CN104920930A - Honey sauce and a preparation method thereof - Google Patents
Honey sauce and a preparation method thereof Download PDFInfo
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- CN104920930A CN104920930A CN201510349340.XA CN201510349340A CN104920930A CN 104920930 A CN104920930 A CN 104920930A CN 201510349340 A CN201510349340 A CN 201510349340A CN 104920930 A CN104920930 A CN 104920930A
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- honey
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- pectin
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- 235000012907 honey Nutrition 0.000 title claims abstract description 106
- 235000015067 sauces Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 52
- 229920001277 pectin Polymers 0.000 claims abstract description 21
- 235000010987 pectin Nutrition 0.000 claims abstract description 20
- 239000001814 pectin Substances 0.000 claims abstract description 20
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 17
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001630 malic acid Substances 0.000 claims abstract description 16
- 235000011090 malic acid Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims description 16
- HWPKGOGLCKPRLZ-UHFFFAOYSA-M monosodium citrate Chemical compound [Na+].OC(=O)CC(O)(C([O-])=O)CC(O)=O HWPKGOGLCKPRLZ-UHFFFAOYSA-M 0.000 claims description 11
- OLOZVPHKXALCRI-UHFFFAOYSA-L calcium malate Chemical compound [Ca+2].[O-]C(=O)C(O)CC([O-])=O OLOZVPHKXALCRI-UHFFFAOYSA-L 0.000 claims description 10
- 239000002524 monosodium citrate Substances 0.000 claims description 10
- 235000018342 monosodium citrate Nutrition 0.000 claims description 10
- 239000001362 calcium malate Substances 0.000 claims description 9
- 229940016114 calcium malate Drugs 0.000 claims description 9
- 235000011038 calcium malates Nutrition 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 244000061508 Eriobotrya japonica Species 0.000 claims description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 2
- 244000020551 Helianthus annuus Species 0.000 claims description 2
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 2
- 240000007472 Leucaena leucocephala Species 0.000 claims description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 241000219793 Trifolium Species 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- LUTSRLYCMSCGCS-BWOMAWGNSA-N [(3s,8r,9s,10r,13s)-10,13-dimethyl-17-oxo-1,2,3,4,7,8,9,11,12,16-decahydrocyclopenta[a]phenanthren-3-yl] acetate Chemical compound C([C@@H]12)C[C@]3(C)C(=O)CC=C3[C@@H]1CC=C1[C@]2(C)CC[C@H](OC(=O)C)C1 LUTSRLYCMSCGCS-BWOMAWGNSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses honey sauce and a preparation method thereof. The honey sauce comprises the following components in parts by weight: honey 70-98 parts, pectin 0.1-1 part, white granulated sugar 0.4-3 parts, water 2-20 parts, citric acid 0-3 parts and malic acid 0-3 parts. The present invention also provides a preparation method thereof. Honey sauce is high in honey content, good in organoleptic property, rich and special in honey flavor, ideal in rheological property of this kind of product, good in stability, good in nutrition, and easy to carry and transport. The honey sauce is simple in operation and process, low in cost and easy to realize industrialization of the project.
Description
Technical field
The present invention relates to a kind of honey sauce and preparation method thereof.
Background technology
Honey is a kind of natural health nutriment, containing glucose, this kind of high nutritive value of fructose and bioactive monose and several amino acids, vitamin, mineral matter, enzyme, organic acid and aromatic substance.The biologically active of honey comprises antimicrobial, anti-inflammatory, anti-oxidant and immunocompetence, the as can be seen here height of its healthy nutritive value.But due to the liquid state that natural honey is in very thickness, not easily to transport, preservation and processing, place easy crystallization for a long time, cause the increase of cosmetic variation and water activity, make the high pressure resistant fermentable in honey.Therefore, honey being processed into solid product is trend of the times, and still immature to the research of honey sauce at present, and some scientific workers also did trial, and existing published report has:
CN102550902A discloses a kind of preparation method of lemon honey sauce, and this lemon honey sauce is with lemon, honey, candy sugar powder composition.Through cleaning, drying, chopping, boil, leave standstill, stir, seal, refrigerate fermentation totally eight operations obtain.In the method, honey adds as auxiliary material, and in sauce, honey content is low, consumes to some extent in sweat to the nutrition of honey, reduces nutritive peculiarity and the biologically active of honey.
CN101380070 discloses a kind of apples honey sauce with antiobesity action, and this sauce is with apple powder, honey, konjaku powder, bean jelly seed extract composition.The honey sauce production cost that the method obtains is higher, and honey content is low, is unfavorable for realizing suitability for industrialized production.
Summary of the invention
The object of the invention is in view of the foregoing defects the prior art has, one of technical problem to be solved is to provide a kind of honey sauce, take honey as raw material, have the nutritive peculiarity of honey itself, biologically active and honey peculiar taste and color concurrently, in honey sauce, honey content is higher, has desirable rheological properties.
Two of technical problem to be solved by this invention is to provide the preparation method of above-mentioned honey sauce.
A kind of honey sauce provided by the invention, comprises following component by weight:
Preferably, a kind of honey sauce provided by the invention, comprises following component by weight:
Preferred further, a kind of honey sauce provided by the invention, comprises following component by weight:
Described honey is for meeting the honey of " national food safety standard honey " (GB14963).Preferably, described honey is acacia honey, mountain flower honey, rape honey, sunflower honey, Mel, chaste honey, honey of lungan flowers, clover honey, loquat honey, sweet one or more of matrimony vine.
Described pectin, English name Pectin, be a kind of hydrophilic plant glue, natural fruit gelatin substance is extensively present in fruit, root, stem, the Ye Zhong of plant with the form of protopectin, pectin, pectic acid, is a kind of constituent of cell membrane.Pectin be white to yellowish-brown powder, taste micro-sweet and band tart flavour, free from extraneous odour.Be dissolved in 20 times of water, form the thick colloidal solution of milky, in faintly acid.Heat resistance is strong, is dissolved in ethanol and other organic solvents hardly.Moistening with ethanol, glycerine, granulated sugar syrup, or mix can improve dissolubility with the granulated sugar of more than 3 times.In an acidic solution than stable in alkaline solution.Described pectin is the pectin of " food meets product safe national standard food additives pectin " (GB 25533).
Described pectin is preferably high-ester pectin, high-ester pectin needs soluble solid (as sucrose etc.) content in pH2.0 ~ pH3.8 scope, system could form gel under being at least greater than the condition of 55%, and gelling ability rises with dextrose equivalent (DE value) and increases.
Citric acid, No. CAS: 77-92-9.
Sodium dihydrogen citrate, No. CAS: 18996-35-5.
Malic acid, No. CAS: 97-67-6.
Calcium malate, No. CAS: 17482-42-7.
Present invention also offers the preparation method of above-mentioned honey sauce, it comprises the following steps:
(1) honey melting under 50 ~ 85 DEG C of conditions, obtains the honey of rare fluid state;
(2) one or more in one or more in pectin, white granulated sugar, citric acid and sodium dihydrogen citrate, malic acid and calcium malate and water are dissolved in proportion, stir, obtain mixed solution;
(3) honey of the rare fluid state obtained with step (1) by the mixed solution that step (2) obtains fully mixes;
(4) be positioned over cooling forming under room temperature, namely obtain honey sauce.
Honey sauce of the present invention, in thick, color is identical with honey.
The present invention compares with technology with existing product, and tool has the following advantages:
1, because the content of honey in honey sauce provided by the invention is very high, technique is used rationally, and therefore, the organoleptic attribute of product is good, has dense honey peculiar taste.Commercially also do not find the Related product of honey sauce, filled up gaps in market, product has competitiveness.
2, the pectin owing to adding in honey sauce provided by the invention has high using value, is a kind of natural food additives of safety non-toxic, under the nutritive value prerequisite not affecting honey, can improve mouthfeel and the spreading property of honey.
3, because honey sauce provided by the invention adopts low temperature to melt honey in technique, the original flavor of honey, color and nutritional labeling can be saved to greatest extent.This technological operation is simple, and cost is low, easily realizes engineering industry, and the product obtained has good nutrition and organoleptic attribute concurrently.
4, owing to having selected the composite of citric acid and/or sodium dihydrogen citrate and malic acid and/or calcium malate in honey sauce provided by the invention.Citric acid and/or the mellow and full frankness of sodium dihydrogen citrate sour, tart flavour is soft; And the astringent taste that the tart flavour of malic acid and/or calcium malate slightly stimulates, the sweet taste of two kinds of sour tart flavours and honey is extremely coordinated, and imparts the local flavor that product is desirable.The perfect adaptation of this sour-sweet sense and honey peculiar taste, can cater to eating habit and the consumption demand of modern well, have wide market prospects.
5, selected in preferred honey sauce especially provided by the invention sodium dihydrogen citrate and citric acid composite, play the effect of Synergistic, again as buffer, effectively can control the rate of set of honey sauce, the pre-coagulation phenomena that prevention occurs too early, and contribute to the stability ensureing honey sauce.
Detailed description of the invention
Be specifically described the present invention below by embodiment, what be necessary to herein means out is that following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field according to the content of the invention described above, can make some nonessential improvement and adjustment to the present invention.
Embodiment 1-7
By the corresponding embodiment 1-7 data of table 1, take each raw material;
(1) honey melting under 65 DEG C of conditions, obtains the honey of rare fluid state;
(2) one or more in pectin, white granulated sugar, citric acid, malic acid and water are dissolved in proportion, stir, obtain mixed solution;
(3) honey of the rare fluid state obtained with step (1) by the mixed solution that step (2) obtains fully mixes;
(4) be positioned over cooling forming under room temperature, namely obtain honey sauce.
Table 1: honey sauce formula table unit: kilogram
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Mountain flower honey | 88 | 85 | 84 | 76 | 75 | 75 | 75 |
| Pectin | 0.5 | 1.5 | 1 | 2.5 | 2.5 | 2.5 | 2.5 |
| White granulated sugar | 1.5 | 3 | 4.5 | 6 | 7 | 7 | 7 |
| Water | 10 | 10 | 10 | 15 | 15 | 15 | 15 |
| Malic acid | / | 0.2 | 0.2 | 0.2 | 0.2 | / | 0.5 |
| Citric acid | / | 0.3 | 0.3 | 0.3 | 0.3 | 0.5 | / |
Pectin, for Yantai Andre Pectic Co., Ltd.'s model is the high-ester pectin of APA141.
Embodiment 8
According to method preparation described in embodiment 5, citric acid is wherein replaced with sodium dihydrogen citrate.
Embodiment 9
According to method preparation described in embodiment 5, citric acid is wherein changed to the blend of citric acid and sodium dihydrogen citrate mass ratio 1:1 for sodium.
Embodiment 10
According to method preparation described in embodiment 9, malic acid is wherein replaced with calcium malate.
Embodiment 11
According to method preparation described in embodiment 9, malic acid is wherein replaced with the blend of malic acid and calcium malate mass ratio 1:1.
Test case
Method of testing: adopt the viscosity of NDJ-8SN Digital Viscometer to honey sauce to measure.The pre-treatment of sample: specimen in use volume is 250ml, in rotor submergence and honey sauce, makes its groove be in liquid level parallel.Employing pattern is as follows: select No. 2 rotors; Rotating speed is the every batch sample parallel determination of 0.3r/min. 3 times, and average as the viscosity number of sample, test result is in table 2.
Table 2: honey sauce viscosity test table (unit: Pas)
| Experimental group | Viscosity |
| Embodiment 1 | 13.56 |
| Embodiment 2 | 30.62 |
| Embodiment 3 | 44.77 |
| Embodiment 4 | 79.24 |
| Embodiment 5 | 80.35 |
| Embodiment 6 | 76.40 |
| Embodiment 7 | 74.23 |
| Embodiment 8 | 82.61 |
| Embodiment 9 | 86.43 |
| Embodiment 10 | 85.05 |
| Embodiment 11 | 89.30 |
In honey sauce of the present invention, honey content is high, and organoleptic attribute is good, has dense honey peculiar taste, good stability, and has good nutrition.Present invention process is simple to operate, and cost is low, easily realizes engineering industry.
Embodiment 5 is compared with embodiment 6-7, embodiment 6 and 7 individually uses citric acid and malic acid, embodiment 5 is then employ citric acid and malic acid simultaneously, when other constituent contents are all identical, the viscosity of embodiment 5 is obviously better than embodiment 6-7, illustrates in raising honey sauce viscosity, citric acid and malic acid serve the effect of Synergistic, overcoming with honey is key component, the honey sauce differences in viscosity made, technical problem not easy to apply.
Embodiment 5 is compared with embodiment 8-9, and embodiment 9 employs the blend of citric acid and sodium dihydrogen citrate mass ratio 1:1, and the viscosity being used alone citric acid or sodium dihydrogen citrate than embodiment 5 and 8 is higher.
Embodiment 9-11 compares, and embodiment 11 employs the blend of malic acid and calcium malate mass ratio 1:1, and the viscosity being used alone malic acid or calcium malate than embodiment 9 and 10 is higher.
Claims (6)
1. a honey sauce, is characterized in that, comprises following component by weight:
2. honey sauce as claimed in claim 1, is characterized in that, comprise following component by weight:
3. honey sauce as claimed in claim 2, is characterized in that, comprise following component by weight:
4. the honey sauce according to any one of claims 1 to 3, is characterized in that, described honey is acacia honey, mountain flower honey, rape honey, sunflower honey, Mel, chaste honey, honey of lungan flowers, clover honey, loquat honey, sweet one or more of matrimony vine.
5. the honey sauce according to any one of claims 1 to 3, is characterized in that, described pectin is high-ester pectin.
6. the preparation method of the honey sauce according to any one of claim 1-5, is characterized in that, production stage is:
(1) honey melting under 50 ~ 85 DEG C of conditions, obtains the honey of rare fluid state;
(2) one or more in one or more in pectin, white granulated sugar, citric acid and sodium dihydrogen citrate, malic acid and calcium malate and water are dissolved in proportion, stir, obtain mixed solution;
(3) honey of the rare fluid state obtained with step (1) by the mixed solution that step (2) obtains fully mixes;
(4) be positioned over cooling forming under room temperature, namely obtain honey sauce.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717434A (en) * | 2019-01-30 | 2019-05-07 | 宁夏碧蜂源蜂产业有限公司 | It is suitable for health-care honey sauce and preparation method designed for old people |
| CN109717438A (en) * | 2019-01-30 | 2019-05-07 | 宁夏碧蜂源蜂产业有限公司 | It is suitable for the edible health-care honey sauce of middle-aged male and preparation method |
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| CN103610207A (en) * | 2013-11-20 | 2014-03-05 | 浙江小二黑食品有限公司 | Calcium-reinforcing beverage |
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| CN104605118A (en) * | 2015-02-11 | 2015-05-13 | 彭军 | Honey soft sweets and preparation method thereof |
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| CN109717434A (en) * | 2019-01-30 | 2019-05-07 | 宁夏碧蜂源蜂产业有限公司 | It is suitable for health-care honey sauce and preparation method designed for old people |
| CN109717438A (en) * | 2019-01-30 | 2019-05-07 | 宁夏碧蜂源蜂产业有限公司 | It is suitable for the edible health-care honey sauce of middle-aged male and preparation method |
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| CN104920930B (en) | 2018-01-23 |
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