A kind of crystalline honey and preparation method thereof

A honey and crystallization technology, applied in the direction of food science, etc., can solve the problems of difficult complete crystallization, unfavorable taste and ingestion, long crystallization time, etc., achieve the effect of dense and waxy taste, make up for the quality difference of finished products, and high crystallization efficiency

Active Publication Date: 2020-04-17
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 thereof, comprising the following steps:

[0036] S1. Filter the linden honey through a 70-mesh filter, place it in an environment of 12°C, wait for it to completely crystallize, and use it as a seed crystal for later use.

[0037] S2. Filter the linden honey through a 100-mesh filter, and use a vacuum heating process to heat the honey filtrate to 55°C for concentration until the water content reaches 18%, and then cool to 30°C to obtain the first raw material liquid honey for later use.

[0038] S3. The seed crystals prepared in step S1 are mixed with the first raw material liquid honey prepared in step S2 in a mass ratio of 1:5, stirred evenly at a speed of 100 rpm, placed in an environment of 12°C, and waited for complete crystallization, Crystallized honey is used as a raw material for later use.

[0039] S4, filter the linden honey through a 100-mesh filter...

Embodiment 2

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

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

[0046] S2. Filter the sunflower honey through an 80-mesh filter, and use a vacuum heating process to heat the honey filtrate to 50°C to concentrate until the water content reaches 20%, and then cool to 30°C to prepare the first raw material liquid honey for later use.

[0047] S3. The seed crystals prepared in step S1 are mixed with the first raw material liquid honey prepared in step S2 in a mass ratio of 1:3, stirred evenly at a speed of 120 rpm, placed in an environment of 10° C., and waited for complete crystallization. Crystallized honey is used as a raw material for later use.

[0048] S4. Filter the wolfberry honey through an 80-mesh...

Embodiment 3

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

[0054] S1. Filter the sunflower honey through an 80-mesh filter, place it in an environment of 15°C, wait for it to completely crystallize, and use it as a seed crystal for later use.

[0055] S2. Filter the sunflower honey through a 150-mesh filter, and use a vacuum heating process to heat the honey filtrate to 60°C to concentrate until the water content reaches 15%, and then cool to 39°C to prepare the first raw material liquid honey for later use.

[0056] S3. The seed crystals prepared in step S1 are mixed with the first raw material liquid honey prepared in step S2 in a mass ratio of 1:9, stirred evenly at a speed of 30 rpm, placed in an environment of 15°C, and waited for complete crystallization. Crystallized honey is used as a raw material for later use.

[0057] S4. Filter the honey of flowers through a 200-mes...

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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 method for preparing crystallized honey and the crystallized honey prepared by the method. Background technique [0002] The normal state of honey is a transparent viscous liquid, but if it is stored for a period of time, it will be found that there are lard-like or pine flower-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 granules around the crystal nucleus, and fructose or dextrin wraps a film around the granules, 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 crystal nuclei (referring to the tiny solid particles contained in honey, such as pollen). The more crystal nuclei contained,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/20A23L21/25
Inventor 杨海莺王冶惠兴辉丁庆波
Owner COFCO GROUP
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