Honey crystal nucleus breaking device

Abstract

The invention relates to the field of food preparation and discloses a device for breaking crystallization nuclei in honey. The device comprises a spiral tube, wherein an inlet is formed in the upper end of the spiral tube, an outlet is formed in the lower end of the spiral tube, and a pump is installed on the inlet; the spiral tube comprises a filter section, a vacuum concentration section and a heat insulation section from top to bottom, a filter screen for filtering particles is arranged in the filter section, and valves are arranged at the two ends of the vacuum concentration section; a straight cylinder is arranged on the vacuum concentration section and communicated with the vacuum concentration section, a piston is connected in the straight cylinder in a sliding mode, and a first electric heating device is arranged in the straight cylinder; a one-way waterproof ventilation valve is arranged on the side wall of the straight cylinder, a second electric heating device is arranged in the heat insulation section, the two electric heating devices are both controlled by a temperature sensor and an electromagnetic switch so that overheating can be prevented, and an integral ultrasonic generator which is 28-40 KHz is arranged in the heat insulation section. According to the device, crystallization nuclei in honey can be broken continuously on the premise that the activity of active enzymes in honey is not affected, cost for breaking crystallization nuclei in honey is reduced, and noise pollution is avoided.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a honey processing device. Background technique [0002] Honey usually crystallizes after long-term storage. The essence of crystallization is that honey is a supersaturated glucose solution. Glucose is easy to precipitate at 0°C-40°C, and various impurities and sugar particles in honey are used as crystallization nuclei. Glucose crystals formed. It can be seen that the crystallization of honey is largely induced by the crystallization nuclei in the honey. Crystallization of honey For consumers who do not understand bee products, they think that honey is mixed with sucrose. It is difficult for honey manufacturers to explain to consumers that honey crystallization not only affects the shelf life of the product, but also affects the sales of the product. [0003] In order to ensure the quality of bee products and avoid honey crystallization, the crystallization nuclei in the honey...

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Problems solved by technology

[0004] Because honey contains active enzymes that are beneficial to the human body, the active enzymes will lose their activity at a temperature higher than 50°C, and the above-mentioned patented technology is to heat the honey to 77°C, and the active enzymes will be inactivated at this temperature, affecting the nutrition of honey and the concentrated honey has poor fluidity, and high-power pumps must be used for pumping and transferring honey. High-power pumps consume a lot of power and are noisy, which increases production costs and produces noise pollution.

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