CN101381664A - Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof - Google Patents
Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof Download PDFInfo
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Abstract
The invention discloses honey wine and honey vinegar brewed by natural plant perfume and a preparation method thereof. Natural honey and an extract of a plant perfume substance are selected, mold culture or acetic acid bacteria are used to produce the honey wine or the honey vinegar in an entire liquid state, and the production method comprises the steps: the preparation of sterile water and natural honey liquid, the preparation and crushing of plant perfume, high-pressure water boiling, filtration, bagging of filter residue, the mixing of the natural honey liquid, mould culture leading, the adding of the acetic acid bacteria or the mold culture, the fermentation of the acetic acid bacteria or the mold culture, filtration, aging treatment, sterilization, and packing. Natural top-class honey is selected and is sterilized and filtered for 20 minutes at a temperature of 55 DEG C, the plant perfume is dried and crushed and then is added into a pressure cooker for extraction treatment, liquid residue is put into a mesh bag after the plant perfume is extracted, and is added into a fermentation vat, purified water is added into the fermentation vat to prepare diluted honey liquid, and the appropriate saccharinity is 28 percent. The leading fermentation is performed, and the fermentation of the acetic acid bacteria or the mold culture is performed after small amount of wine fume is produced. The honey wine and the honey vinegar by the method have functions of stimulating the appetite, alleviating the hangover, lowering blood pressure, and softening blood vessels.
Description
Technical field:
The present invention relates to the production method of edible vinegar, relate in particular to the mead of natural plant pefume brew and honey vinegar and preparation method thereof.
Background technology:
Natural honey is the pure natural substance of having carried out biological processing through honeybee, to treating and preventing cardiovascular and cerebrovascular disease and multiple chronic disease that positive effect is arranged, multiple useful matter is arranged in the honey, can not be absorbed by human body in state of nature.Acetic acid has the effect of vessel softening, if use honey is equipped with other natural plant pefume again, brew mead or honey vinegar into, can fully utilize honey, plant perfume and acetic acid, and the various advantages of distiller's yeast, be of great benefit to for healthy human body and the democratic meeting of enriching people.
Summary of the invention:
The objective of the invention is to, overcome the deficiencies in the prior art part, a kind of mead and honey vinegar and preparation method thereof with the natural plant pefume brew is provided, utilize acetic acid can soften human vas, alcohol helps lend some impetus to sanguimotor active effect, also utilized acetic bacteria and distiller's yeast Decomposition, made that the effective constituent in honey and the natural perfume can access absorption fully, reached the best effect that is of illnesses and fitness honey and natural perfume.
Mead and honey vinegar and preparation method thereof with the natural plant pefume brew of the present invention, select natural honey and plant perfume material extract for use, in full liquid state, produce mead or honey vinegar with distiller's yeast or acetic bacteria, its production method step comprises: select materials, sterilize, extract, dilute, add distiller's yeast or acetic bacteria, temperature controlled fermentation is adjusted sugariness, acidity.Filtration, ageing, finished product.Select natural one-level honey for use, keep 20 minutes sterilising filtrations through 55 ℃ of temperature, water requires to adopt reverse osmosis process to be treated to pure water.Plant perfume drops into pressure kettle after dried, crushed and does to extract processing, and melt cinder is put and dropped in the mesh bag in the jar fermenter after extracting, and the said pure water of adding the present invention is made into the honey liquor of dilution, and pol 28% is advisable.A small amount of brewer yeast of adding and acetic bacteria lead fermentation in being blended into the dilution honey liquor of plant perfume extract, carry out acetic bacteria breeding fermentation behind a small amount of fume to be generated again.Producing mead or honey vinegar needed stir once in 3-5 hours, record sugariness in the vinegar liquid after about 10-20 days and be 11%-13%, acidity is will filter with filter in 5% o'clock, adjust sugariness and acidity, mead of adjusting and honey vinegar will be deposited 10 days under 5 ℃-10 ℃, treat that precipitation is clarified the back mead and honey vinegar was deposited 20-30 days again, so far, mead and honey vinegar brew are finished.The preparation mead selects for use natural one-level honey to keep 20 minutes sterilising filtrations through 55 ℃ of temperature, and it is pure water that water requires reverse-osmosis treated.Plant perfume oven dry, pulverizing back are dropped into pressure kettle and are extracted, and melt cinder drops in the jar fermenter and adds the honey liquor that is made into dilution after extracting, and pol 28% is advisable.Distiller's yeast is pulverized the back and is added in the cylinder in the honey liquor, and temperature is at 25 ℃-28 ℃, and the breeding fermentation was stirred once in 3-5 hours, after 7-10 days in the cylinder pol reduce to 18% and will seal the cylinder mouth when following and continue the living wine of fermentation, in cylinder, stop to ferment and finish.The wine of fermentation after the finishing wine of making a living will be adjusted alcoholic strength and sugariness, filters, ageing, promptly deposits 6-10 months, and temperature so far leads to mead at 22-25 ℃.
The mouthfeel of mead and honey vinegar reaches sour, sweet, pure, fragrant, aftertaste is abundant.Used plant perfume kind has cassia bark, little fennel, anise, dried orange peel, sweet osmanthus, Flower of Arabian Jasmine, Fructus Hordei Germinatus.Used plant perfume and rational as follows:
Red date: sweet, the property of distinguishing the flavor of is flat, nontoxic, has foster spleen, calms the nerves and stomach, the effect that fills blood;
Little fennel: flavor is hot, property is flat, nontoxic, has the effect of appetizing, antihalitosis;
Anistree: flavor is hot, property is flat, nontoxic, have regulate the flow of vital energy, in the temperature, the effect of dispersing cold for relieving pain;
Dried orange peel: flavor is hot, property flat, nontoxic, has regulating the flow of vital energy, an effect of the eliminating dampness that is good for the stomach, dispels;
Rose: distinguish the flavor of sweet, warm in nature, nontoxic, fragrant, sweet and refreshing, make us refreshing refreshing;
Cloves: it is hot, warm in nature, nontoxic to distinguish the flavor of, and has warm taste, a stomach cold of dispelling, the effect of regulating the flow of vital energy;
Sweet osmanthus: it is hot, warm in nature, nontoxic to distinguish the flavor of, and has spirit of supporting and face, the damp effect of sending out;
Flower of Arabian Jasmine: it is hot, warm in nature, nontoxic to distinguish the flavor of, the effect of have Appetizing spleen-tonifying, refreshing oneself;
Fresh ginger: it is hot, warm in nature, nontoxic to distinguish the flavor of, and has the effect of Appetizing spleen-tonifying, dispersing wind and cold;
Fructus Hordei Germinatus: it is hot, warm in nature, nontoxic to distinguish the flavor of, and has the effect of appetite-stimulating indigestion-relieving, promoting QI to circulate and dispersing the agglomeration of the pathogens.
In single prescription, can use cassia bark 50 grams, little fennel 20 grams, anistree 10 grams, Fructus Hordei Germinatus 100 grams, dried orange peel 50 grams, sweet osmanthus 50 grams, Flower of Arabian Jasmine 100 grams, rose 15 grams, cloves 5 grams and fresh ginger 50 grams.
Mead and honey vinegar and preparation method thereof with the natural plant pefume brew of the present invention, rich nutrient contents such as the multiple amino acids in the honey, nucleic acid, vagusstoff, proteins,vitamins,minerals still are retained in mead and the honey vinegar.So to strengthening the immunologic function of human body, recover and coordinate endocrine function, enhance metabolism, lessen fatigue, appetite stimulator etc. has good health-care effect.Plant perfume has appetite-stimulating indigestion-relieving, invigorating the spleen to repose, fill blood, please color, anti-oxidant, the effect of making light of one's life by commiting suicide and prolonging life.Rich nutrient contents can the amount of playing be lacked materialization, complementary effect in mead and honey vinegar.Have transfer and oiliness, grow and slow-witted effect.According to wine vinegar homologous principle, add acetic bacteria and get final product the brew honey vinegar, change the link that adds acetic bacteria into the adding brewer yeast, can the brew mead.The said sterilized water of the present invention is the pure water that adopts reverse osmosis process to produce.
According to mead and the honey vinegar with the natural plant pefume brew that preparation method of the present invention produces, the outward appearance brown is ruddy, delicious, the sour-sweet sweet-smelling of inlet, wet one's whistle tasty and refreshingly, can become market beverage vinegar salable, can also do the auxiliary material of culinary art and cold food dish.Having that appetizing is relieved the effect of alcohol, hypotensive, vessel softening, reducing cholesterol, hypoglycemic effect.All index meets state health standards, and is without any side effects.
Description of drawings:
Accompanying drawing be of the present invention with the natural plant pefume brew mead and the process flow sheet of honey vinegar and preparation method thereof.1-sterilized water, 2-natural honey liquid, 3-plant perfume get the raw materials ready 4-plant perfume pulverize 5-high-pressure water boiling 6-filtrations 7-filter residue pack 8-sneak into natural honey liquid 9-distiller's yeast and lead 10-drop into acetic bacteria or distiller's yeast 11-acetic bacteria or distiller's yeast fermentation 12-filter 13-ageing to handle 14-sterilization 15-pack
Embodiment:
Referring now to accompanying drawing 1, be described as follows in conjunction with the embodiments: mead and the honey vinegar and preparation method thereof with the natural plant pefume brew of the present invention, select natural honey and plant perfume material extract for use, produce mead or honey vinegar with distiller's yeast or acetic bacteria in full liquid state, its production method step comprises: sterilized water 1, natural honey liquid 2, plant perfume gets the raw materials ready 3, plant perfume pulverizes 4, high-pressure water boiling 5, filter 6, filter residue pack 7, sneak into natural honey liquid 8, distiller's yeast leads 9, drop into acetic bacteria or distiller's yeast 10, acetic bacteria or distiller's yeast fermentation 11, filter 12, ageing handles 13, sterilization 14 and packing 15 are formed.At first produce sterilized water according to the requirement of sterilized water 1, requirement according to natural honey liquid 2 is ready to natural one-level honey, be ready to said plant perfume in the prescription according to get the raw materials ready 3 requirement of plant perfume, pulverize 4 requirement according to plant perfume plant perfume is pulverized.Requirement according to high-pressure water boiling 5 will be carried out high-pressure water boiling through comminuted plants spices, filter by filtering 6, and the plant perfume that high-pressure water boiling is crossed is made solid-liquid separation.Pack in the 80 order mesh bags by the requirement of the filter residue pack 7 plant perfume slag after with solid-liquid separation, to be blended into natural honey liquid in the plant perfume liquid that leach according to the requirement of sneaking into natural honey liquid 8, lead 9 requirement to put into a small amount of distiller's yeast according to distiller's yeast then, to guide.If do honey vinegar, next to drop into acetic bacteria according to the requirement that drops into acetic bacteria 10; If cook mead, then drop into acetic bacteria or distiller's yeast according to the requirement that drops into acetic bacteria or distiller's yeast 10.Enter acetic bacteria or distiller's yeast fermentation 11 then, after the phase, carry out fine filtering by fermentation, do the ageing of leaving standstill by the requirement of ageing processing 13 and handle according to the requirement of filtering 12.According to sterilization 14 the requirement removal of impurities bacterium of going out, can enter the can program again, dispatch from the factory as finished product according to packing 15.According to mead and the honey vinegar and preparation method thereof with the natural plant pefume brew of the present invention, through and having selected materials, sterilize, extract, dilute, added distiller's yeast or acetic bacteria, temperature controlled fermentation, adjustment sugariness, acidity, filtration, ageing, the removal of impurities bacterium of going out are until packing the back as finished product.Element task is to select for use natural one-level honey, keeps 20 minutes sterilising filtrations through 55 ℃ of temperature, and water requires to adopt reverse osmosis process to be treated to pure water.Plant perfume drops into pressure kettle after dried, crushed and does to extract processing, and melt cinder is put and dropped in the mesh bag in the jar fermenter after extracting, and the said pure water of adding the present invention is made into the honey liquor of dilution, and pol 28% is advisable.A small amount of brewer yeast of adding and acetic bacteria lead fermentation in being blended into the dilution honey liquor of plant perfume extract, carry out acetic bacteria breeding fermentation behind a small amount of fume to be generated again.Produce mead and honey vinegar stirred once in 3-5 hours, record sugariness in the vinegar liquid after about 10-20 days and be 11%-13%, acidity is will filter with filter in 5% o'clock, adjust sugariness and acidity, mead of adjusting and honey vinegar will be deposited 10 days under 5 ℃-10 ℃, treat that precipitation is clarified the back mead and honey vinegar was deposited 20-30 days again, so far, mead and honey vinegar brew are finished.The preparation mead selects for use natural one-level honey to keep 20 minutes sterilising filtrations through 55 ℃ of temperature, and it is pure water that water requires reverse-osmosis treated.Plant perfume drops into pressure kettle after dried, crushed and extracts, and extracts in the melt cinder input jar fermenter of back to add the honey liquor that is made into dilution, and pol 28% is advisable.Distiller's yeast is pulverized the back and is added in the cylinder in the honey liquor, and temperature is at 25 ℃-28 ℃, and the breeding fermentation was stirred once in 3-5 hours, after 7-10 days in the cylinder pol reduce to 18% and will seal the cylinder mouth when following and continue the living wine of fermentation, in cylinder, stop to ferment and finish.The wine of fermentation after the finishing wine of making a living will be adjusted alcoholic strength and sugariness, filters, and ageing, 6-10 months staging lifes,, temperature so far leads to mead at 22-25 ℃.
It is that the dosage of example is: cassia bark 50 grams, little fennel 20 grams, anistree 10 grams, Fructus Hordei Germinatus 100 grams, dried orange peel 50 grams, sweet osmanthus 50 grams, Flower of Arabian Jasmine 100 grams, rose 15 grams, cloves 5 grams and fresh ginger 50 grams that plant perfume is contained 200kg honey diluent with cylinder.Pulverize 4 requirement by plant perfume, plant perfume is assorted the back drying and sterilizing and is pulverized, by high-pressure water boiling 5, with the plant perfume after pulverizing and water in 1:8 ratio input high pressure pan boiling 5 minutes.Cross filter residue by filtering 6 cooling back liquid, contain 80 order mesh bags by filter residue pack 7 again, by sneaking into natural honey liquid 8,, put into together in the natural honey liquid through dilution, promptly as sneaking into natural honey liquid 8 with liquid that leaches and the mesh bag that filter residue is housed.According to wine vinegar homologous principle, lead 9 step according to distiller's yeast, drop into a small amount of distiller's yeast and little acetic acid bacterium, a small amount of alcohol that ferments, the requirement according to dropping into acetic bacteria or distiller's yeast 10 drops into acetic bacteria 500 again and restrains in cylinder after 12 hours.Carry out acetic bacteria fermentation 11, acetic bacteria breeding just, produce acetic acid, stirred once in 3-5 hours, temperature is at 25 ℃-30 ℃, fermented 25-30 days, record when pol is 10%-12% in the vinegar liquid, be 5 ℃ of-10 ℃ of low-temp storage 10 days, carry out filter again and filter the back mature vinegar and handle, promptly leave standstill and deposit 6-12 months, 20 ℃-28 ℃ of controlled temperature.Also we can say, according to dropping into acetic bacteria or distiller's yeast 10, in including the dilution honey liquor of plant perfume extract, add a small amount of brewer yeast, acetic bacteria leads fermentation, carry out acetic bacteria breeding fermentation again after waiting to bear a small amount of fume; Produce honey vinegar stirred once in 3-5 hours, record sugariness in the vinegar liquid after about 10-20 days and be 11%-13%, acidity is will filter with filter in 5% o'clock, adjust sugariness and acidity, the honey vinegar of adjusting will be deposited 10 days under 5 ℃-10 ℃, honey vinegar was deposited 20-30 days again after treating the precipitation clarification, so far, the honey vinegar brew is finished.Carry out solid-liquid separation according to filtering 12, carry out handling 13 according to ageing again after filter filters, leave standstill to deposit and did ageing in 6-12 months and handle.Temperature is the essential condition of brew mead and honey vinegar, be equipped with temperature controlling instruments, carries out monitoring temperature at any time.According to sterilization 14, the mead of brew and honey vinegar will be carried out the ultraviolet ray removal of impurities bacterium of going out before packing, carry out filling and package by packing 15 again, just made the present invention said mead and honey vinegar with the natural plant pefume brew.Mead and honey vinegar with the natural plant pefume brew of the present invention, the outward appearance brown is ruddy, delicious, the sour-sweet sweet-smelling of inlet, wet one's whistle tasty and refreshing, can become market beverage vinegar salable and alcoholic drink, honey vinegar especially of the present invention can also be done the culinary art and the auxiliary material of cold food dish.Having that appetizing is relieved the effect of alcohol, hypotensive, vessel softening, reducing cholesterol, hypoglycemic effect.All index meets state health standards, and is without any side effects.
Claims (4)
1, with the mead of natural plant pefume brew and honey vinegar and preparation method thereof, select natural honey and plant perfume material extract for use, in full liquid state, produce mead or honey vinegar with distiller's yeast or acetic bacteria, it is characterized in that at first producing sterilized water according to the requirement of sterilized water (1), requirement according to natural honey liquid (2) is ready to natural one-level honey, be ready to said plant perfume in the prescription according to the get the raw materials ready requirement of (3) of plant perfume, pulverize the requirement of (4) according to plant perfume plant perfume is pulverized; Requirement according to high-pressure water boiling (5) will be carried out high-pressure water boiling through comminuted plants spices, filter by filtering (6), and the plant perfume that high-pressure water boiling is crossed is made solid-liquid separation; Pack in the mesh bag by the requirement of filter residue pack (7) the plant perfume slag after with solid-liquid separation, to be blended into natural honey liquid in the plant perfume liquid that leach according to the requirement of sneaking into natural honey liquid (8), lead the requirement of (9) to put into a small amount of distiller's yeast according to distiller's yeast then, to guide.
2, mead and the honey vinegar and preparation method thereof with the natural plant pefume brew according to claim 1 is characterized in that next will dropping into acetic bacteria according to the requirement that drops into acetic bacteria (10) if do honey vinegar; If cook mead, then drop into distiller's yeast according to the requirement that drops into distiller's yeast (10); Enter acetic bacteria or distiller's yeast fermentation (11) then, after the phase, carry out fine filtering by fermentation, handle the requirement of (13) by ageing and do the ageing processing of leaving standstill according to the requirement of filtering (12); According to the requirement removal of impurities bacterium of going out of sterilization (14), can enter the can program again according to packing (15).
3, mead and the honey vinegar and preparation method thereof with the natural plant pefume brew according to claim 1, it is characterized in that according to dropping into acetic bacteria or distiller's yeast (10), the a small amount of brewer yeast of adding, acetic bacteria lead fermentation in including the dilution honey liquor of plant perfume extract, after waiting to bear a small amount of fume, carry out acetic bacteria breeding fermentation again; Produce honey vinegar stirred once in 3-5 hours, record sugariness in the vinegar liquid after about 10-20 days and be 11%-13%, acidity is will filter with filter in 5% o'clock, adjust sugariness and acidity, the honey vinegar of adjusting will be deposited 10 days under 5 ℃-10 ℃, honey vinegar was deposited 20-30 days again after treating the precipitation clarification, so far, the honey vinegar brew is finished.
4, mead and the honey vinegar and preparation method thereof with the natural plant pefume brew according to claim 1, it is characterized in that in single prescription, can use cassia bark 50 grams, little fennel 20 grams, anistree 10 grams, Fructus Hordei Germinatus 100 grams, dried orange peel 50 grams, sweet osmanthus 50 grams, Flower of Arabian Jasmine 100 grams, rose 15 grams, cloves 5 grams and fresh ginger 50 grams.
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| CNA2008101575015A CN101381664A (en) | 2008-09-26 | 2008-09-26 | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof |
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| CNA2008101575015A CN101381664A (en) | 2008-09-26 | 2008-09-26 | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof |
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| CNA2008101575015A Pending CN101381664A (en) | 2008-09-26 | 2008-09-26 | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602577A (en) * | 2013-12-03 | 2014-02-26 | 任玉荣 | Purely-natural organic honey vinegar |
| CN106939287A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | A kind of preparation method of pure natural yeast juice |
| GR1009163B (en) * | 2016-05-27 | 2017-11-20 | Μαρινα Κοσμα Μορογλου | Honey vinegar |
| CN107779382A (en) * | 2017-11-30 | 2018-03-09 | 明光市昊昊蜂业有限公司 | A kind of honey vinegar and preparation method thereof |
| CN110771764A (en) * | 2019-11-07 | 2020-02-11 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower-flavored vinegar beverage |
| CN111733036A (en) * | 2020-08-05 | 2020-10-02 | 安徽泓顺源生物科技有限公司 | Natural honey fermented honey wine and preparation method thereof |
-
2008
- 2008-09-26 CN CNA2008101575015A patent/CN101381664A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602577A (en) * | 2013-12-03 | 2014-02-26 | 任玉荣 | Purely-natural organic honey vinegar |
| CN106939287A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | A kind of preparation method of pure natural yeast juice |
| GR1009163B (en) * | 2016-05-27 | 2017-11-20 | Μαρινα Κοσμα Μορογλου | Honey vinegar |
| CN107779382A (en) * | 2017-11-30 | 2018-03-09 | 明光市昊昊蜂业有限公司 | A kind of honey vinegar and preparation method thereof |
| CN110771764A (en) * | 2019-11-07 | 2020-02-11 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower-flavored vinegar beverage |
| CN111733036A (en) * | 2020-08-05 | 2020-10-02 | 安徽泓顺源生物科技有限公司 | Natural honey fermented honey wine and preparation method thereof |
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Application publication date: 20090311 |