CN102302112A - Honey fruit paste and preparation method thereof - Google Patents
Honey fruit paste and preparation method thereof Download PDFInfo
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- CN102302112A CN102302112A CN201110200819A CN201110200819A CN102302112A CN 102302112 A CN102302112 A CN 102302112A CN 201110200819 A CN201110200819 A CN 201110200819A CN 201110200819 A CN201110200819 A CN 201110200819A CN 102302112 A CN102302112 A CN 102302112A
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Abstract
The invention relates to the honey processing field and discloses a honey fruit paste and a preparation method thereof. According to the invention, the honey fruit paste comprises 90-95 parts of honey, 5-10 parts of fruit powder and 0.1-1 part of xanthan gum by weight. According to the invention, the preparation method comprises the following steps of: weighing 5-10 parts of fruit powder and 0.1-1 part of xanthan gum by weight; uniformly mixing the fruit powder and the xanthan gum; and then adding 20-30% of 90-95 parts of honey by weight; uniformly mixing the mixture; next, adding the rest honey and uniformly mixing the mixture; and after standing the mixture for 48 h, uniformly stirring the mixture to obtain the product. According to the invention, the honey fruit paste is obtained by adding the fruit powder to the high-purity honey and adding a stabilizing agent xanthan gum; therefore, the problem that the relevant honey fruit product is easy to be fermented and go bad at high honey content is avoided and the single taste of the honey is also changed; meanwhile, the pure flavor of the honey is kept so that the honey fruit paste is well received by different population.
Description
Technical field
The present invention relates to the honey manufacture field, be specifically related to a kind of honey fruit cream and preparation method thereof.
Background technology
Honey is to be led to by the juice that honeybee herborization nectary is secreted, and is a kind of nutritious natural nourishing food, also is one of the most frequently used invigorant.The main component of honey is a carbohydrate, and wherein 60-80% is glucose and the fructose that human body absorbs easily.Moreover, also contain the mineral matter element of useful healths such as plurality of inorganic salt, vitamin, organic acid and the iron close, calcium, copper, manganese, potassium, phosphorus in the honey with human serum concentration, and amylase, oxidizing ferment, reductase etc.Research shows; Take orally or external application honey; Can effectively improve nutrition condition; Promote skin metabolism, strengthen the vigor and the antimicrbial power of skin, reduce pigmentation; Prevent dry skin; Make skin soft, pure white, fine and smooth, and can reduce wrinkle and prevent and treat dermatopathy such as acne, play desirable skin maintenance effect.
China just eats honey as far back as Han dynasty as food, continue into the present always.It mainly is that honey bath is drunk that people take honey, or be stained with bread, steamed bun is eaten, but the honey taste is happy, mouthfeel is more single, does not meet people in modern to rich and varied taste demand, the time has been grown easily and has got fed up.Therefore; The product that in honey, adds condensed water fruit juice or pulp is arranged on the market; Make the product increase that the local flavor and the nutrition of fruit arranged; The combination product that belongs to honey and fruit; But, can increase the moisture in the product, and contain a large amount of saccharomycete in the honey owing to contain large quantity of moisture in fruit juice and the pulp; Excess moisture makes saccharomycetes to make fermentation easily, and then causes that honey is rotten.For fear of this problem, existing preparation technology just reduces the content of honey in the product, changes with a large amount of syrup and replenishes, and still so just reduced the peculiar flavour of honey, and syrup also can influence the taste of product, has destroyed the pure property of honey.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of honey fruit cream and preparation method thereof, make this honey fruit cream pure taste, not perishable.
For realizing above goal of the invention, the present invention provides following technical scheme:
A kind of honey fruit cream in weight portion, comprises the honey of 90-95 weight portion, the Fruit powder of 5-10 weight portion and the xanthans of 0.1-1 weight portion, and the Baume degrees of said honey is not less than 41 degree.
Wherein, the parts by weight of said honey are preferably 93 parts, and the parts by weight of said xanthans are preferably 0.3 part, and the parts by weight of said Fruit powder are preferably 7 parts.
Existing relevant hydromel fruit product is in order to change the single taste of honey; Pulp or fruit juice etc. have been increased therein; But the high-moisture of pulp and juice can make the saccharomycetes to make fermentation in the honey; Produce acetic acid and alcohol; Destroy the inhibitory action of honey; Microorganism such as mould is bred in a large number, final take place rotten.For this reason, existing relevant hydromel fruit product significantly reduces honey content, adds syrup, rely on syrup suction be used for reduce rotten generation, but so just lost the pure local flavor of honey.Therefore; The water content of the strict control of the present invention honey fruit cream; Select for use very low Fruit powder of water content and Baume degrees to be not less than the main composition of the honey of 41 degree as product; And added the stabilizing agent xanthans and assisted; When having changed the single taste of honey, it is rotten to be difficult for that also fermentation takes place.
The Baume degrees of honey is high more, and its water content will be low more.Baume degrees is 40 honey, and its water content is about 23%, if be lower than 40 degree, the rotten probability of fermented honey can increase greatly so, and the present invention select for use be not less than 41 spend honey, more can guarantee it than low water content, avoid causing saccharomycetes to make fermentation.
The Fruit powder water content is very low, and this point has guaranteed that honey fruit cream can not go bad because of moisture problem.In addition, Fruit powder can change the single taste of honey, makes it have the local flavor of fruit.Simultaneously, Fruit powder has nutritive value, can assist honey to supplement the nutrients together.In order to guarantee product quality, the preferred concentrate drying Fruit powder of Fruit powder.Because the Fruit powder kind is more, like apple powder, honey peach powder, "Hami" melon powder etc.,, can carry out difference collocation according to the needs of different taste so the present invention does not add restriction to the kind of Fruit powder, both can be single kind, also can be multiple class mixing.
Xanthans is a kind of food additives safely and efficiently, can play stabilizing agent, emulsifying agent, thickener etc. and rent, make honey fruit cream stable more, evenly, thickness, and improved taste, mouthfeel and the outward appearance of honey fruit cream.
In order to prevent that oxidation stain from appearring in Fruit powder, as preferably, honey fruit cream according to the invention also comprises the sodium ascorbate of 0.1 weight portion in weight portion.
Honey fruit cream according to the invention not only can directly eat, and can also water reconstitutes into drink and drinks.In addition, existing relevant honey product reduces honey content, except rotten in order to reduce fermentation, also in order to prevent that honey crystallization from separating out, influences the sense organ of product.And the present invention is a kind of paste, can not influence sense organ even there is the part honey crystallization to separate out also.
The present invention also provides a kind of preparation method of honey fruit cream; In weight portion; Taking by weighing the Fruit powder of 5-10 weight portion and the xanthans of 0.1-1 weight portion mixes; And then the 20-30% that adds the honey of 90-95 weight portion continues to mix; Then will remain honey mixes whole the adding; Leaving standstill stirs behind the 48h promptly gets, and the Baume degrees of said honey is not less than 41 degree.
Wherein, the parts by weight of said honey are preferably 93 parts, and the parts by weight of said xanthans are preferably 0.3 part, and the parts by weight of said Fruit powder are preferably 7 parts.
The present invention can mix rapidly in order to make Fruit powder, xanthans mix with honey, and the 20-30% with honey mixes with both earlier, and then will add remaining most of honey.Because xanthans is water absorption and swelling gradually; If packing at once after mixing; The xanthans water absorption and swelling can make lotion become inhomogeneous so; Cause state heterogeneity in the product between the same batch; So after adding all components, need leave standstill a period of time, allow stir again behind the xanthans water absorption and swelling.
In addition, in order to prevent Fruit powder generation oxidative phenomena, as preferably, the preparation method also comprises in weight portion under the present invention: the sodium ascorbate that after leaving standstill 48h, adds 0.1 weight portion.
The comparative test result of honey fruit cream according to the invention shows that under the same conditions, honey fruit cream according to the invention is compared with the hydromel fruit product of high honey content, and is not perishable, the equal National standard of each item index.Simultaneously, taste evaluation through the crowd of all ages and classes section, compare with existing hydromel fruit beverage, honey fruit cream honey taste according to the invention is purer.
Can know by above technical scheme; Honey fruit cream according to the invention is in high-purity honey, to have added Fruit powder; And added the stabilizing agent xanthans and obtained; Not only avoided relevant hydromel fruit product when high honey content, to be prone to the rotten problem of fermentation; But also changed the single taste of honey; Simultaneously do not lose the pure local flavor of honey, be subjected to the different groups favorable comment deeply.
The specific embodiment
The invention discloses a kind of honey fruit cream and preparation method thereof, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as and are included in the present invention.Honey fruit cream according to the invention and preparation method are described through preferred embodiment; The related personnel obviously can change or suitably change and combination methods and applications as herein described in not breaking away from content of the present invention, spirit and scope, realizes and use technology of the present invention.
Below further specify with regard to a kind of honey fruit cream provided by the present invention and preparation method thereof.
Embodiment 1: prepare honey fruit cream according to the invention
Taking by weighing the lemon powder of 7 weight portions and the xanthans of 0.3 weight portion mixes; And then add 93 weight portions honey (Baume degrees 41 degree) 25% continue to mix; Then will remain honey and all add and mix, and leave standstill the sodium ascorbate that adds 0.1 weight portion behind the 48h and stir and promptly get.
Embodiment 2: prepare honey fruit cream according to the invention
Taking by weighing the strawberry powder of 5 weight portions and the xanthans of 0.1 weight portion mixes; And then add 95 weight portions honey (Baume degrees 41 degree) 20% continue to mix; Then will remain honey and all add and mix, and leave standstill the sodium ascorbate that adds 0.1 weight portion behind the 48h and stir and promptly get.
Embodiment 3: prepare honey fruit cream according to the invention
Take by weighing Fruit powder mixture (apple powder, honey peach powder, "Hami" melon powder, pear powder, the banaina of 10 weight portions; Ratio is not done concrete qualification; The present embodiment ratio is 1: 1: 1: 1: 1) and the xanthans of 1 weight portion mix; And then add 90 weight portions honey 30% continue to mix; Then will remain honey and all add and mix, and leave standstill the sodium ascorbate that adds 0.1 weight portion behind the 48h and stir and promptly get.
Embodiment 4: contrast test
Get honey with embodiment 1 same quality and quality; And with the honey peach pulp (or the honey peach of equal in quality is squeezed the juice) of embodiment 1 honey peach powder equal in quality; The relevant honey product of method preparation according to embodiment 1; And with the prepared honey fruit cream of embodiment 1 equivalent environment held 6 months; The check and analysis of taking a sample respectively then, concrete outcome is seen table 1.
Table 1 comparative analysis result of the test
| Embodiment 1 honey fruit cream | The contrast honey product | |
| Clump count | ≤1000cfu/kg | ≥2000cfu/kg |
| Hydroxymethylfurfural | ≤20mg/kg | ≥40mg/kg |
| Smell | Has typical honey local flavor, no tart flavour and vinosity | Have tangible tart flavour and vinosity |
Can be known that by table 1 result the product clump count is less than 1000cfu/kg among the embodiment 1, and the honey product of contrast is greater than 2000cfu/kg, and simultaneously the content of hydroxymethylfurfural also is starkly lower than the honey product of contrast.On smell, embodiment 1 product does not have tart flavour and vinosity, only has the typical smell of honey, and the contrast honey product obviously takes place to go bad, and tart flavour and vinosity have occurred.The product of embodiment 2 and embodiment 3 is not perishable, more stable equally.Show that honey fruit cream of the present invention can avoid relevant hydromel fruit product when high honey content, to be prone to the rotten problem of fermentation, more stable.
Embodiment 5: the taste evaluation
Respectively in Lanzhou, Chongqing, Shenyang, 5 cities in Jinan and Guangzhou each investigate 100 people at random; Comprise old man, child, youth, middle age each 25 people of 4 age brackets; Respectively the honey fruit cream of embodiment 1 preparation and the taste of existing certain hydromel fruit beverage are estimated: very enjoying a lot is 5 minutes; Like is 4 minutes; Be generally 3 fens; Disliking is 2 minutes, and very disliking is 1 minute, and evaluation result is seen table 2.
Table 2 taste evaluation result
Can know by table 2 result; Honey fruit cream according to the invention evaluation obviously is better than commercially available hydromel fruit beverage; The honey fruit cream according to the invention not only smell of honey is stronger than commercially available hydromel fruit beverage; And also more natural, pure and fresh on sweet taste than commercially available hydromel fruit beverage, be not subjected to the influence of syrup sweet taste.The product of embodiment 2 and embodiment 3 is well received equally.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be considered as protection scope of the present invention.
Claims (10)
1. a honey fruit cream is characterized in that, in weight portion, comprises the honey of 90-95 weight portion, the Fruit powder of 5-10 weight portion and the xanthans of 0.1-1 weight portion, and the Baume degrees of said honey is not less than 41 degree.
2. according to the said honey fruit of claim 1 cream, it is characterized in that the parts by weight of said honey are 93 parts.
3. according to the said honey fruit of claim 1 cream, it is characterized in that the parts by weight of said xanthans are 0.3 part.
4. according to the said honey fruit of claim 1 cream, it is characterized in that the parts by weight of said Fruit powder are 7 parts.
5. according to any said honey fruit cream of claim 1-4, it is characterized in that,, also comprise the sodium ascorbate of 0.1 weight portion in weight portion.
6. the preparation method of a honey fruit cream; It is characterized in that; In weight portion; Taking by weighing the Fruit powder of 5-10 weight portion and the xanthans of 0.1-1 weight portion mixes; And then the 20-30% that adds the honey of 90-95 weight portion continues to mix; Then will remain honey and all add and mix, leaving standstill stirs behind the 48h promptly get, and the Baume degrees of said honey is not less than 41 and spends.
7. according to the said preparation method of claim 6, it is characterized in that the parts by weight of said honey are 93 parts.
8. according to the said preparation method of claim 6, it is characterized in that the parts by weight of said xanthans are 0.3 part.
9. according to the said preparation method of claim 6, it is characterized in that the parts by weight of said Fruit powder are 7 parts.
10. according to any said preparation method of claim 6-9, it is characterized in that,, also comprise in weight portion:
The sodium ascorbate that after leaving standstill 48h, adds 0.1 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110200819A CN102302112A (en) | 2011-07-18 | 2011-07-18 | Honey fruit paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110200819A CN102302112A (en) | 2011-07-18 | 2011-07-18 | Honey fruit paste and preparation method thereof |
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| CN102302112A true CN102302112A (en) | 2012-01-04 |
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| CN201110200819A Pending CN102302112A (en) | 2011-07-18 | 2011-07-18 | Honey fruit paste and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783350A (en) * | 2014-01-07 | 2014-05-14 | 浙江大学 | Method for preparing honey, fruit and vegetable cheeses |
| CN104920930A (en) * | 2015-06-23 | 2015-09-23 | 彭军 | Honey sauce and a preparation method thereof |
| CN110973525A (en) * | 2019-09-29 | 2020-04-10 | 广东佳融实业投资有限公司 | Preparation method of fruit powder and fruit pulp |
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| CN1200884A (en) * | 1997-06-03 | 1998-12-09 | 胡兴中 | Phosphatidyl honey and preparation method therefor |
| CN101044896A (en) * | 2007-05-08 | 2007-10-03 | 魏万之 | Health-care betel nut product and its making method |
| CN101138417A (en) * | 2007-10-29 | 2008-03-12 | 徐海波 | Blueberry and honey composition and method of making the same |
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation thereof |
| KR100913827B1 (en) * | 2008-12-05 | 2009-08-26 | 강원대학교산학협력단 | Manufacturing method for pudding containing tomato |
| WO2010052703A1 (en) * | 2008-11-04 | 2010-05-14 | Natural Bits Food Design Ltd. | Semi-solid honey-based products |
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2011
- 2011-07-18 CN CN201110200819A patent/CN102302112A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200884A (en) * | 1997-06-03 | 1998-12-09 | 胡兴中 | Phosphatidyl honey and preparation method therefor |
| CN101044896A (en) * | 2007-05-08 | 2007-10-03 | 魏万之 | Health-care betel nut product and its making method |
| CN101138417A (en) * | 2007-10-29 | 2008-03-12 | 徐海波 | Blueberry and honey composition and method of making the same |
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation thereof |
| WO2010052703A1 (en) * | 2008-11-04 | 2010-05-14 | Natural Bits Food Design Ltd. | Semi-solid honey-based products |
| KR100913827B1 (en) * | 2008-12-05 | 2009-08-26 | 강원대학교산학협력단 | Manufacturing method for pudding containing tomato |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783350A (en) * | 2014-01-07 | 2014-05-14 | 浙江大学 | Method for preparing honey, fruit and vegetable cheeses |
| CN104920930A (en) * | 2015-06-23 | 2015-09-23 | 彭军 | Honey sauce and a preparation method thereof |
| CN104920930B (en) * | 2015-06-23 | 2018-01-23 | 彭军 | A kind of honey sauce and preparation method thereof |
| CN110973525A (en) * | 2019-09-29 | 2020-04-10 | 广东佳融实业投资有限公司 | Preparation method of fruit powder and fruit pulp |
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Application publication date: 20120104 |