CN111513280A - 一种香蜜 - Google Patents
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- CN111513280A CN111513280A CN201910110520.0A CN201910110520A CN111513280A CN 111513280 A CN111513280 A CN 111513280A CN 201910110520 A CN201910110520 A CN 201910110520A CN 111513280 A CN111513280 A CN 111513280A
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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
- 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
- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种香蜜，是用蜜蜂所产之蜜，尤其是蜂蜜为原料，以天然色素、麦、谷、豆、酒及香辛料等为辅料，经接种各种所需微生物菌种毛霉、红曲霉、根霉、酵母菌、乳酸菌等后制曲发酵，或分别分批接种制曲多次发酵，或者于某阶段完全采用混合酶化生物化学反应方式从而得到一种前所未有的极香蜂蜜类新物质，并在原基础上大大提高和扩展了原蜜的医疗及保健功能。
Description
技术领域：本发明涉及一种利用微生物发酵所产生的酶或者活性酶、天然色素、蛋白质、氨基酸、有机酸等物质与原料蜜蜂所产的蜜特别是蜂蜜发生生化反应，产生出一种新的蜜类型产品，使其在原有的功效基础上，其医疗保健功能明显的大幅提高和扩展，如深长呼吸、扩张血管、通血管梗阻、降低血压、促消化腺分泌、去疲劳、振奋精力、抗菌抗病毒等。究其原因主要是由于经过极其复杂的生化反应过后，新品种蜜所呈现出的诱人的奇香、奇味以及其迅速的舒适全身、提振精力、抗氧化的奇特感觉与功效，并且经生化反应过后的蜜，其营养成份也是丰富与提高的，如各种氨基酸、各种维生素、糖类、矿物质类等等。
背景技术：目前市场上还没有此样产品的生产或销售。
发明内容：本发明所用之底物或原料为蜜蜂所制造的各种类型的蜜，特别是蜂蜜，采用的微生物为各类霉菌，如毛霉、根霉、曲霉包括红曲霉、米曲霉等；细菌，如乳酸菌、酵母菌等；所采用辅料为红曲色素、各种麦、谷、豆类等并包括他们的粉末或加工产品、酒类、盐、水、香辛料类包括八角、花椒、甘草、香草、胡椒或其粉等。将部分这些物品先接种制曲或分批接种制曲，然后混合发酵或分批分阶段性的先后发酵，或者其中的某个阶段采用直接混合酶化生物化学反应的方式来获得产品。其发酵方式可为封闭型发酵，也可为阶段性封闭型发酵，其各物料间的配比可因比例极其悬殊而致终产品差异显著。
本发明所使用的蜜蜂所产之蜜，特别是蜂蜜中含有人体所需各种珍贵的营养物质，如氨基酸类、糖类、维生素类、矿物质类等；所使用的辅料中同样含有蛋白质类、肽类、氨基酸类、淀粉类、脂肪类等丰富的营养物质，这些物质在微生物所产生的活性酶的催化下混合发酵，经复杂的生化反应后，其主要的呈香物质生成途径如下：
1.脂肪酸经β-氧化途径生物合成香气物质，即因产生某些挥发性酯类而呈香，
2.氨基酸转化的挥发物呈香，
3.醇及高级醇呈香，
其中，缬氨酸转化成为异丁醇、亮氨酸转化成为异戊醇、异亮氨酸转化成为2-甲基丁醇、蛋氨酸转化为3-甲硫基丙醇、苯丙氨酸转化为苯乙醇。
并且，蜂蜜中所含有的大量的糖类经EMP途经，经丙酮酸又能合成氨基酸，从而成为增加成品营养成份的途经之一。
4.丁二酮、乙酸、乳酸等有机酸化合物形成途经而呈香，
具体实施方案：辅物麦类包括大麦、小麦等，谷类包括大米、糯米等，豆类包括大豆、豌豆、芸豆等，酒类包括黄酒、白酒等，香辛料包括甘草、香草、八角、花椒等，水及盐等，原料为蜂蜜，以上部分物或其加工品混合后按所需微生物菌种接种制曲，或分别接种不同的微生物菌种并制曲，该菌种包括毛霉、根霉、红曲霉、米曲酶、乳酸菌、酵母菌等，而后混入其余物作单次或多次发酵，或者取混合酶化生化反应方式来替代谋一阶段的发酵，均可获得有差异的同类结果。采用封闭型，或封闭型与开放型交替的方法发酵，也会有同类结果上的差异。
生产前景：由于参入该新物品生产的全部物料均为纯天然性，致使该物品无论作为保健品还是食品均有诱人的前景，加上其独特的奇香、奇味、奇效，生产工艺不太复杂，原料易得，需求旺盛，贴近生活即是它最好的生产前景。
Claims (4)
1.一种香蜜，其特征在于：其所接种制曲的霉菌中包括毛霉、根霉、曲霉如红曲霉等，其所参入发酵的优势细菌为乳酸菌、酵母菌等，其参入发酵的原料为蜜蜂所产的各种蜜，尤其是蜂蜜，辅料为红曲色素、麦类、谷类、豆类包括其加工产品，香辛料类包括八角、花椒、甘草、香草、胡椒粉等，酒类及盐、水等，部分这些物品经接种制曲后按比例混合其他物品进行某种方式的一次或多次发酵，或部分物品发酵后与剩余的物品行混合酶化生化反应而制得产品。
2.根据权利要求1所述的一种香蜜，其特征在于：辅料中参入制曲的物质可一次性接齐所需菌种制曲，也可分别接种制曲，然后混合并加入其余物质行一次或多次发酵。
3.根据权利要求1和2所述的一种香蜜，其特征在于：其发酵过程可以是一次性添加所需物质，一次性发酵；也可以是分段添加，分段发酵。
4.根据权利要求1、2和3所述的一种香蜜，其特征在于所有的发酵方式可以是全封闭型发酵，也可为阶段性封闭型发酵。
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| CN101896611A (zh) * | 2007-10-12 | 2010-11-24 | 诺维信公司 | 由糖蜜生产发酵产物的方法 |
| CN103834530A (zh) * | 2014-03-24 | 2014-06-04 | 湖北工业大学 | 一种蜂蜜酒的酿造方法 |
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| CN101896611A (zh) * | 2007-10-12 | 2010-11-24 | 诺维信公司 | 由糖蜜生产发酵产物的方法 |
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