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Preparation method of astragalus smicus honey

A technology of milk vetch and honey, applied in the direction of food science, etc., can solve the problems of disappearance and failure to meet the export requirements

Inactive Publication Date: 2016-10-12
ANHUI MIZHIYUAN FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One of the important indicators in milk vetch honey is the amylase value. The higher the amylase value, the better the quality of honey, but the amylase value in honey will disappear with the prolongation of its storage time. Under normal temperature conditions Storage (25-30°C), the amylase value in honey, after one and a half years, dropped by 1 / 2, which could not meet the export requirements

Method used

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  • Preparation method of astragalus smicus honey
  • Preparation method of astragalus smicus honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of Chinese milk vetch 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, the amylase value of the accepted raw honey is 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 degree of 720-730mmHg and a temperature of 40-50°C until the moisture in the honey is 22%; raw honey and stability 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 3.1536, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.1536 is 1: 0.5.

[0019] The expand...

Embodiment 2

[0022] A preparation method of Chinese milk vetch 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, the amylase value of the accepted raw honey is 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 perform vacuum concentration 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 enzyme is 1:0.0012;

[0026] The stabilizing enzyme is a mixture of Trichoderma viride CGMCC 3.4005 and Trichoderma sp CGMCC 3.1536, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.1536 is 1:1.

[0027] The expa...

Embodiment 3

[0030] A preparation method of Chinese milk vetch 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, the amylase value of the accepted raw honey is 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 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 degree 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 3.1536, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.1536 is 1: 1.5.

[0035] The expanded culture me...

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Abstract

The invention discloses a preparation method of astragalus smicus honey. The method includes the following steps of 1, unripe honey acceptance check; 2, honey melting; 3, vacuum concentration; 4, cooling; the vacuum concentration step includes the steps that stable enzyme is added to the filtered unripe honey, vacuum concentration is conducted with the vacuum degree being 720-730 mmHg and the temperature being 40-50 DEG C till moisture in the honey accounts for 17.5-22%, and the astragalus smicus honey is prepared. The weight ratio of the unripe honey to the stable enzyme is 1: (0.001-0.0015). Compared with the prior art, the stable enzyme is added in the vacuum concentration step, the diastase value of the astragalus smicus honey can maintain basically unchanged within one year, and the astragalus smicus honey meets the export requirement.

Description

Technical field [0001] The invention belongs to a method for preparing honey, and particularly belongs to a method for preparing astragalus honey. Background technique [0002] Milk vetch honey, also known as safflower honey or grass honey, is the main spring honey species in southern my country. It has a fresh and pleasant grass fragrance of nature, sweet but not greasy, fresh and sweet, and the color is light amber. This product has the special effects of clearing heat and detoxification, dispelling wind and improving eyesight, invigorating the middle, moisturizing bath, reducing swelling and diuresis. It has certain auxiliary effects on wind, phlegm, cough, sore throat, fire-eye hemorrhoids, etc. It is a good health care product for people with strong deficiency of fire. One of the important indicators in milk vetch honey is the amylase value. The higher the amylase value, the better the quality of the honey, but the amylase value in honey disappears with the extension of its...

Claims

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Application Information

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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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