Preparation process of honey powder

Abstract

The invention discloses a preparation process of honey powder. The preparation process comprises the steps of pretreatment, concentration, drying and crushing, and specifically comprises the following steps: taking a raw material, namely honey, and adding ethanol into the honey to dilute and dissolve the honey at a temperature of below 60 DEG C so as to obtain a honey solution; concentrating at a pressure of below 0.07MPa and a temperature of below 60 DEG C to obtain thick paste of which the relative density is 1.0-1.5, and performing low-temperature drying to obtain an initial target product; and crushing the dried initial target product and screening to obtain the target, namely the honey powder. A low-temperature processing technique is adopted in the whole process, so that chemical, physical and enzymatic changes are avoided, active substances which can be easily oxidized are protected to the utmost extent, nutritive materials and active substances in food materials are reserved to the utmost extent, and substances with poor thermal stability are not damaged; the loss of certain volatile components in the substances is very small, and colors, smells and tastes of foods can be kept; and the growth and propagation of microbes are inhibited, a preserving agent or bacteriostatic agent is not needed, and the product can be preserved without deterioration for a long time.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a preparation process of honey powder. Background technique [0002] Honey is a colloidal, sweet substance that is collected by bees from flowers or secretions of animals and plants, processed, brewed, mixed and stored in the hive by the bees using their own special substances. Among them, sugar accounts for about 3 / 4, and water accounts for less than 1 / 4. In addition, honey also contains protein, vitamins, pigments, amino acids, organic acids, trace elements, higher alcohols of aromatic substances, jelly, hormones, enzymes, bee pollen, etc. [0003] The existing preparation techniques all have certain nutritional and health care functions. my country's honey is basically eaten directly, and there are basically no deep-processed products. Existing honey powder processing mostly adopts direct concentration and drying, which is difficult to keep low temp...

AI Technical Summary

Problems solved by technology

Existing honey powder processing mostly adopts direct concentration and drying, which is difficult to keep low temperature. Nutrients and active substances therein, such as active protein, nucleic acid, flavonoids, polyphenols, etc., have poor fastness and are affected by pH value, Highly affected by oxidation, light, temperature, etc.

Chemical, physical and enzymatic changes are prone to occur during processing, oxidized substances and substances with poor stability are destroyed, nutrients, active substances and some volatile components are lost, food color, aroma and taste cannot be retained to the greatest extent, affecting taste and nutrition value, not suitable for long-term storage

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