Ultrasonic treatment technology of honey

Abstract

The present invention discloses an ultrasonic treatment technology of honey. Honey is subjected to an ultrasonic treatment at frequency between 16 kHz and 25 kHz, and power between 100 w and 1,100 w for 1 s to 90 min, and a treatment container comprises a container type batch bottom ultrasonic treatment, a container type batch built-in vibration plate ultrasonic treatment, a straight pipeline typecontinuous ultrasonic treatment or a turning pipeline type continuous ultrasonic treatment. Compared with the prior art, the ultrasonic technology is firstly studied and used in the honey at home andabroad to solve problems that the honey is acidified due to fermentation by saccharophilous yeasts, bubbles generate, pollens are wall-broken, etc. At the same time, the ultrasonic treatment technology improves taste of the honey, enables the honey to be more balanced in nutrition, does not cause any changes on floral aroma, color and luster, etc. of the honey, and does not produce any effects onamylase activity, hydroxymethylfurfural, acidity and other freshness indexes of the honey.

Description

technical field [0001] The invention relates to a honey processing technology, in particular to a honey ultrasonic processing technology. Background technique [0002] Honey itself contains saccharophilic yeast, which will continue to ferment and produce bubbles during storage at room temperature, and eventually become sour and cause spoilage. After long-term storage, a large number of carbon dioxide bubbles will be produced. The vibration will make these bubbles float to the honey page, which will cause the gas pressure of the packaging bottle to increase and rupture. At the same time, honey fermentation also produces a large amount of organic acids, causing the pH of the honey to drop and become sour. The fermentation of saccharophilic yeast in honey stored during the high temperature period of spring, summer and autumn is particularly serious. Honey itself contains a lot of pollen, but these pollen have a hard pollen wall, and the human stomach cannot digest and absorb v...

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Problems solved by technology

[0003] The purpose of the present invention is to provide a method to solve the above problems and to solve the problem of honey fermentation and pollen wall breaking, while solving the problems of honey fermentation, pollen wall breaking and taste improvement, and can also maintain the original freshness of honey. Degree of Honey Ultrasonic Treatment Process

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