摘要
蜂蜜结晶是长期困扰蜂业的一大难题。本文对不同温度和蜂蜜含水量对蜂蜜结晶的影响进行研究，结果如下：在9℃～15℃的范围内，枇杷蜜、荔枝蜜、鹅掌柴蜜（冬蜜）、桂花蜜最容易结晶的温度是9℃～11℃。枇杷蜜最容易结晶的含水量是20．75％～23．75％，结晶范围是20．75％～2625％。桂花蜜最容易结晶的含水量是25．75％～29．75％，但是结晶范围较广，在15．75％-9．75％均出现了结晶现象。冬蜜最容易结晶的含水量是20．75％-22．75％，结晶范围是19．75％～25．75％。荔枝蜜最容易结晶的含水量是20．75％～23．75％，结晶范围是20．75％-27．75％。
The crystallization of honey is a long hang-up for our industry. The effects of temperature and water content on four kinds honey＇s crystallization were researched. The results are as follows： under the range of temperature from 9℃ to 15℃, easy crystal temperature of loquat honey, litehi honey, osmanthus honey and schefflera honey is from 9℃ to 11℃. Easy crystal water content of loquat honey is from 20.75% to 23.75%; crystallization range is from 20.75% to 26.75%. Easy crystal water content of osmanthus honey is 25.75% to 29.75 %; crystallization range is very wide. Crystallization phenomenon appeared from 15.75% to 29.75%. Easy crystal water content of schefflera honey is from 20.75% to 22.75%; crystallization range is from 19.75% to 25.75%. Easy crystal water content of litchi honey is from 20.75% to 23.75%; crystallization range is from 20.75% to 27.75%.
出处
《中国蜂业》
2010年第3期11-13,共3页
Apiculture of China
基金
现代农业蜂产业技术体系建设专项资金(NYCYTX-43)
关键词
蜂蜜
标准
比较
temperature,water content, honey
