采用浅继箱进行封盖成熟蜜生产,蜜脾封盖后放入温度为26~28 ℃,湿度为18%~20%的干燥房进行后熟处理,分析不同后熟时间(0、24、72、120、168 h)对五倍子蜂蜜中的水分、糖类、导电率、5-羟甲基糠醛、淀粉酶值等指标的影响。结果表明,五倍子蜂蜜中水分含量、淀粉酶值随着后熟时间延长逐渐降低,导电率、蔗糖及5-羟甲基糠醛含量随着后熟时间延长而增加,葡萄糖、果糖和色度变化不显著。后熟处理120 h后,五倍子蜂蜜中水分含量可降低至19.63%,电导率467.93 μS/cm,蔗糖3.32%,葡萄糖31.45%、果糖35.75%、5-羟甲基糠醛1.03 mg/kg、淀粉酶值11.31 mL/(g·h),相关指标均达到我国一级蜂蜜品质要求。该种蜂蜜后熟方法避免了高温浓缩对蜂蜜营养成分的破坏,为成熟蜜机械化生产提供理论参考。
关键词：
蜂蜜; 后熟; 温度; 湿度; 品质指标
In this study, the shallow empty honeybee combs were used to produce mature honey. The combs with completely cover honey was taken out from the hive and put into the drying chamber (temperature 26-28 ℃, humidity 18%-20%) for post-ripening treatment. The effects of different post-ripening treatment time (0, 24, 72, 120, 168 h) on the water content, sugar, conductivity, 5-hydroxymethyl furfural, amylase and other components in gallnut honey were analyzed. The results showed that, with the extension of post-ripening treatment time, the water content and amylase in gallnut honey decreased gradually, while electrical conductivity, sucrose and 5-hydroxymethyl furfural increased. But glucose, fructose and chromaticity did not change significantly. After post-ripening treatment for 120 h, water content, conductivity, sucrose, glucose, fructose, 5-hydroxymethyl furfural and amylase value in gallnut honey decreased to 19.63%, 467.93 μS/cm, 3.32%, 31.45%, 35.75%, 1.03 mg/kg and 11.31 mL/(g·h) respectively, which have met the quality standard of first-grade honey in China. The post-ripening treatment method avoided the destruction of nutritional components under high temperature concentration. This study could be used to improve the processing technology of honey products and guide the mechanization of beekeeping industry.
[1] 和绍禹. 蜜蜂产品认知大全 [M].昆明:云南科技出版社, 2005.
HE S Y.Knowledge of Bee Products[M].Kunming:Yunnan Science and Technology Press,2005.
[2] TERRAB A,GONZÁLEZ A G, DÍEZ M J, et al.Characterisation of Moroccan unifloral honeys using multivariate analysis[J].European Food Research and Technology,2003,218(1):88-95.
[3] 罗其花, 赵亚周, 田文礼, 等.蜂蜜加工过程中常见问题及解决方法[J].中国蜂业, 2014, 65(S3):34-37.
LUO Q H, ZHAO Y Z, TIAN W L, et al.The common problems and solutions in the honey processing[J].Apiculture of China, 2014, 65(S3):34-37.
[4] 陈黎红,陈亮,王建梅.国际蜂联针对伪劣蜂蜜的声明[J].中国畜牧业, 2019(9):55-58.
CHEN L H, CHEN L, WANG J M.Statement by the international bees federation on fake honey [J].China Animal Industry, 2019(9):55-58.
[5] 刘秀芬. 中国非成熟蜂蜜的成因及加工工艺探析[J].食品安全导刊, 2021(25):184-187.
LIU X F.Analysis on the causes and processing technology of immature honey in China[J].China Food Safety Magazine, 2021(25):184-187.
[6] 郑国富. 中国蜂蜜进出口贸易发展的新动态、问题与建议[J].中国蜂业,2021,72(1):52-56.
ZHENG G F.New trend, problems, and suggestions on the import and export trade development of China's honey[J].Apiculture of China, 2021,72(1):52-56.
[7] 李开悦. 蜂蜜的后熟性[J].蜜蜂杂志,1993, 13(6):6.
LI K Y.The after ripeness of honey[J].Journal of Bee,1993, 13(6):6.
[8] HIDAYAT S A, SUSILO A, MASYITHOH D.Effect of change in moisture content of Sumatra Forest Honey on total sugar, electrical conductivity and color[J].IOP Conference Series:Earth and Environmental Science, 2021, 788(1):012107.
[9] 赵天祎,马占峰,汪驷麒.蜂蜜电导率的实验研究[J].中国蜂业, 2020, 71(7):40-41.
ZHAO T Y, MA Z F, WANG S Q.Experimental study on the conductivity of honey[J].Apiculture of China, 2020, 71(7):40-41.
[10] 赵冬香, 高景林.蜂蜜含水量、电导率及温度间变化规律初探[J].山西大学学报(自然科学版), 1996, 19(4):446-450.
ZHAO D X, GAO J L.Preliminary study on change rules amongwater content, electrical conductivityand temperature of honey[J].Journal of Shanxi University (Natural Science Edition), 1996, 19(4):446-450.
[11] 董怡为,鲁亚芳.蜂蜜的电特性:蜂蜜的电导率与其成份的关系[J].食品科学, 1991, 12(11):8-10.
DONG Y W, LU Y F.Electrical properties of honey - The relationship between the electrical conductivity of honey and its ingredients[J].Food Science,1991, 12(11):8-10.
[12] 鲍会梅. 真假蜂蜜理化指标的分析[J].食品科技,2010,35(4):284-288.
BAO H M.Analysis on physical and chemical indicators of genuine honey and artificial honey[J].Food Science and Technology, 2010, 35(4):284-288.
[13] 张一帆, 陈启, 崔宗岩, 等.蜂蜜真伪鉴别和检测技术研究进展[J].浙江大学学报(农业与生命科学版), 2018, 44(6):649-658.
ZHANG Y F, CHEN Q, CUI Z Y, et al.Research progress in authenticity identification and detection technology of honey[J].Journal of Zhejiang University (Agriculture and Life Sciences), 2018, 44(6):649-658.
[14] 迟韵阳. 蜂蜜成熟过程中糖的变化及油菜蜜腺分泌蔗糖的分子机制[D].南昌:南昌大学, 2020.
CHI Y Y.Changes of carbohydrates during the ripening of honey and molecular mechanism of sucrose secretion in Brassica napus nectary[D].Nanchang:Nanchang University, 2020.
[15] 曾哲灵. 蜂蜜的热稳定性及流变和真空脱水特性研究[D].南昌:南昌大学, 2007.
ZENG Z L.Study on thermostability, rheological behaviour and vacuum dehydration characteristic of honey[D].Nanchang:Nanchang University, 2007.
[16] JUSZCZAK L, SOCHA R, ROŻNOWSKI J, et al.Physicochemical properties and quality parameters of herbhoneys[J].Food Chemistry, 2009, 113(2):538-542.
[17] 张忠义, 陈辉, 刘振林.蜂蜜中蔗糖转化酶测定方法探讨[J].食品科学, 2002, 23(11):116-118.
ZHANG Z Y, CHEN H, LIU Z L.Probe on determination of sucrose transterase in honey[J].Food Science, 2002, 23(11):116-118.
