Honey not easy to crystallize and making process thereof

A honey and crystallization technology, used in food ingredients as a taste improver, food science and other directions, can solve the problems of poor taste, difficult absorption, and poor appearance of honey crystals, and achieve good taste, easy absorption, and extended shelf life. Effect

Inactive Publication Date: 2016-12-07
SUZHOU SHANDING BEE PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Honey crystals don’t look good, taste bad, and are not easily absorbed by the human body. For honey manufacturers, how to solve the problem of honey crystallization is related to the economic benefits of the enterprise, and it is an urgent problem to be solved at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of honey that is not easy to crystallize is disclosed in this embodiment, and the constituents of honey and their respective weight percentages are shown in the following table:

[0029] category

acacia honey

Vitex honey

canola honey

weight percentage (%)

20

30

50

[0030] The process of preparing honey includes the following steps, and the crystallization time of the prepared honey is 36 months:

[0031] (1) Melting honey, taking the raw honey of acacia honey, the raw honey of Vitex twig honey, and the raw honey of rape honey respectively, and carrying out melting and decrystallization of the three kinds of raw honey at an ambient temperature less than or equal to 55°C;

[0032] (2) Stir and mix honey: get 20% acacia honey, 30% vitex honey, 50% rape honey by weight percentage, import three kinds of honey after the proportioning in the honey tank and stir evenly, control the ambient temperature of stirring less than Equa...

Embodiment 2

[0040] A kind of honey that is not easy to crystallize is disclosed in this embodiment, and the constituents of honey and their respective weight percentages are shown in the following table:

[0041] category

[0042] The process of preparing honey is the same as in Example 1, and the crystallization time of the prepared honey is 30 months.

Embodiment 3

[0044] A kind of honey that is not easy to crystallize is disclosed in this embodiment, and the constituents of honey and their respective weight percentages are shown in the following table:

[0045] category

[0046] The process of preparing honey is the same as in Example 1, and the crystallization time of the prepared honey is 30 months.

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PUM

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Abstract

The invention provides honey not easy to crystallize. The honey is characterized by being made from, by weight, 10-20% of robinia honey, 20-40% of thorn honey and 30-60% of rape honey. The invention further provides a preparation method of the honey not easy to crystallize. The method includes the following steps of firstly, melting honey; secondly, stirring the mixed honey, wherein three types of melted honey including 10-20% of robinia honey, 20-40% of thorn honey and 30-60% of rape honey are evenly stirred according to the weight percentages; thirdly, conducting rough filtering, intermediate filtering and fine filtering sequentially; fourthly, conducting vacuum dewatering and concentrating. Three types of raw honey in different proportions are mixed to form the honey, the honey not easy to crystallize is obtained by strictly controlling the technological parameters of all procedures in the honey production technological process on the premise of not adding any additives, and the honey has the advantages of being attractive in appearance, capable of being absorbed by human bodies, good in taste and low in price.

Description

technical field [0001] The invention belongs to the technical field of honey production, and in particular relates to honey that is not easy to crystallize and a preparation method thereof. Background technique [0002] Crystals will appear after most varieties of honey are placed for a period of time, which is a unique crystallization phenomenon of honey. More than 50% of the honey on the market is easy to crystallize. Honey crystals are not good in appearance and taste, and are not easy to be absorbed by the human body. For honey manufacturers, how to solve the problem of honey crystallization is related to the economic benefits of the enterprise, and it is an urgent problem to be solved at present. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a kind of honey that is not easy to crystallize, which is obtained by mixing three kinds of raw honey with different specific gravity. At the same time,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25
CPCA23V2002/00A23V2200/14
Inventor 李文明马俊
Owner SUZHOU SHANDING BEE PROD CO LTD
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