Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fruit and vegetable honey

A technology of fruit and vegetable honey and honey, which is applied in the functions of food ingredients, food science, food preservation, etc., can solve the problems of single nutrition of honey, unable to play the role of nutritional value, and unable to fully absorb nutrients, and achieve good taste and improvement. Gastrointestinal function, the effect of promoting digestion

Inactive Publication Date: 2017-10-13
CHAOYANG ZHONGDE FOOD
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Honey has a single nutrition and many nutrients cannot be fully absorbed by the human body, so it cannot play the role of its nutritional value; while fruit juices and vegetable juices on the market are eaten with added sugar or saccharin, and some even use pigments to blend

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Formula 1: 30 grams of honey, 70 grams of fresh jujube juice, which has the effects of nourishing qi and blood, dispelling cold and improving eyesight, suitable for beauty, regulating endocrine and improving immunity.

[0025] Formula 2: 40 grams of honey, 60 grams of wolfberry juice, nourishing the kidney and essence, nourishing the liver and improving eyesight, nourishing the lungs and relieving cough, suitable for the weak and weak.

[0026] According to the above formula, the preparation method of fruit juice honey is as follows:

[0027] (1) Honey treatment: heat and melt the raw honey at a temperature of 40-45°C with a stirring speed of 1000-1500 rpm for 1-2 hours; perform multi-stage filtration of the heated and melted honey at 45-55°C to remove impurities and a small amount of larger particle crystals; the filtered honey is evaporated and concentrated at a vacuum degree of 0.096MPa and a temperature of 48-52°C to control the water content at 17-18%. During the c...

Embodiment 2

[0033] Formula 3: 60 grams of honey, 40 grams of tomato juice, which has the effects of promoting body fluids and quenching thirst, invigorating the stomach and eliminating food, nourishing the five internal organs, nourishing the heart and calming the nerves.

[0034] Formula 4: 70 grams of honey and 30 grams of cabbage juice, which have good effects such as promoting the recovery of hematopoietic function, anti-angiosclerosis, preventing sugar from turning into fat, and preventing serum cholesterol deposition.

[0035] According to the above formula, the preparation method of vegetable juice honey is as follows:

[0036] (1) Honey treatment: heat and melt the raw honey at a temperature of 40-45°C with a stirring speed of 1000-1500 rpm for 1-2 hours; perform multi-stage filtration of the heated and melted honey at 45-55°C to remove impurities and a small amount of larger particle crystals; the filtered honey is evaporated and concentrated at a vacuum degree of 0.096MPa and a ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of fruit and vegetable honey. According to the preparation method, the fruit and vegetable honey contains 95 to 5 parts of honey, and 5 to 95 parts of fruit and vegetable juice. The preparation method comprises following steps: honey is subjected to melting, condensation, supersonic wave treatment, and homogenizing; fruit and vegetable are subjected to sterilization and disinfection; and then mixing is carried out. The whole process is carried out at a relatively low temperature; crystallization precipitation in honey is avoided; long time storage at normal temperature is realized; shelf life at normal temperature can be prolonged to 3 to 5 years; a defect that the nutritional performance of honey is not comprehensive is solved; the delicate fragrance of honey is improved; the active components are protected from being damaged; nutritional performance is comprehensive; mouthfeel is excellent; human body stomach and intestine functions are improved; and digestion is promoted.

Description

technical field [0001] The invention relates to a preparation method of fruit and vegetable honey. Background technique [0002] Honey has a single nutrition and many nutrients cannot be fully absorbed by the human body, so it cannot play the role of its nutritional value; while fruit juices and vegetable juices on the market are eaten with added sugar or saccharin, and some even use pigments for blending. Contents of the invention [0003] The invention solves the above existing problems and provides a method for preparing fruit and vegetable honey that can maintain its rich nutritional components. [0004] The present invention is realized like this: the proportioning of honey and fruit and vegetable juice, honey 95~5 parts, fruit and vegetable juice 5~95 parts; [0005] Its main process is: [0006] 1. Honey treatment: heat and melt the raw honey at a temperature of 40-45°C with a stirring speed of 1000-1500 rpm for 1-2 hours; then conduct multi-stage filtration of th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L33/00A23L19/00A23L21/25A23L3/30A23L3/36
CPCA23L3/30A23L3/36A23L19/09A23L21/25A23L33/00A23V2002/00A23V2200/32A23V2300/26A23V2300/48A23V2200/30A23V2200/318A23V2200/324A23V2200/314A23V2200/31A23V2200/326A23V2200/3262
Inventor 刘春雷王凤兰孙晓宇姜思竹孙志强陈菲赵金革郎春田
Owner CHAOYANG ZHONGDE FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com