CN110200247A - A kind of production method improving honey crystallization - Google Patents
A kind of production method improving honey crystallization Download PDFInfo
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- CN110200247A CN110200247A CN201910562166.5A CN201910562166A CN110200247A CN 110200247 A CN110200247 A CN 110200247A CN 201910562166 A CN201910562166 A CN 201910562166A CN 110200247 A CN110200247 A CN 110200247A
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- 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
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Abstract
The invention discloses a kind of production methods for improving honey crystallization, comprising the following steps: filtering honey；Filtered honey is carried out to kill saccharomycete processing, carries out refined filtration；Honey of the stirring cooling after refined filtration, accesses crystallized honey kind, is stirred for the honey to be crystallized that cools down to obtain；Honey to be crystallized is crystallized into obtain crystallized honey under conditions of temperature is 10-15 DEG C.The invention has the benefit that crystallized honey of the present invention carries out sterilization processing before honey is crystallized, by honey, contained saccharomycete in honey is removed, is conducive to save from damage nutritional ingredient contained by crystallized honey, extends its shelf-life.Crystallized honey of the present invention crystallizes honey using the method for Human disturbance, access crystallized honey kind, and by way of stirring, standing repeatedly and temperature adjusts, honey is set to form stable, the uniform nuclei of crystallization, conducive to the crystallization of honey, and within specified temperatures, make the sweet spontaneous nucleation to be crystallized with crystallization function, obtain homogeneous exquisiteness without particle, crystallized honey in good taste.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of production method for improving honey crystallization.
Background technique
Honey is that the nectar that honeybee is taken from the flowering plant's flowers passes through crude sweet made of sufficiently brewing in honeycomb
Substance is a kind of wholefood, and taste is happy, is widely used in diet as confectionery.
Containing there are many nutritional ingredient needed for body, such as iron, calcium, copper, manganese, potassium, phosphorus in honey, they have expansion blood
Pipe, the effect for increasing blood flow, therefore honey has good blood tonification effect, honey is also natural health beverages, wherein containing
There are many monosaccharide, and more energy can be provided for body, and do not have to worry to increase body fat, in addition, also containing rich in honey
Rich vitamin E has stronger antioxidation, and people can be helped to promote skin, physical function.But due to bee product industry
It is constantly in driving for rough, open machining state and economic interests, so that the quality of honey product is irregular.
The manufacturing enterprise of many honey, production process is simple, and continuity is not strong, and quality fluctuation is very big, according to market statistics,
Adulterated honey-based products market circulation accounting is more than 58.3%, these products can serious influence people's lives and health,
Therefore consumer should be caused the more to pay attention to.Currently, honey processing enterprise, majority using purchase at a low price it is non-it is mature or adulterated after
Honey, by simply filtering, after blending, filling at commodity, such commodity uneven color, taste difference is big, shape is more
Become, but such commodity are received due to cheap by many consumers, also because of low quality, cheap, and mislead the consumption
Person recognizes the script of honey.
Summary of the invention
The object of the present invention is to provide a kind of homogeneous exquisitenesses without particle, stores as required do not produce gas, and honey for a long time
The production method of the guaranteed crystallized honey of quality.
A kind of production method improving honey crystallization, comprising the following steps:
(1) honey is filtered；
(2) filtered honey is carried out killing saccharomycete processing, then carries out refined filtration；
(3) stirring and the honey after refined filtration that cools down access crystallized honey kind, are stirred for the honey to be crystallized that cools down to obtain；
(4) honey to be crystallized is crystallized into obtain crystallized honey under conditions of temperature is 10-15 DEG C.
Further, in step (1), the honey is the single seeds of flowering plants, mature honey.
Preferred material of the honey of the single seeds of flowering plants as this crystallized honey, the crystallization made by the honey of the single seeds of flowering plants
Honey color is creamy white, and color is than more uniform.Single honey kind of a honey quality is controllable
Mature honey refer to the honey honeybee after honeybee is sufficiently made honey brewing it is good after can concentrate and be stored at honeycomb
In, and use capping of wax.Take honey that must cut off sweet lid with knife of cutting off the honey comb at this time, it is very time-consuming.Meeting after such honey is put long
Crystallize (condensation of honey entirety), need not move through any processing, and can long-term preservation and never degenerate.Raw honey is relative to mature bee
For honey, raw honey refers to that honeybee is just adopted back soon without the honey by sufficiently making.Since brewing time is short, honey
Middle moisture content is more, and macromolecule sugar does not decompose completely, and bee enzyme content is low, and honey is diluter.Since honeybee at this time is not this honey
Capping storage, beekeeper take honey relatively to save trouble, and do not crystallize its main feature is that putting long, or only have less crystallization to be precipitated in bottom.
Further, in step (1), honey is successively filtered through 60 mesh screens, 180 mesh screens by described be filtered into.
The impurity such as the residue being filtered to remove in honey and the honeybee limbs died.
Further, in step (2), the sterilization are as follows: vacuum and low temperature sterilization；The temperature of the sterilization is 50-58 DEG C,
Vacuum degree is -0.7MPa extremely -0.9MPa, sterilizing time 20-30min.It is killed in honey and is deposited by the way of cold sterilization
Saccharomycete so that it is destroyed it during storage because saccharomycete present in honey may promote the fermentation of honey
Nutritional ingredient generates gas.
Further, in step (2), the refined filtration are as follows: carry out the honey after sterilizing through the sieve of 180-200 mesh
Filtering.It might have impurity appearance after sterilizing, in honey, further using filtering, convenient for guaranteeing the homogeneity and mouth of product
Sense.
Further, in step (3), the cooling while stirring of the honey after refined filtration is handled, 25-35min to be mixed,
It is cooled to 25-30 DEG C, accesses crystallized honey kind.
Because honey 50-58 DEG C at a temperature of sterilized, the honey after sterilizing have certain temperature, stir bee
Honey is uniformly mixed it, and honey will appear the nuclei of crystallization at low temperatures, and after being sterilized at 50-58 DEG C, due to the original of heating
Cause, the nuclei of crystallization can melt, and the nuclei of crystallization that honey is formed under field conditions (factors) and uneven, and the purpose of sterilization is played in heating,
The fusible nuclei of crystallization formed under field conditions (factors), more evenly convenient for honey crystallization.
Because crystallized honey kind is the crystallized honey that nectar source is single, crystallization is uniform, quality is fine and smooth and color is milky white, it is in temperature
It will appear the phenomenon that nuclei of crystallization dissolve under conditions of 50-58 DEG C, and cool the temperature to 25-30 DEG C, then access crystallized honey kind, this
Sample crystallized honey kind, which just will not dissolve, to be recrystallized.
Further, in step (3), the weight of accessed crystallized honey kind is the 18%-22% of honey weight.
Further, in step (3), after crystallized honey kind to be accessed, 15-20min, so weight are stirred every 40-45min
Honey temperature is down to 15-20 DEG C three times again and obtains honey to be crystallized.Because has there is the shape crystallized in the case where 15-20 DEG C in honey
State, by the way of Human disturbance, i.e., using stirring, standing, stirring is stood, and mode repeatedly interferes the crystallization of honey,
It can guarantee to be formed by the uniformity that the nuclei of crystallization are in the same size, and the guarantee nuclei of crystallization are distributed during honey crystallization in this way, quiet
The stage honey of setting is crystallized, and when stirring can destroy not big enough the nuclei of crystallization of dynamics of crystallization stage formation, to guarantee to crystallize
The uniformity of core, by stirring, standing, operation forms the more stable nuclei of crystallization of the same size repeatedly, is the thin of crystallized honey
Greasy and good mouthfeel lays the foundation.
Further, in step (4): by honey to be crystallized after the screen to filtrate of -200 mesh of 150 mesh, then carrying out at crystallization
Reason.It with the screen to filtrate of -200 mesh of 150 mesh, can remove the big nuclei of crystallization, guarantee the homogeneous fine and smooth nothing of crystallized honey
Grain.
Further, in step (4), under conditions of temperature is 10-15 DEG C, crystallization must crystallize honey to be crystallized for 3-4 days
Honey.Because honey to be crystallized contains the nuclei of crystallization, have the ability of distinct crystalline, and the size of the nuclei of crystallization is than more consistent, it is warm herein
The crystallized honey that the lower crystallization of degree is formed is homogeneous, and mouthfeel is relatively good.
Being formed by crystallized honey can be used as the crystallized honey kind of production next time crystallized honey.
The invention has the benefit that crystallized honey of the present invention kills honey before honey is crystallized
Bacterium processing, removes contained saccharomycete in honey, is conducive to save from damage nutritional ingredient contained by crystallized honey, extends its shelf-life.
Crystallized honey of the present invention crystallizes honey using the method for Human disturbance, i.e. access crystallized honey kind, and
By way of stirring, standing repeatedly, honey is set to form stable, the uniform nuclei of crystallization, conducive to the crystallization of honey, and specific
At a temperature of, make the sweet spontaneous nucleation to be crystallized with crystallization function, obtains homogeneous exquisiteness without particle, crystallization in good taste
Honey.Since the color of crystallized honey of the present invention is uniform, particle is finer and smoother, it is easy to divide and distinguish between truth and false, be presented
External appearance characteristic out is that honey inferior in the market is unable to reach.
Specific embodiment
Embodiment 1
A kind of production method improving honey crystallization, comprising the following steps:
(1) honey is filtered；
(2) filtered honey is carried out killing saccharomycete processing, then carries out refined filtration；
(3) stirring and the honey after refined filtration that cools down access crystallized honey kind, are stirred for the honey to be crystallized that cools down to obtain；
(4) honey to be crystallized is crystallized into obtain crystallized honey under conditions of temperature is 10-15 DEG C.
Embodiment 2
A kind of production method improving honey crystallization, comprising the following steps:
(1) the single seeds of flowering plants, mature honey are selected, then successively carried out selected honey through 60 mesh screens, 180 mesh screens
Filter removes the impurity in honey；
(2) mode for taking vacuum and low temperature to sterilize carries out filtered honey to kill saccharomycete processing, described to kill saccharomycete
Temperature be 50 DEG C, vacuum degree be -0.9MPa, kill saccharomycete 30min with this condition；The saccharomycete in honey is removed, can be prevented
Only honey ferments during storage generates gas, the effective component destroyed in honey and the preservation for being unfavorable for honey, wait kill
Bacterium finishes to be filtered using the sieve of 200 mesh, removes the impurity in honey, it is ensured that honey crystallization quality exquisiteness is without particle；This
Outer cold sterilization is also an advantage that: fusing honey spontaneous nucleation is formed by the nuclei of crystallization, because of honey meeting under low-temperature condition
The nuclei of crystallization are formed, and the form size of the nuclei of crystallization of self-assembling formation is all uneven, makes its fusing under low-temperature condition, then from crystallization
Form the uniform nuclei of crystallization；
(3) cooling while stirring of the honey after refined filtration is handled, so that temperature is down to 25 DEG C after 25min to be mixed, access
Weight is the crystallized honey kind of honey weight 18%, because the nuclei of crystallization contained by the excessively high crystallized honey kind of temperature can melt, and at 25 DEG C
Under conditions of access crystallized honey kind, the nuclei of crystallization contained in crystallized honey kind will not be destroyed, and the presence of the nuclei of crystallization can promote
Into the crystallization of honey；
After crystallized honey kind to be accessed, 15min is stirred every 40min, honey temperature is so down to 15 DEG C in triplicate and is obtained
Honey to be crystallized；Honey is crystallized by the way of Human disturbance, is crystallized standing stage honey, when stirring can destroy
Not big enough the nuclei of crystallization of the dynamics that crystallization stage is formed, by stirring, standing, are grasped repeatedly to guarantee the uniformity of the nuclei of crystallization
The more stable nuclei of crystallization of the same size are formed, are laid the foundation for the fine and smooth and good mouthfeel of crystallized honey；
(4) by honey to be crystallized after the screen to filtrate of 150 mesh, crystallization must crystallize bee in 3 days under conditions of temperature is 15 DEG C
Honey.
Embodiment 3
A kind of production method improving honey crystallization, comprising the following steps:
(1) the single seeds of flowering plants, mature honey are selected, then successively carried out selected honey through 60 mesh screens, 180 mesh screens
Filter removes the impurity in honey；
(2) mode for taking vacuum and low temperature to sterilize carries out filtered honey to kill saccharomycete processing, described to kill saccharomycete
Temperature be 55 DEG C, vacuum degree be -0.8MPa, kill saccharomycete 25min with this condition；The saccharomycete in honey is removed, can be prevented
Only honey ferments during storage generates gas, the effective component destroyed in honey and the preservation for being unfavorable for honey, wait kill
Bacterium finishes to be filtered using the sieve of 200 mesh, removes the impurity in honey, it is ensured that honey crystallization quality exquisiteness is without particle；This
Outer cold sterilization is also an advantage that: fusing honey spontaneous nucleation is formed by the nuclei of crystallization, because of honey meeting under low-temperature condition
The nuclei of crystallization are formed, and the form size of the nuclei of crystallization of self-assembling formation is all uneven, makes its fusing under low-temperature condition, then from crystallization
Form the uniform nuclei of crystallization；
(3) cooling while stirring of the honey after refined filtration is handled, so that temperature is down to 28 DEG C after 30min to be mixed, access
Weight is the crystallized honey kind of honey weight 20%, because the nuclei of crystallization contained by the excessively high crystallized honey kind of temperature can melt, and at 28 DEG C
Under conditions of access crystallized honey kind, the nuclei of crystallization contained in crystallized honey kind will not be destroyed, and the presence of the nuclei of crystallization can promote
Into the crystallization of honey；
After crystallized honey kind to be accessed, 18min is stirred every 43min, honey temperature is so down to 18 DEG C in triplicate and is obtained
Honey to be crystallized；Honey is crystallized by the way of Human disturbance, is crystallized standing stage honey, when stirring can destroy
Not big enough the nuclei of crystallization of the dynamics that crystallization stage is formed, by stirring, standing, are grasped repeatedly to guarantee the uniformity of the nuclei of crystallization
The more stable nuclei of crystallization of the same size are formed, are laid the foundation for the fine and smooth and good mouthfeel of crystallized honey；
(4) by honey to be crystallized after the screen to filtrate of 180 mesh, crystallization must crystallize bee in 3 days under conditions of temperature is 13 DEG C
Honey.
Embodiment 4
A kind of production method improving honey crystallization, comprising the following steps:
(1) the single seeds of flowering plants, mature honey are selected, then successively carried out selected honey through 60 mesh screens, 180 mesh screens
Filter removes the impurity in honey；
(2) mode for taking vacuum and low temperature to sterilize carries out filtered honey to kill saccharomycete processing, described to kill saccharomycete
Temperature be 58 DEG C, vacuum degree be -0.7MPa, kill saccharomycete 20min with this condition；The saccharomycete in honey is removed, can be prevented
Only honey ferments during storage generates gas, the effective component destroyed in honey and the preservation for being unfavorable for honey, wait kill
Bacterium finishes to be filtered using the sieve of 180 mesh, removes the impurity in honey, it is ensured that honey crystallization quality exquisiteness is without particle；This
Outer cold sterilization is also an advantage that: fusing honey spontaneous nucleation is formed by the nuclei of crystallization, because of honey meeting under low-temperature condition
The nuclei of crystallization are formed, and the form size of the nuclei of crystallization of self-assembling formation is all uneven, makes its fusing under low-temperature condition, then from crystallization
Form the uniform nuclei of crystallization；
(3) cooling while stirring of the honey after refined filtration is handled, so that temperature is down to 30 DEG C after 35min to be mixed, access
Weight is the crystallized honey kind of honey weight 22%, because the nuclei of crystallization contained by the excessively high crystallized honey kind of temperature can melt, and at 30 DEG C
Under conditions of access crystallized honey kind, the nuclei of crystallization contained in crystallized honey kind will not be destroyed, and the presence of the nuclei of crystallization can promote
Into the crystallization of honey；
After crystallized honey kind to be accessed, 20min is stirred every 45min, honey temperature is so down to 20 DEG C in triplicate and is obtained
Honey to be crystallized；Honey is crystallized by the way of Human disturbance, is crystallized standing stage honey, when stirring can destroy
Not big enough the nuclei of crystallization of the dynamics that crystallization stage is formed, by stirring, standing, are grasped repeatedly to guarantee the uniformity of the nuclei of crystallization
The more stable nuclei of crystallization of the same size are formed, are laid the foundation for the fine and smooth and good mouthfeel of crystallized honey；
(4) by honey to be crystallized after the screen to filtrate of 200 mesh, crystallization must crystallize bee in 4 days under conditions of temperature is 10 DEG C
Honey.
The shape feature for the crystallized honey that production method of the present invention obtains, as shown in table 1:
Table 1
As it can be seen from table 1 the crystallized honey that production method of the present invention obtains is than comparatively fresh, because of fresh honey face
Color is shallower, and the shape of crystallized honey of the present invention, body-sensing, taste are superior to traditional honey, furthermore knot of the present invention
The amount of contained saccharomycete is fewer in brilliant honey, because saccharomycete can promote the nutritional ingredient in honey to ferment, saccharomycete
The content the high more influences its quality.Enzyme is most important active constituent in honey, and contained enzyme in crystallized honey of the present invention
Amount be significantly larger than the amount of enzyme contained by traditional honey.
Whether hydroxymethylfurfural is detection honey by the important indicator of overprocessing, the lower freshness for illustrating honey of value
It is higher, and the content of hydroxymethylfurfural of the present invention is zero, i.e., crystallized honey of the present invention is pure natural crystallized honey, no
Containing any chemical addition agent, the nutritional ingredient of honey has been fully retained, it is genuine.
The quality testing table of crystallized honey of the present invention, as shown in table 2:
Table 2
From table 2 it can be seen that the content of crystallized honey fructose of the present invention and glucose meets food requirement, and bacterium
Meet the requirement of food safety with the content of fungi.
The present invention is not limited to above-mentioned preferred forms, anyone can show that other are various under the inspiration of the present invention
The product of form, however, make any variation in its details, it is all that there is technical solution identical or similar to the present application,
It is within the scope of the present invention.
Claims (10)
1. a kind of production method for improving honey crystallization, which comprises the following steps:
(1) honey is filtered；
(2) filtered honey is carried out killing saccharomycete processing, then carries out refined filtration；
(3) stirring and the honey after refined filtration that cools down access crystallized honey kind, are stirred for the honey to be crystallized that cools down to obtain；
(4) honey to be crystallized is crystallized into obtain crystallized honey under conditions of temperature is 10-15 DEG C.
2. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that in step (1), the bee
Honey is the single seeds of flowering plants, mature honey.
3. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that in step (1), the mistake
Filter is successively to be filtered honey through 60 mesh screens, 180 mesh screens.
4. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that described to kill in step (2)
Bacterium are as follows: vacuum and low temperature sterilization；The temperature of the sterilization is 50-58 DEG C, and vacuum degree is -0.7MPa to -0.9MPa, when sterilization
Between be 20-30min.
5. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that in step (2), the essence
Filter are as follows: be filtered the honey after sterilizing through the sieve of 180-200 mesh.
6. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that, will be through essence in step (3)
Honey cooling while stirring processing after filter, 25-35min to be mixed, is cooled to 25-30 DEG C, accesses crystallized honey kind.
7. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that in step (3), accessed
The weight of crystallized honey kind is the 18%-22% of honey weight.
8. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that be accessed in step (3)
After crystallized honey kind, every 40-45min stir 15-20min, so in triplicate by honey temperature be down to 15-20 DEG C to
Crystallized honey.
9. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that in step (4): will be wait tie
Brilliant honey is after the screen to filtrate of -200 mesh of 150 mesh, then carries out crystallization treatment.
10. a kind of production method for improving honey crystallization according to claim 1, which is characterized in that in step (4), wait tie
Brilliant honey obtains crystallized honey in crystallization 3-4 days under conditions of temperature is 10-15 DEG C.
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| CN112042911A (en) * | 2020-09-05 | 2020-12-08 | 南京老山药业股份有限公司 | Mixed crystal honey and preparation method thereof |
| CN112189821A (en) * | 2020-10-14 | 2021-01-08 | 贵州嘉禾香农业发展有限责任公司 | Preparation method of solid honey |
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