FIELD: food products.
SUBSTANCE: method stipulates addition to initial natural honey warmed up to the temperature of 30-60°C of fructose syrup of the same temperature with the fructose content 80-85% in the amount of 10-100% to the weight of honey, blending for 10-15 minutes and cooling down to the storage temperature.
EFFECT: acceleration of the natural honey processing and obtainment of the final product with improved application properties: with an increased content of fructose and long storage period without crystallisation.
3 ex.
| Title | Year | Author | Number |
|---|---|---|---|
| NATURAL HONEY WITH RHUBARB | 2008 |
|
RU2380949C1 |
| NATURAL HONEY WITH BILBERRIES OR BLUEBERRIES | 2008 |
|
RU2378886C1 |
| NATURAL HONEY WITH OLIVES | 2008 |
|
RU2380948C1 |
| NATURAL HONEY WITH OILSEEDS | 2008 |
|
RU2378884C1 |
| NATURAL HONEY WITH CRANBERRIES OR COWBERRIES | 2008 |
|
RU2378885C1 |
| NATURAL HONEY WITH RAISINS | 2008 |
|
RU2378870C1 |
| NATURAL HONEY WITH PRUNES | 2008 |
|
RU2378878C1 |
| NATURAL HONEY WITH DRIED APRICOTS | 2008 |
|
RU2378879C1 |
| NATURAL HONEY WITH NUTS | 2008 |
|
RU2378883C1 |
| NATURAL HONEY WITH BEEF TONGUE | 2008 |
|
RU2380950C1 |
