Special maltodextrin, honey powder and preparation method and application thereof

Abstract

The invention provides special maltodextrin, honey powder and a preparation method and application thereof, and belongs to the technical field of food processing. The preparation method of the special maltodextrin comprises the following steps: S1) mixing high-temperature-resistant starch branching enzyme with starch slurry, and performing enzymolysis and liquefaction to obtain first enzymatic hydrolysate; s2) mixing the first enzymatic hydrolysate with a high-temperature-resistant starch branching enzyme, and carrying out enzymolysis saccharification to obtain a second enzymatic hydrolysate; s3) after enzyme deactivation, carrying out solid-liquid separation, collecting supernate, carrying out alcohol precipitation, and freeze-drying to obtain special maltodextrin; the preparation method of the honey powder comprises the following steps: mixing the special maltodextrin with water, and dissolving to obtain a wall material; mixing honey with the obtained wall material, and performing high-speed shearing to obtain feed liquid; and carrying out spray drying on the feed liquid to obtain the honey powder. The honey powder prepared from the special maltodextrin disclosed by the invention is resistant to moisture absorption and caking, good in flowability and rapid to dissolve, and the initial color, aroma and taste of honey can be reserved to the greatest extent.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to special maltodextrin, honey powder and a preparation method and application thereof. Background Art

[0002] Honey is a viscous, transparent or translucent viscous liquid. It is also a natural tonic and sweetener with aromatic flavor (fruity or floral) and biological activity. The main components of honey are monosaccharides such as glucose and fructose (more than 75% by mass), as well as trace amounts of amino acids, yeast, vitamins, enzymes, pollen and wax. Currently, the main raw liquid honey consumed is raw honey, which has not been deeply processed. Liquid honey has the disadvantages of short shelf life, difficult transportation, and inconvenient consumption.

[0003] The solid honey powder is prepared by spray drying technology, which not only has a fast drying speed, easy to adjust process parameters, and easy to control product quality, but also has simple equipment and is easy to achieve large-scale production. Spray drying is a process in which liquid materials are atomized into fine mist droplets by an atomizer, and the surface area in contact with hot air is greatly increased, so that water evaporates rapidly. However, many vitamin components of honey are easily destroyed by heat during a long heating process, and the spray drying method also causes the loss of honey flavor (fruity or floral fragrance) due to water evaporation, which reduces the product quality. In addition, due to the high sugar content, honey powder is very easy to absorb moisture and agglomerate, which affects its use. At present, it is mainly controlled by controlling the dry matter content and packaging technology to prevent moisture and delay the loss of flavor. The wall materials selected are mostly ordinary maltodextrin (high reducing sugar content), modified starch, and gum arabic, which have poor anti-caking effect and the label is not clean enough. How to choose the embedding wall material and drying process to retain the special flavor (fruity or floral fragrance) and biological activity of honey to the greatest extent, and prevent the moisture absorption and agglomeration of honey powder during the shelf life is an urgent problem to be solved in the processing of honey powder. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a honey powder and a preparation method and application thereof. The present invention adopts special maltodextrin as the wall material, and has better encapsulation and adsorption properties. The prepared honey powder is not only resistant to moisture absorption and agglomeration, but also has good fluidity and dissolves quickly, and can retain the original color, aroma and taste of honey to the greatest extent.

[0005] The present invention provides a method for preparing special maltodextrin, comprising the following steps:

[0006] S1) mixing a thermostable starch branching enzyme with a starch slurry, and performing enzymolysis and liquefaction to obtain a first enzymolysis solution;

[0007] S2) mixing the first enzymatic hydrolyzate with a thermostable starch branching enzyme, performing enzymatic hydrolysis and saccharification to obtain a second enzymatic hydrolyzate;

[0008] S3) after the enzyme is inactivated, the solid and liquid are separated, the supernatant is collected, alcohol precipitation is performed, and freeze-dried to obtain special maltodextrin;

[0009] The amount of the thermostable starch branching enzyme added in step S1) is 50-500 U / g; the pH of the enzymatic hydrolysis and liquefaction is 7.0-9.0, the temperature of the enzymatic hydrolysis and liquefaction is 60-70° C., and the time of the enzymatic hydrolysis and liquefaction is 15-30 min;

[0010] In step S2), the addition amount of the thermostable starch branching enzyme is 50-500 U / g; the pH of the enzymatic saccharification is 7.0-9.0, the temperature of the enzymatic saccharification is 65-75° C., and the time of the enzymatic saccharification is 4-8 hours.

[0011] Preferably, the starch slurry is waxy corn starch slurry or waxy cassava starch slurry, and the concentration of the starch slurry is 15 to 40 wt%.

[0012] The invention provides special maltodextrin prepared by the preparation method. The special maltodextrin has a cyclization degree of more than 10%, an average molecular weight of 70 to 300 KD, and a multi-branched cluster structure.

[0013] The invention provides application of the special maltodextrin as a flavor and food embedding carrier.

[0014] The present invention provides a method for preparing honey powder, comprising the following steps:

[0015] 1) mixing and dissolving the special maltodextrin according to claim 3 with water to obtain a wall material;

[0016] 2) mixing the honey with the wall material obtained in step 1) and subjecting the mixture to high-speed shearing to obtain a liquid;

[0017] 3) spray drying the feed liquid to obtain honey powder.

[0018] Preferably, the mass ratio of the special maltodextrin to water is (25-30): (40-50).

[0019] Preferably, the mass ratio of the honey to the special maltodextrin is 0.8 to 1:1.

[0020] Preferably, in step 2), the rotation speed of the high-speed shearing is 7500-8500 r / min, and the time of the high-speed shearing is 5-10 min.

[0021] Preferably, in the spray drying process of step 3), the solid content of the feed liquid is controlled to be 50-60 g / 100 g, the inlet air temperature is 195-205° C., and the feed rate is 40-60 mL / min.

[0022] The invention provides honey powder prepared by the preparation method.

[0023] The invention provides application of the honey powder in preparing food.

[0024] Compared with the prior art, the present invention has the following beneficial effects: the present invention provides a preparation method of honey powder, comprising the following steps: mixing special maltodextrin with water, dissolving to obtain wall material; mixing honey with the obtained wall material, high-speed shearing to obtain liquid; spray drying the liquid to obtain honey powder; the present invention adopts special maltodextrin as wall material, the special maltodextrin has a cyclization degree of more than 10%, an average molecular weight of 70-300KD, and a multi-branched cluster structure, the special maltodextrin has better embedding and adsorption performance, and a lower reducing sugar content, and can fully embed and emulsify the aromatic substances in honey. The honey powder prepared by the preparation method provided by the present invention is not only resistant to moisture absorption and agglomeration, but also has good fluidity and rapid dissolution. The dissolved honey solution is clear and bright, with a strong aroma, and the original color, aroma and taste of honey are retained to the greatest extent; on the other hand, the finished honey powder does not contain food additives such as modified starch and gum arabic, which conforms to the popular trend of natural health and clean labels. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is the state of 1% honey powder after dissolution, where the left one is the control honey powder, and the right one is the honey powder prepared in Example 3. DETAILED DESCRIPTION

[0026] The invention provides a method for preparing special maltodextrin, comprising the following steps: S1) mixing a high temperature resistant starch branching enzyme with starch slurry, performing enzymolysis and liquefaction, and obtaining a first enzymolysis solution; S2) mixing the first enzymolysis solution with a high temperature resistant starch branching enzyme, performing enzymolysis and saccharification, and obtaining a second enzymolysis solution; S3) after inactivating the enzyme, performing solid-liquid separation, collecting the supernatant, performing alcohol precipitation, and performing freeze-drying to obtain the special maltodextrin.

[0027] In the present invention, a high temperature resistant starch branching enzyme is mixed with starch slurry, enzymolysis and liquefaction are performed to obtain a first enzymolysis solution. The starch slurry of the present invention is preferably waxy corn starch slurry or waxy cassava starch slurry, and the concentration of the starch slurry is preferably 15-40wt%, and more preferably 20-35wt%. In the enzymolysis and liquefaction process, the high temperature resistant starch branching enzyme is EC 2.4.1.18, and the addition amount of the high temperature resistant starch branching enzyme is preferably 50-500U / g, and more preferably 100-200U / g; the pH of the enzymolysis and liquefaction is preferably 7.0-9.0, and more preferably 7.5-8.5; the temperature of the enzymolysis and liquefaction is preferably 60-70°C, and more preferably 62-68°C, and the time of the enzymolysis and liquefaction is preferably 15-30min, and more preferably 20-25min. Compared with other starches, the waxy corn starch slurry or waxy cassava starch used in the present invention has a higher branched chain content, lower viscosity at the same concentration, higher transparency, and is conducive to uniform heat transfer in production and processing; for high-temperature resistant starch branching enzymes, the proportions of residue components that cannot be hydrolyzed at 60°C in the enzymatic hydrolyzates of the waxy corn starch slurry and the waxy cassava starch are 13-15% and 9-11%, respectively, which are significantly lower than other starches (20-50%).

[0028] After obtaining the first enzymolysis solution, the present invention mixes the first enzymolysis solution with a thermostable starch branching enzyme, performs enzymolysis and saccharification, and obtains a second enzymolysis solution. During the enzymolysis and saccharification process, the addition amount of the thermostable starch branching enzyme is preferably 50 to 500 U / g, and more preferably 100 to 200 U / g; the pH of the enzymolysis and saccharification is preferably 7.0 to 9.0, and more preferably 7.5 to 8.5; the temperature of the enzymolysis and saccharification is preferably 65 to 75°C, and more preferably 69 to 73°C; the time of the enzymolysis and saccharification is preferably 4 to 8 hours, and more preferably 5 to 7 hours.

[0029] After obtaining the second enzymolysis solution, the present invention performs enzyme inactivation, solid-liquid separation, collects the supernatant, alcohol precipitation, and freeze-drying to obtain special maltodextrin. In the present invention, the enzyme inactivation is preferably carried out by heating, the temperature of the enzyme inactivation is preferably 90-110°C, more preferably 95-105°C, and the enzyme inactivation time is preferably 20-40min, more preferably 25-35min. The present invention performs solid-liquid separation after the enzyme inactivation, and the solid-liquid separation is preferably carried out by centrifugation, the speed of the centrifugation is preferably 4500-5500rpm, more preferably 4800-5200rpm, and the centrifugation time is preferably 3-8min, more preferably 4-6min. In the present invention, the role of the centrifugation is to remove undegraded starch impurities. After the centrifugation, the present invention collects the supernatant for alcohol precipitation, and the alcohol precipitation is preferably carried out by ethanol, the volume of the ethanol is preferably 1.5-2.5 times the volume of the supernatant, more preferably 2 times the volume of the supernatant, the temperature of the alcohol precipitation is preferably 3-5°C, and the alcohol precipitation time is preferably 120min. After the alcohol precipitation, the present invention removes the supernatant by centrifugation and allows the ethanol to volatilize; then the precipitate is redissolved and freeze-dried to obtain special maltodextrin. In the present invention, the redissolution preferably uses water as a solvent, and the volume of the water is preferably 2 to 4 times the volume of the precipitate, and more preferably 3 times the volume of the precipitate. In the present invention, the freeze-drying is preferably carried out in a freeze dryer, and the freeze-drying parameters are preferably -30 to -60°C, 20 to 40 hours. After the freeze-drying, the present invention preferably grinds the freeze-dried material, and the grinding is preferably performed using a mortar grinder. The ground freeze-dried material is preferably sieved through a 100-mesh sieve to obtain special maltodextrin.

[0030] The present invention also provides special maltodextrin prepared by the preparation method. The special maltodextrin has a cyclization degree of more than 10%, an average molecular weight of 70 to 300 KD, and a multi-branched cluster structure. The special maltodextrin of the present invention uses waxy corn starch or waxy cassava starch as raw materials, uses a high-temperature resistant starch branching enzyme to perform hydrolysis reaction in the first enzymatic hydrolysis stage (liquefaction stage) to reduce the viscosity of starch paste to 300-500mpa.s, and then uses a high-temperature resistant starch branching enzyme in the second enzymatic hydrolysis stage (saccharification stage) to perform grafting and cyclization reaction to increase the branching degree and cyclization degree of maltodextrin, so that starch molecules are rearranged to generate maltodextrin with a cyclization degree of more than 10%, an average molecular weight of 70-300KD, and a multi-branched cluster structure. On the one hand, the cavity structure is hydrophilic on the outside and hydrophobic on the inside, has great flexibility, and has unique embedding and adsorption properties; on the other hand, the outer periphery of the ring structure has dense cluster branches, a dense structure, extremely high water solubility and slow digestion characteristics, and also has the characteristics of low viscosity, high transparency, no retrogradation, strong freeze-thaw stability, etc. At the same time, due to the low content of reducing sugar and small molecule products, it has good moisture absorption and anti-caking properties. The special maltodextrin prepared by the invention can be widely used as a dispersed carrier for flavors, solid beverage embedding and adsorption, and also conforms to the popular trend of natural health and clean labels.

[0031] The invention also provides application of the special maltodextrin as a flavor and food embedding carrier.

[0032] The invention provides a preparation method of honey powder, comprising the following steps: 1) mixing special maltodextrin with water, dissolving to obtain wall material; 2) mixing honey with the wall material obtained in step 1), and high-speed shearing to obtain liquid feed; 3) spray-drying the liquid feed to obtain honey powder; the special maltodextrin has a cyclization degree of more than 10%, an average molecular weight of 70 to 300 KD, and a multi-branched cluster structure.

[0033] In the present invention, special maltodextrin is mixed and dissolved with water to obtain a wall material. In the present invention, the mass ratio of the special maltodextrin to water is preferably (25-30): (40-50), more preferably (26-28): (44-46); the dissolution temperature is preferably 50-60°C, more preferably 52-58°C, and the dissolution time is preferably 10-20 minutes, more preferably 15 minutes.

[0034] After obtaining the wall material, the present invention mixes honey with the obtained wall material and performs high-speed shearing to obtain a liquid feed. In the present invention, the mass ratio of the honey to the special maltodextrin is preferably 0.8 to 1:1, and more preferably 0.9 to 1:1. In the present invention, the rotation speed of the high-speed shearing is preferably 7500 to 8500 r / min, and more preferably 7800 to 8200 rpm, and the time of the high-speed shearing is preferably 5 to 10 min, and more preferably 6 to 8 min. In the present invention, the high-speed shearing is preferably carried out using a high-pressure homogenizer, and the high-pressure homogenizer is preferably purchased from Shanghai Duoning Biotechnology Co., Ltd., and the high-pressure homogenizer is AH-BASIC.

[0035] After obtaining the feed liquid, the present invention spray-dries the feed liquid to obtain honey powder. In the process of spray drying, the present invention controls the solid content of the feed liquid to be 50-60g / 100g, and the air inlet temperature is preferably 195-205°C, more preferably 200°C. In the present invention, the spray drying is preferably carried out using an airflow spray dryer QFN-SQ30 (purchased from Shanghai Qiaofeng Industrial Co., Ltd.), and the feed speed is preferably 40-60mL / min, more preferably 45-55mL / min.

[0036] The present invention also provides honey powder prepared by the preparation method. The honey powder provided by the present invention is resistant to moisture absorption and agglomeration, has good fluidity, dissolves quickly, the honey solution is clear and transparent, has a strong aroma, and retains the original color, aroma and taste of honey to the greatest extent; does not contain food additives, and conforms to the popular trend of natural health and clean labels.

[0037] The present invention also provides application of the honey powder in preparing food, and the present invention has no special limitation on the type of the food.

[0038] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0039] The thermostable starch branching enzyme is EC 2.4.1.18.

[0040] Example 1

[0041] The preparation of special maltodextrin is as follows

[0042] In the first enzymatic hydrolysis stage (liquefaction stage), 100 U / g of thermostable starch branching enzyme was added to 20% (w / w) waxy corn starch slurry and reacted at pH 7.0 and 60°C for 15 min.

[0043] In the second enzymatic hydrolysis stage (saccharification stage), the waxy corn starch slurry after the first stage reaction was adjusted to 70°C and kept warm for 5 minutes, and 200U / g of high temperature resistant starch branching enzyme was added to react at pH 7.0 and 70°C for 6 hours, and then inactivated at 100°C for 30 minutes.

[0044] Centrifugal removal: centrifuge at 5000r / min for 5 minutes to remove undegraded starch impurities, and take the supernatant for use. Then add 2 times the volume of anhydrous ethanol for precipitation (4°C), then centrifuge at 5000r / min for 5 minutes to remove the supernatant, and then place in a fume hood for 1 hour.

[0045] Freeze drying: After the ethanol has completely evaporated, add 3 times the amount of deionized water to re-dissolve. Then freeze at ultra-low temperature, dry in a freeze dryer, grind in a mortar, and pass through a 100-mesh sieve to obtain special maltodextrin.

[0046] Preparation of honey powder

[0047] 25 parts of special maltodextrin were dissolved in 50 parts of 50°C warm water, and then high-speed sheared with 25 parts of honey at a speed of 8000 r / min for 5 minutes to allow the wall material to fully embed and emulsify the aromatic substances in the honey.

[0048] Control sample: 25 parts of Shandong Xiwang Sugar Industry's maltodextrin with a DE value of 15 were dissolved in 50 parts of 50°C warm water, and then sheared with 25 parts of honey at a speed of 8000r / min for 5 minutes to allow the wall material to fully embed and emulsify the aromatic substances in the honey.

[0049] The process conditions of spray drying are as follows: the solid content of the feed liquid (NY / T 2637-2014 Determination of soluble solid content of fruits and vegetables refractometer method) is controlled to be 50 g / 100 g, the inlet air temperature is 200 °C, and the feed rate is 50 mL / min. The indicators of honey powder are shown in Table 1.

[0050] Table 1 Comparison of caking time and yield of honey powder prepared in Example 1 and control sample

[0051] index Control Example 1 Agglomeration time (37°C, 75% humidity) 21 days 35 days Liquid weight (g) 2000 2000 Powder weight (g) 954.4 1358.5 Yield (%) 47.72 67.92

[0052] Note: 1. The control sample uses maltodextrin with a DE value of 15 from Shandong Xiwang Sugar Industry, and the preparation process is the same as that of special maltodextrin.

[0053] 2. Agglomeration means that honey powder loses fluidity and 90% cannot pass through a 20-mesh sieve.

[0054] 3. Yield = powder weight / liquid weight × 100%.

[0055] It can be seen that the honey powder prepared in Example 1 has stronger moisture absorption and caking resistance and higher yield.

[0056] Example 2

[0057] The preparation of special maltodextrin is as follows

[0058] In the first enzymatic hydrolysis stage (liquefaction stage), 100 U / g of thermostable starch branching enzyme was added to 25% (w / w) waxy cassava starch slurry and reacted at pH 8.0 and temperature 60°C for 30 min;

[0059] In the second enzymatic hydrolysis stage (saccharification stage), the waxy cassava starch slurry after the first stage reaction was adjusted to 70°C for 10 minutes, and 150U / g of high temperature resistant starch branching enzyme was added to react at pH 8.0 and 70°C for 8 hours, and then inactivated at 100°C for 30 minutes.

[0060] Centrifugal removal: centrifuge at 5000r / min for 5 minutes to remove undegraded starch impurities, and take the supernatant for use. Then add 2 times the volume of anhydrous ethanol for precipitation (4°C), then centrifuge at 5000r / min for 5 minutes to remove the supernatant, and then place in a fume hood for 1 hour.

[0061] Freeze drying: After the alcohol evaporates completely, add 3 times the amount of deionized water to re-dissolve. Then freeze at ultra-low temperature, dry in a freeze dryer, grind in a mortar, and pass through a 100-mesh sieve to obtain special maltodextrin.

[0062] Preparation of honey powder:

[0063] Dissolve 30 parts of special maltodextrin in 40 parts of 55℃ warm water, and then high-speed shear with 30 parts of honey at a speed of 8000r / min for 8 minutes to allow the wall material to fully embed and emulsify the aromatic substances in the honey.

[0064] The process conditions of spray drying are as follows: the solid content of the feed liquid is controlled at 60 g / 100 g, the air inlet temperature is 200 °C, and the feed rate is 50 mL / min. The indicators of honey powder are shown in Table 2.

[0065] Table 2 Comparison of caking time and yield of honey powder prepared in Example 1 and control sample

[0066] index Control Example 2 Aroma sensory score 75.5 86.4 Dissolution time (min) 5.5 0.5

[0067] Note: The aroma sensory score is based on the following criteria: strong aroma (90-100 points), relatively strong aroma (70-80 points), and average aroma (60-70 points).

[0068] Dissolution time refers to the time required for 1 g of powder to be completely dissolved in 100 g of deionized water (25°C).

[0069] Example 3

[0070] The preparation of special maltodextrin is as follows:

[0071] In the first enzymatic hydrolysis stage (liquefaction stage), 150 U / g of thermostable starch branching enzyme was added to 30% (w / w) waxy corn starch slurry and reacted at pH 7.0 and temperature 65°C for 20 min;

[0072] In the second enzymatic hydrolysis stage (saccharification stage), the waxy corn starch slurry after the first stage reaction was adjusted to 70°C and kept warm for 10 minutes, and 150U / g of high temperature resistant starch branching enzyme was added to react at pH 7.0 and 70°C for 6 hours, and then inactivated at 100°C for 30 minutes.

[0073] Centrifugal removal: centrifuge at 5000r / min for 5 minutes to remove undegraded starch impurities, and take the supernatant for use. Then add 2 times the volume of anhydrous ethanol for precipitation (4°C), then centrifuge at 5000r / min for 5 minutes to remove the supernatant, and then place in a fume hood for 1 hour.

[0074] Freeze drying: After the alcohol evaporates completely, add 3 times the amount of deionized water to re-dissolve. Then freeze at ultra-low temperature, dry in a freeze dryer, grind in a mortar, and pass through a 100-mesh sieve to obtain special maltodextrin.

[0075] Preparation of honey powder

[0076] Dissolve 28 parts of special maltodextrin in 44 parts of 60℃ warm water, and then high-speed shear with 28 parts of honey at a speed of 8000r / min for 10 minutes to allow the wall material to fully embed and emulsify the aromatic substances in the honey.

[0077] The process conditions of spray drying were as follows: the solid content of the feed liquid was controlled at 56 g / 100 g, the inlet air temperature was 200 °C, and the feed rate was 50 mL / min.

[0078] The dissolution performance test results are as follows Figure 1 As shown, the state of 1% honey powder after dissolution, wherein the left one is the control honey powder, and the right one is the honey powder prepared in Example 3.

[0079] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing special maltodextrin, comprising the following steps: S1) mixing a thermostable starch branching enzyme with a starch slurry, and performing enzymolysis and liquefaction to obtain a first enzymolysis solution; S2) mixing the first enzymatic hydrolyzate with a thermostable starch branching enzyme, performing enzymatic hydrolysis and saccharification to obtain a second enzymatic hydrolyzate; S3) after the enzyme is inactivated, the solid and liquid are separated, the supernatant is collected, alcohol precipitation is performed, and freeze-dried to obtain special maltodextrin; The amount of the thermostable starch branching enzyme added in step S1) is 50-500 U / g; the pH of the enzymatic hydrolysis and liquefaction is 7.0-9.0, the temperature of the enzymatic hydrolysis and liquefaction is 60-70° C., and the time of the enzymatic hydrolysis and liquefaction is 15-30 min; In step S2), the addition amount of the thermostable starch branching enzyme is 50-500 U / g; the pH of the enzymatic saccharification is 7.0-9.0, the temperature of the enzymatic saccharification is 65-75° C., and the time of the enzymatic saccharification is 4-8 hours.

2. The preparation method according to claim 1, characterized in that: The starch slurry is waxy corn starch slurry or waxy cassava starch slurry, and the concentration of the starch slurry is 15-40wt%.

3. The special maltodextrin prepared by the preparation method according to claim 1 or 2, characterized in that: The special maltodextrin has a cyclization degree of more than 10%, an average molecular weight of 70 to 300 KD, and a multi-branched cluster structure.

4. Use of the special maltodextrin according to claim 3 as a flavor or food embedding carrier.

5. A method for preparing honey powder, characterized in that: The following steps are involved: 1) mixing and dissolving the special maltodextrin according to claim 3 with water to obtain a wall material; 2) mixing the honey with the wall material obtained in step 1) and subjecting the mixture to high-speed shearing to obtain a liquid; 3) spray drying the feed liquid to obtain honey powder.

6. The preparation method according to claim 5, characterized in that: The mass ratio of the special maltodextrin to water is (25-30): (40-50); The mass ratio of the honey to the special maltodextrin is 0.8-1:

1.

7. The preparation method according to claim 5, characterized in that: Step 2) The rotation speed of the high-speed shearing is 7500-8500 r / min, and the time of the high-speed shearing is 5-10 min.

8. The preparation method according to claim 5, characterized in that: Step 3) During the spray drying process, the solid content of the feed liquid is controlled to be 50-60 g / 100 g, and the inlet air temperature is controlled to be 195-205°C.

9. Honey powder obtained by the preparation method according to any one of claims 5 to 8.

10. Use of the honey powder according to claim 9 in preparing food.

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