Preparation method of astragalus sinicus honey

A technology of milk vetch and honey, which is applied to the functions of food ingredients, food science, applications, etc., and can solve the problems of disappearance and failure to meet export requirements, etc.

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 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 sinicus honey
  • Preparation method of astragalus sinicus honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The preparation method of milk vetch 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] The stable enzyme is a mixture of Trichoderma viride CGMCC 3.4005 and Trichoderma sp CGMCC 3.1539, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.1539 is 1 : 0.5. ...

Embodiment 2

[0022] The preparation method of milk vetch 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] The stable enzyme is a mixture of Trichoderma viride CGMCC 3.4005 and Trichoderma sp CGMCC 3.1539, and the weight ratio of Trichoderma viride CGMCC 3.4005 to Trichoderma sp CGMCC 3.1539 is 1 :1.

[0027...

Embodiment 3

[0030] The preparation method of milk vetch 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 and Trichoderma (Trichoderma sp) CGMCC 3.1539, the weight ratio of Trichoderma viride (Trichoderma viride)...

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Abstract

The present invention discloses a preparation method of astragalus sinicus 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 astragalus sinicus honey is basically kept unchanged in 2 years and the astragalus sinicus honey meets the export requirements.

Description

technical field [0001] The invention belongs to a method for preparing honey, in particular to a method for preparing milk vetch honey. Background technique [0002] Milk vetch honey, also known as safflower honey or grass honey, is the main honey species in southern my country in spring. It has a natural fresh and pleasant grass fragrance, sweet but not greasy, fresh and sweet, and the color is light amber. This product has the special effects of clearing heat and detoxifying, dispelling wind and improving eyesight, nourishing the middle, moistening bath, reducing swelling and diuresis. 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 ℃), the amylase value in honey, after a year and a half, dropped by 1 / 2, can not meet the export requirements. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25A23L29/00A23L33/135
CPCA23V2002/00A23V2200/30
Inventor 叶繁盛汪斌王邵辉曹友燕钱晨
Owner ANHUI MIZHIYUAN FOOD GRP
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