Preparation method of solid honey

Abstract

The invention discloses a preparation method of solid honey. The method comprises the following steps of (1) filtering fresh harvested honey, and naturally storing the honey for 30-90 days; (2) separating crystallized honey from uncrystallized honey for later use; (3) concentrating the uncrystallized honey at the temperature of 50-55 DEG C to enable the water content to be 15-20%, then putting theuncrystallized honey and the crystallized honey into a stirrer, and performing stirring for 15-30 minutes to obtain mixed honey; (4) performing freezing treatment on the mixed honey at a temperaturedrop rate of 5-10 DEG C / min until the temperature drops to -18 DEG C, and performing freezing for 1-2 days so as to obtain honey blocks; and (5) crushing the honey blocks, and then drying the crushedhoney blocks in microwave vacuum drying equipment to obtain the solid honey. According to the solid honey prepared by the preparation method disclosed by the invention, the activity of the honey is kept to the greatest extent, the color is good, and the uniformity of the content of the honey in the solid honey is effectively improved; and the solid honey is prepared from the pure honey, and no additive is added, so that the natural taste of the honey is fully reserved.

Description

technical field [0001] The invention belongs to the technical field of honey production and processing, and in particular relates to a preparation method of solid honey. Background technique [0002] Honey is a natural sweet substance that is fully brewed in the hive from the nectar collected by bees from the flowers of flowering plants. The smell is fragrant and strong, and the taste is pure and sweet. 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 bee body, the transformed nectar or secretions are stored by worker bees Go into the nest and seal it with beeswax. After about 15 days of repeated brewing, various vitamins, minerals and amino acids are enriched to a certain value, and at the same time, the polysaccharides in the nectar are transformed into simple sugars glucose and fructose that can be directly absorbed by the human body. Ho...

AI Technical Summary

Problems solved by technology

Nowadays, people have improved the processing technology on this basis, and obtained dry solid honey powder by air spray technology, but there are still relatively large defects, such as the temperature of spray drying is generally above 130°C, which will inevitably cause Nutrients in honey are lost, and the natural taste of honey is destroyed at the same time, and after drying, the residual temperature is too high, which is prone to caramelization reaction and Maillard reaction, resulting in poor color of the product