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Method for adding plant sterol to foods

A technology of phytosterols and application methods, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of ignoring phytosterols, precipitation, and limiting the scope of application, etc., and achieve the effect of simple and convenient production process and overcoming precipitation

Active Publication Date: 2009-09-09
XIAN ORIENTAL DAIRY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, companies have extracted various functional raw materials from plants, animals and microorganisms that can prevent or treat diseases. Phytosterol series is one of them, but because of its high melting point, all of which are above 100°C, it cannot Very well soluble in water, which greatly limits its range of applications
[0003] According to the literature, the use of this raw material in food is currently only limited to the technical application of capsule embedding and nanotechnology. This method has the disadvantage of easily causing precipitation, turbidity or precipitation in the application of liquid food, and cannot make phytosterols very good. Dispersed in food, only considering the specific gravity and volume of phytosterols, ignoring the main physical and chemical properties of phytosterols

Method used

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  • Method for adding plant sterol to foods
  • Method for adding plant sterol to foods

Examples

Experimental program
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Effect test

Embodiment

[0026] (1) Select high-quality animal and vegetable oil and fully preheat to 145°C;

[0027] (2) Add 10% mixed emulsifier (monoglyceride: sucrose ester = 2:1) to the oil at 145°C to fully dissolve and then add phytosterols to the oil, stirring while adding (dissolve 45g in 100g animal and vegetable oil phytosterols).

[0028] (3) Cut the dissolved oil at high speed (16000r / min) for 10 minutes to make an emulsion.

[0029] (4) Add the prepared emulsion to liquid milk and mix well, add 0.3g phytosterol per 100g liquid milk

[0030] (5) Preheating, homogenization, shearing

[0031] Preheat the mixed raw materials to 70°C, and use a homogenizer (18Mpa pressure) or a high shear machine (16000r / min, 10min) to homogenize / shear.

[0032] (6) Secondary ultra-high temperature instant heating and cooling

[0033] The homogenized or sheared food slurry is heated to a temperature of 140°C for a second ultra-high temperature moment (4 seconds) and then fully mixed and then cooled, and t...

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Abstract

The invention relates to a method of adding phytosterin into foodstuff, employing the emulsibility property of phytosterin, applying advanced emulsion stabilization technique and choosing proper emulsifier to make the oil and water of mutually non-soluble intersolves with each other, and forming uniform dispersion or emulsifying material under certain temperature and high speed cutting, which changes the original physical condition for addition to the foodstuff with through and uniform dispersion in the foodstuff. The technique program of the invention is: óƒchoosing fat solvent for preheating; ó… adding mixing emulsifier into the fat solvent, adding the phytosterin into the fat solvent after dissolution; ó� shearing the dissolved fat solvent at high speed to prepare emulsion; óœ adding the prepared emulsion into the foodstuff slurry and mixing uniformly; ó¦ preheating the mixed raw material, shearing; óÌ heating the sheared foodstuff slurry under second extraordinarily high temperature instantaneously, cooling after mixing uniformly.

Description

1. Technical field: [0001] The invention relates to a method for adding and applying natural and functional food ingredients, in particular to a method for adding and applying phytosterol series in food. 2. Background technology: [0002] Entering the 21st century, with the improvement of education level, medical knowledge and economic capacity, national health awareness is increasing day by day, and more and more citizens have paid more attention to their own health. Those products that add natural and functional food ingredients increasingly popular with them. At present, companies have extracted various functional raw materials from plants, animals and microorganisms that can prevent or treat diseases. Phytosterol series is one of them, but because of its high melting point, all of which are above 100°C, it cannot Very well soluble in water, which greatly limits its range of applications. [0003] According to the literature, the use of this raw material in food is curr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L29/00A23L29/10
Inventor 杨林伟
Owner XIAN ORIENTAL DAIRY
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