CN111657463A - Linden tree snow honey and preparation method and application thereof - Google Patents
Linden tree snow honey and preparation method and application thereof Download PDFInfo
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- CN111657463A CN111657463A CN202010679459.4A CN202010679459A CN111657463A CN 111657463 A CN111657463 A CN 111657463A CN 202010679459 A CN202010679459 A CN 202010679459A CN 111657463 A CN111657463 A CN 111657463A
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- 240000007313 Tilia cordata Species 0.000 title claims abstract description 217
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 238000002425 crystallisation Methods 0.000 claims abstract description 62
- 230000008025 crystallization Effects 0.000 claims abstract description 62
- 239000013078 crystal Substances 0.000 claims abstract description 49
- 239000012535 impurity Substances 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 34
- 241000219071 Malvaceae Species 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000012216 screening Methods 0.000 claims description 70
- 239000000463 material Substances 0.000 claims description 62
- 238000003756 stirring Methods 0.000 claims description 58
- 238000010438 heat treatment Methods 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000004321 preservation Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims 6
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims 6
- 239000006071 cream Substances 0.000 abstract description 12
- 238000004945 emulsification Methods 0.000 abstract description 11
- 239000007787 solid Substances 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 238000009776 industrial production Methods 0.000 abstract description 6
- 230000035800 maturation Effects 0.000 abstract description 5
- 238000005303 weighing Methods 0.000 description 29
- 239000012257 stirred material Substances 0.000 description 26
- 230000001804 emulsifying effect Effects 0.000 description 16
- 239000002994 raw material Substances 0.000 description 14
- 238000009775 high-speed stirring Methods 0.000 description 12
- 239000011229 interlayer Substances 0.000 description 12
- 238000005070 sampling Methods 0.000 description 12
- 238000002347 injection Methods 0.000 description 11
- 239000007924 injection Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 230000002087 whitening effect Effects 0.000 description 7
- 241000257303 Hymenoptera Species 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 239000002932 luster Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 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 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 2
- 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 2
- 239000008103 glucose Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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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
- A23L5/20—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
- 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
- A23L5/51—Concentration
-
- 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
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- 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
The invention relates to the field of food processing, and particularly discloses linden honey and a preparation method and application thereof, wherein the linden honey comprises linden honey and an air crystallization core, and the preparation method of the air crystallization core comprises the steps of filtering and removing impurities from the linden honey, and then crystallizing the linden honey in an environment of 10-15 ℃ to obtain the air crystallization core. The basswood honey prepared by the method is snow white in color and high in nutritional value, and the basswood honey can be prepared by adding the air crystal nucleus into the basswood honey without repeated brewing and natural maturation, so that the problem that most of the existing basswood honey needs repeated brewing and natural maturation and cannot realize industrial production is solved; the preparation method provided by the embodiment of the invention is simple, the emulsification is realized by vacuum concentration and addition of air crystal nucleus, and the prepared linden honey can be completely crystallized, is in a solid cream shape, has a snow white color, is suitable for industrial production, and has wide market prospect.
Description
Technical Field
The invention relates to the field of food processing, in particular to linden tree snow honey and a preparation method and application thereof.
Background
With the progress and development of society, people have higher and higher requirements on food materials. The linden honey is generally light amber, and has abundant glucose, fructose, vitamins, amino acids, hormones, enzymes and esters, so that the linden honey can be eaten by people to play the effects of clearing heat, tonifying middle-jiao, detoxifying and moistening dryness, and is an rare honey product.
The linden honey is a product obtained by processing the linden honey, is in a white cheese shape, has higher nutritional value compared with the linden honey, and can effectively improve the additional value of the linden honey.
However, the prior art solutions have the following disadvantages in practical use: most of the linden tree snow honey in the prior art needs to be naturally mature through repeated brewing, so that the purpose of industrial production cannot be realized, and more user requirements cannot be met.
Disclosure of Invention
The embodiment of the invention aims to provide linden tree honey, which aims to solve the problems that most of the existing linden tree honey proposed in the background art needs to be brewed and naturally matured repeatedly, and cannot be industrially produced.
The embodiment of the invention is realized as follows: the invention provides a linden honey snow, which comprises linden honey and an air crystallization core, wherein the weight ratio of the linden honey to the air crystallization core is 0.8-1.2:0.1-0.5, and the preparation method of the air crystallization core comprises the steps of filtering the linden honey to remove impurities, and then, crystallizing in an environment at 10-15 ℃ to obtain the air crystallization core.
As a further scheme of the invention: the weight ratio of the linden honey to the air crystalline core is 0.9-1.1: 0.2-0.4.
Preferably, the weight ratio of the linden honey to the air crystal nucleus is 1: 0.3.
As a still further scheme of the invention: the preparation method of the air crystallization nucleus comprises the steps of filtering linden honey by a filter screen of 70-90 meshes to remove impurities, putting the linden honey in an environment of 10-15 ℃, waiting for complete crystallization, and using the linden honey as the air crystallization nucleus for later use.
Preferably, in the preparation method of the air crystalline nucleus, the impurities are removed by filtering through a 80-mesh filter screen.
As a still further scheme of the invention: the grain size of the air crystalline core ranges from 15 to 20 microns.
Another object of the embodiment of the invention is to provide a preparation method of linden honey, which comprises the following steps:
1) melting linden honey, concentrating in vacuum until the water content is 16-18 wt%, and fine screening at 42-45 deg.C to remove impurities to obtain fine screened material;
2) stirring the fine sieve material obtained in the step 1) for more than 30 minutes at a stirring speed of 400-plus 1000 rpm to obtain a stirred material, then weighing air crystal nuclei according to a proportion, injecting the air crystal nuclei into the stirred material, placing the stirred material in an environment of 10-15 ℃ for continuously stirring (400-plus 1000 rpm), emulsifying and whitening, standing for not less than 8 days, weighing and packaging to obtain the linden honey after the linden honey is completely crystallized and is in a solid cream shape and in a snow white color.
As a still further scheme of the invention: in the preparation method of the linden tree honey cream, the vacuum concentration conditions are as follows: the vacuum degree is controlled to be-0.09 to-0.08 MPa, and the temperature is controlled to be 40 ℃ to 42 ℃.
As a still further scheme of the invention: in the vacuum concentration, sampling is carried out once every 10 minutes through a sampling port, the moisture content of the linden honey is detected, and when the moisture content reaches 16 wt% -18 wt%, pressure relief is carried out and heating is stopped.
Preferably, in the preparation method of the basswood snow honey, the fine screen material is stirred for more than 30 minutes at a stirring speed of 900 revolutions per minute, and it should be noted that the stirring rotating speed is increased to promote molecular motion, and the stirring rotating speed increases the material heating surface area, so that the stirring rotating speed is within a certain range, and the honey decrystallization rate is increased along with the increase of the rotating speed, and the crystallization effect is reduced, so that the stirring is preferably carried out at the stirring speed of 900 revolutions per minute for more than 30 minutes.
As a still further scheme of the invention: the fine screening is to screen the linden honey by using a 100-mesh 140-mesh screen after vacuum concentration to remove impurities, the temperature of the linden honey is kept at 42-45 ℃ in the fine screening process (if the temperature is too low, the flowability of the linden honey is poor, a pipeline is blocked, and the temperature is too high, so that the quality of the linden honey is influenced), the good flowability and the uniform flow rate of the linden honey are ensured, the linden honey after the fine screening does not contain impurities (the impurities mainly comprise limbs of bees, larvae, wax bits and other impurities visible in normal vision), and the color is uniform and bright.
As a still further scheme of the invention: in the preparation method of the linden tree honey, the melting is to heat the linden tree honey to 48-50 ℃ and keep the temperature for 45-60 minutes.
As a still further scheme of the invention: in the preparation method of the linden tree honey, the melting is to add the linden tree honey into a heating stirrer, heat the mixture to 48-50 ℃, and keep the temperature for about 45-60 minutes, so that the linden tree honey is completely melted and keeps good fluidity.
As a still further scheme of the invention: in the preparation method of the linden honey, the melting is to add the accepted linden honey raw materials into a heating stirrer, heat the raw materials to 48-50 ℃ in the heating stirrer in a low-temperature heating mode (because the honey corresponding to the temperature of 60-70 ℃ has the best decrystallization effect, namely the crystallization effect is the worst after the heating temperature of the linden honey reaches 60-70 ℃, the crystallization is not facilitated), keep the raw materials for 45-60 minutes (the linden honey can be fully melted within 45-60 minutes, so that the linden honey can reach good fluidity), completely melt the linden honey raw materials, and keep good fluidity.
As a still further scheme of the invention: in the preparation method of the linden honey, a primary screening step is further included before vacuum concentration, the primary screening step is to use a 80-120 mesh screen to filter and screen the melted linden honey, and the temperature of the linden honey is kept at 42-45 ℃ in the primary screening process (the honey decrystallization effect is the best due to the temperature being 60-70 ℃, namely the crystallization effect is the worst after the heating temperature of the linden honey reaches 60-70 ℃, and the crystallization is not beneficial), so that the good flowability and the uniform flow rate of the linden honey are ensured.
As a still further scheme of the invention: in the preparation method of the linden tree snow honey, a heat preservation step is also included before the fine screening material is stirred, and the heat preservation step is to keep the fine screening material standing for 10-14 hours at the temperature of 5-10 ℃.
As a still further scheme of the invention: and the heat preservation step is to add the fine screening material into an emulsifying tank, keep the temperature of interlayer circulating water of the emulsifying tank at 5-10 ℃, stand for 12 hours, ensure the temperature of the fine screening material at 15-20 ℃, and stop interlayer circulating water.
Another object of the embodiment of the invention is to provide the linden tree snow honey prepared by the above preparation method of the linden tree snow honey.
Another object of the embodiment of the invention is to provide an application of the preparation method of the linden tree snow honey in food processing; specifically, the application can be used for refining honey, and can also be used for concentration, emulsification and the like of liquid food, so that the nutritional value of the product is improved.
Compared with the prior art, the invention has the beneficial effects that:
the basswood honey prepared by the method is snow white in color and high in nutritional value, and the basswood honey can be prepared by adding the air crystal nucleus into the basswood honey without repeated brewing and natural maturation, so that the problem that the conventional basswood honey mostly needs to be repeatedly brewed and naturally matured and cannot be industrially produced is solved; meanwhile, the preparation method provided by the embodiment of the invention is simple, the emulsification is realized by vacuum concentration and addition of air crystal nucleus, the prepared linden honey can be completely crystallized, is in a solid cream shape, and is in a whitish color, the linden honey is changed into the linden honey by processing, the nutrition value is higher, the method is suitable for industrial production, the production efficiency is greatly improved, and the market prospect is wide.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
A preparation method of linden tree honey comprises the following steps:
1) adding the qualified linden honey raw materials into a heating stirrer, heating to 48 ℃ in the heating stirrer in a low-temperature heating mode, and keeping for about 45 minutes to completely melt the linden honey raw materials and keep good fluidity;
2) primarily screening the melted linden honey in the step 1), specifically, filtering and screening the melted linden honey by using a 80-mesh screen, wherein the temperature of the linden honey is kept at 42 ℃ in the primary screening process so as to ensure good flowability and uniform flow rate of the linden honey;
3) adding the primarily screened linden honey into vacuum concentration equipment for vacuum concentration (the vacuum concentration conditions are as follows: controlling the vacuum degree to be-0.09 MPa and the temperature to be 40 ℃) until the water content is 16 wt%; in the vacuum concentration, sampling is carried out once every 10 minutes through a sampling port, the moisture content of the linden honey is detected, and when the moisture content reaches 16 wt%, pressure relief is carried out and heating is stopped;
4) after vacuum concentration, fine screening is carried out on the linden honey by using a 100-mesh screen to remove impurities, so as to obtain a fine screening material, the temperature of the linden honey is kept at 42 ℃ in the fine screening process, so that the linden honey is good in fluidity and uniform in flow rate, the linden honey after fine screening does not contain impurities (the impurities mainly comprise limbs, larvae and wax bits of bees and other impurities visible to normal vision), and the color and luster are uniform and transparent;
5) preserving the heat of the fine screening material after fine screening, specifically, adding the fine screening material into an emulsifying tank, keeping the temperature of interlayer circulating water of the emulsifying tank at 5 ℃, standing for 12 hours, ensuring the temperature of the fine screening material to be 15 ℃, and stopping interlayer circulating water;
6) stirring the linden honey subjected to heat preservation in the step 5) for 30 minutes at a stirring speed of 400 revolutions per minute by using a high-speed stirring device to obtain a stirring material, then weighing air crystallization nuclei according to a proportion of adding 0.1kg of air crystallization nuclei into each 0.8kg of the stirring material (linden honey), injecting the air crystallization nuclei into the stirring material, placing the stirring material in an environment at 10 ℃ for continuous stirring (400 revolutions per minute), emulsifying and whitening, standing the mixture in an environment at 10 ℃ for 8 days until the linden honey is completely crystallized to form a solid cream, weighing and packaging to obtain the linden honey; the preparation method of the air crystallization nucleus comprises the steps of weighing a part of linden honey in advance, filtering the linden honey through a 70-mesh filter screen to remove impurities, putting the linden honey in an environment with the temperature of 10 ℃ for waiting for complete crystallization, and taking the linden honey as the air crystallization nucleus for later use, wherein the particle size of the air crystallization nucleus is 15 microns.
Example 2
Compared with the example 1, except that the heat-preserved linden honey is stirred for 30 minutes at the stirring speed of 400 revolutions per minute by using a high-speed stirring device to obtain a stirred material, then 0.1kg of air crystallization nuclei is added into the stirred material (linden honey) according to the proportion that 0.8kg of air crystallization nuclei is added into the stirred material, stirring continuously (400 r/min) at 10 deg.C instead of stirring with high speed stirring equipment at 900 r/min for 30 min to obtain stirred material, then 0.1kg of air crystallization nuclei is added into the stirred material (linden honey) according to the proportion that 0.8kg of air crystallization nuclei is added into the stirred material, the procedure was repeated as in example 1 except that the mixture was left to stand at 10 ℃ for further stirring (900 rpm).
Example 3
Compared with the example 1, except that the heat-preserved linden honey is stirred for 30 minutes at the stirring speed of 400 revolutions per minute by using a high-speed stirring device to obtain a stirred material, then 0.1kg of air crystallization nuclei is added into the stirred material (linden honey) according to the proportion that 0.8kg of air crystallization nuclei is added into the stirred material, stirring continuously (400 r/min) at 10 deg.C instead of stirring with high speed stirring equipment at 600 r/min for 30 min to obtain stirred material, then 0.1kg of air crystallization nuclei is added into the stirred material (linden honey) according to the proportion that 0.8kg of air crystallization nuclei is added into the stirred material, the procedure was repeated as in example 1 except that the mixture was left to stand at 10 ℃ for further stirring (600 rpm).
Example 4
A preparation method of linden tree honey comprises the following steps:
1) adding the qualified linden honey raw materials into a heating stirrer, heating to 50 ℃ in the heating stirrer in a low-temperature heating mode, and keeping for about 60 minutes to completely melt the linden honey raw materials and keep good fluidity;
2) primarily screening the melted linden honey in the step 1), specifically, filtering and screening the melted linden honey by using a 120-mesh screen, wherein the temperature of the linden honey is kept at 45 ℃ in the primary screening process so as to ensure good flowability and uniform flow rate of the linden honey;
3) adding the primarily screened linden honey into vacuum concentration equipment for vacuum concentration (the vacuum concentration conditions are as follows: controlling the vacuum degree to be-0.08 MPa and the temperature to be 42 ℃) until the moisture content is 18 wt%; in the vacuum concentration, sampling is carried out once every 10 minutes through a sampling port, the moisture content of the linden honey is detected, and the pressure is released and the heating is stopped when the moisture content reaches 18 wt%;
4) after vacuum concentration, fine screening is carried out on the linden honey by using a 140-mesh screen to remove impurities, so as to obtain a fine screening material, the temperature of the linden honey is kept at 45 ℃ in the fine screening process, so that the linden honey is good in fluidity and uniform in flow rate, the linden honey after fine screening does not contain impurities (the impurities mainly comprise limbs, larvae and wax bits of bees and other impurities visible to normal vision), and the color and luster are uniform and transparent;
5) preserving the heat of the fine screening material after fine screening, specifically, adding the fine screening material into an emulsification tank, keeping the temperature of interlayer circulating water of the emulsification tank at 10 ℃, standing for 12 hours, ensuring the temperature of the fine screening material to be 20 ℃, and stopping interlayer circulating water;
6) stirring the linden honey subjected to heat preservation in the step 5) for more than 30 minutes at a stirring speed of 1000 revolutions per minute by using a high-speed stirring device to obtain a stirring material, then weighing air crystallization nuclei according to the proportion of adding 0.5kg of air crystallization nuclei into every 1.2kg of the stirring material (linden honey), injecting the air crystallization nuclei into the stirring material, placing the stirring material in an environment at 15 ℃ for continuously stirring (1000 revolutions per minute), emulsifying and whitening, standing the mixture in an environment at 15 ℃ for 9 days until the linden honey is completely crystallized to form a solid cream, wherein the color of the cream is snow white, weighing and packaging to obtain the linden honey; the preparation method of the air crystallization nucleus comprises the steps of weighing a part of linden honey in advance, filtering the linden honey through a 90-mesh filter screen to remove impurities, putting the linden honey in an environment at 15 ℃ for waiting for complete crystallization, and taking the linden honey as the air crystallization nucleus for later use, wherein the particle size of the air crystallization nucleus is 20 microns.
Example 5
Compared with the example 4, except that the heat-preserved linden honey is stirred for more than 30 minutes at the stirring speed of 1000 revolutions per minute by using a high-speed stirring device to obtain a stirred material, then weighing air crystal nucleus according to the proportion that 0.5kg of air crystal nucleus is added into every 1.2kg of the stirred material (linden honey) and injecting the air crystal nucleus into the stirred material, stirring continuously (1000 rpm) at 15 deg.C instead of stirring with high speed stirring equipment at 900 rpm for more than 30 min to obtain stirred material, then weighing air crystal nucleus according to the proportion that 0.5kg of air crystal nucleus is added into every 1.2kg of the stirred material (linden honey) and injecting the air crystal nucleus into the stirred material, the procedure was repeated as in example 4 except that the mixture was left to stand at 15 ℃ for further stirring (900 rpm).
Example 6
A preparation method of linden tree honey comprises the following steps:
1) adding the qualified linden honey raw materials into a heating stirrer, heating to 49 ℃ in the heating stirrer in a low-temperature heating mode, and keeping for about 50 minutes to completely melt the linden honey raw materials and keep good fluidity;
2) primarily screening the melted linden honey in the step 1), specifically, filtering and screening the melted linden honey by using a 100-mesh screen, wherein the temperature of the linden honey is kept at 44 ℃ in the primary screening process so as to ensure good flowability and uniform flow rate of the linden honey;
3) adding the primarily screened linden honey into vacuum concentration equipment for vacuum concentration (the vacuum concentration conditions are as follows: controlling the vacuum degree to be-0.085 MPa and the temperature to be 41 ℃) until the moisture content is 17 wt%; in the vacuum concentration, sampling is carried out once every 10 minutes through a sampling port, the moisture content of the linden honey is detected, and the pressure is released and the heating is stopped when the moisture content reaches 17 wt%;
4) after vacuum concentration, fine screening is carried out on the linden honey by using a 120-mesh screen to remove impurities, so as to obtain a fine screening material, the temperature of the linden honey is kept at 44 ℃ in the fine screening process, so that the linden honey is good in fluidity and uniform in flow rate, the linden honey after fine screening does not contain impurities (the impurities mainly comprise limbs, larvae and wax bits of bees and other impurities visible to normal vision), and the color and luster are uniform and transparent;
5) preserving the heat of the fine screening material after fine screening, specifically, adding the fine screening material into an emulsifying tank, keeping the temperature of interlayer circulating water of the emulsifying tank at 7 ℃, standing for 12 hours, ensuring the temperature of the fine screening material to be 17 ℃, and stopping interlayer circulating water;
6) stirring the linden honey subjected to heat preservation in the step 5) for more than 30 minutes at a stirring speed of 700 revolutions per minute by using a high-speed stirring device to obtain a stirring material, then weighing air crystallization nuclei according to a proportion of adding 0.3kg of air crystallization nuclei into each 1kg of the stirring material (linden honey), injecting the air crystallization nuclei into the stirring material, placing the stirring material in an environment at 13 ℃ for continuously stirring (700 revolutions per minute), emulsifying and whitening, standing the stirring material in the environment at 13 ℃ for 8 days until the linden honey is completely crystallized, is in a solid cream shape and is in a snow white color, and weighing and packaging to obtain the linden honey; the preparation method of the air crystallization nucleus comprises the steps of weighing a part of linden honey in advance, filtering the linden honey through a 80-mesh filter screen to remove impurities, putting the linden honey in an environment at 13 ℃ for waiting for complete crystallization, and taking the linden honey as the air crystallization nucleus for later use, wherein the particle size of the air crystallization nucleus is 17 microns.
Example 7
A preparation method of linden tree honey comprises the following steps:
1) adding the qualified linden honey raw material into a heating stirrer, heating to 48-50 ℃ in the heating stirrer in a low-temperature heating mode, and keeping for about 45-60 minutes to completely melt the linden honey raw material and keep good fluidity;
2) primarily screening the melted linden honey in the step 1), specifically, filtering and screening the melted linden honey by using a 100-mesh screen, wherein the temperature of the linden honey is kept at 42-45 ℃ in the primary screening process so as to ensure good flowability and uniform flow rate of the linden honey;
3) adding the primarily screened linden honey into vacuum concentration equipment for vacuum concentration (the vacuum concentration conditions are as follows: controlling the vacuum degree to be-0.09 MPa and the temperature to be 40-42 ℃ until the water content is 16-18 wt%; in the vacuum concentration, sampling is carried out once every 10 minutes through a sampling port, the moisture content of the linden honey is detected, and when the moisture content reaches 16 wt% -18 wt%, pressure relief is carried out and heating is stopped;
4) after vacuum concentration, fine screening is carried out on the linden honey by using a 120-mesh screen to remove impurities, so as to obtain a fine screening material, the temperature of the linden honey is kept at 42-45 ℃ in the fine screening process, so that the linden honey is good in fluidity and uniform in flow rate, the linden honey after fine screening does not contain impurities (the impurities mainly comprise limbs, larvae and wax bits of bees and other impurities visible to normal vision), and the color and luster are uniform and transparent;
5) preserving the heat of the fine screening material after fine screening, specifically, adding the fine screening material into an emulsifying tank, keeping the temperature of interlayer circulating water of the emulsifying tank at 5-10 ℃, standing for 12 hours, ensuring the temperature of the fine screening material to be 15-20 ℃, and stopping interlayer circulating water;
6) stirring the linden honey subjected to heat preservation in the step 5) for more than 30 minutes at a stirring speed of 900 revolutions per minute by using high-speed stirring equipment to obtain a stirred material, then weighing air crystal nuclei according to the proportion of adding 0.3kg of air crystal nuclei into each 1kg of the stirred material (linden honey), injecting the air crystal nuclei into the stirred material, placing the stirred material in an environment of 10-15 ℃ for continuously stirring (900 revolutions per minute), emulsifying and whitening, standing the stirred material in an environment of 10-15 ℃ for 8 days until the linden honey is completely crystallized to form solid cream with a snow white color, weighing and packaging to obtain the linden honey; the preparation method of the air crystallization nucleus comprises the steps of weighing a part of linden honey in advance, filtering the linden honey through a 80-mesh filter screen to remove impurities, putting the linden honey in an environment of 10-15 ℃ for waiting for complete crystallization, and taking the linden honey as the air crystallization nucleus for later use, wherein the particle size of the air crystallization nucleus is 20 microns.
Example 8
The procedure was carried out in the same manner as in example 7 except that "the injection of air crystal nuclei was carried out by weighing air crystal nuclei per 1kg of the kneaded material (linden honey)" instead of "the injection of air crystal nuclei was carried out by weighing air crystal nuclei per 0.343kg of the kneaded material (linden honey)" instead of "the injection of air crystal nuclei into the kneaded material by adding 0.3kg of the air crystal nuclei per 0.8kg of the kneaded material (linden honey)".
Example 9
A preparation method of linden tree honey comprises the following steps:
1) adding the qualified linden honey raw materials into a heating stirrer, heating to 49 ℃ in the heating stirrer in a low-temperature heating mode, and keeping for about 52 minutes to completely melt the linden honey raw materials and keep good fluidity;
2) primarily screening the melted linden honey in the step 1), specifically, filtering and screening the melted linden honey by using a 100-mesh screen, wherein the temperature of the linden honey is kept at 43 ℃ in the primary screening process so as to ensure good flowability and uniform flow rate of the linden honey;
3) adding the primarily screened linden honey into vacuum concentration equipment for vacuum concentration (the vacuum concentration conditions are as follows: controlling the vacuum degree to be-0.09 MPa and the temperature to be 41 ℃) until the water content is 17 wt%; in the vacuum concentration, sampling is carried out once every 10 minutes through a sampling port, the moisture content of the linden honey is detected, and the pressure is released and the heating is stopped when the moisture content reaches 17 wt%;
4) after vacuum concentration, fine screening is carried out on the linden honey by using a 120-mesh screen to remove impurities, so as to obtain a fine screening material, the temperature of the linden honey is kept at 43 ℃ in the fine screening process, so that the linden honey is good in fluidity and uniform in flow rate, the linden honey after fine screening does not contain impurities (the impurities mainly comprise limbs, larvae and wax bits of bees and other impurities visible to normal vision), and the color and luster are uniform and transparent;
5) preserving the heat of the fine screening material after fine screening, specifically, adding the fine screening material into an emulsification tank, keeping the temperature of interlayer circulating water of the emulsification tank at 8 ℃, standing for 12 hours, ensuring the temperature of the fine screening material to be 17 ℃, and stopping interlayer circulating water;
6) stirring the linden honey subjected to heat preservation in the step 5) for more than 30 minutes at a stirring speed of 900 revolutions per minute by using high-speed stirring equipment to obtain a stirring material, then weighing air crystallization nuclei according to the proportion of adding 0.2kg of air crystallization nuclei into every 0.9kg of the stirring material (linden honey), injecting the air crystallization nuclei into the stirring material, placing the stirring material in an environment at 14 ℃ for continuously stirring (900 revolutions per minute), emulsifying and whitening, standing the mixture in a refrigeration house at 14 ℃ for 8 days until the linden honey is completely crystallized to form solid cream, wherein the color of the cream is snow white, and weighing and packaging to obtain the linden honey; the preparation method of the air crystallization nucleus comprises the steps of weighing a part of linden honey in advance, filtering the linden honey through a 80-mesh filter screen to remove impurities, putting the linden honey in an environment at 14 ℃ for waiting for complete crystallization, and taking the linden honey as the air crystallization nucleus for later use, wherein the particle size of the air crystallization nucleus is 20 microns.
Example 10
The procedure was carried out in the same manner as in example 9 except that "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.2kg of air crystal nuclei per 0.9kg of the kneaded material (linden honey)" was replaced with "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.4kg of air crystal nuclei per 1.1kg of the kneaded material (linden honey)" in example 9.
Example 11
The procedure was carried out in the same manner as in example 9 except that "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.2kg of air crystal nuclei per 0.9kg of the kneaded material (linden honey)" was replaced with "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.4kg of air crystal nuclei per 0.9kg of the kneaded material (linden honey)" in example 9.
Example 12
The procedure was carried out in the same manner as in example 9 except that "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.2kg of air crystal nuclei per 0.9kg of the kneaded material (linden honey)" was replaced with "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.5kg of air crystal nuclei per 0.8kg of the kneaded material (linden honey)" in example 9.
Example 13
The procedure was carried out in the same manner as in example 9 except that "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.2kg of air crystal nuclei per 0.9kg of the kneaded material (linden honey)" was replaced with "the injection of air crystal nuclei was carried out by weighing air crystal nuclei at a ratio of 0.1kg of air crystal nuclei per 1.2kg of the kneaded material (linden honey)" in example 9.
Example 14
In order to determine the corresponding freezer temperature range when the basswood honey added with the air crystallization nuclei is put into a freezer, the test is carried out according to the method in the embodiment 9, namely, the air crystallization nuclei are added according to the method in the embodiment 9, and then the basswood honey is respectively put into different temperature environments to be continuously stirred so as to realize emulsification. The method specifically comprises the following steps: 1) stirring at high speed at room temperature of 18-20 deg.C and honey temperature of 23-25 deg.C, and 60kg honey to emulsify at high speed to prevent whitening; 2) when the room temperature is 12-15 ℃, the temperature of the linden honey is 20-22 ℃, 60kg of the linden honey is stirred at a high speed and emulsified, and the linden honey can not be emulsified and whitened; 3) when the room temperature is 12-15 ℃, the temperature of the linden honey is 18-20 ℃, 60kg of the linden honey is stirred at a high speed and emulsified for 50-60 minutes, and the emulsification gradually turns white with light amber; 4) stirring at high speed at 12-15 deg.C, at 15-17 deg.C for 60kg of linden honey, emulsifying for 30-40 min, and gradually emulsifying to whiten; 5) at room temperature of 12-15 deg.C, at a temperature of 12-14 deg.C, 60kg of linden honey is emulsified at high speed for 15-20 min and gradually emulsified to whiten. In combination with the above results, the high-speed stirring emulsification time must be ensured to be 30 minutes or more, otherwise the crystallization effect is not good.
Performance testing
The performance of the linden honey prepared in examples 1-7 is tested, specifically according to GB/T14963, and the specific test results are shown in Table 1.
Table 1 table of performance test results
As can be seen from the data in Table 1, the prepared linden snow honey is extremely white, is completely crystallized at normal temperature, has no detected sucrose content, has fructose and glucose content of 70g/100g, total colony count of less than 10CFU/g, mold count of 10 and osmophilic yeast count of less than 100.
The preparation method has the beneficial effects that the prepared linden tree honey is snow white in color and high in nutritional value, and the linden tree honey can be prepared by adding the air crystal nucleus into the linden tree honey without repeated brewing and natural maturation, so that the problems that most of the existing linden tree honey needs repeated brewing and natural maturation and industrial production cannot be realized are solved; meanwhile, the preparation method provided by the embodiment of the invention is simple, the emulsification is realized by vacuum concentration and addition of air crystal nucleus, the prepared linden honey can be completely crystallized, is in a solid cream shape, and is in a whitish color, the linden honey is changed into the linden honey by processing, the nutrition value is higher, the method is suitable for industrial production, the production efficiency is greatly improved, and the market prospect is wide.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (10)
1. The linden honey snow is characterized by comprising linden honey and an air crystallization core, wherein the weight ratio of the linden honey to the air crystallization core is 0.8-1.2:0.1-0.5, and the air crystallization core is prepared by filtering the linden honey to remove impurities and then crystallizing the linden honey in an environment at 10-15 ℃ to obtain the air crystallization core.
2. The basswood snow honey of claim 1, wherein the weight ratio of the basswood honey to the air crystalline nuclei is 0.9-1.1: 0.2-0.4.
3. The basswood snow honey of claim 1, wherein the particle size of the air crystalline core is in the range of 15-20 microns.
4. A method for preparing linden honey according to any one of claims 1 to 3, comprising the steps of:
1) melting linden honey, concentrating in vacuum until the water content is 16-18 wt%, and fine screening at 42-45 deg.C to remove impurities to obtain fine screened material;
2) stirring the fine screen material at the stirring speed of 400-1000 rpm for more than 30 minutes, injecting air crystal nuclei according to the proportion, placing the mixture in the environment of 10-15 ℃ for continuous stirring, and standing to obtain the linden tree snow honey.
5. The method for preparing linden honey dew as claimed in claim 4, wherein the vacuum concentration conditions are as follows: the vacuum degree is-0.09 to-0.08 MPa, and the temperature is 40 ℃ to 42 ℃.
6. The method for preparing linden honey dew as claimed in claim 4, wherein the melting is heating the linden honey to 48-50 ℃ and keeping the temperature for 45-60 minutes.
7. The method for preparing the basswood honey dew as claimed in claim 4, wherein the method for preparing the basswood honey dew further comprises a preliminary screening step before vacuum concentration, the preliminary screening step is to filter and screen the melted basswood honey by using a 80-120 mesh screen, and the temperature of the basswood honey is kept at 42-45 ℃ during the preliminary screening step.
8. The preparation method of the basswood honey dew as claimed in claim 4, which is characterized in that the preparation method of the basswood honey dew further comprises a heat preservation step before the fine screen material is stirred, and the heat preservation step is to keep the fine screen material standing at 5-10 ℃ for 10-14 hours.
9. A linden honey prepared by the method for preparing linden honey according to any one of claims 4 to 8.
10. Use of a method for the preparation of linden snow honey according to any one of claims 4 to 8 in food processing.
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| CN101073385A (en) * | 2007-05-15 | 2007-11-21 | 孟亮 | Production of cheese-shaped crystallized honey |
| CN104938891A (en) * | 2014-03-31 | 2015-09-30 | 中粮集团有限公司 | Creamed crystal honey and preparation method thereof |
| CN104996860A (en) * | 2014-04-16 | 2015-10-28 | 中粮集团有限公司 | Cheese type honey product and preparation method thereof |
| CN105010928A (en) * | 2014-04-16 | 2015-11-04 | 中粮集团有限公司 | Crystallized honey and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073385A (en) * | 2007-05-15 | 2007-11-21 | 孟亮 | Production of cheese-shaped crystallized honey |
| CN104938891A (en) * | 2014-03-31 | 2015-09-30 | 中粮集团有限公司 | Creamed crystal honey and preparation method thereof |
| CN104996860A (en) * | 2014-04-16 | 2015-10-28 | 中粮集团有限公司 | Cheese type honey product and preparation method thereof |
| CN105010928A (en) * | 2014-04-16 | 2015-11-04 | 中粮集团有限公司 | Crystallized honey and making method thereof |
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