CN101455289A - Fruit vegetable honey beverage and production method thereof - Google Patents
Fruit vegetable honey beverage and production method thereof Download PDFInfo
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- CN101455289A CN101455289A CNA2009100424629A CN200910042462A CN101455289A CN 101455289 A CN101455289 A CN 101455289A CN A2009100424629 A CNA2009100424629 A CN A2009100424629A CN 200910042462 A CN200910042462 A CN 200910042462A CN 101455289 A CN101455289 A CN 101455289A
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Abstract
The present invention provides a fruit and vegetable honey drink and method for producing the same, which is composed of from 70% to 80% of honey and 20%-30% of the fresh fruits and vegetables by weight ratio. The present invention also provides a fruit and vegetable preparation method, which includes: taking honey and fresh fruits and vegetables (one or more of hawthorn, ginger, lemon, grapefruit, jujube, Chinese wolfberry, chrysanthemum tea, aloe) as raw materials without adding an other substances or food additives; modulating into a fruit and vegetable honey drink in proportion after passing through honey low-temperature vacuum concentration, fruit and vegetable pre-processing, immersion, separation and secondary low-temperature vacuum concentration. The fruit and vegetable honey drink fully reserves the effective active ingredients of honey and fruits and vegetables, wherein, the fruits and vegetables succulents are mixed in honey without adding any other substance or preservatives, suspending agent, and the like food additives, so that the fruit and vegetable honey drink has long storage period, superior appearance and taste.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of fruit vegetable honey beverage and preparation method thereof.
Background technology
China is bee-keeping big country, and honey is in the edible history of the existing more than one thousand years of China.Active skull cap components such as multivitamin have been rich in the fresh fruit of vegetables.Honey content is extremely low in the fruit vegetable honey beverage series at present, only adds the fruits and vegetables extract, extends the shelf life by adding anticorrisive agent, has added syrup, essence such as sucrose, maltose or maltose and has regulated mouthfeel, needs about 0 ℃ refrigeration after the unlatching.
The said goods has following deficiency: the one, and the honey ratio is extremely low, and has added sucrose, is unfavorable for children or patients with diabetes mellitus; The 2nd, only add the fruits and vegetables extract, not only manufacture craft is loaded down with trivial details, and is difficult for full constituent is made full use of, and has caused the significant wastage of resource; The 3rd, added shelf-life that anticorrisive agent prolongs product; The 4th, added the mouthfeel that essence is regulated product; The 5th, must about 0 ℃, refrigerate after opening, can not preservation under room temperature.
Summary of the invention
The object of the present invention is to provide a kind of effective active composition that has fully kept fruits and vegetables and honey, the fruits and vegetables meat evenly is blended in the honey, do not add other any material or food additives such as anticorrisive agent, suspending agent, the storage life is long, all good fruit vegetable honey beverage and the preparation methods of outward appearance and mouthfeel.
The invention provides a kind of fruit vegetable honey beverage, is the fruits and vegetables of 20%～30% fresh clean impurity elimination by weight content, and weight content is that 70%～80% honey is formed.
Described fruits and vegetables can be taken from edible parts such as its leaf, meat or flower.
The present invention also provides the preparation method of fruit vegetable honey beverage, and its preparation method is: at first honey is carried out removal of impurities, cryogenic vacuum concentrates and makes the moisture in the honey be lower than 17.5% under 50～55 ℃, vacuum 0.085～0.090MPa; Honey after concentrating mixes soaked overnight with the ratio of forming 70%～80% and 20%～30% through pretreated fruits and vegetables by weight again; Filter to isolate honey, under 50～55 ℃, vacuum 0.085～0.090MPa, carry out for the second time cryogenic vacuum once more and concentrate and make the moisture in the honey be lower than 17.5%; At last the honey after above-mentioned isolated fruits and vegetables and the secondary concentration is formed by weight 20%～30% and 70%～80% ratio modulation and mixed, promptly get fruit vegetable honey beverage.
With honey and Hu shaddock is example, and the concrete preparation process of the present invention is:
(1) preliminary treatment of honey, concentrate: honey is removed by filter honeybee corpse, impurity, and cryogenic vacuum concentrates the moisture that makes to the honey and is lower than 17.5% under 50～55 ℃, vacuum 0.085～0.090MPa.
(2) the recklessly preliminary treatment of shaddock: clean, seed is removed in section, and soaks in low concentration salt solution and take away the puckery taste, and removes filtrate draining.
(3) mix, soak: with pretreated Hu shaddock by toatl proportion 20%, mix by toatl proportion 80% with honey after concentrated.Soak after stirring more than 4 hours, make the moisture in honey and the Hu shaddock reach poised state.
(4) isolated by filtration: filter with 60 purpose screen clothes, the honey after soaking is separated as much as possible with the Hu shaddock fully.
(5) secondary concentration: isolated honey is carried out cryogenic vacuum once more concentrate under 50～55 ℃, vacuum 0.085～0.090MPa, to making the moisture in the honey be lower than 17.5%.
(6) modulation mixes: the Hu shaddock that will filter to isolate is by toatl proportion 20%, and secondary concentration honey is in the ratio modulation of toatl proportion 80%, and stirring makes its even dispersion.Moisture in the final fruit vegetable honey beverage is lower than 22%.
Above-mentioned fruits and vegetables are preferably to hawthorn, ginger, lemon, one or more in shaddock, red date, matrimony vine, tribute chrysanthemum, the aloe recklessly.
The present invention helps making full use of of inherent composition owing to after the preliminary treatment of fresh fruit of vegetables process, soaking in Mel, the separation, add in the honey of secondary concentration again, has reduced the wasting of resources; Invention at first is lower than 17.5% soaking in Mel fresh fruit of vegetables with moisture, refilter separation, and make the moisture in the honey be lower than 17.5% by secondary concentration, modulation mixes once more, the fruit vegetable honey beverage moisture just is lower than 22% like this, utilize the high sugared osmotic pressure in the honey to reach anticorrosion effect of guaranteeing the quality, need not add anticorrisive agent, but normal temperature, cool place, lucifuge preservation are more than 24 months; Twice honey concentration technology all adopts cryogenic vacuum to concentrate in the invention, the active component better preserve in honey and the fruits and vegetables, thus possessed the distinctive effect of honey and fresh fruit of vegetables more effectively, well; The fruit vegetable honey beverage of making by this method, fruits and vegetables meat are dispersed in the honey uniformly, direct-edible or soluble in water drinking, and outward appearance and mouthfeel are all good, are fit to and make things convenient for men and women, old and young's Instant Drinks.
The specific embodiment
Following examples are intended to illustrate that the present invention rather than the present invention further limit, and the present invention can implement by the described arbitrary mode of summary of the invention.
Embodiment 1
Raw material is honey, Hu shaddock.
The manufacturing process of fruit vegetable honey beverage is as follows:
(1) preliminary treatment of honey, concentrate: honey is removed by filter honeybee corpse, impurity, and cryogenic vacuum concentrates the moisture that makes to the honey and is lower than 17.5% under 55 ℃, vacuum 0.085MPa.
(2) the recklessly preliminary treatment of shaddock: clean, seed is removed in section, and soaks in low concentration salt solution and take away the puckery taste, and removes filtrate draining.
(3) mix, soak: with pretreated Hu shaddock by toatl proportion 20%, mix by toatl proportion 80% with honey after concentrated.Soak after stirring more than 4 hours, make the moisture in honey and the Hu shaddock reach poised state.
(4) isolated by filtration: filter with 60 purpose screen clothes, the honey after soaking is separated as much as possible with the Hu shaddock fully.
(5) secondary concentration: isolated honey is carried out cryogenic vacuum once more concentrate under 55 ℃, vacuum 0.085MPa, to making the moisture in the honey be lower than 17.5%.
(6) modulation mixes: the Hu shaddock that will filter to isolate is by toatl proportion 20%, and secondary concentration honey is in the ratio modulation of toatl proportion 80%, and stirring makes its even dispersion.Moisture in the final fruit vegetable honey beverage is lower than 22%.
Embodiment 2
Raw material is honey, matrimony vine, tribute chrysanthemum.
The manufacturing process of fruit vegetable honey beverage is as follows:
(1) preliminary treatment of honey, concentrate: honey is removed by filter honeybee corpse, impurity, and cryogenic vacuum concentrates and makes the moisture in the honey be lower than 17.5% under 55 ℃, vacuum 0.085MPa.
(2) preliminary treatment of matrimony vine and tribute chrysanthemum: clean, drain.
(3) mix, soak: with pretreated matrimony vine by toatl proportion 15%, chrysanthemum by toatl proportion 10%, mix by toatl proportion 75% with honey after concentrated.Soak after stirring more than 4 hours, make the moisture in honey and matrimony vine, the tribute chrysanthemum reach poised state.
(4) isolated by filtration: filter with 60 purpose screen clothes, the honey after soaking is separated as much as possible with matrimony vine, tribute chrysanthemum fully.
(5) secondary concentration: isolated honey is carried out cryogenic vacuum once more concentrate under 55 ℃, vacuum 0.085MPa, make the moisture in the honey be lower than 17.5%.
(6) modulation mixes: by toatl proportion 25%, secondary concentration honey is by the ratio modulation of toatl proportion 75%, and stirring makes its even dispersion with the matrimony vine that filters to isolate, tribute chrysanthemum.Moisture in the final fruit vegetable honey beverage is lower than 22%.
Embodiment 3
Raw material is honey, lemon, aloe.
The manufacturing process of fruit vegetable honey beverage is as follows:
(1) preliminary treatment of honey, concentrate: honey is removed by filter honeybee corpse, impurity, and cryogenic vacuum concentrates and makes the moisture in the honey be lower than 17.5% under 55 ℃, vacuum 0.085MPa.
(2) preliminary treatment of lemon: clean, seed is removed in section, and soaks in low-solids water and take away the puckery taste, and removes filtrate draining.
(3) preliminary treatment of aloe: clean, drain, remove the peel, cut into slices.
(4) mix, soak: with pretreated lemon by toatl proportion 15%, pretreated aloe by toatl proportion 15%, mix by toatl proportion 70% with honey after concentrated.Soak after stirring more than 4 hours, make the moisture in lemon, aloe and the honey reach poised state.
(4) isolated by filtration: filter with 60 purpose screen clothes, the honey after soaking is separated as much as possible with lemon, aloe fully.
(5) secondary concentration: isolated honey is carried out cryogenic vacuum once more concentrate under 55 ℃, vacuum 0.085MPa, make the moisture in the honey be lower than 17.5%.
(6) modulation mixes: by toatl proportion 30%, secondary concentration honey is by the ratio modulation of toatl proportion 70%, and stirring makes its even dispersion with the lemon that filters to isolate, aloe.Moisture in the final fruit vegetable honey beverage is lower than 22%.
Claims (4)
1, a kind of fruit vegetable honey beverage is characterized in that, is the fruits and vegetables of 20%～30% fresh clean impurity elimination by weight content, and weight content is that 70%～80% honey is formed.
2, fruit vegetable honey beverage according to claim 1 is characterized in that, described fruits and vegetables are selected from the one or more combination in hawthorn, ginger, lemon, Hu shaddock, red date, matrimony vine, tribute chrysanthemum, the aloe.
3, a kind of preparation method of fruit vegetable honey beverage is characterized in that, at first honey is carried out removal of impurities, and cryogenic vacuum concentrates and makes the moisture in the honey be lower than 17.5% under 50～55 ℃, vacuum 0.085～0.090MPa; Honey after concentrating mixes soaked overnight with the ratio of forming 70%～80% and 20%～30% through pretreated fruits and vegetables by weight again; Filter to isolate honey, under 50～55 ℃, vacuum 0.085～0.090MPa, carry out the secondary cryogenic vacuum once more and concentrate and make the moisture in the honey be lower than 17.5%; At last the honey after above-mentioned isolated fruits and vegetables and the secondary concentration is formed by weight 20%～30% and 70%～80% ratio modulation and mixed, promptly.
4, the preparation method of a kind of fruit vegetable honey beverage according to claim 3 is characterized in that, described fruits and vegetables are one or more in hawthorn, ginger, lemon, Hu shaddock, red date, matrimony vine, tribute chrysanthemum, the aloe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100424629A CN101455289B (en) | 2009-01-09 | 2009-01-09 | Fruit vegetable honey beverage and production method thereof |
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| CN2009100424629A CN101455289B (en) | 2009-01-09 | 2009-01-09 | Fruit vegetable honey beverage and production method thereof |
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| CN101455289A true CN101455289A (en) | 2009-06-17 |
| CN101455289B CN101455289B (en) | 2011-09-07 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871017A (en) * | 2012-10-10 | 2013-01-16 | 韦玲菊 | Production method of honey oral liquid |
| CN103125801A (en) * | 2013-03-11 | 2013-06-05 | 宁夏原野蜂业有限公司 | Method for suspending medlar in honey |
| CN103355576A (en) * | 2013-07-26 | 2013-10-23 | 杭州蜂之语蜂业股份有限公司 | Production technology of health beverage with honey added with flowers, plants or fruits |
| CN103652534A (en) * | 2012-09-07 | 2014-03-26 | 刘进祖 | Preparation process of safe high-end honey with brand-new flavor |
| CN104921217A (en) * | 2015-05-27 | 2015-09-23 | 中国科学院西北高原生物研究所 | Lycium ruthenicum fruit, haw and lemon compound beverage preparation method |
| CN105192816A (en) * | 2015-08-14 | 2015-12-30 | 沈凯 | Chrysanthemum morifolium health-care drink |
| CN105767998A (en) * | 2016-03-07 | 2016-07-20 | 虞大耕 | Originally ecological aloe vera honey and production method thereof |
| CN106722616A (en) * | 2016-11-24 | 2017-05-31 | 福建省安溪县苷芝宝食品科技有限公司 | Moisture cream slurry for gentle drug toxicity and preparation method thereof |
| CN108402238A (en) * | 2018-03-20 | 2018-08-17 | 重庆旭焰实业有限公司 | A kind of honey citron tea and its preparation method and application |
Family Cites Families (5)
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| CN1314109A (en) * | 2000-03-17 | 2001-09-26 | 戚海燕 | Method for producing honey drink |
| CN1323553A (en) * | 2001-06-20 | 2001-11-28 | 黄招球 | Face-nursing longan-honey beverage |
| CN1432291A (en) * | 2002-01-16 | 2003-07-30 | 戚海燕 | Honey |
| CN1849912A (en) * | 2006-05-30 | 2006-10-25 | 朱明超 | Method for producing fruit honey |
| CN101138417A (en) * | 2007-10-29 | 2008-03-12 | 徐海波 | Blueberry and honey composition and method of making the same |
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2009
- 2009-01-09 CN CN2009100424629A patent/CN101455289B/en active Active
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652534A (en) * | 2012-09-07 | 2014-03-26 | 刘进祖 | Preparation process of safe high-end honey with brand-new flavor |
| CN102871017A (en) * | 2012-10-10 | 2013-01-16 | 韦玲菊 | Production method of honey oral liquid |
| CN103125801A (en) * | 2013-03-11 | 2013-06-05 | 宁夏原野蜂业有限公司 | Method for suspending medlar in honey |
| CN103355576A (en) * | 2013-07-26 | 2013-10-23 | 杭州蜂之语蜂业股份有限公司 | Production technology of health beverage with honey added with flowers, plants or fruits |
| CN103355576B (en) * | 2013-07-26 | 2015-04-01 | 杭州蜂之语蜂业股份有限公司 | Production technology of health beverage with honey added with flowers, plants or fruits |
| CN104921217A (en) * | 2015-05-27 | 2015-09-23 | 中国科学院西北高原生物研究所 | Lycium ruthenicum fruit, haw and lemon compound beverage preparation method |
| CN104921217B (en) * | 2015-05-27 | 2017-06-06 | 中国科学院西北高原生物研究所 | A kind of black fruit fructus lycii, hawthorn, the preparation method of lemon composite beverage |
| CN105192816A (en) * | 2015-08-14 | 2015-12-30 | 沈凯 | Chrysanthemum morifolium health-care drink |
| CN105767998A (en) * | 2016-03-07 | 2016-07-20 | 虞大耕 | Originally ecological aloe vera honey and production method thereof |
| CN106722616A (en) * | 2016-11-24 | 2017-05-31 | 福建省安溪县苷芝宝食品科技有限公司 | Moisture cream slurry for gentle drug toxicity and preparation method thereof |
| CN108402238A (en) * | 2018-03-20 | 2018-08-17 | 重庆旭焰实业有限公司 | A kind of honey citron tea and its preparation method and application |
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| CN101455289B (en) | 2011-09-07 |
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