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Method for preparing water soluble royal jelly

A royal jelly, water-soluble technology, applied in the field of preparation of water-soluble royal jelly, can solve the problems of increased production cost, complicated process, and large difference in royal jelly flavor, and achieve the effect of increasing solubility and good stability

Active Publication Date: 2008-10-01
杭州仟源保灵药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patent application technology uses complex enzymes to complicate the process, thereby increasing the production cost, and the flavor difference from the original royal jelly is relatively large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1. Take the qualified royal jelly and thaw it at room temperature at 20-35° C., add 1.5 times the amount of water, stir evenly, shear at high speed to make it homogeneous, and the particle fineness is ≤20 μm. Add protease, stir and enzymatically hydrolyze at 40°C for 2 hours; concentrate the membrane to 1 times the input amount of royal jelly; quickly cool to -40°C, freeze time ≤ 30 minutes, vacuum sublimation drying, product moisture ≤ 3%, 10-HDA content ≥ 4.0% ; Vacuum nitrogen filled packaging.

Embodiment 2

[0009] Embodiment 2. Take the qualified royal jelly and thaw it at room temperature (20-35° C.), add 2 times the amount of water, stir evenly, high-speed shear and homogeneous, particle fineness ≤ 20 μm. Add protease, stir at 42°C for 3 hours; vacuum concentrate (60°C, 0.08MPa vacuum) to 1.3 times the amount of royal jelly input; quickly cool to -50°C, freeze time ≤ 30 minutes, vacuum sublimation drying, product moisture ≤ 3 %, 10-HDA content ≥ 4.0%; vacuum packed with nitrogen.

[0010] Compared with the product of Example 1, the color is obviously darker, and the color of the finished product of Example 1 is light yellow powder like the freeze-dried pink color of common royal jelly, and Example 2 is a light brown powder.

Embodiment 3

[0011] Embodiment 3. Get the qualified royal jelly room temperature (20~35 ℃) to thaw, add 3 times the amount of water, stir evenly, add protease, 45 ℃ of stirring enzymolysis 4h; Membrane is concentrated to 1.5 times of royal jelly input amount; Fast refrigeration to -60°C, freezing time ≤ 30 minutes, vacuum sublimation drying, product moisture ≤ 3%, 10-HDA content ≤ 3.0%; vacuum nitrogen-filled packaging.

[0012] Compared with the products of Examples 1 and 2, the 10-HAD content decreased significantly.

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Abstract

The preparation process of water soluble royal jelly includes the following steps: defreezing royal jelly at room temperature; homogenizing via adding water in 1.5-3 times and stirring; enzymolyzing with proteinase at 40-45deg.c while stirring for 2-4 hr and ultrafiltering membrane or vacuum concentration at normal temperature to the amount of 1-1.5 times of royal jelly material; freeze drying; and vacuum packing. The water soluble royal jelly product has water content not more than 3 wt% and 10-HAD content not less than 4.0 wt%. The preparation process is simple and reliable, and the water soluble royal jelly product has wide dissolving temperature range, high stability, water dissolving retention rate as high as 90 % and other features.

Description

technical field [0001] The invention relates to a preparation method of water-soluble royal jelly, which belongs to the field of medicine and food preparation. Background technique [0002] A patent application technology for a transparent royal jelly solution manufacturing method is disclosed in the Chinese Patent Gazette. The patent application number is CN92110352.2. It provides a simple and cheap manufacturing method for a transparent and stable royal jelly solution, wherein the aqueous suspension of royal jelly is prepared. , adding two or more proteases with different sites of action on the substrate simultaneously or sequentially, keeping the temperature above room temperature, and dissolving the insoluble matter by enzyme reaction. However, the patented technology uses compound enzymes to complicate the process, thereby increasing the production cost and having a large difference in flavor from the original royal jelly. Contents of the invention [0003] The purpo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/076A23L21/20
Inventor 沈文忠陈吾明毛玉珍
Owner 杭州仟源保灵药业有限公司
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