Study On Rape Bee Pollen Wall Broken And Product

Bee pollen has been recognized as the world’s most nutritious food.Bee pollen contains a variety of bioactive substances,Therefore bee pollen has become one of the ideal health care products.This kind of natural food source,has attract the attention of scientific researchers from all walks of life. Bee pollen has been widely used in the food industry.But there are still some problems Such as the industrialization of technology is not optimistic,development of the market is not enough,low digestibility of bee products etc. In this study, the natural bee bread as fermentation agent to broken cell wall. With broken bee pollen as the main material to study pollen Beverage Processing Technology. Through the study concluded:Through microbial experiment,preliminary study on microorganism of bee bread. Results show: the mature bee bread still alive yeast, bacillus subtilis and bacteria.Through fermentation method activated mature bee bread microorganism, various factors affecting the effects of activation was investigated, Such as fermentation time, fermentation temperature, adding amount of honey.Through the single factor experiment and response surface optimization,understand the impact of various factors,determine the most significant factors.Using pollen wall broken rate as index,the optimum condition obtained for the response surface method is: Temperature35℃, fermentation time15 h,the amount of honey3%,On this condition,bee bread fermentation agent makes the pollen wall broken rate reached 99.8%.Using activated bee bread as fermentation agent to broken rape bee pollen cell wall. The effects of fermentation time, fermentation temperature, fermentation agent amount on the wall broken rate was investigated. Through the single factor experiment and response surface optimization,understand the impact of various factors,determine the most significant factors. Using pollen wall broken rate as index,the optimum condition obtained for the response surface method is:The fermentation time10 hours, fermentation temperature 35℃,amount of fermentation agent4%.In order to investigate the effects of wall broken methods on nutritional components of bee pollen,to compare the nutritional composition of bee pollen and wall broken pollen.Result shows:crude fat increased50%,reducing sugar increased9.8%, crude protein increased22.6%, ash content increased12.9%.Wall broken bee pollen as main material,with citric acid,sugar,honey as auxiliary,study on bee pollen beverage processing technology. with the result of sensory score as detection index,citric acid,sugar,honey,these three kinds of materials for single factor test to determine the factors and levels.Then the three factors and three levels orthogonal test showed that the optimal allocation scheme.Result shows:White sugar 3%,citric acid 0.15%,amount of honey 2%,under this condition, pollen beverage taste is the best.