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Paste honey and processing technique thereof

A processing technology and honey technology, applied in application, food preparation, food science and other directions, can solve the problems of uneven water distribution, low water content in the crystal part, and deterioration of honey taste, so as to achieve bright color, uniform moisture distribution, and avoid deterioration. Effect

Inactive Publication Date: 2014-02-19
TIANSHUI XILIAN BEE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Due to the uneven shape of the product, the distribution of water is also uneven. Usually, the water content of the crystallized part is very low, while the water content of the uncrystallized part is relatively high. In the uncrystallized part with high water content, it is easy to form an environment for bacterial reproduction. Often causes fermentation, resulting in spoiled honey taste

Method used

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  • Paste honey and processing technique thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The processing technology of paste honey, such as figure 1 shown, including the following steps:

[0015] Step 101: Melting raw honey and then filtering;

[0016] Step 102: concentrating the honey obtained after filtration in vacuum, and then cooling to 31-36°C;

[0017] Step 103: Add seed crystals to the cooled honey, and stir again; wherein, the seed crystals are natural crystals of the original honey, the seed crystals have a particle size of 20-40 μm, and the weight ratio of the added seed crystals to the cooled honey is For: 10-15:100;

[0018] Step 104: Vacuumize the honey obtained after stirring to a vacuum degree of 0.07-0.09Mpa to obtain paste honey.

[0019] The temperature, particle size, and weight ratio mentioned in the above steps can be any value within their numerical range, for example, the particle size of the seed crystal can be 20, 30, 40 μm, etc.

[0020] The above processing technology adds a certain proportion of seed crystals, controls the te...

Embodiment 2

[0032] This embodiment provides a paste honey, which is the paste honey prepared by any one of the processing techniques provided above, and has the technical effects of the corresponding processing techniques.

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Abstract

The invention relates to the food field, in particular to paste honey and a processing technique thereof. The processing technique of the paste honey comprises the following steps: raw honey is fused, and then is filtered; the filtered honey is concentrated in vacuum, and then is cooled to 31-36 DEG C; the cooled honey is added with seed crystals, and then is stirred, wherein the seed crystals are natural crystals of the raw honey, and have the particle sizes of 20-40 microns, and the weight ratio of the added seed crystals to the cooled honey is 10-15: 100; the stirred honey is vacuumized until the vacuum degree is 0.07-0.07 Mpa to obtain the paste honey. The processing technique avoids the problem of easy deterioration due to uneven natural crystals of the liquid honey; and the paste honey prepared by the processing technique has the advantages of bright color, mellow and normal taste and easy coating.

Description

technical field [0001] The invention relates to the field of food, in particular to paste honey and its processing technology. Background technique [0002] In related technologies, honey usually adopts the following processing technology: the first step is to melt the honey, that is, to destroy the crystals in the honey by heating; the second step is to filter to remove impurities in the honey; The weight ratio is less than 20%. [0003] The honey made by the above processing technology is liquid. This kind of liquid honey is easy to crystallize naturally during storage. Since the crystallization nuclei of honey itself is less, crystallization is slow at room temperature, and the crystal particles formed are of different sizes. , the distribution is uneven, so there will be liquid honey and honey crystallization groups with different particle sizes in the product at the same time. Due to the uneven shape of the product, the distribution of water is also uneven. Usually, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L21/25
CPCA23L21/25
Inventor 张振中
Owner TIANSHUI XILIAN BEE IND
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