CN109468213A - The brewing method of honey vinegar - Google Patents
The brewing method of honey vinegar Download PDFInfo
- Publication number
- CN109468213A CN109468213A CN201910047367.1A CN201910047367A CN109468213A CN 109468213 A CN109468213 A CN 109468213A CN 201910047367 A CN201910047367 A CN 201910047367A CN 109468213 A CN109468213 A CN 109468213A
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- honey
- mulse
- vinegar
- brewing method
- honey vinegar
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- 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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- 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)
Abstract
It the present invention provides a kind of brewing method of honey vinegar, sterilizes after honey is diluted, is inoculated with alcoholic ferment and acetic acid fermenting agent fermentation is prepared, the content for improving flavor substance in honey vinegar, gives off a strong fragrance, mellow in taste, and fermenting speed is improved, the brewing period of honey vinegar is shortened.
Description
Technical field
The present invention relates to honey vinegar technical fields, and in particular to a kind of brewing method of honey vinegar.
Background technique
Honey vinegar is product made of being made using honey and water as fermenting raw materials, compared with grain vinegar, has preferably virtue
Flavor, richer minerals and vitamins, and more good nutrition health-care functions are a kind of nutrition of good performance
Health-care vinegar.Studies have shown that honey generates honey vinegar after saccharomycete and acetic acid bacteria fermentation, most of battalion in honey has both been remained
It forms point, and ferments and produce new vitamin, amino acid, bioactive substance again, while microbial cells self-dissolving also can
Release part nutritional ingredient.Therefore, bee honey health-care vinegar has elimination fatigue, increase appetite, softening blood vessel, prevention of arterial hardening etc.
Effect has the function of preventing and treating hypertension, enteritis, heart disease, diabetes, constipation and other diseases have certain effect to weight-reducing, and have
There are sterilization and beautification function.
In addition, honey vinegar is a kind of physiological alkalinity food, neutralization reaction can occur with the intracorporal acidic materials of people, thus
Maintain the acid-base balance of vivo environment.The honey vinegar of spontaneous fermentation has honey perfume, vinegar flavor and ester flavor, and tart flavour is soft agreeable to the taste, is no different
Taste, color is graceful, is good flavouring and drink, and the science for being suitble to modern's science diet, dietotherapy to take care of health is pursued.
But existing traditional honey vinegar brewage process fermenting speed is slow, and brewing period is long, and the fragrance of honey vinegar is insufficient,
Mouthfeel is thin, and penetrating odor is overweight.
Summary of the invention
It is an object of the invention to overcome, existing honey vinegar fragrance is insufficient, mouthfeel is thin, penetrating odor is overweight and makes
The defect that fermenting speed is relatively slow, brewing period is long is made in technique, a kind of brewing method of honey vinegar is provided.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme:
The brewing method of honey vinegar is as follows:
(1) it dilutes honey: being diluted with water to sugar content in honey between 10%~20%, mulse is made；
(2) sterilize: mulse is heated to 75 DEG C~80 DEG C, is kept for 25~35 minutes, sterilizing；
(3) be inoculated with: the mulse after sterilizing is cooled to 22 DEG C~28 DEG C, inoculating starter；
(4) ferment: the mulse after inoculation is maintained at 22 DEG C~28 DEG C, and fermentation to alcohol content reaches 6~7ml/100ml
When, temperature is increased to 35~40 DEG C, acetic acid bacterium solution is added and carries out acetic fermentation, until acetic acid content reaches 5g/100ml or more
When, fermentation terminate to get.
The brewing method of above-mentioned honey vinegar, in step (1), be preferably diluted with water in honey sugar content 15%~
19%, the acetic acid content for the honey vinegar being brewed in this way and the ratio of aroma substance are preferable, mellow in taste.
The brewing method of aforementioned honey vinegar, in step (2), mulse is heated to 75 DEG C~80 DEG C, is kept for 30 minutes, is gone out
Bacterium.
The brewing method of aforementioned honey vinegar, in step (3), the inoculative proportion of leavening is every 100kg mulse inoculation 160
~180g dry ferment, 110~130g wine yeast and 40~60g aroma-producing yeasts.
Further, in step (3), the inoculative proportion of leavening is that every 100kg mulse is inoculated with the dry ferment of 165~175g
Female, 115~125g wine yeast and 45~55g aroma-producing yeasts.
Most preferably, the inoculative proportion of leavening is that every 100kg mulse is inoculated with 170g dry ferment, 120g grape in step (3)
Brewer yeast and 50g aroma-producing yeasts.
The brewing method of aforementioned honey vinegar, in step (4), the acetic acid bacterium solution for being added 8~15% carries out acetic fermentation.
Further, in step (4), the acetic acid bacterium solution for being added 10% carries out acetic fermentation.
The brewing method of aforementioned honey vinegar, honey vinegar sealing storage 30 days or more after fermentation, to carry out ageing, flavor was more
It is good.
Compared with prior art, the present invention overcomes the defect of the prior art, containing for flavor substance in honey vinegar is improved
Amount, gives off a strong fragrance, mellow in taste, and improves fermenting speed, shortens the brewing period of honey vinegar.
Specific embodiment
Embodiment 1
The brewing of honey vinegar: collecting the remaining honey that generates in honey production process, be diluted with water to sugar content 15% to
Between 19%, mulse is made；Then mulse is heated to 75 DEG C to 80 DEG C, is kept for 25 to 35 minutes, sterilizing；Mulse after sterilizing
26 DEG C to 28 DEG C are cooled to, inoculating starter；Mulse after inoculation is maintained at 26 DEG C to 28 DEG C, and fermentation to alcohol content reaches 6
When to 7ml/100ml, temperature is increased to 35 to 40 DEG C, the acetic acid bacteria that 10% activation culture is added carries out acetic fermentation, until
When acetic acid content reaches 5g/100m l or more, fermentation is terminated to get hydromel, by hydromel sealing storage 30 days or more, with into
Row ageing, taste is better.
Embodiment 2
The remaining honey generated in honey production process is collected, being diluted with water to sugar content is 15%, and mulse is made；It then will be sweet
Water is heated to 80 DEG C, is kept for 25 minutes, sterilizing；Mulse after sterilizing is cooled to 28 DEG C, inoculating starter, the access amount of leavening
165g dry ferment, 125g wine yeast and 60g aroma-producing yeasts are inoculated with for every 100kg mulse；Mulse after inoculation is maintained at 28
DEG C, when fermentation reaches 6~7ml/100ml to alcohol content, temperature is increased to 35 to 40 DEG C, 8% activation culture is added
Acetic acid bacteria carries out acetic fermentation, until fermentation terminates to get hydromel, by hydromel when acetic acid content reaches 5g/100ml or more
Sealing storage 30 days or more, to carry out ageing, taste is better.
Embodiment 3
Pagodatree flower honey is taken, being diluted with water to sugar content is 19%, and mulse is made；Then mulse is heated to 75 DEG C, kept
35 minutes, sterilizing；Mulse after sterilizing is cooled to 25 DEG C, and inoculating starter, the access amount of leavening is the inoculation of every 100kg mulse
170g dry ferment, 120g wine yeast and 50g aroma-producing yeasts；Mulse after inoculation is maintained at 25 DEG C, fermentation to alcohol content
When reaching 6~7ml/100ml, temperature is increased to 35 to 40 DEG C, the acetic acid bacteria that 15% activation culture is added carries out acetic acid hair
Ferment, until fermentation terminates to get hydromel when acetic acid content reaches 5g/100ml or more, by hydromel sealing storage 30 days or more,
To carry out ageing, taste is better.
The above is only specific embodiments of the present invention, are not limited the scope of protection of the present invention with this；Do not violating this hair
Made any replacement and improvement, category protection scope of the present invention on the basis of bright design.
Claims (9)
1. the brewing method of honey vinegar, it is characterised in that:
(1) it dilutes honey: being diluted with water to sugar content in honey between 10%~20%, mulse is made；
(2) sterilize: mulse is heated to 75 DEG C~80 DEG C, is kept for 25~35 minutes, sterilizing；
(3) be inoculated with: the mulse after sterilizing is cooled to 22 DEG C~28 DEG C, inoculating starter；
(4) ferment: the mulse after inoculation is maintained at 22 DEG C~28 DEG C, when fermentation reaches 6~7ml/100ml to alcohol content,
Temperature is increased to 35~40 DEG C, and acetic acid bacterium solution is added and carries out acetic fermentation, until when acetic acid content reaches 5g/100ml or more, fermentation
Terminate to get.
2. the brewing method of honey vinegar as described in claim 1, it is characterised in that: in step (1), be diluted with water in honey
Sugar content is 15%~19%.
3. the brewing method of honey vinegar as described in claim 1, it is characterised in that: in step (2), mulse be heated to 75 DEG C~
It 80 DEG C, is kept for 30 minutes, sterilizing.
4. the brewing method of honey vinegar as described in claim 1, it is characterised in that: in step (3), the inoculative proportion of leavening
160~180g dry ferment, 110~130g wine yeast and 40~60g aroma-producing yeasts are inoculated with for every 100kg mulse.
5. the brewing method of honey vinegar as claimed in claim 4, it is characterised in that: in step (3), the inoculative proportion of leavening is
Every 100kg mulse inoculation 165~175g dry ferment, 115~125g wine yeast and 45~55g aroma-producing yeasts.
6. the brewing method of honey vinegar as claimed in claim 5, it is characterised in that: in step (3), the inoculative proportion of leavening is
Every 100kg mulse inoculation 170g dry ferment, 120g wine yeast and 50g aroma-producing yeasts.
7. the brewing method of honey vinegar as described in claim 1, it is characterised in that: in step (4), 8~15% vinegar is added
Sour bacterium solution carries out acetic fermentation.
8. the brewing method of honey vinegar as claimed in claim 7, it is characterised in that: in step (4), 10% acetic acid bacteria is added
Liquid carries out acetic fermentation.
9. the brewing method of honey vinegar as described in claim 1, it is characterised in that: honey vinegar after fermentation sealing storage 30 days with
On, to carry out ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910047367.1A CN109468213A (en) | 2019-01-18 | 2019-01-18 | The brewing method of honey vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910047367.1A CN109468213A (en) | 2019-01-18 | 2019-01-18 | The brewing method of honey vinegar |
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| CN109468213A true CN109468213A (en) | 2019-03-15 |
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| CN201910047367.1A Pending CN109468213A (en) | 2019-01-18 | 2019-01-18 | The brewing method of honey vinegar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110669633A (en) * | 2019-10-28 | 2020-01-10 | 河南草庐蜂业有限公司 | Honey vinegar brewing process |
| CN113061512A (en) * | 2021-03-23 | 2021-07-02 | 华南农业大学 | Method for multi-strain compound fermentation of honey vinegar |
| CN113080348A (en) * | 2021-04-12 | 2021-07-09 | 浙江江山恒亮蜂产品股份有限公司 | Preparation method of honey vinegar beverage |
| CN114561263A (en) * | 2022-02-28 | 2022-05-31 | 吉林农业科技学院 | Brewing method of cordyceps militaris honey vinegar |
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| 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 |
| CN106244406A (en) * | 2016-08-10 | 2016-12-21 | 邵阳市蜂友农业综合开发有限公司 | A kind of manufacture method of ecological ideas honey vinegar |
| JP2016220585A (en) * | 2015-05-28 | 2016-12-28 | 株式会社山田養蜂場本社 | Honey vinegar having good balance of honey flavor and acid taste |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
-
2019
- 2019-01-18 CN CN201910047367.1A patent/CN109468213A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JP2016220585A (en) * | 2015-05-28 | 2016-12-28 | 株式会社山田養蜂場本社 | Honey vinegar having good balance of honey flavor and acid taste |
| CN105062859A (en) * | 2015-08-31 | 2015-11-18 | 仲恺农业工程学院 | Preparation method of honey vinegar |
| CN106244406A (en) * | 2016-08-10 | 2016-12-21 | 邵阳市蜂友农业综合开发有限公司 | A kind of manufacture method of ecological ideas honey vinegar |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110669633A (en) * | 2019-10-28 | 2020-01-10 | 河南草庐蜂业有限公司 | Honey vinegar brewing process |
| CN113061512A (en) * | 2021-03-23 | 2021-07-02 | 华南农业大学 | Method for multi-strain compound fermentation of honey vinegar |
| CN113061512B (en) * | 2021-03-23 | 2023-09-22 | 惠州富润康食品有限公司 | Method for multi-strain composite fermentation of honey vinegar |
| CN113080348A (en) * | 2021-04-12 | 2021-07-09 | 浙江江山恒亮蜂产品股份有限公司 | Preparation method of honey vinegar beverage |
| CN114561263A (en) * | 2022-02-28 | 2022-05-31 | 吉林农业科技学院 | Brewing method of cordyceps militaris honey vinegar |
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