| 摘要 |
A fine grained honey product is obtainable by heating honey to a temperature sufficient to destroy the yeasts therein, cooling it quickly to a temperature below the melting points of sugar or honey crystals, adding sugar and/or honey crystals to form nuclei for crystallization, agitating the mixture and then cooling the mixture to the temperature at which the honey crystallizes most rapidly and maintaining it substantially constantly at this temperature until it is completely crystalline. Air bubbles may be whipped into the honey mixture when it is partially crystallized. |
