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Functional beverage capable of reducing blood fat and preparation method thereof

A functional, blood-lipid-lowering technology, applied in the functions of food ingredients, sugar-containing food ingredients, food science, etc., can solve the problems of non-sterilized treatment and achieve the effect of enhancing stability

Inactive Publication Date: 2016-11-16
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although CN101991159A mixed and emulsified oryzanol with oil-soluble substances to make an emulsified beverage, it did not add oil containing about 70% linoleic acid, nor did it sterilize at a temperature above 100°C

Method used

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  • Functional beverage capable of reducing blood fat and preparation method thereof
  • Functional beverage capable of reducing blood fat and preparation method thereof
  • Functional beverage capable of reducing blood fat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Put 3 grams of propylene glycol fatty acid ester and 5 grams of oryzanol into 20 grams of millet bran oil, heat and melt, as phase A; dissolve 30 grams of skimmed milk powder and 75 grams of fructose in 200 grams of deionized water as phase B solution; After heating and melting the modified soybean lecithin and 2 g of propylene glycol fatty acid ester, add 400 g of deionized water at 80° C. and mix evenly at 2000 rpm to form phase C. Pour phase B heated to 85°C into phase A at the same temperature and mix, stir and emulsify at 5000rpm for 6 minutes to form an emulsion with high oil content; then use a high-pressure homogenizer to homogenize once at 30MPa, and then heat to 85°C, After 10 minutes of reaction, phase D was obtained. Add 263 grams of deionized water after mixing phase D and phase C, so that the total mass of all ingredients is 1000 grams. After the mixture was heated to 75°C, it was sheared and emulsified at 3000rpm for 4 minutes to form an oil-in-water emu...

Embodiment 2

[0026]Put 4 grams of monoglycerides of fatty acids and 7 grams of oryzanol into 30 grams of millet bran oil, heat and melt, as phase A; dissolve 30 grams of skim milk powder and 90 grams of maltose in 240 grams of deionized water as phase B solution; After heating and melting the hydrophilic monoglyceride and 3 g of monoglyceride, add 400 g of deionized water at 70-85° C. and mix evenly at 2000 rpm to form phase C. Pour phase B heated to 75°C into phase A at the same temperature and mix, stir and emulsify at 6000rpm for 5 minutes to form an emulsion with high oil content; then use a high-pressure homogenizer to homogenize once at 35MPa, and then heat to 86°C, After 10 minutes of reaction, phase D was obtained. After mixing phase D and phase C, add 191.5 grams of deionized ingredients to make the total mass of all ingredients 1000 grams. After the mixture was heated to 80°C, it was sheared and emulsified at 4000rpm for 2 minutes to form an oil-in-water emulsion with low oil co...

Embodiment 3

[0030] 2.5 grams of ethylene glycol fatty acid ester and 6 grams Put oryzanol into 25 grams of millet bran oil, heat and melt it as phase A; dissolve 15 grams of skim milk protein powder and 60 grams of glucose in 180 grams of deionized water as the solution of phase B; dissolve 1.3 grams of polyglycerol ester, 1.2 hydrophilic After heating and melting monoglyceride and 1.5 g of ethylene glycol fatty acid ester, add 400 g of deionized water at 85° C. and mix evenly at 3000 rpm to form phase C. Pour phase B heated to 85°C into phase A at the same temperature and mix, stir and emulsify at 4000rpm for 8 minutes to form an emulsion with high oil content; then use a high-pressure homogenizer to homogenize once at 25MPa, and then heat to 82°C, After 10 minutes of reaction, phase D was obtained. After mixing phase D and phase C, add 315.5 grams of deionized water, so that the total mass of all ingredients is 1000. After the mixture was heated to 80°C, it was sheared and emulsified...

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Abstract

The invention provides a functional beverage capable of reducing blood fat and a preparation method thereof. The main raw materials of the beverage are millet bran oil, oryzanol, skimmed milk powder, deionized water, emulsifiers and reducing sugar. The preparation method comprises the following steps that the oryzanol and a part of lipophilic emulsifier are put into the millet bran oil to be dissolved as phase A; the skimmed milk powder and the reducing sugar are dissolved by using a small amount of deionized water as phase B; the rest of the lipophilic emulsifier and the hydrophilic emulsifier are heated and melted, and mixed with water of 70-85 DEG C as phase C; the phase B with the temperature of 70-85 DEG C is mixed with the phase A, after emulsification at 4000-6000 rpm, first homogenization is carried out at a pressure of 25-45 MPa, and then heat preservation reaction is carried out at the temperature of 82-88 DEG C for 10 minutes to obtain phase D; the phase C and the phase D are mixed to be heated to 70-85 DEG C, shearing and emulsification are carried out, and then secondary homogenization is carried out; and secondary homogenization liquid is subjected to degassing and bottling, and heating exhausting and sterilizing are carried out to obtain the functional beverage with good stability and blood fat reducing effect.

Description

technical field [0001] The invention relates to a functional drink, in particular to a blood fat-lowering functional drink and a preparation method thereof. technical background [0002] Chinese patent CN101991159A discloses a water-based beverage containing phytosterol and oryzanol and a preparation method thereof, the water-based beverage contains phytosterol, oryzanol and at least one emulsifier, wherein the weight ratio of phytosterol, oryzanol to emulsifier is 1:0.1 ~10:0.01~5, the emulsifier is selected from one or more of sucrose fatty acid ester, caprylic glycerin and polyglycerin fatty acid ester. The preparation method is as follows: melting and mixing oryzanol and other oil-phase raw materials, adding them into the water phase at 60-95°C for emulsification, without high-temperature sterilization. Although the beverage has no sedimentation and stratification after being placed at 4°C and room temperature for three months, this type of neutral beverage has not pass...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/115A23L33/10A23L33/19A23L2/52
CPCA23L2/38A23L2/52A23V2002/00A23V2200/3262A23V2250/606A23V2250/61A23V2250/608A23V2250/616A23V2250/638A23V2250/1842A23V2250/192
Inventor 王常青
Owner SHANXI UNIV
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