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Preparation method of royal jelly polypeptide

A technology of royal jelly and mixed liquid, which is applied in fermentation and other directions, can solve the problems of poor palatability, sour taste of royal jelly, etc., and achieve the effects of increasing content, strong anti-oxidation ability of oil, and facilitating release

Pending Publication Date: 2021-08-13
SHANDONG HUAHAN FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, royal jelly has a sour taste and poor palatability, and some people give up eating it because of its taste

Method used

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  • Preparation method of royal jelly polypeptide
  • Preparation method of royal jelly polypeptide
  • Preparation method of royal jelly polypeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A royal jelly polypeptide, comprising the following raw material components:

[0036] Royal jelly, deionized water, edible citric acid, edible pepsin, edible calcium hydroxide, edible papain.

[0037] A preparation method of royal jelly polypeptide, comprising the following steps:

[0038] Step 1: Add deionized water into the royal jelly, mix the royal jelly and deionized water according to the mass ratio of 1:8, stir and mix well to obtain the mixed solution A;

[0039] Step 2: Adjust the mixed solution A obtained in Step 1 to pH 1.5 with edible citric acid;

[0040] Step 3: Add 5% edible pepsin into the mixed solution A in step 2 according to the mass of royal jelly, and mix well to obtain the mixed solution B;

[0041] Step 4: Put the mixture B obtained in step 3 at 37°C for constant temperature enzymolysis, and the time for constant temperature enzymolysis is 7 hours to obtain hydrolyzate C;

[0042] Step 5: Adjust the pH value of the hydrolyzate C in step 4 to 7...

Embodiment 2

[0047] A royal jelly polypeptide, comprising the following raw material components:

[0048] Royal jelly, deionized water, edible citric acid, edible pepsin, edible calcium hydroxide, edible papain.

[0049] A preparation method of royal jelly polypeptide, comprising the following steps:

[0050] Step 1: Add deionized water into royal jelly, mix royal jelly and deionized water according to the mass ratio of 1:10, stir and mix well to obtain mixed solution A;

[0051] Step 2: Adjust the mixed solution A obtained in Step 1 to pH 1.5 with edible citric acid;

[0052] Step 3: Add 5% edible pepsin into the mixed solution A in step 2 according to the mass of royal jelly, and mix well to obtain the mixed solution B;

[0053] Step 4: Put the mixture B obtained in step 3 at 37°C for constant temperature enzymolysis, and the time for constant temperature enzymolysis is 7 hours to obtain hydrolyzate C;

[0054] Step 5: Adjust the pH value of the hydrolyzate C in step 4 to 7.0 with edi...

Embodiment 3

[0059] A royal jelly polypeptide, comprising the following raw material components:

[0060] Royal jelly, deionized water, edible citric acid, edible pepsin, edible calcium hydroxide, edible papain.

[0061] A preparation method of royal jelly polypeptide, comprising the following steps:

[0062]Step 1: Add deionized water into royal jelly, mix royal jelly and deionized water according to the mass ratio of 1:12, stir and mix well to obtain mixed liquid A;

[0063] Step 2: Adjust the mixed solution A obtained in Step 1 to pH 1.5 with edible citric acid;

[0064] Step 3: Add 5% edible pepsin into the mixed solution A in step 2 according to the mass of royal jelly, and mix well to obtain the mixed solution B;

[0065] Step 4: Put the combined solution B obtained in step 3 at 37°C for constant temperature enzymolysis, and the time for constant temperature enzymolysis is 8 hours to obtain hydrolyzate C;

[0066] Step 5: Adjust the pH value of the hydrolyzate C in step 4 to 7.0 w...

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Abstract

The invention discloses a preparation method of royal jelly polypeptide, and belongs to the technical field of bee product processing. The royal jelly polypeptide is prepared from royal jelly, deionized water, edible citric acid, edible pepsin, edible calcium hydroxide and edible papain. The sensitization of the royal jelly is eliminated; the release of flavor amino acid is facilitated; the mouthfeel is improved; the hydrolysate contains a great number of polypeptides with the molecular weight being 1kDa or lower; most of the polypeptides consist of 2 to 4 amino acids, such as Ile-Leu, Val-Thr and Tyr-Leu; in addition, through the enzymolysis effect, the content of 24-methylene cholesterol in the royal jelly can be improved; and the substances have various functions of lowering the blood pressure, lowering the cholesterol, resisting arrhythmia, realizing vasospasmolysis and the like, and have a good effect on the auxiliary treatment of prostatic hyperplasia.

Description

technical field [0001] The invention belongs to the technical field of bee product processing and relates to a preparation method of royal jelly polypeptide. Background technique [0002] Royal jelly, also known as royal jelly, royal jelly, and bee milk, is a viscous slurry secreted by glands such as hypopharyngeal glands, mandibular glands, and posterior brain glands of 5-15-day-old young worker bees (nurturing worker bees) in the bee colony. It is rich in functional protein (accounting for about 50% of the dry matter of royal jelly), functional lipids, acetylcholine, antibacterial peptides and other nutrients and active ingredients, which can improve immunity, anti-fatigue, anti-oxidation, anti-tumor, antibacterial, etc. Efficacy, it is a high-quality functional food raw material and special medical food raw material. However, royal jelly has a sour taste and poor palatability, and some people give up eating it because of its taste. Another part of the population will ha...

Claims

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Application Information

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IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 杨少波王坤唐淯桓张付芸李国强
Owner SHANDONG HUAHAN FOODS CO LTD
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