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Cheese type honey product and preparation method thereof

A technology of honey and cheese, which is applied in the field of food processing, can solve the problems of rough taste, inconsistent quality of cheese-like crystallized honey products, strong sandy feeling of cheese-like crystallized honey, etc., and achieve smooth taste, stable crystallization, and soft crystallization Effect

Active Publication Date: 2015-10-28
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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  • Cheese type honey product and preparation method thereof

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Effect test

Embodiment 1

[0027] The preparation method of cheese-type honey product in the present embodiment, comprises the following steps,

[0028] (1) Mix natural wolfberry honey and milk vetch honey (mass ratio 1:1), filter through a 150-mesh filter, concentrate the filtrate to a water content of 15wt%, cool to 39°C to obtain liquid honey, and measure the The content of glucose in the liquid honey is 40.60wt%, the content of fructose is 32.92wt%;

[0029] (2) filling the liquid honey with compressed air until the liquid honey is filled with air bubbles to obtain the second liquid honey, the volume ratio of the liquid honey to the gas filled is 1:1;

[0030] (3) Put the second liquid honey in an environment of 12°C, and add glucose while stirring at a speed of 90r / min to obtain a honey mixture, wherein the amount of glucose added is 0.03g / g honey mixture (that is, every gram of honey mixture Glucose 0.03g was added in), so that after the glucose addition process was completed, when the water cont...

Embodiment 2

[0034] The preparation method of cheese-type honey product in the present embodiment, comprises the following steps,

[0035] (1) Filter the linden tree honey through a 180-mesh filter, concentrate the filtrate to a water content of 18wt%, cool to 29°C to obtain liquid honey, and determine that the content of glucose in the liquid honey is 35.82wt%, and the content of fructose is 35.82wt%. The content is 37.52wt%;

[0036] (2) filling the liquid honey with compressed air until the liquid honey is filled with air bubbles to obtain the second liquid honey, the volume ratio of the liquid honey to the gas filled is 2:1;

[0037] (3) Put the second liquid honey in an environment of 14°C, and add glucose while stirring at a speed of 50r / min to obtain a honey mixture, wherein the amount of glucose added is 0.1g / g honey mixture (that is, every gram of honey mixture Glucose 0.1g was added in), so that after the glucose addition process was completed, when the water content of the hone...

Embodiment 3

[0041] The preparation method of cheese-type honey product in the present embodiment, comprises the following steps,

[0042] (1) Filter the natural Vitex twig honey through a 200-mesh filter, concentrate the filtrate to a water content of 16wt%, and cool it to 35°C to obtain liquid honey, and determine the content of glucose in the liquid honey to be 33.94wt%, and the content of fructose The content is 36.90wt%;

[0043] (2) filling the liquid honey with compressed air until the liquid honey is filled with air bubbles to obtain the second liquid honey, the volume ratio of the liquid honey to the gas filled is 3:1;

[0044] (3) Put the second liquid honey in an environment of 13°C, and add glucose while stirring at a speed of 60r / min to obtain a honey mixture, wherein the amount of glucose added is 0.15g / g honey mixture (that is, every gram of honey mixture Glucose 0.15g was added in), so that after the glucose addition process was completed, when the water content of the hon...

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Abstract

The present invention discloses a cheese type honey product preparation method, which comprises: (1) filtering raw material honey, and carrying out concentrating cooling to obtain liquid honey; (2) inflating compressed air to the liquid honey until the liquid honey is full of gas bubbles so as to obtain second liquid honey; (3) placing the second liquid honey into an environment with a temperature of 10-15 DEG C, and adding glucose while stirring to obtain a honey mixture; and (4) after completing the glucose adding step, continuously placing the obtained honey mixture into the environment with a temperature of 10-15 DEG C, and treating the mixture by using a stirring and standing alternating process so as to obtain the required cheese type honey product. According to the present invention, the glucose is added to the raw material honey, such that the problem that the crystal seed requires grinding crushing in the traditional process is overcome so as to avoid crystal decrystallization or crystal lattice structure change; and the second liquid honey added with the glucose is full of gas bubbles, such that the glucose is easily adhered around the gas bubbles so as to promote the crystal formation.

Description

technical field [0001] The invention relates to a method for preparing honey, in particular to a method for preparing cheese-type crystallized honey, which belongs 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 is very inconv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L21/25
Inventor 杨海莺王冶穆楠丁庆波
Owner COFCO GROUP
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