Functional freeze-dried food based on solid lipid and preparation method of functional freeze-dried food

Abstract

The invention belongs to the technical field of food processing, and particularly relates to functional freeze-dried food based on solid lipid and a preparation method of the functional freeze-dried food. According to the preparation method of the functional freeze-dried food based on the solid lipid, provided by the invention, lipid micro-nano particles are solidified through a thermal emulsification and low-temperature crystallization process, and an oil-in-water type emulsion carrier system based on the solid lipid is constructed. According to the method, firstly, an emulsion is formed through a thermal emulsification process, and then freeze-drying treatment is performed, so that physical anchoring and diffusion barrier protection of oil-soluble, water-soluble and insoluble nutrients are realized. The high viscoelasticity of the emulsion system is beneficial to uniform dispersion of insoluble components; and finally, performing low-temperature shaping and vacuum freeze drying to remove moisture, so as to obtain the functional food which is crisp in texture and fortified in nutrition.

Description

Technical Field

[0001] This application belongs to the field of food processing technology, specifically relating to a functional freeze-dried food based on solid lipids and its preparation method. Background Technology

[0002] Edible functional nutrients, such as vitamins, minerals, natural or synthetic functional factors, and plant extracts, possess multiple physiological functions, including antibacterial, anticancer, immunomodulatory, cardiovascular protection, metabolic regulation, and neuromodulation, offering numerous health benefits. Some of these nutrients are highly water-soluble, such as vitamin C and B vitamin supplements, gamma-aminobutyric acid (GABA), taurine, anthocyanins, and blueberry extract; however, they are unstable in aqueous systems and easily oxidized or degraded. Others are highly fat-soluble, such as fat-soluble vitamins A, D, E, and K, and natural extracts like curcumin, lutein esters, and zeaxanthin; these are soluble in edible oils but poorly water-soluble and readily degraded under light, heat, and oxygen conditions. Still others are difficult to dissolve in both water and oils, such as calcium carbonate and dietary fiber, making them difficult to uniformly incorporate into food matrices.

[0003] Currently, there are several main methods for adding the above-mentioned functional factors to food: First, water-soluble, fat-soluble, and insoluble nutrients are directly added to food in the form of powdered compound formulations, such as capsules, tablets, powders, oils, compressed candies, gummies, gels, and other pharmaceutical preparations. This direct mixing process can easily achieve the direct addition of water-soluble, fat-soluble, and insoluble nutrients, but it cannot solve the problem of nutrient instability, resulting in low absorption efficiency and poor bioavailability. Furthermore, it mainly uses pharmaceutical formulations and administration methods, which are difficult to meet current consumers' dual expectations for delicious taste and efficient absorption of nutrients in functional foods. Second, emulsification or micro / nano encapsulation methods are used to encapsulate water-soluble or fat-soluble components, such as emulsions, soft capsules, oils, solid lipid particles, gels, and microcapsule powders, or these components are encapsulated first and then added to the food matrix. Emulsion systems are a common way to encapsulate nutrients, but the presence of water in emulsion systems is not conducive to the long-term storage stability of emulsions. Secondly, the oil phase in emulsion systems that mainly dissolves fat-soluble substances such as β-carotene is a liquid flowing oil. During long-term storage, active substances such as β-carotene may diffuse, leading to a decrease in stability and activity.

[0004] In summary, existing technologies cannot achieve the encapsulation of insoluble components, and the product form still suffers from poor stability due to heat softening and oil oxidation during storage. Summary of the Invention

[0005] Based on this, one embodiment of this application provides a functional freeze-dried food based on solid lipids and a method for preparing the same.

[0006] This application provides a method for preparing a functional freeze-dried food based on solid lipids, comprising:

[0007] Provide all necessary materials, including solids and water; the solids include solid lipids and food matrix; wherein the food matrix includes nutrients, with or without food additives;

[0008] The solid lipid is heated and melted to prepare a liquid oil; the fat-soluble components in the food matrix are dissolved in the liquid oil to prepare an oil phase.

[0009] The water-soluble components in the food matrix are dissolved in water to prepare an aqueous phase;

[0010] The oil phase and the aqueous phase are mixed and heated to emulsify, thereby preparing an oil-in-water emulsion.

[0011] In the case where the food matrix includes a poorly soluble component that is insoluble in the liquid oil and the water, the poorly soluble component is mixed with the oil-in-water emulsion to prepare a suspension;

[0012] The oil-in-water emulsion or suspension is cooled to a first preset temperature to crystallize the solid lipids in the contained material, and then cooled to a second preset temperature to crystallize the food matrix in the contained material.

[0013] The resulting crystalline material was freeze-dried to prepare functional freeze-dried foods based on solid lipids;

[0014] The solid lipids account for 5%-55% of the mass of the solid material.

[0015] In some embodiments, the first preset temperature is 5°C-10°C below the freezing point of the solid lipid.

[0016] In some embodiments, the second preset temperature is 5°C-10°C below the eutectic point of the oil-in-water emulsion.

[0017] In some embodiments, thermal emulsification employs one or more of high-pressure homogenization, microfluidic homogenization, and high-shear emulsification.

[0018] In some embodiments, freeze drying includes sublimation drying and desorption drying.

[0019] In some embodiments, the solid lipids include one or both of natural oils and synthetic or modified oils.

[0020] The artificially synthesized or modified oils include one or more of hydrogenated vegetable oils, cocoa butter substitutes, cocoa butter substitutes, and margarine.

[0021] The natural oils include one or more of cocoa butter, butter, coconut oil, and mango butter.

[0022] In some embodiments, the water-soluble component includes one or more of water-soluble calcium, magnesium, zinc, iron, selenium minerals or trace element compounds, water-soluble vitamins, water-soluble dietary fiber, water-soluble functional factors, and water-soluble plant extracts.

[0023] In some embodiments, the fat-soluble component includes at least one of fat-soluble vitamins and fat-soluble natural products.

[0024] In some embodiments, the poorly soluble component includes one or more of insoluble mineral salts, insoluble dietary fiber, and insoluble plant extracts.

[0025] In some embodiments, the food additives include excipients and flavoring agents.

[0026] In some embodiments, the excipients include one or more of complex carbohydrates, animal-derived proteins, plant-derived proteins, and water-soluble dietary fiber.

[0027] In some embodiments, the flavoring agent is selected from one or more of sugar alcohols, sucrose, steviol glycosides, mogrosides, milk powder, cocoa powder, cocoa liquor, fruit powder, vegetable powder, fruit puree, and fruit pulp.

[0028] Another aspect of this application provides a functional freeze-dried food based on solid lipids, which is prepared by the above-described method;

[0029] In some embodiments, the solid lipid-based functional freeze-dried foods include freeze-dried functional chocolate and freeze-dried cheese.

[0030] Another aspect of this application provides a freeze-dried functional product, which is made by mixing the above-mentioned solid lipid-based functional freeze-dried food with other foods.

[0031] This application provides a method for preparing functional freeze-dried foods based on solid lipids. This method solidifies lipid micro / nano particles through thermal emulsification and low-temperature crystallization processes, constructing an oil-in-water (O / W) emulsion carrier system based on solid lipids. The method first forms an emulsion through thermal emulsification, followed by freeze-drying to achieve physical anchoring and diffusion barrier protection for oil-soluble, water-soluble, and insoluble nutrients. The high viscoelasticity of this emulsion system facilitates the uniform dispersion of insoluble components. Finally, low-temperature shaping and vacuum freeze-drying remove moisture, resulting in a crisp, nutritionally fortified functional food.

[0032] Among them, solid lipids form a solid structure at room temperature, which can effectively inhibit the migration and oxidation of nutrients and significantly improve the shelf stability of products; the oil-in-water emulsion structure can simultaneously encapsulate oil-soluble, water-soluble and insoluble nutrients, achieving synergistic delivery and precise fortification of multiple active ingredients; the freeze-drying process removes moisture while avoiding the degradation of heat-sensitive components, and other food additives can form multiple physical barriers in the system to synergistically inhibit lipid oxidation and enhance the overall stability of the product. Attached Figure Description

[0033] To more clearly illustrate the technical solutions in the embodiments of this application and to more completely understand this application and its beneficial effects, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0034] Figure 1 This is a result of a vitamin D stability test provided in an embodiment of this application;

[0035] Figure 2 A graph showing the uniformity of the distribution of magnesium glycine and calcium carbonate provided in an embodiment of this application;

[0036] Figure 3 The results of the in vitro digestion release rate test of vitamin D-calcium-magnesium provided in an embodiment of this application;

[0037] Figure 4 The stability test results of curcumin provided in one embodiment of this application;

[0038] Figure 5 The results of anthocyanin stability testing provided in one embodiment of this application;

[0039] Figure 6 Microscopic observation of a water-in-oil emulsion provided in an embodiment of this application (oil is stained green, and water-soluble substances are stained red). Detailed Implementation

[0040] The present application will be further described in detail below with reference to the embodiments and examples. It should be understood that these embodiments and examples are for illustrative purposes only and are not intended to limit the scope of the present application. The purpose of providing these embodiments and examples is to enable a more thorough and comprehensive understanding of the disclosure of the present application. It should also be understood that the present application can be implemented in many different forms and is not limited to the embodiments and examples described herein. Those skilled in the art can make various modifications or alterations without departing from the spirit of the present application, and the equivalent forms obtained also fall within the protection scope of the present application. Furthermore, numerous specific details are set forth in the following description to provide a fuller understanding of the present application. It should be understood that the present application can be implemented without one or more of these details.

[0041] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0042] Unless otherwise stated or in case of contradiction, the terms or phrases used herein shall have the following meanings:

[0043] The terms "and / or," "or / and," and "and / or" as used herein include any one of two or more of the related listed items, as well as any and all combinations of the related listed items. These arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or," "or / and," and "and / or," it should be understood that in this application, the technical solution undoubtedly includes technical solutions connected by "logical AND," and also undoubtedly includes technical solutions connected by "logical OR." For example, "A and / or B" includes three parallel solutions: A, B, and A+B. For example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C, and D (that is, a technical solution that is connected by "logical OR"), as well as any and all combinations of A, B, C, and D, that is, combinations of any two or three of A, B, C, and D, and also combinations of all four of A, B, C, and D (that is, a technical solution that is connected by "logical AND").

[0044] In this application, the terms "multiple", "various", "multiple times", "multi-dimensional", etc., unless otherwise specified, refer to a quantity greater than or equal to 2. For example, "one or more" means one or more than or equal to two.

[0045] The terms “combinations of,” “any combination of,” and “any combination of” used in this article include all suitable combinations of any two or more of the listed items.

[0046] In this document, the term "suitable" as used in phrases such as "suitable combination," "suitable method," and "any suitable method" refers to the ability to implement the technical solution of this application, solve the technical problem of this application, and achieve the expected technical effect of this application.

[0047] In this application, terms such as "further," "even more," and "particularly" are used for descriptive purposes and to indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0048] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it means that it is selected from either "with" or "without." If there are multiple "optional" entries in a technical solution, unless otherwise specified, and there are no contradictions or mutual constraints, each "optional" entry shall be independent.

[0049] In this application, the technical features described in an open-ended manner include both closed technical solutions composed of the listed features and open technical solutions composed of the listed features.

[0050] In this application, numerical intervals (i.e., numerical ranges) are involved. Unless otherwise specified, the selected numerical distributions within the aforementioned numerical intervals are considered continuous and include the two endpoints (i.e., the minimum and maximum values) of the numerical range, as well as every value between these two endpoints. Unless otherwise specified, when a numerical interval refers only to integers within that interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints. In this document, this is equivalent to directly listing every integer. For example, if t is an integer selected from 1 to 10, it means that t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Furthermore, when multiple ranges are provided to describe features or characteristics, these ranges can be merged. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges to which they are included.

[0051] Unless otherwise specified, the temperature parameters in this application are permitted to be either constant-temperature treatment or variations within a certain temperature range. It should be understood that the constant-temperature treatment allows temperature fluctuations within the precision range of the instrument control, such as ±5℃, ±4℃, ±3℃, ±2℃, or ±1℃.

[0052] In this application, % (w / w) and wt% both represent weight percentage, % (v / v) refers to volume percentage, and % (w / v) refers to mass-volume percentage.

[0053] All references to documents mentioned in this application are incorporated herein by reference as if each document were individually incorporated herein by reference. Unless they conflict with the inventive purpose and / or technical solution of this application, all cited documents are incorporated herein by reference in their entirety and for all purposes. When citing documents in this application, the definitions of relevant technical features, terms, nouns, phrases, etc., are also incorporated herein by reference. When citing documents in this application, examples and preferred embodiments of the cited technical features may also be incorporated herein by reference, but only to the extent that they enable the implementation of this application. It should be understood that when the cited content conflicts with the description in this application, this application shall prevail or modifications shall be made adaptably to the description in this application.

[0054] The term "solid lipid" refers to edible oils that are solid or semi-solid at room temperature, with a melting point range of 20-60°C, and is used as a carrier matrix in this application. In the food industry, solid lipids possess the characteristic of forming a stable solid structure at room temperature and melting into a liquid state upon heating, providing physical anchoring and diffusion barriers for fat-soluble nutrients. Specific sub-concepts include cocoa butter (melting point approximately 34-35°C), butter (melting point approximately 32-35°C), coconut oil (melting point approximately 24-26°C), mango butter (melting point approximately 34-38°C), hydrogenated vegetable oils (melting point varies between 30-60°C depending on the degree of hydrogenation), cocoa butter substitutes (melting point approximately 32-36°C), cocoa butter substitutes (melting point approximately 32-38°C), and margarine (melting point approximately 35-40°C), etc.

[0055] The term "O / W emulsion" in this art refers to an oil-in-water emulsion, i.e., an emulsion system in which the continuous phase is aqueous and the dispersed phase is oil. In this application, the O / W emulsion structure is key to achieving synergistic three-phase delivery, capable of simultaneously encapsulating fat-soluble nutrients (in the oil phase), water-soluble nutrients (in the aqueous phase), and insoluble nutrients (dispersed at the interface or in the aqueous phase). O / W emulsions offer better mouthfeel and stability compared to W / O emulsions, particularly in forming a crisp texture after freeze-drying.

[0056] The term "low-temperature crystallization process" refers to the process of forming an ordered crystalline structure of solid lipids by controlling the cooling rate and stirring conditions, under conditions below the melting point of solid lipids but above their glass transition temperature. In this application, the low-temperature crystallization temperature is controlled at 5-10°C below the solidification point of the solid lipids, and the stirring time is more than 30 minutes. These process parameters ensure that the lipids form a fine and uniform crystalline structure, providing a stable physical barrier for nutrients, while avoiding the coarse texture caused by the formation of large crystals.

[0057] The term "vacuum freeze-drying," also known as lyophilization, is a drying technology that removes moisture from materials directly through sublimation under low temperature and low pressure conditions. In this application, the freeze-drying process includes three stages: pre-freezing, sublimation drying, and desorption drying, with the final product having a moisture content of less than 3%. Freeze-drying technology can maximize the preservation of the activity of heat-sensitive nutrients while forming a porous and crisp product structure, improving the product's rehydration properties and taste.

[0058] To address industry pain points such as insufficient stability of functional factors, complex existing formulation processes, and difficulty in synergistically encapsulating water / lipid-soluble and insoluble nutrients, this application provides a method for preparing freeze-dried foods based on a solid lipid matrix, which can achieve convenient and efficient loading, stable preservation, and enhanced bioabsorption of functional factors in one integrated manner.

[0059] This application provides a method for preparing a functional freeze-dried food based on solid lipids, comprising:

[0060] Provide all necessary materials, including solids and water; the solids include solid lipids and food matrix; wherein the food matrix includes nutrients, with or without food additives;

[0061] The solid lipid is heated and melted to prepare a liquid oil; the fat-soluble components in the food matrix are dissolved in the liquid oil to prepare an oil phase.

[0062] The water-soluble components in the food matrix are dissolved in water to prepare an aqueous phase;

[0063] The oil phase and the aqueous phase are mixed and heated to emulsify, thereby preparing an oil-in-water emulsion.

[0064] In the case where the food matrix includes a poorly soluble component that is insoluble in the liquid oil and the water, the poorly soluble component is mixed with the oil-in-water emulsion to prepare a suspension;

[0065] The oil-in-water emulsion or suspension is cooled to a first preset temperature to crystallize the solid lipids in the contained material, and then cooled to a second preset temperature to crystallize the food matrix in the contained material.

[0066] The resulting crystalline material was freeze-dried to prepare functional freeze-dried foods based on solid lipids;

[0067] The solid lipids account for 5%-55% of the mass of the solid material.

[0068] The functional freeze-dried food based on solid lipids provided in this application constructs a solid lipid-based O / W emulsion carrier system and uses a thermal emulsification-low temperature crystallization process to solidify lipid micro-nano particles, achieving physical anchoring and diffusion barriers for fat-soluble nutrients. The high viscoelasticity of the emulsion homogeneously disperses insoluble components. Finally, freeze-shaping and vacuum freeze-drying remove moisture, resulting in a crisp, fortified functional food. Solid lipids form a solid phase at room temperature, effectively blocking the migration and oxidation of nutrients, significantly extending shelf life. The O / W emulsion structure simultaneously encapsulates fat-soluble, water-soluble, and insoluble nutrients, achieving multi-component co-delivery and precise nutrient fortification. The freeze-drying process eliminates the influence of moisture, avoiding degradation of heat-sensitive components. Simultaneously, water-soluble matrices such as polysaccharides and proteins form multiple physical barriers for fat-soluble nutrients, synergistically inhibiting lipid oxidation.

[0069] In some embodiments, the mass ratio of water to solid is 0.5:1, 0.6:1, 0.7:1, 0.8:1, 0.9:1, 1.0:1, 1.1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.7:1, 1.8:1, 1.9:1, or 2:1, or any value in between.

[0070] In some embodiments, the solid lipid constitutes 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, or 55% of the solid material by mass, or any value in between.

[0071] In some embodiments, the melting point of the solid lipid is between 20-60°C, ensuring the formation of a stable solid structure at room temperature.

[0072] In some embodiments, the first preset temperature is 5°C-10°C below the freezing point of the solid lipid;

[0073] In some embodiments, the second preset temperature is 5°C-10°C below the eutectic point of the oil-in-water emulsion.

[0074] In some embodiments, low-temperature crystallization includes: cooling the emulsion or suspension to 5°C-10°C below the solidification point of the solid lipid under continuous stirring, and maintaining stirring at this temperature for more than 30 minutes to allow the solid lipid to crystallize fully.

[0075] In some embodiments, the pressure of the high-pressure homogenization is 50MPa-150MPa, and the cycle is 1-3 times; for example, the pressure of the high-pressure homogenization is 50MPa, 60MPa, 70MPa, 80MPa, 90MPa, 100MPa, 110MPa, 120MPa, 130MPa, 140MPa or 150MPa and any value in between, and the number of cycles is 1, 2 or 3.

[0076] In some embodiments, the pressure of the microjets for homogenization is 900 bar to 1500 bar, and the cycle is 1 to 3 times; for example, the pressure of the microjets for homogenization is 900 bar, 1000 bar, 1100 bar, 1200 bar, 1300 bar, 1400 bar, or 1500 bar, and the number of cycles is 1, 2, or 3.

[0077] In some embodiments, the high-shear emulsification rotation speed is 1000 rpm to 10000 rpm, and the time is 3 min to 10 min. For example, the high-shear emulsification rotation speed is 1000 rpm, 2000 rpm, 3000 rpm, 4000 rpm, 5000 rpm, 6000 rpm, 7000 rpm, 8000 rpm, 9000 rpm, or 10000 rpm, and any value in between. The time is 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, or 10 min, and any value in between.

[0078] In some embodiments, the solid lipids include one or both of natural oils and synthetic or modified oils.

[0079] In some embodiments, the synthetic or modified oils include one or more of hydrogenated vegetable oils, cocoa butter substitutes, cocoa butter substitutes, and margarine.

[0080] In some embodiments, the natural oils include one or more of cocoa butter, butter, coconut oil, and mango butter.

[0081] In some embodiments, the water-soluble components include one or more of the following: water-soluble calcium, magnesium, zinc, iron, selenium minerals or trace element compounds; water-soluble vitamins such as vitamin C; water-soluble dietary fiber such as pectin; water-soluble functional factors such as γ-aminobutyric acid (GABA) and taurine; and water-soluble plant extracts such as anthocyanins. In some embodiments, the fat-soluble components include at least one of the following: fat-soluble vitamins such as vitamin D and E; and fat-soluble natural products such as curcumin, lutein, carotenoids, and diosgenin. In some embodiments, the poorly soluble components include one or more of the following: insoluble mineral salts such as calcium carbonate; insoluble dietary fiber; and insoluble plant extracts such as proanthocyanidin polymers. In some embodiments, the food additives include excipients and flavoring agents.

[0082] In some embodiments, the excipients are selected from one or more of the following: complex carbohydrates such as yam powder, lotus root powder, pumpkin powder, purple sweet potato powder, kudzu root powder, lily powder, and taro powder; casein; isolated milk protein; bovine colostrum powder; collagen peptides; whey protein; pea protein; rice protein; wheat protein; and other animal and plant-derived proteins; and insoluble and water-soluble dietary fibers such as wheat bran powder, oat bran, flaxseed powder, sesame meal powder, inulin, and resistant dextrin. In some embodiments, the flavoring agents are selected from one or more of the following: sugar alcohols, sucrose, steviol glycosides, mogrosides, milk powder, cocoa powder, cocoa liquor, fruit powder / vegetable powder, fruit puree, and fruit pulp. In some embodiments, the emulsification process employs one or more of the following: high-pressure homogenization, microfluidic homogenization, and high-shear emulsification.

[0083] In some embodiments, the freeze-drying process includes one or more of low-temperature crystallization and vacuum freeze-drying.

[0084] In some embodiments, vacuum freeze-drying includes freeze-drying the pre-frozen material to a moisture content of less than 3%.

[0085] In some embodiments, the vacuum freeze-drying includes sublimation drying and desorption drying.

[0086] In some embodiments, the sublimation drying conditions include: a temperature of -20°C to 5°C, a vacuum of 10Pa to 60Pa, and a time of 15h to 20h; for example, temperatures of -20°C, -19°C, -18°C, -17°C, -16°C, -15°C, -14°C, -13°C, -12°C, -11°C, -10°C, -9°C, -8°C, -7°C, -6°C, -5°C, -4°C, -3°C, -2°C, -1°C, 0°C, 1°C, 2°C, 3°C, 4°C, or 5°C, and any intermediate values.

[0087] For example, vacuum levels of 10 Pa, 11 Pa, 12 Pa, 13 Pa, 14 Pa, 15 Pa, 16 Pa, 17 Pa, 18 Pa, 19 Pa, 20 Pa, 21 Pa, 22 Pa, 23 Pa, 24 Pa, 25 Pa, 26 Pa, 27 Pa, 28 Pa, 29 Pa, 30 Pa, 31 Pa, 32 Pa, 33 Pa, 34 Pa, 35 Pa, 36 Pa, 37 Pa, 38 Pa, 39 Pa, 40 Pa, 41 Pa, 42 Pa, 43 Pa, 44 Pa, 45 Pa, 46 Pa, 47 Pa, 48 Pa, 49 Pa, 50 Pa, 51 Pa, 52 Pa, 53 Pa, 54 Pa, 55 Pa, 56 Pa, 57 Pa, 58 Pa, 59 Pa, or 60 Pa, and any value in between.

[0088] For example, the time is 15h, 16h, 17h, 18h, 19h, or 20h, or any value in between.

[0089] In some embodiments, the conditions for the analytical drying include: a temperature of 10°C-35°C, a vacuum of 0Pa-10Pa, and a time of 8h-15h.

[0090] For example, temperatures can be 10℃, 11℃, 12℃, 13℃, 14℃, 15℃, 16℃, 17℃, 18℃, 19℃, 20℃, 21℃, 22℃, 23℃, 24℃, 25℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃, 34℃, or 35℃, or any value in between.

[0091] For example, the vacuum level can be 0 Pa, 1 Pa, 2 Pa, 3 Pa, 4 Pa, 5 Pa, 6 Pa, 7 Pa, 8 Pa, 9 Pa, or 10 Pa, or any value in between.

[0092] For example, the time is 8h, 9h, 10h, 11h, 12h, 13h, 14h or 15h, or any value in between.

[0093] Understandably, the process of injecting the emulsion into a mold may be included before the freeze-drying step. The mold allows the freeze-dried emulsion to have a specific three-dimensional shape.

[0094] This application also provides a functional freeze-dried food based on solid lipids, which is prepared by the method described above.

[0095] In some embodiments, the solid lipid-based functional freeze-dried foods include freeze-dried functional chocolate and freeze-dried cheese.

[0096] This application also provides a freeze-dried functional product, which is made by mixing the aforementioned solid lipid-based functional freeze-dried food with other foods.

[0097] This application utilizes a solid lipid-based O / W emulsion carrier system to achieve the synergistic encapsulation of water-soluble, lipid-soluble, and insoluble nutrients, solving the problem that traditional technologies struggle to simultaneously load multiple soluble nutrients.

[0098] The solid oil phase formed by the low-temperature crystallization-freeze-drying process effectively blocks the migration and oxidation of nutritional factors, significantly improves the stability of functional factors, and extends the product shelf life.

[0099] This application employs a non-thermal processing technology, which avoids the degradation of heat-sensitive components. At the same time, water-soluble matrices such as polysaccharides and proteins form multiple physical barriers for fat-soluble nutrients, synergistically inhibiting lipid oxidation and maintaining the bioactivity of nutrients.

[0100] The embodiments of this application will be described in detail below with reference to examples. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of this application. For experimental methods in the following embodiments where specific conditions are not specified, please refer to the guidelines given in this application, or follow experimental manuals or conventional conditions in the art, or follow the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0101] In the specific embodiments described below, the measurement parameters involving raw material components may have slight deviations within the weighing accuracy range unless otherwise specified. Temperature and time parameters are subject to acceptable deviations due to instrument testing accuracy or operational precision.

[0102] It should be understood that in the various embodiments of this application, the order of the above-mentioned processes does not imply the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application.

[0103] Example 1

[0104] Preparation method of freeze-dried chocolate containing vitamin D, calcium, and magnesium (oil-soluble, water-soluble, and insoluble nutrients):

[0105] (1) Melting: Heat 260g of cocoa liquor and 370g of cocoa butter to 50°C to completely melt the cocoa butter and form a liquid oil phase;

[0106] (2) First batch of ingredients: Disperse 1g of lecithin and 1.5mg of pure vitamin D in the above liquid oil phase; disperse 270g of inulin and 60g of magnesium glycine in 1000g of water;

[0107] (3) Emulsification: The above aqueous phase and oil phase are subjected to high-pressure homogenization (120 MPa, 3 cycles) at 50°C to form an O / W emulsion;

[0108] (4) Secondary addition: Add 40g of insoluble calcium carbonate powder to the above emulsion to form a homogeneous emulsion;

[0109] (5) Low-temperature crystallization: The above emulsion is cooled to 20°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the cocoa butter to crystallize fully;

[0110] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0111] (7) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at 0℃, the vacuum degree is 60Pa, and the time is 15 hours; the temperature of the plate for desorption drying is controlled at 20℃, the vacuum degree is 10Pa, and the time is 15 hours.

[0112] (8) Demolding yields vitamin D-calcium-magnesium cocoa-based freeze-dried chocolate.

[0113] The vitamin D3 content in the cocoa butter phase was determined using solid-phase extraction (SPE) followed by reversed-phase high-performance liquid chromatography (RP-HPLC). The freeze-dried chocolate contained 1.35 mg / kg of vitamin D, with a packaging efficiency as high as 90%. The moisture content of the vitamin D-rich freeze-dried chocolate was 3.0%. After 6 months of accelerated storage thermal stability testing (40℃, 75% humidity), the vitamin D content in the freeze-dried chocolate retained 83.47%, with a pure vitamin D retention rate of 73.42%. After 4 hours of UV irradiation, the vitamin D retention rate was 85.08%, with a pure vitamin D retention rate of 81.46%. After 96 hours of natural oxidation freeze-dried chocolate, the vitamin D retention rate was 85.33%, with a pure vitamin D retention rate of only 72.36%, representing a 50% reduction in loss. Figure 1 .

[0114] The mineral content of different batches of freeze-dried chocolate was determined by microwave digestion-inductively coupled plasma mass spectrometry (ICP-MS). The RSDs of magnesium glycine and calcium carbonate were 2.7% and 5.3%, respectively, indicating uniform distribution. Figure 2As shown. After simulated continuous digestion in vitro, 89.75% of the Ca ions in the freeze-dried chocolate were released within 30 minutes in SGF (simulated gastric juice), reflecting the instantaneous and complete conversion of CaCO3 to CaCl2 by gastric acid; thereafter, the level remained unchanged. Mg showed a different pattern: after 30 minutes in SGF (simulated gastric juice), 53.50% of Mg was released. Upon transfer to SIF (simulated intestinal juice), a rapid burst of release of an additional 41% occurred, bringing the total Mg release to 94.55% within the first 30 minutes of intestinal incubation; VD exhibited a typical two-stage release. After 2 hours of SGF treatment, only 39.15% was released. Transfer to SIF caused a significant burst: the release jumped from 39.15% to 70.78%, as shown in the figure. Figure 3 As shown.

[0115] Example 2: Preparation method of curcumin freeze-dried mulberry cheese:

[0116] (1) Melting: Heat 100g of butter and 270g of cocoa butter to 50°C to completely melt the cocoa butter and butter to form a liquid oil phase;

[0117] (2) First batch of ingredients: Disperse 1g of lecithin and 10g of curcumin in the above liquid oil phase; disperse 170g of maltitol, 200g of whole milk powder and 250g of mulberry puree in 1200g of water;

[0118] (3) Emulsification: The above aqueous phase and oil phase are subjected to high-pressure homogenization (120 MPa, 3 cycles) at 50°C to form an O / W emulsion;

[0119] (4) Low-temperature crystallization: The above emulsion is cooled to 10°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the cocoa butter and butter to crystallize fully;

[0120] (5) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0121] (6) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at -10℃, the vacuum degree is 50Pa, and the time is 20 hours; the temperature of the plate for desorption drying is controlled at 10℃, the vacuum degree is 10Pa, and the time is 15 hours.

[0122] (7) Demolding yields curcumin-freeze-dried mulberry cheese.

[0123] The curcumin content in the oil phase was determined using solid-phase extraction (SPE) followed by reversed-phase high-performance liquid chromatography (RP-HPLC). The results showed that the curcumin content in the freeze-dried mulberry cheese was 9.3 g / kg, with a packaging efficiency as high as 93%; the moisture content of the curcumin-rich freeze-dried mulberry cheese was 3.0%. After 6 months of accelerated storage thermal stability testing (temperature 40℃, humidity 75%), the curcumin content in the freeze-dried cheese remained at 86.47%, with a pure curcumin retention rate of 76.33%. After 4 hours of UV irradiation, the curcumin retention rate was 89.63%, with a pure curcumin retention rate of 80.29%. After 96 hours of natural oxidation, the curcumin retention rate in the freeze-dried cheese was 88.63%, with a pure curcumin retention rate of only 78.46%. Figure 4 As shown. The curcumin content in different batches of freeze-dried mulberry cheese was calculated, with an RSD of 4.5%.

[0124] Example 3: Preparation method of anthocyanin freeze-dried cheese:

[0125] (1) Melting: Heat 500g of butter to 40℃ to completely melt the butter and form a liquid oil phase;

[0126] (2) One-time preparation: Disperse 15g anthocyanins, 140g maltitol, 200g whole milk powder, 135g inulin and 10g sodium caseinate in 800g water;

[0127] (3) Emulsification: The above aqueous phase and oil phase are subjected to high shear homogenization (10000 rpm, 3 min) at 40℃ to form an O / W emulsion;

[0128] (4) Low-temperature crystallization: The above emulsion is cooled to 10°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the butter to crystallize fully;

[0129] (5) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0130] (6) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at -10℃, the vacuum degree is 40Pa, and the time is 20 hours; the temperature of the plate for desorption drying is controlled at 10℃, the vacuum degree is 5Pa, and the time is 15 hours.

[0131] (7) Demolding yields anthocyanin freeze-dried cheese.

[0132] The anthocyanin content in the aqueous phase was determined using a pretreatment process of "demulsification-impurity removal-enrichment" followed by high-performance liquid chromatography (HPLC). The results showed that the freeze-dried cheese contained 13.9 g / kg of anthocyanin, with a packaging efficiency as high as 92.6%; the moisture content of the anthocyanin-rich freeze-dried cheese was 3.0%. After 6 months of accelerated storage thermal stability testing (temperature 40℃, humidity 75%), the final freeze-dried cheese retained 83.34% of its anthocyanin content, with a pure anthocyanin retention rate of 74.87%. After 4 hours of UV irradiation, the anthocyanin retention rate was 86.37%, with a pure anthocyanin retention rate of 77.43%. After 96 hours of natural oxidation, the anthocyanin retention rate in the freeze-dried cheese was 82.36%, with a pure anthocyanin retention rate of only 73.48%. Figure 5 As shown, after the uniformity test, the RSD is 3.2%.

[0133] Example 4: Preparation method of ginseng freeze-dried yam and lotus root powder blocks:

[0134] (1) Melting: Heat 150g of butter and 50g of coconut oil to 40°C to completely melt the butter and form a liquid oil phase;

[0135] (2) One-time preparation: Disperse 200g of inulin and 10g of sodium caseinate in 2000g of water;

[0136] (3) Emulsification: The above aqueous phase and oil phase are subjected to high shear homogenization (10000 rpm, 3 min) at 40℃ to form an O / W emulsion;

[0137] (4) Secondary ingredient preparation: Add 200g of ginseng powder, 200g of yam powder and 190g of lotus root powder to the above emulsion and homogenize under high pressure three times to form a homogeneous emulsion;

[0138] (5) Low-temperature crystallization: The above emulsion is cooled to 10°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the butter and coconut oil to crystallize fully;

[0139] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0140] (7) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at -10℃, the vacuum degree is 20Pa, and the time is 15 hours; the temperature of the plate for desorption drying is controlled at 10℃, the vacuum degree is 5Pa, and the time is 15 hours.

[0141] (8) Demolding yields freeze-dried ginseng, yam and lotus root powder blocks.

[0142] Testing revealed that the freeze-dried yam and lotus root starch blocks contained 5g / kg of ginsenosides. The RSD (Relative Distributed Surface Area) was 4.9% after a uniformity test.

[0143] Example 5: Preparation method of freeze-dried mango cheese with compound vitamins:

[0144] (1) Melting: Heat 200g of butter and 200g of mango kernel oil to 50℃ to completely melt the butter and mango kernel oil to form a liquid oil phase;

[0145] (2) One-time preparation: Disperse 1g of lecithin and 1g of pure vitamin E in the above liquid oil phase; disperse 6.7g of vitamin C, 170g of inulin and 260g of whole milk powder in 1500g of water;

[0146] (3) Emulsification: The above aqueous phase and oil phase are subjected to high shear homogenization (10000 rpm, 3 min) at 50℃ to form an O / W emulsion;

[0147] (4) Secondary ingredient preparation: Add 170g of mango fiber to the above emulsion and homogenize it under high pressure three times to form a homogeneous emulsion;

[0148] (5) Low-temperature crystallization: The above emulsion is cooled to 10°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the butter and mango kernel oil to crystallize fully;

[0149] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0150] (7) Vacuum freeze drying:

[0151] The temperature of the sublimation drying plate was controlled at -10℃, the vacuum degree was 50Pa, and the time was 20 hours; the temperature of the desorption drying plate was controlled at 10℃, the vacuum degree was 5Pa, and the time was 10 hours.

[0152] (8) Demolding yields freeze-dried mango cheese with multivitamins.

[0153] Testing revealed that the freeze-dried mango cheese contained 6.1 g / kg of Vitamin C, with an RSD of 2.8% after a uniformity test; and 0.95 g / kg of Vitamin E, with an RSD of 3.5%.

[0154] Example 6: Preparation method of anti-inflammatory freeze-dried apple cheese:

[0155] (1) Melting: Heat 450g of mango kernel oil to 50℃ to completely melt the mango kernel oil and form a liquid oil phase;

[0156] (2) One-time preparation: Disperse 1g of lecithin and 667mg of lutein in the above liquid oil phase; disperse 170g of inulin, 285g of whole milk powder and 14g of tea polyphenols in 900g of water;

[0157] (3) Emulsification: The above aqueous phase and oil phase are emulsified by micro-jet homogenization (1500 bar, 3 times) at a temperature of 50°C to form an O / W emulsion;

[0158] (4) Secondary ingredient preparation: Add 180g of apple fiber to the above emulsion and homogenize it under high pressure three times to form a homogeneous emulsion;

[0159] (5) Low-temperature crystallization: The above emulsion is cooled to 12°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the mango kernel oil to crystallize fully;

[0160] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0161] (7) Vacuum freeze drying:

[0162] The temperature of the sublimation drying plate was controlled at -5℃, the vacuum degree was 20Pa, and the time was 20 hours; the temperature of the desorption drying plate was controlled at 15℃, the vacuum degree was 5Pa, and the time was 10 hours.

[0163] (8) Demold to obtain freeze-dried apple cheese.

[0164] The freeze-dried apple cheese was found to contain 0.59 g / kg of lutein, with an RSD of 5.8% after a uniformity test; and 12.95 g / kg of tea polyphenols, with an RSD of 2.5%.

[0165] Example 7: Preparation method of freeze-dried banana coconut oil cheese:

[0166] (1) Melting: Heat 150g of cocoa butter substitute and 150g of coconut oil to 60°C to completely melt the cocoa butter substitute and coconut oil to form a liquid oil phase;

[0167] (2) One-time preparation: Disperse 240g maltitol, 250g whole milk powder, 190g banana puree, 10g zinc gluconate and 10g sodium caseinate in 800g water;

[0168] (3) Emulsification: The above aqueous phase and oil phase are emulsified by micro-jet homogenization (900 bar, 3 times) at a temperature of 60°C to form an O / W emulsion;

[0169] (4) Low-temperature crystallization: The above emulsion is cooled to 20°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the cocoa butter substitute and coconut oil to crystallize fully;

[0170] (5) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0171] (6) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at 0℃, the vacuum degree is 40Pa, and the time is 15 hours; the temperature of the plate for desorption drying is controlled at 20℃, the vacuum degree is 5Pa, and the time is 15 hours.

[0172] (7) Demolding yields freeze-dried banana coconut cheese.

[0173] The zinc content of the freeze-dried banana cheese was found to be 1.55 g / kg. The RSD (Responsible Displacement) was 3.5% after a homogeneity test.

[0174] Example 8: Preparation method of freeze-dried citrus cheese with GABA and zeaxanthin:

[0175] (1) Melting: Heat 200g of butter and 150g of hydrogenated palm oil to 70°C to completely melt the butter and hydrogenated palm oil to form a liquid oil phase;

[0176] (2) First batch of ingredients: 1g of lecithin and 2g of zeaxanthin are dispersed in the above liquid oil phase; 14g of γ-aminobutyric acid (GABA), 205g of maltitol and 260g of whey protein powder are dispersed in 1200g of water;

[0177] (3) Emulsification: The above aqueous phase and oil phase are emulsified by micro-jet homogenization (1500 bar, 3 times) at a temperature of 70°C to form an O / W emulsion;

[0178] (4) Secondary ingredient preparation: Add 170g of citrus fiber to the above emulsion and homogenize it under high pressure three times to form a homogeneous emulsion;

[0179] (5) Low-temperature crystallization: The above emulsion is cooled to 25°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the butter and hydrogenated palm oil to crystallize fully;

[0180] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0181] (7) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at 5℃, the vacuum degree is 40Pa, and the time is 20 hours; the temperature of the plate for desorption drying is controlled at 30℃, the vacuum degree is 5Pa, and the time is 15 hours.

[0182] (8) Demolding yields GABA+ zeaxanthin freeze-dried citrus cheese.

[0183] The freeze-dried citrus cheese was found to contain 13.8 g / kg of GABA, with an RSD of 3.8% after a uniformity test; and 1.95 g / kg of zeaxanthin, with an RSD of 4.5%.

[0184] Example 9: Preparation method of freeze-dried chocolate containing vitamin D, calcium, and magnesium (oil-soluble, water-soluble, and insoluble nutrients):

[0185] (1) Melting: Heat 160g of cocoa liquor and 225g of cocoa butter to 50°C to completely melt the cocoa butter and form a liquid oil phase;

[0186] (2) One-time preparation: Disperse 1g of lecithin and 1.5mg of pure vitamin D in the above liquid oil phase; disperse 165g of inulin and 250g of magnesium glycine in 1000g of water;

[0187] (3) Emulsification: The above aqueous phase and oil phase are subjected to high-pressure homogenization (120 MPa, 3 cycles) at 50°C to form an O / W emulsion;

[0188] (4) Secondary addition: Add 300g of insoluble calcium carbonate powder to the above emulsion to form a homogeneous emulsion;

[0189] (5) Low-temperature crystallization: The above emulsion is cooled to 20°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the cocoa butter to crystallize fully;

[0190] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0191] (7) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at 0℃, the vacuum degree is 60Pa, and the time is 15 hours; the temperature of the plate for desorption drying is controlled at 20℃, the vacuum degree is 10Pa, and the time is 15 hours.

[0192] (8) Demolding yielded vitamin D-calcium-magnesium cocoa-based freeze-dried chocolate. Due to excessive nutrient factors, the product had a strong metallic and alkaline flavor, which was a negative sensory attribute caused by the nutrient factors themselves. The characteristic flavor of chocolate was completely masked, and it had no palatability. The sensory evaluation table is shown in Table 1.

[0193] Comparative Example 1: Preparation method of curcumin-freeze-dried mulberry cheese:

[0194] (1) Melting: Heat 14g of butter and 26g of cocoa butter to 50°C to completely melt the cocoa butter and butter to form a liquid oil phase;

[0195] (2) First batch of ingredients: Disperse 1g of lecithin and 10g of curcumin in the above liquid oil phase; disperse 270g of maltitol, 300g of whole milk powder and 380g of mulberry puree in 1200g of water;

[0196] (3) Emulsification: The above aqueous phase and oil phase are subjected to high-pressure homogenization (120 MPa, 3 cycles) at 50°C to form an O / W emulsion;

[0197] (4) Low-temperature crystallization: The above emulsion is cooled to 10°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the cocoa butter and butter to crystallize fully;

[0198] (5) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0199] (6) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at -10℃, the vacuum degree is 50Pa, and the time is 20 hours; the temperature of the plate for desorption drying is controlled at 10℃, the vacuum degree is 5-10Pa, and the time is 15 hours.

[0200] (7) Demolding yields curcumin-freeze-dried mulberry cheese.

[0201] Testing revealed that the freeze-dried mulberry cheese contained 3.3 g / kg of curcumin, with a packaging rate of only 33%. A uniformity test showed an RSD of 8.5%, exceeding 5% and indicating uneven distribution. The texture was coarse and lacked smoothness. Sensory evaluation is shown in Table 1.

[0202] Comparative Example 2: Preparation method of curcumin-freeze-dried mulberry cheese:

[0203] (1) Melting: Heat 200g of butter and 550g of cocoa butter to 50°C to completely melt the cocoa butter and butter to form a liquid oil phase;

[0204] (2) One-time preparation: Disperse 1g of lecithin and 10g of curcumin in the above liquid oil phase; disperse 66g of maltitol, 77g of whole milk powder and 97g of mulberry puree in 1200g of water;

[0205] (3) Emulsification: The above aqueous phase and oil phase are subjected to high-pressure homogenization (120 MPa, 3 cycles) at 50°C to form an O / W emulsion;

[0206] (4) Low-temperature crystallization: The above emulsion is cooled to 10°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the cocoa butter and butter to crystallize fully;

[0207] (5) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0208] (6) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at -10℃, the vacuum degree is 50Pa, and the time is 20 hours; the temperature of the plate for desorption drying is controlled at 10℃, the vacuum degree is 10Pa, and the time is 15 hours.

[0209] (7) Demolding yields curcumin-freeze-dried mulberry cheese.

[0210] Testing showed that the curcumin encapsulation rate of freeze-dried mulberry cheese reached 94%, and the RDS value was less than 5%. Sensory experiments verified that the taste was greasy and lacked mulberry flavor, which is not conducive to consumers developing long-term dependence on the product. The sensory evaluation table is shown in Table 1.

[0211] Comparative Example 3: Preparation method of anti-inflammatory freeze-dried apple cheese:

[0212] (1) Melting: Heat 450g of mango kernel oil to 50℃ to completely melt the mango kernel oil and form a liquid oil phase;

[0213] (2) One-time preparation: Disperse 1g of lecithin and 667mg of lutein in the above liquid oil phase; disperse 170g of inulin, 285g of whole milk powder and 14g of tea polyphenols in 200g of water;

[0214] (3) Emulsification: The above aqueous phase and oil phase are emulsified by micro-jet homogenization (1500 bar, 3 times) at a temperature of 50°C to form an emulsion;

[0215] (4) Secondary ingredient preparation: Add 180g of apple fiber to the above emulsion and homogenize it under high pressure three times to form a homogeneous emulsion;

[0216] (5) Low-temperature crystallization: The above emulsion is cooled to 12°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the mango kernel oil to crystallize fully;

[0217] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0218] (7) Vacuum freeze drying: The temperature of the plate for sublimation drying is controlled at -5℃, the vacuum degree is 0Pa, and the time is 20 hours; the temperature of the plate for desorption drying is controlled at 15℃, the vacuum degree is 5Pa, and the time is 10 hours.

[0219] (8) Demold to obtain freeze-dried apple cheese.

[0220] This product has a soft texture, easily sticks to fingers, and has an oily taste. It softens and collapses at 40°C. Sensory evaluation is shown in Table 1. Laser confocal microscopy staining observation of the emulsion at this water content revealed it to be a water-in-oil (W / O) emulsion. Figure 6 As shown.

[0221] Comparative Example 4: Preparation method of anti-inflammatory freeze-dried apple cheese:

[0222] (1) Melting: Heat 450g of mango kernel oil to 50℃ to completely melt the mango kernel oil and form a liquid oil phase;

[0223] (2) One-time preparation: Disperse 1g of lecithin and 667mg of lutein in the above liquid oil phase; disperse 170g of inulin, 285g of whole milk powder and 14g of tea polyphenols in 3000g of water;

[0224] (3) Emulsification: The above aqueous phase and oil phase are emulsified by micro-jet homogenization (1500 bar, 3 times) at a temperature of 50°C to form an O / W emulsion;

[0225] (4) Secondary ingredient preparation: Add 180g of apple fiber to the above emulsion and homogenize it under high pressure three times to form a homogeneous emulsion;

[0226] (5) Low-temperature crystallization: The above emulsion is cooled to 12°C under continuous stirring, and stirred at this temperature for more than 30 minutes to allow the mango kernel oil to crystallize fully;

[0227] (6) Pre-freezing and shaping: The emulsion after cooling is pre-cooled at -35℃ for 2 hours;

[0228] (7) Vacuum freeze drying:

[0229] The temperature of the sublimation drying plate was controlled at -5℃, the vacuum degree was 50Pa, and the time was 20 hours; the temperature of the desorption drying plate was controlled at 15℃, the vacuum degree was 5Pa, and the time was 10 hours.

[0230] (8) Demolding yields freeze-dried apple cheese. This product is fragile and crumbly, has a loose texture, is difficult to pick up whole, and has poor shape retention. See Table 1 for the sensory evaluation.

[0231] Table 1: Sensory Preference Rating Table (1 (Strongly Dislike) - 9 (Strongly Like), 5 is Neutral)

[0232]

[0233] The embodiments described above are merely illustrative of several implementation methods of this application, intended to facilitate a detailed understanding of the technical solutions of this application, but should not be construed as limiting the scope of protection of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Furthermore, it should be understood that after reading the above teachings of this application, those skilled in the art can make various alterations or modifications to this application, and the equivalent forms obtained also fall within the scope of protection of this application. It should also be understood that technical solutions obtained by those skilled in the art based on the technical solutions provided in this application through logical analysis, reasoning, or limited experimentation are all within the scope of protection of the appended claims. Therefore, the scope of protection of this patent application should be determined by the content of the appended claims, and the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing functional freeze-dried foods based on solid lipids, characterized in that, include: Provide all necessary materials, including solids and water; the solids include solid lipids and food matrix; wherein the food matrix includes nutrients, with or without food additives; The solid lipid is heated and melted to prepare a liquid oil; the fat-soluble components in the food matrix are dissolved in the liquid oil to prepare an oil phase. The water-soluble components in the food matrix are dissolved in water to prepare an aqueous phase; The oil phase and the aqueous phase are mixed and heated to emulsify, thereby preparing an oil-in-water emulsion. In the case where the food matrix includes a poorly soluble component that is insoluble in the liquid oil and the water, the poorly soluble component is mixed with the oil-in-water emulsion to prepare a suspension; The oil-in-water emulsion or suspension is cooled to a first preset temperature to crystallize the solid lipids in the contained material, and then cooled to a second preset temperature to crystallize the food matrix in the contained material. The resulting crystalline material was freeze-dried to prepare functional freeze-dried foods based on solid lipids; The solid lipids account for 5%-55% of the mass of the solid material.

2. The method for preparing functional freeze-dried food based on solid lipids according to claim 1, characterized in that, The first preset temperature is 5°C-10°C below the freezing point of the solid lipid; and / or The second preset temperature is 5°C-10°C lower than the eutectic point of the oil-in-water emulsion.

3. The method for preparing functional freeze-dried food based on solid lipids according to claim 1, characterized in that, Heating emulsification employs one or more of the following: high-pressure homogenization, microfluidic homogenization, and high-shear emulsification.

4. The method for preparing functional freeze-dried food based on solid lipids according to claim 1, characterized in that, Freeze drying includes sublimation drying and desorption drying.

5. The method for preparing functional freeze-dried food based on solid lipids according to claim 1, characterized in that, The solid lipids include one or two of natural oils and synthetic or modified oils; The artificially synthesized or modified oils include one or more of hydrogenated vegetable oils, cocoa butter-like substances, cocoa butter substitutes, and margarine; The natural oils include one or more of cocoa butter, butter, coconut oil, and mango butter.

6. The method for preparing functional freeze-dried foods based on solid lipids according to any one of claims 1 to 5, characterized in that, The method satisfies one or more of the following conditions: (1) The water-soluble components include one or more of the following: water-soluble calcium, magnesium, zinc, iron, selenium minerals or trace element compounds, water-soluble vitamins, water-soluble dietary fiber, water-soluble functional factors, and water-soluble plant extracts; (2) The fat-soluble components include at least one of fat-soluble vitamins and fat-soluble natural products; (3) The poorly soluble components include one or more of insoluble mineral salts, insoluble dietary fiber, and insoluble plant extracts.

7. The method for preparing functional freeze-dried food based on solid lipids according to claim 6, characterized in that, The food additives include excipients and flavoring agents.

8. The method for preparing functional freeze-dried food based on solid lipids according to claim 7, characterized in that, The excipients include one or more of complex carbohydrates, animal-derived proteins, plant-derived proteins, and water-soluble dietary fiber; and / or The flavoring agent is selected from one or more of sugar alcohols, sucrose, steviol glycosides, mogrosides, milk powder, cocoa powder, cocoa liquor, fruit powder, vegetable powder, fruit puree, and fruit pulp.

9. A functional freeze-dried food based on solid lipids, characterized in that, Prepared by the method according to any one of claims 1 to 8; The functional freeze-dried foods based on solid lipids include freeze-dried functional chocolate and freeze-dried cheese.

10. A freeze-dried functional product, characterized in that, It is made by mixing the functional freeze-dried food based on solid lipids as described in claim 9 with other foods.

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