Now introduce the processing of honey vinegar
4, fermentation. The inoculated honey water is fermented at 26°C to 28°C to convert sugar to alcohol. When the alcohol content reaches 6 ~ 7ml/100ml (ie, the alcohol degree is 6 ~ 7°), the temperature is increased to 35°C ~ 40°C, and then 10% acetic acid bacteria are added. The acetic acid fermentation is performed once and twice every morning and evening. Convert alcohol 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.