固体蜂蜜饮料工艺技术研究  

Instant Honey Beverage Processing Technology

作　　者：孔瑾[1] 高晗[1] 张中印[1] 杜开书[1] 秦晓辉[1] 杨萌[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《食品研究与开发》2014年第20期I0001-I0001,共1页Food Research and Development

基　　金：现代农业产业技术体系建设专项资金项目(CARS-45-SYZ10)

摘　　要：以槐花蜜为原料,添加麦芽糊精,用饮用水稀释后,采用真空冷冻干燥工艺进行干燥处理。对各物质添加量和冷冻干燥工艺进行优化。结果表明:当麦芽糊精添加量为30%(按蜂蜜质量的百分比),料液的可溶性固形物含量10%,在-18℃条件下冷冻5 h左右至料液完全冻结,然后在冷阱温度-51℃、干燥温度45℃,料液分装厚度5 mm,真空度小于10 Pa的条件下干燥15 h左右,制取的固体蜂蜜饮料色泽晶莹洁白,呈均匀的蜂窝组织结构,有浓郁的蜂蜜风味,速溶性良好,口感佳。Using Huaihua honey as raw materials, added maltodextrin, diluted with water, using vacuum freeze drying process of drying process.The material quantity and freeze drying process are optimized.The results show that: when the maltodextrin add amount is 30 %(according to the honey quality percentage), liquid soluble solids content of 10 %, at-18 ℃ frozen around 5 h to feed liquid completely frozen, and then in the cold trap temperature-51 ℃, 45 ℃, liquid filling thickness 5 mm, degree of vacuum less than 10 Pa under dry conditions around 15 h, preparing solid honey beverage and crystal white, a uniform honeycomb structure, rich honey flavor, instant good, taste good.

关 键 词：固体蜂蜜 饮料工艺 技术 蜂蜜生产 蜂蜜产品 发酵饮料 国内外市场 社会效益 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]