Royal jelly solution and preparation method thereof

A manufacturing method and technology of royal jelly, applied in food preparation, application, food science, etc., can solve problems such as doubts about product quality, inconsistent with economic benefits, limited product preservation, etc., achieve the best process efficiency and economic benefits, reduce The effect of the handler

Active Publication Date: 2015-06-03
VITALON FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned methods all need to use more than two kinds of proteases to act on the royal jelly solution with adjusted pH value, and there are still a large amount of insoluble protein precipitates to form obvious stratification. In addition, the product is preserved due to excessive precipitates. Due to the limited performance and poor appearance, it is easy to cause consumers doubts about the quality of the product. Therefore, centrifugal filtration or membrane filtration is usually used to remove the sediment to obtain a clear royal jelly solution without obvious sediment.
However, after centrifugation or filtration, the unique active (bioactive) substances or insoluble proteins in royal jelly will be removed due to centrifugation or filtration, resulting in the incomplete retention of all proteins and active ingredients in royal jelly, and some Disadvantages of relatively poor nutritional value
Moreover, the technical content disclosed in the aforementioned application obviously needs to use more than two kinds of enzymes from mammals to treat the royal jelly solution to achieve a higher recovery rate. The amount of milk added, therefore, the above-mentioned existing method has the defect that the manufacturing cost is higher and does not meet the economic benefit because of the use of more than two kinds of enzymes from mammals and the procedure of filtering to remove the sediment
In addition, in the existing production methods, the original royal jelly is still prone to white turbidity or coagulation precipitation due to excessive addition, which cannot maintain a stable suspension state, and makes the addition amount limited, resulting in the produced There is still room for improvement in the nutritional value of royal jelly drinks

Method used

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  • Royal jelly solution and preparation method thereof

Examples

Experimental program
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specific example 1

[0041] the treatment result comparison of existing ferment and ferment of the present invention

[0042] Put the prepared royal jelly water suspension into 7 test tubes numbered in sequence A1, A2, A3, A4, A5, A6, A7 respectively, the royal jelly concentration of the royal jelly water suspension in each test tube All are 5.8wt%, the royal jelly water suspension in each test tube is processed as follows respectively:

[0043]A1: Add pepsin in an amount equivalent to 0.1wt% of the royal jelly aqueous suspension and act at a temperature of 45°C for 6 hours, then add acid protease in an amount equivalent to 0.1wt% of the royal jelly aqueous suspension (Using protease derived from Aspergillus Oryzae), after reacting at a temperature of 45° C. for 6 hours, the pH value of the solution was adjusted to 5.5, and heated at a temperature of 80° C. for 10 minutes to terminate the enzyme action.

[0044] A2: The pH value of this royal jelly aqueous suspension is adjusted to 8, and the ne...

specific example 2

[0051] Test of solution stability, stability coefficient, active ingredient and suspension degree

[0052] Provide five royal jelly test solutions B1, B2, B3, B4 and B5 obtained by the manufacturing method of the present invention, and provide royal jelly test solutions C1, C2, C3, C4 and C5 obtained by general existing methods as Control comparison, and test and compare the precipitation rate, stability coefficient, decenoic acid content and stability, and suspension stability of the above test solutions. Wherein, the preparation methods of test solutions B1-B5 and test solutions C1-C5 are respectively as follows:

[0053] Test solution B1: Take 100g royal jelly and normal temperature water (about 25°C) and mix it uniformly to 1kg to make a 10wt% royal jelly aqueous suspension, and adjust its pH value to 4. After heating to 60°C, the This royal jelly aqueous suspension adds 10g of papaya enzyme (1% amount of the weight of royal jelly aqueous suspension) to obtain a royal je...

specific example 3

[0091] Identification of protein

[0092] Mainly adopt peptide mass fingerprinting (Peptide Mass Fingerprinting) technology, and use matrix-assisted laser desorption free time-of-flight mass spectrometer (MALFI-TOF-MASS, brand: Applied Biosystems Voyager-DE PR, operating mode: linear, polar Property: Positive charge, Voltage: 2000V, Mass range: 500-15000Da) Identify the protein quality in the prepared test solution. The protein identity identification test was carried out for the royal jelly water suspension without enzyme action-test solution D1, and the royal jelly solution obtained through different types and concentrations of enzymes under different action conditions-test solutions D2-D7. Test solutions D1-D7 are as follows:

[0093] Test solution D1: 6wt% royal jelly suspension without enzyme action.

[0094] Test solution D2: prepare 6wt% royal jelly aqueous suspension, add papaya enzyme equivalent to 0.1% of the weight of royal jelly aqueous suspension, and carry out...

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Abstract

A royal jelly solution and a preparation method of the solution are provided. The method comprises the following steps: mixing a royal jelly material with water to obtain a suspension of royal jelly and water; adding cysteine endonuclease-containing ferments to the suspension; then carrying out reactions at a temperature between 20 and 70 DEG C; and obtaining a curdy royal jelly solution in a steady state of suspension. The addition of the cysteine endonuclease-containing ferments to the suspension of royal jelly and water can improve the hydration capability of protein molecules in the royal jelly solution, so that the protein molecules are not easily layered and precipitated and maintain a steady state of suspension. And thus there is no need for centrifugation, filtering, emulsification and homogenization, so that all ingredients and higher nutritional value of royal jelly are preserved. Besides, better processing efficiency and economic benefits are achieved as a result of reduced processing procedures.

Description

technical field [0001] The present invention relates to a royal jelly solution and a manufacturing method thereof, in particular to a biotechnological special fermentation method for treating raw royal jelly to make it present as a non-transparent curd, that is, using this biotechnological enzyme treatment technology to make royal jelly The royal jelly solution which is in the form of stable suspension and opalescent and non-transparent and a preparation method thereof. Background technique [0002] Royal jelly, also known as royal jelly, is a yellow-white viscous slurry secreted by the throat glands of worker bees. Studies have found that larvae fed royal jelly throughout the larval stage can develop into queen bees in only 16 days, and their life span is as long as 5-6 years. Therefore, royal jelly is considered to have the effect of prolonging life. [0003] Generally, fresh royal jelly is milky white or light yellow. It is a paste-like semi-fluid, partially soluble in w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/076A23L21/20
Inventor 邵玮霖林孟雪
Owner VITALON FOODS
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