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A compound technology of calendula oil and resin, which is applied in the field of food processing, can solve problems such as difficulty in increasing consumer satisfaction, imperfect preparation process, unsuitable for diabetic patients, etc., to expand the consumer market, and to achieve uniform and stable liquid state , Improve the effect of fusion and stability
Pending Publication Date: 2022-08-02
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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[0005] In recent years, although calendula and black fruit wolfberry have attracted much attention due to their high nutritional and functional value, there are also problems such as single processing method, difficulty in intensive processing, and few series of products, especially in the processing and utilization in the liquid beverage industry rate is low, it is difficult to increase consumer satisfaction, and at the same time, there are few compound beverage products containing calendula oleoresin on the market today, and the preparation process of oil-type compound beverage products is not perfect, and oil-water stratification is prone to occur , unstable state and other problems, and most of the liquid beverages are high in sugar content, so many obese and diabetic patients are not suitable for consumption
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Embodiment 1
[0021] Crush the clean marigold flowers with a moisture content of 15%, pass through a 40-mesh sieve, and pass through supercritical CO 2 The fluid extraction equipment extracts calendula oleoresin, and the extraction conditions are: extraction temperature 60 ℃, pressure 30 MPa, CO 2 The flow rate is 15L / h, the temperature of separation kettle I is 40°C, the pressure is 6MPa, and the temperature of separation kettle II is 20°C, and the obtained oleoresin is in the form of a brown-red paste with the unique flavor of calendula.
[0022] Dissolve 0.64 g of sucrose fatty acid ester (emulsifier) in 100 mL of water, add 0.8 g of calendula oleoresin, stir magnetically for 20 min to obtain an emulsion, add water according to the volume ratio of emulsion to water 1:4, stir well, and then Add β-cyclodextrin and sodium alginate in turn (add 8g of β-cyclodextrin first, stir evenly, let stand for 5 minutes, then add 4 g of sodium alginate, slowly stir for 5 minutes, let stand for 15 minu...
Embodiment 2
[0034] Crush the clean marigold flowers with a moisture content of 15%, pass through a 40-mesh sieve, and pass through supercritical CO 2 The fluid extraction equipment extracts calendula oleoresin, and the extraction conditions are: extraction temperature 60 ℃, pressure 30 MPa, CO 2 The flow rate is 15L / h, the temperature of separation kettle I is 40°C, the pressure is 6MPa, and the temperature of separation kettle II is 20°C. The obtained oleoresin is brown-red paste with the unique flavor of calendula.
[0035] Dissolve 0.6kg of sucrose fatty acid ester (emulsifier) in 100L of water, add 0.8kg of calendula oleoresin, stir magnetically for 30min to obtain an emulsion, add water according to the volume ratio of emulsion to water 1:4, stir well, then Add β-cyclodextrin and sodium alginate in sequence (add 8g of β-cyclodextrin first, stir evenly, let stand for 5 minutes, then add 4 g of sodium alginate, slowly stir for 5 minutes, let stand for 15 minutes), stir magnetically ...
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Abstract
The invention discloses a preparation method of a liquid beverage containing calendula oleoresin composite microcapsules, which comprises the following steps: uniformly mixing a calendula oleoresin microcapsule solution with water according to a volume ratio of 5: 1, adding 4-6g/L of lycium ruthenicum superfine powder, 4-6g/L of inulin, 150-200g/L of xylitol and 6-8g/L of citric acid, homogenizing for 10-15 minutes, and sterilizing; wherein the calendula oil resin microcapsule solution is obtained by performing microcapsule embedding on an emulsion obtained by emulsifying calendula oil resin. The calendula oil resin composite microcapsule liquid beverage prepared by the method disclosed by the invention has unique fragrance of the calendula oil resin and the lycium ruthenicum, is high in nutritional value, has remarkable anti-fatigue and anti-oxidation functions, is high in thermal stability, is free from foreign matters, layering and precipitation after being stored for a long time, is uniform and stable in liquid state, and is free from any toxic or side effect. The beverage is a high-quality liquid beverage with a relatively strong health-care function, and has a great market development prospect.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of a liquid beverage containing calendula oleoresin composite microcapsules. Background technique [0002] Calendula (Calendula officinalis L.), also known as Calendula officinalis, is a plant of the genus Asteraceae, native to Europe and introduced to my country in the late 18th century, and has now become one of the important herbal flowers in my country. Calendula not only contains carbohydrates, fats, amino acids and other components, but also contains active components such as carotenoids, triterpenoid saponins and volatile oils. Among them, lutein and lutein ester (pro-vitamin A) are the main components of calendula, which can be transformed into directly absorbed vitamin A in the human body, which can effectively prevent and improve modern people's long-term staring at computers, mobile phones, etc. Eye strain caused by TV. [0003] Oleores...
Claims
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