期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：1
页码：16-22
出版社：MAXWELL Science Publication
摘要：The aim of this study was to assess the effect of chemical composition of honey and environmental factors such as pH, storage temperature and ionic strength on cream formation in honey lemon tea drink. The results showed that minerals, Ca2+ and Mg2+ were involved in cream formation while Fe2+ participated in changing color to tar black at pH 4.12 and above. Honey rich in polyphenols and proteins increased the cream to 2.51%. High proline content (0.506 mg/g) induced creaming in GH (Germany Honey) infusion while Ca2+ and Mg2+ were responsible for creaming in CH (Chinese Honey) infusion. The higher the amount of the total solids in honey, the higher the amount of cream formed. Honey lemon tea creaming can be reduced by controlling interaction between proteins and polyphenols, by pre-treatment of honey (i.e., to remove colloidal matters) or by removing Ca2+ or Mg2+.
