不同结晶核对浓缩苕子蜜结晶速度的影响

Effect of different crystallization nuclei on the crystallization speed of concentrated potato honey

为加快浓缩苕子蜜的结晶速度,本文通过添加不同蜜源结晶核的方法,观察不同处理蜂蜜的结晶特性、感官性状及理化指标(水分、酸度、脯氨酸、淀粉酶值、果糖、葡萄糖)。结果表明:添加不同结晶核后浓缩苕子蜜结晶特性明显改善,结晶颗粒变细腻质地变软,结晶时间由180天缩短至30天;当结晶核浓度增加至20%时,蜂蜜结晶速度快、流动性差且明显品尝出两种蜜的滋味。因此添加结晶核不仅加快浓缩苕子蜜结晶速度,还可以改善浓缩蜜的感官性状,为加快蜂蜜结晶速度提供理论基础。

To accelerate the crystallization speed of concentrated sweet potato honey.In this paper,the crystallization characteristics,sensory properties,physical and chemical indicators(water content,acidity,proline,amylase value,fructose,glucose)of honey from different treatments were observed by adding different honey source crystal nuclei.The results showed that after adding different crystal cores,the crystallization characteristics of concentrated sweet potato honey were signifi cantly improved,the crystal particles became fi ne and the texture became soft,and the crystallization time was shortened from 180 days to 30 days.When the concentration of crystal nuclei increases to 20%,honey crystallizes quickly,has poor fl uidity,and clearly tastes two types of honey.Therefore,adding crystal nuclei not only accelerates the crystallization speed of concentrated sweet potato honey,but also improves the sensory properties of concentrated honey,providing a theoretical basis for accelerating the crystallization speed of honey.