Fecha de publicación: 18/04/2007 Fuente: WIPO "propolis" PURPOSE: A method of manufacturing a functional fermented beverage by extracting a lump of propolis with fruit juice as a solvent, centrifuging and then fermenting with yeast is provided. The beverage is rich in vitamins and retains characteristic taste and flavor of fruit.CONSTITUTION: A lump of propolis is ground and strained at low temperature to remove impurities, mixed with fruit juice in a weight ratio of 1:1, centrifuged for 30 to 60min with a high speed centrifugal separator. The mixed extract is fermented with yeast at 40 to 45deg.C for 2 to 3hr in a fermenter, concentrated at -169deg.C for 1min with a liquid nitrogen cooler and sterilized. The fruit is selected from a Pear, persimmon, orange, lemon, apple, mango, plum and the like.© KIPO 2007