Fishy smell-free high-content DHA liquid beverage and preparation method thereof

Abstract

The invention relates to a fishy-smell-free high-content DHA (docosahexaenoic acid) liquid beverage and a preparation method thereof, and belongs to the technical field of functional beverage processing. The method comprises the steps of initial dissolution, first-stage cooling addition, second-stage cooling addition, a flavor adjustment stage, homogenization treatment, filtering and bagging, and terminal sterilization. The fishy smell of the algal oil is effectively eliminated through a compound peculiar smell blocking technology, the algal oil is good in flavor and high in stability, capsule packaging is not needed, the algal oil is suitable for being popularized by different crowds, especially the crowds with dysphagia such as children, the children can more pleasantly drink the algal oil actively while the algal oil is convenient to drink, preservatives and artificial pigments are not added, and the cost is low. And compared with the existing supplement, the DHA supplement has the remarkable advantages of being suitable for daily health requirements of supplementing DHA for a long time.

Description

Technical Field

[0001] The present invention belongs to the technical field of functional beverage processing, and particularly relates to a non-fishy high-content DHA liquid beverage and a preparation method thereof. Background Art

[0002] Docosahexaenoic acid, i.e., DHA, is an essential polyunsaturated fatty acid for the human body, which is rich in fish oil and algal oil. The production amount of this substance in the human body is relatively low, and it is mainly supplemented through diet.

[0003] The daily intake of DHA for adults should not be less than 0.6% of the daily energy intake per person. Taking an adult with a daily energy intake of 2000 kcal as an example, the daily intake of DHA should not be less than 120 mg. The World Health Organization (WHO) recommends an intake of 100 - 200 mg / day of DHA for different populations, but it is difficult for ordinary people's daily diet to meet this index, and supplements are needed for DHA intake.

[0004] DHA supplements are mainly extracted from fish oil and algal oil. To prevent their fishy smell from affecting consumption, existing DHA supplements are mainly soft capsules; however, the swallowing method of soft capsules is relatively inconvenient and not friendly to people with swallowing difficulties such as children, and biting open the capsule will further affect the intake.

[0005] Therefore, a new DHA supplement solution is needed to solve the above problems. Summary of the Invention

[0006] The purpose of the present invention is to provide a DHA liquid beverage without fishy smell, good taste, and convenient to drink.

[0007] To achieve the above purpose, the present invention provides the following technical solutions: A non-fishy high-content DHA liquid beverage, comprising the following components in parts by weight: 73 - 78 parts of water, 0.05 - 0.2 part of xanthan gum or pectin, 3 - 8 parts of xylitol, 12.5 - 20 parts of DHA algal oil powder, 0.1 - 0.5 part of arachidonic acid oil powder, 0.3 - 0.7 part of phosphatidylserine, 0.001 - 0.01 part of N-acetylneuraminic acid, 0.5 - 2 parts of lemon concentrate, 0.5 - 1 part of strawberry concentrate, 0.5 - 1 part of strawberry concentrate powder, 0.5 - 1.5 parts of monk fruit concentrate, 0.5 - 1 part of γ-cyclodextrin, 0.05 - 0.1 part of citric acid monohydrate, 0.01 - 0.03 part of steviol glycoside, 0.2 - 0.4 part of edible essence.

[0008] Further, the DHA content of the DHA algal oil powder is 10%.

[0009] A method for preparing the above-mentioned fishy odor-free high-DHA liquid beverage, comprising the following steps: Step 1: Initial dissolution Add water to an emulsification and blending tank, heat it to 95°C - 98°C and keep it warm. Mix pectin and xylitol and then add them to the emulsification and blending tank for stirring. The stirring parameters are: the rotation speed of the inner shear stirring disc is 700 - 800 revolutions per minute, and the rotation speed of the outer wall scraping stirring is 20 - 30 revolutions per minute. Stir for 15 - 20 minutes. Step 2: Cooling and adding in the first stage Lower the temperature in the emulsification and blending tank to 60 - 70°C and keep it warm. Sequentially add lemon concentrate, strawberry concentrate, strawberry concentrate powder, and monk fruit concentrate. Maintain the stirring parameters in Step 1 and continue stirring for 15 - 20 minutes. Step 3: Cooling and adding in the second stage Lower the temperature in the emulsification and blending tank to 35 - 40°C and keep it warm. Put DHA algal oil powder, arachidonic acid oil powder, phosphatidylserine, N-acetylneuraminic acid, and γ-cyclodextrin into a normal-temperature powder mixer and stir for 10 - 20 minutes to obtain a premix. Add the premix to the emulsification and blending tank, and adjust the stirring parameters to: the rotation speed of the inner shear stirring disc is 400 - 500 revolutions per minute, and the rotation speed of the outer wall scraping stirring is 10 - 20 revolutions per minute. Stir for 15 - 20 minutes. Step 4: Flavor adjustment stage Sequentially add citric acid monohydrate, steviol glycoside, and edible essence in the emulsification and blending tank, and then conduct detection to determine the volume and measure the pH and soluble solids. Step 5: Homogenization treatment Seal the emulsification and blending tank and stir. Adjust the stirring parameters to: the rotation speed of the inner shear stirring disc is 600 - 700 revolutions per minute, and the rotation speed of the outer wall scraping stirring is 20 - 30 revolutions per minute. Stir for 10 minutes to obtain a semi-finished product. Step 6: Filtration and bagging Filter the semi-finished product obtained in Step 5 through a 60 - 80 mesh filter, then transport it to the storage tank in the filling chamber and keep it warm. The warming temperature is 35 - 40°C. Subsequently, fill it into a 4-layer aluminum foil soft bag to obtain a finished product.

[0010] Step 7: Terminal sterilization Conduct pasteurization on the finished product. The sterilization temperature is above 95°C, and the sterilization time is 20 minutes.

[0011] Furthermore, the qualified standards for pH and soluble solids in Step 4 are pH 3.8 - 4.4 and soluble solids 14% - 18%. Beneficial effects

[0012] The fishy smell of algal oil is effectively eliminated through the compound odor-blocking technology, and it has a good flavor and strong stability. It does not require capsule encapsulation and is suitable for promotion among different populations, especially those with swallowing difficulties such as children. It is convenient to drink and can make children more willing to drink actively. Moreover, it does not add preservatives and artificial pigments, meeting the daily health needs of long-term DHA supplementation and having significant advantages compared with existing supplements.

[0013] The above description is only an overview of the technical solution of the present invention. In order to understand the technical means of the present invention more clearly and implement it according to the content of the description, the following describes the preferred embodiments of the present invention in detail. Detailed implementation manners

[0014] The technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are some but not all of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the protection scope of the present invention.

[0015] In addition, the technical features involved in different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other. Embodiment

[0016] A fishy-smell-free high-content DHA liquid beverage shown in a preferred embodiment of the present application includes the following components counted by weight parts: Purified water 78 parts, xanthan gum 0.2 parts, xylitol 8 parts, DHA algal oil powder (DHA content 10%) 20 parts, arachidonic acid oil powder 0.5 parts, phosphatidylserine 0.7 parts, N-acetylneuraminic acid 0.01 part, lemon concentrated juice 2 parts, strawberry concentrated juice 1 part, strawberry concentrated powder 1 part, momordica grosvenori concentrated juice 1.5 parts, γ-cyclodextrin 1 part, citric acid monohydrate 0.1 part, steviol glycoside 0.03 part, edible essence 0.4 part. Embodiment

[0017] A fishy-smell-free high-content DHA liquid beverage shown in a preferred embodiment of the present application includes the following components counted by weight parts: Purified water 73 parts, pectin 0.05 parts, xylitol 3 parts, DHA algal oil powder (DHA content 10%) 12.5 parts, arachidonic acid oil powder 0.1 part, phosphatidylserine 0.3 parts, N-acetylneuraminic acid 0.001 part, lemon concentrated juice 0.5 part, strawberry concentrated juice 0.5 part, strawberry concentrated powder 0.5 part, momordica grosvenori concentrated juice 0.5 part, γ-cyclodextrin 0.5 part, citric acid monohydrate 0.05 part, steviol glycoside 0.01 part, edible essence 0.2 part.

[0018] Specifically, the preparation method of the liquid beverage includes the following steps: Step 1: Initial dissolution Take the above-mentioned raw materials in parts by weight and set aside. Add water to the emulsifying and blending tank, heat it to 95°C - 98°C and keep it warm. Then, premix pectin and xylitol evenly and add them to the emulsifying and blending tank. Turn on the inner shear stirring disk at a speed of 700 - 800 revolutions per minute, and at the same time turn on the outer wall scraping stirring at a speed of 20 - 30 revolutions per minute. Stir for 15 - 20 minutes until the solution in the tank is transparent, colorless to light yellow, and uniform without obvious particles and flocs.

[0019] Step 2: Cooling and adding in the first stage Lower the temperature in the emulsifying and blending tank to 60 - 70°C and keep it warm. Add lemon concentrate, strawberry concentrate, strawberry powder, and monk fruit concentrate one by one, and maintain the stirring parameters in Step 1 to stir for 15 - 20 minutes.

[0020] Step 3: Cooling and adding in the second stage Lower the temperature in the emulsifying and blending tank to 35 - 40°C and keep it warm. Put DHA algal oil powder, arachidonic acid oil powder, phosphatidylserine, N-acetylneuraminic acid, and γ-cyclodextrin into a normal-temperature powder mixer and stir for 10 - 20 minutes to obtain a premix. Slowly add the premix to the emulsifying and blending tank, and adjust the stirring parameters to a shear stirring disk speed of 400 - 500 revolutions per minute and an outer wall scraping stirring speed of 10 - 20 revolutions per minute. Stir for 15 - 20 minutes until the materials in the tank present a uniform fluid state.

[0021] Step 4: Flavor adjustment stage Add citric acid monohydrate, steviol glycoside, and edible essence to the emulsifying and blending tank in sequence, and then conduct detection. Measure the pH and soluble solids for volume fixing. The qualified standards are pH 3.8 - 4.4 and soluble solids 14% - 18%.

[0022] Step 5: Homogenization treatment Seal the emulsifying and blending tank and stir. Adjust the stirring parameters to a shear stirring disk speed of 600 - 700 revolutions per minute and an outer wall scraping stirring speed of 20 - 30 revolutions per minute. Stir for 10 minutes to obtain a semi-finished product.

[0023] Step 6: Filtration and bagging Filter the semi-finished product obtained in Step 5 through a 60 - 80 mesh filter, and then transport it to the storage tank in the filling room and keep it warm at a temperature of 35 - 40°C. Subsequently, fill it into 4-layer aluminum foil soft bags at 15 ml / bag to obtain the finished product.

[0024] Step 7: Terminal sterilization Pasteurize the finished product at a temperature above 95°C for 20 minutes to finally obtain the non-fishy high-content DHA liquid beverage shown in the present invention, with each bag containing 200-300 mg of pure DHA.

[0025] To verify the taste of this product, the applicant conducted a taste test on the street with 100 people. Among them, 98 people said they didn't feel any fishy smell at all, and 90 people gave feedback that the taste was good. Among the 17 children under 12 in the test group, all said they were satisfied and were willing to drink it every day.

[0026] Furthermore, the applicant also conducted a shelf-life stability test on this product. After 90 days of accelerated testing at 40°C, the DHA retention rate > 98%, while the DHA retention rate of the existing conventional process < 70%, showing obvious progress.

[0027] In summary, the present invention effectively improves the deficiencies of the existing DHA supplements, such as poor flavor and inconvenient taking, and is suitable for promotion among the entire population. In addition, the small-capacity bagged form is convenient to carry, and can be eaten immediately after opening the bag at any time. Without adding preservatives and artificial colors, it meets the daily health needs of long-term DHA supplementation.

[0028] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope described in this specification.

[0029] The above-described embodiments only represent several implementation manners of the present invention, and the description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent should be subject to the appended claims.

Claims

1. A non-smell high-content DHA liquid beverage, characterized in that: The composition includes the following parts by weight: 73-78 parts of water, 0.05-0.2 parts of xanthan gum or pectin, 3-8 parts of xylitol, 12.5-20 parts of DHA algae oil powder, 0.1-0.5 parts of arachidonic acid oil powder, 0.3-0.7 parts of phosphatidylserine, 0.001-0.01 parts of N-acetylneuraminic acid, 0.5-2 parts of lemon juice concentrate, 0.5-1 parts of strawberry juice concentrate, 0.5-1 parts of strawberry powder concentrate, 0.5-1.5 parts of monk fruit juice concentrate, 0.5-1 parts of γ-cyclodextrin, 0.05-0.1 parts of citric acid monohydrate, 0.01-0.03 parts of stevioside, and 0.2-0.4 parts of edible flavor.

2. The odorless high-content DHA liquid beverage according to claim 1, characterized in that: The DHA content of the DHA algae oil powder is 10%.

3. A method for preparing a odorless and high-content DHA liquid beverage as claimed in claim 1, characterized in that: The following steps are involved: Step 1: Initial Dissolution Add water to the emulsification mixing tank, heat it to 95-98°C and keep it warm, mix the pectin and xylitol, add them to the emulsification mixing tank and stir them. The stirring parameters are as follows: the speed of the inner shear stirring disk is 700-800 rpm, the speed of the outer scraping stirring disk is 20-30 rpm, and the stirring is for 15-20 minutes; Step 2: First stage cooling and adding Lower the temperature in the emulsifying mixing tank to 60-70°C and keep warm, add lemon juice concentrate, strawberry juice concentrate, strawberry powder concentrate, monk fruit juice concentrate in sequence, and continue stirring for 15-20 minutes while maintaining the stirring parameters of step 1; Step 3: Second stage cooling and adding The temperature in the emulsification mixing tank is lowered to 35-40° C. and kept warm, DHA algae oil powder, arachidonic acid oil powder, phosphatidylserine, N-acetylneuraminic acid and γ-cyclodextrin are placed in a normal temperature powder mixer and stirred for 10-20 minutes to obtain a premix, the premix is ​​added to the emulsification mixing tank, the stirring parameters are adjusted to an inner shear stirring disk speed of 400-500 rpm, an outer ring scraping stirring speed of 10-20 rpm, and the stirring is continued for 15-20 minutes; Step 4: Flavor Adjustment Phase Add citric acid monohydrate, stevioside, and edible flavors to the emulsifying mixing tank in sequence, and then test and measure the pH and soluble solids at a constant volume; Step 5: Homogenization The emulsification mixing tank is capped and stirred, and the stirring parameters are adjusted to an inner shear stirring disk speed of 600-700 rpm and an outer scraping stirring disk speed of 20-30 rpm. Stir for 10 minutes to obtain a semi-finished product; Step 6: Filter Bagging The semi-finished product obtained in step 5 is filtered through 60-80 mesh and then transported to the temporary storage tank of the filling room and kept warm at a temperature of 35-40° C., and then filled into a 4-layer aluminum foil soft bag to obtain a finished product; Step 7: Terminal sterilization The finished product is pasteurized at a temperature above 95°C for 20 minutes.

4. The method for preparing the odorless high-content DHA liquid beverage according to claim 3, characterized in that: The qualified standards for pH and soluble solids are pH 3.8-4.4 and soluble solids 14%-18%.