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Method for adding lutein ester during food manufacture

A lutein ester and production process technology, applied in the field of food processing, can solve the problems of cost increase, poor stability, loss of health care functions, etc., and achieve the effect of preventing property change, preventing excessive addition, and ensuring functionality

Inactive Publication Date: 2009-01-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of conventional foods containing additives, especially liquid foods (such as liquid beverages and liquid milk), the additives are usually added to the food base, and then go through processes such as degassing, homogenization, and heat sterilization, while After these processes, lutein esters will lose some functional components or change their properties and lose their health care functions.
At present, the commonly used method is to add an excessive amount of lutein ester preparations in the production of food ingredients, but this method will not only increase the cost, but also often cause lutein ester preparations, especially liquid lutein ester preparations. It usually contains a large amount of residual solvents, and excessive addition of lutein ester preparations in food will also lead to the introduction of more solvents, which obviously violates the natural and healthy requirements of people in modern society for food, and excessive addition of lutein ester preparations It will affect the flavor and taste of food products, and the stability is also poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Produce a milk fortified with lutein ester nutrition according to the following raw material ratio:

[0028] Milk 998.958 parts by weight

[0029] Lutein ester preparation 0.02 parts by weight

[0030] 1 part by weight of monostearic acid ester

[0031] V A 0.022 parts by weight.

[0032] Raw material standard:

[0033] Milk: conform to GB6914 standard;

[0034] Lutein ester preparation: liquid oil preparation, in which the content of lutein ester is about 60%, containing about 250ppm vitamin E;

[0035] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0036] The production method of the sour milk drink in the present embodiment comprises the following steps in turn:

[0037] (1) The raw milk whose temperature does not exceed 8°C is removed by the milk cleaning process, and then pasteurized at 72-90°C for 5-15 seconds, and the sterilized raw milk is cooled to below 8°C, spare;

[0038] (2) Heat past...

Embodiment 2

[0046] Prepare a liquid milk drink containing lutein ester according to the following ratio of raw materials:

[0047] Milk 600 parts by weight

[0048] Lutein ester preparation 0.06 parts by weight

[0049] 1 part by weight of microcrystalline cellulose

[0050] Carrageenan 0.2 parts by weight

[0051] Lactase 0.5 parts by weight

[0052] V A 0.022 parts by weight

[0053] Water 398.13 parts by weight.

[0054] Raw material standard:

[0055] Milk: in line with GB6914 standard

[0056] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0057] The production method of the low-lactose milk beverage containing lutein esters of the present embodiment comprises steps in sequence:

[0058] (1) The raw milk whose temperature does not exceed 8°C is removed through the milk cleaning process, and then pasteurized at 85°C for 5 seconds, and then cooled to below 8°C for use;

[0059] (2) Heat the pasteurized raw milk...

Embodiment 1 and comparative example 1

[0066] Example 1 and comparative example 1 flavor comparative change investigation

[0067] The products of Example 1 and Comparative Example 1 were taken as samples for flavor inspection, and taste and taste experiments were carried out. The off-line products were stored at room temperature, and the taste and flavor of the samples were compared every other month. months. The results of the inspection are recorded in the table below.

[0068] time

Example 1

Comparative example 1

a month

Creamy and rich, no smell

Creamy and rich, no smell

two months

Creamy and rich, no smell

Creamy and rich, no smell

three months

Creamy and rich, no smell

Creamy, slightly oxidized

four months

Creamy and rich, no smell

Milky, slightly oxidized

five months

Creamy and rich, no smell

Insufficient milk flavor, oxidative smell

six months

Milky, no smell

Prominent oxidative smell

[0069...

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PUM

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Abstract

The present invention relates to a method for adding lutein esters into foods, belonging to food processing field. The method comprises the steps of adding sterile lutein esters into sterilized food base material of liquid state under aseptic condition. The present invention also relates to a method for producing a food added with lutein esters, which comprises the steps that bactericidal processing is performed for food base material of liquid state, and sterile lutein esters preparation is added into sterilized food base material of liquid state. In the present invention, the loss of lutein esters in food processing can be reduced, the loss of health function of lutein esters caused by oxidation can be prevented, and the amount of addition of lutein esters can be decreased.

Description

technical field [0001] The invention relates to a method for adding lutein ester in the food production process, and belongs to the technical field of food processing. Background technique [0002] Lutein and zeaxanthin are the only carotenoids present in the retina of the human eye. They are selectively deposited in the macular area and throughout the retina. These luteins are thought to help filter out harmful substances to the eye. The blue light and prevent free radicals from damaging the fine structure inside the eye. These pigments have the highest density around the fovea of ​​the macula, and the peripheral part of the retina gradually decreases, which can effectively prevent the occurrence of oxidative reactions on the retina, and may reduce the risk of age-related macula. Risk of Alzheimer's disease (AMD). [0003] A large amount of lutein is enriched in the macula of the human eyeball, but the human body cannot synthesize lutein, and the required lutein can only b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L1/30A23L2/70A23C9/152A23L33/12
Inventor 巴根纳王艳萍
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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