CN87104855A

CN87104855A - Method for preparing bee bread liquid

Info

Publication number: CN87104855A
Application number: CN87104855.8A
Authority: CN
Inventors: 于长生
Original assignee: Individual
Current assignee: Individual
Priority date: 1987-07-11
Filing date: 1987-07-11
Publication date: 1988-01-06
Also published as: CN1007870B

Abstract

蜂粮液的制作方法属于饮料的制作方法，以蜜源花粉、酵母菌、醋酸菌、乳酸菌三种菌种、蜂蜜、水按一定比例分别灭菌消毒后，将蜜源花粉与三种菌种、水放入同一容器中在一定条件下发酵，发酵后的溶液放入蜂蜜后封装成蜂粮液。该方法设备简单，操作方便易行，所得产品营养丰富，具有滋补保健作用。The preparation method of bee food liquid belongs to the preparation method of beverage. After the honey source pollen, yeast, acetic acid bacteria, lactic acid bacteria, honey and water are respectively sterilized in a certain proportion, the honey source pollen is mixed with the three strains of bacteria, water It is put into the same container and fermented under certain conditions, and the fermented solution is put into honey and then packaged into bee grain liquid. The method has simple equipment, convenient operation, and the obtained product is rich in nutrition and has the function of nourishing and health care.

Description

Method for preparing bee bread liquid

Belongs to the field of beverage making.

The bee bread liquid is prepared by using honey pollen, honey and water as main raw materials and fermenting. It contains several amino acids, vitamins, trace elements, growth hormone, antibiotic, enzyme, coenzyme, organic acid and other nutrients, and is a tonic health-care beverage.

The principle of preparing bee grain liquor is that the method for preparing grain by using natural bee is transplanted between people, so that the technical route of industrial production is formed. The bee collects pollen while collecting honey, and the pollen is brought into the honeycomb nest-placing room. Adding honey solution and palatine gland secretion, tamping pollen with head, making the pollen lose the ability of continuing development within 1-2 days under the action of bee additive substance and microorganism and in the environment with proper temperature and humidity, undergoing a series of biochemical transformation through a series of actions, and changing the original pollen into honeycomb pollen, i.e. bee grain. The bee bread is an essential substance for living of bees, queen bee cultivation, bee colony breeding, bee physique, wax secretion and nest building, royal jelly production and bee colony honey production. The key point of the invention is that the honey-source pollen, honey and water are taken as main raw materials and formed through a series of steps and proper conditions. Firstly, culturing a zymophyte. Culturing yeast, lactic acid bacteria and acetic acid bacteria in the same container under aseptic condition, removing impurities from honey-source pollen, sterilizing the honey-source pollen with 75% alcohol in an amount of 3% of the honey-source pollen and edible vinegar in an amount of 2% of the honey-source pollen, heating honey to 60 deg.C, sterilizing for 10 min, filtering to remove impurities, and weighing water, honey-source pollen, honey and strains in an amount of not higher than 77, not lower than 0.3, not lower than 15, and not lower than 7.7%. Reducing the water ratio when the honey source pollen and honey are higher than 0.3 and 15, fifth step, boiling and cooling the weighed water, then putting the weighed honey source pollen and three kinds of bacteria into a container, fermenting for 32-38 hours at 26-28 ℃ until the alcohol content is lower than 0.5% and the pH value is 3.5, and sixth step, heat-sinking the fermentation liquor for 18-22 minutes at 65-8 ℃. And seventh step, mixing the fermentation liquor with the honey obtained in the fourth step, filtering, purifying and packaging to obtain the bee grain liquor.

The invention aims to provide a simple and feasible method for preparing bee bread liquid.

Culturing three strains of yeast, lactobacillus and acetic acid bacteria. Removing impurities, sterilizing honey-source pollen and honey, weighing water by 7.7, 0.3, 15 and 77 percent to total 100 kilograms, boiling the water, cooling, adding the honey-source pollen and the three strains, fermenting in a fermentation tank at 28 ℃ for 36 hours, checking the alcohol content of the fermentation liquor to be 0.4 percent and the pH value to be 3.5, pouring the fermentation liquor into the heating tank, and heating at 68 ℃ for 20 minutes. Simultaneously irradiating by ultraviolet rays, filtering by a filter, cooling the fermentation solution, adding 15 kg of sterilized honey into the fermentation solution, purifying by the filter, subpackaging in a bottle of 0.5 kg, and sealing.

The method has the advantages of easily accessible raw materials, no damage to nutrition of raw materials, simple operation, and convenient popularization and application, and the obtained bee bread has pure flavor, good taste, rich nutrition, and nourishing and health promoting effects.

Claims

1. A method for preparing bee grain liquid from pollen, Mel, strain and water is provided. The method is characterized in that:

(1) culturing fermentation strain, and simultaneously culturing yeast, lactobacillus and acetic acid bacteria in the same container under aseptic condition;

(2) removing impurities from honey-source pollen, sterilizing the honey-source pollen with 75% alcohol in an amount of 3% of the honey-source pollen and edible vinegar in an amount of 2% of the honey-source pollen;

(3) heating Mel to 60 deg.C, maintaining for 10 min, sterilizing, and filtering to remove impurities;

(4) weighing the honey-source pollen, honey, strains and water which are subjected to the steps (1) to (3) according to the percentage of not less than 0.3, not less than 15, 7.7 and not more than 77. When the honey source pollen and honey are higher than 0.3 and 15, the proportion of water is reduced; then the

(5) Boiling the weighed water, cooling, adding the weighed honey-source pollen and the three strains, and fermenting in a container at 26-28 ℃ for 32-38 hours until the alcohol content of the fermentation liquor is lower than 0.5% and the pH value is 3 and 5, and stopping fermentation; then the

(6) Heat-sinking the fermentation liquor at 65-68 deg.C for 18-22 min while irradiating with ultraviolet ray, and filtering to remove precipitated protein; then the

(7) And (4) mixing the fermentation liquor with the honey obtained in the step (4), filtering, purifying and packaging.

2. Removing impurities from honey-source pollen, sterilizing the honey-source pollen with 75% alcohol in an amount of 3% of the honey-source pollen and edible vinegar in an amount of 2% of the honey-source pollen;

3. heating Mel to 60 deg.C, maintaining for 10 min, and sterilizing. Then filtering to remove impurities;

4. mixing the honey-source pollen, honey, strain and water obtained in steps (1) - (3) at a ratio of not less than 0.3, not less than 15, and 7. Percentages of 7 and not higher than 77. Reducing water ratio when honey source pollen and honey are higher than 0.3 and 15, and adding water

5. Boiling water, cooling, adding honey pollen and three strains, fermenting at 26-28 deg.C for 32-38 hr until the alcohol content is lower than 0.5% and pH is 3 and 5, and stopping fermentation

6. The fermentation liquor is subjected to heat sinking for 18-22 minutes at the temperature of 65-68 ℃. Simultaneously irradiating with ultraviolet ray, filtering to remove precipitated protein, and filtering

7. And (4) mixing the fermentation liquor with the honey obtained in the step (4), filtering, purifying and packaging.