Study On The Emulsified Characteristics And The Technology Of Emulsified Honey

The honey, a natural product of high quality, is used as medicine as well as food. But its high viscosity and high fluidity have currently become the key factors in deterring the products selling. An investigation into the transforming of its physical property was argued in this dissertation, and also involved herein includes the study of its viscosity lowering and consistence increasing with intent to decrease its fluidity, and the research of the forming of cream-like emulsification structure.In view of the honey physical characteristics, a systematic study was made concerning the selection and the proportion relationship between the three essentials that consist the emulsification system, such as the water phase, the oil phase and the emulsifier. Through theoretic analysis the artificial cream acting as the oil substance was chosen. The parallel tests showed that the distilled monoglyceride was best for emulsifier, and sodium alginate, calcium hydrogen phosphate and citric acid monohydrate were good stabilizers. The proper test levels were induced by means of the single-factor experiment. And the results of the orthogonal experiment turned out an optimum proportion of the mixture, i.e. 66.96% honey, 7.44% artificial cream ,1.98% distilled monoglyceride, 22.32% water ,087% sodium alginate, 0.25% calcium hydrogen phosphate and 0.17% citric acid monohydrate.The intermittent agitating was conducive to the introduction of air, and led to the decrease of honey viscosity. The mechanical work input and the reasonable input mode, measured in the process of the four-stage agitating procedure, will provide the technical guarantee for the producing homogenized and stable emulsified substances. And the emulsification system established in the experiment was validated by virtue of microscopic observation.