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All-natural organic honey vinegar and processing technology thereof

A kind of honey vinegar, pure natural technology, applied in the field of pure natural organic honey vinegar and its processing technology, can solve the problems of physical harm, lack of nutrition and health care, and achieve the effect of mellow flavor

Inactive Publication Date: 2017-01-04
陈亚杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the food field of vinegar, there are many types, and most of them have additives, coloring and preservatives, and generally taste oligoacid, which brings harm to people's health, and does not have the effect of nutrition and health care. Effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: choose 1 kilogram of honey and 4 kilograms of water to mix and dilute to get honey water; heat the obtained honey water to 75 to 80 degrees Celsius, and keep this temperature for 30 minutes; cool the sterilized honey water to 26 to 30 degrees Celsius, then add 0.25 kg of yeast; ferment the inoculated honey water at 26 to 28 degrees Celsius to convert sugar into alcohol, and when the alcohol content is 6 to 7 ml per 100 ml, increase the fermentation temperature 35 to 40 degrees Celsius, then add 0.5 kg of acetic acid bacteria, stir once a day in the morning and evening, carry out acetic acid fermentation, convert alcohol into acetic acid, when the acetic acid content reaches 5 grams per 100 ml, the fermentation is over, and vinegar liquid is obtained; Add 0.05 kg of salt to the obtained vinegar solution to obtain honey vinegar, store the honey vinegar for 30 days to increase the flavor of the honey vinegar; filter the filter residue after storing the honey v...

Embodiment 2

[0016] Embodiment 2: choose 1 kilogram of honey and 5 kilograms of water to mix and dilute to get honey water; heat the obtained honey water to 75 to 80 degrees Celsius, and keep this temperature for 30 minutes; cool the sterilized honey water to 26 to 30 degrees Celsius, then add 0.3 kg of yeast; ferment the inoculated honey water at 26 to 28 degrees Celsius to convert sugar into alcohol, and when the alcohol content is 6 to 7 ml per 100 ml, increase the fermentation temperature to 35 to 40 degrees Celsius, then add 0.6 kg of acetic acid bacteria, stir once a day in the morning and evening, carry out acetic acid fermentation, convert alcohol into acetic acid, and when the acetic acid content reaches more than 5 grams per 100 ml, the fermentation ends and vinegar liquid is obtained; Add 0.06 kg of salt to the obtained vinegar solution to obtain honey vinegar, and store the honey vinegar for 30 days to increase the flavor of the honey vinegar; filter the filter residue after sto...

Embodiment 3

[0017] Embodiment 3: choose 1 kilogram of honey and 4.5 kilograms of water to mix and dilute to get honey water; heat the obtained honey water to 75 to 80 degrees Celsius, and keep this temperature for 30 minutes; cool the sterilized honey water to 26 to 30 degrees Celsius, then add 0.3 kg of yeast; ferment the inoculated honey water at 26 to 28 degrees Celsius to convert sugar into alcohol, and when the alcohol content is 6 to 7 ml per 100 ml, increase the fermentation temperature to 35 to 40 degrees Celsius, then add 0.55 kg of acetic acid bacteria, stir once a day in the morning and evening, carry out acetic acid fermentation, convert alcohol into acetic acid, and when the acetic acid content reaches more than 5 grams per 100 ml, the fermentation ends and vinegar liquid is obtained; Add 0.06 kg of salt to the obtained vinegar solution to obtain honey vinegar, and store the honey vinegar for 30 days to increase the flavor of the honey vinegar; filter the filter residue after ...

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PUM

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Abstract

The invention relates to the technical field of health care food, in particular to all-natural organic honey vinegar and a processing technology thereof. The all-natural organic honey vinegar is prepared from raw materials in parts by weight as follows: 1 part of honey, 4-5 parts of water, 0.5-0.6 parts of acetic acid bacteria, 0.25-0.3 parts of Saccharomycetes and 0.05-0.06 parts of salt. The prepared all-natural organic honey vinegar contains no chemical raw materials, additives or preservatives for camel coloring and has disinfection and sterilization functions, and the longer the aging time is as wine, the better; the honey vinegar is sour and sweet but not greasy and mellow in flavor, tastes refreshing and good, has a special curative effect on hyperlipidemia, hyperglycemia, and hypertension, can soften blood vessels, promote appetite and strengthen the spleen and has certain immune function.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a pure natural organic honey vinegar and a processing technology thereof. Background technique [0002] With the progress of society and the improvement of people's quality of life, people's awareness of food health care is increasing. At present, in the food field of vinegar, there are many types, and most of them have additives, coloring and preservatives, and generally taste oligoacid, which brings harm to people's health, and does not have the effect of nutrition and health care. Effect. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention provides a pure natural organic honey vinegar, which not only does not add various harmful additives, but also has the effect of nutrition and health care. [0004] The technical solution of the present invention is realized in the following way: a kind of pure natural organic honey vinegar i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 陈亚杰
Owner 陈亚杰
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