CN101288494A - Honey beverage and production method thereof - Google Patents
Honey beverage and production method thereof Download PDFInfo
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- CN101288494A CN101288494A CNA2008100606054A CN200810060605A CN101288494A CN 101288494 A CN101288494 A CN 101288494A CN A2008100606054 A CNA2008100606054 A CN A2008100606054A CN 200810060605 A CN200810060605 A CN 200810060605A CN 101288494 A CN101288494 A CN 101288494A
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- mulse
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Abstract
The invention relates to a health-care beverage, in particular to a honey drink product which can improve human immunity and relieve sports fatigue. Aiming at the defects in the existing honey storage, processing and eating, the invention provides a honey beverage which has the advantages of easy storage, convenient eating and no harm to the honey nutrition and also provides a production method thereof. The main content of the invention is that: the beverage is produced by mixing honey, fruit juice and water evenly, adding skim milk into the mixture after heating and sterilization, adding lactobacillus, fermenting for 1-2 days at the temperature of 30-37 DEG C and finally sterilizing.
Description
Technical field
The present invention relates to a kind of health drink, relate in particular to a kind of mulse that improves body immunity, relieving sports fatigue.
Background technology
Contain a large amount of glucose, fructose in the honey, account for 65～80% of its gross weight, what 8 kinds of comprising that human body can not synthesize of each seed amino acid were essential accounts for 0.3% greatly, and contain 0.6% with the contained ratio of human serum almost equal 20 surplus kind of mineral matter, contain the vitamin that kind surplus in the of 20 promotes people's bulk-growth and metabolism.
But honey is being stored and is ediblely being had a following problem always:
1. honey is stored at low temperatures and can be produced crystallization.
2. the taste of honey easily changes under the high temperature, particularly in brewed in hot water.
Summary of the invention
The present invention is directed to that existing honey is stored and processing and eating on the defective that exists, provide a kind of and be easy to store, instant, do not destroyed mulse of honey nutrition and preparation method thereof.
Above-mentioned technical problem of the present invention is implemented by the following technical programs:
The component that contains the mulse of micro-alcohol calculates by weight and comprises:
40～50 parts of honey
15～20 parts of fruit juice
5～8 parts of skim milks
30～40 parts in water.
The above-mentioned mulse that contains micro-alcohol, as preferably, its component calculates by weight and comprises:
45 parts of honey
15 parts of fruit juice
5～8 parts of skim milks
30 parts in water.
The above-mentioned manufacture method that contains the mulse of micro-alcohol the steps include: honey, fruit juice and water mixing and stirring are added skim milk behind heat sterilization, then add lactic acid bacteria, place under 30～37 ℃ the temperature, fermented 1～2 day, sterilization gets final product again.
Alcohol can make blood circulation accelerate, and promotion absorbs, has the effect of tranquilizing and allaying excitement, and a small amount of alcohol cooperates honey can better promote human body to alleviate fatigue, strengthen health-care effect.
A kind of mulse, its component calculate by weight and comprise:
25～50 parts of honey
10～15 parts of compound sugar
0.8～1.8 part of citric acid
0.1～0.6 part in sodium chloride
0.05～0.1 part of sodium acid carbonate
0.05～0.1 part of dipotassium hydrogen phosphate
0.05～0.1 part of sodium dihydrogen phosphate.
Above-mentioned mulse, as preferably, its component calculates by weight and comprises:
50 parts of honey
10.5 parts of compound sugar
1.8 parts of citric acids
0.6 part in sodium chloride
0.05 part of sodium acid carbonate
0.05 part of dipotassium hydrogen phosphate
0.05 part of sodium dihydrogen phosphate.
Because honey easily produces the situation of crystallization when low temperature, though crystallization does not influence the nutritive value of honey, the crystallization meeting influences the taste of honey; Honey has only towards warm water and just can dissolve crystallization under the situation of crystallization, drinks inconvenience, and can destroy the taste of honey.
This proportioning is adapted at temperature and drinks below 0 ℃, and, storing and drinking the situation that all can not produce crystallization below 0 ℃.
Above-mentioned mulse, as preferably, its component calculates by weight and comprises:
25 parts of honey
15 parts of compound sugar
0.8 part of citric acid
0.1 part in sodium chloride
0.1 part of sodium acid carbonate
0.1 part of dipotassium hydrogen phosphate
0.1 part of sodium dihydrogen phosphate.
This proportioning is adapted at temperature and drinks more than 25 ℃, do not have the situation of meeting crystallization, but the shelf-life is shorter relatively.
Above-mentioned mulse, as preferably, its component calculates also by weight and comprises: 0.1～0.6 part in potassium chloride.
In sum, the present invention compares with prior art and has following advantage:
Be adapted at drinking under the different temperatures, all do not influence the preservation and the mouthfeel of honey.
The specific embodiment
Below by embodiment, technical scheme of the present invention is described in further detail:
Embodiment 1～4:
According to the prescription in the table 1, with honey, fruit juice and water mixing and stirring, behind heat sterilization, add skim milk, then add lactic acid bacteria, place under 30～37 ℃ the temperature, fermented 1～2 day, sterilization again, can gets final product.
Table 1 contains the mulse of a small amount of alcohol
Embodiment 5～8:
According to the prescription in the table 2, mix by each component, heat sterilization under 80～90 ℃ the temperature, can gets final product.
The nonalcoholic mulse of table 2
Specific embodiment described herein only is that the present invention's spirit is illustrated.The technical staff of the technical field of the invention can do various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Claims (7)
1. mulse, its component calculates by weight and comprises:
40～50 parts of honey
15～20 parts of fruit juice
5～8 parts of skim milks
30～40 parts in water.
2. mulse according to claim 1 is characterized in that its component calculates by weight to comprise:
45 parts of honey
15 parts of fruit juice
5～8 parts of skim milks
30 parts in water.
3. the manufacture method of the described mulse of claim 1 the steps include: honey, fruit juice and water mixing and stirring are added skim milk behind heat sterilization, then add lactic acid bacteria, place under 30～37 ℃ the temperature, fermented 1～2 day, sterilization gets final product again.
4. mulse, its component calculates by weight and comprises:
25～50 parts of honey
10～15 parts of compound sugar
0.8～1.8 part of citric acid
0.1～0.6 part in sodium chloride
0.05～0.1 part of sodium acid carbonate
0.05～0.1 part of dipotassium hydrogen phosphate
0.05～0.1 part of sodium dihydrogen phosphate.
5. mulse according to claim 4 is characterized in that its component calculates by weight to comprise:
50 parts of honey
10.5 parts of compound sugar
1.8 parts of citric acids
0.6 part in sodium chloride
0.05 part of sodium acid carbonate
0.05 part of dipotassium hydrogen phosphate
0.05 part of sodium dihydrogen phosphate.
6. mulse according to claim 4 is characterized in that its component calculates by weight to comprise:
25 parts of honey
15 parts of compound sugar
0.8 part of citric acid
0.1 part in sodium chloride
0.1 part of sodium acid carbonate
0.1 part of dipotassium hydrogen phosphate
0.1 part of sodium dihydrogen phosphate.
7. according to claim 4 or 5 or 6 described mulses, it is characterized in that its component calculates also by weight to comprise: 0.1～0.6 part in potassium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100606054A CN101288494A (en) | 2008-04-10 | 2008-04-10 | Honey beverage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100606054A CN101288494A (en) | 2008-04-10 | 2008-04-10 | Honey beverage and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101288494A true CN101288494A (en) | 2008-10-22 |
Family
ID=40033082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100606054A Pending CN101288494A (en) | 2008-04-10 | 2008-04-10 | Honey beverage and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101288494A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429025A (en) * | 2011-10-21 | 2012-05-02 | 赵崇哲 | Fruit milk and preparation method thereof |
| CN101692850B (en) * | 2009-09-17 | 2012-06-27 | 杭州六易科技有限公司 | Preparation method of cayenne beverage for relieving stomach stimulation |
| CN108064945A (en) * | 2018-01-31 | 2018-05-25 | 西安源森生物科技有限公司 | A kind of sour milk beverage containing Oligomeric manna sugar and preparation method thereof |
| CN108813234A (en) * | 2018-07-10 | 2018-11-16 | 李俊 | The fresh squeezing fruit tea beverage of one kind and its manufacture craft |
-
2008
- 2008-04-10 CN CNA2008100606054A patent/CN101288494A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692850B (en) * | 2009-09-17 | 2012-06-27 | 杭州六易科技有限公司 | Preparation method of cayenne beverage for relieving stomach stimulation |
| CN102429025A (en) * | 2011-10-21 | 2012-05-02 | 赵崇哲 | Fruit milk and preparation method thereof |
| CN108064945A (en) * | 2018-01-31 | 2018-05-25 | 西安源森生物科技有限公司 | A kind of sour milk beverage containing Oligomeric manna sugar and preparation method thereof |
| CN108813234A (en) * | 2018-07-10 | 2018-11-16 | 李俊 | The fresh squeezing fruit tea beverage of one kind and its manufacture craft |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20081022 |