Orange flower honey purifying equipment and process

A purification process, orange nectar technology, applied in food preparation, application, food science, etc., can solve the problems of color decomposition of orange blossom raw materials, loss of flavor and nutrients, destruction of neroli nectar nutrients and original juice taste, high energy consumption, etc. , to achieve the effect of shortening the time of melting honey, shortening the heating time, and uniform taste

Inactive Publication Date: 2012-12-19
YICHANG ZIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the commonly used honey purification techniques include heating method, enzyme addition method, comprehensive treatment method, ultrafiltration, dispersive purification, etc. Among them, the heating method is the most widely used, but the heating method can easily lead to the decomposition of the color, flavor and nutritional content of orange blossom raw materials. A lot of loss, high energy consumption and other issues
If the commonly used honey purification technology is used to purify orange nectar, it will destroy the nutritional elements and original taste of orange nectar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A purification process for orange nectar is characterized in that it mainly includes the following steps:

[0028] 1) Melting honey at low temperature: preheat the container so that the temperature in the container reaches 60°C, and then add orange nectar to the container to melt, so that the orange nectar is heated to 38-43°C and kept at this temperature for less than 30 minutes;

[0029] 2) Filtration and dregs removal: the melted orange nectar is subjected to coarse, medium and fine filtration in sequence to separate impurities in the orange nectar. The filtration process adopts temperature control and pressure filtration; when coarse filtration, a 60 mesh filter is used for the filtration process Use a pump for pressure filtration, and let the filtered orange nectar stand for 30-35 minutes to remove the upper foam impurities; use a 90-mesh filter to remove mechanical impurities and crystal particles; carefully use a 120-mesh filter before filtering The temperature of ora...

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PUM

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Abstract

The invention provides an orange flower honey purifying equipment and process. An orange flower honey is melted at a low temperature, filtered to remove impurities, sterilized, further melted to be crystallized into cores and concentrated, so that the quality of the orange flower honey can be improved, flavor and nutrition loss are reduced and an orange flower honey product with no pollution, uniform taste, original flavor and rich nutrition is produced; and the process provided by the invention has the advantages of reasonable step design, convenience in operation and easiness in promotion.

Description

Technical field [0001] The invention belongs to the field of food processing technology, and specifically relates to an orange nectar purification technology. Background technique [0002] Orange blossom honey purification technology refers to a technology that separates microorganisms, dust particles, and residual pesticides in raw orange blossom honey. The working principle is simply that under temperature control conditions, the raw material honey is melted, filtered, concentrated, and cooled to separate microorganisms, dust particles, and residual pesticides from the original orange flower honey, thereby purifying the orange flower honey. . [0003] At present, the commonly used honey purification technologies include heating method, enzymatic method, comprehensive treatment method, ultrafiltration, dispersion purification, etc. Among them, heating method is the most widely used, but heating method can easily lead to the decomposition of orange flower raw material color, flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L21/25
Inventor 覃玉全
Owner YICHANG ZIYUAN FOOD
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