Processing Technology of Honey Wax

In recent years, there are many kinds of honey products, especially honey vinegar, honey yogurt, honey ice cream, honey sugar-coated nuts and solid honey, which are welcomed by customers and have broad prospects for development. Now let's introduce the processing of honey vinegar:

I. selection of raw materials

Brewing honey vinegar for raw honey requirements are not strict, generally to choose poor quality, darker honey, such as buckwheat honey, Wubai honey and so on.

II. Technological process

Dilution-→ sterilization-→ inoculation-→ fermentation-→ aging-→ filtration.

Third, brewing methods

1. Dilute honey. Dilute according to the proportion of 1kg honey added to 4~5kg water to make its sugar content between 15% and 19%.

2. Sterilization. The diluted honey was heated for 75 ℃ ~ 80 ℃ and sterilized for 30 minutes.

3. Inoculation. When the honey water after sterilization was cooled to 26 ℃ ~ 28 ℃, yeast, alcohol medicine, koji and other starters were added.

4. Fermentation. The honey after inoculation was fermented at 26 ℃ ~ 28 ℃, and the sugar was converted into alcohol. When the alcohol content reaches 6~7ml/100ml, raise the temperature to 35 ℃ ~ 40 ℃, then add 10% acetic acid bacteria, stir once a day in the morning and evening, carry out acetic acid fermentation, and convert the alcohol into acetic acid. When the content of acetic acid is more than 5g/100ml, the fermentation is terminated.

5. Aging. The fermented vinegar was stored for 30 days with 1% salt to increase the flavor of honey vinegar.

6. Filtration, sterilization and sub-packing. The aged honey vinegar is added with 1% sodium benzoate, appropriate amount of flavor agent, sugar color, etc., and can be sold separately after sterilization.