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Honey beverage

A technology of honey and beverages, applied in the direction of food science, etc., can solve the problems of low nutritional content of beverages, affecting the sense of beverages, affecting the quality of beverages, etc., and achieve the effect of improving quality, ensuring quality, and good taste

Inactive Publication Date: 2018-06-15
高炳秀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, honey as a raw material cannot be well integrated with other raw materials, resulting in more precipitation in the produced beverage, which affects the sense of the beverage and also affects the quality of the beverage
And, the raw material of its beverage ration is divided into few, makes beverage nutritional content is few, and taste is not good, can not satisfy people's demand to honeybee beverage preferably

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of honey beverage comprises the weight percent of following content: pure water 82%, honey 10%, maltose 2%, menthol 3%, aspartame 0.5%, food essence 1%, sodium carboxymethyl cellulose 0.5% and table salt 1%.

[0014] The preparation method of the honey drink comprises the following steps: (1) taking the pure water of the above percentage by weight to be boiled and sterilized, and then cooled to 38-42 degrees Celsius; (2) taking the above percentage by weight of menthol, aspartame, food flavor , sodium carboxymethyl cellulose and table salt are added in turn to step (1) in the purified water that maintains the temperature and vibrated and stirred evenly; (3) the temperature of the raw materials prepared in step (2) is heated to 45-48 degrees Celsius, and the above weight percentage is taken Add honey and maltose to the raw materials and vibrate and stir evenly; (4) Cool the raw materials in step (3) for 6-8 hours to remove precipitation; (5) Sterilize the raw mate...

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PUM

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Abstract

The invention discloses a honey beverage. The honey beverage comprises the following components in percentage by weight: 82-86% of purified water, 6-10% of honey, 2-3% of maltose, 1-3% of menthol, 0.5-1% of aspartame, 0.5-1% of edible essence, 0.5-1% of sodium carboxymethyl cellulose and 0.5-1% of table salt. Compared with the prior art, the honey beverage achieves the technical beneficial effects: the honey beverage can better avoid precipitate appearing in the beverage, ensures the quality of the honey beverage and improves the quality of the honey beverage. In addition, the honey beverage contains rich nutrient elements, has high nutritional value and good mouthfeel, and better meets the requirements of people for honey beverages.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a honey beverage. Background technique [0002] Honey is one of the commonly used foods in people's daily life. Honey is taken by bees from the flowers of plants with nectar or secretions with a water content of about 75%, and stored in their second stomach. It has multiple transformations in the body. After about 15 days of repeated brewing, when the various vitamins, minerals and amino acids are enriched to a certain value, at the same time, the polysaccharides in the nectar are transformed into simple sugars glucose and fructose that can be directly absorbed by the human body, and the water content is less than 23%. Go into the nest and seal it with beeswax. The main components of honey are fructose and glucose, and a few other components are oligosaccharides and polysaccharides. Honey also contains potassium, calcium and other minerals and multivitamins. Honey i...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/70
CPCA23L2/38A23L2/70
Inventor 高炳秀郑明坤
Owner 高炳秀
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