Study On Honey's Enzymatic Activity And Solidified Honey Process

Honey is a natural sweet additive with nutrition and bioactivity. There are some defects like short storage life, difficult to store and transport, inconvenient to eat exist in concentrated liquid honey . Solidified honey can well solve the problems above all and have a good future for people's consumption and food additive. Dendranthemaindicum L.and Fruct us lycii honeys are used as materials in all our experiments. The variety of enzymatic activity or value of enzymes (i.e. amylase, invertase and glucose oxidase ) in honey with time was determined while honey was kept at some constant temperature by heating it. The studies revealed the heat tolerance of enzymes in honey, which provided a basis for selecting the best processing condition on honey with bioactivity. The value of Hydroxymethylfurfural in honey with heating temperature and time showed that the value will not exceed national standard if only the heating temperature below 80 centigrade. Through Orthogonal test, the optimal process for solidified honey was determined. On the condition of high vacuum, the water content of Dendranthemaindicum L. honey wasreduced to 2.95% after 6 hours' heat at 65±2℃ and 2 0 seconds'heat at 115℃ with its amylase value accorded with national standard, and that of Fruct us lycii honey was reduced below 2% after 6 hours' heat at 65±2℃ and 3 0 seconds' heat at 115℃,but the activity of glucose oxidase was seldom existed.