The main composition of bee honey consists of carbohydrates, represented by glucose, fructose and sucrose. The timing of nectar crystallization directly depends on the percentage of healthy sugars, but as a result, a high-quality beekeeping product is still candied. Honey prepared in the form of a soufflé acquires an airy, homogeneous consistency, does not crystallize and retains all the beneficial and nutritional properties of a fresh delicacy.
Difference from honey
Bee honey consists of almost 90% glucose and sucrose, which are found in flower nectar collected by insects from various types of flowering plants.
The ratio of these substances in honey plants varies significantly. Clover nectar contains more glucose, which crystallizes quickly. The delicacy made from May primroses is dominated by fructose, which is characterized by long-term sugaring of the product. But even such honey, 6-7 months after being pumped out of the hives, acquires a thick, sugary consistency, which is not always convenient for consuming the medicinal product.
The crystallization of sweets is also affected by its storage conditions. At high temperatures and humidity, honey quickly loses its beneficial properties and original characteristics. At the end of the 20s of the last century, Canadian beekeepers developed a technology for whipping flower nectar into a soufflé.
Product Main Features:
- the soufflé does not thicken, which allows you to consume medicinal delicacies without heat treatment or melting;
- airy, whipped cream tastes good, children like it, can be used for making confectionery;
- During the beating process, the soufflé does not lose vitamins and beneficial compounds necessary for the functioning of the human body.
After processing, such honey acquires a light shade, airy consistency and a long shelf life without crystallization processes.
Important! The composition of honey soufflé does not change; it contains the same microelements and nutrients as the fresh product.
Beneficial properties of honey soufflé
During the preparation of honey soufflé, no additional substances or ingredients are added to the sweet mass, so the composition of the delicacy remains unchanged. Whipped nectar contains more than 300 biologically active substances and compounds, just like a fresh beekeeping product.
Healing nectar is characterized by a general strengthening and anti-inflammatory effect, and activates the body's protective functions.
As a remedy, whipped honey is recommended for use in the following cases:
- colds and viral diseases;
- physical and mental overload;
- inflammatory processes of the oral mucosa;
- abnormalities in the functioning of the cardiovascular system and digestive organs;
- respiratory diseases;
- to activate the brain;
- helps restore the nervous system, relieves depression and insomnia;
- has a diuretic effect, used for diseases of the genitourinary system;
- increases performance;
- cleanses the body of harmful and toxic accumulations.
In cosmetology, soft soufflé is used to make creams and masks for skin care, and it is added to shampoos and balms for washing hair. If whipped honey is used as a cream for cakes, desserts and pastries, then such a delicacy is not only tasty, but also healthy.
Important! It must be taken into account that the composition of honey soufflé does not change and contains the same allergens as fresh beekeeping products.
Cooking technology
To make an airy soufflé from bee nectar in industrial conditions, several methods of preparing the delicacy are used. To obtain a homogeneous mass, honey is simultaneously heated to a temperature of +36 degrees and whipped. The finished product is placed in small containers and infused for up to 10 days at room temperature, after which the delicacy is sent for sale.
To preserve the original value of the nectar, there is a way to make honey soufflé without using heat. To do this, add a small amount of candied nectar to liquid honey. Next, the delicacy is infused for 4-5 days at a temperature no higher than +21 degrees, stirring occasionally, after which it is thoroughly beaten.
Important! Crushed crystals of glucose and fructose are not candied; at temperatures from +15 to +18 degrees, such a product can be stored for more than 12 months.
How to cook at home
To avoid unnecessary costs, honey soufflé can be prepared at home.
To do this you will need:
- fresh, liquid flower nectar, 1 kg;
- candied honey, 100 g;
- mixer, food processor or regular drill with suitable attachments.
Bee products are mixed and stored in a cool, dark place. Then, for 10-14 days, the honey is removed from the refrigerator daily and mixed thoroughly. After achieving the desired color and consistency, the finished cream soufflé is used for consumption. If desired, various berries, fruits, nuts or spices are added to the treat.
