High-stability beta-carotene beverage and preparation method thereof
By using specific raw material combinations and processing techniques, the problem of easy oxidation of β-carotene in aqueous solution was solved, improving its stability and absorption rate in beverages, and realizing the preparation of highly stable β-carotene beverages.
Patent Information
- Application Number
- CN202511408641.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-29
- Publication Date
- 2025-11-14
AI Technical Summary
β-Carotene is easily oxidized and decomposed in aqueous solution. Its water insolubility and easy oxidation limit its application in food, beverage, health products and other fields. Existing powder and emulsion water dispersion products have problems such as large particle size, turbidity, easy oil floating, low absorption rate, poor bioavailability and safety risks.
Using a combination of raw materials such as sucrose fatty acid esters, gum arabic, xanthan gum, vitamin E, disodium EDTA, and L-ascorbic acid, and through processes such as high-pressure homogenization, vacuum degassing, and instantaneous sterilization, a stable β-carotene beverage is formed, which enhances its water solubility and light stability.
It significantly delays the oxidation and fading of β-carotene, improves bioavailability and absorption rate, keeps the beverage transparent without precipitation or separation, has a uniform and stable color, is safe and odorless, and has a β-carotene retention rate of ≥90%.
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Abstract
Description
Technical Field
[0001] This application relates to the field of beverage technology, and in particular to a highly stable β-carotene beverage and its preparation method. Background Technology
[0002] In the food industry, beta-carotene is an important natural pigment and nutritional additive. It gives food its orange-red appearance and is widely used in the coloring of beverages, candies, baked goods, and other products, making them more appealing. Simultaneously, as a precursor to vitamin A, it also provides nutrition to the human body and enhances the functionality of food. For example, adding beta-carotene to children's foods and nutritional supplements can improve color, supplement vitamin A, and promote the development of children's vision and immunity.
[0003] However, β-carotene is a compound containing only carbon and hydrogen atoms with long conjugated double bonds. It is soluble only in organic solvents such as chloroform and insoluble in water. Its multiple double bond structure makes it chemically extremely unstable and easily oxidized and decomposed by light and oxygen. This water insolubility and easy oxidation severely limit its application in food, beverages, health products, and other fields.
[0004] Currently, commercially available β-carotene beverages are mainly in powder and emulsion water dispersion form, which have significant drawbacks: large particle size, turbidity, and easy oil floating in aqueous solution; narrow applicable range; low absorption rate and bioavailability; extremely easy to oxidize and degrade, and poor resistance to light; some beverages use emulsifiers that pose safety risks or off-flavors. Summary of the Invention
[0005] The purpose of this invention is to overcome the shortcomings of the above-mentioned technologies and provide a highly stable β-carotene beverage and its preparation method, which increases the water solubility of β-carotene, improves its bioavailability, absorption rate and photostability, and ensures safety and no off-odor.
[0006] Therefore, the present invention provides a highly stable β-carotene beverage, comprising the following raw material components in parts by weight: 1-1.5 parts β-carotene powder, 0.4-1.1 parts sucrose fatty acid ester, 0.7-1.5 parts gum arabic, 0.1-0.5 parts xanthan gum, 0.05-0.09 parts vitamin E, 0.01-0.03 parts disodium EDTA, 0.03-0.08 parts L-ascorbic acid, 100-200 parts xylitol, 50-100 parts apple concentrate, 5-10 parts citric acid, and appropriate amount of purified water.
[0007] The preferred composition is: 1 part β-carotene powder, 0.4 parts sucrose fatty acid ester, 0.7 parts gum arabic, 0.1 parts xanthan gum, 0.05 parts vitamin E, 0.01 parts disodium EDTA, 0.03 parts L-ascorbic acid, 100 parts xylitol, 50 parts apple concentrate, 5 parts citric acid, and appropriate amount of purified water.
[0008] The preferred composition is: 1.1 parts β-carotene powder, 0.7 parts sucrose fatty acid ester, 1.1 parts gum arabic, 0.3 parts xanthan gum, 0.07 parts vitamin E, 0.02 parts disodium EDTA, 0.06 parts L-ascorbic acid, 150 parts xylitol, 70 parts apple concentrate, 7 parts citric acid, and appropriate amount of purified water.
[0009] The preferred composition is 1.5 parts β-carotene powder, 1.1 parts sucrose fatty acid ester, 1.5 parts gum arabic, 0.5 parts xanthan gum, 0.09 parts vitamin E, 0.03 parts disodium EDTA, 0.08 parts L-ascorbic acid, 200 parts xylitol, 100 parts apple concentrate, 10 parts citric acid, and appropriate amount of purified water.
[0010] The present invention also provides a method for preparing a highly stable β-carotene beverage as described in any of the above claims, comprising the following steps: S1. Add xylitol, apple concentrate, disodium EDTA, sucrose fatty acid ester, gum arabic, and xanthan gum to a portion of purified water to form mixture A; S2. Add β-carotene powder, vitamin E, and L-ascorbic acid to a portion of purified water to form mixture B; S3. Mix the mixture B obtained in step S2 with the mixture A obtained in step S1 and homogenize them. Add the remaining purified water and citric acid to form mixture C. S4 degasses the mixture C obtained in step S3 under vacuum, homogenizes it under high pressure, and sterilizes it instantly to form mixture D. S5. The mixture D obtained in step S4 is hot-filled to obtain the highly stable β-carotene beverage. Preferably, in step S1, 600-700 parts of purified water are added to the premix tank, stirring is started, and sucrose fatty acid ester, gum arabic, and xanthan gum are added slowly in sequence. The mixture is heated to 50-60°C and stirred until homogeneous. The mixture is then cooled to 20-30°C, and xylitol, apple concentrate, and disodium EDTA are added. The mixture is stirred until homogeneous to form mixture A.
[0011] Preferably, in step S2, 50-60°C and 50-100 parts of purified water are added to another premixing tank, stirring is started, and β-carotene powder, vitamin E, and L-ascorbic acid are added and stirred thoroughly to form mixture B.
[0012] Preferably, in step S3, the mixture B obtained in step S2 is slowly added to the mixture A in step S1. The mixture is passed through a high-pressure homogenizer at a pressure of 15-30 MPa and circulated twice. Then, the mixture is transferred to the final mixing tank, the remaining purified water is added to make up to 1000 L, citric acid is added, and the mixture is stirred for 15-20 min to form mixture C.
[0013] Preferably, in step S4, the mixture C obtained in step S3 is degassed using a vacuum degasser at a vacuum level of -0.08 to -0.09 MPa for 3 to 10 minutes; after degassing, it is passed through a high-pressure homogenizer at a pressure of 15 to 30 MPa for one cycle; then, it is subjected to UHT instantaneous sterilization at a temperature of 125 to 135°C for 4 to 10 seconds to form mixture D.
[0014] Preferably, in step S5, the mixture D obtained in step S4 is hot-filled at a temperature of 85°C, while nitrogen protection is applied. Before filling, food-grade nitrogen is sprayed into the empty bottle to replace the air, and immediately after filling, food-grade nitrogen is sprayed into the headspace of the bottle opening. The hot-filled product is cooled to 40°C and a light-proof label is affixed to obtain the final product.
[0015] The roles of each raw material in the technical solution of this invention: (1) Sucrose fatty acid esters: As the main emulsifier, they are responsible for efficiently breaking the oil phase into small droplets during the homogenization process and forming an initial interfacial film on the droplet surface to reduce interfacial tension.
[0016] (2) Gum arabic: As an emulsifying stabilizer / protective colloid, its macromolecular structure can be more firmly adsorbed at the oil droplet interface, forming a thick interfacial layer with strong steric hindrance, providing the main barrier against aggregation, especially in systems with high oil content or high requirements for long-term storage stability. Its moderate thickening also helps to stabilize.
[0017] (3) Xanthan gum: As a thickener and network builder, it physically hinders the movement of oil droplets (gravitational stratification, collision aggregation) by significantly increasing the viscosity of the continuous phase and forming a weak gel network, providing macroscopic stability, ensuring that the system is uniform and does not stratify, and its tolerance to extreme conditions is a guarantee of long-term shelf stability.
[0018] (4) Xylitol: sweetener.
[0019] (5) Apple concentrate: a sweet and sour regulator.
[0020] (6) EDTA-disodium: a metal chelating agent and a co-antioxidant, its main functions are: Chelating pro-oxidant metal ions: This is its primary function. Trace amounts of transition metal ions (such as Fe²⁺ / Fe³⁺, Cu²⁺, Mn²⁺) are extremely potent pro-oxidants. They can catalyze the initiation (e.g., catalyzing the generation of free radicals from unsaturated fatty acids) and propagation (e.g., catalyzing the decomposition of hydrogen peroxide to generate more free radicals). Disodium EDTA can strongly and broadly chelate these metal ions, forming stable, non-catalytically active complexes, thereby eliminating or greatly reducing the oxidation reactions initiated by metal ions.
[0021] Indirect protection of β-carotene: By preventing the initiation and acceleration of metal-catalyzed free radical chain reactions, β-carotene is indirectly protected from oxidative attack.
[0022] Protecting antioxidants: Metal ions can also catalyze the depletion of vitamin E and L-ascorbic acid. Chelating metal ions helps protect these antioxidants, allowing them to function more effectively.
[0023] Effective in multiple phases: Although EDTA-disodium is water-soluble and mainly exists in the aqueous phase, its chelating effect can effectively eliminate the catalytic effect of metal ions dissolved in the aqueous phase and metal ions that may dissolve from the container and raw materials on the oxidation of the oil phase (including β-carotene).
[0024] (7) β-carotene powder: the active ingredient of this invention.
[0025] (8) Vitamin E: a fat-soluble major antioxidant and free radical scavenger, whose main functions are: Chain reaction terminator: Vitamin E is a highly effective fat-soluble antioxidant. The phenolic hydroxyl group in its molecular structure can directly capture free radicals (such as lipid peroxidation free radicals LOO·) generated in the lipid peroxidation chain reaction, generating relatively stable tocopherol free radicals, thereby interrupting the free radical chain reaction and preventing β-carotene from being oxidized and destroyed.
[0026] Protecting fat-soluble regions: β-carotene is a fat-soluble substance, mainly found in the oil phase or inside oil droplets of the system. Vitamin E is also highly fat-soluble and can be evenly distributed in the oil phase, providing direct protection at the main sites of oxidative attack.
[0027] Synergistic effect: The tocopherol free radicals generated by its own oxidation can be reduced and regenerated by L-ascorbic acid, restoring antioxidant capacity and forming a highly efficient antioxidant cycle.
[0028] (9) L-Ascorbic acid: an antioxidant, oxygen scavenger, and vitamin E regenerator. Its main functions are: Vitamin E regeneration: This is one of its most important functions. L-ascorbic acid can transfer its reducing power to oxidized vitamin E (tocopherol free radicals), reducing and regenerating it into active vitamin E, significantly prolonging the antioxidant effect and efficiency of vitamin E.
[0029] Oxygen removal: L-ascorbic acid can directly consume dissolved oxygen in the system, reduce oxygen concentration, and create an environment unfavorable to the oxidation of β-carotene.
[0030] Free radical scavenging: As an effective free radical scavenger, it can remove free radicals at the aqueous phase and oil-water interface.
[0031] Synergistic metal chelation: Although its chelating ability is much weaker than that of EDTA-disodium, L-ascorbic acid itself also has a certain ability to chelate metal ions, which can provide a weak auxiliary effect.
[0032] (10) Citric acid: acidity regulator.
[0033] The beneficial effects of this invention are as follows: This invention provides a highly stable β-carotene beverage and its preparation method. Under the synergistic effect of raw materials such as vitamin E, L-ascorbic acid, and EDTA-disodium, it provides multi-level and all-round protection for β-carotene, significantly delays the oxidative fading of β-carotene, reduces the chemical degradation of β-carotene, extends the shelf life of β-carotene-containing beverages, and improves the oxidative stability of the system. As a result, the β-carotene beverage remains transparent in aqueous solution, without obvious precipitation, separation or oil ring, with uniform and stable color, safe and odorless, and with a β-carotene retention rate of ≥90%. Detailed Implementation
[0034] To make the technical problems, technical solutions, and beneficial effects to be solved by this application clearer, the following detailed description is provided in conjunction with embodiments. It should be understood that the specific embodiments described herein are merely illustrative of this application and are not intended to limit this application. Unless otherwise specified, the methods used in this invention are conventional methods; the raw materials and apparatus used, unless otherwise specified, are conventional commercially available products.
[0035] Example 1 Example 1 provides a method for preparing a highly stable β-carotene beverage, comprising the following steps: (1) Add 600kg of purified water to the premix tank, turn on the stirrer, and slowly add 0.4kg of sucrose fatty acid ester, 0.7kg of gum arabic and 0.1kg of xanthan gum in sequence. Heat to 50℃ and stir evenly. Cool down to 20℃, add 100kg of xylitol, 50kg of apple concentrate and 0.01kg of EDTA-disodium, stir evenly to form mixture A; (2) Add 50kg of purified water at 50℃ to another premixing tank, turn on the stirrer, add 1.0kg of β-carotene powder, 0.05kg of vitamin E and 0.03kg of L-ascorbic acid and stir thoroughly to form mixture B; (3) Slowly add the mixture B obtained in step (2) to the mixture A in step (1), pass the mixture through a high-pressure homogenizer at a pressure of 15 MPa, circulate twice, then transfer the mixture to the final mixing tank, add purified water to make up to 1000 L, add 5 kg of citric acid, stir for 15 min, and form mixture C. (4) The mixture C obtained in step (3) is degassed using a vacuum degasser with a vacuum degree of -0.08 MPa and a degassing time of 3 min; after degassing, it is passed through a high-pressure homogenizer with a pressure of 15 MPa and circulated once; then it is subjected to UHT instantaneous sterilization with a sterilization temperature of 125℃ and a sterilization time of 4 seconds to form mixture D; (5) The mixture D obtained in step (4) is hot-filled at a temperature of 85°C and nitrogen protection is carried out at the same time. Before filling, food-grade nitrogen is sprayed into the empty bottle to replace the air. After filling, food-grade nitrogen is sprayed into the headspace of the bottle mouth immediately. The hot-filled product is cooled to 40°C and a light-proof label is affixed to obtain the final product.
[0036] Example 2 Example 2 provides a method for preparing a highly stable β-carotene beverage, comprising the following steps: (1) Add 600kg of purified water to the premix tank, turn on the stirrer, and slowly add 0.7kg of sucrose fatty acid ester, 1.1kg of gum arabic and 0.3kg of xanthan gum in sequence. Heat to 55℃ and stir evenly. Cool down to 25℃ and add 150kg of xylitol, 70kg of apple concentrate and 0.02kg of EDTA-disodium. Stir evenly to form mixture A; (2) Add 70kg of purified water at 55℃ to another premixing tank, turn on the stirrer, add 1.1kg of β-carotene powder, 0.07kg of vitamin E and 0.06kg of L-ascorbic acid and stir thoroughly to form mixture B; (3) Slowly add the mixture B obtained in step (2) to the mixture A in step (1), pass the mixture through a high-pressure homogenizer at a pressure of 20 MPa, circulate twice, then transfer the mixture to the final mixing tank, add purified water to make up to 1000 L, add 7 kg of citric acid, stir for 18 min, and form mixture C. (4) The mixture C obtained in step (3) is degassed using a vacuum degasser with a vacuum degree of -0.085 MPa and a degassing time of 6 min. After degassing, it is passed through a high-pressure homogenizer with a pressure of 20 MPa for one cycle. Then, UHT instantaneous sterilization is performed at a sterilization temperature of 130℃ and a sterilization time of 8 seconds to form mixture D. (5) The mixture D obtained in step (4) is hot-filled at a temperature of 85°C and nitrogen protection is carried out at the same time. Before filling, food-grade nitrogen is sprayed into the empty bottle to replace the air. After filling, food-grade nitrogen is sprayed into the headspace of the bottle mouth immediately. The hot-filled product is cooled to 40°C and a light-proof label is affixed to obtain the final product.
[0037] Example 3 Example 3 provides a method for preparing a highly stable β-carotene beverage, comprising the following steps: (1) Add 650kg of purified water to the premix tank, turn on the stirrer, and slowly add 1.1kg of sucrose fatty acid ester, 1.5kg of gum arabic and 0.5kg of xanthan gum in sequence. Heat to 60℃ and stir evenly. Cool down to 30℃, add 200kg of xylitol, 100kg of apple concentrate and 0.03kg of EDTA-disodium, stir evenly to form mixture A; (2) Add 100kg of purified water at 60℃ to another premixing tank, turn on the stirrer, add 1.5kg of β-carotene powder, 0.09kg of vitamin E and 0.08kg of L-ascorbic acid and stir thoroughly to form mixture B; (3) Slowly add the mixture B obtained in step (2) to the mixture A in step (1), pass the mixture through a high-pressure homogenizer at a pressure of 30 MPa, circulate twice, then transfer the mixture to the final mixing tank, add purified water to make up to 1000 L, add 10 kg of citric acid, stir for 20 min, and form mixture C. (4) The mixture C obtained in step (3) is degassed using a vacuum degasser with a vacuum degree of -0.09 MPa and a degassing time of 10 min. After degassing, it is passed through a high-pressure homogenizer with a pressure of 30 MPa for one cycle. Then, UHT instantaneous sterilization is performed at a sterilization temperature of 135℃ and a sterilization time of 10 seconds to form mixture D. (5) The mixture D obtained in step (4) is hot-filled at a temperature of 85°C and nitrogen protection is carried out at the same time. Before filling, food-grade nitrogen is sprayed into the empty bottle to replace the air. After filling, food-grade nitrogen is sprayed into the headspace of the bottle mouth immediately. The hot-filled product is cooled to 40°C and a light-proof label is affixed to obtain the final product.
[0038] Stability evaluation experiment: Experimental samples: Sample of Example 1, Sample of Example 2, Sample of Example 3, Sample 1 of a commercially available β-carotene, Sample 2 of a commercially available β-carotene.
[0039] Stability storage conditions: 37℃, 75%RH, 3 months.
[0040] Items to be visited: (1) Sensory evaluation: Observe the sample sediment, floating oil, and color with the naked eye, and smell the sample for any off-odors; (2) β-Carotene retention rate: The β-carotene content was determined according to the National Food Safety Standard for Determination of Carotene in Food (GB5009.83-2016), and the β-carotene retention rate was calculated according to the following formula:
[0041] The specific results are shown in Table 1 below: Table 1 Summary of Stability Evaluation Experiment Results
[0042] As can be seen from the experimental results in the table above, the samples of Example 1, Example 2, and Example 3 prepared by the present invention are significantly superior to commercially available β-carotene samples 1 and 2 in terms of both sensory characteristics and β-carotene retention rate. The samples prepared by the present invention have no obvious precipitation or floating oil, uniform and stable color, no off-odor, and a β-carotene retention rate of 90% to 92%. In contrast, commercially available β-carotene samples have varying degrees of defects in sensory characteristics, such as precipitation, floating oil, and off-odor, and their β-carotene retention rates are very low, only 27% and 45%, respectively.
[0043] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application should be included within the protection scope of this application.
Claims
1. A highly stable β-carotene beverage, characterized in that, Includes the following raw material components by weight: 1-1.5 parts β-carotene powder, 0.4-1.1 parts sucrose fatty acid ester, 0.7-1.5 parts gum arabic, 0.1-0.5 parts xanthan gum, 0.05-0.09 parts vitamin E, 0.01-0.03 parts disodium EDTA, 0.03-0.08 parts L-ascorbic acid, 100-200 parts xylitol, 50-100 parts apple concentrate, 5-10 parts citric acid, and appropriate amount of purified water.
2. The highly stable β-carotene beverage according to claim 1, characterized in that, Includes the following components by weight: 1 part β-carotene powder, 0.4 parts sucrose fatty acid ester, 0.7 parts gum arabic, 0.1 parts xanthan gum, 0.05 parts vitamin E, 0.01 parts disodium EDTA, 0.03 parts L-ascorbic acid, 100 parts xylitol, 50 parts apple concentrate, 5 parts citric acid, and appropriate amount of purified water.
3. The highly stable β-carotene beverage according to claim 1, characterized in that, Includes the following components by weight: 1.1 parts β-carotene powder, 0.7 parts sucrose fatty acid ester, 1.1 parts gum arabic, 0.3 parts xanthan gum, 0.07 parts vitamin E, 0.02 parts disodium EDTA, 0.06 parts L-ascorbic acid, 150 parts xylitol, 70 parts apple concentrate, 7 parts citric acid, and appropriate amount of purified water.
4. The highly stable β-carotene beverage according to claim 1, characterized in that, Includes the following components by weight: 1.5 parts β-carotene powder, 1.1 parts sucrose fatty acid ester, 1.5 parts gum arabic, 0.5 parts xanthan gum, 0.09 parts vitamin E, 0.03 parts disodium EDTA, 0.08 parts L-ascorbic acid, 200 parts xylitol, 100 parts apple concentrate, 10 parts citric acid, and appropriate amount of purified water.
5. A method for preparing a highly stable β-carotene beverage as described in any one of claims 1-4, characterized in that, Includes the following steps: S1. Add xylitol, apple concentrate, disodium EDTA, sucrose fatty acid ester, gum arabic, and xanthan gum to a portion of purified water to form mixture A; S2. Add β-carotene powder, vitamin E, and L-ascorbic acid to a portion of purified water to form mixture B; S3. Mix the mixture B obtained in step S2 with the mixture A obtained in step S1 and homogenize them. Add the remaining purified water and citric acid to form mixture C. S4 degasses the mixture C obtained in step S3 under vacuum, homogenizes it under high pressure, and sterilizes it instantly to form mixture D. S5. The mixture D obtained in step S4 is hot-filled to obtain the highly stable β-carotene beverage.
6. A method for preparing a highly stable β-carotene beverage as described in claim 5, characterized in that, In step S1, 600-700 parts of purified water are added to the premix tank, stirring is started, and sucrose fatty acid ester, gum arabic, and xanthan gum are added slowly in sequence. The temperature is raised to 50-60°C and stirred evenly. The temperature is lowered to 20-30°C, and xylitol, apple concentrate, and EDTA-disodium are added and stirred evenly to form mixture A.
7. A method for preparing a highly stable β-carotene beverage as described in claim 6, characterized in that, In step S2, 50-100 parts of purified water at 50-60°C are added to another premixing tank, stirring is started, and β-carotene powder, vitamin E, and L-ascorbic acid are added and stirred thoroughly to form mixture B.
8. A method for preparing a highly stable β-carotene beverage as described in claim 7, characterized in that, In step S3, the mixture B obtained in step S2 is slowly added to the mixture A in step S1. The mixture is then passed through a high-pressure homogenizer at a pressure of 15-30 MPa for two cycles. The mixture is then transferred to the final mixing tank, the remaining purified water is added to make up to 1000 L, citric acid is added, and the mixture is stirred for 15-20 min to form mixture C.
9. A method for preparing a highly stable β-carotene beverage as described in claim 8, characterized in that, In step S4, the mixture C obtained in step S3 is degassed using a vacuum degasser at a vacuum level of -0.08 to -0.09 MPa for 3 to 10 minutes. After degassing, it is passed through a high-pressure homogenizer at a pressure of 15 to 30 MPa for one cycle. Then, it is subjected to UHT instantaneous sterilization at a temperature of 125 to 135°C for 4 to 10 seconds to form mixture D.
10. A method for preparing a highly stable β-carotene beverage as described in any one of claims 5-9, characterized in that, In step S5, the mixture D obtained in step S4 is hot-filled at a temperature of 85°C, while nitrogen protection is applied. Before filling, food-grade nitrogen is sprayed into the empty bottle to replace the air. Immediately after filling, food-grade nitrogen is sprayed into the headspace of the bottle opening. The hot-filled product is cooled to 40°C and a light-proof label is affixed to obtain the final product.