A kind of honey sauce and preparation method thereof

A technology for honey and acacia honey is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients as buffers, etc., and can solve the problems of low honey content, unfavorable industrial production, and high production cost of honey sauce , to achieve the effect of sour, round and refreshing, good nutritional and sensory properties, and improved smearing performance

Active Publication Date: 2018-01-23
彭军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cost of the honey sauce that this method makes is higher, and honey content is low, is unfavorable for realizing suitability for industrialized production

Method used

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  • A kind of honey sauce and preparation method thereof
  • A kind of honey sauce and preparation method thereof
  • A kind of honey sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0034] According to table 1 corresponding embodiment 1-7 data, take each raw material;

[0035] (1) The honey is melted at 65°C to obtain honey in a dilute fluid state;

[0036] (2) Dissolving one or more of pectin, white granulated sugar, citric acid, malic acid and water in proportion, fully stirring to obtain a mixed solution;

[0037] (3) fully mixing the mixed solution obtained in step (2) with the honey in a dilute fluid state obtained in step (1);

[0038] (4) Cool and form at room temperature to obtain honey sauce.

[0039] Table 1: Honey Sauce Recipe Form Unit: Kg

[0040]

[0041] Pectin is the high-ester pectin of Yantai Andre Pectin Co., Ltd. model APA141.

Embodiment 8

[0043] Prepare according to the method described in Example 5, replacing the citric acid therein with monosodium citrate.

Embodiment 9

[0045] Prepared according to the method described in Example 5, replacing sodium citrate with a blend of citric acid and sodium citrate with a mass ratio of 1:1.

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PUM

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Abstract

The present invention discloses honey sauce and a preparation method thereof. The honey sauce comprises the following components in parts by weight: honey 70-98 parts, pectin 0.1-1 part, white granulated sugar 0.4-3 parts, water 2-20 parts, citric acid 0-3 parts and malic acid 0-3 parts. The present invention also provides a preparation method thereof. Honey sauce is high in honey content, good in organoleptic property, rich and special in honey flavor, ideal in rheological property of this kind of product, good in stability, good in nutrition, and easy to carry and transport. The honey sauce is simple in operation and process, low in cost and easy to realize industrialization of the project.

Description

technical field [0001] The invention relates to a honey sauce and a preparation method thereof. Background technique [0002] Honey is a natural health-care nutrient, containing glucose, fructose and other high-value and biologically active monosaccharides, as well as a variety of amino acids, vitamins, minerals, enzymes, organic acids and aromatic substances. The biological activities of honey include anti-microbial, anti-inflammatory, anti-oxidant and immune activities, which shows its high nutritional and health value. However, since natural honey is in a very viscous liquid state, it is not easy to transport, store and process. It is easy to crystallize after long-term storage, resulting in changes in appearance and increase in water activity, which makes the high-pressure resistant microorganisms in honey ferment. Therefore, it is the trend of the times to process honey into solid products, but the research on honey sauce is still immature, and some scientific and tech...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/25A23L29/00A23L33/00A23L21/12
CPCA23V2002/00A23V2200/16A23V2200/14A23V2250/5072A23V2200/212
Inventor 刘福权赵志峰彭军巫碧清周静
Owner 彭军
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