CN103564592B - 一种蜂蜜发酵饮料的生产方法 - Google Patents
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种蜜蜂发酵饮料的生产方法。该方法是将原蜜过滤去杂质，然后用纯净水稀释，再加入花粉，之后又加入低温酵母菌驯化液、醋酸菌驯化液和乳酸菌群，发酵制得的到蜂蜜发酵饮料产品。本发明采用纯蜂蜜、花粉，不添加任何其它食品添加剂，确保产品的纯天然性；采用三种益生菌发酵，在发酵过程中会产生许多有益物质，而不是人为添加；发酵精确控制，合理保持产品的各物比例协调，做倒口感好、色泽美观；同时本发明制得的饮料营养价值高。
Description
技术领域
本发明涉及饮料的生产方法，尤其涉及的是一种蜂蜜发酵饮料的生产方法。
背景技术
蜂蜜是一种纯天然，极具保健功能的糖类复合体，营养成份丰富，但纯蜂蜜中绝大部份干物质为糖类物质，占干物质的90%以上。直接饮用蜂蜜绝大部份人群无法接受，而且难以下咽，过多摄入糖类物质无利健康。目前市场上各种饮料产品全部都用各种食品添加剂调制而成。用纯蜂蜜、花粉通过三种益生菌的发酵过程，将其中的糖类物质，转换成乙酸、乳酸及产生氨基酸，从而形成不添加任何添加物，纯天然的、口感酸酸甜甜的养生饮品，填补了我国纯天然蜂蜜发酵饮料的空白。
发明内容
本发明所要解决的技术问题是针对现有技术在制备饮料中存在的问题，提供了一种蜂蜜发酵饮料的生产方法。
本发明的技术方案如下：
一种蜂蜜发酵饮料的生产方法，其技术方案为，采原蜜过滤去杂质，测定其总糖含量值，然后用纯净水稀释得到蜂蜜稀释液，再加入花粉，搅拌均匀，然后升温至75℃，保持30分钟后冷却至25℃；加入低温酵母菌驯化液，25℃密闭发酵，精确发酵至精度为4，立即升温至75℃，30分钟灭活酵母菌；降温至40℃后加入醋酸菌驯化液，37℃供氧状态下，精确发酵至总酸值为2克/100毫升，冲入CO2，排去氧气；之后加入乳酸菌群，密封、37℃保持24小时，总酸值上升0.5克/100毫升终止，立即过滤后，将滤液煮沸30分钟；用纯净水稀释4倍，得到蜂蜜发酵饮料产品。
所述的生产方法，蜂蜜稀释液中蜂蜜的质量浓度为20%；加入的花粉和蜂蜜稀释液的质量比是1‰。
所述的生产方法，低温酵母菌驯化液是采用发明专利201310039186.7对EC-1118酿酒酵母进行驯化而制得的，低温酵母菌驯化液在蜂蜜稀释液中的体积浓度为4%；醋酸菌驯化液是采用发明专利201310039186.7对沪酿1.01醋酸菌进行驯化而制得的，醋酸菌驯化液在蜂蜜稀释液中的体积浓度为11%。
所述的生产方法，乳酸菌群是按质量比1:1:1混合的嗜酸乳杆菌、双岐杆菌又称双岐因子和植物乳杆菌；乳酸菌群在蜂蜜稀释液中的体积浓度为1‰。
所述的生产方法，蜂蜜发酵饮料产品的总糖值为4%-8%，总酸值为0.5克/100毫升-1.0克/100毫升。
本发明技术具有其鲜明特点：一、采用纯蜂蜜、花粉，不添加任何其它食品添加剂，确保产品的纯天然性。二、采用三种益生菌发酵，在发酵过程中会产生许多有益物质，而不是人为添加。三、发酵精确控制，合理保持产品的各物比例协调，做倒口感好、色泽美观。四、饮料营养价值高。
具体实施方式
以下结合具体实施例，对本发明进行详细说明。
实施例
选择色泽金黄、有自然花香的山花蜂蜜，过滤去掉混于其中的杂质。通过除腊工艺，去掉其中蜂腊成份。测定其总糖含量为70%，根据其总糖值计算用纯水稀至总糖含量为20%。加入纯花粉，其质量为蜂蜜稀释液总质量的1‰，搅拌均匀。
升温至75℃，保持30分钟，然后冷却至25℃。加入低温酵母菌驯化液，其在蜂蜜稀释液中的体积浓度为4%；第一天，打开发酵罐，保持温度25℃。第二天，密闭。保持25℃。第四天起抽样测定其酒精含量，每天测定一次。酒精含量达到体积浓度为4%时，立即终止发酵，将温度升至75℃、30分钟灭活酵母菌。降温至40℃，加入醋酸菌驯化液，其在蜂蜜稀释液中的体积浓度为11%，保持供氧状态，温度保持37℃，发酵。第七天起，观察其发酵液，转为红棕色时，每日测定其总酸度（乙酸计）。总酸度达到2.0克/100毫升时，加入乳酸菌群，其在蜂蜜稀释液中的体积浓度为1‰。采用酒精燃烧至自然息灭时，立即密闭发酵罐，保持温度37℃，第二天测定总酸值，当总酸度超过2.5克/100毫升时，立即过滤。将滤液煮沸30分钟。然后测定其总糖、总酸、酒精度。通过稀释、加入纯蜂蜜方式保持其发酵液总糖值15%、总酸度2.5克/100毫升。用纯净水稀释4倍后，测定总糖值为6%、总酸值0.6克/100毫升。
通过高压匀质机，进行匀质。然后罐装，进入灭菌箱，100℃、15分钟。风冷到45℃以下，得到成品。
其中，低温酵母菌驯化液是采用发明专利201310039186.7对EC-1118酿酒酵母进行驯化而制得的；醋酸菌驯化液是采用发明专利201310039186.7对沪酿1.01醋酸菌进行驯化而制得的。
乳酸菌群是按质量比1:1:1混合的嗜酸乳杆菌、双岐杆菌和植物乳杆菌。
应当理解的是，对本领域普通技术人员来说，可以根据上述说明加以改进或变换，而所有这些改进和变换都应属于本发明所附权利要求的保护范围。
Claims (1)
1.一种蜂蜜发酵饮料的生产方法，其特征是，采原蜜过滤去杂质，测定其总糖含量值，然后用纯净水稀释得到蜂蜜稀释液，再加入花粉，搅拌均匀，然后升温至75℃，保持30分钟后冷却至25℃；加入低温酵母菌驯化液，25℃密闭发酵，精确发酵至酒精度为4，立即升温至75℃，30分钟灭活酵母菌；降温至40℃后加入醋酸菌驯化液，37℃供氧状态下，精确发酵至总酸值为2克/100毫升，冲入CO2，排去氧气；之后加入乳酸菌群，密封、37℃保持24小时，总酸值上升0.5克/100毫升终止，立即过滤后，将滤液煮沸30分钟；用纯净水稀释4倍，得到蜂蜜发酵饮料产品；蜂蜜稀释液中蜂蜜的质量浓度为20％；加入的花粉和蜂蜜稀释液的质量比是1‰；乳酸菌群是按质量比1:1:1混合的嗜酸乳杆菌、双岐杆菌又称双岐因子和植物乳杆菌；乳酸菌群在蜂蜜稀释液中的体积浓度为1‰；蜂蜜发酵饮料产品的总糖值为4％-8％，总酸值为0.5克/100毫升-1.0克/100毫升。
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| KR102058665B1 (ko) | 2018-05-18 | 2019-12-23 | 대우양봉영농조합법인 | 벌꿀 및 화분을 이용한 식초 제조방법 및 상기 방법으로 제조된 식초 |
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| CN103564592B (zh) * | 2013-11-21 | 2015-06-24 | 成都冯氏蜂业有限公司 | 一种蜂蜜发酵饮料的生产方法 |
| CN105087255A (zh) * | 2015-08-15 | 2015-11-25 | 河南省金路达食品科技有限公司 | 全营养蜂蜜酒恒低温酿造技术 |
| EP3564382B1 (en) * | 2016-12-28 | 2022-06-29 | Yamada Bee Company, Inc. | Fermented product and production method therefor |
| CN107156580A (zh) * | 2017-06-26 | 2017-09-15 | 冯氏蜂业集团股份有限公司 | 一种蜂花粉蜂蜜发酵饮料制备方法 |
| CN107384676A (zh) * | 2017-06-28 | 2017-11-24 | 赵龙富 | 益生菌发酵饮品及其制作方法 |
| CN108865641A (zh) * | 2018-08-17 | 2018-11-23 | 马少荣 | 一种天然有机蜂蜜醋及其加工工艺 |
| CN109645283A (zh) * | 2019-01-31 | 2019-04-19 | 安徽广通生物科技有限责任公司 | 一种发酵型石斛花蜂蜜水天然饮品的制备方法 |
| RU2735266C1 (ru) * | 2019-07-22 | 2020-10-29 | Хаммят Халилович Хайруллин | Медовый напиток брожения |
| CN112237244A (zh) * | 2020-10-19 | 2021-01-19 | 中商构能生态科技(天津)有限公司 | 一种构树饮料及其制备方法 |
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| CN1880430A (zh) * | 2006-05-12 | 2006-12-20 | 孙士尧 | 蜂蜜酒及蜂蜜花粉保健酒的酿造方法 |
| CN102742900A (zh) * | 2012-06-13 | 2012-10-24 | 浙江大学 | 苹果蜂蜜发酵饮料的制备方法 |
| CN103564592B (zh) * | 2013-11-21 | 2015-06-24 | 成都冯氏蜂业有限公司 | 一种蜂蜜发酵饮料的生产方法 |
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| CN102911834A (zh) * | 2012-10-23 | 2013-02-06 | 安徽省王巢食品有限公司 | 一种蜂蜜花粉保健酒及其制作方法 |
| CN103103138A (zh) * | 2013-01-31 | 2013-05-15 | 成都冯氏蜂业有限公司 | 螺旋式菌种驯化方法及由驯化菌种制备蜂蜜饮料的方法 |
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| KR102058665B1 (ko) | 2018-05-18 | 2019-12-23 | 대우양봉영농조합법인 | 벌꿀 및 화분을 이용한 식초 제조방법 및 상기 방법으로 제조된 식초 |
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