CN109601939A - A kind of close processing method of ice - Google Patents
A kind of close processing method of ice Download PDFInfo
- Publication number
- CN109601939A CN109601939A CN201910039698.0A CN201910039698A CN109601939A CN 109601939 A CN109601939 A CN 109601939A CN 201910039698 A CN201910039698 A CN 201910039698A CN 109601939 A CN109601939 A CN 109601939A
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- Prior art keywords
- honey
- original
- temperature
- processing method
- melts
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 111
- 239000000155 melt Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000011897 real-time detection Methods 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 238000005138 cryopreservation Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000001704 evaporation Methods 0.000 description 7
- 230000008020 evaporation Effects 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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
- 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- 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)
Abstract
This application discloses a kind of close processing methods of ice, first put bee colony to specified region in the stipulated time, and scene is extracted honey；Then resulting original honey, which is put into, after extracting honey melts in honey jar, and real-time detection melts the temperature of honey jar and controls the temperature of original honey at 43 DEG C so that original honey melts out, and temperature is controlled can prevent the relevant enzyme in honey from losing activity at 43 DEG C；Then the original honey melted out is added in the filter of 180 mesh after being filtered removal of impurities, is evaporated under vacuum conditions to remove extra moisture；Resulting target honey tinning is cooling after water removal finally will be evaporated, and carries out iced processing to canned honey to obtain finished product, that is, use the filling honey of cryo-conservation, fresh-keeping to guarantee the quality.Therefore, using this processing method, it is ensured that the activity of relevant enzyme and the nutritional ingredient of honey are not lost in honey process, and then promote user experience.
Description
Technical field
This application involves product manufacture field more particularly to a kind of close processing methods of ice.
Background technique
Currently, the temperature in honey process is typically all to control at 63 DEG C or so, still, bee is processed using the temperature
Honey is easy that amylase activity is made to decompose or kill partial starch enzyme, and when carrying out later period preservation to finished product honey, due to
Saving improper can also be such that corresponding organized enzyme is lost.And then influence the nutritive value of honey.
It can be seen that how to improve the problem of nutritive value of honey is to promote user experience be those skilled in the art urgently
Problem to be solved.
Summary of the invention
This application provides a kind of close processing method of ice, solve how to improve in the prior art the nutritive value of honey with
The problem of promoting user experience.
In order to solve the above technical problems, this application provides a kind of close processing methods of ice, comprising:
Bee colony is put to specified region in the stipulated time, and scene is extracted honey；
Resulting original honey, which is put into the temperature melted in honey jar, and melt honey jar described in real-time detection, after extracting honey makes the original
The temperature of beginning honey is controlled at 43 DEG C so that the original honey melts out；
The original honey melted out is added in the filter of 180 mesh after being filtered removal of impurities, is steamed under vacuum conditions
Hair is to remove extra moisture；
Resulting target honey tinning is cooling after water removal will be evaporated, and carries out iced processing to canned honey to obtain finished product.
Preferably, after described evaporated under vacuum conditions to remove extra moisture, further includes:
The original honey is filtered again by the filter of 200 mesh.
It is preferably, described to be evaporated under vacuum conditions to remove extra moisture specifically:
Ensure external water bath temperature less than 63 DEG C, the vacuum condition of the temperature less than 43 DEG C of the original honey
Under the original honey is evaporated to remove the moisture content.
Compared with the prior art, the close processing method of a kind of ice provided herein, first puts bee colony in the stipulated time
To specified region, and scene is extracted honey；Then resulting original honey, which is put into, after extracting honey melts in honey jar, and real-time detection melts honey
The temperature of tank controls the temperature of original honey at 43 DEG C so that original honey melts out, and temperature, which is controlled, can prevent bee at 43 DEG C
Relevant enzyme in honey loses activity；Then the original honey melted out is added in the filter of 180 mesh after being filtered removal of impurities,
Evaporation is under vacuum condition to remove extra moisture；It is finally that resulting target honey tinning after evaporation water removal is cooling, and to tank
Dress honey carries out iced processing to obtain finished product, that is, uses the filling honey of cryo-conservation, fresh-keeping to guarantee the quality.Therefore, add using this
Work method, it is ensured that the activity of relevant enzyme and the nutritional ingredient of honey are not lost in honey process, and then promote user
Experience.
Detailed description of the invention
For the clearer technical solution for illustrating the application, letter will be made to attached drawing needed in the embodiment below
The introduction wanted, it should be apparent that, it for those of ordinary skills, can be under the premise of not paying creativeness
It obtains other drawings based on these drawings.
Fig. 1 is a kind of close processing method flow chart of ice provided by the embodiment of the present invention.
Specific embodiment
In order to make those skilled in the art better understand the technical solutions in the application, below in conjunction with attached drawing, it is right
Technical solution in the embodiment of the present application carries out clear and complete description.
The core of the application is to provide a kind of close processing method of ice, can solve the battalion for how improving honey in the prior art
Support the problem of value is to promote user experience.
Fig. 1 is a kind of close processing method flow chart of ice provided by the embodiment of the present invention, as shown in Figure 1, this method includes
Following steps:
S101: bee colony is put to specified region in the stipulated time, and scene is extracted honey.
S102: resulting original honey, which is put into, after extracting honey melts in honey jar, and real-time detection melt honey jar temperature make it is original
The temperature of honey is controlled at 43 DEG C so that original honey melts out.
S103: the original honey melted out is added in the filter of 180 mesh after being filtered removal of impurities, is steamed under vacuum conditions
Hair is to remove extra moisture.
S104: resulting target honey tinning is cooling after evaporating water removal, and carries out iced processing to canned honey to obtain
Finished product.
Particularly as being to select the suitable time, bee colony is put into suitable region, then scene is extracted honey, and will then be extracted honey
Resulting original honey, which is put into, afterwards holds in honey jar, and original honey is melted out, and during utilization melts honey jar and melts honey, needs reality
When detect and adjust the temperature for melting honey jar, particularly as be using water-bath be melt honey jar heat, need real-time detection and adjust water-bath
Temperature, guarantee that the temperature for melting original honey in honey jar is 43 DEG C, it is ensured that the activity of relevant enzyme in original honey.And then will
The honey melted out, which is added in the filter of 80 mesh, is filtered removal of impurities processing, is evaporated processing under vacuum conditions then to remove
Remove extra moisture.In order to guarantee the activity of relevant enzyme in original honey, preferably embodiment, steams under vacuum conditions
Hair is to remove extra moisture specifically: is ensuring external water bath temperature less than 63 DEG C, the temperature of original honey is less than 43 DEG C
Vacuum condition under original honey is evaporated to remove moisture content.Particularly as being to need to guarantee external water in evaporation process
Bath temperature is less than 63 DEG C, and the temperature of original honey is less than 43 DEG C, and the temperature of water-bath specifically needs to control and exist when evaporation process
How many degree are suitable, can be determined according to the actual situation, as long as guaranteeing that the temperature of original honey is no more than 43 DEG C.Finally will
Resulting target honey tinning is cooling after evaporation water removal, and carries out iced processing to canned honey, specifically can be by canned honey
It is stored in the satisfactory repository of temperature after carrying out iced processing with ice cream production line, and then show that ice is close.
In order to further avoid the problem of influencing the mouthfeel of finished product honey there are impurity in original honey, in above-mentioned implementation
On the basis of example, preferably embodiment, evaporates under vacuum conditions to the original honey after filtering and impurity removing to remove
After extra moisture, further includes:
Original honey is filtered again by the filter of 200 mesh.Particularly as being the filter for using 200 mesh, i.e.,
Processing is filtered to original honey again using the higher filter of filtering accuracy.
The close processing method of a kind of ice provided herein, first puts bee colony to specified region in the stipulated time, and
It extracts honey at scene；Then resulting original honey, which is put into, after extracting honey melts in honey jar, and real-time detection melt honey jar temperature make it is original
The temperature of honey is controlled at 43 DEG C so that original honey melts out, and the relevant enzyme that temperature control can prevent in honey at 43 DEG C is lost
Deactivation；Then the original honey melted out is added in the filter of 180 mesh after being filtered removal of impurities, is evaporated under vacuum conditions
To remove extra moisture；It is finally that resulting target honey tinning after evaporation water removal is cooling, and canned honey is iced
Processing is to obtain finished product, that is, uses the filling honey of cryo-conservation, fresh-keeping to guarantee the quality.Therefore, using this processing method, it is ensured that
The activity of relevant enzyme and the nutritional ingredient of honey are not lost in honey process, and then promote user experience.
Those skilled in the art will readily occur to its of the application after considering specification and practicing application disclosed herein
His embodiment.This application is intended to cover any variations, uses, or adaptations of the application, these modifications, purposes or
Person's adaptive change follow the general principle of the application and include common knowledge in the art disclosed in the present application or
Conventional techniques.Description and embodiments are considered only as exemplary, and the just true range of the application is pointed out by claim.
It should be understood that the application is not limited to the precise structure that has been described above and shown in the drawings, and
And various modifications and changes may be made without departing from the scope thereof.Above-described the application embodiment is not constituted to this Shen
Please protection scope restriction.
Claims (3)
1. a kind of close processing method of ice characterized by comprising
Bee colony is put to specified region in the stipulated time, and scene is extracted honey；
Resulting original honey, which is put into the temperature melted in honey jar, and melt honey jar described in real-time detection, after extracting honey makes the original bee
The temperature of honey is controlled at 43 DEG C so that the original honey melts out；
The original honey melted out is added in the filter of 180 mesh after being filtered removal of impurities, evaporate under vacuum conditions with
Remove extra moisture；
Resulting target honey tinning is cooling after water removal will be evaporated, and carries out iced processing to canned honey to obtain finished product.
2. the close processing method of ice according to claim 1, which is characterized in that evaporated under vacuum conditions described to remove
After extra moisture, further includes:
The original honey is filtered again by the filter of 200 mesh.
3. the close processing method of ice according to claim 1, which is characterized in that it is described evaporate under vacuum conditions it is more to remove
Remaining moisture specifically:
Ensuring external water bath temperature less than 63 DEG C, the temperature of the original honey is right less than under 43 DEG C of the vacuum condition
The original honey is evaporated to remove the moisture content.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210346982.4A CN114617243A (en) | 2019-01-16 | 2019-01-16 | Ice honey and processing method thereof |
| CN201910039698.0A CN109601939A (en) | 2019-01-16 | 2019-01-16 | A kind of close processing method of ice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910039698.0A CN109601939A (en) | 2019-01-16 | 2019-01-16 | A kind of close processing method of ice |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210346982.4A Division CN114617243A (en) | 2019-01-16 | 2019-01-16 | Ice honey and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601939A true CN109601939A (en) | 2019-04-12 |
Family
ID=66017787
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910039698.0A Pending CN109601939A (en) | 2019-01-16 | 2019-01-16 | A kind of close processing method of ice |
| CN202210346982.4A Pending CN114617243A (en) | 2019-01-16 | 2019-01-16 | Ice honey and processing method thereof |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210346982.4A Pending CN114617243A (en) | 2019-01-16 | 2019-01-16 | Ice honey and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN109601939A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2564707A1 (en) * | 2011-08-31 | 2013-03-06 | Eduards Kravecs | Method for manufacture and storage of fruit and/or berry products |
| CN103583940A (en) * | 2013-11-22 | 2014-02-19 | 天水西联蜂业有限责任公司 | Paste honey and processing technique thereof |
| CN107242554A (en) * | 2017-07-18 | 2017-10-13 | 朝阳众德食品有限责任公司 | A kind of preparation method of fruit vegetable honey |
| CN107279899A (en) * | 2017-07-19 | 2017-10-24 | 刘振平 | A kind of production technology of high activity, complete ripe crystallized honey |
| CN108497418A (en) * | 2018-02-27 | 2018-09-07 | 四川健生堂农业开发有限公司 | A kind of processing method of multistep treatment honey production |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763791A (en) * | 2012-07-03 | 2012-11-07 | 江苏江大源生态生物科技有限公司 | Method for producing matured honey |
| CN104799140A (en) * | 2014-01-23 | 2015-07-29 | 苏州山町蜂产品有限公司 | Refined honey processing process |
| CN108936495A (en) * | 2017-05-26 | 2018-12-07 | 维西药林中药材种养殖有限责任公司 | A kind of processing technology of peach blossom scoliid honey |
| CN107692146A (en) * | 2017-11-16 | 2018-02-16 | 天津中发蜂业科技发展有限公司 | A kind of preparation method for being not easy crystallized honey |
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2019
- 2019-01-16 CN CN201910039698.0A patent/CN109601939A/en active Pending
- 2019-01-16 CN CN202210346982.4A patent/CN114617243A/en active Pending
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|---|---|---|---|---|
| EP2564707A1 (en) * | 2011-08-31 | 2013-03-06 | Eduards Kravecs | Method for manufacture and storage of fruit and/or berry products |
| CN103583940A (en) * | 2013-11-22 | 2014-02-19 | 天水西联蜂业有限责任公司 | Paste honey and processing technique thereof |
| CN107242554A (en) * | 2017-07-18 | 2017-10-13 | 朝阳众德食品有限责任公司 | A kind of preparation method of fruit vegetable honey |
| CN107279899A (en) * | 2017-07-19 | 2017-10-24 | 刘振平 | A kind of production technology of high activity, complete ripe crystallized honey |
| CN108497418A (en) * | 2018-02-27 | 2018-09-07 | 四川健生堂农业开发有限公司 | A kind of processing method of multistep treatment honey production |
Non-Patent Citations (1)
| Title |
|---|
| 张敬惠: "蜂蜜生产作业指导书", 《中国蜂业》 * |
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| CN114617243A (en) | 2022-06-14 |
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Application publication date: 20190412 |