Preparation method of edible oil suspension gel beverage

A manufacturing method and edible oil technology, applied in the direction of food science, etc., can solve the problems of high processing conditions, easy oxidation of active ingredients, inconvenient consumption of capsules, etc., low threshold, high utilization rate of human digestion and absorption, edible and save the effect of convenience

Inactive Publication Date: 2016-05-04
HANGZHOU XINWEI LOW CARBON TECH R&D
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AI Technical Summary

Problems solved by technology

[0004] Currently, among edible oils or unsaturated fatty acid products on the market, olive oil, camellia oil, rapeseed oil, peanut oil are mainly sold as edible oil, fish oil (including deep-sea fish oil), astaxanthin oil, DHA, EPA, meat Myristic acid, palmitoleic acid, and ricinoleic acid are mainly used as raw materials for food or health care products, and the formulations of food or health care products are mainly capsules. Its main disadvantages are: First, most of the capsule wall materials are animal glue, vegetarians Religious people are not suitable for consumption, and the number of people who use it is limited; the second is that capsules are inconvenient to eat, and some people are annoyed by this dosage form. Because most of the medicines are capsules, they feel that they are edible medicines; Oxidized, so the price is high and can only be sold as a health product for a few people

Method used

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  • Preparation method of edible oil suspension gel beverage

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Effect test

Embodiment 1

[0035] Embodiment 1: as figure 1 as shown,

[0036] A kind of manufacture method of edible oil suspension gel beverage, its main steps are as follows:

[0037]1) Edible oil emulsification: the emulsifier (selection of soybean lecithin, sucrose ester, sodium alginate, xanthan gum, modified corn starch, carboxymethyl cellulose, monoglyceride, the ratio between them is: 1 :0.6:0.3:1:0.1:0.01:0.1, the amount of emulsifier or emulsifier combination in the emulsion is 0.05%, and the emulsification temperature is 35°C), edible oil (astaxanthin oil and olive oil) and water After steam sterilization, preparation in proportion, and constant volume, carry out in an emulsification tank, use a rotary or turbine mixer to quickly stir and emulsify, the stirring speed is 500 rpm, and the stirring time is 1 minute to obtain an edible oil emulsion;

[0038] 2) Combine the edible oil emulsion obtained in step 1) with the prepared and sterilized edible glue (guar gum, locust bean gum, xanthan g...

Embodiment 2

[0046] A kind of manufacture method of edible oil suspension gel beverage, its main steps are as follows:

[0047] 1) Edible oil emulsification: the emulsifier (selection of soybean lecithin, sucrose ester, sodium alginate, xanthan gum, modified corn starch, carboxymethyl cellulose, monoglyceride, the ratio between them is: 3 :2:2:3:6:3:3, the amount of emulsifier or combination of emulsifiers added to the emulsion is 2%, and the emulsification temperature is 50°C), edible oil (astaxanthin oil, olive oil, castor oil, Rapeseed oil (can be a combination of one or two or more) and water are sterilized by ultrasonic waves and prepared in proportion, and after constant volume, carry out in an emulsification tank, and use a rotary or turbine mixer to quickly stir and emulsify. The stirring speed is 10000 rpm, and the stirring time is 15 minutes to obtain edible oil emulsion;

[0048] 2) Combine the edible oil emulsion obtained in step 1) with the prepared and sterilized edible glue...

Embodiment 3

[0057] A kind of manufacture method of edible oil suspension gel beverage, its main steps are as follows:

[0058] 1) Edible oil emulsification: the emulsifier (selection of soybean lecithin, sucrose ester, sodium alginate, xanthan gum, modified corn starch, carboxymethyl cellulose, monoglyceride, the ratio between them is: 7 :5:4:5:12:7:6, the amount of emulsifier or combination of emulsifiers added to the emulsion is 3%, and the emulsification temperature is 65°C), edible oil (astaxanthin oil, olive oil, camellia oil) After the water and water are sterilized by steam, prepared in proportion and fixed to volume, they are carried out in an emulsification tank, and a rotary or turbine mixer is used for rapid stirring and emulsification. The stirring speed is 20,000 rpm and the stirring time is 30 minutes to obtain edible oil. Emulsion;

[0059] 2) Combine the edible oil emulsion obtained in step 1) with the prepared and sterilized edible glue (guar gum, locust bean gum, xantha...

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Abstract

A preparation method of an edible oil suspension gel beverage mainly comprises the following steps: 1, emulsifying edible oil: sterilizing and disinfecting an emulsifier, edible oil and water, preparing a solution, adding water to a constant volume, and rapidly stirring and emulsifying the solution to obtain an edible oil emulsion; 2, mixing the edible oil emulsion with a prepared sterilized edible gum solution, and stirring the emulsion and the edible gum solution to obtain an edible oil gum slurry; 3, suspending the edible oil gum slurry: adding a dispersion and a buffering solution to the edible oil gum slurry, and dispersing and buffering the edible oil gum slurry to obtain an edible oil suspension gel primary product; and 4, adding a sweetener, an acidulant, an antiseptic and a flavoring agent to the edible oil suspension gel primary product, packaging the obtained mixture as needed, and sterilizing and disinfecting the packaged mixture to prepare the edible oil suspension gel beverage. The edible oil suspension gel beverage has the characteristics of eating convenience, difficulty in oxidation of active components, high human body digestion and absorption efficiency, long shelf life, and low threshold of consuming eating people.

Description

technical field [0001] The present invention relates to a kind of manufacture method of edible oil suspension gel drink, especially a kind of astaxanthin oil, DHA, EPA, olive oil, fish oil (including deep-sea fish oil), camellia oil, myristic acid, palmitoleic acid, The invention relates to a method for processing saturated and unsaturated edible oils such as ricinoleic acid and rapeseed oil or saturated and unsaturated fatty acids into beverages, belonging to the fields of food, health products and biopharmaceuticals. Background technique [0002] There are many edible oils containing unsaturated fatty acids, mainly astaxanthin oil (extracted from Haematococcus pluvialis), olive oil, palmitoleic acid, fish oil (including deep-sea fish oil), camellia oil, rapeseed oil, canola Pickled rapeseed oil, myristic acid, high oleic rapeseed oil, safflower oil, almond oil, peanut oil, etc., they are rich in various high-value ingredients that are beneficial to the human body, such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
CPCA23L2/38
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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