CN106376883A - Preparation method of honey powder - Google Patents
Preparation method of honey powder Download PDFInfo
- Publication number
- CN106376883A CN106376883A CN201610734750.0A CN201610734750A CN106376883A CN 106376883 A CN106376883 A CN 106376883A CN 201610734750 A CN201610734750 A CN 201610734750A CN 106376883 A CN106376883 A CN 106376883A
- Authority
- CN
- China
- Prior art keywords
- honey
- mel
- preparation
- crystal seed
- powder
- 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.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 40
- 239000000843 powder Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000013078 crystal Substances 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000002844 melting Methods 0.000 claims abstract description 6
- 230000008018 melting Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 10
- 238000002425 crystallisation Methods 0.000 claims description 9
- 230000008025 crystallization Effects 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 229920001282 polysaccharide Polymers 0.000 claims 1
- 239000005017 polysaccharide Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000006378 damage Effects 0.000 abstract 1
- 238000002036 drum drying Methods 0.000 abstract 1
- 239000010419 fine particle Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 4
- 230000003000 nontoxic effect Effects 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000001291 vacuum drying Methods 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Belonging to the field of honey processing, the invention provides a preparation method of honey powder. The method comprises the steps of: a. preparing granulated honey characterized by uniform crystals and fine particles as the crystal seed; b. slowly heating raw honey to 45DEG C under stirring, and conducting gauze filtration after complete melting of the honey; c. rapidly cooling the filtered honey to 24DEG C, adding the crystal seed of step a, and fully mixing the substances; d. storing the mixture at 13-14DEG C for 3-8 days, removing the clear liquid and retaining granulated honey; e. adding chitosan and maltodextrin into the granulated honey, and fully stirring the substances; and f. conducting low temperature drum drying after, and then performing crushing. The preparation method provided by the invention has the advantages of low temperature preparation, high production efficiency, low cost, and no destruction to the nutritional value of honey, and the prepared honey powder has excellent color, aroma and taste.
Description
Technical field：
A kind of preparation method of Mel powder of the present invention belongs to Mel manufacture field, more particularly, to a kind of preparation side of Mel powder
Method.
Background technology：
Mel can be reacted with canister and cause corruption as a kind of high viscosity colloidal fluid, acid ingredient therein
Erosion, in addition, Mel easily season and temperature is affected, summer temp is too high, leads to most of reducing sugar microbe conversion in Mel
Become acid, period of storage is limited；In winter supercool (less than 15 DEG C), easily imperfect crystal in Mel, affects its brew and quality
Homogeneity, to the transport of Mel, storage with edible bring inconvenience；
Mel powder, also known as honey powder, is to pass through filtration, microencapsulation, allotment, concentration, crystallization, drying with the Mel of high-quality
The pressed powder being obtained afterwards.U.S.'s food processing enterprises are high in order to be able to the thorough liquid Mel water content that solves, and moisture absorption is strong, is difficult
Store and transport and be difficult to ensure that the problems such as food hygiene, safe and stable property, take the lead in developing in last century early sixties
Mel powder with natural honey as primary raw material.Mel is made after Mel powder, has both remained the nutritive value of liquid Mel, and
Transport when being easy to long and storage and later stage deep processing and utilization.The research and development success of Mel powder, this is natural for significant increase Mel
Depth and range that product is applied in food-processing industry, have expanded natural honey range, and have fundamentally solved
The food-safety problem that liquid Mel is difficult to using and cannot ensure；
At present, Mel powder commonly use processing method have heating roast method, heat roll-in method, roll method of colding pressing, crystallization process, vacuum do
Dry, microwave vacuum drying, vacuum lyophilization, cylinder dry and spray drying, what these drying meanss were more or less makes Mel
In nutrient substance, active substance etc. affected by pH value, oxidation, illumination, temperature, then destroy the original color of Mel fragrant
Taste, and some method additive levels are larger, yield bottom, costly, does not enable continuously to produce, and drastically influence Mel powder
Popularization and application.
Content of the invention：
It is an object of the invention to provide low temperature preparation, production efficiency are high, expense is relatively low, can continuously produce, do not destroy Mel battalion
The all good a kind of Mel powder, preparation method thereof of foster value, color, smell and taste.
The present invention is achieved in that a kind of preparation method of Mel powder comprises the following steps：
A. the standby crystallized honey that crystallization is uniform, granule is tiny is crystal seed；
B. raw material honey is slowly heated while stirring to 45 DEG C, Mel uses filtered through gauze after melting completely；
C. the Mel after filtering is rapidly cooled to 24 DEG C, adds the crystal seed in step a, and be sufficiently stirred for；
D. store 3-8 days at 13-14 DEG C, go clear liquid to stay crystallized honey；
E. shitosan, maltodextrin is added to be sufficiently stirred in crystallized honey；
F. low temperature roller crushed after being dried.
The addition of described crystal seed is 8-20%；
The addition of described shitosan is 0.5%-2%, and the addition of maltodextrin is 2%-5%；
Described baking temperature is 30-40 DEG C.
Beneficial effect：Due to carrying out above technology, by being connected to crystal seed in raw material honey, thus accelerating the crystallization of raw material honey
Speed, reduces the water content in Mel；It is in gel state that shitosan is dissolved in weak acid solution, and Mel is faintly acid, and shitosan is molten
In Mel, and because shitosan chemical stability is good, hygroscopicity is stronger, meets water and easily decomposes, nontoxic, has excellent life
The thing compatibility, metabolite is nontoxic, and can be fully absorbed by organism, and shitosan, dextrin are combined with crystallized honey, absorbs moisture
Meanwhile, Mel powder yield and stability are improved；It is dried by low temperature roller and pulverizes, do not breaking ring Mel nutritive value and color
The Mel powder that moisture content is less than 8% is obtained on the premise of fragrance.
Specific embodiment
Hereinafter the preferred embodiments of the present invention are illustrated it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Specific embodiment：
Embodiment 1
Take crystallization uniformly, granule is tiny, butyraceous crystallized honey 1kg is crystal seed；11.5kg raw material honey is slowly stirred in heating
Mix to 45 DEG C, Mel uses filtered through gauze after melting completely；Mel after filtration is rapidly cooled to 24 DEG C, adds crystal seed, and fully
Stir, be placed in 13-14 DEG C and store 8 days, go clear liquid to stay crystallized honey；62.5g shitosan, 250g Fructus Hordei Germinatus are added in crystallized honey
Dextrin is sufficiently stirred for, and pulverizes after 40 DEG C of cylinder drys.
Embodiment 2
1. the standby crystallized honey that crystallization is uniform, granule is tiny is crystal seed；
2. raw material honey is slowly heated while stirring to 45 DEG C, Mel uses filtered through gauze after melting completely；
3. the Mel after filtering is rapidly cooled to 24 DEG C, adds the crystal seed in step a, and be sufficiently stirred for；
4. store 8 days at 13-14 DEG C, go clear liquid to stay crystallized honey；
5. add shitosan, maltodextrin to be sufficiently stirred in crystallized honey；
6. low temperature roller crushed after being dried.
The addition of described crystal seed is 20%；
The addition of described shitosan is 2%, and the addition of maltodextrin is 5%；
Described baking temperature is 30 DEG C.
Embodiment 3
Take crystallization uniformly, granule is tiny, butyraceous crystallized honey 1kg is crystal seed；By 9kg raw material honey slowly heat while stirring to
45 DEG C, Mel uses filtered through gauze after melting completely；Mel after filtration is rapidly cooled to 24 DEG C, adds crystal seed, and is sufficiently stirred for
Uniformly, it is placed in 13-14 DEG C to store 6 days, go clear liquid to stay crystallized honey；100g shitosan, 300g maltodextrin is added in crystallized honey
It is sufficiently stirred for, pulverize after 40 DEG C of cylinder drys.
Due to carrying out above technology, by being connected to crystal seed in raw material honey, thus accelerating the crystallization rate of raw material honey, reduce
Water content in Mel；It is in gel state that shitosan is dissolved in weak acid solution, and Mel is faintly acid, and shitosan is dissolved in Mel, and
Because shitosan chemical stability is good, hygroscopicity is stronger, meets water and easily decomposes, nontoxic, has excellent biocompatibility,
Metabolite is nontoxic, and can be fully absorbed by organism, and shitosan, dextrin are combined with crystallized honey, while absorbing moisture, improves
Mel powder yield and stability；It is dried by low temperature roller and pulverize, before not breaking ring Mel nutritive value and color, smell and taste again
Put the Mel powder obtaining that moisture content is less than 8%, method is simple, Mel powder yield is high, can achieve continuous production.
The foregoing is only the preferred embodiments of the present invention, and without limiting the present invention, although with reference to aforementioned enforcement
Example has been described in detail to the present invention, and for a person skilled in the art, it still can be to foregoing embodiments
Described technical scheme is modified, or carries out equivalent to wherein some technical characteristics.All spirit in the present invention
Within principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (4)
1. a kind of preparation method of Mel powder it is characterised in that：Comprise the following steps,
The crystallized honey that standby crystallization is uniform, granule is tiny is crystal seed；
Raw material honey is slowly heated while stirring to 45 DEG C, Mel uses filtered through gauze after melting completely；
Mel after filtering is rapidly cooled to 24 DEG C, adds the crystal seed in step a, and be sufficiently stirred for；
Store 3-8 days at 13-14 DEG C, go clear liquid to stay crystallized honey；
Shitosan, maltodextrin is added to be sufficiently stirred in crystallized honey；
Low temperature roller crushed after being dried.
2. a kind of Mel powder according to claim 1 preparation method it is characterised in that：Crystal seed described in step a plus
Entering amount is 8-20%.
3. the preparation method according to a kind of arbitrary described Mel powder of claim 1 or 2 it is characterised in that：Shell described in step e
The addition of polysaccharide is 0.5%-2%, and the addition of maltodextrin is 2%-5%.
4. a kind of Mel powder according to claim 3 preparation method it is characterised in that：Baking temperature described in step f
For 30-40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734750.0A CN106376883A (en) | 2016-08-28 | 2016-08-28 | Preparation method of honey powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734750.0A CN106376883A (en) | 2016-08-28 | 2016-08-28 | Preparation method of honey powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376883A true CN106376883A (en) | 2017-02-08 |
Family
ID=57917225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610734750.0A Pending CN106376883A (en) | 2016-08-28 | 2016-08-28 | Preparation method of honey powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376883A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348439A (en) * | 2017-08-25 | 2017-11-17 | 安徽省王巢食品有限公司 | A kind of processing method of nourishing heart protect liver special type camellia honey powder |
| CN108236106A (en) * | 2017-11-20 | 2018-07-03 | 荆门市德爱生物工程股份有限公司 | A kind of preparation method of soy molasses solid powder |
| WO2021194332A1 (en) * | 2020-03-23 | 2021-09-30 | Andrade Gonzalez Isaac | Method for crystallising aqueous carbohydrate-containing substances and crystallized product obtained |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791077A (en) * | 2010-04-02 | 2010-08-04 | 陆群芳 | Honey for treating constipation and method for preparing honey into solid honey |
| CN102132811A (en) * | 2011-02-16 | 2011-07-27 | 许正鼎 | Production process for honey powder |
| CN102696938A (en) * | 2012-06-05 | 2012-10-03 | 湖南明园蜂业科技有限公司 | Mixed granulated honey and preparation method thereof |
| CN103583940A (en) * | 2013-11-22 | 2014-02-19 | 天水西联蜂业有限责任公司 | Paste honey and processing technique thereof |
-
2016
- 2016-08-28 CN CN201610734750.0A patent/CN106376883A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791077A (en) * | 2010-04-02 | 2010-08-04 | 陆群芳 | Honey for treating constipation and method for preparing honey into solid honey |
| CN102132811A (en) * | 2011-02-16 | 2011-07-27 | 许正鼎 | Production process for honey powder |
| CN102696938A (en) * | 2012-06-05 | 2012-10-03 | 湖南明园蜂业科技有限公司 | Mixed granulated honey and preparation method thereof |
| CN103583940A (en) * | 2013-11-22 | 2014-02-19 | 天水西联蜂业有限责任公司 | Paste honey and processing technique thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张红城等: "《蜂产品加工指南》", 31 January 2014, 北京：中国农业科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348439A (en) * | 2017-08-25 | 2017-11-17 | 安徽省王巢食品有限公司 | A kind of processing method of nourishing heart protect liver special type camellia honey powder |
| CN108236106A (en) * | 2017-11-20 | 2018-07-03 | 荆门市德爱生物工程股份有限公司 | A kind of preparation method of soy molasses solid powder |
| WO2021194332A1 (en) * | 2020-03-23 | 2021-09-30 | Andrade Gonzalez Isaac | Method for crystallising aqueous carbohydrate-containing substances and crystallized product obtained |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170208 |
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| WD01 | Invention patent application deemed withdrawn after publication |