Study On The Application Of Mixed Emulsion Stabilizer In Emulsified Honey

Emulsified honey is water-in-oil mixture that is composed of honey, emulsifiers and oil phase. By churning the mixture is dissolved symmetrically. The water-in-oil formation separates the honey from the surroundings and holds its nutrition, simultaneously lower its viscosity, and increase its consistence to decrease its fluidity. The object product is cream-like emulsification structureThe topic based on the rich honey resource in China, on the basis of original craft, optimize the ingredients and producing methods of emulsified honey, so as to improve products' characteristics and nutritional value and make the entire process more perfect. Industrialized producing of emulsified honey has great significance to the deep processing of honey in our nation.The study was made concerning the use of mixed emulsifiers and stabilizers in the emulsified honey as well as the impact of each producing tache on the nutrition loss. Ascertain that the optimum HLB value for emulsifying honey is 4.8, and find out that Span60 as emulsifier, agaragar and pectin as stabilizers have perfect emulsification to honey. The results of experiment turned out an optimum proportion of the mixture, i.e. soja oil 5.94%, honey 53.51%, mixed emulsifiers 0.32%which is composed of S-770 with 9 times more Span-60, pectin liquor 19.45% whose mass percent was 5% and agar liquor 20.78% whose mass percent was 2%. After all the process, the Reducing Sugar's loss of honey is 19.49%, Amylase valve's loss is 39.11% and acidity is increased by 80.41%.