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Sweet-osmanthus honey vinegar and preparation method thereof

A technology of sweet-scented osmanthus honey and sweet-scented osmanthus, applied in the field of honey vinegar, can solve problems such as poor taste

Active Publication Date: 2018-02-02
万源市蜜之源农业科技开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The mixed honey vinegar in the prior art is mostly made by adding fruit and vegetable juice after honey fermentation, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare Osmanthus Honey Vinegar with the following process:

[0026] (1) Select excellent multifloral honey as the honey source, add distilled water to the honey source to prepare honey water with a sugar content of 20%, and obtain the spare basic honey water after sterilization;

[0027] (2) Select linden tree honey as the source of cultured honey, add distilled water to the cultured honey source, and prepare cultured honey water with a sugar content of 3%, add wine high-activity dry yeast to the cultured honey water after sterilization, and the wine high-activity dry yeast The yeast is Angel wine high-activity dry yeast, and its added quality is 2% of the quality of the cultured honey water, and then the cultured honey water added with dry yeast is divided into three parts according to the volume ratio of 1:2:2.5, the first One part was cultivated at a constant temperature of 15-20°C for 3 days as an inoculation solution, and the second part was cultivated at a consta...

Embodiment 2

[0032] Prepare Osmanthus Honey Vinegar with the following process:

[0033] (1) Select excellent multi-floral honey as the honey source, add distilled water to the honey source to prepare honey water with a sugar content of 30%, and obtain spare basic honey water after sterilization;

[0034] (2) Select linden tree honey as the source of cultured nectar, add distilled water to the source of cultured nectar to prepare cultured honey water with a sugar content of 5%, add wine high-activity dry yeast to the cultured honey water after sterilization, and the wine high-activity dry yeast The yeast is Angel wine high-activity dry yeast, and its added quality is 5% of the quality of the cultured honey water, and then the cultured honey water added with dry yeast is divided into three parts according to the volume ratio of 1: 3: 3.5, the first One part was cultivated at a constant temperature of 15-20°C for 5 days as an inoculation solution, and the second part was cultivated at a cons...

Embodiment 3

[0039] Prepare Osmanthus Honey Vinegar with the following process:

[0040] (1) Select excellent multifloral honey as the honey source, add distilled water to the honey source to prepare honey water with a sugar content of 25%, and obtain the spare basic honey water after sterilization;

[0041] (2) Select linden tree honey as the source of cultured nectar, add distilled water to the source of cultured nectar to prepare cultured honey water with a sugar content of 4%, add wine high-activity dry yeast to the cultured honey water after sterilization, and the wine high-activity dry yeast The yeast is Angel wine high-activity dry yeast, and its added quality is 3% of the quality of the cultured honey water, and then the cultured honey water added with dry yeast is divided into three parts according to the volume ratio of 1:2:3, the first One part was cultivated at a constant temperature of 15-20°C for 4 days as an inoculation solution, and the second part was cultivated at a const...

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Abstract

The invention discloses sweet-osmanthus honey vinegar and a preparation method thereof. The preparation method includes the following steps of (1) preparing basic honey water; (2) preparing culture honey water, adding wine high-activity dry yeast into the culture honey water, dividing into three parts, and culturing to obtain an inoculated solution, a first additive solution and a third additive solution containing sweet-osmanthus respectively; (3) inoculating acetobacter pasteurianus and the like to the inoculated solution to culture and obtain a second additive solution; (4) adding the firstadditive solution and the second additive solution into the basic honey water, adding sweet-osmanthus of part two after fermentation, and continuing to ferment; (5) adding the third additive solutionafter separation and clarification, and keeping constant temperature at 20-30 DEG C to culture until no bubble appears any more. According to the method, the sweet-osmanthus honey vinegar has the advantages of being strong in fragrance, rich in taste and good in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of honey vinegar. Background technique [0002] Honey vinegar is an acetic acid drink prepared by fermenting honey. It has a mellow taste and a pleasant smell. It decomposes the high content of sugar in honey, improves the human body's ability to absorb honey, adjusts the taste, and retains The various active ingredients in honey make it a popular drink among consumers. [0003] The honey vinegar made by fermenting only honey as a raw material has a good taste, but the taste and smell are still monotonous, and drinking is easy to get greasy. Therefore, adding other flowers and fruits to the raw material can supplement the aroma of honey vinegar. Taste, which can also add new nutrients, is a better way to process. [0004] The hybrid honey vinegar in the prior art is mostly made by adding fruit and vegetable juice after honey fermentation, and the mouthfeel is relatively poor. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/02
Inventor 杨毅
Owner 万源市蜜之源农业科技开发有限责任公司
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