天然蜂蜜與蜂蜜風味糖漿之應用──以海綿蛋糕為例

Application of Natural Honey and Honey-Flavored Syrup: A Case Study of Sponge Cake

近年台灣養蜂產業蓬勃發展，各地蜂蜜品質與風味備受重視，其中台灣本土蜂蜜因花種多樣、氣候適合蜜蜂採蜜而具有穩定品質與多元風味。然而，由於天然蜂蜜價格昂貴，市場上逐漸出現以成本較低廉的蜂蜜風味糖漿取代蜂蜜的現象，使消費者難以辨識食品原料之真偽，進而影響消費安全與市場信任度。本研究以海綿蛋糕為實驗媒介，選用兩種具國產蜂產品認證之天然蜂蜜（情人龍眼蜜、屏科大百花蜜）與兩種市售蜂蜜風味糖漿，進行水分、水活性、物性測定（TPA）及感官品評等分析，比較天然蜂蜜與蜂蜜風味糖漿在烘焙應用上之差異。統計方法採單因子變異數分析（one-way ANOVA）並以Tukey事後檢定進行組間比較。研究結果顯示，雖各組水分含量無顯著差異，但蜂蜜風味糖漿組之水活性顯著較高，具較高微生物污染風險；物性分析方面，天然蜂蜜組（尤以屏科大百花蜜）之硬度、膠著性與咀嚼性顯著較低，組織更為軟嫩；感官品評中，天然蜂蜜在香氣、濕潤度與整體表現上優於風味糖漿。本研究建議強化「國產蜂產品證明標章」之推廣，提升消費者對蜂蜜真偽之辨識能力，並鼓勵業者推動食品原料透明化。

In recent years, Taiwan's beekeeping industry has flourished, with honey quality and flavor increasingly valued across the country. Taiwanese domestic honey, benefiting from diverse floral sources and a favorable climate, possesses stable quality and a wide range of flavors. However, due to the high cost of natural honey, honey-flavored syrups have increasingly appeared on the market as substitutes, making it difficult for consumers to distinguish genuine honey from imitations, thereby raising food safety concerns and undermining market trust. This study used sponge cake as the experimental medium, selecting two certified domestic honey products (Lover Longan Honey and NPUST Polyfloral Honey) and two commercially available honey-flavored syrups. Analyses including moisture content, water activity, texture profile analysis (TPA), and sensory evaluation were conducted to compare the differences between natural honey and honey-flavored syrups in baking applications. One-way analysis of variance (ANOVA) and Tukey's post-hoc test were employed for statistical comparisons. Results showed no significant differences in final moisture content among groups; however, the honey-flavored syrup groups exhibited significantly higher water activity, indicating greater microbial contamination risk. In texture analysis, natural honey groups (especially NPUST Polyfloral Honey) showed significantly lower hardness, gumminess, and chewiness, resulting in a softer texture. Sensory evaluation indicated that natural honey outperformed honey-flavored syrup in aroma, moistness, and overall quality. This study recommends strengthening the promotion of the National Bee Product Certification Mark to enhance consumer ability to identify authentic honey, and encourages the food industry to improve ingredient transparency.