1. Lub noob nom noob tswv jelly yog qhov zoo tshaj plaws nyob hauv qhov kub thiab txias. Qhov ntsuas kub ntawm tsev neeg hauv cov tub yees "fridge-keeping" yog feem ntau li 0-8 C (yog tias cov tub yees qhib, feem ntau qhov sov yuav siab dua). Cov tub yees txias txias yog nruab nrab ntawm - 2 C thiab - 10 C. Cov txheej txheem tshiab yuav khaws tsis tau lub tsho ntev li 20-30 hnub, thiab lub khob tub yees tau khaws cia rau ib nrab xyoo. Qee cov neeg siv kev ntshai hais tias lub noob nom noob tswv jelly yuav tsis tuaj yeem vim tias tsis muaj cov tub yees txias txias rau lawv lub tsev lossis lwm qhov chaw. Qhov kev txhawj xeeb no muaj nuj nqis, vim tias muaj koob muaj npe jelly tau khaws cia rau 3 mus rau 5 hnub ntawm chav tsev kub (li 20 C).
Yog hais tias yuav khoom plig jelly ntawm ntau tshaj 2 kg ntawm ib lub sij hawm yog lig dhau lawm noj, tsis txhob txhawj. Ua ntej tso 250-500 g koob yees duab jelly nyob rau hauv lub tub yees, ces muab tso rau hauv lub tub yees txias. Tom qab noj mov lub noob nom noob tswv jelly ntawm cov tub yees txheej, thaw ib co noob nom noob tswv jelly los ntawm tub yees txheej mus rau txheej txheej tshiab, yog li ntawd cov khoom noj khoom haus ntawm cov noob nom noob tswv jelly yuav tsis ploj hauv ib nrab xyoo. Cov tub yees cov tsev txias feem ntau qhib thiab qhov kub tsis tshua muaj tsawg, yog li nws tau pom zoo tias lub noob pob zeb jelly yuav tsum tau khaws cia txog li ib nrab xyoo, thaum lub sij hawm khov ntawm cov tub yees txias dua qis tshaj ntawm cov tub yees cov tub yees. Royal jelly yuav khaws cia casually rau ob peb lub xyoo tsis muaj deterioration.
Nyob rau hauv ib lo lus, luv kom cia lub sij hawm ntawm cov noob nom noob tswv jelly kom deb li deb tau, thiab noj nws sai li sai tau, uas zoo rau qhov nqus ntawm kev noj haus thiab qhov zoo tshaj plaws cov nyhuv ntawm Royal jelly.
2. Lub noob nom noob tswv jelly muaj peev xwm fwm tau - 5 C rau ib nrab xyoo, ntawm - 10 C rau ib xyoos, thiab tom -18 C rau ntau tshaj ob xyoos. - Cov xim ntawm cov noob nom noob tswv jelly yuav tob zuj zus tom qab muab khaws cia ntawm 5 C rau ntau tshaj ib nrab xyoo, thiab qhov kev xav ntawm qaub ncaug thiab pungency kuj yuav txo los yog ploj.
3. Thaum tsis muaj tub yees txias, cov noob nom noob tswv jelly yuav sib xyaw rau hauv cov zib ntab (cov xim yuav tsum yog 41 degrees), qhov sib piv ntawm cov noob txiv kab ntxwv jelly yog 0.1-0.2: 1, kom cov noob jelly txuag tau rau txog ib hlis, tab sis nws yuav tsum tau tag nrho stirred txhua txhua hnub, vim hais tias feem ntau ntawm Royal jelly yog me me, nws yuav float rau zib mu.
4. Yog tias koj haus, koj tuaj yeem sib tov muaj koob muaj npe hauv qab zib thiab muab pov tseg. Dej cawv yuav tsum siab tshaj 50 degrees. Qhov piv ntawm cov noob nom noob tswv jelly yuav tsum yog 0.2: 1, tab sis nws yuav tsum tau raug los yog shaken tsis tu ncua kom muaj koob muaj npe jelly tuaj yeem ua tiav hauv cov dej, kom nws muaj peev xwm muab khaws cia rau ib los yog ob xyoos (nyob ntawm seb qhov degree ntawm caw ).
5. Lub saj ntawm Royal jelly yog qaub, ntsim thiab astringent. Yog hais tias nws pom tias noob nom noob tswv jelly yog ib tsos tsaus tsawv nyob hauv cov xim, muaj phem saj, iab saj, thiab lwm yam thiab txawm ua npuas thaum fermentation, nws qhia hais tias cov noob nom noob tswv jelly muaj deteriorated thiab tsis haum rau noj.
