Honey is a nutritious natural tonic. In order to improve the level of deep processing of honey in China, the parameters of freeze-drying process were studied by orthogonal experiment. The results showed that the optimal process parameters for freeze drying were 30% for maltodextrin, 10% for soluble solids, 100 °C for heating, and 50 Pa for vacuum. The main nutritional indicators of honey before and after freeze-drying were unchanged.
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Method of operation
1.Materials and instruments
Honey soluble solids 78%;
Maltodextrin DE value is 12%.
Brix meter, electronic balance; JMS-50 colloid mill; electric thermostatic water bath.
2. Process
Honey blending→Homogeneous→Freeze-drying→Crushing→Packaging
After lyophilization, the main nutrients in the honey, such as reducing sugar and amylase activity, remained basically unchanged, and the main nutrients were well maintained.
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