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Royal jelly and preparation method thereof

A technology of royal jelly and honey, which is applied in the field of royal jelly and its preparation, can solve the problems of fresh liquid royal jelly, such as spicy taste, unacceptable by consumers, difficulty in eating by consumers, etc., and achieve the effect of improving flavor and taste, soft taste, and easy to use

Active Publication Date: 2015-03-25
北京知蜂堂健康科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 and take and difficult for consumers to eat under the condition of -18°C, the present invention provides a water-in-oil type royal jelly microcapsule, and its Preparation

Method used

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  • Royal jelly and preparation method thereof
  • Royal jelly and preparation method thereof
  • Royal jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 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 50°C water bath; 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 The resistant dextrin is completely dissolved, about 20 to 30 minutes, and cooled to room temperature to obtain 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 them uniformly 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 180-220rmp / min for 25-35min 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 180-220rmp / min, preferably for ...

Embodiment 2～5

[0066] The method of embodiment 1 is repeated by each component specified in table 1 and the addition amount.

[0067] The raw material and the addition amount of the royal jelly microcapsule provided by Table 1 embodiment 2~5

[0068]

Embodiment 6～9

[0070] The method of embodiment 1 is repeated by each component specified in table 2 and the addition amount.

[0071] The raw material and addition amount of the royal jelly microcapsules provided by table 2 embodiment 6~9

[0072]

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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.

Description

technical field [0001] The invention relates to a royal jelly and a preparation method thereof, in particular to a fresh liquid royal jelly water-in-oil microcapsule and a preparation method thereof. Background technique [0002] Royal jelly (royal jelly, alias: royal jelly, bee milk, royal jelly) is a kind of milky white or light yellow secreted by the tongue gland and mandibular gland of 5-15 day-old worker bees, with a slightly sweet taste and strong Sour, pungent-smelling milky liquid that feeds the larvae that are about to become queen bees. [0003] The moisture content of fresh liquid royal jelly is about 65%, the dry matter accounts for 35%, the protein accounts for 38% in the dry matter, the sugar accounts for about 20%, and the total lipid accounts for 6%. and some fatty acid substances, and the protein substances among them are extremely unstable and require high storage conditions, and temperature, air, water vapor and light will all affect it. More importantly...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/076A23L1/30A23P1/00A23L21/20
Inventor 田海霞黄冀东李育强
Owner 北京知蜂堂健康科技股份有限公司
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