热加工(贮存)过程对蜂蜜中淀粉酶酶值的影响  

THE EFFECT ON THE VALUE OF AMYLASE OF HONEY BY HEATING PROCESS

作　　者：曾哲灵[1] 万冬满[1] 叶贞雄[1] 吴小禾[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《南昌大学学报（理科版）》2003年第1期53-57,72,共6页Journal of Nanchang University(Natural Science)

基　　金：江西省重点科技计划项目(赣科发计[1998]80号);江西省主要学科学术和技术带头培养计划项目(赣科发计[2002]190号)

摘　　要：蜂蜜是人们经常食用的天然保健食品。蜂蜜的淀粉酶值是表征蜂蜜淀粉酶活性和蜂蜜生物活性的重要标志,也是判断蜂蜜新鲜程度的重要指标。不同国家对蜂蜜的淀粉酶值有不同要求,我国产品标准规定市售蜂蜜的淀粉酶值需保证在8以上。本文选择四种不同蜂蜜,探索了其淀粉酶值随热加工(贮存)温度和时间的变化规律,找出了在保证蜂蜜的淀粉酶值的前提下、各种蜂蜜所能承受的热加工(贮存)温度及时间。Honey is one of popular natural functional food. The value of amylase is a important parameter of honey, its changing principle of four different honey going by heating temperature and time were determined here. Therefor, to maintain the natural quality of honey, the heating temperature and time which honey could endured were obtained.

关 键 词：蜂蜜 淀粉酶酶值 热加工 天然保健食品 酶活性 生物活性 新鲜程度 贮存温度 加工温度 

分 类 号：S896.1[农业科学—特种经济动物饲养]