东北黑蜂椴树蜜的解晶技术优化-河南农业科学.pdfVIP

68 2014, Vol.35, No.22 食品科学 ※工艺技术 东北黑蜂椴树蜜的解晶技术优化 刘 宁，黎晨晨，宋秀超，李 健* （哈尔滨商业大学食品工程学院，黑龙江省普通高等学校食品科学与工程重点实验室，黑龙江 哈尔滨 150076 ） 摘  要：以东北黑蜂椴树蜜为原料，分别采用机械解晶法、超声波水浴联合解晶法对蜂蜜的解结晶技术进行研 究。探讨加热温度、加热时间、搅拌子转速、超声功率等因素对解晶率的影响。在单因素试验基础上，进行正交 试验，确定两种解晶法最佳解晶条件，并对两种方法的效果进行比较。结果表明：机械解晶法最佳条件是加热温度 80 ℃、搅拌子转速150 r/min、加热时间15 min，该条件下解晶率为97.98%；超声波水浴联合解晶法最佳条件是超声 功率84 W、水浴温度80 ℃、加热时间30 min，该条件下解晶率为72.69% 。通过比较得出机械解晶法优于超声波水 浴联合解晶法。 关键词：东北黑蜂椴树蜜；解结晶；机械解晶法；超声波水浴联合解晶法 Optimization of Decrystallization of Black Bee Linden Honey from Northeast China * LIU Ning, LI Chen-chen, SONG Xiu-chao, LI Jian (Key Laboratory of Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China) Abstract: In this study, magnetic stirring with heating, and ultrasonication with water bath heating were optimized and compared for their efficiency in decrystallizing black bee linden honey from northeast China. For the two decrystallization methods, the decrystallization efficiency as a function of operating parameters was investigated using orthogonal array design. The optimal conditions for decrystallizing black bee linden honey by simultaneously magnetic stirring and heating were determined as heating at 80 ℃ for 15 min while stirring at 150 r/min, leading to a decrystallization rate of 97.98%. Ultrasonication with an output power of 84 W while water bath heating at 80 ℃for 30 min was found to be optimal for the decrystallization of black bee linden honey, resulting in a decrystallization rate of 72.69%. We concluded that magnetic stirring with heating was superior to ultrasonication with water bath heating. Key words: black bee linden honey from northeast China; decrys