Виробництво кремованого меду з меду натурального різного ботанічного походження

Abstract

Among all products of beekeeping, the proportion of honey is the largest. It is well-known that the storage of natural honey is a process of transforming it from liquid to crystalline. To prevent the formation of large crystals in honey and to reduce the impact of various factors on storage conditions, honey producers use a technological process such as whipping natural honey. The use of this method is also due to the desire to reveal all the brightness of the taste and to improve the consistency of honey for the consumer market all over the world. As a result of beating, honey becomes a consistency of the cream, where the destruction of large crystals occurs without renewal for further storage. This product is called creamed honey. We produced creamed honey, investigated the technological processes of production and analyzed the quality of the product obtained during storage. Technological regimes for the production of experimental batches of creamed honey were the same. The first heating of the prototype natural honey was carried out in a water bath to a temperature of 40°C, followed by cooling to 28°C. The technological process of production of cream honey consisted of repeated cycles for several days until the appropriate consistency of the finished product was achieved. Each cycle consisted of gradual beating (10 minutes) and cooling (25 minutes) after beating. Between the series of cycles was carried out cooling-storage (rest) for 24 hours. In the production of cremated honey from crystallized natural honey, namely sunflower, linden and many herbs, it was found that there was a reduction in technological operations, depending on the botanical origin. The smallest number of technological operations, such as whipping and resting, to achieve the required consistency, had a prototype № 2, where was used linden honey. Unlike linden, sunflower and many herbs honey, they had the same production period. The length of the whipping process during the production of lime-cream honey was 90 minutes, which was less by 18,2 % than the whipping of honey from sunflower and many herbs and the rest time was 72 hours, which was also less by 40 %. The duration of such technological operation as cooling between whipping, in all prototypes was on the same level. In the study of volumes of experimental samples of cream-honey it was found that during the production of samples № 1 (sunflower) and № 3 (herbs) visually almost did not change volumes from the original than the sample of cream-honey № 2 (linden). During the whole research period, the largest volumetric yield of cremated honey was noted in sample № 2. Further research, during storage of cream honey for 28 days at a temperature of 5±1°С, showed that all the experimental specimens of cream-honey did not change the consistency, there was no observed flaking and foreign odors.