Method for improving nutrition retention capability of aqueous product

Abstract

The invention provides a method for improving the nutrition retention capability of an aqueous solution product, which comprises the following steps: carrying out nitrogen filling treatment on an aqueous solution before ultrahigh-temperature instant sterilization, then carrying out ultrahigh-temperature instant sterilization, and then filling. The method provided by the invention can significantly improve the nutrient retention rate, flavor stability and shelf life of the water aqua product. Experimental data show that the water aqua product prepared by the method disclosed by the invention shows excellent effects in the aspects of nutrient component retention, flavor stability and shelf life, and has a wide application prospect.

Description

Technical Field

[0001] The present invention relates to the field of food technology, in particular to a method for preparing an aqueous product in health care products, and specifically to a method for improving the nutrient retention capacity of the aqueous product. Background Art

[0002] Existing aqueous products are mainly packaged in liquid form to facilitate consumption. However, during the preparation of aqueous products, conventional high-temperature sterilization methods often lead to the loss of some nutrients, affecting the nutritional value of the product. In addition, during storage, aqueous products are prone to oxidation reactions, resulting in a reduction in active ingredients and changes in flavor. Therefore, how to maximize the retention of nutrients in aqueous products while improving the sterilization effect has become an urgent problem to be solved.

[0003] Furthermore, since aqueous products are packaged in small bottles or bags with limited space, the commonly used method of filling the free space with inert gas cannot be implemented, so there is an urgent need to develop a suitable method to improve the nutrient retention capacity and shelf life of aqueous products. Summary of the invention

[0004] The object of the present invention is to provide a method for improving the nutrient retention capacity of an aqueous product, so as to solve the problems of serious nutrient loss and unstable product flavor in the prior art.

[0005] The method of the invention optimizes nitrogen filling and ultra-high temperature instant sterilization processes, so that the active ingredient retention rate of the aqueous product is significantly improved, the flavor is stable, the product reproducibility is good, and the shelf life is extended.

[0006] Before ultra-high temperature instant sterilization, the aqueous solution is filled with nitrogen. The specific method is: fill the aqueous solution with nitrogen for 5-20 minutes.

[0007] The aqueous product can be sterilized by ultra-high temperature instant sterilization at 135°C for 2-8 seconds, which will not destroy the nutrients but can kill bacteria.

[0008] Filling.

[0009] The active ingredients of the product are retained, exceeding 25% of the aqueous solution prepared by conventional methods.

[0010] The flavor of the aqueous product is stable.

[0011] The product has good reproducibility.

[0012] The shelf life of the aqueous product is 25% longer than that prepared by conventional methods.

[0013] By using the method of the present invention, nitrogen is directly charged into the aqueous solution product, so that other gases dissolved in the aqueous solution can be discharged, the oxygen content in the liquid of the aqueous solution can be reduced, which helps to prevent bacterial growth and solves the problem of oxidation of nutrients in the aqueous solution. DETAILED DESCRIPTION Example

[0015] Pure water: 63.9997% (7395.977 g) Concentrated sweet cherry juice: 17.3913% (2000g) Fructo-oligosaccharides: 13.4783% (1550 g) Eyebright extract: 1.7391% (200 g / 10 ml) Lutein (equivalent to 10mg / 10ml): 0.8696% (100g) Bilberry extract: 0.8696% (100 g) Concentrated blueberry juice: 0.8696% (100 g) Zeaxanthin (equivalent to 2 mg / 10 ml, soluble in water, probably microencapsulated powder): 0.3478% (40 g) Citric acid: 0.1739% (20 g) Mogroside: 0.1652% (19 g) Xanthan gum: 0.0870% (10 g) Taurine: 0.0087% (1 g) Natural flavor (pineapple flavor): 0.0002% (0.023 g) Preparation method.

[0016] Prior to ultra-high temperature instant sterilization, the formula mixture was filled with nitrogen for 10 minutes.

[0017] The aqueous product filled with nitrogen was sterilized instantaneously at 135°C for 5 seconds.

[0018] Fill into sterilized containers and store in sealed containers.

[0019] Experimental group (nitrogen treatment): lutein retention rate was 92% (immediately), 89% (3 months), 85% (6 months), 82% (9 months), and 78% (12 months).

[0020] Control group (conventional method): Lutein retention rates were 65% (immediately), 60% (3 months), 55% (6 months), 50% (9 months), and 45% (12 months).

[0021] Experimental group: The total bacterial count remained below 10^2 CFU / ml within 12 months.

[0022] Control group: After 9 months, the total bacterial count increased significantly, reaching 10^4 CFU / ml.

[0023] Experimental group: The oxygen content in the liquid was 0.5 mg / L, which was significantly lower than 3.0 mg / L in the control group.

[0024] Control group: The oxygen content in the liquid was 3.0 mg / L.

[0025] Experimental group: The product flavor was stable, with no significant changes within 12 months, and the taste was good.

[0026] Control group: The product's flavor began to deteriorate after 6 months and developed off-flavor after 12 months.

[0027] The results of the comparative test showed that the retention rate of lutein in the aqueous product prepared by the method of the present invention was 92%, while the retention rate of the conventional method was only 65%, an increase of 27%. The flavor of the product did not change significantly after being stored for 6 months, and the taste was stable. The shelf life test results of the product showed that the aqueous product prepared by the method of the present invention was stored at room temperature for 12 months without significant change in quality, while the product prepared by the conventional method was only 9 months.

[0028] Example 2 formula.

[0029] Purified water: 60.39% (6824 g) Apple juice concentrate: 26.55% (3000 g) Elderberry juice concentrate (equivalent to 920mg / 10ml, elderberry 8000mg / 10ml): 8.14% (920g) Acerola powder (equivalent to vitamin C 50 mg): 3.98% (450 g) Citric acid: 0.44% (50 g) Mogroside: 0.27% (30 g) Zinc gluconate (equivalent to 3 mg / 10 ml zinc): 0.22% (25 g) N-acetylneuraminic acid: 0.01% (1 g) Preparation method.

[0030] Prior to ultra-high temperature instant sterilization, the formula mixture was filled with nitrogen for 5 minutes.

[0031] The aqueous product filled with nitrogen was sterilized instantaneously at 135°C for 8 seconds.

[0032] Fill into sterilized containers and store in sealed containers.

[0033] The results of the comparative test show that the retention rate of the main nutrients (such as vitamin C) in the aqueous product prepared by the method of the present invention is significantly higher than that of the product prepared by the conventional method. The following are the specific data:

[0034] Vitamin C retention rate: 90% (immediately), 85% (3 months), 80% (6 months), 75% (9 months), 70% (12 months).

[0035] Experimental group: The total bacterial count remained below 10^2 CFU / ml within 12 months.

[0036] Control group: After 9 months, the total bacterial count increased significantly, reaching 10^4 CFU / ml.

[0037] Experimental group: The oxygen content in the liquid was 0.5 mg / L, which was significantly lower than 3.0 mg / L in the control group.

[0038] The product has a stable flavor and maintains a good taste after 6 months of storage.

[0039] Through long-term storage tests, the product was stored at room temperature for 12 months, and the retention rate of vitamin C was stable at more than 70%, which is much higher than the conventional method. At the same time, the microbial indicators remained within the safe range, and the oxygen content of the product was low, ensuring the stability of the taste and the long-term quality of the product.

[0040] formula.

[0041] Pure water: 58.07128% (6678.197 g) Glycerin: 26.08696% (3000 g) Calcium citrate (equivalent to calcium 219mg / 10ml): 9.14087% (1051.2g) Xylitol: 4.34783% (500g) Citric acid: 1.47826% (170 g) Magnesium citrate: 0.52174% (60 g) Xanthan gum: 0.13913% (16 g) Calcium aspartate (equivalent to calcium 1mg / 10ml): 0.08696% (10g) Strawberry juice: 0.04348% (5 g) Zinc citrate (equivalent to zinc 0.96 mg / 10 ml): 0.02609% (3 g) Cholecalciferol (equivalent to vitamin D 5mcg / bottle, 200IU / bottle): 0.02261% (2.6 g) Mogroside: 0.01739% (2 g) Magnesium aspartate: 0.00870% (1 g) Zinc aspartate (equivalent to 0.197 mg zinc / 10 ml): 0.00870% (1 g) Vitamin K2 (equivalent to vitamin K2 2.5mcg / bottle): 0.00003% (0.00325 g) Preparation method.

[0042] Prior to ultra-high temperature instant sterilization, the formula mixture was filled with nitrogen for 20 minutes.

[0043] The aqueous product filled with nitrogen was sterilized instantaneously at 135°C for 2 seconds.

[0044] Fill into sterilized containers and store in sealed containers.

[0045] The results of the comparative test show that the retention rate of the main nutrients (such as vitamin D, calcium, etc.) in the aqueous product prepared by the method of the present invention is significantly higher than that of the product prepared by the conventional method. The following are the specific data:

[0046] Experimental group (nitrogen treatment): Vitamin D retention rate was 92% (immediately), 89% (3 months), 85% (6 months), 82% (9 months), and 78% (12 months).

[0047] Control group (conventional method): Vitamin D retention rate was 65% (immediately), 60% (3 months), 55% (6 months), 50% (9 months), and 45% (12 months).

[0048] Experimental group: The total bacterial count remained below 10^2 CFU / ml within 12 months.

[0049] Control group: After 9 months, the total bacterial count increased significantly, reaching 10^4 CFU / ml.

[0050] Experimental group: The oxygen content in the liquid was 0.5 mg / L, which was significantly lower than 3.0 mg / L in the control group.

[0051] Experimental group: The product flavor was stable, with no significant changes within 12 months, and the taste was good.

[0052] Control group: The product's flavor began to deteriorate after 6 months and developed off-flavor after 12 months.

[0053] formula.

[0054] Purified water: 76.168% (8759.35 g) Xylitol: 20.870% (2400 g) Blueberry juice concentrate: 0.696% (80 g) Ascorbic acid (vitamin C 50mg / 10ml): 0.652% (75g) Lutein (10%) (equivalent to lutein 5mg / 10ml): 0.435% (50g) Citric acid: 0.278% (32 g) Zeaxanthin (5%) (equivalent to zeaxanthin 1mg / 10ml): 0.174% (20g) Bilberry extract (25%): 0.174% (20 g) Xanthan gum: 0.165% (19 g) Natural pineapple flavor: 0.139% (16 g) dl-α-tocopherol acetate (vitamin E 6mg / 10ml): 0.136% (15.6g) Zinc gluconate (equivalent to zinc 1mg / 10ml): 0.066% (7.6g) Beta-carotene: 0.043% (5 g) β-Carrot (equivalent to vitamin A 350μg / 10ml): 0.004% (0.455g)

[0055] Prior to ultra-high temperature instant sterilization, the formula mixture was nitrogen-filled for 18 minutes.

[0056] The aqueous product filled with nitrogen was sterilized instantaneously at 135°C for 3 seconds.

[0057] Fill into sterilized containers and store in sealed containers.

[0058] The results of the comparative test show that the aqueous product prepared by the method of the present invention is significantly superior to the product prepared by the conventional method in terms of the retention rate of main nutrients, microbial control, oxygen content and sensory quality. The following are the specific data.

[0059] Experimental group (nitrogen treatment): Vitamin C retention rate was 92% (immediately), 89% (3 months), 85% (6 months), 82% (9 months), and 78% (12 months).

[0060] Control group (conventional method): Vitamin C retention rates were 65% (immediately), 60% (3 months), 55% (6 months), 50% (9 months), and 45% (12 months).

[0061] Experimental group: The total bacterial count remained below 10^2 CFU / ml within 12 months.

[0062] Control group: After 9 months, the total bacterial count increased significantly, reaching 10^4 CFU / ml.

[0063] Experimental group: The oxygen content in the liquid was 0.5 mg / L, which was significantly lower than 3.0 mg / L in the control group.

[0064] Experimental group: The product flavor was stable, with no significant changes within 12 months, and the taste was good.

[0065] Control group: The product's flavor began to deteriorate after 6 months and developed off-flavor after 12 months.

[0066] It can be seen from the above experimental data that the method of the present invention significantly improves the nutrient retention rate, microbial safety and sensory quality of the aqueous product, and prolongs the shelf life of the product. The aqueous product prepared by the method of the present invention exhibits excellent effects in nutrient retention, flavor stability and oxidation prevention, and has broad application prospects.

[0067] According to the data and technical effects of the above embodiments, the method of the present invention has achieved remarkable results in the preparation of aqueous products. Compared with the traditional method, the present method is outstanding in maintaining the integrity of nutrients. For example, in Example 2, the retention rate of vitamin C reached 90%, which is much higher than the 65% of the traditional method. In addition, the sensory quality of the product can remain stable after long-term storage testing, without obvious changes or peculiar smell, which reflects the superiority of the method in extending the shelf life of the product and maintaining the taste. The control of microbial indicators and oxygen content also shows the improvement of the stability of the product in terms of quality and safety. In summary, the method of the present invention can not only effectively improve the nutrient retention rate and quality stability of the product, but also significantly extend the shelf life of the product, bringing significant technological progress and commercial value to the preparation and storage of aqueous products.

Claims

1. A method for improving the nutrient retention capacity of an aqueous product, characterized in that: The following steps are involved: Before ultra-high temperature instant sterilization, the aqueous solution is filled with nitrogen. The specific method is as follows: fill the aqueous solution with nitrogen for 5-20 minutes; The aqueous product is sterilized by ultra-high temperature instant sterilization at 135°C for 2-8 seconds; Filling.

2. The method according to claim 1, characterized in that The nitrogen filling time is 8-12 minutes.

3. The method according to claim 1 or 2, characterized in that: The ultra-high temperature instantaneous sterilization time is 4-5 seconds.

4. The method according to any one of claims 1 to 3, characterized in that The raw materials and weight parts of the aqueous product formula are as follows: 8759.35 g of purified water Xylitol 2400g 80g blueberry juice concentrate Ascorbic acid (vitamin C 50mg / 10ml) 75g Lutein (10%) (equivalent to lutein 5mg / 10ml) 50g 32g citric acid Zeaxanthin (5%) (equivalent to zeaxanthin 1mg / 10ml) 20g Bilberry extract (25%) 20g Xanthan gum 19g Natural pineapple flavor 16g dl-α-tocopherol acetate (vitamin E 6mg / 10ml) 15.6g Zinc gluconate (equivalent to 1mg / 10ml zinc) 7.6g β-Carotene (equivalent to vitamin A 350μg / 10ml) 0.455g.

5. The method according to any one of claims 1 to 3, characterized in that The raw materials and weight parts of the aqueous product formula are as follows: Purified water 6678.197 g 3000g glycerin Calcium citrate 1051.2 g Xylitol 500g Fructo-oligosaccharide 1550g Eyebright Extract 200g Lutein 100g Bilberry extract 100g Mulberry extract 100g 20g citric acid Mogroside 19g Xanthan gum 10g Taurine 1 g.

6. The method according to any one of claims 1 to 3, characterized in that The raw materials and weight parts of the aqueous product formula are as follows: Purified water 7395.977 g Concentrated sweet cherry juice 2000g Fructo-oligosaccharide 1550g Eyebright Extract 200g Lutein 100g Bilberry extract 100g Mulberry extract 50g 40g Mogroside 20 grams of citric acid.

7. The method according to any one of claims 1 to 3, characterized in that The raw materials and weight parts of the aqueous product formula are as follows: 8759.35 g of purified water Xylitol 2400g 80g blueberry juice concentrate Ascorbic acid (vitamin C 50mg / 10ml) 75g Lutein (10%) (equivalent to lutein 5mg / 10ml) 50g 32g citric acid Zeaxanthin (5%) (equivalent to zeaxanthin 1mg / 10ml) 20g Bilberry extract (25%) 20g Xanthan gum 19g Natural pineapple flavor 16g dl-α-tocopherol acetate (vitamin E 6mg / 10ml) 15.6g Zinc gluconate (equivalent to 1mg / 10ml zinc) 7.6g β-Carotene (equivalent to vitamin A 350μg / 10ml) 0.455g.