澳洲坚果蜂蜜质量评价

目的]评价澳洲坚果蜂蜜质量,为该资源的开发与利用提供参考依据。方法]以澳洲坚果蜂蜜为原料,采用国家相关标准规定的方法测定澳洲坚果蜂蜜感官要求、微生物限量、理化指标,并评判其各项指标是否达标。结果]试验得出,澳洲坚果蜂蜜呈现浅琥珀色,有蜜源植物花的气味,滋味甜润,常温下呈黏稠流体状;菌落980 CFU/g,大肠杆菌0.3 MPN/g,霉菌15 CFU/g,沙门氏菌、志贺氏菌、金黄色葡萄球菌未检测出;水分含量20.60%,果糖、葡萄糖含量75.00%,蔗糖含量2.40%,酸度19.10 m L/kg,羟甲基糠醛含量4.60mg/kg,钠含量74.00 mg/kg,蛋白质含量3.97 g/kg,脂肪含量1.00 g/kg。结论]澳洲坚果蜂蜜感官要求、微生物限量、理化指标完全符合国家标准和行业标准,具有非常优良的品质。

Quality Evaluation of Honey from Macadamia integrifolia

Objective] To evaluate the quality of honey from Macadamia integrifolia, and to provide references for the development and utiliza-tion of resources.Method] With honey of M.integrifolia as the raw material, we detected the sensory requirements, microbial limit and physi-cochemical indexes of M.integrifolia by the methods in relevant national standards.Whether the indexes met the requirements were judged. Result] Honey of M.integrifolia showed the color of light amber, had the smell of nectariferous plant flower.It was sweet in taste and was vis-cous fluid under normal temperature.Bacterial colony was 980 CFU/g;Escherichia coli <0.3 MPN/g;mould was 15 CFU/g;The Salmonella, Shigella and Shigella castellani were not detected.Moisture content was 20.60%, fructose and glucose content was 75.00%, saccharose content was 2.40%, acidity was 19.10 mL/kg, hydroxymethylfurfural content was 4.60 mg/kg, sodium content was 74.00 mg/kg;protein content was 3.97 g/kg, fat content was 1.00 g/kg.Conclusion] The sensory requirements, microbial limit and physicochemical indexes of M.integrifolia all meet the requirements of national and industry standards.The samples display good quality.