Study On The Development Of Emulsified Honey

Honey always is accepted as a good supplement for a mass of nutrition material. The viscosity of honey restricted its processing and consumption. In this thesis, the non-crystallizable acacia honey was chose for the major material to study the processing formula of emulsified honey and the the microwave sterilization process of the emulsified honey. 1. The emulsified formula research of acacia honeyOn the basis of contrast test and single factor experiment, L18(37) orthogonal experiment of the six factors including acacia honey, gellan gum, margarine, Span 60, citric acid, sodium citrate and deionized water was designed to observe emulsified honey quality and the scoring of physical properties (hardness, viscosity, coherence and resilience). The results showed that the weight of honey and gellan gum, the volume of deionized water had significant influence to the property indexes of the emulsification of acacia honey. The optimum quality of the emulsification of acacia honey was obtained when the weight of acacia honey was 63 g, the weight of gellan gum was 0.14 g, the weight of Span 60 was 0.3 g, the weight of citric acid and sodium citrate was 0.14 g respectively, the volume of deionized water was 20 mL. Through demonstration test, the scoring of physical properties was the highest under the process parameters. 2. The microwave sterilization process of the emulsification of acacia honeyThe microwave sterilization of emulsified honey, which obtained with the best process conditions parameters was studied. Microwave time, microwave power and sterilization dosage were chosen as the three factors of single factor experiment. With the scoring of microorganism and physical properties for indexes, the best ranges were that the microwave time was 50～70, microwave power was 33%～77%, sterilization dosage was 100～200 g. In the scops of the parameters, microbiological indicator met the criterion. The microwave sterilization process was optimized get through response surface analysis. The result was that microwave time, microwave power and sterilization dosage had significant influence to the physical indexes of the emulsification of acacia honey. The best physical property index of the microwave sterilization process was obtained when the microwave time was 60 s, microwave power was 62% and sterilization dosage was 183 g. The score of physical property index was 8.68.The results of response surface were processed quadratic regression analysis by Design Expert 8.0 software. The quadratic multiple regression equations of physical property index Y with respect to the microwave time X1, microwave power X2 and sterilization dosage X3 were summarized.Y=8.65-0.021X1+0.076X2+0.030X3+0.OOOX1X2+0.022X1X3+0.12X2X3-0.17X12-0.23X22-0. 052X32 3. The quality evaluation of the emulsification of acacia honey(1) The physical and chemical indicatorsThe physical and chemical indicators and microorganism of raw acacia honey, emulsified honey and the product after microwave sterilization were determined. The results showed that all the indicators dropped after the processes. The content of HMF increased. The figures which obtained were in the range of GB prescribed limit.(2) The research of heat stabilityThe storage period of emulsified honey cut short significantly following the increasing of temperature. The longest storage period which was 4 months was obtained when the RH was 75%, the temperature was 5℃. The colour and luster and texture of the emulsified honey were in good condition. The transformations of them were not obvious.