糖浆添加对枣花蜂蜜流变学行为的影响  

The Impact of Syrup Addition on the Rheological Behavior of Honey

作　　者：张甫强 鲍其昌 陈茂深 ZHANG Fuqiang;BAO Qichang;CHEN Maoshen(Zongyang Baoji Bee Co.,Ltd.,Tongling 246701;Future Food Science Center,Jiangnan University,Wuxi 21412)

机构地区：[1]枞阳县鲍记蜂业有限责任公司,铜陵246701 [2]江南大学未来食品科学中心,无锡214122

出　　处：《食品工业》2024年第3期151-155,共5页The Food Industry

基　　金：安徽省重点研究与开发计划-大别山等革命老区及皖北地区乡村振兴专项(202204c06020047)。

摘　　要：评估不同糖浆(果葡糖浆、麦芽糖浆)添加对枣花蜂蜜流变学的影响。真实枣花蜂蜜和低比例掺杂糖浆的蜂蜜都近似表现为牛顿流体,随着果葡糖浆比例增加,蜂蜜的黏度呈下降趋势,而随着麦芽糖浆比例增加,蜂蜜的黏度呈上升趋势。在25℃,50%以下糖浆浓度范围内,糖浆添加量与蜂蜜黏度呈一定线性关系。不同糖浆含量的蜂蜜的温度-黏度曲线在15~40℃区间有明显差异,且都符合Arrhenius模型。结果表明,蜂蜜流变学特性研究将为蜂蜜中植物糖浆的定性及定量研究提供十分有价值的参考依据。Assess the influence of various syrups(fruit glucose and maltose syrup) on the rheological characteristics of Zaohua Honey.Both pure Zaohua honey and honey blends with low syrup content demonstrate Newtonian behavior.As the proportion of fruit glucose syrup increases,the viscosity of the honey diminishes,while an elevation in maltose syrup content leads to an increase in viscosity.Within a syrup concentration of less than 50% at 25 ℃,there exists a proportional correlation between syrup additions and honey viscosity.The temperature-viscosity profiles of honeys with different syrup compositions manifest notable disparities within the range of 15 ℃ to 40 ℃,all adhering to the Arrhenius model.These findings emphasize the significance of studying the rheological properties of honey in contributing essential insights for qualitative and quantitative analysis of plant syrups within honey compositions.

关 键 词：蜂蜜 流变学特性 果葡糖浆 麦芽糖浆 掺假鉴别 

分 类 号：S896.1[农业科学—特种经济动物饲养] TS236.2[农业科学—畜牧兽医]