CN111772141A - 一种蜂蜜花粉膏及其制备工艺 - Google Patents
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Abstract
本发明提供一种蜂蜜花粉膏及其制备工艺,属于保健食品技术领域。它是由花粉和蜂蜜按1:1.3的比例混合后经减压蒸馏浓缩而成,花粉经破壁打磨成粉后用食用酒精脱敏而成。一种蜂蜜花粉膏的制备工艺,包括以下步骤:将花粉除杂后用胶体磨破壁打磨成粉,并将处理后的花粉用食用酒精浸泡;进行减压蒸馏操作,回收食用酒精;将食用酒精回收后的花粉和蜂蜜,按1:1.3的比例进行混合至均匀溶合;对半成品再次进行减压蒸馏进行浓缩操作,浓缩至水分含量为10‑15%的成品;将成品进行包装。本发明制成的蜂蜜花粉膏不但充分提取了蜂蜜和花粉的营养价值,营养价值高,而且花粉经过脱敏处理,大大增加了食用安全性,保存时间长。
Description
技术领域
本发明涉及保健食品技术领域,特别涉及一种蜂蜜花粉膏及其制备工艺。
背景技术
蜂蜜花粉膏是由天然蜂蜜与花粉调和而成的食品,可以作为饮品和日常保健。蜂蜜是蜜蜂从开花植物的花中采得的花蜜在蜂巢中经过充分酿造而成的天然甜物质,气味清香浓郁,味道纯真甜美。而花粉也具备很好的保健功能,花粉中富含多种氨基酸、维生素A、维生素C、维生素E、活性物质以及微量元素硒、磷脂、核酸等成分。目前市场上的蜂蜜和花粉混合产品,其制作方法非常简单,直接将花粉和蜂蜜混合,再进行搅拌,搅拌后就成了蜂蜜花粉膏。但是这样制作的蜂蜜花粉膏不但营养价值低,而且花粉很容易造成食用者过敏,而且难以长时间保存。
专利公布号为CN103704552A的发明专利公开了一种蜂蜜花粉膏,由以下原料及重量比配制而成,枸杞5-10份,当归2-5份,龙眼肉5-10份,蜂蜜47-57份,蜂花粉25-35份,蜂胶1份,蜂王浆10-15份,有机硒0.02-0.04份,其制作方法如下:取枸杞、当归、龙眼肉和有机硒4种成分按所述比例与蜂花粉、蜂蜜、蜂胶、蜂王浆进行充分混合,搅拌均匀而成。通过上述方法制作出来的蜂蜜花粉膏虽然比直接将花粉和蜂蜜混合的产品营养价值高,但是其还是容易造成食用者过敏,且保存时间短。
专利公布号为CN101361535B的发明专利公开了一种复方花粉膏及其制备方法,本复方花粉膏由水溶蜂胶、黄芪蜂蜜、洋槐蜂蜜、芸芥花粉、油菜花粉、荷花花粉、生理盐水配制而成,其制备步骤为:将花粉原料去末去杂,将原料置于不锈钢桶内,将入生理盐水,充分搅拌均匀,按所要求的温度和时间置于已消毒的容器中,然后按比例加入水溶蜂胶,按所要求的时间放置,将于蜂胶溶合好的蜂花粉,置于搅拌器内加入的天然成熟洋槐蜜,黄芪蜜,加入搅拌器内充分搅拌,搅拌均匀后,按所要求的时间置于已消毒好的容器内搅拌;充分搅拌后的成分,置于加压过滤器中过滤既得成品。通过上述方法制备的复方花粉膏的花粉没有经过粉碎,其和生理盐水是不相容的,所以其营养成分无法充分提取,而且成品长时间保存较为困难。
发明内容
本发明的目的是提供一种蜂蜜花粉膏及其制备工艺,制成的蜂蜜花粉膏不但充分提取了蜂蜜和花粉的营养价值,营养价值高,而且花粉经过脱敏处理,大大增加了食用安全性,保存时间长。
本发明解决其技术问题所采用的技术方案是:
一种蜂蜜花粉膏,其特征在于:它是由花粉和蜂蜜按1:1.3的比例混合后经减压蒸馏浓缩而成,所述花粉经破壁打磨成粉后用食用酒精脱敏而成。
一种蜂蜜花粉膏的制备工艺,包括以下步骤:
步骤(1):将花粉除杂后用胶体磨破壁打磨成粉,并将处理后的花粉用食用酒精浸泡;
步骤(2):在温度为35℃、压强为-0.1MPa条件,进行减压蒸馏操作,回收食用酒精;
步骤(3):将食用酒精回收后的花粉和蜂蜜,按1:1.3的比例进行混合至均匀溶合;
步骤(4):在温度为60℃以下、压强为-0.1MPa的条件,对半成品再次进行减压蒸馏进行浓缩操作,浓缩至水分含量为10-15%的成品;
步骤(5):将成品进行包装。
本发明和现有技术相比,具有以下优点和效果:1.花粉除杂后打磨成粉,其目的是破壁,让花粉营养成分能充分均被提取出来,大大增加了蜂蜜花粉膏的营养价值。2.花粉用食用酒精浸泡,再将食用酒精蒸馏回收,其目的是达到脱敏,增加食用人群的受众面,增加食用的安全性。3.花粉和蜂蜜混合后进行减压蒸馏进行浓缩操作,浓缩至水分含量为10-15%的成品,大大增加了蜂蜜花粉膏的保存时间。
附图说明
图1为本发明一种蜂蜜花粉膏的制备工艺流程图。
具体实施方式
下面结合附图并通过实施例对本发明作进一步的详细说明,以下实施例是对本发明的解释而本发明并不局限于以下实施例。
实施例一:
一种蜂蜜花粉膏的制备工艺,包括以下步骤:
步骤(1):将花粉除杂后用胶体磨破壁打磨成粉,并将处理后的花粉用食用酒精浸泡;
步骤(2):在温度为35℃、压强为-0.1MPa条件,进行减压蒸馏操作,回收食用酒精;
步骤(3):将食用酒精回收后的花粉和蜂蜜,按1:1.3的比例进行混合至均匀溶合;
步骤(4):在温度为50℃、压强为-0.1MPa的条件,对半成品再次进行减压蒸馏进行浓缩操作,浓缩至水分含量为15%的成品;
步骤(5):将成品进行包装。
实施例二:
一种蜂蜜花粉膏的制备工艺,包括以下步骤:
步骤(1):将花粉除杂后用胶体磨破壁打磨成粉,并将处理后的花粉用食用酒精浸泡;
步骤(2):在温度为35℃、压强为-0.1MPa条件,进行减压蒸馏操作,回收食用酒精;
步骤(3):将食用酒精回收后的花粉和蜂蜜,按1:1.3的比例进行混合至均匀溶合;
步骤(4):在温度为55℃以下、压强为-0.1MPa的条件,对半成品再次进行减压蒸馏进行浓缩操作,浓缩至水分含量为12%的成品;
步骤(5):将成品进行包装。
实施例三:
一种蜂蜜花粉膏的制备工艺,包括以下步骤:
步骤(1):将花粉除杂后用胶体磨破壁打磨成粉,并将处理后的花粉用食用酒精浸泡;
步骤(2):在温度为35℃、压强为-0.1MPa条件,进行减压蒸馏操作,回收食用酒精;
步骤(3):将食用酒精回收后的花粉和蜂蜜,按1:1.3的比例进行混合至均匀溶合;
步骤(4):在温度为60℃以下、压强为-0.1MPa的条件,对半成品再次进行减压蒸馏进行浓缩操作,浓缩至水分含量为10%的成品;
步骤(5):将成品进行包装。
本说明书中所描述的以上内容仅仅是对本发明所作的举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,只要不偏离本发明说明书的内容或者超越本权利要求书所定义的范围,均应属于本发明的保护范围。
Claims (5)
1.一种蜂蜜花粉膏,其特征在于:它是由花粉和蜂蜜按1:1.3的比例混合后经减压蒸馏浓缩而成,所述的花粉经破壁打磨成粉后用食用酒精脱敏而成。
2.根据权利要求1所述的一种蜂蜜花粉膏的制备工艺,其特征在于:包括以下步骤:
步骤(1):将花粉除杂后破壁打磨成粉,并将处理后的花粉用食用酒精浸泡;
步骤(2):进行减压蒸馏操作,回收食用酒精;
步骤(3):将食用酒精回收后的花粉和蜂蜜,按1:1.3的比例进行混合至均匀溶合;
步骤(4):对半成品再次进行减压蒸馏进行浓缩操作,浓缩至水分含量为10-15%的成品;
步骤(5):将成品进行包装。
3.根据权利要求2所述的一种蜂蜜花粉膏的制备工艺,其特征在于:步骤(1)中,将花粉除杂后用胶体磨破壁打磨成粉。
4.根据权利要求2所述的一种蜂蜜花粉膏的制备工艺,其特征在于:步骤(2)中,减压蒸馏的条件为温度为35℃、压强为-0.1MPa。
5.根据权利要求2所述的一种蜂蜜花粉膏的制备工艺,其特征在于:步骤(4)中,减压蒸馏浓缩的条件为温度为60℃以下、压强为-0.1MPa。
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