Preparation method of crystal broken honey

Abstract

The invention relates to a preparation method of crystal broken honey, and the preparation method is as follows: controlling the amylase freshness index value in raw material honey to 9-15, storing separately all varieties of honey; heating for melting the raw material honey for 1-2hr at the temperature of 40-45 DEG C with the stirring speed of 1000 to 1500 rpm; performing multistage filtering of the honey at 45-55 DEG C for removing impurities; performing evaporation concentration at the temperature of 48-52 DEG C in the vacuum degree of -0.12-0.096MPa to enable the honey water content to be 17-18% with concentrated received aromatic volatiles returned and fused into finished product honey; rapidly cooling the concentrated honey to 40 +- 2 DEG C, performing ultrasonic treatment on the concentrated honey in a strength of 10000-13000 Hz for 10 to 15 minutes, and then filling. According to the preparation method, no additive is added, biological and physical methods are combined to enable the honey storage period crystallization point to be reduced from 13-14 DEG C in the natural environment to below 0 DEG C to form crystals, crystallization and sedimentation of the honey during a storage process can be effectively inhibited, the honey shelf-life is improved, and the honey may be non-crystallizable for more than five years.

Description

technical field [0001] The invention relates to the technical field of deep processing of honey in food, in particular to a method for preparing crystallized honey that prevents and delays crystallization when honey products are in a natural state. Background technique [0002] Honey is a highly complex supersaturated mixture of sugars, the main components of which contain fructose and glucose, accounting for 85-95% of the total sugar in honey. Among the disaccharides, sucrose is the main one, accounting for about 5%. In addition, honey also contains proteins, amino acids, pigments, organic acids, aromatic substances, dextrins, colloids, enzymes, hormones, vitamins and pollen brought in when collected by bees. Honey is a glucose supersaturated solution, usually at 13 ~ 14 ° C, it is prone to crystallization; there are many factors that affect the crystallization of honey, the speed of crystallization is related to the number of glucose crystallization nuclei, temperature, w...

AI Technical Summary

Problems solved by technology

[0003] The existing decrystallization method of honey mainly consists of heat treatment method and additive method. The heat treatment method is to heat the honey to about 80°C for 10 minutes, then quickly cool the honey to 60°C through a cold and heat exchanger, and then naturally cool it to room temperature. The heat treatment method Although it is simple and low in cost, it will cause the amylase value in honey to decrease and hydroxymethylfurfural to increase at higher temperatures; additive treatment is to add 0.3% sorbic acid to honey to inhibit fermentation and crystallization, but it is not currently available It is advocated to artificially add additives in honey; for example, CN101366473 patent is to concentrate the honey until the water content is lower than 20%, then heat the concentrated honey to 80-85°C for 15-20 minutes and cool it to room temperature, and add 0.05-50% concentrated honey to it. 0.1% propylene glycol, propylene glycol as food emulsifier It has good mutual solubility, but long-term consumption of honey added with propylene glycol causes accumulation, which is harmful to the human body; in addition, the concentration of sugar and other antibacterial components in honey will decrease with the increase of water content, and the antibacterial The ability will decrease accordingly. At a suitable temperature, the yeast in the honey will multiply in large numbers and accelerate the fermentation and deterioration of the honey; at the same time, the higher concentration temperature will destroy the active enzymes and some vitamins in the honey, thus Excessive production of hydroxymethylfurfural will greatly damage the nutritional content of honey, which will change the sweet taste of honey and even produce sour taste