Royal jelly and preparation method thereof

A technology of royal jelly and jelly stock solution, applied in food science, food preservation, alcoholic food ingredients, etc., can solve the problems affecting the health care and nutritional function of royal jelly, the decomposition of royal jelly water-soluble protein, and the poor stability of water-soluble protein, etc., to reduce the possibility of Unique, simple steps, and easy-to-operate effects

Inactive Publication Date: 2021-06-18
北京紫云英保健品开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the stability of water-soluble protein in royal jelly is poor, and changes in temperature and light conditions will cause the water-soluble protein in royal jelly to decompose, which greatly affects the health care and nutritional functions of royal jelly, and limits its application industry.

Method used

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  • Royal jelly and preparation method thereof
  • Royal jelly and preparation method thereof
  • Royal jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A preparation method of royal jelly, comprising the following steps:

[0048] S1. 0.1kg preservative (calcium lactate is 0.0207kg, honey is 0.0345kg, cornstarch is 0.0276kg, chitosan is 0.017kg), 3kg D-mannitol, 0.55kg propylene glycol alginate, 5kg maltitol 1. Mix 0.6kg soluble soybean polysaccharide with 30kg water, stir for 10min, then add 1kg phospholipid, continue stirring for 20min at 40°C, then cool to room temperature, then mix with 150kg royal jelly stock solution, continue stirring for 1h to obtain royal jelly mixture ;

[0049] S2. Adjust the pH of the royal jelly mixture to 8.7 with a sodium hydroxide solution with a concentration of 1 mol / L, then add 14.5 kg of β-cyclodextrin at a temperature of 27° C., and stir for 5 hours;

[0050] S3. Filter the product obtained in step S2 through a 100-mesh sieve, then pre-freeze at -30°C for 1 hour, and then vacuum freeze-dry for 2 hours at a vacuum of 100 Pa to obtain the product.

Embodiment 2

[0052] A preparation method of royal jelly, comprising the following steps:

[0053] S1. 0.075kg preservative (calcium lactate is 0.0159kg, honey is 0.0227kg, cornstarch is 0.0227kg, chitosan is 0.0137kg), 4.5kg D-mannitol, 0.45kg propylene glycol alginate, 7.5kg Mix maltitol, 0.5kg soluble soybean polysaccharide and 35kg water, stir for 12.5min, then add 2kg propylene glycol, continue stirring for 25min at 45°C, then cool to room temperature, then mix with 160kg royal jelly stock solution, continue stirring for 1.5h, Obtain royal jelly mixture;

[0054] S2. Use a sodium hydroxide solution with a concentration of 1.1 mol / L to adjust the pH of the royal jelly mixture to 8.8, then add 13.5 kg of β-cyclodextrin at a temperature of 28.5° C., and stir for 5.5 hours;

[0055] S3. Filter the product obtained in step S2 through a mesh sieve with a pore size of 110 meshes, then pre-freeze at -22.5°C for 2 hours, and vacuum freeze-dry for 3.5 hours at a vacuum of 140 Pa to obtain the p...

Embodiment 3

[0057] A preparation method of royal jelly, comprising the following steps:

[0058] S1. Put 0.05kg preservative (calcium lactate is 0.0108kg, honey is 0.0135kg, cornstarch is 0.0162kg, chitosan is 0.0095kg), 6kg D-mannitol, 0.35kg propylene glycol alginate, 10kg maltitol 1. Mix 0.4kg of soluble soybean polysaccharide with 40kg of water, stir for 15min, then add 3kg of lauric acid, continue to stir for 30min at a temperature of 50°C, then cool to room temperature, then mix with 170kg of royal jelly stock solution, continue to stir for 2h to obtain royal jelly mixture liquid;

[0059] S2. Adjust the pH of the royal jelly mixture to 8.9 with a sodium hydroxide solution with a concentration of 1.2 mol / L, then add 12.5 kg of β-cyclodextrin at a temperature of 30° C., and stir for 6 hours;

[0060] S3. Filter the product obtained in step S2 through a 120-mesh sieve, then pre-freeze at -15°C for 3 hours, and then vacuum freeze-dry for 5 hours at a vacuum of 180 Pa to obtain the pro...

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Abstract

The invention relates to the technical field of royal jelly processing, and particularly discloses royal jelly and a preparation method thereof. The royal jelly is prepared from the following raw material components in parts by weight of 150 to 170 parts of royal jelly stock solution, 0.05 to 0.1 part of preservative, 1 to 3 parts of emulsifier, 12.5 to 14.5 parts of beta-cyclodextrin, 3 to 6 parts of D-mannitol, 0.35 to 0.55 part of propylene glycol alginate, 5 to 10 parts of maltitol and 0.4 to 0.6 part of soluble soybean polysaccharide. The royal jelly disclosed by the invention is relatively high in water-soluble protein stability, relatively low in decomposition rate, relatively high in preservation rate, relatively high in content of an active substance 10-hydroxy-2-decenoic acid, relatively good in taste and relatively long in storage time.

Description

technical field [0001] The application relates to the technical field of royal jelly processing, more specifically, it relates to a royal jelly and a preparation method thereof. Background technique [0002] Royal jelly is a kind of milky white or light yellow slurry substance secreted by 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. The chemical composition of royal jelly is complex, and is affected by various factors such as bee species, nectar plant species, production season, and climatic conditions. The composition content of fresh royal jelly roughly includes water, carbohydrates, proteins, lipids and other substances. [0003] At present, modern medicine and nutrition generally believe that royal jelly is a pure natural health tonic, which plays a very important role in anti-aging, anti-tumor, anti-radiation, anti-cancer and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/20A23L3/3562A23L3/3517A23P10/30A23L3/44
CPCA23L21/20A23L3/3562A23L3/3517A23P10/30A23L3/44A23V2002/00A23V2250/5118A23V2250/511A23V2250/6418A23V2250/6416A23V2250/51A23V2250/1614A23V2250/5112A23V2300/10A23V2300/20A23V2250/08A23V2250/1878A23V2250/5072
Inventor 张鑫意
Owner 北京紫云英保健品开发有限责任公司
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