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Honey product capable of reducing cholesterol and preparation method thereof

A cholesterol and honey technology, applied in the direction of bacteria used in food preparation, food ingredients, food ingredients functions, etc., can solve the problems of complicated process, lower content of active ingredients in honey, and pollution, and achieve the effect of enriching nutrients

Inactive Publication Date: 2016-07-27
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned preparation method is complex in process, adopts multi-stage filtration, the content of active ingredients in honey is reduced, and crystallization still occurs after 12 months

Method used

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  • Honey product capable of reducing cholesterol and preparation method thereof
  • Honey product capable of reducing cholesterol and preparation method thereof
  • Honey product capable of reducing cholesterol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] raw material preparation

[0090] 1. Preparation of malt extract

[0091] Its preparation method is:

[0092] Mix barley malt and wheat malt evenly at a mass ratio of 9:2, and crush them to a particle size of 0.8mm to obtain crushed malt; then put papaya, pineapple, and figs in an ultrasonic cleaner equipped with 0.4% sodium bicarbonate solution at a power of 200W , Ultrasonic cleaning for 8min at a frequency of 30KHz, drained, crushed to a particle size of 0.8mm at room temperature, and uniformly mixed according to a mass ratio of 8:2:1.5, adding crushed malt 4 times the mass of the mixture to obtain a raw material mixture, adding 2 times the mass of the raw material mixture Use citric acid to adjust the pH value to 3.5, and carry out microwave extraction under the conditions of power 225W and frequency 2000Hz, wherein, the total time of each microwave irradiation is 70s, and interval irradiation is carried out: irradiation 10s, interval 10s, temperature control At 2...

Embodiment 2

[0105] A Haematococcus pluvialis honey product capable of lowering cholesterol is mainly prepared from the following raw materials in parts by weight:

[0106] 135 parts of honey, 7 parts of malt extract, 8 parts of ginger extract, 5 parts of probiotic powder, 2 parts of leek flower, 0.8 part of Haematococcus pluvialis;

[0107] The honey contains 90% acacia honey;

[0108] The probiotic live bacteria content of the above-mentioned probiotic powder is: 7×10 12 cfu / g;

[0109] The probiotic powder is uniformly mixed with the following powders by weight: 35 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidus, 25 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, 13 parts of Lactobacillus bulgaricus, 13 parts of Lactobacillus acidum, 9 parts of Lactobacillus casei, 8 parts of Lactobacillus rhamnosus;

[0110] The preparation method of the Haematococcus pluvialis honey product which can lower cholesterol comprises the following steps:

...

Embodiment 3

[0115] A chrysanthemum and kudzu root honey product capable of lowering cholesterol is mainly prepared from the following raw materials in parts by weight:

[0116] 130 parts of honey, 6 parts of malt extract, 7.5 parts of ginger extract, 4.5 parts of probiotic powder, 1.5 parts of leek flower, 0.3 part of Chinese herbal medicine extract, 0.9 part of mango powder;

[0117] The honey contains 80% acacia honey;

[0118] The probiotic live bacteria content of the above-mentioned probiotic powder is: 6×10 12 cfu / g;

[0119] The probiotic powder is uniformly mixed with the following powders by weight: 30 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidus, 20 parts of Bifidobacterium lactis, 10 parts of Streptococcus thermophilus, 12 parts of Lactobacillus bulgaricus, 12 parts of Lactobacillus acidum, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;

[0120] The above-mentioned Chinese herbal medicine extract is prepared from chrysanthemum, k...

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Abstract

The invention discloses a honey product capable of reducing cholesterol and a preparation method thereof. The honey product capable of reducing cholesterol utilizes the honey as a main raw material. The preparation method of the honey product capable of reducing cholesterol comprises the following steps: firstly, taking a part of the honey, a malt extract, leek flowers and probiotic powder as the raw materials; performing the technologies of low-temperature hydrolysis, high-voltage pulsed electric field sterilization, temperature-conversion fermentation, fractional probiotic inoculations, ultra-filtration concentration and the like, on the raw materials, so that a concentrated honey-probiotic fermentation liquid which is appropriate in a sour-sweet taste, high in probiotic content as well as high in functional metabolite content is prepared, wherein the probiotic content can be as high as 8.12 plus 1012-9.58 plus 1012CFU / ml and the probiotic functions are extremely strong; and then, preparing a honey product capable of reducing cholesterol by the remaining honey, a malt extract, a fresh ginger extract and functional accessory ingredients. The prepared honey product is high in honey content, appropriate in a sour-sweet taste, free of crystallization in long-time storage (36-48 months) and obvious in healthcare effects.

Description

technical field [0001] The invention relates to honey products, in particular to a honey product capable of lowering cholesterol and a preparation method thereof. Background technique [0002] Honey is an ideal natural health product made by bees from collecting plant nectar. Its main components are: (1) Glucose and fructose: These two sugars account for more than 65% of honey. It gives honey its sweetness, hygroscopicity and energetic value as well as its tangible character. (2) Acids: Acids in honey include organic acids, inorganic acids and amino acids. Organic acids are mainly gluconic acid and citric acid. Inorganic acids include phosphoric acid, hydrochloric acid, boric acid and carbonic acid. There are about 17 kinds of amino acids in honey, among which proline is the main amino acid, followed by lysine and aspartic acid. (3) Enzymes: mainly invertase and amylase. (4) Vitamins: B vitamins are the most abundant in honey, followed by vitamin C. Common vitamins ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25A23L19/00A23L19/20A23L33/10A23L33/105A23L33/135
CPCA23V2002/00A23V2400/125A23V2400/123A23V2400/517A23V2400/175A23V2400/113A23V2400/249A23V2400/169A23V2200/30A23V2200/324A23V2200/3262A23V2250/21
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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