In addition to providing special flavors and natural, fresh and safe foods, honey also has a role in improving the quality of foods. In particular, certain honeys have a great potential for application in health foods. In the United States, 85% of healthy food production plants use honey.
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 appropriate amount of accessories made. The curing technology is generally divided into heating and vacuum drying two.
I. Powdered honey
1. Process flow: honey blending→dehydration→heating and heating→cold pressing→grinding→packaging→testing.
2. Operation points: First, the honey from different sources should be evenly distributed to achieve the specified color and fragrance, and then the honey should be quickly heated and dehydrated in the evaporative dryer to reduce the moisture content to 1-2% and be exchanged by heat. The device heats the dehydrated honey to 116° C. in 10 seconds, and then presses a pair of 0° C. water-cooled nip rolls to form a sheet. Finally, the chips are crushed into honey powder containing 2% or less of water, sealed and packaged in the storage. Starch and sodium caseinate can also be added to the liquid honey. After the concentration is adjusted, it is sent to hot air at 130-140° C., and the spray drying is carried out at a discharge air temperature of 80-90° C. The solid honey made by this method is not easy to absorb moisture. The agglomeration can maintain the original flavor of honey and can still obtain a transparent solution after dissolution, which can be widely used in powder foods and beverages.
Second, granular honey
1. Process flow: honey blending→heating→mixing→hot pressing and dehydration→grinding→packaging→testing.
2. Operation points: Add the appropriate amount of lecithin in the formulated honey, heat it to 55°C, then mix in 30% starch, keep it at 50°C for 8-16 hours, and then pass through two steam-injected large rolls ( The temperature is about 170 °C), dehydrated and pressed into thin slices in 30 seconds, and finally the particles are crushed, and anti-caking agent such as calcium stearate or silicon dioxide is added, and vacuum-packed in a plastic bag.
Three, block honey
1. Process flow: weighing → filtration → mixing → granulation → drying → crushing → modulation → pressing → packaging → inspection.
2. Formula: 127.12 kilograms of honey and gelatinous starch, 4.54 kilograms of nonfat dry milk powder, 9.092 liters of distilled water, 9.092 liters of isopropanol, 1500 grams of magnesium stearate, and appropriate amount of complex vitamins.
3. Operation points: After the raw materials are weighed, add defatted dry milk powder, filter through a 12-14 mesh filter, add distilled water and isopropyl alcohol, homogenize, granulate, and place the granules in the pan. It was dried at 45°C for 12 hours, crushed, and the lubricant was added magnesium stearate, mixed for 5 minutes with stirring, and finally pressed into a sheet (brick) and packaged.
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 appropriate amount of accessories made. The curing technology is generally divided into heating and vacuum drying two.
I. Powdered honey
1. Process flow: honey blending→dehydration→heating and heating→cold pressing→grinding→packaging→testing.
2. Operation points: First, the honey from different sources should be evenly distributed to achieve the specified color and fragrance, and then the honey should be quickly heated and dehydrated in the evaporative dryer to reduce the moisture content to 1-2% and be exchanged by heat. The device heats the dehydrated honey to 116° C. in 10 seconds, and then presses a pair of 0° C. water-cooled nip rolls to form a sheet. Finally, the chips are crushed into honey powder containing 2% or less of water, sealed and packaged in the storage. Starch and sodium caseinate can also be added to the liquid honey. After the concentration is adjusted, it is sent to hot air at 130-140° C., and the spray drying is carried out at a discharge air temperature of 80-90° C. The solid honey made by this method is not easy to absorb moisture. The agglomeration can maintain the original flavor of honey and can still obtain a transparent solution after dissolution, which can be widely used in powder foods and beverages.
Second, granular honey
1. Process flow: honey blending→heating→mixing→hot pressing and dehydration→grinding→packaging→testing.
2. Operation points: Add the appropriate amount of lecithin in the formulated honey, heat it to 55°C, then mix in 30% starch, keep it at 50°C for 8-16 hours, and then pass through two steam-injected large rolls ( The temperature is about 170 °C), dehydrated and pressed into thin slices in 30 seconds, and finally the particles are crushed, and anti-caking agent such as calcium stearate or silicon dioxide is added, and vacuum-packed in a plastic bag.
Three, block honey
1. Process flow: weighing → filtration → mixing → granulation → drying → crushing → modulation → pressing → packaging → inspection.
2. Formula: 127.12 kilograms of honey and gelatinous starch, 4.54 kilograms of nonfat dry milk powder, 9.092 liters of distilled water, 9.092 liters of isopropanol, 1500 grams of magnesium stearate, and appropriate amount of complex vitamins.
3. Operation points: After the raw materials are weighed, add defatted dry milk powder, filter through a 12-14 mesh filter, add distilled water and isopropyl alcohol, homogenize, granulate, and place the granules in the pan. It was dried at 45°C for 12 hours, crushed, and the lubricant was added magnesium stearate, mixed for 5 minutes with stirring, and finally pressed into a sheet (brick) and packaged.