CN108685074A - A kind of preparation method of propolis purple sweet potato powder - Google Patents
A kind of preparation method of propolis purple sweet potato powder Download PDFInfo
- Publication number
- CN108685074A CN108685074A CN201810491658.5A CN201810491658A CN108685074A CN 108685074 A CN108685074 A CN 108685074A CN 201810491658 A CN201810491658 A CN 201810491658A CN 108685074 A CN108685074 A CN 108685074A
- Authority
- CN
- China
- Prior art keywords
- propolis
- sweet potato
- purple sweet
- preparation
- gauze
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000241413 Propolis Species 0.000 title claims abstract description 75
- 229940069949 propolis Drugs 0.000 title claims abstract description 75
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 37
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000019441 ethanol Nutrition 0.000 claims abstract description 23
- 239000000284 extract Substances 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 239000003595 mist Substances 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 239000004570 mortar (masonry) Substances 0.000 claims abstract description 5
- 229910052573 porcelain Inorganic materials 0.000 claims abstract description 5
- 239000003292 glue Substances 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108010089934 carbohydrase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000004064 recycling Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 abstract description 12
- 235000013339 cereals Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 239000008187 granular material Substances 0.000 abstract description 3
- 238000000874 microwave-assisted extraction Methods 0.000 abstract description 3
- 238000013459 approach Methods 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000019633 pungent taste Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 241000256844 Apis mellifera Species 0.000 description 4
- 238000005360 mashing Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 239000000877 Sex Attractant Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 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
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- 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
-
- 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
- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of preparation method of propolis purple sweet potato powder, belongs to bee glue powder preparing technical field, including:Prepare purple sweet potato juice, propolis Freezing smashing, porcelain mortar grinding slightly carry, normal-temperature superhigh pressure extract, by purple sweet potato juice propolis extract mix mixed liquor, concentration, be freeze-dried propolis coarse powder, smash to obtain propolis micro mist.The product of the present invention not only improves the aesthetic quality of propolis product, and provides approach for the application field for further widening propolis product.Purple sweet potato can improve the undesirable mouthfeel of propolis well, and product has apparent purple sweet potato fragrance, without any undesirable pungent taste.The problems such as the problem of present invention is first slightly carried with ethyl alcohol, then through ultra high pressure extraction, can improve the utilization rate and flour extraction of propolis, and use ultra high pressure extraction overcomes Microwave Extraction uneven heating and ultrasonic wave extraction power consumption are big, noise.The propolis micro powder granule of the present invention is small, and average grain diameter is less than 70 μm, and regular shape, uniformity is good, and surface is smooth.
Description
Technical field
The invention belongs to bee glue powder preparing technical fields, and in particular to a kind of preparation method of propolis purple sweet potato powder.
Background technology
Propolis (propolis) is the resin setting the positions such as bud, bark acquire of the honeybee from plant, is blended into the tongue of honeybee
The glandular secretions object such as gland, wax gland, through a kind of colloid substance made of honeybee process change.Recent study finds that propolis has
Anticancer, protection liver, improves body's immunity and a variety of biological functions such as anti-oxidant at anti-sex pheromone, thus by
The common concern of whole world various countries businessman.Propolis glue is classified as and can add in the material list of health food by China, is
The utilization of propolis provide the guarantee in policy.
Functional components in propolis are extracted often using ethyl alcohol as solvent using the method for standing or being heated to reflux, but
The shortcomings of this method is high with temperature there are extraction time length, is broken so as to cause the molten functional materials of flavonoids alcohol by different degrees of
It is bad.In addition, the methods of microwave, ultrasonic wave are applied the extraction in propolis by somebody, but it is at laboratory's stage now.Microwave
Extraction is substantially heating extraction, and there are problems that uneven heating.Although ultrasonic wave extraction has also carried out more research,
But it only rests on laboratory scale, since its power consumption is big, the problems such as noise, makes it difficult to realize industrially scalable life
Production.
Currently, both at home and abroad propolis product have it is tens of in, it is in the majority as the product of carrier using alcohol.This kind of product is because containing highly concentrated
The alcohol of degree, takes extremely inconvenient, and many products have strong impulse taste, and consumer is difficult to entrance, and some consumers are to wine
Smart allergy cannot be taken containing spirituous propolis product, and further applying for propolis is limited.Therefore exploitation aesthetic quality it is good,
Propolis product with healthcare function is imperative.
Invention content
In order to solve the problems in the existing technology, the present invention provides a kind of preparation method of propolis purple sweet potato powder, change
The aesthetic quality of propolis product has been apt to it, and propolis micro powder granule obtained is uniform.
The present invention uses following technical scheme:
A kind of preparation method of propolis purple sweet potato powder, includes the following steps:
Step 1:It will be cut into the bulk of 0.5cm square after the cleaning peeling of light violet potato, the water of 2 times of weight is added after blanching, uses
Tissue mashing crusher machine 30s obtains purple sweet potato slurry, by purple sweet potato slurry amylase 60 DEG C of enzymolysis 30min, enzyme dosage 1000mg/L, then uses
Lemon acid for adjusting pH value is 4, then uses 60 DEG C of cellulase, carbohydrase enzymolysis 30min, the cellulase and carbohydrase respectively
Enzyme dosage be 1000mg/L, centrifugation, filtering after purple sweet potato juice, be stored in spare in 4 DEG C of refrigerators;
Step 2:Propolis is freezed into 2-3h under the conditions of -80 DEG C, smashes it through 40 mesh sieve, bottling is spare;
Step 3:The ethanol solution that the propolis 5g that Freezing smashing of learning from else's experience is crossed is 70% with 25mL volumetric concentrations in porcelain mortar
It is ground into paste, and is put into container and seals, is impregnated at room temperature for 24 hours, filtered through gauze, filter residue adds same volume and concentration
Ethyl alcohol extracts 2 times repeatedly, merging filtrate;
Step 4:Filtrate is dissolved in the ethanol solution that 175mL volumetric concentrations are 70%, impregnates 48h, timing agitation, room temperature
Super-pressure 350-400Mpa extracts 2-10min, and filtered through gauze obtains propolis extract;
Step 5:By purple sweet potato juice, propolis extract and gelatin in mass ratio 100:300:1 ratio mixing, obtains mixed liquor;
Step 6:Mixed liquor is concentrated into 40min for 60-70 DEG C in Rotary Evaporators, concentrate is obtained, is poured out after recycling ethyl alcohol
Medicinal extract;
Step 7:Concentrate is freeze-dried at -45 DEG C and is warming up to 40 DEG C after 48h and makes water sublimed, obtains propolis coarse powder;
Step 8:Propolis coarse powder is put into Baily pulverizer, dry pulverization process is carried out to it, 15min is crushed at -20 DEG C and is obtained
Propolis micro mist.
Preferably, the propolis micro mist average grain diameter described in step 8 is less than 70 μm.
Preferably, the super-pressure 350MPa described in step 4 extracts 2min.
Preferably, the filtering described in step 1 is to use three layers of filtered through gauze.
Preferably, the filtered through gauze described in step 3 is to use two layers of filtered through gauze.
Preferably, the filtered through gauze described in step 4 is to use 8-12 layers of filtered through gauze.
Preferably, the timing agitation described in step 4 is primary every 4h stirrings.
The beneficial effects of the present invention are:
1) product of the invention not only improves the aesthetic quality of propolis product, and further to widen propolis product
Application field provides approach.Purple sweet potato can improve the undesirable mouthfeel of propolis well, and product has apparent purple sweet potato fragrance,
Without any undesirable pungent taste.
2) present invention is first slightly carried with ethyl alcohol, then through ultra high pressure extraction, can improve the utilization rate and flour extraction of propolis, and is adopted
The problems such as the problem of overcoming Microwave Extraction uneven heating with ultra high pressure extraction and ultrasonic wave extraction power consumption are big, noise.
3) propolis micro powder granule of the invention is small, and average grain diameter is less than 70 μm, and regular shape, uniformity is good, and table
Face is smooth, and powder characteristics is better than propolis coarse powder.
4) present invention is extracted using the ethyl alcohol of volumetric concentration 70%, and extract has physiological activity.
5) rate is digested and absorbed by what superfine communication technique can improve propolis.
Specific implementation mode
With reference to embodiments, the technical solution in the present invention is clearly and completely described.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of preparation method of propolis purple sweet potato powder, includes the following steps:
Step 1:It will be cut into the bulk of 0.5cm square after the cleaning peeling of light violet potato, the water of 2 times of weight is added after blanching, uses
Tissue mashing crusher machine 30s obtains purple sweet potato slurry, by purple sweet potato slurry amylase 60 DEG C of enzymolysis 30min, enzyme dosage 1000mg/L, then uses
Lemon acid for adjusting pH value is 4, then uses 60 DEG C of cellulase, carbohydrase enzymolysis 30min, the cellulase and carbohydrase respectively
Enzyme dosage be 1000mg/L, centrifugation, filtering after purple sweet potato juice, be stored in spare in 4 DEG C of refrigerators;
Step 2:Propolis is freezed into 2h under the conditions of -80 DEG C, smashes it through 40 mesh sieve, bottling is spare;
Step 3:The ethanol solution that the propolis 5g that Freezing smashing of learning from else's experience is crossed is 70% with 25mL volumetric concentrations in porcelain mortar
It is ground into paste, and is put into container and seals, is impregnated at room temperature for 24 hours, filtered through gauze, filter residue adds same volume and concentration
Ethyl alcohol extracts 2 times repeatedly, merging filtrate;
Step 4:Filtrate is dissolved in the ethanol solution that 175mL volumetric concentrations are 70%, impregnates 48h, timing agitation, room temperature
Super-pressure 350Mpa extracts 2min, and filtered through gauze obtains propolis extract;
Step 5:By purple sweet potato juice, propolis extract and gelatin in mass ratio 100:300:1 ratio mixing, obtains mixed liquor;
Step 6:Mixed liquor is concentrated into 40min for 60 DEG C in Rotary Evaporators, concentrate is obtained, leaching is poured out after recycling ethyl alcohol
Cream;
Step 7:Concentrate is freeze-dried at -45 DEG C and is warming up to 40 DEG C after 48h and makes water sublimed, obtains propolis coarse powder;
Step 8:Propolis coarse powder is put into Baily pulverizer, dry pulverization process is carried out to it, 15min is crushed at -20 DEG C and is obtained
Propolis micro mist.
Propolis micro mist average grain diameter described in step 8 is less than 70 μm;Filtering described in step 1 is to use three layers of yarn
Cloth filters;Filtered through gauze described in step 3 is to use two layers of filtered through gauze;Filtered through gauze described in step 4 is to use 8
Layer filtered through gauze;Timing agitation described in step 4 is primary every 4h stirrings.
Embodiment 2
A kind of preparation method of propolis purple sweet potato powder, includes the following steps:
Step 1:It will be cut into the bulk of 0.5cm square after the cleaning peeling of light violet potato, the water of 2 times of weight is added after blanching, uses
Tissue mashing crusher machine 30s obtains purple sweet potato slurry, by purple sweet potato slurry amylase 60 DEG C of enzymolysis 30min, enzyme dosage 1000mg/L, then uses
Lemon acid for adjusting pH value is 4, then uses 60 DEG C of cellulase, carbohydrase enzymolysis 30min, the cellulase and carbohydrase respectively
Enzyme dosage be 1000mg/L, centrifugation, filtering after purple sweet potato juice, be stored in spare in 4 DEG C of refrigerators;
Step 2:Propolis is freezed into 3h under the conditions of -80 DEG C, smashes it through 40 mesh sieve, bottling is spare;
Step 3:The ethanol solution that the propolis 5g that Freezing smashing of learning from else's experience is crossed is 70% with 25mL volumetric concentrations in porcelain mortar
It is ground into paste, and is put into container and seals, is impregnated at room temperature for 24 hours, filtered through gauze, filter residue adds same volume and concentration
Ethyl alcohol extracts 2 times repeatedly, merging filtrate;
Step 4:Filtrate is dissolved in the ethanol solution that 175mL volumetric concentrations are 70%, impregnates 48h, timing agitation, room temperature
Super-pressure 400Mpa extracts 10min, and filtered through gauze obtains propolis extract;
Step 5:By purple sweet potato juice, propolis extract and gelatin in mass ratio 100:300:1 ratio mixing, obtains mixed liquor;
Step 6:Mixed liquor is concentrated into 40min for 70 DEG C in Rotary Evaporators, concentrate is obtained, leaching is poured out after recycling ethyl alcohol
Cream;
Step 7:Concentrate is freeze-dried at -45 DEG C and is warming up to 40 DEG C after 48h and makes water sublimed, obtains propolis coarse powder;
Step 8:Propolis coarse powder is put into Baily pulverizer, dry pulverization process is carried out to it, 15min is crushed at -20 DEG C and is obtained
Propolis micro mist.
Propolis micro mist average grain diameter described in step 8 is less than 70 μm;Filtering described in step 1 is to use three layers of yarn
Cloth filters;Filtered through gauze described in step 3 is to use two layers of filtered through gauze;Filtered through gauze described in step 4 is to use
12 layers of filtered through gauze;Timing agitation described in step 4 is primary every 4h stirrings.
The present invention is exemplarily described above, it is clear that present invention specific implementation is not subject to the restrictions described above,
As long as using the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress, or not improved this is sent out
Bright design and technical solution directly applies to other occasions, within protection scope of the present invention.The protection of the present invention
Range should be determined by the scope of protection defined in the claims.
Claims (7)
1. a kind of preparation method of propolis purple sweet potato powder, which is characterized in that include the following steps:
Step 1:It will be cut into the bulk of 0.5cm square after the cleaning peeling of light violet potato, the water of 2 times of weight is added after blanching, uses tissue
It smashs crusher machine 30s to pieces and obtains purple sweet potato slurry, by purple sweet potato slurry amylase 60 DEG C of enzymolysis 30min, enzyme dosage 1000mg/L, then use lemon
Acid for adjusting pH value is 4, then uses 60 DEG C of cellulase, carbohydrase enzymolysis 30min respectively, the enzyme of the cellulase and carbohydrase
Dosage is 1000mg/L, obtains purple sweet potato juice after centrifugation, filtering, is stored in spare in 4 DEG C of refrigerators;
Step 2:Propolis is freezed into 2-3h under the conditions of -80 DEG C, smashes it through 40 mesh sieve, bottling is spare;
Step 3:The ethanol solution that the propolis 5g that Freezing smashing of learning from else's experience is crossed is 70% with 25mL volumetric concentrations in porcelain mortar is ground into
Paste, and be put into container and seal, it impregnates at room temperature for 24 hours, filtered through gauze, filter residue adds the ethyl alcohol of same volume and concentration
It extracts 2 times repeatedly, merging filtrate;
Step 4:Filtrate is dissolved in the ethanol solution that 175mL volumetric concentrations are 70%, impregnates 48h, timing agitation, room temperature superelevation
350-400Mpa is pressed to extract 2-10min, filtered through gauze obtains propolis extract;
Step 5:By purple sweet potato juice, propolis extract and gelatin in mass ratio 100:300:1 ratio mixing, obtains mixed liquor;
Step 6:Mixed liquor is concentrated into 40min for 60-70 DEG C in Rotary Evaporators, concentrate is obtained, leaching is poured out after recycling ethyl alcohol
Cream;
Step 7:Concentrate is freeze-dried at -45 DEG C and is warming up to 40 DEG C after 48h and makes water sublimed, obtains propolis coarse powder;
Step 8:Propolis coarse powder is put into Baily pulverizer, dry pulverization process is carried out to it, 15min is crushed at -20 DEG C and obtains propolis
Micro mist.
2. a kind of preparation method of propolis purple sweet potato powder according to claim 1, it is characterised in that:Bee described in step 8
Glue micro mist average grain diameter is less than 70 μm.
3. a kind of preparation method of propolis purple sweet potato powder according to claim 1, it is characterised in that:It is super described in step 4
High pressure 350MPa extracts 2min.
4. a kind of preparation method of propolis purple sweet potato powder according to claim 1, it is characterised in that:Mistake described in step 1
Filter is to use three layers of filtered through gauze.
5. a kind of preparation method of propolis purple sweet potato powder according to claim 1, it is characterised in that:Yarn described in step 3
Cloth filtering is to use two layers of filtered through gauze.
6. a kind of preparation method of propolis purple sweet potato powder according to claim 1, it is characterised in that:Yarn described in step 4
Cloth filtering is to use 8-12 layers of filtered through gauze.
7. a kind of preparation method of propolis purple sweet potato powder according to claim 1, it is characterised in that:Determine described in step 4
When stirring be primary every 4h stirrings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810491658.5A CN108685074A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of propolis purple sweet potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810491658.5A CN108685074A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of propolis purple sweet potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685074A true CN108685074A (en) | 2018-10-23 |
Family
ID=63846845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810491658.5A Withdrawn CN108685074A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of propolis purple sweet potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685074A (en) |
-
2018
- 2018-05-22 CN CN201810491658.5A patent/CN108685074A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960659B (en) | Peony plant protein health care beverage and preparation method thereof | |
| CN103960717B (en) | Peony plant protein beverage and preparation method thereof | |
| CN101942355A (en) | Comprehensive extraction method for extracting tea seed oil, tea saponin and tea seed polysaccharide from tea seeds or camellia seeds | |
| CN110507754A (en) | A kind of semen ziziphi spinosae sleeping tea and preparation method thereof | |
| CN103875854B (en) | Diaphragma juglandis instant product and preparation method thereof | |
| CN103387919A (en) | Production process of lucid ganoderma wine | |
| CN106071627B (en) | A kind of preparation method of purple sweet potato mulberries instant powder | |
| CN105532979A (en) | Red date lactic acid bacterium beverage and preparation method thereof | |
| CN101906169B (en) | Process combination for preparing bletilla polysaccharide | |
| CN105707326A (en) | Preparation method of purple grass and juncus effuses instant tea powder | |
| CN109170885A (en) | A method of extracting ginseng effective component | |
| CN105520156A (en) | Preparation method of grape seed soluble dietary fiber | |
| CN108685074A (en) | A kind of preparation method of propolis purple sweet potato powder | |
| CN108354157A (en) | A kind of preparation method of propolis micro mist | |
| CN108685057A (en) | A kind of preparation method of propolis red date instant powder | |
| CN104431093A (en) | Instant highland barley tea and preparation method thereof | |
| CN106509888A (en) | Preparation method of hibiseu smanihot plant extract | |
| CN103446208B (en) | A kind of method that ginseng pulp is prepared using cellulase | |
| CN106343104A (en) | Making method of care powder with fructus trichosanthis and dendrobe | |
| CN106360721A (en) | Processing method of orobanche coerulescens nutrition powder | |
| CN112175741A (en) | Method for extracting tea saponin from tea seed cake | |
| CN108925725A (en) | A kind of processing method of Hedge Prinsepia Nut caffein | |
| CN105010657A (en) | Health care tea capable of maintaining beauty for females | |
| CN108451996A (en) | A method of preparing maca extract | |
| CN108968041A (en) | A kind of big bean seedlings appetizing ease constipation meal replacement powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181023 |
|
| WW01 | Invention patent application withdrawn after publication |