Method for storage and green processing of bee honey

Abstract

The invention discloses a method for storage and green processing of bee honey. The method comprises the following steps: firstly heating raw material-bee honey for decrystallization, controlling the heating temperature to be 40-50 DEG C, and controlling the heating time to be 2-4 hours to ensure that crystallized bee honey is fully dissolved; then performing first-stage filtration, resin decolorization and second-stage filtration, and then concentrating treated bee honey by adopting a falling film concentration evaporator in sterile conditions to obtain a solid matter with the mass content of 70-90%; controlling the vacuum evaporation temperature to be 50-60 DEG C, and controlling the vacuum degree to be 0.90-0.10MPa; and finally cooling and packaging. The bee honey produced by adopting the green processing method disclosed by the invention has the relatively high quality and the relatively high international competitiveness; natural active components in the bee honey cannot be damaged by virtue of low-temperature processing, and the hydroxymethyl furfural content (less than 10mg / kg) is far lower than the national standard (less than 40mg / kg); and the bee honey is low in color value, can realize the energy-saving and environment-friendly effects in production process and is high in production efficiency.

Description

technical field [0001] The invention relates to a honey storage and green processing method, in particular to a nitrogen-filled storage of honey and a method of processing honey under low temperature conditions to produce high-quality honey products. Background technique [0002] Honey (bee honey), which is brewed by bees in the hive from the nectar collected from the flowers of flowering plants, is a highly complex sugar mixture containing more than 180 different substances, the main components of which are glucose and fructose , accounting for 85% to 90% of the total sugar. In recent years, studies have found that honey has various biologically active ingredients such as anti-oxidation, antibacterial, anti-inflammatory, and anti-cancer. , improve the immune regulation ability of the human body, resist fatigue, delay the aging of the body, and thus prolong life. It is a natural nutrition and health product bestowed by nature on human beings. [0003] my country is the lar...

AI Technical Summary

Problems solved by technology

In traditional processing, honey is processed by thermal crystallization, thermal sterilization, and thermal concentration. However, thermal processing of honey will not only destroy the vitamins and biologically active ingredients in it, but also cause the decrease of amylase activity and the increase of HMF content.

And HMF is a kind of black substance with unpleasant smell, its existence will lead to the change of honey taste and the deepening of color, thereby affecting the sensory quality and internal quality of honey, and a large amount of intake of HMF has potential carcinogenicity