Singh Iqbal, Singh Sukhmeet
Department of Renewable Energy Engineering, Punjab Agricultural University, Ludhiana, 141004 India.
J Food Sci Technol. 2018 Oct;55(10):3861-3871. doi: 10.1007/s13197-018-3341-5. Epub 2018 Jul 24.
Beekeeping has been widely promoted in many countries as a major contributor to rural development. Honey is a sweet and viscous liquid which has sweetness due to the presence of monosaccharides. The major constituents of honey are sugars, water, proteins, enzymes, acids and minerals, while the major causes of quality deterioration include heating at high temperatures, high moisture content, adulteration, poor packaging and poor storage conditions. Heating not only eases the processing of bottling by reducing the viscosity of honey, but also reduces the water content in honey to prevent fermentation and delays the granulation by destroying large sugar nuclei. The paper discusses about the different honey moisture reduction systems designed by research workers as well as beekeepers at farm level and the different quality parameters affected by thermal treatment of honey.
养蜂作为农村发展的一个主要贡献因素，在许多国家得到了广泛推广。蜂蜜是一种甜而粘稠的液体，因其含有单糖而具有甜味。蜂蜜的主要成分包括糖、水、蛋白质、酶、酸和矿物质，而质量下降的主要原因包括高温加热、高水分含量、掺假、包装不良和储存条件不佳。加热不仅通过降低蜂蜜的粘度便于装瓶加工，还能降低蜂蜜中的水分含量以防止发酵，并通过破坏大的糖核来延缓结晶。本文讨论了研究人员以及农场层面的养蜂人设计的不同蜂蜜水分降低系统，以及蜂蜜热处理所影响的不同质量参数。
