CN108077705A - lutein ester inulin solid beverage and preparation method thereof - Google Patents
lutein ester inulin solid beverage and preparation method thereof Download PDFInfo
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- CN108077705A CN108077705A CN201810135068.9A CN201810135068A CN108077705A CN 108077705 A CN108077705 A CN 108077705A CN 201810135068 A CN201810135068 A CN 201810135068A CN 108077705 A CN108077705 A CN 108077705A
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- Prior art keywords
- lutein ester
- inulin
- solid beverage
- fruit juice
- ester
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 title claims abstract description 132
- 229920001202 Inulin Polymers 0.000 title claims abstract description 88
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 88
- 229940029339 inulin Drugs 0.000 title claims abstract description 88
- 235000013361 beverage Nutrition 0.000 title claims abstract description 48
- 239000007787 solid Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 239000002131 composite material Substances 0.000 claims abstract description 31
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 31
- 239000003765 sweetening agent Substances 0.000 claims abstract description 31
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims description 41
- 239000003995 emulsifying agent Substances 0.000 claims description 19
- 239000003963 antioxidant agent Substances 0.000 claims description 18
- 230000003078 antioxidant effect Effects 0.000 claims description 17
- 235000006708 antioxidants Nutrition 0.000 claims description 17
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 8
- 230000003179 granulation Effects 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 229930003427 Vitamin E Natural products 0.000 claims description 7
- 235000011869 dried fruits Nutrition 0.000 claims description 7
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 7
- 235000019165 vitamin E Nutrition 0.000 claims description 7
- 229940046009 vitamin E Drugs 0.000 claims description 7
- 239000011709 vitamin E Substances 0.000 claims description 7
- 241000207199 Citrus Species 0.000 claims description 5
- 244000175448 Citrus madurensis Species 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 235000020971 citrus fruits Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 239000011261 inert gas Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- -1 stevioside Glycosides Chemical class 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 229930182470 glycoside Natural products 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 241000723353 Chrysanthemum Species 0.000 description 8
- 235000007516 Chrysanthemum Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 210000001072 colon Anatomy 0.000 description 6
- 235000017317 Fortunella Nutrition 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000011149 active material Substances 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- KGRVJHAUYBGFFP-UHFFFAOYSA-N 2,2'-Methylenebis(4-methyl-6-tert-butylphenol) Chemical compound CC(C)(C)C1=CC(C)=CC(CC=2C(=C(C=C(C)C=2)C(C)(C)C)O)=C1O KGRVJHAUYBGFFP-UHFFFAOYSA-N 0.000 description 3
- 239000004383 Steviol glycoside Substances 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019411 steviol glycoside Nutrition 0.000 description 3
- 229930182488 steviol glycoside Natural products 0.000 description 3
- 150000008144 steviol glycosides Chemical class 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000112 colonic effect Effects 0.000 description 2
- 210000001100 crypt cell Anatomy 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000005176 gastrointestinal motility Effects 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 210000004347 intestinal mucosa Anatomy 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000004400 mucous membrane Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 235000021391 short chain fatty acids Nutrition 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- WYMSBXTXOHUIGT-UHFFFAOYSA-N paraoxon Chemical compound CCOP(=O)(OCC)OC1=CC=C([N+]([O-])=O)C=C1 WYMSBXTXOHUIGT-UHFFFAOYSA-N 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 208000029257 vision disease Diseases 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to biological food health product technology fields, and in particular to lutein ester inulin solid beverage and preparation method thereof；Including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each material content are:Lutein ester 3 7%, inulin 20 40%, sweetener 20% 30%, composite fruit juice powder 35% 50%；The present invention provides a kind of lutein ester inulin solid beverages, have very high nutritive value；The wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition, the addition of inulin, the bioavailability of lutein ester is further enhanced.
Description
Technical field
The invention belongs to biological food health product technology fields, and in particular to lutein ester inulin solid beverage and its preparation
Method.
Background technology
Lutein ester is as a kind of one of widely used natural, the oxygen radical in effective scavenger-cell,
Enhance cytothesis ability, maintain organism balance and reduce the accumulation of senile cell, protect cell and DNA health from inside to outside,
So as to protect skin health, promote hair growth, anti-aging alleviates sports fatigue, invigorates.Domestic and international numerous studies confirm
Lutein ester has stronger antioxidation activity, is improving the chronic disease such as immunity, pre- preventing tumor, angiocardiopathy, diabetes
The occurrence and development of disease, slow down aging etc. have positive facilitation.
The addition of inulin can significantly improve the bioavailability of lutein ester.The reason for its is possible is：Inulin moisture absorption
Property it is strong, have with reference to Free water ability, water activity can be reduced, be not destroyed so as to protection activity substance.In addition, chrysanthemum
The short-chain fat that powder is generated in colon fermentation makes the crypts on its mucous membrane shoal, and pit cell increases to increase absorbing surface
Product, Appendix Vein are more flourishing.Inulin reduces colon pH, so that active material biologically effective in acid caused by intestinal fermentation simultaneously
Property be improved, particularly short chain fatty acids can stimulate the growths of colonic crypt cells, improve the absorbability of intestinal mucosa.This
A little effects can increase the bioavailability of active material.Meanwhile inulin is a kind of natural water-soluble dietary fiber in itself, it is several
It cannot be hydrolyzed and digested by hydrochloric acid in gastric juice, only utilized in colon by beneficial microbe, so as to improve intestinal environment.Secondly, intake
Gastrointestinal motility can be enhanced after inulin, improve functions of intestines and stomach, increase digestion and appetite, improve immunity of organisms.These characteristics are all
The absorption of the nutritional ingredient including active ingredient can be increased.
The content of the invention
The present invention provides lutein ester inulin solid beverage and preparation method thereof;With reference to lutein ester and inulin as work(
Can property ingredient, allocated in the form of solid beverage, improve visual impairment as a and skin care and nourishing the stomach can be taken into account
Portable beverage food.
To solve the technical issues of above-mentioned, the present invention uses following technical scheme：
Lutein ester inulin solid beverage, including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each raw material
Content is:Lutein ester 3-7%, inulin 20-40%, sweetener 20%-30%, composite fruit juice powder 35%-50%.
Further, the preparation process of lutein ester is:After oil-soluble lutein ester is heated to 40-60 DEG C, with emulsifier,
Antioxidant is fully uniformly mixed so as to obtain mixture, by said mixture in 40-60 DEG C of temperature, pressure -0.04 to -0.09MPa environment
Middle dry 30min-1h；Then dry air or inert gas to dry environment are poured and recovers standard atmospheric pressure；Again will afterwards
Dry environment is evacuated to pressure -0.04 to -0.09MPa and dry 30min-1h；Repeat the above process until dry complete.
Further, emulsifier is sucrose fatty ester and mono-fatty acid glyceride by volume 3:1 is obtained by mixing；It is anti-oxidant
Agent is vitamin E；Sweetener is xylitol, steviol glycoside in mass ratio 400:1 is obtained by mixing.
Further, the quality of oil-soluble lutein ester, emulsifier and antioxidant is respectively：Oil-soluble lutein ester 14-
25%；Emulsifier 74-85%, antioxidant 0.2-2%.
Further, composite fruit juice powder is blue or green kumquat juice powder and fragrant citrus dried fruit juice in mass ratio 1:2 are obtained by mixing.
The preparation method of lutein ester inulin solid beverage, includes the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed；
S2. the raw material of step S1 is granulated；
S3. after raw material obtained by step S2 places cooling；
S4. using obtaining the lutein ester inulin solid beverage after S3 is packed in packing machine.
Further, step S1：Using equivalent batch mixing method, the mixing of pants type batch mixing tower, time 1h.
Further, step S2：It is granulated using boiling type granulation tower, temperature control is at 50-55 DEG C, time 25-30min.
Further, step S3：It is mixed using stirring-type batch mixing tower, time 25-30min, after being stirred, material is without knot
Block.
Further, all step operation environment temperature controls are at 15-20 DEG C, and humid control is in 20-30%.
Compared with prior art, the present invention one of at least has the advantages that：
1）The present invention provides lutein ester inulin solid beverages, have very high nutritive value.
2）The present invention provides the preparation method of lutein ester inulin solid beverage, wherein lutein ester degree of absorbing is remote
Ultra-traditional oil-soluble lutein ester；In addition, the addition of inulin, the bioavailability of lutein ester is further enhanced.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
Lutein ester inulin solid beverage, including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each raw material
Content is:Lutein ester 7%, inulin 25%, sweetener 18%, composite fruit juice powder 50%, the present invention provides a kind of lutein ester chrysanthemums
Powder solid beverage has very high nutritive value.
Embodiment 2
Lutein ester inulin solid beverage, including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each raw material
Content is:Lutein ester 3%, inulin 20%, sweetener 30%, composite fruit juice powder 47%, the present invention provides a kind of lutein ester chrysanthemums
Powder solid beverage has very high nutritive value.
Embodiment 3
Lutein ester inulin solid beverage, including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each raw material
Content is:Lutein ester 7%, inulin 30%, sweetener 20%, composite fruit juice powder 43%, the present invention provides a kind of lutein ester chrysanthemums
Powder solid beverage has very high nutritive value.
Embodiment 4
On the basis of embodiment 1-3, the preparation process of lutein ester is:After oil-soluble lutein ester is heated to 40 DEG C, with
Emulsifier, antioxidant are fully uniformly mixed so as to obtain mixture, and said mixture is dry in 40 DEG C of temperature, -0.04 environment of pressure
30min；Then dry air or inert gas to dry environment are poured and recovers standard atmospheric pressure；Dry environment is taken out again afterwards
To pressure -0.04 and dry 30min；Repeat the above process until dry complete, emulsifier is sucrose fatty ester and list
Fatty acid glyceride by volume 3:1 is obtained by mixing；Antioxidant is vitamin E；Sweetener is xylitol, steviol glycoside presses matter
Measure ratio 400:1 is obtained by mixing, and the quality of oil-soluble lutein ester, emulsifier and antioxidant is respectively：Oil-soluble lutein ester
14%；Emulsifier 85%, antioxidant 1%, composite fruit juice powder are blue or green kumquat juice powder and fragrant citrus dried fruit juice in mass ratio 1:2 mixing
And it obtains, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition, the addition of inulin, further enhances
The bioavailability of lutein ester.
Embodiment 5
On the basis of embodiment 1-3, the preparation process of lutein ester is:After oil-soluble lutein ester is heated to 40-60 DEG C,
Mixture is fully uniformly mixed so as to obtain with emulsifier, antioxidant, by said mixture in temperature 50 C, pressure -0.05MPa environment
Dry 45min；Then dry air or inert gas to dry environment are poured and recovers standard atmospheric pressure；It afterwards again will dry ring
Border is evacuated to pressure -0.05MPa and dry 45min；Repeat the above process until dry complete, emulsifier is sucrose-fatty
Ester and mono-fatty acid glyceride by volume 3:1 is obtained by mixing；Antioxidant is vitamin E；Sweetener is xylitol, stevioside
Glycosides in mass ratio 400:1 is obtained by mixing, and the quality of oil-soluble lutein ester, emulsifier and antioxidant is respectively：Oil-soluble leaf
Flavine ester 25%；Emulsifier 74%, antioxidant 1%, composite fruit juice powder are blue or green kumquat juice powder and fragrant citrus dried fruit juice in mass ratio 1:
2 are obtained by mixing, wherein the remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition, the addition of inulin, further
Enhance the bioavailability of lutein ester.
Embodiment 6
On the basis of embodiment 1-3, the preparation process of lutein ester is:After oil-soluble lutein ester is heated to 60 DEG C, with
Emulsifier, antioxidant are fully uniformly mixed so as to obtain mixture, and said mixture is done in temperature 60 C, pressure -0.09MPa environment
Dry 1h；Then dry air or inert gas to dry environment are poured and recovers standard atmospheric pressure；Dry environment is taken out again afterwards
To pressure -0.09MPa and dry 1h；Repeat the above process until dry complete, emulsifier is sucrose fatty ester and list
Fatty acid glyceride by volume 3:1 is obtained by mixing；Antioxidant is vitamin E；Sweetener is xylitol, steviol glycoside presses matter
Measure ratio 400:1 is obtained by mixing, and the quality of oil-soluble lutein ester, emulsifier and antioxidant is respectively：Oil-soluble lutein ester
20%；Emulsifier 79%, antioxidant 1%, composite fruit juice powder are blue or green kumquat juice powder and fragrant citrus dried fruit juice in mass ratio 1:2 mixing
And it obtains, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition, the addition of inulin, further enhances
The bioavailability of lutein ester.
Embodiment 7
The preparation method of lutein ester inulin solid beverage, includes the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed, and using equivalent batch mixing method, pants type batch mixing tower mixes
It closes, time 1h；
S2. the raw material of step S1 is granulated, is granulated using boiling type granulation tower, temperature control is at 50 DEG C, time 25min；
S3. after raw material obtained by step S2 places cooling, mixed using stirring-type batch mixing tower, time 25min, after being stirred,
Material is without caking；
S4. using obtaining the lutein ester inulin solid beverage, all step operation environment temperature after S3 is packed in packing machine
Degree control is at 15 DEG C, and humid control is in 20%, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition,
The addition of inulin further enhances the bioavailability of lutein ester.
Embodiment 8
The preparation method of lutein ester inulin solid beverage, includes the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed, and using equivalent batch mixing method, pants type batch mixing tower mixes
It closes, time 1h；
S2. the raw material of step S1 is granulated, is granulated using boiling type granulation tower, temperature control is at 53 DEG C, time 28min；
S3. after raw material obtained by step S2 places cooling, mixed using stirring-type batch mixing tower, time 28min, after being stirred,
Material is without caking；
S4. using obtaining the lutein ester inulin solid beverage, all step operation environment temperature after S3 is packed in packing machine
Degree control is at 18 DEG C, and humid control is in 25%, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition,
The addition of inulin further enhances the bioavailability of lutein ester.
Embodiment 9
The preparation method of lutein ester inulin solid beverage, includes the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed, and using equivalent batch mixing method, pants type batch mixing tower mixes
It closes, time 1h；
S2. the raw material of step S1 is granulated, is granulated using boiling type granulation tower, temperature control is at 55 DEG C, time 30min；
S3. after raw material obtained by step S2 places cooling, mixed using stirring-type batch mixing tower, time 30min, after being stirred,
Material is without caking；
S4. using obtaining the lutein ester inulin solid beverage, all step operation environment temperature after S3 is packed in packing machine
Degree control is at 20 DEG C, and humid control is in 30%, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition,
The addition of inulin further enhances the bioavailability of lutein ester.
Embodiment 10
Lutein ester inulin solid beverage, including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each raw material
Content is:Lutein ester 7%, inulin 25%, sweetener 18%, composite fruit juice powder 50%, the present invention provides a kind of lutein ester chrysanthemums
Powder solid beverage has very high nutritive value.
The preparation method of lutein ester inulin solid beverage, includes the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed, and using equivalent batch mixing method, pants type batch mixing tower mixes
It closes, time 1h；
S2. the raw material of step S1 is granulated, is granulated using boiling type granulation tower, temperature control is at 50 DEG C, time 25min；
S3. after raw material obtained by step S2 places cooling, mixed using stirring-type batch mixing tower, time 25min, after being stirred,
Material is without caking；
S4. using obtaining the lutein ester inulin solid beverage, all step operation environment temperature after S3 is packed in packing machine
Degree control is at 15 DEG C, and humid control is in 20%, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition,
The addition of inulin further enhances the bioavailability of lutein ester.
Embodiment 11
Lutein ester inulin solid beverage, including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each raw material
Content is:Lutein ester 3%, inulin 20%, sweetener 30%, composite fruit juice powder 47%, the present invention provides a kind of lutein ester chrysanthemums
Powder solid beverage has very high nutritive value.
The preparation method of lutein ester inulin solid beverage, includes the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed, and using equivalent batch mixing method, pants type batch mixing tower mixes
It closes, time 1h；
S2. the raw material of step S1 is granulated, is granulated using boiling type granulation tower, temperature control is at 53 DEG C, time 28min；
S3. after raw material obtained by step S2 places cooling, mixed using stirring-type batch mixing tower, time 28min, after being stirred,
Material is without caking；
S4. using obtaining the lutein ester inulin solid beverage, all step operation environment temperature after S3 is packed in packing machine
Degree control is at 18 DEG C, and humid control is in 25%, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition,
The addition of inulin further enhances the bioavailability of lutein ester.
Embodiment 12
Lutein ester inulin solid beverage, including following raw material:Lutein ester, inulin, sweetener, composite fruit juice powder, each raw material
Content is:Lutein ester 7%, inulin 30%, sweetener 20%, composite fruit juice powder 43%, the present invention provides a kind of lutein ester chrysanthemums
Powder solid beverage has very high nutritive value.
The preparation method of lutein ester inulin solid beverage, includes the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed, and using equivalent batch mixing method, pants type batch mixing tower mixes
It closes, time 1h；
S2. the raw material of step S1 is granulated, is granulated using boiling type granulation tower, temperature control is at 55 DEG C, time 30min；
S3. after raw material obtained by step S2 places cooling, mixed using stirring-type batch mixing tower, time 30min, after being stirred,
Material is without caking；
S4. using obtaining the lutein ester inulin solid beverage, all step operation environment temperature after S3 is packed in packing machine
Degree control is at 20 DEG C, and humid control is in 30%, the wherein remote ultra-traditional oil-soluble lutein ester of lutein ester degree of absorbing；In addition,
The addition of inulin further enhances the bioavailability of lutein ester.
The addition of inulin can significantly improve the bioavailability of lutein ester.The reason for its is possible is：Inulin moisture absorption
Property it is strong, have with reference to Free water ability, water activity can be reduced, be not destroyed so as to protection activity substance.In addition, chrysanthemum
The short-chain fat that powder is generated in colon fermentation makes the crypts on its mucous membrane shoal, and pit cell increases to increase absorbing surface
Product, Appendix Vein are more flourishing.Inulin reduces colon pH, so that active material biologically effective in acid caused by intestinal fermentation simultaneously
Property be improved, particularly short chain fatty acids can stimulate the growths of colonic crypt cells, improve the absorbability of intestinal mucosa.This
A little effects can increase the bioavailability of active material.Meanwhile inulin is a kind of natural water-soluble dietary fiber in itself, it is several
It cannot be hydrolyzed and digested by hydrochloric acid in gastric juice, only utilized in colon by beneficial microbe, so as to improve intestinal environment.Secondly, intake
Gastrointestinal motility can be enhanced after inulin, improve functions of intestines and stomach, increase digestion and appetite, improve immunity of organisms.These characteristics are all
The absorption of the nutritional ingredient including active ingredient can be increased.
Meanwhile vitamin E plays an important role of to reduce lutein ester loss late.Its is possible the reason is that, vitamin E is one
Kind of antioxidant, in the production preparation process of candy, rising preferentially and oxidant reaction to avoid lutein ester by oxygen
Change, so as to reduce the loss late of lutein ester.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modifications and embodiment, these modifications and embodiment will fall in this Shen
It please be within disclosed spirit and spirit.It more specifically, can be to master in the range of disclosure and claim
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.Except what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.
Claims (10)
1. lutein ester inulin solid beverage, it is characterised in that:Including following raw material:It is lutein ester, inulin, sweetener, compound
Dried fruit juice, each material content are:Lutein ester 3-7%, inulin 20-40%, sweetener 20%-30%, composite fruit juice powder 35%-50%.
2. lutein ester inulin solid beverage according to claim 1, it is characterised in that:The preparation process of lutein ester
For:After oil-soluble lutein ester is heated to 40-60 DEG C, mixture is fully uniformly mixed so as to obtain with emulsifier, antioxidant, it will be above-mentioned
Mixture dry 30min-1h into -0.09MPa environment in 40-60 DEG C of temperature, pressure -0.04；Then pour dry air or
Inert gas to dry environment recovers standard atmospheric pressure；Dry environment is evacuated to pressure -0.04 to -0.09MPa simultaneously again afterwards
Dry 30min-1h；Repeat the above process until dry complete.
3. lutein ester inulin solid beverage according to claim 2, it is characterised in that:Emulsifier is sucrose-fatty
Ester and mono-fatty acid glyceride by volume 3:1 is obtained by mixing；Antioxidant is vitamin E；Sweetener is xylitol, stevioside
Glycosides in mass ratio 400:1 is obtained by mixing.
4. lutein ester inulin solid beverage according to claim 2, it is characterised in that:Oil-soluble lutein ester, emulsification
The quality of agent and antioxidant is respectively：Oil-soluble lutein ester 14-25%；Emulsifier 74-85%, antioxidant 0.2-2%.
5. lutein ester inulin solid beverage according to claim 1, it is characterised in that:Composite fruit juice powder is blue or green cumquat
Dried fruit juice and fragrant citrus dried fruit juice in mass ratio 1:2 are obtained by mixing.
6. the preparation method of lutein ester inulin solid beverage, it is characterised in that:Include the following steps;
S1. lutein ester, inulin, sweetener, composite fruit juice powder are uniformly mixed；
S2. the raw material of step S1 is granulated；
S3. after raw material obtained by step S2 places cooling；
S4. using obtaining the lutein ester inulin solid beverage after S3 is packed in packing machine.
7. the preparation method of lutein ester inulin solid beverage according to claim 6, it is characterised in that:Step S1：It adopts
With equivalent batch mixing method, the mixing of pants type batch mixing tower, time 1h.
8. the preparation method of lutein ester inulin solid beverage according to claim 6, it is characterised in that:Step S2：It adopts
It is granulated with boiling type granulation tower, temperature control is at 50-55 DEG C, time 25-30min.
9. the preparation method of lutein ester inulin solid beverage according to claim 6, it is characterised in that:Step S3：It adopts
It is mixed with stirring-type batch mixing tower, time 25-30min, after being stirred, material is without caking.
10. the preparation method of lutein ester inulin solid beverage according to claim 6, it is characterised in that:All steps
Operating environment temperature is controlled at 15-20 DEG C, and humid control is in 20-30%.
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