Bee product wine and preparation method thereof

Abstract

The invention discloses a bee product wine. The bee product wine is prepared from the following raw materials in parts by weight: 10 to 20 parts of honey, 15 to 25 parts of royal jelly, 30 to 45 partsof sorghum, 18 to 30 parts of corn, 5 to 10 parts of fructus lycii, 3 to 8 parts of rhizoma polygonati, 4 to 9 parts of herba cistanche, 5 to 10 parts of caterpillar fungus, 10 to 20 parts of winterjujube, 8 to 13 parts of dried longan pulp, 2 to 5 parts of saccharomycetes, 1 to 3 parts of distiller's yeast, 3 to 6 parts of honeysuckle flower, and a proper amount of water. The bee product wine has the advantages that the content of nutritional components is high, the absorbing and utilization rate is high, and the health-care effect is good; any preservative and additive are not contained, the quality warranty period is long, and the bee product wine is suitable for being popularized.

Description

technical field [0001] The invention belongs to the technical field of bee products, and in particular relates to a bee product wine and a preparation method thereof. Background technique [0002] Royal jelly is the secretion of the pharyngeal glands of young workers who cultivate larvae in the honeycomb. It is the food for the larvae that will become the queen bee, and it is also the food for the queen bee for life. Royal jelly is generally milky white and slightly yellow, and its nutritional value is extremely high. The main component of bee milk contains protein, fat, sugar, vitamin A, and vitamin B. l , Vitamin B 2 , rich in folic acid, pantothenic acid, inositol and a variety of amino acids and biological hormones needed by the human body. Studies have shown that royal jelly has various effects such as enhancing immunity, anti-infection, delaying aging, strengthening brain and intelligence, improving sleep, lowering blood sugar, anti-fatigue, and beautifying skin. In...

AI Technical Summary

Problems solved by technology

In the prior art, the preservation methods of royal jelly are mainly two kinds of ultra-low temperature storage at -18~-20 ℃ or freeze-dried powder. Although the ultra-low temperature storage condition can well retain the nutritional value of royal jelly, it will cause harm to people’s use. Inconvenience increases the cost, which is not conducive to the retailing of royal jelly; and making royal jelly into freeze-dried powder facilitates the sale and use of royal jelly, but it greatly destroys the biological activity of royal jelly in the production and processing process, reducing its nutritional value

Health wine or oral liquids with royal jelly added in the market also generally have defects such as low content of royal jelly, ineffective health effects, short shelf life, and easy corruption.