A Study On The Production Of Dried Honey Using The Drum Dryer

The drum drying procedure and the formula of power honey were studied in this paper.Meanwhile, the application and the effect of the product, power honey, on the qualities ofbread were discussed.The carrier of power honey was chosen as Crisp-film,which was an acetylated highamylose corn starch with higher gelatinization temperature and good easy-forming. In orderto increase the uniformity of the power honey solution, another starch, Adamyl 2075FG, wasadded considering the dissolvability, the gelatinization temperature and the shearing strengthof the admixture. Furthermore, to improve the anti-hygroscopicity of the power honey, thedietary fiber, AQ plus, was added. Through the observation of the microstructure of thesolution, the effects of AQ plus on the gelatinized starch were found, which on one side drunkwater so that formed the net to reduce the conglutination of gelatinized starch, on the otherside, decreased the evaporation of the water and increased the gelatinized degree of starch sothat improve the quality of the production.On the basis of the formula, the effects of different ingredients and technical conditions onthe production and the quality of the power honey were studied through the simple-factor andorthogonal experiments. The optimal formula and conditions of dried honey were obtainedusing the fuzzy comprehensive evaluation: the contents of cross-link starch, dietary fiber,lecithin and water were 4% , 3% , 0.5% and 45% respectively, the dryer temperature was125-135℃ and the dried time was about 60s .The flavor of honey, power honey with dietary fiber and power honey without dietary fiberwere compared by the GC-MS. Some special flavor substances such as pyridine, furans etc.were found during the process, but did not influence the original flavor of honey.The effect of power honey as a sweet agent on the properties of paste and the qualities ofbread were discussed. The results showed that the addition of power honey had a negativeeffect on the mixing tolerance but positive on the fermentation time. In the mean time, boththe color of crust and the lightness of crumb have been improved by power honey. When 50%sugar was replaced by power honey, the shelf-life of bread was extended.