Honey freeze-dried powder and preparation method thereof

Abstract

The honey freeze-dried powder comprises the following main components in parts by weight: 10-15 parts of honey, 0.1-2 parts of a foaming agent, 5-15 parts of a filling agent, 10-15 parts of water and 0-0.15 part of an anti-caking agent. The invention further discloses a preparation method of the honey freeze-dried powder. The casein hydrolysate is used as a foaming agent, and honey, a filling agent and an anti-caking agent are added, so that the honey freeze-dried powder which is clean in ingredient, simple in process, loose in structure and easy to dissolve in water, and retains the nutrition and flavor of honey is prepared.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a freeze-dried honey powder and a preparation method thereof. Background Art

[0002] Honey has high nutritional value, but its liquid form limits its potential in transportation, storage and convenient use. Currently, there are few honey powder products on the market, and most of them use traditional technologies such as spray drying or drum drying. These technologies cause significant loss of honey nutrients due to high temperature treatment and poor product solubility.

[0003] CN113349280A discloses that a honey bubble liquid is prepared by passing gas into water under stirring conditions and adding soy protein, polyethylene glycol and Tween 40, and then freeze-drying and vacuum drying are performed to obtain solid honey. This method relies on passing gas to generate bubbles, has high requirements on product equipment, and has high energy consumption. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the present invention provides a honey freeze-dried powder, which adopts casein hydrolyzate as a foaming agent, and adds honey, a filler and an anti-caking agent to prepare a honey freeze-dried powder with clean ingredients, simple process, retaining the nutritional flavor of honey, loose structure and easy solubility in water.

[0005] To achieve the above object, the embodiments of the present invention adopt the following technical solutions:

[0006] The invention discloses a honey freeze-dried powder, whose main components and weight ratio are: 10-15 parts of honey, 0.1-2 parts of foaming agent, 5-15 parts of filler, 10-15 parts of water and 0-0.15 parts of anti-caking agent.

[0007] According to one aspect of the present invention, its main components and weight ratio are: its main components and weight ratio are: 12-15 parts of honey, 0.2-2 parts of foaming agent, 8-10 parts of filler, 10-15 parts of water, and 0.1-0.15 parts of anti-caking agent.

[0008] According to one aspect of the present invention, the foaming agent is casein hydrolysate.

[0009] According to one aspect of the present invention, the filler is maltodextrin and / or sodium carboxymethylcellulose.

[0010] According to one aspect of the present invention, the anti-caking agent is microcrystalline cellulose.

[0011] A method for preparing freeze-dried honey powder comprises the following steps:

[0012] Prepare various components to form honey foaming liquid;

[0013] The honey foaming liquid is pre-frozen, dried and crushed to obtain honey freeze-dried powder.

[0014] According to one aspect of the present invention, the configuration of the components to form the honey foaming liquid comprises:

[0015] Dissolve the foaming agent, filler and anti-caking agent in water to obtain a solution;

[0016] Pour the dissolved liquid into a whipping device, and whip it to form foaming liquid;

[0017] Add honey into the foaming liquid and mix them evenly to form honey foaming liquid.

[0018] According to one aspect of the present invention, the honey foaming liquid is pre-frozen at -80°C.

[0019] According to one aspect of the present invention, the drying is vacuum freeze drying.

[0020] According to one aspect of the present invention, the vacuum freeze-drying temperature is -60°C to -40°C, the pressure is 15Pa to 30Pa, and the time is 18h to 24h.

[0021] The advantages of the implementation of the present invention are as follows: the honey freeze-dried powder adopts casein hydrolyzate as a foaming agent, and is added with honey, a filler and an anti-caking agent to prepare a honey freeze-dried powder with clean ingredients, simple process, and retaining the nutritional flavor of honey, and having a loose structure and being easily soluble in water. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] The invention discloses a honey freeze-dried powder, whose main components and weight ratio are: 10-15 parts of honey, 0.1-2 parts of foaming agent, 5-15 parts of filler, 10-15 parts of water and 0-0.15 parts of anti-caking agent.

[0024] In practical applications, a honey freeze-dried powder has the following main components and weight ratios: 12 to 15 parts of honey, 0.2 to 2 parts of foaming agent, 8 to 10 parts of filler, 10 to 15 parts of water, and 0.1 to 0.15 parts of anti-caking agent.

[0025] In practical applications, the foaming agent is casein hydrolysate, which mainly exists in the emulsion in the form of highly hydrated micelles and has excellent foaming properties, thereby providing a porous structure to the sample.

[0026] In practical applications, the filler is maltodextrin and / or sodium carboxymethylcellulose. The filler can increase the solid content of the honey freeze-dried powder and play a supporting and stabilizing role on the porous structure of the honey freeze-dried powder.

[0027] In practical applications, the anti-caking agent is microcrystalline cellulose.

[0028] A method for preparing freeze-dried honey powder comprises the following steps:

[0029] Weigh a foaming agent, a filler, an anti-caking agent and water according to a mass ratio and dissolve them to obtain a solution;

[0030] Pour the dissolved liquid into a whipping device, and whip it to form foaming liquid;

[0031] Adding honey to the foaming liquid and mixing them evenly to form a honey foaming liquid;

[0032] The honey foaming liquid is pre-frozen, dried and crushed to obtain honey freeze-dried powder.

[0033] In practical applications, the honey foaming liquid is pre-frozen at -80°C.

[0034] In practical applications, the drying is vacuum freeze drying.

[0035] In practical applications, the vacuum freeze drying temperature is -60°C to -40°C, the pressure is 15Pa to 30Pa, and the time is 18h to 24h.

[0036] The advantages of the present invention are further described below through more specific embodiments, but the protection scope of the present invention is not limited to the following embodiments.

[0037] Example 1

[0038] A honey freeze-dried powder comprises 12g of honey, 1.8g of casein hydrolysate, 0.3g of sodium carboxymethyl cellulose, 8g of maltodextrin, 15g of water and 0.1g of microcrystalline cellulose.

[0039] The lyophilized honey powder in this embodiment is prepared by the following steps:

[0040] (1) Add 1.8 g of casein hydrolysate, 0.3 g of sodium carboxymethyl cellulose, 8 g of maltodextrin and 0.1 g of microcrystalline cellulose according to the formula and mix well.

[0041] (2) adding 15 g of drinking water and stirring evenly, and whipping and foaming to form a foaming liquid after the liquid is completely dissolved at room temperature, wherein the foaming liquid has a stable foam structure.

[0042] (3) Add 12 g of honey into the foaming liquid according to the formula and mix well to form a semi-fluid honey foaming liquid with a certain viscosity and fine bubbles.

[0043] (4) Prefreeze the honey foaming liquid in a -80°C refrigerator for 12 h.

[0044] (5) The pre-frozen honey foaming liquid was placed in a vacuum freeze-drying chamber at -60°C and 15Pa for 18 hours.

[0045] (6) After drying, the mixture is crushed and packaged in a low humidity environment to obtain freeze-dried honey powder.

[0046] Example 2

[0047] A honey freeze-dried powder comprises 12g of honey, 0.2g of casein hydrolysate, 8g of maltodextrin and 10g of water.

[0048] The lyophilized honey powder in this embodiment is prepared by the following steps:

[0049] (1) Add 0.2 g of casein hydrolysate, 8 g of maltodextrin and 10 g of drinking water according to the formula and completely dissolve at room temperature to obtain a solution.

[0050] (2) pouring the dissolved liquid into a whipping device and whipping it to form a foaming liquid, wherein the foaming liquid has a stable foam structure.

[0051] (3) Add 12 g of honey into the foaming liquid according to the formula and mix well to form a semi-fluid honey foaming liquid with a certain viscosity and fine bubbles.

[0052] (4) Prefreeze the honey foaming liquid in a -80°C refrigerator for 12 h.

[0053] (5) The pre-frozen honey foaming liquid was placed in a vacuum freeze-drying chamber at -60°C and 15Pa for 18 hours.

[0054] (6) After drying, the mixture is crushed and packaged in a low humidity environment to obtain freeze-dried honey powder.

[0055] Example 3

[0056] A honey freeze-dried powder comprises 12g of honey, 1g of casein hydrolysate, 10g of maltodextrin and 15g of water.

[0057] The lyophilized honey powder in this embodiment is prepared by the following steps:

[0058] (1) According to the formula, 1 g of casein hydrolysate, 10 g of maltodextrin and 15 g of drinking water were added and completely dissolved at room temperature to obtain a solution.

[0059] (2) pouring the dissolved liquid into a whipping device and whipping it to form a foaming liquid, wherein the foaming liquid has a stable foam structure.

[0060] (3) Add 12 g of honey into the foaming liquid according to the formula and mix well to form a semi-fluid honey foaming liquid with a certain viscosity and fine bubbles.

[0061] (4) Prefreeze the honey foaming liquid in a -80°C refrigerator for 12 h.

[0062] (5) The pre-frozen honey foaming liquid was placed in a vacuum freeze-drying chamber at -60°C and 20Pa for 18 hours.

[0063] (6) After drying, the mixture is crushed and packaged in a low humidity environment to obtain freeze-dried honey powder.

[0064] Example 4

[0065] A honey freeze-dried powder comprises 15g of honey, 2g of casein hydrolysate, 8g of maltodextrin and 15g of water.

[0066] The lyophilized honey powder in this embodiment is prepared by the following steps:

[0067] (1) Add 2 g of casein hydrolysate, 8 g of maltodextrin and 15 g of drinking water according to the formula and completely dissolve them at room temperature to obtain a solution.

[0068] (2) pouring the dissolved liquid into a whipping device and whipping it to form a foaming liquid, wherein the foaming liquid has a stable foam structure.

[0069] (3) Add 15 g of honey into the foaming liquid according to the formula and mix well to form a semi-fluid honey foaming liquid with a certain viscosity and fine bubbles.

[0070] (4) Prefreeze the honey foaming liquid in a -80°C refrigerator for 12 h.

[0071] (5) The pre-frozen honey foaming liquid was placed in a vacuum freeze-drying chamber at -40°C and 30Pa for 24 hours.

[0072] (6) After drying, the mixture is crushed and packaged in a low humidity environment to obtain freeze-dried honey powder.

[0073] Comparative Example 1

[0074] A honey freeze-dried powder comprises 12g of honey, 1.8g of isolated soy protein, 0.3g of sodium carboxymethyl cellulose, 8g of maltodextrin, 15g of water and 0.1g of microcrystalline cellulose.

[0075] The honey freeze-dried powder in this comparative example is prepared by the following steps:

[0076] (1) Add 1.8 g soy protein isolate, 0.3 g sodium carboxymethyl cellulose, 8 g maltodextrin and 0.1 g microcrystalline cellulose and mix well.

[0077] (2) adding 15 g of drinking water and stirring evenly, and whipping and foaming to form a foaming liquid after the liquid is completely dissolved at room temperature, wherein the foaming liquid has a stable foam structure.

[0078] (3) Add 12 g of honey to the foaming liquid and mix well to form a semi-fluid honey foaming liquid with a certain viscosity and fine bubbles.

[0079] (4) Prefreeze the honey foaming liquid in a -80°C refrigerator for 12 h.

[0080] (5) The pre-frozen honey foaming liquid was placed in a vacuum freeze-drying chamber at -60°C and 15Pa for 18 hours.

[0081] (6) After drying, the mixture is crushed and packaged in a low humidity environment to obtain freeze-dried honey powder.

[0082] Comparative Example 2

[0083] A honey freeze-dried powder comprises 10g of honey, 9g of maltodextrin and 10g of water.

[0084] The honey freeze-dried powder in this comparative example is prepared by the following steps:

[0085] (1) Add 9g of maltodextrin and 10g of drinking water according to the formula and completely dissolve at room temperature. Pour the dissolved solution into a whipping device and whip to form a foaming liquid.

[0086] (3) Add 10 g of honey into the solution according to the formula and mix well.

[0087] (4) Prefreeze the honey foaming liquid in a -80℃ refrigerator for 12 hours.

[0088] (5) The pre-frozen honey foaming liquid was placed in a vacuum freeze-drying chamber at -60°C and 15Pa for 18 hours.

[0089] (6) The dried sample is crushed and packaged in a low humidity environment to obtain freeze-dried honey powder.

[0090] Comparative Example 3

[0091] A honey freeze-dried powder comprises 12g of honey, 2g of casein hydrolysate and 10g of water.

[0092] The honey freeze-dried powder in this comparative example is prepared by the following steps:

[0093] (1) Add 2 g of casein hydrolyzate and 10 g of drinking water according to the formula and completely dissolve at room temperature to obtain a solution.

[0094] (2) pouring the dissolved liquid into a whipping device and whipping it to form a foaming liquid having a stable foam structure.

[0095] (3) Add 12 g of honey into the foaming liquid according to the formula and mix well to form a semi-fluid honey foaming liquid with a certain viscosity and fine bubbles.

[0096] (4) Prefreeze the honey foaming liquid in a -80℃ refrigerator for 12 hours.

[0097] (5) The pre-frozen honey foaming liquid was placed in a vacuum freeze-drying chamber at -60°C and 15Pa for 18 hours.

[0098] (6) The dried sample is crushed and packaged in a low humidity environment to obtain freeze-dried honey powder.

[0099] Effect verification example

[0100] The honey freeze-dried powders prepared in Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3 are respectively recorded as Example Sample 1, Example Sample 2, Comparative Example Sample 1, Comparative Example Sample 2, and Comparative Example Sample 3. The foaming agent can provide a porous structure to the sample, and the filler can increase the solid content of the sample and play a supporting and stabilizing role in the porous structure of the sample. A comparative analysis was conducted on Example Sample 1 and Comparative Example Sample 1, and the result showed that the freeze-drying effect of the sample of Example Sample 1 was better than that of Comparative Example Sample 1, mainly because the foaming property and stability of casein hydrolyzate were better than those of soy protein isolate, and the sample of Comparative Example Sample 1 could not be completely dried because the number of bubbles in the foaming liquid was small and the bubble structure was unstable. It can be seen that the honey freeze-dried powder using casein hydrolyzate as a foaming agent can obtain a better foaming effect and a more stable porous structure.

[0101] Finished product testing was performed on Example Sample 2, Comparative Example Sample 2 and Comparative Example Sample 3, and the results are as follows:

[0102] The yields are, from high to low, Example Sample 2, Comparative Example Sample 3, and Comparative Example Sample 2, wherein the yield of Example Sample 2 is much higher than that of Comparative Example Sample 3 and Comparative Example Sample 2. Comparative Example Sample 2 adds a filler but does not add a foaming agent, and the solution cannot be fully aerated after whipping, and the sample structure is dense and not loose, resulting in the inability to quickly remove moisture during vacuum freeze drying. In addition to the relatively dry surface, the other parts are sticky and cannot be crushed. Comparative Example Sample 3 adds a foaming agent but does not add a filler, and the solid content in the foaming liquid is low, resulting in a reduction in yield. And the bubble structure of the foaming liquid lacks the support of the filler, and the porous structure is unstable, resulting in the escape of bubbles during vacuum freeze drying, and the looseness of the sample is reduced. Optical microscope photos show that Example Sample 2 has a porous structure. In addition, Example Sample 2 and Comparative Example Sample 2 both have a more obvious honey aroma, and Comparative Example Sample 3 has a heavier smell of casein hydrolyzate, and the three have a certain sweetness in taste. It can be seen that the foaming agent and the filler work together to ensure that the prepared freeze-dried honey powder retains the nutritional flavor of honey while having a loose structure.

[0103] The advantages of the implementation of the present invention are as follows: the honey freeze-dried powder adopts casein hydrolyzate as a foaming agent, and is added with honey, a filler and an anti-caking agent to prepare a honey freeze-dried powder with clean ingredients, simple process, and retaining the nutritional flavor of honey, and having a loose structure and being easily soluble in water.

[0104] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by any technician familiar with the art within the technical scope disclosed in the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A freeze-dried honey powder, characterized in that: Its main components and weight ratio are: 10-15 parts of honey, 0.1-2 parts of foaming agent, 5-15 parts of filler, 10-15 parts of water and 0-0.15 parts of anti-caking agent.

2. A freeze-dried honey powder according to claim 1, characterized in that: Its main components and weight ratio are: 12-15 parts of honey, 0.2-2 parts of foaming agent, 8-10 parts of filler, 10-15 parts of water and 0.1-0.15 parts of anti-caking agent.

3. A freeze-dried honey powder according to claim 1, characterized in that: The foaming agent is casein hydrolyzate.

4. A freeze-dried honey powder according to claim 1, characterized in that: The filler is maltodextrin and / or sodium carboxymethyl cellulose.

5. A freeze-dried honey powder according to claim 1, characterized in that: The anti-caking agent is microcrystalline cellulose.

6. A method for preparing a freeze-dried honey powder according to any one of claims 1 to 5, characterized in that: The following steps are involved: Prepare various components to form honey foaming liquid; The honey foaming liquid is pre-frozen, dried and crushed to obtain honey freeze-dried powder.

7. The method for preparing freeze-dried honey powder according to claim 6, characterized in that: The configuration of the components to form the honey foaming liquid comprises: Dissolve the components except honey in water to obtain a solution; Beating the dissolved liquid to form a foaming liquid; Add honey into the foaming liquid and mix them evenly to form honey foaming liquid.

8. The method for preparing freeze-dried honey powder according to claim 7, characterized in that: The honey foaming liquid is pre-frozen at -80°C.

9. The method for preparing freeze-dried honey powder according to claim 6, characterized in that: The drying is vacuum freeze drying.

10. The method for preparing the freeze-dried honey powder according to claim 9, characterized in that: The vacuum freeze drying temperature is -60°C to -40°C, the pressure is 15Pa to 30Pa, and the time is 18h to 24h.