CN108094787A - Bee pollen honey fermented beverage - Google Patents
Bee pollen honey fermented beverage Download PDFInfo
- Publication number
- CN108094787A CN108094787A CN201711351827.7A CN201711351827A CN108094787A CN 108094787 A CN108094787 A CN 108094787A CN 201711351827 A CN201711351827 A CN 201711351827A CN 108094787 A CN108094787 A CN 108094787A
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- honey
- bee pollen
- fermented
- fermented beverage
- stoste
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 38
- 229940038481 bee pollen Drugs 0.000 title 1
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 7
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- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 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
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000000693 micelle Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract description 2
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- 238000012360 testing method Methods 0.000 description 16
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- 230000009286 beneficial effect Effects 0.000 description 3
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- 239000003205 fragrance Substances 0.000 description 3
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 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
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
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- 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
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- 235000020776 essential amino acid Nutrition 0.000 description 1
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- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 210000000697 sensory organ Anatomy 0.000 description 1
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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
- 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
- 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
- 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
-
- 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
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of Bee Pollen honey fermented beverages and preparation method thereof, by Bee Pollen addition 85 DEG C drink water dissolution after carry out colloidal grinding, obtain Bee Pollen stoste, filtering and collecting filter liquid is heated to 60 ~ 65 DEG C and further shears, side sheared edge adds in xanthans, obtains Bee Pollen colloidal solution；Honey is heated to flow regime, is poured into Bee Pollen colloidal solution, adds fermented honey magma, constant volume obtains Bee Pollen 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 Bee Pollen honey fermented beverage that the present invention obtains remains color and the nutrition of Bee Pollen, 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 Bee Pollen honey fermented beverage and its preparation sides
Method.
Background technology
During honeybee gathers pollen from plant flower, some nectar and saliva are added in, so that pollen, which sticks, collects agglomerating,
Form Bee Pollen.Bee Pollen is containing there are many essential amino acid, unrighted acid, flavone compound and polysaccharide isoreactivity objects
Matter, has different physiological roles, and such as anti-oxidant, anticancer reduces the effects that cholesterol and enhancing are immune.
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 generated by reconciling fermentation.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, have cleaning stomach 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 Bee Pollen 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
Fermenation raw liquid easily forms flocculate when being allocated with remaining dispensing, and Character instability influences to commercially produce；The third is Bee Pollen exists
Maillard reaction, color and luster blackening, it is difficult to preserve easily occur after broken wall.
Based on above-mentioned background, present invention aims at a kind of Bee Pollen honey fermented beverage is provided, character is stablized, for a long time
Place it is not stratified, there is not flocculation sediment, and sweet tea acid, than suitable, good mouthfeel can well retain Bee Pollen in process of production
Color Quality.
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 to store
It is less prone to floccule, while impregnable Bee Pollen 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 Bee Pollen 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 Bee Pollen honey fermented beverage, the fermented beverage are made by the raw material of following weight：Bee Pollen 2 ~ 3
Part, 25 ~ 35 parts of honey, 10 ~ 15 parts of fermented honey magma, 0.2 ~ 0.5 part of xanthans drink appropriate amount of water.
Further, which is made by the raw material of following weight：2.5 parts of Bee Pollen, 30 parts of honey, bee
12.5 parts of magma of honey fermentation, 0.35 part of xanthans, 50 parts of drinking water.
Further, the fermented honey magma is that the distilled water of 2 times of amounts is added in 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 through acetic acid bacteria acetic fermentation after for 24 hours.
A kind of preparation method of Bee Pollen honey fermented beverage, comprises the following steps：
（1）Fine grinding：Bee Pollen is weighed, is placed in 85 DEG C or more of drinking water and stirs evenly, colloid mill is crossed and carries out fine grinding 3-5 min
To without visible melissa powder particles, Bee Pollen stoste is made；
（2）Filtering：Bee Pollen stoste is crossed into 100 mesh screens, collects filtrate；
（3）Shearing：Filtrate heating is placed on vacuum shear-mixed equipment to shear, side sheared edge is slowly added to xanthans,
Until solution is without visible micelle, stopping shearing obtaining Bee Pollen colloidal solution；
（4）Melt honey：Honey heating is weighed to melt to flow regime；
（5）Stirring：The honey after honey will be melted to add in Bee Pollen colloidal solution, stir evenly, add fermented honey stoste, stir
Uniformly, drinking water constant volume is eventually adding, is stirred evenly, Bee Pollen honey fermented beverage stoste is made；
（6）Hot filling：The heating of Bee Pollen honey fermented beverage stoste is boiled, hot filling to the sterile glass for boiling sterilization in advance
In bottle, spiral cover sealing；
（7）Cooling：It after filling, is immediately placed in the hot water of 60 ~ 70 DEG C of temperature, then flows clear water and be cooled to room temperature；
（8）Bottle：After cooling, 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 60 ~ 65 DEG C.
Further, the shearing rotating speed is 8000-10000 rpm.
Further, the honey heating temperature is 80-85 DEG C.
Further, the stoste heating boiling time is 30-60s.
The Bee Pollen used in the present invention meets the regulation of GB31636-2016；Met in the present invention using honey
The regulation of GB14963-2011.
The beneficial effects of the present invention are：
1st, after broken wall of melissa pollen, easily with oxygen occur Maillard reaction generate chaff propylhomoser, influence Bee Pollen Color Quality itself and
Nutritive value.The present invention firstly reduces gas in Bee Pollen magma shear history using vacuum shear-mixed technique, vacuum condition
The generation of bubble, magma more uniform and smooth after shearing；Secondly, vacuum condition reduces oxygen and exists, and can substantially reduce Bee Pollen and exist
The loss of process color and nutritional ingredient.
2nd, the present invention does not add any sweetener, has only neutralized the generation of fermented honey process using the sweet taste of honey in itself
Tart flavour determines suitable sweet tea acid ratio by previous experiments；Fermented honey magma and honey category homologues, the two mixing are abundant
Raw material availability is improved, is easy to absorb；And product combines the nutriment generated during honey and fermented honey, nutrition is rich
Richness, health properties are good.
3rd, simultaneously, the problem of layering is susceptible in storage based on honey fermented beverage, the present invention is real in early period
On the basis of testing, creative prepares fermented honey magma, draws, adding in fermented honey magma can ensure that product is being guaranteed the quality
It is interim that the wild effects such as layering will not occur.Product characteristics are stablized, long shelf-life.
Research shows finished product total acid >=0.3g/100g in the present invention, with Acetometer；Soluble solid content scope exists
Between 30% ~ 40%.
Obviously, the above according to the present invention according to the ordinary technical knowledge and means of this field, is not departing from this hair
Under the premise of bright above-mentioned basic fundamental thought, the modification, replacement or change of other diversified forms can also be made.
Specific embodiment
We will the invention will be further elaborated with reference to specific embodiment below.
Embodiment 1
A kind of Bee Pollen honey fermented beverage
（1）Fine grinding：Bee Pollen 2.5kg is weighed, add in the drinking water of 85 DEG C of 48kg or more and is stirred evenly, colloid mill is crossed and carries out
Bee Pollen stoste is made to without visible melissa powder particles in fine grinding 3-5 min；
（2）Filtering：Bee Pollen stoste is crossed into 100 mesh screens, collects filtrate；
（3）Shearing：Filtrate is heated to 60 ~ 65 DEG C, vacuum shear-mixed equipment is placed in and is sheared, shearing rotating speed 8000-
10000 rpm, side sheared edge are slowly added to xanthans 0.35kg, and until solution is without visible micelle, stopping shearing obtaining Bee Pollen
Colloidal solution；
（4）Melt honey：It weighs honey 30kg and is heated to 80 ~ 85 DEG C, heating is melted to flow regime, is stirred in dissolving, is prevented bee
The viscous pot of honey；
（5）Prepare fermented honey magma：After honey is melted, 2 times of distilled water are added in, first pass through saccharomycete alcoholic fermentation to alcohol
After degree reaches 5%, adjustment zymotic fluid pol is 15%, then is made through acetic acid bacteria acetic fermentation after for 24 hours.
（6）Stirring：Honey after melting honey is added in Bee Pollen colloidal solution, stirs evenly, adds fermented honey
Magma stirs evenly, and is eventually adding 2kg drinking water constant volumes, stirs evenly, and Bee Pollen honey fermented beverage stoste is made；
（7）Hot filling：30-60s, hot filling to the nothing for boiling sterilization in advance are boiled into the heating of Bee Pollen honey fermented beverage stoste
In bacterium vial, spiral cover sealing；
（8）Cooling：It after filling, is immediately placed in the hot water of 60 ~ 70 DEG C of temperature, then flows clear water and be cooled to room temperature；
（9）Bottle：After cooling, 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 Bee Pollen honey fermented beverage
Preparation process is simply made with embodiment 1 of the raw material of following quality proportioning：Bee Pollen 2kg, honey 25kg, honey hair
Ferment magma 10kg, xanthans 0.2kg, drinking water 40kg.
Embodiment 3
A kind of Bee Pollen honey fermented beverage
Preparation process is simply made with embodiment 1 of the raw material of following quality proportioning：Bee Pollen 3kg, honey 35kg, honey hair
Ferment magma 15kg, xanthans 0.5kg, drinking water 60kg.
Test example 1
Bee Pollen shears technique is changed to technology for broken wall in preparation method, other methods are with raw material proportioning with embodiment 1.
Test example 2
Preparation method and raw material proportioning embodiment 1, simply replace with honey solution, and the honey solution is by fermented honey magma
Honey presses 1 with distilled water:2 mass ratio is made.
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 Bee Pollen honey fermented beverage sensory evaluation scores of table
。
In the suitable technological parameter and raw material proportioning scope that are provided it can be seen from sensory evaluation scores in table 2 in the present invention,
The sensory evaluation scores of finished beverage can reach 90 points or more.Compared with Example 1, Bee Pollen vacuum is sheared into work in test example 1
After skill is changed to technology for broken wall, during beverage is made, Mei Lade brown stains have occurred in Bee Pollen, significantly affect beverage product
Color and luster, harmful effect is caused in perception, thereby reduces whole sensory evaluation scores；Fermented honey original is eliminated in test example 2
After the use of slurry, compared with Example 1, flocculate increases in beverage, and lamination, institutional framework can be generated for a long time by placing
It is unable to reach homogeneous, stable.To sum up find, it, could maximum journey only under technique and raw material the appropriate proportioning effect of the present invention
The good taste of the holding Bee Pollen honey fermented beverage of degree and uniform properties.
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：By the abundant mixing of sample, filtrate is squeezed out 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 ethyl alcohol is cleaned；The glass of circle is melted with end
Stick 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 full of the visual field；Alignment light source observes objective lens by eyepiece.Instruction rule are adjusted, the visual field is made to be divided into light and shade two, then is revolved
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 Bee Pollen 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 have higher nutritive value as sweetener than addition sucrose.The grape contained in mulse
Sugar and fructose can be directly entered monose metabolic cycles and be energized for human life activity in vivo.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, after Bee Pollen vacuum shears technique is changed to technology for broken wall in test example 1, the dissolution rate of nutritional ingredient in Bee Pollen
It reduces, causes soluble solid content in final finished too low not up to standard；Cancel the use of fermented honey magma in test example 2
Afterwards, beverage cannot keep uniform state in itself, cause finished product soluble solid content exceeded.
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, does not dissociate including the acid concentration dissociated and
Acid concentration, titrated using standard lye, and represented with the percentage composition of main representative acid in sample.Acidity reflects food
Quality index.For fermented beverage, total acidity test is for the addition of fermented honey magma, the tune of fermented beverage sweet tea acid ratio
With significance is suffered from, the height of the flavor of food, color and luster, stability and quality is directly affected.As shown in Table 3, test example 1
~ 3 under suitable raw material proportioning, and for acidity in 0.3g/100g or so, 2 sensory evaluation of table proves that sweet tea acid is than belonging to suitable at this time
In the range of；But sensory evaluation scores are substantially reduced in test example 1 ~ 2, acidity is below standard, and beverage product crosses sweet tea, is also easy to produce greasy mouth
Sense.
4、pH
30mL samples are taken, are measured after stirring evenly with pH meter.
Since fermented honey series beverage has quality requirement that is high and stablizing, pH controls are carried out in process of production
It is critically important.An important factor for flavor, color and stability are to determine quality.PH value can influence drink texture, flavor and production
The shelf life of product.As shown in Table 3, the pH of embodiment 1 ~ 3 is 3 or so, and low pH is beneficial to xanthans to beverage systems at this time
Stablize, and low pH can reduce the growth and breeding of microorganism, extend the shelf life；However, pH is not more low better.After technique adjustment
Test example 1 ~ 2 in pH it is too low, too low pH beverages easily generate heartburn sense after drinking, and be unfavorable for beverage texture stabilization.It is comprehensive
Described in upper, under the technique and Optimum formulae of the present invention, sweet tea acid can be just obtained than suitable, character stabilization, the melissa of long shelf-life
Powder honey fermented beverage.
Claims (8)
1. a kind of Bee Pollen honey fermented beverage, which is characterized in that the fermented beverage is made by the raw material of following weight：
2 ~ 3 parts of Bee Pollen, 25 ~ 35 parts of honey, 0.2 ~ 0.5 part of xanthans, drink appropriate amount of water at 10 ~ 15 parts of fermented honey magma.
2. fermented beverage according to claim 1, which is characterized in that the fermented beverage by following weight raw material
It is made：2.5 parts of Bee Pollen, 30 parts of honey, 12.5 parts of fermented honey magma, 0.35 part of xanthans, 50 parts of drinking water.
3. fermented beverage according to claim 1 or 2, which is characterized in that the fermented honey magma is to melt honey
Afterwards, the distilled water of 2 times of amounts are added in, are first passed through after saccharomycete alcoholic fermentation reaches 5% to alcoholic strength, adjustment zymotic fluid pol is
15%, then be made through acetic acid bacteria acetic fermentation after for 24 hours.
A kind of 4. preparation method according to the arbitrary Bee Pollen honey fermented beverage of claim 1 ~ 3, which is characterized in that institute
Preparation method is stated to comprise the following steps：
（1）Fine grinding：Bee Pollen is weighed, is placed in 85 DEG C or more of drinking water and stirs evenly, colloid mill is crossed and carries out fine grinding 3-5 min
To without visible melissa powder particles, Bee Pollen stoste is made；
（2）Filtering：Bee Pollen stoste is crossed into 100 mesh screens, collects filtrate；
（3）Shearing：Filtrate heating is placed on vacuum shear-mixed equipment to shear, side sheared edge is slowly added to xanthans,
Until solution is without visible micelle, stopping shearing obtaining Bee Pollen colloidal solution；
（4）Melt honey：Honey heating is weighed to melt to flow regime；
（5）Stirring：The honey after honey will be melted to add in Bee Pollen colloidal solution, stir evenly, add fermented honey magma, stir
Uniformly, drinking water constant volume is eventually adding, is stirred evenly, Bee Pollen honey fermented beverage stoste is made；
（6）Hot filling：The heating of Bee Pollen honey fermented beverage stoste is boiled, hot filling to the sterile glass for boiling sterilization in advance
In bottle, spiral cover sealing；
（7）Cooling：It after filling, is immediately placed in the hot water of 60 ~ 70 DEG C of temperature, then flows clear water and be cooled to room temperature；
（8）Bottle：After cooling, 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, which is characterized in that the filtrate is heated to 60 ~ 65 DEG C.
6. preparation method according to claim 4, which is characterized in that the shearing rotating speed is 8000-10000 rpm.
7. preparation method according to claim 4, which is characterized in that the honey heating temperature is 80-85 DEG C.
8. preparation method according to claim 4, which is characterized in that the stoste heating boiling time is 30-60s.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3087999A1 (en) * | 2018-11-02 | 2020-05-08 | Abeilles Sante | POLLEN BEVERAGE AND PROCESS FOR THE PREPARATION THEREOF |
| RU2735266C1 (en) * | 2019-07-22 | 2020-10-29 | Хаммят Халилович Хайруллин | Honey beverage of fermentation |
| CN115336693A (en) * | 2022-08-25 | 2022-11-15 | 齐鲁工业大学 | Bee pollen fermented sports beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006026841A1 (en) * | 2004-09-10 | 2006-03-16 | Nair Alambique-Destilaria De Bebidas Ltda. | Honey-based distillate and manufacturing method thereof |
| CN105087225A (en) * | 2014-05-06 | 2015-11-25 | 尹连花 | Pollen wine and preparation method thereof |
| CN107156580A (en) * | 2017-06-26 | 2017-09-15 | 冯氏蜂业集团股份有限公司 | A kind of Bee Pollen honey fermented beverage preparation method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006026841A1 (en) * | 2004-09-10 | 2006-03-16 | Nair Alambique-Destilaria De Bebidas Ltda. | Honey-based distillate and manufacturing method thereof |
| CN105087225A (en) * | 2014-05-06 | 2015-11-25 | 尹连花 | Pollen wine and preparation method thereof |
| CN107156580A (en) * | 2017-06-26 | 2017-09-15 | 冯氏蜂业集团股份有限公司 | A kind of Bee Pollen honey fermented beverage preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3087999A1 (en) * | 2018-11-02 | 2020-05-08 | Abeilles Sante | POLLEN BEVERAGE AND PROCESS FOR THE PREPARATION THEREOF |
| RU2735266C1 (en) * | 2019-07-22 | 2020-10-29 | Хаммят Халилович Хайруллин | Honey beverage of fermentation |
| CN115336693A (en) * | 2022-08-25 | 2022-11-15 | 齐鲁工业大学 | Bee pollen fermented sports beverage and preparation method thereof |
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