CN103815487A - Preparation method for honey ferment beverage - Google Patents
Preparation method for honey ferment beverage Download PDFInfo
- Publication number
- CN103815487A CN103815487A CN201410076384.5A CN201410076384A CN103815487A CN 103815487 A CN103815487 A CN 103815487A CN 201410076384 A CN201410076384 A CN 201410076384A CN 103815487 A CN103815487 A CN 103815487A
- Authority
- CN
- China
- Prior art keywords
- honey
- beverage
- ferment
- water
- active
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000011521 glass Substances 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 239000008223 sterile water Substances 0.000 abstract 1
- 241000235342 Saccharomycetes Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000191940 Staphylococcus Species 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
Images
Classifications
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
Abstract
The invention discloses a preparation method for honey ferment beverage, which comprises the following steps: preparing materials according to the fact that the ratio of fruits or vegetables to honey to water is 1:3:10, then placing the materials in a glass or edible plastic barrel to be sealed for 6 months, and transferring the materials into a freezing box to be frozen and air-dried into frozen active ferment powder; performing instant high-temperature disinfection, sterilization and cooling on mountain spring water, and adding the frozen active ferment powder according to that the ratio of the mountain spring water to the frozen active ferment powder is 1:2.4, so as to obtain the honey ferment beverage. According to the invention, honey is adopted as a nutrition base, and is diluted and fermented by adding water, sterilization is carried out, natural pure honey is transferred into the nutrition base to cultivate excellent active biological enzyme yeast, and sterile water is added after the active biological enzyme yeast overgrows after being cultivated, so that the edible beverage is obtained; the daily consumption can be conveniently controlled, the drinking and carrying are convenient, the preparation method is simple, the operation is convenient, and the problem that the conventional beverage prepared from probiotics lacks active biological enzymes is well solved.
Description
Technical field
The invention belongs to food service industry technical field, relate in particular to a kind of preparation method of honey ferment beverage.
Background technology
Chinese market is mainly milk and other beverage at present, is mainly with probio (staphylococcus is main).Shortcoming is that active biological enzyme is quite few, and active biological enzyme is the more composition of human body metabolic consumption.
Summary of the invention
The object of the embodiment of the present invention is to provide a kind of preparation method of honey ferment beverage, is intended to solve beverage prepared by existing employing probio and has the problem that lacks active biological enzyme.
The embodiment of the present invention is achieved in that a kind of preparation method of honey ferment beverage, and the preparation method of this honey ferment beverage comprises the following steps:
According to fruit or vegetables: the ratio of honey: water=1:3:10 is prepared material, be then placed in glass or edible plastic bucket sealing 6 months, then move into the freezing active ferment powder of freezing, air-dry one-tenth in household freezer;
Use mountain spring water by moment high-temperature sterilization, sterilization, cooling, according to mountain spring water: the ratio of freezing active ferment powder=1:2.4, add freezing active ferment powder, make honey ferment beverage.
Further, according to fruit or vegetables: the ratio of honey: water=1:3:10 is prepared material, then be placed in glass or edible plastic bucket and seal 6 months, will open exhaust first 1 month every day, what smell is one vinosity, what within 2 months, smell is one smell of vinegar, moves into yeast beneficial bacterium after 3 months, then moves into the freezing active ferment powder of freezing, air-dry one-tenth in household freezer.
The preparation method of honey ferment beverage provided by the invention, adopting honey is nutrition base, is diluted with water, ferments, carry out sterilization, move into natural pure honey, cultivate excellent activity biology enzyme saccharomycete, covering with after active bio mould through cultivating, then add sterilized water, is edible beverage; The convenient amount of controlling every day, instant edible and carrying.Preparation method of the present invention is simple, easy to operate, preferably resolves beverage prepared by existing employing probio and has the problem that lacks active biological enzyme, human body is increased to useful active biological enzyme bacterium, benefit for human health, improved body immunity, digestion fat, reduces fat.
Accompanying drawing explanation
Fig. 1 is preparation method's flow chart of the honey ferment beverage that provides of the embodiment of the present invention.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
As shown in Figure 1, the preparation method of the honey ferment beverage of the embodiment of the present invention comprises the following steps:
S101: according to fruit or vegetables: the ratio of honey: water=1:3:10 is prepared material, is then placed in glass or edible plastic bucket sealing 6 months, then moves into the freezing active ferment powder of freezing, air-dry one-tenth in household freezer;
S102: use mountain spring water by moment high-temperature sterilization, sterilization, cooling, according to mountain spring water: the ratio of freezing active ferment powder=1:2.4, add freezing active ferment powder, make honey ferment beverage.
Concrete steps of the present invention are: according to fruit or vegetables: the ratio of honey: water=1:3:10 is prepared material, then be placed in glass or edible plastic bucket and seal 6 months, will open exhaust first 1 month every day, what smell is one vinosity, what within 2 months, smell is one smell of vinegar, after 3 months, move into yeast beneficial bacterium, then move into the freezing active ferment powder of freezing, air-dry one-tenth in household freezer; Use mountain spring water by moment high-temperature sterilization, sterilization, cooling, according to mountain spring water: the ratio of freezing active ferment powder=1:2.4, add freezing active ferment powder, make honey ferment beverage.
Adopting honey is nutrition base, is diluted with water, ferments, and carries out sterilization, moves into natural pure honey, cultivates excellent activity biology enzyme saccharomycete, covers with after active bio mould, then add sterilized water through cultivating, and is edible beverage; The convenient amount of controlling every day, instant edible and carrying.Preparation method of the present invention is simple, easy to operate, preferably resolves beverage prepared by existing employing probio and has the problem that lacks active biological enzyme.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. a preparation method for honey ferment beverage, is characterized in that, the preparation method of this honey ferment beverage comprises the following steps:
According to fruit or vegetables: the ratio of honey: water=1:3:10 is prepared material, be then placed in glass or edible plastic bucket sealing 6 months, then move into the freezing active ferment powder of freezing, air-dry one-tenth in household freezer;
Use mountain spring water by moment high-temperature sterilization, sterilization, cooling, according to mountain spring water: the ratio of freezing active ferment powder=1:2.4, add freezing active ferment powder, make honey ferment beverage.
2. the preparation method of honey ferment beverage as claimed in claim 1, it is characterized in that, according to fruit or vegetables: the ratio of honey: water=1:3:10 is prepared material, then be placed in glass or edible plastic bucket and seal 6 months, will open exhaust first 1 month every day, and what smell is one vinosity, and what within 2 months, smell is one smell of vinegar, after 3 months, move into yeast beneficial bacterium, then move into the freezing active ferment powder of freezing, air-dry one-tenth in household freezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076384.5A CN103815487A (en) | 2014-03-04 | 2014-03-04 | Preparation method for honey ferment beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076384.5A CN103815487A (en) | 2014-03-04 | 2014-03-04 | Preparation method for honey ferment beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815487A true CN103815487A (en) | 2014-05-28 |
Family
ID=50751016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410076384.5A Pending CN103815487A (en) | 2014-03-04 | 2014-03-04 | Preparation method for honey ferment beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815487A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN106213483A (en) * | 2016-07-18 | 2016-12-14 | 贵州天地缘生物科技有限公司 | A kind of Fructus actinidiae chinensis ferment and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1520752A (en) * | 2003-02-10 | 2004-08-18 | �ź㴫 | Natural food ferment beverage and its production method |
| GB2471135A (en) * | 2009-06-19 | 2010-12-22 | H D S Ltd | Hair dye composition and use in reducing contact allergy |
| CN103584215A (en) * | 2013-11-07 | 2014-02-19 | 周伯清 | Fruit ferment and preparation method thereof |
-
2014
- 2014-03-04 CN CN201410076384.5A patent/CN103815487A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1520752A (en) * | 2003-02-10 | 2004-08-18 | �ź㴫 | Natural food ferment beverage and its production method |
| GB2471135A (en) * | 2009-06-19 | 2010-12-22 | H D S Ltd | Hair dye composition and use in reducing contact allergy |
| CN103584215A (en) * | 2013-11-07 | 2014-02-19 | 周伯清 | Fruit ferment and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 静心: "美国纪行-家庭自制饮用酵素", 《自助养生》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN106213483A (en) * | 2016-07-18 | 2016-12-14 | 贵州天地缘生物科技有限公司 | A kind of Fructus actinidiae chinensis ferment and preparation method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140528 |