CN105211683A - The brilliant heat treatment method of a kind of honey solution - Google Patents
The brilliant heat treatment method of a kind of honey solution Download PDFInfo
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- CN105211683A CN105211683A CN201510791702.0A CN201510791702A CN105211683A CN 105211683 A CN105211683 A CN 105211683A CN 201510791702 A CN201510791702 A CN 201510791702A CN 105211683 A CN105211683 A CN 105211683A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000010438 heat treatment Methods 0.000 title claims abstract description 28
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 68
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 68
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 50
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 50
- 239000007788 liquid Substances 0.000 claims abstract description 42
- 239000003349 gelling agent Substances 0.000 claims abstract description 18
- 240000001548 Camellia japonica Species 0.000 claims abstract description 8
- 235000018597 common camellia Nutrition 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 73
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000000706 filtrate Substances 0.000 claims description 18
- 239000012634 fragment Substances 0.000 claims description 18
- 230000010355 oscillation Effects 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 239000008236 heating water Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000002390 rotary evaporation Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000005204 segregation Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims 1
- 239000004382 Amylase Substances 0.000 abstract description 9
- 102000013142 Amylases Human genes 0.000 abstract description 9
- 108010065511 Amylases Proteins 0.000 abstract description 9
- 235000019418 amylase Nutrition 0.000 abstract description 9
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 abstract description 8
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 239000011782 vitamin Substances 0.000 abstract description 8
- 229940088594 vitamin Drugs 0.000 abstract description 8
- 229930003231 vitamin Natural products 0.000 abstract description 8
- 235000013343 vitamin Nutrition 0.000 abstract description 8
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 238000007499 fusion processing Methods 0.000 abstract description 2
- 239000003292 glue Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000234671 Ananas Species 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 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
- 239000005715 Fructose Substances 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- -1 oxidizing ferment Proteins 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000012976 tarts Nutrition 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
Abstract
The invention discloses the brilliant heat treatment method of a kind of honey solution, belong to honey solution crystal technique field.The present invention utilizes beet, sugarcane and camellia nectar to be raw material, makes and separates brilliant gelling agent, by heating up, making to separate brilliant glue gel and absorbing heat in fusion process, thus solves and can destroy nutritional labeling problem wait separating brilliant honey high temperature when separating brilliant.Examples prove, the brilliant gelling agent of the solution utilizing the present invention to obtain is treated the brilliant honey of solution and is carried out Xie Jing process, safety and sanitation, amylase and vitamin can not be made to be destroyed, also can not promote hydroxymethyl furfural content.After testing, the honey after solution crystalline substance of the present invention, at normal temperatures, be translucent viscous liquid, and color is light brown, and the density 20 ~ 22 DEG C time is 1.3 ~ 1.5.
Description
Technical field
The invention discloses the brilliant heat treatment method of a kind of honey solution, belong to honey solution crystal technique field.
Background technology
Honey is the pollen of honeybee by herborization and the juice of live plant, the thickness that particular matter contained by self is fully brewageed, the liquid of sweet taste, its main component is carbohydrate, wherein 60 ~ 80% be human body easily absorb glucose sugar and fructose, also containing with the mineral matter element such as the plurality of inorganic salt of human serum concentration comparable, vitamin, organic acid and iron, calcium, copper, manganese, potassium, phosphorus, and amylase, oxidizing ferment, reductase etc., there is higher nutritive value.Research shows, for oral administration or external application honey, effectively can improve nutrition condition, promotes skin metabolism, strengthens vigor and the antimicrbial power of skin, prevents dry skin, play desirable skin maintenance effect, be widely used in food, medicine and health products industrial.
Total institute is known, and most of honey at a lower temperature all can crystallization gradually, and this is the natural characteristic of honey.The solution crystal method of current honey mainly contains heat treating process and additive method.
(1) heat treating process honey is heated to about 80 DEG C to keep 10min, by cool-heat-exchanger, honey is chilled to rapidly 60 DEG C again, naturally cool to room temperature afterwards, although the simple cost of heat treating process is low, but the amylase value in honey can be caused at relatively high temperatures to decline, hydroxymethylfurfural raises, in addition at a higher temperature, the active enzyme material in honey and some vitamin can be made to be destroyed, thus nutritional labeling is damaged greatly, the sweet taste of honey can be changed, and even produces tart flavour.
(2) additive treating is that the sorbic acid adding 0.3% in honey comes stopping fermentation and crystallization, but not advocate at present in honey people for adding additive, such as propane diols, although there is good intersolubility as food emulsifying agent, but the long-term edible honey that with the addition of propane diols causes accumulation, has certain harm to human body.
Therefore, seek a safety, the brilliant heat treatment method of healthy honey solution is a significantly thing.
Summary of the invention
The technical problem that the present invention mainly solves: for current prior heat treatment method in the process of process honey solution crystalline substance, although cost simple to operate is low, but have that temperature is higher causes the amylase value in honey to decline, the problem that hydroxymethylfurfural raises and vitamin is destroyed, provides the brilliant heat treatment method of a kind of honey solution.The method utilizes beet, sugarcane and camellia nectar to be raw material, makes and separates brilliant gelling agent, by heating up, making to separate brilliant glue gel and absorbing heat in fusion process, thus solves and can destroy nutritional labeling problem wait separating brilliant honey high temperature when separating brilliant.Not only operation is simple in the present invention, and cost compare is low, not only makes honey obtain efficient solution crystalline substance, safety and sanitation, and amylase and vitamin can not be made to be destroyed, and also can not promote hydroxymethyl furfural content.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
(1) beet tops that 500 ~ 800g is fresh is got, after manually picking removal of impurities, put into clear water and repeatedly clean 1 ~ 3 time, after removing the dirt of beet tops remained on surface, be placed in tissue pulverizer and pulverize, be ground into the fragment being of a size of 2.3 × below 2.3cm, afterwards pulverizing beet tops fragment is evenly laid in pineapple sieve, is exposed to the sun under being put in the sun, till beet tops color is withered yellow, collect the beet tops fragment after being exposed to the sun subsequently, be placed in 2L beaker;
(2) add above-mentioned being equipped with in the beaker of beet tops the ethanolic solution that 1000 ~ 1200mL mass concentration is 80%, after mixing, be placed in sonic oscillation instrument, sonic oscillation reaction 1 ~ 2h, supersonic frequency is 25 ~ 35KHz, ultrasonic power is 100 ~ 200W, filters afterwards and removes filter residue, obtain filtrate;
(3) filtrate obtained above is put into Soxhlet extractor, extracting 45 ~ 60min, collect filtrate extract, moved into distilling apparatus subsequently, at 60 ~ 70 DEG C of heating water bath 30 ~ 40min, ethanol is removed in distillation, obtains beet liquid extract, for subsequent use;
(4) 10 ~ 15 fresh canes are got, after peeling, evenly be cut into the sugarcane bar of long 10 ~ 18cm, put into juice extractor, after the 2 ~ 4min that squeezes the juice, obtain sugar-cane juice, afterwards the sugar-cane juice squeezed is heated to 90 ~ 100 DEG C, keep 3 ~ 5min, carry out pre-sterilized, go out enzyme and protein is lost activity, and obtains hot sugar-cane juice for subsequent use; (5) hot sugar-cane juice obtained above is placed shady and cool place, after making it be cooled to room temperature voluntarily, move in centrifuge, with 3000 ~ 4000r/min rotating speed centrifugal treating, 3 ~ 5min, centrifugal segregation solid content, makes the solid content in sugar-cane juice be less than 0.6 ~ 0.8%, gets supernatant afterwards, obtain clarified sugar cane juice, the clarified sugar cane juice obtained is put into enzymatic vessel, adds the flavor protease that activity is 1000 ~ 3000u/ml, set temperature is 35 ~ 55 DEG C, enzymolysis 60 ~ 70min, obtains enzymolysis sugar-cane juice;
(6) by beet liquid extract that enzymolysis sugar-cane juice obtained above and above-mentioned steps (3) are obtained, 10 ~ 15min is uniformly mixed at 40 ~ 60 DEG C, be prepared into and separate brilliant stoste, afterwards by after brilliant for obtained solution stoste rotary evaporation to 1/5 of original volume, stop heating, leave standstill and be cooled to 20 ~ 23 DEG C, brilliant gelling just liquid must be separated;
(7) in the brilliant gelling of solution obtained above just liquid, add the camellia nectar of enzymolysis sugar-cane juice quality 15 ~ 20%, sealing immersion 20 ~ 24h, move in beaker, adjust the temperature to 65 ~ 85 DEG C, add 30 ~ 35mL absolute ethyl alcohol, heating is stirred to liquid volume in beaker when reducing to 20 ~ 25% of original volume simultaneously, stops stirring, filter while hot, brilliant gelling agent must be separated;
(8) be 3: 1 by solid-to-liquid ratio, in the honey treating Xie Jing process, add the brilliant gelling agent of above-mentioned obtained solution, carry out being warming up to 60 ~ 70 DEG C with 4 DEG C/min programming rate, keep temperature until treat that the honey of Xie Jing dissolves completely, stop heating, be down to room temperature.
After testing, the honey after solution crystalline substance of the present invention, at normal temperatures, be translucent viscous liquid, and color is light brown, and the density 20 ~ 22 DEG C time is 1.3 ~ 1.5.
The invention has the beneficial effects as follows:
(1) operation is simple in the present invention, and method is unique novel, and cost is also lower;
(2) the present invention's not only safety and sanitation, make amylase and vitamin be destroyed, nor can promote hydroxymethyl furfural content, be safe from harm to human body;
(3) honey after solution crystalline substance of the present invention is used, not only can beautifying face and moistering lotion, and can resistance of human body be strengthened.
Detailed description of the invention
First the beet tops that 500 ~ 800g is fresh is got, after manually picking removal of impurities, put into clear water and repeatedly clean 1 ~ 3 time, after removing the dirt of beet tops remained on surface, be placed in tissue pulverizer and pulverize, be ground into the fragment being of a size of 2.3 × below 2.3cm, afterwards pulverizing beet tops fragment is evenly laid in pineapple sieve, is exposed to the sun under being put in the sun, till beet tops color is withered yellow, collect the beet tops fragment after being exposed to the sun subsequently, be placed in 2L beaker; Then add above-mentioned being equipped with in the beaker of beet tops the ethanolic solution that 1000 ~ 1200mL mass concentration is 80%, after mixing, be placed in sonic oscillation instrument, sonic oscillation reaction 1 ~ 2h, supersonic frequency is 25 ~ 35KHz, ultrasonic power is 100 ~ 200W, filters afterwards and removes filter residue, obtain filtrate; Subsequently filtrate obtained above is put into Soxhlet extractor, extracting 45 ~ 60min, collect filtrate extract, moved into distilling apparatus subsequently, at 60 ~ 70 DEG C of heating water bath 30 ~ 40min, ethanol is removed in distillation, obtains beet liquid extract, for subsequent use; Next 10 ~ 15 fresh canes are got, after peeling, evenly be cut into the sugarcane bar of long 10 ~ 18cm, put into juice extractor, after the 2 ~ 4min that squeezes the juice, obtain sugar-cane juice, afterwards the sugar-cane juice squeezed is heated to 90 ~ 100 DEG C, keep 3 ~ 5min, carry out pre-sterilized, go out enzyme and protein is lost activity, and obtains hot sugar-cane juice for subsequent use; Then hot sugar-cane juice obtained above is placed shady and cool place, after making it be cooled to room temperature voluntarily, move in centrifuge, with 3000 ~ 4000r/min rotating speed centrifugal treating, 3 ~ 5min, centrifugal segregation solid content, makes the solid content in sugar-cane juice be less than 0.6 ~ 0.8%, gets supernatant afterwards, obtain clarified sugar cane juice, the clarified sugar cane juice obtained is put into enzymatic vessel, adds the flavor protease that activity is 1000 ~ 3000u/ml, set temperature is 35 ~ 55 DEG C, enzymolysis 60 ~ 70min, obtains enzymolysis sugar-cane juice; Again by beet liquid extract that enzymolysis sugar-cane juice obtained above and above-mentioned steps are obtained, 10 ~ 15min is uniformly mixed at 40 ~ 60 DEG C, be prepared into and separate brilliant stoste, afterwards by after brilliant for obtained solution stoste rotary evaporation to 1/5 of original volume, stop heating, leave standstill and be cooled to 20 ~ 23 DEG C, brilliant gelling just liquid must be separated; The camellia nectar of enzymolysis sugar-cane juice quality 15 ~ 20% is added in the brilliant gelling of solution obtained above just liquid, sealing immersion 20 ~ 24h, move in beaker, adjust the temperature to 65 ~ 85 DEG C, add 30 ~ 35mL absolute ethyl alcohol, heating is stirred to liquid volume in beaker when reducing to 20 ~ 25% of original volume simultaneously, stops stirring, filter while hot, brilliant gelling agent must be separated; Be finally 3: 1 by solid-to-liquid ratio, in the honey treating Xie Jing process, add the brilliant gelling agent of above-mentioned obtained solution, carry out being warming up to 60 ~ 70 DEG C with 4 DEG C/min programming rate, keep temperature until treat that the honey of Xie Jing dissolves completely, stop heating, be down to room temperature.
Example 1
First the beet tops that 500g is fresh is got, after manually picking removal of impurities, put into clear water and repeatedly clean 1 time, after removing the dirt of beet tops remained on surface, be placed in tissue pulverizer and pulverize, be ground into the fragment being of a size of 2.3 × below 2.3cm, afterwards pulverizing beet tops fragment is evenly laid in pineapple sieve, is exposed to the sun under being put in the sun, till beet tops color is withered yellow, collect the beet tops fragment after being exposed to the sun subsequently, be placed in 2L beaker; Then add above-mentioned being equipped with in the beaker of beet tops the ethanolic solution that 1000mL mass concentration is 80%, after mixing, be placed in sonic oscillation instrument, sonic oscillation reaction 1h, supersonic frequency is 25KHz, and ultrasonic power is 100W, filter afterwards and remove filter residue, obtain filtrate; Subsequently filtrate obtained above is put into Soxhlet extractor, extracting 45min, collect filtrate extract, moved into distilling apparatus subsequently, at 60 DEG C of heating water bath 30min, ethanol is removed in distillation, obtains beet liquid extract, for subsequent use; Next get 10 fresh canes, after peeling, be evenly cut into the sugarcane bar of long 10cm, put into juice extractor, squeeze the juice after 2min, obtain sugar-cane juice, afterwards the sugar-cane juice squeezed is heated to 90 DEG C, keep 3min, carry out pre-sterilized, go out enzyme and protein is lost activity, and obtains hot sugar-cane juice for subsequent use; Then hot sugar-cane juice obtained above is placed shady and cool place, after making it be cooled to room temperature voluntarily, move in centrifuge, with 3000r/min rotating speed centrifugal treating 3min, centrifugal segregation solid content, makes the solid content in sugar-cane juice be less than 0.6%, gets supernatant afterwards, obtain clarified sugar cane juice, the clarified sugar cane juice obtained is put into enzymatic vessel, and add the active flavor protease for 1000u/ml, set temperature is 35 DEG C, enzymolysis 60min, obtains enzymolysis sugar-cane juice; Again by the beet liquid extract that enzymolysis sugar-cane juice obtained above and above-mentioned steps obtain, at 40 DEG C, be uniformly mixed 10min, be prepared into and separate brilliant stoste, afterwards by after brilliant for obtained solution stoste rotary evaporation to 1/5 of original volume, stop heating, leave standstill and be cooled to 20 DEG C, brilliant gelling just liquid must be separated; The camellia nectar of enzymolysis sugar-cane juice quality 15% is added in the brilliant gelling of solution obtained above just liquid, 20h is soaked in sealing, move in beaker, adjust the temperature to 65 DEG C, add 30mL absolute ethyl alcohol, heating is stirred to liquid volume in beaker when reducing to 20% of original volume simultaneously, stops stirring, filter while hot, brilliant gelling agent must be separated; Be finally 3: 1 by solid-to-liquid ratio, in the honey treating Xie Jing process, add the brilliant gelling agent of above-mentioned obtained solution, carry out being warming up to 60 DEG C with 4 DEG C/min programming rate, keep temperature until treat that the honey of Xie Jing dissolves completely, stop heating, be down to room temperature.
This example operation is simple, and the brilliant gelling agent of the solution utilizing the present invention to obtain is treated the brilliant honey of solution and carried out Xie Jing process, safety and sanitation, amylase and vitamin can not be made to be destroyed, also can not promote hydroxymethyl furfural content.After testing, the honey after solution crystalline substance of the present invention, at normal temperatures, be translucent viscous liquid, and color is light brown, and the density 20 DEG C time is 1.3.
Example 2
First the beet tops that 650g is fresh is got, after manually picking removal of impurities, put into clear water and repeatedly clean 2 times, after removing the dirt of beet tops remained on surface, be placed in tissue pulverizer and pulverize, be ground into the fragment being of a size of 2.3 × below 2.3cm, afterwards pulverizing beet tops fragment is evenly laid in pineapple sieve, is exposed to the sun under being put in the sun, till beet tops color is withered yellow, collect the beet tops fragment after being exposed to the sun subsequently, be placed in 2L beaker; Then add above-mentioned being equipped with in the beaker of beet tops the ethanolic solution that 1100mL mass concentration is 80%, after mixing, be placed in sonic oscillation instrument, sonic oscillation reaction 1.5h, supersonic frequency is 30KHz, and ultrasonic power is 150W, filter afterwards and remove filter residue, obtain filtrate; Subsequently filtrate obtained above is put into Soxhlet extractor, extracting 50min, collect filtrate extract, moved into distilling apparatus subsequently, at 65 DEG C of heating water bath 35min, ethanol is removed in distillation, obtains beet liquid extract, for subsequent use; Next get 13 fresh canes, after peeling, be evenly cut into the sugarcane bar of long 15cm, put into juice extractor, squeeze the juice after 3min, obtain sugar-cane juice, afterwards the sugar-cane juice squeezed is heated to 95 DEG C, keep 4min, carry out pre-sterilized, go out enzyme and protein is lost activity, and obtains hot sugar-cane juice for subsequent use; Then hot sugar-cane juice obtained above is placed shady and cool place, after making it be cooled to room temperature voluntarily, move in centrifuge, with 3500r/min rotating speed centrifugal treating 4min, centrifugal segregation solid content, makes the solid content in sugar-cane juice be less than 0.7%, gets supernatant afterwards, obtain clarified sugar cane juice, the clarified sugar cane juice obtained is put into enzymatic vessel, and add the active flavor protease for 2000u/ml, set temperature is 50 DEG C, enzymolysis 65min, obtains enzymolysis sugar-cane juice; Again by the beet liquid extract that enzymolysis sugar-cane juice obtained above and above-mentioned steps obtain, at 50 DEG C, be uniformly mixed 12min, be prepared into and separate brilliant stoste, afterwards by after brilliant for obtained solution stoste rotary evaporation to 1/5 of original volume, stop heating, leave standstill and be cooled to 22 DEG C, brilliant gelling just liquid must be separated; The camellia nectar of enzymolysis sugar-cane juice quality 18% is added in the brilliant gelling of solution obtained above just liquid, 22h is soaked in sealing, move in beaker, adjust the temperature to 75 DEG C, add 33mL absolute ethyl alcohol, heating is stirred to liquid volume in beaker when reducing to 22% of original volume simultaneously, stops stirring, filter while hot, brilliant gelling agent must be separated; Be finally 3: 1 by solid-to-liquid ratio, in the honey treating Xie Jing process, add the brilliant gelling agent of above-mentioned obtained solution, carry out being warming up to 65 DEG C with 4 DEG C/min programming rate, keep temperature until treat that the honey of Xie Jing dissolves completely, stop heating, be down to room temperature.
This example operation is simple, and the brilliant gelling agent of the solution utilizing the present invention to obtain is treated the brilliant honey of solution and carried out Xie Jing process, safety and sanitation, amylase and vitamin can not be made to be destroyed, also can not promote hydroxymethyl furfural content.After testing, the honey after solution crystalline substance of the present invention, at normal temperatures, be translucent viscous liquid, and color is light brown, and the density 21 DEG C time is 1.4.
Example 3
First the beet tops that 800g is fresh is got, after manually picking removal of impurities, put into clear water and repeatedly clean 3 times, after removing the dirt of beet tops remained on surface, be placed in tissue pulverizer and pulverize, be ground into the fragment being of a size of 2.3 × below 2.3cm, afterwards pulverizing beet tops fragment is evenly laid in pineapple sieve, is exposed to the sun under being put in the sun, till beet tops color is withered yellow, collect the beet tops fragment after being exposed to the sun subsequently, be placed in 2L beaker; Then add above-mentioned being equipped with in the beaker of beet tops the ethanolic solution that 1200mL mass concentration is 80%, after mixing, be placed in sonic oscillation instrument, sonic oscillation reaction 2h, supersonic frequency is 35KHz, and ultrasonic power is 200W, filter afterwards and remove filter residue, obtain filtrate; Subsequently filtrate obtained above is put into Soxhlet extractor, extracting 60min, collect filtrate extract, moved into distilling apparatus subsequently, at 70 DEG C of heating water bath 40min, ethanol is removed in distillation, obtains beet liquid extract, for subsequent use; Next get 15 fresh canes, after peeling, be evenly cut into the sugarcane bar of long 18cm, put into juice extractor, squeeze the juice after 4min, obtain sugar-cane juice, afterwards the sugar-cane juice squeezed is heated to 100 DEG C, keep 5min, carry out pre-sterilized, go out enzyme and protein is lost activity, and obtains hot sugar-cane juice for subsequent use; Then hot sugar-cane juice obtained above is placed shady and cool place, after making it be cooled to room temperature voluntarily, move in centrifuge, with 4000r/min rotating speed centrifugal treating 5min, centrifugal segregation solid content, makes the solid content in sugar-cane juice be less than 0.8%, gets supernatant afterwards, obtain clarified sugar cane juice, the clarified sugar cane juice obtained is put into enzymatic vessel, and add the active flavor protease for 3000u/ml, set temperature is 55 DEG C, enzymolysis 70min, obtains enzymolysis sugar-cane juice; Again by the beet liquid extract that enzymolysis sugar-cane juice obtained above and above-mentioned steps obtain, at 60 DEG C, be uniformly mixed 15min, be prepared into and separate brilliant stoste, afterwards by after brilliant for obtained solution stoste rotary evaporation to 1/5 of original volume, stop heating, leave standstill and be cooled to 23 DEG C, brilliant gelling just liquid must be separated; The camellia nectar of enzymolysis sugar-cane juice quality 20% is added in the brilliant gelling of solution obtained above just liquid, 24h is soaked in sealing, move in beaker, adjust the temperature to 85 DEG C, add 35mL absolute ethyl alcohol, heating is stirred to liquid volume in beaker when reducing to 25% of original volume simultaneously, stops stirring, filter while hot, brilliant gelling agent must be separated; Be finally 3: 1 by solid-to-liquid ratio, in the honey treating Xie Jing process, add the brilliant gelling agent of above-mentioned obtained solution, carry out being warming up to 70 DEG C with 4 DEG C/min programming rate, keep temperature until treat that the honey of Xie Jing dissolves completely, stop heating, be down to room temperature.
This example operation is simple, and the brilliant gelling agent of the solution utilizing the present invention to obtain is treated the brilliant honey of solution and carried out Xie Jing process, safety and sanitation, amylase and vitamin can not be made to be destroyed, also can not promote hydroxymethyl furfural content.After testing, the honey after solution crystalline substance of the present invention, at normal temperatures, be translucent viscous liquid, and color is light brown, and the density 20 DEG C time is 1.3.
Claims (1)
1. the brilliant heat treatment method of honey solution, is characterized in that concrete operation step is:
(1) beet tops that 500 ~ 800g is fresh is got, after manually picking removal of impurities, put into clear water and repeatedly clean 1 ~ 3 time, after removing the dirt of beet tops remained on surface, be placed in tissue pulverizer and pulverize, be ground into the fragment being of a size of 2.3 × below 2.3cm, afterwards pulverizing beet tops fragment is evenly laid in pineapple sieve, is exposed to the sun under being put in the sun, till beet tops color is withered yellow, collect the beet tops fragment after being exposed to the sun subsequently, be placed in 2L beaker;
(2) add above-mentioned being equipped with in the beaker of beet tops the ethanolic solution that 1000 ~ 1200mL mass concentration is 80%, after mixing, be placed in sonic oscillation instrument, sonic oscillation reaction 1 ~ 2h, supersonic frequency is 25 ~ 35KHz, ultrasonic power is 100 ~ 200W, filters afterwards and removes filter residue, obtain filtrate;
(3) filtrate obtained above is put into Soxhlet extractor, extracting 45 ~ 60min, collect filtrate extract, moved into distilling apparatus subsequently, at 60 ~ 70 DEG C of heating water bath 30 ~ 40min, ethanol is removed in distillation, obtains beet liquid extract, for subsequent use;
(4) 10 ~ 15 fresh canes are got, after peeling, evenly be cut into the sugarcane bar of long 10 ~ 18cm, put into juice extractor, after the 2 ~ 4min that squeezes the juice, obtain sugar-cane juice, afterwards the sugar-cane juice squeezed is heated to 90 ~ 100 DEG C, keep 3 ~ 5min, carry out pre-sterilized, go out enzyme and protein is lost activity, and obtains hot sugar-cane juice for subsequent use; (5) hot sugar-cane juice obtained above is placed shady and cool place, after making it be cooled to room temperature voluntarily, move in centrifuge, with 3000 ~ 4000r/min rotating speed centrifugal treating, 3 ~ 5min, centrifugal segregation solid content, makes the solid content in sugar-cane juice be less than 0.6 ~ 0.8%, gets supernatant afterwards, obtain clarified sugar cane juice, the clarified sugar cane juice obtained is put into enzymatic vessel, adds the flavor protease that activity is 1000 ~ 3000u/ml, set temperature is 35 ~ 55 DEG C, enzymolysis 60 ~ 70min, obtains enzymolysis sugar-cane juice;
(6) by beet liquid extract that enzymolysis sugar-cane juice obtained above and above-mentioned steps (3) are obtained, 10 ~ 15min is uniformly mixed at 40 ~ 60 DEG C, be prepared into and separate brilliant stoste, afterwards by after brilliant for obtained solution stoste rotary evaporation to 1/5 of original volume, stop heating, leave standstill and be cooled to 20 ~ 23 DEG C, brilliant gelling just liquid must be separated;
(7) in the brilliant gelling of solution obtained above just liquid, add the camellia nectar of enzymolysis sugar-cane juice quality 15 ~ 20%, sealing immersion 20 ~ 24h, move in beaker, adjust the temperature to 65 ~ 85 DEG C, add 30 ~ 35mL absolute ethyl alcohol, heating is stirred to liquid volume in beaker when reducing to 20 ~ 25% of original volume simultaneously, stops stirring, filter while hot, brilliant gelling agent must be separated;
(8) be 3: 1 by solid-to-liquid ratio, in the honey treating Xie Jing process, add the brilliant gelling agent of above-mentioned obtained solution, carry out being warming up to 60 ~ 70 DEG C with 4 DEG C/min programming rate, keep temperature until treat that the honey of Xie Jing dissolves completely, stop heating, be down to room temperature.
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