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蜂蜜炼制的程度对蜜丸的质量和成形及贮存期间的质量稳定性颇为重要。药典对炼蜜程度只规定了温度指标:加热到105～115℃为嫩蜜;加热到116～118℃为中蜜;加热到119～121℃为老
The degree of honey refining is important for the quality of the pellets and the quality stability during the forming and storage. The pharmacopoeia only specifies the temperature index for the degree of honey refining: heating to 105-115°C is tender honey; heating to 116-118°C is honey; heating to 119-121°C is old