Production method of acacia honey

A production method and honey technology are applied in the production field of Yanghuai honey, which can solve the problems such as failure to meet export requirements and disappearance.

Inactive Publication Date: 2016-11-16
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 acacia 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 ℃), the amylase value in honey, after one and a half years, dropped by 1 / 2, not meeting the export requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The production method of poplar tree 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, Trichoderma sp CGMCC 3.3005, Trichoderma sp CGMCC 3.4265, Trichoderma viride CGMCC 3.4005, Trichoderma sp The weight ratio of sp) CG...

Embodiment 2

[0022] The production method of poplar tree 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, Trichoderma sp CGMCC 3.3005, Trichoderma sp CGMCC 3.4265, Trichoderma viride CGMCC 3.4005, Trichoderma sp The weight ratio of sp) CGMCC ...

Embodiment 3

[0030] The production method of poplar tree 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] The stable enzyme is a mixture of Trichoderma viride CGMCC 3.4005, Trichoderma sp CGMCC 3.3005, Trichoderma sp CGMCC 3.4265, Trichoderma viride CGMCC 3.4005, Trichoderma sp The weight ratio of sp) CGM...

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PUM

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Abstract

The invention discloses a production method of acacia honey. The production method comprises the following steps of: a) inspecting and accepting unripe honey; b) melting honey; c) performing vacuum concentration on the honey; and d) cooling the honey. The c) vacuum concentration step is as follows: adding the filtered unripe honey into stabilization enzyme, and performing vacuum concentration at a temperature of 40-50 DEG C under a vacuum degree of 720-730mmHg until the water content of the honey is 17.5%-22%, thus finishing the step c), wherein the mass ratio of the unripe honey to the stabilization enzyme is 1:(0.001-0.0015). Compared with the prior art, the production method has the characteristics that during the vacuum concentration step, the stabilization enzyme is added, so that the diastase value of the acacia honey is basically kept constant within 30 months and conforms to the export requirement.

Description

technical field [0001] The invention belongs to a method for producing honey, in particular to a method for producing poplar honey. Background technique [0002] Acacia honey, also known as locust honey and sophora flower honey, is characterized by light color, fresh and clean taste, sweet but not greasy, unique fragrance of acacia, and is not easy to crystallize. After crystallization, it is fine-grained or oily, and the color is water-white. Acacia honey contains locust glycosides and volatile oils. It is fresh and cool, and has the effects of relaxing blood vessels, improving blood circulation, preventing hardening of blood vessels, and lowering blood pressure. Taking it before going to bed can play a hypnotic effect, and taking it regularly can improve people's mood and achieve peace of mind. Soothing effect. It is fragrant and transparent, fresh and cool, with a delicate and light taste, and has the functions of relaxing blood vessels, improving blood circulation, prev...

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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