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.
FAN Ying
,
DU Lin
,
HAN Jiamin
,
CHEN Qingju
,
ZHANG Li
,
HOU Ping
. Effect of post-ripening process on main quality index of gallnut honey[J]. Food and Fermentation Industries, 2022
, 48(17)
: 236
-240
.
DOI: 10.13995/j.cnki.11-1802/ts.031310
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