蜂蜜快速结晶技术的研究

Research on Rapid Crystallization of Honey

蜂蜜结晶与所含的葡萄糖结晶核的数量、环境温度的高低、含水量多少、蜜源花种的不同有着某种密切对应的关系。试验研究证实:液相蜂蜜通过利用人工干预(物理变化)的方法,加入一定量和一定比例大小颗粒的研磨结晶蜂蜜,通过工艺改进、控制存贮环境的方式,使其结晶形态呈现一致性,达到快速结晶的目的。

The honey crystallization has close connection with glucose crystallization Abstract：nucleus, environment, temperature, moisture content and the different kinds of flower nectar. The experimental study confirmed that the liquid honey uses the method of manual intervention , controlling the storage conditions, blending quantitative and proportional ground honey crystallization will make the honey crystallization present a consistent form ,and then achieve the goal of rapid crystallization.