CN105029150B - One kind is puffing to bake peony pollen and preparation method thereof - Google Patents
One kind is puffing to bake peony pollen and preparation method thereof Download PDFInfo
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- CN105029150B CN105029150B CN201510530092.9A CN201510530092A CN105029150B CN 105029150 B CN105029150 B CN 105029150B CN 201510530092 A CN201510530092 A CN 201510530092A CN 105029150 B CN105029150 B CN 105029150B
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- 241000736199 Paeonia Species 0.000 title claims abstract description 45
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 44
- 230000001007 puffing effect Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000005336 cracking Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 6
- 230000026786 pollen maturation Effects 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
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- 238000010790 dilution Methods 0.000 claims 1
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- 239000003205 fragrance Substances 0.000 abstract description 14
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010014080 Ecchymosis Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 230000001458 anti-acid effect Effects 0.000 description 1
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- 230000000890 antigenic effect Effects 0.000 description 1
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- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
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- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
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- 239000003375 plant hormone Substances 0.000 description 1
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- 238000010298 pulverizing process Methods 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses it is a kind of it is puffing bake peony pollen and preparation method thereof, include the following steps：(1) it acquires fresh pollen and removes impurity removing；(2) pollen is subjected to predrying at 25 ~ 35 DEG C and adjusts moisture, moisture is made to drop to 15% ~ 17%；(3) pollen after adjustment moisture is preserved into 18 ~ 36h at 20 ~ 15 DEG C, microwave bulking, microwave power 600W 1000W, 2 4min of time is carried out after preservation；(4) honey by volume 1:(40 ~ 70) are diluted with water, and are sprayed on bulking pollen surface, are mixed thoroughly, after dry, 30 60s are baked at 150 180 DEG C and bake peony pollen to get puffing.The technology is not high to equipment requirement, and easy to operate, product bulk multi-hole, has the special tree peony fragrance of a flower and bakes fragrance, direct-edible, be watered and brew or be added in a variety of processed foods as food auxiliary material.
Description
Technical field
The invention belongs to food processing fields, and in particular to one kind is puffing to bake peony pollen and preparation method thereof.
Background technology
Tree peony is Paeoniaceae Paeonia, and perennial undershrub has the good reputation of " king in spending ", be important ornamental plant and
Medicine-food two-purpose resource.Pollen is the male sex-cell of tree peony, is known as miniature nutrition library, nutritional complete food products, contains life
Multiple components needed for body.In peony pollen containing a large amount of protein, several mineral materials, abundant vitamin, lipid and
Organic acid, while containing there are many a large amount of natural active matters such as flavone compound and enzyme, according to statistics protein in peony pollen
Content be up to the 39.3% of total ingredient, this statistical result be it is current domestic seen in peak in pollen, be at present in the world
Generally acknowledged nutritional health food all has broad application prospects in fields such as medicine, beautifying face and moistering lotion and health care of food.
But since pollen has tough and tensile cell wall, there is acidproof, alkaline-resisting, high temperature resistant, pressure resistance and to hydrochloric acid in gastric juice and part
The highly stable physicochemical property of digestive ferment affects the release of pollens nutrition ingredient and is absorbed and utilized, so generally using tree peony
Pollen first has to obtain extracting solution after carrying out broken wall treatment, or directly broken that Ultramicro-powder uses using superfine communication technique,
Wall breaking technology mainly has enzymolysis, temperature difference wall-cracking method, mechanical crushing etc., these methods are complicated for operation, or needs special installation or right
Nutritional ingredient destruction is more, and cost is higher, thus has certain limitation.
The principle of microwave bulking, which is microwave energy, makes material internal moisture rapid vaporization, forms higher steam inside pressure
Power makes to form countless micro channels in material tissue during the puffing steam diffusion transfer of material, makes tissue looseness, uses
There is not been reported in existing patent and document report for the puffing peony pollen of microwave technology.
Invention content
The object of the present invention is to provide a kind of using the puffing preparation method for baking peony pollen of microwave and baking technology, and product has
The special tree peony fragrance of a flower and fragrance is baked, it is direct-edible, be watered and brew or be added to a variety of processed foods as food auxiliary material
In.
The technical solution adopted in the present invention is as follows：
A kind of puffing production method for baking peony pollen, includes the following steps：
(1) it acquires fresh pollen and removes impurity removing；
(2) pollen is subjected to predrying at 25 ~ 35 DEG C and adjusts moisture, moisture is made to drop to 15% ~ 17%；
(3) pollen after adjustment moisture is preserved into 18 ~ 36h at -20 ~ -15 DEG C, microwave bulking, microwave work(is carried out after preservation
Rate 600W -1000W, time 2-4min；
(4) honey by volume 1:(40 ~ 70) are diluted with water, and are sprayed on bulking pollen surface, are mixed thoroughly, after dry, 150-180
30-60s is baked at DEG C and bakes peony pollen to get puffing, this is puffing to bake peony pollen and can generate and special bake flavor and color
Pool.
In step (1), fresh pollen is acquired in peony full-bloom stage, selects connecing for pollen maturation but the non-instant of complete cracking of anther
The flower of nearly open state completely, cuts anther, in storage 1-2 days under room temperature not higher than 20 DEG C, waits for that anther is opened completely
It splits, sieving removes anther, sundries etc., collects pollen raw material.
Ripe pollen water content is less, has stored a large amount of nutriment, has not only there is a large amount of protein, sugar, lipid
Deng also containing more trace element, vitamin etc..Ripe pollen includes pollen wall, ripe vegetative cell etc., pollen wall
Be divided into two parts of exposore and endhymenine, exposore is thicker, and main component is sporopollenin, and quality is hard, can it is antiacid,
Alkali and antibiont decompose, and the nutriments such as protein and lipid are also contained in outer wall chamber；The inner wall main component of pollen is fiber
Element and pectic substance, inner wall also contain abundant protein.Ripe vegetative cell contain a large amount of starch, fat and various enzymes,
Vitamin, plant hormone, inorganic salts etc..
The selection non-instant of complete cracking of anther is because pollen is ripe and contaminated degree is very light, conducive to subsequently cleaning
Journey.
In step (2), the pre-dried concrete mode is：Peony pollen is uniformly distributed and is laid in container, is placed in
In constant temperature blast drying oven, 2 ~ 4h of hot wind predrying at 25 ~ 35 DEG C.
Using forced air drying so that the temperature in drying box is more uniform, it is too big to avoid upper layer and lower layer's temperature difference in case
Phenomenon, and keep the moisture evaporation of peony pollen uniform.
One good drying effect depends on drying temperature and drying time.Each raw material is because of its physical property, such as divides
The factors such as minor structure, proportion, specific heat, moisture content, temperature has certain limitation, temperature too Gao Shihui to make in raw material when dry
Additive volatilization in part is rotten or caking, too low and certain crystallinity raw materials can be prevented from reaching required drying condition.
Due to containing abundant amino acid, protein, carbohydrate, vitamin B1, vitamin C, beta carotene in peony pollen
Active ingredient can be made to lose activity if temperature is excessively high with substances such as flavones, alimentary health-care function reduces.
Drying time is too long to cause raw material rotten or caking or waste of energy, and drying time is too short to cause moisture content mistake
High phenomenon.Consider, selects hot wind predrying 3h at 30 DEG C.
In step (3), before microwave bulking, it is to the reason of peony pollen progress freezen protective：When freezing, by peony
Moisture in powder becomes to freeze hydrone, and after microwave bulking, microwave energy makes material moisture distil rapidly, is formed higher
Internal vapor pressure makes to form countless micro channels in pollen tissue during the puffing steam diffusion transfer of peony pollen,
Make tissue looseness；In addition, microwave heating speed is fast, pollen internal air temperature steeply rises, since mass transfer rate is slow, by hot gas
Body is in height pressured state, and has the tendency that puffing, and when reaching certain pressure intensity, material will occur puffing.
When the moisture of peony pollen is 15 ~ 17%, since the toughness of peony pollen increases, cause peony pollen
Moisture and air more difficult reveal in internal voids and be in elevated concentrations state, to generate preferable expansion effect.Due to male
Contain more protein and glucide in red pollen, these components cure after heating, have preferable film forming, can generate
Gas is wrapped up, foaming is generated, the state of foaming is fixed up by drying, obtains preferable peony pollen extruded prod.
By experiment and analysis, the effect that pollen after adjustment is preserved for 24 hours at -20 DEG C is best.
In step (3), the microwave power is 600W, and the microwave time is 3min, by experimental results demonstrate using this
Effect after the peony pollen of part is puffing is best.
In step (4), use the volume ratio of honey and water for 1:50.
In step (4), 1kg pollen spray 10 ~ 15mL honey, the Baking Effect that this ratio keeps its final is best, spray it is excessive
Extend baking times, and be easy to cause burned, influence the flavor of final products, spray it is less if, the flavor and color and luster of product
It is bad.
In step (4), the honey is preferably sophorae honey, contains acaciin and volatile oil in sophorae honey, can antibacterial, anti-corrosion
And cough-relieving；Clearing heat and detoxicating, anti-wrinkle ecchymose removing, beauty treatment healthy tendency, the strongly fragrant dredging collateral of solution.Also contain the Portugal that can be directly absorbed by the body in sophorae honey
Grape sugar and fructose, and the dimension containing multiple active enzymes, amino acid, more than 20 kind minerals and more than 20 kind promotion growth in humans and metabolism
Raw element.During baking, sophorae honey is added and not only acts as the effect for adjusting flavor and product color, also improves the nutrition of product
Value.
It in step (4), is obtained by many experiments and analysis, bakes 30s at 150 DEG C after dry, bake effect most
It is good.
It is a kind of using above-mentioned production method obtain it is puffing bake peony pollen, the peony pollen have bulk multi-hole knot
Structure, color and luster is sallow, has and special bakes fragrance and the slightly fragrance of a flower.
Compared with other methods, the invention has the advantages that：
1, not high to equipment requirement, it is easy to operate, it is low to environmental condition requirement, it is adaptable.
2, the microwave action time is short, efficient, smaller to multiple nutritional components in pollen and functional activity material damage.
3, compared with direct broken wall treatment or pulverization process, dilated product realizes the structure of bulk multi-hole, and color and luster is sallow,
Have it is special bake fragrance and the slightly fragrance of a flower, while promoting a variety of nutrition digestions to absorb, ensure that the preferable mouthfeel of product,
Product moisture content is low, convenient for preserving.
4, the technique realize product fluff structure and generate flavour while, also reached drying, sterilizing
Effect, product can be packed without subsequent processing.
5, the puffing peony pollen that bakes in the present invention not only contains abundant protein and phosphatide, several mineral materials, dimension
Raw element and organic acid, while a large amount of natural active matters such as flavone compound and enzyme containing there are many, there is certain health care to make
With.
6, of the invention puffing to bake peony pollen also to be adapted for part allergic constitution crowd edible.When anaphylactogen touched
Allergic reaction can occur when the crowd of quick constitution, pollen causes human allergy that can mainly cause since pollen particles carry
Quick antigenic determinant, microwave and the collective effect baked are also beneficial to eliminate the part anaphylactogen in pollen, make this product
It is suitble to part allergic constitution crowd edible.
Specific implementation mode
Embodiment 1
It is puffing to bake phoenix peony pollen
1, acquire fresh pollen in white peony full-bloom stage, select pollen maturation but the non-instant of complete cracking of anther close to complete
Open state flower, cuts anther, in 18-20 DEG C of storage under room temperature 1 day, waits for anther instant of complete cracking, and sieving is except deflorating
Medicine, sundries etc., collection obtain flaxen fresh flower powder.
2, the fresh peony flower powder for weighing every part of 50g is uniformly distributed and is laid in a glass dish, is placed in constant temperature air blast
Hot wind predrying 3h at 30 DEG C in drying box adjusts moisture, fresh flower powder moisture is made to be down to 16 % or so.
3, the pollen after adjustment moisture is placed in -20 DEG C to preserve for 24 hours, is uniformly placed in plastic casing, closes the lid after taking-up,
It is placed on tray of microwave oven, is placed on the middle position of microwave oven turntable, carry out microwave bulking, microwave power 600W, microwave time
3min。
4, sophorae honey presses 1:50(V:V it) is diluted with water, is sprayed on bulking pollen surface, mixes thoroughly, dry, in baking oven at 150 DEG C
60s is baked, generation is special to bake flavor and color and luster.
The present embodiment is the optimum process condition that microwave bulking bakes, and the puffing of preparation bakes peony pollen bulk multi-hole,
Color and luster is sallow, have it is special bake fragrance and the slightly fragrance of a flower, product is direct-edible, and salt, sugar, fragrant pungent can be added according to personal taste
Feed powder etc. is seasoned, or is brewed and drunk, and has the multiple efficacies such as anti-oxidant, strengthen immunity, also can be used as auxiliary material for face
It in the making of the food such as product, beverage, fruit and vegetable product, had not only supplemented the nutrients and functional active components, but also has helped to improve food mouth
Sense and flavor.
Embodiment 2
A kind of puffing production method for baking peony pollen, includes the following steps：
1, fresh pollen is acquired in peony full-bloom stage, selects pollen maturation but the close of the non-instant of complete cracking of anther is opened completely
Put state flower, cut anther, in 18-20 DEG C of storage under room temperature 2 days, wait for anther instant of complete cracking, sieving remove anther,
Sundries etc., collection obtain flaxen fresh flower powder.
2, the fresh peony flower powder for weighing every part of 50g is uniformly distributed and is laid in a glass dish, is placed in constant temperature air blast
Hot wind predrying 4h at 25 DEG C in drying box adjusts moisture, fresh flower powder moisture is made to be down to 17 % or so.
3, the pollen after adjustment moisture is placed in -20 DEG C of preservation 18h, is uniformly placed in plastic casing, closes the lid after taking-up,
It is placed on tray of microwave oven, is placed on the middle position of microwave oven turntable, carry out microwave bulking, microwave power 800W, microwave time
2min。
4, sophorae honey presses 1:40(V:V it) is diluted with water, is sprayed on bulking pollen surface, mixes thoroughly, dry, in baking oven at 150 DEG C
30s is baked, generation is special to bake flavor and color and luster.
The embodiment prepare it is puffing bake peony pollen bulk multi-hole, color and luster is sallow, has and special bakes fragrance and summary
The band fragrance of a flower, product is direct-edible, salt, sugar, condiment powder etc. can be added according to personal taste and be seasoned, or brew and drink, have
There are the multiple efficacies such as anti-oxidant, strengthen immunity, also can be used as system of the auxiliary material for food such as Flour product, beverage, fruit and vegetable products
It in work, had not only supplemented the nutrients and functional active components, but also has helped to improve food taste and flavor.
Embodiment 3
A kind of puffing production method for baking peony pollen, includes the following steps：
1, fresh pollen is acquired in peony full-bloom stage, selects pollen maturation but the close of the non-instant of complete cracking of anther is opened completely
Put state flower, cut anther, in 18-20 DEG C of storage under room temperature 1 day, wait for anther instant of complete cracking, sieving remove anther,
Sundries etc., collection obtain flaxen fresh flower powder.
2, the fresh peony flower powder for weighing every part of 50g is uniformly distributed and is laid in a glass dish, is placed in constant temperature air blast
Hot wind predrying 2h at 35 DEG C in drying box adjusts moisture, fresh flower powder moisture is made to be down to 15 % or so.
3, the pollen after adjustment moisture is placed in -15 DEG C of preservation 36h, is uniformly placed in plastic casing, closes the lid after taking-up,
It is placed on tray of microwave oven, is placed on the middle position of microwave oven turntable, carry out microwave bulking, microwave power 800W, microwave time
2min。
4, sophorae honey presses 1:70(V:V it) is diluted with water, is sprayed on bulking pollen surface, mixes thoroughly, dry, in baking oven at 180 DEG C
30s is baked, generation is special to bake flavor and color and luster.
The embodiment prepare it is puffing bake peony pollen bulk multi-hole, color and luster is sallow, has and special bakes fragrance and summary
The band fragrance of a flower, product is direct-edible, salt, sugar, condiment powder etc. can be added according to personal taste and be seasoned, or brew and drink, have
There are the multiple efficacies such as anti-oxidant, strengthen immunity, also can be used as system of the auxiliary material for food such as Flour product, beverage, fruit and vegetable products
It in work, had not only supplemented the nutrients and functional active components, but also has helped to improve food taste and flavor.
Claims (10)
1. a kind of puffing production method for baking peony pollen, characterized in that include the following steps：
(1) it acquires fresh pollen and removes impurity removing；
(2) pollen is subjected to predrying at 25~35 DEG C and adjusts moisture, moisture is made to drop to 15%~17%
(3) pollen after adjustment moisture is preserved into 18~36h at -20~-15 DEG C, microwave bulking, microwave power is carried out after preservation
600W-1000W, time 2-4min；
(4) honey by volume 1:(40~70) are diluted with water, and are sprayed on bulking pollen surface, are mixed thoroughly, after dry, 150-180 DEG C
Under bake 30-60s and bake peony pollen to get puffing.
2. production method as described in claim 1, it is characterized in that：In step (1), fresh flowers are acquired in peony full-bloom stage
Powder selects the flower close to complete open state of pollen maturation but the non-instant of complete cracking of anther, anther is cut, in not higher than 20 DEG C
Storage 1-2 days under room temperature, wait for anther instant of complete cracking, sieving removes anther, sundries, collects pollen raw material.
3. production method as described in claim 1, it is characterized in that：In step (2), the pre-dried concrete mode is：It will
Peony pollen, which is uniformly distributed, to be laid in container, is placed in constant temperature blast drying oven, 2~4h of hot wind predrying at 25~35 DEG C.
4. production method as claimed in claim 3, it is characterized in that：In step (3), pollen after adjustment is preserved at -20 DEG C
24h。
5. production method as described in claim 1, it is characterized in that：In step (3), the microwave power is 600W, when microwave
Between be 3min.
6. production method as described in claim 1, it is characterized in that：In step (4), the volume ratio of honey and water is 1:50.
7. production method as described in claim 1, it is characterized in that：In step (4), 1kg pollen sprays the dilution of 10~15mL honey
Liquid.
8. the production method as described in claim 1 or 6 or 7, it is characterized in that：The honey is preferably sophorae honey.
9. production method as described in claim 1, it is characterized in that：In step (4), 30s is baked at 150 DEG C after dry.
10. what a kind of production method using described in any one of claim 1-7 obtained puffing bakes peony pollen.
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| CN106333224A (en) * | 2016-08-15 | 2017-01-18 | 安徽省华鼎生物科技有限公司 | Pine pollen wall-breaking method |
| CN106962786A (en) * | 2017-02-28 | 2017-07-21 | 四川徽记食品股份有限公司 | Fresh flower series dilated food and preparation method thereof |
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| CN1039708A (en) * | 1989-08-21 | 1990-02-21 | 杨虎春 | Pollen wall-breaking technology |
| CN1134306A (en) * | 1995-04-22 | 1996-10-30 | 江苏省农业科学院原子能农业利用研究所 | Producing method for sporoderme-broken ganoderma lucidum sporopollen and its product |
| CN101053376A (en) * | 2007-05-09 | 2007-10-17 | 周儒昶 | Electromagnetic wave pollen-wall broken method |
| CN101518356A (en) * | 2009-02-24 | 2009-09-02 | 浙江康恩贝制药股份有限公司 | Method for sterilizing pollen |
| CN103494051A (en) * | 2013-09-26 | 2014-01-08 | 上海大学 | Sterilization method and device of pollen |
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| CN1039708A (en) * | 1989-08-21 | 1990-02-21 | 杨虎春 | Pollen wall-breaking technology |
| CN1134306A (en) * | 1995-04-22 | 1996-10-30 | 江苏省农业科学院原子能农业利用研究所 | Producing method for sporoderme-broken ganoderma lucidum sporopollen and its product |
| CN101053376A (en) * | 2007-05-09 | 2007-10-17 | 周儒昶 | Electromagnetic wave pollen-wall broken method |
| CN101518356A (en) * | 2009-02-24 | 2009-09-02 | 浙江康恩贝制药股份有限公司 | Method for sterilizing pollen |
| CN103494051A (en) * | 2013-09-26 | 2014-01-08 | 上海大学 | Sterilization method and device of pollen |
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