Processing technology of bee-blossom fruit milk beverage

(i) Overview

Honey, bee pollen, fruit juice, milk powder (or milk) are natural nutrition products, according to a certain process, formula processing into bee flower fruit milk drink, rich in nutrition, taste novel and unique, is a unique flavor of high-level functional drinks.

(ii) Raw materials and formula

Bee pollen: 5%;

Honey: 5%;

Milk powder: 2%;

Orange juice: 8%;

Potassium sorbate: 0.2%;

Emulsified orange essence: 0.1%;

Cream essence: 0.1%;

Stabilizer: 0.2%;

Water: Balance.

(iii) Major equipment

Stir seasoning tank, high pressure homogenizer, filling machine, capping machine, sterilization pot.

(IV) Process flow

Bee pollen → extraction → slurry preparation → stabilization → acidification → blending → homogenization → filling → sterilization → cooling → finished product

(V) Operating points

① Extraction: First freeze bee pollen to-24℃, quickly immerse it in 5~8 times water with temperature of 80℃, stir for 4 hours, filter and take filtrate; filter residue can be extracted again, filter, take filtrate and combine filtrate.

② Slurry mixing: Dissolve the milk powder in water at 50~60℃, add orange juice, honey and filtrate, and stir for 2~3 minutes.

③ Stabilization treatment: dissolve the stabilizer in warm water, add it to the mixture, and stir well.

④ Acidification: After dissolving citric acid in hot water, add it into the mixture under strong stirring conditions, and control the temperature of the feed solution below 40℃.

Preparation: Add essence, potassium sorbate aqueous solution and appropriate amount of water and stir evenly.

Homogenization: Homogenize twice at 8~20 MPa to make the whole mixture a homogeneous colloid.

7. Filling, sterilization and cooling: the homogenized beverage is put into a processed transparent glass bottle by a filling machine, capped and sealed, and then placed into a sterilization pot, sterilized at a water temperature of 95 - 100 DEG C for 15 minutes, and then cooled to below 40 DEG C. The bee flower fruit milk beverage is qualified after inspection.

(vi) Quality standards

1. sensory index

Aroma: Complex aromas of orange, milk and pollen.

Color: Orange.

Taste: delicate taste, sweet and sour palatability.

Appearance: Homogeneous and stable, no delamination or other impurities.

2. physical and chemical indexes

Soluble solids (calculated by refractometer)≥14%, protein ≥1.5%, acidity (calculated by citric acid)≥0.1%,

Heavy metal content: Pb (as Pb)≤1.0 mg/kg, As (as As)≤0.5 mg/kg.

3. microbial indicators

Total bacterial count ≤100/ml; coliform ≤3/ml; no pathogenic bacteria detected.

4. shelf life

It does not delaminate for 3 months at normal temperature and has a shelf life of 6 months.