摘要
目的:得到感官优异、货架期延长的结晶蜂蜜。方法:通过充入微气泡改变结晶蜂蜜物理性状,考察其热稳定性和物理特性,并优化实验室规模机械搅拌法制备微气泡结晶蜂蜜的工艺参数。结果:制备200 g结晶蜂蜜的最佳工艺参数为:搅拌机转速2600 r/min、充氮气泡时间5 min、进气流速6 L/min,改进后产品在35℃下的热稳定时间提高了41.51%,硬度降低了33%,同时各理化指标值变化均在规定的范围内。结论:微气泡处理提高了结晶蜂蜜的耐热能力,有效延长了其货架期,同时结晶颗粒细小均匀,改善了产品的色泽和口感,并保持蜂蜜原有风味。
Objective:To obtain excellent sensory and shelf life of crystallized honey.Methods:The process parameters of microbubble crystallized honey were prepared by mechanical stirring on laboratory scale.The physical properties of crystallized honey were changed by filling microbubble,and its thermal stability and physical properties were investigated.Results:For 200 g honey the optimized aerated parameters were as follows:the speed of the mixer,2600 r/min;the inflatable bubble time,5 min;and the inlet flow rate,6 L/min.The thermal stability time of the current improved product at 35℃was increased by 41.51%,and while the hardness of it was reduced by 33%.Besides,the changes of physicochemical indexes were all within the prescribed range.Conclusion:Therefore,the microbubbles in texture can improve the heat resistance of the crystallized honey,and extend the shelf life effectively.At the same time,the crystal particles are fine and uniform,its color and taste of the product are also improved,keeping its original flavor of honey.
作者
况欣怡
崔政伟
于富民
李黎
KUANG Xinyi;CUI Zhengwei;YU Fumin;LI Li(School of Mechanical Engineering,Jiangnan University,Wuxi,Jiangsu 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment Technology,Wuxi,Jiangsu 214122,China;Shanghai Sen-feng-yuan Bee Products Co.,Ltd.,Shanghai 201417,China)
出处
《食品与机械》
CSCD
北大核心
2023年第8期12-17,24,共7页
Food and Machinery
关键词
椴树蜜
微气泡
热稳定性
结晶蜂蜜
热特性分析
basswood honey
microbubbles
thermal stability
crystallized honey
thermal characteristic analysis
作者简介
况欣怡,女,江南大学在读硕士研究生;通信作者:崔政伟(1963—),男,江南大学教授,博士。E-mail:cuizhengwei@jiangnan.edu.cn。
