CN1880437B

CN1880437B - Balsam pear honey vinegar and method for making same

Info

Publication number: CN1880437B
Application number: CN2006100428289A
Authority: CN
Inventors: 刘彩霞
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-05-18
Filing date: 2006-05-18
Publication date: 2011-12-07
Anticipated expiration: 2026-05-18
Also published as: CN1880437A

Abstract

The invention discloses an azalea honey wax and brewing method in the nourishing diet edible wax and brewing domain through medicine and honey manufacturing method, which comprises the following steps: utilizing traditional edible wax manufacturing equipment; diluting honey; fermenting; aging; processing clear cream; mating to sediment; filtering. The invention enlivens the spleen and promotes digestion, which can be added in the milk, soybean milk and justice.

Description

Du's flower honey vinegar and brewing method thereof

Affiliated technical field

Du's flower honey vinegar and brewing method thereof belong to aquaculture deep processed product and working method thereof, relate in particular to honey processing and eating seasonings and brewing technique thereof.

Background technology

Vinegar is edible flavouring, tradition vinegar is to be that raw material is brewageed and formed with farm crop such as grain or fruits, the nourishing vinegar of brewageing with honey is in development in recent years, adopt the method that honey is converted the disinfection inoculation fermentation of water dilution back to brewage to form more, and select for use and add salt and chemical anti-corrosion additive Sodium Benzoate, increase the local flavor of honey vinegar and extend the shelf life.Honey belongs to the mildness invigorant; the main glucose that contains; fructose; polysaccharide and richs in protein such as sucrose; VITAMIN and calcium; magnesium; inorganic elementss such as potassium; has harmonizing the spleen and stomach; removing heat from the lung to relieve cough; relax bowel; the effect of skin moisten myogenic; in the brewing process of honey vinegar; through long-term fermentation; the part sugar is converted into alcohol; partial protein and VITAMIN also are broken down into lactic acid; the nutritive ingredient that honey has changes; its nourishing performance also changes thereupon; the making method of honey vinegar is still lack of standardization and perfect in addition; fermenting process prolongs, and product often throw out occurs and flavour is lighter; slightly the defective of peculiar smell has influenced the honey vinegar large-scale production; follow the raising of The development in society and economy and people's living standard, scientific formulation is welcome in market; nutritious; sour and sweet palatability; steady quality; cheap honey vinegar.

Summary of the invention

The objective of the invention is: the honey vinegar that scientific formulation, nutritious, sour and sweet palatability are provided to market; have that strong spleen is good for the stomach, relaxes bowel, the tonic effect of removing heat-phlegm, skin moisten myogenic, and to reach steady quality, cheap and and possess the large-scale production technology of standard.

To achieve these goals, the technical scheme that the present invention takes is: Du's flower honey vinegar is according to the technical characterictic of biological brewed fermentation, be good for the stomach with product sour and sweet palatability and the strong spleen of maintenance, relax bowel, removing heat-phlegm, the skin moisten promoting muscle growth functions is a target, adopt honey dilution fermentation back to add the processing of Du's melon spice, raw material is by the clear cream of 3% Du's melon in the prescription, 70% Fructus Zanthoxyli honey, 2% salt and 25% acetic bacteria are formed, in order to distinguish mutually with general honey vinegar, form Du's flower honey vinegar name of product with " Du " word of Du's melon and " flower " word of Fructus Zanthoxyli honey, the brewing method of Du's flower honey vinegar is divided into the honey dilution, fermenting and aging, process clear cream, dissolve precipitation, filter and package five road technologies, get honey earlier and add 3-4 times of amount clear water, stirring, to survey sugar degree be to get mulse between 15%-19% the time for dilution back, mulse is heated to 35 ℃-40 ℃ to be kept 7-10 days, when ethanol content in the mulse rises to 6-7 when spending, add acetic bacteria, carry out acetic fermentation, every day, each stirred once sooner or later, when acetic acid content reaches 5g/100ml, ageing is one month after the vinegar liquid adding salt after will fermenting again, and add 10 times of amount 75% alcohol reflux twice at every turn after getting Du's melon to be ground into meal in the vinegar liquid ageing phase, 3 hours for the first time, 2 hours for the second time, merging extracted twice liquid filters, the clear cream of melon of must shutting out behind the recovery ethanol is standby, treat that the ageing of vinegar liquid finishes afterwards to add Du's clear cream of melon by formula ratio and stir, place precipitation, get and obtain shutting out colored honey vinegar behind the supernatant liquid filtering.

Du's melon is the fruit of trigonella plant snakegourd and Chinese snakegourd, the Chinese medicinal materials name is called snakegourd, often be grown in the hillside shrubbery of 200-1800 meters of height above sea level, wild zone is wide, the Shaanxi aboundresources, also can plant, output is high and stablize, Du's melon is cheap, mature fruit contains triterpenoid saponin, organic acid, resin, carbohydrate, pulp contains rich in protein and 17 seed amino acids, also contain and a kind ofly can make the deactivated trichosanthes seed glycoprotein of rrna, in medicinal, not only has coronary artery dilating, resist myocardial ischemia, microcirculation improvement, anticoagulant, hypoxia tolerance, anti-arrhythmia, antiulcer agent, anticancer and nourishing anti-aging effects, and have very strong antibiotic preservative activity, and its mouthfeel is a caramel, it is little sour-sweet to distinguish the flavor of; Select for use the clear cream of Du's melon alcohol extracting to prepare burden in the honey vinegar, both added nutritive substance, also substituted anti-corrosion additive, accelerated the precipitation of fermented product in the vinegar liquid again, removing the end has stopped vinegar liquid fermentation, and has increased the sour-sweet flavor of vinegar liquid, has guaranteed that honey vinegar does not add chemical anti-corrosion additive Sodium Benzoate, and reach steady quality, tart flavour is agreeable to the taste tasty and refreshing, has avoided product precipitation and peculiar smell to occur, becomes pure natural nourishing edible vinegar, the an amount of adding in milk, soya-bean milk, the fruit juice, obtain nutritious restorative drinks at once.

Honey is with the name class of nectariferous plant, the Fructus Zanthoxyli honey nectar source is a Chinese prickly ash, there is the Hancheng in Shaanxi, two big Chinese prickly ash bases, wind county, Chinese prickly ash concentrate to carry a training area and reaches more than 1,000,000 mu, all contains sugar in the Chinese prickly ash flower with in the transparent oil droplet of gap location as the tender leaf edge sawtooth, the be honeybee gathering honey source of phase at the end of spring and the beginning of summer, annual beginning at the beginning of 4 months, Chinese prickly ash to plateau, arrives the hillside from the river again, and inflorescence successively opens and blade is grown up gradually, time in nearly January, be in rape blossom fall and sophora flower do not open, the high-quality nectar source lacks, and becomes the big good time that honeybee is put in the Chinese prickly ash producing region, the honey of adopting is called Fructus Zanthoxyli honey, the output height, though it is quality is poor, cheap, and at the end of spring and the beginning of summer Shaanxi temperature is moderate, dry, also edible vinegar big good season of brewageing just, Du who utilizes the Fructus Zanthoxyli honey newly adopted and the clear cream of Du's melon to brewage spends honey vinegar with low cost, steady quality, can preserve 1 year, also can utilize high-grade honey to make raw material, process the superior honey vinegar of quality.

In sum, the invention has the beneficial effects as follows: Du's flower honey vinegar scientific formulation, nutritious, sour and sweet palatability, and have that strong spleen is good for the stomach, relaxes bowel, the effect of removing heat-phlegm, skin moisten myogenic, and raw material resources are abundant, the processing technology standard, low production cost, do not add chemical anti-corrosion additive, steady quality, long quality-guarantee period, also can add the multiple restorative drinks of processing in milk, soya-bean milk, the fruit juice in right amount, purposes is more extensive.

Specific embodiments

1, Du's flower honey vinegar raw material for standby:

1. the Fructus Zanthoxyli honey of choosing no-sundries is standby.

2. it is standby to choose the first-class Du's melon of quality in Chinese Medicinal Materials Markets; Or selection faces south, soil layer is deep, the cultivation of loose fertile sand loam ground, and in the mature period, ripe a collection of harvesting is a collection of, connects stem with scissors in distance fruit 15 centimeters and cuts, and it is standby that Fructus Trichosanthis is dried in suspension air seasoning place.

2, Du's flower honey vinegar brewing method:

1. measure by prescription that Fructus Zanthoxyli honey adds 3-4 times of clear spring water or deep-well drink water agitation and dilution is even, recording sugar degree with the shading instrument is to get mulse between 15%-19% the time.

2. mulse being heated to 35 ℃-40 ℃ kept 7-10 days, when ethanol content in the mulse reaches 6-7 when spending, jar fermenter or fermentor tank cleaned dry, prop up overhead 12 centimetres with brick, the sterilization mulse is added in jar fermenter or the fermentor tank, again acetic bacteria is dropped in the mulse, every day, each stirred once sooner or later, when acetic acid content reaches 5g/100ml, add salt, ageing 30 days.

3. get the melon of shutting out and be ground into meal, add 75% alcohol reflux twice of 10 times of amounts at every turn, 3 hours for the first time, 2 hours for the second time, merge extracted twice liquid and filter, the clear cream of melon of must shutting out behind the recovery ethanol is standby.

4. after the ageing expiration, press formula ratio and add the standby clear cream of Du's melon, precipitation is placed in the back that stirs.

5. get the supernatant thing of post precipitation, the colored honey vinegar of must shutting out after the filtration, the listing of packing back.

Claims

1. Du spends honey vinegar, it is characterized in that: adopt the processing of honey dilution fermentation back interpolation Du melon spice, raw material is made up of the clear cream of 3% Du's melon, 70% Fructus Zanthoxyli honey, 2% salt and 25% acetic bacteria.

2. Du as claimed in claim 1 spends the brewing method of honey vinegar, it is characterized in that: get Fructus Zanthoxyli honey adding 3-4 earlier and doubly measure clear water, stirring, to survey sugar degree be to get mulse between the 15%-19% time for dilution back, mulse is heated to 35 ℃-40 ℃ to be kept 7-10 days, when ethanol content in the mulse rises to 6-7 and spends, add acetic bacteria and carry out acetic fermentation, every day, each stirred once sooner or later, when acetic acid content reaches 5g/100ml, ageing is one month after the vinegar liquid adding salt after will fermenting again, and after getting Du melon be ground into meal in the vinegar liquid ageing phase, twice of 10 times of amounts of each adding, 75% alcohol reflux, 3 hours for the first time, 2 hours for the second time, merge extracted twice liquid and filter, the clear cream of melon of must shutting out behind the recovery ethanol is standby, treat that the ageing of vinegar liquid finishes the back and adds Du's clear cream of melon by formula ratio and stir, place precipitation, get and obtain shutting out colored honey vinegar behind the supernatant liquid filtering.