Study On The Factors Influencing Crystallization And Liquefaction Of Honey

This article in view of rural honey did research on the crystallization: the water content was measured with Abbe refractometer from 15.75 % to 29.75 % and the interval of gradient is 1 %. The partial honey which doesn't fit the criterion of water content was treated with allochroic silicagel in dryer. Under the condition of 25℃, the contents of glucose, fructose, sucrose and maltose were detected in HPLC with ELSD. And the crystallization phenomenon was researched at temperature of 9℃, 11℃,13℃and 15℃in intelligent constant temperature and humidity box. In addition, these of some mixed honey were researched. The crystal dissolution of honey was studied by the methods of water bath and ultrasonic adding water bath. Amylase value and HMF were measured at pre-and post crystal dissolution. Fluid types of liquefied honey were assayed by rheometer. Recrystallization of liquefied honey was studied by methods of rapid and slow cooling.The results are as follows:(1) Under the range of temperature from 9℃to 15℃, easy crystal temperature of loquat honey, litchi honey, osmanthus honey and schefflera honey is from 9℃to 11℃.(2) Easy crystal water content of loquat honey is from 20.75 % to 23.75 %; crystallization range is from 20.75 % to 26.75 %. Easy crystal water content of osmanthus honey is 25.75 % to 29.75 %; crystallization range is very wide. Crystallization phenomenon appeared from 15.75 % to 29.75 %. Easy crystal water content of schefflera honey is from 20.75 % to 22.75 %; crystallization range is from 19.75 % to 25.75 %. Easy crystal water content of litchi honey is from 20.75 % to 23.75 %; crystallization range is from 20.75 % to 27.75 %.(3) The crystal dissolution of honey using ultrasonic adding water bath is better significantly than water bath. For instance ,at the temperature of 70℃, by the method of water bath, osmanthus honey which was melted needed 13 minutes; however, the method of ultrasonic adding water bath just need 6 minutes.(4) Recrystallization result of liquefied honey by methods of rapid and slow cooling showed that the method of rapid cooling had effect to delay crystallization of honey: for 41 days, by the method of rapid cooling treated, honey didn't crystallize at 70℃; from 60℃to 65℃honey had small amount of crystallization. But the honey treated by the method of slow cooling had lots of crystallization.(5) Small amount of crystallization appeared in these mixed honey: litchi and Chinese date honey, longan and Chinese date honey, locust and litchi honey. Whole crystallization appeared in these mixed honey: leonurus and locust honey, leonurus and Chinese date honey. In the mixed honey of litchi and leonurus, almost totally crystallize as the proportion of leonurus honey is not less than 50 %; semi-crystallization appeared as the proportion of leonurus honey is 40 %; in other conditions just appear small amount of crystallization. In the mixed honey of locust and Chinese date honey, there isn't any crystallization in proportion as 1:9; otherwise, a little crystallization appeared. In the mixed honey of locust and longan, there wasn't any crystallization.