WO2015074499A1

WO2015074499A1 - Method for producing fermented honey beverage and products thereof

Info

Publication number: WO2015074499A1
Application number: PCT/CN2014/090684
Authority: WO
Inventors: 曲都; 冯彬
Original assignee: 成都冯氏蜂业有限公司
Priority date: 2013-11-21
Filing date: 2014-11-10
Publication date: 2015-05-28
Also published as: CN103564592A; CN103564592B

Abstract

Disclosed is a method for producing a fermented honey beverage, and the method comprises the steps of: filtering the raw honey to removing impurities, then diluting with pure water, adding pollen again, followed by stepwise adding a low temperature yeast domestication liquid, acetic acid domestication liquid and Lactobacillus flora, and fermentation.

Description

Method for producing honey fermented beverage and product thereof

Technical field

The present invention relates to a method for producing a beverage, and more particularly to a method for producing a honey fermented beverage and a product prepared by the method.

Background technique

Honey is a pure natural, health-care sugar complex with rich nutrients, but most of the dry matter in pure honey is sugar, accounting for more than 90% of dry matter. Direct drinking of honey is unacceptable for most people, and it is difficult to swallow, and excessive intake of carbohydrates is not beneficial to health. All kinds of beverage products on the market are currently prepared with various food additives. Pure honey and pollen are used to ferment the three probiotics to convert the sugar substances into acetic acid, lactic acid and amino acids, so as to form a healthy drink with no added additives, pure natural taste and sweet and sour taste. To fill the gap in China's pure natural honey fermented beverages.

Summary of the invention

The technical problem to be solved by the present invention is to provide a method for producing a honey fermented beverage in view of the problems existing in the prior art in preparing a beverage.

The technical solution of the present invention is as follows:

The invention discloses a method for producing a honey fermented beverage, wherein the raw material is filtered to remove impurities, and the total sugar content is measured, and then diluted with pure water to obtain a honey dilution solution, then added with pollen, stirred uniformly, and then heated to 75 ° C. After 30 minutes, cool to 25 ° C; add low-temperature yeast acclimation liquid, closed fermentation at 25 ° C, accurately ferment until the alcohol level is 4, immediately heat up to 75 ° C, inactivate the yeast for 30 minutes; after cooling to 40 ° C, add acetic acid The acclimation solution of bacteria is accurately fermented to a total acid value of 2 g / 100 ml at 37 ° C, flushed into CO ² and discharged with oxygen; then added to the lactic acid bacteria group, sealed, kept at 37 ° C for 24 hours, the total acid value rises After termination of 0.5 g/100 ml, immediately after filtration, the filtrate was boiled for 30 minutes; diluted 4 times with purified water to obtain a honey fermented beverage product.

In the production method, the mass concentration of honey in the honey dilution is 20%; the mass ratio of the added pollen to honey dilution is 1‰.

The production method, the low-temperature yeast domestication liquid is prepared by acclimating EC-1118 Saccharomyces cerevisiae by the invention patent 201310039186.7, and the volume concentration of the low-temperature yeast domestication liquid in the honey dilution liquid is 4%; the acetic acid domestication liquid It was prepared by domesticating the 1.07 acetic acid bacteria with the invention patent 201310039186.7, and the volume concentration of the acetic acid acclimation liquid in the honey dilution was 11%.

In the production method, the lactic acid bacteria group is a Lactobacillus acidophilus mixed with a mass ratio of 1:1:1, which is also called a biguanide factor and a Lactobacillus plantarum; the volume concentration of the lactic acid bacteria group in the honey diluent is 1‰. .

In the production method, the honey fermented beverage product has a total sugar value of 4% to 8% and a total acid value of 0.5 g/100 ml to 1.0 g/100 ml.

The technology of the invention has its distinct features: First, the use of pure honey, pollen, without adding any other food additives to ensure the naturalness of the product. Second, the use of three probiotic fermentation, in the fermentation process will produce a lot of beneficial substances, rather than artificially added. Third, the precise control of fermentation, reasonable maintenance of the proportion of the various products of the product, do a good taste, beautiful color. Fourth, the nutritional value of the beverage is high.

detailed description

The present invention will be described in detail below in conjunction with specific embodiments.

Example

Choose a honey flower with golden color and natural floral fragrance, and filter to remove impurities mixed in it. The beeswax component is removed by a wax removal process. The total sugar content was determined to be 70%, and it was diluted with pure water to a total sugar content of 20% based on the total sugar value. Add pure pollen, the quality of which is 1‰ of the total mass of the honey dilution, and stir evenly.

The temperature was raised to 75 ° C for 30 minutes and then cooled to 25 ° C. A low temperature yeast acclimation solution was added, which had a volume concentration of 4% in the honey dilution; on the first day, the fermentor was opened and the temperature was maintained at 25 °C. The next day, sealed. Keep at 25 °C. The alcohol content was sampled on the fourth day and measured once a day. When the alcohol content reached a volume concentration of 4%, the fermentation was immediately terminated, and the temperature was raised to 75 ° C for 30 minutes to inactivate the yeast. Cool down to 40 ° C, add acetic acid bacteria The acclimation liquid, which has a volume concentration of 11% in the honey dilution, maintains the oxygen supply state, maintains the temperature at 37 ° C, and ferments. From the seventh day, the fermentation broth was observed, and when it turned reddish brown, the total acidity (acetic acid) was measured daily. When the total acidity reached 2.0 g/100 ml, the lactic acid bacteria group was added in a volume concentration of 1 Torr in the honey diluent. When the alcohol is burned to the natural atmosphere, the fermenter is immediately sealed, the temperature is maintained at 37 ° C, and the total acid value is measured the next day. When the total acidity exceeds 2.5 g / 100 ml, it is immediately filtered. The filtrate was boiled for 30 minutes. Then determine the total sugar, total acid, alcohol. The total sugar value of the fermentation broth was maintained at 15% by the dilution and addition of pure honey, and the total acidity was 2.5 g/100 ml. After diluting 4 times with purified water, the total sugar value was determined to be 6%, and the total acid value was 0.6 g/100 ml.

Homogenization is carried out by a high pressure homogenizer. Then canned and enter the sterilization box at 100 ° C for 15 minutes. The air is cooled to below 45 ° C to obtain the finished product.

Among them, the low-temperature yeast domestication liquid was prepared by acclimating EC-1118 Saccharomyces cerevisiae with the invention patent 201310039186.7; the acetic acid domestication liquid was prepared by domesticating the 1.01 acetic acid bacteria by the invention patent 201310039186.7.

The lactic acid bacteria group is Lactobacillus acidophilus, Bifidobacterium and Lactobacillus plantarum mixed at a mass ratio of 1:1:1.

It is to be understood that those skilled in the art will be able to make modifications and changes in accordance with the above description, and all such modifications and variations are intended to be included within the scope of the appended claims.

Claims

The invention relates to a method for producing a honey fermented beverage, which is characterized in that the original honey is filtered to remove impurities, and the total sugar content value is measured, and then diluted with pure water to obtain a honey dilution liquid, and then the pollen is added, stirred uniformly, and then heated to 75 ° C, After 30 minutes, cool to 25 ° C; add low-temperature yeast domestication solution, closed fermentation at 25 ° C, accurately fermented to 4 degrees of alcohol, immediately warmed to 75 ° C, 30 minutes to inactivate yeast; after cooling to 40 ° C, add acetic acid bacteria Acclimation liquid, fermented at 37 ° C, accurately fermented to a total acid value of 2 g / 100 ml, flushed into CO 2 , exhausted oxygen; then added lactic acid bacteria, sealed, maintained at 37 ° C for 24 hours, total acid value increased by 0.5 The gram/100 ml was terminated, and immediately filtered, the filtrate was boiled for 30 minutes; diluted 4 times with purified water to obtain a honey fermented beverage product.
The production method according to Claim 1, wherein the mass concentration of honey in the honey diluent is 20%; and the mass ratio of the added pollen to honey diluent is 1 Torr.
The production method according to claim 1, wherein the low-temperature yeast domestication liquid is prepared by acclimating EC-1118 Saccharomyces cerevisiae using the invention patent 201310039186.7, and the volume concentration of the low-temperature yeast domestication liquid in the honey dilution liquid It is 4%; the acetic acid acclimation liquid is prepared by domesticating the 1.07 acetic acid bacteria by the invention patent 201310039186.7, and the volume concentration of the acetic acid acclimation liquid in the honey dilution is 11%.
The production method according to claim 1, wherein the lactic acid bacteria group is a Lactobacillus acidophilus mixed with a mass ratio of 1:1:1, and the Bifidobacterium bacillus is also called a biguanide factor and a Lactobacillus plantarum; the lactic acid bacteria group is diluted in honey. The volume concentration in the liquid is 1 Torr.
The production method according to claim 1, wherein the honey fermented beverage product has a total sugar value of 4% to 8% and a total acid value of 0.5 g/100 ml to 1.0 g/100 ml.
A honey fermented beverage prepared according to the method of claims 1 to 5 to 1.