CN109198524A - A kind of fermenting fruit fruit honey and its preparation process - Google Patents
A kind of fermenting fruit fruit honey and its preparation process Download PDFInfo
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- CN109198524A CN109198524A CN201810875246.1A CN201810875246A CN109198524A CN 109198524 A CN109198524 A CN 109198524A CN 201810875246 A CN201810875246 A CN 201810875246A CN 109198524 A CN109198524 A CN 109198524A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- 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 present invention relates to a kind of fruit fruit honey and its preparation processes, its technique from honey the following steps are included: isolate saccharomycete, carry out purification storage, fruit and white sugar, honey after screening is sliced are stored in container together while being added honeybee yeast and is sealed, stationary culture and periodic agitation is carried out under the conditions of 18-25 DEG C, being filtered and being concentrated to it after 15-30 days can be obtained fruit fruit honey made of fermentation.Compared to existing saccharomycete, the honeybee yeast in the present invention is resistant to -18 DEG C of freezings, easy to maintain, and manufactured fruit fruit honey has the distinctive color of various fruit, grows smell, full of nutrition and be conducive to health and be free from side effects, and is widely used.
Description
Technical field
The present invention relates to technical field of food biotechnology, in particular to a kind of fermenting fruit fruit honey and its preparation process.
Background technique
Yeast is distributed in entire nature, is a kind of typical amphimicrobe, under aerobic and oxygen free condition all
It can survive, be natural fermented dose a kind of.Saccharomycete is the quasi-microorganism for being applied earliest in history of human civilization, saccharomycete
It is in close relations with the mankind, it is industrial most important, a most widely used quasi-microorganism, in brewing, food, medical industry etc.
Aspect occupies an important position.Certain yeast can be grown in the few environment of moisture, such as honey and jam.
Honey is the honey that the nectar that honeybee is adopted from the flowering plant's flowers is brewed in honeycomb.Honey is the supersaturation of sugar
Solution, when low temperature, can generate crystallization, and generate crystallization is glucose, and the part for not generating crystallization is mainly fructose.Honey can change
Into the ingredient of blood, heart and brain and blood vessel function are promoted, thus is usually taken very good for cardiovascular patient；Honey is to liver
There are maintenance effects, liver cell regeneration can be promoted, has certain inhibitory effect to the formation of fatty liver；Edible honey can make up rapidly
Strength, elimination is tired out, builds up one's resistance to disease；Honey there are also sterilizing effect, usually eat honey, not only to tooth without
It influences, moreover it is possible to the effect of sterilization is played in oral cavity；Honey can cure the skin damage of moderate, especially scald, by bee
When honey is used as skin wound dressing, bacterium can not grow up；(1 glass of temperature is added in the people of insomnia oral 1 soupspoon honey before daily sleep
In boiled water), speed of falling asleep can be accelerated；Honey can also relax bowel and defecation (as long as natural true honey has ease constipation
The effect of defaecation).
Honey is natural nutrient food suitable for people of all ages, but some honey peddled currently on the market are not green molasses, and
It is the water honey by high temperature concentration, especially some bad businessmans also replace honey using cheap fruit syrup, meanwhile, some
Some nectar sources of honey are not up to standard, have the excessively high situation of the antibiotic contents such as pesticide residue or tetracycline, amine element, so that in the market
Honey it is multifarious, the good and the bad is different.
Summary of the invention
It is multifarious it is an object of the invention to solve honey currently on the market, it the problems such as good and the bad is different, and color is single, mentions
For a kind of preparation method of fermenting fruit fruit honey, the fruit fruit honey of technique preparation has the distinctive color of various fruit, grows gas
Taste, it is full of nutrition and be conducive to health and be free from side effects, it is widely used.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of preparation process of fermenting fruit fruit honey, preparation process the following steps are included:
(1) separation of honeybee barms is chosen: diluted honey is accessed in potato dextrose agar,
Under the conditions of 28 ± 1 DEG C, cultivates 5-7 days, pick out strain and purified, obtain honeybee barms and save；
(2) the honeybee barms scribing line that step (1) obtains the culture of honeybee barms: is forwarded to potato grape
In sugared agar medium, inoculum concentration is the 1-2% of potato dextrose agar weight, under the conditions of 28 ± 1 DEG C, culture
5-7 days, first class inoculum is made, then first class inoculum is inoculated into liquid culture medium；Inoculum concentration is the 1- of liquid culture medium weight
2%, stationary culture 3-7 days under conditions of 18-25 DEG C obtains honeybee yeast liquid strain；
(3) fresh fruit is chosen, the individual that rots is removed, is cleaned up with clear water, drain surface moisture, direct slicing
Or it is sliced after removal epidermis.
(4) by step (3) slicing fruits be packed into jar fermenter, be added each 20%-25% of slicing fruits weight white sugar and
Honey, and honeybee yeast liquid strain is added, cylinder mouth is covered with gauze, stationary culture is simultaneously periodically stirred, and is led to after 15-30 days
It crosses gauze to be filtered, the fruit magma fermented can be obtained；
(5) the fruit magma fermented in step (4) is concentrated through low temperature, and fruit fruit honey both can be obtained.
Preferably, diluted honey is the diluted honey that honey is diluted by 10 multiple in step (1).
Preferably, the diluted honey for choosing 3 dilutions of 1:10,1:100,1:1000 in step (1) connects respectively
Enter in potato dextrose agar.
Preferably, the separation of honeybee yeast is derived from the honey in 4000 granular snow domain of Himalaya height above sea level in step (1).
Preferably, the potato dextrose agar formula in step (1)-(2) are as follows: potato 20%, grape
Sugar 2.0%, agar 2.0%, water surplus.
Preferably, liquid culture medium formula in step (2) are as follows: fruit syrup 60%-70%, honey 30%-40%.
Preferably, in step (2) liquid culture medium formula in fruit preferably apple and/or Kiwi berry.
Preferably, in step (3) fresh fruit be selected from blueberry, Kiwi berry, apple, pawpaw, pineapple, dragon fruit, lemon,
Green plum etc..
Preferably, periodic agitation is that every 1 day, thoroughly stirring was primary after 3 days in step (4).
Preferably, the temperature control that low temperature is concentrated in step (5) is at 80-85 DEG C, half an hour detects a pol, concentration
Reach 70% or more to pol.
Compared with prior art, the invention has the following advantages that
1. the honeybee barms tolerance separated in the present invention is good, can survive in -18 DEG C.
2. product color of the invention, mouthfeel, fragrance, nutrition are more abundant, be conducive to health and without side-effects, using wide
It is general.
3. operation of the present invention simple possible is suitble to industrialized production.
Specific embodiment
Next combined with specific embodiments below invention is further explained, but does not limit the invention to these tools
Body embodiment.One skilled in the art would recognize that present invention encompasses may include in Claims scope
All alternatives, improvement project and equivalent scheme.
In the present invention, if not refering in particular to, used raw material and equipment etc. are commercially available or commonly used in the art.
Method in following embodiments is unless otherwise instructed the conventional method of this field.
Embodiment 1
Separate honeybee barms: the honey from Himalaya close to 4000 granular snow domain of height above sea level is dilute by 10 multiple
It releases, 3 dilutions for choosing 1:10,1:100,1:1000 are respectively connected in potato dextrose agar, inoculum concentration 1
Milliliter is cultivated 5-7 days under the conditions of 28 DEG C, barms is picked out, in the flat lining out of potato dextrose agar
Culture is purified, and pure honeybee barms can be obtained after cultivating by 3-5 scribing line.
Preparation level-one honeybee barms: honeybee barms are forwarded in potato dextrose agar, are connect
Kind amount is the 1% of potato dextrose agar, under the conditions of 28 DEG C, cultivates 5 days, first class inoculum is made.
Potato dextrose agar formula are as follows: potato cleans peeling, weighs 200g and is cut into small pieces, adds boiling rotten
(boiling 20~30 minutes, can be poked by glass bar), with eight layers of filtered through gauze, heating adds 20g agar, continues heating and stirs
Mixing is mixed, after agar has dissolved, glucose is added, stirs evenly, supplies moisture again after slightly cooling down to 1000 milliliters, packing tries
Pipe, jumps a queue, wraps up, and (121 DEG C) the rear taking-up test tubes of sterilizing 20 minutes or so put inclined-plane.
Embodiment 2
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 1% of liquid culture medium weight, cultivates 7 days under the conditions of 18 DEG C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: cider 70%, honey 30%, natural PH.
2) it weighs slice apple 10kg, 2.0kg white sugar and 2.0kg honey after handling well to be fitted into cylinder, honeybee is added in midway
5 milliliters of yeast liquid strain, cylinder mouth is tightened with gauze, with 18 DEG C or so stationary cultures, stirred 1 every 1 day since the 3rd day
Secondary, the raw apple pulp fermented can be obtained in filtering after 25 days.
3) raw apple pulp is concentrated, at 80-85 DEG C, half an hour detects a pol for temperature control, and pol reaches
70% or more, which takes the dish out of the pot, can be obtained Apples honey.
Embodiment 3
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 2% of liquid culture medium weight, cultivates 7 days under the conditions of 18 DEG C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: cider 60%, honey 40%, natural PH.
2) it weighs slice apple 10kg, 2.5kg white sugar and 2.5kg honey after handling well to be fitted into cylinder, honeybee is added in midway
7 milliliters of yeast liquid strain, cylinder mouth is tightened with gauze, with 18 DEG C or so stationary cultures, stirred 1 every 1 day since the 3rd day
Secondary, the raw apple pulp fermented can be obtained in filtering after 20 days.
3) raw apple pulp is concentrated, at 80-85 DEG C, half an hour detects a pol for temperature control, and pol reaches
70% or more, which takes the dish out of the pot, can be obtained Apples honey.
Embodiment 4
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 1% of liquid culture medium weight, cultivates 7 days at 20 °C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: kiwi-fruit juice 70%, honey 30%, natural PH.
2) it weighs slice Kiwi berry 10kg, 2.5kg white sugar and 2.5kg honey after handling well to be fitted into cylinder, honey is added in midway
8 milliliters of bee yeast liquid strain is tightened cylinder mouth with gauze, with 18 DEG C or so stationary cultures, is stirred since the 3rd day every 1 day
The kiwi pulp fermented can be obtained in filtering after mixing 1 time, 18 days.
3) kiwi pulp is concentrated, at 80-85 DEG C, half an hour detects a pol for temperature control, and pol reaches
70% or more, which takes the dish out of the pot, can be obtained kiwi fruit honey.
Embodiment 5
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 2% of liquid culture medium weight, cultivates 7 days at 20 °C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: kiwi-fruit juice 60%, honey 40%, natural PH.
2) it weighs and handles rear slicing lemon 10kg well, 2.5kg white sugar and 2.5kg honey are fitted into cylinder, and honeybee is added in midway
8 milliliters of yeast liquid strain, cylinder mouth is tightened with gauze, with 18 DEG C or so stationary cultures, stirred 1 every 1 day since the 3rd day
Secondary, the lemon magma fermented can be obtained in filtering after 15 days.
3) lemon magma is concentrated, at 80-85 DEG C, half an hour detects a pol for temperature control, and pol reaches
70% or more, which takes the dish out of the pot, can be obtained Lemon fruit honey.
Embodiment 6
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 2% of liquid culture medium weight, cultivates 7 days at 20 °C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: kiwi-fruit juice 70%, honey 30%, natural PH.
4) it weighs slice dragon fruit 10kg, 2.5kg white sugar and 2.5kg honey after handling well to be fitted into cylinder, honey is added in midway
8 milliliters of bee yeast liquid strain is tightened cylinder mouth with gauze, with 18 DEG C or so stationary cultures, is stirred since the 3rd day every 1 day
The flue fruit protoplasm fermented can be obtained in filtering after mixing 1 time, 18 days.
5) flue fruit protoplasm is concentrated, at 80-85 DEG C, half an hour detects a pol for temperature control, and pol reaches
70% or more, which takes the dish out of the pot, can be obtained dragon fruit fruit honey.
- 18 DEG C of the honeybee barms being prepared by embodiment 1 save 1 month after detection saccharomycete quantity 4.0
×107A/gram.
There is its distinctive color by the various fruit fruit honey that embodiment 2-6 is prepared and grow smell, it is full of nutrition,
And it is without side-effects to be conducive to health.
The above, the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although referring to before
Stating embodiment, invention is explained in detail, those skilled in the art should understand that: it still can be to preceding
Technical solution documented by each embodiment is stated to modify or equivalent replacement of some of the technical features；And these
It modifies or replaces, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (11)
1. a kind of preparation process of fruit fruit honey, it is characterised in that the production technology the following steps are included:
(1) separation of honeybee barms is chosen: diluted honey is accessed in potato dextrose agar, 28 ±
Under the conditions of 1 DEG C, cultivates 5-7 days, pick out strain and purified, obtain honeybee barms and save；
(2) the honeybee barms scribing line that step (1) obtains the culture of honeybee barms: is forwarded to potato glucose fine jade
In rouge culture medium, inoculum concentration is the 1-2% of potato dextrose agar weight, under the conditions of 28 ± 1 DEG C, cultivates 5-7
First class inoculum is made in it, and then first class inoculum is inoculated into liquid culture medium；Inoculum concentration is the 1-2% of liquid culture medium weight,
Stationary culture 3-7 days under conditions of 18-25 DEG C obtains honeybee yeast liquid strain；
(3) fresh fruit is chosen, the individual that rots is removed, is cleaned up with clear water, drains surface moisture, is cut after removing epidermis
Piece or direct slicing.If fruit surface is inedible, epidermis should be removed, such as pineapple, Kiwi berry, orange remove epidermis, then
Slice, slice are conducive to fermentation；
(4) slicing fruits in step (3) are packed into jar fermenter, the white sugar and honey of each 20%-25% of slicing fruits weight are added,
And honeybee yeast liquid strain is added, cylinder mouth is covered with gauze, stationary culture is simultaneously periodically stirred, and passes through yarn after 15-30 days
Cloth is filtered, and the fruit magma fermented can be obtained；
(5) the fruit magma fermented in step (4) is concentrated through low temperature, and fruit fruit honey both can be obtained.
2. a kind of preparation process according to claim 1, which is characterized in that diluted honey is pressed in step (1) for honey
The diluted honey that 10 multiple is diluted.
3. a kind of preparation process according to claim 1, which is characterized in that choose 1:10,1:100,1 in step (1):
The diluted honey of 1000 3 dilutions is respectively connected in potato dextrose agar.
4. a kind of preparation process according to claim 1, which is characterized in that the separation of the honeybee yeast is derived from happiness horse traction
The honey in refined 4000 granular snow domain of height above sea level.
5. a kind of preparation process according to claim 1, which is characterized in that the potato dextrose agar is matched
Side are as follows: potato 20%, glucose 2.0%, agar 2.0%, water surplus.
6. a kind of preparation process according to claim 1, which is characterized in that the liquid culture medium formula are as follows: fruit syrup
60%-70%, honey 30%-40%.
7. a kind of preparation process according to claim 1, which is characterized in that fruit is selected from the liquid culture medium formula
Apple and/or Kiwi berry.
8. a kind of preparation process according to claim 1, which is characterized in that the slicing fruits be selected from blueberry, Kiwi berry,
Apple, pawpaw, pineapple, dragon fruit, lemon, green plum etc..
9. a kind of preparation process according to claim 1, which is characterized in that periodic agitation is thoroughly to stir after 3 days every 1 day
It mixes primary.
10. a kind of preparation process according to claim 1, which is characterized in that low temperature is controlled at 80-85 DEG C in step (5),
It is concentrated into pol and reaches 70%.
11. a kind of fruit fruit honey that preparation process described in one of -9 according to claim 1 is prepared.
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Application publication date: 20190115 |