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A process for prolonging the shelf life of supplementary food nutrient supplement food
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A nutrient and shelf life technology, which is applied in the field of food processing, can solve problems such as shortening product shelf life and affecting product quality, and achieves the effects of simple operation, prolonging shelf life, and high feasibility
Active Publication Date: 2021-05-04
天添爱(江苏)生物科技有限公司
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Problems solved by technology
It is easy to produce a hala taste, which affects the quality of the product both in terms of taste and consumption, and greatly shortens the shelf life of the product
Method used
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preparation example Construction
[0034] (1) Preparation of embedded calcium carbonate, including the following steps:
[0035] 1) Pretreatment of raw materials: prepare one or more vegetable oils such as corn oil, palm oil, soybean oil, and calcium carbonate, heat the vegetable oil to 40-50°C, and set aside;
[0036] 2) Add calcium carbonate to the wet mixing granulator, add 2-12% vegetable oil in proportion to the quality of calcium carbonate, start stirring I, stirring II, chopping II for stirring and chopping for 240 seconds;
[0037] 3) After cleaning the inner wall of the wet mixing granulator and the materials attached to the upper cover, turn on stirring II and chopping I to stir and chop for 300 seconds;
[0038] 4) After cleaning the inner wall of the wet mixing granulator and the materials attached to the upper cover, turn on stirring II, stirring I and chopping I to stir and chop for 180 seconds;
[0039] 5) Release the material into a double-layer polyethylene bag, seal it with a sealing machine ...
Embodiment 1
[0043] Example 1 Comparison of scanning electron microscope images of embedded calcium carbonate and unembedded calcium carbonate
[0044] see Figure 1~2 , under the scanning electron microscope, it can be seen that the particle size of the unembedded calcium carbonate is different, and the distance between the particles is relatively large; after embedding, the particle size distribution of calcium carbonate gradually becomes uniform, and after vegetable oil A certain degree of agglomeration occurs between the calcium carbonate particles, so that the embedded calcium carbonate is not easy to have a hala taste due to moisture.
Embodiment 2
[0045] The particle size distribution figure of embodiment 2 various nutrients
[0046] Various nutrients added in the process of the present invention (calcium carbonate, sodium iron edetate, ferrous fumarate, zinc oxide, vitamin A palmitate, vitamin D 3 , Vitamin B 1 , Vitamin B 2 , Vitamin B 12 , folic acid) particle size distribution such as Figure 3-12 As shown, the Z-average and PDI of each nutrient are shown in Table 1.
[0047] Table 1 Z-average and PDI of each nutrient
[0048]
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Abstract
The invention discloses a process for prolonging the shelf life of supplementary food nutrient supplement food, which comprises the preparation of embedding calcium carbonate and the preparation of supplementary food nutrient supplement food. The present invention uses corn oil, palm oil, soybean oil and other vegetable oils to embed calcium carbonate to obtain embedded calcium carbonate, and then uses it as the source of nutrient calcium, and the shelf life of the food supplement and nutrient supplement food obtained is shorter than that of unembedded calcium carbonate. Significantly prolonged. According to the accelerated test (40℃±2℃, relative humidity 75%±5%), when the embedding concentration of embedded calcium carbonate is 10%, its stability is the best. 15 days can be extended to 6 months; through long-term tests (placement at room temperature), when the embedding concentration of embedded calcium carbonate is 10%, the shelf life can reach more than 18 months. The invention has the advantages of simple process, convenient operation and high feasibility, can greatly prolong the shelf life of supplementary food and nutrient supplement food, and has broad application prospects.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a process for prolonging the shelf life of food supplemented with nutritional supplements. Background technique [0002] Complementary food nutrient supplement food is based on one or more of soybeans, soybean protein products, milk, and milk protein products, and is added with multivitamins (vitamin A, vitamin D, etc.) 3 , Vitamin B 1 etc.) and a variety of minerals (calcium, iron, zinc) and other nutritional enhancers. However, in the process of long-term coexistence of soybeans and soybean protein products with various minerals (calcium, iron, zinc), etc., oil oxidative rancidity will occur. It is easy to produce a hala taste, which affects the quality of the product both in terms of taste and consumption, and greatly shortens the shelf life of the product. Therefore, it is very necessary to study a process that can effectively prolong the shelf life of food supplem...
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Application Information
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