CN104957464A - 一种荷香蜂蜜干粉及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种荷香蜂蜜干粉及其制备方法,是由蜂蜜、荷叶、香瓜、薄荷、薏苡仁、大麦苗粉、小麦胚芽粉、火麻仁、南瓜花、水芹、番茄、木瓜、鲜玉米等原料组成。本发明有益效果为:本发明的荷香蜂蜜干粉,香气清淡独特,口感甜而不腻,且含有丰富的维生素、矿物质及其他营养物质,具有一定的降火、助消化的功效,适合易上火、情绪变化大的人群食用,有宁心安神、舒缓神经紧张的作用。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种蜂蜜干粉及其制备方法。
背景技术
蜂蜜是一种天然的滋补营养品,主要成分为人体易吸收的葡萄糖和果糖,此外还含有矿物质、维生素、氨基酸、有机酸及酶类等营养物质。蜂蜜具有润肠通便、美容养颜、润肺止咳、增强抵抗力、促进睡眠等功效,有良好的食用价值及保健功效。常服蜂蜜对于心脏病、高血压、肺病、眼病、肝脏病、痢疾、便秘、贫血、神经系统疾病、胃和十二指肠溃疡病等疾病都有良好的辅助医疗作用。但蜂蜜的液体性质使其不便于运输和携带,且易发酵,易遭受污染,为了丰富蜂蜜食品的种类,方便携带及饮用,本发明提供一种营养丰富、口感好、具有保健功效的蜂蜜固体饮品,即解决了上述问题,又增加了营养物质的含量,具有广阔的应用前景和开发价值。
发明内容
本发明的目的是在于提供一种荷香蜂蜜干粉及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:荷香蜂蜜干粉由以下重量份的原料组成:蜂蜜235-240、荷叶11-12、香瓜4-5、薄荷1-2、薏苡仁25-26、大麦苗粉7-8、小麦胚芽粉13-14、火麻仁4-5、南瓜花9-10、水芹2-3、番茄7-8、木瓜13-14、鲜玉米5-6、水适量。
本发明的荷香蜂蜜干粉制备过程按以下步骤进行:
(1)选取干净无杂质无沉淀的蜂蜜原料与等质量助干剂混合均匀,助干剂的成分为麦芽糊精、可溶性玉米淀粉、卵磷脂、大豆分离蛋白,比例为10:1:1:1,得到预处理蜂蜜;
(2)香瓜、木瓜、鲜玉米取果肉,水芹去根,与荷叶、薄荷、南瓜花、番茄洗净处理,加适量水打磨成浆,经200目筛布过滤2次,接种果胶酶在常温发酵25h-28h,调节酸碱度至6.5-6.7,均质化处理后浓缩,得到复合浓缩果汁;
(3)薏苡仁、火麻仁洗净晾干后研磨成粉,过100-120目筛后加适量清水混合均匀,静置3h-4h,经糊化处理,糊化温度为92℃-95℃,时间为20min-22min,低温烘干后进行超微粉碎,得到超微粉;
(4)将上述步骤得到的预处理蜂蜜、复合浓缩果汁、超微粉及其他剩余成分混合搅拌均匀,喷雾干燥处理,喷雾干燥处理时入料速率为20mL/min,雾化器转速为2000r/min-2100r/min,最后过180-200目筛,分袋密封包装即可。
本发明的有益效果:本发明的荷香蜂蜜干粉,香气清淡独特,口感甜而不腻,且含有丰富的维生素、矿物质及其他营养物质,具有一定的降火、助消化的功效,适合易上火、情绪变化大的人群食用,有宁心安神、舒缓神经紧张的作用。
具体实施方式
荷香蜂蜜干粉,由以下重量份(千克)的原料组成:
蜂蜜240、荷叶11、香瓜4、薄荷2、薏苡仁25、大麦苗粉8、小麦胚芽粉14、火麻仁5、南瓜花9、水芹2、番茄8、木瓜14、鲜玉米5、水适量。
制备方法,包括如下步骤:
(1)选取干净无杂质无沉淀的蜂蜜原料与等质量助干剂混合均匀,助干剂的成分为麦芽糊精、可溶性玉米淀粉、卵磷脂、大豆分离蛋白,比例为10:1:1:1,得到预处理蜂蜜;
(2)香瓜、木瓜、鲜玉米取果肉,水芹去根,与荷叶、薄荷、南瓜花、番茄洗净处理,加适量水打磨成浆,经200目筛布过滤2次,接种果胶酶在常温发酵25h-28h,调节酸碱度至6.7,均质化处理后浓缩,得到复合浓缩果汁;
(3)薏苡仁、火麻仁洗净晾干后研磨成粉,过120目筛后加适量清水混合均匀,静置4h,经糊化处理,糊化温度为92℃,时间为22min,低温烘干后进行超微粉碎,得到超微粉;
(4)将上述步骤得到的预处理蜂蜜、复合浓缩果汁、超微粉及其他剩余成分混合搅拌均匀,喷雾干燥处理,喷雾干燥处理时入料速率为20mL/min,雾化器转速为2100r/min,最后过200目筛,分袋密封包装即可。
Claims (2)
1.一种荷香蜂蜜干粉,其特征在于,由以下重量份的原料组成:蜂蜜235-240、荷叶11-12、香瓜4-5、薄荷1-2、薏苡仁25-26、大麦苗粉7-8、小麦胚芽粉13-14、火麻仁4-5、南瓜花9-10、水芹2-3、番茄7-8、木瓜13-14、鲜玉米5-6、水适量。
2.根据权利要求l所述的荷香蜂蜜干粉的制备方法,其特征在于包括如下步骤:
(1)选取干净无杂质无沉淀的蜂蜜原料与等质量助干剂混合均匀,助干剂的成分为麦芽糊精、可溶性玉米淀粉、卵磷脂、大豆分离蛋白,比例为10:1:1:1,得到预处理蜂蜜;
(2)香瓜、木瓜、鲜玉米取果肉,水芹去根,与荷叶、薄荷、南瓜花、番茄洗净处理,加适量水打磨成浆,经200目筛布过滤2次,接种果胶酶在常温发酵25h-28h,调节酸碱度至6.5-6.7,均质化处理后浓缩,得到复合浓缩果汁;
(3)薏苡仁、火麻仁洗净晾干后研磨成粉,过100-120目筛后加适量清水混合均匀,静置3h-4h,经糊化处理,糊化温度为92℃-95℃,时间为20min-22min,低温烘干后进行超微粉碎,得到超微粉;
(4)将上述步骤得到的预处理蜂蜜、复合浓缩果汁、超微粉及其他剩余成分混合搅拌均匀,喷雾干燥处理,喷雾干燥处理时入料速率为20mL/min,雾化器转速为2000r/min-2100r/min,最后过180-200目筛,分袋密封包装即可。
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Cited By (2)
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CN106072219A (zh) * | 2016-06-22 | 2016-11-09 | 安徽金豪生态农业科技有限公司 | 一种矿物质丰富的金针菇营养保健果冻及其制备方法 |
CN110638018A (zh) * | 2019-10-10 | 2020-01-03 | 黑龙江黑科科技有限责任公司 | 一种火麻蜂蜜粉的制备方法 |
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CN103999892A (zh) * | 2014-04-23 | 2014-08-27 | 陆开云 | 一种荷叶薏仁面包 |
CN104055002A (zh) * | 2014-05-28 | 2014-09-24 | 芜湖市好亦快食品有限公司三山分公司 | 一种黄秋葵蜂蜜冻干粉及其制备方法 |
CN104055008A (zh) * | 2014-05-28 | 2014-09-24 | 芜湖市好亦快食品有限公司三山分公司 | 一种芦荟蜂蜜冻干粉及其制备方法 |
CN104082645A (zh) * | 2014-06-03 | 2014-10-08 | 芜湖市好亦快食品有限公司三山分公司 | 一种香甜保健型蜂蜜冻干粉及其制备方法 |
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CN103999892A (zh) * | 2014-04-23 | 2014-08-27 | 陆开云 | 一种荷叶薏仁面包 |
CN104055002A (zh) * | 2014-05-28 | 2014-09-24 | 芜湖市好亦快食品有限公司三山分公司 | 一种黄秋葵蜂蜜冻干粉及其制备方法 |
CN104055008A (zh) * | 2014-05-28 | 2014-09-24 | 芜湖市好亦快食品有限公司三山分公司 | 一种芦荟蜂蜜冻干粉及其制备方法 |
CN104082645A (zh) * | 2014-06-03 | 2014-10-08 | 芜湖市好亦快食品有限公司三山分公司 | 一种香甜保健型蜂蜜冻干粉及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN106072219A (zh) * | 2016-06-22 | 2016-11-09 | 安徽金豪生态农业科技有限公司 | 一种矿物质丰富的金针菇营养保健果冻及其制备方法 |
CN110638018A (zh) * | 2019-10-10 | 2020-01-03 | 黑龙江黑科科技有限责任公司 | 一种火麻蜂蜜粉的制备方法 |
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