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A kind of cheese type crystalline honey and preparation method thereof

A cheese-shaped and crystallized technology, applied in the field of food processing, can solve the problems of rough taste, uneven quality of cheese-like crystalline honey, and strong graininess of cheese-like crystalline honey. The effect of stable storage properties

Active Publication Date: 2020-04-17
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems in the prior art that the cheese-shaped crystallized honey has a strong sense of sand and a rough taste, and the quality of each batch of cheese-shaped crystallized honey is not uniform, a method for preparing cheese-shaped crystallized honey is provided.

Method used

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  • A kind of cheese type crystalline honey and preparation method thereof
  • A kind of cheese type crystalline honey and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] (1) Take natural linden honey, pass it through a 60-mesh filter to obtain the first filtrate, place the first filtrate in an environment at 12°C, and wait for it to completely crystallize to obtain the first crystal seed;

[0028] (2) Take sunflower honey and pass it through an 80-mesh filter to obtain a second filtrate, heat the second filtrate under vacuum at 55°C, concentrate until the water is 20wt%, and cool to 39°C to obtain concentrated liquid honey;

[0029] (3) Mix and stir the first crystal seed and the concentrated liquid honey, control the stirring speed to 30r / min, after stirring for 4 hours, put it in an environment of 12°C, wait for it to completely crystallize to obtain the second crystal seed, Wherein the mass ratio of the first crystal seed to the concentrated liquid honey is 1:4;

[0030] (4) Pass the Vitex twig honey through an 80-mesh filter to obtain the third filtrate, heat and concentrate the third filtrate in a vacuum until the water content is ...

Embodiment 2

[0033] (1) Take natural linden honey, pass it through a 60-mesh filter to obtain the first filtrate, place the first filtrate in an environment at 13°C, and wait for it to completely crystallize to obtain the first crystal seed;

[0034] (2) Take the honey from the honey and pass it through an 80-mesh filter screen to obtain the second filtrate, heat the second filtrate under vacuum at 55°C, concentrate until the water content is 18wt%, and cool to 29°C to obtain concentrated liquid honey;

[0035] (3) Mix the first crystal seed with the concentrated liquid honey and stir evenly, place it in an environment at 13°C, and wait for it to completely crystallize to obtain a second crystal seed, wherein the first crystal seed and the concentrated liquid The mass ratio of honey is 1:4;

[0036] (4) Take liudaomu honey and pass it through an 80-mesh filter screen to obtain the third filtrate, heat and concentrate the third filtrate in vacuum until the water content is 18wt%, and cool t...

Embodiment 3

[0039] (1) Take natural mature linden honey, pass it through a 60-mesh filter, place it in an environment of 12°C, and wait for it to completely crystallize to obtain the first crystal seed;

[0040] (2) Take linden honey and pass it through an 80-mesh filter, heat it under vacuum at 55°C, concentrate until the water content is 16wt%, and cool to 19°C to obtain concentrated liquid honey;

[0041] (3) Mix and stir the first crystal seed and the concentrated liquid honey, control the stirring speed to 40r / min, after stirring for 3 hours, put it in an environment of 12°C, wait for it to completely crystallize to obtain the second crystal seed, Wherein the mass ratio of the first crystal seed to the concentrated liquid honey is 1:3;

[0042] (4) Take linden tree honey and pass it through an 80-mesh filter, heat and concentrate in a vacuum until the water is 15wt%, and cool to 18°C ​​to obtain the raw material concentrated honey;

[0043] (5) Mix the second seed crystal with the c...

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Abstract

The invention discloses a preparation method of creamed crystal honey. The preparation method comprises the steps of firstly preparing a first seed crystal, then concentrating liquid honey to obtain concentrated liquid honey, and mixing the first seed crystal with the concentrated liquid honey to obtain a second seed crystal, and then concentrating raw material liquid honey to obtain raw material concentrated honey; and finally uniformly mixing the second seed crystal and the raw material concentrated honey, and standing to obtain the creamed crystal honey. The first seed crystal which is complicated in particle size of naturally-formed particles is mixed with concentrated liquid honey to prepare the second seed crystal which is uniform in particle size, soft, fine and smooth, and the creamed crystal honey prepared by adopting the second seed crystal is fine and smooth in taste and free from coarse granules; meanwhile, in the process for mixing the first seed crystal with the concentrated liquid honey to prepare the second seed crystal, the difference of the seed crystals formed by different honey sources in different batches can be reduced, and each bath of prepared creamed crystal honey finished product is consistent in appearance and taste.

Description

technical field [0001] The invention relates to honey and a preparation method thereof, in particular to cheese-type crystalline honey and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Honey is a natural supersaturated sugar solution containing a variety of nutrients. It is usually in a transparent and viscous liquid state. When it is stored for a period of time, you will find lard-like or pine flower-like crystals in it. Honey crystals are surrounded by glucose in honey. Particles formed by crystallization nuclei, and a layer of fructose or dextrin film is wrapped around the particles, which gradually coalesce and expand, so that part or all of the honey in the container forms a loose solid. The crystallization phenomenon is the characteristic of honey itself. A normal physical change without any change in its mass. [0003] Because most of the honey currently available on the market is a viscous liquid, it...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/25
Inventor 王冶耿然杨海莺丁庆波
Owner COFCO GROUP
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