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Preparation method of royal jelly microcapsule

A technology for royal jelly and microcapsules, applied in the field of food processing, can solve the problems of unspecified capsule size, destruction of active ingredients, difficulty in adding, etc., and achieve the effects of increasing the scope of use, reducing hygroscopicity and reducing losses.

Active Publication Date: 2014-07-23
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has some disadvantages: firstly, the temperature is high, and some active ingredients in royal jelly may have been destroyed at 60°C; secondly, a large amount of edible oil is used, and the fat-soluble substances in royal jelly, including decenoic acid, may dissolve Among them, there will be relatively large losses
There is no data in the patent to support its enteric-coated effect, and it does not specify the size of the capsules. From the perspective of the process, it should belong to the category of large-particle capsules, which is difficult to add to other products.

Method used

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  • Preparation method of royal jelly microcapsule
  • Preparation method of royal jelly microcapsule
  • Preparation method of royal jelly microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Disperse 3.84g of sodium alginate in 200mL of distilled water at 60°C to form a sodium alginate aqueous solution, cool to room temperature at 25°C, add 30.00g of royal jelly, stir well to form a raw material solution; use 1% (v / v) acetic acid to adjust 500mL containing 5.05g CaCl 2The pH of the mixed solution with 2.90g chitosan was adjusted to 4.5, and 75.00g royal jelly was added, centrifuged (1000×g, 4°C, 10min), and the supernatant was taken as a gel bath. The raw material liquid is delivered to the nozzle of the high-voltage electrostatic field (8kV) through the peristaltic pump at a speed of 1mL / min. The No. 8 needle (diameter 0.8mm) with the pointed part is used as the nozzle, and the nozzle is connected to the positive stage. Vertically below and above the gel bath, a stainless steel disc with a diameter of 1cm in the middle is set as the negative electrode, which is connected to the negative electrode of the high-voltage electrostatic field. The needle of the n...

Embodiment 2

[0043] Disperse 3.84g of sodium alginate in 200mL of distilled water at 60°C to form a sodium alginate aqueous solution, cool to room temperature at 25°C, add 30.00g of royal jelly, stir well to form a raw material solution; use 1% (v / v) acetic acid to adjust 500mL containing 5.05g CaCl 2 The pH of the mixed solution with 2.90g chitosan was adjusted to 4.5, and 75.00g royal jelly was added, centrifuged (1000×g, 4°C, 10min) to take the supernatant as a gel bath. The raw material liquid is delivered to the nozzle of the high-voltage electrostatic field (8kV) through the peristaltic pump at a speed of 1mL / min. The No. 8 needle (diameter 0.8mm) with the pointed part is used as the nozzle, and the nozzle is connected to the positive stage. Vertically below and above the gel bath, a stainless steel disc with a diameter of 1cm in the middle is set as the negative electrode, which is connected to the negative electrode of the high-voltage electrostatic field. The needle of the nozzle ...

Embodiment 3

[0045] Disperse 5.00g of sodium alginate in 200mL of distilled water at 60°C to form an aqueous solution of sodium alginate, cool to room temperature at 25°C, add 30.00g of royal jelly, and stir well to form a raw material solution; use 1% (v / v) acetic acid to adjust 500mL containing 5.00g CaCl 2 The pH of the mixed solution with 3.75g chitosan was adjusted to 5.0, and 75.00g royal jelly was added, centrifuged (1000×g, 4°C, 10min) to take the supernatant as a gel bath. The raw material liquid is delivered to the nozzle of the high-voltage electrostatic field (8kV) through the peristaltic pump at a speed of 1mL / min. The No. 8 needle (diameter 0.8mm) with the pointed part is used as the nozzle, and the nozzle is connected to the positive stage. Vertically below and above the gel bath, a stainless steel disc with a diameter of 1cm in the middle is set as the negative electrode, which is connected to the negative electrode of the high-voltage electrostatic field. The needle of the...

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Abstract

The invention discloses a preparation method of a royal jelly microcapsule. The method comprises the following steps: preparing a water solution of sodium alginate with a concentration of 0.015 to 0.025 g / mL and a water solution of loyal jelly with a concentration of 0.15 g / mL, taking the two water solutions as the raw material solution; preparing a mixed solution containing CaCl2 (5-15 mg / mL), chitosan (2.5-7.5 mg / mL), and royal jelly (0.15 g / mL), wherein the pH value of the mixed solution is 4.5 to 6.0, subjecting the mixed solution to a centrifugation treatment, taking the supernate as the gel bath; transporting the raw material solution to the positive pole of a nozzle through a peristaltic pump, arranging a round disc, which is made of stainless steel and is provided with a hole in the center, right under the nozzle and above the gel bath, taking the round disc as the negative pole, spraying the raw material solution into the gel bath from the nozzle to form calcium alginate micro beads in the gel bath, and then subjecting the micro beads to processes of suction filtration, water washing, and freeze-drying so as to obtain the royal jelly microcapsule. The preparation method has the advantages of low temperature and short time. The moisture absorbing property of the freeze-dried powder in the royal jelly microcapsule is reduced, the pungent smell is prominently reduced at the same time, and the microcapsule can tolerate the stomach environment and finally releases freeze-dried powder in the small intestines.

Description

technical field [0001] The invention relates to a preparation method of royal jelly microcapsules, in particular royal jelly microcapsules with good taste that can be absorbed through the small intestine in the form of sustained release, and belong to the field of food processing. Background technique: [0002] Royal jelly is secreted by the hypopharyngeal and mandibular glands of worker bees, and is mainly used to feed the milky white, light yellow or light orange pulpy substance of the queen bee and bee larvae. It has extremely strong health care function and unique medical effect, and is a pure natural health food between food and medicine, and a treasure with both food and medicine. The viscous royal jelly has obvious sour, astringent, spicy and sweet tastes when tasted, and the palate and throat are irritated. After swallowing or spitting out, the throat irritation will still remain for some time. Therefore, some people are not used to the taste of royal jelly. The aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/076A23P1/04A23L1/29A23L21/20A23L33/00A23P10/30
CPCA23L21/20A23L33/00A23P10/30A23V2002/00A23V2300/12
Inventor 何荣军王宇光赵瑞娜杨爽孙培龙
Owner ZHEJIANG UNIV OF TECH
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