对蜂蜜粉生产的洞察:关键因素,生产方法,物理化学表征和应用
Shristi Shefali Saraugi1, Naveen Chandrakar1, Subhanki Padhi1
1Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
Food chemistry
|December 12, 2025
概括
蜂蜜粉提供了一种保质性,可用的蜂蜜形式. 本综述详细介绍了蜂蜜粉的干燥方法,特性和应用,有助于其商业化.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 食品工程 食品工程
背景情况:
- 蜂蜜粉是一种干燥的,自由流动的蜂蜜形式,提供增强的可用性和保质期.
- 结晶和热敏等挑战阻碍了大规模的蜂蜜粉生产.
- 蜂蜜粉保留了蜂蜜的营养,功能和生物活性特性.
研究的目的:
- 审查蜂蜜和蜂蜜粉的物理化学,生物活性和抗菌性质.
- 评估蜂蜜粉生产的各种干燥技术.
- 评估蜂蜜粉的商业潜力和应用.
主要方法:
- 喷雾干燥,冷干燥,真空干燥,微波干燥和真空泡干燥的探索.
- 对蜜粉属性的分析,包括物理化学,生物活性和抗菌性.
- 对食品和营养药品行业当前和潜在应用的审查.
主要成果:
- 喷雾干燥在工业上是可行的;冷干燥和真空泡干燥在营养保留和可溶性方面表现出色.
- 蜂蜜粉具有抗氧化和防腐功能.
- 在面包,乳制品和营养食品中存在各种应用.
结论:
- 蜂蜜粉具有显著的商业潜力,特别是对于清洁标签产品.
- 建议对预测干燥模型和混合方法进行进一步的研究.
- 开发环保的载体系统对于可持续生产至关重要.
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