CN103652537B - 破结晶蜂蜜的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及一种破结晶蜂蜜的制备方法,是将原料蜜中淀粉酶鲜度指标值控制在9~15,各品种蜜种单独存放;将原料蜜于40~45℃温度下、搅拌速度为1000~1500转/分、加热融化1~2hr;将蜂蜜在45~55℃进行多级过滤去除杂质;在真空度-0.12~0.096Mpa,温度48~52℃进行蒸发浓缩,使蜂蜜含水量在17~18%,浓缩接收的芳香挥发物返回融入成品蜜中;对浓缩蜜快速冷却至40±2℃,采用强度为每秒1.0~1.3万Hz对浓缩蜜进行超声波处理10~15分钟后灌装。本发明不加入任何添加剂,采用生物和物理方法相结合,使蜂蜜在储存期间的结晶点,由自然环境下13~14℃降至到0℃以下出现结晶,有效的抑制蜂蜜在贮藏过程中的结晶沉淀,提高了蜂蜜保质期,达到五年以上不结晶。
Description
技术领域
本发明涉及食品中的蜂蜜精深加工技术领域,特别是蜂蜜产品处于自然状态下防止和延缓出现结晶现象的破结晶蜂蜜的制备方法。
背景技术
蜂蜜是一种高度复杂的糖类过饱和混合物,主要成份含有果糖和葡萄糖,占蜂蜜总糖分的85~95%。双糖中以蔗糖为主,占5%左右。此外,蜂蜜中还含有蛋白质、氨基酸、色素、有机酸、芳香物质、糊精、胶质物、酶、激素、维生素和由蜜蜂采集时带进来的花粉。蜂蜜属葡萄糖过饱和溶液,通常在13~14℃时,容易出现结晶;影响蜂蜜结晶的因素很多,结晶的快慢与所含的葡萄糖结晶核的数量、温度高低、含水量和直接形成蜂蜜的化学组分的蜜源花种有着密切的关系。通常条件下,蜂蜜中葡萄糖的含量越高,结晶核的数量也越多,结晶的速度就越快。蜂蜜结晶是一种普遍存在的物理现象,因其不影响理化指标而不改变其原有品质,只是给消费者的使用和辨别真伪造成影响,在储存和深加工利用时带来不便,尤其在深加工前需进行溶晶处理,且溶晶过程对加工利用前原料蜜中的糊精、胶质物、酶、激素、维生素及一些有机物或多或少产生影响。
现有蜂蜜的解晶方法主要由热处理法和添加剂法,热处理法是将蜂蜜加热至80℃左右保持10min,再通过冷热交换器把蜂蜜迅速冷至60℃,之后自然冷却至室温,热处理法虽然简单成本低,但在较高温度下会导致蜂蜜中的淀粉酶值下降,羟甲基糠醛升高;添加剂处理是在蜂蜜中加入0.3%的山梨酸来抑制发酵和结晶,但目前并不提倡在蜂蜜中人为加入添加剂;如CN101366473号专利是将蜂蜜浓缩至水分低于20%,再将浓缩蜜升温至80~85℃保温15~20min并冷却至室温,在其中添加浓缩蜜重量0.05~0.1%的丙二醇,丙二醇作为食品乳化剂具有较好的互溶性,但长期食用添加了丙二醇的蜂蜜造成累积,对人体具有一定的危害;另外蜂蜜中糖的浓度及其它抑菌成分浓度会随着含水量的升高而降低,抑菌能力随之降低,在适宜的温度下,蜂蜜里的酵母菌便会大量繁殖,加快蜂蜜的发酵变质;同时较高的浓缩温度会使蜂蜜中的活性酶类物质和部分维生素遭到破坏,从而产生过量的羟甲基糖醛,使蜂蜜的营养成分大受破坏,会使蜂蜜的甜美味道被改变,甚至产生酸味。
发明内容
本发明的目的在于克服现有技术的缺陷,提供一种解决蜂蜜中出现结晶沉淀的方法,是采用生物和物理方法相结合,在加热破结晶过程中的温度控制、控制超声频率及作用时间,使蜂蜜在储存期间的结晶点,由自然环境下13~14℃降至到0℃以下出现结晶,使被解晶的蜂蜜在贮藏过程中更加稳定,有效的抑制蜂蜜在贮藏过程中的结晶;提高蜂蜜保质期和使用价值。
本发明提出如下技术方案:一种破结晶蜂蜜的制备方法,其特征是:将原料蜜中淀粉酶鲜度指标值控制在9~15,各品种蜜种单独存放;将原料蜜于40~45℃温度下、搅拌速度为1000~1500转/分、加热融化1~2小时;将加热融化的蜂蜜在45~55℃进行多级过滤去除杂质和少量较大颗粒晶体;在真空度-0.12~0.096Mpa,温度48~52℃对过滤的蜂蜜进行蒸发浓缩,使蜂蜜含水量控制在17~18%,浓缩接收的芳香挥发物再返回融入到成品蜜中;对浓缩蜜快速冷却至40±2℃,采用超声波强度为每秒1.1万Hz~1.3万Hz,对浓缩蜜进行超声波处理10~15分钟,保温灌装。
所述的多层过滤是在过滤装置的滤腔内安装4~8层单层滤网和双层复合滤网,单、双层滤网交错布设,单层与双层之间的间距为15~20cm,双层之间的间隙为0.5~1.0cm,单层滤网为260~300目,双层滤网为180~220目。
本发明通过对原料蜜以及蜂蜜加工技术方案和参数的调控,实现了不添加任何成分,解决了蜂蜜中出现结晶沉淀现象,本方法对蜂蜜本身的酸度和淀粉酶活无影响,各项指标均符合国家标准的要求,是一种可靠的蜂蜜破结晶加工方法。本发明加工的蜂蜜特点是:整个加工过程在低温下操作,经检测上述方法处理后的蜂蜜各项质量指标与原蜂蜜基本相同,且口感好,低稠粘度,高澄明度,性能稳定;使用时与其它人工甜味剂一样方便,不需进行前期处理,设备简单,生产成本低,可广泛用于食品、医药等领域,从而使蜂蜜的附加值大大提高;蜂蜜由原来13℃左右出现结晶延缓至0℃以下才开始出现结晶,可适应大部分正常室内温度下保存,蜂蜜的保质期由原来的三个月增加到五年,可达到五年以上不结晶。
具体实施方式
本发明技术工艺路线为:原料蜜→加热→恒温融化→均质、搅拌→初滤→浓缩精滤→超声波处理→产品破结晶峰蜜。
1、原料选择:对原料蜜的色泽、气味、水分含量、蜜种、淀粉酶值、农药残留及杂质等指标逐一检测验收,对原料峰蜜中淀粉酶鲜度指标值要求控制在9~15,各品种蜜种单独存放,自然状态下保存。
2、融化:将原料蜜于40~45℃温度下、搅拌速度为1000~1500转/分、加热融化1~2小时,使蜂蜜及结晶体在受热均匀的条件下全部融化。
3、过滤:加热融化的蜂蜜在45~50℃进行多级过滤去除蜜中的花粉粒、蜂蜡等细小异物杂质和少量较大颗粒晶体,在过滤机的密封滤腔内安装3层单层滤网和3层双层复合滤网,滤网按照单层、双层、再单层、再双层交错布设,单层滤网为280目,双层滤网为180目,单层与双层之间的间距为20cm,双层之间的过滤间隙为0.5cm,以留出滤出杂质的空间,在过滤过程中要保持蜂蜜温度45~50℃。
4、浓缩:利用真空浓缩设备,在真空度-0.096Mpa,温度50±2℃对过滤的蜂蜜进行蒸发浓缩,使蜂蜜含水量控制在17~18%,浓缩过程中采用芳香物回收装置接收芳香挥发物,再返回融入到成品蜜中,以保持蜂蜜特有的香味;浓缩后的蜂蜜在快速搅拌下,用300目过滤膜进行精滤,进一步去除细微颗粒晶体。
5、冷却及超声波处理:采用强制循环和搅拌冷却的方式,将浓缩后的蜂蜜降温至40℃左右;为进一步保证蜂蜜的品质,使蜂蜜中的活性成分不被破坏,将蜂蜜中所有耐糖酵母菌和微生物杀灭,同时还能起到一定融化结晶核、降低结晶浓度的作用,对蜂蜜采用超声波处理15分钟,超声波强度为每秒1.2万Hz,在冷却和超声处理过程中,须使蜂蜜所含水分稳定在17~18%的范围内。经超声波的振动解聚效应,加速浓缩蜜的乳化,同时也增加感官质量和保藏性能。
6、于40±2℃温度下灌装,包装。
Claims (1)
1.一种破结晶蜂蜜的制备方法,其特征是:将原料蜜中淀粉酶鲜度指标值控制在9~15,各品种蜜种单独存放;将原料蜜于40~45℃温度下、搅拌速度为1000~1500转/分、加热融化1~2小时;将加热融化的蜂蜜在45~55℃进行多级过滤去除杂质和少量较大颗粒晶体;所述的多级过滤是在过滤装置的滤腔内安装4~8层单层滤网和双层复合滤网,单、双层滤网交错布设,单层与双层之间的间距为15~20cm,双层之间的间隙为0.5~1.0cm,单层滤网为260~300目,双层滤网为180~220目;在真空度0.096Mpa,温度48~52℃对过滤的蜂蜜进行蒸发浓缩,使蜂蜜含水量控制在17~18%,浓缩接收的芳香挥发物再返回融入到成品蜜中;对浓缩蜜快速冷却至40±2℃,采用超声波强度为每秒1.1万Hz~1.3万Hz,对浓缩蜜进行超声波处理10~15分钟,保温灌装。
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CN109156782A (zh) * | 2018-08-22 | 2019-01-08 | 江苏润邦食品有限公司 | 一种防结晶的蜂蜜制备方法 |
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CN111248421A (zh) * | 2020-02-21 | 2020-06-09 | 刘一平 | 一种改善蜂蜜脱水及蜂蜜结晶的制作方法 |
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