CN110800961A - Royal jelly enzyme powder and preparation method thereof - Google Patents
Royal jelly enzyme powder and preparation method thereof Download PDFInfo
- Publication number
- CN110800961A CN110800961A CN201911145712.1A CN201911145712A CN110800961A CN 110800961 A CN110800961 A CN 110800961A CN 201911145712 A CN201911145712 A CN 201911145712A CN 110800961 A CN110800961 A CN 110800961A
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- Prior art keywords
- parts
- royal jelly
- powder
- ferment powder
- black fungus
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L21/25—Honey; Honey substitutes
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
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- 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
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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
- A23L33/14—Yeasts or derivatives thereof
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- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to royal jelly ferment powder and a preparation method thereof. The royal jelly ferment powder comprises the following raw materials in parts by weight: 8-12 parts of royal jelly, 8-12 parts of honey, 13-17 parts of black fungus, 8-12 parts of corn stigma, 13-17 parts of bitter gourd, 3-7 parts of brown sugar, 0.8-1.2 parts of composite lactic acid bacteria powder, 1-3 parts of yeast powder, 25-29 parts of erythritol and 3-7 parts of arabinose. The royal jelly ferment powder not only contains rich nutrient components, but also has the effects of reducing blood fat, blood pressure and blood sugar, and the raw material components are mutually synergistic in interaction, but are not indispensable; the preparation method extracts the effective components in the raw materials by fermentation and deep layer, is simple and easy to control, and is beneficial to large-scale production.
Description
Technical Field
The invention belongs to the field of functional foods, and particularly relates to royal jelly enzyme powder and a preparation method thereof.
Background
Along with the improvement of the quality of life, people are more and more seriously troubled by hypertension, hyperglycemia and hyperlipidemia (commonly called as 'three highs'), and although the traditional Chinese medicine is effective through drug treatment, the side effect is great; the effect is too slow by regulating diet, and the willpower of the patient is also a test and is difficult to succeed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides royal jelly ferment powder and a preparation method thereof. The royal jelly ferment powder not only contains rich nutrient components, but also has the effects of reducing blood fat, blood pressure and blood sugar, and the raw material components are mutually synergistic in interaction, but are not indispensable; the preparation method extracts the effective components in the raw materials by fermentation and deep layer, is simple and easy to control, and is beneficial to large-scale production.
The invention provides royal jelly ferment powder, which comprises the following raw materials in parts by weight: 8-12 parts of royal jelly, 8-12 parts of honey, 13-17 parts of black fungus, 8-12 parts of corn stigma, 13-17 parts of bitter gourd, 3-7 parts of brown sugar, 0.8-1.2 parts of composite lactic acid bacteria powder, 1-3 parts of yeast powder, 25-29 parts of erythritol and 3-7 parts of arabinose.
Preferably, the royal jelly ferment powder comprises the following raw materials in parts by weight: 10 parts of royal jelly, 10 parts of honey, 15 parts of black fungus, 10 parts of corn stigma, 15 parts of bitter gourd, 5 parts of brown sugar, 1 part of composite lactic acid bacteria powder, 2 parts of yeast powder, 27 parts of erythritol and 5 parts of arabinose.
The invention also provides a preparation method of the royal jelly ferment powder, which comprises the following steps:
(1) cleaning black fungus, removing impurities, soaking and rehydrating to obtain wet black fungus; respectively cleaning stigma Maydis and fructus Momordicae Charantiae, and removing impurities to obtain pure stigma Maydis and pure fructus Momordicae Charantiae;
(2) mixing the wet black fungus, the clean corn stigma and the clean bitter gourd obtained in the step (1) with water, pulping, finely grinding, filtering and sterilizing to obtain sterile thick pulp;
(3) uniformly mixing probiotics, brown sugar, royal jelly, honey and water, and standing to obtain pre-fermentation liquid;
(4) mixing the sterile thick slurry obtained in the step (2) with the pre-fermentation liquid obtained in the step (3) for fermentation, and freeze-drying and crushing the mixture after the fermentation is finished to obtain a royal jelly enzyme extract;
(5) and (4) uniformly mixing the royal jelly enzyme extract obtained in the step (4) with the composite lactic acid bacteria powder, the yeast powder, the erythritol and the arabinose to obtain the royal jelly enzyme powder.
Preferably, in the step (1), the cleaning and impurity removing manner is to clean with water for 3-5 times.
Preferably, in the step (2), the weight ratio of the wet black fungus, the clean corn stigma, the clean bitter gourd and the water is 13-17: 8-12: 13-17: 50-60.
Preferably, in the step (2), the filtration is sequentially performed by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens.
Preferably, in the step (2), the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min.
Preferably, in the step (3), the weight ratio of the probiotics to the brown sugar to the royal jelly to the honey to the water is 1: 3-7: 8-12: 4-8; the probiotics comprise the following strains in percentage by weight: the weight ratio of the bifidobacterium infantis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the lactobacillus casei to the lactobacillus plantarum is 4:5:3:2:3: 3.
Preferably, in the step (3), the rotation speed of mixing is 60-80 r/min, and the mixing time is 20-30 min; the standing time is 1-1.5 h.
Preferably, in the step (4), the fermentation temperature is 35-40 ℃, and the fermentation time is 48-72 hours.
In order to facilitate an understanding of the present invention, the materials and functions of the present invention will be further described below.
Royal jelly: it is rich in protein, fat, saccharide and vitamins, and has effects of lowering blood pressure, lowering blood sugar, reducing blood lipid, resisting bacteria, diminishing inflammation, resisting oxidation, resisting aging and protecting liver.
Honey: the honey contains abundant nutritional components, and has effects of clearing heat, invigorating middle warmer, moistening dryness, relieving pain, removing toxic substance, reducing weight, promoting digestion, enhancing immunity, improving sleep, protecting liver, relieving fatigue, protecting cardiovascular system and caring skin.
Black fungus: the black fungus contains a plurality of nutritional ingredients, and each 100g of black fungus contains 10.6g of protein, 0.2g of fat, 65.5g of carbohydrate, 7g of cellulose, and also contains a plurality of vitamins and minerals such as thiamine, riboflavin, nicotinic acid, carotene, calcium, phosphorus, iron and the like; the traditional Chinese medicine also considers that the black fungus has sweet and mild nature and taste, and has the effects of clearing lung, moistening intestines, nourishing yin, enriching blood, promoting blood circulation, removing blood stasis, improving eyesight, nourishing stomach and the like.
Corn silk: the Chinese medicine considers that the corn stigma has sweet and light taste and mild property; it enters bladder, liver and gallbladder meridians; has effects in promoting urination, relieving swelling, removing liver heat, and promoting function of gallbladder; can be used for treating edema, dribbling urination, jaundice, cholecystitis, cholelithiasis, hypertension, diabetes, and galactostasis.
Bitter gourd: the traditional Chinese medicine considers that the bitter gourd is bitter in taste and cold in nature; heart, spleen and lung meridians entered; has effects in removing summer heat, clearing away heat, improving eyesight, and removing toxic materials; can be used for treating summer heat, polydipsia, diabetes, conjunctival congestion, dysentery, sore, carbuncle, and toxic swelling.
The invention has the beneficial effects that:
1. the royal jelly ferment powder disclosed by the invention comprises a plurality of effective components: the royal jelly and the honey have the effects of reducing blood fat, blood pressure and blood sugar, and are matched with the black fungus capable of preventing atherosclerosis, so that blood vessel impurities can be further cleaned, and the effect is improved; the added corn stigma and the bitter gourd can detoxify and reduce internal heat, and can promote diuresis and accelerate metabolism; the brown sugar, the composite lactic acid bacteria powder, the yeast powder, the erythritol and the arabinose provide complete nutritional ingredients for the whole components, so that the raw material components are mutually cooperated, and the effect is enhanced.
2. According to the preparation method of the royal jelly ferment powder, the effective components in the raw materials are extracted by fermenting and deeply, and the method is simple and easy to control, and is beneficial to large-scale production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a preparation method of royal jelly ferment powder, which comprises the following steps:
(1) cleaning Auricularia with water, removing impurities for 3 times, soaking, and rehydrating to obtain wet Auricularia; respectively washing stigma Maydis and fructus Momordicae Charantiae with water for 3 times to remove impurities to obtain pure stigma Maydis and pure fructus Momordicae Charantiae;
(2) mixing 130g of wet black fungus, 80g of clean corn stigma, 130g of clean bitter gourd and 500g of water, pulping, finely grinding, filtering by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens in sequence, and finally sterilizing at 110 ℃ for 5min to obtain sterile thick pulp;
(3) uniformly mixing 10g of probiotics, 30g of brown sugar, 80g of royal jelly, 80g of honey and 40g of water for 20min under the condition of 60r/min, and standing for 1h after uniform mixing to obtain pre-fermentation liquid; the probiotics comprise the following strains in percentage by weight: the weight ratio of bifidobacterium infantis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus, lactobacillus casei and lactobacillus plantarum is 4:5:3:2:3: 3;
(4) mixing the sterile thick slurry obtained in the step (2) with the pre-fermentation liquid obtained in the step (3), fermenting for 48 hours at the temperature of 35 ℃, and freeze-drying and crushing after completion to obtain a royal jelly enzyme extract;
(5) and (3) uniformly mixing the royal jelly enzyme extract obtained in the step (4) with 8g of composite lactic acid bacteria powder, 10g of yeast powder, 250g of erythritol and 30g of arabinose to obtain the royal jelly enzyme powder.
Example 2
The embodiment provides a preparation method of royal jelly ferment powder, which comprises the following steps:
(1) cleaning Auricularia with water, removing impurities for 5 times, soaking, and rehydrating to obtain wet Auricularia; respectively washing stigma Maydis and fructus Momordicae Charantiae with water for 5 times to remove impurities to obtain pure stigma Maydis and pure fructus Momordicae Charantiae;
(2) mixing 170g of wet black fungus, 120g of clean corn stigma, 170g of clean bitter gourd and 600g of water, pulping, finely grinding, filtering by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens in sequence, and finally sterilizing at 120 ℃ for 20min to obtain sterile thick pulp;
(3) uniformly mixing 10g of probiotics, 70g of brown sugar, 120g of royal jelly, 120g of honey and 80g of water for 30min under the condition of 80r/min, and standing for 1.5h after uniform mixing to obtain pre-fermentation liquid; the probiotics comprise the following strains in percentage by weight: the weight ratio of bifidobacterium infantis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus, lactobacillus casei and lactobacillus plantarum is 4:5:3:2:3: 3;
(4) mixing the sterile thick slurry obtained in the step (2) with the pre-fermentation liquid obtained in the step (3), fermenting for 72 hours at 40 ℃, and freeze-drying and crushing after completion to obtain a royal jelly enzyme extract;
(5) and (3) uniformly mixing the royal jelly enzyme extract obtained in the step (4) with 12g of composite lactic acid bacteria powder, 30g of yeast powder, 290g of erythritol and 70g of arabinose to obtain the royal jelly enzyme powder.
Example 3
The embodiment provides a preparation method of royal jelly ferment powder, which comprises the following steps:
(1) cleaning Auricularia with water, removing impurities for 4 times, soaking, and rehydrating to obtain wet Auricularia; respectively washing stigma Maydis and fructus Momordicae Charantiae with water for 4 times to remove impurities to obtain pure stigma Maydis and pure fructus Momordicae Charantiae;
(2) mixing 150g of wet black fungus, 100g of clean corn stigma, 150g of clean bitter gourd and 550g of water, pulping, finely grinding, filtering by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens in sequence, and finally sterilizing at 115 ℃ for 12min to obtain sterile thick pulp;
(3) uniformly mixing 10g of probiotics, 50g of brown sugar, 100g of royal jelly, 100g of honey and 60g of water for 25min under the condition of 70r/min, and standing for 1.2h after uniform mixing to obtain pre-fermentation liquid; the probiotics comprise the following strains in percentage by weight: the weight ratio of bifidobacterium infantis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus, lactobacillus casei and lactobacillus plantarum is 4:5:3:2:3: 3;
(4) mixing the sterile thick slurry obtained in the step (2) with the pre-fermentation liquid obtained in the step (3), fermenting for 60 hours at 38 ℃, and freeze-drying and crushing after completion to obtain a royal jelly enzyme extract;
(5) and (3) uniformly mixing the royal jelly enzyme extract obtained in the step (4) with 10g of composite lactic acid bacteria powder, 20g of yeast powder, 270g of erythritol and 50g of arabinose to obtain the royal jelly enzyme powder.
Comparative example 1
The present comparative example provides a preparation method of royal jelly ferment powder, which is different from example 3 in that probiotic bacteria are not added in step (3); in the step (4), fermentation is not needed, and the specific operation is as follows: in the step (3), 50g of brown sugar, 100g of royal jelly, 100g of honey and 60g of water are uniformly mixed for 25min under the condition of 70r/min, and are uniformly kept stand for 1.2h to obtain a mixed solution; and (4) in the step (4), freeze-drying and crushing the sterile thick slurry obtained in the step (2) and the mixed solution obtained in the step (3) to obtain the royal jelly enzyme extract. The remaining procedure was the same as in example 3.
Now, some effective components of the royal jelly enzyme powders obtained in examples 1 to 3 and comparative example 1 were tested, and the test results are shown in table 1.
Table 1 partial effective component content test results
| Detecting items | Example 1 | Example 2 | Example 3 | Comparative example 1 |
| Total sugar | 30.2g/kg | 27.5g/kg | 32.4g/kg | 18.5g/kg |
| Amino acids | 615.5mg/kg | 632.4mg/kg | 645.4mg/kg | 211.2mg/kg |
| Flavonoid compounds | 432.1mg/kg | 405.9mg/kg | 442.7mg/kg | 299.6mg/kg |
Results and conclusions:
1. from examples 1 to 3, it is clear that the content of the effective component in example 3 is the highest overall, indicating that the effect is the best when the preparation parameter is the middle value.
2. On the basis of the best effect of the example 3, the comparative example 1 is arranged, and the result shows that the content of the effective components in the comparative example 1 is lower than that in the examples 1-3, which shows that the effective components in the raw materials can be fully extracted in the fermentation process.
The present invention further provides the following typical examples to show the effect of the royal jelly ferment powder.
Case 1:
suza, female, age 58; su women are suffering from the trouble of high blood pressure for a long time, doctors recommend to control the blood pressure through proper exercise and attention to diet at ordinary times, but the effect is not obvious, and Su women take the royal jelly enzyme powder for coordination and conditioning, after 3 months, the blood pressure is stabilized at a normal value, the physical constitution and the mental state are good, and the Su women often travel with the old.
Case 2:
zhangqi, male, age 45; mr. tensor is a high manager of an enterprise, much remuneration occurs in the mean time, and blood sugar is high, doctors recommend to control diet, the blood sugar of Mr. tensor is between 6.8 and 7.0mol/L all the time before taking the royal jelly enzyme powder, and the blood sugar is basically maintained between 5.8 and 6.3mol/L after taking the royal jelly enzyme powder for 6 months, so that the effect is obvious, the mental state is fuller, and the working efficiency is more efficient.
Case 3:
lie, male, 60 years old; although the plum teacher has retired, symptoms of headache, dizziness and hypertension are left due to occupation, after the plum teacher takes the royal jelly ferment powder for 3 months, the symptoms of headache and dizziness basically disappear, the blood pressure is also stabilized at a normal value, and the physical condition is continuously improved.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The royal jelly ferment powder is characterized by comprising the following raw materials in parts by weight: 8-12 parts of royal jelly, 8-12 parts of honey, 13-17 parts of black fungus, 8-12 parts of corn stigma, 13-17 parts of bitter gourd, 3-7 parts of brown sugar, 0.8-1.2 parts of composite lactic acid bacteria powder, 1-3 parts of yeast powder, 25-29 parts of erythritol and 3-7 parts of arabinose.
2. The royal jelly ferment powder of claim 1, comprising the following raw materials in parts by weight: 10 parts of royal jelly, 10 parts of honey, 15 parts of black fungus, 10 parts of corn stigma, 15 parts of bitter gourd, 5 parts of brown sugar, 1 part of composite lactic acid bacteria powder, 2 parts of yeast powder, 27 parts of erythritol and 5 parts of arabinose.
3. The method for preparing royal jelly ferment powder of claim 1 or 2, comprising the steps of:
(1) cleaning black fungus, removing impurities, soaking and rehydrating to obtain wet black fungus; respectively cleaning stigma Maydis and fructus Momordicae Charantiae, and removing impurities to obtain pure stigma Maydis and pure fructus Momordicae Charantiae;
(2) mixing the wet black fungus, the clean corn stigma and the clean bitter gourd obtained in the step (1) with water, pulping, finely grinding, filtering and sterilizing to obtain sterile thick pulp;
(3) uniformly mixing probiotics, brown sugar, royal jelly, honey and water, and standing to obtain pre-fermentation liquid;
(4) mixing the sterile thick slurry obtained in the step (2) with the pre-fermentation liquid obtained in the step (3) for fermentation, and freeze-drying and crushing the mixture after the fermentation is finished to obtain a royal jelly enzyme extract;
(5) and (4) uniformly mixing the royal jelly enzyme extract obtained in the step (4) with the composite lactic acid bacteria powder, the yeast powder, the erythritol and the arabinose to obtain the royal jelly enzyme powder.
4. The method for preparing royal jelly ferment powder of claim 3, wherein in the step (1), the washing and impurity removal are performed by washing with water for 3-5 times.
5. The preparation method of the royal jelly ferment powder according to claim 3, wherein in the step (2), the weight ratio of the wet black fungus, the clean corn silk, the clean bitter gourd and the water is 13-17: 8-12: 13-17: 50-60.
6. The method for preparing royal jelly ferment powder according to claim 3, wherein in the step (2), the filtering is performed by 60 mesh, 80 mesh, 100 mesh and 120 mesh filtering screens in sequence.
7. The method for preparing royal jelly ferment powder according to claim 3, wherein the sterilization temperature in the step (2) is 110 to 120 ℃ and the sterilization time is 5 to 20 min.
8. The preparation method of the royal jelly ferment powder according to claim 3, wherein in the step (3), the weight ratio of the probiotics, the brown sugar, the royal jelly, the honey and the water is 1: 3-7: 8-12: 4-8; the probiotics comprise the following strains in percentage by weight: the weight ratio of the bifidobacterium infantis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the lactobacillus casei to the lactobacillus plantarum is 4:5:3:2:3: 3.
9. The method for preparing royal jelly ferment powder according to claim 3, wherein in the step (3), the mixing speed is 60 to 80r/min, and the mixing time is 20 to 30 min; the standing time is 1-1.5 h.
10. The method for preparing royal jelly ferment powder according to claim 3, wherein in the step (4), the fermentation temperature is 35 to 40 ℃ and the fermentation time is 48 to 72 hours.
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