How to distinguish the quality of royal jelly

Pure fresh royal jelly.

It is translucent milky, semi-fluid, dilute and thick, the flowers (commonly known as "pulp flowers") are obvious, do not contain impurities such as larvae and wax chips, and have no bubbles. Milky white, light yellow or reddish, with nectar or pollen fragrance and spicy aroma, the aroma is strong and pure, with obvious sour, astringent, spicy and sweet taste, mainly sour and spicy. The feel is delicate, with a small crystalline feel and slightly sticky.

Frozen royal jelly is yellowish in color and grainy to the touch (10-HDA crystals).

Counterfeit or spoiled royal jelly, dark or pale, dull, bubbling and swollen, or rancid, foul, milky, citric acid.

and talcum powder, or sweet. If the edge of the squeezed pulp bottle overflows, it is a manifestation of adding water; It feels too sticky or rough to the touch, and the particles are not easy to rub, and may be mixed with starch or cornmeal. If the taste is bland and smooth (no graininess), it indicates that the royal jelly has been filtered and ineffective.

It is recommended to check the merchant's test report before purchasing to ensure that its royal jelly is a high-quality fresh and pure royal jelly, rich in vitamins, minerals, amino acids, enzyme lipids and other hundreds of nutrients.

Introduction: Bees, as nature's model workers, have a clear division of labor in their ethnic circles. Royal jelly is a special food for queen bees, which makes it live 70 times longer than other bees, so royal jelly has been a first-class nutritional health product since ancient times.

The classification of royal jelly is mainly based on the source of honey, color, production season and bee species.

Clause. 1. According to the classification of honey powder source types, in the classification of royal jelly, people are accustomed to what flowering period is produced. Royal jelly is called what royal jelly is.

For example, the royal jelly collected during the rape flowering period is called rape flower pulp, the royal jelly collected during the flowering period of acacia is called acacia flower pulp, and the royal jelly collected during the flowering period of wattle is called vitex flower pulp, etc. And also.

Clause. 2. According to the classification of color, the royal jelly standard is classified by the depth of the color machine. The color of royal jelly produced by different pollen sources at the flowering stage is quite different. For example, the rape pulp is pale yellow, the acacia pulp is milky white, and so on.

Clause. 3. According to the production season, the royal jelly produced before mid-May can be classified as spring pulp, and the royal jelly produced after mid-May can be classified as summer and autumn pulp. Spring syrup milky yellow, the best quality royal jelly in eleven years, especially the first production of royal jelly is of high quality, and the royal jelly acid content is high.

The color of autumn pulp is slightly lighter, the water content is slightly lower than that of spring pulp, and the pungent taste is heavier, but the quality is slightly inferior than that of spring pulp.

Clause. Fourth, according to the classification of bee species, according to the different pulp-producing bee species, royal jelly is divided into medium bee pulp and western bee pulp, the middle bee pulp is produced from Chinese honey bees, and the western bee pulp is produced from Western honey bees. Compared with western bee jelly, medium bee syrup is more viscous in appearance, light yellow, and has a lower acid content of royal jelly.

The yield of bee pulp in China is much lower than that in bee pulp.

Clause. 1. The surface of high-quality fresh royal jelly is sparkling like **.

Clause. 2. The surface of fresh royal jelly is ice-shaped, milky white and light yellow.

Clause. 3. Nasal smell: There is a special aromatic smell, and there will be no smell of rotten fermentation, milk, etc.

Clause. 4. After the royal jelly is thawed, dip a little on the back of the hand and apply it to the back of the hand, which is as smooth as alabaster for fresh royal jelly, and if there are particles, it is stale royal jelly.

Clause. Fifth, pour out the royal jelly**, fresh royal jelly is flower-like, and those without flower-like flowers are not fresh royal jelly.

Clause. 6. Fresh royal jelly has a sour, astringent, pungent and spicy taste, and a slightly sweet aftertaste.

1. Look at the appearance. Check whether the packaging is clean and hygienic, and whether there is green mold between the outer and inner lids (especially in summer); See whether the color is normal, the spring pulp is generally milky white, the summer and autumn pulp is slightly yellow, and the adulterated pulp is light in color and dull; Look at the shape of the royal jelly is flower-like (button-shaped), and the stirred pulp has no flower-like, if it is left at room temperature for a long time, the flower-like shape will also disappear; Looking at the viscosity, the water content of the particularly thin slurry is too high, and the particularly thick slurry is too old, which are not up to standard; Look at the luster, the fresh royal jelly has a pleasing luster, and Xiaoqing Wu is as bright as jade; Look at whether there are bubbles, fresh and high-quality royal jelly without bubbles, if there are particularly clever or many small bubbles, some even overflow from the bottle cap, which is produced by fermentation, which is unqualified royal jelly.

2. Taste the taste. The taste of high-quality fresh royal jelly is sour, spicy, and slightly sweet at the end. Try to taste it with the tip of your tongue, the taste of royal jelly is slow, if it immediately has a sour, astringent or other taste as soon as you enter it, it means that the quality of royal jelly is problematic.

3. Smell the fragrance. High-quality fresh royal jelly has a unique fragrance, the fresher the stronger. Counterfeit and inferior royal jelly has a fermented sour or spoiled taste, and it often has a musty smell when heated or stored at room temperature for too long.

4. Twisting feel. High-quality fresh royal jelly is finely twisted with the thumb and index finger, with a delicate feel, slightly sticky, smooth, and no roughness, impurities or hard feeling when squeezed. Royal jelly must be frozen and preserved, especially in 2 4 o'clock the royal jelly acid will crystallize, and the hand twist can feel granular.

Therefore, it is normal for royal jelly to have obvious particles after frozen storage.