CN103238838A - Preparation method of healthcare sweet and sour honey - Google Patents
Preparation method of healthcare sweet and sour honey Download PDFInfo
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- CN103238838A CN103238838A CN2013101775756A CN201310177575A CN103238838A CN 103238838 A CN103238838 A CN 103238838A CN 2013101775756 A CN2013101775756 A CN 2013101775756A CN 201310177575 A CN201310177575 A CN 201310177575A CN 103238838 A CN103238838 A CN 103238838A
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- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 8
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- 240000000249 Morus alba Species 0.000 claims abstract description 5
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- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 230000036541 health Effects 0.000 claims description 28
- 235000001014 amino acid Nutrition 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 6
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- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 3
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 3
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- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 3
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- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 3
- 235000004279 alanine Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
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- 239000004474 valine Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
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- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 description 1
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
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- QWIZNVHXZXRPDR-WSCXOGSTSA-N melezitose Chemical compound O([C@@]1(O[C@@H]([C@H]([C@@H]1O[C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O)CO)CO)[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QWIZNVHXZXRPDR-WSCXOGSTSA-N 0.000 description 1
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a preparation method of healthcare sweet and sour honey. The preparation method comprises the following steps of: (a) selecting and using honey, mulberry paste prepared by boiling fresh mulberry and lemon juice as fixed raw materials; (b) measuring the sugar content of the honey, and adding pure water for diluting into a fermentation solution with 20% of sugar degree; (c) sterilizing the fermentation solution for 15 minutes at the temperature of 75 DEG C and cooling to 30 DEG C; (d) carrying out alcoholic fermentation by using domesticated yeast strains until the alcoholic strength reaches 9 degrees; (e) adding 2% of citric acid and 0.4% of domesticated acetic bacteria, supplying oxygen by spraying, controlling the temperature to be 32-35 DEG C, and carrying out acetic fermentation; (f) measuring the acidity once per day starting from the fourth day, stopping fermentation when the total acidity reaches 5.0 g/100 ml (by acetic acid), and inactivating the acetic bacteria at the temperature of 60 DEG C; (g) refilling 10-30% of pure honey; and (h) sealing and cellaring. The preparation method is simple, convenient to operate and low in cost, and can effectively guarantee that the product nutrition is not lost, the best effect is achieved and a side effect is not caused.
Description
Technical field
The present invention relates to a kind of health products, relate in particular to the preparation method of the fragrant sour sweet product of a kind of health.
Background technology
Honey is the very complicated carbohydrate complex of a kind of composition, up to the present, has identified and has contained the different material of kind more than 180 in the honey, and is existing as follows with regard to several big class material division in the honey:
1. the honey water content of moisture maturation is 18%～22%;
2. the total sugar content of the ripe honey of carbohydrate reaches more than 75%, accounts for 95%～99% of dry;
Sugar in the honey mainly is glucose and fructose, and glucose accounts for more than 40% of total sugar in the honey of general kind, and fructose accounts for more than 47%, and sucrose accounts for about 4%.In addition, also contain multiple sugar such as a certain amount of maltose, melezitose, gossypose, very little as dextrin content in high-quality honey of polysaccharide, it is a certain amount of to have only mannan just to contain.
Constitute from the honey composition, though honey is the senior tonic to the human body beneficial, a huge defective arranged, that be exactly its Main Ingredients and Appearance be glucide, up to 70%.Account for more than 90% of dry.High sugar involves in unfavorable and can't eat especially for the diabetes patient to human body.
As can be known above-mentioned, be necessary prior art further perfect.
Summary of the invention
The present invention be in order to solve existing bee honey health-care product because sugar is too high, the long-time use has the problem of side effect to health, and proposes a kind of beauty and health care function that both had, and the preparation method of the sour sweet product of health perfume that health is had no side effect.
The present invention is achieved by the following technical solutions:
The preparation method of the fragrant sour sweet product of above-mentioned health, it may further comprise the steps: a) select for use the mulberry fruit cream of honey, bright sorosis boiling and lemon juice to be fixing raw material; B) determine the pol of pure mountain flower honey described in the step a), add the zymotic fluid that pure water is diluted to 20% pol then; C) with the described zymotic fluid in the step b) 75 ℃ the sterilization 15min after, be cooled to 30 ℃ again; D) barms with domestication in the step c) is carried out alcoholic fermentation, reach 9 degree to alcoholic strength and stop; E) with the citric acid that adds 2% in the solution that stops in the step d) fermenting, place the acetic acid bacteria of 0.4% domestication, adopt the fountain oxygen supply, temperature control is carried out acetic fermentation at 32 ℃～35 ℃; F) acetic acid fermentation liquid in the step e) risen at the 4th day measure acidity every day once, when its total acidity reaches 5.0 gram/100ml(with Acetometer), stop fermentation, adopt 60 ℃ of deactivation acetic acid bacterias; G) with the pure honey 10%～30% of the solution backfill of arriving in the step f); H) with the solution envelope cylinder cellar for storing things storage that obtains in the step g), can obtain fragrant sour sweet product.
The preparation method of the fragrant sour sweet product of described health, wherein: the honey in the described step b) adopts pure mountain flower honey, and its sweet degree is 75%.
The preparation method of the fragrant sour sweet product of described health, wherein: what adopt in the described step e) is the fountain oxygen supply.
The preparation method of the fragrant sour sweet product of described health, wherein: total acidity is to come in acetic acid in the described step f).
The preparation method of the fragrant sour sweet product of described health, wherein: from described step h) in the fragrant sour sweet product of taking-up sugar content be lower than 40%, organic acid content 5g/100ml, free amino acid 428mg/100ml, water content 35%～50%.
The preparation method of the fragrant sour sweet product of described health, wherein: described free amino acid has at least 18 kinds, and it has leucine, alanine and valine and content is not less than 32% of above-mentioned amino acid total content.
Beneficial effect:
The preparation method of the fragrant sour sweet product of health of the present invention is simple, easy to operate and cost is low, can guarantee effectively that the nutrition of product does not lack, and is that product reaches optimal efficacy.
The fragrant sour sweet product of health of the present invention has following effect: (1) is regulated the blood ester, is brought high blood pressure down; (2) Jian Fei effect; (3) improve enteron aisle, help toxin expelling; (4) improve the remarks circulation, anti-oxidant, have the beauty functions that subtracts speckle.Not only have plurality of health care functions, can be used as uses such as nutriment, dietotherapy food, and health is had no side effect.
The specific embodiment
The preparation method of the fragrant sour sweet product of health of the present invention, it may further comprise the steps:
A) to select sweet degree for use be the mulberry fruit cream of 75% pure mountain flower honey, bright sorosis boiling and lemon juice is fixing raw material;
B) determine the pol of pure mountain flower honey described in the step a), add the zymotic fluid that pure water is diluted to 20% pol then;
C) with the described zymotic fluid in the step b) 75 ℃ the sterilization 15min after, be cooled to 30 ℃ again;
D) barms with domestication in the step c) is carried out alcoholic fermentation, reach 9 degree to alcoholic strength and stop;
E) with the citric acid that adds 2% in the solution that stops in the step d) fermenting, place the acetic acid bacteria of 0.4% domestication, adopt the fountain oxygen supply, temperature control is carried out acetic fermentation at 32 ℃～35 ℃;
F) acetic acid fermentation liquid in the step e) risen at the 4th day measure acidity every day once, when its total acidity reaches 5.0 gram/100ml(with Acetometer), stop fermentation, adopt 60 ℃ of deactivation acetic acid bacterias;
G) with the pure honey 10%～30% of the solution backfill of arriving in the step f);
H) with the solution envelope cylinder cellar for storing things storage that obtains in the step g), can obtain fragrant sour sweet product.
In the fragrant sour sweet product of the health that said method obtains, contained free amino acid has at least 18 kinds, and it has leucine, alanine and valine and content is not less than 32% of above-mentioned amino acid total content.
Following table compares for the fragrant sour sweet product of health and the pure honey Main Ingredients and Appearance of the present invention's preparation:
| Item compared | Fragrant acid honey | Honey |
| Sugar content | Below 40% | More than 70% |
| Organic acid content | 5 gram/100ml | Less than 1 gram/100ml |
| Free amino acid | More than the 428mg/100ml | Less than 30mg/100ml |
| Water content | 35%--50% | 18%--22% |
Preparation method of the present invention is simple to operate, cost is low, and raw material sources are extensive, simultaneously, by having the multiple amino acid nutrient material favourable to human body in the fragrant sour sweet product of the health of the present invention's preparation, therefore can become one of dietotherapy food, but also have various health care functions, have no side effect.
The above; only be the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, anyly is familiar with those skilled in the art in the technology of the present invention scope; can expect easily changing or replacing, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of described claim.
Claims (6)
1. the preparation method of the fragrant sour sweet product of a health is characterized in that may further comprise the steps:
A) select for use the mulberry fruit cream of honey, bright sorosis boiling and lemon juice to be fixing raw material;
B) determine the pol of honey described in the step a), add the zymotic fluid that pure water is diluted to 20% pol then;
C) with the described zymotic fluid in the step b) 75 ℃ the sterilization 15min after, be cooled to 30 ℃ again;
D) barms with domestication in the step c) is carried out alcoholic fermentation, reach 9 degree to alcoholic strength and stop;
E) with the citric acid that adds 2% in the solution that stops in the step d) fermenting, place the acetic acid bacteria of 0.4% domestication, oxygen supply, temperature control is carried out acetic fermentation at 32 ℃～35 ℃;
F) acetic acid fermentation liquid in the step e) was risen at the 4th day measure acidity every day once, when its total acidity reaches 5.0 gram/100ml, stop fermentation, adopt 60 ℃ of deactivation acetic acid bacterias;
G) with the pure honey 10%～30% of the solution backfill of arriving in the step f);
H) with the solution envelope cylinder cellar for storing things storage that obtains in the step g), can obtain fragrant sour sweet product.
2. the preparation method of the fragrant sour sweet product of health as claimed in claim 1, it is characterized in that: the honey in the described step b) adopts pure mountain flower honey, and its sweet degree is 75%.
3. the preparation method of the fragrant sour sweet product of health as claimed in claim 1, it is characterized in that: what adopt in the described step e) is the fountain oxygen supply.
4. the preparation method of the fragrant sour sweet product of health as claimed in claim 1, it is characterized in that: total acidity is to come in acetic acid in the described step f).
5. the preparation method of the fragrant sour sweet product of health as claimed in claim 1, it is characterized in that: from described step h) in the fragrant sour sweet product that takes out sugar content be lower than 40%, organic acid content 5g/100ml, free amino acid 428mg/100ml, water content 35%～50%.
6. the preparation method of the fragrant sour sweet product of health as claimed in claim 5, it is characterized in that: described free amino acid has at least 18 kinds, and it has leucine, alanine and valine and content is not less than 32% of above-mentioned amino acid total content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310177575.6A CN103238838B (en) | 2013-05-14 | 2013-05-14 | Preparation method of healthcare sweet and sour honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310177575.6A CN103238838B (en) | 2013-05-14 | 2013-05-14 | Preparation method of healthcare sweet and sour honey |
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| Publication Number | Publication Date |
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| CN103238838A true CN103238838A (en) | 2013-08-14 |
| CN103238838B CN103238838B (en) | 2014-08-20 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539953A (en) * | 2003-10-30 | 2004-10-27 | 江 唐 | Lemon fruit vinegar and preparation method |
| CN1763169A (en) * | 2005-09-30 | 2006-04-26 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
| CN102352300A (en) * | 2011-10-20 | 2012-02-15 | 上海浩睿食品有限公司 | Honey energy vinegar and production process thereof |
| CN102613651A (en) * | 2012-04-05 | 2012-08-01 | 龙门县龙泉酒厂有限公司 | Composite fruit vinegar beverage and preparation method thereof |
| CN102972819A (en) * | 2012-11-06 | 2013-03-20 | 阎立江 | Preparation method for honey vinegar mulberry juice beverage |
-
2013
- 2013-05-14 CN CN201310177575.6A patent/CN103238838B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539953A (en) * | 2003-10-30 | 2004-10-27 | 江 唐 | Lemon fruit vinegar and preparation method |
| CN1763169A (en) * | 2005-09-30 | 2006-04-26 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
| CN102352300A (en) * | 2011-10-20 | 2012-02-15 | 上海浩睿食品有限公司 | Honey energy vinegar and production process thereof |
| CN102613651A (en) * | 2012-04-05 | 2012-08-01 | 龙门县龙泉酒厂有限公司 | Composite fruit vinegar beverage and preparation method thereof |
| CN102972819A (en) * | 2012-11-06 | 2013-03-20 | 阎立江 | Preparation method for honey vinegar mulberry juice beverage |
Non-Patent Citations (3)
| Title |
|---|
| 张丽珍等: "山乌桕蜂蜜醋及其蜂蜜醋饮料的研制", 《中国蜂业》 * |
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Effective date of registration: 20150130 Address after: 133700, No. 1999, North Ring Road, Dunhua, Jilin Patentee after: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. Address before: 637400, No. 49 Gong Gong Road, Nanchong, Sichuan, Langzhong Patentee before: Qu Du |
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Owner name: YANBIAN BAOLIXIANG APICULTURE CO., LTD. Free format text: FORMER NAME: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. |
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Address after: 133700, No. 1999, North Ring Road, Dunhua, Jilin Patentee after: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. Address before: 133700, No. 1999, North Ring Road, Dunhua, Jilin Patentee before: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. |
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Address after: 133700 Dunhua Economic Development Zone, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee after: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. Address before: 133700, No. 1999, North Ring Road, Dunhua, Jilin Patentee before: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. |
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Address after: 133700 Dunhua Economic Development Zone in Jilin Province Patentee after: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. Address before: 133700 Dunhua Economic Development Zone, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee before: YANBIAN BAOLIXIANG BEEKEEPING CO., LTD. |