MySheen

Processing technology of powdered honey

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Because the viscosity of honey is very strong, it is difficult to dry, and the dried products are very hygroscopic and inconvenient to use, therefore, in order to powderize honey or food containing honey, waxy corn starch of DE1-5 must be added to it, and then powdered by spray drying, sealed packaging to make food containing honey or honey powder. First, the enzyme of DE1-5 saccharified waxy corn starch. Adjust 25% Mel 35% waxy corn starch suspension, then add heat-resistant α-amylase to the suspension at 95 ℃

Because the viscosity of honey is very strong, it is difficult to dry, and the dried products are very hygroscopic and inconvenient to use, therefore, in order to powderize honey or food containing honey, waxy corn starch of DE1-5 must be added to it, and then powdered by spray drying, sealed packaging to make food containing honey or honey powder.

First, the enzyme of DE1-5 saccharified waxy corn starch. Adjust 25% Mel 35% waxy corn starch suspension, then add heat-resistant α-amylase to the suspension, saccharify it at a temperature of 95 ℃, and further add carbon, filter and refine to obtain DE1-5 waxy corn starch. Then 500g honey was weighed, 600g DE1-5 waxy corn starch was added, mixed and water was added to adjust the optimum concentration of spray drying (dry matter content 20ml 25wpm w%), then the dry powder was obtained by spray drying under the conditions of supply air temperature 140Mel 150 ℃ and exhaust air temperature 90m ℃. This powder has good solubility, but it will dissolve when placed for a long time. Add a small amount of fructose to the powder products, packed with aluminum foil composite film, each pack of 6ml 8g, sealed and placed for 6 months, the powder is in good condition, and the solubility does not change.

 
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