Sacha inchi oil partner and preparation method thereof

A technology of fruit oil partner and Meteng fruit oil, applied in food ingredients as taste improver, food ingredients as anti-caking agent, food science and other directions, can solve problems such as large differences, bad taste, poor compatibility, etc. The effect of good mixing and brewing, excellent taste and flavor coordination

Active Publication Date: 2016-08-31
XISHUANGBANNA YINQI BIOLOGICAL RESOURCE DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if you drink it directly, many consumers are not easy to accept it because of its special smell. In addition, its main component is triglyceride, which has strong hydrophobicity, while the human oral cavity is dominated by polar substances. The difference between the two is large. Poor compatibility, which makes it taste bad when drinking directly

Method used

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  • Sacha inchi oil partner and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Dry the yam extract by hot air, or vacuum drying, or infrared drying to reduce the moisture content to less than 6%;

[0031] 2) Crush sucrose to 100 mesh to obtain powdered sugar;

[0032] 3) Weigh 0.9% of milk essence, 0.07% of vanillin, 0.15% of food grade silicon dioxide, 1% of sucrose stearate, 1.5% of glyceryl monostearate, 3% of hydroxylated modified soybean lecithin and mix well , to obtain mixture A;

[0033] 4) Weigh 60% of powdered sugar, 7.4% of sodium caseinate, 1% of xanthan gum, 1.68% of soybean polypeptide, and 23.3% of dried Chinese yam extract in step (1), and mix them evenly to obtain mixture B;

[0034] 5) Mix the above-mentioned mixture A and mixture B evenly to obtain Miteng Fruit Oil Companion;

[0035] 6) Pack Sateng Fruit Oil Companion in 20 grams per sachet, pass the inspection, and put it into the warehouse.

[0036] Take 20 grams of mate, 4-20 grams of Kamai vine fruit oil, add 200mL of 70-80°C water, and stir with a glass rod for about...

Embodiment 2

[0040] 1) Vacuum-dry jujube extract, wolfberry extract and longan powder to reduce the water content to less than 6%;

[0041] 3) Grind sorbitol to 80 mesh to obtain powdered sugar;

[0042] 2) Weigh 0.1% of milk essence, 0.2% of tea essence, 0.6% of food grade sodium aluminosilicate, 0.4% of sucrose palmitate, 2% of glyceryl monostearate, and 2% of hydroxylated modified soybean lecithin and mix well. Obtain mixture A;

[0043] 3) Weigh 45% powdered sugar, 34% skimmed milk powder, 4.2% sodium caseinate, 0.2% xanthan gum, 0.3% carrageenan, 8% dried jujube extract and 2% longan powder % and Lycium barbarum extract 1%, mix uniformly to obtain mixture B;

[0044]4) Mix the above-mentioned mixture A and mixture B evenly to obtain Miteng Fruit Oil Companion;

[0045] 5) Pack sachaeto fruit oil mate in 20 grams per sachet, pass the inspection, and put it into the warehouse.

[0046] Take 20 grams of this partner, 4-20 grams of Kamae vine fruit oil, add 200mL of 70-80°C water, and...

Embodiment 3

[0049] 1) Dry the hawthorn extract and mulberry extract by infrared to reduce the water content to less than 6%;

[0050] 2) Mix erythritol, lactitol and xylitol in a mass ratio of 1:1:1 and grind them to 120 mesh to obtain powdered sugar;

[0051] 3) Weigh 0.4% of milk essence, 0.1% of coffee essence, 0.1% of ethyl maltol, 0.8% of microcrystalline cellulose, 1.0% of sucrose oleate, and 4.6% of hydroxylated modified soybean lecithin and mix them evenly to obtain mixture A ;

[0052] 4) Weigh 48% powdered sugar, 28% skimmed milk powder, 6.4% sodium caseinate, 0.3% xanthan gum, 0.3% pectin, and 3% dried hawthorn extract and 7% mulberry extract %, mixed uniformly to obtain mixture B;

[0053] 5) Mix the above-mentioned mixture A and mixture B evenly to obtain Miteng Fruit Oil Companion;

[0054] 6) Pack Sateng Fruit Oil Companion in 20 grams per sachet, pass the inspection, and put it into the warehouse.

[0055] Take 20 grams of this partner, 4-20 grams of Kamae vine fruit o...

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PUM

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Abstract

The invention relates to a sacha inchi oil partner and a preparation method thereof, belonging to the technical field of food processing. The partner comprises the following components in percentage by weight: 5-50% of sacha inchi oil congeners, 0-40% of skim milk powder, 40-60% of powdered sugar, 0-5% of soybean peptides, 0-10% of sodium caseinate, 1-8% of modified phospholipids, 0-6% of phospholipid, 0-8% of fatty acid monoglyceride, 0-1.5% of sucrose ester, 0.05-1% of an antitackiness agent, 0.2-1% of a thickening agent, and 0.01-1% of edible essence, totaling 100%. The partner disclosed by the invention is coordinated with sacha inchi oil flavor, is high in mixed dissolving ability, is dissolved to form uniform and stable oil-in-water emulsion, is excellent in mouthfeel and not greasy, and does not have an obvious sacha inchi oil flavor. Meanwhile, the partner disclosed by the invention is compounded with sacha inchi oil to achieve an effect of enhancing the nutrition, the consumption demands of modern consumers on mouthfeel and nutrition are met, and the market prospects are wide.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a companion which can be mixed with sachaeji fruit oil to form a good taste and health care function and a preparation method thereof. Background technique [0002] Meiteng fruit, also known as South American oil vine, star oil vine, Inca fruit, Inca peanut, inchi fruit, is a perennial woody vine of Euphorbiaceae. It originally grew in South America at an altitude of 80-1700 meters and has been eaten by local residents. More than 3000 years. [0003] Meiteng nuts are pressed at low temperature and then finely filtered to obtain Meiteng fruit oil. The color of the oil is crystal clear, the taste is fresh and pleasant, and it has the unique aroma of cane fruit, and all indicators have reached the national edible oil standard. Because it does not need to be refined, it is pure natural, has no solvent residue, no trans fatty acid and benzopyrene and other harmfu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L2/39A23L33/105A23L33/10
CPCA23L2/39A23L2/52A23V2002/00A23V2200/30A23V2200/14A23V2200/208A23V2200/242A23V2250/21A23V2250/628A23V2250/1628A23V2250/5086A23V2250/55A23V2300/10A23V2250/642A23V2250/1564A23V2250/1614A23V2250/5036A23V2250/6402A23V2250/6414A23V2250/6422A23V2250/51084A23V2250/5072A23V2250/6416A23V2250/1578A23V2250/1618A23V2250/506A23V2250/5026A23V2250/51088A23V2250/208A23V2250/1842
Inventor 阎杰赵宇辉李文广彭涛
Owner XISHUANGBANNA YINQI BIOLOGICAL RESOURCE DEV
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