微波真空干燥法生产固体蜂蜜  

PREPARATION OF DRY HONEY BY MICROWAVE-VACUUM DRYING

作　　者：孙丽娟 崔政伟 

机构地区：[1]江南大学机械工程学院食品工程和机械研究组,江苏无锡214122

出　　处：《食品研究与开发》2007年第2期104-109,共6页Food Research and Development

摘　　要：对不同条件下微波真空干燥蜂蜜的干燥速率及样品温度的变化进行了测量和比较,以优化其干燥工艺条件。在优化的干燥条件下得到的固体蜂蜜的颜色基本没有变化,并应用高效液相色谱法测定了蜂蜜干燥前后主要糖成分的变化,应用固相微萃取,气-质联谱对干燥前后蜂蜜中的挥发性风味成分及含量的变化进行了检测和比较,结果显示果糖、葡萄糖、蔗糖和麦芽糖等的含量没有明显变化,说明干燥过程中未发生美拉德反应,其挥发性成分含量有一些变化,但不影响蜂蜜固有的风味。The dehydration rate and temperature of samples under different conditions were tested during microwave-vacuum drying main sugar compositions to optimize the process. The color of samples were tested with colorimeter, and and the flavor of liquid honey and dry honey were determined using HPLC （SPME-GC-MS） respectively, the experimental dates showed that the color of dry honey was not changed, amount of fructose, glucose, maltose and sucrose were hardly altered after the and the drying by the current drying methods indicating no Millard reaction occurred, and flavor of honey was changed at the accepted extent with a little decrease in its volatile aromatic components.

关 键 词：微波真空干燥 蜂蜜 固体蜂蜜 糖成分 风味 

分 类 号：S896.1[农业科学—特种经济动物饲养]