Preparation method of royal jelly microcapsule

Abstract

The invention discloses a preparation method of a royal jelly microcapsule. The method comprises the following steps: preparing a water solution of sodium alginate with a concentration of 0.015 to 0.025 g/mL and a water solution of loyal jelly with a concentration of 0.15 g/mL, taking the two water solutions as the raw material solution; preparing a mixed solution containing CaCl2 (5-15 mg/mL), chitosan (2.5-7.5 mg/mL), and royal jelly (0.15 g/mL), wherein the pH value of the mixed solution is 4.5 to 6.0, subjecting the mixed solution to a centrifugation treatment, taking the supernate as the gel bath; transporting the raw material solution to the positive pole of a nozzle through a peristaltic pump, arranging a round disc, which is made of stainless steel and is provided with a hole in the center, right under the nozzle and above the gel bath, taking the round disc as the negative pole, spraying the raw material solution into the gel bath from the nozzle to form calcium alginate micro beads in the gel bath, and then subjecting the micro beads to processes of suction filtration, water washing, and freeze-drying so as to obtain the royal jelly microcapsule. The preparation method has the advantages of low temperature and short time. The moisture absorbing property of the freeze-dried powder in the royal jelly microcapsule is reduced, the pungent smell is prominently reduced at the same time, and the microcapsule can tolerate the stomach environment and finally releases freeze-dried powder in the small intestines.

Description

technical field [0001] The invention relates to a preparation method of royal jelly microcapsules, in particular royal jelly microcapsules with good taste that can be absorbed through the small intestine in the form of sustained release, and belong to the field of food processing. Background technique: [0002] Royal jelly is secreted by the hypopharyngeal and mandibular glands of worker bees, and is mainly used to feed the milky white, light yellow or light orange pulpy substance of the queen bee and bee larvae. It has extremely strong health care function and unique medical effect, and is a pure natural health food between food and medicine, and a treasure with both food and medicine. The viscous royal jelly has obvious sour, astringent, spicy and sweet tastes when tasted, and the palate and throat are irritated. After swallowing or spitting out, the throat irritation will still remain for some time. Therefore, some people are not used to the taste of royal jelly. The aci...

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Problems solved by technology

However, this method has some disadvantages: firstly, the temperature is high, and some active ingredients in royal jelly may have been destroyed at 60°C; secondly, a large amount of edible oil is used, and the fat-soluble substances in royal jelly, including decenoic acid, may dissolve Among them, there will be relatively large losses

There is no data in the patent to support its enteric-coated effect, and it does not specify the size of the capsules. From the perspective of the process, it should belong to the category of large-particle capsules, which is difficult to add to other products.

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