Processing and storage methods of the hottest sera

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Processing, production and storage methods of "salad" honey in the production process of honey, due to the influence of pollen, bacteria, storage and other factors, some honey may be contaminated with toxic substances or have a bad color and smell; Moreover, the active substances contained in honey are easy to be polluted by many kinds of bacteria, which seriously affects the quality and market competitiveness of honey. Therefore, the honey containing toxicity, bacteria and heterochromatic odor must be purified and refined by taking measures such as detoxification, sterilization, decolorization and deodorization, so as to produce "salad" honey with good quality. The methods are as follows:

detoxification and crystallization of honey. The nectar of a few plants is toxic. It is the focus of overseas mergers and acquisitions of China's chemical industry (such as Tripterygium wilfordii, Lilu and other toxic nectar source plants). In some years, it will flow a lot of honey. This honey is harmless to bees but toxic to humans. Therefore, such honey can only be eaten after detoxification. The method is as follows: the honey is heated to 45 ~ 50 ℃ in a vacuum for 35 ~ 45 minutes to achieve the purpose of low cost of detoxification compared with the door structure. The crystallization and liquefaction methods of honey mainly include hot air temperature controlled drying room heating crystallization and liquefaction method, water bath heating crystallization and liquefaction method, steam heating crystallization and liquefaction method and mechanical crystallization and liquefaction method

in the above crystallization and liquefaction method, if the heating and concentration method is used for crystallization, the required temperature is correspondingly lower, and the purpose of complete dissolution can be achieved when the honey temperature reaches 40 ℃. If the honey is placed in the oven for crystallization, the time is a little longer (1-3 days), but the honey temperature is low, which has little impact on the natural nutrients of honey

honey contains rich bioactive substances in sterilization, decolorization and deodorization of honey. It is easy to be polluted by a variety of bacteria (such as Saccharomyces cerevisiae), which makes honey ferment and deteriorate and lose its nutritional value. Therefore, it is necessary to take disinfection and sterilization measures after the production of crude honey products. At present, the water bath sterilization method is used to disinfect honey in China. Generally, the purpose of disinfection and sterilization can be achieved by heating at 50 ~ 65 ℃ for 30 ~ 40 minutes. In honey products, dark honey (such as buckwheat honey, eucalyptus honey, pepper honey, etc.) has the function of nourishing and hematopoiesis although it has high iron content

however, due to the heavy color, odor and poor taste quality of dark honey, if it is added to other foods, it will affect the flavor. Therefore, this kind of honey must be decolorized, deodorized and purified. The method is as follows: according to the ratio of 1 ∶ 25 (honey ∶ water), add 2% activated carbon, heat it to 50 ℃, keep the constant temperature for 2 hours, fully stir it, conduct anion exchange treatment, then filter it twice with acid clay, vacuum concentrate it at 40 ℃, and then filter it under pressure to achieve the purpose of decolorization and deodorization. The honey purified by this method will change from dark to light, with good taste and taste. It can be used to make bottled honey and beverages

the stored honey of Purified Honey is a weakly acidic food, which can react with some metals. It is easy to ferment and deteriorate in case of heat. It is relatively dense, easy to penetrate, easy to absorb water, and has the characteristics of moisture absorption. Therefore, when the purified "salad" honey is stored, corresponding measures should be taken according to its physiological characteristics to avoid affecting the quality of honey

honey shall not be stored in the open air. The warehouse shall be cool, dry and ventilated. The temperature of the warehouse shall not exceed 20 ℃ and the relative humidity shall not exceed 60%; During storage, the container mouth must be sealed to avoid partial crystallization or fermentation deterioration of honey due to absorption of moisture in the air; Honey shall not be stored in the same warehouse with articles with peculiar smell, corrosive substances serving nearly 102 local factories, or unsanitary and toxic substances; During storage or transportation, honey shall be protected from sunlight as far as possible, so as not to increase the content of hydroxymethyl furfural in honey and cause honey deterioration

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