Chia seed and kiwi fruit beverage ball wrapped with vitamin A microcapsules and preparation method thereof

A vitamin and microcapsule technology, applied in the field of beverages, can solve the problems of unsatisfactory embedding rate, damage to the natural environment, poor storage stability, etc., and achieve the effects of alleviating the phenomenon of plastic pollution, low price and stable properties

Pending Publication Date: 2021-08-10
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are cracks and holes on the surface of vitamin A microcapsules prepared by the above three types of methods, the embedding rate is not ideal, the product has more slick oil, and the storage stability is poor.
[0004] Most beverage bottles on the market use plastic bottles, which can be recycled and reused, but the recycling cost is high. At the same time, it takes hundreds of years for plastic bottles to weather and degrade in a natural state, which seriously damages the natural environment

Method used

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  • Chia seed and kiwi fruit beverage ball wrapped with vitamin A microcapsules and preparation method thereof
  • Chia seed and kiwi fruit beverage ball wrapped with vitamin A microcapsules and preparation method thereof
  • Chia seed and kiwi fruit beverage ball wrapped with vitamin A microcapsules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] This embodiment discloses a preparation method of chia seed kiwi fruit drink balls coated with vitamin A microcapsules, comprising the following steps:

[0048] 1. the preparation method of vitamin A microcapsules, comprises the steps:

[0049] (1) Preparation of wall material: Dissolve 5 wt% gelatin and 1.5 wt% carboxymethyl cellulose in deionized water to form a wall material solution.

[0050] (2) Preparation of core material: Dissolve 1 wt% gelatin in deionized water, add 2 wt% sucrose ester and 10 wt% vitamin A oil to the core material solution.

[0051] (3) Preparation of emulsion: use 2mol / L acetic acid solution to adjust the pH value of the solution obtained in step (2) to 4.0, then use a syringe to add the wall material solution prepared in step (1) dropwise, and then use a vortex mixer to Homogenize for 5 minutes under the condition of 14000r / min.

[0052] (4) Complex coacervation reaction: use 2 mol / L acetic acid solution to adjust the pH value of the solut...

Embodiment 2

[0064] This embodiment discloses a preparation method of chia seed kiwi fruit drink balls coated with vitamin A microcapsules, comprising the following steps:

[0065] 1. the preparation method of vitamin A microcapsules, comprises the steps:

[0066] (1) Preparation of wall material: Dissolve 5 wt% gelatin and 1.5 wt% carboxymethyl cellulose in deionized water to form a wall material solution.

[0067] (2) Preparation of the core material: 1 wt% gelatin was dissolved in deionized water, and 3 wt% sucrose ester and 10 wt% vitamin A oil were added to it to form a core material solution.

[0068] (3) Preparation of emulsion: use 2mol / L acetic acid solution to adjust the pH value of the solution obtained in step (2) to 4.0, then use a syringe to add the wall material solution prepared in step (1) dropwise, and then use a vortex mixer to Homogenize for 5 minutes under the condition of 14000r / min.

[0069] (4) Complex coacervation reaction: use 2 mol / L acetic acid solution to adj...

Embodiment 3

[0085] This embodiment discloses a preparation method of chia seed kiwi fruit drink balls coated with vitamin A microcapsules, comprising the following steps:

[0086] 1. the preparation method of vitamin A microcapsules, comprises the steps:

[0087] (1) Preparation of wall material: Take 5wt% gelatin and 1.5wt% carboxymethyl cellulose, dissolve them in deionized water, and prepare a wall material solution.

[0088](2) Preparation of the core material: 1 wt% gelatin was dissolved in deionized water, and 4 wt% sucrose ester and 10 wt% vitamin A oil were added to it to form a core material solution.

[0089] (3) Preparation of emulsion: use 2mol / L acetic acid solution to adjust the pH value of the solution obtained in step (2) to 4.0, then use a syringe to add the wall material solution prepared in step (1) dropwise, and then use a vortex mixer to Homogenize for 5 minutes under the condition of 14000r / min.

[0090] (4) Complex coacervation reaction: use 2 mol / L acetic acid so...

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Abstract

The invention discloses a chia seed and kiwi fruit beverage ball wrapped with vitamin A microcapsules and a preparation method thereof. The preparation method comprises the following steps: (1) preparing chia seed and vitamin A microcapsule fruit juice; (2) blending the compound fruit juice; (3) preparing composite fruit juice balls; (4) preparing a sodium alginate solution; (5) preparing a cross-linking solution; and (6) preparing the chia seed and kiwi fruit beverage balls coated with the vitamin A microcapsules. Due to the appearance of the beverage ball, the current plastic pollution phenomenon is greatly relieved, and a new beverage type is provided. Sodium alginate can be made into various gel foods, a good colloid form is kept, and seepage or shrinkage does not occur. The beverage has good flowability, so that the beverage added with the beverage is soft and smooth in mouth feel; as the calcium alginate can form stable thermal irreversible gel, the calcium alginate does not become rough (ice crystal growth) in the transportation and storage processes, and the product deformation phenomenon caused by temperature fluctuation does not occur.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a preparation method of chia seed kiwi fruit beverage balls coated with vitamin A microcapsules. Background technique [0002] Vitamin A is an unsaturated monohydric alcohol with an alicyclic ring. It is a fat-soluble vitamin, insoluble in glycerin and water, and easily soluble in chloroform, ether and petroleum ether. In recent years, vitamin A has been widely used as a food nutrition fortifier, but its application is limited because it is easily degraded by environmental conditions such as light and oxygen. [0003] Microcapsule technology refers to the technology of using natural or synthetic polymer materials to wrap dispersed solid, liquid, and gas substances to form tiny particles with semi-permeable or sealed capsules. The wrapping process is microencapsulation. The tiny particles formed are called microcapsules, which have been widely used in food, medicine, petroleum, chemical ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L2/70A23L2/72A23L33/10A23L33/155A23L3/44A23P10/30
CPCA23L2/04A23L2/52A23L2/70A23L2/72A23L33/10A23L33/155A23L3/44A23P10/30A23V2002/00A23V2250/5086A23V2250/702A23V2300/10A23V2300/20
Inventor 叶淑红董乃慧朱文秀郑欣妍李悦
Owner DALIAN POLYTECHNIC UNIVERSITY
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