Honey as a high
viscosity gel fluid, in which the acidic components can react with
the metal container and cause corrosion, in addition, the honey is
susceptible to seasonal and temperature effects, the summer
temperature is too high, resulting in most of the honey in the
conversion of sugar Acid, storage time is limited; winter
undercooling (*5 ℃ below), honey is not easy to complete the
crystallization of its impact and quality uniformity, to the honey
transport, storage and food to bring a lot of inconvenience. Honey
will be made of honey after the dry powder, both to retain the
nutritional value of liquid honey, but also to facilitate long-term
transport and storage and deep processing and later use. The
success of the research and development of honey powder has greatly
enhanced the depth and breadth of the natural products used in the
food processing industry,expanded the scope of use of natural honey
and fundamentally solved the problem that the liquid honey is
difficult to use and can not guarantee food safety.