METHOD FOR PRODUCTION OF HONEY-BASED FOOD PASTE Russian patent published in 2015 - IPC A23L1/08 

FIELD: food industry.

SUBSTANCE: honey-based food paste production method involves natural honey preparation by way of thermal treatment at a temperature of 60°C. Prepared honey is filtered and cooled to 30°C; then one performs mixing with a natural filler preliminarily vacuumised during 4-5 hours till dry substances content is equal to 80%; the natural filler is represented by glucose-fructose syrup that is mixed with crystallised honey and a complex emulsifier. The mixture is beaten during 5 minutes and dispensed into packages; the mixture is maintained during 60 hours at a temperature of 10°C till the product crystallisation, the components ratio being, wt %: glucose-fructose syrup - 19.9-49.5; natural honey - 40-70; crystallised natural honey - 10-15; complex emulsifier - 0.1-0.5. The natural filler is represented by invert syrup; the complex emulsifier is represented by the following composition: water, sugar, emulsifier (E 470, E 471, E 475), 1.2-propylene glycol (E 1520), potassium sorbate (E 202) and glycerine.

EFFECT: invention allows to significantly reduce the time of paste preparation with maximum preservation of biologically active substances and antioxidants in the ready product, with improved aromatic taste properties and homogeneous consistency.

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