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"Salad" honey processing and storage
During the production of honey, due to pollen, bacteria, storage and other factors, some honey or stick toxic substances, or smell odor; and honey contains a variety of active substances are vulnerable to a variety of bacterial contamination, serious Affect the quality of honey and market competitiveness. Therefore, for honey containing toxic, bacterial, and odoriferous odors, detoxification, sterilization, decolorization, deodorization, and other purification and finishing measures must be taken to produce good-quality “salad†honey. The method is as follows: Honey detoxification and crystallization liquefaction The nectar of a few plants is toxic (such as Tripterygium wilfordii, L. reed and other toxic honey plants), and in a few years, a large amount of honey will flow. This honey is harmless to bees, but it is toxic to the human body. Therefore, such honey must be detoxified before eating. The method is: the honey is placed in a vacuum heated to 45 ~ 50 °C for 35 ~ 45 minutes, you can achieve the purpose of detoxification. The method for solvolysis of honey mainly includes a hot-air type temperature-controlled drying room heating solution liquefaction method, a water-bath heating solution-liquid liquefaction method, a vapor heating solution-dissolution liquefaction method, and a mechanical decrystallization liquefaction method. In the above-mentioned crystallization crystallization method, if the crystal is crystallized by the heating concentration method, the required temperature is correspondingly lower, and the purpose of total dissolution can be achieved when the temperature of the honey reaches 40°C. If the honey is defrosted in a drying room, the time is longer (it takes 1 to 3 days), but due to the lower honey temperature, the natural nutrients of honey are less affected. Honey sterilizing, decolorizing and deodorizing Honey is rich in biologically active substances, and it is vulnerable to contamination by various bacteria (such as saccharomyces cerevisiae, etc.), which causes honey to deteriorate by fermentation and lose its nutritional value. Therefore, after the production of crude honey products, disinfection and sterilization measures must also be taken. China currently adopts a water bath sterilization method for the disinfection of honey. Generally, it can be heated and sterilized at 50-65°C for 30-40 minutes. In honey products, dark-colored honey (such as buckwheat honey, linden honey, and mountain pepper, etc.) has a high iron content and nourishing hematopoiesis. However, due to the dark color of honey, bad smell, poor taste, if added to other foods, it will affect the flavor, so this type of honey must be decolorization and deodorization purification. The method is: according to the ratio of 1:25 (honey: water), add 2% of activated charcoal, heat to 50°C and keep at constant temperature for 2 hours, stir well, ion-exchange with yin and yang, then filter twice with acid clay, After being concentrated in vacuum at 40° C., it is subjected to pressure filtration to achieve decolorization and deodorization. The honey color purified by this method will be shallow and deep, with good taste and taste, and can be used to make bottled honey and beverages. The stored honey of purified honey is a weakly acidic food which can react with certain metals and react easily. It is easily fermented and metamorphosed when exposed to heat. It has relatively high density, is easy to infiltrate, is easy to absorb water, and also has hygroscopicity. Therefore, after the purification of the "salt" honey in the storage should pay attention to take appropriate measures based on its physiological characteristics, so as not to affect the quality of honey. Honey shall not be stored in the open air. Stored warehouses shall be cool, dry and ventilated. The storage temperature should not exceed 20°C and the relative humidity should not exceed 60%. During storage, the container mouth must be sealed to prevent honey from absorbing the moisture in the air. Causes partial crystallization or fermentation deterioration; Honey must not be placed in the same warehouse as odoriferous items, corrosive materials, or unsanitary or toxic substances. During storage or transportation, honey should be protected from sunlight to avoid causing hydroxymethyl furfural in honey. Increased content causes honey to spoil.