固体蜂蜜制备工艺的研究  

Studies on preparation and technology of solid honey

作　　者：杨开[1] 孙培龙[1] 何荣军[1] 牟蕴[1] 章振东 虞英明 

机构地区：[1]浙江工业大学食品工程系,杭州310032 [2]杭州养泰禾生物科技有限公司,杭州310003 [3]杭州澳医保灵药业有限公司,杭州310022

出　　处：《食品工业》2005年第3期9-11,共3页The Food Industry

基　　金：杭州市科技局"蜂产品功能因子的分离提取及产品开发"项目(2001122B30)部分研究内容。

摘　　要：该文较系统研究并比较了包括真空冷冻干燥法、水浴固化法和喷雾干燥法在内的几种固体蜂蜜制备工艺。经综合评价后确定在蜂蜜420g,麦芽糊精470g,β-环糊精30g,水500mL这一配方下经喷雾干燥可以得到色、香、味俱佳且贮藏性能良好的固体蜂蜜。In this paper, several kinds of technology including vacuum freeze drying, water-bath solidifying, spray drying, and their condition were studied to prepare for solid honey. After synthetically evaluating, the results showed that the suitable technology conditions were as followings: mixing honey 420g, malt dextrin 470g,β-cyclodextrin 30g and water 500mL together, after heating and homogenizing, then for spray drying, the more best sensory quality and stability solid honey was obtained.

关 键 词：固体蜂蜜 制备工艺 真空冷冻干燥法 喷雾干燥法 Β-环糊精 系统研究 综合评价 麦芽糊精 贮藏性能 固化法 水浴 

分 类 号：S896.1[农业科学—特种经济动物饲养]