期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2022
卷号：16
DOI：10.5219/1738
语种：English
出版社：Association HACCP Consulting
摘要：This scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry.
