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Honey product and preparation method thereof

A technology of honey, products, applied in the direction of bacteria used in food preparation, food ingredients, sugary food ingredients, etc., to achieve the effect of enriching nutrients

Inactive Publication Date: 2016-06-22
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The technical problem solved by the present invention is to overcome the defects of existing honey products, using honey as the main raw material, scientific compounding can provide comprehensive, natural plant enzymes and malt extracts of various nutrients; it can effectively prevent the crystallization of honey products to improve The appearance quality and stability of honey products, ginger extract that enhances appetite; probiotic powder that can organically regulate the overall immunity of the human body, enhance the phagocytosis of macrophages, and inhibit the adhesion and invasion of harmful bacteria in the human intestinal tract to enhance probiotics; Chives, which can promote the digestion and absorption of honey and prevent flatulence, are used as the main raw materials for honey products, and a small amount of one or more functional excipients are scientifically compounded to prepare a kind of honey with high content and sweet and sour taste. , long-term storage of honey products that do not crystallize and have significant health effects

Method used

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  • Honey product and preparation method thereof
  • Honey product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] raw material preparation

[0091] 1. Preparation of malt extract

[0092] Its preparation method is:

[0093] Mix barley malt and wheat malt evenly at a mass ratio of 9:2, and crush them to a particle size of 0.8mm to obtain crushed malt; then put papaya, pineapple, and figs in an ultrasonic cleaner equipped with 0.4% sodium bicarbonate solution at a power of 200W , Ultrasonic cleaning for 8min at a frequency of 30KHz, drained, crushed to a particle size of 0.8mm at room temperature, and uniformly mixed according to a mass ratio of 8:2:1.5, adding crushed malt 4 times the mass of the mixture to obtain a raw material mixture, adding 2 times the mass of the raw material mixture Use citric acid to adjust the pH value to 3.5, and carry out microwave extraction under the conditions of power 225W and frequency 2000Hz, wherein, the total time of each microwave irradiation is 70s, and interval irradiation is carried out: irradiation 10s, interval 10s, temperature control At 2...

Embodiment 2

[0106] A Haematococcus Pluvialls honey product, mainly prepared from the following raw materials in parts by weight:

[0107] 135 parts of honey, 7 parts of malt extract, 4 parts of ginger extract, 5 parts of probiotic powder, 2 parts of leek flower, 0.8 part of Haematococcus pluvialis;

[0108] The honey contains 90% acacia honey;

[0109] The probiotic live bacteria content of the above-mentioned probiotic powder is: 7×10 12 cfu / g;

[0110] The probiotic powder is uniformly mixed with the following powders by weight: 35 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidus, 25 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, 13 parts of Lactobacillus bulgaricus, 13 parts of Lactobacillus acidum, 9 parts of Lactobacillus casei, 8 parts of Lactobacillus rhamnosus;

[0111] The preparation method of Haematococcus pluvialis honey product comprises the steps:

[0112]1) According to the formula, first take the leek flower, wash it, drai...

Embodiment 3

[0116] A chrysanthemum kudzu root honey product is mainly prepared from the following raw materials in parts by weight:

[0117] 130 parts of honey, 6 parts of malt extract, 3 parts of ginger extract, 4.5 parts of probiotic powder, 1.5 parts of leek flower, 0.3 part of Chinese herbal medicine extract, 0.9 part of mango powder;

[0118] The honey contains 80% acacia honey;

[0119] The probiotic live bacteria content of the above-mentioned probiotic powder is: 6×10 12 cfu / g;

[0120] The probiotic powder is uniformly mixed with the following powders by weight: 30 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidus, 20 parts of Bifidobacterium lactis, 10 parts of Streptococcus thermophilus, 12 parts of Lactobacillus bulgaricus, 12 parts of Lactobacillus acidum, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;

[0121] The above-mentioned Chinese herbal medicine extract is prepared from chrysanthemum, kudzu root and jujube as raw materials;...

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Abstract

The invention discloses a honey product and a preparation method thereof. Honey is taken as a major raw material. The method comprises the following steps: firstly, by taking extracts of a part of the honey and malt, leek flower and probiotics powder as raw materials, preparing a honey probiotics fermentation concentrated solution which is proper in acidity and sweetness and has high probiotics content and functional metabolite content through the processes of low-temperature enzymolysis, high-pressure pulse electric field sterilization, temperature shift fermentation, graded probiotics inoculation, ultrafiltration concentration and the like, wherein the probiotics content can be up to 8.12*10<12> to 9.58*10<12> CFU / ml, and the probiotic property is very high; preparing the honey product which is high in honey content, is proper in acidity and sweetness, is not crystalized during long-term preservation (36-48 months) and has a remarkable health-care effect by using the honey probiotics fermentation concentrated solution, the remaining extracts of the honey and the malt, a ginger extract and functional auxiliary materials.

Description

technical field [0001] The invention relates to health food, in particular to a honey product and a preparation method thereof. Background technique [0002] Honey is an ideal natural health product made by bees from collecting plant nectar. Its main components are: (1) Glucose and fructose: These two sugars account for more than 65% of honey. It gives honey its sweetness, hygroscopicity and energetic value as well as its tangible character. (2) Acids: Acids in honey include organic acids, inorganic acids and amino acids. Organic acids are mainly gluconic acid and citric acid. Inorganic acids include phosphoric acid, hydrochloric acid, boric acid and carbonic acid. There are about 17 kinds of amino acids in honey, among which proline is the main amino acid, followed by lysine and aspartic acid. (3) Enzymes: mainly invertase and amylase. (4) Vitamins: B vitamins are the most abundant in honey, followed by vitamin C. Common vitamins are riboflavin, pyridoxine (VB6), nia...

Claims

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Application Information

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IPC IPC(8): A23L21/25A23L33/10A23L33/105
CPCA23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/249A23V2400/517A23V2400/169A23V2200/30A23V2250/204A23V2250/28A23V2250/21A23V2250/60
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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