[1]童远明 杨建军 何 南 甘激文 李星宇.“保酶除酵”的蜂蜜浓缩工艺技术规程在企业中的研究应用[J].大众科技,2023,25(7):60-63.
 Research and Application of the Honey Concentration Process Regulation of "Enzyme Preservation and Yeast Removal" in Enterprises[J].Popular Science & Technology,2023,25(7):60-63.
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“保酶除酵”的蜂蜜浓缩工艺技术规程在企业中的研究应用()
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《大众科技》[ISSN:1008-1151/CN:45-1235/N]

卷:
25
期数:
2023年7
页码:
60-63
栏目:
轻工与化工
出版日期:
2023-07-20

文章信息/Info

Title:
Research and Application of the Honey Concentration Process Regulation of "Enzyme Preservation and Yeast Removal" in Enterprises
作者:
童远明1 杨建军2 何 南2 甘激文3 李星宇1 
(1.广西壮族自治区中医药研究院,广西 南宁 530022;2.南宁市全健蜜蜂养殖场,广西 南宁 530000;3.中国科技开发院广西分院,广西 南宁 530022)
关键词:
蜂蜜浓缩生产工艺保酶除酵
Keywords:
honey concentration production process enzyme preservation and yeast removal
文献标志码:
A
摘要:
蜂蜜作为我国有着数千年的食用历史,是天然、绿色、保健、营养的药食同源的中药材品种,掺伪造假是蜂蜜的主要质量安全问题,其活性酶代表性功能成分的保留及与发酵程度正相关的嗜渗酵母的含量可作为其重点其工艺技术研究的关键环节。文章通过前期研究基础,并根据确立的“保酶除酵”蜂蜜浓缩工艺技术规程要求,设计并总结出一条低温真空干燥浓缩蜂蜜生产线,以期为蜂蜜浓缩生产工艺提供新思路,增加国内蜂产品质量的有效性,具备其广阔的市场前景。
Abstract:
Honey, as a Chinese medicinal herb with a history of thousands of years of consumption in China, is a natural, green, healthy, and nutritious medicinal and food homologous variety. Counterfeiting and counterfeiting are the main quality and safety issues of honey. The retention of representative functional components of its active enzymes and the content of osmophilic yeast positively related to the degree of fermentation can be the key links in its technological research. The article designs and summarizes a low-temperature vacuum drying concentrated honey production line based on the established technical regulations for the "enzyme preservation and enzyme removal" honey concentration process through preliminary research foundation, in order to provide new ideas for the honey concentration production process, increase the effectiveness of domestic bee product quality, and have broad market prospects.

参考文献/References:

[1] 唐家茵,王欢,霍雨杏,等. 蜂蜜的主要成分及其鉴别技术关键要点[J]. 食品安全导刊,2022(12): 37-39,44.[2] 尚志均校注. 神农本草经校注[M]. 北京: 学苑出版社,2008.[3] 李时珍. 本草纲目[M]. 武汉: 崇文书局,2008.[4] 傅骏青,于艳艳,田洪芸,等. 我国蜂蜜抽检中真实性检验标准现状[J]. 食品工业,2022,43(11): 242-246.[5] SINGH I, SINGH S. Honey moisture reduction and its uality [J]. J Food Sci Technol, 2018, 55(10): 3861-3871. [6] STANISLAW K, MARCIN L. Diastase and invertase activity changes and 5-hydroxymethyl-2-furfural formation in honeys under influence of microwave irradiation[J]. Journal of Food Process Engineering, 2017, 40(2): e12410. [7] SUBRAMANIAN R, UMESH HEBBAR H, RASTOGI NK.Processing of honey: A review[J]. International Journal of Food Properties, 2007, 10(1): 127-143. [8] TORNUK F, KARAMAN S, OZTURK I, et al. Quality characterization of artisanal and retail Turkish blossom A honeys: Determination of physicochemical, microbiological, P bioactive properties and aroma profile[J]. Industrial Crops and Products, 2013, 46: 124-131.[9] 张国志,张言政,李珊珊,等. 蜂蜜中的酶及其在蜂蜜质量控制中的应用[J]. 食品安全质量检测学报,2021,12(21): 8313-8320.[10] 宁准梅. 蜂蜜过滤工艺的优化及其对产品品质影响的研究[J]. 工业微生物,2022,52(3): 35-40.[11] 陈黎红,方兵兵. 国际食品法典《蜂蜜》标准(CAC 2019年修订)[J]. 中国蜂业,2021(7): 12-13,15.

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备注/Memo

备注/Memo:
【收稿日期】2022-12-14【基金项目】南宁市科学研究与技术开发计划项目“‘保酶除酵’在蜂蜜浓缩工艺技术规程中的研究”(20193255)。【作者简介】童远明(1991-),女,广西壮族自治区中医药研究院助理研究员,硕士,研究方向为特色方剂挖掘、综合利用及其作用机制研究。【通信作者】李星宇(1982-),男,广西壮族自治区中医药研究院副主任药师,硕士,研究方向为中药药理学及新药研发工作。
更新日期/Last Update: 2023-08-16