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Honey processing process

A processing technology, honey technology, applied in multi-step food processing, food heat treatment, food preparation, etc., to achieve the effect of prolonging the storage time, not reducing the value of amylase, and improving the quality

Inactive Publication Date: 2014-02-05
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing honey processing technology, filtration efficiency and filtration quality need to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of honey processing technology, comprises the steps:

[0034] (1) Acceptance of raw honey: the raw honey is Dongting wild mountain honey or Taihu orange flower honey, the color, smell, moisture content, honey species, amylase value (freshness index) and length of collection time of raw honey and pesticide residue Strict inspection one by one, should meet the requirements of GB 2763-2005 and GB 2762-2012, the raw material honey amylase value is above 8°. Raw honey includes raw honey and impurities. The raw honey is all in liquid phase, and the impurities contain more mechanical impurities that are prone to odor when heated, such as pollen pieces, wax flakes, bee wings, bee feet, dust and dead bees.

[0035] (2) Coarse filtration: carry out at room temperature to remove impurities and larger crystals. Coarse filtration adopts 40-mesh nylon filter cloth or stainless steel mesh, and the coarse filtration temperature is room temperature, which helps to avoid dead bee...

Embodiment 2

[0047] A honey processing technology, the difference from Example 1 is that the impurities do not contain or only contain a small amount of mechanical impurities that are easy to emit peculiar smell when heated. Its melting is carried out before coarse filtration. Keep the temperature of the melted honey at 40°C for coarse filtration.

Embodiment 3

[0049] A kind of honey processing technology, comprises the steps:

[0050](1) Acceptance of raw honey: the raw honey is Dongting wild mountain honey or Taihu orange flower honey, the color, smell, moisture content, honey species, amylase value (freshness index) and length of collection time of raw honey and pesticide residue Strict inspection one by one, should meet the requirements of GB 2763-2005 and GB 2762-2012, the raw material honey amylase value is above 8°. Raw honey includes raw honey and impurities, and the raw honey is all crystal phase, that is, raw honey is completely crystallized honey.

[0051] (2) Melting: Heat in a water bath at 60°C for 4 to 8 hours, and stir during heating to make the honey evenly heated and melt faster.

[0052] (3) Coarse filtration: Keep the temperature of the heated honey at 40°C for coarse filtration to remove impurities and a small amount of larger crystals. Coarse filtration adopts 40-mesh nylon filter cloth or stainless steel mesh...

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PUM

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Abstract

The invention relates to a honey processing process. The honey processing process is characterized by comprising the following steps: (1) raw honey inspection; (2) (a) melting, wherein the heating temperature is 45-60 DEG C, and the heating time is 30-60 minutes or 4-8 hours according to the state of raw honey; (b) filtration, namely carrying out pressure filtration in a sealing device at the temperature higher than 40 DEG C so as to remove impurities and larger crystals; (3) vacuum concentration; (4) cooling. According to the honey processing process, the filtration step sequentially comprises rough filtration, fine filtration and refined filtration, wherein the temperature of the fine filtration is higher than that of the rough filtration, and the temperature of the refined filtration is higher than that of the fine filtration. The different processing time can be set according to different states of the raw honey, so that the pertinence is strong, not only can melting quality and the smooth operation of subsequent steps be guaranteed, but also the efficiency is increased, and the unnecessary time waste is reduced; besides, the filtration is performed three times, and the filtering temperatures are different, so that the efficiencies of each filtration process and the whole filtration are increased, and the purity of finished honey is improved.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a honey processing technology. Background technique [0002] Honey is the nectar that insect bees collect from the flowers of flowering plants and brewed in the hive. In addition to glucose and fructose, the composition of honey also contains various vitamins, minerals and amino acids. It is mainly used as nutritional tonic, medicinal and processed candied food and brewing honey wine. It can also be used as a seasoning for sugar. As a nutrient-rich natural nourishing food, it has the effects of nourishing, moistening dryness, detoxifying, whitening and beautifying, moistening the intestines and defecating, and has a good effect on treating coughs in children. As a natural food, it can be directly absorbed by the human body without enzymatic decomposition. It has a good health care effect on women, children, especially the elderly, and is called "milk for the elderly". The collec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L21/25
CPCA23L5/51A23L21/25A23V2002/00A23V2300/38A23V2300/24A23V2300/14
Inventor 华景清
Owner SUZHOU POLYTECHNIC INST OF AGRI
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