Study On The Processing Technology Of Bubble Honey

Honey,used as medicine and food,is a natural nutritional supplement,which is mainly bottled in the market.Bubble honey,which moisture content is about 11.5%,has uniform and stable bubbles.In order to solve the problems of traditional bottled honey,such as crystallization,fermentation and excessive loss of heat-sensitive flavor substances during the processing of honey.The optimal spray drying processing for stability of bubble honey(locust,lungan,jujube and osmanthus honey)were researched.And the aroma components of lungan bubble honey were studied.The main results were as follows:1.The study of optimal spray drying process:Spray drying experiments were carried out with locust,lungan,jujube honey as materials.Composite score of moisture content and sensory evaluation scores was considered to determine the optimal parameters.On the basis of single factor experiments,the inlet temperature,feed quantity and compressed air flow rate were designed for L9(3)4 orthogonal experiments.The results of optimal spray drying process conditions of different bubble honey were as follows:(1)The optimal spray drying process parameters of jujube bubble honey were:110℃ inlet temperature,15%feed quantity,750L/h compressed air flow.(2)The optimal spray drying process parameters of locust bubble honey were:100℃ inlet temperature,12%feed quantity,750L/h compressed air flow.(3)The optimal spray drying process parameters of lungan bubble honey were:110℃ inlet temperature,15%feed quantity,750L/h compressed air flow.2.The physical and chemical indicators and sensory evaluation of the four kinds of bubble honey and raw honey:(1)The results of physical and chemical indicator of raw honey and bubble honey(locust,lungan,jujube and osmanthus)were in accord with the national standards.(2)The HMF content in four kinds of honey were increased after spray drying,the growth rate was from 30%to 65%;Amylase values lowered between 5%and 40%;reducing sugar content slightly increased.(3)Locust bubble honey got the highest score in the sensory identification among the four kinds of bubble honey,its bubble honey was very popular.3.The stability of bubble in locust honey:The four different levels of moisture content,11%,12%,13%,14%bubble honey did not stratify stored at-18℃ and 4℃;At 13℃,bubble honey,with the moisture content of 11%,12%,13%,were uniform,but bubble honey,with moisture content of 14%,stratified after 98 days;At 30℃,bubble honey,with the moisture content of 11%,were uniform,however,bubble honey with moisture content of 12%,13%,14%,stratified after 62,44,16 days respectively;At 40℃,The four different levels of moisture content of honey stratified after 8,6,4,2 days in turn.4.study on aroma components of lungan bubble honey:The main aroma components of lungan bubble honey were analyzed by GC-MS,the results were as follows:there were 26 kinds of compounds,Five kinds of alcohols(15.90%),six kinds of esters(5.42%),eleven kinds of alkanes(27.8%),one aketone(1.78%),two kinds of acids(5.82%),an ether(0.44%):a-methyl-a-[4-methyl-3-penteneyl]ethyleneoxide(7.44%);(3E)-2,6-Dimethyl-3,7-octadiene-2,6-d iol(4.39%);(5E)-3,7-Dimethyl-1,5,7-octatrien-3-ol(0.77%);3-Hydroxy-2,2,6-trimethyl-6-vinyltetr ahydropyran(0.59%);trans-5-Ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol(2.71%);cis-But yricAcid,3-hexenyleste(0.98%);Ethylhexadecanoate(0.41%);Octadecylacetate,1,2,3-Propanetrica rboxylicacid;2-(acetyloxy)-,tributylester(1.56%);Mono(2-ethylhexyl)phthalate(1.60%);Bis(7-met hyloctyl)phthalate(0.60%);4-Hydroxy-3,5,5-trimethyl-4-[(1E)-3-oxo-l-butenyl]-2-cyclohexen-l-one(0.27%);Hexadecanoic acid(1.78%);Stearic acid(2.44%);Oxalic acid(3.38%);6-ethyloct-3-yl ethyl ester(0.44%).