Honey is a kind of colloidal liquid with high water content. Due to the lack of material conditions for producing a large amount of mature honey, honey is easily fermented and deteriorated, and it is not convenient for storage and transportation. Therefore, the deep processing technology of honey is worth promoting. Here's a condensed honey processing technology. Acceptance of raw material without good raw honey can not process high-quality concentrated honey. Therefore, it is necessary to strictly test the color, odor, moisture content, honey seed, amylase value (freshness index), length of collection time, and pesticide residue of the raw material honey. The purpose of melting is to prevent fermentation and damage the quality by heating, delaying the crystallization of honey. It is usually heated at 60-65°C for 30 minutes. Filtration keeps the heated honey at an optimum flow of about 40°C for filtration, removal of impurities and small amounts of larger crystal particles. The operation should be carried out in the sealing device as much as possible to shorten the heating time and reduce the loss of flavor. Concentrating in a vacuum at a vacuum of 720 mmHg and evaporating at a temperature of 40-50°C, honey can be processed to minimize the effects of color, aroma, and taste on honey. When concentrating, special attention should be paid to the recovery of aromatic volatiles after honey is heated. Cooling Cool the concentrated honey quickly to avoid lowering the quality of the honey at high temperatures and prepare for dispensing. Forced circulation and stirring cooling can be used to maintain a good appearance and intrinsic quality of the product. The process of inspection and packaging of concentrated honey should be randomly sampled and tested to ensure that the moisture content of processed honey remains constant within the range of 17.5 to 18%. Packaging specifications can be divided into two types: large packaging or small packaging. Large packaging is packed in large iron drums, and special paints that meet the food hygiene requirements should be coated inside the drum to avoid contamination of iron by acidic substances contained in honey. The small package is mainly bottled, and the finished product can be directly poured into the cleaned and strictly sterilized glass bottle. The preservation of stored honey has a great influence on quality. Storage warehouses should be separated separately and avoid direct sunlight and high temperature environment. Always pay attention to dry ventilation and prevent odor substances from being stored together.
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