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A technology of solid honey and its manufacturing method, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of inconvenient consumption and carrying of honey, achieve diversified shapes and packaging, increase commodity value, and prevent teeth from sticking Effect
Inactive Publication Date: 2011-05-18
JIANGNAN UNIV
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Problems solved by technology
Honey has been favored by people since ancient times due to its own value, but due to its high viscosity, it is very inconvenient to eat and carry honey. At present, the consumption of honey is still mainly liquid products
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Embodiment 1
[0035] (1) Weigh 580g of gum arabic and 300g of lecithin, dissolve them in 1900g of 60-80°C hot water, mix them homogeneously and refine them, add them to 10Kg of liquid pure honey raw materials, and use a high-shear homogenizer to fully mix them and refined mixture;
[0036] (2) spread the mixed solution prepared in step (1) on the polypropylene material tray, and the thickness of the filling is about 8mm;
[0037] (3) Use vacuum microwave drying equipment with an output power of 15KW to dehydrate the mixed solution in step (2). The mixed solution is rotated in the drying chamber along with the material tray. After 8.5 minutes, the final moisture content was 2.8%, and the moisture content was measured with an Abbe refractometer.
[0038] (4) The dehydration mixture obtained in step (3) is quickly transferred to an insulated container whose jacket temperature is 60-70°C;
[0039] (5) Use a hard candy pouring machine to cast the dehydrated mixture obtained in step (4), and co...
Embodiment 2
[0042] (1) Weigh 300g of pectin and 250g of water-soluble monoglyceride, dissolve them in 1100g of 60-80°C hot water, mix them homogeneously and refine them, add them to 10Kg of liquid pure honey raw materials, and use high-shear homogenization again The machine fully mixes and refines the mixture.
[0043] All the other steps are the same as in Example 1.
Embodiment 3
[0045] (1) Weigh 420g of konjac gum and 70g of sucrose fatty acid ester, dissolve them in 1900g of 60-80°C hot water, mix them homogeneously and refine them, add them to 10Kg of liquid pure honey raw materials, and use a high-shear homogenizer again Mix and refine the mixture thoroughly.
[0046] All the other steps are the same as in Example 1.
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Abstract
The invention relates to a solid honey candy and a preparation method thereof. The solid honey candy comprises the following components in percentage by weight: 100 percent of liquid pure honey, 3 to 6 percent of edible solid gum and 0.7 to 3 percent of teeth stick-resisting agent, wherein the edible solid gum is selected from arabic gum, konjac gum and pectin, and the teeth stick-resisting agentis selected from lecithin, sucrose fatty acid ester and water-soluble glycerol monostearate. The preparation method of the solid honey candy comprises the following steps of: weighing the components in a weight ratio, dissolving the edible solid gum and the teeth stick-resisting agent in hot water, adding the solution into the liquid pure honey, dehydrating the obtained mixed liquid by a vacuum microwave heating method to ensure that water content is below 3 percent, performing cast molding at the temperature of between 60 and 70 DEG C, cooling and demolding to obtain the solid honey candy. The honey content of the solid honey candy is above 90 percent; the color, aroma, taste and nutrients of the original liquid honey are basically not changed; a solid shape can be kept at room temperature; and the edible teeth stick-resisting agent is added into the formula, so that the solid honey candy is not sticky to teeth and has good mouthfeel during chewing. The preparation method is easy.
Description
technical field [0001] The invention relates to a solid honey product and a manufacturing method thereof, in particular to a solid honey candy with liquid pure honey as a basic raw material and a manufacturing method thereof. The honey content in the prepared solid honey candy is about 90%. Background technique [0002] Honey is a viscous, clear or translucent gel-like liquid. Sugar is the main ingredient in honey, and its content accounts for about 75-80%, which mainly contains glucose (about 24.73-46.40%), fructose (about 24.35-48.16%), sucrose (about 0.00-11.00%) and maltose (about 0.00~6.00%) etc. Honey also contains about 20% water, 0.03-0.09% ash, and trace amounts of vitamins, amino acids, enzymes, yeast, pollen grains, and wax. Honey has been favored by people since ancient times due to its own value, but because of its high viscosity, it is inconvenient to eat and carry honey. Currently, honey consumption is still dominated by liquid products. [0003] In recent ...
Claims
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