seed liquor；
(10) cordyceps sinensis of the Radix Angelicae Sinensis of 2 mass parts, the dandelion of 1 mass parts and 3 mass parts is added obtained in step (9)
The acetic acid bacteria third generation is tamed in seed liquor, cultivates 15h under the conditions of 30 DEG C, and honey vinegar concentrate is made；
(11) honey vinegar concentrate obtained in step (10) is placed in high-pressure sterilizer at 120 DEG C, sterilization treatment
30min is cooled to room temperature and is filtered, and takes filtrate, and into filtrate plus distilled water is diluted to 100 mass parts, and honey vinegar is made, should
The activity of amylase contained in honey vinegar, three groups of parallel sample test results be followed successively by 7.01 (u/g), 5.60 (u/g),
6.16 (u/g), soluble solid 7.8%, acetic acid content are 1.0 (g/100mL), honey acid content is 0.3 (g/
100mL), citric acid content is 0.31 (g/100mL), tartaric acid content is 0.11 (g/100mL).
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of natural organic honey vinegar, which is characterized in that the raw material including following parts by weight proportion：Sugar content is 75%
Natural 80-120 parts of organic honey, 20-50 parts of honeycomb, 1.2-2 parts of yeast cane sugar culture solution, 5-10 parts of yeast extract, quality point
Glucose solution 1.5-3 part, dehydrated alcohol 4-8 part, acetic acid bacteria strain 3-5 part, Radix Angelicae Sinensis 1-3 part, dandelion 0.5- of the number for 10%
1.2 parts, 2-5 parts of cordyceps sinensis, distilled water several pieces；
The activity of amylase contained in the natural organic honey vinegar is 2.13-7.01u/g；
The soluble solid of the natural organic honey vinegar is 7.6-8.5%, acetic acid content 1.0-1.5g/100mL, honey
Acid content is 0.3-0.5g/100mL, citric acid content 0.25-0.31g/100mL, tartaric acid content 0.11-0.18g/
100mL。
2. a kind of natural organic honey vinegar according to claim 1, which is characterized in that institute in the natural organic honey vinegar
The activity of the amylase contained is 7.01u/g.
3. a kind of natural organic honey vinegar according to claim 1, which is characterized in that the natural organic honey vinegar can
Dissolubility solid content is 8.5%, acetic acid content 1.2g/100mL, honey acid content are 0.4g/100mL, citric acid content is
0.25g/100mL, tartaric acid content 0.18g/100mL.
4. a kind of natural organic honey vinegar according to claim 1, which is characterized in that including following parts by weight proportion
Raw material：Sugar content be 75% 80 parts of natural organic honey, 20 parts of honeycomb, 1.2 parts of yeast cane sugar culture solution, 5 parts of yeast extract,
Mass fraction be 10% 1.5 parts of glucose solution, 4 parts of dehydrated alcohol, 3 parts of acetic acid bacteria strain, 1 part of Radix Angelicae Sinensis, 0.5 part of dandelion,
2 parts of cordyceps sinensis.
5. a kind of natural organic honey vinegar according to claim 1, which is characterized in that including following parts by weight proportion
Raw material：Natural organic honey 100 part, honeycomb 30 part, yeast cane sugar culture solution 1.5 part, yeast extract 8 of the sugar content for 75%
Part, mass fraction be 10% 2 parts of glucose solution, 6 parts of dehydrated alcohol, 4 parts of acetic acid bacteria strain, 2 parts of Radix Angelicae Sinensis, 1.0 parts of dandelion,
3 parts of cordyceps sinensis.
6. a kind of processing technology of natural organic honey vinegar, which is characterized in that include the following steps：
1) barms domestication culture
(1) honeycomb of the 80-120 mass parts sugar content natural organic honey for being 75% and 20-50 mass parts is added to 250-
It in the distilled water of 350 mass parts, is uniformly mixed, honey solution is made；
(2) honey solution made from step (1) is put into high-pressure sterilizer, at 115-130 DEG C, sterilization treatment 20-
40min is cooled to 28-35 DEG C, and sterilizing honey solution is made, spare；
(3) the yeast cane sugar culture solution of 30-50 mass parts step (2) sterilizing honey solution inoculum 1.2-2 mass parts obtained is taken,
48h is cultivated under the conditions of 29-30 DEG C, first generation tame yeast seed liquor is made；
(4) first generation tame yeast made from 30-50 mass parts step (2) sterilizing honey solution inoculum step (3) obtained is taken
Seed liquor cultivates 48h under the conditions of 29-30 DEG C, and second generation tame yeast seed liquor is made；
(5) second generation tame yeast made from 30-50 mass parts step (2) sterilizing honey solution inoculum step (4) obtained is taken
Seed liquor cultivates 48h under the conditions of 29-30 DEG C, and third generation tame yeast seed liquor is made；
2) the pure training of acetic acid bacteria
The glucose that the mass fraction of the yeast extract of 5-10 mass parts, 1.5-3 mass parts is 10% is dissolved in 300-500 matter
It in the distilled water for measuring part, and is divided in five triangular flasks, is placed in high-pressure sterilizer at 115-130 DEG C, sterilization treatment 20-
40min, is cooled to 28-35 DEG C, under aseptic condition, the dehydrated alcohol of 4-8 mass parts is added in each triangular flask, and be inoculated with 3-5
The acetic acid bacteria strain of mass parts cultivates 4h under the conditions of 29-30 DEG C, and acetic acid bacteria seed liquor is made；
3) acetic acid bacteria domestication culture
(1) step (2) the honey solution inoculum 0.3-0.5 mass parts step 1) obtained that sterilizes in 30-50 mass parts step 1) is taken
Third generation tame yeast seed liquor made from middle step (5), cultivates 4h under the conditions of 29-30 DEG C, is then inoculated with 1.5-2.5 mass
Acetic acid bacteria seed liquor obtained in part step 2), cultivates 7h under the conditions of 29-30 DEG C, and the acetic acid bacteria first generation is made and tames seed
Liquid；
(2) step (2) the honey solution inoculum 0.3-0.5 mass parts step 1) obtained that sterilizes in 30-50 mass parts step 1) is taken
Third generation tame yeast seed liquor made from middle step (5), cultivates 4h under the conditions of 29-30 DEG C, is then inoculated with 1.5-2.5 mass
The acetic acid bacteria first generation made from (1) tames seed liquor in part step 3), cultivates 7h under the conditions of 29-30 DEG C, and acetic acid bacteria the is made
In two generations, tamed seed liquor；
(3) step (2) the honey solution inoculum 0.3-0.5 mass parts step 1) obtained that sterilizes in 30-50 mass parts step 1) is taken
Third generation tame yeast seed liquor made from middle step (5), cultivates 4h under the conditions of 29-30 DEG C, is then inoculated with 1.5-2.5 mass
The acetic acid bacteria second generation made from (2) tames seed liquor in part step 3), cultivates 7h under the conditions of 29-30 DEG C, and acetic acid bacteria the is made
Three generations tames seed liquor；
4) preparation of honey vinegar concentrate
The cordyceps sinensis of the Radix Angelicae Sinensis of 1-3 mass parts, the dandelion of 0.5-1.2 mass parts and 2-5 mass parts is added in step 4) and is made
The acetic acid bacteria third generation domestication seed liquor in, cultivate 10-15h under the conditions of 29-30 DEG C, be made honey vinegar concentrate；
5) preparation of honey vinegar
Honey vinegar concentrate obtained in step 4) is placed in high-pressure sterilizer at 115-130 DEG C, sterilization treatment 20-
40min is cooled to room temperature and is filtered, and takes filtrate, and into filtrate plus distilled water is diluted to 100 mass parts, and honey vinegar is made.
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