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Crystallized honey and making method thereof

A honey and crystallization technology, applied in food preparation, application, food science and other directions, can solve the problems of unfavorable taste and feeding, difficult to complete crystallization, long crystallization time, etc. The effect of high crystallization efficiency

Active Publication Date: 2015-11-04
COFCO GROUP +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although during the storage process, liquid honey is affected by various conditions such as low temperature and impurities, and crystallization will also occur, but naturally crystallized honey often has coarse particles and hard crystals, which is not conducive to taste and eating; moreover, crystallization The time is relatively long, and it is not easy to completely crystallize

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The present embodiment provides a preparation method of crystalline honey and the crystalline honey prepared, comprising the following steps:

[0036] S1. Filter the linden honey through a 70-mesh filter screen, place it in an environment of 12°C, and wait until it is completely crystallized, which is used as a seed crystal for use.

[0037] S2, the linden honey is filtered through a 100-mesh filter screen, and a vacuum heating process is adopted, and the honey filtrate is heated to 55 ° C for concentration, concentrated to moisture to 18%, and cooled to 30 ° C to obtain the first raw material liquid honey for subsequent use.

[0038] S3, the seed crystal obtained in step S1 and the first raw material liquid honey obtained in step S2 are in a mass ratio of 1:5, stirred at a speed of 100 rpm, and placed in a 12°C environment, until it is completely crystallized, Use as raw material to crystallize honey.

[0039] S4, linden honey is filtered through a 100-mesh filter scr...

Embodiment 2

[0044] The present embodiment provides a preparation method of crystalline honey and the crystalline honey prepared, comprising the following steps:

[0045] S1. Filter the sunflower nectar through a 60-mesh filter screen, place it in an environment of 10 °C, and wait for it to crystallize completely, and use it as a seed crystal for use.

[0046] S2, filtering the sunflower honey through an 80-mesh filter screen, and adopting a vacuum heating process, the honey filtrate is heated to 50 ° C for concentration, concentrated to a moisture content of 20%, cooled to 30 ° C, and the first raw material liquid honey is prepared for subsequent use.

[0047] S3, the seed crystal obtained in step S1 and the first raw material liquid honey obtained in step S2 are in a mass ratio of 1:3, stirred at a speed of 120 rpm, and placed in a 10°C environment, until it is completely crystallized, Use as raw material to crystallize honey.

[0048] S4, filtering wolfberry honey through an 80-mesh filt...

Embodiment 3

[0053] The present embodiment provides a preparation method of crystalline honey and the crystalline honey prepared, comprising the following steps:

[0054] S1. Filter the sunflower nectar through an 80-mesh filter screen, place it in an environment of 15°C, and wait until it is completely crystallized, which is used as a seed crystal for use.

[0055] S2, filtering the sunflower honey through a 150-mesh filter screen, and adopting a vacuum heating process, the honey filtrate is heated to 60 ° C for concentration, concentrated to moisture to 15%, cooled to 39 ° C, and the first raw material liquid honey is prepared for subsequent use.

[0056] S3, the seed crystal obtained in step S1 and the first raw material liquid honey obtained in step S2 are stirred at a mass ratio of 1:9 at a rotating speed of 30 rpm, and placed in a 15°C environment, until it is completely crystallized, Use as raw material to crystallize honey.

[0057] S4, filtering the 100 flowers honey through a 20...

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PUM

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Abstract

The invention provides a making method of crystallized honey. According to the method, seed crystal is prepared by a twice crystallization process of firstly carrying out quantitative inoculation and secondly carrying out natural crystallization; and then, the crystallized honey product is prepared by a crystallization process of repeated alternate steps of air agitation and standing. The prepared crystallized honey has uniform and dense crystalline grains and has good ductility. The crystallized honey will not be obviously molten or layered when being stored at 30 DEG C or below, not influencing choices of consumers due to appearance of the crystallized honey. The crystallized honey is convenient to take and tastes dense and fine. In addition, other ingredients are not added, and honey is completely used as the raw material to prepare the crystallized honey. Thus, consumers' fear for the harm of other added additives is eliminated. Besides, the making method of the crystallized honey has high crystallization efficiency, and a creamy crystallization state with particle size according with requirements can be obtained within 24-48 hours.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of crystalline honey and the crystalline honey prepared by the method. Background technique [0002] Honey is usually a transparent viscous liquid, but after a period of storage, you will find lard-like or pine-like crystals in it. Honey crystallization is a crystal formed by the glucose contained in honey at a certain temperature, which is a normal physical change. Glucose forms particles around the crystalline nucleus, fructose or dextrin wraps a film around the particles, and gradually coalesces and expands, so that part or all of the honey in the container forms a loose solid. [0003] There are many factors that affect the crystallization of honey: the first is the number of crystallization nuclei (referring to the tiny solid particles contained in honey, such as pollen). The second is the storage temperature. Under the temperature condition o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L21/25
Inventor 杨海莺王冶惠兴辉丁庆波
Owner COFCO GROUP
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