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Method for producing edible oil beverage by using polysaccharide and polysaccharide polymer

A technology of polymer and edible oil, applied in the direction of polysaccharide/gum-containing food ingredients, function and application of food ingredients, etc., can solve the problems of unsaturated fatty acid destruction, insufficient intake of human body, etc., and achieve long shelf life, human body absorption and utilization. Efficient and unobstructed effect

Inactive Publication Date: 2016-03-23
HANGZHOU XINWEI LOW CARBON TECH R&D
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In daily life, the unsaturated fatty acids that people obtain mainly come from the daily diet. The main disadvantage is that most of the unsaturated fatty acids are destroyed after high temperature oxidation, resulting in insufficient human intake, especially for children in the growth and development period.

Method used

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  • Method for producing edible oil beverage by using polysaccharide and polysaccharide polymer

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Example 1: see figure 1 shown,

[0025] A method of utilizing polysaccharides and polymers thereof to manufacture edible oil beverages, comprising the steps of:

[0026] 1) Preparation of polysaccharides and their polymer buffers: Select polysaccharides and their polymers (xanthomonas, chitosan, galactomannan) and dissolve them into the buffer (potassium dihydrogen phosphate) at a ratio of 0.1:1. It is mixed with dipotassium hydrogen phosphate, PH value is 2), sterilized (high temperature sterilization) and stirred rapidly to obtain polysaccharide and its polymer buffer;

[0027] 2) Emulsification of edible oil: Add the edible oil (astaxanthin oil, olive oil, camellia oil) to the emulsifier (glycerol fatty acid ester, soybean lecithin), stir rapidly and vigorously at 1000-20000 rpm for 2 minutes, Emulsify to obtain edible oil emulsion; the ratio between edible oil, emulsifier and water is 0.1:0.2:1.

[0028] 3) Mix the polysaccharide and its polymer buffer with the e...

Embodiment 2

[0031] A method of utilizing polysaccharide and polymer thereof to manufacture edible oil beverage, it is characterized in that, it comprises the steps:

[0032] 1) Preparation of polysaccharide and its polymer buffer: Select polysaccharide and its polymer (galactomannan, polymer linear polysaccharide, polygalacturonic acid) and dissolve it into the buffer (hydrogen phosphate) at a ratio of 2:5. Dipotassium and citric acid, pH value 5) are sterilized and mixed with rapid stirring to obtain polysaccharide and its polymer buffer;

[0033] 2) For the emulsification of edible oil, the edible oil (olive oil, camellia oil, palm oleic acid, microalgae oil) is added to the emulsifier (sucrose ester, sorbitan ester, propylene glycol ester), and the speed is 10,000 rpm. 15 minutes of intense stirring, emulsification, to obtain edible oil emulsion; the ratio between edible oil, emulsifier, and water is 1.5:2:4;

[0034] 3) Mix the polysaccharide and its polymer buffer with the edible oi...

Embodiment 3

[0037] A method of utilizing polysaccharide and polymer thereof to manufacture edible oil beverage, it is characterized in that, it comprises the steps:

[0038] 1) Preparation of polysaccharide and its polymer buffer: Select polysaccharide and its polymer (xanthomonas) and dissolve it into the buffer (dipotassium hydrogen phosphate and citric acid, pH 7.5) at a ratio of 4:9 , sterilization mixing and rapid stirring to obtain polysaccharide and its polymer buffer;

[0039] 2) For the emulsification of edible oil, add the edible oil (astaxanthin oil, microalgae oil) to the emulsifier (soybean lecithin, sucrose ester), rapidly and vigorously stir at 20,000 rpm for 30 minutes, emulsification, and obtain edible oil emulsification liquid; the ratio between edible oil, emulsifier, and water is 3:4:8.

[0040] 3) Mix the polysaccharide and its polymer buffer with the edible oil emulsion in a ratio of 8:6 and add the dispersion (galactomannan, polymer linear polysaccharide), and stir...

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Abstract

The present invention discloses a method for producing edible oil beverage using polysaccharide and polysaccharide polymer. The method is characterized in that the method comprises the following steps: 1) preparation of polysaccharide and polysaccharide polymer buffer solution: dissolving the selected polysaccharide and polysaccharide polymer into buffer solution, conducting sterilization, mixing and fast stirring on the mixture to obtain polysaccharide and polysaccharide polymer buffer; 2) edible oil emulsification: adding the edible oil into emulsifiers, conducting rapid and strong stirring on the mixture, and emulsifying the mixture to obtain edible oil emulsion; 3) mixing the polysaccharide and polysaccharide polymer buffer with the edible oil emulsion, adding dispersants into the mixture, and fast stirring the mixture to obtain polysaccharide and polysaccharide polymer suspended edible oil mother liquid; and 4) diluting the polysaccharide and polysaccharide polymer suspended edible oil, adding a prepared formula into the diluted product, and mixing and sterilizing the mixture to obtain polysaccharide and polymer suspended edible oil beverage. The produced edible oil beverage product with unsaturated fatty acid is not prone to oxidation, long in shelf life, high in absorption and utilization efficiency for the human body, suitable for a wide range of people, convenient to eat, and good in taste.

Description

technical field [0001] The invention relates to a method for producing edible oil beverages by using polysaccharides and polymers thereof, in particular to a method for producing astaxanthin oil, DHA, EPA, olive oil, camellia oil, palmitoleic acid and microalgae oil by using polysaccharides and polymers thereof The invention relates to a method for high value-added oil beverages, belonging to the fields of food, health products and biopharmaceuticals. Background technique [0002] Polysaccharide (polysaccharide) is a sugar chain formed by glycosidic bonds, generally refers to a polymeric sugar polymer carbohydrate composed of more than 10 monosaccharides, represented by the general formula (C6H10O5)n. Polysaccharides composed of the same monosaccharide are called homopolysaccharides, such as starch, cellulose and glycogen; polysaccharides composed of different monosaccharides are called heteropolysaccharides, such as gum arabic, which is composed of pentose and galactose. P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/52A23L33/00
CPCA23L2/38A23L2/52A23L2/60A23V2002/00A23V2200/30A23V2250/50A23L2/68A23L33/00A23L2/56A23L2/46A23L2/50A23V2250/51A23V2250/511A23V2250/505A23V2200/222
Inventor 杨宗鑫周敏陈春辉李文明裘侃文范日清文峰
Owner HANGZHOU XINWEI LOW CARBON TECH R&D
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