Honey processing line
The production line of honey at low temperature, lower boiling point characteristics, and relatively low temperature in a vacuum under the conditions of the honey evaporate excess moisture content; while taking advantage of random auxiliary equipment to complete the honey of the impurity, such as sterilization of reconciliation nucleation process.
This device adopts a mild water-bath-type heating method and the limit of nucleation technology solution, using l-film vacuum evaporation process, to ensure that the quality of honey during processing is not disturbed.
1)、Set of negative pressure equipment design, safety and reasonable, compact structure；
2)、Heating microcomputer control, the concentration will come out, simple operation；
3)、Energy efficiency, clean, green；
4)、Vulnerability of small, easy to maintain；
Acceptance raw honey : honey directly affects the quality of raw materials after processing quality of honey . Therefore, we must of raw honey color, odor , moisture content , honey species, amylase ( freshness indicators ) , pesticide residues and other indicators one by rigorous testing . Amylase which generally require more than 8 .
Melting : the raw honey at 60-65 ° C temperature for 30 minutes , stirring from time to time should be heated , the honey melt uniformly heated conditions .
Filtration: the heated honey and maintained at a temperature of about 40 degrees in order to pass multi-channel is filtered to remove impurities and small crystals of larger particles .And the apparatus should be carried out in a sealed pressure filter to reduce the heating time , reducing flavor loss .
Concentrated in vacuo : Select the appropriate device was concentrated in vacuo , the degree of vacuum 720 mm Hg , the evaporation temperature 40 to 50 ° C and concentrated under honey , this can minimize the damage . In the concentration , the application of aroma recovery system aroma volatiles and their re- integration into the finished honey in order to maintain the unique flavor of honey .
Cooling : The concentrated honey and cool as quickly as possible in order to maintain the quality of honey . To speed cooling , preferably for forced circulation cooling and stirring .The moisture contained in the processed honey, should be stable at 17.5 to 18 % range .Honey should be stored away from direct sunlight and high temperature environments , they often pay attention to dry and ventilated , can not be stored together with odor items .