| 摘要 |
A process for the preparation of honey powder preserving its natural aroma substances comprises (a) kneading 1 part by weight of honey, 0.8 part by weight of starch, pre-hydrolyzed starch or flour and 0.1-0.3 part by weight of cyclodextrin to yield a homogeneous mixture, subjecting the mixture thus obtained to thermal treatment at 100 DEG C. for 20 minutes, disintegrating the hot product obtained after thermal treatment, drying the product at a temperature of 50 DEG -55 DEG C., for 10-50 hours, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate and grinding it to a powder; or (b) admixing 1 part by weight of honey with 6 parts by weight of a hot saturated aqueous cyclodextrin solution, freezing the homogeneous solution thus obtained, subjecting the product to lyphilization, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate to the lyophilized product and grinding it to a powder. The advantage of the invention is that the aroma substances of honey are preserved and set free only during consumption. |
