Method for controlling Maillard reaction of honey

Abstract

The invention discloses a method for controlling a Maillard reaction of honey. The method comprises the following steps of: collecting fresh honey, heating the honey, and carrying out ultrasonic filtration to remove particulate matters and suspended matters in the honey to obtain original honey for later use; placing the original honey into an ultrafiltration device, pressurizing, carrying out primary ultrafiltration membrane filtration, and filling filtrate obtained after filtering into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration so as to obtain filtrate; placing the filtrate in a sealed tank body, keeping the tank body in a low-temperature environment for a period of time, when the filtrate flows slowly, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container, keeping rotating, starting up the magnetic sterilization container, and performing magnetic sterilization on the filtrate by using a magnetic force; and taking out the sterilized filtrate, and placing the filtrate at the room temperature until the filtrate is recovered into the flowing state. According to the method disclosed by the invention, the Maillard reaction in the honey is greatly reduced by reducing the protein in the honey, and meanwhile, the original flavor is kept.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for controlling Maillard reaction of honey. Background technique [0002] As food, honey has a long history and is deeply loved by consumers. As an agricultural product, it has the characteristics of agricultural products. For example, it is difficult to control the hygiene during its production and storage, resulting in the microbial indicators exceeding the relevant national standards. In the prior art, the solutions for exceeding the standard of microorganisms are to use high temperature (generally 80-120° C.) for a long time (generally 30-60 minutes) to heat or use cobalt-60 radiation to solve the problem. However, because honey contains reducing sugar and a small amount of protein, Maillard reaction is prone to occur when the temperature reaches above 100°C. Maillard reaction, also known as non-enzymatic browning reaction, is a non-enzymatic...

AI Technical Summary

Problems solved by technology

But if the temperature is not enough, it is prone to incomplete sterilization