Introduction of research experiment on honey powder freeze-drying process parameters
Zhejiang Haisheng Medical Device Co., Ltd , https://www.hisernmedical.com
Abstract: Honey is a nutritious natural tonic. In order to improve the level of deep processing of honey in China, the parameters of freeze-drying process were studied by orthogonal test. The results showed that the optimal process parameters for freeze drying were 30% for maltodextrin, 10% for soluble solids, 100 °C for heating and 50 Pa for vacuum. The main nutritional indicators of honey before and after freeze-drying were unchanged.
Key words: honey; freeze drying; process parameters
Study on theechnics parameters of the FD powdered honey
Zhou zhide1, Zhang jun2
(1. Orient Science & Technology College of Hunan Agricultural University, Changsha, hunan 410128;
2.Yunnan Evergreen Biological Corporation ,kunming yunnan 650106 )
To develop the level of honey processing and , the technics parameters of the powdered honey by freeze drying was evaluated by orthogonal test. The major factor is the mass percent of powdered Honey. The results show that ? ? The main nutrition of honey is not changed.
Key words: honey powder; freeze drying; technics parameter
0 Preface
Honey is a viscous transparent or translucent gelatinous liquid [1]. The main component of honey contains less than 20% water. The sugars include glucose (24.73%~46.40%), fructose (24.35%~48.16%), sucrose (0~11.00%) and maltose (0~6.00%). The total content is 75%~80%, the ash content is 0.03%~0.09%, and there are trace amounts of vitamins, amino acids, enzymes, yeast pollen grains and waxy substances. It is a nutrient-rich natural tonic [2, 3]. Honey is an acidic gelatinous liquid that is susceptible to metal contamination, high in water content, strong in moisture absorption, easy to ferment and deteriorate, and inconvenient for storage and transportation. Solidification of honey can solve this problem well, and domestic and foreign experts have researched and developed solid honey technology. The methods of solidifying honey mainly include freeze drying, spray drying and drum drying. Since the production of solid honey by the traditional pharmaceutical freeze-drying method is expensive, the amount of auxiliary materials added during the drying of the solid honey by the drum drying method is large (30%-70%), and the temperature is high (110 ° C - 200 ° C), resulting in a very dark color of the honey solid powder. The purity is very poor and the enzyme activity is basically destroyed. Spray drying method contains more auxiliary materials, auxiliary materials account for more than 50%, complex formula, resulting in decreased purity of honey powder, low enzyme activity, and corresponding cost increase [4,5]. In this paper, the food freeze-drying equipment is used to study the processing parameters of freeze-drying on the honey powder processing technology and the orthogonal experiment method to obtain a processing method which is convenient for practical production and application.
1 Test materials and methods
1.1 Materials
Ziyunying honey: food grade, Hunan Mingyuan Bee Industry Co., Ltd., soluble solids 78%;
Maltodextrin: food grade, produced by Jiyuan Huayu Starch Sugar Co., Ltd., DE value ≥ 12%.
1.2 Instrument
Brix meter, electronic balance, Japan JIRCAS company;
JMS colloid mill: Langfang General Machinery Co., Ltd.;
Electric thermostatic water bath: Beijing Changfeng Instrument and Meter Company;
JDG-0.2 Vacuum Freeze Dryer: Lanzhou Kejin Vacuum Freeze Drying Co., Ltd.
1.3 Process
Honey blending homogenization freeze drying
1.4 Operation points
1.4.1 Add some water to the honey and mix well.
1.4.2 Add maltodextrin, then adjust the solid content to 10% with water.
1.4.3 Homogenization Grinding 3 times with colloid.
1.4.4 Freeze-drying A homogeneous mixture is placed in a tray, loaded in a 1kg/disc (10mm thick), the loaded tray is placed in the freeze-drying bin, the freezer is turned on for refrigeration, and the temperature is frozen until the material temperature is It is below -30 ° C and is kept dry for 0.5 hours. The vacuum is then turned on, heated, and lyophilized [6].
1.4.5 crushing and packaging.
2 Results and discussion
2.1 freeze-drying operation process
The heating method of the food freeze-drying equipment is mainly by radiant heating, the heating temperature can be higher than the material temperature, and the heating plate is not in direct contact with the material tray. Compared with the medical freeze-drying equipment, the drying time is short, the output is large, and the cost is high. Lower. Generally, the material is first frozen to below -30 ° C, completely frozen, and then the vacuum is turned on and heated. The vacuum is generally controlled at 10 Pa-100 Pa, the heating temperature is generally controlled at 50 ° C - 120 ° C, and the drying time is about 16 hours, which is shortened as much as possible. Under the basic process conditions, the heating temperature and vacuum during lyophilization have a great influence on the lyophilization speed and quality. Therefore heating temperature and vacuum are the main factors affecting [7,8].
2.2 pure honey experiment
The experiment was carried out in 4 experiments, directly freeze-dried, diluted with warm water into soluble solids, 5%, 10%, 20%, 30%; 50%, respectively, freeze-dried, found 20%, 30%; 50 %, the directly freeze-dried sample is incompletely dried, the drying experiment is unsuccessful, 5%, 10% of the sample can be dried, and the eutectic point is 0 °C - 10 °C, -1 °C - -12 °C, but when the warehouse is out It absorbs moisture very quickly and is difficult to industrialize, so it is necessary to add appropriate excipients.
2.3 plus auxiliary experiment
For lyophilization of honey, the goal is to add as little auxiliary material as possible, without adding other additives, and the cost is as low as possible. The experiment was carried out using the common additive maltodextrin. The designed maltodextrin was added in an amount of 10%, 20%, 30%, 40%, and then the sample was diluted into a 10% aqueous solution of soluble solids, and freeze-dried. The results are shown in Table 1.
Table 1 Maltodextrin different ratio results
Table 1 The result of differ standard maltdextrin
Maltodextrin%
10
20
30
40
result
Can't dry
Can dry, absorb moisture quickly
Can dry, absorb moisture quickly
Can dry, powder
2.4 Orthogonal test
Under normal process conditions, the main factors for lyophilization of honey are the ratio of maltodextrin (A), the content of soluble solids during lyophilization (B), the heating temperature during lyophilization (C), and the vacuum during lyophilization (D). Three levels were set, and the L9 (34) orthogonal test of 4 factors and 3 levels was used to optimize the formula to determine the best formula and process conditions; the test results were evaluated by comprehensive evaluation method, and the comprehensive scores were shown in Table 2; The level is shown in Table 3; the orthogonal test results are shown in Table 4.
Table 2 Comprehensive evaluation scores
Table 2 The synthesis evaluation standard
Score
Appearance form (30 points)
Time (30 points)
Cost (40 points)
Total score (100 points)
excellent
21-30
After lyophilization, it is in the form of honeycomb block, all dry, not easy to absorb moisture
30-40
Within 12 hours
21-30
Lower
75 points or more
in
11-20
Light yellow block, basically dry, moisture absorption can be controlled
15-29
12-18 hours
11-20
The cost is average and acceptable
35-74 points
difference
0-10
Blocky, there is a phenomenon, the moisture is very fast
0-14
More than 18 hours
0-10
The cost is too expensive to accept
Less than 35 points
Table 3 L9 (34) orthogonal test factor level selection
Table 3 The level of orthogonal experiment factors
Level
factor
Vacuum (Pa)A
Heating temperature °C B
Soluble solids (%) C
Maltodextrin ratio (%) D
1
20
60
10
20
2
50
80
20
30
3
80
100
30
40
Table 4 L9 (34) orthogonal test design results
Table 4 Results of L9(34) orthogonal experiment
Serial number
A
B
C
D
Overall rating
1
1
1
1
1
68
2
1
2
2
2
85
3
1
3
3
3
66
4
2
1
2
3
76
5
2
2
3
1
52
6
2
3
1
2
90
7
3
1
3
2
69
8
3
2
1
3
64
9
3
3
2
1
70
K1
219
213
222
190
K2
218
201
231
244
K3
203
226
187
206
K1
73
71
74
63.3
K2
72.7
67
77
81.3
K3
67.7
75.3
62.3
68.7
R
5.3
8.3
11.7
18
It can be seen from Table 3 that it can be seen from the range R of each factor that the ratio of the addition of maltodextrin (D) has the greatest influence on the size of the comprehensive score in the experimental factor level, followed by the soluble solid content during lyophilization. Heating temperature, vacuum; the primary and secondary relationship of these four factors is: D>C>B>A. The optimum formula combination is A2B3C1D2, that is, the vacuum is 50Pa when lyophilized, the heating temperature is 100 °C, the soluble solid content is 10%, and the maltodextrin is 30%. The test was carried out under the optimal level conditions, and the results were comprehensively scored, and the result was 90 points.
2.2 Comparison of main indicators before and after freeze drying [9,10]
The sucrose, reducing sugar, total sugar content and amylase were detected before and after lyophilization of honey. The results are shown in Table 5.
Table 5 Results before and after lyophilization
Table 5 The result front and back of FD honey
index
sucrose%
Reducing sugar%
Total sugar%
Amylase mL/( gh)
Before lyophilization
4.67
47.2
53.4
6
After lyophilization
4.13
48.5
54.7
5.5
It can be seen from Table 5 that the main sugar content in honey before and after freeze-drying does not change much.
3 Conclusion
3.1 Under normal freeze-drying conditions, the parameters of honey freeze-drying process were determined by orthogonal experiment to be 30% of maltodextrin, 10% of soluble solids during lyophilization, 100°C when lyophilized, and 50Pa by vacuum. . Under this process condition, the honey powder has a moisture content of < 2% and good solubility.
3.2 Before and after freeze-drying, the main nutrients in the honey, such as reducing sugar, amylase activity, etc., did not change, and the main nutrients were well maintained.
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