蜂蜜粉的结块机制、制备工艺及防结块剂的应用研究进展

Research progress on the caking mechanism, preparation processes and application of anti-caking agents in honey powder

中文关键词:  蜂蜜粉  结块机理  制备工艺  防结块剂  玻璃化转变温度  喷雾干燥

英文关键词:honey powder  caking mechanism  preparation technology  anti-caking agent  glass transition temperature  spray drying

中文摘要:

      蜂蜜是一种由蜜蜂酶促进转化进而形成的天然甜味食品, 它具有独特的成分、质地、色泽和风味, 是重要的天然甜味剂。然而, 液态蜂蜜具有高黏度、高吸湿性的特点, 并且具有较高的含水量(约15%~20%), 因此在加工、包装、运输和长期储存过程中容易发生结晶、发酵及结块, 严重限制了其工业化应用。将蜂蜜制备成固体可解决上述问题, 但由于蜂蜜中低分子糖含量高及玻璃化转变温度低, 所得蜂蜜粉仍存在结块现象。这种结块行为受到原料组成、载体选择及干燥工艺参数的综合影响。本文系统阐述了蜂蜜粉的理化性质和结块机制, 对比了喷雾干燥、冷冻干燥、微波真空干燥及真空干燥等主要制备工艺在制备蜂蜜粉过程中的差异, 分析了微晶纤维素、豌豆蛋白、硅酸钙及硬脂酸钙等防结块剂在改善蜂蜜粉流动性、抑制吸湿结块中的作用机制与应用效果。建议在蜂蜜粉的制备中开展系统化的研究, 可提升蜂蜜粉的储藏稳定性和工业化应用价值。

英文摘要:

      Honey is a kind of natural sweet food promoted by honeybee enzyme. It has unique composition, texture, color and flavor, and is an important natural sweetener. However, liquid honey has the characteristics of high viscosity, high hygroscopicity and high water content (about 15%–20%). Therefore, honey is prone to crystallization, fermentation and agglomeration during processing, packaging, transportation and long-term storage, which seriously limits its industrial application. Solidification of honey can solve the problems of storage and transportation. However, due to the high content of low molecular sugars in honey and the low glass transition temperature, honey powder still has the problem of agglomeration. This caking behavior is affected by the composition of raw materials, carrier selection and drying process parameters. In this paper, the physical and chemical properties and agglomeration mechanism of honey powder were systematically expounded. The differences of main preparation processes such as spray drying, freeze drying, microwave vacuum drying and vacuum drying in the preparation of honey powder were compared. Analyzed the mechanism and application effect of anticaking agents such as microcrystalline cellulose, pea protein, calcium silicate and calcium stearate in improving the fluidity of honey powder and inhibiting hygroscopic agglomeration. It was recommended to carry out systematic research in the preparation of honey powder to improve the storage stability and industrial application value of honey powder.