CN100333659C - High-fructose honey preparing process - Google Patents
High-fructose honey preparing process Download PDFInfo
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- CN100333659C CN100333659C CNB2005100409423A CN200510040942A CN100333659C CN 100333659 C CN100333659 C CN 100333659C CN B2005100409423 A CNB2005100409423 A CN B2005100409423A CN 200510040942 A CN200510040942 A CN 200510040942A CN 100333659 C CN100333659 C CN 100333659C
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Abstract
The present invention relates to a high-fructose honey manufacture technology, particularly to the manufacture technology in which dextrose in honey is separated out by adopting a physical method to be formed into high-fructose honey. The present invention has the manufacture technology of (1) crystallization: honey is positioned in a thermostatic chamber and made into crystallization seeds for inducing crystallization; (2) honey filtration and crystallization seeds homogenization: the honey is pressed and filtered at normal temperature, and the crystallization seeds are added into the honey to be uniformly stirred; (3) constant temperature crystallization: the honey in which the crystallization seeds are added and homogenized is put into the thermostatic chamber to make the honey crystallized; (4) dissolution, separation and supernatant obtainment: the crystallized honey is dissolved at constant temperature to separate dextrose from fructose, centrifugal subsidence is carried out by a bowl centrifuge for removing 95 % of the dextrose, and the honey supernatant is taken out; (5) refrigeration and drying: the taken out honey supernatant is put into a refrigeration and drying chamber for freeze-drying to remove redundant moisture, and the concentration of the honey is regulated from 41 to 42 Baume degrees; (6) fine filtering and filling: the high-fructose honey finished product is made.
Description
Technical field
A kind of high-fructose honey preparing process of the present invention relates to is to adopt physical method for separation to go out the process for making that forms a kind of high-fructose honey the glucose in the honey.
Background technology
Honey is a kind of natural nutriment, be suitable for child, old man, patient and absorb makeup energy, account for honey total reducing sugar amount 40% above glucose but contain in the honey, the insulin deficit crowd can not eat, as causing promptly after edible that blood sugar raises, cause diabetes.
Summary of the invention
The objective of the invention is provides a kind of high-fructose honey and manufacture craft thereof at above-mentioned weak point, utilize the physical method of Crystallization Separation, adopt physical method for separation to go out the glucose in the honey and form a kind of high-fructose honey, in its manufacturing process, do not add any chemical substance, do not destroy honey original effective components and color, produce high-fructose honey, be specially adapted to the insulin deficit crowd, without any side effects.
A kind of high-fructose honey preparing process takes following scheme to realize: a kind of high-fructose honey is meant in the honey that glucose content accounts for honey total reducing sugar amount below 5%, fructose content accounts for the honey of honey total reducing sugar amount more than 90%.
A kind of high-fructose honey preparing process is to adopt physical method for separation to go out the glucose in the honey to form a kind of high-fructose honey, its manufacture craft:
1, preparation crystallization: honey is placed airtight container, be placed on temperature and be in 12～14 ℃ the thermostatic chamber, be 144～192 hours standing time, forms solid honey, i.e. crystallized honey is made the crystallization kind of induced crystallization;
2, honey filters, adds the homogenize of crystallization kind: with honey pressure filtration at normal temperatures, remove that honeybee is cured, pollen and impurity thereof, can adopt the pressurization of pump or air compressor machine, pressure is controlled at 0.75～1kg/cm
2, screen pack density is 80～100 orders, adds the crystallization kind and stir in the honey of removing impurity after filtration, the percentage by weight of crystallization kind and honey is: crystallization kind 5～15%, honey 85～95%;
3, thermostatical crystallization: the above-mentioned honey that adds after crystallization kind and the homogenize is put into container, and in temperature was 12～14 ℃ thermostatic chamber, be 144～192 hours standing time, makes its crystallization;
4, separated and dissolved, taking-up supernatant: the honey after the above-mentioned crystallization changed in 32～34 ℃ of thermostatic chambers dissolve, glucose is separated with fructose, dissolution time is 72～96 hours, pass through centrifugal precipitation mechanism centrifugation 30～50 minutes for 14～16 ℃ in temperature then, centrifugal precipitation mechanism diameter 1400～1600mm, centrifugal precipitation mechanism rotating speed are controlled at 500～700 rev/mins, and the glucose of this moment 90～95% forms bulk at the centrifugation motor spindle, be removed, the honey supernatant is taken out;
5, freeze drying: the honey supernatant of above-mentioned centrifugation taking-up is put into freeze drying chamber carry out freeze drying, remove redundant moisture, the freeze drying temperature is 10～14 ℃, regulating honey density is 41～42 ° of Baume degrees, and Baume degrees is the strength of fluid (degree of specific gravity) of Baume hydrometer metering;
6, thin filtration, can: through the thin screen pack filtration of bottle placer, can, screen pack density is 100～150 orders, promptly makes the high-fructose honey finished product with the honey after the above-mentioned freeze drying.
Principle of the present invention: honey has a kind of physical characteristic, when temperature lower (about 12～14 ℃), glucose molecule holds together and forms some tiny " nuclears " to center collection one by one, after the glucose collection is intact, fructose promptly wraps in the outside of " nuclear " gradually, forms tiny solid particle, and is last, honey is transferred to solid-state by the liquid state of thickness, the crystallization of the so-called honey of this variation.And temperature is when being increased to 32～34 ℃, and at leisure to the center dissolving, temperature is reduced to liquid state to crystal grain when being increased to 40 ℃ by skin.Based on this physical characteristic, we have designed a kind of high-fructose honey preparing process.
A kind of characteristics of high-fructose honey preparing process: the present invention adopts the physical separation extraction method, the pure lines physical principle, in its manufacturing process, do not add any chemical substance, do not destroy honey original effective components and color, kept the local flavor and the nutritional quality of natural honey fully.Removed in the honey 90～95% glucose, kept the needed glucose of sub-fraction body metabolism, fructose is that the insulin that do not need that people's physical efficiency directly absorbs is participated in metabolism, the Human Physiology needs had both been conformed with, be applicable to old man and insulin deficit crowd again, both solve the problem of its sugar, be unlikely to increase blood-sugar content again.
The specific embodiment
Embodiment 1: a kind of high-fructose honey preparing process:
1, preparation crystallization: honey is placed airtight container, be placed on temperature and be in 12 ℃ the thermostatic chamber, be 144 hours standing time, forms solid honey, makes the crystallization kind of induced crystallization;
2, honey filters, and adds the homogenize of crystallization kind: with honey pressure filtration at normal temperatures, remove that honeybee is cured, pollen and impurity thereof, can adopt the pressurization of pump or air compressor machine, pressure is controlled at 0.75～1kg/cm
2, screen pack density is 80～100 orders, adds the crystallization kind and stir in the honey of removing impurity after filtration, the percentage by weight of crystallization kind and honey is: crystallization kind 5%, honey 95%;
3, thermostatical crystallization: the above-mentioned honey that adds after crystallization kind and the homogenize is put into container, and in temperature was 12 ℃ thermostatic chamber, be 144 hours standing time, makes its crystallization;
4, separated and dissolved, taking-up supernatant: the honey after the above-mentioned crystallization changed in 32 ℃ of thermostatic chambers dissolve, glucose is separated with fructose, dissolution time is 96 hours, pass through centrifugal precipitation mechanism centrifugation 30～50 minutes for 14 ℃ in temperature then, centrifugal precipitation mechanism diameter 1500mm, centrifugal precipitation mechanism rotating speed are controlled at 600 rev/mins, and the glucose of this moment 90～95% forms bulk at the centrifugation motor spindle, be removed, the honey supernatant is taken out;
5, freeze drying: the honey supernatant of above-mentioned centrifugation taking-up is put into freeze drying chamber carry out freeze drying, remove redundant moisture, the freeze drying temperature is 10 ℃, and regulating honey density is 41～42 ° of Baume degrees;
6, thin filtration, can: through the thin screen pack filtration of bottle placer, can, screen pack density is 100～150 orders, promptly makes the high-fructose honey finished product with the honey after the above-mentioned freeze drying.
Embodiment 2: a kind of high-fructose honey preparing process:
1, preparation crystallization: honey is placed airtight container, be placed on temperature and be in 14 ℃ the thermostatic chamber, be 192 hours standing time, forms solid honey, makes the crystallization kind of induced crystallization;
2, honey filters, and adds the homogenize of crystallization kind: with honey pressure filtration at normal temperatures, remove that honeybee is cured, pollen and impurity thereof, can adopt the pressurization of pump or air compressor machine, pressure is controlled at 0.75～1kg/cm
2, screen pack density is 80～100 orders, adds the crystallization kind and stir in the honey of removing impurity after filtration, the percentage by weight of crystallization kind and honey is: crystallization kind 15%, honey 85%;
3, thermostatical crystallization: the above-mentioned honey that adds after crystallization kind and the homogenize is put into container, and in temperature was 14 ℃ thermostatic chamber, be 192 hours standing time, makes its crystallization;
4, separated and dissolved, taking-up supernatant: the honey after the above-mentioned crystallization changed in 34 ℃ of thermostatic chambers dissolve, glucose is separated with fructose, dissolution time is 72 hours, pass through centrifugal precipitation mechanism centrifugation 30～50 minutes for 16 ℃ in temperature then, centrifugal precipitation mechanism diameter 1600mm, centrifugal precipitation mechanism rotating speed are controlled at 500 rev/mins, and the glucose of this moment 90～95% forms bulk at the centrifugation motor spindle, be removed, the honey supernatant is taken out;
5, freeze drying: the honey supernatant of above-mentioned centrifugation taking-up is put into freeze drying chamber carry out freeze drying, remove redundant moisture, the freeze drying temperature is 14 ℃, and regulating honey density is 41～42 ° of Baume degrees;
6, thin filtration, can: through the thin screen pack filtration of bottle placer, can, screen pack density is 100～150 orders, promptly makes the high-fructose honey finished product with the honey after the above-mentioned freeze drying.
Embodiment 3: a kind of high-fructose honey preparing process:
1, preparation crystallization: honey is placed airtight container, be placed on temperature and be in 13 ℃ the thermostatic chamber, be 168 hours standing time, forms solid honey, makes the crystallization kind of induced crystallization;
2, honey filters, and adds the homogenize of crystallization kind: with honey pressure filtration at normal temperatures, remove that honeybee is cured, pollen and impurity thereof, can adopt the pressurization of pump or air compressor machine, pressure is controlled at 0.75～1kg/cm
2, screen pack density is 80～100 orders, adds the crystallization kind and stir in the honey of removing impurity after filtration, the percentage by weight of crystallization kind and honey is: crystallization kind 10%, honey 90%;
3, thermostatical crystallization: the above-mentioned honey that adds after crystallization kind and the homogenize is put into container, and in temperature was 13 ℃ thermostatic chamber, be 168 hours standing time, makes its crystallization;
4, separated and dissolved, taking-up supernatant: the honey after the above-mentioned crystallization changed in 33 ℃ of thermostatic chambers dissolve, glucose is separated with fructose, dissolution time is 84 hours, pass through centrifugal precipitation mechanism centrifugation 30～50 minutes for 13 ℃ in temperature then, centrifugal precipitation mechanism diameter 1400mm, centrifugal precipitation mechanism rotating speed are controlled at 700 rev/mins, and the glucose of this moment 90～95% forms bulk at the centrifugation motor spindle, be removed, the honey supernatant is taken out;
5, freeze drying: the honey supernatant of above-mentioned centrifugation taking-up is put into freeze drying chamber carry out freeze drying, remove redundant moisture, the freeze drying temperature is 13 ℃, and regulating honey density is 41～42 ° of Baume degrees;
6, thin filtration, can: through the thin screen pack filtration of bottle placer, can, screen pack density is 100～150 orders, promptly makes the high-fructose honey finished product with the honey after the above-mentioned freeze drying.
The above-mentioned high-fructose honey of making through a kind of high-fructose honey preparing process of the present invention detects through NanJing Agriculture University, Foodstuffs Science Technology School, and the degree that its Main Ingredients and Appearance accounts for the honey total amount is: glucose 2.1% (accounting for honey total reducing sugar amount 3.3%), sucrose 2.62% (accounting for honey total reducing sugar amount 4.19%), fructose 58.89% (accounting for honey total reducing sugar amount 92.58%), ash 0.47%, moisture content surplus.
Claims (2)
1, a kind of technology of high-fructose honey making is characterized in that being made by following steps, (1) preparation crystallization: honey is placed airtight container, be placed on temperature and be in 12～14 ℃ the thermostatic chamber, be 144～192 hours standing time, forms solid honey, makes the crystallization kind of induced crystallization;
(2) honey filters, and adds the homogenize of crystallization kind: with honey pressure filtration at normal temperatures, remove that honeybee is cured, pollen and impurity, can adopt the pressurization of pump or air compressor machine, pressure is controlled at 0.75～1kg/cm
2, screen pack density is 80～100 orders, adds the crystallization kind and stir in the honey of removing impurity after filtration, the percentage by weight of crystallization kind and honey is: crystallization kind 5～15%, honey 85～95%;
(3) thermostatical crystallization: the above-mentioned honey that adds after crystallization kind and the homogenize is put into container, and in temperature was 12～14 ℃ thermostatic chamber, be 144～192 hours standing time, makes its crystallization;
(4) separated and dissolved, taking-up supernatant: change the honey after the above-mentioned crystallization over to 32～34 ℃ of constant temperature dissolvings, glucose is separated with fructose, dissolution time is 72～96 hours, pass through centrifugal precipitation mechanism centrifugation 30～50 minutes for 14～16 ℃ in temperature then, the glucose of this moment 90～95% forms bulk at the centrifugation motor spindle, be removed, the honey supernatant is taken out;
(5) freeze drying: the honey supernatant of above-mentioned centrifugation taking-up is put into freeze drying chamber carry out freeze drying, remove redundant moisture, regulating honey density is 41～42 ° of Baume degrees;
(6) thin filtration, can: through the thin screen pack filtration of bottle placer, can, screen pack density is 100～150 orders, promptly makes the high-fructose honey finished product with the honey after the above-mentioned freeze drying.
2, the manufacture craft of a kind of high-fructose honey according to claim 1 is characterized in that centrifugal precipitation mechanism diameter 1400～1600mm in step (4) the separated and dissolved operation, and the centrifugal precipitation mechanism rotating speed is controlled at 500～700 rev/mins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100409423A CN100333659C (en) | 2005-07-08 | 2005-07-08 | High-fructose honey preparing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100409423A CN100333659C (en) | 2005-07-08 | 2005-07-08 | High-fructose honey preparing process |
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| CN1709159A CN1709159A (en) | 2005-12-21 |
| CN100333659C true CN100333659C (en) | 2007-08-29 |
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| CNB2005100409423A Expired - Fee Related CN100333659C (en) | 2005-07-08 | 2005-07-08 | High-fructose honey preparing process |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2294929A1 (en) * | 2009-09-14 | 2011-03-16 | Apinov | Method for treating honey to obtain liquid, clear honey |
| CN103229920A (en) * | 2013-01-31 | 2013-08-07 | 徐国华 | Honey freeze-dried powder and manufacturing method thereof |
| CN105815720A (en) * | 2016-02-29 | 2016-08-03 | 上海冠生园蜂制品有限公司 | Crystallized honey production method and product |
| EP3794959A1 (en) | 2019-09-23 | 2021-03-24 | Universitatea Stefan cel Mare Suceava - Romania | Method and process for preventing honey crystallization |
| CN111772024A (en) * | 2020-08-05 | 2020-10-16 | 安徽泓顺源生物科技有限公司 | Formula and preparation method of honey fructose |
| CN112189821A (en) * | 2020-10-14 | 2021-01-08 | 贵州嘉禾香农业发展有限责任公司 | Preparation method of solid honey |
| CN112425755A (en) * | 2020-10-21 | 2021-03-02 | 天津中发蜂业科技发展有限公司 | Honey processing technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063903A (en) * | 1991-02-06 | 1992-08-26 | 轻工部食品发酵工业科学研究所 | Preparation of fructose by crystallization |
| CN1067435C (en) * | 1997-12-03 | 2001-06-20 | 钱永林 | Natural fructose and natural glucose and their preparing method |
| CN1158941C (en) * | 2000-03-30 | 2004-07-28 | 上海大承生物制品有限公司 | Process for preparing high-purity honey not crystallized easily |
-
2005
- 2005-07-08 CN CNB2005100409423A patent/CN100333659C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063903A (en) * | 1991-02-06 | 1992-08-26 | 轻工部食品发酵工业科学研究所 | Preparation of fructose by crystallization |
| CN1067435C (en) * | 1997-12-03 | 2001-06-20 | 钱永林 | Natural fructose and natural glucose and their preparing method |
| CN1158941C (en) * | 2000-03-30 | 2004-07-28 | 上海大承生物制品有限公司 | Process for preparing high-purity honey not crystallized easily |
Non-Patent Citations (3)
| Title |
|---|
| 结晶蜂蜜的生产技术 周芹昌，中小企业科技，第07卷 1999 * |
| 蜂蜜中的晶体——结晶过程分析 Bertil Elizabeth Enoksson 温伟涛 李志勇,养蜂科技,第07卷第2期 2001 * |
| 蜂蜜中的晶体——结晶过程分析 Bertil Elizabeth Enoksson 温伟涛 李志勇,养蜂科技,第07卷第2期 2001;结晶蜂蜜的生产技术 周芹昌，中小企业科技，第07卷 1999 * |
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Granted publication date: 20070829 Termination date: 20100708 |