Crystallized honey production method

A technology of honey and crystallization, which is applied in the field of production of crystallized honey, which can solve the problems of difficult crystallization of honey and complicated preparation methods, and achieve the effects of protecting effective nutrients and natural flavor, easy control of the process, and simple process

Inactive Publication Date: 2017-01-04
潘远蕻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The solid honey obtained by this method is essentially crystalline honey, but its preparation method is more complicated, and it is convenient to control the shape and particle size of crystalline honey, and it is not easy to obtain crystalline honey with uniform texture and good sense

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The honey is vacuum concentrated to a moisture content of 15%.

[0020] Emulsification is carried out using an emulsification pump with three cylinder emulsification pump heads. The three cylinders are 80 mesh, 120 mesh and 200 mesh respectively. This example uses 80 mesh.

[0021] The temperature of the material during emulsification is 50°C.

[0022] The rotation speed of the emulsification pump is 2000rpm during emulsification.

[0023] The time for the material to pass through the emulsification pump is 4 to 5 seconds.

[0024] The emulsified honey is bottled, and the lid is closed and allowed to cool naturally to crystallize.

Embodiment 2

[0026] The honey is vacuum concentrated to a moisture content of 20%.

[0027] Emulsification is carried out using an emulsification pump with three cylinder emulsification pump heads. The three cylinders are 80 mesh, 120 mesh and 200 mesh respectively. This example uses 120 mesh.

[0028] The temperature of the material during emulsification is 45°C.

[0029] The rotation speed of the emulsification pump is 1800rpm during emulsification.

[0030] The time for the material to pass through the emulsification pump is 4 to 5 seconds.

[0031] The emulsified honey is bottled, and the lid is closed and allowed to cool naturally to crystallize.

Embodiment 3

[0033] The honey is vacuum concentrated to a moisture content of 25%.

[0034] Emulsification is carried out using an emulsification pump with three cylinder emulsification pump heads. The three cylinders are 80 mesh, 120 mesh and 200 mesh respectively. This example uses 200 mesh.

[0035] The temperature of the material during emulsification is 40°C.

[0036] The rotation speed of the emulsification pump is 1500rpm during emulsification.

[0037] The time for the material to pass through the emulsification pump is 4 to 5 seconds.

[0038] The emulsified honey is bottled, and the lid is closed and allowed to cool naturally to crystallize.

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PUM

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Abstract

The invention discloses a crystallized honey production method. The crystallized honey production method comprises the following steps: (A) concentrating; (B) carrying out emulsification so as to mix bubbles; and (C) carrying out bottling. According to the crystallized honey production method, the added bubbles are taken as crystal nuclei to crystallize through natural cooling after the bottling; the sizes and number of the bubbles are controllable, so that the crystallization quality is completely controllable. Compared with the prior art that fine honey with a small crystallization nucleus needs to be taken as a crystallization inducer, the crystallized honey production method has the advantages that the process is simple, the technical process is easy to control, cooling measures do not need to be taken, and the crystallization can be realized even in summer; and besides, auxiliary materials are not additionally added, so that the effective nutrient components and the natural flavor of the honey are well protected, the chemical components and the nutritive value of the honey are not changed after the crystallization, the guarantee period of the honey is long, and great convenience is brought to the storage, carrying and eating of the honey of people.

Description

technical field [0001] The invention relates to the processing of honey, in particular to a method for producing crystallized honey. Background technique [0002] Honey is a natural green health-care nutritious food. Since honey is liquid, it is very inconvenient to carry, store and eat. Honey will also crystallize naturally, because the glucose in honey exceeds its solubility and becomes a physical change phenomenon that is precipitated from honey when it becomes a supersaturated solution. Honey crystals can be divided into oily, fine-grained, coarse-grained and even blocky forms, and during the natural crystallization process, honey with low water content is easy to crystallize in the whole bottle, and honey with high water content glucose granules quickly sink to the bottom, forming a "semi- These conditions not only affect the senses of honey, but also because natural crystallization is not controlled by humans, so the crystallization situation is not uniform and non-st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25
Inventor 潘远蕻王平
Owner 潘远蕻
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