Preparation method of solid beverage with phosphatidylserine and omega-3 fatty acid

A technology of phosphatidylserine and solid beverages, which is applied in the field of food processing, can solve the problems of memory enhancement, decrease of absorption efficiency, increase of gastrointestinal burden, etc., and achieve the goal of helping efficient operation, enhancing efficiency, and reducing flavor loss Effect

Inactive Publication Date: 2020-01-17
南通厚元生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, taking DHA alone will not only increase the burden on the gastrointestinal tract, but also easily oxidize, resulting in a decrease in absorption efficiency. A more effe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Step 1: Mix 10kg of pea protein hydrolyzate with 250kg of pure water and stir for 1 hour, adjust the pH to 14 with sodium hydroxide and continue stirring for 1 hour, then adjust the pH to 7 with phosphoric acid, mix 10kg of hydroxypropyl starch with 230kg of pure water Stir for 1 hour, pour into the pea protein hydrolyzate, continue stirring for 3 hours, and adjust the pH to 4 with phosphoric acid.

[0023] Step 2: Mix 3kg of phosphatidylserine, 5kg of docosahexaenoic acid (DHA) and 42kg of soybean oil evenly, stir and dissolve at room temperature for 1 hour.

[0024] Step 3: Mix the two parts of step 1 and step 2 to emulsify evenly, and stir at high speed for 30 minutes at room temperature. The prepared emulsion is passed through a 300-500 mesh filter, the filtrate temperature is 40-50 °C, and the pressure is 30-35 Homogenize at MPa, pass through a homogenizer twice, and make the particle size of fat globules in the emulsion less than 1 μm.

[0025] Step 4: Add 200 kg...

Embodiment 2

[0028] Step 1: Mix 20 kg of pea protein hydrolyzate and 250 kg of pure water and stir for 1 hour, adjust the pH to 14 with sodium hydroxide, continue stirring for 1 hour, and then adjust the pH to 7 with phosphoric acid. Mix 10kg of hydroxypropyl starch with 220kg of pure water and stir for 1 hour, pour it into the pea protein hydrolyzate, continue to stir for 3 hours, and adjust the pH to 4 with phosphoric acid.

[0029] Step 2: Mix 3 kg of phosphatidylserine, 5 kg of α-linolenic acid and 42 kg of soybean oil evenly, stir and dissolve at room temperature for 1 hour.

[0030] Step 3: Mix the two parts of step 1 and step 2 to emulsify evenly, and stir at high speed for 30 minutes at room temperature. The prepared emulsion is passed through a 300-500 mesh filter, the filtrate temperature is 40-50 °C, and the pressure is 30-35 Homogenize at MPa, pass through a homogenizer twice, and make the particle size of fat globules in the emulsion less than 1 μm.

[0031] Step 4: Add 250 k...

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Abstract

The invention discloses a preparation method of a solid beverage with phosphatidylserine and omega-3 fatty acid. The method includes the steps: firstly, preparing pea protein hydrolysate-hydroxypropylstarch water-phase solution; secondly, preparing an oil-phase portion with phosphatidylserine and omega-3 fatty acid; thirdly, uniformly mixing a water-phase portion and the oil-phase portion, and homogenizing mixture at high pressure to prepare emulsion; fourthly, adding accessories into the emulsion, and uniformly stirring mixture; fifthly, freeze-drying the mixture, crushing the freeze-dried mixture, and packaging the crushed mixture to prepare the solid beverage with the phosphatidylserine and the omega-3 fatty acid. The solid beverage has the advantages that the phosphatidylserine and the omega-3 fatty acid are simultaneously taken by eaters, brain functions of the eaters are improved, absorption of a brain for the phosphatidylserine can be facilitated by the omega-3 fatty acid, thebrain functions are enhanced, and the prepared solid beverage is proper in taste, long in shelf life and suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a solid beverage containing phosphatidylserine and omega-3 fatty acids. Background technique [0002] For a long time, solid drinks have been favored by consumers because of their variety, unique flavors, and easy storage; they can replenish the nutrients needed for human metabolism in a timely manner, and have become an inseparable companion in many people's lives. Compared with liquid beverages, solid beverages have the following characteristics: significantly lighter in weight, significantly smaller in size, and easy to carry; good in flavor, good in instant solubility, wide in application range, easy to drink; easy to maintain hygiene; simple in packaging and convenient in transportation. [0003] The role of phosphatidylserine in improving brain functions such as signal transduction, release of secretory vesicles and information transmission between cell...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/66A23L33/12A23L33/175A23L33/185A23P30/00
CPCA23L2/39A23L2/52A23L33/175A23L33/12A23L33/185A23L2/66A23P30/00A23V2002/00A23V2200/322A23V2200/30A23V2250/0642A23V2250/1868A23V2250/187A23V2250/1874A23V2250/5488A23V2300/10A23V2300/20
Inventor 张永志
Owner 南通厚元生物科技有限公司
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