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What are the processing technologies for powdered honey?

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Because honey is extremely viscous and difficult to dry, and the dried product is highly hygroscopic and inconvenient to use, in order to powder honey or honey-containing foods, it is necessary to add DE1-5 waxy corn starch to them, then spray-dry to powder them, and seal-package them to make honey or honey-containing powdered foods. First prepare DE1-5 enzymatically saccharified waxy corn starch. Adjust a 25%-35% waxy corn starch suspension, then add heat-resistant α-amylase to the suspension, and saccharify it at a temperature of 95°C

Because honey is extremely viscous and difficult to dry, and the dried product is highly hygroscopic and inconvenient to use, in order to powder honey or honey-containing foods, it is necessary to add DE1-5 waxy corn starch to them, then spray-dry to powder them, and seal-package them to make honey or honey-containing powdered foods.

First prepare DE1-5 enzymatically saccharified waxy corn starch. Adjust a 25%-35% waxy corn starch suspension, then add heat-resistant α-amylase to the suspension, and saccharify it at a temperature of 95°C; after further reaction, add carbon, filter, and refine to obtain DE1-5 waxy corn starch. Then weigh 500 grams of honey, add 600 grams of DE1-5 waxy corn starch to it, mix, and add water to adjust to the optimal concentration for spray drying (dry matter content 20-25 w/w%), then spray-dry under conditions of an inlet air temperature of 140-150°C and an outlet air temperature of 90-95°C to obtain a dry powder. This powder has good solubility, but will deliquesce after being left for a long time. Add a small amount of fructose to the powdered product, package it in aluminum foil composite film, 6-8 grams per packet, and after sealing and leaving it for 6 months, the powder remains in good condition, and its solubility has not changed much.

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