Preparation method of citrus honey

A technology for honey and citrus, applied in the field of preparation of citrus honey, can solve problems such as disappearance and failure to meet export requirements.

Inactive Publication Date: 2016-11-09
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing citrus honey, comprising the following steps: a) raw honey acceptance step; b) honey melting step; c) vacuum concentration step; d) cooling step.

[0015] a) The raw honey acceptance procedure is as follows: check and accept the received raw honey, and the amylase value of the accepted raw honey is 8.1;

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

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

[0018] The stable enzyme is a mixture of Trichoderma viride CGMCC 3.4005, Trichoderma sp CGMCC 3.3029, Trichoderma sp CGMCC 3.1536, Trichoderma viride CGMCC 3.4005, Trichoderma sp The weight ratio of sp) CGMCC 3...

Embodiment 2

[0022] A method for preparing citrus honey, comprising the following steps: a) raw honey acceptance step; b) honey melting step; c) vacuum concentration step; d) cooling step.

[0023] a) The raw honey acceptance procedure is as follows: check and accept the received raw honey, and the amylase value of the accepted raw honey is 8.1;

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

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

[0026] The stable enzyme is a mixture of Trichoderma viride CGMCC 3.4005, Trichoderma sp CGMCC 3.3029, Trichoderma sp CGMCC 3.1536, Trichoderma viride CGMCC 3.4005, Trichoderma sp The weight ratio of sp) CGMCC 3.302...

Embodiment 3

[0030] A method for preparing citrus honey, comprising the following steps: a) raw honey acceptance step; b) honey melting step; c) vacuum concentration step; d) cooling step.

[0031] a) The raw honey acceptance procedure is as follows: check and accept the received raw honey, and the amylase value of the accepted raw honey is 8.1;

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

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

[0034] The stable enzyme is a mixture of Trichoderma viride CGMCC 3.4005, Trichoderma sp CGMCC 3.3029, Trichoderma sp CGMCC 3.1536, Trichoderma viride CGMCC 3.4005, Trichoderma sp The weight ratio of sp) CGMCC 3....

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PUM

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Abstract

The invention discloses a preparation method of citrus honey. The preparation method of the citrus honey comprises the following steps of (a) acceptance inspection of unripe honey; (2) honey melting; (3) vacuum concentration, specifically, a stabilizing enzyme is added into filtered unripe honey, vacuum concentration is conducted at the temperature of 40-50 DEG C under the condition that the vacuum degree is 720-730 mmHg till the content of moisture in the honey reaches 17.5%-22%, and then vacuum concentration is ended, wherein the weight ratio of the unripe honey to the stabilizing enzyme is 1:0.001-0.0015; and (d) cooling. Compared with the prior art, the preparation method has the advantages that by adding the stabilizing enzyme in the vacuum concentration step, the amylase value of the citrus honey is kept basically unchanged in two years, and the citrus honey meets the export requirement.

Description

technical field [0001] The invention belongs to a method for preparing honey, in particular to a method for preparing citrus honey. Background technique [0002] Citrus honey is brewed by bees collecting citrus flowers. It has a variety of colors, white to light amber, sweet and slightly sour, with citrus aroma, not easy to crystallize, crystallized milky white fine grains or oily. Citrus honey has the effects of drying dampness, resolving phlegm, and regulating Qi. 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 ℃)...

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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