CN106031390A - Lycopene milk and preparation method thereof - Google Patents
Lycopene milk and preparation method thereof Download PDFInfo
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Abstract
The invention provides a lycopene milk, wherein lycopene, phospholipid or lecithin and milk are adopted as main raw materials to form a uniform mixing liquid comprising main components such as a milk liquid, lycopene, and phospholipid or lecithin, the content of the lycopene is about 0.0001-0.5%, the content of the phospholipid or lecithin is 0.001-10%, a weight ratio of the phospholipid or lecithin to the lycopene is more than or equal to 10, the phospholipid is selected from soybean phospholipid, rapeseed phospholipid, cottonseed phospholipid, modified soybean phosphorus, egg yolk phospholipid, and the like, the lecithin is selected from soybean lecithin, egg yolk lecithin, modified lecithin and the like, and preferably the HLB value of the phospholipid or lecithin is more than or equal to 7. According to the present invention, with the effect of the phospholipid or lecithin, the dissolubility and the stability of the lycopene are effectively solved, and the uniform, clarified, non-precipitated and basically stable transparent milk beverage is formed, and has the unique health function.
Description
Technical field
The present invention relates to a kind of milk drink, particularly relate to a kind of lycopene milk and preparation method thereof.
Background technology
Lycopene (lycopene) separates from Fructus Lycopersici esculenti the earliest and prepares, therefore claims " lycopene ", is a kind of oxygen-free class Hu
Radix Raphani element.Within 1873, Hartsen isolates this red crystals first from berry Rhizoma Dioscoreae Tamus communis L.1875
Year, Millardet is by its named Solanorubin；Schunk in 1903 finds that this material is different with carotene, will
Its most named lycopene, and use so far.Lycopene molecule formula is C40H56, molecular weight is 536.85, sterling
For needle-like peony crystal, straight chain type hydrocarbonization being made up of 11 conjugated double bonds and 2 unconjugated double bonds on molecular structure
Compound (formula 1).Lycopene belongs to the A class nutrient that World Health Organization (WHO) is assert, has nutrition as food additive,
Color dual function, extensively applies in various fields such as health food, medicine and cosmetics industries.
According to report, tomato red have a following physiological function:
1. antioxidation and removing free radical
Lycopene has the most superior physiological function.It is antioxidant the strongest in nature, its antioxidation
It is 3.2 times of carotene, 100 times of vitamin E.Removing in terms of human free radical, the effect of lycopene than β-
Carotene is higher, has the strongest scavenging action to free radical.2003, U.S.'s Time was listed in lycopene
First of " food maximum to human health contribution ", the most therefore lycopene is referred to as " gold in plant ".
2. prevention and suppression cancer
One of important mechanisms that tumor generates is histiocyte generation gene mutation under the effect of extraneous mutagenic agent, and lycopene
This process can be blocked, play antitumaous effect.Every day absorbs lycopene, can reach to prevent carcinoma of prostate, the esophageal carcinoma, stomach
The effect of the kinds cancers such as cancer, rectal cancer and bladder cancer.
3. protection cardiovascular
In atherosclerotic generation and evolution, the lipoprotein oxidation in tunica intima is a key factor.Fructus Lycopersici esculenti
Red pigment plays an important role in terms of reducing lipoprotein oxidation.It is reported that oral natural lycopene can make serum cholesterol
Being down to less than 5.20 mM/ls, lycopene is used for preventing and treating hypercholesterolemia and hyperlipidemia, can slow down cardiovascular disease
Development.
4. ultra-violet radiation resisting function
Lycopene can be to ultraviolet injury resistant.Taking lycopene crowd's ultraviolet causes the area of erythema to reduce, and degree alleviates.
5. slow down aging, enhancing immunity
Lycopene can remove the free radical in human body most effectively, keeps cell homergy, pre-anti-aging.Lycopene
Be absorbed into blood and lymph by gastrointestinal mucosal in vivo, be distributed to testis, adrenal gland, prostate, pancreas, breast,
Ovary, liver, lung, colon, skin and various mucosal tissue, promote glandular secretion hormone, so that human body keeps vigorous
Energy；Remove the free radical in these organs and tissue, protect them from injury, enhancing human body immunity power.Protection cell
DNA, from free radical damage, prevents cytopathy, sudden change, canceration；Containing strength antioxidation biology active material, cell can be promoted
Growth and regeneration, beauty treatment wrinkle, slow down aging, tie up skill skin health.
6. lycopene also has the different physiological roles such as pre-preventing bone rarefaction, prevention cardiovascular disease.
In a word, lycopene has superior health properties, does not has any side effect, is especially suitable for long-term care and takes.
Lycopene is distributed in various fruit, such as: Semen Momordicae fruit, Fructus Lycopersici esculenti, Citrullus vulgaris, Fructus Cucurbitae moschatae, Lee, Fructus Kaki, Fructus Piperis fruit, Fructus Persicae,
The fruits such as Fructus Chaenomelis, Fructus Mangifera Indicae, Fructus psidii guajavae immaturus, Fructus Vitis viniferae, grapefruit, raspberry, molka, mandarin orange and Radix Raphani, Radix Dauci Sativae, turnip, sweet
The root of indigo plant etc..Lycopene be also widely present in human body various organs and tissue in, be mainly distributed on people blood,
In the organs such as adrenal gland, liver, testis, prostate, mammary gland, ovary, uterus, digestive tract, wherein blood, kidney
Upper gland, liver, testis etc. are containing more lycopene.Human body cannot manufacture lycopene, need to absorb from meals,
Content of lycopene in tradition Fructus Lycopersici esculenti is the fewest, and is present in a large number in the lipoid around tomato seed, drinks
Tomato juice or eat new fresh tomato and seldom absorbed.In order to produce, there is health care and the lycopene of therapeutic value
Nutritional preparation, is permitted great health products Co., Ltd and drugmaker both at home and abroad, is developed the soft capsule containing lycopene, with
It is beneficial to supplement the lycopene in human body.Therefore, it has been increasingly becoming the new focus of health food research on international market.
Lycopene is dark red powder, water insoluble, is insoluble in the highly polar organic solvent such as methanol, ethanol, dissolve in ether,
Petroleum ether, hexane, acetone, be soluble in chloroform, CS2, benzene, the organic solvent such as oils and fats, in addition, the chemical of lycopene
Matter is very active, easily by aoxidizing, ultraviolet and temperature are affected and rapid oxidation decomposes, and greatly limit its application.
Lycopene is added in a suitable approach in the daily food of people, beverage etc., is beneficial to people according to guarantor
Strong and treatment, prophylactic needs, regularly, quantitative supplementary lycopene, be exploitation containing lycopene food
For preferable mode.Its key has a problem in that how to be added in food, beverage etc. by lycopene, make tomato red
Element merges with food, beverage smooth, and can keep the stability of product and the physiological function of lycopene.
Milk, also referred to as Lac Bovis seu Bubali, be one of modal natural drink, is the milk extruded with female milk cattle, through adding
Work is full-cream, low fat and skim milk.Milk is nutritious, and chemical composition is the most complicated, at least kind more than 100, main component
It is made up of water, fat, phospholipid, protein, lactose, inorganic salt etc..The aminoacid of composition human body protein has 20 kinds, its
In to have 8 kinds be that human body itself can not synthesize, these aminoacid are referred to as essential amino acids.Protein in milk is whole protein.
Milk contains abundant mineral, calcium, phosphorus, ferrum, zinc, copper, manganese, molybdenum content the most a lot.Milk is the optimal of human calcium
Source, and calcium phosphorus ration is very suitable, the beneficially absorption of calcium.These element overwhelming majority are all to human development's growth and metabolism
Regulation plays an important role.Calcium is the inorganic salt that in human body, content is the highest, is to constitute skeleton and the main component of tooth.In human body
The calcium of 90% concentrates on tooth and skeleton.Children and adolescents growth promoter needs sufficient calcium, same anemia of pregnant woman and adult, in
Old people, it is also desirable to supplement calcium, lacking calcium can affect the normal development of tooth and skeleton, causes rickets.In the Nature
Calcium exists with compound state, the most passively, is formed after plant absorption and has bioactive calcium, could be preferably by human body institute
Absorb.Containing abundant activated calcium in milk, being one of best calcium source of the mankind, contained by 1 liter of fresh milk, activated calcium is about
1250 milligrams, occupying first of numerous food, be approximately 101 times of rice, 75 times of lean beef, 110 times of thin pork, it is not
But content is high, and the lactose in milk can promote the absorption to calcium of the human body intestinal wall, and absorbance is up to 98%, thus regulates internal
The metabolism of calcium, maintains serum calcium cancentration, promotes the calcification of skeleton.For middle-aged and elderly people, milk also has a big benefit, just
Be, higher with many animal protein cholesterol compared with, in milk, the content of cholesterol is relatively low, (milk: 13 milligrams/100 grams；
Lean meat: 77 milligrams/100 grams).It is noted that some composition can also suppress liver to manufacture the quantity of cholesterol in milk,
Milk is made to also have the effect reducing cholesterol.
Phospholipid (Phospholipids or Lipids) is the lipid that a class contains phosphoric acid, is biomembranous important component part,
Found from human brain in 1812 by Uauquelin the earliest, Frenchman Gobley separated from egg yolk in 1844,
And Greek lekithos (egg yolk) named Lecithin was pressed in 1850.Its broad sense of Lecithin is soybean phospholipid
It is commonly called as, i.e. lecithin.It is a kind of mixture of phospholipids extracted by physical refining processes from plant or animal.20
The thirties in century people again soybean oil process after by-product in be found that soybean lecithin.Semen sojae atricolor ovum phosphorus in scientific meaning
Fat refers to choline phosphoglyceride or the trivial name of phosphatidylcholine (PC), and on commercial significance, lecithin is by polar lipid (phosphorus
Fat, glycolipid), answering of being formed of non-polar lipid (triglyceride, sterin, free fatty) and a small amount of saccharide and impurity
Hybrid compound.Each phospholipid molecule comprises 1 lipophilic portion, including 2 fatty acid chains depended in glycerol structure, with
And 1 hydrophilic segment being made up of phosphocholine fat, choline or inositol etc..It is exactly this molecular structure, makes lecithin have breast
The property changed, dispersibility, be the surfactant of a kind of pure natural.Owing to lecithin is distributed very wide in animals and plants, it it is natural breast
Agent and nutriment.It is reported, phospholipid has a following main Physiological Function:
1. effect for reducing fat
Owing to phospholipid has powerful emulsification, cholesterol that emulsifiable Ink vessel transfusing is deposited in blood vessel wall and lipid, form breast
White liquid, excretes, and makes vascular circulation smooth and easy, stops superabundant fats to deposit in blood vessel wall simultaneously, alleviates cardiovascular and cerebrovascular vessel
Pressure.
2. deferring senility
The cell membrane of human body cell is mainly made up of phospholipid.Human body supplements phospholipid can repair the cell membrane being damaged, and increases
The degree of unsaturation of the fatty acid of cell membrane, improves the function of film so that it is soften and rejuvenation.Which improves the metabolism of human body
The regeneration capacity of ability, self-healing ability and body tissue, thus strengthen the vitality that human body is overall, fundamentally delaying human body
Aging, the disease such as the exercise not harmony causing human senility has the improvement of at a relatively high degree, keeps the health of the mankind, youth
With vigor.
3. the liver protecting, preventing and treating fatty liver
Choline in phospholipid has important effect to the lipid metabolism of human body, if choline is not enough in human body, will affect fat generation
Thank, cause fat in liver inner accumulated, gradually form fatty liver.Substantial amounts of athero, except affecting liver normal physiological merit
The performance of energy is unexpected, and hepatocyte also can be caused to rupture, and connective tissue strengthens, and then causes hepatic cirrhosis.Lecithin food is treated
Effect is containing more choline components, and human body eats enough lecithin not only can prevent and treat fatty liver, and can also promote hepatocyte
Regeneration.Lecithin can reduce serum cholesterol content, contributes to the recovery of liver function, has good therapeutic effect for preventing and treating liver cirrhosis
Effect.
4. strengthening brain function, memory reinforcing
In cranial nerve cell, the content of lecithin accounts for its quality." acetylcholine " is IC a kind of Information Conduction thing
Matter, " choline " is the basis of soybean lecithin, in guarantee is had sufficient choline and human body by the ample supply of lecithin
" acetyl " synthesizes " acetylcholine ", can promote cell activation, and then the activation degree of raising brain cell, improve note
Recall and level of intelligence.Lecithin can improve acetylcholine concentration in brain, and acetylcholine plays the work of excited brain nervous cell
With.So the quantity of acetylcholine is the most in brain, memory, thinking formation the fastest, thus people can be made to keep abundant essence
Power and good memory.
5. prevent and treat the effect of diabetes
Diabetes are a kind of endocrine metabolism diseases, and most of patients all exists lipodystrophy, and the method for blood fat reducing is except using
Outside medicine, it is also possible to select soybean lecithin.The blood fat reducing definite principle of soybean lecithin, reliable for effect, it is free from side effects, and
And the function of cell can also be improved, improve the energy needed for the metabolic capacity of cell, supply body.
Lecithin is widely distributed in nature, aboundresources, is a kind of natural nutritional supplement, cheap, has the highest
Nutritive value and physiological function, extensively application and medicine and field of food.
The physiological function advantage being had in conjunction with lycopene and phospholipid, it is contemplated that a kind of lycopene milk of exploitation, will have
The lycopene of effect amount is added in milk, forms a kind of uniform, stable fusant by the effect of phospholipid, is to have uniqueness
The Novel milk of health care.
Summary of the invention
It is an object of the invention to provide a kind of lycopene milk, by the effect of phospholipid (or lecithin), solve tomato red
Element dissolubility (dispersed) in milk liquid and stability problem, thus obtain a kind of uniform, stable fusant, knot
The physiological function that conjunction lycopene and phospholipid (or lecithin) are had, develops the Fructus Lycopersici esculenti of a kind of health care with uniqueness
Red pigment milk.
Another object of the present invention is to provide the preparation method of described lycopene milk.
The present invention is by the following technical solutions:
A kind of lycopene milk, it is characterised in that addition lycopene and phospholipid or lecithin are formed in milk one
Planting uniform mixed liquor, its main component includes milk liquid, lycopene and phospholipid or lecithin.
In described lycopene milk, lycopene weight percentage composition is about 0.0001% to 0.5% (1-5000ppm), excellent
Weight percentage is selected to be about 0.0001% to 0.1% (10-1000ppm)；The weight percentage of phospholipid or lecithin is about
0.001% to 10%, preferred weight percentage composition is about 0.01% to 5%；Phospholipid or lecithin are more than with the weight ratio of lycopene
Equal to 10.
Containing one or more food grade phospholipid (Lipids or Phospholipids) or lecithin in described lycopene milk
(Lecithin), phospholipid refers mainly to vegetalitas phospholipid (soybean phospholipid, rapeseed phosphatide, Semen Gossypii phospholipid, modified soy bean lipoid etc.)
With egg yolk lecithin etc.；Lecithin refers to soybean lecithin, Ovum Gallus domesticus Flavus lecithin, modified lecithin etc..Preferably, described phospholipid or
Its HLB value >=7 of lecithin.For obtaining uniform, stable lycopene milk, a certain amount of phospholipid or lecithin are required,
In addition, described lycopene milk does not comprise other surfactant any.
Described milk is full-cream, low fat or skimmed milk liquid, can use pasturising milk or room temperature milk.
In described lycopene milk, it is also possible to comprise one or more food grade food additive, food additive include but
It is not limited to edible sweetening material, edible acidic flavoring agent, vitamin, flavorant etc..Lycopene milk also can add edible anticorrosion
Agent.The maximum usage amount of described food additive and preservative uses sanitary standard less than People's Republic of China's food additive
The maximum usage amount of regulation.
The invention still further relates to the preparation method of described lycopene milk, it is characterised in that by the lycopene of certain proportioning and
Phospholipid or lecithin make homogeneous mixture, and described mixture is dissolved in standardized milk liquid, form lycopene cattle after homogenizing
Milk, more sterilized, cooling after fill.
In the preparation of described lycopene milk, it is possible to add edible sweetening material, food the most by a certain percentage in milk liquid
With the adjuvant such as acidic flavoring agent, flavorant, make different types of lycopene milk.Also can add proper amount of edible preservative.
The stability of lycopene milk is relevant with production technology, in the preparation process of above-mentioned lycopene milk, it is impossible to directly
Phospholipid (or lecithin) and lycopene are joined in milk liquid, should first phospholipid (or lecithin) be made with lycopene
Homogeneous mixture, then mix with a certain amount of milk, homogenizing, make uniform, stable lycopene milk.
Beneficial effect: according to the lycopene milk of the present invention, based on milk and lycopene and phospholipid (or lecithin)
Want raw material, develop the lycopene milk of a kind of health care with uniqueness.Effect shape by phospholipid (or lecithin)
Uniformly, stable fusant, efficiently solve lycopene dissolubility in the beverage and stability problem, formed uniformly,
Clarification, the milk-based liq beverage of nothing precipitation；The physiological function being had in conjunction with lycopene and phospholipid (or lecithin), has
Unique health care.Described lycopene milk is deposited 1 month on the premise of cold preservation (about 4 DEG C) is never degenerated, its
Precipitate accounts for lycopene and phospholipid or percentage ratio≤1% of lecithin weight.
Accompanying drawing explanation
Fig. 1 is through the preparation technology figure of the lycopene milk of pasteurize.
The preparation technology figure of the lycopene milk of the sterilized breast of Fig. 2.
Detailed description of the invention
The following examples are used for illustrating lycopene milk and the preparation thereof of the present invention.Described embodiment contributes to the present invention
Understanding and enforcement, be not intended that the restriction for the present invention.
Lycopene milk of the present invention, is to add in milk by a certain amount of lycopene and phospholipid or lecithin,
Form main component and include the uniform mixed liquor of milk liquid, lycopene and phospholipid or lecithin.According to actual formula, also may be used
To add other nutritional labeling, food additive and food antiseptics etc., but do not comprise other surfactant any, make
A kind of uniformly, clarification, without precipitation, basicly stable and can be with the liquid beverage of long-term storage.Described lycopene milk is cold
Hiding on the premise of (about 4 DEG C) never degenerate and deposit 1 month, its precipitate accounts for lycopene and phospholipid or the hundred of lecithin weight
Proportion by subtraction≤1%.
The lycopene milk of the preparation present invention can be prepared in the technological process as shown in Fig. 1 or Fig. 2, but is not limited to shown skill
Art scheme, prepared by the industrial method that other general milk also can be used to prepare.
The basic composition of the lycopene milk formulas described in the example below explanation, but according to the lycopene milk of the present invention not
Limited by example.
Lycopene milk formulas example one:
1) milk liquid；
2) lycopene；
3) one or more phospholipid (or lecithin).
Lycopene milk formulas example two:
1) milk liquid；
2) lycopene；
3) one or more phospholipid (or lecithin)；
4) vitamin.
Lycopene milk formulas example three:
1) milk liquid；
2) lycopene；
3) one or more phospholipid (or lecithin)；
4) sweetening material；
5) spice.
Lycopene milk formulas example four:
1) milk liquid；
2) lycopene；
3) one or more phospholipid (or lecithin)；
4) sweetening material；
5) acidic flavoring agent；
6) spice.
Lycopene milk formulas example five:
1) milk liquid；
2) lycopene；
3) one or more phospholipid (or lecithin)；
4) sweetening material；
5) acidic flavoring agent；
6) spice；
7) food preservative.
The described milk liquid in lycopene milk can be full-cream, low fat and the milk liquid of defat.
Lycopene weight percentage in lycopene milk can be 0.0001% to 0.5% (1-5000ppm)；The heaviest
Amount percentage composition is about 0.001% to 0.1% (10-1000ppm).
Containing one or more edible phospholipids (or lecithin) in lycopene milk, phospholipid or the weight percentage of lecithin
Being about 0.001% to 10%, preferred weight percentage composition is about 0.01% to 5%.Phospholipid is selected from soybean phospholipid, rapeseed phosphatide, cotton
Phosphatide, modified soy bean lipoid or egg yolk lecithin etc.；Lecithin is selected from soybean lecithin, Ovum Gallus domesticus Flavus lecithin, modified lecithin etc..
Preferably, phospholipid or its HLB value >=7 of lecithin.
Also can contain one or more sweetening materials in lycopene milk, the weight percent content of sweetening material is about
0.01%-20%.Representative sweetening material includes but not limited to: Mel, sucrose, glucose, fructose, maltose, sugar
Essence, stevioside, high fructose syrup, starch syrup, oligosaccharide, galactose, cyclamate etc..
Also can contain one or more acidic flavoring agent in lycopene milk, the weight percent content of acidic flavoring agent is about 0.01%-1%.
Representative acidic flavoring agent includes but not limited to: citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid etc..
Also can contain one or more spice in lycopene milk, the weight percent content of spice is about 0.001%-0.05%.
Spice can be natural perfume material, artificial perfume or essence.Using natural, artificial perfume is raw material, (sometimes adds through perfumery
Suitable diluent) formulated multicomponent mixture is in essence.Representative spice includes but not limited to: Fructus Citri Limoniae
Oil, citrus seed oil, oleum Citri sinensis and vanillin etc., essence includes but not limited to jasmin essence, rose essence, flavoring banana essence, Fructus Ananadis comosi
Essence, blue or green lemon essence, Mint Essence, Citrua paradiai essence, blood orange essence, Fructus Citri Limoniae essence, strawberry essence, peach flavor, green grass or young crops
Apple essence, orange flavor, grape essence, Fructus Citri tangerinae essence etc..
Also can contain one or more vitamin in lycopene milk, the weight percent content of vitamin is according to vitamin kind
Depending on.Representative vitamin includes but not limited to: vitamin C (250-500mg/kg), vitamin E (5-20mg/kg),
Vitamin B1 (1-3mg/kg), vitamin B2 (1-2mg/kg), vitamin B6 (0.4-1.2mg/kg), vitamin B12 (0.6-1.8 μ g
/ kg), vitamin A (0.600-1.0mg/kg), vitamin D (3-40 μ g/kg) etc..
Also can contain preservative in lycopene milk, to prevent beverage spoilage, the weight percent content of preservative is about
0.001%-0.1%.Representative preservative includes but not limited to: sodium benzoate, sorbic acid and potassium sorbate, to hydroxyl
Benzoates and sodium salt, nisin, dimethyl two carbonate (having another name called dimension fruit spirit), disodiumedetate
Deng.
Applicant, through repeatedly studying discovery, is the lycopene milk that primary raw material is made with lycopene, milk liquid (and water)
In, whether lycopene and milk liquid can form the most even stable fusion liquid depends on following key factor:
1, the stability of lycopene milk is relevant with the phospholipid of selection (or lecithin) and HLB value thereof.
Lycopene is water insoluble, in order to make lycopene be dissolved in milk liquid (and water), and makes uniform and stable tomato red
Element milk, the present invention has selected phospholipid that is harmless and that have health care to be surfactant, to reduce lycopene cattle
Surface tension in milk, forms uniform and stable system.The lycopene milk of the present invention does not comprise other surface any live
Property agent, but, it is found by the applicant that not all phospholipid can make lycopene form uniform and stable body in milk liquid
It is thus makes lycopene milk.The molecular structure of phospholipid, hydrophile-lipophile balance value (HLB value) to lycopene cattle
Milk is formed uniform and stable system have a great impact.Generally HLB value size can be used to differentiate the oleophylic of surfactant
Or hydrophilicrty, the HLB value of lipophilic surfactant is relatively low, and the HLB value of hydrophilic surfactant active is higher.
Phospholipid itself is a kind of mixture, and its main component has phosphatidylcholine i.e. lecithin (PC), PHOSPHATIDYL ETHANOLAMINE (PE),
And phosphatidylinositols (PI), the material such as phosphatidic acid (PA).Phospholipid rich in each one pack system plays again difference in treating various diseases
Effect.The phospholipid (if HLB value is 3,7,8,10,12) with different HLB value is selected to carry out preparation, applicant
Find, in production process during HLB value >=7 of selected phospholipid, uniform and stable system can be formed.And when lycopene,
Phospholipid and milk liquid proportional one timing, along with phospholipid HLB increase, it is thus achieved that lycopene milk the most stable, this is probably
Owing to the HLB of phospholipid is the highest, phospholipid easily disperses in system, it is thus possible to form higher interfacial film, improves tomato red
The stability of element milk.
2, the stability of lycopene milk is relevant with lycopene, the content of phospholipid (or lecithin) and ratio.
The stability of lycopene milk is relevant with the content of wherein lycopene and phospholipid, and this is owing to phospholipid has certain dissolving
Degree, too much phospholipid can be precipitated out from solution.The stability of lycopene milk also with lycopene in lycopene milk
Relevant with the ratio of phospholipid, according to selected phospholipid in formulation procedures, it is recommended that phospholipid (HLB value >=7) and lycopene
Part by weight more than or equal to 10, the otherwise less stable of lycopene beverage, lycopene is easily from lycopene beverage
It is precipitated out.Increasing the content of lycopene, the weight ratio generally improving phospholipid and lycopene is conducive to lycopene beverage
Stability.
Lycopene, the proportioning of phospholipid and the part of test results of lycopene the stability of milk are shown in Table 1.
The stability experiment result of table 1. lycopene milk
Embodiment 1. lycopene milk and preparation thereof
The preparation of described lycopene milk comprises the following steps:
1) preparation of lycopene-phospholipid homogeneous mixture
Lycopene-phospholipid homogeneous mixture will be made containing 1 gram of lycopene and 30 grams of soybean lecithins (HLB value=7).
2) preparation of lycopene milk
1. the lycopene obtained-phospholipid homogeneous mixture is joined in 1 liter of standardized milk liquid, is stirred at room temperature 1 hour,
Obtain a ruddy emulsion.
2. it is heated to 95 degree, and keeps 30 minutes.
4., after being cooled to room temperature, above-mentioned lycopene milk is encased in sterile-processed bottle, seals, and stick
Label.
Described lycopene milk is deposited 1 month on the premise of cold preservation (about 4 DEG C) is never degenerated, and its precipitate accounts for Fructus Lycopersici esculenti
Red pigment and phospholipid or percentage ratio≤1% of lecithin weight.
Embodiment 2. lycopene milk and preparation thereof
The preparation of described lycopene milk comprises the following steps:
1) preparation of lycopene-phospholipid homogeneous mixture
Lycopene-phospholipid will be made uniformly mix containing 1 gram of lycopene and 30 grams of modified soybean lecithin (HLB value=10)
Compound.
2) preparation of lycopene milk
1. the lycopene obtained-phospholipid homogeneous mixture is joined in 1 liter of standardized milk liquid, is stirred at room temperature 1 hour,
Obtain a ruddy emulsion.
2. it is heated to 95 degree, and keeps 30 minutes.
4., after being cooled to room temperature, above-mentioned lycopene milk is encased in sterile-processed bottle, seals, and stick
Label.
Described lycopene milk is deposited 1 month on the premise of cold preservation (about 4 DEG C) is never degenerated, and its precipitate accounts for Fructus Lycopersici esculenti
Red pigment and phospholipid or percentage ratio≤1% of lecithin weight.
Embodiment 3. lycopene milk and preparation thereof
The preparation of described lycopene milk comprises the following steps:
1) preparation of lycopene-phospholipid homogeneous mixture
Lycopene-phospholipid will be made uniformly mix containing 1 gram of lycopene and 30 grams of modified soybean lecithin (HLB value=12)
Compound.
2) preparation of lycopene milk
1. the lycopene obtained-phospholipid homogeneous mixture is joined in 1 liter of standardized milk liquid, is stirred at room temperature 1 hour,
Obtain a ruddy emulsion.
2. it is heated to 95 degree, and keeps 30 minutes.
4., after being cooled to room temperature, above-mentioned lycopene milk is encased in sterile-processed bottle, seals, and stick
Label.
Described lycopene milk is deposited 1 month on the premise of cold preservation (about 4 DEG C) is never degenerated, and its precipitate accounts for Fructus Lycopersici esculenti
Red pigment and phospholipid or percentage ratio≤1% of lecithin weight.
Embodiment 4. lycopene milk and preparation thereof
The preparation of described lycopene milk comprises the following steps:
1) preparation of lycopene-phospholipid homogeneous mixture
Lycopene-phospholipid will be made uniformly mix containing 1 gram of lycopene and 30 grams of modified soybean lecithin (HLB value=10)
Compound.
2) preparation of lycopene milk
1. the lycopene obtained-phospholipid homogeneous mixture is joined in 10 liters of standardized milk liquid, be stirred at room temperature 1 little
Time, obtain a ruddy emulsion.
2. pasteurization.
4., after being cooled to room temperature, above-mentioned lycopene milk is encased in sterile-processed bottle, seals, and stick
Label.
Described lycopene milk is deposited 1 month on the premise of cold preservation (about 4 DEG C) is never degenerated, and its precipitate accounts for Fructus Lycopersici esculenti
Red pigment and phospholipid or percentage ratio≤1% of lecithin weight.
Embodiment 5. lycopene milk and preparation thereof
The preparation of described lycopene milk comprises the following steps:
1) preparation of lycopene-phospholipid homogeneous mixture
Lycopene-phospholipid homogeneous mixture will be made containing 1 gram of lycopene and 30 grams of soybean lecithins (HLB value=7).
2) preparation of lycopene milk
1. the lycopene obtained-phospholipid homogeneous mixture is joined in 20 liters of standardized milk liquid, be stirred at room temperature 1 little
Time, obtain a ruddy emulsion.
2. in above-mentioned lycopene Lac Bovis seu Bubali, it is separately added into 500 grams of white sugars (2.5%), is stirred at room temperature 0.5 hour.
3. it is heated to 95 degree, and keeps 30 minutes.
4., after being cooled to room temperature, above-mentioned lycopene milk is encased in sterile-processed bottle, seals, and stick
Label.
Described lycopene milk is deposited 1 month on the premise of cold preservation (about 4 DEG C) is never degenerated, and its precipitate accounts for Fructus Lycopersici esculenti
Red pigment and phospholipid or percentage ratio≤1% of lecithin weight.
Embodiment 6. lycopene milk and preparation thereof
The preparation of described lycopene milk comprises the following steps:
1) preparation of lycopene-phospholipid homogeneous mixture
Lycopene-phospholipid homogeneous mixture will be made containing 1 gram of lycopene and 40 grams of soybean lecithins (HLB value=7).
2) preparation of lycopene milk
1. the homogeneous mixture obtained is joined in the standardized milk liquid of 20 liters, be stirred at room temperature 1 hour, obtain one and obtain
To a ruddy emulsion.
2. be separately added in above-mentioned lycopene Lac Bovis seu Bubali 500 grams of white sugars (2.5%), 20 grams of Fructus Citri Limoniae essence (0.10%),
It is stirred at room temperature 0.5 hour.
3. it is heated to 95 degree, and keeps 30 minutes.
4., after being cooled to room temperature, above-mentioned lycopene milk is encased in sterile-processed bottle, seals, and stick
Label.
Described lycopene milk is deposited 1 month on the premise of cold preservation (about 4 DEG C) is never degenerated, and its precipitate accounts for Fructus Lycopersici esculenti
Red pigment and phospholipid or percentage ratio≤1% of lecithin weight.
Embodiment 7-12
Preparing lycopene milk according to the method essentially identical with embodiment 1-6, its composition is as shown in table 2.In cold preservation (about
4 DEG C) never degenerate on the premise of deposit 1 month, its stability is shown in Table 2.
Claims (9)
1. a lycopene milk, it is characterised in that addition lycopene and phospholipid or lecithin are formed in milk one
Planting uniform mixed liquor, its main component includes milk liquid, lycopene and phospholipid or lecithin.
Lycopene milk the most according to claim 1, it is characterised in that in described lycopene milk, lycopene
Weight percentage is 0.0001% to 0.5%, and the weight percentage of phospholipid or lecithin is 0.001% to 10%；And phospholipid or
Lecithin is more than or equal to 10 with the weight ratio of lycopene.
Lycopene milk the most according to claim 2, it is characterised in that in described lycopene milk, lycopene
Weight percentage be 0.001% to 0.1%, the weight percentage of phospholipid or lecithin is 0.01% to 5%.
Lycopene milk the most according to claim 1, it is characterised in that described lycopene milk comprises one or
Multiple phospholipid or lecithin, described phospholipid is selected from soybean phospholipid, rapeseed phosphatide, Semen Gossypii phospholipid, modified soy bean lipoid or egg yolk
Phospholipid；Described lecithin is selected from soybean lecithin, Ovum Gallus domesticus Flavus lecithin or modified lecithin.
Lycopene milk the most according to claim 4, it is characterised in that described phospholipid or its HLB value >=7 of lecithin.
6. according to the arbitrary described lycopene milk of claim 1 to 5, it is characterised in that in described lycopene milk,
Also comprise one or more food additive.
Lycopene milk the most according to claim 6, it is characterised in that described food additive include edible sweetening material,
Edible acidic flavoring agent, vitamin, flavorant or food preservative.
8. according to the arbitrary described lycopene milk of claim 1 to 5, it is characterised in that described milk is full-cream, low fat
Or skim milk liquid.
9. according to the preparation method of the arbitrary described lycopene milk of claim 1 to 8, it is characterised in that by certain proportioning kind
Lycopene and phospholipid or lecithin make homogeneous mixture, and described mixture is dissolved in standardized milk liquid, formation kind after homogenizing
Lycopene milk liquid, more sterilized, cooling after fill, the described lycopene milk made.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685191A (en) * | 2020-06-11 | 2020-09-22 | 蜜儿乐儿乳业(上海)有限公司 | Lipid composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1933734A (en) * | 2004-03-19 | 2007-03-21 | 雀巢技术公司 | Delivery of functional ingredients |
| CN104222284A (en) * | 2014-10-15 | 2014-12-24 | 张光民 | Anti-radiation health-care milk for alleviating asthenopia and preparation method thereof |
-
2015
- 2015-03-17 CN CN201510118174.2A patent/CN106031390A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1933734A (en) * | 2004-03-19 | 2007-03-21 | 雀巢技术公司 | Delivery of functional ingredients |
| CN104222284A (en) * | 2014-10-15 | 2014-12-24 | 张光民 | Anti-radiation health-care milk for alleviating asthenopia and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685191A (en) * | 2020-06-11 | 2020-09-22 | 蜜儿乐儿乳业(上海)有限公司 | Lipid composition |
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