Study On The Honey Acetic Acid Beverage

Honey vinegar was fermented by yeast fungus and acetic acid bacteria from honey. In order to improve the quality of it, the parameters of alcohol fermentation and acetic acid fermentation were studied in this paper. The honey vinegar brewed by the mixture of different kinds of honey was also studied. The main results were listed as follows:(1) During the alcoholic fermentation process of honey vinegar,Angela wine active dry yeast and Angela high temperature resistant active dry yeast were added to the honey to brew honey wine. The results showed that when the inoculation amount ratio of Angela wine active dry yeast to Angela high temperature resistant active dry yeast was 7:3, the alcohol content of honey vinegar can reach a high level of 8.4% more than 6.4% and 7.1%, alcohol quantityof a single Angela wine active dry yeast fermentation and alcohol quantity of a single Angela high temperature resistant strains active dry yeast fermentation alcohol quantity respectively.Then orthogonal experiment was carried out to study the yeast inoculation amount, fermentation sugar, initial pH value and fermentation temperature on the acidity of alcohol content with the inoculation amount ratio of the two yeasts set at 7:3. The experimental results showed the optimized parameters of ethanol fermentation was: the initial sugar content of 15%, fermentation temperature of 30℃, inoculum size of 1.5%, and pH value of 5.0. And the observed alcohol content was 8.8%.(2) During the process of acetic fermentation, the effects of acetic acid bacteria inoculated amount, initial alcohol content, initial pH and nitrogen source additive amount on acidity were tested through single factor and orthogonal experiments. The results showed the optimum conditions were: initial pH value of 4.5, acetic acid bacteria inoculated amount of 15%, initial alcohol content of 4%, and nitrogen source additive amount of 0.10g/100mL. The obtained maximum acidity was 3.48 g/100mL.(3)Through the fermented experimental results of eight kinds of single honey: Osmanthus honey, lime tree honey, robinia honey and jujube honey were diluted into the same Brix. Then every two kinds of honey were mixed with the same proportion to ferment honey vinegar. Jujube honey and lime tree honey were selected through the sensory evaluation. Kinds of honey were separately mixed with jujube honey and lime tree honey in the proportion of 2:4:4 to ferment honey vinegar. Lime tree, jujube and longan honey were chosen for fermentation through the sensory evaluation. Based on the orthogonal experiment, the optimization ratio of lime honey, jujube honey and longan honey was 35:37:29.(4) Owing to the high acidity, the virgin honey vinegar was not suitable to drink directly. Therefore, the prepared method was studied through the quadratic regression orthogonal rotating test, and the optimal method was: honey vinegar 20mL, sucrose 10g and citric acid 0.4g, diluted to 100mL with water.