CN114052230A - Bee product soft capsule food and preparation method thereof - Google Patents
Bee product soft capsule food and preparation method thereof Download PDFInfo
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- CN114052230A CN114052230A CN202111462059.9A CN202111462059A CN114052230A CN 114052230 A CN114052230 A CN 114052230A CN 202111462059 A CN202111462059 A CN 202111462059A CN 114052230 A CN114052230 A CN 114052230A
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- royal jelly
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- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 239000007901 soft capsule Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 229940109850 royal jelly Drugs 0.000 claims abstract description 73
- 239000000284 extract Substances 0.000 claims abstract description 64
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 44
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 150000004676 glycans Chemical class 0.000 claims abstract description 31
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- 238000000227 grinding Methods 0.000 claims abstract description 22
- 239000004006 olive oil Substances 0.000 claims abstract description 22
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- 239000000049 pigment Substances 0.000 claims abstract description 22
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 39
- 239000000047 product Substances 0.000 claims description 39
- 239000002775 capsule Substances 0.000 claims description 38
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
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- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
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- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
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- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000012224 working solution Substances 0.000 description 2
- 235000020927 12-h fasting Nutrition 0.000 description 1
- MCHZKGNHFPNZDP-UHFFFAOYSA-N 2-aminoethane-1,1,1-triol;hydrochloride Chemical compound Cl.NCC(O)(O)O MCHZKGNHFPNZDP-UHFFFAOYSA-N 0.000 description 1
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 125000001433 C-terminal amino-acid group Chemical group 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 238000003556 assay Methods 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 1
- 229940118019 malondialdehyde Drugs 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 229940079877 pyrogallol Drugs 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
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a bee product soft capsule food and a preparation method thereof, relating to the technical field of food processing. The invention firstly mixes beeswax, olive oil, royal jelly freeze-dried powder, medlar extract, camellia pollen, honey and red date juice, then mixes glycerin, purified water, lemon yellow and gelatin, and the two are pressed into soft capsules; the royal jelly freeze-dried powder is subjected to secondary enzymolysis of the royal jelly, and then is subjected to microwave-assisted vacuum freeze drying and superfine grinding to prepare the freeze-dried powder, so that the bee product soft capsule food has the effects of reducing blood sugar and resisting oxidation; the medlar extract is pretreated by ultrasonic-microwave to obtain pigment extracting solution, then the medlar filter residue is subjected to compound enzymolysis, then the polysaccharide extract is obtained through ultrahigh pressure and deproteinization treatment, and finally the polysaccharide extract and the pigment extracting solution are mixed to improve the taste, the antioxidant activity and the hypoglycemic property of the soft capsule food. The bee product soft capsule food prepared by the invention has the effects of reducing blood sugar, resisting oxidation and having good taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to bee product soft capsule food and a preparation method thereof.
Background
Modern pharmacological studies prove that the medlar can regulate the immune function of organisms, can effectively inhibit tumor growth and cell mutation, has the effects of delaying senility, resisting fatty liver, regulating blood fat and blood sugar, promoting hematopoietic function and the like, and is applied to clinic. Experiments show that the lycium barbarum polysaccharide has the effects of regulating immunity, resisting aging, reducing blood fat and blood sugar, protecting liver, preventing radiation, resisting fatigue, protecting reproductive system, resisting tumor, resisting anoxia and the like.
Royal jelly, also called royal jelly, is a pasty substance secreted by the pharyngeal gland and the palatal gland of young worker bees and is a lifelong food for queen bees. The royal jelly has multiple nutritional health-care functions, and has the functions of regulating immunity, resisting bacteria, diminishing inflammation, resisting aging, resisting tumors, reducing blood pressure, reducing blood sugar, promoting cell growth and the like. In addition, royal jelly also has the effects of resisting fatigue, reducing blood fat, improving sleep, protecting liver, protecting skin and beautifying, and is a precious natural food called liquid gold. However, the royal jelly is spicy, viscous and poor in solubility, and the best health-care effect cannot be achieved by eating the royal jelly singly, so that the market space and the economic value of the royal jelly are restricted by the sensory and physical and chemical properties; in addition, royal jelly is an extremely unstable natural product, and is extremely susceptible to oxidative deterioration in air or a humid environment.
Disclosure of Invention
The invention aims to provide a bee product soft capsule food and a preparation method thereof, which aim to solve the problems in the prior art.
In order to solve the technical problems, the invention provides the following technical scheme: the bee product soft capsule food is characterized by mainly comprising, by weight, 15-20 parts of beewax, 80-112 parts of royal jelly freeze-dried powder, 24-56 parts of a medlar extract, 64-112 parts of camellia pollen, 80-134.4 parts of honey, 32-56 parts of red date juice, 240-400 parts of olive oil, 125-145 parts of gelatin, 32.5-43.5 parts of glycerol and 0.15-0.29 part of lemon yellow.
Furthermore, the royal jelly freeze-dried powder is prepared by the following method, pepsin, neutral protease and papain are used for respectively carrying out enzymolysis on fresh royal jelly, microwave-assisted vacuum freeze drying is further used, and finally superfine grinding is carried out.
Further, the medlar extract is prepared by the following method, firstly, preprocessing medlar powder by using ultrasound-microwave to obtain pigment extracting solution and medlar filter residue, then carrying out compound enzymolysis on the medlar filter residue, and then carrying out ultrahigh pressure and deproteinization treatment to obtain polysaccharide extracting solution; and finally mixing the polysaccharide extract with the pigment extract.
Further, the preparation method of the bee product soft capsule food is characterized by mainly comprising the following preparation steps:
(1) adding fresh royal jelly and distilled water into a container according to the material-liquid ratio of 1:9, uniformly stirring, adding hydrochloric acid with the mass fraction of 4% until the pH value of the solution is 1.6, adding pepsin with the mass of 0.003-0.005 times of that of the fresh royal jelly, stirring and carrying out enzymolysis for 1-2 h at 45-55 ℃, adding sodium hydroxide with the mass fraction of 5% until the pH value of the solution is 7.0, adding neutral protease with the mass of 0.003-0.005 times of that of the fresh royal jelly and papain with the mass of 0.003-0.005 times of that of the fresh royal jelly, stirring and carrying out enzymolysis for 2-3 h at 40-50 ℃, heating for 3-5 min at 100 ℃, centrifuging for 10-15 min at 10000-20000 rpm and 2-4 ℃, filtering, then putting into a microwave vacuum refrigerator, vacuumizing to 90-100 ℃, cooling to-30 ℃, standing for 1-2 h, heating to-20 ℃, standing for 2-4 h, heating again to-10 ℃ and standing for 2-4 h, heating to-5 ℃ again, standing for 2-4 h, placing in a jet mill, and carrying out superfine grinding for 5-9 min at 150-250 rpm to obtain royal jelly freeze-dried powder;
(2) crushing the medlar, sieving the crushed medlar by a 40-mesh sieve, placing the medlar in an ultrasonic-microwave synergistic instrument, adding absolute ethyl alcohol with the mass being 9.3-10.1 times of that of the medlar, extracting the medlar for 28-32 min at 50-55 ℃, and filtering to obtain a pigment extracting solution and medlar filter residues;
(3) adding the wolfberry fruit filter residue and deionized water into a container according to the mass ratio of 1: 28-1: 33, adding a complex enzyme with the mass of 0.01-0.02 times of that of the wolfberry fruit filter residue, uniformly stirring, placing into ultrahigh-pressure extraction equipment at 30 ℃, extracting for 6-7 min, decompressing, and filtering to obtain a filtrate; concentrating the filtrate at 45 ℃ and 0.01-0.03 MPa for 30-40 min, then adding 5% by mass of sodium hydroxide until the pH value of the solution is 10, adding alkaline protease which is 0.01-0.02 times of the mass of the Chinese wolfberry residue, carrying out enzymolysis for 2-3 h at 50 ℃, then heating at 100 ℃ for 10-14 min, centrifuging at 4000-5000 rpm for 7-10 min, taking the supernatant, then adding absolute ethyl alcohol which is 5-7 times of the mass of the Chinese wolfberry residue, putting the mixture in a refrigerator for alcohol precipitation for 12-14 h, centrifuging at the same speed for 7-10 min, taking the precipitate, carrying out vacuum freeze drying at-25-18 ℃ and 100-150 Pa for 1-2 h, and obtaining a polysaccharide extract;
(4) crushing the polysaccharide extract, sieving the crushed polysaccharide extract by a 100-mesh sieve, adding a pigment extracting solution which is 0.09-0.1 time of the mass of the polysaccharide extract, and uniformly stirring to obtain a medlar extract;
(5) placing beeswax and olive oil into a container according to a mass ratio of 1: 4-1: 5, heating to 40-50 ℃, stirring at 100-150 rpm for 10-15 min, adding lyophilized royal jelly powder, a Chinese wolfberry extract, camellia pollen, honey and red date juice according to a mass ratio of 1:0.3:0.8: 0.4-1: 0.5:1:1.2:0.5, carrying out colloid grinding treatment, grinding for 7-9 min, adding olive oil 12-15 times of the mass of the beeswax, stirring at the same speed for 20-25 min, carrying out colloid grinding treatment for 2-3 times again, and vacuumizing to 0.06-0.08 MPa to obtain a content liquid;
(6) uniformly stirring glycerol, purified water and lemon yellow according to the mass ratio of 0.26:1: 0.0012-0.3: 1:0.002, heating to 40-50 ℃, adding gelatin with the mass being 1 time of that of the purified water, heating to 60-70 ℃, stirring at 100-200 rpm for 1-2 hours, vacuumizing to 0.06-0.08 MPa, and sieving with a 100-mesh sieve to obtain a capsule shell glue solution;
(7) and (3) feeding the content material liquid and the capsule shell glue liquid into a pelleting press, pelleting to obtain capsule pills, shaping and drying at 20-24 ℃ and relative humidity of 40-50% for 1-2 h, washing the capsule pills with edible alcohol with volume fraction of 95% for 10-15 min, and drying at 20-24 ℃ and relative humidity of 30-40% for 15-17 h to obtain the bee product soft capsule food.
Further, the stirring speed in the step (1) is 50-80 r/min; the microwave power of the microwave vacuum freezer is 3.7-5.4W.
Further, the microwave power of the ultrasonic-microwave synergetic instrument in the step (2) is 600-650W, and the ultrasonic frequency is 25-30 kHz.
Further, the complex enzyme in the step (3) is prepared by mixing cellulase, pectinase and papain in a mass ratio of 1:1: 1.
Further, the rotating speed of the colloid mill in the step (5) is 2800-3000 rpm, and the tooth pitch of the colloid mill is 10-13 μm.
Further, the pelleting loading of the pelleting machine in the step (7) is 0.6 g/pellet, the temperature is 20-24 ℃, and the relative humidity is 40-50%.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the royal jelly freeze-dried powder, the medlar extract, the camellia pollen, the honey and the red date juice are mixed in proportion, the bee product has extremely high nutritional value, and the camellia pollen and the red date juice are added, so that the bitter taste of the bee product is covered, the unpleasant taste is avoided, and the taste and the sense of the soft capsule food are improved; in addition, the medlar extract and the royal jelly freeze-dried powder are compounded, so that the blood sugar is effectively reduced, the antioxidant activity is improved, and then the medlar extract and the royal jelly freeze-dried powder form a soft capsule with gelatin, thereby being beneficial to the storage of products.
Firstly, the fresh royal jelly is subjected to combined enzymolysis, pepsin is used for carrying out first enzymolysis, royal jelly molecular chains are cut off to obtain primary enzymolysis, neutral protease and papain are used for carrying out second enzymolysis and third enzymolysis respectively, royal jelly protein is subjected to enzymolysis to obtain micromolecular polypeptide, the absorption of a human body to the royal jelly freeze-dried powder is facilitated, the antioxidant activity of soft capsule food is improved, microwave-assisted vacuum freeze drying is used for carrying out efficient dehydration, the freeze-drying efficiency is improved, the quality of the royal jelly freeze-dried powder can be guaranteed, the rehydration performance is good, and the loss of the micromolecular polypeptide is less.
Secondly, the medlar extract is extracted by medlar in multiple steps to obtain various extracts, and the purity and quality of the extracts are improved; firstly, pretreating medlar powder by using ultrasonic-microwave to obtain a pigment extracting solution; the microwave radiation is beneficial to degrading and depolymerizing the cell wall of the Chinese wolfberry by ultrasonic waves, so that the release of pigment molecules from the cell wall is facilitated, and the extraction rate of the pigment is improved; carrying out compound enzymolysis on the wolfberry filter residue, enabling a large pressure difference to exist inside and outside cells through ultrahigh pressure, providing driving force for diffusion of crude wolfberry polysaccharide, promoting polysaccharide dissolution, and then carrying out deproteinization and polysaccharide molecule refinement so as to facilitate absorption of a human body and volatilize the effect to the maximum extent; and finally, mixing the polysaccharide extract and the pigment extract to improve the taste and the sense of the soft capsule food, simultaneously promoting the absorption of the royal jelly freeze-dried powder, reducing the blood sugar under the combined action, and improving the antioxidant activity.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In order to more clearly illustrate the method provided by the present invention, the following examples are used to illustrate the method for testing each index of the bee product soft capsule food prepared in the following examples as follows:
antioxidant activity: taking the embodiment and the comparative example with the same mass to carry out the antioxidant activity effect test; DPPH free radical clearance test: preparing a 79mg/L DPPH-ethanol solution, dissolving a sample in absolute ethanol to obtain a sample solution with the mass concentration of 1000 mug/mL, taking 0.5mL of the sample solution, adding 5.0mL of the DPPH-ethanol solution, uniformly mixing, reacting at 37 ℃ for 1h, carrying out color comparison at the wavelength of 517nm by using absolute ethanol as a blank, and calculating the DPPH free radical clearance rate, wherein the DPPH free radical clearance rate is (blank absorbance-sample absorbance)/blank absorbance multiplied by 100;
ABTS free radical clearance: respectively measuring 25mL7.4mmoL/L ABTS solution and 25mL 2.6mmol/L potassium persulfate solution, after isovolumic mixing, carrying out dark reaction at room temperature for 12-16 h, then diluting by 40-50 times with absolute ethyl alcohol, and standing at room temperature for 30min in dark to prepare ABTS working solution; dissolving the microcapsule sample in absolute ethyl alcohol to prepare a sample solution with the concentration of 20mg/mL, taking 20 mu L of sample solution 280 mu LABTS working solution, and placing the sample solution in a 96-hole enzyme labelPlate, determination of the absorbance A at 734nm1The light absorption value of the sample liquid replaced by deionized water is A2And using vitamin C as a positive control, the ABTS free radical clearance rate calculation formula is as follows: clearance (%) ═ a2-A1)/A2×100；
Superoxide anion radical scavenging: taking 4.5mL of 50mmo/L trihydroxymethyl aminomethane hydrochloric acid buffer solution in a test tube, taking 2.0mL of distilled water in the test tube, sucking 1.0mL of microcapsule sample solution (microcapsule is dissolved in ethanol, and the concentration is 20mg/mL), mixing well, placing in a 25 ℃ water bath kettle, placing for 20min, sucking 0.5mL of 3.0mol/L pyrogallol solution in the test tube, shaking rapidly, adjusting to zero with distilled water, and measuring the absorbance A at the wavelength of 325nm by using an ultraviolet spectrophotometerlThe light absorption value of the microcapsule sample liquid is replaced by deionized water as A2And taking vitamin C as a positive control, and calculating the superoxide anion free radical clearance rate according to the following formula: clearance (%) ═ a2-A1)/A2×100。
And (3) reducing blood sugar: taking the embodiment and the comparative example with the same mass to carry out the antioxidant activity effect test; taking Kunming male mice, adaptively feeding for 7d, injecting 65mg/kg of STZ solution into the abdominal cavity of the mice, injecting 90mg/kg of STZ solution into the abdominal cavity after 3d, collecting blood from tail vein after 7d and measuring blood sugar, taking the mice with blood sugar value more than 11.1mmol/L as a model, adding 0.1mL/(10g of body weight) of distilled water, detecting the fasting blood sugar value of the mice after fasting for 12h every 7d, feeding the mice with 2g/kg of glucose solution for glucose loading after administration, cutting the tail of the mice to obtain blood, and measuring the blood sugar value by a glucometer.
The mouthfeel is as follows: taking the embodiment and the comparative example with the same mass to carry out the antioxidant activity effect test; the taste of the samples was evaluated using a human assay.
Example 1
A bee product soft capsule food mainly comprises the following components in parts by weight: 15 parts of beewax, 80 parts of royal jelly freeze-dried powder, 24 parts of medlar extract, 64 parts of camellia pollen, 80 parts of honey, 32 parts of red date juice, 240 parts of olive oil, 125 parts of gelatin, 32.5 parts of glycerol and 0.15 part of lemon yellow.
A preparation method of bee product soft capsule food mainly comprises the following preparation steps:
(1) adding fresh royal jelly and distilled water into a container according to the material-liquid ratio of 1:9, stirring uniformly, adding hydrochloric acid with the mass fraction of 4% until the pH of the solution is 1.6, adding pepsin with the mass of 0.003 time of the fresh royal jelly, stirring at 45 ℃ and 50rpm for enzymolysis for 2h, adding sodium hydroxide with the mass fraction of 5% until the pH of the solution is 7.0, adding neutral protease with the mass of 0.003 time of the fresh royal jelly and papain with the mass of 0.003 time of the fresh royal jelly, stirring at 40 ℃ and 50rpm for enzymolysis for 3h, heating at 100 ℃ for 3min, centrifuging at 10000rpm and 4 ℃ for 15min, filtering, then putting into a microwave vacuum refrigerator with the power of 3.7W, vacuumizing to 100Pa, cooling to-30 ℃, standing for 2h, heating to-20 ℃, standing for 4h, heating again to-10 ℃, standing for 4h, heating again to-5 ℃, standing for 4h, placing in jet mill, and micronizing at 150rpm for 9min to obtain lyophilized powder of Lac Regis Apis;
(2) pulverizing fructus Lycii, sieving with 40 mesh sieve, placing in ultrasonic-microwave synergistic instrument with microwave power of 600W and ultrasonic frequency of 25kHz, adding anhydrous ethanol 9.3 times of fructus Lycii, extracting at 50 deg.C for 32min, and filtering to obtain pigment extract and fructus Lycii residue;
(3) adding the wolfberry fruit filter residue and deionized water into a container according to the mass ratio of 1:28, adding a complex enzyme with the mass of 0.01 time of that of the wolfberry fruit filter residue, wherein the mass ratio of cellulase, pectinase and papain in the complex enzyme is 1:1:1, uniformly stirring, placing in an ultrahigh-pressure extraction device at 30 ℃, extracting for 6min, decompressing, and filtering to obtain a filtrate; concentrating the filtrate at 45 deg.C and 0.03MPa for 40min, adding 5% sodium hydroxide by mass to pH 10, adding alkaline protease 0.01 times the mass of the residue of fructus Lycii, performing enzymolysis at 50 deg.C for 2h, heating at 100 deg.C for 10min, centrifuging at 4000rpm for 10min, collecting supernatant, adding 5 times the mass of anhydrous ethanol, precipitating in refrigerator for 12h, centrifuging at the same speed for 10min, collecting precipitate, and vacuum freeze drying at-25 deg.C and 150Pa for 1h to obtain polysaccharide extract;
(4) pulverizing the polysaccharide extract, sieving with 100 mesh sieve, adding pigment extractive solution 0.09 times of the polysaccharide extract, and stirring to obtain fructus Lycii extract;
(5) placing beeswax and olive oil in a container according to a mass ratio of 1:4, heating to 40 ℃, stirring for 15min at 100rpm, adding lyophilized royal jelly powder, a medlar extract, camellia pollen, honey and red date juice according to a mass ratio of 1:0.3:0.8:1:0.4, grinding for 9min by using a colloid mill at a rotation speed of 2800rpm, wherein the tooth space of the colloid mill is 10 microns, adding olive oil with the mass being 12 times that of the beeswax, stirring for 25min at the same speed, grinding for 2 times by using the colloid mill again, and vacuumizing to 0.06MPa to obtain a content liquid;
(6) uniformly stirring glycerol, purified water and lemon yellow according to the mass ratio of 0.26:1:0.0012, heating to 40 ℃, adding gelatin with the mass 1 time that of the purified water, heating to 60 ℃, stirring for 2 hours at 100rpm, vacuumizing to 0.06MPa, and sieving with a 100-mesh sieve to obtain capsule shell glue solution;
(7) and (3) feeding the content material liquid and the capsule shell glue liquid into a pelleting press, and pelleting to obtain capsule pills, wherein the pelleting load of the pelleting press is 0.6 g/pill, the temperature is 20 ℃, the relative humidity is 40%, the capsule pills are shaped and dried for 2h at 20 ℃ and 40% of relative humidity, then the capsule pills are washed for 10min by edible alcohol with the volume fraction of 95%, and the capsule pills are dried for 17h at 20 ℃ and 30% of relative humidity to obtain the bee product soft capsule food.
Example 2
A bee product soft capsule food mainly comprises the following components in parts by weight: 18 parts of beewax, 98.1 parts of royal jelly freeze-dried powder, 39.24 parts of medlar extract, 88.29 parts of camellia pollen, 107.91 parts of honey, 44.145 parts of red date juice, 324 parts of olive oil, 135 parts of gelatin, 37.8 parts of glycerol and 0.216 part of lemon yellow.
A preparation method of bee product soft capsule food mainly comprises the following preparation steps:
(1) adding fresh royal jelly and distilled water into a container according to the material-liquid ratio of 1:9, stirring uniformly, adding hydrochloric acid with the mass fraction of 4% until the pH of the solution is 1.6, adding pepsin with the mass of 0.004 times of the fresh royal jelly, stirring at 50 ℃ and 65rpm for enzymolysis for 1.5h, adding sodium hydroxide with the mass fraction of 5% until the pH of the solution is 7.0, adding neutral protease with the mass of 0.004 times of the fresh royal jelly and papain with the mass of 0.004 times of the fresh royal jelly, stirring at 45 ℃ and 65rpm for enzymolysis for 2.5h, heating at 100 ℃ for 4min, centrifuging at 15000rpm and 3 ℃ for 12min, filtering, then putting into a microwave vacuum refrigerator with the power of 4.6W, vacuumizing to 95Pa, cooling to-30 ℃, standing for 1.5h, heating to-20 ℃, standing for 3h, heating to-10 ℃, standing for 3h, heating to-5 ℃ again, standing for 3h, placing in jet mill, and micronizing at 200rpm for 7min to obtain lyophilized powder of Lac Regis Apis;
(2) pulverizing fructus Lycii, sieving with 40 mesh sieve, placing in ultrasonic-microwave synergistic instrument with microwave power of 625W and ultrasonic frequency of 27kHz, adding anhydrous ethanol 9.7 times of fructus Lycii, extracting at 53 deg.C for 30min, and filtering to obtain pigment extractive solution and fructus Lycii residue;
(3) adding the Chinese wolfberry residue and deionized water into a container according to the mass ratio of 1:30.5, adding a complex enzyme with the mass of 0.015 time of that of the Chinese wolfberry residue, wherein the mass ratio of cellulase, pectinase and papain in the complex enzyme is 1:1:1, uniformly stirring, placing in an ultrahigh-pressure extraction device at 30 ℃, extracting for 7min, decompressing, and filtering to obtain a filtrate; concentrating the filtrate at 45 deg.C and 0.02MPa for 35min, adding 5% sodium hydroxide by mass to pH 10, adding alkaline protease 0.015 times the mass of the fructus Lycii residue, performing enzymolysis at 50 deg.C for 2.5h, heating at 100 deg.C for 12min, centrifuging at 4500rpm for 8min, collecting supernatant, adding anhydrous ethanol 6 times the mass of the fructus Lycii residue, precipitating with ethanol in refrigerator for 13h, centrifuging at the same speed for 9min, collecting precipitate, vacuum freeze drying at-21 deg.C and 125Pa for 1.5h to obtain polysaccharide extract;
(4) pulverizing the polysaccharide extract, sieving with 100 mesh sieve, adding pigment extractive solution 0.095 times of the polysaccharide extract, and stirring to obtain fructus Lycii extract;
(5) placing beeswax and olive oil in a container according to a mass ratio of 1:4.5, heating to 45 ℃, stirring for 13min at 125rpm, adding lyophilized royal jelly powder, a medlar extract, camellia pollen, honey and red date juice according to a mass ratio of 1:0.4:0.9:1.1:0.45, grinding for 8min at a colloid mill rotation speed of 2900rpm and a colloid mill tooth spacing of 12 mu m, adding olive oil with 13.5 times of the mass of beeswax, stirring for 23min at the same speed, grinding for 3 times again by the colloid mill, and vacuumizing to 0.07MPa to obtain a content liquid;
(6) uniformly stirring glycerol, purified water and lemon yellow according to the mass ratio of 0.28:1:0.0016, heating to 45 ℃, adding gelatin with the mass 1 time that of the purified water, heating to 65 ℃, stirring at 150rpm for 1.5h, vacuumizing to 0.07MPa, and sieving with a 100-mesh sieve to obtain capsule shell glue solution;
(7) and (3) feeding the content material liquid and the capsule shell glue liquid into a pelleting press, and pelleting to obtain capsule pills, wherein the pelleting load of the pelleting press is 0.6 g/pill, the temperature is 22 ℃, the relative humidity is 45%, the capsule pills are shaped and dried for 1.5h at the temperature of 22 ℃ and the relative humidity of 45%, then the capsule pills are washed for 13min by edible alcohol with the volume fraction of 95%, and the capsule pills are dried for 16h at the temperature of 22 ℃ and the relative humidity of 35%, so that the bee product soft capsule food is obtained.
Example 3
A bee product soft capsule food mainly comprises the following components in parts by weight: 20 parts of beeswax, 112 parts of royal jelly freeze-dried powder, 56 parts of medlar extract, 112 parts of camellia pollen, 134.4 parts of honey, 56 parts of red date juice, 400 parts of olive oil, 145 parts of gelatin, 43.5 parts of glycerol and 0.29 part of lemon yellow.
A preparation method of bee product soft capsule food mainly comprises the following preparation steps:
(1) adding fresh royal jelly and distilled water into a container according to a material-liquid ratio of 1:9, stirring uniformly, adding hydrochloric acid with the mass fraction of 4% until the pH of the solution is 1.6, adding pepsin with the mass of 0.005 time of the fresh royal jelly, stirring at 55 ℃ and 80rpm for enzymolysis for 1h, adding sodium hydroxide with the mass fraction of 5% until the pH of the solution is 7.0, adding neutral protease with the mass of 0.005 time of the fresh royal jelly and papain with the mass of 0.005 time of the fresh royal jelly, stirring at 50 ℃ and 80rpm for enzymolysis for 2h, heating at 100 ℃ for 5min, centrifuging at 20000rpm and 4 ℃ for 10min, filtering, then putting into a microwave vacuum refrigerator with the power of 5.4W, vacuumizing to 90Pa, cooling to-30 ℃, standing for 1h, heating to-20 ℃, standing for 2h, heating again to-10 ℃, standing for 2h, heating again to-5 ℃, standing for 2h, placing in jet mill, and micronizing at 250rpm for 5min to obtain lyophilized powder of Lac Regis Apis;
(2) pulverizing fructus Lycii, sieving with 40 mesh sieve, placing in ultrasonic-microwave synergistic instrument with microwave power of 650W and ultrasonic frequency of 30kHz, adding anhydrous ethanol 10.1 times of fructus Lycii, extracting at 55 deg.C for 28min, and filtering to obtain pigment extract and fructus Lycii residue;
(3) adding the wolfberry filter residue and deionized water into a container according to the mass ratio of 1:33, adding a complex enzyme with the mass of 0.02 time of that of the wolfberry filter residue, wherein the mass ratio of cellulase, pectinase and papain in the complex enzyme is 1:1:1, uniformly stirring, placing in an ultrahigh-pressure extraction device at 30 ℃, extracting for 7min, decompressing, and filtering to obtain a filtrate; concentrating the filtrate at 45 deg.C and 0.01MPa for 30min, adding 5% sodium hydroxide by mass to pH 10, adding alkaline protease 0.02 times the mass of the residue of fructus Lycii, performing enzymolysis at 50 deg.C for 3h, heating at 100 deg.C for 14min, centrifuging at 5000rpm for 7min, collecting supernatant, adding 7 times the mass of the residue of fructus Lycii absolute ethanol, precipitating with ethanol in refrigerator for 14h, centrifuging at the same speed for 7min, collecting precipitate, vacuum freeze drying at-18 deg.C and 100Pa for 2h to obtain polysaccharide extract;
(4) crushing the polysaccharide extract, sieving the crushed polysaccharide extract by a 100-mesh sieve, adding a pigment extracting solution which is 0.09-0.1 time of the mass of the polysaccharide extract, and uniformly stirring to obtain a medlar extract;
(5) placing beeswax and olive oil in a container according to a mass ratio of 1:5, heating to 50 ℃, stirring at 150rpm for 10min, adding lyophilized royal jelly powder, a medlar extract, camellia pollen, honey and red date juice according to a mass ratio of 1:0.5:1:1.2:0.5, grinding the lyophilized royal jelly powder and the beeswax at a mass ratio of 5.6:1, performing colloid mill grinding treatment at a rotating speed of 3000rpm and a tooth pitch of 13 mu m, grinding for 7min, adding olive oil 15 times the mass of the beeswax, stirring at the same speed for 20min, performing colloid mill grinding treatment again for 3 times, and vacuumizing to 0.08MPa to obtain a content liquid;
(6) uniformly stirring glycerol, purified water and lemon yellow according to the mass ratio of 0.3:1:0.002, heating to 50 ℃, adding gelatin with the mass 1 time that of the purified water, heating to 70 ℃, stirring at 200rpm for 1h, vacuumizing to 0.08MPa, and sieving with a 100-mesh sieve to obtain capsule shell glue solution;
(7) and (3) feeding the content material liquid and the capsule shell glue liquid into a pelleting press, and pelleting to obtain capsule pills, wherein the pelleting load of the pelleting press is 0.6 g/pill, the temperature is 24 ℃, the relative humidity is 50%, the capsule pills are shaped and dried for 1h at 24 ℃ and 50% of relative humidity, then the capsule pills are washed for 15min by edible alcohol with the volume fraction of 95%, and the capsule pills are dried for 15h at 24 ℃ and 40% of relative humidity to obtain the bee product soft capsule food.
Comparative example 1
The formulation of comparative example 1 was the same as that of example 2. The preparation method of the bee product soft capsule food is different from the example 2 only in the difference of the step (1), and the step (1) is modified as follows: putting fresh royal jelly into a microwave vacuum refrigerator with power of 5.4W, vacuumizing to 90Pa, cooling to-30 deg.C, standing for 1h, heating to-20 deg.C, standing for 2h, heating to-10 deg.C, standing for 2h, heating to-5 deg.C, standing for 2h, placing in a jet mill, and micronizing at 250rpm for 5min to obtain royal jelly lyophilized powder. The rest of the preparation steps are the same as example 2.
Comparative example 2
A bee product soft capsule food mainly comprises the following components in parts by weight: 18 parts of beeswax, 98.1 parts of royal jelly freeze-dried powder, 88.29 parts of camellia pollen, 107.91 parts of honey, 44.145 parts of red date juice, 324 parts of olive oil, 135 parts of gelatin, 37.8 parts of glycerol and 0.216 part of lemon yellow.
A preparation method of bee product soft capsule food mainly comprises the following preparation steps:
(1) adding fresh royal jelly and distilled water into a container according to the material-liquid ratio of 1:9, stirring uniformly, adding hydrochloric acid with the mass fraction of 4% until the pH of the solution is 1.6, adding pepsin with the mass of 0.004 times of the fresh royal jelly, stirring at 50 ℃ and 65rpm for enzymolysis for 1.5h, adding sodium hydroxide with the mass fraction of 5% until the pH of the solution is 7.0, adding neutral protease with the mass of 0.004 times of the fresh royal jelly and papain with the mass of 0.004 times of the fresh royal jelly, stirring at 45 ℃ and 65rpm for enzymolysis for 2.5h, heating at 100 ℃ for 4min, centrifuging at 15000rpm and 3 ℃ for 12min, filtering, then putting into a microwave vacuum refrigerator with the power of 4.6W, vacuumizing to 95Pa, cooling to-30 ℃, standing for 1.5h, heating to-20 ℃, standing for 3h, heating to-10 ℃, standing for 3h, heating to-5 ℃ again, standing for 3h, placing in jet mill, and micronizing at 200rpm for 7min to obtain lyophilized powder of Lac Regis Apis;
(2) placing beeswax and olive oil in a container according to a mass ratio of 1:4.5, heating to 45 ℃, stirring for 13min at 125rpm, adding lyophilized royal jelly powder, camellia pollen, honey and red date juice according to a mass ratio of 1:0.9:1.1:0.45, grinding for 8min at a colloid mill rotation speed of 2900rpm and a colloid mill tooth spacing of 12 microns, adding olive oil 13.5 times the mass of beeswax, stirring for 23min at the same speed, grinding for 3 times again at the colloid mill, and vacuumizing to 0.07MPa to obtain a content liquid;
(3) uniformly stirring glycerol, purified water and lemon yellow according to the mass ratio of 0.28:1:0.0016, heating to 45 ℃, adding gelatin with the mass 1 time that of the purified water, heating to 65 ℃, stirring at 150rpm for 1.5h, vacuumizing to 0.07MPa, and sieving with a 100-mesh sieve to obtain capsule shell glue solution;
(4) and (3) feeding the content material liquid and the capsule shell glue liquid into a pelleting press, and pelleting to obtain capsule pills, wherein the pelleting load of the pelleting press is 0.6 g/pill, the temperature is 22 ℃, the relative humidity is 45%, the capsule pills are shaped and dried for 1.5h at the temperature of 22 ℃ and the relative humidity of 45%, then the capsule pills are washed for 13min by edible alcohol with the volume fraction of 95%, and the capsule pills are dried for 16h at the temperature of 22 ℃ and the relative humidity of 35%, so that the bee product soft capsule food is obtained.
Comparative example 3
A bee product soft capsule food mainly comprises the following components in parts by weight: 18 parts of beeswax, 98.1 parts of royal jelly freeze-dried powder, 39.24 parts of medlar extract, 324 parts of olive oil, 135 parts of gelatin, 37.8 parts of glycerol and 0.216 part of lemon yellow.
A preparation method of bee product soft capsule food mainly comprises the following preparation steps:
(1) adding fresh royal jelly and distilled water into a container according to the material-liquid ratio of 1:9, stirring uniformly, adding hydrochloric acid with the mass fraction of 4% until the pH of the solution is 1.6, adding pepsin with the mass of 0.004 times of the fresh royal jelly, stirring at 50 ℃ and 65rpm for enzymolysis for 1.5h, adding sodium hydroxide with the mass fraction of 5% until the pH of the solution is 7.0, adding neutral protease with the mass of 0.004 times of the fresh royal jelly and papain with the mass of 0.004 times of the fresh royal jelly, stirring at 45 ℃ and 65rpm for enzymolysis for 2.5h, heating at 100 ℃ for 4min, centrifuging at 15000rpm and 3 ℃ for 12min, filtering, then putting into a microwave vacuum refrigerator with the power of 4.6W, vacuumizing to 95Pa, cooling to-30 ℃, standing for 1.5h, heating to-20 ℃, standing for 3h, heating to-10 ℃, standing for 3h, heating to-5 ℃ again, standing for 3h, placing in jet mill, and micronizing at 200rpm for 7min to obtain lyophilized powder of Lac Regis Apis;
(2) pulverizing fructus Lycii, sieving with 40 mesh sieve, placing in ultrasonic-microwave synergistic instrument with microwave power of 625W and ultrasonic frequency of 27kHz, adding anhydrous ethanol 9.7 times of fructus Lycii, extracting at 53 deg.C for 30min, and filtering to obtain pigment extractive solution and fructus Lycii residue;
(3) adding the Chinese wolfberry residue and deionized water into a container according to the mass ratio of 1:30.5, adding a complex enzyme with the mass of 0.015 time of that of the Chinese wolfberry residue, wherein the mass ratio of cellulase, pectinase and papain in the complex enzyme is 1:1:1, uniformly stirring, placing in an ultrahigh-pressure extraction device at 30 ℃, extracting for 7min, decompressing, and filtering to obtain a filtrate; concentrating the filtrate at 45 deg.C and 0.02MPa for 35min, adding 5% sodium hydroxide by mass to pH 10, adding alkaline protease 0.015 times the mass of the fructus Lycii residue, performing enzymolysis at 50 deg.C for 2.5h, heating at 100 deg.C for 12min, centrifuging at 4500rpm for 8min, collecting supernatant, adding anhydrous ethanol 6 times the mass of the fructus Lycii residue, precipitating with ethanol in refrigerator for 13h, centrifuging at the same speed for 9min, collecting precipitate, vacuum freeze drying at-21 deg.C and 125Pa for 1.5h to obtain polysaccharide extract;
(4) pulverizing the polysaccharide extract, sieving with 100 mesh sieve, adding pigment extractive solution 0.095 times of the polysaccharide extract, and stirring to obtain fructus Lycii extract;
(5) placing beeswax and olive oil in a container according to a mass ratio of 1:4.5, heating to 45 ℃, stirring at 125rpm for 13min, adding lyophilized royal jelly powder and a medlar extract according to a mass ratio of 1:0.4, grinding for 8min at a colloid mill rotation speed of 2900rpm and a colloid mill tooth spacing of 12 μm, adding olive oil 13.5 times the mass of beeswax, stirring at the same speed for 23min, grinding for 3 times again by the colloid mill, and vacuumizing to 0.07MPa to obtain a feed liquid content;
(6) uniformly stirring glycerol, purified water and lemon yellow according to the mass ratio of 0.28:1:0.0016, heating to 45 ℃, adding gelatin with the mass 1 time that of the purified water, heating to 65 ℃, stirring at 150rpm for 1.5h, vacuumizing to 0.07MPa, and sieving with a 100-mesh sieve to obtain capsule shell glue solution;
(7) and (3) feeding the content material liquid and the capsule shell glue liquid into a pelleting press, and pelleting to obtain capsule pills, wherein the pelleting load of the pelleting press is 0.6 g/pill, the temperature is 22 ℃, the relative humidity is 45%, the capsule pills are shaped and dried for 1.5h at the temperature of 22 ℃ and the relative humidity of 45%, then the capsule pills are washed for 13min by edible alcohol with the volume fraction of 95%, and the capsule pills are dried for 16h at the temperature of 22 ℃ and the relative humidity of 35%, so that the bee product soft capsule food is obtained.
Examples of effects
Table 1 below gives the results of performance analysis of the bee product soft capsule food products using examples 1 to 3 of the present invention and comparative examples 1 to 3.
TABLE 1
The comparison of experimental data of examples 1, 2 and 3 with the experimental data of comparative example 1 shows that royal jelly protein is hydrolyzed into small molecular polypeptide to form C-terminal amino acid with disability of aromatic amino acid and N-terminal hydrophobic amino acid, so that the soft capsule food has high antioxidant activity and oxidation resistance; in addition, the royal jelly freeze-dried powder after enzymolysis has certain capability of inhibiting glucosidase, so that the soft capsule has a certain function of reducing blood sugar; from the comparison of the experimental data of examples 1, 2 and 3 and comparative example 2, it can be found that the lycium barbarum extract can generate the hypoglycemic effect by increasing the survival rate of the alloxan-induced islet beta cells and improving the content of nitric oxide, superoxide dismutase and malondialdehyde in the cells by adding the lycium barbarum extract into the product, so that the soft capsule food has the hypoglycemic effect, and the lycium barbarum extract can react with free radicals to remove the free radicals, thereby effectively improving the antioxidant activity of the soft capsule food; from the comparison of the experimental data of examples 1, 2 and 3 with comparative example 3, it can be found that the addition of camellia pollen, honey and red date juice masks the bitterness of the bee product, does not have an unpleasant taste, and improves the mouthfeel and the sense of the soft capsule food.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (9)
1. The bee product soft capsule food is characterized by mainly comprising, by weight, 15-20 parts of beewax, 80-112 parts of royal jelly freeze-dried powder, 24-56 parts of a medlar extract, 64-112 parts of camellia pollen, 80-134.4 parts of honey, 32-56 parts of red date juice, 240-400 parts of olive oil, 125-145 parts of gelatin, 32.5-43.5 parts of glycerol and 0.15-0.29 part of lemon yellow.
2. The bee product soft capsule food of claim 1, wherein the royal jelly lyophilized powder is prepared by performing enzymolysis on fresh royal jelly with pepsin, neutral protease and papain, performing microwave-assisted vacuum freeze drying, and micronizing.
3. The bee product soft capsule food of claim 2, wherein the wolfberry extract is prepared by pretreating wolfberry powder with ultrasound-microwave to obtain pigment extract and wolfberry filter residue, subjecting the wolfberry filter residue to complex enzymolysis, and performing ultra-high pressure deproteinization to obtain polysaccharide extract; and finally mixing the polysaccharide extract with the pigment extract.
4. A preparation method of bee product soft capsule food is characterized by mainly comprising the following preparation steps:
(1) adding fresh royal jelly and distilled water into a container according to the material-liquid ratio of 1:9, uniformly stirring, adding hydrochloric acid with the mass fraction of 4% until the pH value of the solution is 1.6, adding pepsin with the mass of 0.003-0.005 times of that of the fresh royal jelly, stirring and carrying out enzymolysis for 1-2 h at 45-55 ℃, adding sodium hydroxide with the mass fraction of 5% until the pH value of the solution is 7.0, adding neutral protease with the mass of 0.003-0.005 times of that of the fresh royal jelly and papain with the mass of 0.003-0.005 times of that of the fresh royal jelly, stirring and carrying out enzymolysis for 2-3 h at 40-50 ℃, heating for 3-5 min at 100 ℃, centrifuging for 10-15 min at 10000-20000 rpm and 2-4 ℃, filtering, then putting into a microwave vacuum refrigerator, vacuumizing to 90-100 ℃, cooling to-30 ℃, standing for 1-2 h, heating to-20 ℃, standing for 2-4 h, heating again to-10 ℃ and standing for 2-4 h, heating to-5 ℃ again, standing for 2-4 h, placing in a jet mill, and carrying out superfine grinding for 5-9 min at 150-250 rpm to obtain royal jelly freeze-dried powder;
(2) crushing the medlar, sieving the crushed medlar by a 40-mesh sieve, placing the medlar in an ultrasonic-microwave synergistic instrument, adding absolute ethyl alcohol with the mass being 9.3-10.1 times of that of the medlar, extracting the medlar for 28-32 min at 50-55 ℃, and filtering to obtain a pigment extracting solution and medlar filter residues;
(3) adding the wolfberry fruit filter residue and deionized water into a container according to the mass ratio of 1: 28-1: 33, adding a complex enzyme with the mass of 0.01-0.02 times of that of the wolfberry fruit filter residue, uniformly stirring, placing into ultrahigh-pressure extraction equipment at 30 ℃, extracting for 6-7 min, decompressing, and filtering to obtain a filtrate; concentrating the filtrate at 45 ℃ and 0.01-0.03 MPa for 30-40 min, then adding 5% by mass of sodium hydroxide until the pH value of the solution is 10, adding alkaline protease which is 0.01-0.02 times of the mass of the Chinese wolfberry residue, carrying out enzymolysis for 2-3 h at 50 ℃, then heating at 100 ℃ for 10-14 min, centrifuging at 4000-5000 rpm for 7-10 min, taking the supernatant, then adding absolute ethyl alcohol which is 5-7 times of the mass of the Chinese wolfberry residue, putting the mixture in a refrigerator for alcohol precipitation for 12-14 h, centrifuging at the same speed for 7-10 min, taking the precipitate, carrying out vacuum freeze drying at-25-18 ℃ and 100-150 Pa for 1-2 h, and obtaining a polysaccharide extract;
(4) crushing the polysaccharide extract, sieving the crushed polysaccharide extract by a 100-mesh sieve, adding a pigment extracting solution which is 0.09-0.1 time of the mass of the polysaccharide extract, and uniformly stirring to obtain a medlar extract;
(5) placing beeswax and olive oil into a container according to a mass ratio of 1: 4-1: 5, heating to 40-50 ℃, stirring at 100-150 rpm for 10-15 min, adding lyophilized royal jelly powder, a Chinese wolfberry extract, camellia pollen, honey and red date juice according to a mass ratio of 1:0.3:0.8: 0.4-1: 0.5:1:1.2:0.5, carrying out colloid grinding treatment, grinding for 7-9 min, adding olive oil 12-15 times of the mass of the beeswax, stirring at the same speed for 20-25 min, carrying out colloid grinding treatment for 2-3 times again, and vacuumizing to 0.06-0.08 MPa to obtain a content liquid;
(6) uniformly stirring glycerol, purified water and lemon yellow according to the mass ratio of 0.26:1: 0.0012-0.3: 1:0.002, heating to 40-50 ℃, adding gelatin with the mass being 1 time of that of the purified water, heating to 60-70 ℃, stirring at 100-200 rpm for 1-2 hours, vacuumizing to 0.06-0.08 MPa, and sieving with a 100-mesh sieve to obtain a capsule shell glue solution;
(7) and (3) feeding the content material liquid and the capsule shell glue liquid into a pelleting press, pelleting to obtain capsule pills, shaping and drying at 20-24 ℃ and relative humidity of 40-50% for 1-2 h, washing the capsule pills with edible alcohol with volume fraction of 95% for 10-15 min, and drying at 20-24 ℃ and relative humidity of 30-40% for 15-17 h to obtain the bee product soft capsule food.
5. The method for preparing bee product soft capsule food according to claim 4, wherein the stirring speed in step (1) is 50-80 r/min; the microwave power of the microwave vacuum freezer is 3.7-5.4W.
6. The method for preparing bee product soft capsule food according to claim 4, wherein the microwave power of the ultrasonic-microwave synergistic apparatus in the step (2) is 600-650W, and the ultrasonic frequency is 25-30 kHz.
7. The method for preparing the bee product soft capsule food as claimed in claim 4, wherein the complex enzyme in the step (3) is a mixture of cellulase, pectinase and papain in a mass ratio of 1:1: 1.
8. The method for preparing bee product soft capsule food as claimed in claim 4, wherein the rotation speed of the colloid mill in step (5) is 2800-3000 rpm, and the tooth pitch of the colloid mill is 10-13 μm.
9. The method for preparing bee product soft capsule food according to claim 4, wherein the pelleting load of the pelleting machine in the step (7) is 0.6 g/granule, the temperature is 20-24 ℃, and the relative humidity is 40-50%.
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