The invention provides a method involving the addition of edible powder to honey with 12~18% water content. The mentioned above edible powder could be the ingredients of honey or other flavoring additives. After mixing with the powder, the honey stay still in an environment suitable (10~20℃) for crystal formation. With 4 to 7 days, solid or semi-solid state of complete crystallized honey can be formed. The majority of the crystal diameters are less than 10 μm, thus possess excellent mouth feeling. This method ameliorates traditional processing and the large crystal phenomenon in natural crystallized honey. In addition, the efficiency of processing is largeiy improved.一種將液態狀蜂蜜加工製備成固態、半固態或乳液態蜂蜜的方法,包括下列步驟:步驟1,將液態蜂蜜的含水量減低至12~18%(重量百分比,w/w),並以60~80℃加熱3~30分鐘後,再回復至室溫;步驟2,於步驟1所得之蜂蜜中添加0.01~10%(w/w)粉末狀可食性物質,並充分拌勻,分裝至包裝瓶中;以及,步驟3,將步驟2所得之蜂蜜靜置於10~20℃之定溫箱4~7日後,即可形成固態、半固態或乳液態蜂蜜;該粉末狀可食性物質為顆粒直徑小於10 μm的粉狀物,包含蜂蜜中常見的糖類以及其他可食性物質。
