Fruit-flavored honey and production method thereof
By using high-quality natural fruit juice and vacuum concentration process, combined with honey mixing in a certain proportion, the problems of improper selection and treatment of fruits in existing fruit-flavored honey and the loss of nutrients caused by the thermal concentration process are solved, and the high nutritional value and natural flavor of fruit-flavored honey are achieved, which improves the healthy and deliciousness of the product.
Patent Information
- Application Number
- CN202411836505.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-13
- Publication Date
- 2025-04-01
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
In the existing fruit-flavored honey production process, improper fruit selection and treatment lead to a decrease in product health, and the thermal concentration process leads to a loss of nutrients, and the product’s nutritional components are not rich enough, making it difficult to meet consumers’ health and nutrition needs.
High-quality natural fruit juice is used to concentrate at low temperature through vacuum concentration method, and mixed with honey in a certain proportion to make fruit-flavored honey to ensure the natural flavor and high nutritional value of the product.
It improves the nutritional value of fruit-flavored honey, retains the natural flavor and nutritional components of the fruit, meets consumers' health and nutritional needs, and improves the taste and acceptability of the product.
Abstract
Description
Technical Field
[0001] The invention relates to the field of fruit-flavored honey production, in particular to fruit-flavored honey and a production method thereof. Background Art
[0002] As people pay more and more attention to the concept of healthy diet, honey has received widespread attention. Known as "nature's gold", honey not only has a unique aroma and sweetness, but is also rich in a variety of nutrients, including glucose, fructose, vitamins, minerals, etc., and is considered to have a variety of medicinal values and health functions. In traditional culture, honey is often used for nourishment and health care, especially in reducing fever, moistening the lungs, and anti-oxidation, which has kept honey in a stable demand in the food market. However, the limitations of a single honey product in terms of taste and nutrition have made consumers have higher expectations for product diversity and innovation.
[0003] In recent years, various flavored honeys have gradually appeared on the market, especially fruit-flavored honeys. This type of product aims to provide consumers with a richer flavor experience by combining different types of fruits with honey. Fruit-flavored honey can not only attract the attention of young consumers, but also satisfy their pursuit of novel tastes, and also add beneficial ingredients of fruits to consumers in terms of nutritional ingredients. However, there are several significant problems in the existing production process of fruit-flavored honey.
[0004] First, the selection and processing of fruits is crucial. Many existing products use low-quality fruit juice in the production process, which may contain high additives or sugar, thus reducing the healthiness of the product. In order to pursue taste and color, many manufacturers choose to use a lot of artificial flavors and colors, which not only affects the natural flavor of the product, but may also affect the health of consumers.
[0005] Secondly, the choice of concentration process is also a key link that affects the quality of the final product. Although the traditional hot concentration process can quickly remove moisture, the high temperature will cause the decomposition of fruit nutrients, especially the loss of vitamins and polyphenols. In addition, heat treatment may have a negative impact on the flavor, making the taste of the final product different from that of real fruit. When choosing fruit-flavored honey, consumers are increasingly preferring low-temperature production processes that retain nutrients.
[0006] Finally, from the perspective of product structure, most fruit-flavored honeys on the market currently use a relatively low proportion of fruit juice, resulting in insufficient nutritional content and difficulty in meeting consumers' needs for health and nutrition. Among many competing products, there is a lack of an ideal ratio of fruit to honey, which makes it impossible for the product to achieve the best balance in taste and nutrition, thus affecting consumer acceptance and the sustainable development of the market.
[0007] Therefore, a new type of fruit-flavored honey and a production method thereof are needed, which can effectively integrate natural honey and fresh fruit to achieve higher nutritional value and retain the natural flavor of the fruit. By increasing the content of fruit juice and using a vacuum concentration process, a fruit-flavored honey product that is more acceptable to consumers and has higher nutritional value is provided. Summary of the invention
[0008] The purpose of the patent of this invention is to provide a fruit-flavored honey and a production method thereof.
[0009] To achieve the above object, the present invention provides the following technical solution: a fruit-flavored honey, which is prepared by the following components by weight percentage: concentrated fruit juice: 30-50%, honey: 50-70%.
[0010] Preferably, the mixture is prepared from the following components by weight percentage: concentrated fruit juice: 40%, honey: 60%.
[0011] Preferably, the mixture is prepared from the following components by weight percentage: concentrated fruit juice: 50%, honey: 50%.
[0012] Preferably, the fruit is of the type of citrus fruit, berry fruit or tropical fruit.
[0013] A method for producing fruit-flavored honey comprises the following steps: Step 1, pulping: pulping the fruit and filtering to obtain fruit juice; Step 2, concentration and purification: concentrating the filtered fruit juice to obtain concentrated fruit juice; Step 3, preparing fruit-flavored honey: evenly mix concentrated fruit juice and honey in proportion to make fruit-flavored honey.
[0014] Preferably, the filtration in step 1 is performed by physical filtration or centrifugal separation.
[0015] Preferably, the production method of the concentrated fruit juice specifically adopts a vacuum concentration method, with a vacuum degree of -0.09 MPa to -0.1 MPa and a concentration temperature of 0°C to 55°C.
[0016] Compared with the prior art, the present invention has the following beneficial effects: The fruit-flavored honey produced by the production method of the present invention uses high-quality fruit juice, does not contain additives, is healthy and delicious, adopts a low-temperature production process, retains sufficient nutritional components of the fruit, so that the product reaches the best state in terms of taste and nutritional balance, can effectively integrate natural honey and fresh fruits, achieve higher nutritional value, and retain the natural flavor of the fruit. DETAILED DESCRIPTION
[0017] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0018] Embodiment 1: This embodiment provides a fruit-flavored honey, which is prepared by the following components by weight percentage: concentrated fruit juice: 40%, honey: 60%.
[0019] A method for producing fruit-flavored honey, the specific process is as follows: Step 1, pulping: pulping the fruit and filtering to obtain fruit juice; Step 2, concentration and purification: concentrating the filtered fruit juice to obtain concentrated fruit juice; Step 3, preparing fruit-flavored honey: evenly mix concentrated fruit juice and honey in proportion to make fruit-flavored honey.
[0020] Wherein, the filtration in step 1 is carried out by physical filtration or centrifugal separation.
[0021] The production method of concentrated fruit juice specifically adopts a vacuum concentration method, the vacuum degree is -0.09MPa to -0.1MPa, and the concentration temperature is 0°C to 55°C.
[0022] Embodiment 2: The present embodiment provides a fruit-flavored honey, comprising: the following components, by weight percentage: concentrated fruit juice: 50%, honey: 50%.
[0023] A method for producing fruit-flavored honey, the specific process is as follows: Step 1, pulping: pulping the fruit and filtering to obtain fruit juice; Step 2, concentration and purification: concentrating the filtered fruit juice to obtain concentrated fruit juice; Step 3, preparing fruit-flavored honey: evenly mix concentrated fruit juice and honey in proportion to make fruit-flavored honey.
[0024] Wherein, the filtration in step 1 is carried out by physical filtration or centrifugal separation.
[0025] The production method of concentrated fruit juice specifically adopts a vacuum concentration method, the vacuum degree is -0.09MPa to -0.1MPa, and the concentration temperature is 0°C to 55°C.
[0026] The fruit-flavored honey produced by the above production method uses high-quality fruit juice, does not contain additives, is healthy and delicious, adopts a low-temperature production process, retains sufficient nutrients in the fruit, so that the product achieves the best balance in taste and nutrition, can effectively blend natural honey with fresh fruits, achieve higher nutritional value, and retain the natural flavor of the fruit.
[0027] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.
Claims
1. A fruit-flavored honey, characterized in that: The composition is composed of the following components by weight percentage: concentrated fruit juice: 30-50%, honey: 50-70%.
2. The fruit-flavored honey according to claim 1, characterized in that: The composition is composed of the following components by weight percentage: concentrated fruit juice: 40%, honey: 60%.
3. The fruit-flavored honey according to claim 1, characterized in that: The composition is composed of the following components by weight percentage: concentrated fruit juice: 50%, honey: 50%.
4. The fruit-flavored honey according to claim 1, characterized in that: The type of fruit is citrus fruit, berry fruit or tropical fruit.
5. A method for producing fruit-flavored honey, characterized in that: The following steps are involved: Step 1, pulping: pulping the fruit and filtering to obtain fruit juice; Step 2, concentration and purification: concentrating the filtered fruit juice to obtain concentrated fruit juice; Step 3, preparing fruit-flavored honey: evenly mix concentrated fruit juice and honey in proportion to make fruit-flavored honey.
6. The method for producing fruit-flavored honey according to claim 5, characterized in that: The filtration in step 1 is carried out by physical filtration or centrifugal separation.
7. The method for producing fruit-flavored honey according to claim 5, characterized in that: The production method of the concentrated fruit juice specifically adopts a vacuum concentration method, the vacuum degree is -0.09MPa to -0.1MPa, and the concentration temperature is 0°C to 55°C.