Probiotic honey composition and preparation method thereof

A technology of probiotics and composition, which is applied in the field of probiotic honey composition and its preparation, can solve the problems of complicated process, pollution, and reduced content of active ingredients in honey, and achieve the effect of enriching nutrients

Inactive Publication Date: 2016-08-10
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned preparation method is complex in process, adopts multi-stage filtration, the content of active ingredients in honey is reduced, and crystallization still occurs after 12 months

Method used

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  • Probiotic honey composition and preparation method thereof
  • Probiotic honey composition and preparation method thereof
  • Probiotic honey composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] raw material preparation

[0090] 1. Preparation of malt extract

[0091] Its preparation method is:

[0092] Mix barley malt and wheat malt evenly at a mass ratio of 9:2, and crush them to a particle size of 0.8mm to obtain crushed malt; then put papaya, pineapple, and figs in an ultrasonic cleaner equipped with 0.4% sodium bicarbonate solution at a power of 200W , Ultrasonic cleaning for 8min at a frequency of 30KHz, drained, crushed to a particle size of 0.8mm at room temperature, and uniformly mixed according to a mass ratio of 8:2:1.5, adding crushed malt 4 times the mass of the mixture to obtain a raw material mixture, adding 2 times the mass of the raw material mixture Use citric acid to adjust the pH value to 3.5, and carry out microwave extraction under the conditions of power 225W and frequency 2000Hz, wherein, the total time of each microwave irradiation is 70s, and interval irradiation is carried out: irradiation 10s, interval 10s, temperature control At 2...

Embodiment 2

[0105] A Haematococcus pluvialis probiotic honey composition is mainly prepared from the following raw materials in parts by weight:

[0106] 170 parts of honey, 7 parts of malt extract, 4 parts of ginger extract, 2 parts of probiotic powder, 2 parts of leek flower, 0.8 part of Haematococcus pluvialis;

[0107] The honey contains 90% acacia honey;

[0108] The probiotic live bacteria content of the above-mentioned probiotic powder is: 7×10 12 cfu / g;

[0109] The probiotic powder is uniformly mixed with the following powders by weight: 35 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidus, 25 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, 13 parts of Lactobacillus bulgaricus, 13 parts of Lactobacillus acidum, 9 parts of Lactobacillus casei, 8 parts of Lactobacillus rhamnosus;

[0110] The preparation method of Haematococcus pluvialis probiotic honey composition comprises the steps:

[0111] 1) According to the formula, first take...

Embodiment 3

[0115] A chrysanthemum kudzu root probiotic honey composition is mainly prepared from the following raw materials in parts by weight:

[0116] 165 parts of honey, 6 parts of malt extract, 3 parts of ginger extract, 1.5 parts of probiotic powder, 1.5 parts of chive flower, 0.3 part of Chinese herbal medicine extract, 0.9 part of mango powder;

[0117] The honey contains 80% acacia honey;

[0118] The probiotic live bacteria content of the above-mentioned probiotic powder is: 6×10 12 cfu / g;

[0119] The probiotic powder is uniformly mixed with the following powders by weight: 30 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidus, 20 parts of Bifidobacterium lactis, 10 parts of Streptococcus thermophilus, 12 parts of Lactobacillus bulgaricus, 12 parts of Lactobacillus acidum, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;

[0120] The above-mentioned Chinese herbal medicine extract is prepared from chrysanthemum, kudzu root and jujube as...

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Abstract

The invention discloses a probiotic honey composition. The probiotic honey composition is prepared with honey as a main raw material and through a step of employing a part of the honey, a malt extract, leek flowers, and a probiotic powder as raw materials, and performing low-temperature enzymolysis, high-voltage pulse electric field sterilization, temperature-varying fermentation, probiotic inoculation in batches, ultra-filtration and concentration to the raw materials to prepare a honey probiotic fermentation concentrate liquid which has a moderate sour-and-sweet taste and is high in contents of probiotics and functional metabolites thereof, wherein the fermentation concentrate liquid can reach 8.12*10<12> - 9.58*10<12> CFU / ml in probiotic content and has very excellent probiotic property, and finally the fermentation concentrate liquid is mixed with the rest of the honey, the malt extract, raw ginger extract and a functional auxiliary to prepare the probiotic honey composition which is high in honey content, has a moderated sour-and-sweet taste, is free of crystallization even being stored for a long time (36-48 months), and has significant health caring effects.

Description

technical field [0001] The invention relates to honey products, in particular to a probiotic honey composition and a preparation method thereof. Background technique [0002] Honey is an ideal natural health product made by bees from collecting plant nectar. Its main components are: (1) Glucose and fructose: These two sugars account for more than 65% of honey. It gives honey its sweetness, hygroscopicity and energetic value as well as its tangible character. (2) Acids: Acids in honey include organic acids, inorganic acids and amino acids. Organic acids are mainly gluconic acid and citric acid. Inorganic acids include phosphoric acid, hydrochloric acid, boric acid and carbonic acid. There are about 17 kinds of amino acids in honey, among which proline is the main amino acid, followed by lysine and aspartic acid. (3) Enzymes: mainly invertase and amylase. (4) Vitamins: B vitamins are the most abundant in honey, followed by vitamin C. Common vitamins are riboflavin, pyri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/20A23L33/105A23L33/135
CPCA23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2400/517A23V2400/249A23V2250/21A23V2200/32
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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