Preparation method and applications of royal jelly microcapsule

A technology of royal jelly and microcapsules, which is applied in the field of preparation of royal jelly microcapsules, can solve the problems that hinder the promotion and popularization of royal jelly freeze-dried powder, achieve the effects of stabilizing active ingredients, expanding the scope of application, and improving taste

Active Publication Date: 2014-07-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coupled with the fact that the smell of royal jelly freeze-dried powder can not be accepted by most people, it has seriously hindered the popularization of royal jelly freeze-dried powder

Method used

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  • Preparation method and applications of royal jelly microcapsule
  • Preparation method and applications of royal jelly microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Mix 45 g of fresh royal jelly with 100 mL of water and mix well. Weigh 50 g of microporous starch into a beaker, add the prepared royal jelly extract, stir for 15 min to completely absorb the active ingredients of royal jelly, and prepare a microporous starch emulsion. Prepare 100 mL of gelatin solution with a concentration of 5% by gelatin and gum arabic at a ratio of 1:2, and add the prepared microporous starch emulsion into the prepared gelatin solution. This process is carried out on a magnetic stirrer , keep the temperature at 25°C; after the polymerization reaction, put the mixture in the refrigerator to cool overnight at 4°C to speed up the precipitation process. The cooled mixture was frozen at -18°C and freeze-dried. The freeze-drying conditions are: condensation temperature -45°C, pressure 0.5kPa, final temperature 20°C. Finally, powdered royal jelly microcapsules are obtained. The spicy and astringent taste of microencapsulated royal jelly is masked and th...

Embodiment 2

[0030] Mix 35 g of fresh royal jelly with 100 mL of water and mix well. Weigh 57 g of microporous starch into a beaker, add the prepared royal jelly extract, stir for 15 min to completely absorb the active ingredients of royal jelly, and prepare a microporous starch emulsion. Prepare 100 mL of colloidal solution with a concentration of 8% by gelatin and gum arabic at a ratio of 1:2, and add the prepared microporous starch emulsion into the prepared colloidal solution. This process is carried out on a magnetic stirrer , keep the temperature at 30°C; after the polymerization reaction, put the mixture in the refrigerator to cool overnight at 4°C to speed up the precipitation process. The cooled mixture was frozen at -18°C and freeze-dried. The freeze-drying conditions are: condensation temperature -50°C, pressure 0.7 kPa, final temperature 23°C. Finally, powdered royal jelly microcapsules are obtained.

[0031] The content of protein and lipid in fresh royal jelly and the cont...

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Abstract

The invention provides a preparation method of a royal jelly microcapsule. The preparation method comprises the following steps: by taking corn microporous starch, gelatin and Arabic gum as wall materials and taking royal jelly as a core material, freezing and drying to prepare the royal jelly microcapsule. According to the method, the shelf life of royal jelly can be prolonged, pungent and astringent flavors can be reduced, the mouth feeling can be improved, the active ingredients in the royal jelly can be controlled to release, and the range of application can be extended. The microcapsule is high in encapsulation efficiency, has a controlled release effect, is stable in active ingredients, and capable of being airtightly stored for more than six months at normal temperature in dark, and the added wall material has no toxic and side effects, and can be used on the aspects of food, beverage, health-care food and nutrition enriched food, and the like, thus having wide application prospects.

Description

technical field [0001] The invention belongs to the field of deep processing of royal jelly raw materials, and relates to a preparation method of royal jelly microcapsules. technical background [0002] Royal jelly is rich in biologically active substances, such as proteins, carbohydrates, lipids, vitamins, mineral elements, etc. Many studies and clinical applications have shown that royal jelly has the functions of regulating immunity, anti-fatigue, antibacterial, anti-inflammatory, anti-allergic, anti-aging, anti-cancer, anti-tumor, lowering blood pressure, improving sleep, promoting cell growth and insulin-like activity, and has been widely used In food, health products, medicine and other fields. Fresh royal jelly has a high water content and tastes sour, astringent and spicy. Some active ingredients in royal jelly are sensitive to temperature. If the storage temperature is too high or the storage time is too long, its physical properties, chemical composition and qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/076A23L1/015A23L1/29A23L21/20A23L5/20A23L33/00
CPCA23L21/20A23P10/30A23V2002/00A23V2300/10A23V2300/20A23V2250/5118A23V2250/5072A23V2250/5028
Inventor 张翠平胡福良
Owner ZHEJIANG UNIV
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