油菜蜜的微波加热及其品质特性研究  

STUDY ON CHARACTERS OF QUALITY OF RAPE HONEY OF MICROWAVE HEATING

作　　者：岑宁[1,2] 谢继志[1,2] 黄双源 

机构地区：[1]江苏农学院食品科学系 [2]江苏农学院动物科学系

出　　处：《江苏农学院学报》1997年第1期77-80,共4页Jiangsu Agricultural Research

摘　　要：为防止油菜蜜的结晶和发酵，采用微波加热技术对油菜蜜微波辐照时间与温度的关系进行了研究，求出其液体蜂蜜微波辐照时间与温度的关系符合Ｔ＝Ｔ０＋ｋτ，其中ｋ值反映了蜂蜜在微波场中的介电特性，ｋ值大，温升速率也大。微波加热对油菜蜜重要品质指标有影响，当加热至７０℃时，液体和结晶态蜂蜜的淀粉酶值分别平均下降４％，３２％左右，ｋ值大，酶值损失小。微波加热油菜蜜在３０℃、６０ｄ的贮藏中品质基本稳定，表明微波加热适用于油菜蜜的巴氏杀菌，其适宜加热温度为７２±２℃。Based on the granulation and fermentation of rape honey storage at room temp, the effects of microware heating on the properties of honey were investigated. The relation of time and temp. is T=T 0+kτ . When the heating temp. rised to 70℃, the arerage diastase activity of honey in liquid and granulated state decreased about 4%, 32% respectively. Heated under above conditions, honeys have better stability than water bathing during storage period. Microware heating is suitable to pasteurization of honey. The atoptable temp. is 72±2℃.

关 键 词：微波 蜂蜜 品质特性 

分 类 号：TS205.9[轻工技术与工程—食品科学]