CN106962863A - A kind of water chestnut emulsion honey and preparation method thereof - Google Patents
A kind of water chestnut emulsion honey and preparation method thereof Download PDFInfo
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- CN106962863A CN106962863A CN201710209756.0A CN201710209756A CN106962863A CN 106962863 A CN106962863 A CN 106962863A CN 201710209756 A CN201710209756 A CN 201710209756A CN 106962863 A CN106962863 A CN 106962863A
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Abstract
The invention discloses a kind of water chestnut emulsion honey and preparation method thereof, the water chestnut emulsion honey includes honey, and mass percent is 75%~90%；Water chestnut juice, mass percent is 5%~20%；Sodium carboxymethylcellulose, mass percent is 0.5%~2%；Land plaster, mass percent is 1%~3%.The preparation method of above-mentioned honey is：A, first water chestnut leaf cleaned up, it is required that without soil, sandstone and other impurity, remove root surface rascal, smashed to pieces in meat bruisher, it is put into thermostat water bath in 70~90 DEG C of temperature, heat de-airing under 7~9min of time, is finally filtered with 3~5 layers of gauze to the water chestnut juice after degassing, is divided and is removed melt cinder；B, obtained clarification water chestnut juice poured into the honey preheated at 40~60 DEG C, stir, be put into land plaster and sodium carboxymethylcellulose, be gently mixed well mixed, static finished product.The present invention is of high nutritive value, and prepares easy.
Description
【Technical field】
The present invention relates to a kind of honey and preparation method thereof, and in particular to a kind of water chestnut emulsion honey and preparation method thereof.
【Background technology】
Honey is that honeybee acquires nectar or sweet dew, the honeydew of nectariferous plant, then is added to the nutrient of itself secretion, in honeycomb
Inside brewage repeatedly into the sweet substance being housed in honeycomb, be that the transparent or semitransparent supersaturation sugar containing multiple components is molten
Liquid.Honey composition is more complicated, and the difference because of the difference of nectariferous plant.In general, the main component of honey is,
Glucose and fructose account for 70%~80%, and moisture accounts for 18%~25%, and sucrose is no more than 5%.In addition, also containing malt in honey
Sugar, proteins,vitamins,minerals, organic acid, enzyme, natural pigment, amino acid, acetylcholine, aromatic substance and pollen etc.
Nutritional ingredient.With regard to honey nutritive value with from the point of view of function, rarely have in existing nutrient and healthcare products resource to match in excellence or beauty therewith,
Honey is also widely used in pharmacy, chemical industry, brewery industry as raw material.The mainly raw material honeybee sold on domestic market
Honey, or the product through simply processing, or honey is positioned on natural health care, the technological element of a product is low, not compared with
High added value.Although there is the trend by honey and other nutritious material matching development functionality food in recent years,
For example, be that raw material ferment having obtained trophism health-care vinegar by honey and lily, but related research report is also seldom.It is international
On there are many scientists to be directed generally to the deep processing of bee product, improve its added value, include Vacuum Freezing ＆ Drying Technology, it is micro-
Capsule technique, supercritical Fluid Extraction Technology, irradiation technique, membrane separation technique, biotechnology, superfine communication technique and sterilization
Technology etc..But, most of honey are fluid, and fructose therein, maltose, the presence of dextrin and colloid substance have honey
There is very high viscosity, edible to consumer brings inconvenience.Western countries are mostly using the method for induction honey crystallization, in honeybee
Honey crystal seed is added in honey and is fabricated to crystallization exquisiteness, the pure natural crystallized honey of grease-like, bread can be coated in as cheese
On.But the method for induction crystallization mainly applies to the honey easily crystallized, and contain fructose, maltose, dextrin and glue for some
The more honey for being difficult crystallization of body material is not applied to then, and the induction crystallisation production cycle is long, and production efficiency is low,
It is thus less at home to use.In recent years, emulsifying technology is fast-developing in food service industry, but the correlation emulsified to honey
Research is also fewer.Therefore, the emulsifying technology of invention honey, changes the physical behavior of honey, reduces the viscosity of honey, makes finished product
Mobility is reduced, and is ultimately formed similar jam and is kept the finished product of original honey local flavor, meets the demand of domestic and international market, is strengthened
Competitiveness in the international market, accelerates the deep process technology of lifting China honey, the new varieties tool of increase China honey product
There are huge market prospects.
Water chestnut is nutritious, and content is high, and nutritional ingredient is comprehensive, mainly including protein, carbohydrate, fat, mineral
Matter, natural pigment, flavones, dietary fibre, vitamin C, vitamin E and carrotene etc., and isolated in recent years from water chestnut
DNA material with sulforaphen growth hormone gene.Have, the effect such as anticancer and anti-aging.
Food emulsifying agent is while having the surfactant of hydrophilic radical and lipophilic group in molecule.It is
One important part of food additives, can improve the surface tension of each component in emulsification system, be formed dispersed
Emulsified body or dispersion.In food manufacturing, grease can be made to disperse with water emulsification, so as to improve food tissue structure, mouth
Sense, outward appearance, improve food quality and keeping quality.Food emulsifying agent is mainly polyol esters of fatty acids and its derivative and natural big
Fabaceous Lecithin, they can be broken down into aliphatic acid and polyalcohol during human consumption, so that be absorbed by the body or excrete,
To the metabolism of human body without ill-effect, also not in human body accumulation and it is unhealthful.The emulsifying agent used is allowed to have 60 in the world
A variety of, wherein the U.S. allows to make have 58 kinds, and Japan allows to make have 20 kinds, using it is most be fatty acid glyceride.China allows
Only 10 kinds used, wherein glyceride uses relatively broad.In addition, emulsifying agent with typical surface-active except making
With outer, moreover it is possible to occur special interaction with the carbohydrate in food, protein, lipid and play multiple efficacies, such as
The effect such as scattered, foaming, froth breaking, wetting, but harmful effect will not be produced to the local flavor of food.Emulsifying agent is in natural food material
Play the role of important in production or food processing, and contribute to food in the conversion in human body.Therefore emulsifying agent has turned into
Essential food additives in modern food industry.But, at present using emulsifying agent not to pursue nutrition as day, also not
It is used as the primary raw material of food.Therefore, emulsifying technology is combined by the present invention with the nutritional ingredient of emulsifying agent, prepared by exploitation one kind
The new method of emulsion honey.
【The content of the invention】
It is an object of the invention to provide a kind of water chestnut emulsion honey and preparation method thereof, it is good to produce mouthfeel, nutritive value
High honey.
In order to solve the above-mentioned technical problem, the present invention is adopted the following technical scheme that：A kind of water chestnut emulsion honey, its feature exists
In：Including
Honey, mass percent is 75%~90%；
Water chestnut juice, mass percent is 5%~20%；
Sodium carboxymethylcellulose, mass percent is 0.5%~2%；
Land plaster, mass percent is 1%~3%.
The preparation method of above-mentioned water chestnut emulsion honey is：
A, first water chestnut leaf cleaned up, it is desirable to without soil, sandstone and other impurity, remove root surface rascal, smash in meat
Smash to pieces, be put into thermostat water bath in 70~90 DEG C of temperature, heat de-airing under 7~9min of time, finally with 3~5 layers in broken machine
Gauze is filtered to the water chestnut juice after degassing, is divided and is removed melt cinder；
B, by it is obtained clarification water chestnut juice pour into the honey preheated at 40~60 DEG C, stir, be put into land plaster and
Sodium carboxymethylcellulose, is gently mixed well mixed, static finished product.
The present invention is of high nutritive value, contains each constituent by adopting the above-described technical solution, honey mouthfeel is good
Beneficial effect, emulsion honey is light green, homogeneous, and surface is smooth glossy, with strong honey flavour and light cauliflower
Fragrance, is conveniently taken, and glutinous vessel are not glued, and mouthfeel and smear are good, in semisolid；The preparation method is easy to operate simultaneously, prepares
Efficiency high.
【Embodiment】
Embodiment 1
A kind of water chestnut emulsion honey, including：Honey, mass percent is 85%；Water chestnut juice, mass percent is 10%；Carboxylic first
Base sodium cellulosate, mass percent is 2%；Land plaster, mass percent is 3%.
The preparation method of above-mentioned water chestnut emulsion honey is：
A, first water chestnut leaf cleaned up, it is desirable to without soil, sandstone and other impurity, remove root surface rascal, smash in meat
Smash to pieces, be put into thermostat water bath in temperature 70 C, heat de-airing under time 7min in broken machine, finally with 3 layers of gauze to degassing
Water chestnut juice filtering afterwards, divides and removes melt cinder；
B, by it is obtained clarification water chestnut juice pour into the honey preheated at 40 DEG C, stir, be put into land plaster and carboxylic first
Base sodium cellulosate, is gently mixed well mixed, static finished product.
Finished product meets organoleptic standard and requirement by subjective appreciation.
Embodiment 2
A kind of water chestnut emulsion honey, including：
Honey, mass percent is 80%；
Water chestnut juice, mass percent is 15%；
Sodium carboxymethylcellulose, mass percent is 2%；
Land plaster, mass percent is 3%.
The preparation method of above-mentioned water chestnut emulsion honey is：
A, first water chestnut leaf cleaned up, it is desirable to without soil, sandstone and other impurity, remove root surface rascal, smash in meat
Smash to pieces, be put into thermostat water bath in 80 DEG C of temperature, heat de-airing under time 8min in broken machine, finally with 4 layers of gauze to degassing
Water chestnut juice filtering afterwards, divides and removes melt cinder；
B, by it is obtained clarification water chestnut juice pour into the honey preheated at 50 DEG C, stir, be put into land plaster and carboxylic first
Base sodium cellulosate, is gently mixed well mixed, static finished product.
Finished product meets organoleptic standard and requirement by subjective appreciation.
Embodiment 3
A kind of water chestnut emulsion honey, including：
Honey, mass percent is 90%；
Water chestnut juice, mass percent is 5%；
Sodium carboxymethylcellulose, mass percent is 2%；
Land plaster, mass percent is 3%.
The preparation method of above-mentioned water chestnut emulsion honey is：
A, first water chestnut leaf cleaned up, it is desirable to without soil, sandstone and other impurity, remove root surface rascal, smash in meat
Smash to pieces, be put into thermostat water bath in 90 DEG C of temperature, heat de-airing under time 9min in broken machine, finally with 5 layers of gauze to degassing
Water chestnut juice filtering afterwards, divides and removes melt cinder；
B, by it is obtained clarification water chestnut juice pour into the honey preheated at 60 DEG C, stir, be put into land plaster and carboxylic first
Base sodium cellulosate, is gently mixed well mixed, static finished product.
Finished product meets organoleptic standard and requirement by subjective appreciation.
Embodiment 4
A kind of water chestnut emulsion honey, including：
Honey, mass percent is 75%；
Water chestnut juice, mass percent is 20%；
Sodium carboxymethylcellulose, mass percent is 2%；
Land plaster, mass percent is 3%.
The preparation method of above-mentioned water chestnut emulsion honey is：
A, first water chestnut leaf cleaned up, it is desirable to without soil, sandstone and other impurity, remove root surface rascal, smash in meat
Smash to pieces, be put into thermostat water bath in 80 DEG C of temperature, heat de-airing under time 9min in broken machine, finally with 4 layers of gauze to degassing
Water chestnut juice filtering afterwards, divides and removes melt cinder；
B, by it is obtained clarification water chestnut juice pour into the honey preheated at 50 DEG C, stir, be put into land plaster and carboxylic first
Base sodium cellulosate, is gently mixed well mixed, static finished product.
Finished product meets organoleptic standard and requirement by subjective appreciation.
Embodiment 5
A kind of water chestnut emulsion honey, including：
Honey, mass percent is 83.5%；
Water chestnut juice, mass percent is 15%；
Sodium carboxymethylcellulose, mass percent is 0.5%；
Land plaster, mass percent is 1%.
The preparation method of above-mentioned water chestnut emulsion honey is：
A, first water chestnut leaf cleaned up, it is desirable to without soil, sandstone and other impurity, remove root surface rascal, smash in meat
Smash to pieces, be put into thermostat water bath in 80 DEG C of temperature, heat de-airing under time 8min in broken machine, finally with 4 layers of gauze to degassing
Water chestnut juice filtering afterwards, divides and removes melt cinder；
B, by it is obtained clarification water chestnut juice pour into the honey preheated at 50 DEG C, stir, be put into land plaster and carboxylic first
Base sodium cellulosate, is gently mixed well mixed, static finished product.
Finished product meets organoleptic standard and requirement by subjective appreciation.
Claims (2)
1. a kind of water chestnut emulsion honey, it is characterised in that：Including honey, mass percent is 75%~90%；Water chestnut juice, quality
Percentage is 5%~20%；Sodium carboxymethylcellulose, mass percent is 0.5%~2%；Land plaster, mass percent is
1%~3%.
2. a kind of preparation method of water chestnut emulsion honey as claimed in claim 1, it is characterised in that：
A, first water chestnut leaf cleaned up, it is desirable to without soil, sandstone and other impurity, remove root surface rascal, smash in meat
Smash to pieces, be put into thermostat water bath in 70~90 DEG C of temperature, heat de-airing under 7~9min of time, finally with 3~5 layers in broken machine
Gauze is filtered to the water chestnut juice after degassing, is divided and is removed melt cinder；
B, by it is obtained clarification water chestnut juice pour into the honey preheated at 40~60 DEG C, stir, be put into land plaster and
Sodium carboxymethylcellulose, is gently mixed well mixed, static finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209756.0A CN106962863A (en) | 2017-03-31 | 2017-03-31 | A kind of water chestnut emulsion honey and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209756.0A CN106962863A (en) | 2017-03-31 | 2017-03-31 | A kind of water chestnut emulsion honey and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106962863A true CN106962863A (en) | 2017-07-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710209756.0A Withdrawn CN106962863A (en) | 2017-03-31 | 2017-03-31 | A kind of water chestnut emulsion honey and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495257A (en) * | 2017-08-25 | 2017-12-22 | 安徽省王巢食品有限公司 | A kind of clearing heat and detoxicating, beauty treatment tonifying Qi emulsion honey processing method |
-
2017
- 2017-03-31 CN CN201710209756.0A patent/CN106962863A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495257A (en) * | 2017-08-25 | 2017-12-22 | 安徽省王巢食品有限公司 | A kind of clearing heat and detoxicating, beauty treatment tonifying Qi emulsion honey processing method |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170721 |