CN107242554A - A kind of preparation method of fruit vegetable honey - Google Patents
A kind of preparation method of fruit vegetable honey Download PDFInfo
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- CN107242554A CN107242554A CN201710583621.0A CN201710583621A CN107242554A CN 107242554 A CN107242554 A CN 107242554A CN 201710583621 A CN201710583621 A CN 201710583621A CN 107242554 A CN107242554 A CN 107242554A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 167
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 107
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 20
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 58
- 238000001914 filtration Methods 0.000 claims description 44
- 244000241838 Lycium barbarum Species 0.000 claims description 26
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 26
- 235000015468 Lycium chinense Nutrition 0.000 claims description 24
- 235000020418 red date juice Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 22
- 240000007124 Brassica oleracea Species 0.000 claims description 21
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 21
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 21
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 21
- 125000003118 aryl group Chemical group 0.000 claims description 18
- 235000015193 tomato juice Nutrition 0.000 claims description 18
- 238000002525 ultrasonication Methods 0.000 claims description 18
- 239000003039 volatile agent Substances 0.000 claims description 18
- 238000000265 homogenisation Methods 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000002844 melting Methods 0.000 claims description 16
- 230000008018 melting Effects 0.000 claims description 16
- 235000015203 fruit juice Nutrition 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 229910000831 Steel Inorganic materials 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 238000000746 purification Methods 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 239000010959 steel Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 239000013078 crystal Substances 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 5
- 241000256844 Apis mellifera Species 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000002574 poison Substances 0.000 claims description 3
- 231100000614 poison Toxicity 0.000 claims description 3
- 235000015192 vegetable juice Nutrition 0.000 claims description 3
- 241001247821 Ziziphus Species 0.000 claims description 2
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 2
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 2
- 238000007906 compression Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 230000006378 damage Effects 0.000 claims 1
- 230000004927 fusion Effects 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 230000004206 stomach function Effects 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001772 anti-angiogenic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The proportioning of a kind of preparation method of fruit vegetable honey, honey and Juice, 95~5 parts of honey, 5~95 parts of Juice；To the processing such as honey thawing, concentration, ultrasonic wave, homogeneous；To processing such as fruits and vegetables sterilization, sterilizations, remix.Whole process is operated at a lower temperature, not only solves in honey and crystalline deposit phenomenon occurs, while also achieving long-time preservation under normal temperature, the normal temperature lower shelf-life can reach 3~5 years；And overcome the shortcoming of single honey hypotrophy, allow honey delicate fragrance come it is sweeter.Protect its active component not to be damaged, there is comprehensive nutrition, in good taste；Improve human intestines and stomach's function, promote digestion.
Description
Technical field
The present invention is a kind of preparation method of fruit vegetable honey.
Background technology
Honey is because nutrition is single, many nutritional ingredient human bodies are unable to overall absorption, it is impossible to play the work of its nutritive value
With；And in the market fruit juice, vegetable juice are eaten using addition sugar or saccharin, what is had is even blent using pigment.
The content of the invention
The present invention solves that above-mentioned the problems of existing there is provided a kind of fruit vegetable honey for keeping its rich in nutrition content
Preparation method.
What the present invention was realized in：The proportioning of honey and Juice, 95~5 parts of honey, 5~95 parts of Juice；
Its main technique is：
First, honey is handled；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C again and goes the removal of impurity and a small amount of larger particles crystal；
Vacuum 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control 17~18%, dense
It is standby using retracting device reception aromatic volatiles in compression process；40 ± 2 DEG C are cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40~60 DEG C of homogenizations 1~2 time；
To the honey handled well.
After homogenization, it emulsifies average fineness below 1 μm, makes its particle diameter thinner and is more evenly distributed, greatly improves
Active ingredient rate of release, so as to can substantially be accelerated by the infiltration rate of human body.
2nd, fruits and vegetables are handled：High-quality fruits and vegetables are selected,
1.（1）Fruits and vegetables are put into the solution of every 10kg water plus 4-8g fruits and vegetables liquid to soak 20-40 minutes and cleaned；
（2）Place into sterilization in 5-20% salt solution and invade bubble 15-30 minutes；
（3）Place into 20-30 degree warm water and invade bubble 10-15 minutes；
（4）Pull 30-60 minutes drip water purification out.
2、（1）, each position of juice extractor taken apart cleaned up with 60--100 degree boiling water,
（2）, with ultraviolet irradiate 3-5 hours,
3、（1）, the fruits and vegetables after washed are put into juice extractor and squeezed the juice, and fill Juice using white steel band lid,
（2）, in time closing dress Juice container,
（3）, with the filtering of 80-130 mesh filter screens once use 180-300 mesh filter screen mistakes again with the filtering of 10-230 mesh filter screens is last twice again
Filter is once.
（4）The good Juice of refined filtration is carried out 30-80 minutes Alpha's cold sterilizations,
（5）, -2 hours 30 minutes Juice standby time after sterilization, that is, the Juice processed.
According to said ratio, take the honey handled well to be mixed with the Juice processed, stir, its mixed liquor contains
Water rate control is 20~21%.And the aromatic volatiles received during concentration honey are then added in mixed liquor, to keep honeybee
The distinctive fragrance of honey, in order to keep active component in fruit vegetable honey not to be destroyed, uses intensity for 1.1 ten thousand Hz, to mixed liquor again
Ultrasonication 10~15 minutes is carried out, with the activity of stable prod composition and increases keeping property, then using homogenizer in 30
~35 degree carry out homogenization 2-3 times, finished product.
The present invention whole process operate at a lower temperature, not only solve in honey occur crystalline deposit show
As while also achieve long-time preservation under normal temperature, the normal temperature lower shelf-life can reach 3~5 years (shelf-lifves under the conditions of 5~10 DEG C
Up to 5 years)；And overcome the shortcoming of single honey hypotrophy, allow honey delicate fragrance come it is sweeter.Protect its activity
Composition is not damaged, and has the advantages that comprehensive nutrition, in good taste；Product of the present invention can improve human intestines and stomach's function, promote digestion.
Embodiment:
The present invention is elaborated with reference to embodiment：
Embodiment 1
Formula 1：30 grams of honey, 70 grams of fresh dates juice, with blood-enrich, the effect of cold dispelling clear mesh, suitable in beauty, regulation points
Secrete, improve immunity.
Formula 2：40 grams of honey, 60 grams of wolfberry juice, nourishes the liver to improve visual acuity, moistened the lung and relieve the cough at tonifying kidney and benefiting sperm, is eaten suitable for weak physically weak person
With.
Preparation method according to above-mentioned formula fruit juice honey is as follows：
（1）Honey processing；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C and goes the removal of impurity and a small amount of larger particles crystal；True
Reciprocal of duty cycle 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control in 17~18%, concentration
During using retracting device receive aromatic volatiles it is standby；40 ± 2 DEG C are quickly cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40 ~ 60 DEG C of homogenizations 1~2 time；
（2）The processing of fresh dates juice：It is enucleated from first-class fresh Chinese dates, then puts it into the solution of every 10kg water plus 4g fruits and vegetables liquid
Middle immersion is cleaned for 20~40 minutes；Place into sterilization in 5~20% salt solution and invade bubble 15~30 minutes；Place into 20~30 degree of temperature
Bubble is invaded in water 10~15 minutes, last 30~60 minutes drip water purification.Each position of juice extractor is taken apart and cleaned with 60~100 degree of boiling water
Totally, irradiated 3-5 hours with ultraviolet, the jujube after washing is put into juice extractor and squeezed the juice, and filled using white steel band lid
Jujube juice, in time closing fills jujube juice container, filtered twice, most with the filtering of 80~130 mesh filter screens once, then with 10~230 mesh filter screens
Filtered once with 180~300 mesh filter screens again afterwards.The good jujube juice of refined filtration is carried out 30~80 minutes Alpha's cold sterilizations, sterilization
30 minutes~2 hours fruit juice standby time afterwards, that is, the jujube juice processed.
（3）Prepare jujube juice honey：According to above-mentioned with measuring the（1）（2）The treated honey of step is mixed with jujube juice, and mixing honey contains
Water management will concentrate the aromatic volatiles that receive during honey and return again to and be dissolved into the jujube juice of mixing honey 20~21%,
To keep the distinctive fragrance of honey；And the quality of jujube juice honey is further ensured that, accelerate the honey emulsification of jujube juice, make active component therein
It is not destroyed, uses intensity for 1.1 ten thousand Hz per second, ultrasonication is carried out 15 minutes to jujube juice, melted with stablizing honey with jujube juice
The activity of interiors of products composition and increase keeping property after conjunction；Homogenization 3 times is carried out using common 32~35 DEG C of homogenizer, into
Product are filling.
（4）Wolfberry juice honey processing：From first-class new fresh fructus lycii, new fresh fructus lycii is put into every 10kg water plus 5g fruits and vegetables liquid
Soak 20~40 minutes and clean in solution；Place into sterilization in 5~20% salt solution and invade bubble 15-30 minutes；Place into 20-30 degree
Bubble is invaded in warm water 10~15 minutes, last 30~60 minutes drip water purification.Each position of juice extractor is taken apart clear with 60~100 degree of boiling water
Wash clean, 3-5 hour are irradiated with ultraviolet, the matrimony vine after washed is put into juice extractor and squeezed the juice, and the white steel band lid of use
Wolfberry juice is filled, in time closing dress wolfberry juice container, once two are filtered with 10~230 mesh filter screens again with the filtering of 80~130 mesh filter screens
It is secondary finally to be filtered once with 180~300 mesh filter screens again, the good wolfberry juice of refined filtration is carried out 30~80 minutes Alpha's low temperature and disappeared
Poison, 30 minutes~2 hours fruit juice standby time after sterilization, that is, the wolfberry juice processed.
（5）Configure wolfberry juice honey：According to above-mentioned with measuring the（1）（4）The treated honey of step is mixed with jujube juice, mixing honey
Containing water management 20~21%, and the aromatic volatiles received during concentration honey are returned again to the wolfberry juice for being dissolved into mixing
In honey, to keep the distinctive fragrance of honey；And the quality of wolfberry juice honey is further ensured that, accelerate wolfberry juice honey emulsification, make wherein
Active component be not destroyed, use intensity for 1.1 ten thousand Hz per second, ultrasonication 15 minutes carried out to wolfberry juice, with stable
The activity of interiors of products composition and increase keeping property after honey is merged with wolfberry juice；Using common 32~35 DEG C of progress of homogenizer
Homogenization 3 times, finished product.
Embodiment 2
Formula 3：60 grams of honey, 40 grams of tomato juice, with promoting the production of body fluid to quench thirst, stomach strengthening and digestion promoting, help the five internal organs, mental-tranquilization the effects such as.
Formula 4：70 grams of honey, 30 grams of cabbage juice, with the recovery, anti-angiogenic hardening and prevention of hematopoietic function can be promoted
Carbohydrate is transformed into fat, prevents the good effects such as serum cholesterol deposition.
Preparation method according to above-mentioned formula vegetable juice honey is as follows：
（1）Honey processing；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C and goes the removal of impurity and a small amount of larger particles crystal；True
Reciprocal of duty cycle 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control in 17~18%, concentration
During using retracting device receive aromatic volatiles it is standby；40 ± 2 DEG C are quickly cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40 ~ 60 DEG C of homogenizations 1~2 time；
（2）Tomato juice processing：From first-class fresh tomato, add per 10kg water in the solution of 6g fruits and vegetables liquid and soak 20~40 minutes
Clean；It is put into sterilization in 5~20% salt solution and invades bubble 15~30 minutes；Place into and 10~15 points of bubble is invaded in 20~30 degree of warm water
Clock, last 30~60 minutes drip water purification.Each position of juice extractor is taken apart and cleaned up, shone with ultraviolet with 60~100 degree of boiling water
3-5 hours are penetrated, the tomato after washing is put into juice extractor and squeezed the juice, and juice is filled using white steel band lid, closing in time is filled
Juice receptacle, is once filtered with 180~300 mesh again with the filtering of 10~230 mesh filter screens is last twice again with the filtering of 80~130 mesh filter screens
Net filtration is once.The good tomato juice of refined filtration is carried out 30~80 minutes Alpha's cold sterilizations, the fruit juice standby time after sterilization
- 2 hours 30 minutes, that is, the tomato juice processed.
（3）Configure tomato juice honey：According to above-mentioned with measuring the（1）（2）The treated honey of step is mixed with tomato juice, is mixed
Honey contains water management 20~21%, and the aromatic volatiles received during concentration honey are returned again to the fruit juice for being dissolved into mixing
In honey, to keep the distinctive fragrance of honey；And the quality of tomato juice honey is further ensured that, accelerate tomato juice honey emulsification, make wherein
Active component be not destroyed, use intensity for 1.1 ten thousand Hz per second, ultrasonication 15 minutes carried out to fruit juice, to stablize honeybee
Interiors of products composition active and increase keeping property after honey is merged with tomato juice；Carried out using common 32~35 DEG C of homogenizer equal
Matter is handled 3 times, finished product.
（4）Cabbage juice processing：From first-class fresh Chinese cabbage, put it into the solution of every 10kg water plus 8g fruits and vegetables liquid and soak
Bubble is cleaned for 20~40 minutes；Place into sterilization in 5~20% salt solution and invade bubble 15~30 minutes；Place into 20-30 degree warm water
Invade bubble 10~15 minutes, last 30~60 minutes drip water purification.Each position of juice extractor is taken apart and cleans dry with 60~100 degree of boiling water
Only, irradiated 3-5 hours with ultraviolet, the Chinese cabbage segment after washing is put into juice extractor and squeezed the juice, and use white steel band lid
Juice is filled, in time closing dress juice receptacle, with the filtering of 80~130 mesh filter screens once, then with the filtering of 10~230 mesh filter screens twice,
Finally filtered once with 180-300 mesh filter screens again.The good cabbage juice of refined filtration is carried out 30~80 minutes Alpha's cold sterilizations, disappeared
30 minutes~2 hours fruit juice standby time after poison, that is, the cabbage juice processed.
（5）Configure cabbage juice honey：According to above-mentioned with measuring the（1）（4）The treated honey of step is mixed with cabbage juice, is mixed
Honey contains water management 20~21%, and the aromatic volatiles received during concentration honey are returned again to the Chinese cabbage for being dissolved into mixing
In juice honey, to keep the distinctive fragrance of honey；And the quality of cabbage juice honey is further ensured that, accelerate cabbage juice honey emulsification, make it
In active component be not destroyed, use intensity for 1.1 ten thousand Hz per second, ultrasonication 15 minutes carried out to cabbage juice, with steady
Determine the activity of interiors of products composition after honey is merged with cabbage juice and increase keeping property；Entered using common 32~35 DEG C of homogenizer
Row homogenization 3 times, finished product.
The above-mentioned fruits and vegetables liquid used produces for Jiangxi Mu Entang bio tech ltd.
Above-mentioned homogenization uses the homogenizer that Shanghai Nuo Ni light industry and machinery Co., Ltd produces.
Claims (5)
1. a kind of preparation method of fruit vegetable honey, it is characterised in that the proportioning of honey and Juice, 95~5 parts of honey, Juice
5~95 parts；
Its main technique is：
First, honey is handled；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C again and goes the removal of impurity and a small amount of larger particles crystal；
Vacuum 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control 17~18%, dense
It is standby using retracting device reception aromatic volatiles in compression process；40 ± 2 DEG C are cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40~60 DEG C of homogenizations 1~2 time；
To the honey handled well；
2nd, fruits and vegetables are handled：High-quality fruits and vegetables are selected,
1.（1）Fruits and vegetables are put into the solution of every 10kg water plus 4-8g fruits and vegetables liquid to soak 20-40 minutes and cleaned；
（2）Place into sterilization in 5-20% salt solution and invade bubble 15-30 minutes；
（3）Place into 20-30 degree warm water and invade bubble 10-15 minutes；
（4）Pull 30-60 minutes drip water purification out；
2、（1）, each position of juice extractor taken apart cleaned up with 60--100 degree boiling water,
（2）, with ultraviolet irradiate 3-5 hours,
3、（1）, the fruits and vegetables after washed are put into juice extractor and squeezed the juice, and fill Juice using white steel band lid,
（2）, in time closing dress Juice container,
（3）, with the filtering of 80-130 mesh filter screens once use 180-300 mesh filter screen mistakes again with the filtering of 10-230 mesh filter screens is last twice again
Filter is once；
（4）The good Juice of refined filtration is carried out 30-80 minutes Alpha's cold sterilizations,
（5）, -2 hours 30 minutes Juice standby time after sterilization, that is, the Juice processed；
According to said ratio, take the honey handled well to be mixed with the Juice processed, stir, the water content of its mixed liquor
Control is 20~21%；And the aromatic volatiles received during concentration honey are then added in mixed liquor, to keep honey special
Some fragrance, in order to keep active component in fruit vegetable honey not to be destroyed, uses intensity for 1.1 ten thousand Hz, mixed liquor is carried out again
Ultrasonication 10~15 minutes, with the activity of stable prod composition and increases keeping property, then using homogenizer in 30~35
Degree carries out homogenization 2-3 times, finished product.
2. the preparation method of a kind of fruit vegetable honey according to described in claim 1, it is characterised in that take 30 grams of honey, fresh dates juice
70 grams；Preparation method according to above-mentioned formula fruit juice honey is as follows：
（1）Honey processing；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C and goes the removal of impurity and a small amount of larger particles crystal；True
Reciprocal of duty cycle 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control in 17~18%, concentration
During using retracting device receive aromatic volatiles it is standby；40 ± 2 DEG C are quickly cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40 ~ 60 DEG C of homogenizations 1~2 time；
（2）The processing of fresh dates juice：It is enucleated from first-class fresh Chinese dates, then puts it into the solution of every 10kg water plus 4g fruits and vegetables liquid
Middle immersion is cleaned for 20~40 minutes；Place into sterilization in 5~20% salt solution and invade bubble 15~30 minutes；Place into 20~30 degree of temperature
Bubble is invaded in water 10~15 minutes, last 30~60 minutes drip water purification；Each position of juice extractor is taken apart and cleaned with 60~100 degree of boiling water
Totally, irradiated 3-5 hours with ultraviolet, the jujube after washing is put into juice extractor and squeezed the juice, and filled using white steel band lid
Jujube juice, in time closing fills jujube juice container, filtered twice, most with the filtering of 80~130 mesh filter screens once, then with 10~230 mesh filter screens
Filtered once with 180~300 mesh filter screens again afterwards；The good jujube juice of refined filtration is carried out 30~80 minutes Alpha's cold sterilizations, sterilization
30 minutes~2 hours fruit juice standby time afterwards, that is, the jujube juice processed；
（3）Prepare jujube juice honey：According to above-mentioned with measuring the（1）（2）The treated honey of step is mixed with jujube juice, and mixing honey contains water control
System will concentrate the aromatic volatiles that receive during honey and return again to and be dissolved into the jujube juice of mixing honey 20~21%, to protect
Hold the distinctive fragrance of honey；And be further ensured that the quality of jujube juice honey, accelerate the honey emulsification of jujube juice, make active component therein not by
Destruction, uses intensity for 1.1 ten thousand Hz per second, to jujube juice progress ultrasonication 15 minutes, to stablize after honey merges with jujube juice
The activity of interiors of products composition simultaneously increases keeping property；Homogenization 3 times is carried out using common 32~35 DEG C of homogenizer, finished product is filled
Dress.
3. the preparation method of a kind of fruit vegetable honey according to described in claim 1, it is characterised in that take 40 grams of honey, wolfberry juice
60 grams；
（1）Honey processing；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C and goes the removal of impurity and a small amount of larger particles crystal；True
Reciprocal of duty cycle 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control in 17~18%, concentration
During using retracting device receive aromatic volatiles it is standby；40 ± 2 DEG C are quickly cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40 ~ 60 DEG C of homogenizations 1~2 time；
（2）Wolfberry juice processing：From first-class new fresh fructus lycii, in the solution that new fresh fructus lycii is put into every 10kg water plus 5g fruits and vegetables liquid
Immersion is cleaned for 20~40 minutes；Place into sterilization in 5~20% salt solution and invade bubble 15-30 minutes；Place into 20-30 degree warm water
Invade bubble 10~15 minutes, last 30~60 minutes drip water purification；Each position of juice extractor is taken apart and cleans dry with 60~100 degree of boiling water
Only, irradiated 3-5 hours with ultraviolet, the matrimony vine after washing is put into juice extractor and squeezed the juice, and Chinese holly is filled using white steel band lid
Qi juice, closing dress wolfberry juice container, is once filtered twice most with 10~230 mesh filter screens again with the filtering of 80~130 mesh filter screens in time
Filtered once with 180~300 mesh filter screens again afterwards；The good wolfberry juice of refined filtration is carried out 30~80 minutes Alpha's cold sterilizations, disappeared
30 minutes~2 hours fruit juice standby time after poison, that is, the wolfberry juice processed；
（3）Configure wolfberry juice honey：According to above-mentioned with measuring the（1）（2）The treated honey of step is mixed with wolfberry juice, and mixing honey contains
Water management returns again to the aromatic volatiles received during concentration honey the wolfberry juice honey for being dissolved into mixing 20~21%
In, to keep the distinctive fragrance of honey；And the quality of wolfberry juice honey is further ensured that, accelerate wolfberry juice honey emulsification, make therein
Active component is not destroyed, and uses intensity for 1.1 ten thousand Hz per second, ultrasonication is carried out 15 minutes to wolfberry juice, to stablize honeybee
Interiors of products composition active and increase keeping property after honey is merged with wolfberry juice；Carried out using common 32~35 DEG C of homogenizer equal
Matter is handled 3 times, finished product.
4. the preparation method of a kind of fruit vegetable honey according to described in claim 1, it is characterised in that take 60 grams of honey, tomato juice
40 grams；
Preparation method according to above-mentioned formula vegetable juice honey is as follows：
（1）Honey processing；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C and goes the removal of impurity and a small amount of larger particles crystal；True
Reciprocal of duty cycle 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control in 17~18%, concentration
During using retracting device receive aromatic volatiles it is standby；40 ± 2 DEG C are quickly cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40 ~ 60 DEG C of homogenizations 1~2 time；
（2）Tomato juice processing：From first-class fresh tomato, add per 10kg water in the solution of 6g fruits and vegetables liquid and soak 20~40 minutes
Clean；It is put into sterilization in 5~20% salt solution and invades bubble 15~30 minutes；Place into and 10~15 points of bubble is invaded in 20~30 degree of warm water
Clock, last 30~60 minutes drip water purification；Each position of juice extractor is taken apart and cleaned up, shone with ultraviolet with 60~100 degree of boiling water
3-5 hours are penetrated, the tomato after washing is put into juice extractor and squeezed the juice, and juice is filled using white steel band lid, closing in time is filled
Juice receptacle, is once filtered with 180~300 mesh again with the filtering of 10~230 mesh filter screens is last twice again with the filtering of 80~130 mesh filter screens
Net filtration is once；The good tomato juice of refined filtration is carried out 30~80 minutes Alpha's cold sterilizations, the fruit juice standby time after sterilization
- 2 hours 30 minutes, that is, the tomato juice processed；
（3）Configure tomato juice honey：According to above-mentioned with measuring the（1）（2）The treated honey of step is mixed with tomato juice, and mixing honey contains
Water management will concentrate the aromatic volatiles that receive during honey and return again to and be dissolved into the fruit juice honey of mixing 20~21%,
To keep the distinctive fragrance of honey；And the quality of tomato juice honey is further ensured that, accelerate tomato juice honey emulsification, make activity therein
Composition is not destroyed, and uses intensity for 1.1 ten thousand Hz per second, and ultrasonication 15 minutes is carried out to fruit juice, with stablize honey with kind
The activity of interiors of products composition and increase keeping property after tomato juice fusion；Using common 32~35 DEG C of progress homogenizations of homogenizer
3 times, finished product.
5. the preparation method of a kind of fruit vegetable honey according to described in claim 1, it is characterised in that take 70 grams of honey, cabbage juice
30 grams,
（1）Honey processing；By raw material honey at a temperature of 40~45 DEG C, mixing speed be 1000~1500 turns of ∕ points, heating and melting 1
~2 hours；The honey of heating and melting is subjected to multistage filtering at 45~55 DEG C and goes the removal of impurity and a small amount of larger particles crystal；True
Reciprocal of duty cycle 0.096MPa, 48~52 DEG C of honey to filtering of temperature, which is evaporated concentration, makes water content control in 17~18%, concentration
During using retracting device receive aromatic volatiles it is standby；40 ± 2 DEG C are quickly cooled to concentration honey, intensity is used to be per second
The Hz of 1.0 ten thousand Hz~1.2 ten thousand, ultrasonication is carried out 10~15 minutes to concentration honey；In 40 ~ 60 DEG C of homogenizations 1~2 time；
（2）Cabbage juice processing：From first-class fresh Chinese cabbage, 20 are soaked in the solution for putting it into every 10kg water plus 8g fruits and vegetables liquid
Clean within~40 minutes；Place into sterilization in 5~20% salt solution and invade bubble 15~30 minutes；Place into 20-30 degree warm water and invade bubble
10~15 minutes, last 30~60 minutes drip water purification；Each position of juice extractor is taken apart and is cleaned up, used with 60~100 degree of boiling water
Ultraviolet irradiates 3-5 hours, the Chinese cabbage segment after washing is put into juice extractor and squeezed the juice, and fills juice using white steel band lid
Liquid, closing dress juice receptacle, is filtered twice, finally once, then with 10~230 mesh filter screens with the filtering of 80~130 mesh filter screens in time
Again with the filtering of 180-300 mesh filter screens once；The good cabbage juice of refined filtration is carried out 30~80 minutes Alpha's cold sterilizations, after sterilization
30 minutes~2 hours fruit juice standby time, that is, the cabbage juice processed；
（3）Configure cabbage juice honey：According to above-mentioned with measuring the（1）（2）The treated honey of step is mixed with cabbage juice, and mixing honey contains
Water management returns again to the aromatic volatiles received during concentration honey the cabbage juice honey for being dissolved into mixing 20~21%
In, to keep the distinctive fragrance of honey；And the quality of cabbage juice honey is further ensured that, accelerate cabbage juice honey emulsification, make therein
Active component is not destroyed, and uses intensity for 1.1 ten thousand Hz per second, ultrasonication is carried out 15 minutes to cabbage juice, to stablize honeybee
Interiors of products composition active and increase keeping property after honey is merged with cabbage juice；Carried out using common 32~35 DEG C of homogenizer equal
Matter is handled 3 times, finished product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783352A (en) * | 2018-06-25 | 2018-11-13 | 朝阳众德食品有限责任公司 | The bee product for improving honey nutrient composition, improving honey nutritive value |
| CN109601939A (en) * | 2019-01-16 | 2019-04-12 | 中宁县吉鼎生物科技开发有限公司 | A kind of close processing method of ice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783591A (en) * | 2012-08-08 | 2012-11-21 | 杨茂森 | Preparation method for fruit juice honey cream |
| CN105876714A (en) * | 2016-04-19 | 2016-08-24 | 朝阳众德食品有限责任公司 | Preparation method of royal jelly honey |
| CN106509762A (en) * | 2016-09-29 | 2017-03-22 | 湖南田园蜜渔农业科技有限公司 | Health-preserving honey and processing method thereof |
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2017
- 2017-07-18 CN CN201710583621.0A patent/CN107242554A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783591A (en) * | 2012-08-08 | 2012-11-21 | 杨茂森 | Preparation method for fruit juice honey cream |
| CN105876714A (en) * | 2016-04-19 | 2016-08-24 | 朝阳众德食品有限责任公司 | Preparation method of royal jelly honey |
| CN106509762A (en) * | 2016-09-29 | 2017-03-22 | 湖南田园蜜渔农业科技有限公司 | Health-preserving honey and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783352A (en) * | 2018-06-25 | 2018-11-13 | 朝阳众德食品有限责任公司 | The bee product for improving honey nutrient composition, improving honey nutritive value |
| CN109601939A (en) * | 2019-01-16 | 2019-04-12 | 中宁县吉鼎生物科技开发有限公司 | A kind of close processing method of ice |
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