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Seasoning powder improving dehydrated fruit and vegetable carotene bioavailability and preparation method thereof

A technology of carotene and utilization rate, which is applied in the fields of application, food science, and sugar-containing food ingredients, etc., can solve the problems of poor solubility, etc., and achieve the effects of enriching food flavor, improving bioavailability, and improving the nutritional value of fruits and vegetables

Active Publication Date: 2016-07-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor solubility of fat-soluble nutritional functional ingredients represented by carotenoids, after human consumption, only a small part of them can be utilized by organisms after passing through the oral cavity, stomach, small intestine and other digestive systems. Therefore, how to improve The bioavailability of fat-soluble nutrients in dehydrated fruits and vegetables is of great significance to the realization of the nutritional properties of dehydrated fruits and vegetables. There is no way to increase the bioavailability of fat-soluble components such as carotenoids by adding seasonings.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Choose MCT as the type of oil, weigh MCT4g as the oil phase; the emulsifier is a mixture of 0.5g monoglyceride fatty acid ester and sucrose fatty acid ester (the mass ratio of the two is 1:8), 5g gum arabic, 20g maltodextrin, phosphate 0.5g, make up to 96g with deionized water, heat to 65°C, and magnetically stir to fully dissolve it as the water phase; mix the above water phase solution with the oil phase, and heat to 65°C, 8000rpm high-speed shear stirring for 5min, to obtain Primary emulsion: After high-pressure homogenization, the homogenization pressure is 25Mpa, and the number of homogenization is 2-3 times, the emulsion is obtained, and the emulsion is spray-dried. The conditions are: feed temperature 50°C-60°C, inlet air temperature 180 ℃, air outlet temperature 80 ℃, spray pressure 160Kpa, to obtain microcapsule oil powder. Take 100g of the above oil powder, add 20g of white granulated sugar and 2g of table salt, mix well, and obtain the dehydrated fruit and ve...

Embodiment 2

[0025] Choose corn oil as the type of oil, weigh 8g of corn oil as the oil phase; the emulsifier is a mixture of 0.75g monoglyceride fatty acid ester and sucrose fatty acid ester (the mass ratio of the two is 1:1), 5g of gum arabic, and 20g of maltodextrin 1. Phosphate 0.8g, make up to 92g with deionized water, heat to 65°C, magnetically stir to fully dissolve, and use it as the water phase; mix the above water phase and oil phase, heat to 70°C, 12000rpm high-speed shear stirring for 8min, Obtain primary emulsion; after high-pressure homogenization, the homogenization pressure is 35Mpa, and the number of homogenization is 3-4 times, the emulsion is obtained, and the emulsion is spray-dried. The conditions are: feed temperature 50°C-60°C, inlet air temperature 180°C, 80°C outlet air temperature, and 170Kpa spray pressure to obtain microcapsule oil powder. Take 100 g of the above-mentioned oil powder, add 30 g of white sugar and 6 g of salt, and mix well to obtain the dehydrated...

Embodiment 3

[0027] Choose MCT as the oil phase, weigh MCT8g; emulsifier is 0.6g monoglyceride fatty acid ester and sucrose fatty acid ester mixture (both mass ratio is 1:1), gum arabic 5g, maltodextrin 20g, phosphate 0.8g , make up to 92g with deionized water, heat to 65°C, and magnetically stir to fully dissolve it as the water phase; mix the above water phase and oil phase, heat to 65°C, and stir at 10000rpm high-speed shear for 5min to obtain the primary emulsion; High-pressure homogenization, the homogenization pressure is 30Mpa, and the homogenization times are 3 times, the emulsion is obtained, and the emulsion is spray-dried. The conditions are: feed temperature 50-60°C, inlet air temperature 180°C, and outlet air temperature 80°C , the spray pressure is 170Kpa, and the microcapsule oil powder is obtained. Take 100g of the above-mentioned oil powder, add 25g of white granulated sugar and 4g of salt, mix well, and obtain the dehydrated fruit and vegetable seasoning powder of the pre...

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PUM

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Abstract

The invention provides a seasoning powder improving a dehydrated fruit and vegetable carotene bioavailability. The seasoning powder comprises the following components in parts by weight: 15-25 parts of grease, 0.3-0.8 part of emulsifier, 25-50 parts of wall materials, 0.5-1 part of stabilizer, 10-20 parts of glucose powder and 1.5-6 parts of edible salt. The seasoning powder is good in stability and liquidity, convenient for packing, transportation and application, can significantly improve the carotene bioavailability in the fruits and vegetables, can replace the traditional dehydrated fruit and vegetable seasoning, and can also be used as a fruit and vegetable seasoning material to be eaten together with meal and other fruit and vegetable product seasoning powder. The present invention also provides a preparation method of the seasoning powder and the preparation method is simple in technology.

Description

technical field [0001] The invention belongs to the field of food seasoning and processing. More specifically, the invention provides a seasoning powder for improving the bioavailability of carotenoids in dehydrated fruits and vegetables and a preparation method thereof. Background technique [0002] Fruits and vegetables and their products are an important part of people's diet. Fruit and vegetable raw materials and products are rich in nutritional and functional components such as vitamins, minerals, dietary fiber, and antioxidant substances, which are important for balancing human dietary structure, preventing food-borne chronic diseases and improving health. level plays an important role. Most of the raw materials of fruits and vegetables have high water content, there are seasonal restrictions, and they are perishable and deteriorated, resulting in the loss of nutrients and economic losses. Dehydrated fruit and vegetable products are gradually rising in the fruit and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2200/222A23V2200/224A23V2250/1618A23V2250/1876A23V2250/5022A23V2250/5114A23V2250/61A23V2250/1878
Inventor 毕金峰刘璇陈芹芹吴昕烨易建勇周沫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI