CN107616454A - The preparation method of jujube flower honey - Google Patents
The preparation method of jujube flower honey Download PDFInfo
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- CN107616454A CN107616454A CN201710946176.XA CN201710946176A CN107616454A CN 107616454 A CN107616454 A CN 107616454A CN 201710946176 A CN201710946176 A CN 201710946176A CN 107616454 A CN107616454 A CN 107616454A
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Abstract
The invention discloses the preparation method of jujube flower honey, method comprises the following steps：A) raw honey checks and accepts step；B) sweet step is melted；C) vacuum concentration step；D) cooling step, described c) vacuum concentration step is, the raw honey filtered is added into stable enzyme, in the 730mmHg of vacuum 720, temperature is 40 50 DEG C and is concentrated in vacuo, until the moisture in honey is 17.5 22%, you can；Raw honey and the weight ratio for stablizing enzyme are 1：0.001‑0.0015.The present invention compared with prior art, by vacuum concentration step, adding stable enzyme, makes the amylase value of jujube flower honey be held essentially constant in 24 months.
Description
Technical field
The invention belongs to the preparation method of honey, the preparation method of jujube flower honey is particularly belonged to.
Background technology
Jujube flower honey, also known as jujube tree honey, light amber, amber or dark, rust is optimal, and quality is thick, flavour
It is sweet, aftertaste weight, have Chinese herbal medicine fragranced, be not easy to crystallize, be in coarse after crystallization.Contain alkaloid in jujube flower honey, typically
Fructose content is 40% or so, and glucose content is 29% or so.
The saying that China is among the people also to be had " eating three jujubes on 1st, bear one's age well throughout one's life ", often eating jujube flower honey has tonifying spleen benefit stomach, QI invigorating
Calm the nerves, dietotherapy effect of nourishing yin and nourishing blood, righting salubrity, especially to children's indigestion, poor appetite, recover have fine effect after being ill
Fruit.Acacia honey also known as locust tree honey, pagodatree flower honey, its feature for it is of light color, delicious it is clean, agreeably sweet, have acacia distinctive
Fragrant, it is not easy to crystallize, is in acinous or grease-like after crystallization, color is water white.Acacia honey contains robinin and volatilization
Oil, it is new refrigerant, the effect such as has vasodilator, improves blood circulation, prevent vascular sclerosis, reduce blood pressure, being taken at bed time with energy
Syngignoscism is played, informal dress use can improve the mood of people, reach antitoxic heart-soothing and sedative effect.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation side of the metastable jujube flower honey of amylase value
Method.
The present invention solve technical problem technical scheme be：The preparation method of jujube flower honey, comprises the following steps：A) raw honey
Check and accept step；B) sweet step is melted；C) vacuum concentration step；D) cooling step.
Described a) raw honey checks and accepts step：Raw honey is carried out an acceptance inspection, the amylase value for the raw honey checked and accepted is not less than 8.
Described b) melt sweet step and be：The raw honey checked and accepted is heated into 20-30 minutes in 60-70 DEG C, melts raw honey, takes advantage of
Heat filtering.
Described c) vacuum concentration step is, the raw honey filtered is added into stable enzyme, in vacuum 720-730mmHg,
Temperature is 40-50 DEG C and is concentrated in vacuo, until the moisture in honey is 17.5-22%, you can；Raw honey and the weight for stablizing enzyme
Than for 1：0.001-0.0015.
Described stable enzyme is Trichoderma viride CGMCC 3.4005 and trichoderma CGMCC 3.3005, trichoderma CGMCC3.4004
Mixture, Trichoderma viride CGMCC 3.4005 and trichoderma CGMCC 3.3005, trichoderma CGMCC3.4004 weight ratio are 1：
0.5-1.5：0.5-1.5；Trichoderma viride CGMCC 3.4005, trichoderma CGMCC3.3005 and trichoderma CGMCC 3.4004 expansion
Contain more than 2 × 107 active thalline in every milliliters of liquid in nutrient solution.
Described d) cooling step is that the honey concentrated is cooled into room temperature, packing.
The present invention compared with prior art, by vacuum concentration step, adding stable enzyme, makes the starch of jujube flower honey
Enzyme values were held essentially constant in 24 months, met export requirement.
Embodiment
With reference to embodiment, the present invention is described in detail.
Embodiment 1：The preparation method of jujube flower honey, comprises the following steps：Step a) raw honeys are checked and accepted；Step b) melts honey；Step
It is rapid c) to be concentrated in vacuo；Step d) is cooled down.
Step a) raw honeys are checked and accepted：The raw honey collected is carried out an acceptance inspection, the amylase value for the raw honey checked and accepted is 8.1.
Step b) melts honey：The raw honey checked and accepted is heated 30 minutes in 60 DEG C, melts raw honey, filters while hot.
Step c) is concentrated in vacuo, and the raw honey filtered is added into stable enzyme, in vacuum 720-730mmHg, temperature 40-
50 DEG C are concentrated in vacuo, until the moisture in honey is 22%, you can；Raw honey and the weight ratio for stablizing enzyme are 1：0.001.
Described stable enzyme is Trichoderma viride CGMCC 3.4005, trichoderma CGMCC 3.3005, trichoderma CGMCC3.4004
Mixture, Trichoderma viride CGMCC 3.4005, trichoderma CGMCC 3.3005, trichoderma CGMCC3.4004 weight ratio are 1：0.5：
0.5；Trichoderma viride CGMCC 3.4005, trichoderma CGMCC3.3005, trichoderma CGMCC 3.4004 scale-up medium in every milliliter
Contain more than 2 × 107 active thalline in liquid.
D) cooling step is that the honey concentrated is cooled into room temperature, packing.
Embodiment 2：The preparation method of jujube flower honey, comprises the following steps：A) raw honey checks and accepts step；B) sweet step is melted；c)
Vacuum concentration step；D) cooling step.
Step a) raw honeys are checked and accepted：The raw honey collected is carried out an acceptance inspection, the amylase value for the raw honey checked and accepted is 8.1.
Step b) melts honey：The raw honey checked and accepted is heated 25 minutes in 65 DEG C, melts raw honey, filters while hot.
Step c) is concentrated in vacuo, and the raw honey filtered is added into stable enzyme, in vacuum 720-730mmHg, temperature 40-
50 DEG C are concentrated in vacuo, until the moisture in honey is 20%, you can；Raw honey and the weight ratio for stablizing enzyme are 1：0.0012.
Described stable enzyme is Trichoderma viride CGMCC 3.4005, trichoderma CGMCC 3.3005, trichoderma CGMCC3.4004
Mixture, Trichoderma viride CGMCC 3.4005, trichoderma CGMCC 3.3005, trichoderma CGMCC3.4004 weight ratio are 1：1：1；
Trichoderma viride CGMCC 3.4005, trichoderma CGMCC3.3005, trichoderma CGMCC 3.4004 scale-up medium in per milliliters of liquid
In containing more than 2 × 107 active thalline.
D) cooling step is that the honey concentrated is cooled into room temperature, packing.
Embodiment 3：The preparation method of jujube flower honey, comprises the following steps：A) raw honey checks and accepts step；B) sweet step is melted；c)
Vacuum concentration step；D) cooling step.
Step a) raw honeys are checked and accepted：The raw honey collected is carried out an acceptance inspection, the amylase value for the raw honey checked and accepted is 8.1.
Step b) melts honey：The raw honey checked and accepted is heated 20 minutes in 70 DEG C, melts raw honey, filters while hot.
Step c) is concentrated in vacuo, and the raw honey filtered is added into stable enzyme, in vacuum 720-730mmHg, temperature 40-
50 DEG C are concentrated in vacuo, until the moisture in honey is 18%, you can；Raw honey and the weight ratio for stablizing enzyme are 1：0.0015.
Described stable enzyme is Trichoderma viride CGMCC 3.4005, trichoderma CGMCC 3.3005, trichoderma (Trichoderma
Sp) CGMCC3.4004 mixture, Trichoderma viride (Trichoderma viride) CGMCC 3.4005, trichoderma CGMCC
3.3005th, trichoderma CGMCC3.4004 weight ratio is 1：1.5：1.5；Trichoderma viride CGMCC 3.4005, trichoderma
CGMCC3.3005, trichoderma CGMCC 3.4004 scale-up medium in per in milliliters of liquid contain 2 × 107 active thalline
More than.
Step d) is cooled down, and the honey concentrated is cooled into room temperature, packing.
Claims (5)
1. the preparation method of jujube flower honey, comprises the following steps：A) raw honey checks and accepts step；B) sweet step is melted；C) it is concentrated in vacuo step
Suddenly；D) cooling step, it is characterised in that：Described c) vacuum concentration step is, the raw honey filtered is added into stable enzyme, Yu Zhen
Reciprocal of duty cycle 720-730mmHg, temperature is 40-50 DEG C and is concentrated in vacuo, until the moisture in honey is 17.5-22%；It is raw
Honey is 1 with the weight ratio for stablizing enzyme：0.001-0.0015.
2. the preparation method of jujube flower honey according to claim 1, it is characterised in that：Described stable enzyme is Trichoderma viride
CGMCC 3.4005 and trichoderma CGMCC 3.3005, trichoderma CGMCC 3.4004 mixture, Trichoderma viride CGMCC 3.4005
Weight ratio with CGMCC 3.3005, trichoderma CGMCC 3.4004 is 1：0.5-1.5：0.5-1.5.
3. the preparation method of jujube flower honey according to claim 1, it is characterised in that：
Described a) raw honey checks and accepts step：Raw honey is carried out an acceptance inspection, the amylase value for the raw honey checked and accepted is not less than 8.
4. the preparation method of jujube flower honey according to claim 1, it is characterised in that：Described b) melt sweet step and be：Will
The raw honey checked and accepted heats 20-30 minutes in 60-70 DEG C, melts raw honey, filters while hot.
5. the preparation method of jujube flower honey according to claim 1, it is characterised in that：Described d) cooling step is, will
The honey concentrated is cooled to room temperature, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710946176.XA CN107616454A (en) | 2017-10-12 | 2017-10-12 | The preparation method of jujube flower honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710946176.XA CN107616454A (en) | 2017-10-12 | 2017-10-12 | The preparation method of jujube flower honey |
Publications (1)
| Publication Number | Publication Date |
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| CN107616454A true CN107616454A (en) | 2018-01-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710946176.XA Withdrawn CN107616454A (en) | 2017-10-12 | 2017-10-12 | The preparation method of jujube flower honey |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096428A (en) * | 1993-06-15 | 1994-12-21 | 王儒飞 | A kind of preparation method of Antilipemic health beverage |
| CN105685910A (en) * | 2016-01-28 | 2016-06-22 | 枣阳市圣奥养蜂专业合作社 | Jujube honey syrup |
| CN106036699A (en) * | 2016-06-16 | 2016-10-26 | 安徽蜜之源食品集团有限公司 | Production method of black locust honey |
| CN106036698A (en) * | 2016-06-16 | 2016-10-26 | 安徽蜜之源食品集团有限公司 | Astragalus sinicus honey production method |
| CN106072271A (en) * | 2016-06-16 | 2016-11-09 | 安徽蜜之源食品集团有限公司 | The preparation method of Citrus Mel |
| CN106107807A (en) * | 2016-06-16 | 2016-11-16 | 安徽蜜之源食品集团有限公司 | The production method of poplar Chinese scholartree Mel |
| CN106722624A (en) * | 2017-03-14 | 2017-05-31 | 福建省神蜂科技开发有限公司 | A kind of honey with anti-fatigue effect |
-
2017
- 2017-10-12 CN CN201710946176.XA patent/CN107616454A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096428A (en) * | 1993-06-15 | 1994-12-21 | 王儒飞 | A kind of preparation method of Antilipemic health beverage |
| CN105685910A (en) * | 2016-01-28 | 2016-06-22 | 枣阳市圣奥养蜂专业合作社 | Jujube honey syrup |
| CN106036699A (en) * | 2016-06-16 | 2016-10-26 | 安徽蜜之源食品集团有限公司 | Production method of black locust honey |
| CN106036698A (en) * | 2016-06-16 | 2016-10-26 | 安徽蜜之源食品集团有限公司 | Astragalus sinicus honey production method |
| CN106072271A (en) * | 2016-06-16 | 2016-11-09 | 安徽蜜之源食品集团有限公司 | The preparation method of Citrus Mel |
| CN106107807A (en) * | 2016-06-16 | 2016-11-16 | 安徽蜜之源食品集团有限公司 | The production method of poplar Chinese scholartree Mel |
| CN106722624A (en) * | 2017-03-14 | 2017-05-31 | 福建省神蜂科技开发有限公司 | A kind of honey with anti-fatigue effect |
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Application publication date: 20180123 |
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