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

摘要：

结晶是蜂蜜生产、加工和储存过程中经常发生的现象。由于结晶会导致蜂蜜品质下降，因此，对蜂蜜结晶进行相关研究具有重要的应用价值。通过综述蜂蜜结晶的发生过程、影响因素和评价指标，提出应适当改善蜂蜜结晶的影响条件以提高蜂蜜品质，并积极利用学科交叉技术对蜂蜜进行科学评价，以期为蜂蜜产品销售货架期的确定提供理论依据。

关键词: 蜂蜜;结晶;影响因素;评价指标