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Seasoning powder for improving bioavailability of dehydrated fruit and vegetable carotenoids and preparation method thereof

A technology of carotene and seasoning powder, which is applied in the field of seasoning powder and preparation for improving the bioavailability of dehydrated fruit and vegetable carotenoids, can solve problems such as poor solubility, achieve rich edible flavor, convenient eating, and improve nutritional function characteristics Effect

Active Publication Date: 2019-07-30
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 4g of MCT 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 of gum arabic, 20g of maltodextrin, phosphoric acid Salt 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, 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°C, 80°C outlet air temperature, and 160Kpa spray pressure 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 de...

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 MCT 8g; 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 0.8 g, 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 10,000rpm high-speed shear for 5min to obtain the primary emulsion; After 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. ℃, spray pressure 170Kpa, to obtain microcapsule oil powder. 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 present invention.

[0028] Mix the above-mentioned fruit and vegetable seasoning powder with the dehydrated fruit an...

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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 Patents(China)
IPC IPC(8): A61K9/50A23L27/20
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