How to identify the advantages and disadvantages of royal jelly?

　　First look: first look at the color of the royal jelly. The fresh royal jelly is milky white or light yellow, with the same color at the top and bottom. It is not easy to flow, has a glossy feeling, and has no bubbles. If the color is yellowish, gray, dark yellow, pink or brown, etc., without luster, the royal jelly is stored for a long time or the place of origin is slightly poor. If there are dense small bubbles in the royal jelly, the royal jelly has been fermented and the active enzyme has been decomposed, and its nutritional value is lost. If there are ice crystals in the royal jelly and there is a feeling of rustling when eating, it indicates that the royal jelly has too much water and low value.

　　Secondly, it depends on whether the company is a professional bee product company and whether the company has a bee production base. Because the production process requirements of good royal jelly and royal jelly lyophilized products are very strict, the enterprise must have high scientific and technological content and its own bee product base.

　　Second smell: fresh royal jelly has a unique aroma, but it is not allowed to have milk, sweet or tasteless, nor is it allowed to have rotten fermentation smell. If the above taste occurs, it means that the royal jelly is not fresh or mixed with other substances.

　　Three tastes: fresh royal jelly tastes in the mouth. It feels sour first, then astringent, and finally slightly sweet. At the same time, there is a hot and spicy feeling in the throat. Taste it with the tip of the tongue, and the taste of royal jelly is slow.

　　Four twists: fresh royal jelly is finely twisted and ground with fingers. It has a delicate feel, slightly sticky and smooth. The royal jelly must be preserved by freezing, especially at 2-4 ℃, the royal jelly acid in the royal jelly will crystallize, and it can be felt as granular by hand. Therefore, it is normal for the frozen royal jelly to have obvious granules.

　　In addition, if conditions permit, the following two simple and scientific methods can be used for quality identification.

　　First, the identification of the royal jelly products with starch: add one or two drops of iodine wine into the experimental royal jelly products, the pure royal jelly products will turn pale yellow or orange yellow when encountering iodine, and the royal jelly products with starch will turn blue or purple when encountering iodine.

　　The second is the identification of royal jelly mixed with dairy products: mix the experimental product with several drops of edible soda at normal temperature. If the suspended substance is completely dissolved and is light yellow and transparent, it indicates that the sample is pure royal jelly. If it is not dissolved and is turbid, it indicates that the sample royal jelly is mixed with dairy products.