加工过程对蜂蜜品质的影响

Effect of honey processing toward its quality

蜂蜜是一种历史悠久的药食同源物品,而且具有广泛的生理活性。现代蜂蜜加工主要通过加热、过滤、浓缩等步骤,达到灭菌、抑制结晶等目的。但是,加工过程改变了蜂蜜的理化性质,并进一步影响其营养价值与功能活性。文中综述了蜂蜜加工过程对其外观、风味、成分、保质期和活性等方面的影响,并介绍蜂蜜加工领域的最新研究进展。

Honey has a long history used as food and medicine. It has a pleasant taste and extensive physiological activities. Heating, filatration and concentration were common steps of modern honey processing to sterilize honey and suppress crystalization. Physical and chemical properties of honey could change during processing; nutritional value and functional activities could also be affected. To provide references for production of high quality honey, the effects of honey processing toward product quality were reviewed from the perspective of the appearance, taste, composition, shelf-life and biological activity. The most recent advances on honey processing were introduced.