求翻译：本文根据多年的蜂蜜生产实践，提出关于加热处理对蜂蜜中淀粉酶值的影响、蜂蜜中花粉颗粒的去除、蜂蜜瓶颈黑圈现象和延缓蜂蜜结晶等4个方面的问题，并设计相应的实验探讨其中原因，最后提出切实可行的解决方案，以提高蜂蜜的生产效率、保证产品质量及保护消费者权益。是什么意思？

Based on years of honey production practices, made on the heat treatment of honey amylase values, removal of pollen grains in honey, honey, black circle phenomenon and a bottleneck delaying the crystallization of honey in four aspects, and to design appropriate experiments of the reason, the last to

This article based on years of honey production practices on unsweetened, amylase value of honey, honey in the effects of pollen grains to remove bottlenecks black circle, honey honey crystallization, and delay in four aspects of the issue, and corresponding experimental design, among other reasons,

This article according to many year honey production practice, proposed processes about the heating to the honey in the amylase value influence, the honey the pollen pellet elimination, the honey bottleneck black circle phenomenon and the postponement honey crystal and so on 4 aspect questions, and

This article is based on many years of honey production, on the heating treatment on the effect of amylase in honey, honey pollen and honey removal of bottlenecks in black circle phenomenon and delay of honey crystallization, 4 issues, and to design appropriate experiments to explore one of the reas

This article is based on many years of honey production, on the heating treatment on the effect of amylase in honey, honey pollen and honey removal of bottlenecks in black circle phenomenon and delay of honey crystallization, 4 issues, and to design appropriate experiments to explore one of the reas