Royal jelly mate

A technology of royal jelly mate and non-dairy creamer, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that the unpleasant taste cannot be completely eliminated, consumers are difficult to accept, and consumers are hindered from taking it.

Inactive Publication Date: 2006-02-15
尹渭元 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because fresh royal jelly and royal jelly freeze-dried powder taste sour and astringent, they often cause throat discomfort and coughing when taken, which hinders consumers from taking it and makes it difficult for consumers to accept it. This largely affects royal jelly as a nutritional food for the public. The popularization of honey and royal jelly can improve the taste, but it cannot completely eliminate the unpleasant taste, and honey is only limited to the preparation of liquid royal jelly. For the consumption of royal jelly freeze-dried powder, it can only be filled with capsules.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] The raw materials required by the present invention can be purchased from the market. After the sucrose is pulverized, it is mixed with non-dairy creamer, glucose, sucrose, β-cyclodextrin and natural flavors. After being fully mixed, granulated, and then dried by a dryer, the drying temperature is controlled at about 60°C. After finishing, Cool and pack;

[0006] The ingredients of royal jelly mate are: 20% sucrose; 70% non-dairy creamer; 8.0% glucose; 1.99% β-cyclodextrin; 0.01% natural flavor.

Embodiment 2

[0007] Embodiment 2: After the purchased sucrose is pulverized, it is combined with non-dairy creamer, glucose, xylitol, β-cyclodextrin and natural flavors, after being fully mixed, granulated, then dried by a dryer, and dried The temperature is controlled at about 60°C, after sorting, cooling and packaging;

[0008] The composition of royal jelly mate is: xylitol 20%; non-dairy creamer 70%; glucose 8.0%; β-cyclodextrin 1.99%; natural flavor 0.01%.

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PUM

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Abstract

The present invention relates to nutritious food, especially royal jelly mate produced with the material including vegetable fat powder, cane sugar, glucose, beta-cyclodextrin and natural perfume. Its beta-cyclodextrin and vegetable fat powder have the functions of coating and improving taste, so that it can eliminate the sour and astringent taste. Its sweeteners make the royal jelly more acceptable and increase energy. The cane sugar can be replaced by sugar alcohol so as to meet the requirement of diabetics. The said royal jelly mate is served together with royal jelly and makes royal jelly delicious fragrant and easy to digest and absorb.

Description

technical field [0001] The invention belongs to solid beverage lamp nutritional food, in particular to a royal jelly companion. Background technique [0002] Royal jelly is rich in nutrients, including protein, 10-hydroxy-2-decenoic acid in fatty acids, multivitamins, enzymes and 3% of unknown components, which have anti-fatigue, immune-enhancing, anti-aging and other functions. Currently, the royal jelly products sold in the market adopt aluminum foil bag small package capsules or tablets, generally fresh royal jelly and royal jelly freeze-dried powder are the main products, and there are a small amount of liquid bee milk products prepared with honey. Because fresh royal jelly and royal jelly freeze-dried powder taste sour and astringent, they often cause throat discomfort and coughing when taken, which hinders consumers from taking it and makes it difficult for consumers to accept it. This largely affects royal jelly as a nutritional food for the public...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/076A23L21/20
Inventor 尹渭元尹瀛
Owner 尹渭元
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