CN110547420A - Royal jelly enzyme buccal tablet and preparation method thereof - Google Patents
Royal jelly enzyme buccal tablet and preparation method thereof Download PDFInfo
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- CN110547420A CN110547420A CN201810535119.7A CN201810535119A CN110547420A CN 110547420 A CN110547420 A CN 110547420A CN 201810535119 A CN201810535119 A CN 201810535119A CN 110547420 A CN110547420 A CN 110547420A
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- 239000006189 buccal tablet Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title abstract description 8
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- PUSKHXMZPOMNTQ-UHFFFAOYSA-N ethyl 2,1,3-benzoselenadiazole-5-carboxylate Chemical group CCOC(=O)C1=CC=C2N=[Se]=NC2=C1 PUSKHXMZPOMNTQ-UHFFFAOYSA-N 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Abstract
The invention particularly relates to a royal jelly enzyme buccal tablet and a preparation method thereof, belonging to the technical field of food processing, wherein the buccal tablet is prepared from the following components, by weight, 20 ~ 30 parts of royal jelly freeze-dried powder, 5 ~ 10 parts of royal jelly freeze-dried powder, 10 ~ 15 parts of fruit enzyme freeze-dried powder, 5 ~ 10 parts of Chinese medicinal extract freeze-dried powder, 3 ~ 5 parts of collagen powder, 1 ~ 5 parts of spirulina powder, 15 ~ 20 parts of ethyl cellulose and 5 ~ 10 parts of sucrose ester.
Description
Technical Field
the invention belongs to the technical field of food processing, and particularly relates to a royal jelly enzyme buccal tablet and a preparation method thereof.
Background
The ferment is low-salt liquid containing bioactive substances extracted from deep fermentation of plants. The bioactive components at least comprise enzyme and fermentation-participating bacteria. The enzyme contains bioactive components, which can affect active enzyme in body of user, and regulate body's life activity from cell layer. The probiotic enzymes prepared by anaerobic fermentation are mainly probiotics and food materials, and the side effects of the probiotics and the food materials are almost zero. Therefore, the probiotic ferment is a safe health product with life activity. By reasonably selecting food materials and the ferment prepared by the fermentation process, one or more ferment with magical effects can be respectively formed, such as effects of regulating immune response, resisting cancer, lowering blood pressure, regulating intestine, eliminating constipation, resisting gout and type II diabetes, reducing weight, and resisting allergy. The ferment has great application prospect as a unique health care product with vitality.
Enzymes are closely related to our daily life. The high-intensity overload fast-paced working and living modes of the modern society, various bad living habits and the increase of ages can all cause the reduction of enzymes in human bodies. The enzymes synthesized by human body and secreted by bacteria are only a small part, and can not meet the requirements of human body. Therefore, more enzymes must be taken from the diet, but the food generally needs to be subjected to high temperature or fine processing, and the enzymes in the food are damaged and remain a few; therefore, the amount of enzymes taken from the diet is very limited, and the enzymes reduced in the human body cannot be effectively compensated.
The royal jelly is rich in high-activity nutrient substances and has a very prominent health-care effect. However, the royal jelly has special taste and can not be adapted by general people; in addition, royal jelly is hot in nature, so that the royal jelly is suitable for limited people.
Collagen has good biocompatibility, biodegradability and bioactivity, and thus is widely used in the fields of food, medicine, tissue engineering, cosmetics, and the like. However, the edible method of collagen is particularly careful, the health care effect is greatly reduced due to improper eating, and the collagen has light fishy smell and poor palatability.
The royal jelly enzyme buccal tablet is rich in various nutrient substances beneficial to a human body, is easy to absorb by the human body, can eliminate free radicals, has the functions of protecting the liver, nourishing the liver, resisting aging, regulating physiological functions, improving the immunity of the organism, conditioning intestinal flora, beautifying the face and the like, and has very good health-care effect on the human body.
Disclosure of Invention
The invention aims to provide a royal jelly ferment buccal tablet and a preparation method thereof aiming at the defects of the prior art. According to the invention, the royal jelly freeze-dried powder, the honeybee lyophilized powder, the fruit enzyme freeze-dried powder and the traditional Chinese medicine extract freeze-dried powder are compounded, so that the palatability of royal jelly and collagen is favorably improved, the heat problem of royal jelly is favorably improved, and the application range of the royal jelly is wider.
In order to achieve the purpose, the invention adopts the following technical scheme:
A royal jelly enzyme buccal tablet is prepared from the following components, by weight, 20 ~ 30 parts of royal jelly freeze-dried powder, 5 ~ 10 parts of honeybee lyophilized powder, 10 ~ 15 parts of fruit enzyme freeze-dried powder, 5 ~ 10 parts of traditional Chinese medicine extract freeze-dried powder, 3 ~ 5 parts of collagen powder, 1 ~ 5 parts of spirulina powder, 15 ~ 20 parts of ethyl cellulose and 5 ~ 10 parts of sucrose ester.
Preferably, the royal jelly enzyme buccal tablet is prepared from the following components in parts by weight: 30 parts of royal jelly freeze-dried powder, 10 parts of honeybee freeze-dried powder, 15 parts of fruit ferment freeze-dried powder, 10 parts of traditional Chinese medicine extract freeze-dried powder, 5 parts of collagen powder, 5 parts of spirulina powder, 20 parts of ethyl cellulose and 10 parts of sucrose ester.
the lyophilized royal jelly powder is prepared by lyophilizing fresh royal jelly at-50 ~ -76 deg.C and vacuum degree of 10 ~ 100Pa for 2 ~ 3 days.
The bee-brood freeze-dried powder is prepared by mixing propolis, pollen and honey according to a weight ratio of 1:1:3, inoculating lactobacillus with an inoculation amount of 2wt%, fermenting at a fermentation temperature of 30 ~ 35 ℃ for 5 ~ 7 days, and freeze-drying fermentation residues to obtain the bee-brood freeze-dried powder.
The fruit enzyme freeze-dried powder is prepared by mixing and juicing cranberries, pineapples and tomatoes according to the weight ratio of 1:3:2, adding lactobacillus into obtained fruit juice, fermenting for 5 ~ 7 days by using lactobacillus with the inoculation amount of 3wt%, and drying the fermented fruit juice at a low temperature in a vacuum critical manner.
The traditional Chinese medicine extract freeze-dried powder is prepared by mixing codonopsis pilosula, bighead atractylodes rhizome, rhizoma atractylodis, poria cocos, dried orange peel, patrinia, dandelion and liquorice according to the weight ratio of 1:1:1:1:3:2:1, then carrying out water extraction at the temperature of 50 ~ 60 ℃ for 1 ~ 3 hours, then concentrating the extracting solution, carrying out freeze drying at low temperature, and crushing to obtain the traditional Chinese medicine extract freeze-dried powder.
The spirulina powder is obtained by crushing a dried spirulina product through a nano impact mill.
the collagen powder is obtained by extracting by an enzymolysis method, freeze-drying and grinding into powder.
a method for preparing the royal jelly ferment buccal tablet comprises the following steps:
1) Blending main materials: uniformly mixing royal jelly freeze-dried powder, honeybee freeze-dried powder, fruit ferment freeze-dried powder, traditional Chinese medicine extract freeze-dried powder, collagen powder and spirulina powder according to a weight ratio to obtain a main material;
2) Auxiliary material blending: mixing ethyl cellulose and sucrose ester uniformly according to a weight ratio to obtain auxiliary materials;
3) Tabletting: and (3) fully and uniformly mixing the main material and the auxiliary material, and tabletting to obtain the royal jelly enzyme buccal tablet.
compared with the existing ferment, the invention has the following advantages:
1) The main materials used in the enzyme buccal tablet are all prepared by freeze drying, and active substances in the main materials can be retained by freeze drying to the maximum extent; the spirulina powder is obtained by crushing through a nano impact mill, and is easier to absorb by a human body; thereby improving the nutritive value of the enzyme buccal tablet;
2) the raw materials of the fruit ferment freeze-dried powder are selected, the pineapple is sweet in taste, slightly sour and slightly cold in nature, and the pineapple contains a ferment similar to gastric juice, and the ferment is matched with royal jelly and the like for eating, so that the protein decomposition can be assisted, and the digestion and absorption can be promoted; the cranberry is sour and sweet and tasty; the tomato contains organic acids such as malic acid and citric acid, and can increase gastric acidity, help digestion, and regulate gastrointestinal function; the pineapple, the cranberry and the tomato are fermented to prepare the fruit ferment freeze-dried powder, and then the fruit ferment freeze-dried powder is compounded with the royal jelly freeze-dried powder, the collagen powder and the like, so that the mouthfeel of the royal jelly and the collagen can be obviously improved, and the palatability is good; and is helpful for human body to digest and absorb royal jelly and collagen;
3) The raw materials of the traditional Chinese medicine extract freeze-dried powder are selected, and the combination of the codonopsis pilosula, the bighead atractylodes rhizome, the rhizoma atractylodis, the poria cocos, the dried orange peel, the patrinia, the dandelion and the liquorice can effectively regulate intestines and stomach, and can neutralize the heat of royal jelly to a certain extent, so that the product is warm in overall performance and wider in applicable population;
4) The royal jelly enzyme buccal tablet disclosed by the invention is rich in various nutrient substances beneficial to a human body, is easy to absorb by the human body, can regulate intestinal flora, has the functions of protecting liver, nourishing liver, beautifying, eliminating free radicals and the like, has the functions of resisting aging, regulating physiological functions, improving immunity of the organism and the like, and has a very good health-care effect on the human body.
Drawings
FIG. 1 is a graph of the results of the AST and ALT serum assays;
FIG. 2 shows the results of determination of the activity levels of SOD, CAT, GSH and GSH-Px in liver homogenates of mice in each group.
Detailed Description
For further disclosure, but not limitation, the present invention is described in further detail below with reference to examples.
Example 1
The royal jelly ferment buccal tablet is prepared from the following components, by weight, 20 parts of royal jelly freeze-dried powder, 10 parts of honeybee lyophilized powder, 10 parts of fruit ferment freeze-dried powder, 10 parts of traditional Chinese medicine extract freeze-dried powder, 3 parts of collagen powder, 5 parts of spirulina powder, 15 parts of ethyl cellulose and 10 parts of sucrose ester.
The royal jelly freeze-dried powder is prepared by freeze-drying fresh royal jelly for 3 days at the temperature of-76 ℃ and the vacuum degree of 10 Pa.
The bee-brood freeze-dried powder is prepared by mixing propolis, pollen and honey according to a weight ratio of 1:1:3, inoculating lactobacillus, fermenting for 7 days at a fermentation temperature of 35 ℃ with an inoculation amount of 2%, and freeze-drying the obtained fermentation residue to obtain the bee-brood freeze-dried powder.
The fruit enzyme freeze-dried powder is prepared by mixing and juicing cranberries, pineapples and tomatoes according to the weight ratio of 1:3:2, inoculating lactobacillus into obtained fruit juice, fermenting for 7 days to obtain the fruit juice, and performing vacuum critical low-temperature drying.
the traditional Chinese medicine extract freeze-dried powder is prepared from codonopsis pilosula, bighead atractylodes rhizome, rhizoma atractylodis, poria cocos, dried orange peel, patrinia, dandelion and liquorice according to the weight ratio of 1:1:1:1:3:2:1, the traditional Chinese medicine extract freeze-dried powder is extracted at the water extraction temperature of 60 ℃ for 3 hours, and the extract is subjected to vacuum critical point rotary evaporation, concentration, freeze-drying and grinding into powder.
the collagen powder is obtained by extracting with enzymolysis, using acid protease as enzyme with enzyme activity unit of 8000U/mL, freeze drying, and grinding into powder.
the spirulina powder is obtained by crushing the spirulina powder through nano impact powder, and the particle size is 10 ~ 100 nm.
The preparation method of the royal jelly enzyme buccal tablet comprises the following steps:
1) Blending main materials: uniformly mixing royal jelly freeze-dried powder, honeybee freeze-dried powder, fruit ferment freeze-dried powder, traditional Chinese medicine extract freeze-dried powder, collagen powder and spirulina powder according to a weight ratio to obtain a main material;
2) auxiliary material blending: mixing ethyl cellulose and sucrose ester uniformly according to a weight ratio to obtain auxiliary materials;
3) tabletting: and (3) fully and uniformly mixing the main material and the auxiliary material, and tabletting to obtain the royal jelly enzyme buccal tablet.
Example 2
The royal jelly ferment buccal tablet is prepared from the following components, by weight, 25 parts of royal jelly freeze-dried powder, 8 parts of honeybee lyophilized powder, 12 parts of fruit ferment freeze-dried powder, 8 parts of traditional Chinese medicine extract freeze-dried powder, 4 parts of collagen powder, 3 parts of spirulina powder, 17 parts of ethyl cellulose and 8 parts of sucrose ester.
the royal jelly freeze-dried powder is prepared by freeze-drying fresh royal jelly for 3 days at the temperature of-76 ℃ and the vacuum degree of 10 Pa.
the bee-brood freeze-dried powder is prepared by mixing propolis, pollen and honey according to a weight ratio of 1:1:3, inoculating lactobacillus, fermenting for 7 days at a fermentation temperature of 35 ℃ with an inoculation amount of 2%, and freeze-drying the obtained fermentation residue to obtain the bee-brood freeze-dried powder.
The fruit enzyme freeze-dried powder is prepared by mixing and juicing cranberries, pineapples and tomatoes according to the weight ratio of 1:3:2, inoculating lactobacillus into obtained fruit juice, fermenting for 7 days to obtain the fruit juice, and performing vacuum critical low-temperature drying.
The traditional Chinese medicine extract freeze-dried powder is prepared from codonopsis pilosula, bighead atractylodes rhizome, rhizoma atractylodis, poria cocos, dried orange peel, patrinia, dandelion and liquorice according to the weight ratio of 1:1:1:1:3:2:1, the traditional Chinese medicine extract freeze-dried powder is extracted at the water extraction temperature of 60 ℃ for 3 hours, and the extract is subjected to vacuum critical point rotary evaporation, concentration, freeze-drying and grinding into powder.
The collagen powder is obtained by extracting with enzymolysis, using acid protease as enzyme with enzyme activity unit of 8000U/mL, freeze drying, and grinding into powder.
The spirulina powder is obtained by crushing the spirulina powder through nano impact powder, and the particle size is 10 ~ 100 nm.
the preparation method of the royal jelly enzyme buccal tablet comprises the following steps:
1) Blending main materials: uniformly mixing royal jelly freeze-dried powder, honeybee freeze-dried powder, fruit ferment freeze-dried powder, traditional Chinese medicine extract freeze-dried powder, collagen powder and spirulina powder according to a weight ratio to obtain a main material;
2) Auxiliary material blending: mixing ethyl cellulose and sucrose ester uniformly according to a weight ratio to obtain auxiliary materials;
3) Tabletting: and (3) fully and uniformly mixing the main material and the auxiliary material, and tabletting to obtain the royal jelly enzyme buccal tablet.
Example 3
The royal jelly ferment buccal tablet is prepared from the following components, by weight, 30 parts of royal jelly freeze-dried powder, 5 parts of honeybee lyophilized powder, 15 parts of fruit ferment freeze-dried powder, 5 parts of traditional Chinese medicine extract freeze-dried powder, 5 parts of collagen powder, 1 part of spirulina powder, 20 parts of ethyl cellulose and 5 parts of sucrose ester.
The royal jelly freeze-dried powder is prepared by freeze-drying fresh royal jelly for 3 days at the temperature of-76 ℃ and the vacuum degree of 10 Pa.
The bee-brood freeze-dried powder is prepared by mixing propolis, pollen and honey according to a weight ratio of 1:1:3, inoculating lactobacillus, fermenting for 7 days at a fermentation temperature of 35 ℃ with an inoculation amount of 2%, and freeze-drying the obtained fermentation residue to obtain the bee-brood freeze-dried powder.
The fruit enzyme freeze-dried powder is prepared by mixing and juicing cranberries, pineapples and tomatoes according to the weight ratio of 1:3:2, inoculating lactobacillus into obtained fruit juice, fermenting for 7 days to obtain the fruit juice, and performing vacuum critical low-temperature drying.
The traditional Chinese medicine extract freeze-dried powder is prepared from codonopsis pilosula, bighead atractylodes rhizome, rhizoma atractylodis, poria cocos, dried orange peel, patrinia, dandelion and liquorice according to the weight ratio of 1:1:1:1:3:2:1, the traditional Chinese medicine extract freeze-dried powder is extracted at the water extraction temperature of 60 ℃ for 3 hours, and the extract is subjected to vacuum critical point rotary evaporation, concentration, freeze-drying and grinding into powder.
The collagen powder is obtained by extracting with enzymolysis, using acid protease as enzyme with enzyme activity unit of 8000U/mL, freeze drying, and grinding into powder.
The spirulina powder is obtained by crushing the spirulina powder through nano impact powder, and the particle size is 10 ~ 100 nm.
The preparation method of the royal jelly enzyme buccal tablet comprises the following steps:
1) Blending main materials: uniformly mixing royal jelly freeze-dried powder, honeybee freeze-dried powder, fruit ferment freeze-dried powder, traditional Chinese medicine extract freeze-dried powder, collagen powder and spirulina powder according to a weight ratio to obtain a main material;
2) Auxiliary material blending: mixing ethyl cellulose and sucrose ester uniformly according to a weight ratio to obtain auxiliary materials;
3) tabletting: and (3) fully and uniformly mixing the main material and the auxiliary material, and tabletting to obtain the royal jelly enzyme buccal tablet.
And (3) effect evaluation:
1. Animal experiments
(1) Animal grouping: 100 healthy male mice with the weight of 18-22g are selected, randomly divided into five groups of 20 mice and adaptively fed for 7 days.
(2) Feeding: group I: a normal control group; group II: the alcohol model group contains 6.4 mL/kg. d of 50% ethanol; group III: 6.4 mL/kg. d + 50% ethanol buccal tablet of ferment of example 1 (100 mg/kg. d); group IV: 6.4 mL/kg. d + 50% ethanol buccal tablet of ferment of example 2 (300 mg/kg. d); group V: 6.4 mL/kg. d + 50% ethanol and the enzyme buccal tablet (100 mg/kg. d) of example 3.
After the mice were weighed daily, the alcohol model group (group II), the enzyme buccal tablet treatment groups (group III, group IV, group V) with different dosages, and the normal control group (group I) were continuously gavaged for 21 d according to the above-mentioned set dosages, the normal control group was distilled water, and the mice of each group were free to eat and drink water during the gavage period.
(3) the measuring index and the method are as follows:
Measurement of serum AST and ALT
The serum AST and ALT of each group of mice were measured according to the method provided by the kit instructions.
② determination of liver SOD, CAT, GSH-Px, GSH
The activity levels of SOD, CAT, GSH and GSH-Px in liver homogenates of each group of mice are determined according to the method provided by the kit using instructions.
animal experiment results show that the royal jelly enzyme buccal tablet has a protective effect on alcohol-mediated liver injury. Compared with the alcohol model group, the royal jelly ferment buccal tablet feeding group can reduce the activity of glutamic-oxaloacetic transaminase (AST) and glutamic-pyruvic transaminase (ALT) in the serum of mice and improve the activity of antioxidant enzymes such as superoxide dismutase (SOD). The royal jelly ferment buccal tablet has better liver protection and nourishing effects.
the above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in the claims of the present invention should be covered by the present invention.
Claims (9)
1. The royal jelly enzyme buccal tablet is characterized by being prepared from the following components, by weight, 20 ~ 30 parts of royal jelly freeze-dried powder, 5 ~ 10 parts of honeybee freeze-dried powder, 10 ~ 15 parts of fruit enzyme freeze-dried powder, 5 ~ 10 parts of Chinese medicine extract freeze-dried powder, 3 ~ 5 parts of collagen powder, 1 ~ 5 parts of spirulina powder, 15 ~ 20 parts of ethyl cellulose and 5 ~ 10 parts of sucrose ester.
2. The royal jelly enzyme buccal tablet according to claim 1, wherein: the composition is prepared from the following components in parts by weight: 30 parts of royal jelly freeze-dried powder, 10 parts of honeybee freeze-dried powder, 15 parts of fruit ferment freeze-dried powder, 10 parts of traditional Chinese medicine extract freeze-dried powder, 5 parts of collagen powder, 5 parts of spirulina powder, 20 parts of ethyl cellulose and 10 parts of sucrose ester.
3. The royal jelly enzyme buccal tablet according to claim 1 or 2, wherein the royal jelly lyophilized powder is prepared by lyophilizing fresh royal jelly at-50 ~ -76 deg.C and 10 ~ 100Pa for 2 ~ 3 days.
4. The royal jelly enzyme buccal tablet according to claim 1 or 2, characterized in that the lyophilized royal jelly powder is prepared by mixing propolis, pollen and honey at a weight ratio of 1:1:3, inoculating 2wt% of lactic acid bacteria, fermenting at 30 ~ 35 ℃ for 5 ~ 7 days, and freeze-drying the fermentation residue.
5. The royal jelly enzyme buccal tablet according to claim 1 or 2, wherein the freeze-dried fruit enzyme powder is prepared by mixing and juicing cranberries, pineapples and tomatoes in a weight ratio of 1:3:2, adding 3wt% of lactic acid bacteria into obtained fruit juice, fermenting the fruit juice with the lactic acid bacteria for 5 ~ 7 days, and performing vacuum critical low-temperature drying on the fermented fruit juice.
6. the royal jelly enzyme buccal tablet according to claim 1 or 2, characterized in that the freeze-dried powder of the traditional Chinese medicine extract is prepared by mixing codonopsis pilosula, bighead atractylodes rhizome, rhizoma atractylodis, poria cocos, dried orange peel, herba patriniae, dandelion and liquorice according to the weight ratio of 1:1:1:1:3:2:1, extracting with water at 50 ~ 60 ℃ for 1 ~ 3 hours, concentrating the extracting solution, freeze-drying at low temperature and crushing.
7. The royal jelly enzyme buccal tablet according to claim 1 or 2, characterized in that: the spirulina powder is obtained by crushing a dried spirulina product through a nano impact mill.
8. The royal jelly enzyme buccal tablet according to claim 1 or 2, characterized in that: the collagen powder is obtained by extracting by an enzymolysis method, freeze-drying and grinding into powder.
9. A method for preparing the royal jelly enzyme buccal tablet according to claim 1 or 2, characterized in that: the method comprises the following steps:
1) Blending main materials: uniformly mixing royal jelly freeze-dried powder, honeybee freeze-dried powder, fruit ferment freeze-dried powder, traditional Chinese medicine extract freeze-dried powder, collagen powder and spirulina powder according to a weight ratio to obtain a main material;
2) Auxiliary material blending: mixing ethyl cellulose and sucrose ester uniformly according to a weight ratio to obtain auxiliary materials;
3) Tabletting: and (3) fully and uniformly mixing the main material and the auxiliary material, and tabletting to obtain the royal jelly enzyme buccal tablet.
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