In natural crystalline honey, there are two phases: crystalline phase and liquid phase. Crystalline honey moisture content of less than 12%, liquid honey content of more than 19%, the liquid phase of honey prone to the proliferation of yeast and honey metamorphism. The use of artificial methods to completely crystallize the honey can make the honey evenly distributed in water, which is beneficial to storage and transportation, and maintains the honey's natural aroma. The processing process is roughly divided into three steps: 1. The pre-processed crystalline phase honey is made into a small, creamy shape; 2. The honey to be processed is heated to 66 DEG C. so that it is completely melted, and the wax and other tangible impurities are removed by filtration. Keep stirring constantly when heating, avoid overheating and mixing bubbles. Then, it was rapidly cooled to 24°C. 3. At this temperature, 10% crystal phase honey was rapidly added, mixed well, and stored in a room at 14°C until it was completely crystallized. This process takes about 8 days.
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