Abstract:Abstract：Osmophilic yeast causes honey fermentation to produce carbon dioxide that causes the safety of transportation of the honey to overflow or even burst from the bottle or bucket of package，and lead to the honey spoilage completely.The research perfectly resolved the problem using ultrasonic process.The sample honey processed by patent ultrasonic sample machine designed by the authors and simulated the vibration of express transportation，the production of fermented foam was observed.Using the laboratory method in the Chinese honey standard of GB14963-2011《Food safety national standard，honey》，the yeast count and crystallization were investigated before and after ultrasonic processes.The results revealed that the 90%foam was decreased after 5 min ultrasonic process，and that yeast count was only 14%，i.e.152 CFU/g，compared with that before ultrasonic process and meets the request of 200 CFU/g of yeast count in the Chinese honey standard of GB14963-2011，and in the whole processing time spans no changes of honey crystallization was observed.