CN107279899A - A kind of production technology of high activity, complete ripe crystallized honey - Google Patents
A kind of production technology of high activity, complete ripe crystallized honey Download PDFInfo
- Publication number
- CN107279899A CN107279899A CN201710588521.7A CN201710588521A CN107279899A CN 107279899 A CN107279899 A CN 107279899A CN 201710588521 A CN201710588521 A CN 201710588521A CN 107279899 A CN107279899 A CN 107279899A
- Authority
- CN
- China
- Prior art keywords
- honey
- high activity
- production technology
- crystallized
- temperature
- 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 192
- 230000000694 effects Effects 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000002425 crystallisation Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims abstract description 10
- 238000004945 emulsification Methods 0.000 claims abstract description 4
- 230000008025 crystallization Effects 0.000 claims description 17
- 230000032258 transport Effects 0.000 claims description 8
- 241000256844 Apis mellifera Species 0.000 claims description 7
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 238000012859 sterile filling Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 15
- 239000008103 glucose Substances 0.000 description 14
- 108010065511 Amylases Proteins 0.000 description 12
- 102000013142 Amylases Human genes 0.000 description 12
- 235000019418 amylase Nutrition 0.000 description 12
- 239000004382 Amylase Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 8
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000000050 nutritive effect Effects 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229940025131 amylases Drugs 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 2
- 206010036590 Premature baby Diseases 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 235000013871 bee wax Nutrition 0.000 description 2
- 239000012166 beeswax Substances 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008375 Hymenaea courbaril Species 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 grape sugar Chemical compound 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of high activity, the production technology of complete ripe crystallized honey, including transport, the brilliant process of solution, brewage, emulsion-crystallization and sufficient crystallising step, and solution is brilliant：Raw material honey is solved to 5~72h of crystalline substance at a temperature of 30~50 DEG C；Brewage：By Xie Jinghou raw material honey, temperature be 32~55 DEG C, vacuum be to brewage 3~24h in the environment of 0.80~0.92Mpa, moisture, which reaches, arrives≤20%；Emulsion-crystallization：Added in the raw material honey after brewageing 3% 50% nucleus (i.e. crystallized honey), 20~50 DEG C of 5~30min of vacuum emulsification homogeneous；Finished product honey is obtained after sufficient crystallising.The technical problem to be solved in the present invention is to provide a kind of production technology for the complete ripe crystallized honey for keeping high activity.
Description
Technical field
The present invention relates to food-processing method field, and in particular to a kind of high activity, the production work of complete ripe crystallized honey
Skill.
Background technology
The honey that the nectar that honey is honeybee to be adopted from the spending of flowering plant is brewed in honeycomb.Honeybee is from the spending of plant
Nectar or secretion that water content is about 80% are taken, is stored in oneself second stomach, in vivo in the presence of a variety of invertases,
When fermenting various vitamins, mineral matter and amino acid repeatedly by 7-15 days or so and enriching certain numerical value, while nectar
In polysaccharide transformation adult body can directly absorb simple sugar glucose, fructose, moisture substantially reduces, sealed with beeswax.
Ripe honey refers to that honeybee is picked flowers after honey, and its glandula secretion is attached in lair, by brewageing, being dehydrated, makes to contain
Water is down to less than 20%, and makes that polysaccharide or oligosaccharide are fully converted into monose (glucose and fructose) and total content is up to 60%
More than, the honey of natural maturity, it usually needs 7 day time, the nutritional ingredient that should possess with truly honey；But,
The honey that usual beekeeper adopts back is the honey that honeybee is naturally brewageed, and prematurity is housed because many reasons such as rainy weather etc. is present
Nutriment is not comprehensive in the honeycomb of honey, prematurity honey, inadequate, unstable, claims water honey.Typically in before sales, also
Relevant criterion requirement is can be only achieved by mechanical high-temperature dehydration concentration, this honey commonly referred to as concentrates honey or processing honey, and it is simultaneously
Do not possess the due nutritive value of honey.
Honey crystallization is the normal physical phenomenon of most honey, as long as really pure honey should be able to all be crystallized
, honey is the supersaturated solution of glucose, at suitable temperature and moisture condition, and small glucose crystallization core constantly increases
Plus, grow up, just form crystalloid, the low honey of moisture content easily whole bottle crystallization, the high honey glucose grain of moisture content is sunk to the bottom quickly, shape
Into " hypocrystalline ", most of pure honey is all easily crystallized, and only small part such as locust tree honey, acacia honey, Mel Jujubae and clover honey be not
Easily crystallization.Honey crystallization is substantially a kind of phenomenon and process that glucose is separated out from honey, from the viewpoint of molecular theory,
Glucose molecule was with having no order moving originally in honey, but glucose exceedes its solubility in the honey, into
During for supersaturated solution, start to move regularly in honey with regard to some glucose molecule, line up, form one
The small nuclei of crystallization, the center as a crystallization, more glucose molecules are arranged in its surface regularly, gradually shape
Into larger crystal, separated in honey, here it is honey crystallization.
The crystallized honey occurred in the market is usually hypocrystalline honey, and so-called hypocrystalline honey mainly divides three kinds,
The first is the honey of the state between crystallization and liquid, and this is that honey does not go completely into solid-state also, but naked eyes can be with
See obvious crystalline particle, honey transparency is deteriorated, and mobility is deteriorated, it appears muddy, here it is the hypocrystalline that will be crystallized
Honey.Such a honey can allow consumer to be considered the quality problems of honey, because sense organ is poor；Second of hypocrystalline honey is
The later state of the less honey crystallization of Baume degrees, can be presented honey top liquid, bottom is the lamination of crystallization, such
Honey quality is poor, or has the adulterated or false honey of additive.The third hypocrystalline state is similar with second, still
Situation is different, for example, the Mel Jujubae in winter last year is crystallized, this spring has taken two bottles of methods heated with water proof to melt it
Change, then bottle, spent a period of time, bottle bottom is crystallized, and top is liquid, due to being temperature higher season, knot
Crystalline substance does not expand, and just presents hypocrystalline state, because honey does not melt glucose crystallization core completely after heating,
The phenomenon that glucose crystallization core flocks together again after heating stops, many old honey occur after heating and melting
This phenomenon, can judge whether fresh honey with this.
Holocrystalline honey is then that Baume degrees is higher, the preferable honey of quality.So, it is seen that honey is fully crystallized, and can be recognized
To be that honey quality is preferably showed.Most honey in the market, otherwise it is that concentration, this honey are dehydrated using mechanical high-temperature
Honey is commonly referred to as concentrated, processing honey, the process of processing is too high due to temperature, destroys part nutriment, loses honey
Amylase activity, it does not have the due nutritive value of honey.
But, because the false honey on existing market is more, add people to the quality of honey can not control, therefore, lead to
Ordinary persons will be considered that crystallized honey is ropy performance, and therefore, in order to eliminate the worry of consumer, businessman generally goes through honey
Xie Jing technology, forms uncrystallized honey, and existing honey solution crystal type is typically that temperature is increased into more than 50 DEG C, maintenance
For a period of time, but temperature is too high, the distinctive fragrance of honey and taste substance can be caused to be destroyed and changed, it is antibacterial make
With decline, nutritive value is reduced, for example：The applying date is 2015.03.09, the A of Publication No. CN 104757357 Chinese patent,
The processing method for preventing honey crystallization is that honey temperature first is increased into 77 DEG C, is incubated 5 minutes, is then switched off intake valve progress dense
Contracting, when honey temperature drops to 50-60 DEG C, control continues to concentrate in the temperature range, and the water content to honey meets standard,
Then honey be pumped into the storage honey jar for having heat-insulation layer outside, ultrasonication is carried out 30 seconds, the nuclei of crystallization are thoroughly destroyed；The applying date is
2014.10.14 the A of Publication No. CN 105495071 Chinese patent, a kind of brilliant method and apparatus of honey solution, are adjusted first
Gas jet temperature is to 50~70 DEG C, and 5~20m/s of air velocity carries out gas jet impact broken brilliant 0.5~1.5 hour.But
It is that the amylase value in honey can be caused to decline at relatively high temperatures, hydroxymethylfurfural (index for representing honey freshness)
Rise, in addition at a higher temperature, can cause the nutriments such as active enzyme material and some vitamin in honey by
Destruction, so that nutritive value is substantially reduced, the sweet taste of honey can be changed, or even produce tart flavour.
Therefore, in the market needs a honey being fully crystallized in a hurry, can make consumer is unquestionable to confirm it is complete
The measured honey of maturation, high activity, matter.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of production work for the complete ripe crystallized honey for keeping high activity
Skill.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：A kind of high activity, complete ripe crystallized honey
Production technology, including transport, the brilliant step of solution, also include brewage, emulsion-crystallization and sufficient crystallising step, and
Xie Jing：Raw material honey is solved to 5~72h of crystalline substance at a temperature of 30~50 DEG C；
Brewage：By Xie Jinghou raw material honey, in the environment that temperature is 32~55 DEG C, vacuum is 0.80~0.92Mpa
Under brewage 3~24h, moisture Da Dao≤20%；
Emulsion-crystallization：3%-50% nucleus or crystallized honey, 20~50 DEG C are added in the raw material honey after brewageing
5~30min of vacuum emulsification homogeneous；Finished product honey is obtained after sufficient crystallising.
Using a kind of high activity of technical solution of the present invention, the production technology of complete ripe crystallized honey, trafficking step be by
The honey of farmer's harvesting is transported to processing site.The brilliant step of solution, it is therefore an objective to make the crystals melt of raw material honey, in fluid state, just
In subsequent filter, further curing the process such as brewage；For existing honey solution crystal technique, the present inventor using 30~
50 DEG C of temperature, it has been investigated that, it can be maximally maintained the energy value maximum of the active component of honey, amylase, and
Xie Jing time is suitable, Xie Jing cmpletely.The step of low-temperature brewing, simulate honey in honeycomb using bionics principle and brewageed
Journey, makes it further cure, as full ripe honey, and existing honey finds no the process of further low-temperature brewing,
It is best after directly being extracted from honeycomb to think honey mostly, but the honey extracted in honeycomb can have not warp completely
Cross and brewage, water content is more than 20%, and glucose and the total content of fructose are not up to what is required in GH/T18796-2012
60%, so that requirement can not be met, and the present inventor is added after the process further brewageed during research and development so that
Honey full maturity, can obtain being fully crystallized honey；And the brewing process of the present invention is to simulate the brewing process in honeycomb, temperature
Control is at 32~55 DEG C, and vacuum meets bionics principle, formed sediment to brewage 3~24h in the environment of 0.850~0.92Mpa
Powder enzymatic activity is higher, the more preferably ripe honey of quality.Emulsion-crystallization, sufficient crystallising step, it is therefore an objective to allow ripe honey again
Crystallization, formation is fully crystallized honey, and jejune honey or the higher honey of moisture can not be fully crystallized, therefore,
Crystallized honey is also the standard for examining the ripe quality of honey.By experiment test study find, by the inventive method prepare it is complete
Crystallized honey is remarkably reinforced compared with the identical product that common process is produced compared to amylase activity, and water and hydroxymethyl furfural content are obvious
Decline, and maintain the distinctive fragrance of honey, free from extraneous odour.
Further, described trafficking step uses cold chain transportation, and the temperature of cold chain transportation is 4 DEG C, and raw material honey is used
Capping or half capping honey that Baume degrees is 40 ° of more than B é.Existing transport honey is typically the temperature transport below 15 DEG C,
And at 4 DEG C, can most keep honey reset condition, it is ensured that honey is most fresh；And 40 ° of B é represent the concentration of honey；Capping or half envelope
Lid honey farthest ensures that the honey of harvesting is ripe honey, and capping honey refers to present on honeycomb surface after honey is ripe
The protective layer of the natural beeswax covering of one layer of white, therefore, can farthest be ensured using capping honey or half capping honey
The maturity of honey, and then ensure the quality of honey.
Further, the temperature of the brilliant step of described solution is 30-50 DEG C.Find according to the study, this temperature range can be at utmost
Guarantee honey active component, and solution crystalline substance can also solve crystalline substance completely within the most short time.
Further, the described temperature for brewageing step is 32-55 DEG C, and the time brewageed is 3-24h.
Further, in described emulsion-crystallization step, the temperature of emulsification is 20-50 DEG C, at utmost keeps the life of honey
Thing activity.
Further, described sufficient crystallising step, by the honey after emulsion-crystallization after sterile filling, below 5 DEG C
Freezer in sufficient crystallising.Turn into after sufficient crystallising and be fully crystallized honey, consumer can be by whether be to be fully crystallized judgement
No is the optimal honey of quality.
Further, the time of described sufficient crystallising, more than 24h.
Further, the honey prepared by the production technology of a kind of high activity, complete ripe crystallized honey.
Embodiment
First, a kind of high activity of the invention, the production technology of complete ripe crystallized honey, the technological parameter such as institute of table 1 of each step
Show：
Table 1
Now illustrated with the embodiment one in table 1, illustrate a kind of high activity of the invention, the production of complete ripe crystallized honey
Technique, its operating procedure is：
1st, transport：Using cold chain transportation, the temperature of cold chain transportation is 4 DEG C, and raw material honey use Baume degrees be 40 ° of B é with
On capping or half capping honey, both of which can be not influence the quality of finished product；
2nd, Xie Jing：Raw material honey is solved to crystalline substance 24h at a temperature of 35 DEG C；The extension of time is to the active component of honey without shadow
Ring, certainly, the time is longer, the brilliant degree of solution completely is higher；
3rd, brewage：By Xie Jinghou raw material honey, temperature be 35 DEG C, vacuum be brewage 3 in the environment of 0.85Mpa~
24h, moisture reaches 18.5%；Generally brewage 12h and can reach moisture standards, but the time longer honey brewageed is denseer, water
Point content is lower, and quality is better, is that under conditions of 35 DEG C, the extension of time can't influence the quality of honey in temperature；
4th, emulsion-crystallization：3%-50% nucleus or crystallized honey is added in the raw material honey after brewageing, 35 DEG C true
Empty 5~30min of emulsifying homogeneous；
5th, sufficient crystallising：After sterile filling, more than 24h is stored in the freezer below 5 DEG C, finished product honey is obtained, when
Between longer sufficient crystallising completeness it is higher.
The operating process of two~embodiment of embodiment seven is consistent with the operating process of embodiment one.
Comparative example three：
The 41 ° of B é ripe raw material honey of half capping is loaded and reached in container, after normal temperature is transported and stores 12h, 50
Solution crystalline substance 8h is carried out at DEG C；Xie Jing is 0.89Mpa, brewages 4h under the conditions of 55 DEG C after terminating in vacuum；Moisture is 19.0%；
Emulsifying homogeneous 8min；It is artificial filling, closed at room temperature, put the storage of normal temperature warehouse for finished product.
Comparative example four:
The 40.6 ° of B é ripe raw material honey of half capping is loaded and reached in container, after normal temperature is transported and stores 12h,
Solution crystalline substance 8h is carried out at 53 DEG C；Xie Jing is 0.9Mpa, brewages 4h under the conditions of 55 DEG C after terminating in vacuum；Moisture is
19.5%；Emulsifying homogeneous 8min；It is artificial filling, closed at room temperature, put the storage of normal temperature warehouse for finished product.
2nd, the production technology to a kind of high activity of the invention, complete ripe crystallized honey produces (one~embodiment of embodiment
7th, one~comparative example of comparative example two) honey and common process (comparative example one) production honey carry out Physico-chemical tests, detection
As a result it is as shown in table 2：
Table 2
From table 2, the honey produced using one~embodiment of the embodiment of the present invention seven and one~comparative example of comparative example two,
The honey that three~comparative example of comparative example four is produced is compared, and amylase activity is remarkably reinforced, and hydroxymethyl furfural content is decreased obviously, honeybee
Honey state is creamy white, glittering and translucent, homogeneous, and organoleptic properties are fabulous, and the unique condition having, other honey can not compare
Intend, and embodiment three and the decline of the hydroxymethyl furfural content of embodiment seven are most obvious.
Amylase is the important component of honey active component, and higher amylase activity is high activity, complete ripe honeybee
Amylase can make the starch food products conversion in diet turn to absorbable Portugal in the principal character of honey, human body stomach
Contain substantial amounts of amylases in the monose such as grape sugar, honey, drink after honey, can therefrom obtain a certain amount of amylases,
Supplemented with the amylases in stomach, contribute to the digestion and absorption of human body；Moisture be directly connected to honey concentration and
Maturity, and maturity determines whether active component content and honey have due nutritive value in honey；Methylol chaff
Aldehyde is the Main Basiss for weighing honey freshness, and glucose and fructose dehydration then produce hydroxymethylfurfural in storage,
These changes are very unfavorable for the nutrition in reservation honey and functional components.
3rd, influence of the brilliant temperature to the starch enzyme bioactivity of honey is solved
Be respectively 20 using temperature, 30,35,38,39,40,42,50,60 DEG C solve brilliant same honey respectively, detection solution is brilliant
The starch enzyme bioactivity and hydroxymethyl furfural content of honey, and count the solution brilliant time completely afterwards, as a result as shown in table 3：
Table 3
From table 3, when the brilliant temperature of solution be 39,40 DEG C when, preferably, hydroxymethyl furfural content is closed its starch enzyme bioactivity
The suitable and time used within one day, and temperature below 38 DEG C when, the time of cost is longer, and amylase activity and 39,
40 DEG C are more or less the same, and temperature is in 50 DEG C and the above, although Xie Jing time is shorter, but the content of hydroxymethylfurfural significantly increases
It is long, therefore, it is seen that the brilliant temperature of solution is 39,40 DEG C be most suitable temperature.
For those skilled in the art, without departing from the structure of the invention, some changes can also be made
Shape and improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention
Practicality.
Claims (9)
1. the production technology of a kind of high activity, complete ripe crystallized honey, including transport, the brilliant process of solution, it is characterised in that：Also include
Brewage, emulsion-crystallization and sufficient crystallising step, and solution is brilliant：Raw material honey is solved to 5~72h of crystalline substance at a temperature of 30~50 DEG C；
Brewage：By Xie Jinghou raw material honey, temperature be 32~55 DEG C, vacuum be brewage 3 in the environment of 0.80~0.92Mpa~
24h, moisture Da Dao≤20%；Emulsion-crystallization：The nucleus that 3%-50% is added in the raw material honey after brewageing (crystallizes honeybee
Honey), 20~50 DEG C of 5~30min of vacuum emulsification homogeneous；Finished product honey is obtained after sufficient crystallising.
2. the production technology of a kind of high activity according to claim 1, complete ripe crystallized honey, it is characterised in that：It is described
Trafficking step use cold chain transportation, temperature Wei≤10 DEG C of cold chain transportation, and raw material honey to use Baume degrees for 40 ° of more than B é
Capping or half capping honey.
3. the production technology of a kind of high activity according to claim 1, complete ripe crystallized honey, it is characterised in that：It is described
The temperature of the brilliant step of solution be 30-50 DEG C.
4. the production technology of a kind of high activity according to claim 1, complete ripe crystallized honey, it is characterised in that：It is described
The temperature for brewageing step be 32-55 DEG C, the time brewageed be 3-24h.
5. the production technology of a kind of high activity according to claim 1, complete ripe crystallized honey, it is characterised in that：Making
3%-50% nucleus (i.e. crystallized honey) is added in honey after making.
6. the production technology of a kind of high activity according to claim 1, complete ripe crystallized honey, it is characterised in that：It is described
Emulsifying homogeneous crystallisation step in, the temperature of emulsifying homogeneous is 20-50 DEG C, and the emulsifying homogeneous time is 5-30min.
7. a kind of high activity, the production technology of complete ripe crystallized honey, its feature according to any one of Claims 1 to 5
It is：Described sufficient crystallising step, by the honey after emulsifying homogeneous after sterile filling, fills in the freezer below 5 DEG C
Divide crystallization.
8. the production technology of a kind of high activity according to claim 6, complete ripe crystallized honey, it is characterised in that：It is described
Sufficient crystallising time be more than 24h.
9. honey prepared by the production technology according to claim 7 by a kind of high activity, full maturation crystallized honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588521.7A CN107279899A (en) | 2017-07-19 | 2017-07-19 | A kind of production technology of high activity, complete ripe crystallized honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588521.7A CN107279899A (en) | 2017-07-19 | 2017-07-19 | A kind of production technology of high activity, complete ripe crystallized honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279899A true CN107279899A (en) | 2017-10-24 |
Family
ID=60101060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710588521.7A Pending CN107279899A (en) | 2017-07-19 | 2017-07-19 | A kind of production technology of high activity, complete ripe crystallized honey |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279899A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113017052A (en) * | 2021-04-25 | 2021-06-25 | 云南蜂知道蜂业科技有限公司 | Production process of high-grade sanitary crystallized honey |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB392009A (en) * | 1932-07-13 | 1933-05-11 | Elton James Dyce | Improvements in honey process and product |
| CN101411418A (en) * | 2008-11-20 | 2009-04-22 | 陈建祥 | Method for preparing solid bee honey |
| CN103549250A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey processing process |
| CN205611697U (en) * | 2016-03-10 | 2016-10-05 | 沈阳圣野蜂王浆有限公司 | Production facility of cream form honey |
| CN106262382A (en) * | 2016-08-11 | 2017-01-04 | 潘远蕻 | The method producing crystallized honey |
-
2017
- 2017-07-19 CN CN201710588521.7A patent/CN107279899A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB392009A (en) * | 1932-07-13 | 1933-05-11 | Elton James Dyce | Improvements in honey process and product |
| CN101411418A (en) * | 2008-11-20 | 2009-04-22 | 陈建祥 | Method for preparing solid bee honey |
| CN103549250A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey processing process |
| CN205611697U (en) * | 2016-03-10 | 2016-10-05 | 沈阳圣野蜂王浆有限公司 | Production facility of cream form honey |
| CN106262382A (en) * | 2016-08-11 | 2017-01-04 | 潘远蕻 | The method producing crystallized honey |
Non-Patent Citations (1)
| Title |
|---|
| 席景平;刘彩云;: "晶态蜂蜜的成因分析与快速结晶加工技术的研究" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113017052A (en) * | 2021-04-25 | 2021-06-25 | 云南蜂知道蜂业科技有限公司 | Production process of high-grade sanitary crystallized honey |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Vengaiah et al. | Value added food products from palmyra palm (Borassus flabellifer L.) | |
| CN102228290B (en) | Mixed vegetable juice beverage | |
| CN103497866A (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN101041797B (en) | Apricot ice wine artifcial refrigeration technology | |
| CN102676333A (en) | Fruit wine production process of citrus fruit | |
| CN106993790A (en) | A kind of natural indigo fruit mediation honey and preparation method thereof | |
| CN101861958B (en) | Sugar alcohol crystal sugar | |
| CN108641863A (en) | A kind of Stauntonia latifolia fruit wine production method | |
| CN107279899A (en) | A kind of production technology of high activity, complete ripe crystallized honey | |
| Singh et al. | Post harvest management and value addition in bael (Aegle marmelos Corr.) | |
| CN102628012A (en) | Preparation method for raspberry-sea backthern ice wine | |
| CN102771601A (en) | Honey and kiwifruit tea and making method thereof | |
| CN108660045A (en) | A kind of coconut alcoholic drink mixed with fruit juice industrialized preparing process and gained coconut alcoholic drink mixed with fruit juice | |
| Saloni et al. | Pineapple production and processing in north eastern India | |
| CN102382742A (en) | Preparation method of abricotine | |
| CN101703095A (en) | Table blueberry plastic box type controlled atmosphere technical method | |
| CN103584212A (en) | Processing method for soft prickly pear cans | |
| CN105112218A (en) | Production process of aloe glutinous rice wine | |
| CN106281840A (en) | The preparation method of ovateleaf actinidia leaf fruit wine | |
| CN107279266A (en) | A kind of method of the fresh-keeping transport of carambola | |
| KR20140037358A (en) | Method for preparing sugar-free strawberry jam | |
| CN102894178B (en) | Novel flower eight-treasure frozen beverage and manufacturing method thereof | |
| CN102132723B (en) | Storage and preservation method of smallanthus sonchifolius | |
| CN103330249A (en) | Waxberry turbid beverage containing pulp bars and preparation method thereof | |
| CN102696938A (en) | Mixed granulated honey and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171024 |