| 延缓蜂蜜结晶的研究 |
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| 引用本文： | 冯德明,周键,孙培龙,吴长青.延缓蜂蜜结晶的研究[J].食品科技,2003(4):34-37. |
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| 作者姓名： | 冯德明 周键 孙培龙 吴长青 |
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| 作者单位： | 1. 浙江嘉兴学院化工系,嘉兴,314001
2. 浙江工业大学生物与环境工程学院,杭州,310014 |
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| 摘 要： | 蜂蜜的结晶已成为众多商家及消费者关注的问题。实验研究温度、水分、葡果比及外加因子对结晶的影响,发现温度、水分、葡果比的影响较大,而多数外加因子对缓解结晶的形成没有明显的效果。
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| 关 键 词： | 蜂蜜 结晶 葡萄糖 |
| 文章编号： | 1005-9989(2003)04-0034-04 |
| 修稿时间： | 2002年12月5日 |
tudy on postponing the crystal of honey |
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| FENG De-ming ZHOU Jian SUN Pei-long WU Chang-qing.tudy on postponing the crystal of honey[J].Food Science and Technology,2003(4):34-37. |
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| Authors: | FENG De-ming ZHOU Jian SUN Pei-long WU Chang-qing |
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| Affiliation: | FENG De-ming1 ZHOU Jian2 SUN Pei-long2 WU Chang-qing2 |
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| Abstract: | The crystal of honey has been one of the key problems for the business people and consumers in the honey industry. In this study, the effect of temperature, water content, the ratio between glucose and fruit-candy, and other elements was investigated. Results showed that the temperature, water content, and the ratio between glucose and fruit-candy played more important role than other factors in postponing the crystal of honey. |
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| Keywords: | honey crystal glucose |
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