加工與貯存對蜂蜜品質之影響研究

Abstract

龍眼樣蜜以紹興酒瓶裝，每三個月重複打開檢驗時，蜂蜜之水分明顯上升；可知蜂蜜暴露在濕度高的空氣狀態下，能吸收空氣中的水分。樣蜜置完全密封之血清瓶中貯藏時，貯藏期間水分則無上升現象。樣蜜每三個月以高效液相層析儀檢驗各種糖分，其中果糖、葡萄糖含量隨著貯藏時間而下降，且含水率愈高的樣蜜，糖分下降量也愈大。在10℃ 貯藏之樣蜜，果糖和葡萄糖之含量，比置室溫貯藏者下降較慢。從酸度之檢驗結果來看，蜂蜜酸度與水分率之關係密切，貯存9 個月後三組中水分2 5%者酸度上升最多，水分22 ％者次之，水分19 ％者最少。HMF 之含量和貯存溫度有密切關係，貯於10℃ 者，HMF 含量增加很少，且有抑制HMF 生成之趨勢，而貯於室溫者，則隨貯藏時間愈久，含量也愈高，且含水率愈高，HMF 增加速度愈快。水分19 ％及經滅菌處理之蜂蜜，酵母菌不易繁殖，含水率22 ％及25 % 不滅菌處理之樣蜜，水分愈高，菌落數愈多。樣蜜貯於10℃ 者，澱粉酣值明顯較貯於室溫者高，但隨著貯藏時問，都逐漸下降。 Three cans of Longan honey of high (25%),intermediate (22%),and low moisture content (19%) were selected, and stored at 10℃ and room temperature. A small increase of moisture content of honey in the wine glass bottle was observed when opened them repeatedly, but kept on a same level when stored them in the well sealed pyrex bottle with polypropylene cap. The content of glucose and frucose was decrease during the period of storage, and a relative large decrease in the higher moisture content honey. The decrease of sugar is differences between the cold storage samples and those stored, at room temperature. Honey samples showing high Moisture content might be expected to show a correspondingly high rate of acid production. The increase of HMF content in honey to the storage is observed, and its accumulation is somewhat dependent on the moisture content of honey and storage temperature. The result shows that low moisture content or 7.5 minutes at 63℃is sufficient to inhibit the growing of vegetating yeasts in honey. The rate of loss of diastase is found to be correlated with storage time and temperature.