Fecha de publicación: 24/08/2016 Fuente: WIPO "royal jelly" The present invention discloses a preparation method of royal jelly honey. The royal jelly honey is prepared from 30-70 parts by weight of honey and 70-30 parts by weight of royal jelly. The preparation method is as follows: the honey raw material is stirred at 40-45 DEG C, the stirred honey is heated and melted, and the melt honey is subjected to a multistage filtration at 45-55 DEG C; the filtered honey is subjected to concentration by evaporation under vacuum and at 48-52 DEG C to enable the moisture content to be 17-18%, the concentrated honey is subjected to a rapid cooling, the cooled honey is subjected to an ultrasonic treatment, the treated honey is homogenized at 40-60 DEG C for 1-2 times; royal jelly processing: spring royal jelly with a water content of 64-67% is dehydrated to a water content of 23-25%, the dehydrated royal jelly is stirred, the stirred royal jelly is subjected to a multi-stage filtration, and the filtered royal jelly is homogenized at 10-15 DEG C for 1-2 times; the treated honey and royal jelly are mixed, the content of the mixture is controlled at 20-21%, the received aromatic substances during the honey concentration process are merged into the royal jelly honey, the treated royal jelly honey is subjected to an ultrasonic treatment for 10-15 minutes, the treated royal jelly honey is subjected to a homogenization process at 30-40 DEG C for 2-3 times, and the homogenized royal jelly honey is filled to obtain the finished products. The whole processes are all carried out at lower temperatures, and the royal jelly honey is free of any ingredients in addition to the honey and royal jelly, and has a shelf life of up to 3-5 years at room temperature.