Cream juice honey product and making method thereof

Abstract

The invention provides a making method of a cream juice honey product. The making method comprises the following steps: firstly, adding juice into honey and uniformly stirring to obtain a honey and juice mixture, then adding glucose into the honey and juice mixture to obtain a second honey and juice mixture, uniformly stirring the second honey and juice mixture, filtering the mixture through a 80-mesh sieve so as to obtain a filtrate, carrying out vacuum heating concentration on the filtrate until water content is not more than 19 wt%, rapidly putting the product into an environment of 10-15 DEG C until the product is completely crystallized so as to obtain the cream juice honey product. According to the making method of the cream juice honey product, honey, juice and glucose are used as raw materials to form the cream product. Thus, types of existing honey products are enriched. Cream products with juice and honey mutually blended are convenient to carry and eat. By adding glucose into the honey and juice mixture, crystallization of the mixture is promoted. Meanwhile, as glucose is an inherent ingredient in honey, addition of glucose will not influence mouthfeel of the honey product.

Description

technical field [0001] The invention relates to fruit juice honey and a preparation method thereof, in particular to cheese-type fruit juice honey and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Honey is a natural supersaturated sugar solution containing a variety of nutrients. It is usually in a transparent and viscous liquid state. When it is stored for a period of time, you will find lard-like or pine flower-like crystals in it. Honey crystals are surrounded by glucose in honey. Particles formed by crystallization nuclei, and a layer of fructose or dextrin film is wrapped around the particles, which gradually coalesce and expand, so that part or all of the honey in the container forms a loose solid. The crystallization phenomenon is the characteristic of honey itself. A normal physical change without any change in its mass. [0003] Because most of the honey currently available on the market is a viscou...

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Problems solved by technology

[0005] The first problem to be solved by the present invention is that in the existing fruit and vegetable honey drinks, the meat quality is dispersed in the honey, which is not conducive to eating. The second technical problem to be solved by the present invention is the cheese-like crystallized honey grit in the prior art. Strong taste, rough taste, and different batches of cheese-like crystallized honey product quality due to different honey sources

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