Preparation method of litchi honey

A technology for honey and lychee, applied in the field of preparation of lychee 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

One of the important indicators in lychee 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. Stored at room temperature ( 25-30°C), the amylase value in honey dropped by half after one and a half years, which could not meet the export requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The preparation method of lychee honey comprises 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] Described stable enzyme is the mixture of Trichoderma viride (Trichoderma viride) CGMCC 3.4005, Trichoderma (Trichoderma sp) CGMCC 3.3068, Trichoderma (Trichoderma sp) CGMCC3.1539, Trichoderma viride (Tri...

Embodiment 2

[0022] The preparation method of lychee honey comprises 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] Described stable enzyme is the mixture of Trichoderma viride (Trichoderma viride) CGMCC 3.4005, Trichoderma (Trichoderma sp) CGMCC 3.3068, Trichoderma (Trichoderma sp) CGMCC3.1539, Trichoderma viride (Trichod...

Embodiment 3

[0030] The preparation method of lychee honey comprises 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] Described stable enzyme is the mixture of Trichoderma viride (Trichoderma viride) CGMCC 3.4005, Trichoderma (Trichoderma sp) CGMCC 3.3068, Trichoderma (Trichoderma sp) CGMCC3.1539, Trichoderma viride (Tric...

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Abstract

The present invention discloses a preparation method of litchi honey. The method consists of the following steps: a) a raw honey inspection and acceptance step; b) a honey melting step; c) a vacuum concentration step; and d) a cooling step. The c) vacuum concentration step is as follows: a stable enzyme is added into the filtered raw honey, and the mixture is subjected to the vacuum concentration at a vacuum degree of 720-730 mmHg and a temperature of 40-50 DEG C until the water content in the honey is 17.5-22%. The weight ratio of the raw honey and the stable enzyme is 1:(0.001-0.0015). Compared with the prior art, in the vacuum concentration step, the stable enzyme is added, so that the amylase value of the litchi honey is basically kept unchanged in 2 years and the litchi honey meets the export requirements.

Description

technical field [0001] The invention belongs to a preparation method of honey, in particular to a preparation method of lychee honey. Background technique [0002] Lychee honey is made of lychee nectar, which has a fragrant and fragrant smell, sweet taste, slightly sour taste of lychee fruit, and contains various vitamins and nutrients necessary for the human body. It is a natural health food suitable for all ages. It has been proved by modern medical research that the ingredients contained in lychee honey can beautify and nourish the skin, nourish blood and nourish blood, and have positive assistance in promoting digestion and absorption, improving food and clothing, calming and sleeping, improving human immunity, and promoting the growth and development of infants. It is especially suitable for supplementing nutrition for adolescents in the developing period. One of the important indicators in lychee honey is the amylase value. The higher the amylase value, the better the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25A23L29/00
CPCA23V2002/00A23V2300/50
Inventor 叶繁盛汪斌王邵辉曹友燕钱晨
Owner ANHUI MIZHIYUAN FOOD GRP
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