Honey is a colloidal liquid with a high water content, making it prone to fermentation and spoilage if not properly processed. Due to the limited resources required to produce large quantities of mature honey, raw honey often lacks stability for long-term storage and transportation. This makes advanced processing techniques essential. Here's an improved and detailed overview of condensed honey processing technology.
Raw material honey must be carefully selected to ensure the quality of the final product. It is crucial to test the color, aroma, moisture content, honey seed, amylase activity (which indicates freshness), the time of collection, and the presence of pesticide residues. Only high-quality raw honey can yield premium concentrated honey.
The melting process involves heating the honey at 60–65°C for about 30 minutes. This helps prevent fermentation and delays crystallization, preserving its natural properties. After melting, the honey is filtered at around 40°C to remove impurities and larger crystals. The filtration should take place in a sealed system to minimize flavor loss and reduce exposure to air.
Next comes vacuum concentration, where the honey is concentrated under a vacuum of 720 mmHg at a temperature between 40–50°C. This low-temperature method helps retain the honey’s natural color, aroma, and taste. During this step, it’s important to recover volatile compounds that may be lost during heating to maintain the honey’s original fragrance.
Once concentrated, the honey needs to be cooled quickly to preserve its quality and prepare it for packaging. Forced circulation and stirring are used to ensure even cooling and maintain the product’s appearance and texture.
After cooling, the honey undergoes inspection to ensure the moisture content remains stable within the range of 17.5–18%. Packaging options include large drums or small bottles. Large containers are typically made of iron with food-grade coatings inside to prevent corrosion from acidic components in the honey. Small packages are usually bottled in sterilized glass jars, ensuring hygiene and product integrity.
Finally, proper storage is vital. Honey should be kept in dry, well-ventilated areas away from direct sunlight and high temperatures. It’s also important to avoid storing it near strong-smelling substances that could affect its flavor. By following these steps, the quality and shelf life of honey can be significantly improved.
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