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A kind of preparation method and application of royal jelly microcapsule

A technology for royal jelly and microcapsules is applied in the field of preparation of royal jelly microcapsules, which can solve problems such as hindering the popularization and popularization of freeze-dried powder of royal jelly, and achieve the effects of stable active ingredients, high entrapping rate and widening application range.

Active Publication Date: 2016-01-06
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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  • A kind of preparation method and application of royal jelly microcapsule
  • A kind of preparation method and application of royal jelly microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Mix 45g of fresh royal jelly with 100mL of water. Weigh 50 g of microporous starch into a beaker, add the prepared royal jelly extract, stir for 15 minutes to completely absorb the active ingredients of royal jelly, and prepare a microporous starch emulsion. Prepare gelatin and gum arabic in a ratio of 1:2 to 100 mL of a colloidal solution with a concentration of 5%, and add the prepared microporous starch emulsion to the prepared colloidal 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 the palata...

Embodiment 2

[0029] Mix 35g of fresh royal jelly with 100mL of water and mix well. Weigh 57g of microporous starch into a beaker, add the prepared royal jelly extract, stir for 15 minutes to completely absorb the active ingredients of royal jelly, and prepare a microporous starch emulsion. Prepare gelatin and gum arabic in a ratio of 1:2 into 100mL colloidal solution with a concentration of 8%, 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 0.7kPa, final temperature 23°C. Finally, powdered royal jelly microcapsules are obtained.

[0030] The content of protein and lipid in fresh royal jelly and the content...

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Abstract

The invention provides a method for preparing royal jelly microcapsules, which uses corn microporous starch, gelatin and gum arabic as wall materials and royal jelly as core materials to prepare royal jelly microcapsules through a freeze-drying method. The method of the invention can increase the preservation period of the royal jelly, reduce the pungent and astringent taste, improve the taste, control the release of active components in the royal jelly, and expand its application range. The microcapsules obtained in the present invention have a high embedding rate, slow-release effect, stable active ingredients, and can be stored in an airtight and dark place at room temperature for more than six months. The added wall material has no toxic and side effects, and can be used for food, beverages, health food and nutrition It has broad application prospects in fortified food and other aspects.

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 Patents(China)
IPC IPC(8): A23L21/20A23L5/20A23L33/00
CPCA23L21/20A23P10/30A23V2002/00A23V2300/10A23V2300/20A23V2250/5118A23V2250/5072A23V2250/5028
Inventor 张翠平胡福良
Owner ZHEJIANG UNIV
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