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Honey paste

A technology of honey paste and honey, which is applied in application, food preparation, food science, etc. It can solve the problems that honey is not easy to be absorbed by the elderly and children, honey is easy to crystallize, and there are impurities, so as to achieve good appearance and color, prevent easy crystallization, and delay crystallization the effect of time

Inactive Publication Date: 2010-07-21
芜湖盛开营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention designs a honey cream, which solves (1) the problem that there are impurities in the color of traditional honey, which is unfavorable to the appearance; (2) the problem that honey is easy to crystallize, and adding some parts can delay crystallization; (3) honey is good for the elderly and Difficulty absorbing in children

Method used

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  • Honey paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of honey cream, in the honey of 100 parts by weight, add following raw material and its proportioning by weight is:

[0014] 8 parts fructose syrup;

[0015] 0.001 part of food flavor;

[0016] 0.001 parts of food additives;

[0017] Wherein, the food additive is calcium lactate.

Embodiment 2

[0018] Embodiment 2: a kind of honey cream, in the honey of 100 parts by weight, add following raw material and its weight part proportioning is:

[0019] 9 parts fructose syrup;

[0020] 0.001 part of food flavor;

[0021] 0.001 parts of food additives;

[0022] Wherein, the food additive is calcium lactate.

Embodiment 3

[0023] Embodiment 3: a kind of honey cream, in the honey of 100 parts by weight, add following raw material and its weight part proportioning is:

[0024] 10 parts fructose syrup;

[0025] 0.001 part of food flavor;

[0026] 0.002 servings of food additives;

[0027] Wherein, the food additive is calcium lactate.

[0028] The honey paste prepared according to the above formula and ratio has the following chemical properties:

[0029] 1.1. See Table 1 for sensory indicators of honey paste:

[0030] Table 1: Sensory indicators of honey paste

[0031] project

[0032] 1.2 Physical and chemical indicators

[0033] See Table 2 for the physical and chemical indicators of honey treasure ointment products.

[0034] Table 2: Physical and chemical indicators of honey products

[0035]

[0036] 1.3 Microorganisms

[0037] See Table 3 for microbial indicators

[0038] Table 3: Microbial indicators

[0039] project

[0040] Through the above parameters, it ...

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Abstract

The invention provides honey paste, which is prepared by adding the following raw materials in 100 parts of honey by weight: 8-10 parts of high fructose corn syrup (HFCS) by weight, 0.001-0.002 part of edible essence by weight, and 0.001-0.002 part of food additive by weight, wherein the food additive is calcium lactate. In the invention, the HFCS in a certain ratio is added in the honey to enable the ratio of the HFCS in the honey to be increased, thus beautifying the appearance color of the honey and inhibiting the easy crystallization characteristic of the honey as the added HFCS can delay the crystallization time; and in addition, the added plant sugar and calcium lactate are favor of absorption of human body.

Description

technical field [0001] The invention relates to a honey product, in particular to a honey paste. Background technique [0002] Honey is a nutritious natural nourishing food and one of the most commonly used tonics. According to analysis, it contains a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids and trace elements beneficial to human health, as well as fructose, glucose, amylase, oxidative Enzymes, reductases, etc. have the functions of nourishing, moistening dryness and detoxification. [0003] High fructose syrup is colorless and odorless, has good fluidity at room temperature, and is easy to use. In beverage production and food processing, it can partially or even completely replace sucrose. Moreover, it has a more mellow flavor than it, and can maintain the flavor of fruit juice when used in beverages. Original fruity aroma. The advantages of fructose syrup mainly come from the fructose in its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L21/25
Inventor 张盛开
Owner 芜湖盛开营养食品有限公司