蜂蜜粉的研制技术研究

HoneyPowder Processing Technology

将奶粉、麦芽糊精、β-环糊精等以适当配比添加到蜂蜜中,充分混匀后进行喷雾干燥。采用正交实验的方法,以干粉得率及感官评定分为指标对蜂蜜粉的最佳配比进行考察,经统计分析得出蜂蜜、麦芽糊精、全脂奶粉、β-环糊精,四者质量最佳配比为32∶24∶24∶3,在此条件下蜂蜜粉的得率为52.63%,感官评定得分为25.90。该结论对蜂蜜的深加工提供了一定的理论支撑,有利于提高蜂蜜的加工附加值。

the powder yield and the sense evaluation as the evaluation index, the optimal components of honey powder were determined by orthogonal test. The result showed that when the amount of honey, maltodextrin, whole milk powder, β-cyclodextrin were 32 g, 24 g, 24 g, 3 g obtained the optimum ratio. under these conditions powder yield was 52.63% and the sensory evaluation score was25.90. This conclusion provides a certain theoretical support for deep processing of honey, and improve the honey processing value-added.