The Study Of Honey Vinegar About The Best Fermentation Conditions And Oxidation

Honey is a mixture of bees from plants,flowers were picked,taste sweet,which in addition to honey, glucose, fructose and other sugars also contains a lot of the beneficial functional ingredients,such as vitamins,minerals and amino acids.Honey contains similar with human serum concentrations among various inorganic salts, v itamins, m inerals, organic acids and trace elements in a variety of wholesome. China since ancient times was dedicated to breeding honey bees,honey beverage that is,they can be used as medicine,healthy,can prolong life.Honey vinegar was a kind of health vinegar which made through alcoholic fermentation,acetic acid fermentation process.As people raise the requirements for a healthy life,honey vinegar has good prospects for development.This experiment use honey as main material, after dilution, were inoculated treated activating of the yeast alcohol fermentation, to determine the most suitable alcoholic fermentation process, and on foundation for the optimum conditions were inoculated treated activating acetic, to determine the most appropriate and best suited acetic fermentation of acetic acid bacteria fermented honey.Then measured the physical and chemical indicators and sensory evaluation of honey vinegar, determination of antioxidant activity. The results are as follows:1 The best alcoholic fermentation temperature:The fermentation temperature is 20 ℃, honey, sugar diluted solution 14% of content for Angel Yeast yeast. Under these conditions, a liquid made from fermented honey wine in alcohol content of 5% at the end of fermentation. Wine into a bright yellow, sweet smell of honey retains its alcohol content is relatively easy to control, the next step for acetic acid fermentation.2 Best honey vinegar acetic acid fermentation temperature:Fermentation temperature is 35 ℃, honey wine alcohol content of 5%,fermented in this condition honey vinegar color clarity, smell fragrant, sweet and sour, honey has a unique flavor.3 Best honey vinegar brewing materials:Tallow honey, vinegar, Guangming acetic acid bacteria.Then measured the physical and chemical indicators and sensory evaluation of honey vinegar, results showed that Chinese tallow tree honey wine vinegar have a higher score in terms of physical and chemical indicators and sensory evaluation of reducing sugar, total acid, amino nitrogen, color and so on. Add Guangming acetic acid bacteria brewed honey vinegar for DPPH radical elimination rate of 38.05%, for OH radicals to eliminate 87.76% O2- radicals to eliminate 49.93% of honey and compared to other honey wine vinegar has a better oxidation resistance.