Quality Improvement And Its Evaluation Of Crystallized Honey Based On Microbubble Technology

As a high-nutrition and homology of medicine and food,honey has been very popular in the world.Also,liquid and crystalline honeys are currently the main two forms.However,most liquid honey will become relatively rough after the natural crystallization,and the crystalline will cause water activity increasing in the upper of honey resulting in fermentation of it,which will drastically affect its quality and shelf-period.Crystal honey is produced by adding artificially crystal types to induce it crystals quickly and completed.It avoids the crystallization problem of liquid honey and is easy to carry in cans.But crystalline honey will be easily liquefied in high temperature environment in summer,resulting in degradation its appearance and market value.Therefore,it is necessary to improve the heat resistance of crystal honey.On the basis of inducing the rapid crystallization of honey,micro-foam is proposed and added into honey before crystalline and influencing factors and storage effects are investigated in this paper.The main research contents were as follows:(1)Adding bubbles to honey is conducted to change its texture and physical properties of the crystal honey,and improve its heat-resistant value and change its the primary grain size and dense,and finally extend the shelf period.The single-factor and orthogonal tests on laboratoryscale mechanical mixing and dispersing are employed to optimize the process parameters of the micro-foam crystalline honey preparation.The thermal stability and physical characteristics of crystal honey are tested and evaluated by sensory evaluation,thermal stability time and texture.The results showed that the best process parameters for preparing 200 g crystalline honey were the speed of the mixer 2600 r/min,the nitrogen-filled air bubble time was 5 min,and the intake flow rate was 6 L/min.The value changes of each physical and chemical indicator were within the specified range.(2)On the basis of the mechanical mixing method,ultrasonic assistance is used to further fine bubbles on micro and nano-scale.Ultrasonic temperature,ultrasound time and ultrasonic power are taken as the independent variable,and the comprehensive score was the indicator to evaluate variable parameters.The independent variable range is determined by a single factor test,and the design of Box-Behnken is conducted to optimize ultrasound processing parameter.The color difference,thermal stability,bubble size and distribution of the crystal honey before and after the ultrasound treatment are tested and compared.The results showed that the crystalline honey color of ultrasonic auxiliary treatment was fairer,the bubbles were more evenly distributed,and the heat stability was better.(3)The comparison between air and nitrogen on crystal honey under the same production method is also done by comprehensive comparison of changes in honey acid,quality,color difference,amylase activity,and HMF content in the room temperature for 180 days.The results showed that air-filling had the greater impact on the acidity of crystalline honey,and then indirectly affected the production of HMF.It can be seen that the nitrogen should be chosen as filling gas.Further comparation the quality of products by the mechanical stirring method and combination of mechanical stirring and ultrasonic auxiliary legal preparation is also done.The results show that the crystalline honey produced by the combination method is superior to that of mechanical mixing alone evaluated by color,texture and amylase activity during storage.This paper proposes and optimizes the preparation process of micro-bubble crystal honey through experiments,improves the texture and thermal stability of crystal honey,provides ideas and reference for improving the performance of crystal honey products.