Microcapsule composition, microcapsule type fruit and vegetable food and preparation method of microcapsule type fruit and vegetable food

Abstract

The invention discloses a microcapsule composition, a microcapsule type fruit and vegetable food and a preparation method of the microcapsule type fruit and vegetable food. The microcapsule composition comprises the following components: sodium alginate, carrageenan, calcium lactate, beta-cyclodextrin and hydroxypropyl methylcellulose. The microcapsule type fruit and vegetable product comprises the microcapsule composition and fresh fruit and vegetable juice contained in the microcapsule composition. In the fruit and vegetable food prepared by the microcapsule composition and the preparation method, the microcapsule composition forms a special structure, so that the fruit and vegetable juice included by the microcapsule composition does not leak, and the product stability is greatly improved; the microcapsule composition can also be compatible with fresh fruit and vegetable juice to generate a synergistic health-care function. The fruit and vegetable food is attractive in appearance and good in taste, can be made into various sizes, can be eaten independently, can also be added into various foods such as rice gruel, milk, yoghourt and beverages to be eaten in a mixed mode, and is anovel food meeting the requirements of human bodies for fresh fruit and vegetable nutrition and health care value.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable foods. Background technique [0002] Whether it is based on the theory and experience of "diet therapy" and "food support" of traditional Chinese medicine, or based on the latest research in modern biomedicine and nutritional medicine, eating fresh fruits and vegetables, especially in the theory and experience of traditional Chinese medicine and modern nutritional medicine theory Different fresh fruit and vegetable formula foods based on cross-integration research of methods and methods are very important and necessary for the body's nutrition and health. Therefore, fruit and vegetable food preservation has just become a food processing technology that has urgent need. So far, the theoretical and technical research on fruit and vegetable food preservation has made continuous progress, and a series of new fruit and vegetable food preservation technologies have been created. [0003] S...

AI Technical Summary

Problems solved by technology

[0004] These technologies have achieved certain success on specific fresh fruits and vegetables, but still face many problems, such as the single microcapsule material or combination of microcapsule materials used are easy to make the fresh fruit and vegetable juice leak; the microcapsule materials used are sensitive to small molecules, especially hydrophilic The inclusion ability of small molecular components is poor, and effective commercial products of this type of fruit and vegetable juice cannot be obtained; it is difficult to obtain universal application in fresh fruit and vegetable juices with high fat-soluble components and high water-soluble components at the same time; It is widely used in highly alkaline irritating fruit and vegetable juices, etc.; it is difficult to obtain regular shapes of different specifications suitable for large-scale preparation or sales, etc.

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