Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Crystallized honey production method and product

A technology of honey and crystallization, which is applied in the field of preparation of crystallized honey, which can solve the problems of long time and unsmooth taste, and achieve the effects of smooth taste, shortening the crystallization cycle and promoting crystallization

Inactive Publication Date: 2016-08-03
上海冠生园蜂制品有限公司
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this crystallization method takes a long time, the crystals are fine enough, and the taste of eating is not smooth

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of crystallized honey specifically comprises the following steps:

[0023] Step A: Grinding and aerating the honey raw material through a colloid mill.

[0024] In order to obtain the finished product of snow-white crystalline honey, the raw materials can be all honeys with light color and less than 53% fructose than reducing sugar, such as linden honey, rapeseed honey, wattle honey, etc.

[0025] Step B: adding crystallized honey to the honey raw material, the weight of the added crystallized honey is 0.5% of the weight of the raw material, and fully mixing.

[0026] According to the actual production situation, the mixed honey can be subpackaged.

[0027] Step C: The honey is frozen for 72 hours under the ambient condition of -10°C, and crystallization occurs.

[0028] Step D: The honey was refrigerated for 36 hours under the environmental condition of 0°C. Raise the temperature slowly, keeping the air bubbles inside the seal stable.

[0029...

Embodiment 2

[0032] The preparation method of crystallized honey specifically comprises the following steps:

[0033] Step A: Grinding and aerating the honey raw material through a colloid mill.

[0034] In order to obtain the finished product of snow-white crystalline honey, the raw materials can be all honeys with light color and less than 53% fructose than reducing sugar, such as linden honey, rapeseed honey, wattle honey, etc.

[0035] Step B: adding crystallized honey to the raw material of honey, the weight of the added crystallized honey is 5% of the weight of the raw material, and fully mixing.

[0036] According to the actual production situation, the mixed honey can be subpackaged.

[0037] Step C: The honey is frozen for 48 hours under the ambient condition of -18°C, and crystallization occurs.

[0038] Step D: The honey was refrigerated for 30 hours under the environmental condition of 4°C. Raise the temperature slowly, keeping the air bubbles inside the seal stable.

[003...

Embodiment 3

[0042] The preparation method of crystallized honey specifically comprises the following steps:

[0043] Step A: Grinding and aerating the honey raw material through a colloid mill.

[0044] In order to obtain the finished product of snow-white crystalline honey, the raw materials can be all honeys with light color and less than 53% fructose than reducing sugar, such as linden honey, rapeseed honey, wattle honey, etc.

[0045] Step B: adding crystallized honey to the raw material of honey, the weight of the added crystallized honey is 10% of the weight of the raw material, and fully mixing.

[0046] According to the actual production situation, the mixed honey can be subpackaged.

[0047] Step C: The honey is frozen for 24 hours under the ambient condition of -21°C, and crystallization occurs.

[0048] Step D: The honey was refrigerated for 24 hours at an ambient condition of 7°C. Raise the temperature slowly, keeping the air bubbles inside the seal stable.

[0049] Step E...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a crystallized honey production method. The method comprises the following steps: adding crystallized honey to a honey raw material, and fully mixing until the crystallized honey and the honey raw material are uniform; quickly freezing obtained honey; and carrying out room temperature incubation on the honey. The method greatly shortens the honey crystallization time, and finished honey obtained in the invention has white color and fine, grease-like and smooth mouthfeel.

Description

technical field [0001] The invention relates to a preparation method of crystallized honey and honey products produced by the preparation method. Background technique [0002] In the process of honey preparation, the crystallization process generally adopts natural crystallization at room temperature. However, this crystallization method takes a long time, the crystals are fine enough, and the taste of eating is not smooth. [0003] For this reason, how to shorten the time-consuming process of honey crystallization and improve the taste of honey is a headache for major honey producers. Contents of the invention [0004] The preparation method and product of crystallized honey provided by the present invention shorten the crystallization time and improve the quality and taste of honey at the same time, so as to overcome the above-mentioned defects in the prior art. [0005] The present invention provides a kind of preparation method of crystalline honey, comprises the fol...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/20
CPCA23V2002/00A23V2300/20
Inventor 潘华钦贾英杰黄胜杨帆
Owner 上海冠生园蜂制品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com