In recent years, a wide variety of honey products have been comprehensively processed, especially products such as honey vinegar, honey yoghurt, honey ice cream, honey icing nuts and solid honey, etc. They are welcomed by customers after being put on the market, and the development prospect is very broad. Now introduce honey vinegar processing:
First, raw material selection
Brewing honey vinegar is not strict with the raw material honey, generally choose darker honey, such as buckwheat honey, ebony honey and so on.
Second, the process
Dilution -> Sterilization -> Inoculation -> Fermentation -> Aging -> Filtration.
Third, brewing methods
1, dilute the honey. Diluted by the proportion of 1 kg of honey added 4 ~ 5kg of water to make sugar content between 15% ~ 19%.
2, sterilization. The diluted honey is heated to 75°C to 80°C and sterilized for 30 minutes.
3, inoculation. When the honey water to be sterilized is cooled to 26°C to 28°C, a pre-cultured starter such as yeast, brewer, and bentonite is added.
4, fermentation. The inoculated honey water was fermented at 26°C to 28°C to convert sugar to alcohol. When the alcohol content reaches 6~7ml/100ml (ie, the alcohol level is 6~7), the temperature is increased to 35°C~40°C, and then 10% acetic acid bacteria are added. Each day and morning, the mixture is stirred 1 time for acetic acid fermentation. Alcohol is converted to acetic acid. When the acetic acid content reached 5g/100ml or more, the fermentation was terminated.
5, aging. The fermented vinegar was added with 1% salt for 30 days to increase the flavor of honey vinegar.
6, filtration, sterilization, packaging. The aged honey vinegar is added to 1% sodium benzoate, a suitable amount of umami agent, sugar color, etc., and then can be packaged and sold after sterilization.
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