摘要
根据多年蜂蜜生产实践需求,设计了4个相关的实验探讨:1.加热处理对蜂蜜中淀粉酶值的影响;2.蜂蜜中花粉颗粒的去除;3.蜂蜜瓶颈黑圈现象;4.延缓蜂蜜结晶等问题及其原因,并提出了相应解决方法,以期为养蜂生产及蜂蜜加工工艺改进提供参考。
Based on years of honey production practice and in order to provide reference for the improvement of production and processing technology of honey, we designed 4 related experiments to investigate: 1. the influence of heating on diastase value, 2. removing pollen particles in honey, 3.the material in the bottleneck black circle, 4. prevention of honey crystallization and their causes, and finally, we put forward the corresponding solutions.
出处
《中国蜂业》
2014年第Z3期34-37,共4页
Apiculture of China
基金
国家现代蜜蜂产业技术体系项目(NYCYTI-43-KXJ17)
2013年农业行业标准制定与修订(农产品质量安全)项目
关键词
蜂蜜加工
淀粉酶值
花粉颗粒
瓶颈黑圈
蜂蜜结晶
Honey,Diastase value,Pollen particles,Bottleneck black circle,Honey crystallization
