Preparation method of crystal-broken honey

Abstract

The invention discloses a preparation method of crystal-broken honey, and relates to the technical field of honey deep processing, the preparation method is realized by using a crystal-broken preparation device, the crystal-broken preparation device comprises a tank body, the top of the tank body is fixedly provided with an L-shaped mounting plate, the top of the L-shaped mounting plate is fixedly provided with a driving motor, a filtering assembly is fixedly arranged at the bottom of the inner cavity of the tank body, a closed discharging mechanism is jointly arranged on the two sides of the tank body, and a double-shaft motor in the closed discharging mechanism drives two sliding sealing plates correspondingly so that the two sliding sealing plates seal or open the middle of the inner cavity of the tank body. According to the preparation method, raw honey does not need to be transferred externally during heating melting and pressure filtration, meanwhile, the situations of waste and temperature loss of the raw honey caused by raw honey residues can be avoided, the quality of the raw honey is guaranteed, the preparation cost is reduced, in addition, the filtration speed can be increased, and the overall preparation efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of honey, in particular to a preparation method of crystal-breaking honey. Background technique [0002] Under normal conditions, the higher the glucose content in honey, the more the number of crystallization nuclei, and the faster the crystallization speed. Honey crystallization is a ubiquitous physical phenomenon. Because it does not affect the physical and chemical indicators and does not change its original quality, it only affects the use of consumers and the identification of authenticity, and brings inconvenience to storage and deep processing. Crystallization treatment is required before further processing, and the crystallization process will more or less affect the dextrins, colloids, enzymes, hormones, vitamins and some organic substances in raw honey before processing and utilization. [0003] The invention patent of patent application publication number CN103652537B disclose...

AI Technical Summary

Problems solved by technology

[0004] After the actual use of the above-mentioned preparation method by those skilled in the art, it is found that there are still some shortcomings. The more obvious one is that after the raw honey is heated, stirred and melted, in order to facilitate the subsequent filtering operation, the raw honey needs to be transferred to the filtering equipment In this way, part of the raw honey will remain in the mixing equipment, resulting in the waste of raw honey and the loss of temperature of the raw honey during the transfer process. The second situation will also cause the raw honey to enter the filter equipment. Reheating, frequent heating will easily lead to the reduction of the quality of raw honey, but also increase the cost of preparation

[0005] In addition, during the filtration operation, since the raw honey itself has a certain viscosity, it takes a long time to pass through the multi-layer filter screen only by its own gravity, and the filtration speed is relatively slow, resulting in low overall preparation efficiency.

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