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Production method of honey fermentation beverage

A production method and technology of honey fermentation, applied in the field of production of honey fermented beverages, can solve the problems of unhealthy sugars and difficulty in swallowing, and achieve the effects of beautiful color, good taste and high nutritional value

Active Publication Date: 2014-02-12
FENGS APICULTURE
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Drinking honey directly is unacceptable to most people, and it is difficult to swallow. Excessive intake of sugar is not good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Choose mountain flower honey with golden color and natural floral fragrance, and filter to remove impurities mixed in it. Through the dewaxing process, the beeswax component is removed. The total sugar content is determined to be 70%, and the total sugar content is calculated with pure water to dilute to 20%. Add pure pollen, the mass of which is 1‰ of the total mass of the honey dilution, and stir evenly.

[0014] Raise the temperature to 75°C, hold for 30 minutes, and then cool to 25°C. Add the low-temperature yeast acclimation liquid, and its volume concentration in the honey dilution is 4%; on the first day, open the fermentation tank and keep the temperature at 25°C. The next day, airtight. Keep at 25°C. From the fourth day onwards, the alcohol content was sampled and measured once a day. When the alcohol content reaches 4% by volume, the fermentation is immediately terminated, the temperature is raised to 75°C, and the yeast is inactivated for 30 minutes. The t...

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PUM

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Abstract

The invention discloses a production method of honey fermentation beverage. The method comprises the following steps: raw honey is filtered to remove impurities, and is diluted by purified water; then pollen is added; low-temperature saccharomycetes domestication liquid, acetic acid bacteria domestication liquid and lactic acid bacteria strains are added for fermenting to prepare products of honey fermentation beverage. The production method adopts the pure honey and pollen, and adds no any other food additives, so that the pure natural property of the products is guaranteed; as three probiotics are adopted to ferment, a plurality of beneficial substances are generated in the fermenting process without being added manually; the fermentation is precisely controlled, and the material proportional coordination of the products is reasonably kept, so that the taste is good, and the color is beautiful; the beverage prepared by the method has high nutritional value.

Description

Technical field [0001] The invention relates to a method for producing beverages, in particular to a method for producing honey fermented beverages. Background technique [0002] Honey is a kind of pure natural sugar complex with great health care function, rich in nutrients, but most of the dry matter in pure honey is sugar, accounting for more than 90% of the dry matter. Drinking honey directly is unacceptable to most people, and it is difficult to swallow. Excessive intake of sugars is not good for health. At present, various beverage products on the market are all prepared with various food additives. Using pure honey and pollen through the fermentation process of three probiotics, the sugars in them are converted into acetic acid, lactic acid and amino acids, thereby forming a purely natural, sweet and sour health drink without any additives. It fills the gap of pure natural honey fermented beverage in my country. Summary of the invention [0003] The technical problem to b...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L1/08A23L2/84A23L21/25A23L33/00
CPCA23L33/00A23L21/25A23L2/84A23V2002/00A23L2/382A23V2200/30A23V2300/38
Inventor 曲都冯彬
Owner FENGS APICULTURE
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