蜂蜜过滤工艺的优化及其对产品品质影响的研究

Optimization of honey filtration process and its effect on product quality

蜂蜜中的花粉是蜂蜜蜜源鉴定依据和营养来源之一,但花粉数量过多的瓶装蜂蜜在储存过程中易在瓶颈处出现黑圈,影响产品的外观。优化过滤工艺,将蜂蜜中的花粉含量降至适当水平,不降低营养的同时提高产品品质。在蜂蜜原料过滤前增加时长为30 min的预沉淀工序,可分离部分杂质,提高过滤效率。经单因素和正交试验后,确定“孔径:250目,层数:1层,温度:50℃”作为最佳精滤参数,其中孔径对花粉数量的影响最大,层数次之,温度基本无影响。该最优工艺参数处理的蜂蜜样品中的花粉数量为(12453±621)个/mL,花粉平均粒径为(25.55±6.39)μm,蜂蜜样品在45℃的加速试验中出现瓶颈黑圈比传统工艺推迟了3周。最优过滤工艺应用后,近五年来极少发现蜂蜜成品在保质期内有瓶颈黑圈现象。

The pollen in honey can be used to identify the botanical origin of honey,and it is also one of the nutritional sources of honey.However,the bottled honey with too much pollen is easy to appear black circle at the bottleneck during storage after being oxidized,which affects the appearance of products.The filtration process was optimized to reduce the pollen content in honey to an appropriate level for improving product quality without affecting nutrition.The pre-precipitation process for 30 min before filtering honey raw materials can remove partial impurities and improve the filtration efficiency.After single factor and orthogonal test,the optimum fine filtration parameters were determined as follows:pore size of 250 mesh,layer number of 1 layer,temperature of 50℃,in which the pore size had the greatest impact on the number of pollen,followed by the number of layers,and the temperature basically had no impact.The number of pollen in the honey sample treated with the optimum process parameters was(12453±621)per mL,the average particle size of pollen was(25.55±6.39)μm.And the appearance of bottleneck black circle appeared in the accelerated test at 45℃for the samples treated with the optimum process parameters was 3 weeks later than that of the traditional process.After adopting the optimal filtration process,few honey products had been found to have bottleneck black circles during the shelf life in recent 5 years.