High-activity royal jelly and preparation method thereof
A royal jelly, high activity technology, applied in the direction of bacteria used in food preparation, food science, food preservation, etc., can solve the problems of quality decline, disappearance of active substances of royal jelly, etc., to improve labor efficiency, shorten pulp extraction time, and reduce pollution The effect of chance
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[0025] A preparation method of highly active royal jelly, the method comprises the following steps:
[0026] Step 1. Take the fresh royal jelly and put it into a centrifugal filter to remove impurities, so as to obtain the fresh royal jelly without impurities;
[0027] Step 2, take the emulsifier and add it to the cream of vegetable or animal oil, mix and stir;
[0028] Step 3, adding the mixture obtained in step 2 into the fresh royal jelly, and then adding them together into a mixer and stirring evenly, after stirring evenly, heat treatment is carried out, and then an emulsified mixture is obtained;
[0029] Step 4, after cooling the emulsified mixture, add Lactobacillus plantarum and Bacillus coagulans and stir evenly to obtain a mixture;
[0030] Step 5, adding preservative to the mixture described in step 4.
[0031] In the second step, the emulsifier is a mixture of any one or at least two of fructose, dextran, xylose, galactose, rhamnose, cellulose, pectin, gum, resis...
Embodiment 1
[0039] A preparation method of highly active royal jelly, the method comprises the following steps:
[0040] Step 1. Take the fresh royal jelly and put it into a centrifugal filter to remove impurities, so as to obtain the fresh royal jelly without impurities;
[0041] Step 2, take the emulsifier and add it to the vegetable cream, mix and stir;
[0042] Step 3, adding the mixture obtained in step 2 into the fresh royal jelly, and then adding them together into a mixer and stirring evenly, after stirring evenly, heat treatment is carried out, and then an emulsified mixture is obtained;
[0043] Step 4, after cooling the emulsified mixture, add Lactobacillus plantarum and Bacillus coagulans and stir evenly to obtain a mixture;
[0044] Step 5, adding preservative to the mixture described in step 4.
[0045] In described step 2, emulsifier is fructose, and the mixing mass ratio of fructose and honey is 1:1;
[0046] The mass ratio of the emulsifier to the vegetable cream is 1:...
Embodiment 2
[0055] A preparation method of highly active royal jelly, the method comprises the following steps:
[0056] Step 1. Take the fresh royal jelly and put it into a centrifugal filter to remove impurities, so as to obtain the fresh royal jelly without impurities;
[0057] Step 2, taking the emulsifier and adding it to the cream of animal oil, mixing and stirring;
[0058]Step 3, adding the mixture obtained in step 2 into the fresh royal jelly, and then adding them together into a mixer and stirring evenly, after stirring evenly, heat treatment is carried out, and then an emulsified mixture is obtained;
[0059] Step 4, after cooling the emulsified mixture, add Lactobacillus plantarum and Bacillus coagulans and stir evenly to obtain a mixture;
[0060] Step 5, adding preservative to the mixture described in step 4.
[0061] In described step 2, emulsifier is xylose, rhamnose, and the mixing mass ratio of emulsifier and honey is 1:3;
[0062] The mass ratio of the emulsifier to ...
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