关键词: 蜂蜜;结晶;影响因素;评价指标

Abstract:

Crystallization arose naturally during honey production and storage. Since honey quality is downgraded because of crystallization, the studies on crystallization are of important application value. Through summarizing the process, influencing factors and evaluation criterions of crystallization, this paper puts forward suggestions as improving conditions that might influence honey crystallization so as to enhance the quality of commercial honey products; actively using inter-disciplinary technology to evaluate honey production so as to provide theoretical basis for determination of honey products shelf life.

Key words: honey, crystallization, influencing factor, evaluation criterion