Honey storage and preservation
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Some of the changes that occur in honey are not discernible through the senses. The most commonly encountered problems are the sour taste of honey that can be detected through the senses. Different varieties of honey, acidity is not the same. Generally speaking, acidity will not be found in 3 or less tastes, acidity is more than 4 will have sour. Some tastes of honey that have been found to be more sour, and their ingredients may have changed. It is not fresh honey.
If honey is purchased in June, it will be stored in an ordinary warehouse. It is not surprising that some containers of honey may have obvious sour taste in October. Because the honey produced now has some moisture content, the temperature in July, August, and September is relatively high, and the composition of honey changes, especially the proliferation of microorganisms. As a result, the increase in the acid content of honey may change the honey taste. If stored until June of the next year, even if it continues to be stored, the acidity of honey will inevitably continue to increase. Severe can become rancid honey. The rancid honey has lost the original flavor of honey and replaced it with sourness and other odors.
Compared with many nutrients and health products, honey is one of its characteristics. Once it becomes rancid honey, not only nutrition, health effects are impaired, and the natural flavor is lost. Some components of the rancid honey may also be harmful to the human body. Therefore, it is important to improve the storage method of honey.
There have been many scientific reports on the storage and preservation of honey. For example, KAUSHIK studied the storage of honey at different times and temperatures, and the effect of adding potassium metabisulfite on honey. The total soluble solids and acidity in honey were measured. The article mentioned that the acidity of honey stored for 6 months increased from 2.27 to 3.05, after heating 60 °C, after adding potassium metabisulfite, the storage temperature had no effect on the total amount of soluble solids and acidity. Unheated honey had the highest microbial content (6.5102 colonies). After heating, honey stored at 5°C had the lowest microbial content. In another example, TATEO after the study of the storage of the peak honey, it is recommended that honey should be stored below 10 °C, pasteurized honey can be stored at 18-24 °C.
With reference to various research results, it can be seen that the storage temperature of honey is one of the keys. Under low temperature conditions, the speed of various chemical reactions in aqueous solution may be reduced, and some may even stop, which is conducive to maintaining its original fresh state. At the same time, low temperature conditions can inhibit the growth and reproduction of certain microorganisms and reduce or eliminate the fermentation phenomenon. .
According to these circumstances, honey should be stored at low temperature after being shaken. Batches of honey are best stored in low-temperature warehouses. If honey is to be dehydrated and sterilized, it is best to proceed in advance. The sterilized, dehydrated honey is more resistant to storage. Preserving and storing honey may increase costs. However, if high quality, better prices or small profits but more sales, is still beneficial to operators. For consumers, although they may pay a slightly higher price, they can buy high-quality honey, taste delicious, and have good nutritional and health effects. Active research and development of honey preservation and storage methods should be conducted.