Preparation method of ferric pyrophosphate applied to infantal foods

A technology of infant food and iron pyrophosphate, which is applied in the coating, application, food ingredients and other directions of food, can solve the problems of affecting the health of infants and young children, vitamin C reaction browning, shortening the shelf life, etc., to ensure stable storage. and edible safety, solving the effects of catalytic oxidation and simple preparation method

Inactive Publication Date: 2019-09-17
NINGBO XINUOYA MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When common ferric pyrophosphate is used in food for infants and young children, on the one hand, there is a problem of browning caused by the reaction with nutritional fortifier vitamin C, which not only affects the strengthening of vitamin C for infants, but also seriously affects the appearance quality of the product; It can catalyze fat oxidation, affect the quality of foods such as cereals and milk, shorten the shelf life, and even affect the health of infants and young children in severe cases
In addition, since ordinary ferric pyrophosphate is added to infant food as a nutritional fortifier, the amount of addition is small, and its dispersion fluidity is poor, resulting in uneven mixing and affecting product quality.

Method used

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  • Preparation method of ferric pyrophosphate applied to infantal foods
  • Preparation method of ferric pyrophosphate applied to infantal foods
  • Preparation method of ferric pyrophosphate applied to infantal foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] First, the commercially available ferric pyrophosphate raw material is ultrafinely pulverized to form an ultrafine powder of about 10 μm for use;

[0028] Add 2kg of xanthan gum to 1000kg of purified water and stir it evenly to form an emulsion, then add 185kg of ultra-finely pulverized iron pyrophosphate powder, 300kg of maltodextrin, 2.5kg of glyceryl monostearate, and 1.5kg of enzymatically hydrolyzed soybean eggs Phospholipids, stir evenly into a suspension, then use 2 tons of preparation tanks to carry out high-speed shearing and homogenization (continuing 55-60 minutes) under the condition of rotating speed 20-25 rpm, and then pass the emulsion through a colloid mill (continuing 60 minutes) -90 minutes), and finally send the emulsion into the spray drying tower for spray drying, keep the air inlet temperature of the spray drying tower at 180°C, and the air outlet temperature at 85°C, and the powder after spray drying is sent into a fluidized bed coating machine for...

Embodiment 2

[0031] First, the commercially available ferric pyrophosphate raw material is ultrafinely pulverized to form an ultrafine powder of about 10 μm for use;

[0032] Add 1.5kg of β-glucan to 1000kg of purified water and stir to form an emulsion, then add 250kg of ultra-finely pulverized iron pyrophosphate powder, 300kg of maltodextrin, 2.25kg of glyceryl monostearate, and 1.5kg of enzymatic hydrolysis Soybean lecithin is stirred evenly into a suspension, and then a 2-ton preparation tank is used to carry out high-speed shearing and homogenization (continuing for 55-60 minutes) at a speed of 20-25 rpm, and then the emulsion is passed through a colloid mill ( last 60-90 minutes), and finally send the emulsion into the spray drying tower for spray drying, keep the air inlet temperature of the spray drying tower at 180°C, and the air outlet temperature at 85°C, and the powder after spray drying is sent to the fluidized bed for coating Machine carries out coating treatment, and the mas...

Embodiment 3～6

[0035] The difference between embodiment 3 and embodiment 1 is that pregelatinized starch is used instead of xanthan gum to make emulsion, and the rest are the same as embodiment 1.

[0036] The difference between embodiment 4 and embodiment 1 is that gellan gum is used instead of xanthan gum to make emulsion, and the rest is the same as embodiment 1.

[0037] The difference between embodiment 5 and embodiment 1 is that mannan is used instead of xanthan gum to make emulsion, and the rest is the same as embodiment 1.

[0038] The difference between embodiment 6 and embodiment 1 is that pectin is used instead of xanthan gum to make emulsion, and the rest is the same as embodiment 1.

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Abstract

The invention discloses a preparation method of ferric pyrophosphate applied to infantal foods. The preparation method comprises the following steps of (1) preparing a mixed suspension of 80 DEG or above from ferric pyrophosphate which is subjected to superfine grinding, maltodextrin, glyceryl monostearate, glycerol distearates, enzymolysis soybean lecithin and a polysaccharide compound; (2) performing high-speed shearing on the mixed suspension obtained in the step (1), performing homogenizing, and then performing spray drying to obtain entrapping ferric pyrophosphate; and (3) performing treatment on the entrapping ferric pyrophosphate obtained in the step (2) through a coating technology so as to obtain finished products of the ferric pyrophosphate. An emulsified, homogenized and sprayed microcapsule method and a coating method are combined to perform emulsifying and modifying treatment on common ferric pyrophosphate, so that the problem that in the storage process of products, the products generate brown stains is solved, the catalytic oxidation of ferrum to fat is separated, storage stability and eating safety of the products are improved, and the effect is notable.

Description

technical field [0001] The invention relates to an iron for food addition, in particular to a preparation method of an iron supplement in the form of iron pyrophosphate. Background technique [0002] Iron is one of the essential trace elements in the human body. Iron can be supplemented by iron-enriched nutritional foods; however, soluble iron salts have an iron smell that affects the taste, and iron pyrophosphate is widely used in infants because it does not contain iron smell. In products such as infant formula food, health food, convenience food and functional juice drink. When common ferric pyrophosphate is used in food for infants and young children, on the one hand, there is a problem of browning caused by the reaction with nutritional fortifier vitamin C, which not only affects the strengthening of vitamin C for infants, but also seriously affects the appearance quality of the product; It can catalyze fat oxidation, affect the quality of foods such as cereals and mil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/16A23P20/10
CPCA23L33/16A23P20/105A23V2002/00A23V2250/1592
Inventor 黄芬田健诸辉
Owner NINGBO XINUOYA MARINE BIOTECH CO LTD
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