A Detailed Explanation of Honey Processing Techniques and Methods

In recent years, comprehensively processed honey series products have become numerous and varied, especially products such as honey vinegar, honey yogurt, honey ice cream, honey-coated nuts, and solid honey, which have been warmly welcomed by customers after being launched on the market, with very broad development prospects. Now let us introduce the processing of honey vinegar:

1. Raw material selection

There are no strict requirements for the raw honey used in brewing honey vinegar; generally, it is advisable to choose lower-quality, darker-colored honey, such as buckwheat honey, Chinese tallow tree honey, etc.

2. Process flow

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

3. Brewing method

1. Dilute the honey. Dilute at a ratio of 1 kg honey to 4-5 kg water, so that its sugar content is between 15% and 19%.

2. Sterilization. Heat the diluted honey to 75°C-80°C and sterilize for 30 minutes.

3. Inoculation. When the sterilized honey water cools to 26°C-28°C, add previously cultured fermentation agents such as yeast, jiuqu, and qu blocks.

4. Fermentation. Ferment the inoculated honey water at 26°C-28°C to convert sugar into alcohol. When the alcohol content reaches 6-7 ml/100 ml (that is, an alcohol content of 6-7°), raise the temperature to 35°C-40°C, then add 10% acetic acid bacteria, stir once each morning and evening, and carry out acetic acid fermentation to convert alcohol into acetic acid. When the acetic acid content reaches 5 g/100 ml or more, fermentation is terminated.

5. Aging. Add 1% salt to the fermented vinegar liquid and store for 30 days to increase the flavor of the honey vinegar.

6. Filtration, sterilization, and packaging. Add 1% sodium benzoate, an appropriate amount of flavor enhancer, caramel color, etc. to the aged honey vinegar, and after sterilization it can be packaged for sale.