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The Studies on the Honey and Royal Jelly

Author: YuJianHui
Tutor: GaoYinYu;YanDeZhong
School: Nanchang University
Course: Food Engineering
Keywords: Honey Royal jelly Honeymoon royal jelly Maillard reaction Decenoate
CLC: S896.3
Type: Master's thesis
Year: 2007
Downloads: 63
Quote: 0
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Executive Summary

In this paper, the different honey, royal jelly physical and chemical properties of honey antioxidant and antibacterial properties. The effect of different kinds of honey to eliminate free radicals that milk vetch honey. Milk vetch honey griseus, Staphylococcus aureus, and Escherichia coli with good inhibitory effect. Spring and seed pulp than rapeseed summer slurry containing a high content of HDA, have a higher protein content. Honey, royal jelly selection, and the ratio of the study to determine the milk vetch honey, rape spring slurry as honeymoon royal jelly material preferably, the ratio between them is 5:1, and processed into honeymoon royal jelly. Honeymoon royal jelly fluid characteristics of the study show that the honeymoon royal jelly 15-35 ° C temperature, the performance of the performance characteristics of a non-Newtonian fluid Newtonian fluid characteristics ,4-15 ℃, but has heated thinning properties. Honeymoon royal jelly in a water-soluble protein content with the treatment temperature increased and treatment time is declining, the royal jelly mixture of honey is conducive to the preservation of the royal jelly, can significantly slow down the loss of the water-soluble protein. Water soluble protein content of royal jelly and stored under different temperature conditions compared to 4 ° C to save the royal jelly water-soluble protein content were reduced by 12.7% (5d), 16.9% (10d), 20.2% (20d), 23.5% (30d); honeymoon royal jelly water-soluble protein content were reduced by 1.0% (5d), 4.1% (10d), 7.1% (20d) and 9.2% (30d). Honeymoon of royal jelly furfuryl acid content is measured by HPLC, the color change is occurred in the Maillard reaction, and honeymoon royal jelly Maillard reaction kinetic studies determined different temperatures kinetic equation: Y =-0.0614T ~ 2 1.6525T 4.4011 (R ~ 2 = 0.967) 4 ℃ (1) Y = 10.195T 13.381 (R ~ 2 = 0.9631) 15 ℃ (2) Y = 124.09T-18.036 (R ~ 2 = 0.9960) 38 ℃ (3) by the kinetic equation shows that the higher the temperature the Maillard reaction occurs faster, and thus can determine the extent of the damage of the temperature on the royal jelly. The honeymoon royal jelly in decenoate, content with the processing temperature rise and the treatment time is declining, the storage process in 30 days by 330mg/100g the dropped 315mg/100g (4 ° C); 300 mg/100g dropped by 330mg/100g to ( 15 ° C); dropped from 330 to 279mg/100g (38 ° C). Liquid honeymoon royal jelly filtered, freeze-dried, pulverized, packaging, and other processes are solid honeymoon royal jelly powder. Through strict control of the process control points, qualified products to meet corporate standards. Solid state Honeymoon royal jelly stability studies have shown that the quality of the temperature of the solid-state Honeymoon royal jelly little impact, humidity greatly affect the quality of the quality of the solid-state honeymoon royal jelly. This solid-state honeymoon royal jelly must be kept closed, in a cool, dry place.

Full-text Catalog

Summary     3-5
ABSTRACT     5-11
Chapter 1 Introduction     11-25
1.1 honey composition, properties and applications     11-17
1.1.1 honey, formation and characteristics   the   11-12
1.1.2 of the physical and chemical properties of honey     12-14
1.1.3 honey pharmacological effects     14-16
1.1.4 honey, the application     16-17
1.2 royal jelly composition, nature and functions     17-22
1.2 .1 royal jelly formation and characteristics     17-18
1.2.2 royal jelly composition     18-19
1.2.3 functional factor in royal jelly     19-22
1.3 at home and abroad honey, to study the situation     22-23
of 1.4 topics the basis and significance of the research   nbsp the main contents   23-24
1.5 ;   24-25
1.5.1 of different places, different plant sources of honey, royal jelly physical and chemical characteristics of the study     24
1.5.2 preparation, processing, and storage stability of the liquid honeymoon royal jelly     24
1.5.3 solid state Honeymoon royal jelly     24-25
Chapter 2 of honey, royal jelly physical and chemical characteristics     25-35
2.1 Experimental materials and methods     25-27
the 2.1.1 experimental materials   the   25-26
2.1.2 The main instrument     26
2.1.3 determination of physical and chemical indicators detect     the 26-27 2.2 Experimental methods
2.2.1 honey antioxidant properties determination     27-28
2.2.2 antibacterial properties     28
2.2.3 honey polyphenols extracted     28
2.3 Results and discussion     28-33
2.3.1 different regions, the physical and chemical properties of plant sources of honey     28-29
2.3.2 honey, antioxidant properties     29-30
2.3.3 antibacterial properties     30-32
2.3.4 honey, polyphenols     32-33
2.3.5 different regions, plant sources of royal jelly physical and chemical properties     33 < br /> 2.4 Chapter Summary     33-35
Chapter 3 honeymoon liquid royal jelly     35-47
3.1 Experimental materials and equipment     35
3.2 Experimental methods     35-37
3.2.1 Preparation of liquid honeymoon royal jelly     35-36
3.2.2 honeymoon, royal jelly Determination of the viscosity     36
3.2.3 Maillard reaction product bran acid content determination     36
3.2.4 royal jelly Determination of water-soluble proteins     36
3.2.5 10 - hydroxy -2 - Determination of decenoate     36-37
3.3 Results and discussion     37-45
3.3.1 honey, royal jelly selection of raw materials     37
3.3.2 to determine the proportion of honey, royal jelly     37
3.3.3 honeymoon royal jelly process of determining and operating points     37
3.3.4 honeymoon royal jelly fluid characteristics     37-41
3.3.5 honeymoon royal jelly water soluble protein changes are stored     41-42
3.3.6 honeymoon, royal jelly, bran acid content     42-44 < br /> 3.3.7 storage process decenoate content     44-45
3.4 Chapter Summary     45-47
Chapter 4 solid state Honeymoon royal jelly     47-55
4.1 experimental materials and equipment     the 4.2 experimental method 47-48
4.2.1 Solid State honeymoon royal jelly recipe determine     48
4.2.2 Solid State honeymoon royal jelly preparation process     48-49
4.3 operating points     49-51
4.3.1 the craft key points     49-50
4.3.2 Process control point     50-51
4.4 product standards     the sensory requirements 51-52
4.4.1 honeymoon, royal jelly powder     51
4.4.2 Physical and chemical indicators     51
4.4.3 microbial indicators   the   51-52
the 4.4.4 packaging materials and packaging specifications     52 < br /> 4.5 technical sanitary     52
4.5.1 Environmental Health     52
4.5.2 personnel hygiene     52
4.6 storage stability studies     52-53
4.6.1 temperature solid-state honeymoon royal jelly     52-53
4.6.2 Humidity solid honeymoon royal jelly     53
of 4.7 costing     53-54
4.8 Chapter Summary     54-55
thank the     55-56
Reference     56-60 < br /> degree during research     60

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CLC: > Agricultural Sciences > Livestock, animal medicine,hunting,silkworm,bee > Beekeeping,beneficial insects feeding > Bee products processing and utilization > Royal jelly
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