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

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

A kind of fermented honey health drink and preparation method thereof

technical field

The invention relates to the field of food processing, in particular to a fermented honey health drink and a preparation method thereof.

Background technique

Honeybees are the collective name of Hymenoptera Apisidae. The bee colonies commonly raised in my country mainly include Western honeybees and Chinese honeybees. In the process of collecting plant pollen and nectar, honeybees also complete the task of pollination for plants, so in terms of agricultural production play a very important role. The main components of honey are sugars, and other components are protein, amino acids, organic acids, vitamins and various trace elements. Honey has many benefits to human life and health, including antioxidant, anti-cancer, antibacterial and anti-inflammatory, promoting The development of bone, intelligence, hematopoietic system, etc., has protective effects on cardiovascular, nervous, respiratory and gastrointestinal systems and many other effects. The reason why honey has so many effects is mainly due to its chemical composition. For example, phenolic compounds and enzymes in honey have antioxidant effects, which can remove excess free radicals in the body and maintain the dynamic balance of redox reactions in the body. , to prevent the occurrence of diseases such as cancer; minerals in honey, including macro elements calcium, sodium, potassium, etc., trace elements manganese, copper, cesium, nickel, etc., some can be directly absorbed and utilized by the human body to promote intelligence and hematopoietic system. , bone, nervous system development.

Fermentation of honey is a product obtained by microbial fermentation under appropriate conditions of temperature, humidity, pH and moisture, using honey as raw material, adding other raw materials, auxiliary materials and additives. Fermented bee products mainly rely on the transformation of microorganisms to improve the flavor of bee products, increase the type and content of active ingredients in bee products, and strengthen the nutritional function of honey; while the current honey fermented beverages have relatively large peptides, which are difficult to absorb and utilize, and fail to The antibacterial effect of honey is brought into play, resulting in a short shelf life of honey beverages, which is easy to spoil or deteriorate, which restricts the development of the fermented honey beverage industry.

SUMMARY OF THE INVENTION

In view of this, the present invention proposes a fermented honey health drink and a preparation method thereof to solve the above problems.

The technical scheme of the present invention is achieved as follows: a fermented honey health drink: comprising the following raw materials in parts by weight: 40-56 parts of honey, 5-8 parts of fermented bacteria, 1-4 parts of stabilizer, and 1-4 parts of high fructose syrup. 3 parts, 0.3 to 1 part of sodium benzoate, and 80 to 150 parts of purified water, and the fermented strains are Lactobacillus acidophilus, Streptococcus citrate and butyl lactate with a mass ratio of 2～5:1～3:3～6 Streptococcus diketones.

Further, a fermented honey health drink includes the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermented bacteria, 3 parts of stabilizer, 2 parts of high fructose syrup, 0.7 parts of sodium benzoate, and 120 parts of purified water.

Further, the stabilizer is sodium alginate, triammonium EDTA, and β-cyclodextrin in a mass ratio of 3-12:2-5:1-6.

Further, the honey is selected from linden wild honey, jasmine wild honey, chrysanthemum wild honey and/or osmanthus wild honey.

Further, the viable count of the fermentation strain is at least 106/mL.

Further, a preparation method of a fermented honey health drink, comprising the following steps:

S1, collect raw honey and filter to remove impurities, add purified water to dilute, and heat and stir to obtain honey liquid;

S2. Add fermentation strains into the honey liquid in two times, carry out the first sealed fermentation at 20-25°C, fill with CO ₂ , remove oxygen, then add fermentation strains, adjust the temperature to 26-28°C for the first step. The second sealing fermentation, adding stabilizer, and adjusting the temperature to 29-32 °C to continue the third fermentation to obtain honey fermented liquid;

S3, adding high fructose syrup and sodium benzoate into the honey fermented liquid, homogenizing and mixing to obtain a honey health drink.

Further, the S1 heating and stirring temperature is 50-70° C., and the stirring rate is 5000-7000 rpm.

Further, the first sealing fermentation time of the S2 is 20-60 min, the second sealing and fermentation time is 3-5 h, and the third fermentation time is 8-12 h.

Further, the amount of the S2 fermented strain added for the first time is 1/3 to 2/3 of the total mass, and the amount of the fermented strain added for the second time is the remaining amount.

Further, the S3 homogenizing pressure is 30-100 MPa, the homogenizing temperature is 60-70° C., and the homogenizing time is 3-15 min.

Compared with the prior art, the beneficial effects of the present invention are:

The invention can decompose the large molecular weight protein in honey into smaller molecular weight polypeptides or amino acids through microbial fermentation and select fermentation strains to adjust the proportion. The bacteriostatic rate of Staphylococcus aureus is 93.2-98.6%, and the bacteriostatic rate of Salmonella is 94.3-98.3%, which can effectively prolong the shelf life of honey beverages, so as to achieve stability and easy absorption. Effectively provide functional health care, with antioxidant, anti-tumor and other health care effects.

Detailed ways

In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

The experimental methods used in the embodiments of the present invention are conventional methods unless otherwise specified.

Materials, reagents, etc. used in the examples of the present invention can be obtained from commercial sources unless otherwise specified.

Example 1

A fermented honey health drink, comprising the following raw materials by weight: 40 parts of honey, 5 parts of fermented bacteria, 1 part of stabilizer, 1 part of high fructose syrup, 0.3 part of sodium benzoate, and 80 parts of purified water. It is Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis in a mass ratio of 2:1:3, and the stabilizer is sodium alginate, ethylenediaminetetraacetic acid triacetate in a mass ratio of 3:2:1 Ammonium and β-cyclodextrin, the honey is selected from linden wild honey, and the viable count of the fermented strain is at least 106/mL.

Example 2

A fermented honey health drink, comprising the following raw materials by weight: 56 parts of honey, 8 parts of fermented bacteria, 4 parts of stabilizer, 3 parts of high fructose syrup, 1 part of sodium benzoate, and 150 parts of purified water. It is Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis in a mass ratio of 5:3:6, and the stabilizer is sodium alginate, ethylenediaminetetraacetic acid triacetate in a mass ratio of 12:5:6 Ammonium and β-cyclodextrin, the honey is selected from jasmine wild honey, and the viable count of the fermented strain is at least 106/mL.

Example 3

A fermented honey health drink, comprising the following raw materials by weight: 50 parts of honey, 7 parts of fermented strains, 3 parts of stabilizers, 2 parts of high fructose syrup, 0.7 parts of sodium benzoate, and 120 parts of purified water. It is Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis in a mass ratio of 3:2:5, and the stabilizer is sodium alginate, ethylenediaminetetraacetic acid triacetate in a mass ratio of 7:3:3 Ammonium, β-cyclodextrin, the honey is selected from chrysanthemum wild honey, and the viable count of the fermentation strain is at least 10/mL;

Above-mentioned embodiment 1～3 adopts following preparation method:

S1, collect raw honey and filter to remove impurities, add purified water to dilute, heat at 60 ° C, and stir to obtain honey liquid at 6000 rpm;

S2. Add 2/3 of the total mass of fermented strains to the honey liquid, carry out the first sealed fermentation at 23°C for 40 minutes, fill with CO ₂ , remove oxygen, add the remaining fermentation strains, and adjust the temperature to 27°C to carry out The second sealed fermentation was performed for 4 hours, stabilizers were added, and the temperature was adjusted to 30°C to continue the third fermentation for 10 hours to obtain honey fermentation broth;

S3, adding high fructose syrup and sodium benzoate into the honey fermentation liquid, homogenizing and mixing, the homogenization pressure is 70MPa, the homogenization temperature is 65°C, and the homogenization time is 9min to obtain a honey health drink.

Example 4

A fermented honey health drink, comprising the following raw materials by weight: 50 parts of honey, 7 parts of fermented strains, 3 parts of stabilizers, 2 parts of high fructose syrup, 0.7 parts of sodium benzoate, and 120 parts of purified water. It is Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis in a mass ratio of 3:2:5, and the stabilizer is sodium alginate, ethylenediaminetetraacetic acid triacetate in a mass ratio of 7:3:3 Ammonium, β-cyclodextrin, described honey is selected from sweet-scented osmanthus wild honey, and the viable count of described fermentation strain is at least 106/mL;

The preparation method of fermented honey health drink is as follows:

S1, collect raw honey and filter to remove impurities, add purified water to dilute, heat at 50 ° C, and stir to obtain honey liquid at 5000 rpm;

S2. Add 1/3 of the total mass of fermentation strains to the honey liquid, carry out the first sealed fermentation at 20°C for 20 minutes, fill with CO ₂ , remove oxygen, add the remaining fermentation strains, and adjust the temperature to 26°C to carry out The second sealed fermentation was performed for 3 hours, stabilizers were added, and the temperature was adjusted to 29°C to continue the third fermentation for 8 hours to obtain honey fermentation broth;

S3, adding high fructose syrup and sodium benzoate into the honey fermentation liquid, homogenizing and mixing, the homogenizing pressure is 30-100 MPa, the homogenizing temperature is 60 DEG C, and the homogenizing time is 3 min to obtain a honey health drink.

Example 5

A fermented honey health drink, comprising the following raw materials by weight: 50 parts of honey, 7 parts of fermented strains, 3 parts of stabilizers, 2 parts of high fructose syrup, 0.7 parts of sodium benzoate, and 120 parts of purified water. It is Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis in a mass ratio of 3:2:5, and the stabilizer is sodium alginate, ethylenediaminetetraacetic acid triacetate in a mass ratio of 7:3:3 Ammonium, β-cyclodextrin, described honey is selected from sweet-scented osmanthus wild honey, and the viable count of described fermentation strain is at least 106/mL;

The preparation method of fermented honey health drink is as follows:

S1, collect raw honey and filter to remove impurities, add purified water to dilute, heat at 70 ° C, and stir to obtain honey liquid at 7000 rpm;

S2. Add 2/3 of the total mass of fermented strains to the honey liquid, carry out the first sealed fermentation at 25°C for 60 minutes, fill with CO ₂ , remove oxygen, add the remaining fermentation strains, and adjust the temperature to 28°C to carry out The second sealed fermentation was performed for 5 hours, stabilizers were added, and the temperature was adjusted to 32°C to continue the third fermentation for 12 hours to obtain honey fermentation broth;

S3, adding high fructose syrup and sodium benzoate into the honey fermentation liquid, homogenizing and mixing, the homogenizing pressure is 30-100 MPa, the homogenizing temperature is 60-70 ℃, and the homogenizing time is 3-15 min to obtain a honey health drink .

Comparative Example 1

The difference between this comparative example and Example 3 is that the fermented strains are Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis in a mass ratio of 1:1:1, specifically a fermented honey health drink , including the following raw materials in parts by weight: 50 parts of honey, 7 parts of fermentation strains, 3 parts of stabilizers, 2 parts of high fructose syrup, 0.7 parts of sodium benzoate, 120 parts of purified water, and described fermentation strains are mass ratio 1:1: 1 of Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis, and the stabilizer is sodium alginate, triammonium EDTA, β-ring paste with a mass ratio of 7:3:3 Essence, the honey is selected from chrysanthemum wild honey, and the viable count of the fermented strain is at least 10/mL,

The following preparation methods were used:

S1, collect raw honey and filter to remove impurities, add purified water to dilute, heat at 60 ° C, and stir to obtain honey liquid at 6000 rpm;

S2. Add 2/3 of the total mass of fermented strains to the honey liquid, carry out the first sealed fermentation at 23°C for 40 minutes, fill with CO ₂ , remove oxygen, add the remaining fermentation strains, and adjust the temperature to 27°C to carry out The second sealed fermentation was performed for 4 hours, stabilizers were added, and the temperature was adjusted to 30°C to continue the third fermentation for 10 hours to obtain honey fermentation broth;

S3, adding high fructose syrup and sodium benzoate into the honey fermentation liquid, homogenizing and mixing, the homogenization pressure is 70MPa, the homogenization temperature is 65°C, and the homogenization time is 9min to obtain a honey health drink.

Comparative Example 2

The difference between this comparative example and Example 3 is that the fermented honey health drink includes the following raw materials by weight: 36 parts of honey, 10 parts of fermented bacteria, 5 parts of stabilizer, 5 parts of high fructose syrup, 1.6 parts of sodium benzoate, purified water 200 parts; the fermentation strains are Lactobacillus acidophilus, Streptococcus citrate and Streptococcus lactis in a mass ratio of 3:2:5, and the stabilizer is alginic acid in a mass ratio of 7:3:3 Sodium, triammonium EDTA, β-cyclodextrin, 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:

S1, collect raw honey and filter to remove impurities, add purified water to dilute, heat at 60 ° C, and stir to obtain honey liquid at 6000 rpm;

S2. Add 2/3 of the total mass of fermented strains to the honey liquid, carry out the first sealed fermentation at 23°C for 40 minutes, fill with CO ₂ , remove oxygen, add the remaining fermentation strains, and adjust the temperature to 27°C to carry out The second sealed fermentation was performed for 4 hours, stabilizers were added, and the temperature was adjusted to 30°C to continue the third fermentation for 10 hours to obtain honey fermentation broth;

S3, adding high fructose syrup and sodium benzoate into the honey fermentation liquid, homogenizing and mixing, the homogenization pressure is 70MPa, the homogenization temperature is 65°C, and the homogenization time is 9min to obtain a honey health drink.

Comparative Example 3

The difference between this comparative example and Example 3 is that the fermented strains are Lactobacillus acidophilus, Lactococcus lactis and Lactobacillus rhamnosus with a mass ratio of 3:2:5, specifically a fermented honey health drink, including the following raw materials by weight : 50 parts of honey, 7 parts of fermentation strains, 3 parts of stabilizer, 2 parts of high fructose syrup, 0.7 parts of sodium benzoate, 120 parts of purified water, the fermented strains are Lactobacillus acidophilus with a mass ratio of 3:2:5, Lactococcus lactis and Lactobacillus rhamnosus, the stabilizer is sodium alginate, triammonium EDTA, β-cyclodextrin in a mass ratio of 7:3:3, and the honey is selected from chrysanthemum Wild honey, the viable count of the fermented strain is at least 106/mL,

The following preparation methods were used:

S1, collect raw honey and filter to remove impurities, add purified water to dilute, heat at 60 ° C, and stir to obtain honey liquid at 6000 rpm;

S2. Add 2/3 of the total mass of fermented strains to the honey liquid, carry out the first sealed fermentation at 23°C for 40 minutes, fill with CO ₂ , remove oxygen, add the remaining fermentation strains, and adjust the temperature to 27°C to carry out The second sealed fermentation was performed for 4 hours, stabilizers were added, and the temperature was adjusted to 30°C to continue the third fermentation for 10 hours to obtain honey fermentation broth;

S3, adding high fructose syrup and sodium benzoate into the honey fermentation liquid, homogenizing and mixing, the homogenization pressure is 70MPa, the homogenization temperature is 65°C, and the homogenization time is 9min to obtain a honey health drink.

1. Determination of small molecular weight polypeptide or amino acid content

The honey health drinks prepared in the above-mentioned Examples 1-5 and Comparative Examples 1-3 were tested for polypeptide content according to GB 5009.5-2016, and their free amino acid content was measured according to the method specified in GB/T22492-2008. The measurement results are as follows:

The polypeptide content of each molecular weight is the percentage of the protein content of the honey health drink.

It can be seen from the above results that the small molecule polypeptide content of the honey fermented beverage of the present invention is relatively high, in which 300-400Da accounts for 8.3-12.6%, 500-700Da accounts for 17.5-20.6%, and 800-1000Da accounts for 53.6-53.6%. 60.8%, and the free amino acid content is 3.5-5.2%, indicating that the fermentation method of the present invention can decompose the large molecular weight proteins in honey into smaller molecular polypeptides or amino acids, which are easy to digest and absorb.

2. Antibacterial test

The fermented honey beverages of Examples 1 to 5 and Comparative Examples 1 to 3 were infiltrated into the culture medium and divided into 8 groups. 1 mL of each group was added to a 24-well plate, and 20 μL of Staphylococcus aureus was added to the 12-well plate respectively, and the remaining 20 μL of Salmonella was added to the 12-well plate, and the antibacterial activity of the honey drink was observed after culturing for 24 hours, and the average value was taken. The antibacterial results are as follows:

As can be seen from the above-mentioned antibacterial test, the honey beverage obtained by the specific process of the present invention can have an inhibitory effect on pathogenic bacteria and rot bacteria, especially Staphylococcus aureus and Salmonella in the beverage. In the case group, the bacteriostatic rate of Staphylococcus aureus was 93.2-98.6%, and the bacteriostatic rate of Salmonella was 94.3-98.3%.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the scope of the present invention. within the scope of protection.

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.