Method for improving bee pollen flavor by using probiotics

Abstract

The invention discloses a method for improving bee pollen flavor by using probiotics. The method specifically comprises the following steps: (1) preparing a culture medium suspension by mixing bee pollen and purified water of 1:5-1:3 by weight, wherein the bee pollen has undergone impurity removal and radiation sterilization, and adding L-phenylalanine being 0.1%-0.5% of the culture medium suspension by weight; (2) inoculating Kluyveromyces marxianus, with the inoculation quantity being 1.0x10e6 cfu / g pollen to 1.0x10e7 cfu / g pollen, and cultivation is performed at 28 DEG C to 34 DEG C with input sterile air, wherein the volume of input air is 0.5-0.7 vvm, and the agitation speed is 100-150 rpm, and the culture time is 24-30 h; (3) inoculating Lactobacillus helveticus and Lactobacillus sake, with the inoculation quantity of each being 1.0x10e7 cfu / g pollen to 1.0x10e8 cfu / g pollen, wherein cultivation is performed in anaerobic conditions at 34 DEG C to 38 DEG C for 16-20 h; and (4) using a fermentation product to prepare the bee pollen beverage, or drying the fermentation product into powder to prepare pollen products in other forms. The invention has the following beneficial effects: pollen smell and other unpleasant odor of the bee pollen and the bitter drinking taste of the bee pollen are eliminated,and a pleasant sour and refreshing taste and an attractive rose fragrance are generated.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a method for improving the flavor of bee pollen by using probiotics. Background technique [0002] Pollen is the sperm cell produced by the stamens of seed plants, produced in the anthers of the stamens. After bees collect pollen, they glue together their saliva and nectar to form pollen clusters, which are called bee pollen. Bee pollen has been valued by people for its rich nutritional elements and extensive medicinal value, and has been widely developed and utilized. The reported pharmacological effects of bee pollen include: anti-aging effect, lowering blood fat, anti-prostatic hyperplasia, improving immunity, anti-radiation, anti-cancer, promoting growth and development, and having a protective effect on the cardiovascular system. However, bee pollen generally has its own pungent smell, and the taste is bitter when eaten, especially buckwheat pollen and rape pollen. T...

AI Technical Summary

Problems solved by technology

This made many people feel intimidated by hearing it, and retreated after tasting it, which greatly affected the promotion of pollen.

my country is a big beekeeping country, and bee pollen resources are very rich, but the current utilization rate is low. It can be said that the unacceptable smell and taste of bee pollen is one of the main obstacles to its failure to achieve popularization and universal consumption.