May 18, 2020
The color of fresh royal jelly is milky white to light yellow,Royal Jelly and some are slightly red. The color of royal jelly depends on the source of the powder and its freshness and quality. The pink flowers of the nectar source plants in the pulping period are heavy,Royal Jelly such as buckwheat, mountain pepper and other nectar sources,Royal Jelly the flowers are darker in color, and the royal jelly produced is reddish;Royal Jelly while the nectar sources such as rape, locust and wattle are light pink, The color of royal jelly produced during this period was milky white or light yellow. Royal jelly storage method is improper or storage time is too long,Royal Jelly and improper processing methods cause pollution or fresh royal jelly mixed with counterfeit is darker in color, otherwise it is lighter.
Sensory requirements, color: whether it is in a viscous or frozen state, it should be milky white, Royal Jelly light yellow or light orange, shiny. In the frozen state, there is the gloss of ice crystals. Smell: When in a viscous state,Royal Jelly it should have a scent similar to nectar or pollen. The smell is pure,Royal Jelly there must be no fermentation, rancid smell. Taste and taste: In the state of viscous pulp, there are obvious sour,Royal Jelly astringent, spicy and sweet tastes, and the palate and throat are irritating. After swallowing or spitting out,Royal Jelly the throat irritation will remain for some time. In the frozen state, it tastes grainy at first, and gradually disappears,Royal Jelly and has the same taste as the viscous state. Status: At room temperature or after thawing, it is in the form of a viscous paste with fluidity. There should be no bubbles and impurities (such as wax chips).
Grade requirements: According to the physical and chemical quality,Royal Jelly royal jelly is divided into two grades of excellent and qualified products. Physical and chemical requirements,Royal Jelly moisture: superior product is less than or equal to 67.5%; qualified product is less than or equal to 69.0%; protein: required between 11% and 16%.