A kind of honey sauce and preparation method thereof
A technology for honey and acacia honey is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients as buffers, etc., and can solve the problems of low honey content, unfavorable industrial production, and high production cost of honey sauce , to achieve the effect of sour, round and refreshing, good nutritional and sensory properties, and improved smearing performance
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Embodiment 1-7
[0034] According to table 1 corresponding embodiment 1-7 data, take each raw material;
[0035] (1) The honey is melted at 65°C to obtain honey in a dilute fluid state;
[0036] (2) Dissolving one or more of pectin, white granulated sugar, citric acid, malic acid and water in proportion, fully stirring to obtain a mixed solution;
[0037] (3) fully mixing the mixed solution obtained in step (2) with the honey in a dilute fluid state obtained in step (1);
[0038] (4) Cool and form at room temperature to obtain honey sauce.
[0039] Table 1: Honey Sauce Recipe Form Unit: Kg
[0040]
[0041] Pectin is the high-ester pectin of Yantai Andre Pectin Co., Ltd. model APA141.
Embodiment 8
[0043] Prepare according to the method described in Example 5, replacing the citric acid therein with monosodium citrate.
Embodiment 9
[0045] Prepared according to the method described in Example 5, replacing sodium citrate with a blend of citric acid and sodium citrate with a mass ratio of 1:1.
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