CN105815720A - Crystallized honey production method and product - Google Patents
Crystallized honey production method and product Download PDFInfo
- Publication number
- CN105815720A CN105815720A CN201610112619.0A CN201610112619A CN105815720A CN 105815720 A CN105815720 A CN 105815720A CN 201610112619 A CN201610112619 A CN 201610112619A CN 105815720 A CN105815720 A CN 105815720A
- Authority
- CN
- China
- Prior art keywords
- honey
- mel
- crystallized
- preparation
- crystallized honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims description 29
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 3
- 230000012447 hatching Effects 0.000 claims description 2
- 238000002425 crystallisation Methods 0.000 abstract description 10
- 230000008025 crystallization Effects 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 5
- 238000011534 incubation Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000014593 oils and fats Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000005637 Brassica campestris Nutrition 0.000 description 3
- 241001301148 Brassica rapa subsp. oleifera Species 0.000 description 3
- 241000907897 Tilia Species 0.000 description 3
- 241000532412 Vitex Species 0.000 description 3
- 235000009347 chasteberry Nutrition 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000007704 transition Effects 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)
Abstract
The invention provides a crystallized honey production method. The method comprises the following steps: adding crystallized honey to a honey raw material, and fully mixing until the crystallized honey and the honey raw material are uniform; quickly freezing obtained honey; and carrying out room temperature incubation on the honey. The method greatly shortens the honey crystallization time, and finished honey obtained in the invention has white color and fine, grease-like and smooth mouthfeel.
Description
Technical field
The present invention relates to the preparation method of a kind of crystallized honey, and use this preparation method to produce the honey product obtained.
Background technology
In Mel preparation process, Crystallization Procedure typically uses room temperature spontaneous nucleation.But this crystallization mode requires time for long, the enough exquisitenesses of crystalline solid, edible mouthfeel degree is the most smooth.
To this end, how to shorten honey crystallization process time-consuming while, the mouthfeel improving Mel is the problem of each big Mel manufacturer's headache.
Summary of the invention
The preparation method of a kind of crystallized honey of the offer of the present invention and product, shorten crystallization time, improves quality and the mouthfeel of Mel simultaneously, to overcome the defect of above-mentioned prior art.
The present invention provides the preparation method of a kind of crystallized honey, comprises the following steps:
Step B: in honey raw material, adds crystallized honey, fully mixes；
Step C: Mel is carried out IQF；
Step E: Mel carries out incubated at room.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to has a feature in that and also includes step A, performs before step B；Step A: honey raw material is carried out inflation of milling.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to have a feature in that honey raw material is fructose than reducing sugar Mel below 53%.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to have a feature in that in step B the crystallized honey adding 0.5% 10%.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to have a feature in that step C: Mel is-10 DEG C and freezing 24 hours to 72 hours of temperature below.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to have a feature in that the cryogenic temperature of step C is between-18 DEG C to-21 DEG C.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to has a feature in that and also includes step D, performs between step C and step E；Step D, Mel carries out cold preservation.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to have a feature in that step D: Mel at a temperature of 0 DEG C to 7 DEG C, cold preservation 24 hours to 36 hours.
Further, the present invention provides the preparation method of a kind of crystallized honey, it is also possible to have a feature in that step E: Mel carries out hatching 3 days to 7 days at a temperature of 10 DEG C to 16 DEG C.
It addition, the present invention provides a kind of crystallized honey, the preparation method of above-mentioned crystallized honey is used to produce the Mel obtained.
The beneficial effect of the invention
The preparation method of a kind of crystallized honey that the present invention provides, selects fructose than reducing sugar Mel below 53%, through milling inflation so that full tiny bubble in Mel, and makes the color of finished product snow-white, and mouthfeel is smooth；Add the crystallized honey of a part on this basis, promote raw material honey crystallization；After IQF, crystallization occurs, is greatly shortened crystallizing cycle；Cold storage procedure is Mel from freezing low temperature returns the transition of room temperature, it is achieved slowly heat up, and prevents from heating up too fast, and the bubbles burst in Mel affects mouthfeel；Incubated at room is until being fully crystallized solidification；Final acquisition color is snow-white, fine and smooth similar oils and fats, the Mel that mouthfeel is smooth.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment one:
The preparation method of crystallized honey, specifically includes following steps:
Step A: honey raw material is milled inflation through colloid mill.
In order to obtain snowy white crystallized honey finished product, raw material can use the colors such as tilia Mel, Brassica campestris L Mel, Vitex chinensis Mill. Mel shallower and fructose is than the reducing sugar all Mel below 53%
Step B: in honey raw material, adds crystallized honey, adds weight is raw material weight the 0.5% of crystallized honey, fully mixes.
According to practical condition, mixed Mel can be carried out subpackage.
Step C: Mel, under the environmental condition of-10 DEG C, freezing 72 hours, crystallization occurs.
Step D: Mel, the environmental condition of 0 DEG C, carries out cold preservation 36 hours.Slowly heating up, in keeping sealing, bubble stablizes.
Step E: Mel, under the environmental condition of 10 DEG C, carries out hatching 7 days, is fully crystallized.
Mel finished product is solid crystalline state, and owing to being full of tiny bubble, crystallized honey color is snow-white, and fine and smooth similar oils and fats, mouthfeel is smooth.
Embodiment two:
The preparation method of crystallized honey, specifically includes following steps:
Step A: honey raw material is milled inflation through colloid mill.
In order to obtain snowy white crystallized honey finished product, raw material can use the colors such as tilia Mel, Brassica campestris L Mel, Vitex chinensis Mill. Mel shallower and fructose is than the reducing sugar all Mel below 53%
Step B: in honey raw material, adds crystallized honey, adds weight is raw material weight the 5% of crystallized honey, fully mixes.
According to practical condition, mixed Mel can be carried out subpackage.
Step C: Mel, under the environmental condition of-18 DEG C, freezing 48 hours, crystallization occurs.
Step D: Mel, the environmental condition of 4 DEG C, carries out cold preservation 30 hours.Slowly heating up, in keeping sealing, bubble stablizes.
Step E: Mel, under the environmental condition of 13 DEG C, carries out hatching 5 days, is fully crystallized.
Mel finished product is solid crystalline state, and owing to being full of tiny bubble, crystallized honey color is snow-white, and fine and smooth similar oils and fats, mouthfeel is smooth.
Embodiment three
The preparation method of crystallized honey, specifically includes following steps:
Step A: honey raw material is milled inflation through colloid mill.
In order to obtain snowy white crystallized honey finished product, raw material can use the colors such as tilia Mel, Brassica campestris L Mel, Vitex chinensis Mill. Mel shallower and fructose is than the reducing sugar all Mel below 53%
Step B: in honey raw material, adds crystallized honey, adds weight is raw material weight the 10% of crystallized honey, fully mixes.
According to practical condition, mixed Mel can be carried out subpackage.
Step C: Mel, under the environmental condition of-21 DEG C, freezing 24 hours, crystallization occurs.
Step D: Mel, the environmental condition of 7 DEG C, carries out cold preservation 24 hours.Slowly heating up, in keeping sealing, bubble stablizes.
Step E: Mel, under the environmental condition of 16 DEG C, carries out hatching 3 days, is fully crystallized.
Mel finished product is solid crystalline state, and owing to being full of tiny bubble, crystallized honey color is snow-white, and fine and smooth similar oils and fats, mouthfeel is smooth.
Claims (10)
1. the preparation method of a crystallized honey, it is characterised in that comprise the following steps:
Step B: in honey raw material, adds crystallized honey, fully mixes；
Step C: Mel is carried out IQF；
Step E: Mel carries out incubated at room.
2. the preparation method of crystallized honey as claimed in claim 1, it is characterised in that: also include step A, performed before step B；
Step A: honey raw material is carried out inflation of milling.
3. the preparation method of crystallized honey as claimed in claim 1, it is characterised in that: honey raw material is fructose than reducing sugar Mel below 53%.
4. the preparation method of crystallized honey as claimed in claim 1, it is characterised in that: step B adds the crystallized honey of 0.5% 10%.
5. the preparation method of crystallized honey as claimed in claim 1, it is characterised in that: step C: Mel is-10 DEG C and freezing 24 hours to 72 hours of temperature below.
6. the preparation method of crystallized honey as claimed in claim 5, it is characterised in that: the cryogenic temperature of step C is between-18 DEG C to-21 DEG C.
7. the preparation method of crystallized honey as claimed in claim 1, it is characterised in that: also include step D, perform between step C and step E；
Step D, Mel carries out cold preservation.
8. the preparation method of crystallized honey as claimed in claim 7, it is characterised in that: step D: Mel at a temperature of 0 DEG C to 7 DEG C, cold preservation 24 hours to 36 hours.
9. the preparation method of crystallized honey as claimed in claim 1, it is characterised in that: step E: Mel carries out hatching 3 days to 7 days at a temperature of 10 DEG C to 16 DEG C.
10. a crystallized honey, it is characterised in that:
Use as in claim 1 to 9, the preparation method of any one crystallized honey produces acquisition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610112619.0A CN105815720A (en) | 2016-02-29 | 2016-02-29 | Crystallized honey production method and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610112619.0A CN105815720A (en) | 2016-02-29 | 2016-02-29 | Crystallized honey production method and product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105815720A true CN105815720A (en) | 2016-08-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610112619.0A Withdrawn CN105815720A (en) | 2016-02-29 | 2016-02-29 | Crystallized honey production method and product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105815720A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262382A (en) * | 2016-08-11 | 2017-01-04 | 潘远蕻 | The method producing crystallized honey |
| CN106858492A (en) * | 2017-01-21 | 2017-06-20 | 姚安县菖河生态蜜蜂园科技有限公司 | A kind of preparation method of brick honey |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709159A (en) * | 2005-07-08 | 2005-12-21 | 桂金华 | High-fructose honey preparing process |
| CN101073385A (en) * | 2007-05-15 | 2007-11-21 | 孟亮 | Production of cheese-shaped crystallized honey |
| CN101411418A (en) * | 2008-11-20 | 2009-04-22 | 陈建祥 | Method for preparing solid bee honey |
| CN104938891A (en) * | 2014-03-31 | 2015-09-30 | 中粮集团有限公司 | Creamed crystal honey and preparation method thereof |
| CN105010928A (en) * | 2014-04-16 | 2015-11-04 | 中粮集团有限公司 | Crystallized honey and making method thereof |
-
2016
- 2016-02-29 CN CN201610112619.0A patent/CN105815720A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709159A (en) * | 2005-07-08 | 2005-12-21 | 桂金华 | High-fructose honey preparing process |
| CN101073385A (en) * | 2007-05-15 | 2007-11-21 | 孟亮 | Production of cheese-shaped crystallized honey |
| CN101411418A (en) * | 2008-11-20 | 2009-04-22 | 陈建祥 | Method for preparing solid bee honey |
| CN104938891A (en) * | 2014-03-31 | 2015-09-30 | 中粮集团有限公司 | Creamed crystal honey and preparation method thereof |
| CN105010928A (en) * | 2014-04-16 | 2015-11-04 | 中粮集团有限公司 | Crystallized honey and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 薛慧文等: "《蜜蜂无公害饲养综合技术》", 31 January 2003 * |
| 高文玉: "《经济动物学》", 28 February 2008 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262382A (en) * | 2016-08-11 | 2017-01-04 | 潘远蕻 | The method producing crystallized honey |
| CN106858492A (en) * | 2017-01-21 | 2017-06-20 | 姚安县菖河生态蜜蜂园科技有限公司 | A kind of preparation method of brick honey |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160803 |
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| WW01 | Invention patent application withdrawn after publication |