https://scholars.tari.gov.tw/handle/123456789/7158
Title: | 蜂王乳粉末化之製備與其貯存期間物性變化之研究 | Other Titles: | Preparation of Royal Jelly Powders and Property Characterization of the Products During Storage | Authors: | 曾慶瀛 余哲仁 李錦楓 Chin-Yin Tseng Zer-Ran Yu Chin-Fung Li |
Keywords: | 蜂王乳;蜂;葵烯酸;包埋;冷凍乾燥粉末;Royal jelly;Honeybee;10-hydroxy-δ-2-decenoic acid;Encapsulation;Freeze-dried powder | Issue Date: | Dec-1995 | Publisher: | 農業試驗所 | Related Publication(s): | 農業試驗所特刊第56號 | Start page/Pages: | 50-60 | Source: | 農特產品加工研討會專刊 | Conference: | 農特產品加工研討會 Proceeding of A Symposium on Processing of Agricultural Products |
Abstract: | 蜂王乳分別以dextrin及β-cyclodextrin等粉體依7:3、8:2、9:l (w/w)等比率經手攬拌及以Polytron或ultrasonicator混合,再進行凍結乾燥並製成粉末化成品,經電子顯微鏡觀察其粉體包埋之情形,顯示以β-cycledextring:l之比率及經手攬拌者最佳。另外顯示以dextrin及β-csyc1edextrin經手混合者之結構分別為平面狀及立體球狀;而以polytron或ultrasonicator混合者則呈組織狀且具有蜂巢之顆粒物“若將製品分別以常壓及真空條件下包裝,再置於常溫(25℃),冷藏(0℃)、凍藏(-20℃)及低濕(RH 35%)之常壓條件貯藏四個月,經定期取樣分析其吸濕性、pH、色澤及官能品質之變化,顯示成品之品質穩定,受包裝條件、貯藏溫度或濕度之影響很小。 Royal jelly was mixed with detrin and β-cyclodextrin in the ratios of 7 3, 8 2 and 9 : 1 (w/w), respectively. The mixing and homogenization processes were finished by hand, a polytron or an ultrasonicator prior to subjection to freeze drying and pulverizing for powder product preparation. Under SEM eamination of the products prepared by band mixing of β-cyclodextrin and royal jelly with a ratio of 9 : 1 was the best among products. A layer-like structure and an ellipse-like structure were respectively observed in the products prepared by hand mixing of detrin or β-cyclodextrin with royal jelly, while a gel -like matrix structure was observed in the products prepared by homogenization with a polytron or an ultrasonicator. When the powder products were packaged at the normal atmosphere or under vacuum condition and stored at ambient (25 ℃), refrigeration (0 ℃) and frozen (-20℃) temperatures, and at ambient (25℃) temperature and low humidity (RH 35 %) for 4 months, hygroscopicity, pH, color and sensory characteristics of the products were periodically determined. The results indicate that all products were stable in storage and their quality after storage was reasonably accepted. |
URI: | https://scholars.tari.gov.tw/handle/123456789/7158 | ISBN: | 957-00-6655-5 |
Appears in Collections: | 農業化學組 |
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publication_no56-12.pdf | 2.51 MB | Adobe PDF | View/Open |
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