Fecha de publicación: 18/01/2019 Fuente: WIPO "royal jelly" The invention discloses a method for improving the taste of royal jelly. The method comprises the following steps: weighing fresh royal jelly, adding distilled water according to a weight ratio of 1:0.1, diluting, stirring at a high speed, and filtering and removing impurities for later use; dissolving cyclodextrin in purified water, adding the standby royal jelly in Step S1 under stirring, and continuously stirring for 24 to 30 hours after the royal jelly is uniformly stirred to obtain a mixed slurry; obtaining the following components in parts by weight: 35 to 40 parts of sea cucumber slurry, 10 to 15 parts of a traditional Chinese medicine extract, 2 to 5 parts of olive oil and 1 to 4 parts of seabuckthorn vitamin P powder, adding the above components into the mixed slurry in Step S2, and obtaining semi-finished royal jelly by high-speed uniform stirring; after the semi-finished royal jelly is filtered, storing the semi-finished royal jelly at -15 DEG C to -18 DEG C for 24 to 36 hours to obtain the finished royal jelly. The method improves the taste of the royal jelly while improving the nutritional value of the royal jelly.