CN111248422A - Preparation method of crystallized honey - Google Patents

Abstract

The invention relates to the technical field of honey processing, in particular to a preparation method of crystallized honey. The method comprises the following steps: (1) melting and filtering raw honey, and then cooling and crystallizing; (2) mincing the crystal prepared in the step (1) by a meat mincer with the pore plate diameter of 1-2 mm; (3) and (3) carrying out vacuum degassing on the crystal prepared in the step (2), and then cooling and crystallizing to obtain the crystallized honey. The method improves the production capacity of the crystallized honey by changing the parameters and equipment of the meat mincer, and ensures the uniformity of the honey texture by crushing and mixing the crystal in the crystallized honey under the action of high pressure and shearing through twice extrusion and shearing. The invention fully utilizes the advantages of short time and low temperature rise in the mincing process of the meat mincer, and simultaneously heats the honey at a temperature of not more than 50 ℃, thereby avoiding the damage to the nutrient components of the honey and effectively prolonging the shelf life of the crystallized honey.

Description

Preparation method of crystallized honey

Technical Field

The invention relates to the technical field of honey processing, in particular to a preparation method of crystallized honey.

Background

The honey is a natural green health care nutritional food, the mature honey refers to honey with the honey baume degree of more than 41 degrees and the honey moisture content of less than 20 percent, crystal nuclei of the honey are usually removed by adopting operations such as rough filtration, intermediate filtration, fine filtration and the like, but the product still usually has states such as crystallization, layering and the like in shelf life, and the honey perception is influenced.

The honey is processed into the crystallized honey with uniform texture, which is beneficial to the storage and eating of the honey and the improvement of the taste, and is popular with consumers. The traditional method for producing crystallized honey mainly comprises the steps of preparing seed crystals, melting raw honey or finely filtering the raw honey after heating and concentrating, adding the seed crystals into the finely filtered honey, and crystallizing to form pasty honey. At present, a production method of crystallized honey mainly comprises a patent of 'a paste honey and a processing technology thereof' (application number CN201310598163.X), and the crystallized honey is formed by performing high-temperature vacuum concentration on the honey with higher water content, adding small-particle crystal nuclei obtained by grinding honey crystals, uniformly mixing and standing. The honey produced by the method is concentrated at high temperature, and active ingredients in the honey are seriously damaged; the patent "production technology of greasy crystallized honey" (application number CN201210052565.5) is prepared by adding bee pollen solid small particles, increasing the number of crystal cores, adding into honey, standing, and grinding crystallized honey. The method adds bee pollen particles, so that ash content index in honey index is easy to exceed standard, and meanwhile, through multiple times of grinding, oily substances are formed on the surface of the product, so that the product sense is influenced; the patent "honey processing method" (application No. CN201280023840.9) describes a method for producing fine honey by feeding honey to a discharge end through a screw rod, extruding and crushing through a screw rod fin and a container wall, wherein the extrusion of the crystallized honey in equipment is not easy to control, the extrusion force of the honey reaching the extrusion end is large, the damage of a motor is easy to cause, the pressure of the material is large, and the temperature is obviously increased.

When the meat grinder works, the meat raw materials are cut up by the shearing action formed by the rotating cutting edges and the perforated edges on the perforated plate, and the meat raw materials are continuously discharged out of the meat grinder under the action of the extrusion force of the screw. According to different material properties and processing requirements, corresponding cutters and pore plates can be configured, and particles with different sizes can be processed to meet the requirements of the production process. At present, no report is found about the application of meat mincing equipment in the aspect of producing fine and smooth crystallized honey.

Disclosure of Invention

The invention aims to provide a method for producing crystallized honey which is suitable for large-scale production, is quick, does not add external chemical substances and has uniform texture.

In order to achieve the purpose, the invention adopts the following technical scheme:

a method of preparing crystallized honey comprising the steps of:

(1) melting and filtering raw honey, and then cooling and crystallizing;

(2) mincing the crystal prepared in the step (1) by a meat mincer with the pore plate diameter of 1-2 mm;

(3) and (3) carrying out vacuum degassing on the crystal prepared in the step (2), and then cooling and crystallizing to obtain the crystallized honey.

Preferably, in the above preparation method, in the step (1), the baume degree of the raw honey is 41 degrees or more.

Preferably, in the above preparation method, in the step (1), the temperature of the molten honey is 45-50 ℃.

Preferably, in the above preparation method, in the step (1), the filtering is performed by sequentially passing through a 60-mesh sieve and a 120-mesh sieve. The 60-mesh filter screen is mainly used for removing dead bees, pollen grains, beeswax and other impurities in the honey and avoiding influencing the appearance of bee products. The 120-mesh sieve is mainly used for removing small particle impurities existing in the honey.

Preferably, in the above preparation method, in the step (1), the temperature of the cooling crystallization is 5 to 15 ℃, more preferably, the time of the cooling crystallization is 6 to 12 hours, more preferably, the temperature of the cooling crystallization is 10 ℃, and the time of the cooling crystallization is 8 hours.

Preferably, in the above preparation method, in the step (2), the crystal prepared in the step (1) is firstly ground out by a meat grinder with a reamer rotating speed of 200-. The invention utilizes the principle of a meat grinder, reduces the rotating speed of the meat grinder by adjusting corresponding parameters of a pore plate of the meat grinder, namely selecting a pore plate with small pore diameter, and achieves the purpose of crushing crystals by carrying out extrusion and shearing twice and carrying out high pressure and shearing action on the crystals in the crystallized honey, and the crystallized honey product with uniform, fine and soft texture is formed by carrying out crystallization twice.

Preferably, in the above production process, in the step (3), the degree of vacuum of the vacuum degassing is 90 to 100 kPa.

Preferably, in the above preparation method, in the step (3), the temperature of the cooling crystallization is 5 to 10 ℃.

Preferably, in the above preparation method, in the step (3), the cooling crystallization time is 10 to 20 days.

The invention also provides a crystallized honey prepared by the preparation method.

The invention has the following beneficial effects:

the method improves the production capacity of the mature crystallized honey by changing the parameters and equipment of the meat mincer and using the crystallized honey in the production, and ensures the uniformity of the honey texture by crushing and mixing the crystals in the crystallized honey through two times of extrusion and shearing and high pressure and shearing action. The invention fully utilizes the advantages of short time and low temperature rise in the mincing process of the meat mincer, and simultaneously heats the honey at a temperature of not more than 50 ℃, thereby avoiding the damage to the nutrient components of the honey and effectively prolonging the shelf life of the crystallized honey.

Compared with the traditional production method of pasty honey, the method has the advantages of simple and convenient operation, rapidness, avoidance of complicated operation processes such as fine filtration and the like, and suitability for industrial large-scale production. Meanwhile, the crystallized honey crystal seeds except honey are not added in the crystallization process to delay the crystallization of the honey, so that the original components of the honey are kept, and indexes such as honey ash and the like are effectively ensured to be within a reasonable standard range.

Detailed Description

The present invention will be described in further detail with reference to specific examples, but the scope of the present invention is not limited thereto.

Example 1

The embodiment provides a preparation method of crystallized honey, which comprises the following steps:

(1) heating 40kg of mature rape honey (origin: Xinjiang Yili Shosu county) with Baume degree of 41 without heat treatment to 50 deg.C, sieving with 60 mesh and 120 mesh sieve after the honey is completely dissolved, placing the honey in a refrigerator at 5 deg.C, standing for 6 hr, cooling and crystallizing;

(2) pre-mincing meat with 0 deg.C ice water in meat mincer (Ruibao JR-100L, Yorkang food machinery in Oryctology) to keep the temperature of meat mincer at about 0 deg.C;

(3) putting the crystallized honey in the step (1) into a meat grinder with the rotating speed of a reamer being 200r/min and the diameter of a pore plate being 2mm for grinding and crushing, then placing for 3 hours at 15 ℃, and placing for 10 hours at 10 ℃;

(4) putting the honey treated in the step (3) into a meat grinder with a reamer rotating speed of 100r/min and a hole plate diameter of 1mm for grinding and crushing, then standing for 3 hours at 15 ℃, and standing for 10 hours at 10 ℃;

(5) quantitatively filling the honey treated in the step (4) into a packaging container, putting the packaging container into a vacuum degassing machine, carrying out vacuum degassing under the condition of-0.098 MPa, sealing a cover, and placing the sealed container in a refrigeration house at 10 ℃ for 15 days to obtain the natural fine-crystallized mature honey.

Example 2

Example 2 differs from example 1 only in that: example 2 does not comprise step (4). Example 2 the honey treated in step (3) is directly subjected to the vacuum degassing, cooling and crystallization treatment in step (5).

Comparative example 1

Comparative example 1 the same ripe rape honey with a baume degree of 41 as example 1 was used as a raw material to prepare a crystal honey according to the method of example 1 of patent CN 102894247A.

Comparative example 2

Comparative example 2 mature rape honey with Baume degree of 41 degrees, which is the same as example 1, was used as a raw material to prepare a crystal honey according to the technical method of example 1 in patent CN 103583940A.

Test examples

Sensory and physicochemical indices (active enzyme and ash content) of the crystallized honey prepared in examples and comparative examples were measured and analyzed according to GB 14963-2011 national Honey Standard and the mature Honey Standard T/CBPA0001-2015 of the national Honey Association.

1. Sensory evaluation analysis

The sensory evaluation criteria of honey are shown in table 1, 7 professionals with food evaluation experience score the product according to the comparison criteria, each time a sample is evaluated, the mouth is rinsed, the next sample can be continuously evaluated after 5min interval, according to the score, the average value is taken as the final result, and the result is shown in table 2.

TABLE 1 Honey sensory evaluation criteria

TABLE 2 sensory evaluation results of Honey

As can be seen from Table 2, the crystallized honey prepared in example 1 was found to have a composite score of 28 points, and by passing through the sieve twice, and by the squeezing and shearing action of the meat chopper, the crystallized honey product was bright in color, amber, slightly spicy or grassy, long-lasting, consistent and uniform, had a fine sand feeling, and was just melting in the mouth, the honey crystals were uniform and fine, and the product was fluffy at room temperature, and had a small amount of white substance on the surface layer. Example 2 the honey was scored at 26 points overall and the honey crystals of example 2 had a reduced slimy feel and uniformity compared to example 1. The crystallized honey prepared in comparative example 1 has a comprehensive score of 23, the product is amber, and a small amount of oily substances generated after excessive grinding exist on the surface layer, so that the product sense is influenced; the crystallized honey prepared in comparative example 2 has a comprehensive score of 23, amber color with insufficient glossiness, melting in the mouth, and lasting fragrance.

2. Physical and chemical indexes

The physical and chemical indexes (active enzyme and ash content) of honey are respectively determined and analyzed by GB/T18932.18 and GB 50009.4.

TABLE 3 physical and chemical indexes of honey

As is clear from Table 3, there is no difference in physical and chemical indexes between example 1 and example 2. In the preparation method of the comparative example 1, the ash content reaches 0.21 percent due to the addition of the bee pollen ground particles, which is obviously higher than that of the examples 1-2 and the comparative example 2; the active enzyme in the crystallized honey prepared in the comparative example 2 is 12 (1% starch solution) [ ml/(g.h) ], which is obviously lower than those in the examples 1-2 and the comparative example 1, because the active ingredients in the honey, such as the active enzyme index, are seriously damaged after the produced honey is concentrated at high temperature.

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1. A method for preparing crystallized honey is characterized by comprising the following steps:

(1) melting and filtering raw honey, and then cooling and crystallizing;

(2) mincing the crystal prepared in the step (1) by a meat mincer with the pore plate diameter of 1-2 mm;

(3) and (3) carrying out vacuum degassing on the crystal prepared in the step (2), and then cooling and crystallizing to obtain the crystallized honey.

2. The method according to claim 1, wherein in step (1), the baume degree of the raw honey is 41 degrees or more.

3. The method of claim 1 or 2, wherein in step (1), the temperature of the molten honey is 45-50 ℃.

4. The method according to any one of claims 1 to 3, wherein in step (1), the filtration is a 60-mesh sieve and a 120-mesh sieve in this order.

5. The method according to any one of claims 1 to 4, wherein in the step (1), the temperature of the cooling crystallization is 5 to 15 ℃, and the time of the cooling crystallization is 6 to 12 hours, preferably, the temperature of the cooling crystallization is 10 ℃, and the time of the cooling crystallization is 8 hours.

6. The method as claimed in any one of claims 1 to 5, wherein in the step (2), the crystal obtained in the step (1) is first ground out by a meat grinder with a rotation speed of 200 and 300r/min and a pore plate diameter of 2mm, then placed at 10-15 ℃ for 2-5 hours and 5-10 ℃ for 5-10 hours, and then ground out by a meat grinder with a rotation speed of 100 and 200r/min and a pore plate diameter of 1mm, then placed at 10-15 ℃ for 2-5 hours and 5-10 ℃ for 5-10 hours.

7. The process according to any one of claims 1 to 6, wherein the vacuum degree of the vacuum degassing in the step (3) is 90 to 100 kPa.

8. The process according to any one of claims 1 to 7, wherein the temperature of the cooling crystallization in the step (3) is 5 to 10 ℃.

9. The method according to any one of claims 1 to 8, wherein in step (3), the cooling crystallization time is 10 to 20 days.

10. A crystallized honey produced by the production method of any one of claims 1 to 9.