Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel

Abstract

Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how various parameters of the stirring process influence the creaminess of spring blossom honey in order to give recommendations for beekeeping practices. The creaminess was quantified by measuring the crystal size by microscopic analysis, measuring the whiteness index by color analysis using CIE Lab and by sensory analysis. We investigated the influence of five stirring parameters, including the type of stirring device, honey pretreatment, stirring temperature (14 °C to room temperature), stirring interval (1 to 24 times) and stirring time (1–15 min) on the creaminess of honey. We found that the stirring temperature is the most important factor for honey creaminess. At the optimal temperature of 14 °C, other factors like seed honey, stirring time and stirring interval have only a neglectable effect. If the optimal temperature of 14 °C cannot be maintained, as it may happen in beekeepers’ practice, sieving the honey with a mesh size of 200 µm before stirring, the addition of seed honey prepared with a kitchen food processor, and using a stirring screw and stirring several times per day is recommended.

Keywords

• honey
• creaminess
• honey stirring
• crystal size
• whiteness index
• mouthfeel