CN113892616A - Preparation method of sterile honey - Google Patents
Preparation method of sterile honey Download PDFInfo
- Publication number
- CN113892616A CN113892616A CN202111147427.0A CN202111147427A CN113892616A CN 113892616 A CN113892616 A CN 113892616A CN 202111147427 A CN202111147427 A CN 202111147427A CN 113892616 A CN113892616 A CN 113892616A
- Authority
- CN
- China
- Prior art keywords
- honey
- ultrafiltration
- stage
- sterilization
- sterile
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 231
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 60
- 230000001954 sterilising effect Effects 0.000 claims abstract description 58
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 50
- 239000003381 stabilizer Substances 0.000 claims abstract description 37
- 238000001914 filtration Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000009924 canning Methods 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 150000004676 glycans Chemical class 0.000 claims abstract description 21
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 21
- 239000005017 polysaccharide Substances 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 238000000746 purification Methods 0.000 claims abstract description 17
- 238000003860 storage Methods 0.000 claims abstract description 17
- 229920001046 Nanocellulose Polymers 0.000 claims abstract description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 39
- 238000003756 stirring Methods 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000013078 crystal Substances 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 10
- 229920002678 cellulose Polymers 0.000 claims description 9
- 239000001913 cellulose Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 8
- 230000008020 evaporation Effects 0.000 claims description 8
- 239000008223 sterile water Substances 0.000 claims description 8
- 239000000126 substance Substances 0.000 abstract description 24
- 239000000047 product Substances 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 239000012535 impurity Substances 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 10
- 235000015097 nutrients Nutrition 0.000 abstract description 10
- 239000002245 particle Substances 0.000 abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000002244 precipitate Substances 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 229920002492 poly(sulfone) Polymers 0.000 description 7
- 239000006228 supernatant Substances 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 230000002829 reductive effect Effects 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229920002521 macromolecule Polymers 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 238000010420 art technique Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019988 mead Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001643 poly(ether ketone) Polymers 0.000 description 1
- 229920002239 polyacrylonitrile Polymers 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 210000004215 spore Anatomy 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D36/00—Filter circuits or combinations of filters with other separating devices
- B01D36/003—Filters in combination with devices for the removal of liquids
- B01D36/008—Means to filter or treat the separated liquid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of sterile honey, and particularly relates to the technical field of honey processing. The preparation method comprises multiple steps of coarse filtration, sterilization, purification, concentration and aseptic canning, wherein the honey raw honey is subjected to coarse filtration to filter out large-particle impurities, and then high-density CO is introduced2Sterilizing, purifying by ultrafiltration to achieve effects of further sterilizing, removing impurities and removing peculiar smell, so that the sterilizing rate reaches more than 99%, adding soluble soybean polysaccharide and nanocellulose as stabilizers into the clarified honey liquid obtained by ultrafiltration to keep the honey clear and bright, adding dietary fiber, and further improving the uniformity and stability of the honey finished product, performing vacuum concentration after ultrafiltration, and finally performing further purificationThe aseptic honey finished product obtained by the method keeps the nutrient substances and natural flavor of the original honey to the maximum extent, avoids the honey finished product from generating precipitates, improves the quality of the honey and prolongs the storage life.
Description
Technical Field
The invention relates to the technical field of honey processing, in particular to a preparation method of sterile honey.
Background
The main components of the honey are saccharides, and the honey also comprises a plurality of nutrient substances which are beneficial to human bodies, such as protein, enzymes, amino acid, vitamins and the like, and is mainly used as a nutrient tonic, a medicinal and processed preserved fruit food and brewed honey wine, and can also be used as a seasoning instead of sugar. The special flower fragrance smell in the natural honey is mainly derived from different volatile aromatic compounds, and the honey is unique in flavor due to the fact that bees collect different plant honey. The immature honey directly gathered in the honeycomb is not fully brewed, the moisture content is high, the production cycle is less than 7 days, the yield is 3-4 times of the mature honey, so more profits can be brought to beekeepers in the breeding link, most enterprises are also inclined to purchase the immature honey for dehydration and concentration due to the consideration of cost, the mature honey is fully brewed, and the quality index of the dehydrated honey can meet the standard requirement.
The existing honey processing technology has heat treatment and non-heat treatment modes, and the honey product after impurity removal, sterilization and concentration processing still has the following defects:
1. the optimal temperature for retaining enzymes, amino acids, vitamins and sugar nutrients in honey is 38-40 ℃, no crystal is generated, the temperature of the honey is over 40 ℃ when the honey is processed by adopting a heat treatment mode, pasteurization is medium-low temperature sterilization, the damage to food nutrients and heat-sensitive flavor substances is small, but only partial sterilization and bacteriostasis effects are realized, microorganisms cannot be completely killed, particularly heat-resistant bacillus is difficult to kill, bacterial spores, fungal spores and the like cannot be killed, and yeasts in the honey can ferment and rot the honey in the storage process, so that the quality guarantee period of a honey finished product is short;
2. when the honey is subjected to a heat treatment mode of high-temperature sterilization at a temperature of more than 80 ℃, the high-temperature sterilization effect is good, but the nutritional ingredients and the natural flavor of the honey are damaged to a greater extent, the heat treatment causes violent molecular motion and chemical reaction, not only denaturalizes high molecular substances such as protein, polysaccharide and the like, and causes the activity of biological enzymes in the honey to be reduced, but also causes the quality change of vitamins, pigments, flavor substances and the like, accelerates the loss of low-molecular volatile aromatic ingredients in the honey, and easily causes Maillard reaction of carbohydrate substances and amino acids at a high temperature to generate 5-hydroxymethylfurfural harmful to human bodies and generate toxin substances, so that the high-temperature sterilization not only causes the great loss of the nutritional ingredients in the honey, but also greatly destroys the flavor and the taste of the honey;
3. when the honey is sterilized by adopting a chemical degerming agent and radiation sterilization, which are non-heat treatment methods, chemical medicine residues are caused by chemical sterilization, chemical toxins are generated in the finished honey product, toxic and side effects on a human body can be caused, and secondary radiation pollution can be caused by radiation sterilization;
4. when the honey is sterilized by adopting non-heat treatment of intensive pulse light, the sterilizing effect on the surface layer of the honey is good, but the sterilizing effect in the honey is not ideal, and the comprehensive and uniform sterilizing effect is not achieved;
5. pectin is added into common honey to stabilize protein in the honey and prevent the protein from aggregating and coagulating to generate precipitates, but the pectin has high viscosity, and the honey added with the pectin has thick mouthfeel and poor flavor and influences the mouthfeel and the flavor of the honey.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a preparation method of sterile honey, which not only effectively kills pathogenic microorganisms, furthest retains the original nutrient substances and natural flavor characteristics in the honey, but also ensures the storage and the preservation of the finished honey product and prolongs the shelf life.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of sterile honey comprises multiple processes of rough filtration, sterilization, purification, concentration and sterile canning, and comprises the following specific steps:
A. rough filtration of honey: adding raw honey and sterile water into a stirring tank according to the volume ratio of 1: 1.5-3, stirring for 40-60 min, indirectly heating to 38-40 ℃, and filtering through a plurality of filter screens to obtain first-stage honey;
B. high density CO2And (3) sterilization: the first-stage honey enters a closed sterilization tank, and high-density CO is introduced into the sterilization tank2While adding synergiesSterilizing with the agent at 35-40 ℃ under 20-30 MPa for 60-80 min to obtain second-stage honey;
C. and (3) ultrafiltration purification: introducing the second-stage honey into ultrafiltration equipment for ultrafiltration treatment, wherein the treatment temperature is 35-40 ℃, the pressure is 0.2-0.3 MPa, and separating out a honey clarified liquid after ultrafiltration;
D. adding a stabilizer: adding a stabilizer with the quality of 0.8-1.2% of the honey clarified liquid into the honey clarified liquid, and stirring and homogenizing to obtain third-stage honey;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the vacuum degree is 720mm Hg, the pressure is 0.08-0.09 MPa, the evaporation temperature is 40 ℃, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
Preferably, the specification of the multiple filter screens in the step A is 60-200 meshes, and the honey passes through the multiple filter screens in the sequence from small to large according to the mesh number of the filter screens.
Step A carries out the coarse filtration of honey raw honey, carries out 1.5 ~ 3 times's dilution with honey raw honey earlier, makes the concentration greatly reduced of honey, stirs and melts brilliant in-process and can not produce a large amount of froth floats, easily passes through the filter screen to detach large granule impurity, honey passes through the multichannel filter screen according to the order that the filter screen mesh number is from little to big, can pass through the filter screen smoothly when making honey carry out multistep filtration, obtains even, fine and smooth first order honey.
Preferably, the synergist in the step B is 0.3-0.5 wt% of acetic acid solution.
Preferably, high-density CO is introduced into the step B2Then acetic acid solution is added to adjust the pH value to 3.0-4.0.
In the step B, high-density CO is introduced2Simultaneously, adding acetic acid solution to adjust the pH value to 3.0-4.0, and adding high-density CO under high pressure2The synergistic effect of the honey and acetic acid enhances the sterilization effect, and particularly has better effect of killing bacillus existing in honey.
Preferably, the ultrafiltration device in step C is a tubular ultrafiltration membrane.
Preferably, the molecular weight cut-off of the tubular ultrafiltration membrane is 2 x 105～3×105And D, dalton.
In the step C, the membrane material of the ultrafiltration membrane is one of polyacrylonitrile, polyether ketone and polysulfone, the ultrafiltration can separate macromolecular substances such as macromolecular proteins and colloidal substances which cannot be removed in the rough filtration of the honey in the step A, and meanwhile, the peculiar smell generated by the remains of microorganisms and excessive acetic acid generated after the sterilization in the step B is removed.
Preferably, the stabilizing agent in the step D is soluble soybean polysaccharide and nanocellulose.
Preferably, the nanocellulose is nanocellulose crystals.
Preferably, the mass ratio of the soluble soybean polysaccharide to the nano-cellulose in the stabilizer is (1-9): (1-9).
And D, adding soluble soybean polysaccharide and nano-cellulose, wherein the soluble soybean polysaccharide and the nano-cellulose are obtained from natural plant fibers extracted from plants, and can stabilize protein and other substances easy to agglomerate in the honey and keep the stability and uniformity of the honey in a liquid state.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the invention passes high-density CO2The non-heat treatment sterilization mode is characterized in that an acetic acid solution is added as a synergist, the pH value is adjusted to 3.0-4.0, and under the high pressure condition, microorganisms can be rapidly killed at a lower temperature, so that the method has the advantages of higher safety, low energy consumption, less pollution, easiness in treatment after sterilization and the like, can effectively kill the microorganisms in the honey, particularly bacillus, without destroying various nutrient substances and volatile aromatic substances which are beneficial to a human body, such as enzymes, amino acids, vitamins and the like in the honey, furthest retains the nutrient substances and natural flavor characteristics in the honey, and realizes the preparation of the sterile honey.
2. The method adopts ultrafiltration to purify the honey after sterilization, can continuously separate and purify the honey at a lower temperature, removes macromolecular proteins, microbial debris and other macromolecular substances in the honey, retains small molecular substances such as enzymes, free amino acids, vitamins and low molecular aromatic substances and other nutrient substances in the honey, and achieves the effects of further removing bacteria, impurities and peculiar smell.
3. Soluble soybean polysaccharide and nano-cellulose are added into the ultrafiltered honey clarified liquid to serve as a stabilizer in honey, the soluble soybean polysaccharide is derived from soybean protein isolate or bean dregs which are byproducts of bean curd, the nano-cellulose can be prepared from natural cellulose in plants, and the soluble soybean polysaccharide and the nano-cellulose are obtained from natural dietary fibers, so that the honey clarified liquid is safe and easy to obtain, low in viscosity, good in stability, free of chemical drug residues harmful to human bodies, capable of stabilizing protein and other easily-condensed substances in the honey, capable of keeping the stability and uniformity of the honey in a liquid state, capable of preventing precipitates and crystals from being generated in a storage process, keeping the honey clarified and bright in color, increasing the dietary fibers, and more fresh, sweet and pure in taste, and further improving the uniformity and stability of a honey finished product.
4. In conclusion, in the whole preparation process of the honey, the raw honey can be continuously sterilized, purified and concentrated at the low temperature of 35-40 ℃ to obtain sterile honey, large-particle impurities of the raw honey are removed by rough filtration, melting and crystallization, a plurality of filter screens are used for filtering to ensure that the filtered honey is more uniform and fine, and high-density CO is introduced2Killing microorganisms, particularly killing bacillus, sterilizing, purifying by ultrafiltration, removing macromolecular proteins, microbial remains and other macromolecular substances in the honey by ultrafiltration, enabling the sterilization rate to reach more than 99%, achieving the effects of further sterilizing, removing impurities and removing peculiar smell, adding soluble soybean polysaccharide and nanocellulose into the obtained clarified honey to serve as a stabilizer, enabling the proteins and other easily-condensed substances in the honey to keep a stable state, performing vacuum concentration after ultrafiltration, enabling the water content of the honey to be reduced to 18-20%, inhibiting yeast reproduction, preventing decay during long-time storage, enabling the honey to reach an excellent quality standard, finally performing aseptic canning storage, and performing aseptic canning storage by using a synergistThe aseptic honey product obtained by the method retains the nutrient substances and natural flavor of the original honey to the maximum extent, avoids the precipitation of the honey product, improves the quality of the honey and prolongs the storage life.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing aseptic honey comprises multiple processes of rough filtration, sterilization, purification, concentration and aseptic canning, and comprises the following specific steps:
A. rough filtration of honey: adding honey raw honey and sterile water into a stirring tank according to the volume ratio of 1: 2, stirring for 45min, heating in water bath to 39 +/-0.5 ℃, then sequentially passing through 60-mesh, 100-mesh and 200-mesh filter screens, removing large-particle impurities, and filtering to obtain first-stage honey;
B. high density CO2And (3) sterilization: the first-stage honey enters a closed sterilization tank, and high-density CO is introduced into the sterilization tank2Continuously pressurizing to 20MPa at a flow rate of 9kd/h and a pressure increasing rate of 1MPa/min, adding 0.5 wt% acetic acid solution to adjust the pH value to 3.0, controlling the temperature at 35 ℃, and treating for 60min to obtain second-stage honey;
C. and (3) ultrafiltration purification: introducing the second-stage Mel into ultrafiltration equipment for ultrafiltration treatment, wherein the ultrafiltration equipment is tubular ultrafiltration membrane made of polysulfone with molecular weight cutoff of 3 × 105Separating Mel supernatant by ultrafiltration at 40 deg.C and 0.2 MPa;
D. adding a stabilizer: mixing soluble soybean polysaccharide and nanocellulose crystal at a mass ratio of 5: 5 to obtain stabilizer, adding 0.8% of the stabilizer into the Mel clarified solution, stirring to dissolve, homogenizing at 5000 rpm for 2min with a homogenizer to obtain third-stage Mel;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the pressure is controlled at 0.08MPa and the evaporation temperature is controlled at 40 ℃ under the condition that the vacuum degree is 720mm Hg, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
Example 2
A method for preparing aseptic honey comprises multiple processes of rough filtration, sterilization, purification, concentration and aseptic canning, and comprises the following specific steps:
A. rough filtration of honey: adding honey raw honey and sterile water into a stirring tank according to the volume ratio of 1: 2.5, stirring for 50min, heating in water bath to 39 +/-0.5 ℃, sequentially passing through 60-mesh, 100-mesh and 200-mesh filter screens, removing large-particle impurities, and filtering to obtain first-stage honey;
B. high density CO2And (3) sterilization: the first-stage honey enters a closed sterilization tank, and high-density CO is introduced into the sterilization tank2Continuously pressurizing to 25MPa at a flow rate of 9kd/h and a pressure increasing rate of 1MPa/min, simultaneously adding 0.4 wt% of acetic acid solution as a synergist, adjusting the pH value to 3.5, controlling the temperature at 38 ℃, and treating for 70min to obtain second-stage honey;
C. and (3) ultrafiltration purification: introducing the second-stage Mel into ultrafiltration equipment for ultrafiltration treatment, wherein the ultrafiltration equipment is tubular ultrafiltration membrane made of polysulfone with molecular weight cutoff of 3 × 105Separating Mel supernatant by ultrafiltration at 38 deg.C and 0.3 MPa;
D. adding a stabilizer: forming a stabilizer by using soluble soybean polysaccharide and nano cellulose crystals according to a mass ratio of 4: 6, adding the stabilizer with the mass of 0.8% of the honey clarified liquid into the honey clarified liquid, stirring until the stabilizer is dissolved, homogenizing for 2min at 5000 rotating speed by using a homogenizer, and obtaining third-stage honey after homogenizing;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the pressure is controlled at 0.09MPa under the condition that the vacuum degree is 720mm Hg, the evaporation temperature is controlled at 40 ℃, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
Example 3
A method for preparing aseptic honey comprises multiple processes of rough filtration, sterilization, purification, concentration and aseptic canning, and comprises the following specific steps:
A. rough filtration of honey: adding honey raw honey and sterile water into a stirring tank according to the volume ratio of 1: 3, stirring for 60min, heating in water bath to 39 +/-0.5 ℃, then sequentially passing through 60-mesh, 100-mesh and 200-mesh filter screens, removing large-particle impurities, and filtering to obtain first-stage honey;
B. high density CO2And (3) sterilization: the first-stage honey enters a closed sterilization tank, and high-density CO is introduced into the sterilization tank2Continuously pressurizing to 28MPa at a flow rate of 9kd/h and a pressure increasing rate of 1MPa/min, adding 0.4 wt% of acetic acid solution as a synergist, adjusting the pH value to 3.7, controlling the temperature at 40 ℃, and treating for 80min to obtain second-stage honey;
C. and (3) ultrafiltration purification: introducing the second-stage Mel into ultrafiltration equipment for ultrafiltration treatment, wherein the ultrafiltration equipment is tubular ultrafiltration membrane made of polysulfone with molecular weight cutoff of 2 × 105Separating Mel supernatant by ultrafiltration at 35 deg.C and 0.3 MPa;
D. adding a stabilizer: forming a stabilizer by using soluble soybean polysaccharide and nano cellulose crystals according to the mass ratio of 3: 7, adding the stabilizer with the mass of 0.8% of the honey clarified liquid into the honey clarified liquid, stirring until the stabilizer is dissolved, homogenizing for 2min at the rotation speed of 5000 by using a homogenizer, and homogenizing to obtain third-stage honey;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the pressure is controlled at 0.09MPa under the condition that the vacuum degree is 720mm Hg, the evaporation temperature is controlled at 40 ℃, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
Example 4
A method for preparing aseptic honey comprises multiple processes of rough filtration, sterilization, purification, concentration and aseptic canning, and comprises the following specific steps:
A. rough filtration of honey: adding honey raw honey and sterile water into a stirring tank according to the volume ratio of 1: 1.5, stirring for 40min, heating in water bath to 39 +/-0.5 ℃, sequentially passing through 60-mesh, 100-mesh and 200-mesh filter screens, removing large-particle impurities, and filtering to obtain first-stage honey;
B. high density CO2And (3) sterilization: the first-stage honey enters a closed sterilization tank, and high-density CO is introduced into the sterilization tank2Continuously pressurizing to 30MPa at a flow rate of 9kd/h and a pressure increasing rate of 1MPa/min, adding 0.3 wt% acetic acid solution to adjust the pH value to 4.0, controlling the temperature at 40 ℃, and treating for 65min to obtain second-stage honey;
C. and (3) ultrafiltration purification: introducing the second-stage Mel into ultrafiltration equipment for ultrafiltration treatment, wherein the ultrafiltration equipment is tubular ultrafiltration membrane made of polysulfone with molecular weight cutoff of 2 × 105Separating Mel supernatant by ultrafiltration at 40 deg.C and 0.2 MPa;
D. adding a stabilizer: forming a stabilizer by using soluble soybean polysaccharide and nano cellulose crystals according to the mass ratio of 2: 8, adding the stabilizer with the mass of 0.8% of the honey clarified liquid into the honey clarified liquid, stirring until the stabilizer is dissolved, homogenizing for 2min at the rotation speed of 5000 by using a homogenizer, and homogenizing to obtain third-stage honey;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the pressure is controlled at 0.08MPa and the evaporation temperature is controlled at 40 ℃ under the condition that the vacuum degree is 720mm Hg, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
Example 5
A method for preparing aseptic honey comprises multiple processes of rough filtration, sterilization, purification, concentration and aseptic canning, and comprises the following specific steps:
A. rough filtration of honey: adding honey raw honey and sterile water into a stirring tank according to the volume ratio of 1: 2, stirring for 45min, heating in water bath to 39 +/-0.5 ℃, then sequentially passing through 60-mesh, 100-mesh and 200-mesh filter screens, removing large-particle impurities, and filtering to obtain first-stage honey;
B. high density CO2And (3) sterilization: the first-stage honey enters a closed sterilization tank, and high-density CO is introduced into the sterilization tank2Adding 0.5 wt% acetic acid solution at a flow rate of 9kd/h to adjust pH to 3.5, increasing pressure at 1MPa/min to 20MPa, controlling temperature at 38 deg.C, and treating for 60min to obtain second stage Mel;
C. and (3) ultrafiltration purification: introducing the second-stage Mel into ultrafiltration equipment for ultrafiltration treatment, wherein the ultrafiltration equipment is tubular ultrafiltration membrane made of polysulfone with molecular weight cutoff of 2 × 105Separating Mel supernatant by ultrafiltration at 40 deg.C and 0.2 MPa;
D. adding a stabilizer: forming a stabilizer by using soluble soybean polysaccharide and nano cellulose crystals according to the mass ratio of 1: 9, adding the stabilizer with the mass of 0.9 percent of the honey clarified liquid into the honey clarified liquid, stirring until the stabilizer is dissolved, homogenizing for 2min at the rotation speed of 5000 by using a homogenizer, and obtaining third-stage honey after homogenization;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the pressure is controlled at 0.08MPa and the evaporation temperature is controlled at 40 ℃ under the condition that the vacuum degree is 720mm Hg, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
Example 6
This embodiment is substantially the same as embodiment 5 described above, except that: in the step D, the soluble soybean polysaccharide and the nano cellulose crystal form a stabilizer according to the mass ratio of 7: 3, and 1.0% of the stabilizer of the quality of the honey clarified liquid is added into the honey clarified liquid.
Example 7
This embodiment is substantially the same as embodiment 5 described above, except that: in the step D, the soluble soybean polysaccharide and the nano cellulose crystal form a stabilizer according to the mass ratio of 6: 4, and 1.2% of the stabilizer of the quality of the honey clarified liquid is added into the honey clarified liquid.
Comparative example 1
A method for preparing aseptic honey comprises multiple processes of rough filtration, sterilization, purification, concentration and aseptic canning, and comprises the following specific steps:
A. rough filtration of honey: adding honey raw honey and sterile water into a stirring tank according to the volume ratio of 1: 2, stirring for 45min, heating in water bath to 39 +/-0.5 ℃, then sequentially passing through 60-mesh, 100-mesh and 200-mesh filter screens, removing large-particle impurities and crystals, and filtering to obtain first-stage honey;
B. pasteurization: the first-stage honey enters a closed sterilization tank, the temperature is kept at 62.8 ℃, and after treatment for 30min, second-stage honey is obtained;
C. and (3) ultrafiltration purification: introducing the second-stage Mel into ultrafiltration equipment for ultrafiltration treatment, wherein the ultrafiltration equipment is tubular ultrafiltration membrane made of polysulfone with molecular weight cutoff of 2 × 105Separating Mel supernatant by ultrafiltration at 40 deg.C and 0.2 MPa;
D. adding a stabilizer: adding pectin accounting for 1.2% of the honey clarified liquid into the honey clarified liquid, stirring until the pectin is dissolved, homogenizing for 2min at 5000 rpm by using a homogenizer, and homogenizing to obtain third-stage honey;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the pressure is controlled at 0.08MPa and the evaporation temperature is controlled at 40 ℃ under the condition that the vacuum degree is 720mm Hg, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
The honey products obtained in the above examples 1 to 7 and comparative example 1 were subjected to colony counting according to the plate counting method in GB4789.2-2016 (Total colony count assay for food safety national Standard food microbiological inspection), and the results of the colony counting are shown in Table 1:
TABLE 1
The results in Table 1 show that the total number of the colonies of examples 1 to 7 and comparative example 1 is less than 100CFU/g, is lower than the total number of the colonies of GB14963-2011 national standard honey for food safety of 1000CFU/g, the total number of the colonies of examples 1 to 6 is less than 10, the total number of the colonies is reduced by more than 8-10 times compared with that of comparative example 1, and the sterilization rate reaches more than 99%.
The finished honey products obtained in the above examples 1, 5 to 7 and comparative example 1 were evaluated for appearance and sense, and the evaluation results are shown in table 2:
TABLE 2
In the evaluation results of Table 2, the hue of example 1 was amber, and the chroma increased when the color was darker and decreased when the color was darker, based on the chroma 5 of example 1. The results show that the finished honey products obtained in the examples 1, 5-7 and 1 have good appearance and sense, and the finished honey products obtained in the examples 1 and 5-7 have better color, taste, flavor and smell, namely, the appearance and sense are greatly improved compared with the finished honey products obtained in the comparative example 1.
In summary, examples 1-7 use high density CO compared to comparative example 12The low-temperature sterilization mode of the synergist has good sterilization effect, better color and luster of the honey, and better embodied taste and smell; the stabilizer consisting of soluble soybean polysaccharide and nano-cellulose is added, so that the consistency of the honey is reduced, and the taste is further improved. The invention relates to a preparation method of sterile honey, which is implemented by rough filtration and high-density CO2Sterilizing, purifying by ultrafiltration, adding stabilizer composed of soluble soybean polysaccharide and nanocellulose, vacuum concentrating, and aseptic canning to obtain honey product with good sterilizing effect, flavor and quality, and the obtained aseptic honey product can be retained to the maximum extentThe honey has the advantages of avoiding the honey product from precipitating, improving the quality of the honey and prolonging the storage life.
All embodiments of the invention are not described in detail as being prior art or as being practiced using prior art techniques.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The preparation method of the sterile honey is characterized by comprising a plurality of processes of rough filtration, sterilization, purification, concentration and sterile canning, and comprises the following specific steps:
A. rough filtration of honey: adding raw honey and sterile water into a stirring tank according to the volume ratio of 1: 1.5-3, stirring for 40-60 min, indirectly heating to 38-40 ℃, and filtering through a plurality of filter screens to obtain first-stage honey;
B. high density CO2And (3) sterilization: the first-stage honey enters a closed sterilization tank, and high-density CO is introduced into the sterilization tank2Simultaneously adding a synergist for sterilization treatment, wherein the treatment temperature is 35-40 ℃, the pressure is 20-30 MPa, and the treatment time is 60-80 min, so as to obtain second-stage honey;
C. and (3) ultrafiltration purification: introducing the second-stage honey into ultrafiltration equipment for ultrafiltration treatment, wherein the treatment temperature is 35-40 ℃, the pressure is 0.2-0.3 MPa, and separating out a honey clarified liquid after ultrafiltration;
D. adding a stabilizer: adding a stabilizer with the quality of 0.8-1.2% of the honey clarified liquid into the honey clarified liquid, and homogenizing to obtain third-stage honey;
E. and (3) vacuum concentration: the third-stage honey enters a vacuum concentration tank, the vacuum degree is 720mm Hg, the pressure is 0.08-0.09 MPa, the evaporation temperature is 40 ℃, and the third-stage honey is subjected to vacuum concentration to obtain concentrated honey;
F. aseptic canning: cooling the concentrated honey to room temperature, and then carrying out aseptic canning storage.
2. A method for preparing sterile honey according to claim 1, wherein the size of the multiple filter screens in step A is 60-200 meshes, and honey passes through the multiple filter screens in the order of the mesh number from small to large.
3. A method for preparing sterilized honey according to claim 1, wherein the synergist in step B is 0.3-0.5 wt% acetic acid solution.
4. A method for preparing sterilized honey according to claim 3, wherein high density CO is introduced in step B2Then acetic acid solution is added to adjust the pH value to 3.0-4.0.
5. A method for preparing sterilized honey according to claim 1, wherein the ultrafiltration apparatus in step C is a tubular ultrafiltration membrane.
6. A method for preparing sterile honey according to claim 5 wherein the tubular ultrafiltration membrane has a molecular weight cut-off of 2 x 105～3×105And D, dalton.
7. A method for preparing sterilized honey according to claim 1, wherein the stabilizer in step D is composed of soluble soybean polysaccharide and nano cellulose.
8. A method of producing sterile honey according to claim 7 wherein the nanocellulose is nanocellulose crystals.
9. A method for preparing sterile honey according to claim 7, wherein the mass ratio of the soluble soybean polysaccharide to the nano-cellulose in the stabilizer is (1-9) to (1-9).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111147427.0A CN113892616A (en) | 2021-09-29 | 2021-09-29 | Preparation method of sterile honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111147427.0A CN113892616A (en) | 2021-09-29 | 2021-09-29 | Preparation method of sterile honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113892616A true CN113892616A (en) | 2022-01-07 |
Family
ID=79189130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111147427.0A Pending CN113892616A (en) | 2021-09-29 | 2021-09-29 | Preparation method of sterile honey |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113892616A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191585A (en) * | 2022-06-20 | 2022-10-18 | 云南农垦怒江蜂业有限公司 | Processing method of tsaoko honey |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090047388A1 (en) * | 2007-08-15 | 2009-02-19 | Wright Iv Salmon L | Calcium fortified creamed honey |
| CN109430784A (en) * | 2018-10-18 | 2019-03-08 | 湖北新阳蜂业有限公司 | A kind of preparation process of honey powder |
| CN112971079A (en) * | 2021-03-20 | 2021-06-18 | 北京紫云英保健品开发有限责任公司 | Royal jelly and preparation method thereof |
| CN113115924A (en) * | 2021-05-11 | 2021-07-16 | 广东顺大食品调料有限公司 | Processing technology of refined honey |
-
2021
- 2021-09-29 CN CN202111147427.0A patent/CN113892616A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090047388A1 (en) * | 2007-08-15 | 2009-02-19 | Wright Iv Salmon L | Calcium fortified creamed honey |
| CN109430784A (en) * | 2018-10-18 | 2019-03-08 | 湖北新阳蜂业有限公司 | A kind of preparation process of honey powder |
| CN112971079A (en) * | 2021-03-20 | 2021-06-18 | 北京紫云英保健品开发有限责任公司 | Royal jelly and preparation method thereof |
| CN113115924A (en) * | 2021-05-11 | 2021-07-16 | 广东顺大食品调料有限公司 | Processing technology of refined honey |
Non-Patent Citations (1)
| Title |
|---|
| 曾庆梅;周先汉;杨毅;司文攻;李志强;刘坤;高媛;: "高密度CO_2杀菌机制与协同措施研究现状", 食品科学, no. 01, pages 255 - 256 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191585A (en) * | 2022-06-20 | 2022-10-18 | 云南农垦怒江蜂业有限公司 | Processing method of tsaoko honey |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101215518A (en) | Litchi fruit vinegar and its preparing method | |
| CN111387497A (en) | High-sialic acid instant cubilose product and sterilization and preparation method thereof | |
| CN102389133A (en) | Process for producing cherry juice concentrate | |
| KR100678331B1 (en) | The brewing method of peach wine | |
| CN1293830C (en) | Preparation technique of apple drink fermented by lactic acid bacteria and products thereof | |
| CN113892616A (en) | Preparation method of sterile honey | |
| JPH04190780A (en) | Preparation of edible vinegar from citrus fruit and vinegar prepared thereby | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN111543254A (en) | Culture method of phellinus igniarius mycelium, drink and application of phellinus igniarius mycelium | |
| CN104839827B (en) | Multistage-membrane apparatus for parallel production of concentrated sugarcane juice and sugarcane drinking water | |
| AU2018379673B2 (en) | Luo han guo juice and preparation method thereof | |
| CN112385759B (en) | Preparation method of purple sweet potato and blueberry compound beverage | |
| CN108497229A (en) | A kind of health care mulberry vinegar beverage | |
| CN104082808A (en) | Fermentation Nanguo pear beverage and preparation method thereof | |
| CN114009637A (en) | Method for efficiently preparing blueberry concentrated juice with high anthocyanin content | |
| CN113826740A (en) | Method for obtaining asparagus tea leaching liquor, asparagus tea beverage and preparation method | |
| CN112760185A (en) | Method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits | |
| CN105779253A (en) | Hawthorn-flavored honey vinegar and preparation method thereof | |
| CN113388485A (en) | Preparation method of rose fruit vinegar beverage for dispelling effects of alcohol and protecting liver | |
| CN114304325A (en) | Mulberry kangpu tea fermentation liquor and kangpu tea beverage | |
| CN112450339A (en) | Preparation method of soft pear juice beverage | |
| KR20160114450A (en) | Method for preparing strawberry wine | |
| CN112753906A (en) | Beverage for relieving or neutralizing the effect of alcohol and its preparation method | |
| CN107397093A (en) | A kind of preparation method of balsam pear drinks | |
| KR20010073498A (en) | Ginseng steamed red vinegar manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |