Processing method and technical points of honey
Fresh and mature honey, as long as it is filtered to remove impurities, can become a commodity for sale, and it can be packaged in various forms and put on the market for sale. If it is honey with low maturity, it must be specially processed due to its high water content. That is to remove a certain amount of water, and then go through defoaming and filtering. Then, according to different sales ranges, it is bottled, bagged or bulk packed, and finally put on the market.
1. Material selection and ingredients:
The raw materials of honey come from all over the country. Due to different flower sources and flowering periods, the components of the collected honey are also different. First of all, the honey raw materials are tested, such as hydroxymethylfurfural, enzyme value, sugar content, moisture, pollen, heavy metals, pesticide residues and antibiotics, etc., and the honey color is also selected. Those that do not meet the requirements of the indicators should not be selected. In mass production, each process must be sampled for inspection. In particular, finished products that do not meet the requirements shall not be placed on the market. When processing honey, if the honey raw material used is lower than 40 degrees, in order to maintain its honey color, aroma, taste and texture, and meet export standards, it is necessary to maintain a certain range of enzyme value, and a certain amount must be used during processing. Quality high-quality honey as an ingredient.
2. Process technology:
Honey is corrosive to a certain extent, especially at a certain temperature, it is more corrosive. The tools used in honey processing should be made of stainless steel.
Technological procedures: select ingredients—specialize in melting—specialize in static stratification—specialize in vacuum filtration—specialize in vacuum concentration—specialize in quantitative filling. Honey tends to crystallize in winter. Youzhai honey species are also prone to crystallization due to the oversaturated glucose content. When processing crystallized honey, it should first be melted so that it is completely free of particles, and then processed sequentially. After the processed finished honey is put into the warehouse, the temperature in the warehouse should generally be kept at about 20° to prevent crystallization.
Bottled honey and honey bottles must be strictly selected, first washed three times with the bottle machine, then put the bottle into a wire basket, put it into a high-pressure sterilizer for disinfection, and transfer the sterilized bottle to the labeling process.
3. Automatic processing of raw honey:
Raw honey is filtered through a 6mm stainless steel sieve and then through a 6mm stainless steel sieve. Pass through a 60-mesh stainless steel press filter and then enter the honey storage tank. The filtered honey in the honey storage tank is successively filtered through 80 mesh and 150 mesh sieves and then enters the honey storage tank. After that, it passes through the automatic filling machine and automatic sealing device. Then it enters into the box by the automatic transfer device, and the finished product is formed.
