Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for fermenting honey and fermenting beverages, which is applied in the field of beverage processing, can solve the problems affecting commercial production, easy oxidation of royal jelly, easy formation of flocs, etc., and achieves the effects of improving the utilization rate of raw materials, good health care performance and rich nutrition.
Active Publication Date: 2018-05-01
SICHUAN UNIV
View PDF3 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
One is that in the process of acetic acid fermentation of honey, the acidity of the fermentation product is relatively high, so it is necessary to choose other sweeteners for the deployment of sweet-acid ratio in order to achieve the best taste; Flocs, unstable properties, affecting commercial production
The third is that royal jelly is easy to oxidize and has poor stability. It is necessary to maintain its raw material characteristics during the production process
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0033] A royal jelly honey fermented drink
[0034] (1) Fine grinding: Weigh 2.5 kg of royal jelly, add 62 kg of drinking water above 85°C and stir evenly, pass through a colloid mill for fine grinding for 3-5 minutes until no royal jelly particles are visible, and obtain a royal jelly stock solution for later use;
[0035] (2) Filtration: pass the royal jelly stock solution through a 100-mesh sieve, and collect the filtrate;
[0036] (3) Shearing: Heat the filtrate to above 85°C, put it in a shearing mixing equipment for shearing, and the shearing speed is 8000-10000 rpm, slowly add 0.35kg of xanthan gum and β-ring during the shearing process Shape dextrin 2.5kg, continue to cut until the solution has no visible colloidal particles, and make royal jelly colloidal liquid;
[0037] (4) Melting honey: Weigh 30kg of honey, heat and melt it until the honey becomes fluid, and at the same time control the temperature of the honey above 85°C, and prevent the honey from being boiled ...
Embodiment 2
[0044] A royal jelly honey fermented drink
[0045] The preparation process is the same as that in Example 1, except that it is made of the following raw materials in mass ratio: 2kg of royal jelly, 25kg of honey, 10kg of fermented honey puree, 0.2kg of xanthan gum, 1kg of β-cyclodextrin, and 60kg of drinking water.
Embodiment 3
[0047] A royal jelly honey fermented drink
[0048] The preparation process is the same as in Example 1, except that it is made of the following raw materials in mass ratio: 3kg of royal jelly, 35kg of honey, 15kg of fermented honey puree, 0.5kg of xanthan gum, 4kg of β-cyclodextrin, and 70kg of drinking water.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a royal jelly honey fermented beverage and a making method thereof. The making method comprises the following steps of adding drinking water of 85 DEG C to royal jelly so thatthe royal jelly dissolves, and performing grinding with a colloid mill to obtain a royal jelly stock solution; performing filtration, collecting filtrate, performing heating to 85 DEG C or above, performing further shearing, and adding xanthan gum and beta-cyclodextrine while shearing, so as to obtain a royal jelly colloid solution; heating the honey until a flowing state is obtained, pouring theheated honey to the royal jelly colloid solution, then adding honey fermented stock pulp, and settling the volume so as to obtain a royal jelly honey fermented beverage stock solution; performing heating and boiling over, screwing a cap and performing sealing, performing cooling to room temperature, shaking a bottle up and down for many times, and wiping off surface moisture so as to obtain finished products. The royal jelly honey fermented beverage disclosed by the invention reserves the color and the nutrition of the royal jelly, and is moderate in sour and sweet degree in mouth feel; and besides, a layering phenomenon cannot appear after the royal jelly honey fermented beverage is stored for a long term, and the royal jelly honey fermented beverage is high in stability and long in quality guarantee period.
Description
technical field [0001] The invention relates to the technical field of beverage processing, in particular to a royal jelly honey fermented beverage and a preparation method thereof. Background technique [0002] Royal jelly is a milky white or light yellow liquid secreted by 5-15 day-old bee tongue glands and upper glands, also known as royal jelly, royal jelly, and bee milk. The composition of royal jelly is complex. It is a natural substance integrating nutrition, diet therapy and health care. It has antibacterial, anti-oxidation, anti-aging, lowering blood sugar, lowering blood fat, anti-tumor, regulating immunity, skin care and beauty and other physiological functions. [0003] After the honey is fermented, it not only has the soft sweetness of the honey itself, but also has a refreshing blended sour taste, and also has the aroma of the honey itself and the aromatic fragrance generated by the blended fermentation. In particular, it has an aroma of hop fermentation, with...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more