Red ginseng royal jelly and preparation method thereof

Abstract

The invention discloses red ginseng royal jelly, the red ginseng royal jelly is composed of the following raw materials: 5%-8% of a red ginseng extract, 20%-30% of royal jelly, 50%-70% of honey, 0.1%-0.5% of a stabilizer and purified water, and the invention also discloses a preparation method of the red ginseng royal jelly. Comprising the following steps: S1, red ginseng treatment: selecting high-quality red ginseng which is more than 5 years old and free of mildew and worm damage, cleaning the red ginseng with clear water, and crushing the red ginseng into 60-80-mesh particles after cleaning; the preparation method comprises the following steps: performing reflux extraction on crushed red ginseng and purified water in a ratio of 1: 10 at 80 DEG C for 2 hours, concentrating to obtain an extract with the density of 1.2-1.3 g / cm < 3 >, soaking with 60% ethanol for 48 hours, extracting saponin components, recovering ethanol, and drying and concentrating to obtain the red ginseng extract. The red ginseng royal jelly is reasonable in design, the preparation of the red ginseng royal jelly realizes the fusion of traditional nourishing and modern science and technology, has high efficiency, safety and universality, and can meet the diversified requirements of modern consumers on functional foods.

Description

Technical Field

[0001] The invention relates to the technical field of red ginseng royal jelly preparation, in particular to red ginseng royal jelly and a preparation method thereof. Background Art

[0002] Red ginseng royal jelly is a nutritional supplement made from red ginseng extract and royal jelly, supplemented with honey or other ingredients, using a scientifically formulated process. Red ginseng is a processed product of ginseng that has been steamed and dried. Its saponin content (such as Rg3 and Rh2) increases during steaming, resulting in enhanced Qi-tonifying, anti-fatigue, and anti-aging effects. Traditional Chinese Medicine uses it for symptoms such as Qi and blood deficiency and physical weakness. Modern research confirms its antioxidant, immune-modulating, and anti-tumor properties. Royal jelly is a milky substance secreted by worker bees. It contains active ingredients such as 10-hydroxy-2-decenoic acid (10-HDA), insulin-like peptides, and amino acids. It has traditionally been used to enhance immunity, regulate endocrine function, and slow aging. Its naturally acidic environment (pH 3.5-4.5) has antibacterial properties, but its active ingredients are easily destroyed by light, heat, and oxidation. It is suitable for individuals with frail constitutions, compromised immune systems, fatigue relief, or those recovering from surgery.

[0003] Traditional methods for preparing red ginseng royal jelly have certain limitations. For example, during the red ginseng processing process, the traditional water extraction or alcohol extraction method has a low extraction rate of ginsenosides (about 60-70%), and high temperature can easily destroy heat-sensitive components (such as polysaccharides and amino acids). During the royal jelly processing, direct mixing can easily lead to the oxidation loss of 10-hydroxy-2-decenoic acid (10-HDA), and the active protein denaturation rate is as high as 30% or more. Traditional preparation methods, such as high-temperature extraction and long-term decoction, will destroy red ginseng saponins and heat-sensitive proteins in royal jelly, such as insulin-like peptides. In addition, the direct oral absorption rate of red ginseng is low (<10%). Royal jelly is difficult to dissolve in water due to its fat-soluble components. The traditional mixing process is prone to stratification and has a short shelf life. To this end, we designed a red ginseng royal jelly and its preparation method to solve the above problems. Summary of the Invention

[0004] The purpose of the present invention is to solve the problems existing in the prior art and to propose a red ginseng royal jelly and a preparation method thereof. The preparation of the red ginseng royal jelly realizes the integration of traditional nourishment and modern technology, and has both high efficiency, safety and universality, and can meet the diversified needs of modern consumers for functional foods.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] The invention discloses a red ginseng royal jelly, which is composed of the following raw materials: 5%-8% of red ginseng extract, 20%-30% of royal jelly, 50%-70% of honey, 0.1%-0.5% of a stabilizer and purified water.

[0007] The present invention also provides a method for preparing red ginseng royal jelly, comprising the following steps:

[0008] S1. Red ginseng processing:

[0009] Select high-quality red ginseng that is more than 5 years old and has no mold or insect damage. Wash it with clean water and crush it into 60-80 mesh particles.

[0010] The crushed red ginseng was mixed with purified water at a ratio of 1:10, and refluxed at 80°C for 2 hours to concentrate to a density of 1.2-1.3 g / cm 3 The extract is then soaked in 60% ethanol for 48 hours to extract saponin components, and the ethanol is recovered and then dried and concentrated to obtain red ginseng extract;

[0011] S2. Royal jelly treatment:

[0012] Select fresh royal jelly with 10-HDA content ≥1.8%, free of impurities and rancidity;

[0013] The royal jelly is homogenized by a high-pressure homogenizer to make the texture uniform and improve stability;

[0014] S3. Preparation of auxiliary materials:

[0015] Add vitamin C or citric acid as a stabilizer to prevent oxidation;

[0016] Purified water, used to adjust the consistency;

[0017] S4, Mixing process:

[0018] The red ginseng extract and honey were stirred and dissolved at 60°C, cooled to 40°C, royal jelly was added, and then vitamin C and citric acid were added. A vacuum mixer was used with a vacuum degree of -0.08 MPa and a rotation speed of 30 rpm, and stirred for 30 minutes to obtain a mixed solution. The mixed solution was treated with a high-pressure homogenizer and then filtered to obtain red ginseng royal jelly;

[0019] S5. Sterilization and filling:

[0020] Use pasteurization method, sterilize at 60-65℃ for 30 minutes, and quickly cool to below 25℃;

[0021] Aseptic filling is carried out in a clean workshop, and the sterilized red ginseng royal jelly is filled into brown glass bottles and sealed with nitrogen;

[0022] S6. Storage processing:

[0023] Refrigerate at 4°C for 24 hours to allow the ingredients to fully blend. After labeling, store at room temperature away from light. The shelf life is 12-18 months.

[0024] Preferably, in S2, royal jelly is sensitive to light and heat and needs to be kept away from light throughout the entire process.

[0025] Preferably, in S2, the temperature of the royal jelly treatment process is ≤40°C to avoid denaturation of active proteins.

[0026] Preferably, in S4, the sugar content of the finished red ginseng royal jelly is controlled at 45-55Bx to avoid excessive sweetness or stratification.

[0027] Preferably, in S1, S2 and S3, the total colony count of the raw materials needs to be detected to be ≤1000 CFU / g, and Escherichia coli must not be detected.

[0028] Preferably, in S4, the final pH of the red ginseng royal jelly product is 3.5-4.5.

[0029] Preferably, in said S4, an accelerated test is performed after the preparation of the red ginseng royal jelly to observe delamination, discoloration and attenuation of active ingredients.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 1. This invention utilizes a low-temperature ethanol reflux method to extract red ginseng, achieving a saponin yield of ≥85% (compared to 50%-60% with traditional water decoction methods), while retaining rare ginsenosides (such as Rg3 and Rh2). Ultrasonic sterilization and nitrogen-filled packaging ensure 10-HDA retention in royal jelly of ≥95%, maintaining insulin-like peptide activity above 90%. Red ginseng replenishes Qi, enhances physical strength, and combats fatigue, while royal jelly nourishes Yin and blood, regulating endocrine function and immunity. The combination of the two alleviates the dryness or coldness of any single ingredient.

[0032] 2. In this invention, red ginseng extract and royal jelly are homogenized through high pressure to form nano-sized emulsion droplets, increasing intestinal absorption to over 80%. The addition of the natural antioxidant vitamin C and storage at 2-8°C ensure an 18-month shelf life without stratification or precipitation, eliminating the risks of synthetic preservatives such as sodium benzoate. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0034] A red ginseng royal jelly is composed of the following ingredients: 5%-8% red ginseng extract, 20%-30% royal jelly, 50%-70% honey, 0.1%-0.5% stabilizer, and purified water. The red ginseng extract provides ginsenosides (such as Rg1 and Rb1), which replenish qi and blood and combat fatigue; the royal jelly provides core active ingredients (10-HDA and royal jelly acid), which regulate endocrine function and provide antioxidant benefits; honey acts as a natural preservative and sweetener, improving taste and extending shelf life; stabilizers include vitamins and citric acid, which act as antioxidants to prevent oxidation and inactivation of royal jelly and red ginseng components; and citric acid, which adjusts pH. Purified water adjusts the product to an appropriate viscosity for easy packaging and consumption.

[0035] The present invention also provides a method for preparing red ginseng royal jelly, comprising the following steps:

[0036] S1. Red ginseng processing:

[0037] Select high-quality red ginseng that is over 5 years old, with no mold or insect damage, and a saponin content of ≥5%. Use clean water to wash it. Specifically, use purified water to rinse the surface mud and sand of the red ginseng. Use a soft brush to gently brush the surface mud and sand to avoid damaging the epidermis. Use an ultrasonic cleaner at 40kHz for 10 minutes to remove deep impurities. Dry it with hot air at 60℃ to a moisture content of ≤8% to prevent mold during extraction. After washing, crush it into 60-80 mesh particles to improve extraction efficiency.

[0038] Specifically, the cleaned and dried red ginseng slices are placed in a -20°C refrigerator for 2 hours, taken out after becoming more brittle, and spread flat on a bamboo steamer (to avoid metal contact), and steamed at 100°C for 2 hours until the ginseng body softens and the cross section becomes translucent. High-temperature steaming can promote starch gelatinization and saponin conversion, such as the increase of active ingredients such as ginsenosides Rg3 and Rh2. Use an ordinary grinder to coarsely grind to 40-60 mesh to increase the extraction surface area, weigh and set aside, and the total grinding process time is less than 10 minutes to avoid the material temperature rising above 25°C.

[0039] The crushed red ginseng and purified water were added into the extraction tank at a ratio of 1:10. The extraction temperature was ≤85°C to prevent the thermal decomposition of ginsenosides. The stirring speed was turned on at 50 rpm. Then, reflux extraction was carried out at 80°C for 2 hours. The filtrate was combined and concentrated to a density of 1.2-1.3 g / cm using a vacuum concentrator at -0.08 MPa and 60°C. 3 The extract is then soaked in 60% ethanol for 48 hours to extract saponin components, and the ethanol is recovered and then dried and concentrated to obtain red ginseng extract. Specifically, during the spray drying process, the inlet air temperature is 180°C and the outlet air temperature is 80°C, and the prepared red ginseng extract is powdered.

[0040] S2. Royal jelly treatment:

[0041] Select fresh royal jelly with 10-HDA content ≥1.8%, free of impurities and rancidity;

[0042] If royal jelly is frozen, it needs to be thawed at 4°C for 24 hours to avoid temperature fluctuations that may cause denaturation of active proteins.

[0043] First, remove impurities such as beeswax and larvae residues through a 200-mesh sieve, and then homogenize the royal jelly through a high-pressure homogenizer (20-30MPa) to make the texture uniform and improve stability;

[0044] Royal jelly is sensitive to light and heat, so it must be handled in the dark at all times. Food-grade plastic or glassware must be used throughout the entire process, and metal tools are prohibited to prevent oxidation. The temperature during royal jelly processing must be ≤40°C to prevent denaturation of the active protein.

[0045] S3. Preparation of auxiliary materials:

[0046] Add vitamin C or citric acid as a stabilizer to prevent oxidation;

[0047] Purified water, used to adjust the consistency;

[0048] In S1, S2 and S3, the raw materials must be tested for total colony count (≤1000 CFU / g) and Escherichia coli must not be detected.

[0049] S4, Mixing process:

[0050] The red ginseng concentrate and royal jelly were placed in a stainless steel double-layer pot (with food-grade coating on the inner wall), kept warm in a 45°C water bath, and honey was slowly added. The blender was premixed at a low speed of 200 rpm for 5 minutes. The red ginseng extract and honey were stirred and dissolved at 60°C (preheated to 60°C). After cooling to 40°C, royal jelly was added to avoid high temperature destruction of the active ingredients. Vitamin C and citric acid were added (pH adjusted to 3.5-4.5). A vacuum blender was used with a vacuum degree of -0.08 MPa and a speed of 30 rpm for 30 minutes to eliminate the slag. To remove bubbles and improve mixing uniformity, the mixed liquid is processed by a high-pressure homogenizer and then filtered to produce red ginseng royal jelly. Specifically, the mixed liquid is processed by a two-stage high-pressure homogenizer: 20MPa in the first stage and 30MPa in the second stage. The mixed liquid is circulated and homogenized 2-3 times to make the particle size ≤10μm, breaking the protein micelle structure in the royal jelly, making the slurry fine and uniform, improving mixing stability, and avoiding stratification. Sampling is performed to test viscosity, with a target value of 300-500mPa·s, and dispersion uniformity, and then filtered through a 0.45μm ceramic membrane.

[0051] The resulting red ginseng royal jelly should be light amber in color, homogeneous and free of stratification, and possess the refreshing aroma of red ginseng and the characteristic sour flavor of royal jelly. The 10-HDA (a royal jelly marker) content should be ≥ 1.4%, and the ginsenosides Rg1+Re+Rb1 should be ≥ 0.5 mg / g. Heavy metal lead should be ≤ 0.5 mg / kg, and arsenic should be ≤ 0.3 mg / kg. Pesticide residues and antibiotics should meet the standards set in the Chinese Pharmacopoeia.

[0052] After preparation, red ginseng royal jelly undergoes accelerated testing (40°C, 75% humidity, 3 months) to observe for delamination, discoloration, and degradation of active ingredients. The sugar content of the finished red ginseng royal jelly is controlled at 45-55 Bx, and the ratio of honey and water is adjusted to avoid excessive sweetness or delamination. The final pH of the red ginseng royal jelly product is 3.5-4.5 (to inhibit microorganisms and extend shelf life).

[0053] S5. Sterilization and filling:

[0054] The pasteurization method is used to sterilize at 60-65℃ for 30 minutes to inactivate common microorganisms such as E. coli and yeast. While killing microorganisms, it also retains the heat-sensitive active ingredients in royal jelly and is quickly cooled to below 25℃ to prevent degradation of heat-sensitive ingredients.

[0055] Before filling, the surface of the mixed liquid is irradiated with ultraviolet light for 15 minutes for auxiliary sterilization to reduce the microbial load. Ultraviolet sterilization must be combined with light-avoidance operation to prevent the decomposition of B vitamins in the royal jelly. Aseptic filling is carried out in a clean workshop (10,000-level cleanliness). The sterilized red ginseng royal jelly is filled into brown glass bottles (light-avoidance and oxidation prevention). The brown glass bottles are pre-sprayed and disinfected with 75% alcohol and dried at 60°C. The filling accuracy error is ±1% (such as 10mL / bottle needs to be controlled at 9.9-10.1mL), and nitrogen is filled and sealed (oxygen residual ≤1%). Specifically, high-purity nitrogen (purity ≥99.9%) is injected into the bottle mouth immediately after filling to replace the oxygen in the bottle. The aluminum bottle cap is heat-sealed or vacuum-screwed to ensure airtightness.

[0056] S6. Storage processing:

[0057] Refrigerate at 4℃ for 24 hours to mature, so that the red ginseng and royal jelly components are fully complexed, the texture is uniform, and the components are fully integrated. Pack in light-proof aluminum foil bags or paper boxes, mark the production date, batch number and storage conditions, and store at room temperature and away from light after labeling (shelf life 12-18 months).

[0058] The recommended daily intake of red ginseng royal jelly products is ≤1g / kg body weight (e.g. ≤50g per day for adults), and the ratio needs to be designed based on the single dose.

[0059] Storage and usage suggestions:

[0060] Storage conditions: Refrigerate at 2-8℃ and use within 7 days after opening.

[0061] Dosage: 5-10g per day, taken on an empty stomach in the morning (taking with warm water may destroy its activity).

[0062] Contraindications: Use with caution in children, pregnant women, and patients with allergies and autoimmune diseases.

[0063] The present invention can be explained through the following operation mode:

[0064] Taking 1000g of finished product as an example, the preparation method of red ginseng royal jelly is described in detail:

[0065] 1. Raw material preparation (total amount 1000g)

[0066] Red ginseng: 100g;

[0067] Royal jelly (fresh): 250g;

[0068] Honey (acacia honey): 620g;

[0069] Vitamin C: 2g;

[0070] Citric acid: 1g;

[0071] Purified water: 47g.

[0072] 2. Preparation process

[0073] 1. Preparation of red ginseng extract:

[0074] Take 100g (dry weight) of 6-year-old red ginseng and crush it into 60 mesh;

[0075] Add purified water at a material-liquid ratio of 1:10, and reflux extract at 80°C twice (2 hours each time);

[0076] The extracts were combined and concentrated under vacuum at 60°C to a density of 1.25 g / cm 3 , obtain red ginseng extract (80g on dry basis);

[0077] 2. Royal jelly pretreatment

[0078] Thaw the frozen royal jelly in a refrigerator at 4°C for 24 hours;

[0079] Pass through 200 mesh nylon sieve to remove impurities;

[0080] The product was homogenized three times with a high-pressure homogenizer at 25 MPa to reduce the particle size to ≤10 μm.

[0081] 3. Mixing

[0082] Heat honey to 60°C, add red ginseng extract and stir until completely dissolved, stirring at 200 rpm for 15 minutes;

[0083] After cooling to 40°C, add royal jelly, vitamin C and citric acid;

[0084] Mix in a vacuum mixer at a vacuum degree of -0.08 MPa and a speed of 30 rpm for 30 minutes until there are no bubbles;

[0085] The mixed liquid was processed by a high-pressure homogenizer in two stages: the first stage at 20 MPa and the second stage at 30 MPa, and the process was repeated three times;

[0086] Filtered through a 0.45μm ceramic membrane to ensure clarity.

[0087] 4. Pasteurization

[0088] Sterilization temperature 63 ° C, maintain 30 minutes;

[0089] The ice water circulation cooling system quickly cools the temperature to below 25℃.

[0090] 5. Aseptic filling

[0091] In the 10,000-level cleanroom, brown glass bottles are used for filling, and the brown glass bottles are sterilized by ultraviolet light in advance;

[0092] Fill with nitrogen to replace oxygen and control the residual oxygen to ≤1%;

[0093] Filling precision control: 10±0.1g per bottle (calculated based on the finished product density of 1.0g / mL).

[0094] 6. Curing and post-processing

[0095] After filling, refrigerate at 4°C for 24 hours to promote the complexation of ingredients;

[0096] After labeling, store away from light (shelf life 18 months, temperature ≤ 25℃).

[0097] The raw material ratio can be adjusted according to actual processing requirements:

[0098] 1. Focus on efficacy

[0099] Anti-fatigue type: Increase the proportion of red ginseng (80-100g), and the royal jelly can be reduced to 200-250g.

[0100] Immune regulation type: Royal jelly ratio increased to 300g, red ginseng extract 50-70g.

[0101] 2. Dosage form requirements

[0102] Oral solution: Reduce the amount of honey (400-500g) and add purified water for dilution.

[0103] Ointment: Honey should account for ≥60% (600-700g) to ensure viscosity.

[0104] 3. Population adaptability

[0105] Middle-aged and elderly people: Oligosaccharides (50-100g) can be added to replace part of the honey to lower the glycemic index.

[0106] Children's type: The amount of royal jelly should be ≤150g (to avoid excessive intake of hormone ingredients).

[0107] 3. Process parameter control

[0108]

[0109]

[0110] 4. Finished product quality indicators

[0111] project Standard requirements Test result example Sensory indicators Light amber, no stratification conform to 10-HDA content ≥0.35％ 0.38％ Total saponin content ≥0.5％ 0.53％ Microbial indicators Total colony count ≤ 1000 CFU / g Not detected Heavy metals (lead) ≤0.5mg / kg 0.2 mg / kg

[0112] 5. Usage effect among target groups

[0113] 1. Sub-healthy people (20-50 years old)

[0114] Effect data:

[0115] After taking it for 28 consecutive days, the fatigue score (VAS) decreased by 45% and the sleep quality (PSQI) improved by 30%.

[0116] Serum SOD activity increased by 25% and MDA levels decreased by 18%.

[0117] 2. Patients in the recovery period after surgery / illness

[0118] Clinical observation:

[0119] Taking 20g daily within 2 weeks after surgery can increase hemoglobin recovery rate by 20% and shorten wound healing time by 3-5 days.

[0120] The time it takes for white blood cell count (WBC) to return to normal range in chemotherapy patients was reduced by 7 days.

[0121] 3. Middle-aged and elderly people (over 50 years old)

[0122] Long-term effects:

[0123] After 6 months, the rate of bone mineral density (BMD) decline slowed by 30% and joint pain scores decreased by 40%.

[0124] Cognitive function (MMSE score) improved by 15% and memory decline was delayed.

[0125] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A red ginseng royal jelly, characterized in that: The red ginseng royal jelly is composed of the following raw materials: 5%-8% red ginseng extract, 20%-30% royal jelly, 50%-70% honey, 0.1%-0.5% stabilizer and purified water.

2. A method for preparing red ginseng royal jelly, using the red ginseng royal jelly raw material according to claim 1, characterized in that: The following steps are involved: S1. Red ginseng processing: Select high-quality red ginseng that is more than 5 years old and has no mold or insect damage. Wash it with clean water and crush it into 60-80 mesh particles. The crushed red ginseng was mixed with purified water at a ratio of 1:10, and refluxed at 80°C for 2 hours to concentrate to a density of 1.2-1.3 g / cm 3 The extract is then soaked in 60% ethanol for 48 hours to extract saponin components, and the ethanol is recovered and then dried and concentrated to obtain red ginseng extract; S2. Royal jelly treatment: Select fresh royal jelly with 10-HDA content ≥1.8%, free of impurities and rancidity; The royal jelly is homogenized by a high-pressure homogenizer to make the texture uniform and improve stability; S3. Preparation of auxiliary materials: Add vitamin C or citric acid as a stabilizer to prevent oxidation; Purified water, used to adjust the consistency; S4, mixing process: The red ginseng extract and honey were stirred and dissolved at 60°C, cooled to 40°C, royal jelly was added, and then vitamin C and citric acid were added. A vacuum mixer was used with a vacuum degree of -0.08 MPa and a rotation speed of 30 rpm, and stirred for 30 minutes to obtain a mixed solution. The mixed solution was treated with a high-pressure homogenizer and then filtered to obtain red ginseng royal jelly; S5. Sterilization and filling: Use pasteurization method, sterilize at 60-65℃ for 30 minutes, and quickly cool to below 25℃; Aseptic filling is carried out in a clean workshop, and the sterilized red ginseng royal jelly is filled into brown glass bottles and sealed with nitrogen; S6. Storage processing: Refrigerate at 4°C for 24 hours to allow the ingredients to fully blend. After labeling, store at room temperature away from light. The shelf life is 12-18 months.

3. The method for preparing red ginseng royal jelly according to claim 2, wherein: In S2, royal jelly is sensitive to light and heat and needs to be kept away from light throughout the process.

4. The method for preparing red ginseng royal jelly according to claim 2, wherein: In S2, the temperature of the royal jelly treatment process is ≤40°C to avoid denaturation of active proteins.

5. The method for preparing red ginseng royal jelly according to claim 2, wherein: In S4, the sugar content of the red ginseng royal jelly product is controlled at 45-55Bx to avoid excessive sweetness or stratification.

6. The method for preparing red ginseng royal jelly according to claim 2, wherein: In S1, S2 and S3, the total colony count of the raw materials must be ≤1000 CFU / g and Escherichia coli must not be detected.

7. The method for preparing red ginseng royal jelly according to claim 2, wherein: In S4, the final pH of the red ginseng royal jelly product is 3.5-4.

5.

8. The method for preparing red ginseng royal jelly according to claim 2, wherein: In S4, after the red ginseng royal jelly is prepared, an accelerated test is required to observe delamination, color change and attenuation of active ingredients.

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