一种蜂王浆发酵蜂产品的制备工艺
By artificially fermenting bee bread and treating it with modified protease, the problems of pesticide residues and bioactivity in bee products have been solved, the nutritional value of bee products and the metabolic capacity of bees have been improved, and their health benefits have been enhanced.
CN119405032BActive Publication Date: 2026-07-17JIANGXI FENGFUJIA TECH CO LTD
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- JIANGXI FENGFUJIA TECH CO LTD
- Filing Date
- 2024-11-07
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
There are pesticide residue problems in existing bee products, which affect their quality and safety. Furthermore, mixing different bee product raw materials may lead to interactions between bioactive components, reducing their effectiveness.
Method used
By artificially fermenting bee bread and adding lactic acid bacteria and kaempferol glucuronide solution, bee metabolism is regulated and pesticide tolerance is enhanced. Royal jelly is also treated with modified protease to improve its nutritional and health benefits.
Benefits of technology
It effectively reduces pesticide residues, improves the nutritional value and biological activity of bee products, enhances the immunity and metabolic capacity of bees, and improves taste and health benefits.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure BDA0005122618840000091
Abstract
本发明公开了一种蜂王浆发酵蜂产品的制备工艺，通过发酵蜂粮，得到高营养成分蜂粮产品，增强工蜂的吸收以及蜂王浆产量，并向蜂粮中添加增加蜜蜂耐受性的物质，提高蜜蜂的对农残留的代谢，进而减少王浆中的农残留，最后对收集的蜂王浆进行改性蛋白酶处理，提高蜂王浆的营养和保健功能，改善口感，得到的蜂产品具有高抗氧化性，增强免疫力，护肝等多种优点。
Need to check novelty before this filing date? Find Prior Art