A solid lipid-based functional freeze-dried food and a method for preparing the same

Abstract

The application belongs to the technical field of food processing, and particularly relates to a functional freeze-dried food based on solid lipid and a preparation method thereof. The preparation method of the functional freeze-dried food based on solid lipid provided in the application solidifies lipid micro-nanoparticles through a hot emulsification and low-temperature crystallization process, and constructs an oil-in-water emulsion carrier system based on solid lipid. The method first forms an emulsion through a hot emulsification process, and then performs freeze-drying treatment, so as to realize physical anchoring and diffusion barrier protection of oil-soluble, water-soluble and insoluble nutrients. The high viscoelasticity of the emulsion system is helpful to uniform dispersion of insoluble components; and finally, low-temperature plastic shaping and vacuum freeze-drying are performed to remove water, so as to obtain a functional food with crisp texture and nutritional strengthening.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a functional freeze-dried food based on solid lipids and a preparation method thereof. BACKGROUND

[0002] Edible functional nutrients, such as vitamins, minerals, natural active or artificial functional factors and plant extracts, have multiple physiological effects such as antibacterial, anticancer, immunomodulation, cardiovascular protection, metabolic regulation and neural regulation, and multiple benefits to human health. Some of these nutrients have good water solubility, such as vitamin C and B-complex vitamin supplements, gamma-aminobutyric acid (GABA), taurine, anthocyanins and blueberry extracts, but have poor stability in water systems and are easily oxidized or degraded; some have good fat solubility, such as fat-soluble vitamins such as vitamins A, D, E and K, and natural extracts such as curcumin, lutein ester and zeaxanthin, which are soluble in edible oils but have poor water solubility and are easily degraded in light, heat and oxygen environments; some are difficult to dissolve in water and oil, such as calcium carbonate and dietary fiber, which are difficult to add uniformly in food matrices.

[0003] Currently, the above functional factors are mainly added to food in the following ways: one is to directly add water-soluble, fat-soluble and insoluble nutrients in the form of powder complex preparations to food, such as capsules, tablets, powders, oil agents, pressed candies, gummies, gels and similar pharmaceutical preparations. This direct mixing process can simply achieve the direct addition of water-soluble, fat-soluble and insoluble nutrients, but cannot solve the problem of instability of the nutrients, has low absorption efficiency and poor bioavailability, and mainly uses pharmaceutical preparations and administration methods, which are difficult to meet the dual expectations of consumers for delicious functional foods and high-efficiency absorption of nutrients. Two is to use emulsification or micro-nano embedding to achieve the encapsulation of water-soluble or fat-soluble components, such as emulsions, soft capsules, oil agents, solid lipid particles, gels and microcapsule powders, or to first encapsulate and then add to the food matrix. The emulsion system is a common way of encapsulating nutrients, but the presence of water in the emulsion system is not conducive to the long-term storage stability of the emulsion; secondly, the main oil phase of the emulsion system is liquid flowing oil, such as beta-carotene, which is fat-soluble, and in the long-term storage process, the active substances such as beta-carotene may have diffusion problems, resulting in reduced stability and activity.

[0004] In summary, the existing technology cannot achieve the encapsulation of insoluble components and the product form still has the problem of poor stability caused by thermal softening and oil oxidation during storage. SUMMARY

[0005] Therefore, an embodiment of the present application provides a functional freeze-dried food based on solid lipids and a preparation method thereof.

[0006] One aspect of the present application provides a method for preparing a solid lipid-based functional freeze-dried food, comprising:

[0007] providing required materials, the materials including solid materials and water; the solid materials including solid lipids and a food matrix; wherein the food matrix includes nutrients, with or without food additives;

[0008] melting the solid lipids to prepare a liquid oil; dissolving fat-soluble components in the food matrix into the liquid oil to prepare an oil phase;

[0009] dissolving water-soluble components in the food matrix into the water to prepare a water phase;

[0010] mixing the oil phase and the water phase, and heating to emulsify, to prepare an oil-in-water emulsion;

[0011] in the case where the food matrix includes insoluble components that are insoluble in the liquid oil and the water, mixing the insoluble components with the oil-in-water emulsion to prepare a suspension;

[0012] lowering the oil-in-water emulsion or the suspension to a first preset temperature to crystallize the solid lipids in the contained materials, and continuing to lower to a second preset temperature to crystallize the food matrix in the contained materials;

[0013] freeze-drying the obtained crystallized materials to prepare a solid lipid-based functional freeze-dried food;

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

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

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

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

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

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

[0020] The artificially synthesized or modified oils include one or more of hydrogenated vegetable oils, cocoa butter equivalents, 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 ingredients include one or more of water-soluble calcium, magnesium, zinc, iron, selenium mineral or trace element compounds, water-soluble vitamins, water-soluble dietary fibers, water-soluble functional factors, and plant water-soluble extracts.

[0023] In some embodiments, the fat-soluble ingredients include at least one of fat-soluble vitamins, fat-soluble natural products.

[0024] In some embodiments, the insoluble ingredients include one or more of insoluble mineral salts, insoluble dietary fibers, insoluble plant extracts.

[0025] In some embodiments, the food adjuvants 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 fibers.

[0027] In some embodiments, the flavoring agents are 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 the present application provides a solid lipid-based functional freeze-dried food prepared by the above method.

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

[0030] Another aspect of the present application provides a freeze-dried functional product prepared by mixing the above solid lipid-based functional freeze-dried food with other foods.

[0031] The present application provides a method for preparing a solid lipid-based functional freeze-dried food, which solidifies lipid micro-nanoparticles through a hot emulsification and low-temperature crystallization process, and constructs an oil-in-water (O / W) emulsion carrier system based on solid lipids. The method first forms an emulsion through a hot emulsification process, and then performs freeze-drying treatment to realize physical anchoring and diffusion barrier protection of oil-soluble, water-soluble, and insoluble nutrients. The high viscoelasticity of the emulsion system helps to uniformly disperse insoluble components; finally, low-temperature plastic shaping and vacuum freeze-drying are performed to remove water, and a functional food with crispy texture and nutritional strengthening is obtained.

[0032] The solid lipid forms a solid structure at room temperature, which can effectively inhibit the migration and oxidation of the nutritional factors and significantly improve the shelf stability of the product. The oil-in-water emulsion structure can simultaneously embed oil-soluble, water-soluble and insoluble nutrients, realize the synergistic delivery and precise fortification of various active ingredients. The freeze-drying process removes water while avoiding the degradation of heat-sensitive ingredients. In addition, other food additives can form multiple physical barriers in the system, which can synergistically inhibit lipid oxidation and enhance the overall stability of the product. BRIEF DESCRIPTION OF DRAWINGS

[0033] In order to more clearly illustrate the technical solutions in the embodiments of the present application, more completely understand the present application and its beneficial effects, the following will briefly introduce the drawings needed to be used in the embodiments description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor on the basis of these drawings.

[0034] Figure 1 The vitamin D stability detection results provided by an embodiment of the present application;

[0035] Figure 2 The glycine magnesium and calcium carbonate distribution uniformity detection chart provided by an embodiment of the present application;

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

[0037] Figure 4 The curcumin stability detection results provided by an embodiment of the present application;

[0038] Figure 5 The anthocyanin stability detection results provided by an embodiment of the present application;

[0039] Figure 6 The water-in-oil emulsion microscopic observation (the oil is dyed green, and the water-soluble substance is dyed red) provided by an embodiment of the present application. DETAILED DESCRIPTION

[0040] The application will be described in further detail below with reference to the embodiments and examples. It should be understood that these embodiments and examples are only used to explain the application and not intended to limit the scope of the application. The purpose of providing these embodiments and examples is to make the disclosure of the application more thoroughly and comprehensively understood. It should also be understood that the 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 changes or modifications without departing from the spirit and scope of the application, and the equivalent forms obtained by such changes or modifications also fall within the protection scope of the application. In addition, in the following description, a large number of specific details are given in order to provide a more complete understanding of the application. It should be understood that the application can be implemented without one or more of these details.

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

[0042] Unless otherwise indicated or in contradiction, the terms or phrases used herein have the following meanings:

[0043] The selection range of the terms "and / or", "or / and", "and / or" used herein includes any one of two or more related listed items, and also includes any and all combinations of the related listed items, which includes any two related listed items, any more related listed items, or 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 / or", it should be understood that in this application, the technical solution undoubtedly includes the technical solution connected by "logical and", and also undoubtedly includes the technical solution connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B and A+B. For another example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C and D (i.e. the technical solution connected by "logical or"), and also includes any and all combinations of A, B, C and D, i.e. includes the combination of any two or any three of A, B, C and D, and also includes the four-item combination of A, B, C and D (i.e. the technical solution connected by "logical and").

[0044] In this application, "multiple", "various", "multiple times", "multiple" and the like are used without specific limitation, which means greater than or equal to 2 in quantity. For example, "one or more" means one or more than two.

[0045] The "combination thereof", "any combination thereof", "any combination thereof" and the like used herein include all suitable combinations of any two or more listed items.

[0046] In the present application, the term "suitable" in "suitable combination", "suitable manner", "any suitable manner" and the like means that the technical solution of the present application can be implemented, the technical problem of the present application can be solved, and the intended technical effect of the present application can be achieved.

[0047] In the present application, "further", "still further", "in particular" and the like are used for description purposes to indicate differences in content, but should not be understood as limiting the scope of protection of the present application.

[0048] In the present application, "optionally", "optional" and "optional" mean that it can or can not be present, i.e. it means that it is selected from either of the two parallel schemes "has" or "has not". If there are multiple "options" in a technical solution, and there is no special instruction and no contradictory relationship or mutual restriction, each "option" is independent.

[0049] In the present application, the technical features described in an open manner include both the closed technical solution consisting of the listed features and the open technical solution of the listed features.

[0050] In the present application, with respect to a numerical interval (i.e. a numerical range), if not otherwise specified, the optional numerical distribution within the above numerical interval is considered to be continuous, and includes both numerical end points (i.e. the minimum value and the maximum value) of the numerical range and every numerical value between the two numerical end points. If not otherwise specified, when a numerical interval only points to integers within the numerical interval, including both end point integers of the numerical range and every integer between the two end point integers, in the present application, it is equivalent to directly listing every integer, for example, t is an integer selected from 1-10, which means that t is any integer selected from the group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe a feature or a characteristic, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed in the present application should be understood to include any and all sub-ranges subsumed therein.

[0051] In the present application, the temperature parameter, if not otherwise specified, allows for constant temperature treatment and also allows for fluctuations within a certain temperature interval. It should be understood that the constant temperature treatment allows for fluctuations within the accuracy range controlled by the instrument. Fluctuations within a range of, for example, ±5°C, ±4°C, ±3°C, ±2°C, ±1°C are allowed.

[0052] In the present application, both (w / w) and wt% represent weight percentage, (v / v) represents volume percentage, and (w / v) represents mass volume percentage.

[0053] All the documents mentioned in the present application are incorporated by reference into the present application as if each document was individually incorporated. Unless and to the extent that conflict with the purposes and / or technical solutions of the present application, the documents mentioned in the present application are incorporated by reference in their entirety. When the present application refers to the documents, the definitions of the relevant technical features, terms, names, phrases, etc. in the documents are also incorporated by reference. When the present application refers to the documents, the examples and preferred modes of the relevant technical features are also incorporated by reference into the present application as far as possible. It should be understood that when the contents of the references conflict with the description in the present application, the present application is the priority or is modified according to the description in the present application.

[0054] The term "solid lipid" is a kind of edible oil and fat which is in solid or semi-solid state at room temperature, with a melting point range of 20-60℃, and is used as a carrier matrix in the present application. In the field of food, solid lipid has the characteristics of forming a stable solid state structure at room temperature and melting to form a liquid state after heating, which can provide a physical anchor and diffusion barrier for fat-soluble nutrients. Specific sub-concepts include cocoa butter (melting point about 34-35℃), butter (melting point about 32-35℃), coconut oil (melting point about 24-26℃), mango butter (melting point about 34-38℃), hydrogenated vegetable oil (melting point usually between 30-60℃ depending on the degree of hydrogenation), cocoa butter equivalent (melting point about 32-36℃), cocoa butter substitute (melting point about 32-38℃), margarine (melting point about 35-40℃), etc.

[0055] The term "O / W emulsion" refers to an oil-in-water emulsion in the art, i.e. an emulsion system with water phase as continuous phase and oil phase as dispersed phase. In the present application, the O / W emulsion structure is the key to realize the synergistic delivery of three phases, which can simultaneously encapsulate fat-soluble nutrients (in the oil phase), water-soluble nutrients (in the water phase) and insoluble nutrients (dispersed in the interface or water phase). Compared with W / O emulsion, O / W emulsion has better taste and stability, especially after freeze-drying, it can form a crispy texture.

[0056] The term "low-temperature crystallization process" refers to a process of forming an ordered crystalline structure of solid lipid by controlling the cooling rate and stirring conditions below the melting point of solid lipid but above its glass transition temperature. In the present application, the low-temperature crystallization temperature is controlled at 5-10℃ below the solidification point of solid lipid, and the stirring time is more than 30 minutes. This process parameter can ensure that the lipid forms a fine and uniform crystal structure, providing a stable physical barrier for nutrients, while avoiding the problem of rough taste caused by the formation of large crystals.

[0057] The term "vacuum freeze-drying", also known as lyophilization, is a drying technique that removes water from a material by sublimation under low temperature and low pressure. In this application, the freeze-drying process includes three stages: pre-freezing, sublimation drying and desorption drying. The final product contains less than 3% of water. Freeze-drying technology can maximize the activity of heat-sensitive nutrients, while forming a porous and crispy product structure to improve the rehydration and taste of the product.

[0058] To address the industry pain points of insufficient stability of functional factors, complex existing preparation process, difficulty in synergistic loading of water / lipid-soluble and insoluble nutritional ingredients, etc., the application provides a preparation method of a freeze-dried food based on a solid lipid matrix, which can integrally realize convenient and efficient loading, stable preservation and bioabsorption synergism of functional factors.

[0059] In one aspect, the application provides a preparation method of a functional freeze-dried food based on a solid lipid, comprising:

[0060] Providing the required materials, including solid materials and water; the solid materials include solid lipids and food matrices; wherein the food matrices include nutritional substances, including or not including food adjuvants;

[0061] Melting the solid lipids by heating to prepare a liquid oil; dissolving the lipid-soluble ingredients in the food matrix in the liquid oil to prepare an oil phase;

[0062] Dissolving the water-soluble ingredients in the food matrix in the water to prepare an aqueous phase;

[0063] Mixing the oil phase and the aqueous phase, heating and emulsifying to prepare an oil-in-water emulsion;

[0064] In the case where the food matrix includes insoluble ingredients that are insoluble in the liquid oil and the water, mixing the insoluble ingredients with the oil-in-water emulsion to prepare a suspension;

[0065] Lowering the oil-in-water emulsion or suspension to a first preset temperature to crystallize the solid lipids in the contained materials, and continuing to lower it to a second preset temperature to crystallize the food matrix in the contained materials;

[0066] Freeze-drying the obtained crystallized materials to prepare a functional freeze-dried food based on a solid lipid;

[0067] The mass percentage of the solid lipids in the solid materials is 5%-55%.

[0068] The solid lipid-based functional freeze-dried food provided in the application realizes physical anchoring and diffusion barrier of fat-soluble nutrients by constructing a solid lipid-based O / W emulsion carrier system and solidifying lipid micro-nanoparticles by using a hot emulsification-low temperature crystallization process; insoluble components are homogeneously dispersed by the high viscoelasticity of the emulsion; and finally, a crisp textured nutritionally fortified functional food is prepared by freeze molding and vacuum freeze drying to remove water. The solid lipid forms a solid phase at room temperature, effectively blocking the migration and oxidation of nutritional factors, significantly prolonging the shelf life; the O / W emulsion structure simultaneously encapsulates fat-soluble, water-soluble and insoluble nutrients, realizing multi-component co-delivery and precise nutritional fortification; the freeze-drying process eliminates the influence of water and avoids the degradation of heat-sensitive components, while the polysaccharide, protein and other water-soluble matrices form multiple physical barriers to fat-soluble nutrients, synergistically inhibiting oil oxidation.

[0069] In some embodiments, the mass ratio of water to solid material 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, and any value in between.

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

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

[0072] In some embodiments, the first preset temperature is 5-10℃ below the solidification point of the solid lipid.

[0073] In some embodiments, the second preset temperature is 5-10℃ below the co-crystallization point of the oil-in-water emulsion.

[0074] In some embodiments, low temperature crystallization includes: cooling the above emulsion or suspension to 5-10℃ below the solidification point of the solid lipid under continuous stirring, and maintaining stirring at this temperature for more than 30min, so that the solid lipid is fully crystallized.

[0075] In some embodiments, the high pressure homogenization is at a pressure of 50 MPa to 150 MPa for 1 to 3 cycles; for example, the high pressure homogenization is at a pressure of 50 MPa, 60 MPa, 70 MPa, 80 MPa, 90 MPa, 100 MPa, 110 MPa, 120 MPa, 130 MPa, 140 MPa, or 150 MPa, for 1, 2, or 3 cycles.

[0076] In some embodiments, the microfluidization is at a pressure of 900 bar to 1500 bar for 1 to 3 cycles; for example, the microfluidization is at a pressure of 900 bar, 1000 bar, 1100 bar, 1200 bar, 1300 bar, 1400 bar, or 1500 bar, for 1, 2, or 3 cycles.

[0077] In some embodiments, the high shear emulsification is at a speed of 1000 rpm to 10000 rpm for 3 min to 10 min; for example, the high shear emulsification is at a speed of 1000 rpm, 2000 rpm, 3000 rpm, 4000 rpm, 5000 rpm, 6000 rpm, 7000 rpm, 8000 rpm, 9000 rpm, or 10000 rpm, for 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, or 10 min.

[0078] In some embodiments, the solid lipid comprises one or both of a natural oil and a synthetic or modified oil.

[0079] In some embodiments, the synthetic or modified oil comprises one or more of a hydrogenated vegetable oil, a cocoa butter equivalent, a cocoa butter substitute, and a margarine.

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

[0081] In some embodiments, the water-soluble ingredients include one or more of water-soluble calcium, magnesium, zinc, iron, selenium minerals or trace element compounds, water-soluble vitamins such as vitamin C, water-soluble dietary fibers such as pectin, water-soluble functional factors such as gamma-aminobutyric acid and taurine, and water-soluble plant extracts such as anthocyanins; in some embodiments, the fat-soluble ingredients include at least one of fat-soluble vitamins such as vitamin D and E, curcumin, and fat-soluble natural products such as lutein, carotenoids, and dioscin; in some embodiments, the poorly soluble ingredients include one or more of insoluble mineral salts such as calcium carbonate, insoluble dietary fibers, and insoluble plant extracts such as proanthocyanidin oligomers. In some embodiments, the food additives include excipients and flavorings.

[0082] In some embodiments, the excipients are selected from one or more of yam powder, lotus root powder, pumpkin powder, purple sweet potato powder, kudzu root powder, lily powder, taro powder, and other complex carbohydrates, casein, separated milk protein, colostrum powder, collagen peptides, whey protein, pea protein, rice protein, wheat protein, and other animal and plant-derived proteins, and wheat bran powder, oat bran, flaxseed powder, sesame meal powder, inulin, and resistant dextrin; in some embodiments, the flavorings are selected from one or more of sugar alcohols, sucrose, steviol glycosides, mogrosides, milk powder, cocoa powder, cocoa liquor, fruit / vegetable powder, fruit puree, and fruit pulp. In some embodiments, the emulsification process employs one or more of high-pressure homogenization, microfluidization, 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, the vacuum freeze-drying includes freeze-drying the pre-frozen material to a water 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 degree of 10 Pa to 60 Pa, and a time of 15 h to 20 h; for example, a temperature 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 value.

[0087] For example, the vacuum degree is 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 15 h, 16 h, 17 h, 18 h, 19 h, or 20 h, and any value in between.

[0089] In some embodiments, the resolving drying condition comprises: the temperature is 10-35℃, the vacuum degree is 0-10 Pa, and the time is 8-15 h.

[0090] For example, the temperature is 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℃, and any value in between.

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

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

[0093] It can be understood that, before the step of freeze-drying the emulsion, the method can further comprise a step of injecting the emulsion into a mold. The mold can allow the freeze-dried emulsion to have a specific three-dimensional shape.

[0094] Another aspect of the present application provides a solid lipid-based functional freeze-dried food prepared by the method.

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

[0096] Another aspect of the present application provides a freeze-dried functional product, which is processed by mixing the above-mentioned solid lipid-based freeze-dried functional food with other foods.

[0097] The present application realizes the synergistic loading of water-soluble, fat-soluble and insoluble nutritional factors by the solid lipid-based O / W emulsion carrier system, and solves the problem that it is difficult to simultaneously load multiple soluble nutrients in the traditional technology.

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

[0099] The present application adopts a non-thermal processing technology, which avoids the degradation of heat-sensitive components, and at the same time, the polysaccharide, protein and other water-soluble substrates form a multiple physical barrier to fat-soluble nutrients, synergistically inhibit oil oxidation, and maintain the biological activity of nutrients.

[0100] The embodiments of the present application will be described in detail below with reference to the examples. It should be understood that these examples are only used to illustrate the present application and not to limit the scope of the present application. If the specific conditions are not specified in the following examples, the experimental methods are preferred to be referred to the guidance given in the present application, and can also be carried out according to the experimental manual or conventional conditions in the art, or according to the conditions suggested by the manufacturer, or according to the known experimental methods in the art.

[0101] In the following specific examples, the measurement parameters of the raw material components may have slight deviations within the weighing accuracy range if not specifically stated. The temperature and time parameters allow acceptable deviations caused by instrument testing accuracy or operation accuracy.

[0102] It should be understood that in various embodiments of the present application, the size of the sequence number of the above-mentioned processes does not mean the order of execution, and the execution order of the processes should be determined according to its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0103] Example 1

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

[0105] (1) Melting: heat 260 g of cocoa liquor and 370 g of cocoa butter to 50°C, so that the cocoa butter is completely melted to form a liquid oil phase;

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

[0107] (3) Emulsification: The above water phase and oil phase were emulsified at a temperature of 50°C by high pressure homogenization (120 MPa, 3 cycles) to form an O / W emulsion;

[0108] (4) Secondary batching: 40 g of insoluble calcium carbonate powder was added to the above emulsion to form a uniform emulsion;

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

[0110] (6) Pre-freezing molding: The above cooled emulsion was pre-cooled at a temperature of -35°C for 2 h;

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

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

[0113] The content of VD3 in the cocoa butter phase was determined by alkaline saponification solid phase extraction (SPE) - reversed phase high performance liquid chromatography (RP-HPLC). The vitamin D content of the freeze-dried chocolate was 1.35 mg / kg, and the packaging efficiency was as high as 90%; the moisture content of the vitamin D freeze-dried chocolate was 3.0%. After 6 months of accelerated storage heat stability test (temperature 40°C, humidity 75%), the final vitamin D content of the freeze-dried chocolate could be retained by 83.47%, and the retention rate of pure vitamin D was 73.42%; after 4h of ultraviolet irradiation, the retention rate of vitamin D in the freeze-dried chocolate was 85.08%, and the retention rate of pure vitamin D was 81.46%; after 96h of natural oxidation, the retention rate of vitamin D in the freeze-dried chocolate was 85.33%, and the retention rate of pure vitamin D was only 72.36%, with a reduction of 50%, as shown in Figure 1 .

[0114] The content of mineral elements in different batches of freeze-dried chocolate was determined by microwave digestion-inductively coupled plasma mass spectrometry (ICP-MS). After detection and calculation, the RSD of magnesium glycinate and calcium carbonate was 2.7% and 5.3% respectively, indicating uniform distribution, as shown in Figure 2The in vitro simulated sequential digestion shows that 89.75% of Ca ions in the freeze-dried chocolate are released within 30 min in SGF (simulated gastric fluid), reflecting that gastric acid instantaneously converts CaC03 into CaCl2 completely; thereafter, the level remains unchanged. Mg behaves differently: 53.50% of Mg is released after 30 min in SGF (simulated gastric fluid). Upon transfer to SIF (simulated intestinal fluid), an additional 41% is rapidly released, bringing the total Mg release to 94.55% within the first 30 min of intestinal incubation; VD exhibits a typical two-stage release. After 2 h of SGF treatment, only 39.15% is released. Entry into SIF causes a clear burst: the release jumps from 39.15% to 70.78%, as Figure 3 shown.

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

[0116] (1) Melting: 100 g of butter and 270 g of cocoa butter are heated to 50°C, so that the cocoa butter and the butter are completely melted to form a liquid oil phase;

[0117] (2) Primary ingredient: 1 g of lecithin and 10 g of curcumin are dispersed in the above-mentioned liquid oil phase; 170 g of maltitol, 200 g of full-fat milk powder, and 250 g of mulberry fruit paste are dispersed in 1200 g of water;

[0118] (3) Emulsification: the above-mentioned water phase and oil phase are emulsified at a temperature of 50°C by high-pressure homogenization (120 MPa, 3 cycles) to form an O / W emulsion;

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

[0120] (5) Pre-freezing molding: the above-mentioned cooled emulsion is pre-cooled at a temperature of -35°C for 2 h;

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

[0122] (7) Demolding to obtain 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 content of anthocyanins in the water phase was determined by the pretreatment of "demulsification-impurity removal-enrichment" and high performance liquid chromatography (HPLC). The content of anthocyanins in the freeze-dried cheese was 13.9 g / kg, and the packaging efficiency was as high as 92.6%; the moisture content of the freeze-dried cheese was 3.0%. After 6 months of accelerated storage thermal stability testing (temperature 40°C, humidity 75%), the final content of anthocyanins in the freeze-dried cheese was retained by 83.34%, and the retention rate of the pure anthocyanin product was 74.87%; after 4h of ultraviolet irradiation, the retention rate of anthocyanins in the freeze-dried cheese was 86.37%, and the retention rate of the pure anthocyanin product was 77.43%; after 96h of natural oxidation, the retention rate of anthocyanins in the freeze-dried cheese was 82.36%, and the retention rate of the pure anthocyanin product was only 73.48%, as shown in Figure 5 Figure 1. After homogeneity testing, the RSD was 3.2%.

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

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

[0135] (2) First ingredient: disperse 200g of inulin and 10g of sodium caseinate in 2000g of water;

[0136] (3) Emulsification: homogenize the above-mentioned water phase and oil phase at a temperature of 40°C (10000 rpm, 3 min) to form an O / W emulsion;

[0137] (4) Second ingredient: add 200g of ginseng powder, 200g of yam powder, and 190g of lotus root powder to the above-mentioned emulsion and homogenize 3 times to form a uniform emulsion;

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

[0139] (6) Pre-freezing shaping: pre-cool the above-mentioned emulsion after temperature reduction at a temperature of -35°C for 2h;

[0140] (7) Vacuum freeze-drying: the sublimation drying plate layer temperature is controlled at -10°C, the vacuum degree is 20Pa, and the time is 15 hours; the desorption drying plate layer temperature is controlled at 10°C, the vacuum degree is 5Pa, and the time is 15 hours;

[0141] (8) Demolding to obtain a ginseng freeze-dried yam lotus root powder block.

[0142] The content of ginsenosides in the freeze-dried yam lotus root powder block was 5g / kg. After homogeneity testing, the RSD was 4.9%.

[0143] Example 5: Preparation method of composite vitamin freeze-dried mango cheese

[0144] (1) Melting: 200 g of butter and 200 g of mango kernel oil were heated to 50°C to make the butter and mango kernel oil completely melt to form a liquid oil phase;

[0145] (2) First ingredient: 1 g of lecithin and 1 g of vitamin E pure were dispersed in the above-mentioned liquid oil phase; 6.7 g of vitamin C, 170 g of inulin and 260 g of whole milk powder were dispersed in 1500 g of water;

[0146] (3) Emulsification: the above-mentioned water phase and oil phase were emulsified at a temperature of 50°C by high shear homogenization (10000 rpm, 3 min) to form an O / W emulsion;

[0147] (4) Second ingredient: 170 g of mango fiber was added to the above-mentioned emulsion and high-pressure homogenized 3 times to form a uniform emulsion;

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

[0149] (6) Pre-freezing molding: the above-mentioned cooled emulsion was pre-cooled at a temperature of -35°C for 2h;

[0150] (7) Vacuum freeze-drying:

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

[0152] (8) Demolding to obtain composite vitamin freeze-dried mango cheese.

[0153] After detection, the VC content of the freeze-dried mango cheese was 6.1 g / kg, and after uniformity test, the RSD was 2.8%; the VE content was 0.95 g / kg, and the RSD was 3.5%

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

[0155] (1) Melting: 450 g of mango kernel oil was heated to 50°C to make the mango kernel oil completely melt to form a liquid oil phase;

[0156] (2) First ingredient: 1 g of lecithin and 667 mg of lutein were dispersed in the above-mentioned liquid oil phase; 170 g of inulin, 285 g of whole milk powder and 14 g of tea polyphenol were dispersed in 900 g of water;

[0157] (3) Emulsification: The above water phase and oil phase were emulsified by microfluidization (1500 bar, 3 times) at a temperature of 50°C to form an O / W emulsion;

[0158] (4) Secondary batching: 180 g of apple fiber was added to the above emulsion and high-pressure homogenized 3 times to form a uniform emulsion;

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

[0160] (6) Pre-freezing molding: The above cooled emulsion was pre-cooled at a temperature of -35°C for 2 hours;

[0161] (7) Vacuum freeze-drying:

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

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

[0164] After detection, the lutein content of the freeze-dried apple cheese was 0.59 g / kg, and after uniformity test, the RSD was 5.8%; the tea polyphenol content was 12.95 g / kg, and the RSD was 2.5%.

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

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

[0167] (2) Primary batching: 240 g of maltitol, 250 g of whole milk powder, 190 g of banana puree, 10 g of zinc gluconate, and 10 g of sodium caseinate were dispersed in 800 g of water;

[0168] (3) Emulsification: The above water phase and oil phase were emulsified by microfluidization (900 bar, 3 times) at a temperature of 60°C to form an O / W emulsion;

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

[0170] (5) Pre-freezing molding: The above cooled emulsion was pre-cooled at a temperature of -35°C for 2 hours;

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

[0172] (7) The freeze-dried banana coconut oil cheese is demolded.

[0173] It is detected that the zinc content of the freeze-dried banana cheese is 1.55 g / kg. After uniformity test, the RSD is 3.5%.

[0174] Example 8: Preparation method of GABA and corn yellow ester freeze-dried citrus cheese

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

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

[0177] (3) Emulsification: the above-mentioned water 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) Second ingredient: 170 g of citrus fiber is added to the above-mentioned emulsion and high-pressure homogenized 3 times to form a uniform emulsion;

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

[0180] (6) Pre-freezing molding: the above-mentioned cooled emulsion is pre-cooled at a temperature of -35°C for 2 hours;

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

[0182] (8) The GABA+corn yellow ester freeze-dried citrus cheese is demolded.

[0183] It is detected that the GABA content of the freeze-dried citrus cheese is 13.8 g / kg, and the RSD is 3.8% after uniformity test; the corn yellow ester content is 1.95 g / kg, and the RSD is 4.5%.

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

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

[0186] (2) First dosing: 1 g of lecithin and 1.5 mg of pure vitamin D were dispersed in the above liquid oil phase; 165 g of inulin and 250 g of magnesium glycinate were dispersed in 1000 g of water;

[0187] (3) Emulsification: the above water phase and oil phase were emulsified at a temperature of 50 °C by high-pressure homogenization (120 MPa, 3 cycles) to form an O / W emulsion;

[0188] (4) Second dosing: 300 g of insoluble calcium carbonate powder was added to the above emulsion to form a uniform emulsion;

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

[0190] (6) Pre-freezing molding: the above cooled emulsion was pre-cooled at a temperature of -35 °C for 2 h;

[0191] (7) Vacuum freeze-drying: the sublimation drying plate temperature was controlled at 0 °C, the vacuum degree was 60 Pa, and the time was 15 hours; the desorption drying plate temperature was controlled at 20 °C, the vacuum degree was 10 Pa, and the time was 15 hours.

[0192] (8) Demolding to obtain a vitamin D-calcium-magnesium cocoa freeze-dried chocolate, due to the excess of nutritional factors, the product has a serious metallic and alkaline taste, which is a negative sensory attribute of the nutritional factors themselves; the characteristic flavor of chocolate is completely covered, and there is no palatability, as shown in Table 1.

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

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

[0195] (2) First dosing: 1 g of lecithin and 10 g of curcumin were dispersed in the above liquid oil phase; 270 g of maltitol, 300 g of whole milk powder and 380 g of mulberry fruit paste were dispersed in 1200 g of water;

[0196] (3) Emulsification: the above water phase and oil phase were emulsified at a temperature of 50°C by high pressure homogenization (120 MPa, 3 cycles) to form an O / W emulsion;

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

[0198] (5) Pre-freezing molding: the above cooled emulsion was pre-cooled at a temperature of -35°C for 2h;

[0199] (6) Vacuum freeze-drying: the sublimation drying plate temperature was controlled at -10°C, the vacuum degree was 50 Pa, and the time was 20 hours; the desorption drying plate temperature was controlled at 10°C, the vacuum degree was 5-10 Pa, and the time was 15 hours;

[0200] (7) Demolding to obtain the freeze-dried mori cheese with curcumin.

[0201] After detection, the curcumin content of the freeze-dried mori cheese was 3.3 g / kg, the packaging rate was only 33%, and after uniformity test, the RSD was 8.5%, which was greater than 5%, and the distribution was uneven. The taste is rough and has no silk feeling. See Table 1 for sensory evaluation table.

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

[0203] (1) Melting: 200 g of butter and 550 g of cocoa butter were heated to 50°C to fully melt the cocoa butter and butter into a liquid oil phase;

[0204] (2) Primary ingredient: 1 g of lecithin and 10 g of curcumin were dispersed in the above liquid oil phase; 66 g of maltitol, 77 g of whole milk powder and 97 g of mori fruit paste were dispersed in 1200 g of water;

[0205] (3) Emulsification: the above water phase and oil phase were emulsified at a temperature of 50°C by high pressure homogenization (120 MPa, 3 cycles) to form an O / W emulsion;

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

[0207] (5) Pre-freezing molding: the above cooled emulsion was pre-cooled at a temperature of -35°C for 2h;

[0208] (6) Vacuum freeze-drying: the sublimation drying plate temperature was controlled at -10°C, the vacuum degree was 50 Pa, and the time was 20 hours; the desorption drying plate temperature was controlled at 10°C, the vacuum degree was 10 Pa, and the time was 15 hours;

[0209] (7) demolding to obtain freeze-dried curcumin mulberry cheese.

[0210] It is detected that the curcumin encapsulation rate of the freeze-dried mulberry cheese can reach 94%, and the RDS value is less than 5%. The sensory experiment verifies that the taste is greasy, the mulberry flavor is insufficient, and it is not conducive to consumers to form long-term dependence on the product, and the sensory evaluation table is shown in Table 1.

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

[0212] (1) melting: heating 450g of mango kernel oil to 50℃, so that the mango kernel oil is completely melted to form a liquid oil phase;

[0213] (2) primary ingredient: dispersing 1g of lecithin and 667mg of lutein in the above-mentioned liquid oil phase; dispersing 170g of inulin, 285g of whole milk powder and 14g of tea polyphenol in 200g of water;

[0214] (3) emulsification: the above-mentioned water phase and oil phase are emulsified by micro-jet homogenization (1500 bar, 3 times) at a temperature of 50℃, to form an emulsion;

[0215] (4) secondary ingredient: adding 180g of apple fiber to the above-mentioned emulsion and high-pressure homogenizing 3 times to form a uniform emulsion;

[0216] (5) low-temperature crystallization: the above-mentioned emulsion is cooled to 12℃ under continuous stirring, and the temperature is maintained at 12℃ for more than 30 minutes to make the mango kernel oil fully crystallize;

[0217] (6) pre-freezing shaping: the above-mentioned cooled emulsion is pre-cooled at a temperature of-35℃ for 2h;

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

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

[0220] This product has a soft touch and is easy to stick to the fingers. The taste is greasy, and it collapses at 40℃. The sensory evaluation table is shown in Table 1. After dyeing and observing the emulsion under the laser confocal microscope, it is found that the emulsion type is water-in-oil (W / O) emulsion, as shown in Figure 6 .

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

[0222] (1) melting: heating 450g of mango kernel oil to 50℃, so that the mango kernel oil is completely melted to form a liquid oil phase;

[0223] (2) Primary ingredient: 1 g lecithin and 667 mg lutein were dispersed in the above liquid oil phase; 170 g inulin, 285 g whole milk powder and 14 g tea polyphenol were dispersed in 3000 g water;

[0224] (3) Emulsification: the above water phase and oil phase were emulsified by microfluidization (1500 bar, 3 times) at a temperature of 50 °C to form an O / W emulsion;

[0225] (4) Secondary ingredient: 180 g apple fiber was added to the above emulsion and high pressure homogenized 3 times to form a uniform emulsion;

[0226] (5) Low temperature crystallization: the above emulsion was cooled to 12 °C under continuous stirring and maintained at this temperature for more than 30 minutes to allow the crystallization of the mango kernel oil;

[0227] (6) Pre-freezing molding: the above cooled emulsion was pre-cooled at a temperature of -35 °C for 2 h;

[0228] (7) Vacuum freeze-drying:

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

[0230] (8) Demolding to obtain freeze-dried apple cheese. This product is easy to break and drop residue, has loose texture, is difficult to pick up as a whole, and has poor shaping. The sensory evaluation table is shown in Table 1.

[0231] Table 1: Sensory preference evaluation table (1 (very dislike) -9 (very like) points, 5 points for neutral)

[0232]

[0233] The above-described embodiments only express several implementation manners of the present application, facilitate specific and detailed understanding of the technical solutions of the present application, but cannot be understood as a limitation on the patent protection scope of the present application. It should be noted that, for ordinary skilled persons in the art, several modifications and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. In addition, it should be understood that, after reading the above teaching content of the present application, the skilled person in the art can make various modifications or modifications to the present application, and the equivalent forms obtained are also within the protection scope of the present application. It should also be understood that, on the basis of the technical solutions provided by the present application, the skilled person in the art obtains the technical solutions through logical analysis, reasoning or limited experiments, and all of them are within the protection scope of the appended claims of the present application. Therefore, the protection scope of the patent of the present application should be subject to the content of the appended claims, and the description can be used to explain 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 percentage of the solid material; The first preset temperature is 5°C-10°C below the freezing point of the solid lipid; The second preset temperature is 5°C-10°C lower than the eutectic point of the oil-in-water emulsion; Freeze-drying includes sublimation drying and desorption drying; the conditions for sublimation drying include a temperature of -20℃ to 5℃.

2. 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.

3. 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.

4. 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.

5. The method for preparing functional freeze-dried foods based on solid lipids according to any one of claims 1 to 4, 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.

6. The method for preparing functional freeze-dried food based on solid lipids according to claim 5, characterized in that, The food additives include excipients and flavoring agents.

7. The method for preparing functional freeze-dried food based on solid lipids according to claim 6, 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.

8. A functional freeze-dried food based on solid lipids, characterized in that, Prepared by the method according to any one of claims 1 to 7; The functional freeze-dried foods based on solid lipids include freeze-dried functional chocolate and freeze-dried cheese.

9. 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 8 with other foods.

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