CN108041528A - 一种蜂蜜干燥方法及蜂蜜产品 - Google Patents
一种蜂蜜干燥方法及蜂蜜产品 Download PDFInfo
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- B01J2/02—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops
- B01J2/04—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
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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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
本发明提供一种蜂蜜干燥方法及蜂蜜产品，所述蜂蜜干燥方法包括以下步骤：喷雾干燥是将原料液用雾化器分散成雾滴，并用热空气与雾滴直接接触的方式而获得粉粒状产品的一种干燥。将蜡质玉米淀粉与蜂蜜以1：1的比例混合后进行喷干。原料液可以是溶液、泥浆、乳浊液、糊状物或熔融物，甚至是滤饼等均可处理。喷雾干燥能力为每小时几千克至200吨。
Description
技术领域
本发明涉及蜂蜜深加工技术，尤其涉及一种蜂蜜干燥方法及蜂蜜产品。
背景技术
蜂蜜是蜜蜂采集植物的花蜜或分泌物贮存在巢脾内，并经过它们充分酿制而成的甜物质。新鲜成熟的蜂蜜是透明或半透明的粘稠胶状液体，贮藏过程中易出现结晶现象。所采集酿造的蜜根据不同植物种类，分为紫云英蜜、椴树蜜、荔枝蜜、油菜蜜，荆条蜜、龙眼蜜、柑桔蜜等。不同蜜源植物种类不同，蜂蜜的色、香、味也不同。蜂蜜常分为水白色、乳白色、白色、特浅琥珀色、浅琥珀色、琥珀色、深琥珀色等七个级别。一般淡颜色的蜂蜜有一股清香，而深颜色的蜂蜜则有比较浓郁的香味。
蜂蜜中的成分比较复杂，现在能检测出来的有180余种，除葡萄糖、果糖等丰富的糖分外，还含有多种氨基酸、维生素、矿物质、酶、酸、芳香物质等有效成分，因而蜂蜜具有保健作用111。主要成分有(1)水分，成熟蜂蜜的水分一般不超过17％。常温下含水率超过25％的蜂蜜容易发酵变质。(2)糖类，占鲜重的70％--80％，其中葡萄糖约为33％～38％；果糖38％～42％；蔗糖5％以下。(3)酸类，有柠檬酸、醋酸、丁酸、苹果酸、琥珀酸等等，约占总重的0.57％。(4)蛋白质，约占0.26％。(5)矿物质，有钾、钠、钙、镁等等，约占总重的0.17％。除此之外还含有少量糖醇类、酶类、维生素等。
新鲜成熟的蜂蜜，在常温常压下是粘稠、透明或半透明的液体物质。具有独特的香气和滋味蜂蜜在空气潮湿时能吸收空气重的水分，吸收的能力随蜂蜜浓度、空气湿度的增加而增加蜂蜜中含有大量的糖类，包括果糖、葡萄糖、蔗糖等，同时含有胶状物质，因而蜂蜜的粘性很大。蜂蜜中的葡萄糖围绕结晶核形成颗粒，并在颗粒周围包上一层果糖、蔗糖或糊精的膜，逐渐聚结扩展，而致整个容器中的蜂蜜部分或全部成为松散的固体状，即为蜂蜜结晶。蜂蜜中一般含有一定量的酵母菌，当水分含量较低时，高含糖量可抑制其生长繁殖。
国内对固化蜂蜜的报道较少，尤其是采用喷雾干燥的方法，大多停留在实验室阶段，市场的产品较少，而且产品中蜂蜜的含量很低，且蜂蜜粉中的配料单一、滋味不突出。现在国外的固化蜂蜜技术有加热烘制、真空干燥、结晶法、喷雾干燥、微波干燥、冷冻干燥，产品形状有粉状、颗粒状、薄片状和晶体状。
发明内容
本发明的目的在于，针对目前蜂蜜深加工的诸多问题，提出一种蜂蜜干燥方法，对原料液适应性强，干燥能力大。原料液可以是溶液、泥浆、乳浊液、糊状物或熔融物，甚至是滤饼等均可处理。喷雾干燥能力为每小时几千克至200吨。
为实现上述目的，本发明采用的技术方案是：一种蜂蜜干燥方法，包括以下步骤：喷雾干燥是将原料液用雾化器分散成雾滴，并用热空气(或其他气体)与雾滴直接接触的方式而获得粉粒状产品的一种干燥。
进一步地，将蜡质玉米淀粉与蜂蜜以1：1的比例混合后进行喷干。
进一步地，所述原料液为溶液、乳浊液或悬浮液，也可以是熔融液或膏状物。
进一步地，所述干燥产品可根据需要制成粉状、颗粒状、空心球或团粒状。
本发明的另一个目的还公开了一种蜂蜜产品，采用上述方法制备而成。
本发明一种蜂蜜干燥方法及蜂蜜产品，与现有技术相比较具有以下优点：
1)应用领域比较广泛，利用喷雾干燥技术可以进行喷雾吸收、喷雾反应、喷雾萃取等操作。广泛应用于各个行业，包括食品工业、无机化工、医药、燃料、颜料工业中都有很重要的应用。
2)对原料液适应性强，干燥能力大。原料液可以是溶液、泥浆、乳浊液、糊状物或熔融物，甚至是滤饼等均可处理。喷雾干燥能力为每小时几千克至200吨。
3)喷雾干燥的操作是连续的，其系统可以是全自动控制操作。消除人为因素，只要干燥条件恒定，干燥产品质量就比较稳定。
4)产品质量好，操作方法得当可以在干燥的同时进行喷雾造粒，提高粉末产品的分散性、散落性、溶解性等。还能制成微胶囊，降低产品的色、香和营养成分的损失。
具体实施方式
以下结合实施例对本发明进一步说明：
实施例1
本实施例公开了一种蜂蜜干燥方法，包括以下步骤：喷雾干燥是将原料液用雾化器分散成雾滴，并用热空气(或其他气体)与雾滴直接接触的方式而获得粉粒状产品的一种干燥。将蜡质玉米淀粉与蜂蜜以1：1的比例混合后进行喷干。所述原料液为溶液。干燥产品制成粉状。
实施例2
本实施例公开了一种蜂蜜干燥方法，包括以下步骤：喷雾干燥是将原料液用雾化器分散成雾滴，并用热空气(或其他气体)与雾滴直接接触的方式而获得粉粒状产品的一种干燥。将蜡质玉米淀粉与蜂蜜以1：1的比例混合后进行喷干。所述原料液为乳浊液。所述干燥产品制成空心球。
实施例3
本实施例公开了一种蜂蜜干燥方法，包括以下步骤：喷雾干燥是将原料液用雾化器分散成雾滴，并用热空气(或其他气体)与雾滴直接接触的方式而获得粉粒状产品的一种干燥。将蜡质玉米淀粉与蜂蜜以1：1的比例混合后进行喷干。所述原料液为悬浮液。所述干燥产品可制成团粒状。
实施例4
本实施例公开了一种蜂蜜干燥方法，包括以下步骤：喷雾干燥是将原料液用雾化器分散成雾滴，并用热空气(或其他气体)与雾滴直接接触的方式而获得粉粒状产品的一种干燥。将蜡质玉米淀粉与蜂蜜以1：1的比例混合后进行喷干。所述原料液为熔融液。所述干燥产品制成团粒状。
最后应说明的是：以上各实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述各实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分或者全部技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (5)
1.一种蜂蜜干燥方法，其特征在于，包括以下步骤：喷雾干燥是将原料液用雾化器分散成雾滴，并用热空气与雾滴直接接触的方式而获得粉粒状产品的一种干燥。
2.根据权利要求1所述蜂蜜干燥方法，其特征在于，将蜡质玉米淀粉与蜂蜜以1：1的比例混合后进行喷干。
3.根据权利要求1所述蜂蜜干燥方法，其特征在于，所述原料液为溶液、乳浊液或悬浮液，也可以是熔融液或膏状物。
4.根据权利要求1所述蜂蜜干燥方法，其特征在于，所述干燥产品可根据需要制成粉状、颗粒状、空心球或团粒状。
5.一种蜂蜜产品，其特征在于，采用权利要求1-4任意一项所述方法制备而成。
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Application publication date: 20180518 |