Compound vitamin seasoning and preparation method thereof
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A technology of compound vitamins and vitamins is applied in the field of food processing to achieve the effects of comprehensive vitamin supplementation, convenient use and improved stability
Active Publication Date: 2015-09-09
云南能源投资股份有限公司 +1
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It has not yet been seen that the use of inclusion technology to microencapsulate fat-soluble vitamins A and E, and compoun...
Method used
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Embodiment 1
[0023] (1) Preparation of vitamin A microcapsules: Weigh 3.7g of β-cyclodextrin in 100g of deionized water, stir to dissolve it into a saturated solution, slowly add 7.0g of dehydrated alcohol with a concentration of 20% vitamin A acetate solution, and continued to stir for 8 hours to obtain a light yellow suspension, which was left to stand overnight, filtered with suction, and the filtrate was vacuum-dried at a temperature of 50°C to constant weight to obtain light yellow powder vitamin A microcapsules.
[0024] (2) Preparation of vitamin E microcapsules: Weigh 3.7g of β-cyclodextrin in 100g of deionized water, stir to make it dissolve and make a saturated solution, add 8.0g of vitamin E to the cyclodextrin saturated solution, After stirring for 5 hours, cool to room temperature, stand overnight, filter with suction, and vacuum-dry the filtrate at a temperature of 50° C. to constant weight to obtain vitamin E microcapsules.
[0025] (3) The prepared vitamin A microcapsule 1g...
Embodiment 2
[0027] (1) Preparation of vitamin A microcapsules: Weigh 40g of hydroxypropyl β-cyclodextrin in 100g of deionized water, stir to dissolve it, and slowly add 10.0g of dehydrated alcohol with a concentration of 20% vitamin A acetate solution, and continued to stir for 6 hours to obtain a light yellow suspension, which was left to stand overnight, filtered with suction, and the filtrate was vacuum-dried at a temperature of 60°C to constant weight to obtain light yellow powder vitamin A microcapsules.
[0028] (2) Preparation of vitamin E microcapsules: Weigh 40g of hydroxypropyl β-cyclodextrin in 100g of deionized water, stir to dissolve it, add 5.0g of vitamin E to the cyclodextrin solution, and stir at 40°C for 3h After cooling to room temperature, stand overnight, filter with suction, and vacuum-dry the filtrate at 60° C. to constant weight to obtain vitamin E microcapsules.
[0029] (3) The prepared vitamin A microcapsule 3g, vitamin E microcapsule 0.5g, vitamin B 2 5g, vit...
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Abstract
The invention discloses a compound vitamin seasoning and a preparation method thereof. The compound vitamin seasoning is prepared by uniformly mixing the following components in parts by weight: 0.1-3 parts of vitamin A microcapsules, 0.1-3 parts of vitamin E microcapsules, 0.1-5 parts of vitamin B, 0.1-0.5 part of a vitamin C, 20-50 parts of table salt, 20-25 parts of sodium glutamate, 1-5 parts of white sugar, 15-30 parts of sodium ribonucleotide, and 1-5 parts of seasonings. According to the preparation method disclosed by the invention, a vitamin A and a vitamin E are formed into microcapsules by utilizing clathration, so that the stability, the solubleness and the biological availability of vitamin type medicines are improved; the vitamin A microcapsules and the vitamin E microcapsules are mixed with the vitamin B2, the vitamin C, the table salt and the seasoning so as to directly process the compound vitamin seasoning; the compound vitamin seasoning is convenient to use and comprehensive in vitamin supplement.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a multivitamin condiment. At the same time, the invention also relates to a method for preparing the multivitamin seasoning. Background technique [0002] Vitamins are a class of low-molecular organic compounds necessary to maintain human health. They are contained in very small amounts in natural foods, and most of them cannot be synthesized in the human body and must be ingested through food. When the human body lacks vitamins, many diseases will occur. Vitamins can be divided into fat-soluble vitamins and water-soluble vitamins into two categories. Fat-soluble vitamins include vitamins A, D, E, K, etc., which are almost insoluble in water; water-soluble vitamins include vitamin B 1 , B 2 , B 6 , B 12 , C, etc. Vitamin drugs are generally unstable to light, heat and oxygen. The formation of microcapsules by inclusion can improve the stability, solubi...
Claims
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