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Nutritious vinegar rich in omega-3 unsaturated fatty acid

An unsaturated fatty acid and nutrition technology, applied in the field of condiment processing, can solve the problems of increasing obesity opportunities, unfavorable health, and high sodium content, and achieve the effects of improving flavor, enhancing nutritional value and health care efficacy.

Inactive Publication Date: 2017-06-20
广东澳米嘉生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A lot of sugar is often added to fruit vinegar or other vinegar beverages. If you drink vinegar instead of boiling water, tea and other beverages for health care or weight loss, not only will it fail to achieve the effect of nutrition and health care, but it will also increase a lot of calories. If you drink it for a long time, Increased chances of obesity, which is even more detrimental to weight control
Some commercially available processed vinegars have high sodium content, and long-term or excessive consumption is not good for your health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 adopts the following steps to realize the present invention:

[0029] (1) Take 10 parts of linseed oil, 6 parts of polyglycerol monooleate, 2 parts of Tween-20, and 1 part of Span-80, mix linseed oil, polyglycerol monooleate, Tween-20, Span-80 was stirred in a 30°C water bath at a speed of 400 r / min to obtain an oil phase;

[0030] (2) Weigh 79 parts of deionized water and 2 parts of molecularly distilled monoglyceride, add molecularly distilled monoglyceride into the deionized water, stir evenly, and heat the water bath to 30°C to obtain the water phase;

[0031] (3) Slowly add the water phase at the same temperature as the oil into the oil phase, and control the temperature at 30-32°C. After stirring evenly, circulate and homogenize in an 80MPa high-pressure homogenizer for 3 times, and cool to room temperature to obtain Obtain linseed oil nanoemulsion;

[0032] (4) Take 85 parts of vinegar (commercially available 2-3 ° vinegar made from rice as raw mat...

Embodiment 2

[0033] Embodiment 2 Adopt the following steps to realize the present invention:

[0034] (1) Take 16 parts of linseed oil, 8 parts of soybean lecithin, 3 parts of Tween-20, and 1 part of polyglycerol castor, and mix linseed oil, soybean lecithin, Tween-20, polyglycerol castor The alcohol ester was stirred in a 35°C water bath at a speed of 500 r / min to obtain an oil phase;

[0035] (2) Weigh 85 parts of deionized water and 3 parts of molecularly distilled monoglyceride, add molecularly distilled monoglyceride into the deionized water, stir evenly, and heat the water bath to 35°C to obtain the water phase;

[0036] (3) Slowly add the water phase at the same temperature as the oil into the oil phase, the temperature is controlled at 30-32°C, after stirring evenly, circulate and homogenize twice in an 85MPa high-pressure homogenizer, and cool to room temperature to obtain Obtain linseed oil nanoemulsion;

[0037] (4) Take 96 parts of vinegar (commercially available vinegar brew...

Embodiment 3

[0038] Embodiment 3 Adopt the following steps to realize the present invention:

[0039] (1) Take 7 parts of linseed oil, 2 parts of polyglycerol monooleate, 0.5 part of Tween-20, and 0.5 part of Span-80, mix linseed oil, polyglycerol monooleate, Tween-20, Span-80 was stirred in a 32°C water bath at a speed of 300 r / min to obtain an oil phase;

[0040] (2) Weigh 60 parts of deionized water and 3 parts of molecularly distilled monoglyceride, add molecularly distilled monoglyceride into the deionized water, stir evenly, and heat the water bath to 32°C to obtain the water phase;

[0041] (3) Slowly add the water phase at the same temperature as the oil into the oil phase, the temperature is controlled at 30-32°C, after stirring evenly, circulate and homogenize twice in an 85MPa high-pressure homogenizer, and cool to room temperature to obtain Obtain linseed oil nanoemulsion;

[0042] (4) Take 60 parts of vinegar (commercially available, white vinegar brewed from millet at 2-5°), ...

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Abstract

The invention discloses nutritious vinegar rich in omega-3 unsaturated fatty acid. A preparation method of the nutritious vinegar comprises the following steps: preparing linseed oil extracted from linseeds into a nano emulsion, directly adding the nano emulsion into edible vinegar, adding auxiliary materials and regulating the acidity to prepare the nutritious vinegar. According to the other technical scheme, the preparation method of the nutritious vinegar comprises the following steps: mixing linseeds with rice, black rice and sticky rice which are used as the raw materials, and preparing the nutritious vinegar by using a brewing technique. Through the nutritious vinegar rich in omega-3 unsaturated fatty acid, omega-3 active components in the linseeds can be effectively introduced into the edible vinegar, so that the nutritious vinegar has the functions of the conventional edible vinegar; the nutrition components are also increased; the flavor and the taste of the conventional edible vinegar are improved; and the nutrition value and the health effect of the nutritious vinegar are improved.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, in particular to nutritional vinegar rich in omega-3 unsaturated fatty acids. Background technique [0002] Vinegar is a traditional condiment, mainly brewed from rice, sorghum, wheat, millet, bran, and sugary fruits. Vinegar is rich in amino acids, sugars such as glucose, fructose, and maltose, and organic acids such as acetic acid, lactic acid, pyruvic acid, formic acid, malic acid, and citric acid. Eating vinegar can promote the body's digestion and absorption of nutrients provided by food; increase the concentration of gastric acid, promote body fluids and appetizers, and increase appetite; lower blood pressure and blood cholesterol, prevent arteriosclerosis and certain cancers; vinegar also has the ability to inhibit peroxidation The production of lipid substances, elimination of peroxide free radicals and skin cleansing, beauty care and prevention of pigmentation and other eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/04
CPCC12J1/04C12J1/08
Inventor 李彤赵惠刚
Owner 广东澳米嘉生物科技有限公司
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