CN105010929A - Cream juice honey product and making method thereof - Google Patents
Cream juice honey product and making method thereof Download PDFInfo
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Abstract
The invention provides a making method of a cream juice honey product. The making method comprises the following steps: firstly, adding juice into honey and uniformly stirring to obtain a honey and juice mixture, then adding glucose into the honey and juice mixture to obtain a second honey and juice mixture, uniformly stirring the second honey and juice mixture, filtering the mixture through a 80-mesh sieve so as to obtain a filtrate, carrying out vacuum heating concentration on the filtrate until water content is not more than 19 wt%, rapidly putting the product into an environment of 10-15 DEG C until the product is completely crystallized so as to obtain the cream juice honey product. According to the making method of the cream juice honey product, honey, juice and glucose are used as raw materials to form the cream product. Thus, types of existing honey products are enriched. Cream products with juice and honey mutually blended are convenient to carry and eat. By adding glucose into the honey and juice mixture, crystallization of the mixture is promoted. Meanwhile, as glucose is an inherent ingredient in honey, addition of glucose will not influence mouthfeel of the honey product.
Description
Technical field
The present invention relates to a kind of fruit juice honey and preparation method, be specifically related to a kind of cheese type fruit juice honey and preparation method thereof, belong to food processing technology field.
Background technology
Honey is the natural supersaturation sugar juice containing multiple nutritional components, be rendered as transparent, viscous liquid under normal conditions, it deposits the crystallization that a period of time can find wherein to have lard shape or preserved egg shape, honey crystallization is the particle that the glucose in honey is formed around the nuclei of crystallization, and around particle, wrap the film of one deck fructose or dextrin, coalescent expansion gradually, the honey in container is made partly or entirely to form loose solid, its crystalline polamer is the characteristic of honey itself, be a kind of normal physical change, its quality is without any change.
Because the honey that market is now sold mostly is viscous liquid, carry, preserve very inconvenient, and easily spill bonding when taking, be not easy to smear edible.For this reason according to the crystallization property of honey, Chinese patent literature CN101073385A discloses a kind of cheese-shaped crystallized close preparation method, its with without heat ripe Mel for raw material, after carrying out filtering for crystallizing, for subsequent use as crystal seed, this crystal seed, after colloid mill or other disintegrating apparatus are pulverized, to mix with treated liquid Mel as available milk shape crystal seed and standingly obtains required cheese-shaped crystallized honey.Thisly be easy to the crystallized honey smeared that extends, be easy to carry, preserve, take conveniently, not easily drip and spill and sanitary edible, expand edible opportunity and the consumer group of honey.But be subject to minute solid particles thing (such as pollen) contained in honey due to the spontaneous nucleation phenomenon of honey, air, the impact of dust and glucose content, cause in the production method of this cheese-shaped crystallized honey, the comparatively thick and particle diameter heterogeneity of the seed particles obtained by Mel spontaneous nucleation, crystallization is partially hard, therefore need to pulverize through colloid mill the crystal seed obtaining uniform particle diameter, but in actual mechanical process, the process adopting colloid mill to carry out crystal seed pulverizing is a process heated up, its intensification certainly will cause the solution crystalline substance of crystal or the change of lattice structure, cause the cheese-shaped crystallized honey grains of sand sense finally obtained strong, coarse mouthfeel.And the crystal seed that Mel spontaneous nucleation is formed mainly relies on the nucleation such as minute solid particles thing (such as pollen), dust contained in honey, due to the nucleation material in every a collection of nectar source and content uncontrollable, the lattice structure of the crystal seed causing it to be formed, crystal shape and crystalline content are not identical, thus making the outward appearance disunity of the cheese-shaped crystallized honey finished product of each batch obtained, mouthfeel is not identical.
Chinese patent literature CN101455289A discloses a kind of fruit vegetable honey beverage and preparation method thereof, the document adopts the honey of 70%-80% and the fresh fruit of vegetables of 20%-30% by weight forming, wherein honey concentrates through cryogenic vacuum, fruits and vegetables pretreatment, soak, be separated, secondary cryogenic vacuum concentrates, be modulated into fruit vegetable honey beverage in proportion again, its fruits and vegetables meat is dispersed in honey uniformly, direct-edible or soluble in waterly to drink, the preparation method that the document provides has enriched the kind of bee honey drink, but because fruits and vegetables meat is dispersed in honey, it is unfavorable for smearing edible, and when its be dissolved in water drink time, because pulp can not be dissolved in the water, there is easy jam throat in the fruits and vegetables meat of bulk, cause water of choking.
Summary of the invention
First problem to be solved by this invention is that in existing fruit vegetable honey drink, meat is dispersed in honey the problem being unfavorable for eating, and second technical problem to be solved by this invention is that the cheese-shaped crystallized honey grains of sand of the prior art sense is strong, coarse mouthfeel and cause each batch of skimble-scamble problem of cheese-shaped crystallized honey end product quality due to nectar source difference.
For this reason, the technical scheme that the present invention takes is:
A preparation method for cheese type fruit juice bee product, comprises,
(1) in honey, add fruit juice and stir, obtaining honey fruit juice mixt, wherein, the interpolation mass ratio of fruit juice and honey meets the total sugar content in described honey and the total sugar content in described fruit juice is not less than 1:1;
(2) in honey fruit juice mixt, add glucose and obtain the second honey fruit juice mixt, wherein the addition of glucose meets, after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is more than 40wt%;
(3) stirred by described second honey fruit juice mixt, the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture and is not more than 19wt%, inserts rapidly in 10-15 DEG C of environment, treats its complete crystallization, be cheese type fruit juice bee product.
In the preparation method of above-mentioned cheese type fruit juice bee product, also comprised before described step (2), in described honey fruit juice mixt, be filled with the process being full of bubble in compressed air to described honey fruit juice mixt, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 1:1-3:1.
In the preparation method of above-mentioned cheese type fruit juice bee product, add in the process of glucose and also comprise in described step (2), while add glucose, limit is stirred, and simultaneously constantly in the second honey fruit juice mixt, is filled with compressed-air actuated process.
In the preparation method of above-mentioned cheese type fruit juice bee product, the mixing speed in described step (2) is 60-120r/min;
Inflating flow velocity when being filled with compressed air in described step (2) is 0.1L/min-1L/min.
In the preparation method of above-mentioned cheese type fruit juice bee product, in described step (3) in 10-15 DEG C of environment, take to stir the filtrate after concentrating with the standing process process heating in vacuum alternated, obtain required cheese type fruit juice bee product.
In the preparation method of above-mentioned cheese type fruit juice bee product, in described step (3), after filtrate after described heating in vacuum being concentrated stirs 45 ~ 75min, leave standstill 8 ~ 12h, and repeat to stir and standing process 5-7 time, obtain described cheese type bee product.
In the preparation method of above-mentioned cheese type fruit juice bee product, the mixing speed in described step (3) is 60-120r/min.
In the preparation method of above-mentioned cheese type fruit juice bee product, in described step (2), the addition of glucose also will meet after described glucose adding procedure, in described second honey fruit juice mixt, the mass ratio of glucose and fructose is not less than 1:0.9.
In the preparation method of above-mentioned cheese type fruit juice bee product, described fruit juice is the mixed juice of one or more of grapefruit, mango, lemon, peach, the climing Yue certain kind of berries, grape, apple, dark plum, concentrated haw juice; Described honey is one or more in matrimony vine honey, Mel, chaste honey, sunflower honey, honey of various flowers, honey of lychee flowers, acacia honey.
In the preparation method of above-mentioned cheese type fruit juice bee product, described fruit juice, before mixing with described honey, also comprises the step being carried out by described fruit juice concentrating.
A kind of cheese type fruit juice bee product, is obtained by said method.
Compared with prior art, the application's tool has the following advantages:
(1), in the preparation method of the application's cheese type fruit juice bee product, form cheese type product with honey, fruit juice and glucose for raw material, enriched the kind of existing bee product, the cheese type product that wherein fruit juice and honey fuse mutually is easy to carry and eats.Add glucose in the mixture of honey fruit juice, be not only conducive to the crystallization of mixture, simultaneously because glucose is composition intrinsic in honey, it adds the mouthfeel that can't affect bee product.
(2) in the mixture adding the honey fruit juice before glucose, be full of bubble, be conducive to glucose and adhere to around bubble, and then promote the formation of crystallization.
(3) in the preparation method of the application's cheese type fruit juice bee product, take stir and leave standstill the mode hocketed in the process forming cheese type honey, the glucose added is made constantly to form nucleus, constantly broken, obtain the crystal that particle diameter is little, quantity is many, make finished product crystallization soft, mouthfeel silk floss is sliding; Crystal is homogeneous, crystallization-stable, and depositing at 30 DEG C can not layering.
(4) in the preparation method of the application's cheese type fruit juice bee product, stir and leave standstill the mode hocketed, first in whipping process, be wherein filled with compressed air is further the crystallization being beneficial to glucose, simultaneously in whipping process, the bubble of part larger volume is separated into little bubble, thus makes to take bubble as the crystal fine uniform of nucleus, and amount of crystals increases, can be smashed some just at the bulky grain crystal of crystallization in whipping process simultaneously, obtain the crystal that particle diameter is less.
(5) in the preparation method of the application's cheese type fruit juice bee product, avoid native crystal crystal seed lack of homogeneity, defect easily affected by environment, be applicable to large-scale industrial production; And, the monitoring of crystallization progress and degree can be carried out by control and regulation degree of inflation, mixing speed and mixing time and time of repose, effectively compensate for because of the different end product quality difference that may cause in raw material honey source, guarantee that the quality index such as each batch of cheese type bee product outward appearance, color and luster, mouthfeel that same kind nectar source prepares are unified.
Detailed description of the invention
In the embodiment of the present invention, the assay method of total reducing sugar is according to SN/T0852-2012, moisture be determined as abbe's refractometer method SN/T0852-2000, the assay method of glucose, fructose is liquid chromatogram differential pulse polarograpll method GB/T18932.22-2003.The fruit juice adopted in embodiment obtains pulling an oar after fruit peeling, stoning, and its inspissated juice above-mentioned fruit juice heating in vacuum is concentrated into 1/6 of proper mass obtain.
Embodiment 1
(1) in 80g matrimony vine honey, add 20g grapefruit juice and stir, obtain honey fruit juice mixt, total sugar content in total sugar content in wherein said honey and described fruit juice is 1:1, then be filled with in described honey fruit juice mixt in compressed air to described honey fruit juice mixt and be full of bubble, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 1:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 80r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.03g glucose in 0.03g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.1wt%, and glucose is 1:1 with the content ratio of fructose; Also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 0.1L/min.
(3) described second honey fruit juice mixt is stirred, it is 19wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 10 DEG C of environment, after stirring 45min with the speed of 80r/min, leave standstill 8h, and repeat to stir with standing process 5 times after obtain cotton soft fine and smooth cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 8-10 μm.
Embodiment 2
(1) in 85g Mel, add 15g lemon juice and stir, obtain honey fruit juice mixt, total sugar content in total sugar content in wherein said honey and described fruit juice is 2:1, then be filled with in described honey fruit juice mixt in compressed air to described honey fruit juice mixt and be full of bubble, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 2:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 70r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.1g glucose in 0.1g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.3wt%, and glucose is 1.33:1 with the content ratio of fructose; Will also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 0.3L/min.
(3) described second honey fruit juice mixt is stirred, it is 18wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 11 DEG C of environment, after stirring 55min with the speed of 70r/min, leave standstill 9h, and repeat to stir with standing process 5 times after obtain cotton soft fine and smooth cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 8-11 μm.
Embodiment 3
(1) in 87g chaste honey, add 13g grape juice and stir, obtain honey fruit juice mixt, total sugar content in total sugar content in wherein said honey and described fruit juice is 1.5:1, then be filled with in described honey fruit juice mixt in compressed air to described honey fruit juice mixt and be full of bubble, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 3:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 60r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.15g glucose in 0.15g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.0wt%, and glucose is 1.33:1 with the content ratio of fructose; Will also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 0.5L/min.
(3) described second honey fruit juice mixt is stirred, it is 17wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 12 DEG C of environment, after stirring 60min with the speed of 60r/min, leave standstill 8h, and repeat to stir with standing process 5 times after obtain cotton soft fine and smooth cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 10-12 μm.
Embodiment 4
(1) in 89g sunflower honey, add 10g dark plum juice and stir, obtain honey fruit juice mixt, total sugar content in total sugar content in wherein said honey and described fruit juice is 1.8:1, then be filled with in described honey fruit juice mixt in compressed air to described honey fruit juice mixt and be full of bubble, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 2.5:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 90r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.08g glucose in 0.08g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.2wt%, and glucose is 1.3:1 with the content ratio of fructose; Will also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 0.8L/min.
(3) described second honey fruit juice mixt is stirred, it is 16wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 13 DEG C of environment, after stirring 65min with the speed of 90r/min, leave standstill 9h, and repeat to stir with standing process 6 times after obtain cotton soft fine and smooth cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 8-10 μm.
Embodiment 5
(1) in 87.5g honey of various flowers, add 12.5g haw juice and stir, obtaining honey fruit juice mixt, the total sugar content in the total sugar content in wherein said honey and described fruit juice is 2.5:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 110r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.03g glucose in 0.03g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.4wt%; Will also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 0.9L/min.
(3) described second honey fruit juice mixt is stirred, it is 15wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 15 DEG C of environment, after stirring 65min with the speed of 110r/min, leave standstill 10h, and repeat to stir with standing process 6 times after obtain cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 10-12 μm.
Embodiment 6
(1) in 90g honey of lychee flowers, add 10g peach juice inspissated juice and stir, obtain honey fruit juice mixt, total sugar content in total sugar content in wherein said honey and described fruit juice is 3:1, then be filled with in described honey fruit juice mixt in compressed air to described honey fruit juice mixt and be full of bubble, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 1:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 100r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.02g glucose in 0.02g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.1wt%, and glucose is 1.1:1 with the content ratio of fructose; Will also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 1L/min.
(3) described second honey fruit juice mixt is stirred, it is 12wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 15 DEG C of environment, after stirring 70min with the speed of 100r/min, leave standstill 11h, and repeat to stir with standing process 7 times after obtain cotton soft fine and smooth cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 8-12 μm.
Embodiment 7
(1) in 90g acacia honey, add the climing more plum juice of 10g and stir, obtain honey fruit juice mixt, total sugar content in total sugar content in wherein said honey and described fruit juice is 4:1, then be filled with in described honey fruit juice mixt in compressed air to described honey fruit juice mixt and be full of bubble, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 2:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 120r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.2g glucose in 0.2g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.1wt%, and glucose is 1.23:1 with the content ratio of fructose; Will also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 0.6L/min.
(3) described second honey fruit juice mixt is stirred, it is 15wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 14 DEG C of environment, after stirring 75min with the speed of 120r/min, leave standstill 12h, and repeat to stir with standing process 7 times after obtain cotton soft fine and smooth cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 9-11 μm.
Embodiment 8
(1) in 80g matrimony vine honey, add 20g grape juice and stir, obtaining honey fruit juice mixt, the total sugar content in the total sugar content in wherein said honey and described fruit juice is 1:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 80r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.15g glucose in 0.15g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.3wt%.
(3) stirred by described second honey fruit juice mixt, it is 19wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, inserts rapidly in 10 DEG C of environment, treats its complete crystallization, be cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 12-16 μm.
Embodiment 9
(1) in 80g matrimony vine honey, add 20g haw juice and stir, obtain honey fruit juice mixt, total sugar content in total sugar content in wherein said honey and described fruit juice is 1.5:1, then be filled with in described honey fruit juice mixt in compressed air to described honey fruit juice mixt and be full of bubble, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 2:1.
(2) in honey fruit juice mixt, add glucose while stirring with the speed of 80r/min and obtain the second honey fruit juice mixt, wherein the addition of glucose is add 0.16g glucose in 0.16g/g(and every gram of second honey fruit juice mixt), make after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is 40.2wt%, and glucose is 1.13:1 with the content ratio of fructose; Will also want constantly in the second honey fruit juice mixt, to be filled with compressed air in the process adding glucose, the gas flow rate of its insufflation gas is 0.5L/min.
(3) described second honey fruit juice mixt is stirred, it is 19wt% that the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture, insert rapidly in 13 DEG C of environment, after stirring 60min with the speed of 80r/min, leave standstill 9h, and repeat to stir with standing process 6 times after obtain cotton soft fine and smooth cheese type fruit juice bee product.
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 8-10 μm.
Comparative example 1
(1) matrimony vine honey is added glucose while stirring with 80r/min speed, obtain honey mixt, wherein the addition of glucose is 0.16g/g honey mixt (namely adding glucose 0.16g in every gram of honey mixt);
(2) treat that in described step (1) after glucose adding procedure, it is 19wt% that the filter vacuum heating obtained after 80 mesh filter screens that stirred filter is concentrated into moisture;
(3) described filtrate is placed in 15 DEG C of environment, continue to stir with 80r/min speed, described honey mixt more and more thickness, and can see that granular crystal is scattered in mixture, after a period of time, 80r/min underspeed is rotated to drive mixture, tuning up rotating speed is after 600r/min, continue to stir a period of time, its honey mixt is viscous samples, leaving standstill is still viscous samples after 12 hours, naked eyes can see that obvious crystal grain is distributed in viscous samples, and the chamber wall of splendid attire honey mixt has a small amount of white particle (being similar to the shape of white granulated sugar particle).
Tested described crystallized honey by electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), the fineness scope of the present embodiment sample is 25-32 μm.
Evaluation Example
Respectively embodiment 8,9 and comparative example 1 are repeated 100 times, the matrimony vine honey of wherein all having selected 4 kinds of suppliers to provide in each embodiment (25 times often kind) is raw material honey, and adds up from color, shape, mouthfeel three aspects final finished.
By electronic digital display micrometer (range 0-25mm, Guanglu Digital Measure-Control Co., Ltd., Guilin), described crystallized honey is tested.The fineness scope of embodiment 8 all samples is 16 ± 4 μm, and the fineness scope of embodiment 9 all samples is 10 ± 2 μm, and the fineness scope of comparative example all samples is 26 ± 6 μm.
The sensory evaluation index of the bee product that table 1 embodiment and comparative example prepare
Obviously, above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (11)
1. a preparation method for cheese type fruit juice bee product, comprises,
(1) in honey, add fruit juice and stir, obtaining honey fruit juice mixt, wherein, the interpolation mass ratio of fruit juice and honey meets the total sugar content in described honey and the total sugar content in described fruit juice is not less than 1:1;
(2) in honey fruit juice mixt, add glucose and obtain the second honey fruit juice mixt, wherein the addition of glucose meets, after described glucose adding procedure, when the water content of described second honey fruit juice mixt is 19wt%, glucose content is more than 40wt%;
(3) stirred by described second honey fruit juice mixt, the filter vacuum heating that 80 mesh filter screens obtain after filtering is concentrated into moisture and is not more than 19wt%, inserts rapidly in 10-15 DEG C of environment, treats its complete crystallization, be cheese type fruit juice bee product.
2. the preparation method of cheese type fruit juice bee product according to claim 1, it is characterized in that, also comprised before described step (2), in described honey fruit juice mixt, be filled with the process being full of bubble in compressed air to described honey fruit juice mixt, the volume of described honey fruit juice mixt and the volume ratio of insufflation gas are 1:1-3:1.
3. the preparation method of cheese type fruit juice bee product according to claim 1 and 2, it is characterized in that, add in the process of glucose in described step (2) and also comprise, while add glucose, limit is stirred, and simultaneously constantly in the second honey fruit juice mixt, is filled with compressed-air actuated process.
4. the preparation method of cheese type fruit juice bee product according to claim 3, is characterized in that,
Mixing speed in described step (2) is 60-120r/min;
Inflating flow velocity when being filled with compressed air in described step (2) is 0.1L/min-1L/min.
5., according to the preparation method of the arbitrary described cheese type fruit juice bee product of Claims 1-4, it is characterized in that,
In described step (3) in 10-15 DEG C of environment, take to stir the filtrate after concentrating with the standing process process heating in vacuum alternated, obtain required cheese type fruit juice bee product.
6. the preparation method of cheese type fruit juice bee product according to claim 5, is characterized in that,
In described step (3), after filtrate after described heating in vacuum being concentrated stirs 45 ~ 75min, leave standstill 8 ~ 12h, and repeat to stir and standing process 5-7 time, obtain described cheese type bee product.
7., according to the preparation method of the arbitrary described cheese type fruit juice bee product of claim 1-6, it is characterized in that,
Mixing speed in described step (3) is 60-120r/min.
8. according to the preparation method of the arbitrary described cheese type fruit juice bee product of claim 1-7, it is characterized in that, in described step (2), the addition of glucose also will meet after described glucose adding procedure, in described second honey fruit juice mixt, the mass ratio of glucose and fructose is not less than 1:0.9.
9. the preparation method of cheese type fruit juice bee product according to claim 8, is characterized in that, described fruit juice is the mixed juice of one or more of grapefruit, mango, lemon, peach, the climing Yue certain kind of berries, grape, apple, dark plum, concentrated haw juice; Described honey is one or more in matrimony vine honey, Mel, chaste honey, sunflower honey, honey of various flowers, honey of lychee flowers, acacia honey.
10., according to the preparation method of the arbitrary described cheese type fruit juice bee product of claim 1-9, it is characterized in that,
Described fruit juice, before mixing with described honey, also comprises the step being carried out by described fruit juice concentrating.
11. 1 kinds of cheese type fruit juice bee products, is characterized in that, are obtained by the arbitrary described method of claim 1-10.
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| CN1104442A (en) * | 1993-12-27 | 1995-07-05 | 昌成实业有限公司 | Fruit-flavoured honey and its production |
| WO2009100497A1 (en) * | 2008-02-15 | 2009-08-20 | Caneoah Investments Pty Ltd | Improved solid honey composition and process of manufacture |
| CN102065706A (en) * | 2008-06-25 | 2011-05-18 | V·B·保拓拉斯基 | Free-flowing particulate honey product comprising crystallised natural honey and process for producing thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104442A (en) * | 1993-12-27 | 1995-07-05 | 昌成实业有限公司 | Fruit-flavoured honey and its production |
| WO2009100497A1 (en) * | 2008-02-15 | 2009-08-20 | Caneoah Investments Pty Ltd | Improved solid honey composition and process of manufacture |
| CN102065706A (en) * | 2008-06-25 | 2011-05-18 | V·B·保拓拉斯基 | Free-flowing particulate honey product comprising crystallised natural honey and process for producing thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110447866A (en) * | 2019-08-26 | 2019-11-15 | 安徽泓顺源生物科技有限公司 | A kind of preparation facilities and method of cheese type fruit juice bee product |
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| CN105010929B (en) | 2020-04-17 |
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