CN107969593A - Royal jelly honey fermented beverage - Google Patents
Royal jelly honey fermented beverage Download PDFInfo
- Publication number
- CN107969593A CN107969593A CN201711351820.5A CN201711351820A CN107969593A CN 107969593 A CN107969593 A CN 107969593A CN 201711351820 A CN201711351820 A CN 201711351820A CN 107969593 A CN107969593 A CN 107969593A
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- Prior art keywords
- honey
- royal jelly
- fermented beverage
- fermented
- stoste
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- 229940109850 royal jelly Drugs 0.000 title claims abstract description 70
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000010008 shearing Methods 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 3
- 239000000693 micelle Substances 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 239000000155 melt Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 5
- 229920000858 Cyclodextrin Polymers 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 15
- 239000002253 acid Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 239000007787 solid Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
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- 244000269722 Thea sinensis Species 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
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- 235000013305 food Nutrition 0.000 description 4
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- 239000003205 fragrance Substances 0.000 description 3
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- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000005189 flocculation Methods 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
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- 235000012976 tarts Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
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- 229920000742 Cotton Polymers 0.000 description 1
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- 239000004375 Dextrin Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of royal jelly honey fermented beverage and preparation method thereof, colloid mill grinding is carried out after royal jelly is added 85 DEG C of drinking water dissolvings, obtain royal jelly stoste, filtering and collecting filter liquid is heated to more than 85 DEG C and further shears, side sheared edge adds xanthans and beta-cyclodextrin, obtains royal jelly colloidal solution；Honey is heated to flow regime, is poured into royal jelly colloidal solution, adds fermented honey magma, constant volume obtains royal jelly honey fermented beverage stoste, heating is boiled, spiral cover sealing, be cooled to room temperature after, upper and lower shaking flask several times, is dried surface moisture and is got product.The royal jelly honey fermented beverage that the present invention obtains remains color and the nutrition of royal jelly, and sweet mouthfeel degree is moderate, while long-term preserve is not in layering, and stability is high, long shelf-life.
Description
Technical field
The present invention relates to technical field of beverage processing, more particularly to a kind of royal jelly honey fermented beverage and its preparation side
Method.
Background technology
Royal jelly, is 5-15 age in days worker bee lingual glands and milky or weak yellow liquid secreted by upper gland, also known as honeybee royal
Slurry, royal jelly, royal jelly.Royal jelly complicated component, is the natural materials for collecting nutrition, dietotherapy and health care many integration, has antibacterial, anti-
Oxidation, anti-aging, hypoglycemic, reducing blood lipid, it is antitumor, adjust immune and other many-sided physiological actions such as improve looks.
Honey is after everfermentation, the soft sweet taste of existing honey in itself, and has salubrious reconciliation tart flavour, and also honey
The fragrance of itself and the fragrant fragrance to be fermented by reconciling to generate.Especially there is a kind of fragrance of hop zymolysis, have sour-sweet
Mouthfeel tasty, mellowness is strong.And body digestion is may advantageously facilitate, cleaning stomach is had concurrently and increases the function of appetite.Entirely
Production process is beneficial to health without using the food additives of various chemical syntheses.
Making in royal jelly honey fermented beverage mainly has Three Difficult Issues.One is during honey acetic fermentation,
The acidity of tunning is higher, it is necessary to the allotment of other sweeteners progress sweet tea acid ratio be selected, in the hope of optimal mouthfeel；The second is honey
Fermentation magma easily forms flocculate when being allocated with remaining auxiliary material, and Character instability, influences to commercially produce.The third is royal jelly is easy
Oxidation, stability is poor, needs to keep its property of raw material in production process.
Based on above-mentioned background, present invention aims at a kind of royal jelly honey fermented beverage is provided, its character is stablized, for a long time
Place it is not stratified, occur without flocculation sediment, and sweet tea acid is than suitable, good mouthfeel.
The content of the invention
In view of above-mentioned deficiency, it is an object of the invention to provide a kind of sweet mouthfeel degree is soft, character is stablized, long-term storage
It is less prone to floccule, while impregnable royal jelly honey fermented beverage of color and luster and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme, the dosage of each component of the present invention is also process
Inventor carries out largely groping to summarize what is drawn, the royal jelly fermented honey that each component dosage is prepared in the range of following weight
Beverage is respectively provided with good mouthfeel and stability.
A kind of royal jelly honey fermented beverage, the fermented beverage are made by the raw material of following weight：Royal jelly 2 ~ 3
Part, 25 ~ 35 parts of honey, 10 ~ 15 parts of fermented honey magma, 0.2 ~ 0.5 part of xanthans, β, 1 ~ 4 part of cyclodextrine, drinking water are fitted
Amount.
Further, which is made by the raw material of following weight：2.5 parts of royal jelly, 30 parts of honey, bee
12.5 parts of magma of honey fermentation, 0.35 part of xanthans, 2.5 parts of cycloheptaamylose, 65 parts of drinking water.
Further, the fermented honey magma is that the distilled water of 2 times of amounts is added after honey is melted, and first passes through yeast
After bacterium alcoholic fermentation reaches 5% to alcoholic strength, adjustment zymotic fluid pol is 15%, then is made after acetic acid bacteria acetic fermentation 24h.
A kind of preparation method of royal jelly honey fermented beverage, comprises the following steps：
（1）Fine grinding：Royal jelly is weighed, is placed in more than 85 DEG C of drinking water and stirs evenly, colloid mill is crossed and carries out 3 ~ 5 min of fine grinding
It is spare to royal jelly stoste without visible royal jelly particle, is made；
（2）Filtering：Royal jelly stoste is crossed into 100 mesh sieve nets, collects filtrate；
（3）Shearing：Filtrate heating is placed in shear-mixed equipment and is sheared, be slowly added in shear history xanthans with
Cycloheptaamylose, continues shearing to solution without visible micelle, royal jelly colloidal solution is made；
（4）Melt honey：Honey is weighed, is heated and melts to honey in flowing shape, while honey temperature control adds more than 85 DEG C
It should prevent honey from boiling paste, viscous pot etc. during heat；
（5）Stirring：The above-mentioned honey melted is added in royal jelly colloidal solution, is stirred evenly, adds the honey hair of weighing
Ferment magma, stirs evenly, and is eventually adding remaining drinking water and is settled to formula table and adds up to total amount, stirs evenly, royal jelly bee is made
Sweet fermented beverage stoste；
（6）Hot filling：The heating of royal jelly honey fermented beverage stoste is boiled, hot filling to the sterile glass for boiling sterilization in advance
In bottle, spiral cover sealing；
（7）Cooling：Filling end, is immediately placed in hot water more than temperature 60 C, is then cooled to room temperature with flowing clear water；
（8）Bottle：Cooling terminates, and upper and lower shaking flask several times, prevents stabilizer from luming, and dries surface moisture and finished product is made.
Further, the filtrate is heated to more than 85 DEG C.
Further, the shearing rotating speed is 8000-10000 rpm.
Further, the stoste heating boiling time is 30-60s.
Royal jelly meets the regulation of GB9697-2008 in the present invention.
Honey meets the regulation of GB14963-2011 in the present invention.
Finished product total acid >=0.3g/100g in the present invention, with Acetometer；Soluble solid content scope 30% ~ 40% it
Between.
The beneficial effects of the present invention are：
1st, the present invention does not add any sweetener, and the tart flavour of fermented honey process generation has been neutralized using the sweet taste of honey in itself,
Suitable sweet tea acid ratio early period is determined by previous experiments, and product combines the nutrition produced during honey and fermented honey
Material, full of nutrition, health properties are good.
When the 2nd, being mixed based on raw material the problem of easy flocculation sediment, present invention utilizes techniques such as shearings, by mixed material
Particle diameter reduces, and while raw material sense organ and nutritional quality is ensured, is mixed beneficial to honey with later stage raw material.
3rd, the problem of being easily layered in storage based on honey fermented beverage, base of the present invention in previous experiments
On plinth, using shears technique, reduce royal jelly and xanthans granularity, make it easier to disperse；Meanwhile the present invention goes back creative adopt
Solve the problems, such as that honey fermented beverage is easily layered in storage with fermented honey magma, add fermented honey
Magma can ensure that the wild effects such as layering will not occur in the shelf-life for product.Product characteristics are stablized, long shelf-life.
4th, oxidizable in order to improve royal jelly, this shortcoming of stability difference, the present invention utilizes the special knot of cycloheptaamylose
Structure is i.e. outer hydrophilic, interior hydrophobic and inclusion compound this property can be formed with the compound that structure and property are adapted to, with a small amount of β-ring-type
Dextrin includes royal jelly, and the bad of royal jelly nutritional ingredient in process is reduced on the basis of product form is ensured
Become and lose, improve raw material availability, and finished product is full of nutrition, health properties are good.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
A kind of royal jelly honey fermented beverage
（1）Fine grinding：Royal jelly 2.5kg is weighed, the drinking water that more than 85 DEG C of addition 62kg stirs evenly, and crosses colloid mill and carries out carefully
3 ~ 5 min are ground extremely without visible royal jelly particle, royal jelly stoste is made, it is spare；
（2）Filtering：Royal jelly stoste is crossed into 100 mesh sieve nets, collects filtrate；
（3）Shearing：Filtrate is heated to more than 85 DEG C, is placed in shear-mixed equipment and is sheared, shearing rotating speed 8000-
10000 rpm, are slowly added to xanthans 0.35kg and cycloheptaamylose 2.5kg in shear history, continue shearing to solution without
It can be seen that micelle, is made royal jelly colloidal solution；
（4）Melt honey：Weigh honey 30kg, be heated melt to honey in flowing shape, while honey temperature control 85 DEG C with
On, it should prevent honey from boiling paste, viscous pot etc. during heating；
（5）Prepare fermented honey magma：After honey is melted, the distilled water of 2 times of amounts is added, first passes through saccharomycete alcoholic fermentation extremely
After alcoholic strength reaches 5%, adjustment zymotic fluid pol is 15%, then is made after acetic acid bacteria acetic fermentation 24h；
（6）Stirring：The above-mentioned honey melted is added in royal jelly colloidal solution, is stirred evenly, adds the honey hair of weighing
Ferment magma 12.5kg, stirs evenly, and is eventually adding 3kg drinking water constant volumes, stirs evenly, and royal jelly honey fermented beverage original is made
Liquid；
（7）Hot filling：The heating of royal jelly honey fermented beverage stoste is boiled, heating boiling time is 30-60s, and hot filling is extremely
In the sterile glass vials for boiling sterilization in advance, spiral cover sealing；
（8）Cooling：Filling end, is immediately placed in hot water more than temperature 60 C, is then cooled to room temperature with flowing clear water；
（9）Bottle：Cooling terminates, and upper and lower shaking flask several times, prevents stabilizer from luming, and dries surface moisture and finished product is made.
Embodiment 2
A kind of royal jelly honey fermented beverage
Preparation process is simply made with embodiment 1 of the raw material of following quality proportioning：Royal jelly 2kg, honey 25kg, honey hair
Ferment magma 10kg, xanthans 0.2kg, cycloheptaamylose 1kg, drinking water 60kg.
Embodiment 3
A kind of royal jelly honey fermented beverage
Preparation process is simply made with embodiment 1 of the raw material of following quality proportioning：Royal jelly 3kg, honey 35kg, honey hair
Ferment magma 15kg, xanthans 0.5kg, cycloheptaamylose 4kg, drinking water 70kg.
Test example 1
Fermented honey magma, with embodiment 1, is simply replaced with honey solution, and the honey solution by preparation method with raw material proportioning
1 is pressed for honey and distilled water:2 mass ratio is made.
Test example 2
Preparation method and raw material proportioning are added without cycloheptaamylose with embodiment 1.
Now in embodiment 1 ~ 3 and test example 1,2 fermented beverage carry out sensory evaluation, soluble solid, total acid with
PH value is tested, and specific test method is as follows：
1st, sensory evaluation
1 subjective appreciation of table describes vocabulary and definition
。
Fermented beverage of 30 personnel of random selection to the fermented beverage in above-described embodiment and in test example carries out sense organ
Evaluation, fraction is higher, and the beverage quality that represents is higher, and specific scoring refers to table 2.
2 five groups of royal jelly honey fermented beverage sensory evaluation scores of table
。
It can be seen from sensory evaluation scores in table 2 in the suitable technological parameter and raw material proportioning scope that the present invention provides,
The sensory evaluation scores of finished beverage can reach 90 points or so.After the use that fermented honey magma is eliminated in test example 1, with implementation
Example 1 is compared, and flocculate increases in beverage, and lamination can be produced for a long time by placing, its institutional framework is unable to reach homogeneous, steady
It is fixed.Compared with Example 1, β is eliminated in test example 2 to disappear the use of cyclodextrine, during beverage is made, royal jelly hair
After having given birth to oxidation, the color and luster and nutritional quality of beverage product are significantly affects, harmful effect is caused in perception, is thereby reduced
Overall sensory evaluation scores；To sum up find, only under technique and raw material the appropriate proportioning effect of the present invention, could farthest protect
Hold good taste and the uniform properties of royal jelly honey fermented beverage.
2nd, soluble solid
The measure of soluble solid content：With reference to measure soluble solid method in GB/T 12143-2008.
It is prepared by sample：Sample is fully mixed, filtrate is extruded with four layers of gauze, discards initial several drops, collects filtrate for surveying
It is on probation.
Test method：Refractometer two sides prism is separated, ether is dipped in absorbent cotton or ethanol is cleaned；The glass of circle is melted with end
Rod dips test solution 2 and drips ~ 3 drops, drips in refractometer prism facets center；Rapid closing prism, stands l min, makes test solution uniformly without gas
Bubble, and it is full of the visual field；Alignment light source, objective lens is observed by eyepiece.Instruction rule are adjusted, the visual field is divided into light and shade two, then revolve
Turn screw, make terminator clear, and make its line of demarcation just on the right-angled intersection point of objective lens.
The percentage or index of refraction in the eyepiece visual field are read, and records prism temperature.Eye piece reading scale label is percentage
Number, reading is soluble solid content（%）.Same sample measures twice.
3 five groups of royal jelly honey fermented beverage test results of table
。
In honey fermented beverage, soluble solid content refers to molten capacitive glucide or other soluble substances.
Honey is added among beverage can the nutritive value of higher as sweetener than addition sucrose.The grape contained in mulse
Sugar and fructose can be directly entered monose metabolic cycles in vivo and be energized for human life activity.As shown in Table 3, embodiment 1 ~ 3
Under the suitable parameter conditions of mixture ratios of the present invention, soluble solid content is in product requirement acceptability limit.With implementation
Example 1 is compared, and after test example 1 cancels the use of fermented honey magma, beverage can not keep uniform state in itself, cause finished product solvable
Property solid content is exceeded；Cancel in test example 2 β disappear cyclodextrin use after, in royal jelly the oxidation of a part of nutritional ingredient become
Matter, causes soluble solid content in final finished too low not up to standard.
3rd, total acid
Total acidity test：With reference to being measured in GB/T 12456-2008, using sodium hydroxide titration, test result is in terms of g/100g.
Total acidity in food refers to the total amount of all acidic materials in food, including the acid concentration that has dissociated and does not dissociate
Acid concentration, titrated using standard lye, and represented with the percentage composition of main representative acid in sample.Acidity reflects food
Quality index.For royal jelly honey fermented beverage, addition of total acidity test for fermented honey magma, fermented beverage
The allotment of sweet tea acid ratio suffers from significance, directly affects the height of the flavor of food, color and luster, stability and quality.Can by table 3
Know, for test example 1 ~ 3 under suitable raw material proportioning, acidity is above 0.3g/100g, and 2 sensory evaluation of table proves, at this time sweet tea acid ratio
Belong in OK range；But sensory evaluation scores substantially reduce in test example 1 ~ 2, acidity is below standard, and beverage product crosses sweet tea, easily production
Insipid mouthfeel.
4、pH
30mL samples are taken, are measured after stirring evenly with pH meter.
Since royal jelly honey fermented beverage has quality requirement that is high and stablizing, pH controls are carried out in process of production
System is critically important.An important factor for flavor, color and stability are to determine quality.PH value can influence drink texture, flavor and
The shelf life of product.As shown in Table 3, the pH ＞ 3 of embodiment 1 ~ 3, low pH at this time are beneficial to playing stably property of xanthans, and low
PH can reduce the growth and breeding of microorganism, extend the shelf life；However, pH is not more low better.Test example 1 after technique adjustment
PH is too low in ~ 2, and too low pH beverages easily produce heartburn sense after drinking, and is unfavorable for beverage texture stabilization.In conclusion
Under the technique and Optimum formulae of the present invention, sweet tea acid can be just obtained than suitable, character stabilization, the royal jelly fermented honey of long shelf-life
Beverage.
Claims (7)
1. a kind of royal jelly honey fermented beverage, it is characterised in that the fermented beverage is made by the raw material of following weight：
2 ~ 3 parts of royal jelly, 25 ~ 35 parts of honey, 10 ~ 15 parts of fermented honey magma, 0.2 ~ 0.5 part of xanthans, 1 ~ 4 part of cycloheptaamylose,
Drink appropriate amount of water.
2. fermented beverage according to claim 1, it is characterised in that the fermented beverage by following weight raw material
It is made：2.5 parts of royal jelly, 30 parts of honey, 12.5 parts of fermented honey magma, 0.35 part of xanthans, 2.5 parts of cycloheptaamylose, drink
With 65 parts of water.
3. fermented beverage according to claim 1 or 2, it is characterised in that the fermented honey magma is to melt honey
Afterwards, the distilled water of 2 times of amounts are added, are first passed through after saccharomycete alcoholic fermentation reaches 5% to alcoholic strength, adjustment zymotic fluid pol is
15%, then be made after acetic acid bacteria acetic fermentation 24h.
A kind of 4. preparation method according to any royal jelly honey fermented beverage of claim 1 ~ 3, it is characterised in that institute
Preparation method is stated to comprise the following steps：
（1）Fine grinding：Royal jelly is weighed, more than 85 DEG C of drinking water is placed in and stirs evenly, colloid mill is crossed and carries out 3 ~ 5 min of fine grinding extremely
Without visible royal jelly particle, royal jelly stoste is made, it is spare；
（2）Filtering：Royal jelly stoste is crossed into 100 mesh sieve nets, collects filtrate；
（3）Shearing：Filtrate heating is placed in shear-mixed equipment and is sheared, be slowly added in shear history xanthans with
Cycloheptaamylose, continues shearing to solution without visible micelle, royal jelly colloidal solution is made；
（4）Melt honey：Honey is weighed, is heated and melts to honey in flowing shape, while honey temperature control adds more than 85 DEG C
It should prevent honey from boiling paste, viscous pot etc. during heat；
（5）Stirring：The above-mentioned honey melted is added in royal jelly colloidal solution, is stirred evenly, adds the honey hair of weighing
Ferment magma, stirs evenly, and is eventually adding drinking water and is settled to formula table and adds up to total amount, stirs evenly, royal jelly honey hair is made
Ferment beverage stoste；
（6）Hot filling：The heating of royal jelly honey fermented beverage stoste is boiled, hot filling to the sterile glass for boiling sterilization in advance
In bottle, spiral cover sealing；
（7）Cooling：Filling end, is immediately placed in hot water more than temperature 60 C, is then cooled to room temperature with flowing clear water；
（8）Bottle：Cooling terminates, and upper and lower shaking flask several times, prevents stabilizer from luming, and dries surface moisture and finished product is made.
5. preparation method according to claim 4, it is characterised in that the filtrate is heated to more than 85 DEG C.
6. preparation method according to claim 4, it is characterised in that the shearing rotating speed is 8000-10000 rpm.
7. preparation method according to claim 4, it is characterised in that the stoste heating boiling time is 30-60s.
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| CN113243470A (en) * | 2021-05-27 | 2021-08-13 | 海南木辣达生物科技有限公司 | Preparation method of honey beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101904531A (en) * | 2010-07-15 | 2010-12-08 | 南宁恩来生物技术有限公司 | Fermented health beverage and preparation method thereof |
| US20160249668A1 (en) * | 2013-08-09 | 2016-09-01 | Shefco Co., Ltd. | Hydrogen-containing drink that contains functional ingredient |
| CN107198075A (en) * | 2017-06-26 | 2017-09-26 | 冯氏蜂业集团股份有限公司 | A kind of royal jelly honey fermented beverage production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101904531A (en) * | 2010-07-15 | 2010-12-08 | 南宁恩来生物技术有限公司 | Fermented health beverage and preparation method thereof |
| US20160249668A1 (en) * | 2013-08-09 | 2016-09-01 | Shefco Co., Ltd. | Hydrogen-containing drink that contains functional ingredient |
| CN107198075A (en) * | 2017-06-26 | 2017-09-26 | 冯氏蜂业集团股份有限公司 | A kind of royal jelly honey fermented beverage production method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113243470A (en) * | 2021-05-27 | 2021-08-13 | 海南木辣达生物科技有限公司 | Preparation method of honey beverage |
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