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Method for maintaining activity of royal jelly by using non-freezing method

A royal jelly, non-freezing technology, applied in the field of daily skin care products, can solve problems such as affecting the physiological activity of products

Inactive Publication Date: 2018-12-28
成都百代禾诗生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This frequent thawing and refreezing makes the protein structure in royal jelly change and degrade, which affects the physiological activity of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The invention discloses a method for maintaining the activity of royal jelly by adopting a non-freezing method. 30% of the royal jelly is added with a preservative, and the royal jelly is stored at -1°C in terms of mass fraction.

[0019] Wherein, the preservative includes a mixture of any two or more of sorbitol, mannitol, xylitol, lactitol, maltitol, isomalt oligosaccharides, glycerin, propylene glycol, and isopropanol a.

[0020] Wherein, the antistaling agent also includes substance b mixed with any two of calcium chloride, sodium glutamate, calcium gluconate, zinc gluconate, ferrous gluconate and sodium gluconate.

[0021] Wherein, the antistaling agent also includes substance c formed by mixing any two or more of invert syrup, fructose syrup, isomaltooligosaccharide syrup, and gluconolactone.

[0022] Wherein, the substance a:substance b:substance c=2:2:3.

[0023] Wherein, substance a, substance b, and substance c were mixed at 10°C.

Embodiment 2

[0025] The invention discloses a method for maintaining the activity of royal jelly by adopting a non-freezing method. 70% of the royal jelly is added with a preservative, and the royal jelly is stored at -20°C in terms of mass fraction.

[0026] Wherein, the preservative includes a mixture of any two or more of sorbitol, mannitol, xylitol, lactitol, maltitol, isomalt oligosaccharides, glycerin, propylene glycol, and isopropanol a.

[0027] Wherein, the antistaling agent also includes substance b mixed with any two of calcium chloride, sodium glutamate, calcium gluconate, zinc gluconate, ferrous gluconate and sodium gluconate.

[0028] Wherein, the antistaling agent also includes substance c formed by mixing any two or more of invert syrup, fructose syrup, isomaltooligosaccharide syrup, and gluconolactone.

[0029] Wherein, the substance a:substance b:substance c=2:2:3.

[0030] Wherein, substance a, substance b, and substance c were mixed at 15°C.

Embodiment 3

[0032] The invention discloses a method for maintaining the activity of royal jelly by adopting a non-freezing method, adding a preservative to 60% of the royal jelly, and storing the royal jelly at -1°C in terms of mass fraction.

[0033] Wherein, the preservative includes a mixture of any two or more of sorbitol, mannitol, xylitol, lactitol, maltitol, isomalt oligosaccharides, glycerin, propylene glycol, and isopropanol a.

[0034] Wherein, the antistaling agent also includes substance b mixed with any two of calcium chloride, sodium glutamate, calcium gluconate, zinc gluconate, ferrous gluconate and sodium gluconate.

[0035] Wherein, the antistaling agent also includes substance c formed by mixing any two or more of invert syrup, fructose syrup, isomaltooligosaccharide syrup, and gluconolactone.

[0036] Wherein, the substance a:substance b:substance c=2:2:3.

[0037] Wherein, substance a, substance b, and substance c were mixed at 20°C.

[0038] The methods described i...

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PUM

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Abstract

The invention discloses a method for maintaining activity of royal jelly by using a non-freezing method. The method comprises the following steps: putting 30-70% by mass of a preservative into royal jelly, and preserving the royal jelly at -1 to -20 DEG C. By adopting the technical scheme, the preservative and the royal jelly can be independently used or mixed together, the preservative can be putinto the royal jelly in a ratio of 30-70% and the royal jelly is further frozen and preserved, and generally the freezing temperature is within 1 DEG C to -40 DEG C. By adjusting addition amounts ofvarious substances, formation of ice crystal at different freezing temperatures can be controlled, and the royal jelly can be prevented from being thoroughly frozen.

Description

technical field [0001] The invention relates to the technical field of daily skin care products, in particular to a method for maintaining the activity of royal jelly by adopting a non-freezing method. Background technique [0002] Fresh royal jelly is rich in biologically active substances, which have a high nutritional and health effect on the human body, and have achieved significant curative effects in clinical applications, such as regulating immunity, anti-fatigue, anti-aging, anti-tumor, and improving sleep. It has a good auxiliary therapeutic effect on the digestive system, circulatory system, cardiovascular and cerebrovascular systems, etc., and is called "friend of human health". [0003] The composition of royal jelly is extremely complex and contains a variety of active substances. These active ingredients are extremely sensitive to temperature. If the storage method is not appropriate, its physical properties, chemical composition, physiological functions and ot...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/349A23L3/358A23L3/3499A23L3/36
CPCA23L3/349A23L3/3499A23L3/3562A23L3/358A23L3/363A23V2002/00A23V2250/6416A23V2250/6422A23V2250/6414A23V2250/6418A23V2250/642A23V2250/086A23V2250/28A23V2250/18A23V2250/1578A23V2250/1614A23V2250/1642A23V2250/1592A23V2250/606A23V2250/61A23V2300/20Y02A40/90
Inventor 杜琳杜伟黄清东刘金凤
Owner 成都百代禾诗生物科技有限责任公司
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