CN104605113A - Royal jelly chocolate - Google Patents
Royal jelly chocolate Download PDFInfo
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- CN104605113A CN104605113A CN201410770048.0A CN201410770048A CN104605113A CN 104605113 A CN104605113 A CN 104605113A CN 201410770048 A CN201410770048 A CN 201410770048A CN 104605113 A CN104605113 A CN 104605113A
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Abstract
A royal jelly chocolate belongs to the technical field of nutrition health food, and is composed of the following components in parts by weight: 18-30 parts of cocoa butter, 30-50 parts of white sugar, 10-20 parts of royal jelly dried powder, 15-25 parts of milk powder, 0.1-0.3 part of soy lecithin and 0.02-0.05 part of spice. By adopting the above technical, the cocoa butter, the milk powder, the white sugar and other ingredients cover up the astringent and fishy smell of royal jelly, the obtained chocolate has light yellow natural royal jelly color and a good taste, is convenient to eat, rich in nutrition, has the characteristics of significant health effects, and the like, and can be easily accepted by consumers, by daily consumption of the product, immunity can be effectively improved, the royal jelly chocolate is anti-infective, can prevent cardiovascular disease, is fatigue resistant, antibacterial, anti-inflammatory, and anti-ulcer, can delay aging, and has the effects of invigorating the brain and benefiting intelligence, beautifying, nourishing face, and the like, and the royal jelly chocolate is a health food deep processing product using the royal jelly valuable resource, and is a highly cost effective new nutrition health food.
Description
Technical field
The invention belongs to nutritious and healthy food technical field, the royal jelly being specifically related to a kind of nutrient health is chocolate.
Background technology
Royal jelly be young worker bee (sprouting wings latter 5 days to 15 days) after taking food pollen and honey nutrition, from a small amount of serum out secreted by glandulae pharyngeae (or title nutrition gland), in order to queen bee and the larva fed.Queen bee edible this serum in all one's life, its life-span can reach 5-6, even reaches more than 8 years, 1500-2000 grain of will laying eggs every day.And same embryonated egg is under same environmental condition, after only feeding 3 days royal jelly, change anthophagy powder and honey, its life-span is generally 45-60 days.
In royal jelly dry product, protein is about 50%, and wherein 2/3 is albumin, and 1/3 is globulin.Its active component is: para-insulin, active peptides, gamma Globulin.Tool is antibacterial, antiviral, anticancer function.In royal jelly, vitamin content kind exceeds decades of times than milk.Also containing multiple enzyme, aliphatic acid, mineral matter, trace element, micro-hormone, and other life active materials.10-hydroxyl-2 decylenic acid (10-HDA) is in natural materials, and only have royal jelly just to contain, content reaches 1.4-2.4%, has extremely strong bactericidal effect and the effectiveness such as anticancer.In addition, royal jelly also has the unknown materials of some trace, and scientists temporarily orders him for R material.
The health care of royal jelly has: develop immunitypty, anti-infective, and cancer-resisting protects liver, and anti-angiocardiopathy, delays senility, brain tonic and intelligence development, reduces blood sugar, antifatigue, syngignoscism, the effect of the plurality kinds of health care disease therapy such as antiulcer skin maintenance.
China's royal jelly production accounts for 90% of the world, and annual production is 3000-4000 ton only.But main is for many years the key product that China's Medicines and Health Product outlet holds the balance for export, is natural health-care products that is Japanese and European and American developed countries' steady demand.In recent years remain on outlet about 1500 tons always.China's royal jelly material outlet, foreign middlemen changes hands price and has just turned over more than 10 times, if foreign vendor is made into royal jelly health product again, price turns over several times again.By contrast, the royal jelly resource cheapness of preciousness is packed sell foreign greatly by China, has to meagre labor cost income, can say without added value.
At home on health food market, although royal jelly is familiar with by popular, product is single, taste bad will, inconvenient eating.Mostly capsule, tablet class product except magma.And the royal jelly product of food is not almost seen.This just blocks the edible of many consumers, because lack royal jelly new product, also causes only with material outlet outlet.Vast need to take royal jelly health and treatment sub-health population and patient cannot be benefited.
The chocolate market potential of China is huge, is captured middle and high-end market at present by external tens chocolate brands.Domestic chocolate kind is single, and technology is poor, only sells in low-end market, brandless effect.The chocolate that external unsoundness is claimed is dark chocolate bar, and its antioxidation containing flavanols is to healthy and helpful.But other are chocolate if white chocolate is just without health benefit.According to chocolate huge potential market and good taste, innovation healthy functions type is chocolate, will meet the needs of the growing consumers in general to healthy food demand.
Summary of the invention
For the above-mentioned problems in the prior art, the object of the present invention is to provide a kind of royal jelly of food nutrition health chocolate.
Described a kind of royal jelly is chocolate, it is characterized in that being made up of the component of following parts by weight:
Cocoa butter 18-30 part white sugar 30-50 part
Royal jelly dry powder 10-20 part milk powder 15-25 part
Soybean lecithin 0.1-0.3 part spices 0.02-0.05 part.
Described a kind of royal jelly is chocolate, it is characterized in that being made up of the component of following parts by weight:
Cocoa butter 20-25 part white sugar 30-40 part
Royal jelly dry powder 15-20 part milk powder 15-20 part
Soybean lecithin 0.2-0.3 part spices 0.03-0.05 part.
Described a kind of royal jelly is chocolate, it is characterized in that being made up of the component of following parts by weight:
Cocoa butter 25 parts of white sugars 40 parts
Royal jelly dry powder 16 portions of milk powder 20 parts
Soybean lecithin 0.2 part of spices 0.03 part.
Described a kind of royal jelly is chocolate, it is characterized in that described royal jelly dry powder is placed in vacuum freeze drier by royal jelly and obtains through pre-freeze and distillation dissection process.
Described a kind of royal jelly is chocolate, it is characterized in that described pre-freeze process is be cooled to-30 DEG C ~-25 DEG C in 1h, and is incubated 2h, described distillation resolves to the speed raising 10 DEG C with every 2h, is slowly warming up to 40 DEG C, then is incubated 4-7h, whole process needs 24 hours, grinds and obtains.
Described a kind of royal jelly is chocolate, it is characterized in that described spices is natural perfume material or milk flavour.
Described a kind of royal jelly is chocolate, it is characterized in that described milk powder is the mixture of whole milk powder and skimmed milk power, wherein whole milk powder 7-12 part, skimmed milk power 8-13 part.
Described a kind of royal jelly is chocolate, and it is characterized in that described royal jelly dry powder is 80-120 object fine powder, its water content is 3%-5%.
By adopting above-mentioned technology, beneficial effect of the present invention is as follows:
1) the present invention is by being made for powder raw material by the royal jelly of milk through lyophilization, plasticity is strong, and the royal jelly dry powder active material of the present invention in order to avoid temperature-sensitive in process is damaged, processing temperature is controlled below 40 DEG C, and be about 30 DEG C by temperature during temperature adjustment, fill with mould chilling temperature and be only 7-14 DEG C, ensure that its inner active material is not destroyed, improve its nutritive value;
2) the present invention is by royal jelly after lyophilization, then is configured the fine grinding program entering chocolate technique, and its temperature controls, below 40 DEG C, can make compound chocolate, and namely royal jelly dry powder is through coordinating with sweetener, as the fillings of chocolate cream.Also can allocate into thick royal jelly dry powder when temperature adjustment, the product of similar nut chocolate category.Because the temperature of temperature adjustment is at about 30 DEG C, to the nutritional labeling of royal jelly and active material without destruction.The all the components of royal jelly can be preserved so to greatest extent;
3) the present invention is with royal jelly dry powder, white sugar, milk powder, cocoa butters etc. are primary raw material, due to milk powder, cocoa butters etc. are fragrant and sweet satiny, mouthfeel is good, in addition royal jelly is nutritious, the advantage of tool health care, add natural perfume material or milk flavour again, few side effects, raw material is cheap and easy to get, and refine after all the components is mixed, the material molecule of formation royal jelly and other Multiple components is made to be interconnected fusion, thus form the optimum state of color, smell, taste and shape one, through the product of the present invention that above technique obtains, can directly eat, and there is features good taste, instant, nutritious, there is the features such as significant health benefit, this product is with cocoa butter, milk powder, the compositions such as white granulated sugar, mask the puckery of royal jelly, fishy smell, the chocolate obtained is flaxen natural bee royal jelly color and luster, mouthfeel is suitable for, fragrant and sweet good to eat, be easy to be esthetically acceptable to the consumers, and after eating this product every day, effectively can improve immunity, anti-infective, prevent cardiovascular disease, antifatigue, anti-inflammation, antiulcer, delay senility, the effect such as brain tonic and intelligence development and skin maintenance, for royal jelly precious resources is as healthy food deep processed product, start a kind of new functional form chocolate product, both China oneself digestibility and utilization royal jelly resource had been conducive to, turn increase added value, for beekeeper increase income to provide with consumers in general a kind of delicious of fine quality, the nutrition healthy food that cost performance is high.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but protection scope of the present invention is not limited in this:
Embodiment 1: royal jelly chocolate is made up of the component of following parts by weight:
Cocoa butter 20 parts, white sugar 50 parts, 10 parts, royal jelly dry powder, whole milk powder 10 parts, skimmed milk power 10 parts, soybean lecithin 0.1 part, milk flavour 0.02 part.
The preparation technology of this royal jelly chocolate is as follows: by inventory by cocoa butter, white sugar, royal jelly dry powder, whole milk powder, skimmed milk power, after soybean lecithin and milk flavour mix in mixer, grind through refiner, micronize is made to reach the particulate of 15-30 μm, this machine roller is made up of bottom land system granite, at 40 temperature, the chocolate fine grinding through 16-24h is reached, soybean lecithin in this embodiment also can add when being dosed to refiner, after fine grinding, feed particles, all emulsifying materials, and can air be removed, moisture and volatile acid etc., increase mobility, simultaneously cocoa butter hydrogenation and increase frosting resistance, obtain satiny fragrant and sweet mixing one thing, move in insulating box mixer again, temperature during temperature adjustment reduction refining, the whole melting of cocoa butter, keeps 29-33 DEG C of uniform temperature, and fat is crystallization suitably, fills with mould, through 15-30 minute, packs for cooling tunnel 7-14 DEG C.
In above-described embodiment, milk flavour natural perfume material as attar of rose, concrete of jasmine, vanilla tincture, white orchid face cream, tell the replacement such as Shandong botany bar gum, narcissus absolute oil, all can obtain same technique effect.
Embodiment 2: royal jelly chocolate is made up of the component of following parts by weight:
Cocoa butter 25 parts, white sugar 40 parts, 20 parts, royal jelly dry powder, whole milk powder 12 parts, skimmed milk power 13 parts, soybean lecithin 0.3 part, attar of rose 0.05 part,
Preparation method is with embodiment 1.
Embodiment 3: royal jelly chocolate is made up of the component of following parts by weight:
Cocoa butter 30 parts, white sugar 30 parts, 15 parts, royal jelly dry powder, whole milk powder 7 parts, skimmed milk power 8 parts, soybean lecithin 0.1 part, milk flavour 0.05 part,
Preparation method is with embodiment 1.
Embodiment 4: royal jelly chocolate is made up of the component of following parts by weight:
Cocoa butter 25 parts, white sugar 40 parts, 16 parts, royal jelly dry powder, whole milk powder 10 parts, skimmed milk power 10 parts, soybean lecithin 0.2 part, narcissus absolute oil 0.03 part.
Embodiment 5: royal jelly chocolate is made up of the component of following parts by weight:
Cocoa butter 25 parts, white sugar 40 parts, 16 parts, royal jelly dry powder, whole milk powder 12 parts, skimmed milk power 8 parts, soybean lecithin 0.2 part, milk flavour 0.03 part.(this is my component of optimum write and proportioning of claim, and I is increased in embodiment 5)
Application Example of the present invention: the experimental study of nutritious and healthy food has been carried out to royal jelly chocolate of the present invention:
1) sample treatment: sample is pale yellow powder, is mixed with each dosage with distilled water, mixing;
2) animal used as test: medicine inspecting institute of Zhejiang Province Experimental Animal Center provides cleaning grade female KM kind mouse, body weight 20 ± 2g;
3) dose design: three dosage groups and a distilled water control group are established in experiment.Basic, normal, high three dosage are respectively 0.3,0.6,1.8g/kg body weight, be equivalent to 5,10 and 30 times of people's recommended amounts (3.6g/ people/day).
4) test method:
4.1 mice serum hemolysin tests (Hemagglutination Method): respectively group gavage is to sample, once a day, continuous 30 days.Test the 25th day, every mouse lumbar injection 0.2ml2%(v/v) hematocrit sheep red blood cell (SRBC) (SRBC) suspension, carries out immunity.After 5 days, get blood centrifugal, collect serum, with physiological saline by serum doubling dilution, 37 DEG C of incubations 3 hours, observe hemagglutination degree, calculating antibody product.
4.2 Turnover of Mouse Peritoneal Macrophages engulf chicken red blood cell test (half intracorporal method): respectively group gavage is to sample, once a day, and continuous 30 days.First 1 hour of sacrifice of animal, does not have mouse intraperitoneal injection 20%(v/v) chicken erythrocyte suspension 1ml, reinject after execution 2ml physiological saline, gets abdominal cavity drop sheet, 37 DEG C of incubations 30 minutes, fixing, dyeing, microscopy, counts 100 macrophages, calculates phagocytic rate and phagocytic index.
4.3 dinitrofluorobenzene inducing mouse delayed allergies test (ear swelling method): each group gavage is to sample, once a day, continuous 30 days, test the 25th day, every mouse belly is coated with 50ul dinitrofluorobenzene solution (be coated with skin depilation in first 24 hours, area is about 3cm x 3cm).Within 5 days, be applied in mouse right ear with dinitrofluorobenzene solution 10ul afterwards to attack, within 24 hours, put to death animal, cut auricular concha, take off the auricle of diameter 8mm with card punch, weigh,
4.4 NK cytoactive detections (LDH determination method): respectively group gavage is to sample, once a day, continuous 30 days.Test the 30th day, every mouse is aseptic got spleen, be placed in fill appropriate aseptic Hanks liquid little plate, tear up gently with tweezers, make single cell suspension, 200 eye mesh screens filter, washing, counting, finally with RPMI1640 complete culture solution adjust cell concentration be 5 x10
6individual/ml.Testing first 24 hours by YAC-1 cell (target cell) Secondary Culture, wash 3 times before application with Hanks liquid, is 1 x 10 with RPMI1640 complete culture solution adjustment cell concentration
5individual/ml.Get target cell and each 100ul(of splenocyte suspension (effector cell) imitates target than 50:1), add in u-shaped 96 well culture plate; Target cell Spontaneous release hole adds target cell and each 100ul of nutrient solution, and the maximum release aperture of target cell adds target cell and each 100ul of 1%NP40; Above-mentionedly everyly all establish three multiple holes, in 37 DEG C, cultivate 4 hours in 5%CO2 incubator, centrifugal, every hole is drawn in 96 well culture plates at the bottom of supernatant 100ul horizontalization, add LDH matrix liquid 100ul, react 3 minutes, every hole adds the HCI30cl of 1mol/L simultaneously, densitometric (OD) value, calculates NK cytoactive.
4.5 internal organs/body weight ratio: respectively group gavage is to sample, once a day, continuous 30 days.Put to death animal, get its thymus gland and spleen, weigh, calculate thymus gland/body weight and spleen/body weight ratio.
5 experimental results
5 experimental results
The chocolate impact on the molten element that purifies the blood of Mouse Blood of 5.1 royal jelly: the results are shown in Table 1.
The chocolate impact on mice serum hemolysin of table 1 royal jelly
As can be seen from Table 1, three dosage group Mouse Bloods are molten, and purify the blood plain antibody product level and control group compares, no significant difference.(variance analysis, p>0.05).
The chocolate impact of Turnover of Mouse Peritoneal Macrophages being engulfed to chicken red blood cell of 5.2 royal jelly: the results are shown in Table 2.
Table 2: the chocolate impact of Turnover of Mouse Peritoneal Macrophages being engulfed to chicken red blood cell of royal jelly
Q checks: * compares P<0.05 with control group
As seen from Table 2, compare with control group, middle dosage group has increasing action to the phagocytic rate that Turnover of Mouse Peritoneal Macrophages engulfs chicken red blood cell, and difference has conspicuousness (q checks, P<0.05); Three dosage groups engulf the phagocytic index of chicken red blood cell to Turnover of Mouse Peritoneal Macrophages and control group compares, no significant difference.
The chocolate impact on the delayed allergy of dinitrofluorobenzene inducing mouse of 5.3 royal jelly: the results are shown in Table 3.
Table 3: the chocolate impact on dinitrofluorobenzene inducing mouse DTH of royal jelly
As known from Table 3, difference and the control group of three dosage group left and right ears compare, no significant difference (variance analysis, P>0.05).
The chocolate impact on NK cells in mice activity of 5.4 royal jelly: the results are shown in Table 4.
Table 4: the chocolate impact on NK cells in mice determination of activity of royal jelly
Q checks: * compares P<0.05 with control group
As can be seen from Table 4, the NK cells in mice activity of three dosage groups compares with control group, the effect of being improved, and difference has conspicuousness (q checks, P<0.05).
The chocolate impact on mice organs/body weight ratio of 5.5 royal jelly: the results are shown in Table 5.
Table 5: the chocolate impact on mice organs/body weight ratio of royal jelly
Learn from table 5, three dosage group mouse thymus/body weight ratios and spleen/body weight ratio and control group compare, and there are no significant for difference (variance analysis, P>0.05).
The chocolate impact on Mouse Weight of 5.6 royal jelly: the results are shown in Table 6.
Table 6: the chocolate impact on Mouse Weight of royal jelly
Learn from table 6, three dosage group body weight compared in the initial stage of testing, mid-term and final period and control group, and there are no significant for difference (variance analysis, P>0.05).
6 conclusions:
This experiment, if basic, normal, high and control group four dosage groups, is equivalent to 5,10,30 times of the actual intake of people (3.6g/ people/day) respectively, and within continuous 30 days, per os gives the royal jelly chocolate of various dose.Experimental result shows: compare with control group, and middle dosage group can improve Turnover of Mouse Peritoneal Macrophages and engulf chicken red blood cell phagocytic rate, and difference has conspicuousness; Three dosage groups are to the effect of being improved of NK cells in mice activity, and difference has conspicuousness, thus illustrate that royal jelly chocolate has enhancing immunoregulation effect.
Claims (8)
1. a royal jelly chocolate, is characterized in that being made up of the component of following parts by weight:
Cocoa butter 18-30 part white sugar 30-50 part
Royal jelly dry powder 10-20 part milk powder 15-25 part
Soybean lecithin 0.1-0.3 part spices 0.02-0.05 part.
2. a kind of royal jelly according to claim 1 is chocolate, it is characterized in that being made up of the component of following parts by weight:
Cocoa butter 20-25 part white sugar 30-40 part
Royal jelly dry powder 15-20 part milk powder 15-20 part
Soybean lecithin 0.2-0.3 part spices 0.03-0.05 part.
3. a kind of royal jelly according to claim 1 is chocolate, it is characterized in that being made up of the component of following parts by weight:
Cocoa butter 25 parts of white sugars 40 parts
Royal jelly dry powder 16 portions of milk powder 20 parts
Soybean lecithin 0.2 part of spices 0.03 part.
4. a kind of royal jelly according to claim 1 is chocolate, it is characterized in that described royal jelly dry powder is placed in vacuum freeze drier by royal jelly and obtains through pre-freeze and distillation dissection process.
5. a kind of royal jelly according to claim 4 is chocolate, it is characterized in that described pre-freeze process is be cooled to-30 DEG C ~-25 DEG C in 1h, and be incubated 2h, described distillation resolves to the speed raising 10 DEG C with every 2h, slowly be warming up to 40 DEG C, be incubated 4-7h again, whole process needs 24 hours, grinds and obtains.
6. a kind of royal jelly according to claim 1 is chocolate, it is characterized in that described spices is natural perfume material or milk flavour.
7. a kind of royal jelly according to claim 1 is chocolate, it is characterized in that described milk powder is the mixture of whole milk powder and skimmed milk power, wherein whole milk powder 7-12 part, skimmed milk power 8-13 part.
8. a kind of royal jelly according to claim 1 is chocolate, and it is characterized in that described royal jelly dry powder is 80-120 object fine powder, its water content is 3%-5%.
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| CN201410770048.0A CN104605113A (en) | 2014-12-15 | 2014-12-15 | Royal jelly chocolate |
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| CN201410770048.0A CN104605113A (en) | 2014-12-15 | 2014-12-15 | Royal jelly chocolate |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173125A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | A kind of looks improving and the skin nourishing nutrition chocolate and preparation method thereof |
| CN106173124A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | One is refreshed oneself resisting fatigue chocolate and preparation method thereof |
| CN114271366A (en) * | 2021-12-28 | 2022-04-05 | 洪江波 | Royal jelly chocolate and preparation method thereof |
Citations (2)
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| CN202026760U (en) * | 2011-03-09 | 2011-11-09 | 福建好来屋食品工业有限公司 | Mahjong tile shaped chocolate with health care function |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
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2014
- 2014-12-15 CN CN201410770048.0A patent/CN104605113A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202026760U (en) * | 2011-03-09 | 2011-11-09 | 福建好来屋食品工业有限公司 | Mahjong tile shaped chocolate with health care function |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
Non-Patent Citations (1)
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| 张红成等: "《蜂产品加工指南》", 31 January 2014, 北京：中国农业科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173125A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | A kind of looks improving and the skin nourishing nutrition chocolate and preparation method thereof |
| CN106173124A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | One is refreshed oneself resisting fatigue chocolate and preparation method thereof |
| CN114271366A (en) * | 2021-12-28 | 2022-04-05 | 洪江波 | Royal jelly chocolate and preparation method thereof |
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Application publication date: 20150513 |