Analysis Of Causes Of Honey Crystallization And Discussion Of Its Mechanism

Honey is a natural sweet substance that has been fully brewed after the bees collect the nectar,secretions,or honeydew of the plant,combined with its own secretions.Honey is rich in carbohydrates,protein,vitamins,minerals,enzymes,hormones,organic acids and other substances,it is a natural green food,deeply the majority of consumers favorite.Honey is a supersaturated solution of sugar,during storage,there will most crystallized into a solid or delamination,thus affecting the performance of the sensory properties of the product shelf and honey.Therefore,this research three kinds of honey and the main component of quality control indicators,and explore the factors that influence the crystallization of honey and find crystal law,so that the honey crystallize into a controllable,main contents and results are as follows:1,The invertase activity was measured by DNS method.The water content,fructose content,glucose content,amylase value,proline content,and5-hydroxymethylfurfural content were measured by the national standard method.Assay components acacia honey,vitex honey and rape honey.The experimental results showed that the water content of acacia honey was18.50 %-18.81 %,the vitex honey was 21.01 %-23.52 %,the rape honey was24.76 %-27.16 %,and the fructose content of acacia honey was 40.87-43.89 g/100 g honey,glucose content of 27.46-28.48 g/100 g honey;vitex honey fructose content of37.60-38.64 g/100 g honey,glucose content of 31.74-32.45 g/100 g honey;rape honey fructose content of 37.74-40.20 g /100 g honey,glucose content of 33.94-35.10g/100 g honey,all honey F + G are greater than 60.All honeys had an amylase value greater than 8 m L/(g·h),a hydroxymethylfurfural content of less than 40 mg/kg,and a proline content of more than 180 mg/kg,in line with the standards of fresh nectar,unheated non-mature honey amylase values Less than mature honey,but still greater than 8 m L/(g·h),and hydroxymethylfurfural content,proline content is not related to whether mature honey,It is not possible to determine whether honey is mature honey based solely on the amylase value and the hydroxymethylfurfural content.2,DHR-2 rheometer was used to measure the viscosity of different water contents of acacia honey,vitex honey and rape honey in the range of 5 ?-25 ?.The viscosity of honey decreases with increasing temperature and increasing water content in the range of 5 ?-25 ?.Effect of temperature on the viscosity of acacia honey,vitex honey,rape honey according to the Arrhenius formula.Honey viscosity affected by temperature,moisture,composition and nectar,but the use of Arrhenius model can describe the honey viscosity with temperature and moisture change trend.we can calculate the viscosity of honey at different temperatures and different water content by formula ?=exp((12.779-0.2054t)-(0.4409-0.0046t)·W).3,Crystalline nucleation has a significant effect on the crystallization of honey.The crystal nucleus can accelerate the crystallization of honey,improve the crystal quality of honey,and even make some crystals that are not easily crystallized.The crystallization time of the honey can be delayed by removing the crystalline nucleus.Crystallization of honey is affected by both viscosity and supersaturation.Temperature,water content,and sugar content influence the crystallization of honey by affecting viscosity and supersaturation.When the viscosity is in the range of 2.74-7.49 Pa.s,the viscosity is lower,the degree of supersaturation is dominant,and the crystallization speed increases with the increase of supersaturation;when the viscosity is 17.5-10.6.85 Pa.s,Viscosity dominates and the crystallization speed decreases with increasing viscosity.Glucose supersaturation needs to be higher than a certain value to drive the crystallization of honey.Honey with supersaturation less than 2.03 cannot crystallize spontaneously without crystal nucleus.Honey with supersaturation below 2.11 in the presence of a crystalline nucleus cannot completely crystallize.According to the formula obtained before,the conditions for obtaining the more suitable crystal honey were calculated as water content 22 %,10 % crystal nucleus was added,and the temperature was 10 ?.