CN113229490A - 一种花露燕窝及其制备方法 - Google Patents
一种花露燕窝及其制备方法 Download PDFInfo
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- CN113229490A CN113229490A CN202110414670.8A CN202110414670A CN113229490A CN 113229490 A CN113229490 A CN 113229490A CN 202110414670 A CN202110414670 A CN 202110414670A CN 113229490 A CN113229490 A CN 113229490A
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Abstract
本申请涉及一种花露燕窝及其制备方法,属于食品加工领域,包括以重量份数计的海藻糖1‑10份、干燕窝1‑5份、蜂王浆10‑75份、提取液50‑1000份、鱼胶粉0.3‑1.2份、麦芽糊精0.2‑6份、奇亚籽粉0.1‑1份、稳定剂0.025‑0.125份;提取液原料包括鲜花20‑200份和/或中草药0.2‑1份、纯净水100‑800份。方法包括:(1)干燕窝加入纯净水,25‑30℃下泡发3‑5h后沥干水分,得到泡发燕窝;(2)将提取液、蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉均匀混合,升温至60‑65℃加入稳定剂混合均匀得混合料;(3)将(1)中泡发燕窝和(2)中混合料混合均匀,密封处理后于90‑95℃微波炖煮15‑30min得花露燕窝。本申请具有锁住燕窝中唾液酸和微量元素,控制燕窝吸水溶胀,改善燕窝炖煮过程中水化,增加燕窝黏弹性优点。
Description
技术领域
本申请涉及食品加工领域,特别涉及一种花露燕窝及其制备方法。
背景技术
燕窝是雨燕科动物金丝燕及多种同属燕类用唾液等凝结所筑的巢窝,经过水洗、去毛、成型等处理后的燕窝是名贵的补益精品,具有养阴润燥、补中益气、入胃补脾、化痰止咳等功能,传统上被视为名贵滋补品和高级宴席佳肴。燕窝含有丰富的蛋白质、糖类和矿物质,其中蛋白质约50wt%,多糖类成分约30wt%,水份约10wt%,灰分约3wt%以及部分微量元素等。
燕窝中蛋白质以糖蛋白的形式存在,称为唾液酸糖蛋白,是燕窝的特征成份,分子量范围约40kDa~120kDa,其中蛋白质部分最主要由组氨酸、精氨酸、胱氨酸、色氨酸、酪氨酸等18种氨基酸组成,约占燕窝干重的46wt%~58wt%,糖类主要是唾液酸,约占燕窝干重的15wt%左右。唾液酸是一种天然存在的碳水化合物,是神经氨酸的氮或氧基取代的9-碳单糖的衍生物,多以α-糖苷的形式存在于非还原性寡聚糖末端,是构成细胞膜上糖蛋白、游离低聚糖和糖脂的重要成分。近年来许多研究发现,燕窝唾液酸及其衍生物在各种生命活动调节中起着重要的作用,唾液酸含量及种类异常会导致许多疾病,在抑制唾液酸转移酶和抗癌转移、促进神经细胞增长与抗老年痴呆症、抑制唾液酸酶与抗病毒、抑制白细胞粘附与抗炎等方面具有很大作用。唾液酸是燕窝中最重要的功效成分之一,燕窝降解后的低聚肽应最大程度保留唾液酸等功效成分。
燕窝的传统食用加工方法通常是:先将干燕窝泡发4~8h后,再以文火或隔水炖煮0.5~3h,才能食用。由于现有燕窝制品含水率较高,使燕窝在炖煮过程中燕窝不断吸水溶胀,燕窝固形部分存在自行溶解的情况,使得燕窝水化,进而导致燕窝中的唾液酸和微量元素流失。
发明内容
为了充分锁住燕窝中的唾液酸和微量元素,控制燕窝吸水溶胀程度,改善燕炖煮过程中产生水化现象,增加燕窝的黏弹性,本申请提供一种花露燕窝,采用如下的技术手段:一种花露燕窝,以重量份数计,其原料包括:海藻糖1-10份、干燕窝1-5份、蜂王浆10-75份、提取液50-1000份、鱼胶粉0.3-1.2份、麦芽糊精0.2-6份、奇亚籽粉0.1-1份、稳定剂0.025-0.125份;
所述提取液的原料包括:鲜花20-200份和/或中草药0.2-1份、纯净水100-800份;
所述提取液采用如下方法制备:将鲜花和/或中草药与纯净水混合均匀,在85-100℃温度下煎煮10-15min,过滤,得到滤液为提取液。
通过采用上述技术方案,提取液不仅能够去除燕窝原有的腥味,而且能够保留燕窝的丰富营养,提取液中的细分子物质的介入可以使人体细胞更好的吸收燕窝的营养物质;海藻糖中含有羟基分子结构,海藻糖中的羟基分子能够和提取液中的游离水进行结合,降低水的动态流动性,提高燕窝冻结的性能,使得海藻糖在燕窝表面形成保护膜,不仅能够减少燕窝原有水分的流失,同时使得外界的水分不易渗入燕窝的内部,能够控制燕窝吸水溶胀的程度,使得燕窝不易水化,进而增加燕窝的黏弹性性;蜂王浆能够增强人体的抵抗力,促进人体细胞再生与修复能力,改善睡眠,通过海藻糖和蜂王浆的作用,在提高人体抵抗力的同时能够提高燕窝中的含糖量,通过蜂王浆、海藻糖的作用能够减少燕窝中唾液酸的流失,充分锁住燕窝中的唾液酸和微量元素;鱼胶粉和奇亚籽粉具有抗氧化的作用,且鱼胶粉和奇亚籽粉能够和提取液进行结合直接渗透至燕窝中,提高干燕窝的胶原质含量,增加燕窝的黏弹性性。麦芽糊精,溶解性能良好、有适度的粘度、吸湿性低,不易结团等性能,有促进产品成型和良好地抑制产品组织结构的作用,成膜性能好,对结晶性糖具有抑制晶体析出的作用。麦芽糊精能够包裹在干燕窝的外表面,不仅能够减少燕窝原有水分的流失,同时使得外界的水分不易渗入燕窝的内部,能够控制燕窝吸水溶胀的程度,改善燕炖煮过程中产生水化现象,增加燕窝的黏弹性,同时麦芽糊精和提取液均能有效去除燕窝中的腥味,使燕窝更加营养美味。因此能够充分锁住燕窝中的唾液酸和微量元素。
可选的,所述鲜花为玫瑰花、金银花、菊花、槐花、白扁豆花、代代花、西红花中的至少一种。
通过采用上述技术方案,玫瑰花中的细分子物质的介入可以使人体细胞更好的吸收燕窝的营养物质,可以促进人体血液循环,防皱纹、消除疲劳、促进细胞新陈代谢,达到养颜美容的功效;将金银花燕窝结合可以明显的提高人体免疫能力,增强身体中白细胞的免疫能力;将菊花与燕窝结合能平肝、疏风,改善头晕、失眠、高血压、眼睛红血丝等症状;将槐花与燕窝结合能增强毛细血管的抵抗力,可使脆性血管恢复弹性的功能,从而降血脂和防止血管硬化,具有防止冠状动脉硬化、降低血压、改善心肌循环的功效。
可选的,所述鲜花包括重量比为(1-2):(1-4):(1-3):(1-2)的玫瑰花、金银花、菊花、槐花。
通过采用上述技术方案,通过玫瑰花、金银花、菊花、槐花之间的协同配合,不仅能够去除燕窝原有的腥味,而且能够保留燕窝的丰富营养,提取液中的细分子物质的介入可以使人体细胞更好的吸收燕窝的营养物质,提高人体的抵抗力。
可选的,所述稳定剂为琼脂粉、黄原胶、海藻酸钠、卵磷脂、瓜儿胶中的至少一种。
通过采用上述技术方案,稳定剂能够和提取液中的游离水进行结合,控制燕窝吸水溶胀的程度,使得燕窝不易水化,进而增加燕窝的黏弹性性。
可选的,所述稳定剂包括重量比为1:(1-5)的海藻酸钠、黄原胶。
通过采用上述技术方案,海藻酸钠能够和提取液中的游离水进行结合形成缓慢流动的粘稠溶液,能够增加花露燕窝的黏稠度,海藻酸钠和黄原胶均能够增加花露燕窝的黏稠度,又能减少燕窝的渗水量,使得燕窝不易水化,提高燕窝的黏弹性。
可选的,所述中草药为枸杞、陈皮、黄芪、石斛中的至少一种。
通过采用上述技术方案,枸杞具有滋补肝肾,益精明目的功效,枸杞与燕窝结合能够增强人体免疫力、抗衰老的功能;陈皮具有理气健脾,燥湿化痰的功效,陈皮与燕窝结合,具有益气健脾,促进消化的功效;黄芪和燕窝结合能够增强人体免疫功能;石斛和燕窝配合能促进胃液的分泌而助消化。
可选的,所述海藻糖和麦芽糊精的重量比为3:(1-2)。
通过采用上述技术方案,通过海藻糖和麦芽糊精的协配作用在干燕窝的外表面形成保护膜,不仅能够减少燕窝原有水分的流失,同时使得外界的水分不易渗入燕窝的内部,能够控制燕窝吸水溶胀的程度,使得燕窝不易水化,进而增加燕窝的黏弹性性。
为了充分锁住燕窝中的唾液酸和微量元素,增加燕窝的黏弹性性,改善燕窝炖煮过程中水化现象,本申请提供一种花露燕窝的制备方法,采用如下的技术手段:
一种花露燕窝的制备方法,包括如下步骤:
(1)在干燕窝中加入纯净水并于25-30℃温度下泡发,泡发3-5h,燕窝泡发完成;将泡发后的燕窝沥干水分,得到泡发燕窝;
(2)将提取液、蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉均匀混合,升温至60-65℃,再加入稳定剂并混合均匀,得混合料;
(3)将步骤(1)中泡发燕窝和步骤(2)中混合料混合均匀,并密封处理后于90-95℃微波炖煮15-30min,得花露燕窝。
通过采用上述技术方案,将提取液、蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉均匀混合;通过海藻糖和鱼胶粉的作用,能够加速蜂王浆、提取液、鱼胶粉中的营养物质进入燕窝的内部,可以使人体细胞更好的吸收燕窝的营养物质,活化人体机能,同时海藻糖和鱼胶粉以及稳定剂均能够控制燕窝吸水溶胀的程度,使得燕窝不易水化,进而增加燕窝的黏弹性;加入海藻糖并将燕窝于90-95℃微波炖煮有利于充分锁住燕窝中的唾液酸和微量元素,增加燕窝的粘弹性,改善燕炖煮过程中产生水化现象;此外,经微波炖煮处理的燕窝在不添加任何防腐剂的情况下能够在常温下贮藏长达12个月,品质不会发生明显的变化,其中唾液酸的含量也不会发生任何改变。
可选的,步骤(1)中所述干燕窝和纯净水的重量比为1:15-30。
通过采用上述技术方案,使得燕窝能够充分被泡发,提高燕窝的利用率,使得燕窝能够和提取液、蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉、稳定剂充分接触。
可选的,步骤(1)中泡发燕窝的含水率为2wt%-3wt%。
通过采用上述技术方案,使得燕窝固形部分不易自行溶解,同时有效保持燕窝原有天然的生物营养成分,提高花露燕窝的口感。
综上所述,本申请具有以下有益效果:
第一、本申请通过提取液和燕窝配合,提取液中的细分子物质的介入可以使人体细胞更好的吸收燕窝的营养物质;通过蜂王浆、鱼胶粉、稳定剂以及海藻糖的协同作用能够减少燕窝中唾液酸的流失,充分锁住燕窝中的唾液酸和微量元素;通过鱼胶粉和提取液、蜂王浆、奇亚籽粉、海藻糖进行结合直接渗透至燕窝中,提高燕窝的胶原质含量,增加燕窝的黏弹性性,改善燕炖煮过程中产生水化现象;
第二、通过本申请的方法制得花露燕窝不仅能够控制燕窝吸水溶胀的程度,使得燕窝不易水化,增加燕窝的黏弹性性,而且能够充分锁住燕窝中的唾液酸和微量元素;此外,经微波炖煮处理的燕窝在不添加任何防腐剂的情况下能够在常温下贮藏长达12个月,品质不会发生明显的变化,其中唾液酸的含量也不会发生任何改变。
具体实施方式
以下结合实施例对本申请作进一步说明。
表1实施例1-14花露燕窝的原料组成
上述实施例1-14按下述制备方法制备:
提取液的制备:选用新鲜的鲜花和新鲜的中草药混合,将混合后的鲜花和中草药研磨成细度为200目的混合料,在混合料中加入纯净水,并在100℃下煎煮15min,过滤,得到滤液为提取液。
花露燕窝的制备:
(1)原料处理:选用唾液酸含量等于12wt%的干燕窝,加入纯净水,在30℃下泡发5h,使干燕窝完全泡发,干燕窝泡发后的体积是未泡发前干燕窝体积的7倍;再将泡发后的燕窝沥干水分,制得泡发燕窝,其中,干燕窝和纯净水的重量比为1:30,泡发燕窝的含水率为3wt%。
(2)糖溶液制备:在提取液中依次加入蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉混合搅拌15min,转速为400r/min,然后加热并搅拌升温至65℃,再加入稳定剂混合搅拌15min,转速为400r/min,得混合料;
(3)将步骤(2)所得混合料加入步骤(1)的泡发燕窝中混合搅拌3min,然后装入耐热耐压包装袋,真空密封;耐热耐压包装袋的材质为尼龙聚乙烯。
(4)微波处理:将步骤(3)所得真空包装后的燕窝于95℃温度下微波炖煮20min,得花露燕窝;其中微波功率为50-1000W,压力为5.33kPa-12.67kPa。
实施例15:原料配比同实施例3。
提取液的制备:选用新鲜的鲜花和新鲜的中草药混合,将混合后的鲜花和中草药研磨成细度为400目的混合料,在混合料中加入纯净水,并在100℃下煎煮15min,过滤,得到滤液为提取液。
花露燕窝的制备:
(1)原料处理:选用唾液酸含量等于12wt%的干燕窝,加入纯净水,在35℃下泡发2h,使干燕窝完全泡发,干燕窝泡发后的体积是未泡发前干燕窝体积的6倍;再将泡发后的燕窝沥干水分,制得泡发燕窝,其中,干燕窝和纯净水的重量比为1:25,泡发燕窝的含水率为2wt%。
(2)糖溶液制备:在提取液中依次加入蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉混合搅拌15min,转速为400r/min,然后加热并搅拌升温至65℃,再加入稳定剂混合搅拌15min,转速为400r/min,得混合料;
(3)将步骤(2)所得混合料加入步骤(1)的泡发燕窝中混合搅拌3min,然后装入耐热耐压包装袋,真空密封;耐热耐压包装袋的材质为尼龙聚乙烯。
(4)微波处理:将步骤(3)所得真空包装后的燕窝于95℃温度下微波炖煮20min,得花露燕窝;其中微波功率为50-1000W,压力为5.33kPa-12.67kPa。
实施例16:原料配比同实施例3。
提取液的制备:选用新鲜的鲜花和新鲜的中草药混合,将混合后的鲜花和中草药研磨成细度为200目的混合料,在混合料中加入纯净水,并在100℃下煎煮15min,过滤,得到滤液为提取液。
花露燕窝的制备:
(1)原料处理:选用唾液酸含量等于12wt%的干燕窝,加入纯净水,在30℃下泡发5h,使干燕窝完全泡发,干燕窝泡发后的体积是未泡发前干燕窝体积的7倍;再将泡发后的燕窝沥干水分,制得泡发燕窝,其中,干燕窝和纯净水的重量比为1:30,泡发燕窝的含水率为3wt%。
(2)糖溶液制备:在提取液中依次加入蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉混合搅拌15min,转速为400r/min,然后加热并搅拌升温至65℃,再加入稳定剂混合搅拌15min,转速为400r/min,得混合料;
(3)将步骤(2)所得混合料加入步骤(1)的泡发燕窝中混合搅拌3min,然后装入耐热耐压包装袋,真空密封;耐热耐压包装袋的材质为尼龙聚乙烯。
(4)微波处理:将步骤(3)所得真空包装后的燕窝于90℃温度下微波炖煮20min,得花露燕窝;其中微波功率为50-1000W,压力为5.33kPa-12.67kPa。
实施例17:原料配比同实施例3。
提取液的制备:选用新鲜的鲜花和新鲜的中草药混合,将混合后的鲜花和中草药研磨成细度为200目的混合料,在混合料中加入纯净水,并在100℃下煎煮15min,过滤,得到滤液为提取液。
花露燕窝的制备:
(1)原料处理:选用唾液酸含量等于12wt%的干燕窝,加入纯净水,在30℃下泡发5h,使干燕窝完全泡发,干燕窝泡发后的体积是未泡发前干燕窝体积的7倍;再将泡发后的燕窝沥干水分,制得泡发燕窝,其中,干燕窝和纯净水的重量比为1:30,泡发燕窝的含水率为3wt%。
(2)糖溶液制备:在提取液中依次加入蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉混合搅拌15min,转速为400r/min,然后加热并搅拌升温至65℃,再加入稳定剂混合搅拌15min,转速为400r/min,得混合料;
(3)将步骤(2)所得混合料加入步骤(1)的泡发燕窝中混合搅拌3min,然后装入耐热耐压包装袋,真空密封;耐热耐压包装袋的材质为尼龙聚乙烯。
(4)微波处理:将步骤(3)所得真空包装后的燕窝于105℃温度下微波炖煮20min,得花露燕窝;其中微波功率为50-1000W,压力为5.33kPa-12.67kPa。实施例18:与实施例3相对,实施例18原料配比的区别仅在于制备花露燕窝中选用的干燕窝的唾液酸含量不同,实施例18中选用唾液酸含量等于8wt%的干燕窝。
对比例1:
提取液的制备:同实施例3。
花露燕窝的制备:与实施例3的区别在于未加入鱼胶粉和奇亚籽粉。
对比例2:
提取液的制备:同实施例3。
花露燕窝的制备:与实施例3的区别在于未加入海藻糖。
对比例3:
花露燕窝的制备:与实施例3的区别在于未加入提取液。
对比例4:
提取液的制备:同实施例3。
花露燕窝的制备:与实施例3的区别在于未加入麦芽糊精。
对比例5:
提取液的制备:同实施例3。
花露燕窝的制备:与实施例3的区别在于未加入蜂王浆。
对比例6:
提取液的制备:同实施例3。
花露燕窝的制备:
(1)糖水溶液制备:取15kg白砂糖加入75kg纯净水中,在20℃温度下混合搅拌至白砂糖完全溶解于纯净水中,制得糖水溶液;
(2)原料处理:选用唾液酸含量等于12wt%的干燕窝,加入糖水溶液,在30℃下泡发5h,使干燕窝完全泡发,干燕窝泡发后的体积是未泡发前干燕窝体积的7倍;再将泡发后的燕窝沥干水分,制得泡发燕窝,其中,干燕窝和糖水溶液的重量比为1:30,泡发燕窝的含水率为3wt%。
(3)糖溶液制备:将提取液、蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉混合搅拌15min,转速为400r/min,然后加热并搅拌升温至65℃,再加入稳定剂混合搅拌15min,转速为400r/min,得混合料;
(4)将步骤(3)所得混合料加入步骤(2)的泡发燕窝中混合搅拌3min,然后装入耐热耐压包装袋,真空密封;耐热耐压包装袋的材质为尼龙聚乙烯。
(5)微波处理:将步骤(4)所得真空包装后的燕窝于95℃温度下微波炖煮20min,得花露燕窝;其中微波功率为50-1000W,压力为5.33kPa-12.67kPa。
对比例7:
提取液的制备:同实施例3。
花露燕窝的制备:与实施例3的区别在于,真空包装后的燕窝放入炖盅,加入100g纯净水于95℃温度下炖煮20min,得花露燕窝。
对于实施例1-18和对比例1-7提供的花露燕窝进行性能检测,检测结果见表2。
水分含量的测定:称取1.5g花露燕窝,按GB/T5009.32010的直接干燥法测定花露燕窝水分含量。
含糖量的测定:称取0.05g花露燕窝,加入3mol/L盐酸30mL,并于沸水浴中浸提1h,取出,冷却后用蒸馏水定容至100mL,以4000r/min离心5min,取上清溶液待测。采用苯酚硫酸法口测定燕窝的含糖量。
黏弹性的测定:取0.05g花露燕窝平铺于流变仪测定平板上,选取40mm板,设置间隙1mm。首先对花露燕窝进行应力扫描,确定花露燕窝的线性黏弹区,程序参数为:频率为1Hz,温度25℃,应变扫描范围0.01%~l0%,对数模式取点:其次在线性粘弹区进行频率扫描,程序参数为:扫描频率0.1-100Hz,温度25℃,结果采用对数模式取点。
菌落总数测定按GB4789.2—2010标准规定进行测试。
唾液酸含量根据GB/T30636-2014标准进行测试。
消费者测试:随机选取100位消费者,采用9点喜好度对样品进行打分,根据打分规则,分值越小表示越不喜欢,分值越大越喜欢。
表2
由表2结果表面,本申请的花露燕窝,含水量较低,含糖量较高,黏弹性处于较优水平,贮藏时间长,能够锁住花露燕窝中的唾液酸。通过实施例1-5和实施例6-14相比,实施例1-5提供的花露燕窝在唾液酸含量、黏弹性、硬度中都有突出的性能。通过实施例1-5和实施例6-14相比,实施例1-3提供的花露燕窝在含水量、唾液酸含量中都有突出的性能,尤其是实施例3中唾液酸含量、贮藏时间中都有突出的性能。通过实施例3和实施例6-8相比,实施例6提供的花露燕窝在硬度、黏弹性、含水量、唾液酸量等性能上和实施例3的各性能相同,实施例6和实施例7-8相比,实施例6提供的花露燕窝在硬度、黏弹性、含水量、唾液酸量等性能上都有突出的性能;通过实施例3和实施例9-11相比,随着海藻糖和麦芽糊精配比的增加,花露燕窝的硬度、黏弹性、含水量均增大;通过实施例3和实施例12-14相比,随着海藻酸钠和黄胶原重量份数的增加,花露燕窝中的菌群数量逐渐减小,延长花露燕窝的保存时间;实施例3和对比例1-5相比,在未添加鱼胶粉和奇亚籽粉、海藻糖、鲜花、麦芽糊精、蜂王浆等组分时,花露燕窝中的糖度、硬度、黏弹性、含水量、唾液酸量、贮藏时间均无法达到实施例3中的各性能水平;实施例3和对比例6相比,对比例6中提供的花露燕窝糖度较大,降低消费者的食用口感。因此加入海藻糖和麦芽糊精能够减少花露燕窝水分的流失,改善燕炖煮过程中产生水化现象;通过蜂王浆和提取液以及海藻糖的协同作用能够减少燕窝中唾液酸的流失,充分锁住燕窝中的唾液酸和微量元素,具有抗衰老、改善记忆功能、增强免疫力的功效;鱼胶粉、奇亚籽粉和燕窝的协配作用能够增加花露燕窝的黏弹性,提高干燕窝的胶原质含量。通过实施例1-18和对比例1-7中消费者喜好程度结构可以看出,糖度40%、硬度708g、黏弹性0.71g/s的花露燕窝分数比较高,最受消费者喜爱。
本具体实施方式的实施例均为本申请的较佳实施例,并非依此限制本申请的保护范围,故:凡依本申请的结构、形状、原理所做的等效变化,均应涵盖于本申请的保护范围之内。
Claims (10)
1.一种花露燕窝,其特征在于,以重量份数计,其原料包括:海藻糖1-10份、干燕窝1-5份、蜂王浆10-75份、提取液50-1000份、鱼胶粉0.3-1.2份、麦芽糊精0.2-6份、奇亚籽粉0.1-1份、稳定剂0.025-0.125份;
所述提取液的原料包括:鲜花20-200份和/或中草药0.2-1份、纯净水100-800份;
所述提取液采用如下方法制备:将鲜花和/或中草药与纯净水混合均匀,在85-100℃温度下煎煮10-15min,过滤,得到滤液为提取液。
2.根据权利要求1所述的一种花露燕窝,其特征在于,所述鲜花为玫瑰花、金银花、菊花、槐花、白扁豆花、代代花、西红花中的至少一种。
3.根据权利要求1所述的一种花露燕窝,其特征在于,所述鲜花包括重量比为(1-2):(1-4):(1-3):(1-2)的玫瑰花、金银花、菊花、槐花。
4.根据权利要求1所述的一种花露燕窝,其特征在于,所述稳定剂为琼脂粉、黄原胶、海藻酸钠、卵磷脂、瓜儿胶中的至少一种。
5.根据权利要求1所述的一种花露燕窝,其特征在于,所述稳定剂包括重量比为1:(1-5)的海藻酸钠、黄原胶。
6.根据权利要求1所述的一种花露燕窝,其特征在于,所述中草药为枸杞、陈皮、黄芪、石斛中的至少一种。
7.根据权利要求1所述的一种花露燕窝,其特征在于,所述海藻糖和麦芽糊精的重量比为3:(1-2)。
8.如权利要求1-7中任意一项所述的一种花露燕窝的制备方法,其特征在于,包括如下步骤:
(1)在干燕窝中加入纯净水并于25-30℃温度下泡发,泡发3-5h,燕窝泡发完成;将泡发后的燕窝沥干水分,得到泡发燕窝;
(2)将提取液、蜂王浆、海藻糖、奇亚籽粉、麦芽糊精、鱼胶粉均匀混合,升温至60-65℃,再加入稳定剂并混合均匀,得混合料;
(3)将步骤(1)中泡发燕窝和步骤(2)中混合料混合均匀,并密封处理后于90-95℃微波炖煮15-30min,得花露燕窝。
9.根据权利要求8所述的一种花露燕窝,其特征在于,步骤(1)中所述干燕窝和纯净水的重量比为1:15-30。
10.根据权利要求8所述的一种花露燕窝,其特征在于,步骤(1)中泡发燕窝的含水率为2 wt%-3wt%。
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