Emergency food and preparation method thereof

A food and emulsion technology, which is applied in food drying, food ingredients, food forming, etc., can solve problems such as single nutritional components, inconvenient transportation, and short shelf life, so as to avoid metabolic disorders and improve the efficacy of nutrients and energy supplements , the effect of correcting metabolic disorders

Pending Publication Date: 2021-06-15
SHENZHEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide an emergency food and its preparation method in view of the above-mentioned defects of the prior art, aiming to solve the problems of single nutritional components, short shelf life and inconvenient transportation in the existing emergency food.

Method used

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  • Emergency food and preparation method thereof
  • Emergency food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] (1) Dissolve whey protein isolate (Mullins Whey Inc, Mosinee, WI, USA) in deionized water at room temperature, and hydrate for 4 hours to obtain an aqueous solution of whey protein isolate; wherein, the aqueous solution of whey protein isolate The quality of whey protein isolate in the medium is 20% of the quality of described deionized water;

[0060] (2) Mix β-carotene (Sigma-Aldrich, St.Louis, MO, USA) with oil (Arawana, Guangzhou, Guangdong, China) at 40°C to obtain an oil solution of β-carotene; wherein, the The quality of β-carotene in the oil solution of β-carotene is 0.5% of the quality of the oil;

[0061] (3) Homogenize the aqueous solution of whey protein isolate and the oil solution of β-carotene using a high-speed homogenizer to obtain a single-layer emulsion;

[0062] (4) adding gum arabic (Sigma-Aldrich, St.Louis, MO, USA) into the single-layer emulsion, and using a high-speed homogenizer to perform homogenization treatment to obtain a layer-by-layer emu...

Embodiment 2

[0066] (1) Dissolving whey protein isolate in deionized water at room temperature and hydrating for 4 hours to obtain an aqueous solution of whey protein isolate; wherein, the quality of whey protein isolate in the aqueous solution of whey protein isolate is the deionized water 20% of the mass of ionized water;

[0067] (2) Mix β-carotene with oil at 40°C to obtain an oil solution of β-carotene; wherein, the quality of β-carotene in the oil solution of β-carotene is 1% of the quality of the oil 0.5%;

[0068] (3) Homogenize the aqueous solution of whey protein isolate and the oil solution of β-carotene using a high-speed homogenizer to obtain a single-layer emulsion;

[0069] (4) Gum Arabic is added to the single-layer emulsion, and a high-speed homogenizer is used to homogenize to obtain a layer-by-layer emulsion;

[0070] (5) Add maltodextrin to deionized water, and add trehalose to the aqueous solution of maltodextrin to prepare a mixed solution of trehalose and maltodext...

Embodiment 3

[0073] (1) Dissolving whey protein isolate in deionized water at room temperature and hydrating for 4 hours to obtain an aqueous solution of whey protein isolate; wherein, the quality of whey protein isolate in the aqueous solution of whey protein isolate is the deionized water 20% of the mass of ionized water;

[0074] (2) Mix β-carotene with oil at 40°C to obtain an oil solution of β-carotene; wherein, the quality of β-carotene in the oil solution of β-carotene is 1% of the quality of the oil 0.5%;

[0075] (3) Homogenize the aqueous solution of whey protein isolate and the oil solution of β-carotene using a high-speed homogenizer to obtain a single-layer emulsion;

[0076] (4) Gum Arabic is added to the single-layer emulsion, and a high-speed homogenizer is used to homogenize to obtain a layer-by-layer emulsion;

[0077] (5) Add maltodextrin to deionized water, and add trehalose to the aqueous solution of maltodextrin to configure a mixed solution of trehalose and maltode...

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Abstract

The invention discloses an emergency food and a preparation method thereof, and the preparation method comprises the following steps: mixing an aqueous solution of whey protein isolate and an oil solution of beta-carotene, and carrying out homogenization treatment to obtain a single-layer emulsion; adding Arabic gum into the single-layer emulsion, and carrying out homogenization treatment to obtain a layer-by-layer emulsion; and adding a mixed solution of trehalose and maltodextrin into the layer-by-layer emulsion, and performing freeze drying to obtain the emergency food. The prepared emergency food can meet normal nutritional requirements of a human body, the beta-carotene is wrapped by a layer-by-layer emulsion structure formed by the whey protein isolate and the Arabic gum, and the layer-by-layer emulsion structure is packaged by a glass packaging body formed by the trehalose and the maltodextrin, so that the stability of the emergency food is improved, and the shelf life of the emergency food is prolonged. Trehalose can participate in metabolism of the human body after entering the human body, human body metabolic disorder is corrected, low digestion and absorption efficiency of the emergency food caused by metabolic disorder is avoided, and the nutrient and energy supplementing effect of the emergency food is improved.

Description

technical field [0001] The invention relates to the technical field of food materials, in particular to an emergency food and a preparation method thereof. Background technique [0002] Food provides essential nutrients for the human body. Like air and water, it is an indispensable element of life for the human body. Emergency food refers to a type of food used to maintain human survival under emergency conditions such as disasters, wars, and accidents. As a necessary material in an emergency, emergency food is of great significance for ensuring the safety of personnel at the disaster site and improving the level of rescue and relief. However, existing emergency foods have problems such as single nutritional components, short shelf life, and inconvenient transportation. [0003] Therefore, the prior art still needs to be improved and developed. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide an emergency food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L33/105A23L33/19A23P10/30
CPCA23L33/125A23L33/105A23L33/19A23P10/30A23V2002/00A23V2200/30A23V2250/54252A23V2250/211A23V2250/5028A23V2250/636A23V2250/5114A23V2300/26A23V2300/10
Inventor 范方辉崔婷婷
Owner SHENZHEN UNIV
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