CN112189821A - Preparation method of solid honey - Google Patents
Preparation method of solid honey Download PDFInfo
- Publication number
- CN112189821A CN112189821A CN202011095501.4A CN202011095501A CN112189821A CN 112189821 A CN112189821 A CN 112189821A CN 202011095501 A CN202011095501 A CN 202011095501A CN 112189821 A CN112189821 A CN 112189821A
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- CN
- China
- Prior art keywords
- honey
- solid
- crystallized
- preparation
- temperature
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- 235000012907 honey Nutrition 0.000 title claims abstract description 124
- 239000007787 solid Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000001291 vacuum drying Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 description 7
- 238000002425 crystallisation Methods 0.000 description 7
- 230000008025 crystallization Effects 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 241000257303 Hymenoptera Species 0.000 description 3
- 230000028327 secretion Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229930091371 Fructose Natural products 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
- 239000005715 Fructose Substances 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
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 241000256837 Apidae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin 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
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
The invention discloses a preparation method of solid honey, which comprises the following steps: (1) filtering fresh Mel, and naturally storing for 30-90 days; (2) separating crystallized honey from non-crystallized honey for use; (3) concentrating uncrystallized honey at 50-55 deg.C to water content of 15-20%, and stirring with crystallized honey in a stirrer for 15-30min to obtain mixed honey; (4) freezing the mixed honey at a temperature drop rate of 5-10 deg.C/min until the temperature drops to-18 deg.C, and freezing for 1-2 days to obtain honey blocks; (5) crushing the honey blocks, and then drying in a microwave vacuum drying device to obtain the solid honey. The solid honey prepared by the preparation method disclosed by the invention keeps the activity of the honey to the maximum extent, has good color and luster, and effectively improves the uniformity of the honey content in the solid honey; the honey beverage is prepared from pure honey, and no additive is added, so that the natural taste of the honey is fully maintained.
Description
Technical Field
The invention belongs to the technical field of honey production and processing, and particularly relates to a preparation method of solid honey.
Background
Honey is a natural sweet substance obtained by honey bees from flowers of flowering plants through full brewing in a honeycomb. The smell is fragrant and rich, and the taste is pure and sweet. The bees collect nectar or secretion with water content of 75% from flowers of plants, store it in their second stomach, and under the action of several conversions in bodies of bees, the converted nectar or secretion is stored in the nest hole by worker bees and sealed by beeswax. Through repeated brewing for about 15 days, various vitamins, minerals and amino acids are enriched to a certain value, and simultaneously, the polysaccharide in the nectar is converted into monosaccharide glucose and fructose which can be directly absorbed by a human body. Whereas nectar or secretions with a moisture content of less than 23% are honey. Honey is supersaturated sugar solution, and can generate crystallization at low temperature, wherein the generated crystallization is glucose, and the part without crystallization is mainly fructose. However, the transportation, storage and packaging of honey are very inconvenient, resulting in serious loss, and because of the high viscosity of honey, honey is not easy to be uniformly mixed with other substances, so that the nutrition of honey is difficult to be strengthened. As early as the early sixties of the twentieth century. Solid honey was developed in the united states by adding a suitable starch to honey and then processing the honey into powder at a suitable temperature. Nowadays, people improve the processing technology on the basis, and dry solid honey powder is obtained by adopting an air flow spraying technology, but the defects still exist, for example, the temperature of spray drying is generally higher than 130 ℃, which inevitably causes the loss of nutrient substances in honey and damages the natural taste of the honey, and the residual temperature after drying is too high, thus caramelization reaction and Maillard reaction are easy to occur, and the color and luster of products are not good.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a preparation method of solid honey.
A preparation method of solid honey comprises the following steps:
(1) filtering fresh Mel, and naturally storing for 30-90 days;
(2) separating crystallized honey from non-crystallized honey for use;
(3) concentrating uncrystallized honey at 50-55 deg.C to water content of 15-20%, wherein the water content is determined according to the amount of crystallized honey and uncrystallized honey, and if the crystallized honey is more, the water content is required to be small, and if the crystallized honey is less, the water content is required to be large, and then placing the crystallized honey and the crystallized honey in a stirrer, and stirring for 15-30min to obtain mixed honey;
(4) freezing the mixed honey at a temperature drop rate of 5-10 deg.C/min until the temperature drops to-18 deg.C, and freezing for 1-2 days to obtain honey blocks;
(5) crushing the honey blocks, and then drying in a microwave vacuum drying device to obtain the solid honey.
In order to ensure the quality of honey, in the material preparation step, a container for storing the honey is a pottery jar, the storage temperature is 5-10 ℃, and the air humidity is less than 70%.
In order to mix sufficiently, the two are fused with each other, and the stirring speed in the step (3) is 400-500 r/min.
In order to ensure full drying and not destroy the nutrition in the honey, the microwave vacuum drying temperature in the step (5) is 35-45 ℃, and the vacuum degree is 0.75-0.85 MPa.
Compared with the prior art, the solid honey and the preparation method thereof have the beneficial effects that: 1. the solid honey prepared by the preparation method disclosed by the invention keeps the activity of the honey to the maximum extent, the temperature during drying is not higher than 60 ℃, the caramelization reaction and the Maillard reaction of the honey are effectively prevented, the color of the prepared solid honey is good, the water content of the non-crystallized honey after concentration is determined according to the ratio of crystallization to non-crystallization, and the uniformity of the honey content in the solid honey is effectively improved; 2. the honey beverage is prepared from pure honey, and no additive is added, so that the natural taste of the honey is fully maintained.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
A preparation method of solid honey comprises the following steps:
(1) filtering fresh Mel, and naturally storing for 30-90 days;
(2) separating crystallized honey from non-crystallized honey, wherein the ratio of the crystallized honey to the non-crystallized honey is 1: (0.5-0.8) for standby;
(3) concentrating uncrystallized Mel at 50-55 deg.C to water content of 15%, and stirring with crystallized Mel in a stirrer for 15-30min to obtain mixed Mel;
(4) freezing the mixed honey at a temperature drop rate of 5 deg.C/min until the temperature drops to-18 deg.C, and freezing for 1-2 days to obtain honey blocks;
(5) crushing the honey blocks, and then drying in a microwave vacuum drying device to obtain the solid honey.
In order to ensure the quality of honey, in the material preparation step, a container for storing the honey is a pottery jar, the storage temperature is 5 ℃, and the air humidity is less than 70%.
And (3) fully mixing the two components to ensure that the two components are mutually fused, wherein the stirring speed in the step (3) is 400 r/min.
In order to ensure sufficient drying and not destroy the nutrition in the honey, the temperature of the microwave vacuum drying in the step (5) is 35 ℃, and the vacuum degree is 0.75 MPa.
Example 2
A preparation method of solid honey comprises the following steps:
(1) filtering fresh Mel, and naturally storing for 30-90 days;
(2) separating crystallized honey from non-crystallized honey, wherein the ratio of the crystallized honey to the non-crystallized honey is 1: (0.8-1.2) for standby;
(3) concentrating uncrystallized Mel at 50-55 deg.C to water content of 18%, and stirring with crystallized Mel in a stirrer for 15-30min to obtain mixed Mel;
(4) freezing the mixed honey at a temperature drop rate of 8 deg.C/min until the temperature drops to-18 deg.C, and freezing for 1-2 days to obtain honey blocks;
(5) crushing the honey blocks, and then drying in a microwave vacuum drying device to obtain the solid honey.
In order to ensure the quality of honey, in the material preparation step, a container for storing the honey is a pottery jar, the storage temperature is 8 ℃, and the air humidity is less than 70%.
In order to mix the two materials sufficiently, the stirring speed in the step (3) is 450 r/min.
In order to ensure sufficient drying and not destroy the nutrition in the honey, the microwave vacuum drying temperature in the step (5) is 40 ℃, and the vacuum degree is 0.8 MPa.
Example 3
A preparation method of solid honey comprises the following steps:
(1) filtering fresh Mel, and naturally storing for 30-90 days;
(2) separating crystallized honey from non-crystallized honey, wherein the ratio of the crystallized honey to the non-crystallized honey is 1: (1.2-1.5) for standby;
(3) concentrating uncrystallized Mel at 50-55 deg.C to water content of 20%, and stirring with crystallized Mel in a stirrer for 15-30min to obtain mixed Mel;
(4) freezing the mixed honey at a temperature drop rate of 10 deg.C/min until the temperature drops to-18 deg.C, and freezing for 1-2 days to obtain honey blocks;
(5) crushing the honey blocks, and then drying in a microwave vacuum drying device to obtain the solid honey.
In order to ensure the quality of honey, in the material preparation step, a container for storing the honey is a pottery jar, the storage temperature is 10 ℃, and the air humidity is less than 70%.
And (3) in order to mix the two materials sufficiently and enable the two materials to be fused with each other, wherein the stirring speed in the step (3) is 500 r/min.
In order to ensure sufficient drying and not destroy the nutrition in the honey, the temperature of the microwave vacuum drying in the step (5) is 45 ℃, and the vacuum degree is 0.85 MPa.
The solid honey prepared by the preparation method disclosed by the invention keeps the activity of the honey to the maximum extent, the temperature during drying is not higher than 60 ℃, the caramelization reaction and the Maillard reaction of the honey are effectively prevented, the color of the prepared solid honey is good, the water content of the non-crystallized honey after concentration is determined according to the ratio of crystallization to non-crystallization, and the uniformity of the honey content in the solid honey is effectively improved; the honey beverage is prepared from pure honey, and no additive is added, so that the natural taste of the honey is fully maintained.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (4)
1. A preparation method of solid honey is characterized in that: the method comprises the following steps:
(1) filtering fresh Mel, and naturally storing for 30-90 days;
(2) separating crystallized honey from non-crystallized honey for use;
(3) concentrating uncrystallized honey at 50-55 deg.C to water content of 15-20%, and stirring with crystallized honey in a stirrer for 15-30min to obtain mixed honey;
(4) freezing the mixed honey at a temperature drop rate of 5-10 deg.C/min until the temperature drops to-18 deg.C, and freezing for 1-2 days to obtain honey blocks;
(5) crushing the honey blocks, and then drying in a microwave vacuum drying device to obtain the solid honey.
2. A method of preparing solid honey as claimed in claim 1, wherein: in the material preparation step, a container for storing the honey is a pottery jar, the storage temperature is 5-10 ℃, and the air humidity is less than 70%.
3. A method of preparing solid honey as claimed in claim 1, wherein: the stirring speed in the step (3) is 400-500 r/min.
4. A method of preparing solid honey as claimed in claim 1, wherein: the temperature of the microwave vacuum drying in the step (5) is 35-45 ℃, and the vacuum degree is 0.75-0.85 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011095501.4A CN112189821A (en) | 2020-10-14 | 2020-10-14 | Preparation method of solid honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011095501.4A CN112189821A (en) | 2020-10-14 | 2020-10-14 | Preparation method of solid honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112189821A true CN112189821A (en) | 2021-01-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011095501.4A Pending CN112189821A (en) | 2020-10-14 | 2020-10-14 | Preparation method of solid honey |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112189821A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4885035A (en) * | 1987-12-30 | 1989-12-05 | Himmelrich And Company | Method of crystallization of honey |
| CN1709159A (en) * | 2005-07-08 | 2005-12-21 | 桂金华 | High-fructose honey preparing process |
| CN1820629A (en) * | 2006-03-02 | 2006-08-23 | 陈西喆 | Method for producing solid honey |
| CN101411418A (en) * | 2008-11-20 | 2009-04-22 | 陈建祥 | Method for preparing solid bee honey |
| CN107149115A (en) * | 2017-05-24 | 2017-09-12 | 安徽博蜂生物科技有限公司 | A kind of crystallized honey and system of processing and processing technology |
| CN109511934A (en) * | 2018-11-20 | 2019-03-26 | 名蜜健康科技(广州)有限公司 | A kind of preparation method of solid bee honey |
| CN110200247A (en) * | 2019-06-26 | 2019-09-06 | 吉林蜂道馆健康产业有限公司 | A kind of production method improving honey crystallization |
-
2020
- 2020-10-14 CN CN202011095501.4A patent/CN112189821A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4885035A (en) * | 1987-12-30 | 1989-12-05 | Himmelrich And Company | Method of crystallization of honey |
| CN1709159A (en) * | 2005-07-08 | 2005-12-21 | 桂金华 | High-fructose honey preparing process |
| CN1820629A (en) * | 2006-03-02 | 2006-08-23 | 陈西喆 | Method for producing solid honey |
| CN101411418A (en) * | 2008-11-20 | 2009-04-22 | 陈建祥 | Method for preparing solid bee honey |
| CN107149115A (en) * | 2017-05-24 | 2017-09-12 | 安徽博蜂生物科技有限公司 | A kind of crystallized honey and system of processing and processing technology |
| CN109511934A (en) * | 2018-11-20 | 2019-03-26 | 名蜜健康科技(广州)有限公司 | A kind of preparation method of solid bee honey |
| CN110200247A (en) * | 2019-06-26 | 2019-09-06 | 吉林蜂道馆健康产业有限公司 | A kind of production method improving honey crystallization |
Non-Patent Citations (1)
| Title |
|---|
| 席景平等: "蜂蜜快速结晶技术的研究", 《蜜蜂杂志》 * |
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| PB01 | Publication | ||
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Application publication date: 20210108 |
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| RJ01 | Rejection of invention patent application after publication |