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Preparation method of honeycomb vinegar

A technology of honeycomb and health-care vinegar, applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as no reports of honeycomb vinegar preparation, achieve pleasant aroma, improve immunity, and have no toxic and side effects Effect

Inactive Publication Date: 2012-12-19
ZHENJIANG HENGKANG FLAVORING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no report on the preparation of honeycomb vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Extraction of honeycomb liquid: 1kg of honeycomb, add 5kg of water, heat to boiling and keep for 30 minutes, filter to get the first filtrate 4.14kg, add water to the filter residue 5kg, heat to boiling and keep for 20 minutes, filter to get the second filtrate 4.45 kg, the filter residue was added 4kg, heated to boiling and maintained for 5 minutes to obtain the third filtrate 1.93kg.

[0022] (2) Wash 4kg of coix seed rice, 4kg of black rice and 1kg of jujube, add 25kg of warm water at 60°C and soak for 10 hours, pour water, steam the ingredients, heat on high heat, and steam for 30 minutes until cooked. Spread the steamed barley, black rice, and jujube on the balcony at 55°C.

[0023] (3) Add 4.14kg of the first filtrate in the honeycomb extract to the steamed material, mix in 30g of α-amylase, 2g of glucoamylase, 10g of rice wine high-activity dry yeast, and keep the temperature of the material at 28-30 degrees for fermentation After 3 days, the alcoholic conte...

Embodiment 2

[0026] (1) Extraction of honeycomb liquid: 5.5kg of honeycomb, add 22kg of water, heat to boiling and keep for 30 minutes, filter to get the first filtrate 23.22kg, add water to the filter residue 16kg, heat to boiling and keep for 20 minutes, filter to get the second filtrate 15.86kg, add 20kg water to the filter residue, heat to boiling and keep for 5 minutes to obtain the third filtrate 19.3kg.

[0027] (2) Wash 2kg of barley, 2kg of black rice and 1.5kg of jujube, add 9kg of warm water at 60°C and soak for 12 hours, pour water, steam the ingredients, heat on high heat, and steam for 30 minutes until cooked , put the steamed coix seed rice, black rice, and jujube on the balcony and spread it out at 52°C.

[0028] (3) Add 23.22kg of the first filtrate in the honeycomb extract to the steamed material, mix in 15g of α-amylase, 1g of glucoamylase, 5g of rice wine high-activity dry yeast, and keep the temperature of the material at 28-30 degrees for fermentation After 3 days, t...

Embodiment 3

[0031] (1) Extraction of honeycomb liquid: 10kg of honeycomb, add 25kg of water, heat to boiling and keep for 30 minutes, filter to get the first filtrate 32.2kg, add water to the filter residue 25kg, heat to boiling and keep for 20 minutes, filter to get the second filtrate 25.5kg kg, filter residue was added 20kg, heated to boiling and kept for 5 minutes to obtain 20.6kg of filtrate for the third time.

[0032] (2) 32.2kg of the first filtrate in the honeycomb extract, mixed with α-amylase 3g and glucoamylase 0. 2g , rice wine brewing high activity dry yeast 6g , keep the temperature of the material at 28-30 degrees and ferment for 3 days. When the wine in the fermentation material is strong, the alcohol content of the fermented mash reaches 3.2g / 100mL. Use edible alcohol to adjust the alcohol content of the fermented mash to 3.5g / 100mL.

[0033] (4) Add Acetobacter acetate (Shanghai Niang 1.01) to the alcohol fermented mash, and control the fermentation for 6 days at a t...

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Abstract

The invention discloses honeycomb vinegar and a preparation method thereof and relates to a vinegar seasoning product. The vinegar comprises the following components in parts by weight: 0-8 parts of myotonin, 0-8 parts of black rice, 0-2 parts of red dates and 2-12 parts of honeycomb. The honeycomb vinegar is prepared by an acetic fermentation method of liquid backflow or solid fermentation. In the invention, the honeycomb, the myotonin, the black rice and the dates are used as raw materials, thus the vinegar has effective active substances of the honeycomb, the myotonin, the black rice and the dates. The product has good curative effect in the aspects of improving the immunity and treating the bronchitis, the rhinitis, the scirrhus, pain subcutaneous ulcer pyogenic infections, the benignprostatic hyperplasia, the arthritis, the hepatitis B, obstetrical and gynecological diseases, the impotence, the enuresis, the bone tuberculosis, stomach diseases, the pertussis and foot ringworms and has no toxic and side effects. Compared with the traditional table vinegar, the honeycomb vinegar has the advantages of gentle vinegar smell, pleasant fragrance and clear brownish red color. With the honeycomb vinegar, people can enjoy delicious food and also achieve the effect of medical health care.

Description

technical field [0001] The invention relates to a vinegar condiment, and more to a honeycomb health-care vinegar and a preparation method thereof. Background technique [0002] my country is a big beekeeping country, and the hive output is about 20,000 tons per year. The nutritional value of honeycomb is very high, not only contains beeswax, honey, pollen, but also contains larvae and propolis, so it contains alkaloids, tannins, organic acids, amino acids, proteins, enzymes, polysaccharides, glycosides and other active ingredients. In addition, Chinese traditional medicine believes that honeycomb has the effects of dispelling wind and calming spasm, detoxifying and treating sores, relieving pain and itching, rejuvenating yang and eliminating diseases, and can be used as a prescription for treating various diseases among the people, such as bronchitis, rhinitis, cancer, Gangrene, prostatic hyperplasia, arthritis, hepatitis B, gynecological diseases, impotence, enuresis, bone...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/02
Inventor 王振斌马海乐周成林孙平任晓锋马晓珂林晓明
Owner ZHENJIANG HENGKANG FLAVORING FACTORY
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