CN114376132A - Fermented honey health-care beverage and preparation method thereof - Google Patents

Fermented honey health-care beverage and preparation method thereof Download PDF

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Publication number
CN114376132A
CN114376132A CN202111629886.2A CN202111629886A CN114376132A CN 114376132 A CN114376132 A CN 114376132A CN 202111629886 A CN202111629886 A CN 202111629886A CN 114376132 A CN114376132 A CN 114376132A
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honey
parts
fermentation
fermented
health drink
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燕贞
梁绍娜
张德旺
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Hainan Daliyao Technology Co ltd
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Hainan Daliyao Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/219—Diacetilactis

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  • 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)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention provides a fermented honey health-care beverage and a preparation method thereof, wherein the beverage comprises the following raw materials in parts by weight: 40-56 parts of honey, 5-8 parts of fermentation strain, 1-4 parts of stabilizer, 1-3 parts of high fructose corn syrup, 0.3-1 part of sodium benzoate and 80-150 parts of purified water, wherein the fermentation strain is lactobacillus acidophilus, streptococcus limosus and streptococcus lactis in a mass ratio of 2-5: 1-3: 3-6, and through microbial fermentation, high molecular weight protein in the honey is decomposed into polypeptide or amino acid with smaller molecular weight, so that the absorption utilization rate is improved, meanwhile, the honey beverage has an obvious inhibiting effect on pathogenic bacteria and rotten bacteria, the shelf life of the honey beverage can be effectively prolonged, and the effects of stability and easiness in absorption are achieved.

Description

Fermented honey health-care beverage and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to a fermented honey health-care beverage and a preparation method thereof.
Background
The bees are the general name of insects in the family of hymenoptera, bee colonies generally bred in China mainly comprise western bees and Chinese bees, and the bees finish the task of pollination for plants in the process of collecting plant pollen and nectar, so that the method plays a very important role in agricultural production. The main components of the honey are saccharides, and other components are proteins, amino acids, organic acids, vitamins, various trace elements and the like, so that the honey has various benefits on human life and health, including oxidation resistance, cancer resistance, bacteriostasis, inflammation diminishing, promotion of development of bones, intelligence, hematopoietic systems and the like, and a plurality of effects of protecting cardiovascular, nervous, respiratory and gastrointestinal systems and the like. The honey has the effects mainly due to the chemical components, such as phenolic compounds, enzymes and the like in the honey have the antioxidation function, can eliminate excessive free radicals in the organism, maintain the dynamic balance of the oxidation-reduction reaction of the organism, and prevent diseases such as cancers and the like; the mineral substances in honey include macroelements such as calcium, sodium and potassium, and microelements such as manganese, copper, cesium and nickel, some of which can be directly absorbed by human body to promote the development of intelligence, hematopoietic system, bone and nervous system.
The honey is fermented by taking honey as a raw material, adding other raw materials, auxiliary materials and additives, and fermenting by using microorganisms under the conditions of proper temperature, humidity, pH value, moisture and the like. The fermented bee product mainly depends on the transformation action of microorganisms, the flavor of the bee product is improved, the types and the contents of active ingredients of the bee product are improved, and the nutritional function of honey is enhanced; the existing honey fermented beverage polypeptide has large molecular weight, is difficult to absorb and utilize, and cannot exert the antibacterial effect in honey, so that the honey beverage has short shelf life and is easy to decay or deteriorate, and the development of the fermented honey beverage industry is restricted.
Disclosure of Invention
In view of the above, the invention provides a fermented honey health beverage and a preparation method thereof, which solve the above problems.
The technical scheme of the invention is realized as follows: a fermented honey health beverage: the feed comprises the following raw materials in parts by weight: 40-56 parts of honey, 5-8 parts of fermentation strain, 1-4 parts of stabilizer, 1-3 parts of high fructose corn syrup, 0.3-1 part of sodium benzoate and 80-150 parts of purified water, wherein the fermentation strain is lactobacillus acidophilus, streptococcus citrulline and streptococcus lactis in a mass ratio of 2-5: 1-3: 3-6.
Further, a fermented honey health-care beverage: the feed comprises the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strain, 3 parts of stabilizer, 2 parts of high fructose corn syrup, 0.7 part of sodium benzoate and 120 parts of purified water.
Further, the stabilizing agent is sodium alginate, ethylene diamine tetraacetic acid triammonium and beta-cyclodextrin in a mass ratio of 3-12: 2-5: 1-6.
Further, the honey is selected from linden honey, jasmine honey, chrysanthemum honey and/or sweet osmanthus honey.
Furthermore, the viable count of the zymophyte is at least 106/mL.
Further, a preparation method of the fermented honey health-care beverage comprises the following steps:
s1, collecting raw honey, filtering to remove impurities, adding purified water for dilution, heating and stirring to obtain honey liquid;
s2, adding fermentation strains into the honey liquid twice, carrying out primary sealed fermentation at 20-25 ℃, and introducing CO2Removing oxygen, adding a fermentation strain, adjusting the temperature to 26-28 ℃ for secondary sealed fermentation, adding a stabilizer, adjusting the temperature to 29-32 ℃ for further tertiary fermentation to obtain honey fermentation liquor;
s3, adding the high fructose corn syrup and the sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing to obtain the honey health-care beverage.
Further, the heating and stirring temperature of S1 is 50-70 ℃, and the stirring speed is 5000-7000 rpm.
Further, the first sealed fermentation time of S2 is 20-60 min, the second sealed fermentation time is 3-5 h, and the third fermentation time is 8-12 h.
Furthermore, the amount of the fermentation strain added for the first time of S2 is 1/3-2/3 of the total mass, and the amount of the fermentation strain added for the second time is the residual amount.
Further, the S3 homogenization pressure is 30-100 MPa, the homogenization temperature is 60-70 ℃, and the homogenization time is 3-15 min.
Compared with the prior art, the invention has the beneficial effects that:
according to the honey beverage, the high molecular weight protein in the honey can be decomposed into the polypeptide or amino acid with smaller molecular weight through microbial fermentation and selection of fermentation strains to adjust the ratio, the molecular weight is 300-1000 Da, the absorption utilization rate is obviously improved, the honey beverage has an inhibiting effect on pathogenic bacteria and saprophytic bacteria, the golden yellow grape ball inhibition rate is 93.2-98.6%, the salmonella inhibition rate is 94.3-98.3%, the quality guarantee period of the honey beverage can be effectively prolonged, the stable and easy absorption effect is achieved, the functional health care effect can be conveniently and efficiently provided, and the honey beverage has the health care effects of oxidation resistance, tumor resistance and the like.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A fermented honey health-care beverage comprises the following raw materials in parts by weight: 40 parts of honey, 5 parts of fermentation strain, 1 part of stabilizer, 1 part of high fructose corn syrup, 0.3 part of sodium benzoate and 80 parts of purified water, wherein the fermentation strain comprises lactobacillus acidophilus, streptococcus limosus and streptococcus lactis in a mass ratio of 2:1:3, the stabilizer comprises sodium alginate, triammonium ethylenediamine tetraacetic acid and beta-cyclodextrin in a mass ratio of 3:2:1, the honey is selected from linden wild honey, and the viable count of the fermentation strain is at least 106/mL.
Example 2
A fermented honey health-care beverage comprises the following raw materials in parts by weight: 56 parts of honey, 8 parts of fermentation strain, 4 parts of stabilizer, 3 parts of high fructose corn syrup, 1 part of sodium benzoate and 150 parts of purified water, wherein the fermentation strain is lactobacillus acidophilus, streptococcus limosus and streptococcus lactis in a mass ratio of 5:3:6, the stabilizer is sodium alginate, triammonium ethylenediamine tetraacetic acid and beta-cyclodextrin in a mass ratio of 12:5:6, the honey is selected from jasmine wild honey, and the viable count of the fermentation strain is at least 106/mL.
Example 3
A fermented honey health-care beverage comprises the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strain, 3 parts of stabilizer, 2 parts of high fructose corn syrup, 0.7 part of sodium benzoate and 120 parts of purified water, wherein the fermentation strain comprises lactobacillus acidophilus, streptococcus limosus and streptococcus lactis in a mass ratio of 3:2:5, the stabilizer comprises sodium alginate, triammonium ethylenediamine tetraacetic acid and beta-cyclodextrin in a mass ratio of 7:3:3, the honey is selected from chrysanthemum wild honey, and the viable count of the fermentation strain is at least 106/mL;
the following preparation methods were used in the above examples 1 to 3:
s1, filtering and removing impurities from the raw honey, adding purified water for dilution, heating to 60 ℃, and stirring at 6000rpm to obtain honey liquid;
s2, adding 2/3 of the total mass of the fermentation strains into the honey solution, performing primary sealed fermentation at 23 ℃ for 40min, and introducing CO2Removing oxygen, adding the rest fermentation strain, adjusting temperature to 27 deg.C, performing secondary sealed fermentation for 4 hr, adding stabilizer, adjusting temperature to 30 deg.C, and continuing for a third fermentation for 10 hr to obtain honey fermentation broth;
s3, adding the high fructose corn syrup and the sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing, wherein the homogenizing pressure is 70MPa, the homogenizing temperature is 65 ℃, and the homogenizing time is 9min, so as to obtain the honey health-care beverage.
Example 4
A fermented honey health-care beverage comprises the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strain, 3 parts of stabilizer, 2 parts of high fructose corn syrup, 0.7 part of sodium benzoate and 120 parts of purified water, wherein the fermentation strain comprises lactobacillus acidophilus, streptococcus limosus and streptococcus lactis in a mass ratio of 3:2:5, the stabilizer comprises sodium alginate, triammonium ethylenediamine tetraacetic acid and beta-cyclodextrin in a mass ratio of 7:3:3, the honey is selected from sweet osmanthus wild honey, and the viable count of the fermentation strain is at least 106/mL;
the preparation method of the fermented honey health-care beverage comprises the following steps:
s1, filtering and removing impurities from the raw honey, adding purified water for dilution, heating to 50 ℃, and stirring at 5000rpm to obtain honey liquid;
s2, adding 1/3 of the total mass of the fermentation strains into the honey solution, performing primary sealed fermentation at 20 ℃ for 20min, and introducing CO2Removing oxygen, adding the rest fermentation strain, adjusting temperature to 26 deg.C, performing secondary sealed fermentation for 3 hr, adding stabilizer, adjusting temperature to 29 deg.C, and continuing for a third fermentation for 8 hr to obtain honey fermentation broth;
s3, adding the high fructose corn syrup and sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing, wherein the homogenizing pressure is 30-100 MPa, the homogenizing temperature is 60 ℃, and the homogenizing time is 3min, so that the honey health-care beverage is obtained.
Example 5
A fermented honey health-care beverage comprises the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strain, 3 parts of stabilizer, 2 parts of high fructose corn syrup, 0.7 part of sodium benzoate and 120 parts of purified water, wherein the fermentation strain comprises lactobacillus acidophilus, streptococcus limosus and streptococcus lactis in a mass ratio of 3:2:5, the stabilizer comprises sodium alginate, triammonium ethylenediamine tetraacetic acid and beta-cyclodextrin in a mass ratio of 7:3:3, the honey is selected from sweet osmanthus wild honey, and the viable count of the fermentation strain is at least 106/mL;
the preparation method of the fermented honey health-care beverage comprises the following steps:
s1, filtering and removing impurities from the raw honey, adding purified water for dilution, heating to 70 ℃, and stirring at 7000rpm to obtain honey liquid;
s2, adding 2/3 of the total mass of the fermentation strains into the honey solution, performing primary sealed fermentation at 25 ℃ for 60min, and introducing CO2Removing oxygen, adding the rest fermentation strain, adjusting temperature to 28 deg.C, performing secondary sealed fermentation for 5 hr, adding stabilizer, adjusting temperature to 32 deg.C, and continuing for a third fermentation for 12 hr to obtain honey fermentation broth;
s3, adding the high fructose corn syrup and sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing, wherein the homogenizing pressure is 30-100 MPa, the homogenizing temperature is 60-70 ℃, and the homogenizing time is 3-15 min, so that the honey health-care beverage is obtained.
Comparative example 1
The difference between the comparative example and the example 3 is that the fermentation strains are lactobacillus acidophilus, streptococcus limophilus and streptococcus lactis in a mass ratio of 1:1:1, and the fermentation type honey health-care beverage specifically comprises the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strain, 3 parts of stabilizer, 2 parts of high fructose corn syrup, 0.7 part of sodium benzoate and 120 parts of purified water, wherein the fermentation strain comprises lactobacillus acidophilus, streptococcus limosus and streptococcus lactis in a mass ratio of 1:1:1, the stabilizer comprises sodium alginate, triammonium ethylenediamine tetraacetic acid and beta-cyclodextrin in a mass ratio of 7:3:3, the honey is selected from chrysanthemum wild honey, the viable count of the fermentation strain is at least 106/mL,
the following preparation method is adopted:
s1, filtering and removing impurities from the raw honey, adding purified water for dilution, heating to 60 ℃, and stirring at 6000rpm to obtain honey liquid;
s2, adding 2/3 of the total mass of the fermentation strains into the honey solution, performing primary sealed fermentation at 23 ℃ for 40min, and introducing CO2Removing oxygen, adding the rest fermentation strain, adjusting temperature to 27 deg.C, performing secondary sealed fermentation for 4 hr, adding stabilizer, adjusting temperature to 30 deg.C, and continuing for a third fermentation for 10 hr to obtain honey fermentation broth;
s3, adding the high fructose corn syrup and the sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing, wherein the homogenizing pressure is 70MPa, the homogenizing temperature is 65 ℃, and the homogenizing time is 9min, so as to obtain the honey health-care beverage.
Comparative example 2
The comparative example is different from example 3 in that the fermented honey health drink comprises the following raw materials in parts by weight: 36 parts of honey, 10 parts of fermentation strain, 5 parts of stabilizer, 5 parts of high fructose corn syrup, 1.6 parts of sodium benzoate and 200 parts of purified water; the fermentation strain comprises lactobacillus acidophilus, streptococcus citrusus and streptococcus butyricum in a mass ratio of 3:2:5, the stabilizer comprises sodium alginate, ethylenediaminetetraacetic acid triammonium and beta-cyclodextrin in a mass ratio of 7:3:3, the honey is selected from chrysanthemum wild honey, and the viable count of the fermentation strain is at least 106/mL;
the following preparation method is adopted:
s1, filtering and removing impurities from the raw honey, adding purified water for dilution, heating to 60 ℃, and stirring at 6000rpm to obtain honey liquid;
s2, adding 2/3 of the total mass of the fermentation strains into the honey solution, performing primary sealed fermentation at 23 ℃ for 40min, and introducing CO2Removing oxygen, adding the rest fermentation strain, adjusting temperature to 27 deg.C, performing secondary sealed fermentation for 4 hr, adding stabilizer, adjusting temperature to 30 deg.C, and continuing for a third fermentation for 10 hr to obtain honey fermentation broth;
s3, adding the high fructose corn syrup and the sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing, wherein the homogenizing pressure is 70MPa, the homogenizing temperature is 65 ℃, and the homogenizing time is 9min, so as to obtain the honey health-care beverage.
Comparative example 3
The difference between the comparative example and the example 3 is that the fermentation strains are lactobacillus acidophilus, lactococcus lactis and lactobacillus rhamnosus in a mass ratio of 3:2:5, and the fermentation type honey health-care beverage comprises the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strain, 3 parts of stabilizer, 2 parts of high fructose corn syrup, 0.7 part of sodium benzoate and 120 parts of purified water, wherein the fermentation strain is lactobacillus acidophilus, lactococcus lactis and lactobacillus rhamnosus in a mass ratio of 3:2:5, the stabilizer is sodium alginate, triammonium ethylenediamine tetraacetic acid and beta-cyclodextrin in a mass ratio of 7:3:3, the honey is selected from chrysanthemum wild honey, the viable count of the fermentation strain is at least 106/mL,
the following preparation method is adopted:
s1, filtering and removing impurities from the raw honey, adding purified water for dilution, heating to 60 ℃, and stirring at 6000rpm to obtain honey liquid;
s2, adding 2/3 of the total mass of the fermentation strains into the honey solution, performing primary sealed fermentation at 23 ℃ for 40min, and introducing CO2Removing oxygen, adding the rest fermentation strain, adjusting temperature to 27 deg.C, performing secondary sealed fermentation for 4 hr, adding stabilizer, adjusting temperature to 30 deg.C, and continuing for a third fermentation for 10 hr to obtain honey fermentation broth;
s3, adding the high fructose corn syrup and the sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing, wherein the homogenizing pressure is 70MPa, the homogenizing temperature is 65 ℃, and the homogenizing time is 9min, so as to obtain the honey health-care beverage.
Determination of content of polypeptide or amino acid with small molecular weight
The honey health-care beverage prepared in the above examples 1-5 and comparative examples 1-3 is tested for polypeptide content according to GB 5009.5-2016, and the content of free amino acid is determined according to the method specified in GB/T22492-2008, and the determination results are as follows:
the content of the polypeptide with each molecular weight accounts for the percentage of the protein content of the honey health drink.
Figure BDA0003439660360000071
The results show that the honey fermented beverage has high content of small molecular polypeptides, wherein the content of 300-400Da is 8.3-12.6%, the content of 500-700Da is 17.5-20.6%, the content of 800-1000Da is 53.6-60.8%, and the content of free amino acids is 3.5-5.2%, which indicates that the fermentation method can decompose large molecular weight proteins in honey into smaller molecular polypeptides or amino acids, and is easy to digest and absorb.
Second, bacteriostasis test
The fermented honey beverages of examples 1-5 and comparative examples 1-3 were infiltrated into a culture medium and divided into 8 groups, 1mL of each group was added into a 24-well plate, 20 μ L of staphylococcus aureus was added into a 12-well plate, 20 μ L of salmonella was added into the remaining 12-well plate, the antibacterial activity of the honey beverage on the strain was observed after 24 hours of culture, and the average value was taken, and the antibacterial results were as follows:
Figure BDA0003439660360000081
according to the bacteriostasis tests, the honey beverage prepared by the specific process can inhibit pathogenic bacteria and saprophytic bacteria, particularly has obvious inhibition on staphylococcus aureus and salmonella in the beverage, the bacteriostasis rate of staphylococcus aureus in the embodiment group is 93.2-98.6%, and the bacteriostasis rate of salmonella is 94.3-98.3%.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. A fermented honey health-care beverage is characterized by comprising the following raw materials in parts by weight: 40-56 parts of honey, 5-8 parts of fermentation strain, 1-4 parts of stabilizer, 1-3 parts of high fructose corn syrup, 0.3-1 part of sodium benzoate and 80-150 parts of purified water, wherein the fermentation strain is lactobacillus acidophilus, streptococcus citrulline and streptococcus lactis in a mass ratio of 2-5: 1-3: 3-6.
2. The fermented honey health drink as claimed in claim 1, comprising the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strain, 3 parts of stabilizer, 2 parts of high fructose corn syrup, 0.7 part of sodium benzoate and 120 parts of purified water.
3. A fermented honey health drink as claimed in claim 1 or 2, wherein the stabilizer is sodium alginate, ethylenediaminetetraacetic acid triammonium salt, beta-cyclodextrin in a mass ratio of 3-12: 2-5: 1-6.
4. A fermented honey health drink according to claim 1 or 2, characterized in that the honey is selected from linden tree honey, jasmine honey, chrysanthemum honey and/or osmanthus honey.
5. A method of preparing a fermented honey health drink as claimed in claim 1 or 2, wherein: the viable count of the fermentation strain is at least 106/mL.
6. The method for preparing the fermented honey health drink as claimed in claim 1, wherein the fermented honey health drink comprises the following steps: the method comprises the following steps:
s1, collecting raw honey, filtering to remove impurities, adding purified water for dilution, heating and stirring to obtain honey liquid;
s2, adding into the Mel solution twiceAdding fermentation strain, performing first sealed fermentation at 20-25 deg.C, introducing CO2Removing oxygen, adding a fermentation strain, adjusting the temperature to 26-28 ℃ for secondary sealed fermentation, adding a stabilizer, adjusting the temperature to 29-32 ℃ for further tertiary fermentation to obtain honey fermentation liquor;
s3, adding the high fructose corn syrup and the sodium benzoate into the honey fermentation liquor, homogenizing and uniformly mixing to obtain the honey health-care beverage.
7. A method for preparing a fermented honey health drink as claimed in claim 6, wherein: the S1 heating and stirring temperature is 50-70 ℃, and the stirring speed is 5000-7000 rpm.
8. A method for preparing a fermented honey health drink as claimed in claim 6, wherein: and S2, the first sealed fermentation time is 20-60 min, the second sealed fermentation time is 3-5 h, and the third fermentation time is 8-12 h.
9. A method for preparing a fermented honey health drink as claimed in claim 6, wherein: the amount of the fermentation strain added for the first time of the S2 is 1/3-2/3 of the total mass, and the amount of the fermentation strain added for the second time is the residual amount.
10. A method for preparing a fermented honey health drink as claimed in claim 6, wherein: and S3, the homogenizing pressure is 30-100 MPa, the homogenizing temperature is 60-70 ℃, and the homogenizing time is 3-15 min.
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