WO2008072998A1 - Procédé de fabrication de miel séché sous forme de poudre - Google Patents

Procédé de fabrication de miel séché sous forme de poudre Download PDF

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Publication number
WO2008072998A1
WO2008072998A1 PCT/RU2007/000151 RU2007000151W WO2008072998A1 WO 2008072998 A1 WO2008072998 A1 WO 2008072998A1 RU 2007000151 W RU2007000151 W RU 2007000151W WO 2008072998 A1 WO2008072998 A1 WO 2008072998A1
Authority
WO
WIPO (PCT)
Prior art keywords
honey
dry powder
product
dried
grinding
Prior art date
Application number
PCT/RU2007/000151
Other languages
English (en)
Russian (ru)
Inventor
Elena Vadimova Tregubova
Vyacheslav Alexandrovich Ivanov
Original Assignee
'ingredient' Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 'ingredient' Limited filed Critical 'ingredient' Limited
Publication of WO2008072998A1 publication Critical patent/WO2008072998A1/fr

Links

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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Definitions

  • the invention relates to the food industry and can be used in the confectionery industry and trade.
  • a known method for the production of fruit dessert which includes bee honey.
  • Dessert is prepared by mixing prepared applesauce and blackcurrant puree, bee honey, salt, roasted crushed hazelnut kernels, Eleutherococcus extract, lipid-containing extract of biomass of microorganisms Mortierella alipa, cooked oatmeal and water, homogenizing, massaging tara.
  • Preparation of honey involves heating it to 45-50 0 C, and then filtering through stainless steel mesh and kapron.
  • the dessert drying process is carried out by the freeze-drying method, for which the mixture is laid out on baking sheets, frozen and heated under vacuum. The dried mixture is ground to a powder state, RU 2183411 C2.
  • a known method for the production of fruit and berry dessert by mixing prepared apple and blackcurrant puree, honey, salt, cashew nuts, eleutherococcus extract, lipid-containing extract of the biomass of microorganisms Mortierella alipa, rice flour and water. The mixture is subjected to homogenization, freeze-drying, crushing and packing under aseptic conditions under vacuum in a sealed container, RU 2190333 C2.
  • This method is a variant of the above, differing only in the presence of other ingredients.
  • the latter includes bee honey.
  • Known concentrated honey which is obtained by surface weathering or by evaporation of unbound water from the entire volume of the substance at reduced atmospheric pressure and a temperature of not higher than 50 0 C to the level of 13-0%, RU 2000122765 A.
  • An object of the present invention is to increase the productivity of a process.
  • the proposed method makes it possible to obtain dry powdered honey of high quality, which is used to expand the range of honey products and confectionery.
  • heat treatment is carried out by microwave irradiation under vacuum at a temperature of from 60 to 0 ° C and a humidity of 5-7% until caramelization of the product, and when grinding the dried product is added anti-skimmer.
  • talc and / or rice flour and / or starch can be used in an amount of 1-5% of the weight of the starting product with the addition of pollen and / or roasted nuts and / or dried berries and / or dried and chopped fruits and / or zest and / or leaf or granulated tea with a moisture content of 2-6% in an amount of 10-80% by weight of the final product.
  • pollen and / or fried nuts and / or dried berries and / or dried and chopped fruits and / or zest and / or leaf or granular tea with a moisture content of 2-6% in an amount of 10-80% by weight of the final product.
  • Microwave drying has the advantage of not having heat transfer from the heater. Microwave drying is carried out from 60 0 C to 110 0 C before caramelization; above PO 0 C, the moisture transfer process ends, and the choice of the lower limit depends on the fact that at temperatures below 60 0 C an increase in viscosity occurs, which complicates the process of boiling (bubbling) of the product. The presence of vacuum ensures the process of bubbling the product at temperatures below 100 0 C. This intensifies the process of moisture transfer from the inner layers of the product to the outer.
  • Organoleptic indicators honey in the form of a powder of uniform light yellow color; It has a taste and aroma characteristic of natural honey. After cooling, it does not cake; quickly soluble in water.
  • Example 2 5 kg of honey with a moisture content of 20% was loaded into a microwave vacuum unit and dried at a temperature of 60 0 C at a pressure of 50 mm Hg to a moisture content of 7% before caramelization for 80 minutes The honey was cooled under natural conditions to 20 0 C to complete the caramelization process.
  • Honey in the form of pieces of caramel was sent to a grinder, in which honey was crushed to a powder state and anti-coagulant-starch was added in an amount of 250 g.
  • honey in the form of a powder was packed up with the addition of dried blueberries with a moisture content of 2% in an amount of 2.5 kg.
  • the mass of the final product was 6.7 kg, the drying of honey alone was 15.7%.
  • the resulting product was stored at a temperature of 5 0 C.
  • Organoleptic characteristics honey in the form of a powder of light beige color with the addition of dried berries. It has a slightly sour taste with the aroma of honey. When stored at a temperature of 5 ° C it does not cake, it quickly dissolves in water.
  • honey in the form of pieces of caramel was sent to a chopper, in which honey crushed to a powdery state and added anti-clotting agent - rice flour in an amount of 250 g.
  • the mass of the final product was 4.5 kg, the drying of honey alone was 15.3%.
  • the resulting product was stored at a temperature of 5 0 C.
  • Organoleptic characteristics honey in the form of a powder of light beige color. When stored at a temperature of 5 ° C it does not cake, it quickly dissolves in water.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne l'industrie alimentaire et peut s'utiliser en confiserie ou dans le commerce. Dans ce procédé de fabrication de miel séché sous forme de poudre, qui comprend le traitement thermique, le refroidissement, le concassage et le conditionnement dans des récipients étanches, le traitement thermique se fait par rayonnement à ondes millimétriques sous vide à une température entre 60 et 110 °C et une humidité de 5 à 7 %, jusqu'à la caramélisation du produit; un agent de prévention de formation de grumeaux est ajouté pendant le concassage du produit séché. Cela permet d'augmenter la productivité du processus; en outre, on parvient à fabriquer du miel sec sous forme de poudre de qualité élevée, qui peut s'utiliser pour élargir la gamme de produits à base de miel et d'articles de confiserie.
PCT/RU2007/000151 2006-12-13 2007-03-27 Procédé de fabrication de miel séché sous forme de poudre WO2008072998A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2006144499/13A RU2006144499A (ru) 2006-12-13 2006-12-13 Способ получения сушеного порошкообразного меда
RU2006144499 2006-12-13

Publications (1)

Publication Number Publication Date
WO2008072998A1 true WO2008072998A1 (fr) 2008-06-19

Family

ID=39511927

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2007/000151 WO2008072998A1 (fr) 2006-12-13 2007-03-27 Procédé de fabrication de miel séché sous forme de poudre

Country Status (2)

Country Link
RU (1) RU2006144499A (fr)
WO (1) WO2008072998A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2387329A1 (fr) * 2009-01-15 2011-11-23 John L. Rowe Produit à base de miel à faible teneur en eau
ES2520593A1 (es) * 2014-06-03 2014-11-11 Authentically European, S.L. Procedimiento de elaboración de un edulcorante natural
CN106858494A (zh) * 2017-02-22 2017-06-20 江西省农业科学院农业工程研究所 一种天然蜂蜜的加工方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4529608A (en) * 1982-11-08 1985-07-16 Chinoin Gyogyszer Es Vegyeszeti Termekek Gyara Rt Honey powder preserving its natural aroma components
US5356650A (en) * 1989-02-09 1994-10-18 Bee K Co., Ltd. Process for producing solid honey
RU2000122765A (ru) * 2000-09-04 2002-09-20 Сергей Константинович Чеботарев Концентрированный натуральный пчелиный мед
US20030096054A1 (en) * 2000-01-14 2003-05-22 Rick Green Dried honey enriched with volatile honey compounds
WO2005053431A1 (fr) * 2003-12-04 2005-06-16 Xebecpharma Co., Ltd. Procede de production de poudre de miel et produits alimentaires utilisant cette poudre

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4529608A (en) * 1982-11-08 1985-07-16 Chinoin Gyogyszer Es Vegyeszeti Termekek Gyara Rt Honey powder preserving its natural aroma components
US5356650A (en) * 1989-02-09 1994-10-18 Bee K Co., Ltd. Process for producing solid honey
US20030096054A1 (en) * 2000-01-14 2003-05-22 Rick Green Dried honey enriched with volatile honey compounds
RU2000122765A (ru) * 2000-09-04 2002-09-20 Сергей Константинович Чеботарев Концентрированный натуральный пчелиный мед
WO2005053431A1 (fr) * 2003-12-04 2005-06-16 Xebecpharma Co., Ltd. Procede de production de poudre de miel et produits alimentaires utilisant cette poudre

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2387329A1 (fr) * 2009-01-15 2011-11-23 John L. Rowe Produit à base de miel à faible teneur en eau
EP2387329A4 (fr) * 2009-01-15 2013-07-10 Island Abbey Foods Ltd Produit à base de miel à faible teneur en eau
US10750768B2 (en) 2009-01-15 2020-08-25 Iaf Science Holdings Ltd. Process for making a honey product having a low water content
US10791754B2 (en) 2009-01-15 2020-10-06 Iaf Science Holdings Ltd. Honey product having a low water content
ES2520593A1 (es) * 2014-06-03 2014-11-11 Authentically European, S.L. Procedimiento de elaboración de un edulcorante natural
WO2015185775A1 (fr) * 2014-06-03 2015-12-10 Authentically European, S.L. Procédé d'élaboration d'un édulcorant naturel
CN106858494A (zh) * 2017-02-22 2017-06-20 江西省农业科学院农业工程研究所 一种天然蜂蜜的加工方法

Also Published As

Publication number Publication date
RU2006144499A (ru) 2008-06-20

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