Making method for citrus honey

A honey and citrus technology, which is applied in the field of citrus honey preparation, can solve the problems of failing to meet export requirements and disappearing

Inactive Publication Date: 2016-09-28
ANHUI MIZHIYUAN FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Citrus honey is rich in a variety of vitamin C, which has the functions of beautifying and anti-blood circulation; moistening dryness and laxative, nourishing the heart and calming the nerves. It is an ideal green health food. One of the important indicators in citrus honey is the amylase value. The higher the amylase value, the better it is The quality of honey is better, but the amylase value in honey will disappear with the prolongation of its storage time. Stored under normal temperature conditions (25-30 ℃), the amylase value in honey will decrease after one and a half years. 1 / 2, not up to the export requirements

Method used

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  • Making method for citrus honey
  • Making method for citrus honey

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Experimental program
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Effect test

Embodiment 1

[0014] A preparation method of citrus honey includes the following steps: a) raw honey acceptance step; b) honey melting step; c) vacuum concentration step; d) cooling step.

[0015] a) The steps of raw honey acceptance are as follows: Accept the raw honey received, and the accepted raw honey has an amylase value of 8.1;

[0016] b) The honey melting step is: heating the accepted raw honey at 60°C for 30 minutes to melt the raw honey, and filter while it is hot;

[0017] c) The vacuum concentration step is to add the filtered raw honey to the stabilized enzyme, and vacuum concentrate at a vacuum of 720-730mmHg and a temperature of 40-50°C until the moisture in the honey is 22%; The weight ratio of the enzyme is 1:0.001;

[0018] The stabilizing enzyme is a mixture of Trichoderma viride CGMCC 3.4005 and Trichoderma sp CGMCC 3.3029, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.3029 is 1: 0.5.

[0019] The expanded culture medium of Trichoderma viride...

Embodiment 2

[0022] A preparation method of citrus honey includes the following steps: a) raw honey acceptance step; b) honey melting step; c) vacuum concentration step; d) cooling step.

[0023] a) The steps of raw honey acceptance are as follows: Accept the raw honey received, and the accepted raw honey has an amylase value of 8.1;

[0024] b) The honey melting step is: heating the accepted raw honey at 65°C for 25 minutes to melt the raw honey, and then filter while it is hot;

[0025] c) The vacuum concentration step is to add the filtered raw honey to the stabilized enzyme, and vacuum concentrate it at a vacuum of 720-730mmHg and a temperature of 40-50°C until the moisture in the honey is 20%; raw honey and stability The weight ratio of the enzyme is 1:0.0012;

[0026] The stabilizing enzyme is a mixture of Trichoderma viride CGMCC 3.4005 and Trichoderma sp CGMCC 3.3029, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.3029 is 1:1.

[0027] The expanded cultur...

Embodiment 3

[0030] A preparation method of citrus honey includes the following steps: a) raw honey acceptance step; b) honey melting step; c) vacuum concentration step; d) cooling step.

[0031] a) The steps of raw honey acceptance are as follows: Accept the raw honey received, and the accepted raw honey has an amylase value of 8.1;

[0032] b) The honey melting step is: heating the accepted raw honey at 70°C for 20 minutes to melt the raw honey, and then filter while it is hot;

[0033] c) The vacuum concentration step is to add the filtered raw honey to the stabilized enzyme, and perform vacuum concentration at a vacuum of 720-730mmHg and a temperature of 40-50°C until the moisture in the honey is 18%. The weight ratio of the enzyme is 1:0.0015;

[0034] The stabilizing enzyme is a mixture of Trichoderma viride CGMCC 3.4005 and Trichoderma sp CGMCC 3.3029, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.3029 is 1: 1.5.

[0035] The expanded culture medium of Tr...

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PUM

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Abstract

The invention discloses a making method for citrus honey. The making method includes the following steps of a, raw honey acceptance inspection; b, honey melting; c, vacuum concentration; d, cooling. The step of vacuum concentration includes the steps that filtered raw honey is added into stabilizing enzymes, and vacuum concentration is conducted at the vacuum degree of 720-730 mmHg and the temperature of 40-50 DEG C till water in the honey ranges from 17.5% to 22%. The weight ratio of the raw honey to the stabilizing enzymes is 1:(0.001-0.0015). Compared with the prior art, the stabilizing enzymes are added in the step of vacuum concentration, the amylase value of the citrus honey is basically kept unchanged within a year and a half, and export requirements are met.

Description

Technical field [0001] The invention belongs to a preparation method of honey, and particularly belongs to a preparation method of citrus honey. Background technique [0002] Citrus honey is brewed by honeybees collecting citrus flowers. It has a variety of colors, from white to light amber, sweet and slightly acidic, with a citrus fragrance, not easy to crystallize, and crystalline milky white fine grain or oily. Citrus honey has the effects of drying dampness, reducing phlegm, regulating qi. Citrus honey is rich in a variety of vitamin C, which can nourish the skin and prevent blood circulation; moisturize dryness, nourish the heart and calm the nerves. It is an ideal green health food. One of the important indicators in citrus honey is the amylase value. The higher the amylase value, it reflects The quality of honey is better, but the amylase value in honey disappears with the extension of its storage time. Stored at room temperature (25-30℃), the amylase value in honey will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25
Inventor 叶繁盛汪斌王邵辉曹友燕钱晨
Owner ANHUI MIZHIYUAN FOOD GRP
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