Detailed Processing Technology of Honey Bee Pollen Fruit Milk Beverage

(1) Overview

Honey, bee pollen, fruit juice and milk powder (or milk) are all natural nutritious products. When processed into a honey bee pollen fruit milk beverage according to a certain process and formula, it is rich and comprehensive in nutrition, novel and unique in taste, and is a premium functional drink with a distinctive flavor.

(2) Raw Materials and Formula

Bee pollen: 5%;

Honey: 5%;

Milk powder: 2%;

Orange juice: 8%;

Potassium sorbate: 0.2%;

Emulsified orange flavoring: 0.1%;

Cream flavoring: 0.1%;

Stabilizer: 0.2%;

Water: balance.

(3) Main Equipment

Stirring and blending tank, high-pressure homogenizer, filling machine, capping machine, sterilizing kettle.

(4) Process Flow

Bee pollen -> extraction -> slurry preparation -> stabilization treatment -> acidification -> blending -> homogenization -> filling -> sterilization -> cooling -> finished product

(5) Key Operating Points

① Extraction: First freeze the bee pollen to -24°C, quickly immerse it in 5 to 8 times its amount of water at 80°C, stir for 4 hours, then filter and collect the filtrate; the filter residue can be extracted again, filtered, and the filtrate collected and combined with the first filtrate.

② Slurry preparation: Dissolve the milk powder with water at 50 to 60°C, then add the orange juice, honey and filtrate, and stir for 2 to 3 minutes.

③ Stabilization treatment: Dissolve the stabilizer in warm water, add it to the mixed liquid, and stir thoroughly.

④ Acidification: Dissolve the citric acid in hot water, then add it to the mixed liquid under strong stirring, keeping the liquid temperature below 40°C at this time.

⑤ Blending: Add the flavorings, potassium sorbate aqueous solution and an appropriate amount of water, and stir evenly.

⑥ Homogenization: Homogenize twice at 8 to 20 megapascals to make the entire mixed liquid a uniform colloid.

⑦ Filling, sterilization and cooling: Fill the homogenized beverage into treated transparent glass bottles using a filling machine, cap and seal, then place in a sterilizing kettle and sterilize at a water temperature of 95 to 100°C for 15 minutes, then cool to below 40°C. After passing inspection, it is the honey bee pollen fruit milk beverage.

(6) Quality Standards

1. Sensory Indicators

Aroma: Has a composite aroma of orange, milk and pollen.

Color: Orange-yellow.

Taste: Delicate mouthfeel, pleasant sweet-and-sour taste.

Appearance: Uniform and stable, with no layering or other impurities.

2. Physicochemical Indicators

Soluble solids (by refractometer) ≥14%; Protein ≥1.5%; Acidity (calculated as citric acid) ≥0.1%;

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

3. Microbiological Indicators

Total bacterial count ≤100 per mL; Coliform bacteria ≤3 per mL; Pathogenic bacteria must not be detected.

4. Shelf Life

No layering at room temperature for 3 months, storage life 6 months.