Multi-vitamin multi-mineral liquid beverage and preparation method thereof

Abstract

The invention discloses a multi-vitamin multi-mineral liquid beverage and a preparation method thereof, and relates to the technical field of multi-vitamin multi-mineral liquid beverage preparation, and the multi-vitamin multi-mineral liquid beverage comprises the following components by mass: 1.0%-2.5% of a vitamin component, 3.0%-7.0% of a mineral component, 10%-25% of xylitol, 8%-15% of concentrated fruit juice, 0.5%-3.0% of an emulsifier, 1.0%-6.0% of lecithin, 0.3%-1.0% of edible essence, and 50%-75% of purified water. The components are reasonably selected and scientifically proportioned, so that the product has better flavor and taste. According to the invention, an embedding technology and a microcapsule technology are combined, encapsulation is carried out after grouping embedding according to material characteristics, and vitamins easy to generate bitter taste and minerals easy to generate peculiar smell are wrapped in microcapsules, so that the interaction between the microcapsules and other components is reduced, the bitter taste of the vitamins and the bad smell of the minerals are covered, and the taste of the product is improved; therefore, the product can be accepted by consumers more easily, and the stability is better.

Description

Technical Field

[0001] The present invention relates to the technical field of the preparation of multi-vitamin and multi-mineral liquid beverages, and particularly to a multi-vitamin and multi-mineral liquid beverage and a method for masking unpleasant odors. Background Art

[0002] In recent years, with the improvement of people's living standards and the enhancement of health awareness, the health food market has shown a rapid growth trend. Consumers' attention to health has been continuously increasing. Especially under the influence of the global pandemic, the demand for enhancing immunity and improving physical functions has increased significantly. As a kind of food that can provide specific health functions, health foods have gradually become an important part of consumers' daily diet.

[0003] There are various types of health foods, including vitamin and mineral supplements, herbal extracts, functional beverages, protein powders, etc. In recent years, as a new form of health food, multi-vitamin and multi-mineral liquid beverages have gradually attracted market attention and recognition due to their easy absorption and good taste. Multi-vitamin and multi-mineral liquids can not only provide a variety of vitamins and minerals, but also further enhance their health effects by adding natural plant extracts and other functional ingredients.

[0004] The application of multi-vitamin and multi-mineral liquids in health foods aims to improve the taste and nutritional value of products by providing rich vitamins and minerals. However, although the technology of multi-vitamin and multi-mineral liquids has broad application prospects in health foods, it also faces many challenges. By strengthening technology research and development, improving production processes, formulating unified technical standards, and increasing market promotion efforts, the development and application of this technology can be effectively promoted to meet consumers' demands for high-quality health foods.

[0005] Multi-vitamin and multi-mineral liquid is a liquid formula rich in various vitamins and minerals, which has gradually attracted attention in the field of health foods in recent years. Its technical background can be traced back to the development process of nutrition and food science. As early as the beginning of the 20th century, scientists began to study the effects of vitamins and minerals on human health and gradually discovered the important roles of these micronutrients in maintaining physiological functions and preventing diseases.

[0006] In multi-vitamin and multi-mineral liquid beverages, the vitamin and mineral components are the active ingredients of the liquid beverages, among which: Vitamin A has functions such as maintaining normal vision, maintaining the health of epithelial tissue cells, promoting the synthesis of immunoglobulins, maintaining normal bone growth and development, promoting growth and reproduction, and inhibiting tumor growth.

[0007] Vitamin D3 can enhance the absorption of calcium and phosphorus by the body, saturate the levels of plasma calcium and plasma phosphorus, promote growth and bone calcification, promote dental health, increase the absorption of phosphorus through the intestinal wall, increase the reabsorption of phosphorus through the renal tubules, maintain the normal level of citrate in the blood, and prevent the loss of amino acids through the kidneys.

[0008] Vitamin E has the functions of delaying aging, reducing cell consumption, providing antioxidant protection to body cells from the toxicity of free radicals, improving lipid metabolism, preventing cancer, dilating blood vessels and anticoagulating, strengthening the liver cell membrane, and promoting the secretion of sex hormones.

[0009] Vitamin B1 is mainly used for the prevention and treatment of vitamin B1 deficiency, such as "beriberi", peripheral neuritis and indigestion. It is also used for vitamin B1 supplementation during pregnancy or lactation, hyperthyroidism, burns, long-term chronic infections, heavy physical labor, malabsorption syndrome accompanied by liver and gallbladder diseases, small intestine system diseases and after gastrectomy.

[0010] Vitamin B2 participates in in vivo biological oxidation and energy metabolism, is related to the metabolism of carbohydrates, proteins, nucleic acids and fats, can improve the utilization rate of protein by the body, promote growth and development, and maintain the integrity of the skin and cell membranes. It has the function of protecting the skin hair follicle mucosa and sebaceous glands, participates in the growth metabolism of cells, is an essential nutrient for the metabolism and repair of body tissues, participates in the metabolism of vitamin B6 and niacin, is related to the absorption, storage and mobilization of iron in the body, and has antioxidant activity, which may be related to flavoenzyme-glutathione reductase.

[0011] Vitamin B6 participates in protein synthesis and catabolism, and all amino acid metabolisms, such as being related to the metabolism of heme and the synthesis of niacin from tryptophan, participates in gluconeogenesis and UFA metabolism. It is related to the metabolism of glycogen, sphingomyelin and steroids, participates in the synthesis of certain neurotransmitters (5-hydroxytryptamine, taurine, dopamine, norepinephrine and γ-aminobutyric acid), participates in nucleic acid and DNA synthesis, and deficiency will damage DNA synthesis, which is very important for maintaining appropriate immune function. The relationship between vitamin B6 and vitamin B2 is very close, and vitamin B6 deficiency is often accompanied by vitamin B2 symptoms. It participates in the conversion of homocysteine to methionine and has the effect of reducing chronic diseases. Mild hyperhomocysteinemia is considered a possible risk factor for vascular diseases, and vitamin B6 intervention can reduce the plasma homocysteine content.

[0012] As a cofactor of methyltransferase, vitamin B12 participates in the synthesis of methionine, thymine, etc.; it protects the transfer and storage of folic acid in cells.

[0013] Folic acid, as a coenzyme of the one-carbon unit transferase system in in-vivo biochemical reactions, plays the role of a one-carbon unit carrier, participates in the synthesis of purines and thymine, further synthesizes DNA and RNA, participates in amino acid metabolism, acts as a carrier of one-carbon units in the interconversion processes between glycine and serine, histidine and glutamate, homocysteine and methionine, and participates in the synthesis of hemoglobin and methyl compounds such as adrenaline, choline, and creatine.

[0014] Nicotinamide is used for preventing and treating pellagra and other niacin deficiency diseases. It is also used as a vasodilator to treat hyperlipidemia. It is also used to treat vascular migraine, headache, cerebral artery thrombosis, pulmonary embolism, Meniere's disease, frostbite, central retinitis chorioretinitis, etc.; The niacin requirements increase in patients who strictly control or select their diet or receive parenteral nutrition due to sudden weight loss caused by malnutrition, during pregnancy and lactation, and those taking isoniazid, as well as in patients with severe nicotine addiction and alcoholism.

[0015] Manganese can promote the growth and development of bones, protect the integrity of mitochondria in cells, maintain normal brain function, maintain normal carbohydrate and lipid metabolism, and can improve the hematopoietic function of the body.

[0016] Magnesium, as an enzyme activator, participates in more than 300 enzymatic reactions; promotes bone formation; regulates the excitability of nerves and muscles, can inhibit potassium and calcium channels, and magnesium, calcium, and potassium ions cooperate to maintain the excitability of nerves and muscles. When the magnesium level in the blood is too low or the calcium level is too low, the excitability increases; maintains the functions of the gastrointestinal tract and hormones.

[0017] Zinc participates in the synthesis and activity of many enzymes in the body, such as carbonic anhydrase, DNA polymerase, and RNA polymerase, and is also closely related to the synthesis of many nucleic acids and proteins; can help maintain normal taste and olfactory functions, promote appetite; improve immune function and enhance resistance to diseases; participates in the metabolism and physiological functions of vitamin A in the body, and has a good effect on maintaining normal dark adaptation ability and improving low vision; also protects the normal development of skin and mucous membranes, can promote the healing of wounds and mucosal ulcers, and prevent hair loss, skin roughness, epithelial keratosis, etc.

[0018] The physiological functions of calcium are to form bones and teeth; promote wound healing and hemostasis; activate enzymes; adjust the osmotic pressure of cells or blood vessels; promote cell regeneration and enhance cell vitality; improve human immunity; relieve various inflammations and have a subsiding effect; enhance muscle contractility; promote myocardial rhythm, regulate the autonomic nerves, and improve endocrine; promote milk secretion in women; detoxify, purify the blood, neutralize acid toxins, and strengthen the detoxification function; reduce lipid levels and promote blood circulation; inhibit bacteria and strengthen the skin.

[0019] The physiological functions of copper include being a component of copper-containing enzymes and copper-binding proteins; maintaining normal hematopoiesis; promoting connective tissue formation; safeguarding the health of the central nervous system; facilitating normal melanin formation and maintaining the normal structure of hair; and protecting body cells from damage by superoxide anions.

[0020] Selenium is a very important trace element for the human body. It plays a variety of important physiological functions in the human body. Selenium has antioxidant effects, can enhance immunity, promote reproductive health, protect heart health, regulate thyroid function, and detoxify and reduce inflammation.

[0021] The technical objectives of multi-vitamin and multi-mineral liquids mainly include two aspects: one is to ensure the stability and bioavailability of various vitamins and minerals in the liquid through scientific formulation and advanced processes; the other is to improve its taste to make it more acceptable to consumers. Traditional multi-vitamin and multi-mineral liquids often have problems with poor taste, mainly because certain minerals such as iron and zinc are prone to produce metallic tastes in the liquid, affecting the overall taste. Therefore, how to improve the taste of the product while ensuring that the nutritional components are not lost has become the focus of technological research and development.

[0022] In terms of the trend of technological evolution, the research on multi-vitamin and multi-mineral liquids has gone through several important stages. The initial research mainly focused on the supplementation of single vitamins or minerals. With the in-depth understanding of human nutritional needs, it has gradually developed to compound formulations of multiple vitamins and minerals. In recent years, with the increasing dual demands of consumers for health and taste, the research focus has gradually shifted to how to balance nutrition and taste in compound formulations. Modern technologies such as microencapsulation technology and nanotechnology have been introduced into the research and development of multi-vitamin and multi-mineral liquids. Through these technical means, the peculiar smells of certain minerals can be effectively masked, and at the same time, their absorption rate in the body can be increased.

[0023] The future technical objective is to further optimize the formulation and production process of multi-vitamin and multi-mineral liquids, making them not only more comprehensive and balanced in nutritional components but also meeting consumers' expectations in terms of taste. Specifically, this goal can be achieved through the following aspects: First, use advanced microencapsulation technology to encapsulate the minerals that are prone to produce peculiar smells, reducing their impact on taste; second, adopt natural sweeteners and flavors to improve the overall flavor of the liquid; finally, through continuous consumer feedback and sensory tests, continuously optimize the product formulation to ensure its competitiveness in the market.

[0024] Chinese invention patent publication number CN101623034B discloses a liquid dairy product containing egg yolk polypeptides and its production method. By adding egg yolk polypeptides to the liquid dairy product and combining them with the nutrients of milk, this product provides a nutritious beverage that is beneficial to bone health. Through a rational formulation and appropriate processing, the issue of shelf-life instability caused by the addition of egg yolk polypeptides is resolved. Through the rational selection and proportioning of the various components in the formula, the fishy and bitter taste of the egg yolk polypeptides is effectively reduced or masked, enhancing the flavor and mouthfeel of the product.

[0025] Chinese invention patent publication number CN107325156B discloses polypeptides and lipid-modified polypeptides with flavor properties, whose primary chemical structure is the general formula (I) or (II), or edible salts of (I) or (II), and proposes a preparation method for the general formula (I) or (II). The invention has excellent flavor properties, and the polypeptides or lipid-modified polypeptides have flavor properties such as umami, mellow, and rich, which can improve or enhance the flavor and mouthfeel of food, providing consumers with a richer taste experience. The invention provides a chemical synthesis method that can use amino acids as raw materials to synthesize polypeptides or linear fatty group-modified products, with the advantages of simple operation, strong controllability, and low cost.

[0026] In the existing technology, encapsulation technology or microencapsulation technology is usually used to mask the bitter taste of vitamins and the unpleasant odor of minerals. Encapsulation technology refers to encapsulating vitamins or minerals in another substance to prevent them from direct contact with the oral cavity, thereby reducing the generation of unpleasant odors. Microencapsulation technology is to encapsulate vitamins or minerals in tiny capsules, which can be slowly released in the oral cavity, thereby reducing the generation of unpleasant odors. Although these technologies can effectively mask the bitter taste of vitamins and the unpleasant odors of minerals, they still have some problems. First, the use of encapsulation technology or microencapsulation technology alone usually requires the use of a large amount of packaging material, which not only increases costs but may also affect the taste and texture of the liquid; second, it may not be able to completely mask the unpleasant odor, especially when the concentration of the liquid is high, the unpleasant odor may still appear; finally, the use of these technologies alone may have a certain risk of failure, causing the vitamins or minerals to be released in the liquid, which not only affects the stability of the liquid but may also have an impact on human health.

[0027] Multi - vitamin and multi - mineral liquid micro - encapsulation technology: Micro - encapsulation technology is a technique that encapsulates active ingredients in tiny capsules to protect these ingredients from the external environment, while improving their taste and stability. In the application of multi - vitamin and multi - mineral liquids, micro - encapsulation technology can reduce the interaction between vitamins and minerals by encapsulating them in micro - capsules, thereby reducing bitterness and metallic taste. In addition, micro - encapsulation technology can also control the release rate of active ingredients, enabling them to be gradually released in the digestive tract and improving bioavailability. The realization of micro - encapsulation technology usually requires the use of food - grade coating materials such as gelatin, gum arabic, starch, etc., and micro - capsules are prepared by methods such as spray drying, freeze - drying or co - precipitation.

[0028] Combination of multi - vitamin and multi - mineral liquid with natural sweeteners: Natural sweeteners such as stevia, monk fruit extract, etc. have been widely used in the food industry in recent years due to their low calorie content and natural origin. Combining multi - vitamin and multi - mineral liquid with natural sweeteners can significantly improve the taste of the product without increasing calories. Stevia and monk fruit extract have high sweetness and do not cause blood sugar fluctuations, making them very suitable for use in health foods. In addition, natural sweeteners also have certain antioxidant and antibacterial effects, which can further enhance the health function of the product. In practical applications, it is necessary to determine the optimal type and dosage of sweeteners through experiments to achieve the ideal taste and stability.

[0029] Compound of multi - vitamin and multi - mineral liquid with fruit juice: Compound of multi - vitamin and multi - mineral liquid with fruit juice is a common method to improve taste. Fruit juice contains rich natural sugars and organic acids, which can mask the bitterness and metallic taste of multi - vitamin and multi - mineral liquid, while increasing the flavor and nutritional value of the product. Commonly used fruit juices include orange juice, apple juice, grape juice, etc. These fruit juices not only taste good but also are rich in vitamins and antioxidants, which helps to enhance the health function of the product. In practical applications, it is necessary to pay attention to the ratio of fruit juice to multi - vitamin and multi - mineral liquid to ensure the stability and taste of the product. In addition, the source and processing method of fruit juice also need to be considered to ensure the quality and safety of the product. Summary of the Invention

[0030] The object of the present invention is to solve the above problems and provide a multi - vitamin and multi - mineral liquid beverage and its preparation method. Through scientific proportioning, the product has a good taste, combines the embedding technology and micro - encapsulation technology to mask the bitterness of vitamins and the bad smell of minerals.

[0031] In order to achieve the above technical objectives and meet the above technical requirements, the technical solution adopted by the present invention is as follows: A multi-vitamin and multi-mineral liquid beverage, comprising the following components in mass percentages: vitamin component 1.0% - 2.5%, mineral component 3.0% - 7.0%, xylitol 10% - 25%, concentrated fruit juice 8% - 15%, emulsifier 0.5% - 3.0%, lecithin 1.0% - 6.0%, edible essence 0.3% - 1.0%, purified water 50% - 75%.

[0032] The vitamin component includes vitamin A, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin K, biotin, niacinamide, inositol, and choline, and is configured according to the following mass percentages: vitamin A 4.0% - 6.0%; vitamin D3 15.0% - 20.0%; vitamin E 12.0% - 18.0%; vitamin B1 8.0% - 12.0%; vitamin B2 1.5% - 3.0%; vitamin B6 8.0% - 12.0%; vitamin B12 0.8% - 1.5%; vitamin K 0.8% - 1.5%; biotin 0.8% - 1.5%; niacinamide 15.0% - 20.0%; inositol 15.0% - 20.0%; choline 1.5% - 3.0%.

[0033] The mineral component includes potassium, manganese, magnesium, zinc, calcium, copper, iodine, and selenium, and is configured according to the following mass percentages: potassium 10.0% - 15.0%; manganese 6.0% - 12.0%; magnesium 20.0% - 30.0%; zinc 20.0% - 30.0%; calcium 10.0% - 18.0%; copper 10.0% - 18.0%; iodine 10.0% - 15.0%; selenium 10.0% - 15.0%.

[0034] The preparation method of the multi-vitamin and multi-mineral liquid beverage specifically includes the following steps: Step 1: Mix the fat-soluble vitamins with the wall material in proportion and spray dry; coat the water-soluble vitamins with a fluidized bed in proportion; embed the mineral high-valent metal ions, alkaline minerals, and anions in groups according to proportion. Step 2: Mix the product obtained in Step 1 with the remaining materials (other materials remaining except for water-soluble vitamins, fat-soluble vitamins, and minerals), and finally coat with a fluidized bed and dry. Step 3: Weigh and put purified water, xylitol, and concentrated fruit juice into the homogenizing and emulsifying machine tank according to the formula ratio. Step 4: Turn on the switch of the homogenizing and emulsifying machine, stir the product obtained in Step 3, weigh the product obtained in Step 2 and the emulsifier according to the formula ratio and put them into the batching tank in sequence, evacuate, and start stirring for 20 - 30 minutes. Step 5: Weigh the product obtained in Step 4 and add lecithin and edible essence according to the formula ratio. Vacuumize, start stirring, start emulsifying for 5 - 10 minutes, turn off emulsification, perform vacuum degassing, continue stirring for 30 - 40 minutes, and then fill.

[0035] The production equipment used in the above steps is a spray dryer, a fluidized bed, and a homogenizing emulsifier.

[0036] Compared with the traditional structure, the beneficial effects of the present invention are as follows: 1. By reasonably selecting and scientifically proportioning each component, the stability of various vitamins and minerals in the liquid is ensured, and the product has a better flavor and taste. 2. The combination of the embedding technology and the micro - capsule technology is adopted. After grouping and embedding according to the material characteristics and then performing encapsulation, the vitamins that are prone to bitterness and the minerals that are prone to peculiar smells are wrapped in the micro - capsules, reducing their interaction with other components, masking the bitterness of vitamins and the bad smells of minerals, improving the taste of the product, making it more acceptable to consumers, and having better stability. Description of the Drawings

[0037] Figure 1 It is the evaluation chart of the taste preference degree of the sample in Example 1 of the present invention; Figure 2 It is the evaluation chart of the taste preference degree of the sample in Example 2 of the present invention; Figure 3 It is the evaluation chart of the taste preference degree of the sample in Example 3 of the present invention. Detailed Embodiments

[0038] The present invention will be further described below.

[0039] Example 1: The total weight of the raw materials is 150 kg. Among them: vitamin component 2.1 kg, mineral component 2.7 kg, purified water 109.7 kg, xylitol 15 kg, concentrated fruit juice 15 kg, lecithin 3 kg, emulsifier 1.5 kg, edible essence 1 kg. In the vitamin component, vitamin A 115 g, vitamin D3 265 g, vitamin E 330 g, vitamin K1 10 g, vitamin B12 30 g, vitamin B2 40 g, vitamin B6 192 g, vitamin B 12 25 g, biotin 28 g, niacinamide 380 g, inositol 315 g, choline 70 g. In the mineral component, potassium chloride 140 g, manganese sulfate 230 g, magnesium citrate 758 g, zinc sulfate 660 g, calcium citrate 342 g, copper citrate 360 g, iodine element dilution powder 80 g, selenium element dilution powder 120 g.

[0040] Preparation process of the multi - vitamin and multi - mineral liquid beverage: (1) Mix fat-soluble vitamins with wall materials in proportion and spray dry; coat water-soluble vitamins with a fluidized bed in proportion; embed mineral high-valent metal ions, alkaline minerals, and anions in groups in proportion. (2) Mix the above products with the remaining materials (other materials remaining except water-soluble vitamins, fat-soluble vitamins, and minerals), and finally coat them with a fluidized bed and dry. (3) Weigh and put purified water, xylitol, and concentrated fruit juice into the homogenizing and emulsifying machine tank according to the formula ratio. (4) Turn on the switch of the homogenizing and emulsifying agent, stir the product obtained in step (3), weigh the product obtained in step (2) and the emulsifying agent according to the formula ratio and add them to the batching tank in sequence, evacuate, and turn on the stirrer for 20 - 30 minutes. (5) Weigh and add lecithin and edible essence to the product obtained in step (4) according to the formula ratio, evacuate, turn on the stirrer, turn on the emulsification for 5 - 10 minutes, turn off the emulsification, perform vacuum degassing, continue to stir for 30 - 40 minutes, and then fill.

[0041] The concentrated fruit juice includes concentrated orange juice, concentrated apple juice, and strawberry concentrated juice. In this embodiment, concentrated orange juice is preferably used.

[0042] The emulsifying agent includes gum arabic, xanthan gum, pectin, Tween, and Span. In this embodiment, a compound of gum arabic and xanthan gum is preferably used.

[0043] For the edible essence, sweet orange essence is preferably used in this embodiment.

[0044] Conduct a taste test on the sample for 60 people's sensory evaluation. The test results are shown in Table 1, and the pie chart of the taste preference evaluation is as Figure 1 .

[0045]

[0046] In summary, the acceptability of the sample preference is 92%.

[0047] Conduct a 3-month accelerated test on the sample (test conditions: temperature 40°C, humidity 75%), investigate the degradation of vitamins. Take the T0 efficacy detection value as 100%, T1 for one month of acceleration, T2 for two months of acceleration, T3 for three months of acceleration. The stability degradation situation for three months is shown in Table 2:

[0048] Example 2: The total weight of the raw materials is 150 kg. Among them: 2.85 kg of vitamin components, 2.7 kg of mineral components, 88.75 kg of purified water, 30 kg of xylitol, 20 kg of concentrated fruit juice, 3 kg of lecithin, 1.5 kg of emulsifier, 1 kg of edible essence. Among the vitamin components, 105 g of vitamin A, 225 g of vitamin D3, 330 g of vitamin E, 60 g of vitamin K1, 200 g of vitamin B1, 30 g of vitamin B2, 192 g of vitamin B6, vitamin B 12 45 g, 48 g of biotin, 360 g of nicotinamide, 355 g of inositol, 70 g of choline. Among the mineral components, 100 g of potassium chloride, 230 g of manganese sulfate, 728 g of magnesium citrate, 660 g of zinc sulfate, 372 g of calcium citrate, 380 g of copper citrate, 120 g of iodine element dilution powder, 80 g of selenium element dilution powder.

[0049] The preparation process is the same as that in Example 1.

[0050] The samples were subjected to a taste test for sensory evaluation by 60 people. The test results are shown in Table 3, and the pie chart of the taste preference evaluation is as Figure 2 .

[0051]

[0052] In summary, the acceptance rate of the samples in Example 2 is 97%.

[0053] Under the accelerated test conditions of Example 1, the stability data of Example 2 for three months are shown in Table 4:

[0054] Example 3: The total weight of the raw materials is 150 kg. Among them: 2.5 kg of vitamin components, 3.1 kg of mineral components, 94.9 kg of purified water, 20 kg of xylitol, 25 kg of concentrated fruit juice, 2 kg of lecithin, 1.5 kg of emulsifier, 1 kg of edible essence. Among the vitamin components, 115 g of vitamin A, 265 g of vitamin D3, 330 g of vitamin E, 110 g of vitamin K1, 230 g of vitamin B1, 40 g of vitamin B2, 192 g of vitamin B6, vitamin B 12 25 g, 28 g of biotin, 380 g of nicotinamide, 315 g of inositol, 70 g of choline. Among the mineral components, 140 g of potassium chloride, 230 g of manganese sulfate, 758 g of magnesium citrate, 660 g of zinc sulfate, 342 g of calcium citrate, 360 g of copper citrate, 80 g of iodine element dilution powder, 120 g of selenium element dilution powder.

[0055] The preparation process is the same as that in Example 1.

[0056] The samples were subjected to a taste test for sensory evaluation by 60 people. The test results are shown in Table 5, and the pie chart of the taste preference evaluation is asFigure 3 .

[0057]

[0058] In summary, the sample preference acceptability of Example 3 is 90%.

[0059] Under the accelerated test conditions of Example 1, the stability data of Example 3 for three months are shown in Table 6:

[0060] Generally speaking, Example 2 has the best effect and the highest acceptability. Examples 1 and 3 have the largest number of people who like it very much, but there is one person who doesn't like Example 3 very much.

[0061] Example 4: As a comparative example, the formula of Example 1 is adopted: the total weight of raw materials is 150 kg. Among them: vitamin component 2.1 kg, mineral component 2.7 kg, purified water 109.7 kg, xylitol 15 kg, concentrated fruit juice 15 kg, lecithin 3 kg, emulsifier 1.5 kg, edible essence 1 kg. In the vitamin component, vitamin A is 115 g, vitamin D3 is 265 g, vitamin E is 330 g, vitamin K1 is 10 g, vitamin B12 is 30 g, vitamin B2 is 40 g, vitamin B6 is 192 g, vitamin B 12 25 g, biotin 28 g, niacinamide 380 g, inositol 315 g, choline 70 g. In the mineral component, potassium chloride is 140 g, manganese sulfate is 230 g, magnesium citrate is 758 g, zinc sulfate is 660 g, calcium citrate is 342 g, copper citrate is 360 g, iodine element dilution powder is 80 g, and selenium element dilution powder is 120 g.

[0062] The preparation process is as follows: (1) Weigh and put purified water, xylitol, and concentrated fruit juice into the homogenizing emulsifying machine tank according to the formula ratio; (2) Turn on the switch of the homogenizing emulsifier, stir the product obtained in step (1), weigh the vitamin component, mineral component, and emulsifier according to the formula ratio and add them into the batching tank in sequence, evacuate, and turn on the stirrer for 10 - 15 minutes; (3) Weigh the product obtained in step (2) and add it to the emulsifying machine according to the formula ratio, evacuate, turn on the stirrer, turn on the emulsification, for 20 - 30 minutes; (4) Weigh and add lecithin and edible essence to the product obtained in step (3) according to the formula ratio, evacuate, turn on the stirrer, turn on the emulsification, for 5 - 10 minutes, turn off the emulsification, and continue to stir for 30 - 40 minutes, then fill.

[0063] The concentrated fruit juice includes concentrated orange juice, concentrated apple juice, and strawberry concentrated juice. In this example, concentrated orange juice is preferred.

[0064] The emulsifier includes gum arabic, xanthan gum, pectin, Tween and Span. In this embodiment, the compounding of gum arabic and xanthan gum is preferably used.

[0065] Edible essence, and sweet orange essence is preferably used in this embodiment.

[0066] Under the accelerated test conditions of Example 1, the stability data of this embodiment are shown in Table 7:

[0067] Combining Example 1, Example 2, Example 3 and the comparative example, it can be seen that the sample stabilities of Example 1, Example 2 and Example 3 are all better than those of the comparative example. Therefore, by adopting the implementation manner of the present invention, the stability of easily degradable vitamins can be significantly improved.

[0068] The above embodiments of the present invention are merely examples clearly illustrating the present invention, but are not used to limit the protection scope of the present invention. All equivalent technical solutions also belong to the scope of the present invention. The patent protection scope of the present invention shall be defined by each claim.

Claims

1. A multi-dimensional multi-mineral liquid beverage, characterized in that: Comprising the following components by mass percentage: vitamin component 1.0% - 2.5%, mineral component 3.0% - 7.0%, xylitol 10% - 25%, concentrated fruit juice 8% - 15%, emulsifier 0.5% - 3.0%, lecithin 1.0% - 6.0%, edible essence 0.3% - 1.0%, purified water 50% - 75%.

2. The multi-vitamin and multi-mineral liquid beverage according to claim 1, wherein: The vitamin component includes vitamin A, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin K, biotin, nicotinamide, inositol, choline, and is configured by the following mass percentage: vitamin A 4.0% - 6.0%; vitamin D3 15.0% - 20.0%; vitamin E 12.0% - 18.0%; vitamin B1 8.0% - 12.0%; vitamin B2 1.5% - 3.0%; vitamin B6 8.0% - 12.0%; vitamin B12 0.8% - 1.5%; vitamin K 0.8% - 1.5%; biotin 0.8% - 1.5%; nicotinamide 15.0% - 20.0%; inositol 15.0% - 20.0%; choline 1.5% - 3.0%.

3. The multi-vitamin and multi-mineral liquid beverage according to claim 1, wherein: The mineral component includes potassium, manganese, magnesium, zinc, calcium, copper, iodine, selenium, and is configured by the following mass percentage: potassium 10.0% - 15.0%; manganese 6.0% - 12.0%; magnesium 20.0% - 30.0%; zinc 20.0% - 30.0%; calcium 10.0% - 18.0%; copper 10.0% - 18.0%; iodine 10.0% - 15.0%; selenium 10.0% - 15.0%.

4. A method for preparing a multi-dimensional multi-mineral liquid beverage according to any one of claims 1-3, characterized in that: Including the following steps: Step 1: Mix the fat-soluble vitamins with the wall material in proportion and spray dry; coat the water-soluble vitamins with a fluidized bed in proportion. Embed the mineral high-valent metal ions, alkaline minerals, and anions in groups in proportion. Step 2: Mix the product obtained in Step 1 with the remaining materials, and finally coat with a fluidized bed and dry. Step 3: Weigh and put purified water, xylitol, and concentrated fruit juice into the homogenizing and emulsifying machine tank according to the formula ratio. Step 4: Turn on the switch of the homogenizing and emulsifying machine, stir the product obtained in Step 3, weigh the product obtained in Step 2 and the emulsifier according to the formula ratio and add them into the batching tank in sequence, evacuate, and turn on the stirrer for 20 - 30 minutes. Step 5: Add lecithin to the product obtained in Step 4 according to the formula ratio, evacuate, turn on the stirrer, turn on the emulsification for 5 - 10 minutes, turn off the emulsification, perform vacuum degassing, continue stirring for 30 - 40 minutes, and then fill.

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