HONEY POWDER PRESERVING ITS NATURAL AROMA COMPONENTS

摘要

ABSTRACTThe invention relates to a process for the prepar-ation of honey powder preserving its natural aroma substanceswhich comprisesa) kneading 1 part by weight of honey, 0.8 part byweight of starch, pre-hydrolysed starch or flour and 0.1-0.3part by weight of cyclodextrin to yield a homogenous mixture,subjecting the mixture thus obtained to thermal treatment at100°C for 20 minutes, disintegrating the hot product obtainedafter thermal treatment, drying the product at a temperatureof 50-55°C, for 10-50 hours, adding 0.01-1.0% by weight ofhydrophobised colloidal silicic acid or alkaline earth metalstearate and grinding it to a powder; orb) admixing 1 part by weight of honey with 6 part byweight of a hot saturated aqueous cyclodextrin solution,freezing the homogellous solution thus obtained, subjecting theproduct to lyophylization, adding 0.01-1.0% by weight ofhydrophobised colloidal silicic acid or alkaline earth metalstearate to the lyophylized product and grinding it to a powder.The advantage of the invention is that the aroma substances ofhoney are preserved and set free only during consumption.