Making method of nutritive honey

Abstract

The invention belongs to the technical field of food production, and particularly relates to a making method of nutritive honey. The nutritive honey comprises the following components in parts by weight of 5 parts of straw mushrooms, 5 parts of asparagus, 5 parts of bamboo fungus, 5 parts of bamboo shoots, 2 parts of a citric acid solution, 1 part of glucose powder, 6 parts of mushroom powder, 6 parts of oyster mushroom powder, 6 parts of hericium erinaceus powder, 0.5 part of Chinese yam powder, 4 parts of papaya powder, 3 parts of pumpkin powder, 0.3 part of radix puerariae powder, 1 part ofchoerospondias axillaris powder, 0.2 part of xanthan gum, 10 parts of honey, 1 part of watermelon juice, 1 part of pitaya juice, 0.5 part of herba duchesnea indica juice, 0.6 part of kiwi juice, 0.1part of pectinase and 0.1 part of cellulases. The invention is mainly used for solving the problems that in the prior art, in the making process of the honey, nutrient components run off seriously, after making is finished, the eating process is tedious, the water blending amount cannot be accurately controlled, and besides, when honey pulp is made, many impurities are contained in the honey due to thickness.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a method for preparing nutritious honey. Background technique [0002] 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. However, the existing honey is usually packaged in a glass jar, and it is packed in glue. When eating, it needs t...

AI Technical Summary

Problems solved by technology

The present invention is mainly used to solve the serious loss of nutrients in the production process of honey in the prior art, and the eating process after the production is cumbersome, and the amount of water cannot be accurately grasped. Affects the problem of more impurities in honey

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