后熟处理对五倍子蜂蜜主要品质指标的影响  

Effect of post-ripening process on main quality index of gallnut honey

作　　者：樊莹 杜林 韩加敏 陈庆菊 张立 侯萍 FAN Ying;DU Lin;HAN Jiamin;CHEN Qingju;ZHANG Li;HOU Ping(Guizhou Livestock and Poultry Genetic Resource Management Station,Guiyang 550001,China;Tongren Animal Husbandry Technology Popularize Station,Tongren 554300,China;Kaiyang Animal Health Supervision Institute,Guiyang 550300,China)

机构地区：[1]贵州省畜禽遗传资源管理站,贵州贵阳550001 [2]铜仁市畜牧技术推广站,贵州铜仁554300 [3]开阳县动物卫生监督所,贵州贵阳550300

出　　处：《食品与发酵工业》2022年第17期236-240,共5页Food and Fermentation Industries

基　　金：贵州省科技厅项目(黔科合支撑[2019]2291号,黔科合支撑[2020]1Y113号)。

摘　　要：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467.93μS/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。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%,467.93μS/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.

关 键 词：蜂蜜 后熟 温度 湿度 品质指标 

分 类 号：S896.1[农业科学—特种经济动物饲养]