Preparation process of emulsified DHA oil

A preparation process and technology of pre-emulsion, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of unfriendly children or the elderly, limited amount of DHA added, etc., to enhance bioavailability , reduce energy intake, maintain the effect of activity

Inactive Publication Date: 2022-02-25
济南稹飞电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] It has been seen in the prior art that DHA algae oil is added to milk and yogurt, but the amount of DHA added is often limited, and it is limited to a large amount of liquid, which is not very friendly to some younger children or the elderly

Method used

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  • Preparation process of emulsified DHA oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The xanthan gum that is 0.5% by mass fraction is joined in ultrapure water, 38 degrees Celsius stirs 15min with 1kr / min constant temperature, in the process of constant temperature stirring, add mass fraction is 28% xylitol and mass fraction is 0.06% potassium sorbate, stirring continuously for 12min. Add 20% corn oil by volume and 25% linseed oil by volume, continue stirring at constant temperature for 5 minutes, then add 2% sweet orange oil by volume, and stir for 10 minutes at constant temperature. Continue to add 18% fish oil by volume and stir for 10 minutes, continue to add 0.02% natural carotene and 0.2% citric acid by volume, and stir for 5 minutes. Use a colloid mill with a speed of 6500r / min, a crushing degree of about 22 μm, and rotate for 6 minutes to prepare a pre-emulsion. The pre-emulsion is processed 6 times by a 120Mpa micro-fluidic homogenizer to obtain a milkshake-like emulsified DHA product.

[0025] Particle size:

[0026] The average particle di...

Embodiment 2

[0032]The seaweed polysaccharide that is 0.8% by mass is added to ultrapure water, 35 degrees Celsius with 0.8kr / min constant temperature stirring 18min, in the process of constant temperature stirring, add the xylitol that the mass fraction is 26% and the mass fraction is 0.06% potassium sorbate, stirring continuously for 10 minutes. Add 22% corn oil by volume and 5% walnut oil by volume, and continue stirring at constant temperature for 5 minutes, then add 1.8% lemon oil by volume and 0.1% menthol, and stir for 10 minutes at constant temperature. Continue to add 22% fish oil by volume and stir for 8 minutes, continue to add 0.05% natural carotene and 0.15% citric acid by volume, and stir for 5 minutes. Use a colloid mill with a rotating speed of 5800r / min, a crushing degree of about 18 μm, and rotate for 8 minutes to prepare a pre-emulsion. The pre-emulsion is processed 5 times by a 90Mpa micro-fluidic homogenizer to obtain a milkshake-like emulsified DHA product.

[0033]...

Embodiment 3

[0036] Add 0.5% xanthan gum and 0.1% gum arabic into ultrapure water at 40°C and stir at a constant temperature of 1 kr / min for 9 minutes, and add 24% erythrose in the process of constant temperature stirring Alcohol and potassium sorbate with a mass fraction of 0.06% were stirred continuously for 10 minutes. Add 28% linseed oil by volume, and keep stirring at constant temperature for 6 minutes, then add 2% lemon oil and 0.3% dill seed oil by volume, and stir for 8 minutes at constant temperature. Continue to add 30% fish oil by volume and stir for 12 minutes, continue to add 0.05% natural carotene and 0.15% citric acid by volume, and stir for 5 minutes. Use a colloid mill with a speed of 6200r / min, a crushing degree of about 20 μm, and rotate for 6 minutes to prepare a pre-emulsion. The pre-emulsion is processed 6 times by a 120Mpa micro-fluidic homogenizer to obtain a milkshake-like emulsified DHA product.

[0037] Absorption Utilization:

[0038] The prepared emulsion DH...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation process of emulsified DHA oil. The preparation process comprises the following process steps: adding solid micelle particles into an aqueous solution, and conducting stirring and dissolving to obtain a micelle solution for subsequent use; adding a sweetening agent and a food preservative into the obtained micelle solution, and carrying out uniform stirring for later use; adding compound grease and seasoning grease, and carrying out uniform stirring for later use; adding the DHA oil, food coloring and an acidity regulator, and conducting processing to obtain pre-emulsified liquid; and homogenizing the pre-emulsified liquid through a micro-jet homogenizer to obtain the emulsified DHA oil, and packaging the emulsified DHA oil. By adopting the above process disclosed by the invention, emulsification and embedding of the DHA oil can be realized under the condition that a common emulsifier is not used, the required emulsified DHA oil can be prepared within a relatively short time, the activity of the DHA is maintained, the bioavailability of the DHA is enhanced, the absorption and utilization degree can reach 4 times or more, and the prepared DHA emulsion is good in stability and free of the phenomena of layering, oil separation and the like within 3 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation process of emulsified DHA oil. Background technique [0002] Docosahexaenoic acid (DHA) is an n-3 series long-chain polyunsaturated fatty acid, which is an essential polyunsaturated fatty acid for the human body. An important component of phospholipids is also the main component to promote and maintain the growth of nervous system cells. In all stages of the life cycle, DHA has played an irreplaceable role. It is rapidly enriched in the brain, retina and other nerve tissues of the body, promoting brain development in early life, and at the same time promoting the formation and function maintenance of the nervous system. It plays an important role in cognitive function, visual development and immune function. The conversion efficiency of DHA in fetuses and infants is limited, and the main source of DHA is obtained from the mother and from the diet. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 韩伟单庆具陈红
Owner 济南稹飞电子商务有限公司
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