Honey is moving toward the health food industry in foreign countries. In the United States, 85% of healthy food production plants use honey. In addition to providing special flavors and natural, fresh and safe foods, honey also has a role in improving the character of foods. In particular, some specialty honeys have great potential for use in healthy foods.
The current production of solid honey, the product has a powder shape, granular and block shape. In the composition of the product, there is a complete use of honey, there are also mainly honey, add the right amount of accessories made. The curing technique is usually divided into two types: heating and vacuum monotonous.
1, powdered honey
(1) The process of honey blending dehydration heating heating cold pressure crushing packaging inspection.
(2) Operation points Firstly, the honeys with different origins are evenly distributed to achieve the specified color and fragrance, and then the honey is quickly heated and dehydrated in the evaporative monotonator to reduce the water content to 1%-2% and be heated. The exchanger heats the dehydrated honey to 116 degrees Celsius in 10 seconds, and then it is pressed into thin slices by a pair of water-cooled pressure rolls at 0 degrees Celsius. Finally, the flakes are crushed into honey powder containing 2% or less of water, sealed and packaged in storage. Starch and sodium caseinate can also be added to the liquid honey. After adjusting the concentration, it is fed into the hot air of 130 degrees Celsius to 140 degrees Celsius and sprayed monotonously under the conditions of the exhaust temperature of 80 degrees Celsius to 90 degrees Celsius. The solid honey prepared by this method is not hygroscopic, is not easy to be agglomerated, can maintain the original flavor of honey, can still obtain a transparent solution after dissolution, and can be widely used in powder foods and beverages.
2, granular honey
(1) The process of honey blending heating mixed hot pressing and dehydration crushing packaging inspection.
(2) Operation points Add appropriate amount of lecithin to the prepared honey, heat to 55 degrees Celsius, and then mix in 30% of starch, hold it at 50 degrees Celsius for 8 to 16 hours, and then pass through two large steam rolls ( The temperature is about 170 degrees Celsius), dehydrated and pressed into flakes within 30 seconds, and finally the particles are crushed, and anti-caking agent such as calcium stearate or silica is added, and the vacuum packing is carried out using a plastic bag.
3, block honey
(1) Process weighing, filtration, mixing, granulation, monotonous comminution, modulation, repression, packaging inspection.
(2) Formula 127.12kg of honey and gelatinous starch, 4.54kg of defatted dried milk powder, 9.092l of distilled water, 9.092l of isopropanol, 1500g of magnesium stearate, and appropriate amount of complex vitamins.
(3) Operation points After the raw materials are weighed, defatted dry milk powder is added, filtered and mixed through a 12 mesh-14 target filter, distilled water and isopropyl alcohol are added, and the mixture is homogenized and pelletized. After that, the granules are placed in the pan. Diluted at 45 degrees Celsius for 12 hours, crushed, and added oil polish Magnesium stearate, mixed and mixed for 5 minutes, and finally pressed into pieces (blocks) and packaged.
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