Processing method for preparing lactic acid honey

A processing method and technology of lactic acid honey, applied in food preparation, bacteria, food science, etc., can solve the problems that lactic acid honey products have not yet been seen, and achieve good biological antiseptic effect, stable nutritional components, and nutritional complementary effects

Inactive Publication Date: 2010-09-29
才玉山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And lactic acid honey product has not yet seen on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Primary processing of raw materials

[0043] a. Preparation of lactic acid bacteria strain liquid: take 1 kg of sterilized sugar water containing 10% sugar, divide it into 4 bottles, put in lactic acid bacteria strains at a temperature of 35°C, and ferment until the acid content is 0.1% and the pH value When it is 3.5, about 1 kilogram of activated bacterial seed liquid is obtained; then incremental culture is carried out, and 1 part of 1 kg of activated bacterial seed liquid is taken (each part is 1 kg below), and 10% sugar containing sterilized bacteria is added by weight. 4 parts of sugar water were mixed, and fermented until the acid content was 0.1% and the pH value was 3.5, to obtain 5 parts of lactic acid bacteria seed liquid.

[0044] b. Preparation of disinfected liquefied honey: take 4 parts of honey, heat to 65°C, keep for 30 minutes to sterilize, cool to 40°C to obtain 4 parts of disinfected liquefied honey.

[0045] c. Preparation of sterilized water: ...

Embodiment 2

[0059] (1) Primary processing of raw materials

[0060] a. Preparation of triple bacteria strain liquid: take 1 kg of sterilized sugar water containing 10% sugar, divide it into 4 bottles and pack it at a temperature of 37°C, insert Bifidobacterium bifidum, Lactobacillus acidophilus, thermophilic Streptococcus triad bacterial classification, when fermenting to acid content 0.8%, pH value is 4, gets about 1 kilogram of activated bacterial seed liquid; Carry out increment culture again, get 1 part of 1 kilogram of activated bacterial seed liquid (following each part 1 kg), add 4 parts of sterilized sugar-containing 10% sugar water by weight and mix, and ferment until the acid content is 0.8% and the pH value is 4, to obtain 5 parts of triple bacteria seed liquid.

[0061] b. Preparation of disinfected liquefied honey: take 4 parts of honey, heat to 65°C, keep for 30 minutes to sterilize, cool to 40°C to obtain 4 parts of disinfected liquefied honey.

[0062] c. Preparation of s...

Embodiment 3

[0076] (1) Primary processing of raw materials

[0077] a. Preparation of Bifidobacterium strain liquid: Take 1 kg of sterilized sugar water containing 10% sugar, divide it into 4 bottles, and put it in at 36°C, insert the Bifidobacterium strain, and ferment until the acid content is 0.9 %, when the pH value is 3.8, get 1 kilogram of activated bacterial seed liquid; carry out incremental culture again, get 1 part of 1 kilogram of activated bacterial seed liquid (the following each part is 1 kg), add by weight sterilized containing 4 parts of sugar water with 10% sugar were mixed, fermented until the acid content was 0.9% and the pH value was 3.8, and 5 parts of bifidobacterium seed liquid were obtained.

[0078] b. Preparation of disinfected liquefied honey: take 4 parts of honey, heat to 65°C, keep for 30 minutes to sterilize, cool to 40°C to obtain 4 parts of disinfected liquefied honey.

[0079] c. Preparation of sterilized water: take 30 parts of water, heat to 100°C, kee...

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PUM

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Abstract

The invention discloses a processing method for preparing lactic acid honey. The method comprises the following steps of: preparing lactic acid bacteria strain solution, disinfected liquefied honey and sterile water respectively, and mixing the three to prepare fermentation mother liquor A and fermentation mother liquor B, wherein the liquor A contains 20 to 25 percent of disinfected liquefied honey and the liquor B contains 5 to 25 percent of disinfected liquefied honey. After the fermentation of the fermentation mother liquor, the liquor B is lactic acid honeydew health-care beverage of a second terminal product. The liquor A is processed with honey increment, secondary fermentation, sterilization, concentration and the like to obtain transparent liquid colloidal lactic acid honey health-care food of a first terminal product. Through fermentation of lactic acid, sugar in the honey is transformed into the lactic acid, trace nutritional components are preserved, and multiple new nutritional substances such as enzyme, oligosaccharide, polysaccharide, complex carbohydrate and the like are produced at the same time. The method produces good biological preservative effect by using the bacteriostatic effect of the lactic acid, and does not need to add any preservative.

Description

[0001] Technical field: the present invention relates to a kind of processing method technical background: [0002] Most of the existing honey processing is in the rough processing stage of sterilizing honey, detoxifying honey, or adding nutrients, or adding sugar; most of the beverages made of honey as raw materials are diluted with honey and then added It is made by blending and processing various nutritional elements. And lactic acid honey product has not yet seen on the market. Invention content: [0003] The invention provides a processing method for preparing lactic acid honey, and produces new products of lactic acid honey and lactic acid honey juice. The present invention is realized as follows: [0004] (1) Primary processing of raw materials [0005] a. Preparation of lactic acid bacteria seed liquid [0006] Take sterilized sugar water containing 10% sugar at a temperature of 35°C-37°C, insert lactic acid bacteria strains, ferment until the acid content is 0.8...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L1/30C12N1/20A23L33/10A23L33/135
Inventor 才玉山
Owner 才玉山
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