Royal jelly and preparation method thereof

A technology for royal jelly and honey, which is applied to the field of royal jelly and its preparation, can solve the problems of fresh liquid royal jelly being spicy, unacceptable to consumers, difficult to eat, etc., and achieves the effects of improving flavor and taste, soft taste and easy access.

Active Publication Date: 2013-09-18

北京知蜂堂健康科技股份有限公司

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Problems solved by technology

[0007] Aiming at the problems in the prior art that the taste of fresh liquid royal jelly is pungent and unacceptable to consumers, and that it is inconvenient to take a...

Abstract

The invention relates to royal jelly. The royal jelly is in the form of water-in-oil type royal jelly micro-capsules which are obtained by microencapsulation of a water-phase material and an oil-phase material in the presence of an emulsifying agent, wherein the water-phase material is fresh and liquid royal jelly. The royal jelly in the form of micro-capsules provided by the invention has the advantages that the flavor and the taste of the royal jelly are improved, ice crystals formed at the temperature of -18 DEG C are small, the royal jelly is easily taken and used, and no loss of functional active ingrediens of the fresh royal jelly can be furthest guaranteed.

Application Domain

Food shapingFood preparation

Technology Topic

Water in oilFlavor +7

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Examples

Experimental program(4)

Example Embodiment

[0057] Example 1

[0058] A water-in-oil type royal jelly microcapsule is obtained by the following preparation method:

[0059] (1) Take 4 parts by weight of honey, stir and melt in a water bath at 50°C; then add 1 part by weight of inulin and 1 part by weight of resistant dextrin 1 to it in sequence, and stir while adding until the inulin and Resistant dextrin is completely dissolved, and the temperature is reduced to room temperature for about 20-30 minutes to prepare an emulsifier;

[0060] (2) Take 1 part by weight of peanut oil, 1 part by weight of rapeseed oil and 3 parts by weight of milk cream with a fat content of 30-40% and mix evenly as the oil phase raw material in the emulsification system;

[0061] (3) Mix 20 parts by mass of fresh liquid royal jelly and the emulsifier prepared in step (1), and stir at 180-220 rpm for 25-35 minutes until uniform;

[0062] (4) Add the oil-phase raw material prepared in step (2) to the mixture obtained in step (3), stir and mix at 180-220 rpm, preferably 8-15 minutes, homogenize and emulsify to obtain water-in-oil royal jelly micro Vesicle emulsion

[0063] Optionally,

[0064] (5) Pre-cool the water-in-oil type microcapsule emulsion in a 0~4℃ heat preservation tank, and carry out freeze spray drying under the drive of a peristaltic pump (the spray freezing air inlet temperature of freeze spray drying is -25~-15 ℃, the temperature of the air outlet is -40~-45℃, the temperature of the cold trap is ≤-60℃, and the spray pressure is 10~20bar) to obtain royal jelly microcapsule particles.

Example

[0065] Examples 2~5

[0066] Repeat the method of Example 1 according to the components and addition amounts specified in Table 1.

[0067] Table 1 The raw materials and added amount of royal jelly microcapsules provided in Examples 2 to 5

[0068]

Example

[0069] Examples 6-9

[0070] Repeat the method of Example 1 according to the components and addition amounts specified in Table 2.

[0071] Table 2 The raw materials and added amount of royal jelly microcapsules provided in Examples 6-9

[0072]

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

easy access
Delicate taste

Royal jelly and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

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Examples

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Example

Example

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Description & Claims & Application Information

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