Alcohol-free aronia melanocarpa beverage and preparation method thereof

Abstract

The technical problem to be solved by the invention is to provide the alcohol-free aronia melanocarpa beverage and the preparation method thereof aiming at the defects of the existing aronia melanocarpa fermentation type fruit beverage in the prior art and products, so that the types of processed products of aronia melanocarpa are increased. Fresh black chokeberry fruits are crushed and fermented to brew black chokeberry raw wine, the raw wine and naturally mature honey are filled into a special bottle cap according to a proportion, finally, the special bottle cap is arranged on purified water, mixed liquid in the bottle cap is pushed into the purified water to form the alcohol-free black chokeberry beverage when the beverage is drunk, and the alcohol content of the beverage is lower than 0.5% vol. The aronia melanocarpa fermented fruit wine not only maintains the specific antioxidant and anti-free radical procyanidine and other substance components of aronia melanocarpa, but also increases the fermentation flavor due to the unique fresh fruit flavor, has slightly sweet taste and sweet aftertaste in the mouth, also increases the interestingness of consumers to explore flavor, and is a new product between traditional fruit wine and soft drinks.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food processing, and particularly relates to a preparation method of an alcohol-free Aronia melanocarpa drink. BACKGROUND

[0002] Aronia melanocarpa is a small spherical, dark black berry, also known as Aronia melanocarpa. It is rich in proanthocyanidins, vitamins, minerals, flavonoids, anthocyanins and other bioactive components. It has many physiological functions such as improving the immune system response, high altitude reaction, high temperature heat, low temperature environment, anti-tumor, anti-inflammatory, protecting the liver, preventing Alzheimer's disease, lung disease and diabetes, and many other physiological functions.

[0003] Aronia melanocarpa fruit is prone to rot after harvesting, so it is necessary to process the picked fruit as soon as possible to extend the shelf life of the fruit. The current processed products mainly include fruit juice, syrup, jam, fruit powder, fruit wine, etc.

[0004] The current public food patents related to Aronia melanocarpa processing products are as follows: (1) Fruit juice drink ① Application No. 201810679199.3 discloses a method of adding sulfite and pectinase for pretreatment of berries, using yeast and acetic acid bacteria as fermentation strains, and using solid-state fermentation and liquid-state fermentation, aerobic fermentation and anaerobic fermentation combined method to form blueberry and Aronia melanocarpa compound fermentation drink processing method.

[0005] ② Application No. 202210029590.5 discloses a kind of Aronia melanocarpa juice drink and its preparation method. Aronia melanocarpa juice, pectin, fruit glucose syrup, AK sugar, sucralose, color protection agent, potassium sorbate, sodium citrate, edible salt, caramel color, amaranth red, bright blue, citric acid, malic acid, mulberry essence, fruit flesh enhancement essence, pure water, etc. are mixed in a certain proportion, then filtered and sterilized, and then filled.

[0006] ③ Application No. 202210029590.5 discloses a kind of Aronia melanocarpa milk drink rich in flavonoids and its preparation method. Aronia melanocarpa original pulp, whole milk powder, xylitol, xanthan gum, carboxymethyl cellulose sodium, and pure water are mixed in a certain proportion.

[0007] ④ Application No. 202111219990.4 discloses a kind of live bacteria type not old berry fermented juice and its processing method. The not old berry original pulp, pure water, glucose is mixed evenly and subjected to pasteurization treatment, then cooled to 20-30 DEG C as fermentation inoculated lactic acid bacteria, placed in 35-37 DEG C constant temperature incubator and incubated for 42h or 72h, then stop fermentation, the fermented juice is placed in 0-4 DEG C environment for 24h to obtain live bacteria type not old berry fermented juice.

[0008] (2) Fruit powder Application No. 201711210261.6 discloses a kind of black fruit flower chestnut powder microcapsule and its preparation process. First, the black fruit flower chestnut pomace juice is separated and color-protected, then the pomace is extracted with anthocyanins, and finally the obtained juice and extracted anthocyanins and proanthocyanidins are spray dried.

[0009] (3) Fruit wine ① Application No. 201910142550.X discloses a kind of black fruit flower chestnut red wine obtained by removing stems, crushing, adding yeast, fermentation process, skin residue separation and pressing, malic acid-lactic acid fermentation, sterilization, filtration and filling.

[0010] ② Application No. 202010891638.4 discloses a kind of black fruit flower chestnut dry wine obtained by pulping, enzymolysis, centrifugation, concentration, sterilization and fermentation of the fruit, and then twice fermentation, skin residue separation and sterilization of the wine mash.

[0011] (4) Other ① Application No. 202310208163.8 discloses a kind of black fruit flower chestnut raw fruit with clean surface, which is crushed after being frozen to obtain black fruit flower chestnut raw fruit particles in frozen and un-hydrolyzed state. The particles are heated to obtain black fruit flower chestnut fruit pulp, which is enzymolyzed under the protection of inert gas to obtain black fruit flower chestnut enzymolyzed fruit pulp. Finally, the fruit pulp is subjected to high-pressure impact under a pressure of 300 MPa to 500 MPa to obtain black fruit flower chestnut oral liquid.

[0012] ② Application No. 201010539740.4 discloses a kind of not old berry pudding made by mixing water, white sugar, gel body, not old berry concentrate, not old berry wine and not old berry aroma extract together through process steps.

[0013] ③ Application No. 201910658706.X discloses a kind of not old berry aroma soap made by using not old berry extract.

[0014] From the above patent, it can be seen that: simply using black chokeberry fruit to make drinks needs to add more sugar, sweeteners, thickeners, pigments, essences and other food additives to adjust its single taste. Moreover, most of the deep processing products of black chokeberry need to be subjected to heat sterilization at the end, and heat sterilization will lose a part of original proanthocyanidins, total flavonoids and other not heat-resistant fresh fruit natural ingredients, greatly reducing the unique antioxidant and other health functions of black chokeberry. SUMMARY

[0015] The technical problem to be solved by the present application is: in view of the deficiencies of the existing technology and products of black chokeberry fermented fruit drinks, a non-alcoholic black chokeberry drink and its preparation method are provided, which increases the processing product type of black chokeberry. By crushing fresh black chokeberry fruit, fermenting black chokeberry original wine, filling the original wine and naturally matured honey in a special bottle cap according to a proportion, and finally installing the special bottle cap on pure water, the mixed liquid in the bottle cap is pushed into the pure water to form a non-alcoholic black chokeberry drink when drinking. The alcohol content of the drink is less than 0.5%vol, which not only maintains the unique antioxidant, anti-free radical proanthocyanidins and other material components of black chokeberry, but also increases the unique fresh fruit flavor and fermentation flavor, and has a slightly sweet taste, a pleasant entry, and an interesting flavor for consumers to explore the flavor. It is a new product between traditional fruit wine and soft drink.

[0016] Since 2014, the inventor has cultivated, planted and researched black chokeberry in the wild in Liaoning, Beijing Miyun and other places. Black chokeberry is very suitable for green deep processing products without fertilization and medication. Since 2016, the inventor has researched and developed black chokeberry fermented fruit wine and mountain honey products in batches, which plays a positive role in promoting the rural ecological development of Beijing water source area.

[0017] In actual production, black chokeberry fruit wine fermented by using 100% fruit pulp has heavy bitterness, and 20-25ml of the wine can meet the demand of human body for proanthocyanidins. In addition, the alcohol content of the fermented wine is generally above 10%vol, and the high alcohol content will bring physical and psychological pressure to consumers. In order to make black chokeberry fermented products be accepted and loved by consumers, especially young people, and to obtain the maximum degree of nutritional and health functions, it is necessary to control the alcohol content of the drink, maintain the content of proanthocyanidins and total flavonoids, and innovate the product flavor and form.

[0018] In order to achieve the above purpose, the technical solution used by the present application is: A non-alcoholic black chokeberry drink and a preparation method thereof, comprising the following steps: (1) Preparation of black chokeberry original wine: mainly including selection, crushing, fermentation, filtration, post-fermentation, clarification, aging and other process flows; Wherein, 200 g / T of the composite antioxidant is added during crushing to prevent oxidation of the fruit pulp and loss of procyanidins and total flavonoids content; Pectinase is added to the fruit pulp after crushing to promote enzymatic hydrolysis and clarify the fermentation liquor; During the main fermentation process, active dry yeast is inoculated and fermentation is carried out at a controlled temperature. When the main fermentation is 1 / 3 complete, or the specific gravity of the fermentation mash is about 1.030, 300 g / T of color protection tannin is added to the fermentation mash; The fermentation mash after the main fermentation is filtered through a plate and frame filter to obtain clear liquor for post-fermentation. The post-fermentation must be stored in a full tank, and the wine is allowed to ferment spontaneously for 7 days. During this time, the sugar content of the wine decreases further, and the decaying yeast and part of the impurities settle, which helps to clarify the wine. The blackcurrant wine is obtained by clarifying with a composite clarifying agent for 15-20 days and then filtering through diatomite.

[0019] (2) Preparation of honey: Chinese bees and Italian bees are mixed and fed on wild ramulus vitis on hilly slopes. In spring, the bees are bred using the methods of original colony breeding, weak colony merging, natural elimination of double kings, and multi-box feeding. After the nectar flow period ends, the bees self-brew and seal the honeycomb. Except for leaving enough honeycomb for the bees as wintering food, the rest is cut and the honey is obtained. The bees only produce honey once a year.

[0020] Among them, a support with a height of more than 30 cm is erected at the bottom of the beehive to facilitate ventilation and prevent insects; a movable bottom plate is used at the bottom of the beehive; the self-brewing and sealing rate of the bees is 95%; (3) The blackcurrant wine obtained in step (1) and the honey obtained in step (2) are mixed in a weight ratio of 2:1 and filled into special bottles with a capacity of 30 ml (PP material). The bottle cap and filling equipment are sterilized during this period to ensure aseptic filling; (4) 500 ml PET plastic bottles are filled with pure water, and the special bottle cap described in step (3) is installed on the pure water bottle and locked and sealed; (5) When the consumer drinks, the blackcurrant wine and ramulus honey mixture in the bottle cap is pushed into the pure water below from the top to form an alcohol-free blackcurrant wine drink.

[0021] Further, the composite antioxidant in step (1) is: potassium metabisulfite 50%, ascorbic acid (vitamin C) 30%, and gallotannin 20%.

[0022] Further, the color protection tannin in step (1) is a catechol tannin used to stabilize pigments.

[0023] Further, the composite clarifying agent in step (1) is: 40 g / T hot-soluble gelatin + 200 g / T sodium-based bentonite + 200 g / T egg white powder, and the action sequence is: first add hot-soluble gelatin in the wine liquid, add sodium-based bentonite after 2 days, pour out the wine residue after 20 days, then add 200 g / T egg white powder, and perform diatomite filtration after 10 days to obtain clear and stable wine liquid.

[0024] Further, the alcohol-free blackcurrant drink in step (5) has an alcohol content of 0.46 %vol.

[0025] The above method can further include a process of filling the blackcurrant base wine and then performing pasteurization.

[0026] The low-alcohol blackcurrant drink, blackcurrant wine, and blackcurrant brandy distilled from the blackcurrant base wine, or the prepared blackcurrant wine, hangover drink, health product, etc. prepared based on the above method also belong to the protection scope of the present application.

[0027] The technical effects of the present application include: 1. The alcohol-free blackcurrant drink prepared by the present application is filled by separating the blackcurrant base wine and water drink, the blackcurrant base wine is filled in a cold way, and the brewing process does not undergo heating or temperature rising treatment, so that the nutritional ingredients of fresh fruit are greatly retained. When consumed, the consumer can assemble the blackcurrant base wine and water drink by himself, that is, mix and drink. This avoids the problem of bacterial contamination caused by selling the mixture, and innovates the product flavor and form.

[0028] 2. The blackcurrant base wine brewing process is optimized through single factor and orthogonal tests, so that the procyanidin and total flavonoid contents of fresh fruit are maximally retained. BRIEF DESCRIPTION OF DRAWINGS

[0029] Figure 1 is a process flow chart of the production method in the present application; Figure 2 is the influence of different concentrations of composite antioxidants on the procyanidin and total flavonoid contents of blackcurrant base wine; Figure 3 is the influence of different concentrations of composite antioxidants on the alcohol content and dry extract content of blackcurrant base wine; Figure 4 is the influence of different concentrations of color-protecting tannins on the procyanidin and total flavonoid contents of blackcurrant base wine Figure 5 is the influence of different concentrations of color-protecting tannins on the turbidity change of blackcurrant base wine during cold treatment; Figure 6 is the influence of different concentrations of composite antioxidants in Table 1 on the sensory quality of blackcurrant base wine; Figure 7 Table 2 Influence of different concentrations of color protection tannin on the sensory quality of Aronia melanocarpa original wine. DETAILED DESCRIPTION

[0030] The following description fully illustrates specific embodiments of the application to enable one of ordinary skill in the art to practice and reproduce the application.

[0031] As shown in Figure 1 , it is a process flow chart of the non-alcoholic Aronia melanocarpa beverage in the present application.

[0032] A non-alcoholic Aronia melanocarpa beverage and a preparation method thereof, comprising the following steps: 1. Selecting fully mature, fresh, clean, non-moldy and rotten fruit, diseased fruit, and Aronia melanocarpa fresh fruit with sugar and acid content meeting the requirements (sugar content ≥ 50 g / L, acid content ≤ 15 g / L), removing the fruit stem by a stem removal and crushing machine, and then primary extruding.

[0033] Preferably, the Aronia melanocarpa fresh fruit planted in the water and soil of the Beijing Miyuntun Macleod's Waterfall is selected as the raw material, the proanthocyanidin content of the fresh fruit is 2 g / 100 g, and the total flavonoid content is 86 mg / 100 g.

[0034] 2. Pumping the primary extruded Aronia melanocarpa fruit into a crushing machine, adding 200 g / T of a composite antioxidant (50% potassium metabisulfite, 30% ascorbic acid (vitamin C), and 20% gallic tannin) to protect the color of the fruit pulp, and minimizing the loss of proanthocyanidin and total flavonoid content. The influence of different concentrations of composite antioxidants on the sensory quality of Aronia melanocarpa original wine is shown in Table 1, the influence of different concentrations of composite antioxidants on the proanthocyanidin and total flavonoid content of Aronia melanocarpa original wine is shown in Table 2, and the influence of different concentrations of composite antioxidants on the alcohol content and dry extract content of Aronia melanocarpa original wine is shown in Table 3. Figure 2 Figure 3

[0035] As shown in Table 1, with the increase of the antioxidant addition amount, the color, aroma and taste of the wine are improved to a certain extent, the sensory total score reaches the highest when the addition amount is 200 g / T, and then the color will be slightly weakened, and a reduction taste will appear, which may be because the composite antioxidant contains sulfur dioxide component, and excessive sulfur dioxide will make the wine color lighter, and the sealed preservation during aging will intensify the reduction taste (sulfur odor).

[0036] Table 1 Influence of different concentrations of composite antioxidants on the sensory quality of Aronia melanocarpa original wine Antioxidant dosage Color average Aroma average Taste average Typical average Sensory total score Sensory evaluation ​​50 g / T 15 10 14 18 57 Color is dark red, little aroma, oxidation flavor, not typical 100 g / T 18 15 16 20 69 Color is dark red, herbal aroma, general flavor, slightly oxidation taste, relatively strong typicality 150 g / T 20 19 21 22 82 Color is dark red, relatively strong aroma, no oxidation flavor, relatively strong typicality 200 g / T 23 24 24 25 96 Color is dark black, strong herbal aroma, good flavor, obvious sweet aftertaste 250 g / T 23 18 22 25 88 Color is dark black, slightly reduction flavor, relatively good flavor, strong typicality.

[0037] Note: The sensory indicators mainly include color, aroma, taste and typicality, each single item is 25 points, and the sensory full score is 100 points.

[0038] As shown in Figure 2 , with the increase of antioxidant additive amount, the content of proanthocyanidins in Aronia melanocarpa original wine has an increasing trend, and the content of proanthocyanidins in 200 g / T and 250 g / T treatment groups has no obvious difference (P>0.05), which shows that the antioxidant can help to maintain the content of proanthocyanidins, and the content of proanthocyanidins in the original wine is about half of that in fresh fruit, and the antioxidant with too high dosage cannot make the content of proanthocyanidins increase again. The content of total flavonoids increases first and then decreases with the increase of antioxidant additive amount, and reaches the maximum value of 46.0±1.0 mg / 100g at 200 g / T, which is about half of the content in fresh fruit.

[0039] As shown in Figure 3 , the alcohol content of Aronia melanocarpa original wine increases first and then decreases with the increase of antioxidant additive amount, and reaches the maximum value of 12.29±0.07 %vol at 200 g / T, and the dry extract content always shows an increasing trend, and the dry extract content of 200 g / T and 250 g / T treatment groups has no obvious difference (P>0.05).

[0040] In combination with the effects of different antioxidant dosages on the sensory quality, proanthocyanidins, total flavonoids, alcohol content and dry extract content of Aronia melanocarpa original wine, 200 g / T of composite antioxidant is selected to be added in the pretreatment of raw materials to inhibit the oxidation of fruit pulp and the attenuation of nutrients.

[0041] 3. Add 30 g / T pectinase to the crushed fruit pulp for enzymolysis to promote the clarification of the fermentation liquid.

[0042] 4. In the main fermentation process, inoculate with active dry wine yeast and control the temperature. When the main fermentation is 1 / 3, or the specific gravity of the fermentation mash is about 1.030, add 300 g / T of color protection tannin (catechol tannin) to the fermentation mash.

[0043] The effects of different concentrations of color protection tannin on the sensory quality of Aronia melanocarpa base wine are shown in Table 2, and the effects of different concentrations of color protection tannin on the proanthocyanidin and total flavonoid content of Aronia melanocarpa base wine are shown in Figure 4 Figure 5 .

[0044] Table 2 Effects of different concentrations of color protection tannin on the sensory quality of Aronia melanocarpa base wine Color protection tannin dosage Color average Aroma average Taste average Typicality average Sensory total score Sensory evaluation 0 15 18 20 15 68 Color red, general aroma, thin wine body, not strong typicality 100 g / T 20 20 20 18 78 Color dark red, rich aroma, thick wine body, strong typicality 200 g / T 22 22 22 20 86 Color dark red, rich aroma, thick wine body, strong typicality 300 g / T 25 23 22 23 93 Color dark black, rich aroma, mellow wine body, strong typicality 400 g / T 25 23 20 23 91 Color dark black, rich aroma, mellow wine body, strong typicality 500 g / T 25 23 15 23 86 Color dark black, rich aroma, bitter taste, strong typicality.

[0045] Note: The sensory indicators mainly include color, aroma, taste and typicality, each single item is scored 25 points, and the sensory score is 100 points.

[0046] As can be seen from Table 2, with the increase of the addition amount of color protection tannin, the color, aroma and taste of the wine are improved to a certain extent, and the sensory total score reaches the highest 93 points at the addition amount of 300 g / T. After that, increasing the addition amount of color protection tannin will weaken the taste, and at the same time, strong bitterness will appear, which may be because the added catechol tannin has certain astringency, thereby increasing the bitterness. Compared with the control group without adding color protection tannin, the addition of color protection tannin obviously improves the color, aroma and taste of Aronia melanocarpa wine.

[0047] From Table 3, it can be seen that the turbidity of Aronia melanocarpa base wine treated with different concentrations of color protection tannin during cold storage is Figure 4 ​It can be seen that with the increase of the color protection tannin added amount, the procyanidin content in the blackcurrant wine increases and then remains unchanged, and the procyanidin content in the groups treated with 300 g / T, 400 g / T and 500 g / T color protection tannin has no obvious difference (P>0.05). The total flavonoid content increases first and then remains unchanged with the increase of the antioxidant added amount, and reaches the maximum value of 46.0±1.0 mg / 100g at 300 g / T.

[0048] By Figure 5 It can be seen that the turbidity change of the blackcurrant wine treated with 300 g / T color protection tannin during the cold treatment is the smallest, and the ΔNTU is 3.00±0.56, and the pigment stability is strong. With the further increase of the color protection tannin added amount, the ΔNTU gradually increases, which indicates that the excessive catechol tannin is not completely sacrificed during the fermentation of the wine, and unstable substances are generated by mixing with the original tannin of the blackcurrant wine during the aging.

[0049] In combination with the effects of the color protection tannin on the sensory quality, procyanidin, total flavonoid, turbidity change during the cold treatment of the blackcurrant wine, 300 g / T color protection tannin is selected to be added during the fermentation to stabilize the pigment and ensure the stability of the wine after filling.

[0050] 5. The fermented mash after the main fermentation is filtered by a plate and frame to obtain clear wine for post-fermentation, the post-fermentation must be stored in a full tank, the wine is spontaneously fermented for 7 days, the wine sugar degree is further reduced, and the dying yeast and part of impurities are settled, which is helpful to the clarification of the wine. The compound clarifying agent is used for clarification for 15-20 days, the compound clarifying agent comprises 40 g / T heat-soluble gelatin, 200 g / T sodium-based bentonite and 200 g / T egg white powder, and the action sequence is that the heat-soluble gelatin is first added into the wine, the sodium-based bentonite is added after 2 days, the tank is emptied to remove the wine legs after 20 days, and then the 200 g / T egg white powder is added, and diatomite filtration is carried out after 10 days, so that the clear and stable blackcurrant wine is obtained, the light transmittance of the product is 90%, and the turbidity is 0.5 NTU.

[0051] In the application, the alcohol content of the blackcurrant wine is 12.2%vol, the dry extract content is 69.4 g / L, the volatile acid (calculated as acetic acid) content is 0.6 g / L, the total acid (calculated as citric acid) is 8.5 g / L, the procyanidin content is 1.14 g / 100g, the total flavonoid is 65 mg / 100g, and the total antioxidant capacity index is 152.4 μmol Trolox equivalent / g.

[0052] (2) Preparation of honey: wild Chinese honeybees and Italian bees are mixed and fed on the hilly slopes, and in spring, the bees are bred by using original group breeding, weak group merging, double king natural elimination and multi-box feeding form, and after the honey flow period ends, the bees self-brew and seal, except that enough nest honey is left for the bees to overwinter, the rest is cut and the honey is obtained, and natural mature honey is obtained. Honey is taken only once a year.

[0053] Among them, the bottom of the bee-keeping box is supported by a support with a height of more than 30 cm to facilitate ventilation and prevent insects; the bottom plate of the beehive is a live bottom plate; the self-brewing and sealing rate of the bees is 95%; Natural mature honey requires water content <20%, total fructose and glucose >70%, and honey filtration processing temperature <40℃.

[0054] (3) The black chokeberry original wine obtained in step (1) and the honey obtained in step (2) are mixed and filled in a special bottle cap (PP material) with a capacity of 30 ml at a weight ratio of 2:1, and the bottle cap and filling equipment are sterilized during the process to ensure aseptic filling; (4) 500ml PET plastic bottles are filled with pure water, and the special bottle cap described in step (3) is installed on the pure water bottle and locked and sealed; (5) When the consumer drinks, the black chokeberry original wine and honey mixture in the bottle cap is pushed into the pure water below from the top to form an alcohol-free black chokeberry beverage, and the final product has an alcohol content of 0.46%vol, which belongs to the category of alcohol-free beverages.

[0055] The terms used in the present application are illustrative and exemplary, but not limiting terms. Since the present application can be embodied in various forms without departing from the spirit or essence of the technical solution, it should be understood that the above examples are not limited to any of the above details, but should be interpreted broadly within the spirit and scope of the appended claims, and therefore all changes and modifications falling within the scope of the claims or their equivalents should be covered by the appended claims.

Claims

1. Preparation of Aronia melanocarpa base liquor: mainly including selection, crushing, fermentation, filtration, post-fermentation, clarification, aging and other process flows; Add 200 g / T of composite antioxidant to prevent oxidation of fruit pulp and loss of proanthocyanidins and total flavonoids content during crushing; wherein Add pectinase to the fruit pulp after crushing for enzymolysis to promote the clarification of the fermentation liquor; During the main fermentation process, inoculate with active dry yeast, control the temperature and ferment. When the main fermentation is 1 / 3, or the fermentation wort specific gravity is about 1.030, add 300 g / T color protection tannin to the fermentation wort; The fermentation wort after the main fermentation is filtered out of the clear wine through plate and frame pressure filtration for post-fermentation. The post-fermentation must be stored in full tank. The wine self-ferments for 7 days. The wine sugar degree is further reduced. At the same time, the decaying yeast and part of the impurities settle down, which helps the wine to clarify; After 15-20 days of clarification with composite clarifying agent, the Aronia melanocarpa base liquor is obtained through diatomite filtration.

2. Preparation of honey: wild Chinese honeybees and Italian bees are mixed and bred on hilly slopes. In spring, the bees are bred in the form of original group breeding, weak group merging, double king natural selection, and multi-box feeding. After the nectar flow period ends, the bees self-brew and seal the cover. Enough honey is left for the bee colony as overwintering feed. A 30 cm or higher support is erected at the bottom of the beehive to facilitate ventilation and prevent insects. A live bottom plate is used at the bottom of the beehive. The self-brewing and sealing rate of the bees is 95%.

3. The Aronia melanocarpa base liquor obtained in step (1) and the honey obtained in step (2) are mixed in a weight ratio of 2:1 and filled into a 30 ml capacity special bottle cap (PP material). The bottle cap and filling equipment are sterilized during the process to ensure aseptic filling.

4. 500 ml PET plastic bottles are filled with pure water, and the special bottle cap described in step (3) is installed on the pure water bottle and locked and sealed.

5. When the consumer drinks, the Aronia melanocarpa base liquor and honey mixture in the bottle cap is pushed into the pure water below from the top to form an alcohol-free Aronia melanocarpa beverage; Further, the composite antioxidant in step (1) is: potassium metabisulfite 50%, ascorbic acid (vitamin C) 30%, and gallotannin 20%; Further, the color protection tannin in step (1) is a catechol tannin used to stabilize pigments; Further, the composite clarifying agent in step (1) is: 40 g / T heat-soluble gelatin + 200 g / T sodium-based bentonite + 200 g / T egg white powder. The action sequence is: first add heat-soluble gelatin to the wine, then add sodium-based bentonite after 2 days, then pour out the wine feet after 20 days, then add 200 g / T egg white powder, and then perform diatomite filtration after 10 days to obtain clear and stable wine; Further, the alcohol content of the alcohol-free Aronia melanocarpa beverage in step (5) is 0.46 %vol. Outside of food, the rest of the cut spleen to take honey, get natural ripening of honey. Only take honey once a year. Among them, ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

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