Laikymo sąlygų įtaka medaus su liofilizuotomis uogomis kokybei

Abstract

The study used a natural spring meadow honey purchased from a farmer A.B Gudaitis. Honey was mixed with lyophilized raspberries (proportions: 95 % honey and 5 % lyophilized raspberry). Honey was considered to be 9 months. Honey has been found: colour changes, acidity and humidity. Holding did not affect the brightness of honey, but the honey tends to lighten the storage process. Brightest honey (L*), determined in accordance with the light and the dark after 9 months 47.17 NBS and 46.68 NBS respectively. Reddest honey was considered the dark and the light at the beginning of the study 25.14 NBS. The yellowish honey was considered the dark after 9 months 27.34 NBS. Honey with lyophilized raspberries considered the beginning of the study marked the lowest acidity 28.78 mekv/ kg every month acidity increased. The highest acidity was after 9 months 30.85 mekv / kg. We tested the honey meets the standards for technical regulation. Honey acidity must be no more than 50 mekv / kg. The minimum moisture content of the honey with lyophilized raspberries was the beginning of the study 17.10%, the highest after 9 months 21.80%. Honey after 9 months does not match the requirements of the standard as a technical regulation. Honey humidity must not be more than 20%.