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.
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[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 ...
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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