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Small-scale production of mead and their fortifications on functional foods
MRÁZ, Petr
This work deals about Mead, its rich history, distribution, classification and tasting. Next deal with legislation and legislative standards relating to the manufacture and sale of this sweet drinks, composition and production of Mead. The experimental part is then dedicated to the different ways these fortifications (enrichment) by plant antioxidants and other biologically active substances. This could include Mead in functional foods, which would help expand the assortment and perhaps increase its popularity. The purpose of these fortifications is the addition of a beneficial effect of the foodstuff. In the discussion of these fortifications are designed in various ways, such as adding fruit juices, different kinds of herbs, propolis tinctures or pollen or the isolated compounds. For the purpose of this work was made Mead according to the instructions Research Institute beekeeping Dol and fortified by own proposal adding currant juice, mixtures of spices and propolis tinctures. This gets the product's proposed and antimicrobial properties, which are very beneficial in the period of flu and colds. Mead was still subjected to sensory analysis, which was attended by 16 tasters. The result ended very satisfactorily. Thus, there remains only to test how it will be received by the public and fortified Mead whether it will be of interest. The next chapters deals with the functional food, nutraceutiks (the active component of functional foods) and their positive effects on humans. Work is set in the rather small-scale support regionality and agro-tourism.
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