WO2008072998A1 - Method for producing dry powder honey - Google Patents
Method for producing dry powder honey Download PDFInfo
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- WO2008072998A1 WO2008072998A1 PCT/RU2007/000151 RU2007000151W WO2008072998A1 WO 2008072998 A1 WO2008072998 A1 WO 2008072998A1 RU 2007000151 W RU2007000151 W RU 2007000151W WO 2008072998 A1 WO2008072998 A1 WO 2008072998A1
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- Prior art keywords
- honey
- dry powder
- product
- dried
- grinding
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
Definitions
- the invention relates to the food industry and can be used in the confectionery industry and trade.
- a known method for the production of fruit dessert which includes bee honey.
- Dessert is prepared by mixing prepared applesauce and blackcurrant puree, bee honey, salt, roasted crushed hazelnut kernels, Eleutherococcus extract, lipid-containing extract of biomass of microorganisms Mortierella alipa, cooked oatmeal and water, homogenizing, massaging tara.
- Preparation of honey involves heating it to 45-50 0 C, and then filtering through stainless steel mesh and kapron.
- the dessert drying process is carried out by the freeze-drying method, for which the mixture is laid out on baking sheets, frozen and heated under vacuum. The dried mixture is ground to a powder state, RU 2183411 C2.
- a known method for the production of fruit and berry dessert by mixing prepared apple and blackcurrant puree, honey, salt, cashew nuts, eleutherococcus extract, lipid-containing extract of the biomass of microorganisms Mortierella alipa, rice flour and water. The mixture is subjected to homogenization, freeze-drying, crushing and packing under aseptic conditions under vacuum in a sealed container, RU 2190333 C2.
- This method is a variant of the above, differing only in the presence of other ingredients.
- the latter includes bee honey.
- Known concentrated honey which is obtained by surface weathering or by evaporation of unbound water from the entire volume of the substance at reduced atmospheric pressure and a temperature of not higher than 50 0 C to the level of 13-0%, RU 2000122765 A.
- An object of the present invention is to increase the productivity of a process.
- the proposed method makes it possible to obtain dry powdered honey of high quality, which is used to expand the range of honey products and confectionery.
- heat treatment is carried out by microwave irradiation under vacuum at a temperature of from 60 to 0 ° C and a humidity of 5-7% until caramelization of the product, and when grinding the dried product is added anti-skimmer.
- talc and / or rice flour and / or starch can be used in an amount of 1-5% of the weight of the starting product with the addition of pollen and / or roasted nuts and / or dried berries and / or dried and chopped fruits and / or zest and / or leaf or granulated tea with a moisture content of 2-6% in an amount of 10-80% by weight of the final product.
- pollen and / or fried nuts and / or dried berries and / or dried and chopped fruits and / or zest and / or leaf or granular tea with a moisture content of 2-6% in an amount of 10-80% by weight of the final product.
- Microwave drying has the advantage of not having heat transfer from the heater. Microwave drying is carried out from 60 0 C to 110 0 C before caramelization; above PO 0 C, the moisture transfer process ends, and the choice of the lower limit depends on the fact that at temperatures below 60 0 C an increase in viscosity occurs, which complicates the process of boiling (bubbling) of the product. The presence of vacuum ensures the process of bubbling the product at temperatures below 100 0 C. This intensifies the process of moisture transfer from the inner layers of the product to the outer.
- Organoleptic indicators honey in the form of a powder of uniform light yellow color; It has a taste and aroma characteristic of natural honey. After cooling, it does not cake; quickly soluble in water.
- Example 2 5 kg of honey with a moisture content of 20% was loaded into a microwave vacuum unit and dried at a temperature of 60 0 C at a pressure of 50 mm Hg to a moisture content of 7% before caramelization for 80 minutes The honey was cooled under natural conditions to 20 0 C to complete the caramelization process.
- Honey in the form of pieces of caramel was sent to a grinder, in which honey was crushed to a powder state and anti-coagulant-starch was added in an amount of 250 g.
- honey in the form of a powder was packed up with the addition of dried blueberries with a moisture content of 2% in an amount of 2.5 kg.
- the mass of the final product was 6.7 kg, the drying of honey alone was 15.7%.
- the resulting product was stored at a temperature of 5 0 C.
- Organoleptic characteristics honey in the form of a powder of light beige color with the addition of dried berries. It has a slightly sour taste with the aroma of honey. When stored at a temperature of 5 ° C it does not cake, it quickly dissolves in water.
- honey in the form of pieces of caramel was sent to a chopper, in which honey crushed to a powdery state and added anti-clotting agent - rice flour in an amount of 250 g.
- the mass of the final product was 4.5 kg, the drying of honey alone was 15.3%.
- the resulting product was stored at a temperature of 5 0 C.
- Organoleptic characteristics honey in the form of a powder of light beige color. When stored at a temperature of 5 ° C it does not cake, it quickly dissolves in water.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Способ получения сушеного порошкообразного мёда A method of obtaining dried powdered honey
Область техникиTechnical field
Изобретение относится к пищевой промышленности и может быть использовано в кондитерской промышленности и торговле.The invention relates to the food industry and can be used in the confectionery industry and trade.
Предшествующий уровень техникиState of the art
Известен способ производства плодово-ягодного десерта, в состав которого входит пчелиный мед. Десерт готовят путем смешивания подготовленных яблочного и черносмородинового пюре, пчелиного меда, соли, обжаренного измельченного ядра фундука, экстракта элеутерококка, липидосодержащего экстракта биомассы микроорганизмов Моrtiеrеllа аlрiпа, сваренных овсяных хлопьев и воды, гомогенизации, сублимационной сушки, дробления и фасовки полученной массы под вакуумом в герметическую тару. Подготовка меда включает подогрев его до 45-50 0C, а затем фильтрацию через сетки из нержавеющей стали и капрона. Процесс сушки десерта осуществляют сублимационным способом, для чего смесь раскладывают на противнях, замораживают и нагревают под вакуумом. Высушенную смесь измельчают до порошкообразного состояния, RU 2183411 C2. Известен способ производства плодово-ягодного десерта путем смешивания подготовленных яблочного и черносмородинового пюре, пчелиного меда, соли, орехов кешью, экстракта элеутерококка, липидосодержащего его экстракта биомассы микроорганизмов Моrtiеrеllа аlрiпа, рисовой муки и воды. Смесь подвергают гомогенизации, сублимационной сушке, дроблению и фасовке в асептических условиях под вакуумом в герметическую тару, RU 2190333 C2. Этот способ является вариантом вышеуказанного, отличающегося только наличием других ингредиентов. Однако и в первом и во втором способе производства десерта в состав последнего входит пчелиный мед.A known method for the production of fruit dessert, which includes bee honey. Dessert is prepared by mixing prepared applesauce and blackcurrant puree, bee honey, salt, roasted crushed hazelnut kernels, Eleutherococcus extract, lipid-containing extract of biomass of microorganisms Mortierella alipa, cooked oatmeal and water, homogenizing, massaging tara. Preparation of honey involves heating it to 45-50 0 C, and then filtering through stainless steel mesh and kapron. The dessert drying process is carried out by the freeze-drying method, for which the mixture is laid out on baking sheets, frozen and heated under vacuum. The dried mixture is ground to a powder state, RU 2183411 C2. A known method for the production of fruit and berry dessert by mixing prepared apple and blackcurrant puree, honey, salt, cashew nuts, eleutherococcus extract, lipid-containing extract of the biomass of microorganisms Mortierella alipa, rice flour and water. The mixture is subjected to homogenization, freeze-drying, crushing and packing under aseptic conditions under vacuum in a sealed container, RU 2190333 C2. This method is a variant of the above, differing only in the presence of other ingredients. However, in the first and second method of dessert production, the latter includes bee honey.
Недостатком данных способов получения порошкообразного десерта, включающего пчелиный мед, является сложность процесса сушки, а резкие изменения температур при сублимационной сушке отрицательно сказываются на качестве готового продукта, состоящего из разных ингредиентов.The disadvantage of these methods of obtaining a powdered dessert, including bee honey, is the complexity of the drying process, and sudden changes in temperature during freeze-drying adversely affect the quality of the finished product, consisting of different ingredients.
Известен концентрированный мёд, который получен путем поверхностного выветривания или путем выпаривания несвязанной воды из всего объема вещества при пониженном атмосферном давлении и температуре не выше 50 0C до уровня 13-0%, RU 2000122765 А.Known concentrated honey, which is obtained by surface weathering or by evaporation of unbound water from the entire volume of the substance at reduced atmospheric pressure and a temperature of not higher than 50 0 C to the level of 13-0%, RU 2000122765 A.
Данное техническое решение принято за прототип настоящего изобретения. Недостатком прототипа является низкая производительность процесса получения конечного продукта и невысокое его качество.This technical solution is taken as a prototype of the present invention. The disadvantage of the prototype is the low productivity of the process of obtaining the final product and its low quality.
Раскрытие изобретенияDisclosure of invention
Задача настоящего изобретения состоит в увеличении производительности процесса. Кроме того, предлагаемый способ дает возможность получить сухой порошкообразный мед высокого качества, который используется для расширения ассортимента медовых продуктов и кондитерских изделий.An object of the present invention is to increase the productivity of a process. In addition, the proposed method makes it possible to obtain dry powdered honey of high quality, which is used to expand the range of honey products and confectionery.
Согласно изобретению в способе получения сушеного порошкообразного меда, включающем тепловую обработку, охлаждение, измельчение и фасование в герметичную тару, тепловую обработку проводят микроволновым излучением под вакуумом при температуре от 60 до ПО 0C и влажности 5-7% до карамелизации продукта, а при измельчении высушенного продукта добавляют антикомкователь.According to the invention, in a method for producing dried powdered honey, including heat treatment, cooling, grinding and packing in a sealed container, heat treatment is carried out by microwave irradiation under vacuum at a temperature of from 60 to 0 ° C and a humidity of 5-7% until caramelization of the product, and when grinding the dried product is added anti-skimmer.
В качестве антикомкователя можно использовать, например, тальк и/или рисовую муку и/или крахмал в количестве 1-5% от веса исходного продукта с добавлением цветочной пыльцы и/или жареных орехов и/или сушеных ягод и/или сушеных и измельченных фруктов и/или цедры и/или листового или гранулированного чая с влажностью 2-6% в количестве 10-80% от веса конечного продукта. В качестве антикомкователя используют также цветочную пыльцу и/или жареные орехи и/или сушеные ягоды и/или сушеные и измельченные фрукты и/или цедру и/или листовой или гранулированный чай с влажностью 2-6% в количестве 10-80% от веса конечного продукта.As an anti-caking agent, for example, talc and / or rice flour and / or starch can be used in an amount of 1-5% of the weight of the starting product with the addition of pollen and / or roasted nuts and / or dried berries and / or dried and chopped fruits and / or zest and / or leaf or granulated tea with a moisture content of 2-6% in an amount of 10-80% by weight of the final product. As an anti-crumbler, pollen and / or fried nuts and / or dried berries and / or dried and chopped fruits and / or zest and / or leaf or granular tea with a moisture content of 2-6% in an amount of 10-80% by weight of the final product.
Заявителем не выявлены какие-либо технические решения, идентичные заявленному, что позволяет сделать вывод о соответствии изобретения критерию «нoвизнa» (N).The applicant has not identified any technical solutions identical to the claimed one, which allows us to conclude that the invention meets the criterion of "novelty" (N).
В результате реализации отличительных признаков изобретения достигается важный новый результат, заключающийся в том, что тепло проникает в продукт не с поверхности, а образуется сразу во всем объеме. Микроволновая сушка обладает тем преимуществом, что у нее отсутствует передача тепла от нагревателя. Микроволновая сушка осуществляется от 60 0C до 110 0C до карамелизации; выше температуры ПО 0C заканчивается процесс влагопереноса, а выбор нижнего предела зависит от того, что при температуре ниже 60 0C происходит увеличение вязкости, что затрудняет процесс кипения (барботации) продукта. Наличие вакуума обеспечивает процесс барботации продукта при температурах ниже 100 0C. Это интенсифицирует процесс влагопереноса из внутренних слоев продукта к наружным. Применение антикомкователя при измельчении сушеного продукта обусловлено тем, что сушеный мед очень гигроскопичен. Количество вносимых компонентов связано не только с поглощением влаги, но и с экономией дорогостоящего меда, а с другой стороны - с расширением ассортимента продуктов, в которые входит сухой мед. Использование вносимых компонентов в количествах более 80% сильно изменяет вкус конечного продукта. Заявителем не обнаружены какие-либо источники информации, содержащие сведения о влиянии заявленных отличительных признаков на достигаемый вследствие их реализации технический результат. Это, по мнению заявителя, свидетельствует о соответствии данного технического решения критерию «изoбpeтaтeльcкий ypoвeнь» (IS).As a result of the implementation of the distinguishing features of the invention, an important new result is achieved, namely that heat does not penetrate the product from the surface, but is formed immediately in the entire volume. Microwave drying has the advantage of not having heat transfer from the heater. Microwave drying is carried out from 60 0 C to 110 0 C before caramelization; above PO 0 C, the moisture transfer process ends, and the choice of the lower limit depends on the fact that at temperatures below 60 0 C an increase in viscosity occurs, which complicates the process of boiling (bubbling) of the product. The presence of vacuum ensures the process of bubbling the product at temperatures below 100 0 C. This intensifies the process of moisture transfer from the inner layers of the product to the outer. The use of anti-coagulant when grinding a dried product is due to the fact that dried honey is very hygroscopic. The number of introduced components is associated not only with the absorption of moisture, but also with the saving of expensive honey, and on the other hand, with the expansion of the range of products that include dry honey. The use of introduced components in amounts of more than 80% greatly changes the taste of the final product. The applicant has not found any sources of information containing information about the impact of the claimed distinctive features on the technical result achieved as a result of their implementation. This, according to the applicant, indicates the conformity of this technical solution to the criterion of "Inventive Level" (IS).
Краткое описание чертежейBrief Description of the Drawings
В дальнейшем изобретение поясняется подробным описанием примеров его осуществления без ссылок на чертежи.The invention is further explained in the detailed description of examples of its implementation without reference to the drawings.
Лучший вариант осуществления изобретенияThe best embodiment of the invention
Пример 1Example 1
5 кг жидкого меда с влажностью 18% загружали в микроволновую вакуумную установку равномерным слоем и сушили при давлении 50 мм рт.ст. до температуры Н О 0C до влажности 5% в течение 45 минут до карамелизации. Охлаждали мед при естественных условиях до 20 0C для полного завершения процесса карамелизации. Мед в виде кусков карамели направляли в измельчитель, в котором измельчали до порошкообразного состояния и добавляли антикомкователь - пищевой тальк в количестве 250 г. Затем порошкообразный мед фасовали в герметичную тару. Масса конечного продукта - 4,23 кг, усушка составляла 15,4%. Хранили мед при температуре 10 0C. Органолептические показатели: мед в виде порошка равномерного светло-желтого цвета; имеет вкус и аромат, свойственный натуральному меду. После охлаждения - не слеживается; быстро растворяется в воде. Пример 2 5 кг меда влажностью 20% загружали в микроволновую вакуумную установку и сушили при температуре 60 0C при давлении 50 мм рт.ст. до влажности 7% до карамелизации в течение 80 мин. Охлаждали мед при естественных условиях до 20 0C для завершения процесса карамелизации. Мед в виде кусков карамели направляли в измельчитель, в котором мед измельчали до порошкообразного состояния и добавляли антикомкователь - крахмал в количестве 250 г. Затем сушеный мед в виде порошка фасовали с добавлением сушеных ягод черники влажностью 2% в количестве 2,5 кг. Масса конечного продукта составляла 6,7 кг, усушка только меда составляла 15,7%. Хранили полученный продукт при температуре 5 0C. Органолептические показатели: мед в виде порошка светло- бежевого цвета с добавлением сухих ягод. Имеет слегка кисловатый вкус с ароматом меда. При хранении при температуре 5 0C не слеживается, быстро растворяется в воде. Пример 35 kg of liquid honey with a moisture content of 18% was loaded into the microwave vacuum unit in a uniform layer and dried at a pressure of 50 mm Hg. to a temperature of N 0 C to a moisture content of 5% for 45 minutes before caramelization. The honey was cooled under natural conditions to 20 0 C to complete the caramelization process. Honey in the form of pieces of caramel was sent to a grinder, in which it was crushed to a powder state and an anti-clumping agent - food talc in an amount of 250 g was added. Then, powdered honey was packed in an airtight container. The mass of the final product is 4.23 kg, the drying was 15.4%. Store honey at a temperature of 10 0 C. Organoleptic indicators: honey in the form of a powder of uniform light yellow color; It has a taste and aroma characteristic of natural honey. After cooling, it does not cake; quickly soluble in water. Example 2 5 kg of honey with a moisture content of 20% was loaded into a microwave vacuum unit and dried at a temperature of 60 0 C at a pressure of 50 mm Hg to a moisture content of 7% before caramelization for 80 minutes The honey was cooled under natural conditions to 20 0 C to complete the caramelization process. Honey in the form of pieces of caramel was sent to a grinder, in which honey was crushed to a powder state and anti-coagulant-starch was added in an amount of 250 g. Then, dried honey in the form of a powder was packed up with the addition of dried blueberries with a moisture content of 2% in an amount of 2.5 kg. The mass of the final product was 6.7 kg, the drying of honey alone was 15.7%. The resulting product was stored at a temperature of 5 0 C. Organoleptic characteristics: honey in the form of a powder of light beige color with the addition of dried berries. It has a slightly sour taste with the aroma of honey. When stored at a temperature of 5 ° C it does not cake, it quickly dissolves in water. Example 3
5 кг меда влажностью 24% загружали в микроволновую вакуумную установку и сушили при температуре 90 0C при давлении 50 мм рт.ст. до влажности 6% до карамелизации в течение 60 мин. Охлаждали мед при естественных условиях до 20 0C для завершения процесса карамелизации. Мед в виде кусков карамели направляли в измельчитель, в котором мед измельчали до порошкообразного состояния и добавляли антикомкователь - рисовую муку в количестве 250 г. Масса конечного продукта составляла 4,5 кг, усушка только меда составляла 15,3%. Хранили полученный продукт при температуре 5 0C. Органолептические показатели: мед в виде порошка светло-бежевого цвета. При хранении при температуре 5 0C не слеживается, быстро растворяется в воде.5 kg of honey with a moisture content of 24% was loaded into a microwave vacuum unit and dried at a temperature of 90 0 C at a pressure of 50 mm Hg. to a moisture content of 6% before caramelization for 60 minutes The honey was cooled under natural conditions to 20 0 C to complete the caramelization process. Honey in the form of pieces of caramel was sent to a chopper, in which honey crushed to a powdery state and added anti-clotting agent - rice flour in an amount of 250 g. The mass of the final product was 4.5 kg, the drying of honey alone was 15.3%. The resulting product was stored at a temperature of 5 0 C. Organoleptic characteristics: honey in the form of a powder of light beige color. When stored at a temperature of 5 ° C it does not cake, it quickly dissolves in water.
Промышленная применимостьIndustrial applicability
Для реализации изобретения используются известные материалы и оборудование, что обусловливает, по мнению заявителя, соответствие изобретения критерию ((промышленная применимость)) (IA). To implement the invention, known materials and equipment are used, which determines, according to the applicant, the invention meets the criterion ((industrial applicability)) (IA).
Claims
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006144499/13A RU2006144499A (en) | 2006-12-13 | 2006-12-13 | METHOD FOR PRODUCING DRIED POWDERED HONEY |
| RU2006144499 | 2006-12-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2008072998A1 true WO2008072998A1 (en) | 2008-06-19 |
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ID=39511927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/RU2007/000151 Ceased WO2008072998A1 (en) | 2006-12-13 | 2007-03-27 | Method for producing dry powder honey |
Country Status (2)
| Country | Link |
|---|---|
| RU (1) | RU2006144499A (en) |
| WO (1) | WO2008072998A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2387329A4 (en) * | 2009-01-15 | 2013-07-10 | Island Abbey Foods Ltd | HONEY-BASED PRODUCT WITH LOW WATER CONTENT |
| ES2520593A1 (en) * | 2014-06-03 | 2014-11-11 | Authentically European, S.L. | Procedure for making a natural sweetener (Machine-translation by Google Translate, not legally binding) |
| CN106858494A (en) * | 2017-02-22 | 2017-06-20 | 江西省农业科学院农业工程研究所 | A kind of processing method of natural honey |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4529608A (en) * | 1982-11-08 | 1985-07-16 | Chinoin Gyogyszer Es Vegyeszeti Termekek Gyara Rt | Honey powder preserving its natural aroma components |
| US5356650A (en) * | 1989-02-09 | 1994-10-18 | Bee K Co., Ltd. | Process for producing solid honey |
| RU2000122765A (en) * | 2000-09-04 | 2002-09-20 | Сергей Константинович Чеботарев | CONCENTRATED NATURAL BEE HONEY |
| US20030096054A1 (en) * | 2000-01-14 | 2003-05-22 | Rick Green | Dried honey enriched with volatile honey compounds |
| WO2005053431A1 (en) * | 2003-12-04 | 2005-06-16 | Xebecpharma Co., Ltd. | Method for producing honey powder and foods using the honey powder |
-
2006
- 2006-12-13 RU RU2006144499/13A patent/RU2006144499A/en unknown
-
2007
- 2007-03-27 WO PCT/RU2007/000151 patent/WO2008072998A1/en not_active Ceased
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4529608A (en) * | 1982-11-08 | 1985-07-16 | Chinoin Gyogyszer Es Vegyeszeti Termekek Gyara Rt | Honey powder preserving its natural aroma components |
| US5356650A (en) * | 1989-02-09 | 1994-10-18 | Bee K Co., Ltd. | Process for producing solid honey |
| US20030096054A1 (en) * | 2000-01-14 | 2003-05-22 | Rick Green | Dried honey enriched with volatile honey compounds |
| RU2000122765A (en) * | 2000-09-04 | 2002-09-20 | Сергей Константинович Чеботарев | CONCENTRATED NATURAL BEE HONEY |
| WO2005053431A1 (en) * | 2003-12-04 | 2005-06-16 | Xebecpharma Co., Ltd. | Method for producing honey powder and foods using the honey powder |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2387329A4 (en) * | 2009-01-15 | 2013-07-10 | Island Abbey Foods Ltd | HONEY-BASED PRODUCT WITH LOW WATER CONTENT |
| US10750768B2 (en) | 2009-01-15 | 2020-08-25 | Iaf Science Holdings Ltd. | Process for making a honey product having a low water content |
| US10791754B2 (en) | 2009-01-15 | 2020-10-06 | Iaf Science Holdings Ltd. | Honey product having a low water content |
| ES2520593A1 (en) * | 2014-06-03 | 2014-11-11 | Authentically European, S.L. | Procedure for making a natural sweetener (Machine-translation by Google Translate, not legally binding) |
| WO2015185775A1 (en) * | 2014-06-03 | 2015-12-10 | Authentically European, S.L. | Method for producing a natural sweetener |
| CN106858494A (en) * | 2017-02-22 | 2017-06-20 | 江西省农业科学院农业工程研究所 | A kind of processing method of natural honey |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2006144499A (en) | 2008-06-20 |
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