CN109198542A - A kind of royal jelly freeze-dried powder and preparation method thereof - Google Patents
A kind of royal jelly freeze-dried powder and preparation method thereof Download PDFInfo
- Publication number
- CN109198542A CN109198542A CN201811212886.0A CN201811212886A CN109198542A CN 109198542 A CN109198542 A CN 109198542A CN 201811212886 A CN201811212886 A CN 201811212886A CN 109198542 A CN109198542 A CN 109198542A
- Authority
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- China
- Prior art keywords
- royal jelly
- freeze
- parts
- dried powder
- liquid
- Prior art date
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- 229940109850 royal jelly Drugs 0.000 title claims abstract description 142
- 239000000843 powder Substances 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 97
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 63
- 239000002994 raw material Substances 0.000 claims abstract description 38
- 238000007710 freezing Methods 0.000 claims abstract description 24
- 230000008014 freezing Effects 0.000 claims abstract description 24
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 23
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 23
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 23
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 23
- 229960004853 betadex Drugs 0.000 claims abstract description 23
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 19
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 19
- 229940068041 phytic acid Drugs 0.000 claims abstract description 19
- 239000000467 phytic acid Substances 0.000 claims abstract description 19
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 19
- 230000026731 phosphorylation Effects 0.000 claims abstract description 9
- 238000006366 phosphorylation reaction Methods 0.000 claims abstract description 9
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 239000012153 distilled water Substances 0.000 claims description 39
- 239000000654 additive Substances 0.000 claims description 30
- 230000000996 additive effect Effects 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 241000596504 Tamarindus Species 0.000 claims description 11
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 11
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 claims description 11
- 150000004676 glycans Chemical class 0.000 claims description 11
- 239000003292 glue Substances 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 7
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 26
- 108090000623 proteins and genes Proteins 0.000 abstract description 26
- 150000001413 amino acids Chemical class 0.000 abstract description 13
- 238000000354 decomposition reaction Methods 0.000 abstract description 12
- 238000001035 drying Methods 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000001914 filtration Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000007721 medicinal effect Effects 0.000 abstract 1
- 241000256844 Apis mellifera Species 0.000 description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 239000000047 product Substances 0.000 description 11
- 239000002002 slurry Substances 0.000 description 11
- QHBZHVUGQROELI-SOFGYWHQSA-N (E)-10-hydroxydec-2-enoic acid Chemical compound OCCCCCCC\C=C\C(O)=O QHBZHVUGQROELI-SOFGYWHQSA-N 0.000 description 10
- QHBZHVUGQROELI-UHFFFAOYSA-N Royal Jelly acid Natural products OCCCCCCCC=CC(O)=O QHBZHVUGQROELI-UHFFFAOYSA-N 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 9
- 238000005057 refrigeration Methods 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 230000007062 hydrolysis Effects 0.000 description 7
- 238000006460 hydrolysis reaction Methods 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 150000001336 alkenes Chemical class 0.000 description 6
- 229940098773 bovine serum albumin Drugs 0.000 description 6
- 235000019441 ethanol Nutrition 0.000 description 6
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 6
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 5
- 239000003153 chemical reaction reagent Substances 0.000 description 5
- 229960004756 ethanol Drugs 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 229960000935 dehydrated alcohol Drugs 0.000 description 3
- 229960004279 formaldehyde Drugs 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 3
- 229960000367 inositol Drugs 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000001228 trophic effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- KVYRCBOUKXJXDK-UHFFFAOYSA-N 3,4-dimethylphenazine-1,2-diamine hydrochloride Chemical compound Cl.C1=CC=CC2=NC3=C(C)C(C)=C(N)C(N)=C3N=C21 KVYRCBOUKXJXDK-UHFFFAOYSA-N 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- -1 Dimethyl diaminophenazine chloride Chemical compound 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000153234 Hibiscus abelmoschus Species 0.000 description 1
- 235000000177 Indigofera tinctoria Nutrition 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- LDKDGDIWEUUXSH-UHFFFAOYSA-N Thymophthalein Chemical compound C1=C(O)C(C(C)C)=CC(C2(C3=CC=CC=C3C(=O)O2)C=2C(=CC(O)=C(C(C)C)C=2)C)=C1C LDKDGDIWEUUXSH-UHFFFAOYSA-N 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940097275 indigo Drugs 0.000 description 1
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to bee product processing technique field, a kind of royal jelly freeze-dried powder and preparation method thereof is disclosed, according to parts by weight, raw material includes following components, and 60-70 parts of royal jelly；6-10 parts of maltodextrin；1-5 parts of beta-cyclodextrin；2-8 parts of phytic acid, preparation method includes configuration seasoning liquid, filtering, vacuum freeze drying.The present invention has the following advantages and effects: the hygroscopicity of royal jelly freeze-dried powder can be effectively reduced in maltodextrin and beta-cyclodextrin; phytic acid can cooperate with the water-solubility protein in royal jelly; play the role of being effectively protected to water-solubility protein in freezing dry process; the decomposition for reducing water-solubility protein is played the role of protecting functional component in royal jelly during the preparation process；Phosphorylation PASELLI EASYGEL can slow down the decomposition rate of amino acid, extend storage time, achieve the effect that functional component loses less, good alimentary health-care function and medical effect, storage time are grown.
Description
Technical field
The invention belongs to bee product processing field, in particular to a kind of royal jelly freeze-dried powder and preparation method thereof.
Technical background
Royal jelly is also known as royal jelly, is the lingual gland of 5-15 age in days Worker head and the mixture of hypopharyngeal gland concomitant secretion, queen bee
The complex chemical composition of slurry, and by the shadow of many factors such as bee species, the type of nectariferous plant, production season, weather conditions
It rings, the component content of fresh royal jelly generally comprises the ingredients such as moisture, carbohydrate, protein, lipid, and royal jelly, which has, to be adjusted
Human immunity improves the healthcare functions such as cardiovascular system, reducing blood lipid, is ideal natural health-care products, however fresh royal jelly is dissolved in
It is influenced by factors such as ambient light, heat, it is not easy to maintain, it makes troubles when being eaten to people.
In the prior art, occurred preparing royal jelly freeze-dried powder using freeze drying technology, have convenient, efficiently excellent
Gesture meets the allegro life requirement of modern.But part of the royal jelly freeze-dried powder in freezing dry process, in royal jelly
Functional component is easy failure, the master thesis bee on June 16th, 2008 submitted such as Agricultural University Of Hunan postgraduate Cai Liuyu
Water solubility is not detected in the freeze-dried powder that the storage-stable studies have shown that royal jelly of royal jelly main composition is formed after freeze drying
Albumen, water-solubility protein play very important effect in the health-care efficacy of royal jelly, have strengthen immunity, promote intelligence
And the effects of anti-aging, the decomposition of water-solubility protein, influences health care and the trophic function of royal jelly in royal jelly freeze-dried powder.
Summary of the invention
The object of the present invention is to provide a kind of royal jelly freeze-dried powders and preparation method thereof, and there is component to contain water-solubility protein
Effect.
Above-mentioned technical purpose of the invention has the technical scheme that a kind of royal jelly freeze-dried powder, presses
Parts by weight meter, raw material include following components, and 60-70 parts of royal jelly；6-10 parts of maltodextrin；1-5 parts of beta-cyclodextrin；Inositol
Six 2-8 parts of phosphoric acid.
By using above-mentioned technical proposal, royal jelly freeze-dried powder raw material include royal jelly, maltodextrin, beta-cyclodextrin,
Phytic acid, maltodextrin are starch by hydrolysis gained, and colourless no different smell is soluble easily in water, has good dispersion
Property, emulsibility.Beta-cyclodextrin is starch by microbial enzyme effect extraction preparation, and beta-cyclodextrin and maltodextrin have
Reduce the hygroscopic effect of royal jelly dried powder.
Phytic acid is also known as phytic acid, is a kind of organic phosphorus acid compounds, has electronegative phosphate groups, can be with
Water-solubility protein molecule in royal jelly is effectively cooperated, and in royal jelly freezing dry process, can effectively reduce water
The decomposition of dissolubility protein molecular reduces influence of the freezing dry process to effective component in royal jelly, so that royal jelly raw material exists
Still containing the water-solubility protein of high level after vacuum freeze drying, obtained royal jelly freeze-dried powder healthcare function is good.
The further setting of the present invention are as follows: according to parts by weight, raw material includes 3-6 parts of phytic acid.
The further setting of the present invention are as follows: according to parts by weight, raw material includes 5-8 parts of maltodextrin, beta-cyclodextrin 3-5
Part.
The further setting of the present invention are as follows: according to parts by weight, raw material further includes 2-6 parts of tamarind seed polysaccharide glue.
By using above-mentioned technical proposal, tamarind seed polysaccharide glue is to extract to separate from the seed endosperm of tamarind
A kind of neutral polysaccharide forms sticky colloidal solution after capable of being dissolved in hot water, after mixing with royal jelly, so that royal jelly freeze-dried powder is former
Material becomes sticky, can form protective film on water-solubility protein surface in freezing dry process, be further reduced water-solubility protein
It decomposes, the water-soluble protein content in royal jelly freeze-dried powder is improved, to keep the trophic function and health care function of royal jelly freeze-dried powder
Energy.
The further setting of the present invention are as follows: according to parts by weight, raw material further includes 1-3 parts of two carbonate of dimethyl.
By using above-mentioned technical proposal, royal jelly acid is contained in royal jelly, royal jelly acid is one isolated from royal jelly
Kind organic acid, is one of important component of royal jelly, and many properties such as smell, pH value of royal jelly is all related with royal jelly acid,
Content can react the nutrition and function of royal jelly.In freezing dry process, the royal jelly acid content in royal jelly can be remarkably decreased, shadow
Ring the alimentary health-care function of royal jelly.It include two carbonate of dimethyl, two carbonate of dimethyl in the raw material of royal jelly freeze-dried powder
The decomposition of royal jelly acid can be reduced in royal jelly freezing dry process, improve the content of royal jelly acid in royal jelly freeze-dried powder.
The further setting of the present invention are as follows: according to parts by weight, raw material further includes 2-6 parts of antierythrite.
By using above-mentioned technical proposal, antierythrite can play synergistic effect with two carbonate of dimethyl, into
One step reduces the decomposition of royal jelly acid in royal jelly freeze-dried powder raw material.
The further setting of the present invention are as follows: according to parts by weight, raw material further includes phosphorylation PASELLI EASYGEL 0.5-2
Part.
By using above-mentioned technical proposal, although royal jelly freeze-dried powder ingredient and character are stablized, with storage time
Extend, amino acid content therein still can inevitably decompose, and influence trophic function and the health care of royal jelly freeze-dried powder
Function.Phosphorylation PASELLI EASYGEL can effectively slow down the decomposition rate of amino acid in royal jelly freeze-dried powder, further extend bee
The storage time of royal jelly freeze-dried powder.
It is a further object to provide a kind of preparation methods of above-mentioned royal jelly freeze-dried powder, include the following steps,
Step 1, seasoning liquid is configured, maltodextrin, beta-cyclodextrin, phytic acid are weighed, is added in distilled water and matches after mixing
It is set to additive configuration liquid, royal jelly is uniformly mixed with additive configuration liquid, obtains seasoning liquid；Step 2, it filters, will deploy
Liquid is the mesh screen of 100 mesh via aperture；Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature
It is -30 DEG C to -15 DEG C, the pre-freeze time is 1-3h, and then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, and control is true
Reciprocal of duty cycle is less than 10Pa, and the vacuum freeze drying time is 2-5h, obtains royal jelly freeze-dried powder.
The further setting of the present invention are as follows: step 1, configure seasoning liquid, weigh maltodextrin, beta-cyclodextrin, inositol six
Phosphoric acid, tamarind seed polysaccharide glue are added in distilled water and are uniformly mixed, is heated to 85 DEG C -90 DEG C, is cooled to room temperature after mixing evenly
Liquid is configured to additive, royal jelly and additive are configured into liquid after mixing, obtain seasoning liquid.
The further setting of the present invention are as follows: step 1, configure seasoning liquid, weigh maltodextrin, beta-cyclodextrin, inositol six
Phosphoric acid, 2-6 parts of tamarind seed polysaccharide glue, 1-3 parts of two carbonate of dimethyl, 2-6 parts of antierythrites, 0.5-2 parts of two starch of phosphorylation
Phosphate is added in distilled water and is uniformly mixed, is heated to 85 DEG C -90 DEG C, is cooled to room temperature to obtain additive after mixing evenly and match
Liquid is set, royal jelly and additive are configured into liquid after mixing, obtain seasoning liquid.
The beneficial effects of the present invention are:
It 1, can be effective comprising royal jelly, maltodextrin, beta-cyclodextrin, phytic acid in royal jelly freeze-dried powder raw material
The hygroscopicity of royal jelly freeze-dried powder is reduced, and phytic acid can cooperate with the water-solubility protein in royal jelly, frozen in royal jelly
Play the role of being effectively protected to water-solubility protein in dry powder raw material freezing dry process, reduces the decomposition of water-solubility protein.
2, two carbonate of dimethyl and antierythrite in royal jelly freeze-dried powder raw material, can be effective in freezing dry process
The decomposition and loss of royal jelly acid in royal jelly are reduced, reduces freezing dry process to functional component in royal jelly freeze-dried powder raw material
It influences.
3, in royal jelly freeze-dried powder storage, phosphorylation PASELLI EASYGEL in royal jelly freeze-dried powder raw material, energy
The decomposition rate for slowing down amino acid plays the role of further extending royal jelly freeze-dried powder storage time.
Specific embodiment
Embodiment 1: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh maltodextrin, beta-cyclodextrin, phytic acid, are added in distilled water and match after mixing
It is set to additive configuration liquid, royal jelly is uniformly mixed with additive configuration liquid, obtains seasoning liquid.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Embodiment 2: a kind of royal jelly freeze-dried powder, difference from example 1 is that, component such as 1 institute of table in raw material
Show.In the preparation method of royal jelly freeze-dried powder, step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature
It is -30 DEG C to -15 DEG C, the pre-freeze time is 1h, and then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, controls vacuum
Degree is less than 10Pa, and the vacuum freeze drying time is 5h, obtains royal jelly freeze-dried powder.
Embodiment 3: a kind of royal jelly freeze-dried powder, difference from example 1 is that, component such as 1 institute of table in raw material
Show.
Embodiment 4: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh maltodextrin, beta-cyclodextrin, phytic acid, tamarind seed polysaccharide glue, are added in distilled water
It is uniformly mixed, is heated to 85 DEG C, is cooled to room temperature after mixing evenly, obtain additive configuration liquid.Royal jelly and additive are matched
It sets liquid after mixing, obtains seasoning liquid.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Embodiment 5: a kind of royal jelly freeze-dried powder, with embodiment 4 the difference is that, component such as 1 institute of table in raw material
Show.
Embodiment 6: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh maltodextrin, beta-cyclodextrin, phytic acid, two carbonate of dimethyl, and distilled water is added
In be configured to additive configuration liquid after mixing, royal jelly and additive are configured into liquid and are uniformly mixed, seasoning liquid is obtained.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Embodiment 7: a kind of royal jelly freeze-dried powder, the difference with embodiment 6 are that the component in raw material is as shown in table 1.
Embodiment 8: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh maltodextrin, beta-cyclodextrin, phytic acid, two carbonate of dimethyl, antierythrite,
It is added in distilled water and is configured to additive configuration liquid after mixing, royal jelly is uniformly mixed with additive configuration liquid, is obtained
Seasoning liquid.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Embodiment 9: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh maltodextrin, beta-cyclodextrin, phytic acid, phosphorylation PASELLI EASYGEL, are added and steam
Additive configuration liquid is configured in distilled water after mixing, royal jelly is uniformly mixed with additive configuration liquid, obtains seasoning liquid.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Embodiment 10: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh maltodextrin, beta-cyclodextrin, phytic acid, tamarind seed polysaccharide glue, two carbonic acid of dimethyl
Salt, antierythrite, phosphorylation PASELLI EASYGEL are added in distilled water and are uniformly mixed, be heated to 90 DEG C, cool down after mixing evenly
To room temperature, additive configuration liquid is obtained.After mixing by royal jelly and additive configuration liquid, seasoning liquid is obtained.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Comparative example 1: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.The preparation method of royal jelly freeze-dried powder is as follows, step 1, filtering, by royal jelly via the mesh screen of 100 mesh.Step 2,
Vacuum freeze drying, by filtered royal jelly pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, and the pre-freeze time is 1h, then will
Royal jelly after pre-freeze is placed in vacuum freeze drier, and control vacuum degree is less than 10Pa, and the vacuum freeze drying time is 5h, is obtained
To royal jelly freeze-dried powder
Comparative example 2: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product weigh maltodextrin, beta-cyclodextrin, are configured to additive after mixing in addition distilled water and match
Liquid is set, royal jelly is uniformly mixed with additive configuration liquid, obtains seasoning liquid.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Comparative example 3: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh beta-cyclodextrin, are added in distilled water and are configured to additive configuration liquid after mixing, by queen bee
Slurry is uniformly mixed with additive configuration liquid, obtains seasoning liquid.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Comparative example 4: a kind of royal jelly freeze-dried powder, the component in raw material is as shown in table 1, wherein in table 1 each component unit
For kg.Royal jelly freeze-dried powder the preparation method is as follows: step 1, configure seasoning liquid, measure distilled water, distilled water volume is queen bee
/ 8th of slurry product, weigh maltodextrin, are added in distilled water and are configured to additive configuration liquid after mixing, by bee
Royal jelly is uniformly mixed with additive configuration liquid, obtains seasoning liquid.
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen.
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, when pre-freeze
Between be 1h, then the seasoning liquid after pre-freeze is placed in vacuum freeze drier, control vacuum degree is less than 10Pa, and vacuum refrigeration is dry
The dry time is 5h, obtains royal jelly freeze-dried powder.
Comparative example 5: a kind of royal jelly is fresh royal jelly, is placed in -18 DEG C of storages.
Table 1
Experimental section
Main agents: Folin phenol reagent, 10- hydroxyl -2- certain herbaceous plants with big flowers olefin(e) acid standard items, hydrochloric acid (excellent pure grade), the concentrated sulfuric acid (analysis
It is pure), dehydrated alcohol, potassium ferrocyanide (analysis pure), sodium hydroxide (analysis is pure), sodium hydroxide (analysis is pure), 2,6- dichloro indigo
Phenol (analysis is pure), copper sulphate (analysis is pure), ascorbic acid, pyrogallol solution (analysis is pure), neutral formalin (analysis is pure), methanol
(chromatographically pure), bovine serum albumin standard items.
Key instrument: high performance liquid chromatograph, constant temperature oven, centrifuge, high speed freezing centrifuge, acidity assaying instrument, purple
Outer spectrophotometer, electronic balance, vacuum diaphragm pump, ultrapure water apparatus, refrigerator.
The measuring method of water-solubility protein: the drafting of standard curve, the bovine serum albumin(BSA) of 250 μ g/ml, take 6 it is common
Test tube is made into test tube 1 (distilled water 1ml), test tube 2 (0.2mL bovine serum albumin, 0.8ml distilled water), (the 0.4ml ox blood of test tube 3
Albumin, 0.6ml distilled water), test tube 4 (0.6ml bovine serum albumin, 0.4ml distilled water), test tube 5 (0.8ml bovine serum albumin,
0.2ml distilled water), test tube 6 (1.0ml bovine serum albumin).Then reagent first 5ml is respectively added, is placed at room temperature again after mixing
10min, then respectively add 0.5ml reagent second, it is uniformly mixed immediately.After 30min, compareed with 1, nonprotein test tube, in
The absorbance of solution in each test tube is measured under 650nm wavelength and records data.Using protein concentration as abscissa, it is with absorbance
Ordinate draws standard curve.
It is accurate to extract royal jelly sample 0.2g or royal jelly freeze-dried powder 0.05g, it is accurate to 0.0001g, in centrifuge tube, is added
Distilled water 1mL, at 4 DEG C, 12000r/min is centrifuged 20min.Supernatant is the water-solubility protein of royal jelly, takes common test tube 2
Branch, is respectively added solution 1mL to be measured, is separately added into reagent first 5mL, and 10min, then each addition reagent second 0.5mL are placed after mixing, fast
Speed mixes, and is placed at room temperature for 30min, and absorbance is measured under 650nm wavelength, and records as a result, calculating ammonium hydroxide according to standard curve
The content of dissolubility albumen.
The measuring method of royal jelly acid content:
Sample treatment: 10- hydroxyl -2- certain herbaceous plants with big flowers olefin(e) acid standard solution: every milliliter of content 1mg.Take 10- hydroxyl -2- certain herbaceous plants with big flowers olefin(e) acid
0.0250g is placed in the 10- hydroxyl -2- certain herbaceous plants with big flowers olefin(e) acid for vacuumizing and placing in sulphuric acid desiccator for 24 hours, claims standard to 0.0001g, is dissolved in anhydrous
Ethyl alcohol moves into 25mL volumetric flask, and with dehydrated alcohol constant volume, it is to be measured to cross 0.45 μm of filter membrane.
Royal jelly: sample thaws to room temperature, is sufficiently stirred evenly with glass bar, weighs 0.5g sample, accurately to 0.0002g, added
2mL0.01mol/L hydrochloric acid solution, stirs evenly plus 7mL ethyl alcohol stirs evenly, and moves into 50mL volumetric flask, adds 25mL ethyl alcohol, fixed with ethyl alcohol
Hold, mix 15min on ultrasonic bath immediately, take out, is centrifuged 10min in 3000r/min, crosses the measurement such as 0.45 μm of filter membrane.
Royal jelly freeze-dried powder: sample thaws to room temperature, weighs 0.16g, accurately to 0.0002g, is placed in 20mL beaker, adds
Enter the solution (6mL containing ethyl alcohol, 0.01mol/L hydrochloric acid solution 2mL) being pre-mixed, stir evenly, moves into 50mL volumetric flask, use second
Alcohol constant volume mixes 15min on ultrasonic bath immediately, takes out, and is centrifuged 10min in 3000r/min, crosses 0.45 μm of filter membrane etc. and survey
It is fixed.
Liquid phase chromatogram condition: chromatographic column Kromosil C18 (250 × 4.6mm, 5 μm), Sweden EKA CHENICALS are public
Department；Detection wavelength: 210nm；Mobile phase: methanol -0.01mol/L hydrochloric acid solution (55+45) crosses 0.45 μm of filter membrane；Flow velocity: 1mL/
min；Post case temperature: 40 DEG C.
10- hydroxyl -2- certain herbaceous plants with big flowers olefin(e) acid Specification Curve of Increasing method, accurately pipettes 0.5,1.0,2.0,3.0,4.0,5.0mL10-
Hydroxyl -2- certain herbaceous plants with big flowers olefin(e) acid standard solution is into 10mL volumetric flask, with dehydrated alcohol constant volume, difference 5 μ L of sample introduction, with bee area ratio meter
It calculates, it should be linear.
Specimen Determination method draws 5 μ L of sample, chromatographic column is injected, by quantified by external standard method.
The measuring method of total amino acid content: show formol titration using two fingers, protein is hydrolyzed or digested can be by dividing greatly
Son becomes small protein molecule, such as the intermediate product peptide after hydrolysis, peptone, and last thoroughly hydrolysis becomes amino acid, amino acid
It is to constitute the most basic substance of protein.The protein before protein and hydrolysis after hydrolysis physical characteristic, chemical structure with
And be absorbed in the degree of digestion be it is very different, the degree of difference and hydrolysis has close relationship, and analysis of amino acid contains
Amount is it is known that hydrolysis degree, further evaluates nutritive value of food.Specific method is to weigh royal jelly or royal jelly jelly
Two parts of dry powder about 3.00g, is respectively placed in 250mL triangular flask, adds water 50mL.Dimethyl diaminophenazine chloride indicator 2-3 drop is added in portion, uses
The sodium hydroxide titration of 0.100N to terminal (by red become it is amber), record dosage, another be added thymolphthalein 3 drop and
Neutral formalin 20mL is titrated to light blue, record dosage with 0.100N standard solution of sodium hydroxide.It is calculated according to following formula,
Amino acid %=N (V2-V1) × 0.014/W, wherein V1 is the consumption of lye when making indicator with dimethyl diaminophenazine chloride, and V2 is to use Moschus
The consumption of lye when phenolphthalein indicator, N are standard lye equivalent concentration, and W is example weight.
Functional component index determining: taking each embodiment and comparative example, detects water-solubility protein therein, royal jelly acid, amino
Sour total amount lists measurement result in table 2.
The measurement of total amino acid content in royal jelly freeze-dried powder storage: the bee in each embodiment 1-3, embodiment 9-10 is taken
Royal jelly freeze-dried powder is placed at 25 DEG C and saves 12 months, every the total amino acid content of measurement in 4 months, by measurement result in table 3
It lists.
2 functional component index determining of table
Total amino acid content (%) when table 3- royal jelly freeze-dried powder is stored
Through the measurement result of table 2 it is found that in royal jelly freeze-dried powder freeze-drying process, phytic acid and tamarind seed polysaccharide
Glue can effectively reduce the decomposition of water-solubility protein, in comparative example 1-4, the raising of total amino acid content, and point with water-solubility protein
It solves related.It, can be effective by the measurement result of table 3 it is found that phosphorylated starch phosphate is in royal jelly freeze-dried powder storage
Slow down the decomposition of amino acid.
Claims (10)
1. a kind of royal jelly freeze-dried powder, it is characterised in that: according to parts by weight, raw material includes following components,
2. a kind of royal jelly freeze-dried powder according to claim 1, it is characterised in that: according to parts by weight, raw material includes flesh
3-6 parts of six phosphoric acid of alcohol.
3. a kind of royal jelly freeze-dried powder according to claim 1, it is characterised in that: according to parts by weight, raw material includes wheat
5-8 parts of bud magma essence, 3-5 parts of beta-cyclodextrin.
4. a kind of royal jelly freeze-dried powder according to claim 1, it is characterised in that: according to parts by weight, raw material further includes
2-6 parts of tamarind seed polysaccharide glue.
5. a kind of royal jelly freeze-dried powder according to claim 1 or 4, it is characterised in that: according to parts by weight, raw material also wraps
Include 1-3 parts of two carbonate of dimethyl.
6. a kind of royal jelly freeze-dried powder according to claim 1, it is characterised in that: according to parts by weight, raw material further includes
2-6 parts of antierythrite.
7. a kind of royal jelly freeze-dried powder according to claim 1 or 6, it is characterised in that: according to parts by weight, raw material also wraps
Include 0.5-2 parts of phosphorylation PASELLI EASYGEL.
8. a kind of preparation method of royal jelly freeze-dried powder as described in claim 1, it is characterised in that: include the following steps,
Step 1, seasoning liquid is configured, maltodextrin, beta-cyclodextrin, phytic acid are weighed, is added in distilled water and is uniformly mixed
After be configured to additive configuration liquid, royal jelly and additive are configured into liquid and are uniformly mixed, seasoning liquid is obtained；
Step 2, filter, by seasoning liquid via aperture be 100 mesh mesh screen；
Step 3, vacuum freeze drying, by filtered seasoning liquid pre-freeze, pre-freezing temperature is -30 DEG C to -15 DEG C, and the pre-freeze time is
Then seasoning liquid after pre-freeze is placed in vacuum freeze drier by 1-3h, control vacuum degree is less than 10Pa, vacuum freeze drying
Time is 2-5h, obtains royal jelly freeze-dried powder.
9. a kind of preparation method of royal jelly freeze-dried powder according to claim 8, it is characterised in that: step 1, configuration allotment
Liquid weighs maltodextrin, beta-cyclodextrin, phytic acid, tamarind seed polysaccharide glue, is added in distilled water and is uniformly mixed, heating
It to 85 DEG C -90 DEG C, is cooled to room temperature to obtain additive configuration liquid after mixing evenly, royal jelly is mixed with additive configuration liquid
After even, seasoning liquid is obtained.
10. a kind of preparation method of royal jelly freeze-dried powder according to claim 8, it is characterised in that: step 1, configuration is adjusted
With liquid, maltodextrin, beta-cyclodextrin, phytic acid, 2-6 parts of tamarind seed polysaccharide glue, 1-3 parts of two carbonic acid of dimethyl are weighed
Salt, 2-6 part antierythrite, 0.5-2 parts of phosphorylation PASELLI EASYGELs are added in distilled water and are uniformly mixed, be heated to 85 DEG C -90
DEG C, it is cooled to room temperature to obtain additive configuration liquid after mixing evenly, royal jelly and additive is configured into liquid after mixing, obtained
Seasoning liquid.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034968A (en) * | 2019-12-25 | 2020-04-21 | 上海康亨园蜂业有限公司 | Preparation method of royal jelly freeze-dried powder product |
| CN112971079A (en) * | 2021-03-20 | 2021-06-18 | 北京紫云英保健品开发有限责任公司 | Royal jelly and preparation method thereof |
-
2018
- 2018-10-18 CN CN201811212886.0A patent/CN109198542A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 郝利平，等: "《食品添加剂》", 31 July 2016 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034968A (en) * | 2019-12-25 | 2020-04-21 | 上海康亨园蜂业有限公司 | Preparation method of royal jelly freeze-dried powder product |
| CN112971079A (en) * | 2021-03-20 | 2021-06-18 | 北京紫云英保健品开发有限责任公司 | Royal jelly and preparation method thereof |
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