Development Of Fermented Honey Beverages With Aloe And Functional Studies

Using northeast black honey as raw materials, formulation and functionality were studied to develop the fermented honey beverages with aloe. Lactic acid and yeast were used to ferment northeast black honey, the influence of factors on the fermentation were studied, including the fermentation time, fermentation temperature, inoculums concentration, initial sugar, pH value and so on. The orthogonal experiment on the basis of single factor experiment, in order to determine the optimal fermentation conditions by lactic acid and yeast fermentation. Meanwhile, explored the effect of adding the amount of aloe vera juice, honey juice, sugar, malic acid on beverages taste, the orthogonal experiment On the basis of this to determine the beverage recipes, and testing its physic-chemical and microbiological indicators. Finally, anti-oxidative activity and stability of the beverage were studied.Sensory evaluation as an indicator to determine the order of lactic acid and yeast fermentation, the result is first lactic acid fermentation, when the honey juice’s pH suitable for Yeast fermentation, then yeast fermentation. Initial sugar content of15%, pH value of6,5%of the amount of inoculation, under39℃for24h as the best condition of lactic acid fermentation, at this time, the fastest production of acid.7%of the amount of inoculation, pH value of4.5, under23℃for16h as the best condition of yeast fermentation, at this time, the tastes of fermented juice of honey is the best. On the basis of the microorganism fermentation, aloe vera, sugar and malic acid are added to the beverage to adjust the taste. The optimized formula of fermented honey beverages with aloe:aloe vera juice of20%, fermented honey of30%, sugar of3%, malic acid of0.10%and CMC-Na of0.03%. The physic-chemical indicators of the fermented honey beverages with aloe:soluble solids≥9.0%, pH value of3.95, reducing sugar content of7-8g/100mL, protein content0.09%; microbiological indicators:bacteria30CFU/mL, Total coliform≤3CFU/mL, undetected pathogens. The fermented honey beverage with aloe is brown-yellow, its color is good and not tiered with good fluidity; its taste is smooth and fine with pleasant sweetness and sourness, and aroma is soft with no peculiar smell;slightly bitter taste.After the beverage was developed, then its functionality also was studied. In the fermented honey beverages with aloe,1,8-dihydroxy anthraquinone content was0.792mg/100mL, the content of flavonoids was0.22mg/mL, total phenolic content was4.28μg/g, calcium content was2.9mg/100g, zinc content was0.106μg/mL. In the fermented honey beverages with aloe, scavenging capacity of the superoxide anion was10.24%. the clearance of hydroxyl radical was12.46%in30min, and the clearance was11.93%under35℃. scavenging capacity of DPPH was8.77%under60℃. As the extension of storage time and the increase of storage temperature, the oxidation resistance of beverages was still very stable. As the extension of illumination time, the oxidation resistance of beverages was sharp fall, the scavenging capacity of the above three kinds of free radicals was close to0when illumination time was210min, so the beverage was advised to keep in dark place.The fermented honey beverage with aloe was a new type of healthy beverage with a variety of nutrients, such as anthraquinone, minerals and vitamin and so on, it not only conformed to the physic-chemical and microbiological indicators, but also basis data was provided to the industrial production of honey beverages, and has broad market prospects.