Production method of royal jelly honey fermented beverage

A technology of honey fermentation and production method, applied in the field of health drinks, can solve the problems of instability of the active ingredients of royal jelly, not easy to store for a long time, and reduced value of royal jelly, etc. Effect

Inactive Publication Date: 2018-11-06
安徽勤蜂堂蜂业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Royal jelly is a natural product that is directly taken out of the artificial royal table by beekeepers and stored in a low-temperature freezing method without any additives. It is one of the main products of bees and has obvious nourishing and health effects on the human body. However, royal jelly It has a sour, astringent, and spicy taste, and the taste is not good when taken directly, and it is not easy to store for a long time. The active ingredients in royal jelly are unstable. If the processing technology is not proper, the loss of nutrients in royal jelly will be accelerated, which will greatly increase the value of royal jelly. reduce

Method used

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  • Production method of royal jelly honey fermented beverage

Examples

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Effect test

Embodiment 1

[0025] A method for producing a royal jelly honey fermented beverage, comprising the following steps:

[0026] (1) Add honey to an appropriate amount of clear water, heat up to 35°C and stir to make the honey completely melt into a homogeneous solution, add water until the mass concentration of the honey solution is 12%, heat up to 65°C and keep it for 15 minutes. Filter through 100μm gauze, and then filter with a filter membrane with a pore size of 0.65μm. After filtration, measure the transmittance. If the transmittance is less than 97%, re-filter the filter until the transmittance is greater than or equal to 97%;

[0027] (2) Pass into sulfur dioxide in above-mentioned honey solution, the sulfur dioxide feed rate is less than 20mg / L;

[0028] (3) Take French wine dry yeast and add it to 10% sucrose aqueous solution, activate it in a water bath at 38°C for 25 minutes;

[0029] (4) Control the temperature of the honey solution at 27°C, add activated French wine dry yeast, cu...

Embodiment 2

[0031] A method for producing a royal jelly honey fermented beverage, comprising the following steps:

[0032] (1) Add honey to an appropriate amount of clear water, heat up to 32°C and stir to make the honey completely melt into a homogeneous solution, add water until the mass concentration of the honey solution is 12%, heat up to 62°C and keep it warm for 18 minutes. Filter through 100μm gauze, and then filter with a filter membrane with a pore size of 0.65μm. After filtration, measure the transmittance. If the transmittance is less than 97%, re-filter the filter until the transmittance is greater than or equal to 97%;

[0033] (2) Pass into sulfur dioxide in above-mentioned honey solution, the sulfur dioxide feed rate is less than 20mg / L;

[0034] (3) Take French wine dry yeast and add it to 10% sucrose aqueous solution, activate it in a water bath at 37°C for 22 minutes;

[0035] (4) Control the temperature of the honey solution at 26°C, add activated French wine dry yeas...

Embodiment 3

[0037] A method for producing a royal jelly honey fermented beverage, comprising the following steps:

[0038] (1) Add honey to an appropriate amount of clear water, heat up to 30°C and stir to make the honey completely melt into a homogeneous solution, add water until the mass concentration of the honey solution is 10%, heat up to 60°C and keep it for 10 minutes, after cooling, use a pore size of Filter through 100μm gauze, and then filter with a filter membrane with a pore size of 0.65μm. After filtration, measure the transmittance. If the transmittance is less than 97%, re-filter the filter until the transmittance is greater than or equal to 97%;

[0039] (2) Pass into sulfur dioxide in above-mentioned honey solution, the sulfur dioxide feed rate is less than 20mg / L;

[0040] (3) Take French wine dry yeast and add it to 10% sucrose aqueous solution, activate it in a water bath at 35°C for 20 minutes;

[0041] (4) Control the temperature of the honey solution at 26°C, inser...

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Abstract

The invention provides a production method of royal jelly honey fermented beverage and relates to the field of health-care beverage. The production method of the royal jelly honey fermented beverage comprises the following steps: (1) adding honey into a proper amount of clean water, heating, dissolving, supplementing water, heating to 60 to 70 DEG C, preserving heat, cooling, filtering with gauzeand filtering with a filter membrane; (2) introducing sulfur dioxide into the honey solution; (3) adding French wine dry yeast into a cane sugar aqueous solution and activating in water bath; (4) controlling the temperature of the honey solution to 26 to 28 DEG C, inoculating the activated French wine dry yeast, cultivating for 5 days, dividing into two parts, performing anaerobic fermentation onone part at 24 to 26 DEG C for 30 to 35 days to obtain a component A, inoculating acetic acid bacterial into the other part, performing anaerobic fermentation at 28 to 30 DEG C for 8 to 12 days to obtain a component B, mixing the component A and the component B, performing high-temperature steam sterilization and microporous filtration, and filling after physical and chemical properties are detected to be qualified. The prepared beverage is good in taste, unique in flavor, high in nutritional component content and high in nutritional value.

Description

technical field [0001] The invention relates to the field of health drinks, in particular to a method for producing a royal jelly honey fermented drink. Background technique [0002] Royal jelly, also known as royal jelly, is the secretion of glands in the head of worker bees. The lingual glands of worker bees secrete transparent high-protein substances, while the upper frontal glands secrete white opaque creamy substances, and the two mix to form royal jelly. It contains a large amount of active peptides, proteins, vitamins and other ingredients, which play an important role in promoting the body's functions. Existing studies have shown that royal jelly plays an important role in anti-fatigue and enhancing immunity. [0003] Royal jelly is a natural product that is directly taken out of the artificial royal table by beekeepers and stored in a low-temperature freezing method without any additives. It is one of the main products of bees and has obvious nourishing and health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 高贵苹王盼王其海
Owner 安徽勤蜂堂蜂业有限公司
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