“Creamed honey”的意思、由来-开放百科全书

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Creamed honey

释义

Production methods
References

Creamed honey is honey that has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency. Because it's the glucose that crystallizes in the honey, and because glucose crystals are naturally pure white, creamed honey is always lighter colored than liquid honey of the same floral type.^[1]

Other names for creamed honey include cremed honey, whipped honey, spun honey, churned honey, honey fondant, and (in the UK) set honey. It may also be called candied honey, {{citation needed|date=October 2012}} though that term generally refers to crystallized honey.^[2]

Production methods

The first method for producing creamed honey was patented by Elton J. Dyce in 1935 ({{US patent|1987893}}). In this process, raw honey is first pasteurized to kill any yeasts that may be present in the honey. After pasteurization, previously processed creamed honey is added to the pasteurized honey to produce a mixture of 10% creamed honey and 90% pasteurized honey. The mixture is then allowed to rest at a controlled temperature of 57 °F (14 °C). This method will produce a batch of creamed honey in about one week. A seed batch can be made by allowing normal honey to crystallize and crushing the crystals to the desired size. Large scale producers have modified this process by using paddles to stir the honey mixture while holding the mixture at 57 °F (14 °C).

A second method allows creamed honey to be made without adding heat. It differs from the Dyce method in that pasteurization is not used at any point in the process. Instead, microscopic seed crystals are added to fresh raw, liquid honey at a ratio of 1:10 or larger. Paddles are used to intermittently stir the honey mixture while it is kept between 55 -70 degrees Fahrenheit. This yields a batch of creamed honey in approximately 80 hours. The resultant creamed honey from this process stays in its creamy consistency indefinitely if stored at ~ 65 degrees Fahrenheit (~18.33 degrees Celsius.)^[1]

References

1. ^¹{{Cite web|url=https://www.eldenfoods.com/blog/what-is-creamed-honey|title=What is Creamed Honey?|website=Elden Foods|language=en|access-date=2018-11-03}}
2. ^http://www.beekeepers.com.au/faq.htm

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