Processing Study On Application Of Linden Honey Crystal On Creamed Honey

Honey is rich in many kinds of nutritious substances and good for one's health, which has been known as "the old man's milk, infant's nourishment." In order to make good use of the crystallization property of honey, in this paper, the linden honey which was abundant in resources and apt to crystallization was selected as a crystal material. The optimal process conditions of producing crystal were determined by orthogonal experiment, then the crystal prepared with the optimal process conditions was applied to the processings of creamed linden honey, creamed loquat honey and creamed litchi honey. The results were summarized as follows:1. The research on preparation of linden honey crystal: The ultrasonic was used to prepare the linden honey crystal. On the basis of single-factor experiment, L16 (4) 5 orthogonal experiment of the four factors including weight of linden honey crystal , ultrasonic temperature, ultrasonic power and ultrasound time was designed to observe creamed honey quality. The results showed that both of the weight of linden honey crystal and ultrasound of temperature have significant impact on the quality of linden honey crystal. Conclusively, the best quality of linden honey can be obtained when the weight of linden honey crystal was 50g, ultrasonic temperature was 35℃, ultrasonic power was 140w and ultrasonic time was 8 min.2. The research of process conditions on different types of creamed honey: The linden honey crystal obtained under the optimal processing conditions was added to the linden honey, loquat honey and litchi honey, respectively, followed by condensing to promote the cream formation of the three kinds of honey.On the basis of single-factor experiment, L9 (3) 4 orthogonal experiment of three factors including the curing temperature, water content of honey and the content of linden honey crystal was performed. The products were assessed in terms of the combined consideration of their appearance and creamed time. The results were as follows: (1) The optimal process conditions of creamed linden honey: The curing temperature is kept at 13℃; the water content of honey is 19%; and the crystal content is at 10%.(2) The optimal process conditions of creamed loquat honey: The curing temperature is kept at 12℃; the water content of honey is 22%; and the crystal content is at 6%.(3) The optimal process conditions of creamed litchi honey: The curing temperature is kept at 13℃; the water content of honey is 21%; and the crystal content is at 8%.3. The research of quality of different types of creamed honey:(1) The physical and chemical indexes of three types of creamed honey obtained with the best process conditions parameters were analysed. The results showed that creamed honey had good nutrition and the change of the main nutrition components before and after creaming was not significant.(2) The results of stability test showed that: the three types of creamed honey were unstable at 38℃and it can change from a solid to a liquid after1 day; At 25℃, the phenomenon of bleeding water was discovered in creamed linden honey after 86 days; but the status of creamed loquat honey and creamed litchi honey have no changes after 96 days.(3) The texture analysis of three types of creamed honey: The mechanical texture parameters which include firmness, adhesivenes, cohesiveness and springiness were evaluated by fuzzy evaluation method based on three types of creamed honey. The results show that the firmness, adhesivenes, cohesiveness and springiness of creamed linden honey texture which are 1.3625g, 0.41219g, 0.33376 and 0.98751, respectively are good, while both of the creamed loquat honey and creamed litchi are mediocre.