Fecha de publicación: 08/08/2007 Fuente: WIPO "propolis" PURPOSE: A method of manufacturing a functional beverage using propolis extract by fermenting mixed liquid containing fruit juice and propolis with yeast is provided. The method promotes extraction of pure components without the destruction of active components beneficial to the human body by low-temperature fermentation and provides a high-quality beverage having the function of reducing hangover.CONSTITUTION: A propolis powder is mixed with fruit juice in a weight ratio of 1:1 for 1 to 2hr in a stainless steel stirring tank while stirring and centrifuged for 30 to 60min to obtain fruit juice containing propolis. Then 50% by weight of the fruit juice containing propolis is fermented with 20% by weight of yeast at 40 to 45deg.C for 2 to 3hr, centrifuged at 12,000rpm for 10min with a high speed centrifugal separator and agitated at 3,000rpm for 15min. The fermented material is concentrated under vacuum at 30rpm for 50min, sterilized at -169deg.C for 1min in a nitrogen cooler and passed through ultrafiltration machine. The fruit is selected from an orange, lemon, apple, mango and plum.© KIPO 2007