CN114158709A - Improved green plum essence honey and preparation method thereof - Google Patents
Improved green plum essence honey and preparation method thereof Download PDFInfo
- Publication number
- CN114158709A CN114158709A CN202111373410.7A CN202111373410A CN114158709A CN 114158709 A CN114158709 A CN 114158709A CN 202111373410 A CN202111373410 A CN 202111373410A CN 114158709 A CN114158709 A CN 114158709A
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- Prior art keywords
- honey
- green plum
- parts
- green
- essence
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- 235000012907 honey Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims description 10
- 238000000034 method Methods 0.000 claims abstract description 29
- 235000021018 plums Nutrition 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 16
- 239000000126 substance Substances 0.000 claims description 12
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 229910052711 selenium Inorganic materials 0.000 claims description 8
- 239000011669 selenium Substances 0.000 claims description 8
- 238000001514 detection method Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229910052571 earthenware Inorganic materials 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 239000000447 pesticide residue Substances 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 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 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 1
- 241001122767 Theaceae Species 0.000 description 1
- 239000002253 acid Substances 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
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 238000012795 verification Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses improved green plum essence honey which comprises the following components in parts by weight: 50-100 parts of honey and 2.5-5 parts of green plum extract. The invention also provides a method for preparing honey by using the components. The honey provided by the invention is more easily accepted by people of different age groups in sweetness, and has more hierarchical mouthfeel. The invention achieves certain technical progress and can be applied to the field of honey.
Description
Technical Field
The invention relates to the field of honey, in particular to improved green plum essence honey and a preparation method thereof.
Background
Honey is a common flavoring agent that presents multiple ways of use during the user's drinking, including milk reconstitutions, scented tea reconstitutions, and the like. Honey in the prior art is a food containing fructose and glucose at a content percentage of 60% or more, and shows a high sweetness. The subtle differences in taste in the commercial limited-sale honey come from the variety of the flowers. This type of honey has the disadvantage of not being able to adapt to persons who are sensitive to sweetness, thus affecting the use of a portion of people.
Therefore, a technique capable of solving the above-described problems has yet to be proposed.
Disclosure of Invention
Aiming at the problems, the invention provides honey with moderate sweetness and a preparation method of the honey.
The technical scheme provided by the invention is as follows:
the improved green plum essence honey comprises the following components in parts by weight: 50-100 parts of honey and 2.5-5 parts of green plum extract.
Further, the feed comprises the following components in parts by weight: 50 parts of honey and 2.5 parts of green plum extract.
Further, the feed comprises the following components in parts by weight: 100 parts of honey and 5 parts of green plum extract.
Further, the feed comprises the following components in parts by weight: 75 parts of honey and 3.75 parts of green plum extract.
Further, the green plums are selected from the green plums which are fresh, have no rottenness, no plant diseases and insect pests, no spots or few spots and are about eight-mature.
Further, the green plum extract is green plum essence.
The invention also provides a technical scheme that:
the preparation method of the green plum essence honey comprises the following preparation processes:
s1, respectively preheating a certain amount of honey and the green plum extract at a constant temperature of 45 ℃;
s2, continuously heating the honey and the green plums in the S1 to 50 ℃, mixing the honey and the green plums, and detecting that the water content standard is less than or equal to 20%;
s3, filtering the mixed substances in the S2 by using a 200-mesh filter screen;
and S4, detecting the moisture of the mixed substance in the S3 again until the substance reaches the standard.
Further, in S2, when the moisture detection index does not reach 20%, the concentration process is continued.
Furthermore, in the process of selecting green plums, the green plums which are qualified through 535 pesticide residue detection and grow in Zhaan selenium-rich soil environment are selected.
Further, in the process of extracting the green plum extract, the following process is performed:
the method comprises the steps of earthenware jar, firewood burning, fine boiling with slow fire, picking, purchasing, selecting, cleaning, artificial coring, pulping, filtering, boiling, concentrating, selenium adding, drying into strips, granulating, baking, selecting, packaging, sterilizing, packaging, metal detecting, inspecting, warehousing, boiling at constant temperature for 138 hours, and slowly boiling green plum juice to be pasty.
Compared with the prior art, the invention has the advantages that:
the honey is prepared by adopting the formula provided by the invention, the green plum essence has the tastes of relatively thick fruit acid and aftertaste, forms two extreme values with the fruit sweet taste of the honey, and is balanced in sour and sweet after the tastes of the green plum essence and the honey are mutually fused, so that the taste layering degree is increased for the pure sweet taste of the honey, and the delicate feeling of the pure sweet taste of the honey is reduced.
Detailed Description
The present invention will be described in further detail with reference to examples.
The improved green plum essence honey comprises the following components in parts by weight: 50-100 parts of honey and 2.5-5 parts of green plum extract.
The green plums are selected and cleaned, are fresh, have no rottenness, no plant diseases and insect pests, have no spots or have few spots and are about eight-mature.
The mume fructus extract is mume fructus essence.
The process of preparing the improved green plum refined honey by using the components comprises the following preparation processes:
s1, respectively preheating a certain amount of honey and the green plum extract at a constant temperature of 45 ℃;
s2, continuously heating the honey and the green plums in the S1 to 50 ℃, mixing the honey and the green plums, and detecting that the water content standard is less than or equal to 20%;
s3, filtering the mixed substances in the S2 by using a 200-mesh filter screen;
and S4, detecting the moisture of the mixed substance in the S3 again until the substance reaches the standard.
In S2, when the moisture detection index does not reach 20%, the concentration process is continued.
In the process of selecting green plums, the green plums which are qualified through 535 pesticide residue detection and grow in Zhaan selenium-rich soil environment are selected.
In the process of extracting the green plum extract, the following process is carried out:
the method comprises the steps of earthenware jar, firewood burning, fine boiling with slow fire, picking, purchasing, selecting, cleaning, artificial coring, pulping, filtering, boiling, concentrating, selenium adding, drying into strips, granulating, baking, selecting, packaging, sterilizing, packaging, metal detecting, inspecting, warehousing, boiling at constant temperature for 138 hours, and slowly boiling green plum juice to be pasty.
The technical solution of the present invention is further implemented by the following specific examples.
Example one
The improved green plum essence honey comprises the following components in parts by weight: 50 parts of honey and 2.5 parts of green plum extract.
In the process of preparing the green plum essence honey, the following processes are adopted:
s1, respectively preheating a certain amount of honey and the green plum extract at a constant temperature of 45 ℃;
s2, continuously heating the honey and the green plums in the S1 to 50 ℃, mixing the honey and the green plums, and detecting that the water content standard is less than or equal to 20%;
s3, filtering the mixed substances in the S2 by using a 200-mesh filter screen;
and S4, detecting the moisture of the mixed substance in the S3 again until the substance reaches the standard.
In S2, when the moisture detection index does not reach 20%, the concentration process is continued.
In the process of selecting green plums, the green plums which are qualified through 535 pesticide residue detection and grow in Zhaan selenium-rich soil environment are selected.
In the process of extracting the green plum extract, the following process is carried out:
the method comprises the steps of earthenware jar, firewood burning, fine boiling with slow fire, picking, purchasing, selecting, cleaning, artificial coring, pulping, filtering, boiling, concentrating, selenium adding, drying into strips, granulating, baking, selecting, packaging, sterilizing, packaging, metal detecting, inspecting, warehousing, boiling at constant temperature for 138 hours, and slowly boiling green plum juice to be pasty.
Example two
In this example, the preparation method is the same as that of the first example, but the component ratios are different.
The improved green plum essence honey comprises the following components in parts by weight: 100 parts of honey and 5 parts of green plum extract.
EXAMPLE III
In this example, the preparation method is the same as that of the first example, but the component ratios are different.
The improved green plum essence honey comprises the following components in parts by weight: 75 parts of honey and 3.75 parts of green plum extract.
Example four
In this embodiment, the effect of the green plum essence honey obtained by the technical scheme provided by the invention is verified.
The taste of the existing honey and the honey prepared by the method are respectively verified in the same amount, and the specific verification process is as follows.
Users with different sweetness receptions are divided into a plurality of groups, and the users eat the honey provided in the prior art and the honey provided in the invention respectively, so that the conclusion is drawn:
compared with the honey in the prior art, the honey prepared by adopting the components provided by the invention has lighter sweetness, but has stronger aftertaste, and is easily accepted by people of different ages.
The present invention and its embodiments have been described above, but the description is not limited thereto, and the embodiments shown in the examples are only one of the embodiments of the present invention, and the actual disclosure is not limited thereto. In summary, those skilled in the art should appreciate that embodiments and examples similar to those of the present invention can be devised without departing from the spirit and scope of the invention.
Claims (10)
1. The improved green plum essence honey is characterized by comprising the following components in parts by weight: 50-100 parts of honey and 2.5-5 parts of green plum extract.
2. The improved green plum essence honey as claimed in claim 1, comprises the following components in parts by weight: 50 parts of honey and 2.5 parts of green plum extract.
3. The improved green plum essence honey as claimed in claim 1, comprises the following components in parts by weight: 100 parts of honey and 5 parts of green plum extract.
4. The improved green plum essence honey as claimed in claim 1, comprises the following components in parts by weight: 75 parts of honey and 3.75 parts of green plum extract.
5. The improved green plum essence honey as claimed in claim 1, wherein the green plum is selected from green plums which are fresh, have no rottenness, no plant diseases and insect pests, no spots or less spots and are about eight mature.
6. The improved green plum essence honey as claimed in claim 1, wherein the green plum extract is green plum essence.
7. A method for preparing green plum essence honey as claimed in any one of claims 1 to 6, comprising the following preparation processes:
s1, respectively preheating a certain amount of honey and the green plum extract at a constant temperature of 45 ℃;
s2, continuously heating the honey and the green plums in the S1 to 50 ℃, mixing the honey and the green plums, and detecting that the water content standard is less than or equal to 20%;
s3, filtering the mixed substances in the S2 by using a 200-mesh filter screen;
and S4, detecting the moisture of the mixed substance in the S3 again until the substance reaches the standard.
8. The method for preparing green plum essence honey according to claim 4, wherein in S2, when the moisture detection index does not reach 20% or less, the concentration process is continued.
9. The method for preparing green plum refined honey as claimed in claim 4, wherein in the process of selecting green plums, the green plums which are qualified by 535 pesticide residue tests and grow in Zhaan selenium-rich soil environment are selected.
10. The method for preparing green plum essence honey according to claim 4, wherein the extraction of the green plum extract is performed as follows:
the method comprises the steps of earthenware jar, firewood burning, fine boiling with slow fire, picking, purchasing, selecting, cleaning, artificial coring, pulping, filtering, boiling, concentrating, selenium adding, drying into strips, granulating, baking, selecting, packaging, sterilizing, packaging, metal detecting, inspecting, warehousing, boiling at constant temperature for 138 hours, and slowly boiling green plum juice to be pasty.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111373410.7A CN114158709A (en) | 2021-11-19 | 2021-11-19 | Improved green plum essence honey and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111373410.7A CN114158709A (en) | 2021-11-19 | 2021-11-19 | Improved green plum essence honey and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114158709A true CN114158709A (en) | 2022-03-11 |
Family
ID=80479697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111373410.7A Pending CN114158709A (en) | 2021-11-19 | 2021-11-19 | Improved green plum essence honey and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114158709A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072141A (en) * | 2016-06-30 | 2016-11-09 | 王涛 | A kind of nigecose Mel Armeniaca mume Sieb. extractive and preparation method thereof |
| CN109892461A (en) * | 2017-12-08 | 2019-06-18 | 杨土坚 | A kind of preparation method of honey green plum and honey green plum obtained |
-
2021
- 2021-11-19 CN CN202111373410.7A patent/CN114158709A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072141A (en) * | 2016-06-30 | 2016-11-09 | 王涛 | A kind of nigecose Mel Armeniaca mume Sieb. extractive and preparation method thereof |
| CN109892461A (en) * | 2017-12-08 | 2019-06-18 | 杨土坚 | A kind of preparation method of honey green plum and honey green plum obtained |
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