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Fresh royal jelly wine with high nutrient content

A nutritional ingredient, royal jelly wine technology, applied in the direction of preparation of medical preparations containing active ingredients, plant/algae/fungus/moss ingredients, alcoholic beverages, etc., can solve the problem of destroying the biological activity of royal jelly, not obvious health care effect, unfavorable royal jelly Retail and other issues, to achieve significant health effects, enhance immunity, and high absorption and utilization

Inactive Publication Date: 2017-06-30
FUJIAN SHENFENG SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the preservation methods of royal jelly are mainly two kinds of ultra-low temperature storage at -18~-20 ℃ or freeze-dried powder. Although the ultra-low temperature storage condition can well retain the nutritional value of royal jelly, it will cause harm to people’s use. Inconvenience increases the cost, which is not conducive to the retailing of royal jelly; and making royal jelly into freeze-dried powder facilitates the sale and use of royal jelly, but it greatly destroys the biological activity of royal jelly in the production and processing process, reducing its nutritional value
Health wine or oral liquids with royal jelly added in the market also generally have defects such as low content of royal jelly, ineffective health effects, short shelf life, and easy corruption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The fresh royal jelly wine with high nutritional content provided by the present invention comprises the following raw materials in parts by weight: 18 parts of fresh royal jelly, 10 parts of wolfberry, 3 parts of ginseng, 32 parts of sorghum, 20 parts of wheat and 30 parts of glutinous rice.

[0017] Its preparation method comprises the following steps:

[0018] S1. Put the wolfberry and ginseng with the specific gravity in an oven at 85°C to dry to constant weight, put the ginseng into the ultrafine pulverizer, and pulverize it fully to obtain ultrafine ginseng powder A with a particle size of 30 μm;

[0019] S2, according to the existing brewing process, the sorghum, wheat and glutinous rice of the specific gravity are mixed and steamed, then mixed with drinking water and sealed for fermentation, and the amount of drinking water added is 7 times of the total amount of sorghum, wheat and glutinous rice. 52% alcoholic grain wine B;

[0020] S3. Add the fresh royal jel...

Embodiment 2

[0022] The fresh royal jelly wine with high nutritional content provided by the present invention comprises the following raw materials in parts by weight: 12 parts of fresh royal jelly, 7 parts of wolfberry, 1.2 parts of ginseng, 30 parts of sorghum, 15 parts of wheat and 22 parts of glutinous rice.

[0023] Its preparation method comprises the following steps:

[0024] S1. Put the wolfberry and ginseng with the specific gravity in an oven at 68°C to dry to constant weight, put the ginseng into an ultrafine pulverizer, and pulverize it fully to obtain ultrafine ginseng powder A with a particle size of 18 μm;

[0025] S2. According to the existing brewing process, the sorghum, wheat and glutinous rice of the specific gravity are mixed and steamed, then mixed with mineral water and sealed for fermentation. The amount of mineral water added is 5.5 times the total amount of sorghum, wheat and glutinous rice The brewing obtains the miscellaneous grain wine B that the alcoholic str...

Embodiment 3

[0028] The fresh royal jelly wine with high nutritional content provided by the invention comprises the following raw materials in parts by weight: 15 parts of fresh royal jelly, 9 parts of wolfberry, 2 parts of ginseng, 32 parts of sorghum, 8 parts of wheat and 25 parts of glutinous rice.

[0029] Its preparation method comprises the following steps:

[0030] S1. Dry the wolfberry and ginseng with the specific gravity in an oven at 75°C to a constant weight, put the ginseng into the ultrafine pulverizer, and pulverize it fully to obtain ultrafine ginseng powder A with a particle size of 22 μm;

[0031] S2. According to the existing brewing process, the sorghum, wheat and glutinous rice of the specific gravity are mixed and steamed, then mixed with purified water and sealed for fermentation, and the amount of purified water added is 6 times of the total amount of sorghum, wheat and glutinous rice. Multigrain wine B with an alcohol content of 50%;

[0032] S3. Add the fresh ro...

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Abstract

The invention discloses a fresh royal jelly wine with high nutrient content. The fresh royal jelly wine comprises, by weight, 10 to 20 parts of royal jelly, 6 to 12 parts of fruit of Chinese wolfberry, 1 to 3 parts of ginseng, 28 to 35 parts of sorghum, 12 to 24 parts of wheat and 20 to 30 parts of sticky rice. The fresh royal jelly wine retains intrinsic nutrient content and health protection value of royal jelly at the greatest extent. The fresh royal jelly wine has the functions of kin-brain intellectual, sleep improvement, immunological enhancement, fatigue resistance, age defying and skin maintenance. As fruit of Chinese wolfberry and ginseng are added in the formula, the fresh royal jelly wine has additional functions of nourishing blood and tranquilizing mind, helping produce saliva and slaking thirst and tonifying middle-jiao and qi. The preparing method is simple and the preparing cost is low. The fresh royal jelly wine has high nutrient content without corrosion remover and addition agent. At normal temperatures and pressures, an expiration date of the fresh bee milk liquor reaches 24 months so that the fresh royal jelly wine is used conveniently. The fresh royal jelly wine has high rate of absorption and utilization and has a remarkable health care effect and is worth spreading.

Description

technical field [0001] The invention relates to the technical field of health wine, in particular to fresh royal jelly wine with high nutritional content. Background technique [0002] Royal jelly is the secretion of the pharyngeal glands of young workers who cultivate larvae in the honeycomb. It is the food for the larvae that will become the queen bee, and it is also the food for the queen bee for life. Royal jelly is generally milky white and slightly yellow, and its nutritional value is extremely high. The main components of royal jelly contain protein, fat, sugar, vitamin A, vitamin B1, vitamin B2, rich in folic acid, pantothenic acid, and inositol. And a variety of amino acids and biological hormones needed by the human body. Studies have shown that royal jelly has many functions such as enhancing immunity, anti-infection, delaying aging, strengthening brain and intelligence, improving sleep, lowering blood sugar, anti-fatigue, and beautifying skin. In the prior art,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/815A61P1/14A61K35/644
CPCA61K35/644A61K36/258A61K36/815C12G3/02C12G3/04A61K2300/00
Inventor 缪婧
Owner FUJIAN SHENFENG SCI & TECH DEV
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