CN103070451A - Method for prolonging shelf life of natural honey - Google Patents

Abstract

The invention discloses a method for prolonging shelf life of a natural honey. According to the invention, 0.05-1% of ginger and garlic composite solution in percentage by weight is added to the just collected fresh honey. The ginger and garlic composite solution is a lime green liquid without ginger biting taste and garlic odor, which is obtained by removing starches in 2-3 parts of ginger juice by weight, blending the 2-3 parts of ginger juice and 1 part of garlic juice by weight and filtering and refining the ginger juice and the garlic juice. The honey treated by the method is still not fermented, deteriorated and changed in taste after being stored; the mouth feel, flavor and nutrition of the natural honey can be kept for a longer time; the shelf life of the natural honey can reach more than 10 years under a normal temperature condition; difficult problems in the traditional high-temperature treatment that the special fragrance and taste of the natural honey are volatilized after being damaged, an antibacterial effect of the natural honey is lowered, and nutrient substances are damaged are completely solved; and obvious economic benefits and social benefits are obtained.

Description

A kind of method that prolongs the natural honey shelf-life

Technical field

The invention belongs to the honey production technical field, particularly a kind of method that prolongs the natural honey shelf-life.

Background technology

Honey is a kind of nutritious natural nourishing food, be one of the most frequently used invigorant, the monose that it is contained does not need just can be absorbed by the body through digestion yet, to woman, children particularly the old man have more excellent health functions, thereby be called as " old man's milk ".According to one's analysis, the trace element that contains the multiple organic acids such as the plurality of inorganic salt close with human serum concentration and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health in the honey, and fructose, glucose, amylase, oxidizing ferment, reductase etc., have nourishing, moisturize, detoxifcation, beauty face-whitening-nourishing, the effect that relaxes bowel.Modern medicine study shows, honey also has certain curative effect to some chronic disease.Informal dress honey has good medical assistance effect for heart disease, hypertension, tuberculosis, illness in eye, hepatopathy, dysentery, constipation, anaemia, the nervous system disease, gastric duodenal ulcer disease etc.

Scientific research and facts have proved, honey has very strong antibacterial ability.U.S. archaeologist had found an altar honey in the Pyramids ancient tomb of sealing in 1913, had lasted more than 3300 year through identifying this altar honey, but a bit not rotten, can also eat so far.Do not have slight vinosity but not deposit at normal temperatures to open after a period of time through the natural honey of processing, this is because contain a kind of saccharomycete that is anti-sugar in honey.Under the condition that temperature is fit to, it produces alcohol and carbon dioxide with part decomposition of the sugar in the honey, and under the condition of aerobic, alcohol further is decomposed into acetic acid and water.In order to prolong the shelf-life of honey, existing production technology generally is that the Fresh Honey horse back high-temperature heating that will purchase is concentrated to again packing sale more than 41 Baume degrees, and the shelf-life of this honey is about 2 years.High temperature is damaged the distinctive fragrance of natural honey and flavour and volatilizees, and bacteriostasis descends, and nutriment is destroyed, greatly reduces the nutritious tonifying effect of honey.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of and can keep in a long time the method for natural honey mouthfeel, local flavor and nutrition without high-temperature process.

In order to achieve the above object, the technical matters of the present invention's employing is as follows:

A kind of method that prolongs the natural honey shelf-life is in the Fresh Honey that has just gathered, and adds the ginger garlic complex liquid of 0.05-1% according to percentage by weight.

Described ginger garlic complex liquid is the ginger juice by 2-3 part weight, removes starch wherein, oozes mutually with the garlic juice of 1 part of weight and closes, and refines after filtration the limegreen liquid without the hot peculiar smell of ginger and garlic stink that forms.

The preparation method of described ginger garlic complex liquid comprises the steps:

1. fresh ginger, garlic bulblet raw material are cleaned up, remove mildewy part wherein, with the peeling of intact part and dry;

2. will clean respectively the ginger that dries, garlic bulblet raw material with the physical method juice of squeezing out;

3. get the ginger juice of 2-3 part weight, remove wherein starch composition with the precipitation method;

4. get the garlic juice of l part weight, mutually composite with the above-mentioned ginger juice that removes starch, fully mix;

5. the above-mentioned juice that mixes is refined after filtration, namely get the limegreen ginger garlic composite fluid without ginger peculiar smell and garlic odour flavor.

Beneficial effect of the present invention: the ginger that adopts in the preparation and garlic are the edible natural material, and be without any side effects to human body.Ginger and the contained active ingredient of garlic all have good sterilizing effect simultaneously, with both ooze by a certain percentage close after, remove wherein easily to produce and sit the impurity compositions such as starch that go mouldy, active ingredient in two kinds of components is directly in conjunction with the variation that produces matter, bactericidal usefulness that its sterilization bacteriostasis has far above each one-component.It is added in the natural honey, still azymic after the storage, never degenerate, not spoiled, mouthfeel, local flavor and the nutrition that can keep in a long time natural honey, thoroughly having solved traditional high-temperature process is damaged the distinctive fragrance of natural honey and flavour and volatilizees, bacteriostasis descends, the difficult problems such as nutriment is destroyed have significant economic benefit and social benefit.

The specific embodiment

Below in conjunction with embodiment invention is described in further detail:

Select fresh ginger, garlic bulblet raw material, it is cleaned up, remove mildewy part wherein, with the peeling of intact part and dry; The ginger that peeling is dried will be removed the peel simultaneously clean garlic bulblet and grind juice with grinding mill with the juice extractor juice of squeezing out; Get the ginger juice of 3 parts of weight, according to the proportion difference of each composition in the ginger juice, take the precipitation method of most economical practicality, remove the starch composition that easy breed bacteria generation is gone mouldy in the ginger juice, reliable with the steady quality of guaranteeing final manufactured goods; Get the garlic juice of 1 part of weight, carry out compositely with the above-mentioned ginger juice that has removed starch, it is fully mixed; With above-mentioned one coarse filtration of the advanced row of compound juice that mixes, with filtering most of impurity wherein, carry out again one essence filter, the aperture of filter membrane is the 1-2 micron during essence filter, namely get the ginger garlic composite fluid without Jiang Xin peculiar smell and garlic odour flavor after the essence filter, its color and luster is limegreen.

Get the Fresh Honey that 100kg has just gathered squeezing, the ginger garlic complex liquid of the above-mentioned preparation percentage by weight according to 0.3-0.5% is added, the bottling packing is sold after the mixing and stirring.Adopt honey still azymic after storage that this method processes, never degenerate, not spoiled, mouthfeel, local flavor and the nutrition that can keep in a long time natural honey, its shelf-life can reach more than 10 years under normal temperature condition.

Claims (3)

1. a method that prolongs the natural honey shelf-life is characterized in that: in the Fresh Honey that has just gathered, add the ginger garlic complex liquid of 0.05-1% according to percentage by weight.

2. a kind of method that prolongs the natural honey shelf-life according to claim 1, it is characterized in that: described ginger garlic complex liquid is the ginger juice by 2-3 part weight, remove starch wherein, ooze mutually with the garlic juice of 1 part of weight and to close, refine after filtration the limegreen liquid without the hot peculiar smell of ginger and garlic stink that forms.

3. according to claim 1,2 described a kind of methods that prolong the natural honey shelf-life, it is characterized in that: the preparation method of described ginger garlic complex liquid comprises the steps:

1. fresh ginger, garlic bulblet raw material are cleaned up, remove mildewy part wherein, with the peeling of intact part and dry;

2. will clean respectively the ginger that dries, garlic bulblet raw material with the physical method juice of squeezing out;

3. get the ginger juice of 2-3 part weight, remove wherein starch composition with the precipitation method;

4. get the garlic juice of l part weight, mutually composite with the above-mentioned ginger juice that removes starch, fully mix;

5. the above-mentioned juice that mixes is refined after filtration, namely get the limegreen ginger garlic composite fluid without ginger peculiar smell and garlic odour flavor.