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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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Abstract


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.

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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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