CN107373657A - 一种蜂蛹粉的制备方法 - Google Patents
一种蜂蛹粉的制备方法 Download PDFInfo
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- CN107373657A CN107373657A CN201710650637.9A CN201710650637A CN107373657A CN 107373657 A CN107373657 A CN 107373657A CN 201710650637 A CN201710650637 A CN 201710650637A CN 107373657 A CN107373657 A CN 107373657A
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- bee pupa
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Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种蜂蛹粉的制备方法,属于蜂产品加工技术领域。本发明的制备方法包括如下步骤:(1)将新鲜蜂蛹榨汁;(2)在蜂蛹汁中加入分枝低聚糖;(3)将蜂蛹汁进行冷风干燥;(4)制备决明子和牛蒡根混合液;(5)将决明子和牛蒡根混合液加入蜂蛹汁中混匀;(6)将蜂蛹汁进行真空干燥,粉碎,得到蜂蛹粉。本发明的制备工艺简单,制得的蜂蛹粉能充分保留蜂蛹的营养成分,并且具有润肠通便的功效,对便秘有很好的防治效果。
Description
技术领域
本发明涉及蜂产品加工技术领域,具体涉及一种蜂蛹粉的制备方法。
背景技术
蜂蛹又名蜂胎、蜂子,是蜜蜂幼虫在封盖房未羽化的变态虫体。蜂蛹(包括雄蜂蛹、工蜂蛹及少许蜂王幼虫)在发育中均以王浆、蜂蜜、花粉为食,其营养丰富,是一种高蛋白、低脂肪、含多种维生素和微量元素的理想保健食品。雄蜂蛹含蛋白质20.3%、脂肪7.5%、碳水化合物19.5%、微量元素0.5%、灰分9.2%、水分42%、尤其是维素A大大超过牛肉、鸡肉,仅次于鱼肝油,维生素D的含量超过鱼肝油,是目前食用昆虫食品的佼佼者。
蜂蛹具有很多作用和功效,主要有以下方面:1、蜂蛹具有提高免疫力的功效:蜂蛹含有的蛋白质能够维持免疫机能,构成白血球、抗体从而提高免疫功能,有效增强身体素质与抵抗疾病的能力;2、蜂蛹具有利尿保肾的功效:蜂蛹可以很好的排除身体毒素以及多余水分,促进新陈代谢,从而达到利尿保肾和消除水肿的效果;3、蜂蛹具有补血益气的功效:蜂蛹中含有丰富的蛋白质与有机物,对身体各方面的补充都起到一个很好的平衡作用,特别适合面色无华、手脚冰冷之人;4、蜂蛹具有缓解疼痛的功效:如果用蜂蛹来泡酒可以具有驱除风湿与治疗疼痛的作用,常食油炸蜂蛹既可为人体提供丰富的营养成分又可消除疲劳,能治疗多种心血管病、慢性肝炎、肾炎等病症;5、蜂蛹具有通便的功效:蜂蛹对人体的消化系统有明显的作用,可加快人类的消化,让体内的大便缩短排出的时间。
蜂蛹的营养丰富,但是在离开蜂房后很容易受到微生物污染变质,尤其是蜂蛹中的络氨酸酶在空气中氧的作用下,其活性增强,络氨酸转化为二羟苯丙氨酸,继而转化为黑色素使蛹体变黑。蜂蛹在离开蜂房2-4小时即可能发生变质而失去商品价值,因此必须及时做好蜂蛹的保鲜和加工。目前养殖者的蜂蛹生产加工技术不高,导致蜂蛹产品的产量低,不能满足市场需求。
随着人们生活节凑加快,许多人的作息和饮食不正常,再加上久坐不动,就容易导致便秘。便秘是临床常见的复杂症状,主要是指排便次数减少、粪便量减少、粪便干结、排便费力等。便秘最直接的结果就是体内毒素的积累,长期便秘会给我们的身体带来许多危害。目前治疗便秘最常用的方法是服用药物泻剂,但是药物泻剂长期使用可造成结肠黑便病或泻药结肠,引起平滑肌的萎缩和损伤肠肌间神经丛,反而加重便秘,停药后可逆。所以,目前市场上缺少一款能有效防治便秘的安全可靠的产品。
发明内容
本发明的目的是为了解决现有技术存在的上述问题,提供一种蜂蛹粉的制备方法,本方法制备工艺简单,制得的蜂蛹粉能充分保留蜂蛹的营养成分,并且具有润肠通便的功效,对便秘有很好的防治效果。
为了达到上述目的,本发明采用的技术方案如下:
一种蜂蛹粉的制备方法,包括以下步骤:
(1)将新鲜蜂蛹洗净,榨汁,过滤除渣,得到蜂蛹汁A;
(2)在步骤(1)制得的蜂蛹汁A中加入分枝低聚糖,分枝低聚糖与蜂蛹汁A的质量比为1-1.5:90,搅拌混合均匀,得到蜂蛹汁B;
(3)将步骤(2)制得的蜂蛹汁B放入温度为15-20℃,湿度为5-10%,风速为2-3m/s的冷风干燥室内进行冷风干燥,干燥时间为0.5-1h,得到蜂蛹汁C;
(4)将决明子和牛蒡根粉碎后混合均匀,得到混合物,将混合物加入水中煎煮,混合物与水的质量比为1:2-3,煎煮50-60min,过滤,取滤液;
(5)在步骤(3)制得的蜂蛹汁C中加入步骤(4)制得的滤液搅拌均匀,得到蜂蛹汁D,所述滤液的加入重量为蜂蛹汁C重量的2-5%;
(6)将步骤(5)得到的蜂蛹汁D进行真空干燥,干燥温度为50-60℃,干燥至物料水分小于5%,粉碎物料,过100-200目筛,得到蜂蛹粉。
上述技术方案,作为优选,所述蜂蛹汁B进行步骤(3)的冷风干燥前,在蜂蛹汁B中加入润肠剂,润肠剂的加入重量为蜂蛹汁B重量的4-8%,所述润肠剂的的制备方法如下:将西梅去核后切片,将无花果切片,将西梅片和无花果片加入清水中混合榨汁,过滤,取滤液即可得到润肠剂,所述各组分的重量比为西梅片:无花果片:清水=10-12:7-9:1.5-2。
上述技术方案,作为优选,所述润肠剂各组分的重量比为西梅片:无花果片:清水=11:8.5:1.7。
上述技术方案,作为优选,步骤(2)中,所述分枝低聚糖与蜂蛹汁A的质量比为1.3:90。
上述技术方案,作为优选,步骤(3)中,干燥温度为18℃,湿度为7%,风速为2m/s,干燥时间为1h。
上述技术方案,作为优选,步骤(4)中,所述决明子和牛蒡根的质量比为1:1-1.5。
上述技术方案,作为优选,步骤(4)中,所述混合物与水的质量比为1:2.5,先用文火煎煮10min后,改用武火煎煮30min,再用文火煎煮15min即可。
上述技术方案,作为优选,步骤(5)中,所述滤液的加入重量为蜂蛹汁C重量的3.5%。
上述技术方案,作为优选,步骤(6)中,所述干燥温度为52℃。
本发明所用部分原料的特性及作用原理如下:
分枝低聚糖,是淀粉糖的一种,主要成分为葡萄糖分子间以α-1,6糖苷键结合的异麦芽糖、潘糖、异麦芽三糖及四糖以上的低聚糖。分枝低聚糖可促使人体内的双歧杆菌显著增殖,并且具水溶性膳食纤维功能,热值低、防龋齿等特性。分枝低聚糖不会被人体的胃和小肠吸收,而是直接进入大肠,被双歧杆菌优先利用,助其大量繁殖,为双歧杆菌的增殖因子;而肠内其它有害菌则不能利用,从而能抑制有害菌的生长,促使肠道内的微生态向良性循环调整,维持肠道正常细菌群平衡,双歧杆菌能抑制病原菌和腐败菌生长,防止便秘、下痢和胃肠障碍。
牛蒡又名大力子、黑萝卜、万把钩、东洋人参、牛菜,为菊科二年生草本植物。每100克牛蒡中含有蛋白质4.7克,脂肪0.8克,糖3克,能量160千焦(38千卡),粗纤维2.4克,钙242毫克,磷61毫克,铁7.6毫克,胡萝卜素3.9毫克,维生素C 25毫克。牛蒡具有疏散风热、消肿解毒、预防癌症及动脉硬化,改善便秘的功效。所有根菜类蔬菜中,植物纤维含量最多的是牛蒡,可以使乳酸菌更活泼,彻底发挥改善便秘的功效,木质素是牛蒡所含的最多植物纤维的一种,它具有十分优异的抗菌作用。牛蒡所含丰富的食物纤维为水溶性的,食物纤维即溶于水中。牛蒡的根部大量含有一种能促进大肠蠕动的膳食纤维(又称粗纤维),也含有一种可促进大肠内有益菌生长的酵素,同时,作为一种中药材,其药理功能是疏风清热、解毒、消肿、去火(按中医理伦,便秘是“火”大的一种症状),所以常吃牛蒡非常有利于便秘的改善,且见效快,有益健康的同时,还对防治痔疮和直肠癌有很好的效果。
决明子,是豆科植物决明或小决明的干燥成熟种子,以其有明目之功而名之。决明子味苦、甘、咸,性微寒,入肝、肾、大肠经;润肠通便,降脂明目,治疗便秘及高血脂,高血压。清肝明目,利水通便,有缓泻作用,降血压降血脂。润肠通便的功能能解决现代人肠胃及便秘的问题,可以治疗大便燥结,帮助顺利排便。
无花果,性味甘凉,归肺、胃、大肠经,清热生津;健脾开胃;解毒消肿。含有苹果酸、柠檬酸、脂肪酶、蛋白酶、水解酶等,能帮助人体对食物的消化,促进食欲,又因其含有多种脂类,故具有润肠通便的效果。
西梅,含有的丰富纤维素、果胶以及自身独有一些微量元素,可以有效促进肠道蠕动,增加排便次数,缓解或预防便秘。西梅中含有水溶性的天然果胶纤维和不溶性的植物纤维,这种两种纤维的组合可以有效增加肠道的运动能力,增加排便次数。同时西梅可以在体内合成木糖醇和山梨糖醇,木糖醇加速胃的清空并减少肠的蠕动时间,山梨糖醇有着放松舒缓肠胃的作用并对肠内菌群产生调节作用,而且帮助软化肠道内的排泄物。因此,西梅中这些天然物质的组合使它具有了快速缓解便秘的特殊功效。
有益效果:
1、本制备方法利用冷风干燥来将蜂蛹汁和水进行分离,利用低温低湿、高风速,快速脱水干燥的方法,避免蜂蛹汁中因含有水分而变质加快,能很大程度的保留蜂蛹的营养物质和风味,再利用真空干燥的方法将蜂蛹汁干燥后粉碎,能避免蜂蛹的有效成分丢失,使蜂蛹粉能更充分地发挥蜂蛹原有的各种功效。
2、本发明制备所得的蜂蛹粉具有润肠通便的作用。传统治疗便秘的方法通常采用泄治,主要是利用药物泻剂或者一些中草药比如番泻叶、大黄,其中所含的蒽醌类成分能直接刺激结肠蠕动,不过这种刺激作用有很多不良反应,不宜长久使用。
本发明的蜂蛹粉是使用润治的方法而不是传统的泄治对便秘进行治疗。便秘多由胃有燥热,脾津不足所致。治疗以润肠泻热,行气通便为主。蜂蛹粉本身具有通便功效,配合决明子的质润多脂,能润肠通便;牛蒡根一方面能配合分枝低聚糖促进有益菌的繁殖及活动,另一方面能与决明子配合进行清热去火,以轻下热结,除胃肠燥热,另外,牛蒡根结合西梅一起促进肠道蠕动,能促进排便,有效缓解和预防便秘,而分枝低聚糖具有促进有益菌的繁殖、抑制有害菌的生长,调节肠道环境,使其他组分中的润肠通便的有效成分能更好的发挥功效。本发明中的各组分能够相互协作,通过润肠、去火泄热、促进肠道蠕动以及调节肠道环境相结合,能使蜂蛹粉的润肠通便效果更好,避免单独使用各个组分的效果不够理想的问题。本蜂蛹粉的润肠通便效果显著,而且安全无副作用,是一款能有效防治便秘的安全可靠的蜂蛹产品。
具体实施方式
下面结合具体的实施例对本发明作进一步说明。
实施例1
一种蜂蛹粉的制备方法,包括以下步骤:
(1)将新鲜蜂蛹洗净,榨汁,过滤除渣,得到蜂蛹汁A;
(2)在步骤(1)制得的900g蜂蛹汁A中加入13g分枝低聚糖,搅拌混合均匀,加入54g润肠剂,搅拌均匀,得到蜂蛹汁B;所述的分枝低聚糖选自山东天美生物技术有限公司。
所述润肠剂的的制备方法如下:将西梅去核后切片,将无花果切片,将110g西梅片和85g无花果片加入17g清水中混合榨汁,过滤,取滤液即可得到润肠剂;
(3)将步骤(2)制得的蜂蛹汁B放入温度为18℃,湿度为7%,风速为2m/s的冷风干燥室内进行冷风干燥,干燥时间为1h,得到蜂蛹汁C;
(4)将500g决明子和600g牛蒡根粉碎后混合均匀,得到混合物,将混合物加入2.75kg水中煎煮,先用文火煎煮10min后,改用武火煎煮30min,再用文火煎煮15min,过滤,取滤液;
(5)在步骤(3)制得的蜂蛹汁C中加入33g步骤(4)制得的滤液搅拌均匀,得到蜂蛹汁D;
(6)将步骤(5)得到的蜂蛹汁D进行真空干燥,干燥温度为52℃,干燥至物料水分小于5%,粉碎物料,过200目筛,得到蜂蛹粉。
实施例2
一种蜂蛹粉的制备方法,包括以下步骤:
(1)将新鲜蜂蛹洗净,榨汁,过滤除渣,得到蜂蛹汁A;
(2)取1kg步骤(1)制得的蜂蛹汁A,加入15g分枝低聚糖,搅拌混合均匀,再加入75g润肠剂,搅拌均匀,得到蜂蛹汁B;
所述润肠剂的的制备方法如下:将西梅去核后切片,将无花果切片,将120g西梅片和90g无花果片加入20g清水中混合榨汁,过滤,取滤液即可得到润肠剂;
(3)将步骤(2)制得的蜂蛹汁B放入温度为15℃,湿度为10%,风速为3m/s的冷风干燥室内进行冷风干燥,干燥时间为0.5h,得到蜂蛹汁C;
(4)将500g决明子和500g牛蒡根粉碎后混合均匀,得到混合物,将混合物加入3kg水中煎煮,煎煮50min,过滤,取滤液;
(5)在步骤(3)制得的蜂蛹汁C中加入40g步骤(4)制得的滤液搅拌均匀,得到蜂蛹汁D;
(6)将步骤(5)得到的蜂蛹汁D进行真空干燥,干燥温度为50℃,干燥至物料水分小于5%,粉碎物料,过100目筛,得到蜂蛹粉。
实施例3
一种蜂蛹粉的制备方法,包括以下步骤:
(1)将新鲜蜂蛹洗净,榨汁,过滤除渣,得到蜂蛹汁A;
(2)在步骤(1)制得的蜂蛹汁A中加入分枝低聚糖,分枝低聚糖与蜂蛹汁A的质量比为1.1:90,搅拌混合均匀,得到蜂蛹汁B;
(3)将步骤(2)制得的蜂蛹汁B放入温度为20℃,湿度为5%,风速为3m/s的冷风干燥室内进行冷风干燥,干燥时间为0.5h,得到蜂蛹汁C;
(4)将决明子和牛蒡根粉碎后混合均匀,决明子和牛蒡根的质量比为1:1.2,得到混合物,将混合物加入水中煎煮,混合物与水的质量比为1:2,煎煮60min,过滤,取滤液;
(5)在步骤(3)制得的蜂蛹汁C中加入步骤(4)制得的滤液搅拌均匀,得到蜂蛹汁D,所述滤液的加入重量为蜂蛹汁C重量的5%;
(6)将步骤(5)得到的蜂蛹汁D进行真空干燥,干燥温度为60℃,干燥至物料水分小于5%,粉碎物料,过120目筛,得到蜂蛹粉。
用实施例1制得的蜂蛹粉对便秘患者进行治疗及效果验证。验证对象抽取轻度便秘患者20例,年龄28-50岁,中度便秘患者20例,年龄为28-50岁,重度便秘患者20例,年龄为28-50岁,其中轻度便秘是指1-2天排便一次,中度便秘是指3-4天排便一次,重度便秘是指5天以上排便一次或依靠药物泻剂进行排便,正常排便是指每天排便2-3次。
验证方法为:采用实施例1制得的蜂蛹粉对便秘患者进行治疗,便秘患者每天用温水冲服蜂蛹粉,服用量为:轻度便秘患者每天服用10g,冲服一次;中度便秘患者每天服用20g,分两次冲服,每次10g;重度便秘患者每天服用30g,分三次冲服,每次10g。
验证效果:表1为轻度便秘患者、中度便秘患者和重度便秘患者在服用实施例1制得的蜂蛹粉后的排便情况变化表。
表1
注:表中的“第2天、第3天、第4天、第5天、第6天、第7天”是指患者开始服用实施例1制得的蜂蛹粉后的相应天数;表中的“轻度”是指轻度便秘患者,“中度”是指中度便秘患者,“重度”是指重度便秘患者,“正常”是指便秘患者转变为正常排便。
由表1可以看出,便秘患者经过服用实施例1制得的蜂蛹粉后,其中轻度便秘患者和中度便秘患者在服用蜂蛹粉7天后均能全部治愈,中度便秘患者的治愈率也达90%,说明本蜂蛹粉具有很好的润肠通便作用,治疗便秘的效果明显,并且便秘患者在服用本蜂蛹粉期间未见有任何不良反应,说明本蜂蛹粉安全可靠。
本蜂蛹粉除了能治疗便秘外,对预防便秘也有很好的效果,适合现代都市中工作节奏快,久坐不动,易患便秘的人群使用,在预防便秘方面,蜂蛹粉可减少服用量及服用周期。本发明在研究过程中,对预防便秘方面进行探索,结果表明,预防便秘只需每周服用2-3次,每次10-20g即可。
因本蜂蛹粉能很好的保留蜂蛹的营养价值和风味,除了能防治便秘外,经常服用可以提高人体免疫力,增强体质,预防各种疾病,并且味道清淡,冲服方便,容易被人们所接受,是一款安全有效的保健品。
虽然本发明已以较佳实施例揭示如上,然其并非用以限制本发明,任何本领域技术人员,在不脱离本发明的精神和范围内,当可做些许的修改和完善,因此本发明的保护范围当以权利要求书所界定的为准。
Claims (9)
1.一种蜂蛹粉的制备方法,其特征在于,包括以下步骤:
(1)将新鲜蜂蛹洗净,榨汁,过滤除渣,得到蜂蛹汁A;
(2)在步骤(1)制得的蜂蛹汁A中加入分枝低聚糖,分枝低聚糖与蜂蛹汁A的质量比为1-1.5:90,搅拌混合均匀,得到蜂蛹汁B;
(3)将步骤(2)制得的蜂蛹汁B放入温度为15-20℃,湿度为5-10%,风速为2-3m/s的冷风干燥室内进行冷风干燥,干燥时间为0.5-1h,得到蜂蛹汁C;
(4)将决明子和牛蒡根粉碎后混合均匀,得到混合物,将混合物加入水中煎煮,混合物与水的质量比为1:2-3,煎煮50-60min,过滤,取滤液;
(5)在步骤(3)制得的蜂蛹汁C中加入步骤(4)制得的滤液搅拌均匀,得到蜂蛹汁D,所述滤液的加入重量为蜂蛹汁C重量的2-5%;
(6)将步骤(5)得到的蜂蛹汁D进行真空干燥,干燥温度为50-60℃,干燥至物料水分小于5%,粉碎物料,过100-200目筛,得到蜂蛹粉。
2.如权利要求1所述的蜂蛹粉的制备方法,其特征在于:所述蜂蛹汁B进行步骤(3)的冷风干燥前,在蜂蛹汁B中加入润肠剂,润肠剂的加入重量为蜂蛹汁B重量的4-8%,所述润肠剂的制备方法如下:将西梅去核后切片,将无花果切片,将西梅片和无花果片加入清水中混合榨汁,过滤,取滤液即可得到润肠剂,所述各组分的重量比为西梅片:无花果片:清水=10-12:7-9:1.5-2。
3.如权利要求2所述的蜂蛹粉的制备方法,其特征在于:所述润肠剂各组分的重量比为西梅片:无花果片:清水=11:8.5:1.7。
4.如权利要求1所述的蜂蛹粉的制备方法,其特征在于:步骤(2)中,所述分枝低聚糖与蜂蛹汁A的质量比为1.3:90。
5.如权利要求1所述的蜂蛹粉的制备方法,其特征在于:步骤(3)中,干燥温度为18℃,湿度为7%,风速为2m/s,干燥时间为1h。
6.如权利要求1所述的蜂蛹粉的制备方法,其特征在于:步骤(4)中,所述决明子和牛蒡根的质量比为1:1-1.5。
7.如权利要求1所述的蜂蛹粉的制备方法,其特征在于:步骤(4)中,所述混合物与水的质量比为1:2.5,先用文火煎煮10min后,改用武火煎煮30min,再用文火煎煮15min即可。
8.如权利要求1所述的蜂蛹粉的制备方法,其特征在于:步骤(5)中,所述滤液的加入重量为蜂蛹汁C重量的3.5%。
9.如权利要求1所述的蜂蛹粉的制备方法,其特征在于:步骤(6)中,所述干燥温度为52℃。
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