| 摘要 |
PURPOSE:To obtain the titled drink without deteriorating the flavor and turbidity unique to the honey and generating suspended materials, by adding a fruit juice to a part of the honey to be used, heat-treating the resultant mixture, filtering the heat-treated mixture, and adding the remaining honey to the filtrate. CONSTITUTION:A fruit juice or fermented vinegar or sour agent made from the fruit juice is added to a part of a (processed) honey to be used, and mixed fully under stirring. The resultant mixture is then heated at 84-90 deg.C, cooled and then filtered. The remaining honey is then added to the resultant filtrate to give the aimed honey drink containing the fruit juice, and having a saccharide content of 65-75 degrees measured by a refractive saccharometer. In case a concentrated fruit juice is used as the fruit juice, an adequate amount of purified water is preferably mixed therewith. |
