以蜂蜜和百合为主要原料，经酒精发酵和醋酸发酵生产保健醋，试验表明，当蜂蜜与百合比为4∶1，酵母菌与醋酸菌接种量均为10%，所得产品总酸达3.40 g/L，品质与风味俱佳，其开发前景十分广阔。

A healthy vinegar was produced using honey and lily as the main materials through alcoholic and acetic acid fermentation. The results showed that, when the ratio of honey to lily is 4:1 and the inoculum size of both the yeast and the acetobacter were 10%, the total acid of the procuct reached up to 3.40 g/L and the product also had fine qualities and flavor.