METHOD OF HONEY DRINK PREPARING (VARIANTS) Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method of honey drink preparing is realized by two variants. The first variant involves preparing honey solvent, addition of pollen, citric acid and yeast to the solution, fermenting prepared wort. Honey quantity is 2/3 of aqueous solution mass. Pollen is added to the solution in the form of dry milled substance. Yeast source is dilution of pure culture of wine yeast (Cherry-33 strain) taken at concentration 5-8% of total wort volume. Wort fermentation is carried out for 4-5 days, and then the rest honey is added to the wort, and fermentation process is continued up to the residue sugar content 2-4% Then fermented wort is removed from precipitate, filtered, pasteurized at temperature 80 C (not more) for 15-30 min following by exposition at 10 C (not more) for 15-16 days. Then wort is removed repeatedly, sugar is added up to its concentration 6-10 g/cm³ and filtered. For preparing 1000 l ready drink the following concentrations were used, kg: honey 300-450; citric acid 1.8-2.2; pollen 1-11, and water the rest. The second variant is realized according by the first one, but after final filtration stage blending is carried out with extract of honey-bee plant with strength 47-48 vol. at concentration 0.8-1.5 l per 1000 l ready drink. EFFECT: improved method of drink preparing. 8 cl