Processing method of fresh safe sweet osmanthus honey

A technology of sweet-scented osmanthus honey and its processing method, which is applied in food science and other fields, and can solve problems such as easy loss of aroma, delicate flowers, and short flowering period of sweet-scented osmanthus

Inactive Publication Date: 2017-11-28
ANHUI WANGCHAO FOOD
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To realize the industrialized production of osmanthus essential oil, a large amount of osmanthus raw materials are needed,

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

[0017] A kind of processing method of fresh safe sweet-scented osmanthus honey is characterized in that it is made up of following steps:

[0018] 1) Decrystallize and liquefy fresh raw honey at 50°C for 50 minutes, add 0.5 times the amount of water, mix and melt, filter through a 100-mesh filter cloth at 40°C, and then filter it through a non-woven fabric with a particle size of 1.2 and a pore size of 20 nanometers. Polar macroporous resin for adsorption treatment;

[0019] 2) Pick when the sweet-scented osmanthus flowers are in the shape of a tiger's claw and buds are in full bloom. The pedicel and sundries in the fresh sweet-scented osmanthus are removed, and 2 times the concentration of 0.2% citric acid is added to mix evenly. After 10 hours, the brine is filtered off, and then Add 15% sodium chloride and 0.5% alum to cover the surface, cover and seal it for storage, wash with 10 times the amount of distilled water and carry out conventional steam distillation for 2.5 hour...

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

PropertyMeasurementUnit
Aperture sizeaaaaaaaaaa
Login to view more

Abstract

The invention relates to a processing method of fresh safe sweet osmanthus honey. The processing method is characterized by reducing the harmful residues of honey and improving the edible safety of honey, reducing small crystal content of saccharomycetes and sugar in the honey, restraining the phenomenon that the honey possibly generates fermentation or separation by crystallization in the storage process, and improving the safety.

Description

technical field [0001] The invention relates to the field of honey processing, and mainly relates to a processing method of fresh and safe sweet-scented osmanthus honey. Background technique [0002] In the process of collecting honey, if bees collect nectar plants that have been directly sprayed with pesticides, and the concentration of pesticides does not reach the dose that poisons and kills bees, bees may bring pesticide-contaminated nectar and pollen back to the hive. Moreover, some organophosphorus pesticides can be directly absorbed by crops to the inside of roots and leaves because of their systemic properties, and secrete nectar containing trace amounts of pesticides. If bees collect such nectar, the brewed honey will inevitably contain some amount of pesticide residues. In addition, when bees collect minerals or drink water, they come into contact with pesticide-contaminated soil and surface water, which will bring trace amounts of pesticides into the hive. Unsci...

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): A23L21/25
CPCA23L21/25
Inventor 钟华明
Owner ANHUI WANGCHAO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap