Preparation method of sterile honey

Abstract

The invention discloses a preparation method of sterile honey, and particularly relates to the technical field of honey processing. The preparation method comprises multiple procedures of rough filtration, sterilization, purification, concentration and sterile canning, raw honey of honey is subjected to rough filtration to filter out large-particle impurities, then high-density CO2 is introduced for sterilization, and after sterilization, ultrafiltration purification is performed to achieve the effects of further sterilization, impurity removal and peculiar smell removal, so that the sterilization rate reaches 99% or above; soluble soybean polysaccharide and nano cellulose are added into honey clarified liquid obtained through ultrafiltration to serve as stabilizers, so that honey can be kept clarified and bright in color, dietary fibers are increased, the taste is cleaner, sweet and pure, the uniformity and stability of a honey finished product are further improved, vacuum concentration is conducted after ultrafiltration, and finally sterile canning storage is conducted. The sterile honey finished product obtained by adopting the method maximally retains nutrient substances and natural flavor of raw honey, avoids precipitation of the honey finished product, improves the quality of the honey, and prolongs the storage life.

Description

technical field [0001] The invention relates to the technical field of honey processing, in particular to a method for preparing sterile honey. Background technique [0002] The main component of honey is sugar, and also includes protein, enzymes, amino acids, vitamins and other nutrients beneficial to the human body. It is mainly used as nutritional tonic, medicinal and processed candied food and brewing honey wine. Sugar as seasoning. The special floral smell in natural honey is mainly derived from different volatile aromatic compounds, and the unique flavor formed by bees collecting different plant honey. The immature honey collected directly in the hive has not been fully brewed, has high water content, the production cycle is less than 7 days, and the output is 3 to 4 times that of mature honey, so it can bring more profits to beekeepers in the breeding process, while For cost considerations, most enterprises also tend to purchase immature honey for dehydration and co...

AI Technical Summary

Problems solved by technology

[0004] 1. The best temperature for enzymes, amino acids, vitamins and sugar nutrients in honey to be preserved is 38-40°C without crystallization. When honey is processed by heat treatment, the temperature exceeds 40°C. Although pasteurization is Medium and low temperature sterilization has less damage to food nutrients and heat-sensitive flavor substances, but it only has partial sterilization and antibacterial effects, and cannot kill all microorganisms, especially it is difficult to kill heat-resistant bacillus, and it is even more impossible to kill Bacterial spores and fungal spores, etc. Yeasts in honey will make the honey fermented and spoiled during storage, resulting in a shorter shelf life of finished honey;

[0005] 2. When the heat treatment method of high temperature sterilization over 80℃ is used for honey, the high temperature sterilization effect is good, but the nutritional content and natural flavor of honey are destroyed to a greater extent. Heat treatment leads to violent movement and chemical reaction of molecules, which not only makes protein, polysaccharide The denaturation of high-molecular substances, such as denaturation, leads to the reduction of the activity of biological enzymes in honey, and the qualitative change of vitamins, pigments and flavor substances, which accelerates the loss of low-molecular volatile aromatic components in honey, and sugar substances and amino acids are also prone to Mela German reaction to generate 5-hydroxymethylfurfural which is harmful to human body and produce toxins. Therefore, high-temperature sterilization not only causes a great loss of nutrients in honey, but also greatly destroys the flavor and taste of honey;

[0006] 3. When honey is sterilized by non-heat treatment of chemical sterilizers and radiation sterilization, chemical sterilization will cause chemical drug residues, and chemical toxins will be produced in the finished honey product, which may cause toxic and side effects to the human body, while radiation sterilization may cause secondary radiation pollution ;

[0007] 4. When the honey is sterilized by non-heat treatment with pulsed strong light, the sterilizing effect on the surface of the honey is good, but the sterilizing effect inside the honey is not ideal, and the comprehensive and uniform sterilizing effect is not achieved;

[0008] 5. In general honey, pectin is added to stabilize the protein in honey to prevent its aggregation and coagulation, resulting in precipitation, but the viscosity of pectin is high, and the honey with pectin has a viscous taste and poor flavor, which affects the taste and quality of honey. flavor

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