The steps of boiling honey, the benefits of honey after boiling

Raw honey is cooked honey that needs to be boiled to form cooked honey, and all we usually see in the market is cooked honey. Cooked honey has gone through various industrial processes to reduce its own impurities, which is more beneficial to our gastrointestinal health. The honey boiling process is so strict that even one process error can lead to the loss of an entire barrel of honey.

So, what is the process of making honey? What are the precautions?

1. Collect nectar.

It takes 20 to 40 minutes for bees to collect nectar every time, and then they fly back to the hive, and it takes about 4 minutes to hand over in the hive, and after the handover, they go to work again, and they attend more than ten or twenty times a day during the peak of nectar flow. Bees inhale nectar drop by drop into the sac during collection, and the amount of each collection is generally 40 to 60 mg, which is equivalent to body weight. Every 1,000 grams of honey brewed requires tens of thousands of collection flights and interviews with millions or even tens of millions of flowers.

Some flower bees don't go, such as osmanthus, osmanthus has no pollen, and bees go and there is no honey to pick.

2. Brew honey.

After the collecting bees return to the hive, they spit out the honey to the staff bees or disperse it into several nests, where the staff bees continue to process. In the process of processing, the bees first suck the honey into their stomach and mix it with invertase, then spit it out and then suck it in, so that it takes more than 100 times to swallow and spit out.

3. Honey brewing.

At the end of the brewing, the worker bees.

Temporarily store the honey in the nest house, sucrose.

The transformation and honey concentration process continues. Until the honey is ripe, the bees seal the nest with wax, which completes the process from nectar to mature honey.

4. Storage method.

Honey should be stored at a low temperature and protected from light, and it is best to put it in the refrigerator for low temperature storage, not in direct sunlight, and usually have a shelf life.

for 18 months. Since honey is a weakly acidic liquid, it can react chemically with metals.

Chemical reactions occur when exposed to metals such as lead, zinc, and iron during storage. Therefore, non-metallic containers such as ceramics, glass bottles, non-toxic plastic drums and other containers should be used to store honey.

Honey should also be protected from flavor crossing, moisture absorption, fermentation, pollution, etc. during storage. In order to avoid odor and pollution, it is not allowed to store with odorous items (such as gasoline, alcohol, garlic, etc.), corrosive items (such as fertilizers, pesticides, lime, alkali, nitrate, etc.) or unhygienic items (such as waste products, animal products, etc.).

The state stipulates that bottled honey has a shelf life of 18 months, but honey with high cap maturity concentration can also last for many years. But it is better to eat honey fresh, because fresh honey is generally color, fragrant, and tastes better!

Soil honey does not need to be boiled, and pure soil honey can be eaten directly if the quality is qualified.

Honey is the nectar or secretion of the bee collection plant, which is fully brewed and classified by the bee colony, which is generally divided into medium honey and Italian honey, and the soil honey is also called medium honey, which is the honey collected and brewed by the bees, and the consumption is beneficial to the health of the body.

Honey can not be boiled, high temperature boiling will destroy the enzymes and other active substances in the honey, the soil honey collected in the wild, after physical pressing and filtration, can be bottled and preserved, and will not deteriorate for several years at room temperature.

Hello! 1.One crusher, one stainless steel pot, two steel fine pots, one scale, one 80-120 mesh sieve, and one stove.

2. Armament of raw materials: 1. Coarse crushing raw materials: refers to traditional Chinese medicine that is not easy to crush in the prescription of rhizomes, large bodies, hard ones, and cellulose-containing species.

Generally crushed in diameter, then lifted with a plaster. After the impurities of the traditional Chinese medicine are crushed, pour them into a container (stainless steel pot is appropriate), add 75% ethanol and soak for 48 hours or longer, and the ethanol is 5cm higher than the powder. After the bubble is finished, filter, ethanol is replaced, and the residue is poured into a container filled with water and heated for 4 hours, and then filtered and poured out the liquid.

Then the ethanol extract is mixed with the decoction liquid and filtered, and then boiled until the flag is hung. Process: Crude medicinal material --- diluted by 75% - soaked in the container--- filtered out of the liquid medicine --- ethanol extract The residue --- --- added water in the container to heat --- filter out the liquid medicine --- decoction water decoction Ethanol extract and water decoction --- mixed --- filtered 120 mesh sieve--- first and then Wuhuo --- concentrated until the flag is hung.

2. Fine grinding: (concentrate) refers to the prescription of valuable, aromatic, resin, volatile oil-containing traditional Chinese medicine crushed to 80---100 mesh. 3. Refining honey:

1】。Honey guarantees the humidity and transdermal absorption of the plaster, but it must be made with refined honey. The choice of honey is also very important, there are many varieties of honey, the quality is different, because the quality of honey will directly affect the properties of the plaster, so the honey varieties should be selected, with jujube nectar, lychee honey is better, rape honey is second.

The characteristics of honey are milky white or light yellow thick liquid or coagulated semi-fluid, fragrant, mellow and sweet but not sour, no peculiar odor, clean and free of impurities such as dead bees and larvae, and the relative density of 15 degrees Celsius is good. It is better to use pure natural honey, and commercially available bottled honey should not be used.

Melt. The purpose of melting honey is to delay the crystallization of honey by heating it to prevent fermentation and destroy the crystals. It is usually heated at 60 to 65 for 30 minutes, and the honey should be heated evenly and melted faster by stirring from time to time.

Filtration. The temperature of the heated honey is maintained at about 40 degrees Celsius, so that the honey can flow optimally so that it can pass through multiple filtration channels smoothly to remove impurities and a small number of larger crystals. Pressurized filtration should be carried out in a sealed unit as much as possible to shorten the heating time and reduce the loss of flavor.

Vacuum concentration. Choose the appropriate vacuum concentration equipment, and evaporate and concentrate at a vacuum degree and temperature of 40 50, which can minimize the impact on the color, aroma and taste of honey. When concentrating, special attention should be paid to the aromatic volatile substances of honey after heating.

Generally, a fragrance device is set up to dissolve these volatile substances into the finished honey to maintain the unique aroma of honey.

Cooling. The concentrated honey is lowered to a lower temperature as soon as possible to avoid degrading the quality of the honey by keeping it at a high temperature for a long time. In order to speed up cooling, it is best to force circulation and agitation cooling to maintain the good appearance and internal quality of the product.

1. Honey is not recommended to be eaten after boiling for the following reasons:

Honey contains a variety of enzymes that play an important role in human metabolism, such as glucose convertase, sucrase, amylase, etc. These enzymes are afraid of heat, and when the temperature rises, they lose their activity and their nutritional value disappears.

In addition, the nutrients such as vitamins and amino acids in honey are also afraid of heat, and high temperature or boiling water will destroy them.

Therefore, when the honey is heated, it is best to use no more than 50 warm boiled water, and in summer, it can also be prepared with cool white water, or add a few drops of ginger juice to prevent stomach cold.

2. Precautions for honey consumption:

1. Don't take more than one:

Because the glucose and fructose in honey are monosaccharides, they can be directly absorbed into the bloodstream by the body. If you eat a large amount of honey at one time, your blood sugar can rise rapidly. Excessive consumption of honey for a long time will lead to insufficient insulin secretion and easily cause diabetes.

2. It should not be eaten with tofu:

Tofu is sweet, salty, cold, and can clear away heat and disperse blood. Eating with honey can easily cause diarrhea. At the same time, a variety of enzymes in honey, a variety of minerals in tofu, vegetable proteins, organic acids, etc., both are not conducive to the biochemical reaction of the human body.

3. It should not be eaten with leeks

Leeks are rich in vitamin C, which is easily oxidized by the minerals copper and iron in honey and loses its effect. In addition, honey can be laxative, and leeks are rich in fiber and catharsis, which is easy to cause diarrhea.

4. Diabetics should not drink honey

Because honey contains a large amount of fructose and glucose, which is easy to cause blood sugar to rise, diabetics are forbidden to consume honey.