CN107692210A - 一种花卉蜜丸及其生产方法 - Google Patents
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Abstract
本发明属于保健食品加工领域,具体公开了一种花卉蜜丸及生产方法。一种花卉蜜丸,其特征是首先将可食用的花卉,经干燥、粉碎后与水按1:0.6混合均匀。经115℃热氏灭菌30min,待冷却至40℃以下,再加入复合微生物菌发酵剂混合均匀,在36‑38℃下发酵150‑200h后,在50‑95℃下烘干至水分<3%,粉碎过100目筛制得花卉粉,然后按重量份的花卉粉10份与熬制的蜂蜜8‑10份进行配比混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得蜜丸,本发明中花卉粉发酵过程的生化反应,促进了花卉中营养和功效成分的溶出、提高和强化,增添了产品的风味和口感,提高了产品品质,得到了消费者的广泛喜爱。
Description
技术领域
本发明属于保健食品加工领域,具体涉及一种花卉蜜丸及其生产方法。
背景技术
花卉不仅有美丽的外观,而且还含有多种生理活性物质、芳香物质和黄酮、类胡萝卜素等物质。花卉的营养和特殊的营养价值越来越被人们所重视,是人类维生素、矿物质、有机酸和芳香物质等的主要来源之一。经常食用能松弛人的紧张情绪,还有美容、健肤、促进血液循环等作用。花卉饮料是近年来一种新型的天然花卉饮料,这种花卉饮料不含刺激性物质,它不仅颜色、香味令人赏心悦目,而且具有滋润肌肤、美容养颜和提神明目之功效,特别受到女性消费者的青睐。花卉营养食品又仅保持了食品的特色,而且还便于食品的消化,花卉中还含有各种芳香油和有机酸,在采用不同的方式加工成的食品后提交了不同产品的独特风味。由于花卉中含有各种各样的挥性性芳香物质,便产生了各种特殊的风味,从而增强了人们食用花卉食品的欲望。很难形成市场消费的普遍性,为此,研究开发一种花卉蜜丸食品,给人们提供一种不受季节时令限制的即食型产品,能够更多地满足人们强身健体的需求。现有公开专利介绍一种蜂花粉蜜丸及其制备方法(CN1596710A),其技术方案表明一种蜂花粉是由蜂花粉6-7重量份,蜂蜜3-4重量份,其中蜂花粉为茵陈花粉、玉米花粉、葎草花粉各1/3的混合花粉。由于蜂花粉稀少,价值较贵,很难满足人们对花卉消费的需求,因而,该技术方案制得的蜂花粉蜜丸不能得到普及,仅可作为少数患有疾病的患者小量服用,用以防治疾病。作为花卉,较花粉易得,产量丰富,且营养价值极高,开发一种花卉蜜丸,能够提供给人们在享受蜜丸的甘甜中得到花卉的营养和保健功效。
发明内容
本发明的目的在于提供一种花卉蜜丸及其生产方法,该蜜丸以可食用的花卉为主要原料,通过酵母菌与乳酸菌组成的复合菌进行发酵制得花卉粉,与蜂蜜混合经常规方法进行和药、制丸块、搓条、制丸等工序制成花卉蜜丸。其花卉的功效成分在发酵过程中不断溶出,损失较少,功效增强,风味好,同时通过微生物代谢又可产生很多新的营养和功效成分,如氨基酸成分可转化为氨基酸多肽或子肽,不仅使产品的功能作用增强,其大分子物转化为小分子物质,可增强消化吸收,提升产品的吸收利用,克服了目前花卉食品、保健品技术不足的问题,而且产品口感柔软、细腻甘甜适口,使用方便,工艺简单,生产率高,质量稳定可控,能够满足消费者对花卉保健制品的需求。
本发明所述的一种花卉蜜丸其特征是
(1)首先将可食用的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花中的一种或两种以上任意组合;经35℃-90℃干燥至含水量小于等于2%,粉碎成300-500目粉与复合微生物菌发酵剂和水按1:0.1-0.2:0.6配比,先将花卉粉与水混合均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再与复合微生物菌发酵剂混合均匀,置于容器内,在温度为36-38℃条件下发酵150-200小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后,将发酵物料在50-95℃条件下烘干至含水量小于3%,粉碎过100目筛制得花卉粉;
(2)将蜂蜜置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入蜂蜜重量25%的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制至含水量在18-20%,比重在1.33-1.35,然后使其降温至50-60℃;
(3)取上述步骤(1)制备的花卉粉和步骤(2)熬制的蜂蜜,按以下重量份的花卉粉10份,蜂蜜8-10份进行配比混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得蜜丸;
(4)包装得产品。
上述步骤(1)所述的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花为干花。
上述步骤(1)所述的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花根据季节的易得条件,可采用其鲜花。
上述步骤(1)所述干燥优选的条件为温度在35-65℃;所述的干燥采用热风干燥、远红外干燥或微波干燥。所述的粉碎为超微粉碎,优选使用振动超微粉碎机;
上述步骤(1)所述的复合微生物菌发酵剂为市场有售的所有用作食品添加剂的酵母菌(Candida)和乳酸菌(Lactobacillus)制品按重量比为1:1比例的混合物。所述的酵母菌(Saccharomyces)为热带假丝酵母(Candida tropicalis)、产朊假丝酵母(Candidautilis)、酿酒酵母(Saccharomyces cerevisiae)、酿造酵母(Saccharomycescerevisiae)、啤酒酵母(Saccharomyces cerevisiae)、贝酵母(Saccharmyces bayanus)、葡萄汁酵母(Saccharomyces uvarum)和面包酵母(Saccharomyces cerevisiae)菌种中的两种任意组合。
上述所述的乳酸菌为乳酸链球菌(Streptococcus acidi lactici)、乳酸片球菌(Pediococcus acidilactici)、嗜热链球菌(Streptococcus thermophilus)、嗜热乳杆菌(Lactobacillus thermophilus)、嗜酸乳杆菌(Bacillus acidophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)、植物乳杆菌(Lactobacillus plantarum)和双歧杆菌(Bacillus bifidus)中的两种任意组合。
本发明所述的一种花卉蜜丸的生产方法,其特征在于步骤如下:
(1)将可食用的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花中的一种或两种以上任意组合;经35℃-50℃热风低温烘干至含水量小于等于2%,粉碎成300-500目粉,与复合微生物菌发酵剂和水按1:0.1-0.2:0.6配比,先将花卉粉与水混合均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再与复合微生物菌发酵剂混合均匀,置于容器内,在温度为36-38℃条件下发酵150-200小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后,将发酵物在50-95℃条件下烘干至含水量小于3%,粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入蜂蜜重量25%的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制,至含水量在18-20%,比重在1.33-1.35,然后使其降温至50-60℃;
(3)取步骤(1)制备的花卉粉和步骤(2)得到的熬制蜂蜜,按以下重量份的花卉粉10份,蜂蜜8-10份进行配比混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得蜜丸;
(4)包装得产品。
为了便于储存和保鲜,花卉蜜丸的包装可采用蜡壳包装、塑料小盒黏蜡或纸盒黏蜡包装,还可以采用现代真空包装或充氮包装。
植物的花卉富含酯类、酚类、醇类、有机酸及维生素等功能成分,具有一定的杀菌抑菌、抗氧化和身体机能调理功能,如补气养血、养颜生发、健脑益智、抗疲劳、抗忧郁、降血压、降血脂等。花卉中含有挥发油,其主要成分为香醇、牦儿醇、丁香油酚、苯乙醇等,此外尚含有香味物质、苦味质、鞣质、脂肪油等。
由于花卉含有丰富的酯类、酚类、醇类、有机酸及维生素等功能成分,具有一定的杀菌抑菌、抗氧化和身体机能调理功能,通过多种酵母菌和乳酸菌发酵后,产品中醇类、酯类、氨基酸、维生素及有机酸等有机成分得到提升转化,如其中氨基酸经发酵后可有效转化为氨基酸小肽或短肽,更利于消化吸收,加之蜂蜜中富含的......还原糖,使得产品的抗氧化和身体机能调理功能更为显著。本发明的优点还在于将可食用的花卉经低温干燥后进行超微粉碎,能有效地破坏花卉细胞,使有效成分易于溶出,通过酵母菌与乳酸菌多种有益菌的混合发酵,其发酵过程中复杂的生物化学反应,促进了花卉中营养和功效成分的溶出、提高和强化,与蜂蜜揉制蜜丸产品其风味口感好,具有相应的保健功能,可以长期安全食用,本发明产品工艺简单,生产效率高,质量稳定,为纯天然产品,能够得到消费者喜爱。
具体实施方式
以下实施例是对本发明的进一步说明,而非本发明的全部,更不是对本发明的限制,
实施例1
(1)将玫瑰花干花剔除花托、残梗和残叶等杂质后,置于烘箱中,在35℃条件下热风干燥至含水量在2%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后的花粉过300目筛得玫瑰花粉,称取玫瑰花粉10kg,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入酿酒酵母250g、产朊假丝酵母250g、乳酸链球菌250g和双歧杆菌250g混合均匀,置于容器内,在温度为36℃条件下发酵200小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在50℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在18%,比重在1.35时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜10kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例2
(1)将荷花鲜花剔除残茎及残叶等杂质,用带式热风干燥机,在50℃条件下热风干燥至含水量在1%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后的花粉过500目搓动筛,得荷花粉,称取荷花粉10kg,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入热带假丝酵母250g、啤酒酵母250g、乳酸生球菌250g和保加利亚乳杆菌250g混合均匀,置于容器内,在温度为38℃条件下发酵150小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在65℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在20%,比重在1.33时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜8kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例3
(1)将松树花干花剔除残枝、残叶等杂质,置于烘箱中,在45℃条件下热风干燥至含水量在1.5%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后的花粉过500目筛得松树花粉,称取松树花粉10kg,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入产朊假丝酵母250g、葡萄汁酵母250g、嗜热链球菌200g和双歧杆菌300g混合均匀,置于容器内,在温度为37℃条件下发酵175小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在55℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在19%,比重在1.34时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜9kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例4
(1)将勿忘我花干花剔除残叶等杂质,置于烘箱中,在40℃条件下热风干燥至含水量在2%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后的花粉过300目筛得勿忘我花粉,称取勿忘我花粉10kg,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入酿酒酵母300g、贝酵母200g、乳酸生球菌300g和植物乳杆菌200g混合均匀,置于容器内,在温度为35℃条件下发酵200小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在40℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在18%,比重在1.35时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜8.5kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例5
(1)将黄精花干花、菊苣花干花和野菊花干花剔除残枝、残茎和残叶等杂质,分别置于烘箱中,在40℃条件下热风干燥至含水量在1.5%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后过450目振动筛,得黄精花粉、菊苣花粉和野菊花粉,称取黄精花粉5kg、菊苣花粉3kg和菊花粉2kg混合,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入酿造酵母400g、面包酵母100g、嗜热乳杆菌200g和双歧杆菌300g混合均匀,置于容器内,在温度为37℃条件下发酵175小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在50℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在20%,比重在1.33时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜9kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例6
(1)将当归花干花、益母草花干花、红花干花剔除残茎、残叶和花盘等杂质,分别置于烘箱中,在35℃条件下热风干燥至含水量在1%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后过500目筛,得当归花粉、益母草花粉和红花粉,称取当归花粉3kg、益母草花5kg和红花粉2kg混合,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入葡萄汁酵母400g、贝酵母400g、嗜酸乳杆菌300g和保加利亚乳杆菌400g混合均匀,置于容器内,在温度为38℃条件下发酵160小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在50℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100日筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60日筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在18%,比重在1.35时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜10kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例7
(1)将丹参花干花、三七花干花和川穹花干花剔除残枝、残茎和残叶等杂质,分别置于烘箱中,在40℃条件下热风干燥至含水量在1.5%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后过350目筛,得丹参花粉、三七花粉和川穹花粉,称取丹参花粉6kg、三七花粉3kg和川穹花粉1kg混合,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入热带产朊假丝酵母200g、酿酒酵母300g、乳酸链球菌300g和植物乳杆菌200g混合均匀,置于容器内,在温度为35℃条件下发酵200小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在55℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100日筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在19%,比重在1.34时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜9.5kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例8
(1)将栀子花干花、侧柏花干花、紫花地丁花干花剔除残枝、残茎和残叶等杂质,分别置于烘箱中,在50℃条件下热风干燥至含水量在1.5%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后过400目筛,得栀子花粉、侧柏花粉和紫花地丁花粉,称取栀子花粉4kg、侧柏花粉3kg和紫花地丁花粉3kg混合,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入酿酒酵母500g、贝酵母500g、嗜热链球菌500g和嗜热乳杆菌500g混合均匀,置于容器内,在温度为36℃条件下发酵160小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在65℃条件下,用电热烘干箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在18%,比重在1.35时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜10kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例9
(1)将洛神花干花、穿心莲花干花、金荞麦花干花、败酱草花干花剔除残枝、残茎和残叶等杂质,分别置于烘箱中,在45℃条件下热风干燥至含水量在2%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后过550目筛,得洛神花粉、穿心莲花粉、金荞麦花粉和败酱草花粉,称取洛神花粉3kg、穿心莲花粉2kg、金荞麦花粉2kg和败酱草花粉2kg混合,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入产朊假丝酵母200g、啤酒酵母300g、乳酸生球菌200g和双歧杆菌300g混合均匀,置于容器内,在温度为37℃条件下发酵180小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在60℃条件下,用电热烘箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100目筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在20%,比重在1.33时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜9.5kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
实施例10
(1)将沙棘花干花、刺玖花干花、腊梅花干花剔除残枝、残茎和残叶等杂质,分别远红外干燥机,在40℃条件下干燥至含水量在1.5%,取出冷却后,采用超微振动粉碎机进行粉碎,粉碎后过600目筛,得沙棘花粉、刺玖花粉、腊梅花粉,称取沙棘花粉6kg、刺玖花粉3kg、和腊梅花粉1kg混合,再加水6kg进行调和搅拌均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再加入热带假丝酵母300g、酿酒酵母200g、乳酸链球菌500g和保加利亚乳杆菌500g混合均匀,置于容器内,在温度为38℃条件下发酵150小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后将发酵物料在65℃条件下,用电热烘干箱烘干至含水量小于3%,得干料,将所得干料冷却至室温,使用万能粉碎机粉碎,过100日筛,制得花卉粉;
(2)将蜂蜜10kg置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入2.5kg的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制到含水量在19%,比重在1.34时停止加热,使其自然降温至50-60℃;
(3)称取步骤(1)制得的花卉粉10kg和步骤(2)得到的熬制蜂蜜9kg混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得每丸重9克的蜜丸;
(4)包装得产品。
Claims (11)
1.一种花卉蜜丸,其特征在于:
(1)首先将可食用的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花中的一种或两种以上任意组合;经35℃-90℃干燥至含水量小于等于2%,粉碎成300-500目粉与复合微生物菌发酵剂和水按1:0.1-0.2:0.6配比,先将花卉粉与水混合均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再与复合微生物菌发酵剂混合均匀,置于容器内,在温度为36-38℃条件下发酵150-200小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后,将发酵物料在50-95℃条件下烘干至含水量小于3%,粉碎过100目筛制得花卉粉;
(2)将蜂蜜置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入蜂蜜重量25%的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制至含水量在18-20%,比重在1.33-1.35,然后使其降温至50-60℃;
(3)取上述步骤(1)制备的花卉粉和步骤(2)熬制的蜂蜜,按以下重量份的花卉粉10份,蜂蜜8-10份进行配比混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得蜜丸;
(4)包装得产品。
2.根据权利要求1所述的花卉蜜丸,其特征在于:上述步骤(1)所述的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花为干花。
3.根据权利要求1所述的花卉蜜丸,其特征在于:所述的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花为鲜花。
4.根据权利要求1所述的花卉蜜丸,其特征在于:所述的干燥采用热风干燥、远红外干燥或微波干燥;优选的干燥条件为温度在35-65℃;所述的粉碎为超微粉碎。
5.根据权利要求4所述的花卉蜜丸,其特征在于:所述的超微粉碎使用振动超微粉碎机。
6.根据权利要求1所述的花卉蜜丸,其特征在于:所述的复合微生物菌发酵剂为酵母菌和乳酸菌按重量比为1:1比例的混合物。
7.根据权利要求5所述的花卉蜜丸,其特征在于:所述的酵母菌为热带假丝酵母、产朊假丝酵母、酿酒酵母、酿造酵母、啤酒酵母、贝酵母、葡萄汁酵母和面包酵母菌种中的两种任意组合。
8.根据权利要求5所述的花卉蜜丸,其特征在于:所述的乳酸菌为乳酸链球菌、乳酸片球菌、嗜热链球菌、嗜热乳杆菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌中的两种任意组合。
9.根据权利要求5所述的花卉蜜丸,其特征在于:所述的酵母菌为市场有售的食品用酵母菌制品。
10.根据权利要求5所述的花卉蜜丸,其特征在于:所述的乳酸菌为市场有售的食品用乳酸菌制品。
11.一种如权利要求1所述的花卉蜜丸的生产方法,其特征在于,步骤如下:
(1)首先将可食用的白荆条花、柑橘花、椴树花、荔枝花、芝麻花、棉花花、乌柏花、按树花、水翁花、茄花、炮仗花、密蒙花、木兰花(蕾)、杨枸花(雄花序)、丽春花、蚌兰花、鞑新菊花、龙眼花、百合花、金银花、菊花、野菊花、雪菊、万寿菊、葛花、槐花、刺槐花、枣花、沙枣花、银杏花、桃花、杏花、玫瑰花、栀子花、茉莉花、芙蓉花、桂花、红花、啤酒花、槟榔花、木槿花、玉兰花、荷花、石榴花、三七花、丹参花、月季花、杜鹃花、苦刺花、攀枝花花、梅花、刺玫花、石竹花、勿忘我花、薰衣草花、茶花、丁香花、芍药花、草莓花、板蓝根花、油菜花、连翘花、芦荟花、仙人球花、当归花、桔梗花、牛蒡花、川芎花、冬青花、五味子花、南瓜花、甘草花、瓜蒌花、芥子花、紫金莲花、荆豆花、石楠花、海棠花、菩提花、沟酸浆花、洋甘菊花、薄荷花、合欢花、牡丹花、紫罗兰花、迷迭香花、洛神花、玉蝴蝶花、千日红花、柠檬草花、龙芽草花、凤仙花、铁线莲花、金盏花、龙胆草花、矢车菊花、梨花、丝瓜花、蔷薇花、扁豆花、松树花、豌豆花、人参花、明日草花、竹茹花、何首乌花、绞股蓝花、淫羊藿花、墨旱莲花、积雪草花、黄精花、木香花、石决明花、侧柏花、黄连花、益母草花、香薷花、黄芥子花、鱼腥草花、荆芥花、菊苣花、榧子花、桑树花、紫苏花、姜花、荞麦花、葵花花、小蓟花、赤芍花、穿心莲花、紫花地丁花、黄花地丁花、枸杞花、山楂花、乌梅花、藿香花、沙棘花、白扁豆花、玄参花、厚朴花、金荞麦花、黄芪花、紫锥菊花、败酱草花、一串红花、鸡冠花、樱花、樱桃花、苦瓜花、菊芋花、兰花、腊梅花、九里香花、美人蕉花、扶桑花、树兰花、留兰香花、蝴蝶花、琵琶花、辛夷花、佛手花、含笑花、灯心花、树心花、糯米香花、木杨梅花、萱草花、野芝麻花、玉米花、桃金娘花、金雀花、款冬花、打碗花、大蓟花、郁金香花、苜蓿花、荷兰菊、地被菊、地被草花、小丽花、黄秋葵花、珠兰花、玳玳花、茵陈花、甜叶菊花、石斛花、蓝莓花、榆叶梅花中的一种或两种以上任意组合;经35℃-90℃干燥至含水量小于等于2%,粉碎成300-500目粉与复合微生物菌发酵剂和水按1:0.1-0.2:0.6配比,先将花卉粉与水混合均匀,采用115℃热压灭菌30分钟,待冷却至40℃以下时,再与复合微生物菌发酵剂混合均匀,置于容器内,在温度为36-38℃条件下发酵150-200小时,发酵过程中每隔6小时将发酵物料翻动搅拌1次,发酵结束后,将发酵物料在50-95℃条件下烘干至含水量小于3%,粉碎过100目筛制得花卉粉;
(2)将蜂蜜置锅中,加热溶化后,过筛除去死蜂及浮沫等杂质,再倾入常压罐中,加入蜂蜜重量25%的纯化水,加热至沸腾,用50-60目筛滤过,再抽入罐中继续加热至110-115℃熬制至含水量在18-20%,比重在1.33-1.35,然后使其降温至50-60℃;
(3)取上述步骤(1)制备的花卉粉和步骤(2)熬制的蜂蜜,按以下重量份的花卉粉10份,蜂蜜8-10份进行配比混合,采用常规方法进行和药、制丸块、搓条、制丸等工序制得蜜丸;
(4)包装得产品。
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CN109497484A (zh) * | 2018-10-10 | 2019-03-22 | 广东科贸职业学院 | 一种含有益生菌的固态蜂蜜丸的制备方法 |
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