Effect Of Trehalose On The Quality Of Freeze-dried Powder Of Northeast Black Bee Royal Jelly Powder And Product Development

Royal jelly is a milky white or yellowish slurry secreted by the nutritional glands of worker bees,which is rich in nutrients and has a variety of functional activities.Affected by regional factors,the composition and content of royal jelly produced in different places are different,and fresh royal jelly is not easy to preserve,and it is easily affected by factors such as temperature,light and time.Traditionally,royal jelly must be processed,stored and transported under frozen conditions,which greatly increases the difficulty and cost of royal jelly processing,so in order to change this situation and improve the sour taste of royal jelly,this study aims to take northeast black royal jelly as raw material,use vacuum freeze drying technology(VFD)for processing,add different concentrations of trehalose solution as a freeze-dried protector during the freeze-drying process,and explore the impact of trehalose on the quality of black royal jelly in Northeast China.Solid beverages with a long shelf life and tablet candy that are easy to carry,easy to eat,sweet and sour are prepared from lyophilized powders.The details are as follows:1.In view of the characteristics of royal jelly,which is not easy to preserve at room temperature,easy to inactivate and perishable,this test uses vacuum freeze drying method to freeze dry the northeast black royal jelly,and in the lyophilization process,different concentrations of trehalose are added as lyophilized protective agents.The results show that with the gradual increase of trehalose concentration in the lyophilization process,the loss of protein content in royal jelly can be reduced,the rest angle,vibration density,bulk density and solubility of lyophilized powder can be improved,and the moisture activity(a_w),hygroscopicity and particle size of lyophilized powder of royal jelly can be reduced,and when the amount of trehalose is added at 0.5%,the lyophilized powder of royal jelly has higher total flavonoids(TFC),total phenol(TPC)content and higher free radical scavenging activity.Differential caloric scans(DSC)showed that the addition of trehalose could improve the thermal stability of the lyophilized powder of royal jelly,and X-ray diffraction(X-RD)showed that the addition of trehalose could increase the crystallinity of the lyophilized powder.2.In order to solve the problem of sour taste and difficult to swallow,this test uses the lyophilized powder of the northeast black royal jelly as the raw material to prepare solid beverages,the influence of steviol glycosides,citric acid and maltodextrin on the quality of the solid beverage of the lyophilized powder of the royal jelly is studied,and the best formula for the solid beverage of the lyophilized powder of the royal jelly of the northeast black was obtained through the one-factor response surface test(based on the quality of the lyophilized powder of the royal jelly):the amount of steviol glycosides is 0.51%,the amount of citric acid is0.43%,and the amount of maltodextrin is 21%.In addition,the quality characteristics of lyophilized powder of royal jelly were determined,and the moisture content of the solid beverage of royal jelly lyophilized powder was determined to be 5.97%,protein content of30.72%,solubility of 74.69%and agglomeration rate of 3.3%,all of which met national requirements.3.In order to obtain nutrient-rich,easy to eat and excellent royal jelly freeze-dried powder ready-to-eat tablet candy,this experiment studied the effect of adhesive addition,filler and sweetener addition on the quality of tablet candy.Through the optimization of single-factor and response surface tests,the best formula for lyophilized powder tableted candy with royal jelly was obtained:7.1%of pregelatinized starch was added,22%of mannitol was added,0.54%of steviol glycosides were added,the highest sensory score was the highest,and the hardness was48.64 N,the disintegration time was 14.41 min,and the brittleness was 0.752%,all of which met the requirements of national standards.In summary,this study verifies that trehalose can improve the quality of lyophilized powder of northeast black royal jelly in the VFD process to a certain extent,reduce the loss of active substances in the lyophilized powder of royal jelly lyophilized powder in the lyophilized process,increase the solubility of lyophilized powder,reduce moisture absorption and particle size,improve the free radical scavenging activity of lyophilized powder,prove that trehalose as a lyophilized protective agent has obvious protective effect on lyophilized powder of royal jelly,and overcome the processing difficulties of royal jelly that must be processed,stored and transported under frozen conditions.Solid beverages and tableted confectionery products prepared with royal jelly lyophilized powder as raw materials enrich the types of bee products on the market,and provide theoretical support and technical support for the development and application of royal jelly products.Therefore,it is of great practical significance to study the lyophilized powder products of royal jelly to improve the sour taste of royal jelly and improve the changes in the quality characteristics of processing and preparation.