Royal Jelly Honey Fermented Drink

Abstract

The invention discloses a royal jelly honey fermented beverage and a preparation method thereof. The royal jelly is dissolved in drinking water at 85°C and then ground with a colloid mill to obtain the royal jelly stock solution. After filtering, the filtrate is collected and heated to above 85°C and further cut while cutting. Add xanthan gum and β‑cyclodextrin to obtain royal jelly colloidal liquid; heat the honey to a flow state, pour it into the royal jelly colloidal liquid, then add honey fermented puree, and obtain royal jelly honey fermented beverage stock liquid at constant volume, heat and boil , Screw the cap to seal, cool to room temperature, shake the bottle up and down several times, and wipe off the surface moisture to get the finished product. The royal jelly honey fermented beverage obtained by the invention retains the color and nutrition of the royal jelly, has moderate sour-sweet taste, no stratification during long-term storage, high stability and long shelf life.

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...

AI Technical Summary

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