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Process for processing and packaging honey

A packaging process, honey technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of single health care effect, difficult taste and nutrition, etc., and achieve the effect of enhancing immunity, good taste and improving honey concentration

Inactive Publication Date: 2018-11-06
安徽勤蜂堂蜂业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of processed honey products on the market, including products that process honey into paste, but the existing processing technology is difficult to ensure that honey has the original taste and nutrition after processing, and the health care effect is single

Method used

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  • Process for processing and packaging honey

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing of honey and packaging technology thereof, comprises the following steps:

[0024] (1) heating the original honey to 50° C., and filtering it once to remove impurities; then continue heating the honey after the first filtering to 68° C., and carry out secondary filtration with a 70-mesh filter screen;

[0025] (2) Carry out vacuum concentration to the honey after described secondary filtration, after concentration, cool down to 23 DEG C, add the crystal seed that quality is the honey total mass 10% after vacuum concentration (the crystal seed is the natural crystal of initial honey, particle size is 20 μm), the quality is respectively 0.1% and 0.2% of the total mass of honey after vacuum concentration, mixed with lentinan and pachyphyllin, dibutylhydroxytoluene, vitamin A, propyl p-hydroxybenzoate, and natamycin, and mixed quickly and evenly , to get the honey mixture;

[0026] (3) Control the temperature of the honey mixture to 18° C., 1 to 2 days...

Embodiment 2

[0029] A kind of processing of honey and packaging technology thereof, comprises the following steps:

[0030] (1) heating the original honey to 45° C., and filtering it once to remove impurities; then continue heating the honey after the first filtering to 65° C., and carry out secondary filtration with an 80-mesh filter screen;

[0031] (2) Carry out vacuum concentration to the honey after the secondary filtration, after concentration, cool down to 25 DEG C, add the crystal seed whose quality is 5% of the total mass of honey after vacuum concentration (the crystal seed is the natural crystal of the original honey, the particle size is 25 μm), the quality is respectively 0.2% and 0.1% of the total mass of honey after vacuum concentration, lentinan and pachyphyllan, vitamin A, vitamin C, vitamin E, propyl p-hydroxybenzoate, potassium sorbate, mixed quickly and evenly to obtain honey mixture;

[0032] (3) Control the temperature of the honey mixture to 15° C., 1 to 2 days afte...

Embodiment 3

[0035] A kind of processing of honey and packaging technology thereof, comprises the following steps:

[0036] (1) heating the original honey to 55° C., filtering once to remove impurities; then continuing to heat the honey after the first filtering to 70° C., and carrying out secondary filtration with a filter screen of 60 mesh;

[0037] (2) Carry out vacuum concentration to the honey after described secondary filtration, after concentration, cool down to 20 DEG C, the quality is the crystal seed of 15% of the total mass of honey after vacuum concentration (the crystal seed is the natural crystal of the original honey, and the particle diameter is 15 μm ), the quality is respectively 0.3% and 0.1% of the total mass of honey after vacuum concentration, lentinan and pachymane, dibutylhydroxytoluene, propyl p-hydroxybenzoate, potassium sorbate, natamycin, quickly and evenly mixed, get the honey mixture;

[0038] (3) Control the temperature of the honey mixture to 20° C., 1 to 2...

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Abstract

The invention discloses a process for processing and packaging honey. The process comprises the following steps: heating raw honey to the temperature of 45-55 DEG C, performing primary filtering to remove impurities; continuously heating the primary-filtered honey to the temperature of 65-70 DEG C, and performing secondary filtering; performing vacuum concentration for the secondary-filtered honey, performing concentrating, performing cooling to the temperature of 20-25 DEG C, adding a seed crystal, lentinan, pachymaran, antioxidant and preservative, and performing quick and uniform mixing toobtain honey mixture; controlling the temperature of the honey mixture to be 15-20 DEG C, performing stirring for 15-20 minutes every 6-8 hours in 1-2 days after the seed crystal is added into the honey mixture, and performing re-crystallizing for 5-10 days to obtain honey paste; and cooling the honey paste to be 14-18 DEG C, and filling a sterile glass bottle with the honey paste in a sterile room. The process is simple in process, convenient to operate and low in processing cost; and the honey processed product has the original taste and nutrition, can be used for enhancing immunity to achieve the effects of reducing blood glucose and protecting health, and has the characteristics of deterioration prevention, excellent taste and good quality.

Description

technical field [0001] The invention relates to the field of honey processing, in particular to a honey processing and packaging technology. Background technique [0002] Honey is the nectar that bees collect from the flowers of flowering plants and brewed in the hive. Bees take nectar or secretions with a water content of about 75% from the flowers of plants and store them in their second stomach. Under the action of various transformations in the body, they repeatedly brew various vitamins, minerals and When the amino acid is enriched to a certain value, at the same time, the polysaccharide in the nectar is converted into simple sugars glucose and fructose that can be directly absorbed by the human body. The water content is less than 23%, stored in the nest, and sealed with beeswax. Honey is a supersaturated solution of sugar, which will crystallize at low temperature. The crystallized part is glucose, and the non-crystallized part is mainly fructose. [0003] Honey con...

Claims

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Application Information

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IPC IPC(8): A23L21/25A23L33/125
CPCA23V2002/00A23L21/25A23L33/125A23V2200/324A23V2200/328A23V2200/30
Inventor 王其海高贵苹王盼
Owner 安徽勤蜂堂蜂业有限公司
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