College of Food Science and Technology, Northwest University, Xi'an 710069, China.
College of Food Science and Technology, Northwest University, Xi'an 710069, China; Bee Product Research Center of Shaanxi Province, Xi'an 710065, China.
Food Chem. 2023 Mar 30;405(Pt B):134972. doi: 10.1016/j.foodchem.2022.134972. Epub 2022 Nov 17.
Honey crystallization is a common occurrence, while the underlying mechanisms are not clear. Here we evaluated natural crystallization and induced crystallization of honey. By using the method of microscopy, colorimetry, rheology, texture, and calorimetry to investigate the main physical and structural properties and compare with honey seed crystals-induced crystallization in six unifloral honey. The results showed honey transformed into a pseudoplastic fluid during natural crystallization, with the increase of L-value, firmness and cohesiveness and the fastest crystallization rate occurring at 14 °C and water content of 16%. The effect of the addition of seed crystals in the honey crystallization can be summarized as the acceleration of crystallization rate (3 times) and the improvement of crystallization characteristics including uniform particles and reducing stratification. This study provides insight into honey crystallization theory and a resource for the further exploration and development of the new performance of honey products.
蜂蜜结晶是一种常见现象，但其背后的机制尚不清楚。本研究评估了天然结晶和诱导结晶蜂蜜。通过使用显微镜、比色法、流变学、质构学和量热法来研究主要的物理和结构性质，并与六种单花蜜中蜂蜜晶种诱导结晶进行比较。结果表明，蜂蜜在自然结晶过程中转变为假塑性流体，随着 L 值的增加，硬度和内聚性增加，在 14°C 和含水量为 16%时结晶速率最快。添加晶种对蜂蜜结晶的影响可以概括为结晶速率的加快（加快 3 倍）和结晶特性的改善，包括颗粒均匀和减少分层。本研究为蜂蜜结晶理论提供了新的见解，也为进一步探索和开发蜂蜜产品的新性能提供了资源。
