Production technology of honey powder
At present, the commonly used processing methods of honey powder include heating drying method, heating roll pressing method, cold press roll method, crystallization method, vacuum drying, microwave vacuum drying, vacuum freeze drying, roll drying and spray drying.
1, honey powder heating baking method
A type of hot air drying (convection drying). The hot air at high temperature is directly used as heat source, and the heat is transferred to the material by convection heat transfer. Hot air is both a heat carrier and a humidity carrier. General hot air drying is carried out under atmospheric pressure. In the case of vacuum drying, because the gas phase is at low pressure, its heat capacity is very small, it is impossible to directly use air as the heat source, and other heat sources must be used. At 35 ~ 45℃, after 8 ~ 12 hours, but by heating time is long, honey in a long time heating will lose more functional components, need a long cycle, can not be continuous production.
2, honey powder heating roll pressing method
This method is made by mixing 30% soybean flour or starch with 70% honey, and a moderate amount of lecithin and anti-binder. In addition, there is the preparation of pure honey powder, which is concentrated and heated before being pressed into solid honey flakes by a pair of cold-pressed rollers. The contact temperature between the heating roll and honey is higher than 100℃, which has a certain loss of functional components in honey.
3, honey powder cold press roll method
Process flow: raw material honey allocation → heating dehydration → heating → cold pressing → drying → crushing → packaging. First of all, the different sources of raw material honey evenly deployed, so that it meets the needs of processing standards. Then the prepared raw material honey is added to the evaporator and heated rapidly to reduce its water content to 1%-2%; The dehydrated honey is passed through a special heat exchanger, and the temperature of the honey is raised to 116℃ within 10 seconds. Then, the heated honey is pressed into dry slices by a pair of cold press rollers (the temperature is about 0℃). Finally, the dried honey slices are crushed into powder packaging. The production cost of this honey powder is much lower than that of freeze-vacuum dried honey, but it has the obvious disadvantage of not retaining the taste and nutritional value of natural honey, so it is usually processed with lower grade honey.
4, honey powder crystallization method
Crystallization technology is used to produce solid honey. The processing of crystallized honey is that liquid honey is concentrated, crystallized, inoculated, homogenized and induced to crystallize into white oily crystalline honey. In addition, the research on the development of co-crystallized honey granulated sugar is to use sucrose as entraining matrix, make sucrose naturally crystallize into microcrystalline aggregates in high concentration sucrose syrup, and evenly embed honey into aggregates to form a microcrystalline aggregates with useful functions. The crystallization process has a long production cycle, and the temperature of the product should be controlled within the crystallization range, otherwise the product is easy to recover moisture absorption.
5, honey powder vacuum drying method
Process flow: raw material honey allocation → vacuum drying → ultrafine grinding → packaging. A type of contact drying (conduction type). After adding auxiliary dehydrating agent to the honey, spread it on a drying tray for vacuum drying at 50℃-80℃, and then ultrafine grinding the dried honey and packaging the powdered honey. The disadvantages of this method are: the evaporation under vacuum condition will lead to the loss of honey flavor, and the quality of honey will decline. Although the functional components of honey can be guaranteed, the complete drying of honey cannot be achieved. When the concentrate of pure honey is exposed to air, it absorbs moisture quickly and becomes a hard, unworkable mass.
6, honey powder microwave vacuum drying method
Process flow: raw material honey blending → preheating honey melting → water bath honey melting → filtration → determination of honey concentration → microwave vacuum → drying → cooling and crushing → hollow packaging. The honey raw materials from different sources were evenly mixed and preheated (20℃-35℃), and then heated 50℃ in a water bath melting honey tank. At the same time, the honey was constantly stirred and filtered to determine the honey concentration. Then the honey was dried by microwave vacuum and the temperature was kept at 35℃-50℃ so that the water content reached 2%-8%. Microwave vacuum drying technology can better retain the original color, aroma, taste and heat sensitive nutrients or active ingredients of the food materials to be dried, and obtain better drying materials, especially for food with high viscosity. Microwave vacuum honey drying speed, low temperature (no more than 50℃), no Maillard reaction occurred during the drying process, the color of honey after drying basically did not change, but there would be some changes in the volatile components.
7, honey powder vacuum freezing drying method
The process flow is as follows: raw material honey → low temperature freezing → vacuum drying and dehydration → grinding → packaging. Vacuum freeze-drying of food is to sublimate the frozen water in food under the condition of low temperature and low pressure below the triple point of water. Water has three states: solid, liquid and gas. According to the phase equilibrium theory in thermodynamics, as the pressure decreases, the freezing point of water changes little, while the boiling point gets lower and lower, closer to the freezing point. When the pressure is reduced to a certain vacuum, the boiling point of water coincides with the freezing point, and ice can be vaporized directly into a gas without going through a liquid, a process called sublimation. This method has long production cycle, high cost and difficulty in honey drying technology.
8, honey powder roller drying method
Process flow: raw material mixing → heat preservation → colloid grinding → roller drying → shredder crushing → packaging. This method of raw materials according to a certain proportion of mixing (material concentration 80%, dextrin content 20%), at a certain temperature (22℃) after colloid grinding fully mixed, with roller drying to obtain a low water content of solid honey, and then crushed, packaging. Drum drying temperature 125℃ ~ 135℃, drum drying time 60s. Drum drying is suitable for dealing with fine particles and low viscosity materials. The recipe for producing solid honey using roller drying contains honey, dextrin and water. The temperature and drying time of the drum surface also affect the production and quality. With the continuous development of food industry, drum drying has attracted people's attention for its high drying rate, low operating cost and continuous operation, which is a relatively economical continuous production technology. Solid honey products produced by roller drying have delicate taste, safety and non-toxic, low cost, good rehydration, low cost, convenient packaging, easy to eat, not easy to absorb moisture, not easy to caking, and well maintain the original unique flavor of honey.
9, honey powder spray drying method
Process: Honey → blending → heating → mixing → homogenization → pH adjustment → spray drying. Spray drying is a drying method in which solution, emulsion, suspension or slurry are processed into dry powder products in a single process. He will spray the liquid through the atomizer into very fine mist droplets, and rely on dry medium (hot air, flue gas or inert gas) and fog droplets evenly mixed, and carry out energy exchange and substance exchange, so that water (or solvent) gasification process. The liquid honey process is usually spray dried. Spray drying enables liquid materials to be atomized into fine mist droplets by atomizer, which greatly increases the surface area in contact with hot air, evaporates rapidly, and is dried into powder or fine particles within seconds. The main characteristics of spray drying technology are: fast drying speed, short time (about 3 s ~ l0s), without evaporation, crystallization, mechanical separation of solid and liquid operations; But it also has its shortcomings can not be ignored: the size of the dryer is large; Low heat transfer coefficient, resulting in low thermal efficiency (about 40% below), large force consumption; Operation elasticity is small, easy to occur wall phenomenon.
