CN109170743A - A kind of honey processing process - Google Patents
A kind of honey processing process Download PDFInfo
- Publication number
- CN109170743A CN109170743A CN201811017327.4A CN201811017327A CN109170743A CN 109170743 A CN109170743 A CN 109170743A CN 201811017327 A CN201811017327 A CN 201811017327A CN 109170743 A CN109170743 A CN 109170743A
- Authority
- CN
- China
- Prior art keywords
- honey
- filtration
- processing process
- process according
- sonic oscillation
- 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 87
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000001914 filtration Methods 0.000 claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000012528 membrane Substances 0.000 claims abstract description 13
- 230000010355 oscillation Effects 0.000 claims abstract description 12
- 230000005855 radiation Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 9
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 9
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- 238000011085 pressure filtration Methods 0.000 claims abstract description 8
- 239000013078 crystal Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims description 8
- 241000244987 Daiswa polyphylla Species 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 230000002070 germicidal effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 3
- 241000256844 Apis mellifera Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 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 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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 1
- 239000008103 glucose Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- -1 small molecule compounds Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 230000002087 whitening effect 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Abstract
The present invention relates to food processing technology technical field, in particular to a kind of honey processing process includes the following steps: that (1) acquires honey raw material, and mint juice is added, and sonic oscillation handles 10-15min；(2) the honey heating solution after sonic oscillation is brilliant, the honey of Xie Jinghou is carried out to pressure filtration removal impurity and larger grain crystal in sealing device, then carries out secondary filtration with ultrafiltration membrane again；(3) honey after secondary filtration is aseptically concentrated in vacuo using vacuum concentration equipment, the honey after concentration is subjected to three-stage filtration；(4) honey after three-stage filtration is subjected to radiation treatment；(5) the honey temperature after irradiation is reduced to 20 DEG C -30 DEG C, be pumped into finished pot, is aseptically packaged to get finished product.Honey processing process of the present invention, germicidal efficiency is high, keeps the flavor and nutritional ingredient of honey script, reduces the content of harmful antibiotic, the antibacterial ability after improving honey processing.
Description
Technical field
The present invention relates to food processing technology technical field, in particular to a kind of honey processing process.
Background technique
Honey is the honey that the nectar that honeybee is adopted from the flowering plant's flowers is brewed in honeycomb, is a kind of natural nutrition
Food.In honey contain glucose, fructose, various vitamins, minerals and amino acid, can be used as nutriment, it is medicinal and add
Work preserved foods and brewing mulse are used, have nourishing, moisturize, detoxify, whitening and beautifying, moistening intestines and relaxing bowels the effect of, while can be with
Anaemia, heart disease, enterogastritis etc. are prevented and treated, is improved the immunity of the human body, it is fine to children's treatment of cough effect, it is particularly suitable for woman
Daughter is virgin and designed for old people.
Natural honey has special floral odor, is mostly derived from different volatile small molecule compounds, the original of acquisition
Contain various impurity, including mechanical admixture and saccharomycete in beginning honey, need to be processed by a series of technique, but actual production
In, since processing technology is improper, causes the characteristic flavor on basis component in honey to be lost, influence the intrinsic nutrition of honey and flavor, lead
The reduction of added value of product is caused.
Summary of the invention
The technical problem to be solved by the present invention is to overcome drawbacks described above, provide a kind of honey processing process, and germicidal efficiency is high,
The flavor and nutritional ingredient of honey script are kept, the content of harmful antibiotic is reduced, the antibacterial ability after improving honey processing.
In order to solve the above-mentioned technical problem, the technical solution of the present invention is as follows:
A kind of honey processing process, includes the following steps:
(1) honey raw material is acquired, mint juice is added, sonic oscillation handles 10-15min；
(2) the honey heating solution after sonic oscillation is brilliant, control heating temperature is 48-55 DEG C, heating time 1.5-3h；
The honey of Xie Jinghou is carried out to pressure filtration removal impurity and larger grain crystal in sealing device；Then it is carried out again with ultrafiltration membrane
Secondary filtration；
(3) honey after secondary filtration is aseptically concentrated in vacuo using vacuum concentration equipment, is concentrated to
Solid quality content is 85-95%, is arranged 40-50 DEG C of true temp, vacuum degree 0.09-0.1MPa；By the honey after concentration
Three-stage filtration is carried out, at 35-45 DEG C, pressure is controlled in 0.2-0.3MPa for filtration temperature control；
(4) honey after three-stage filtration is subjected to radiation treatment, radiation dose rate is 6Gy/min~12Gy/min, total spoke
According to 6~10KGy of dosage；
(5) the honey temperature after irradiation is reduced to 20 DEG C -30 DEG C, is pumped into finished pot, is aseptically sealed
Dress is to get finished product.
Preferably, step (1) honey is Paris polyphylla honey.
Preferably, the dosage of step (1) described mint juice is the 0.5%-1% of honey raw material gross mass.
Preferably, step (2) pressure filtration, at 40-50 DEG C, pressure is controlled in 0.2-0.3MPa for temperature control.
Preferably, the aperture of step (2) described ultrafiltration membrane is 20000-30000Da.
Preferably, step (3) three-stage filtration is filtered using the filter membrane of 120 mesh.
Compared with prior art the beneficial effects of the present invention are:
In present invention process, first honey and mint juice are mixed and are ultrasonically treated, the miscellaneous taste in honey is removed, improves bee
The taste of honey；Using low temperature pyrogenation crystalline substance, three-level ultrafiltration removal of impurities, degerming, low temperature concentration technique produces honey under aseptic condition, effectively
Impurity, the microorganism etc. in honey are eliminated, sterilization functions are played, reduces the shadow of high-temperature process honey color and flavor substance
It rings；Using radiation treatment, bactericidal effect is obvious, better than traditional high temperature sterilization effect, will not reduce containing for honey flavor substance
Amount influences the original taste of honey, and improves the anti-microbial property of honey, extends the preservation time.Processing technology through the invention adds
The honey of work stores non-discolouring, not sick, stay in grade for a long time, is a kind of scientific and simple processing method, can be widely popularized
It uses.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of honey processing process, includes the following steps:
(1) Paris polyphylla honey raw material is acquired, 0.5% mint juice of honey raw material gross mass, sonic oscillation processing is added
10min；
(2) the honey heating solution after sonic oscillation is brilliant, control heating temperature is 48 DEG C, heating time 3h；It will solution crystalline substance
Honey afterwards carries out pressure filtration removal impurity and larger grain crystal in sealing device, and at 40 DEG C, pressure is controlled for temperature control
In 0.2MPa；Then secondary filtration is carried out with the ultrafiltration membrane that aperture is 20000Da again；
(3) honey after secondary filtration is aseptically concentrated in vacuo using vacuum concentration equipment, is concentrated to
Solid quality content is 85%, is arranged 40 DEG C of true temp, vacuum degree 0.09MPa；Honey after concentration is used into 120 purposes
Filter membrane carries out three-stage filtration, and at 45 DEG C, pressure is controlled in 0.2MPa for filtration temperature control；
(4) honey after three-stage filtration is subjected to radiation treatment, radiation dose rate 6Gy/min, total dose 6KGy；
(5) the honey temperature after irradiation is reduced to 20 DEG C, is pumped into finished pot, is aseptically packaged, i.e.,
Obtain finished product.
Embodiment 2
A kind of honey processing process, includes the following steps:
(1) Paris polyphylla honey raw material is acquired, 0.8% mint juice of honey raw material gross mass, sonic oscillation processing is added
12min；
(2) the honey heating solution after sonic oscillation is brilliant, control heating temperature is 50 DEG C, heating time 2h；It will solution crystalline substance
Honey afterwards carries out pressure filtration removal impurity and larger grain crystal in sealing device, and at 45 DEG C, pressure is controlled for temperature control
In 0.2MPa；Then secondary filtration is carried out with the ultrafiltration membrane that aperture is 25000Da again；
(3) honey after secondary filtration is aseptically concentrated in vacuo using vacuum concentration equipment, is concentrated to
Solid quality content is 90%, is arranged 45 DEG C of true temp, vacuum degree 0.1MPa；Honey after concentration is used into 120 purposes
Filter membrane carries out three-stage filtration, and at 40 DEG C, pressure is controlled in 0.3MPa for filtration temperature control；
(4) honey after three-stage filtration is subjected to radiation treatment, radiation dose rate 9Gy/min, total dose 9KGy；
(5) the honey temperature after irradiation is reduced to 25 DEG C, is pumped into finished pot, is aseptically packaged, i.e.,
Obtain finished product.
Embodiment 3
A kind of honey processing process, includes the following steps:
(1) Paris polyphylla honey raw material, 1% mint juice of honey raw material gross mass are acquired, sonic oscillation handles 15min；
(2) the honey heating solution after sonic oscillation is brilliant, control heating temperature is 55 DEG C, heating time 1.5h；It will solution
Honey after crystalline substance carries out pressure filtration removal impurity and larger grain crystal in sealing device, and temperature control is at 50 DEG C, pressure control
System is in 0.3MPa；Then secondary filtration is carried out with the ultrafiltration membrane that aperture is 30000Da again；
(3) honey after secondary filtration is aseptically concentrated in vacuo using vacuum concentration equipment, is concentrated to
Solid quality content is 95%, is arranged 50 DEG C of true temp, vacuum degree 0.1MPa；Honey after concentration is used into 120 purposes
Filter membrane carries out three-stage filtration, and at 45 DEG C, pressure is controlled in 0.2MPa for filtration temperature control；
(4) honey after three-stage filtration is subjected to radiation treatment, radiation dose rate 12Gy/min, total dose
10KGy；
(5) the honey temperature after irradiation is reduced to 30 DEG C, is pumped into finished pot, is aseptically packaged, i.e.,
Obtain finished product.
The above are present pre-ferred embodiments, it is only applicable to the principle for helping to understand the embodiment of the present invention；Meanwhile for this
The those skilled in the art in field, according to the present embodiment, there will be changes in terms of specific embodiments and scope of application, comprehensive
Upper described, the contents of this specification are not to be construed as limiting the invention.
Claims (6)
1. a kind of honey processing process, characterized by the following steps:
(1) honey raw material is acquired, mint juice is added, sonic oscillation handles 10-15min；
(2) the honey heating solution after sonic oscillation is brilliant, control heating temperature is 48-55 DEG C, heating time 1.5-3h；It will solution
Honey after crystalline substance carries out pressure filtration removal impurity and larger grain crystal in sealing device；Then second level is carried out with ultrafiltration membrane again
Filtering；
(3) honey after secondary filtration is aseptically concentrated in vacuo using vacuum concentration equipment, is concentrated to solid
Amount of substance content is 85-95%, is arranged 40-50 DEG C of true temp, vacuum degree 0.09-0.1MPa；Honey after concentration is carried out
Three-stage filtration, at 35-45 DEG C, pressure is controlled in 0.2-0.3MPa for filtration temperature control；
(4) honey after three-stage filtration is subjected to radiation treatment, radiation dose rate is 6Gy/min~12Gy/min, always irradiates agent
Measure 6~10KGy；
(5) the honey temperature after irradiation is reduced to 20 DEG C -30 DEG C, is pumped into finished pot, is aseptically packaged, i.e.,
Obtain finished product.
2. honey processing process according to claim 1, it is characterised in that: step (1) honey is Paris polyphylla honey.
3. honey processing process according to claim 1, it is characterised in that: the dosage of step (1) described mint juice is bee
The 0.5%-1% of sweet total mass of raw material.
4. honey processing process according to claim 1, it is characterised in that: step (2) described pressure filtration, temperature control
At 40-50 DEG C, pressure is controlled in 0.2-0.3MPa.
5. honey processing process according to claim 1, it is characterised in that: the aperture of step (2) described ultrafiltration membrane is
20000-30000Da。
6. honey processing process according to claim 1, it is characterised in that: step (3) three-stage filtration uses 120 mesh
Filter membrane be filtered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811017327.4A CN109170743A (en) | 2018-09-01 | 2018-09-01 | A kind of honey processing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811017327.4A CN109170743A (en) | 2018-09-01 | 2018-09-01 | A kind of honey processing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170743A true CN109170743A (en) | 2019-01-11 |
Family
ID=64917813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811017327.4A Pending CN109170743A (en) | 2018-09-01 | 2018-09-01 | A kind of honey processing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170743A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112790357A (en) * | 2021-01-04 | 2021-05-14 | 宁化县东华山养蜂专业合作社 | Selenium-rich honey and preparation method thereof |
-
2018
- 2018-09-01 CN CN201811017327.4A patent/CN109170743A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112790357A (en) * | 2021-01-04 | 2021-05-14 | 宁化县东华山养蜂专业合作社 | Selenium-rich honey and preparation method thereof |
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