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Processing method of crystallized honey

A processing method and technology for crystallization honey, applied in food science and other directions, can solve the problems of poor taste, difficult to complete crystallization, coarse particles, etc., and achieve the effects of avoiding uneven crystallization, good product consistency, and uniform crystallization.

Active Publication Date: 2018-09-18
四川健生堂农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although during the storage process, liquid honey is affected by various conditions such as low temperature and impurities, and crystallization will also occur, but it is not easy to completely crystallize, the particles are thicker, and the taste is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of crystalline honey processing method that present embodiment provides, comprises the following steps:

[0019] (1) Take honey with natural crystallization and filter it through 200 mesh to obtain honey crystals, and then crush it with a colloid mill to obtain finely crushed honey crystals with a particle size of 10 μm, which are used as crystal seeds.

[0020] (2) Take rapeseed honey as the raw material honey, stir in a water bath at 50°C for 2 hours to dissolve the natural crystals in the rapeseed honey, use 80-mesh single-layer nylon silk cloth for coarse filtration, and 120-mesh double-layer nylon silk cloth for vacuum filtration Afterwards, concentrate under vacuum at 55°C to obtain liquid honey with a moisture content of 18-20%, which is set aside.

[0021] (3) Add the seed crystals obtained in step (1) to the liquid honey obtained in step (2) at a mass ratio of 1:15, and stir at a speed of 80r / min to mix them evenly, and follow Fill the compressed air at...

Embodiment 2

[0026] A kind of crystalline honey processing method that present embodiment provides, comprises the following steps:

[0027] (1) Take 200-mesh honey with natural crystals and filter to obtain honey crystals, and then crush and emulsify with a colloid mill to obtain finely crushed honey crystals with a particle size of 15 μm, which are used as crystal seeds.

[0028] (2) Take cotton honey and sunflower honey as raw honey, stir in a water bath at 55°C for 2 hours to dissolve the natural crystals in the raw honey, then use 80-mesh single-layer nylon silk cloth for coarse filtration, and 120-mesh double-layer nylon silk cloth After vacuum filtration, vacuum concentration at 50°C to obtain liquid honey with a moisture content of 16-18%, for subsequent use;

[0029] (3) Add the seed crystals obtained in step (1) to the liquid honey obtained in step (2) according to the mass ratio of 1:12, and stir at a speed of 50r / min to mix them evenly, and follow Fill the compressed air at a r...

Embodiment 3

[0033] A kind of crystalline honey processing method that present embodiment provides, comprises the following steps:

[0034] (1) Take 200-mesh honey with natural crystals and filter to obtain honey crystals, and then crush and emulsify with a colloid mill to obtain finely crushed honey crystals with a particle size of 20 μm, which are used as crystal seeds.

[0035] (2) Take lychee honey, potpourri honey, linden honey, and sunflower honey as raw honey, stir in a water bath at 60°C for 1 hour to dissolve the natural crystals in rapeseed honey, and use 80-mesh single-layer nylon silk cloth for coarse filtration. After the double-layer nylon silk cloth is filtered under reduced pressure, it is vacuum concentrated at 55°C to obtain liquid honey with a moisture content of 15-16%, which is set aside;

[0036] (3) Add the seed crystals obtained in step (1) to the liquid honey obtained in step (2) according to the mass ratio of 1:10, and stir at a speed of 100r / min to mix them evenl...

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PUM

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Abstract

The invention discloses a processing method of crystallized honey. The processing method of the crystallized honey comprises the following steps of with crushed naturally-crystallized honey as seed crystals, introducing air into liquid honey mixed with the seed crystals; and alternately repeating the crystallization processes of low-temperature static crystallizing and heated stirring so as to obtain a crystallized honey product. The prepared crystallized honey product is good in uniformity, small in crystal size, smooth and dense in taste, and good in ductility. Moreover, naturally crystallized honey is adopted as a seed crystal source of the crystallized honey so that the crystallized honey is small in seed crystal usage amount and free of any other substances, and thus, product qualityis not influenced; and crystalline particles of the crystallized honey are refined by adopting an intermittent heated stirring way during the crystallization process so as to produce a better taste, as well as avoid influence on sales caused by bad product appearance due to uneven crystallization. The processing method of the crystallized honey provided by the invention is simple in processing procedures, easy to operate, high in reproducibility, high in processing efficiency, and suitable for raw-material honey of various types.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a crystallized honey processing method. Background technique [0002] Honey is a natural supersaturated sugar solution containing a variety of nutrients. Its main components are fructose and glucose, and the total content of the two accounts for about 70%. crystallization. [0003] At present, people have a wide range of misunderstandings about the quality of honey crystals. Many people think that honey with crystals is fake honey or inferior or deteriorated honey. In fact, until now, no natural honey that does not crystallize has been found. [0004] The crystallization of honey is essentially a phenomenon and process in which glucose is precipitated and separated from honey. It is the characteristic of honey itself, and the quality of honey cannot be judged by crystallization or not. The speed of honey crystallization is related to its glucose crystal nucleus, temper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25
CPCA23L21/25
Inventor 杨贤强
Owner 四川健生堂农业开发有限公司
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