CN117859878A - Production process of microcapsule propolis powder - Google Patents
Production process of microcapsule propolis powder Download PDFInfo
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- CN117859878A CN117859878A CN202311808117.8A CN202311808117A CN117859878A CN 117859878 A CN117859878 A CN 117859878A CN 202311808117 A CN202311808117 A CN 202311808117A CN 117859878 A CN117859878 A CN 117859878A
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- 241000241413 Propolis Species 0.000 title claims abstract description 94
- 229940069949 propolis Drugs 0.000 title claims abstract description 94
- 239000000843 powder Substances 0.000 title claims abstract description 47
- 239000003094 microcapsule Substances 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 14
- 229920001353 Dextrin Polymers 0.000 claims abstract description 11
- 239000004375 Dextrin Substances 0.000 claims abstract description 11
- 235000019425 dextrin Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 238000004090 dissolution Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 7
- 239000004480 active ingredient Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 230000008569 process Effects 0.000 description 9
- 238000013112 stability test Methods 0.000 description 9
- 229930003935 flavonoid Natural products 0.000 description 7
- 235000017173 flavonoids Nutrition 0.000 description 7
- 239000011162 core material Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000005979 thermal decomposition reaction Methods 0.000 description 6
- -1 Flavonoid compounds Chemical class 0.000 description 5
- 150000002215 flavonoids Chemical class 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000013270 controlled release Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 241000257303 Hymenoptera Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000007586 terpenes Nutrition 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 206010067484 Adverse reaction Diseases 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 239000001116 FEMA 4028 Substances 0.000 description 2
- 230000006838 adverse reaction Effects 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 229960004853 betadex Drugs 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000001938 differential scanning calorimetry curve Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
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- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 208000020442 loss of weight Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
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- 230000000630 rising effect Effects 0.000 description 2
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- 230000000638 stimulation Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000013268 sustained release Methods 0.000 description 2
- 239000012730 sustained-release form Substances 0.000 description 2
- 150000003505 terpenes Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000034693 Laceration Diseases 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
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- 229940030225 antihemorrhagics Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 239000002874 hemostatic agent Substances 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A microcapsule propolis powder production process comprises the following steps: (1) Preparing propolis ethanol extract, freezing propolis ethanol extract at-4deg.C for 12 hr, and coarse pulverizing; (2) Weighing dextrin, adding the dextrin into pure water, and heating for dissolution; (3) Adding the coarsely crushed propolis ethanol extract into the solution obtained in the step (2), heating, stirring and mixing, wherein the heating temperature is less than 80 ℃, and the stirring time is 30min; in summary, the invention utilizes the microcapsule technology to carry out the microencapsulation treatment on the propolis, which can cover the bad smell or modify the taste, and after the microencapsulation treatment is carried out by using the dextrin as the wall material, the sensory score of the propolis in terms of color and appearance can be improved, and the obtained propolis microcapsule is in powder form, has no alcohol and no peculiar smell, does not lose the active ingredients of the propolis, and slowly releases the active ingredients of the propolis.
Description
Technical Field
The invention belongs to the technical field of propolis processing, and particularly relates to a microcapsule propolis powder production process.
Background
Propolis is a resin collected from plant spores or trunks of bees, is mixed with secretions of palate glands and wax glands of bees to prepare a gelatinous solid with aromatic smell, is a yellow brown or black brown viscous substance secreted by repairing beehives of bees, can be used as a medicine, has flat property, bitter, pungent and slightly sweet taste, has the effects of moisturizing skin, promoting granulation, diminishing inflammation and relieving pain, and can treat gastric ulcer, dental ulcer, burns and scalds, skin laceration pain, radiation protection and other diseases. For many years, the medicine is mainly used for capillary hemostatics and auxiliary antihypertensive medicines in clinic. Besides flavonoids, propolis also contains aromatic volatile oil, terpenoid, organic acids, flavanols, alcohols, phenols, aldehydes, ketones, esters, ethers, enzymes, inorganic salts and the like, and is just like a natural "drug library". Propolis has good immunity enhancing effect. Along with the increase of the working pressure and age of people, the China society enters an aging stage, the body function and the immunity level of people start to be reduced, and the development of products containing propolis and having the function of enhancing the immunity of human bodies has wide market prospect and social value.
The main active ingredients of propolis are flavonoids, polyphenols and volatile components. Flavonoid compounds and polyphenols in propolis are relatively stable, but are oxidized and decomposed in air when in contact with oxygen. Studies have shown that the major active ingredients of propolis (polyphenols and flavonoids) and their biological activity are significantly reduced with prolonged storage time. In addition to flavonoids, which are the main active ingredients, propolis contains about 10% of aromatic volatile oil, and although the content of the volatile oil in propolis is not high, the components are quite complex, and many pharmacological activities such as bacteriostasis, antifungal and the like are exerted. However, these volatile components are slowly volatilized with the lapse of storage time, thereby deteriorating the pharmacological activity of propolis. The propolis microencapsulation can overcome the defects of difficult water solubility, strong peculiar smell, easy loss of volatile components and the like of propolis.
Microcapsule processing technology is a new technology developed in the field of food processing in recent years. The main advantages of food microencapsulation are: (1) stability is increased, and transportation is facilitated; propolis powders processed by conventional means are very hygroscopic and often present a relatively risk during transportation and storage, whereas microcapsule technology provides a stable shell for the active substance. On the other hand, the microcapsule reduces odor emission, oxidation, degradation and volatilization of the core material caused by exposure to external light, heat, oxygen and other conditions, prevents the probability of reaction between different contained components, and achieves the effects of protecting the core material, prolonging the shelf life and covering the odor; (2) The original physical state and dissolution characteristics of the original substances are changed, the oily substances can be microencapsulated to form powdery products, and the powdery products are easy to disperse in water, so that the application range of the oily substances is widened. (3) Propolis has an off-flavor or uncomfortable taste, and may affect the eating experience of consumers. The poor smell or the modified taste of the product can be covered by microencapsulation treatment by using a microencapsulation technology, and the sensory scores of the product in terms of color and appearance can be improved after the microencapsulation treatment is performed by using dextrin as a wall material; the stimulation to the digestive tract is weakened to a certain extent, so that adverse reactions of intestines and stomach can be greatly reduced, and absorption is promoted; (4) The controlled release can realize the maximization of efficacy, the propolis microcapsule has fine controlled release performance, and the sustained release of nutrient substances can be realized.
Disclosure of Invention
The invention aims to provide a production process of microcapsule propolis powder, which solves the technical problems of difficult water solubility, peculiar smell and easy loss of volatile components of the propolis powder.
In order to solve the technical problems, the invention adopts the following technical scheme:
a microcapsule propolis powder production process comprises the following steps:
(1) Preparing propolis ethanol extract, freezing propolis ethanol extract at-4deg.C for 12 hr, and coarse pulverizing;
(2) Weighing dextrin, adding the dextrin into pure water, and heating for dissolution;
(3) Adding the coarsely crushed propolis ethanol extract into the solution obtained in the step (2), heating, stirring and mixing, wherein the heating temperature is less than 80 ℃, and the stirring time is 30min;
(4) Heating and stirring, and then vacuum freeze-drying at a temperature of less than 55 ℃ and a vacuum degree of 10Pa for 30 hours;
(5) Pulverizing dried propolis powder at high speed, and performing primary screening of 100 meshes;
(6) Then carrying out secondary screening of 100 meshes;
(7) Fully mixing the screened microcapsule propolis powder;
(8) And (5) carrying out inner packaging, outer packaging and warehousing on the mixed microcapsule propolis powder.
Compared with the prior art, the invention has the beneficial effects that: the invention utilizes the microcapsule technology to carry out the microencapsulation treatment on the propolis, which can cover the bad smell or modify the taste, and can improve the sensory score of the propolis in terms of color and appearance after the microencapsulation treatment is carried out by using the dextrin as a wall material; the stimulation to the digestive tract is weakened to a certain extent, so that adverse reactions of intestines and stomach can be greatly reduced, and absorption is promoted; on the other hand, the microcapsule reduces odor emission, oxidation, degradation and volatilization of the core material caused by exposure to external light, heat, oxygen and other conditions, prevents the probability of reaction between different contained components, and achieves the effects of protecting the core material, prolonging the shelf life and covering the odor; the propolis microcapsule has fine controlled release performance, can realize the sustained release of nutrient substances, has better biocompatibility of the groups of the shell compared with the original groups, and can effectively improve the absorption efficiency of the core material; due to the supporting structure of the wall material, the mechanical resistance of the core material is increased; the method is widely applied to products such as beverages, solid beverages, pressed candies and the like, and greatly widens the application range.
Drawings
The accompanying drawings are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate the invention and together with the embodiments of the invention, serve to explain the invention. In the drawings:
FIG. 1 is a flow chart of a process for producing the microcapsule propolis powder of the present invention;
FIG. 2 is an analysis chart of the results of the thermal stability test of the conventional propolis powder;
FIG. 3 is an analysis chart of the results of thermal stability test of the microcapsule propolis powder produced by the present invention;
FIG. 4 is a graph showing the thermal stability test of conventional propolis powder;
FIG. 5 is a graph showing the thermal stability test of the microencapsulated propolis powder produced by the present invention;
FIG. 6 is a graph showing the comparison of thermal stability of conventional propolis powder and microcapsule propolis powder produced by the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The present invention is described in further detail below with reference to examples.
As shown in fig. 1, the present invention provides a specific embodiment of a microcapsule propolis powder production process:
a microcapsule propolis powder production process comprises the following steps:
(1) Preparing propolis ethanol extract, freezing propolis ethanol extract at-4deg.C for 12 hr, and coarse pulverizing;
(2) Weighing dextrin, adding the dextrin into pure water, and heating for dissolution;
(3) Adding the coarsely crushed propolis ethanol extract into the solution obtained in the step (2), heating, stirring and mixing, wherein the heating temperature is less than 80 ℃, and the stirring time is 30min;
(4) Heating and stirring, and then vacuum freeze-drying at a temperature of less than 55 ℃ and a vacuum degree of 10Pa for 30 hours;
(5) Pulverizing dried propolis powder at high speed, and performing primary screening of 100 meshes;
(6) Then carrying out secondary screening of 100 meshes;
(7) Fully mixing the screened microcapsule propolis powder;
(8) And (5) carrying out inner packaging, outer packaging and warehousing on the mixed microcapsule propolis powder.
As shown in fig. 2, the analysis of the thermal stability test results of the conventional propolis powder is shown, wherein the broken curve is a thermogravimetric curve (TG), the gray curve is a thermogravimetric differential curve (DTG), and the black curve is a DSC curve, and according to the graph, it can be seen that the conventional propolis powder has a slight mass loss of about 5.6% in the process of increasing the temperature from room temperature to 167 ℃, which is a process of losing the moisture retention (i.e., drying loss) and a small amount of volatile components existing in the product; as can be seen from the thermogravimetric curve, the curve starts to change after the temperature of the common propolis powder rises to 230 ℃, the weight of the sample is basically constant before 167 ℃, a platform appears on the thermogravimetric curve and the thermogravimetric differential curve, the sample is continuously heated to 230 ℃ to quickly lose weight, the maximum loss rate temperature is 305.67 ℃ (the loss of weight is the fastest), and the loss rate is-4.10%/min; according to the thermogravimetric differential curve, the common propolis powder is decomposed within the temperature range of 250-480 ℃, the mass of the sample is changed by-73.48% in the whole temperature rising process, and the residual mass is 26.52%.
As shown in fig. 3, which shows analysis of the thermal stability test result of the microcapsule propolis powder produced by the present invention, wherein the white curve is a DSC curve, the dotted curve is a thermogravimetric curve (TG), and the gray curve is a thermogravimetric differential curve (DTG), it can be seen from the graph that the microcapsule propolis powder produced by the present invention has a slight mass loss of about 5.6% during the temperature rise process from room temperature to 190 ℃, which is a process of losing the wet water (i.e., drying loss) and a small amount of volatile components present in the product; as can be seen from the thermogravimetric curve, the curve starts to change after the temperature of the microcapsule propolis powder is raised to 250 ℃, the weight of a sample is basically constant before 190 ℃, a platform appears on the thermogravimetric curve and the thermogravimetric differential curve, the sample is continuously heated and raised to 251 ℃ to quickly lose weight, the maximum loss rate temperature is 325.79 ℃ (the maximum loss of weight is the fastest), and the loss rate is-4.85%/min; as can be seen from the thermogravimetric differential curve, the microcapsule propolis powder produced by the invention is decomposed within the temperature range of 250-480 ℃. The mass of the sample is changed by-77.30% and the residual mass is 22.70% in the whole temperature rising process.
The propolis has complex components (containing flavonoid, phenolic acid, terpene, amino acid, polysaccharide and other compounds), is insoluble in water and is sensitive to heat (the propolis powder becomes soft gradually along with the temperature rise above about 30 ℃ and has viscosity), which brings a plurality of disadvantages to the circulation and application of the propolis and the propolis powder, in order to solve the problem, the invention adopts a microencapsulation technology, namely the beta-cyclodextrin is used for embedding the propolis, the main functions of the microencapsulation treatment are isolation protection, controlled release and the like, one of the purposes of forming inclusion compounds improves the natural property and the thermal stability of the propolis, for example, the temperature is generally about 100 ℃ in the production process of propolis soft capsules, propolis drops and the like of products related to the propolis, and if the propolis is directly added, the loss of heat sensitive active components (such as terpene compounds) and the like in the propolis can be caused; the thermal analysis result shows that the main degradation temperature of the microcapsule propolis powder produced by the invention is 325 ℃, and the thermal stability is good.
Fig. 4 shows a thermal stability test pattern of a conventional propolis powder, fig. 5 shows a thermal stability test pattern of a microcapsule propolis powder produced by the present invention, and fig. 6 shows a thermal stability comparison pattern of a conventional propolis powder and a microcapsule propolis powder produced by the present invention; as shown in fig. 4 and 5, the thermal decomposition temperature of the microcapsule propolis powder produced by the invention is 250 ℃ and the thermal decomposition temperature range is 250-480 ℃; the thermal decomposition temperature of the common propolis powder is 230 ℃, and the thermal decomposition temperature range is 230-487 ℃;
in the thermal decomposition temperature range, the weight loss caused by decomposition of flavonoid compounds, phenolic acid compounds and terpene compounds in propolis is primarily deduced, and finally the residual substances should be ash and the like.
The microcapsule propolis powder produced by the invention has thermal stability which is not particularly remarkable compared with common propolis powder in terms of thermal decomposition temperature and decomposition temperature interval. This can be demonstrated by the results of the thermal stability test of propolis Ethanol Extract (EEP) and microencapsulated propolis ethanol extract (EEP-beta CD) in the literature "application study of propolis and beta-cyclodextrin complex in passion fruit juice beverage":
as can be seen from comparing the calculated radical scavengers before and after heating of EEP group and EEP-beta CD group, the attenuation rates of DPPH radical scavengers of EEP-beta CD group and EEP group are 37.28% and 47.70%, respectively, and the attenuation rate of EEP-beta CD group is significantly lower than that of EEP group. The results show that there is a decrease in DPPH radical scavenging ability of both EEP and EEP-. Beta.CD after heat treatment. However, the EEP-beta CD group showed a smaller decrease in the degree of decrease compared with the EEP group, and better thermal stability was exhibited.
It should be noted that in this document, terms such as "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. The production process of the microcapsule propolis powder is characterized by comprising the following steps of:
(1) Preparing propolis ethanol extract, freezing propolis ethanol extract at-4deg.C for 12 hr, and coarse pulverizing;
(2) Weighing dextrin, adding the dextrin into pure water, and heating for dissolution;
(3) Adding the coarsely crushed propolis ethanol extract into the solution obtained in the step (2), heating, stirring and mixing, wherein the heating temperature is less than 80 ℃, and the stirring time is 30min;
(4) Heating and stirring, and then vacuum freeze-drying at a temperature of less than 55 ℃ and a vacuum degree of 10Pa for 30 hours;
(5) Pulverizing dried propolis powder at high speed, and performing primary screening of 100 meshes;
(6) Then carrying out secondary screening of 100 meshes;
(7) Fully mixing the screened microcapsule propolis powder;
(8) And (5) carrying out inner packaging, outer packaging and warehousing on the mixed microcapsule propolis powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311808117.8A CN117859878A (en) | 2024-03-18 | 2024-03-18 | Production process of microcapsule propolis powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311808117.8A CN117859878A (en) | 2024-03-18 | 2024-03-18 | Production process of microcapsule propolis powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117859878A true CN117859878A (en) | 2024-04-12 |
Family
ID=90596111
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311808117.8A Pending CN117859878A (en) | 2024-03-18 | 2024-03-18 | Production process of microcapsule propolis powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117859878A (en) |
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- 2024-03-18 CN CN202311808117.8A patent/CN117859878A/en active Pending
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