1. Acceptance of raw material honey Without good raw honey, it is impossible to 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. General starch values ​​below 8 cannot be used for concentrated processing, and falling to close to 0 can never be acquired.
2. Matching According to the requirements of the order will be the acquisition of high-quality honey to match honey sample, according to the sample order requirements of the sample, and then a lot of honey processing and production.
3. Melting The purpose of melting honey is to prevent the fermentation and destruction of crystals by heating to delay the crystallization of honey. It is usually heated at a temperature of 60°C to 65°C for 30 minutes. When heating, it should be stirred from time to time to heat the honey evenly and accelerate the melting.
4. Filter heated honey temperature is maintained at about 40 °C, so that the honey into the best flow state, in order to successfully pass through the multi-channel filter, remove impurities and a small amount of larger crystals. Pressure filtration should be performed in the sealing device as much as possible to shorten the heating time and reduce the loss of flavor.
5. Vacuum Concentration Choose a suitable vacuum concentration device, evaporatively concentrate at a vacuum degree of 0.09mpa, temperature of 40°C to 50°C, and the effect on the color, aroma, and taste of honey can be reduced to a minimum. When concentrating, special attention should be paid to the recovery of aromatic volatiles after honey is heated. The fragrance recovery device is generally set to recover and dissolve these volatile substances into the finished honey in order to maintain the unique fragrance of honey.
6. Cooling Concentrate the honey as soon as possible to lower the temperature to avoid keeping it stored at high temperatures for a long time to reduce the quality of honey. In order to speed up the cooling, it is best to force circulation and stirring cooling so that the product maintains a good appearance and intrinsic quality.
7. The process of testing and packaging concentrated honey should be randomly sampled and tested to keep the moisture content of processed honey within a range of 17.5% to 18%. There can be many kinds of packaging specifications, which can be generally divided into two types: large packaging and small packaging. The large packaging is packed in large iron drums. The drums should be coated with special paints that meet the food hygiene requirements to avoid the acidic substances contained in honey. Corrosion of iron causes pollution. Small packages are mainly bottled. The container before filling should be cleaned and strictly sterilized.
8. Storage and storage warehouses should be separated separately, and avoid direct sunlight and high temperature environment. Always pay attention to dry ventilation and prevent them from being stored together with odorous substances.
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