A processing method for bee pollen by-products and its application

By using probiotic fermentation to break down the cell walls of bee pollen byproducts, the problem of poor absorption of nutrients and allergy risks in bee pollen byproducts has been solved. This has achieved efficient utilization of nutrients and improved taste, thus meeting market demand.

CN120531107BActive Publication Date: 2026-04-03武汉工商学院 +1
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Patent Information

Application Number
CN202510683585.X
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2025-05-26
Publication Date
2026-04-03
Estimated Expiration
2045-05-26

AI Technical Summary

Technical Problem

The nutrients in bee pollen by-products are difficult for the human body to digest and absorb, and they also pose allergy risks and have unpleasant odors, which limits their development and utilization.

Method used

Probiotic fermentation is used to break down and enhance bee pollen byproducts. Bee pollen byproducts are treated by fermentation with Lactobacillus rhamnosus and yeast, and combined with honey fermentation to produce low-alcohol wine, which masks unpleasant odors and improves the bioavailability of nutrients.

Benefits of technology

It improves the antioxidant and probiotic properties of bee pollen byproducts, enhances the taste, increases the growth rate and antioxidant capacity of the microorganisms, reduces the risk of allergies, and meets the diversified, functional, and health-oriented market demands.

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Abstract

This invention relates to a processing method for bee pollen by-products and their applications. The bee pollen by-products are dried, pulverized, and sieved. They are then soaked in water, homogenized, and sterilized to obtain a bee pollen by-product solution. After inoculation and fermentation, the supernatant of the solution is collected as the fermented bee pollen by-product, thus completing the processing of the bee pollen by-products. The bee pollen by-products of this invention can be used as raw materials in food and health product processing. When fermented with honey, the earthy and bitter taste of the bee pollen by-products is masked, and the fermented wine produces a unique aroma and flavor combining pollen and honey, resulting in a health wine with both floral and wine aromas and rich probiotic functions.
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