CN108260820A - A kind of method of vitamin E online-emulsification - Google Patents
A kind of method of vitamin E online-emulsification Download PDFInfo
- Publication number
- CN108260820A CN108260820A CN201611264443.7A CN201611264443A CN108260820A CN 108260820 A CN108260820 A CN 108260820A CN 201611264443 A CN201611264443 A CN 201611264443A CN 108260820 A CN108260820 A CN 108260820A
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- China
- Prior art keywords
- vitamin
- cream
- lipase
- liquid beverage
- aqueous solution
- Prior art date
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- 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 title claims abstract description 418
- 229930003427 Vitamin E Natural products 0.000 title claims abstract description 208
- 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 title claims abstract description 208
- 239000011709 vitamin E Substances 0.000 title claims abstract description 208
- 235000019165 vitamin E Nutrition 0.000 title claims abstract description 208
- 229940046009 vitamin E Drugs 0.000 title claims abstract description 208
- 238000000034 method Methods 0.000 title claims abstract description 74
- 238000004945 emulsification Methods 0.000 title claims description 29
- 239000007788 liquid Substances 0.000 claims abstract description 111
- 235000013361 beverage Nutrition 0.000 claims abstract description 85
- 239000006071 cream Substances 0.000 claims abstract description 76
- 239000004367 Lipase Substances 0.000 claims abstract description 54
- 102000004882 Lipase Human genes 0.000 claims abstract description 54
- 108090001060 Lipase Proteins 0.000 claims abstract description 54
- 235000019421 lipase Nutrition 0.000 claims abstract description 54
- 238000012545 processing Methods 0.000 claims abstract description 47
- -1 kit Chemical compound 0.000 claims abstract description 28
- 239000007864 aqueous solution Substances 0.000 claims description 51
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 29
- 229930195729 fatty acid Natural products 0.000 claims description 29
- 239000000194 fatty acid Substances 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 28
- 230000000694 effects Effects 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013365 dairy product Nutrition 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 17
- 230000000630 rising effect Effects 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 description 29
- 235000013336 milk Nutrition 0.000 description 25
- 210000004080 milk Anatomy 0.000 description 25
- 239000008267 milk Substances 0.000 description 24
- 238000001976 enzyme digestion Methods 0.000 description 19
- 239000002253 acid Substances 0.000 description 18
- 238000006243 chemical reaction Methods 0.000 description 18
- 125000001931 aliphatic group Chemical group 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 239000007795 chemical reaction product Substances 0.000 description 10
- 239000006185 dispersion Substances 0.000 description 9
- 235000020185 raw untreated milk Nutrition 0.000 description 8
- 229940088594 vitamin Drugs 0.000 description 8
- 229930003231 vitamin Natural products 0.000 description 8
- 235000013343 vitamin Nutrition 0.000 description 8
- 239000011782 vitamin Substances 0.000 description 8
- 150000003722 vitamin derivatives Chemical class 0.000 description 8
- 238000003756 stirring Methods 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 241000717739 Boswellia sacra Species 0.000 description 2
- 235000003717 Boswellia sacra Nutrition 0.000 description 2
- 235000012035 Boswellia serrata Nutrition 0.000 description 2
- 239000004863 Frankincense Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000796 hypoacidity effect Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 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
- A23L2/52—Adding ingredients
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention proposes method, vitamin E emulsifiable solution and its purposes in liquid beverage is prepared that a kind of method for preparing the liquid beverage containing vitamin E, kit, vitamin E emulsify.The method includes：Vitamin E and cream are subjected to mixed processing, to obtain mixed liquor；And the mixed liquor and lipase are subjected to enzymolysis processing, to obtain the liquid beverage containing vitamin E.The method of liquid beverage of the preparation containing vitamin E of the present invention enables to vitamin E to be dispersed in liquid diary product, preferably protects liquid diary product, is less prone to rising phenomenon, so as to get liquid beverage stability it is stronger.
Description
Technical field
The present invention relates to field of food.A kind of in particular it relates to method of vitamin E online-emulsification.
Background technology
Vitamin E (tocopherol) is a kind of antioxidant for being applied to food extensively, since natural tocopherol belongs to oil
Soluble substance, if directly addition needs to emulsify vitamin E or decentralized processing in various types of beverages and liquid beverage.
However, the treatment process for being emulsified or being disperseed to vitamin E at present still has much room for improvement.
Invention content
The present invention is directed to solve at least one technical problem in the prior art at least to a certain extent.For this purpose,
The present invention has put forward a kind of method for preparing the liquid beverage containing vitamin E, kit, the method for vitamin E emulsification, dimension
Raw element E emulsions and its purposes in liquid beverage is prepared.The method of liquid beverage of the preparation containing vitamin E of the present invention
Vitamin E is enabled to be dispersed in liquid diary product, preferably protects liquid diary product, is less prone to rising phenomenon,
The liquid beverage stability made is stronger.
It should be noted that the present invention is the following discovery based on inventor and completes：
In traditional handicraft, high-speed shearing machine or the equipment such as homogenizer and homogenizer are relied on mostly, to realize vitamin E
Dispersion, therefore the dispersion effect of vitamin E is usually limited to equipment situation.In addition, using obtained by this physical dispersion mode
The grain size of the vitamin E arrived is larger, is not easy to be dispersed in liquid system, and easily vitamin E floating occurs, stability compared with
Low, antioxidant effect is poor.Furthermore also have by adding emulsifier in the prior art, to realize the emulsification of vitamin E, be convenient for
It is dissolved in aqueous solution systems.But vitamin E belongs to liposoluble vitamin, due to oil droplet and the routine of its own formation
Butter oil is different.Its fat globule is smaller compared with butter oil, the oil phase formed in milk after dispersion and the interface of water phase
There is certain difference with the oil-water two-phase interfaces of ordinary milk.And traditional emulsifier, generally also with certain reduction surface
The effect of tension has preferable effect for the two-phase interface of butter oil, so using emulsifier to the breast of the oil droplet of vitamin E
Change ineffective.In usual production technology, even if vitamin E after high speed shear by the processing of emulsifier, grain size is still
Larger, easily floating and be easy to causeing is unevenly distributed, and in turn results in the larger fluctuation of the vitamin E detected value of finished product.
In view of this, inventor has found by many experiments, by carrying out mixing place vitamin E with cream and lipase
Reason so that cream and lipase hydrolyze, and the aliphatic acid of generation can emulsify vitamin E, be dispersed in it
In aqueous solution systems.So as to ensure the stability of vitamin E, and it is made to play preferable antioxidant effect, finally make
Liquid beverage stability is stronger.
For this purpose, in one aspect of the invention, the present invention proposes a kind of side for preparing the liquid beverage containing vitamin E
Method.According to an embodiment of the invention, the method includes：Vitamin E and cream are subjected to mixed processing, to be mixed
Liquid；And the mixed liquor and lipase are subjected to enzymolysis processing, to obtain the liquid beverage containing vitamin E.Hair
A person of good sense has found by many experiments, lipase and cream is carried out enzymolysis processing, the aliphatic acid of generation can carry out vitamin E
Emulsification, makes it be dispersed in liquid beverage system.Thereby, it is possible to ensure the stability of vitamin E, make it in liquid beverage
In play preferable antioxidant effect.The method of the liquid beverage of preparation according to embodiments of the present invention containing vitamin E as a result,
Obtained liquid beverage has preferable stability, can preserve for a long time.
According to an embodiment of the invention, the method for liquid beverage of the above-mentioned preparation containing vitamin E can also have following
Additional technical feature：
According to an embodiment of the invention, the vitamin E carries out mixed processing with aqueous solution in advance.As a result, according to this hair
The obtained liquid beverage of method of liquid beverage of the preparation of bright embodiment containing vitamin E has preferable stability, energy
Enough long-term preservations.
According to an embodiment of the invention, the aqueous solution is selected from beverage, dairy products or water.As a result, according to embodiments of the present invention
Liquid beverage of the preparation containing vitamin E the obtained liquid beverage of method have preferable stability, can protect for a long time
It deposits.
According to an embodiment of the invention, the enzymolysis processing is carried out 2~4 hours at 40~45 DEG C.As a result, according to this
The obtained liquid beverage of method of liquid beverage of the preparation of inventive embodiments containing vitamin E has preferable stability,
It can preserve for a long time.
According to an embodiment of the invention, the amount ratio of the vitamin E, cream and lipase is 0.4：(1.5~5)：
(0.0015~0.015).As a result, obtained by the method for the liquid beverage of preparation according to embodiments of the present invention containing vitamin E
Liquid beverage have preferable stability, can preserve for a long time.
According to an embodiment of the invention, the enzyme activity of the lipase is 400u/g.System according to embodiments of the present invention as a result,
The obtained liquid beverage of method of the standby liquid beverage containing vitamin E has preferable stability, can preserve for a long time.
According to an embodiment of the invention, the method further includes：By the obtained enzymolysis product of the enzymolysis processing
Emulsification treatment is carried out with polyglyceryl fatty acid ester, to obtain the liquid beverage containing vitamin E.As a result, according to this hair
The obtained liquid beverage of method of liquid beverage of the preparation of bright embodiment containing vitamin E has preferable stability, energy
Enough long-term preservations.
According to an embodiment of the invention, the amount ratio of the cream and polyglyceryl fatty acid ester is 1:0.3~1.Root as a result,
There is preferable stablize according to the obtained liquid beverage of method of liquid beverage of the preparation containing vitamin E of the embodiment of the present invention
Property, it can preserve for a long time.
According to an embodiment of the invention, fat content is not less than 80 mass % in the cream.As a result, according to of the invention real
The obtained liquid beverage of method for applying liquid beverage of the preparation containing vitamin E of example has preferable stability, Neng Gouchang
Phase preserves.
In another aspect of this invention, the present invention proposes a kind of kit.According to an embodiment of the invention, the reagent
Box includes：Vitamin E；Cream；And lipase.It as a result, can be effectively right using kit according to embodiments of the present invention
Vitamin E is emulsified, and can be dispersed in aqueous solution systems, prevents the phenomenon that vitamin E floats, so as to
Play preferable antioxidant effect.
According to an embodiment of the invention, the kit further comprises：Polyglyceryl fatty acid ester；And aqueous solution.By
This, can effectively emulsify vitamin E using kit according to embodiments of the present invention, can be dispersed in
In aqueous solution systems, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
According to an embodiment of the invention, the aqueous solution is selected from beverage, dairy products or water.It is utilized as a result, according to of the invention real
Can effectively vitamin E be emulsified by applying the kit of example, can be dispersed in aqueous solution systems, be prevented out
The phenomenon that existing vitamin E floats, so as to play preferable antioxidant effect.
In still another aspect of the invention, the present invention proposes a kind of method of vitamin E emulsification.Implementation according to the present invention
Example, the method includes：Vitamin E and cream are subjected to mixed processing, to obtain mixed liquor；And by the mixed liquor with
Lipase carries out enzymolysis processing, to obtain vitamin E emulsifiable solution.Inventor has found by many experiments, by lipase and milk
Oil carries out enzymolysis processing, and the aliphatic acid of generation can emulsify vitamin E, it is made to be dispersed in aqueous solution systems.
Thereby, it is possible to ensure the stability of vitamin E, it is made to play preferable antioxidant effect in aqueous solution systems.Basis as a result,
The method of the vitamin E emulsification of the embodiment of the present invention can effectively emulsify vitamin E, can be dispersed in
In aqueous solution systems, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
According to an embodiment of the invention, the vitamin E is mixed in advance with aqueous solution.As a result, according to of the invention real
The method for applying the vitamin E emulsification of example can effectively emulsify vitamin E, can be dispersed in water-soluble body
In system, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
According to an embodiment of the invention, the aqueous solution is selected from beverage, dairy products or water.As a result, according to embodiments of the present invention
Vitamin E emulsification method effectively vitamin E can be emulsified, aqueous solution systems can be dispersed in
In, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
According to an embodiment of the invention, the enzymolysis processing is carried out 2~4 hours at 40~45 DEG C.As a result, according to this
The method of the vitamin E emulsification of inventive embodiments can effectively emulsify vitamin E, can be dispersed in water
In dissolubility system, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
According to an embodiment of the invention, the amount ratio of the vitamin E, cream and lipase is 0.4：(1.5~5)：
(0.0015~0.015).As a result, the method for vitamin E emulsification according to embodiments of the present invention can effectively to vitamin E into
Row emulsification, can be dispersed in aqueous solution systems, prevent the phenomenon that vitamin E floats, so as to play preferably
Antioxidant effect.
According to an embodiment of the invention, the method further includes：By the obtained enzymolysis product of the enzymolysis processing
Emulsification treatment is carried out with polyglyceryl fatty acid ester, to obtain the vitamin E emulsifiable solution.As a result, according to embodiments of the present invention
Vitamin E emulsification method effectively vitamin E can be emulsified, aqueous solution systems can be dispersed in
In, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
According to an embodiment of the invention, the amount ratio of the cream and polyglyceryl fatty acid ester is 1:0.3~1.Root as a result,
Effectively vitamin E can be emulsified according to the method that the vitamin E of the embodiment of the present invention emulsifies, can be uniformly dispersed
In aqueous solution systems, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
According to an embodiment of the invention, fat content is not less than 80 mass % in the cream.As a result, according to of the invention real
The method for applying the vitamin E emulsification of example can effectively emulsify vitamin E, can be dispersed in water-soluble body
In system, the phenomenon that vitamin E floats is prevented, so as to play preferable antioxidant effect.
In still another aspect of the invention, the present invention proposes a kind of vitamin E emulsifiable solution.According to an embodiment of the invention,
The vitamin E emulsifiable solution is prepared by the method that vitamin E noted earlier emulsifies.Implemented as a result, according to the present invention
The vitamin E emulsifiable solution of example can be dispersed in aqueous solution systems, prevent the phenomenon that vitamin E floats, so as to rise
To preferable antioxidant effect.
In still another aspect of the invention, the present invention proposes a kind of vitamin E emulsifiable solution noted earlier and is preparing liquid drink
Purposes in product.Vitamin E can be dispersed in liquid beverage as a result, played preferable antioxidant effect, be ensure that liquid
The stability of state drink.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
It obtains significantly or is recognized by the practice of the present invention.
Description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Significantly and it is readily appreciated that, wherein：
Fig. 1 shows the flow of the method according to an embodiment of the invention for preparing the liquid beverage containing vitamin E
Schematic diagram；And
Fig. 2~13 respectively illustrate grain size curve figure according to an embodiment of the invention.
Specific embodiment
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
The present invention proposes a kind of method for preparing the liquid beverage containing vitamin E, kit, vitamin E and emulsifies
Method, vitamin E emulsifiable solution and its purposes in liquid beverage is prepared.It will be described in greater detail respectively below.
The method for preparing the liquid beverage containing vitamin E
In one aspect of the invention, the present invention proposes a kind of method for preparing the liquid beverage containing vitamin E.Root
According to the embodiment of the present invention, referring to Fig. 1, this method includes：
S100 mixed processings
In this step, vitamin E and cream are subjected to mixed processing, to obtain mixed liquor.
S200 enzymolysis processings
In this step, mixed liquor and lipase are subjected to enzymolysis processing, to obtain the liquid drink containing vitamin E
Product.
Inventor has found by many experiments, lipase and cream is carried out enzymolysis processing, the aliphatic acid of generation can be right
Vitamin E is emulsified, it is made to be dispersed in liquid beverage system.Thereby, it is possible to ensure the stability of vitamin E, make
It plays preferable antioxidant effect in liquid beverage.Inventor screens in numerous fatty raw materials, it has unexpectedly been found that,
It is preferable for the emulsifying effectiveness of vitamin E that cream hydrolyzes obtained aliphatic acid.Moreover, cream can also assign liquid beverage pole
Good frankincense taste.The obtained liquid of method of the liquid beverage of preparation according to embodiments of the present invention containing vitamin E as a result,
Drink has preferable stability, can preserve for a long time.
According to an embodiment of the invention, enzymolysis processing is carried out 2~4 hours at 40~45 DEG C.Inventor is by a large amount of
Experiment obtains above-mentioned preferable enzymolysis processing condition, can effectively hydrolyze cream to obtain aliphatic acid on this condition, fat
Acid plays vitamin E preferable antioxidant effect.If temperature is excessively high or the too low activity that will all influence lipase, so as to shadow
Hydrolysis result is rung, if the time is too short, enzymolysis is insufficient, and hypoacidity for the fat of acquisition, can not fully emulsify vitamin E.As a result,
The obtained liquid beverage of method of the liquid beverage of preparation according to embodiments of the present invention containing vitamin E has preferable steady
It is qualitative, it can preserve for a long time.
According to an embodiment of the invention, vitamin E carries out mixed processing with aqueous solution in advance.As a result, in order to follow-up enzyme
Solve the generation of reaction.
According to an embodiment of the invention, aqueous solution is selected from beverage, dairy products or water.System according to embodiments of the present invention as a result,
The obtained liquid beverage of method of the standby liquid beverage containing vitamin E has preferable stability, can preserve for a long time.Tool
Body, dairy products include raw milk and dairy products.
According to an embodiment of the invention, the amount ratio of vitamin E, cream and lipase is 0.4：(1.5~5)：(0.0015
~0.015).Inventor has found that the relationship between quality of vitamin E, cream and lipase can influence enzyme digestion reaction, so as to influence dimension life
The dispersion effect of plain E.And then inventor has found by many experiments, quality and cream and the amount ratio of lipase of vitamin E
Example is 0.4：(1.5~5)：When (0.0015~0.015), lipase can with lipase caused by cream generation enzyme digestion reaction
Effectively vitamin E is emulsified, so that vitamin E can be dispersed in liquid beverage, and is not easy to float, is risen
To preferable antioxidant effect.As a result, obtained by the method for the liquid beverage of preparation according to embodiments of the present invention containing vitamin E
The liquid beverage arrived has preferable stability, can preserve for a long time.If the dosage relation of vitamin E, cream and lipase is not
It is good, the emulsifying effectiveness of vitamin E will be influenced, so as to influence its dispersion effect.Specifically, if cream or fatty enzyme dosage mistake
Low or vitamin E dosage is excessively high, and the obtained aliphatic acid of enzyme digestion reaction can not fully emulsify vitamin E, still there is part dimension
Raw element E is in oil-soluble, so as to be dispersed in liquid beverage.If cream and fatty enzyme dosage is excessive or vitamin E
Dosage is too low, needs, by fatty acid emulsifier, to cause to waste without enough vitamin Es.
It should be noted that in the amount ratio of vitamin E described in the invention, cream and lipase " vitamin E
Dosage " is primarily referred to as the quality of individual vitamin E, not vitamin E and the mixed vitamin E-aqueous solution of aqueous solution
Gross mass.Considered critical is not made for the gross mass of vitamin E-aqueous solution, as long as can ensure the quality of vitamin E therein
Meet " usage ratio of vitamin E, cream and lipase be 0.4：(1.5~5)：The proportionate relationship of (0.0015~0.015) "
.
According to an embodiment of the invention, the enzyme activity of lipase is 400u/g.Inventor has found that the enzyme activity of lipase can influence
Hydrolysis result, and then influence the dispersion effect of vitamin E.And then inventor obtains above-mentioned optimal enzyme activity by many experiments,
Enzyme digestion reaction is enabled to fully to occur under the conditions of this.The liquid of preparation according to embodiments of the present invention containing vitamin E as a result,
The obtained liquid beverage of method of drink has preferable stability, can preserve for a long time.
It should be noted that the present invention does not make considered critical for the source of lipase, commercially available acquisition can be passed through.According to
Specific embodiments of the present invention, lipase are purchased from Novozymes Company.
According to an embodiment of the invention, this method further comprises：The obtained enzymolysis product of enzymolysis processing is sweet with gathering
Oil and fat acid esters carries out emulsification treatment, to obtain the liquid beverage containing vitamin E.Due to holding in the system after enzymolysis processing
Easily there are a small amount of cream, and then, by adding polyglyceryl fatty acid ester, further to be emulsified to remaining cream, make it
It is dispersed in liquid beverage.Specifically, emulsification treatment carries out under stiring.It is according to embodiments of the present invention as a result,
The obtained liquid beverage of method for preparing the liquid beverage containing vitamin E has preferable stability, can preserve for a long time.
According to an embodiment of the invention, the amount ratio of cream and polyglyceryl fatty acid ester is 1:0.3~1.Inventor passes through
Many experiments are found, fully remaining cream can be emulsified on this condition, it is made to be dispersed in liquid beverage.
If polyglyceryl fatty acid ester dosage is excessive, cause to waste, if polyglyceryl fatty acid ester dosage is very few, still there is a small amount of cream to remain on
In liquid beverage, it is easily destroyed the stability of liquid beverage.Preparation according to embodiments of the present invention contains vitamin E as a result,
The obtained liquid beverage of method of liquid beverage has preferable stability, can preserve for a long time.
According to an embodiment of the invention, fat content is not less than 80 mass % in cream.As a result, to provide enough fat
For the enzymolysis processing of lipase, so as to obtain enough aliphatic acid fully to be emulsified to vitamin E.As a result, according to this
The obtained liquid beverage of method of liquid beverage of the preparation of inventive embodiments containing vitamin E has preferable stability,
It can preserve for a long time.
Kit
In another aspect of this invention, the present invention proposes a kind of kit.According to an embodiment of the invention, the kit
Including：Vitamin E；Cream；And lipase.
Inventor has found by many experiments, lipase and cream is carried out enzymolysis processing, the aliphatic acid of generation can be right
Vitamin E is emulsified, it is made to be dispersed in aqueous solution systems.Thereby, it is possible to ensure the stability of vitamin E, make it
Preferable antioxidant effect is played in aqueous solution systems, so as to improve the stability of system.
According to an embodiment of the invention, which may further include：Polyglyceryl fatty acid ester；And aqueous solution.
Vitamin E is subjected to mixed processing with aqueous solution in advance, so as to the generation of follow-up enzyme digestion reaction.The offer of polyglyceryl fatty acid ester
Further cream remaining after enzyme digestion reaction can be emulsified, so that cream can be dispersed in aqueous solution
In.
According to an embodiment of the invention, aqueous solution is selected from beverage, dairy products or water.
It should be noted that when being emulsified using kit according to embodiments of the present invention to vitamin E, preferably control
The usage ratio of vitamin E, cream and lipase is 0.4：(1.5~5)：(0.0015~0.015).So as to ensure enzyme digestion reaction
And the abundant generation of emulsion reaction so that vitamin E can be dispersed in aqueous solution systems, and is not easy to float, play compared with
Good antioxidant effect.
It should also be noted that, when being emulsified using kit according to embodiments of the present invention to vitamin E, preferably control
The amount ratio of cream and polyglyceryl fatty acid ester processed is 1:0.3~1.Thereby, it is possible to fully be emulsified to remaining cream, make
It is dispersed in aqueous solution systems.
The method of vitamin E emulsification
In still another aspect of the invention, the present invention proposes a kind of method of vitamin E emulsification.Implementation according to the present invention
Example, this method include：Vitamin E and cream are subjected to mixed processing, to obtain mixed liquor；And by mixed liquor and lipase
Enzymolysis processing is carried out, to obtain vitamin E emulsifiable solution.
Inventor has found by many experiments, lipase and cream is carried out enzymolysis processing, the aliphatic acid of generation can be right
Vitamin E is emulsified, it is made to be dispersed in aqueous solution systems.Thereby, it is possible to ensure the stability of vitamin E, make it
Preferable antioxidant effect is played in aqueous solution systems.Inventor screens in numerous fatty raw materials, it has unexpectedly been found that,
It is preferable for the emulsifying effectiveness of vitamin E that cream hydrolyzes obtained aliphatic acid.Moreover, cream can also assign aqueous solution systems
Splendid frankincense taste.
According to an embodiment of the invention, vitamin E carries out mixed processing with aqueous solution in advance.As a result, in order to follow-up enzyme
Solve the generation of reaction.
According to an embodiment of the invention, aqueous solution is selected from beverage, dairy products or water.
According to an embodiment of the invention, enzymolysis processing is carried out 2~4 hours at 40~45 DEG C.Inventor is by a large amount of
Experiment obtains above-mentioned preferable enzymolysis processing condition, can effectively hydrolyze cream to obtain aliphatic acid on this condition, fat
Acid plays vitamin E preferable antioxidant effect.If temperature is excessively high or the too low activity that will all influence lipase, so as to shadow
Hydrolysis result is rung, if the time is too short, enzymolysis is insufficient, and hypoacidity for the fat of acquisition, can not fully emulsify vitamin E.
According to an embodiment of the invention, the amount ratio of vitamin E, cream and lipase is 0.4：(1.5~5)：(0.0015
~0.015).Inventor has found that the relationship between quality of vitamin E, cream and lipase can influence enzyme digestion reaction, so as to influence dimension life
The dispersion effect of plain E.And then inventor has found by many experiments, quality and cream and the amount ratio of lipase of vitamin E
Example is 0.4：(1.5~5)：When (0.0015~0.015), lipase can with lipase caused by cream generation enzyme digestion reaction
Effectively vitamin E is emulsified, so that vitamin E can be dispersed in liquid beverage, and is not easy to float, is risen
To preferable antioxidant effect.The method of vitamin E according to embodiments of the present invention emulsification can be effectively to vitamin as a result,
E is emulsified, and can be dispersed in aqueous solution systems, prevent vitamin E float the phenomenon that, so as to play compared with
Good antioxidant effect.If the dosage relation of vitamin E, cream and lipase is bad, the emulsifying effectiveness of vitamin E will be influenced,
So as to influence its dispersion effect.Specifically, if either fatty enzyme dosage is too low or vitamin E dosage is excessively high for cream, enzymolysis is anti-
Obtained aliphatic acid is answered fully not emulsify vitamin E, still has some vitamin E in oil-soluble, so as to can not uniformly divide
It dissipates in liquid beverage.If cream and fatty enzyme dosage are excessive or vitamin E dosage is too low, needed without enough vitamin Es
It to cause to waste by fatty acid emulsifier.
It should be noted that in the amount ratio of vitamin E described in the invention, cream and lipase " vitamin E
Dosage " is primarily referred to as the quality of individual vitamin E, not vitamin E and the mixed vitamin E-aqueous solution of aqueous solution
Gross mass.Considered critical is not made for the gross mass of vitamin E-aqueous solution, as long as can ensure the quality of vitamin E therein
Meet " usage ratio of vitamin E, cream and lipase be 0.4：(1.5~5)：The proportionate relationship of (0.0015~0.015) "
According to an embodiment of the invention, this method further comprises：The obtained enzymolysis product of enzymolysis processing is sweet with gathering
Oil and fat acid esters carries out emulsification treatment, to obtain the liquid beverage containing vitamin E.Due to holding in the system after enzymolysis processing
Easily there are a small amount of cream, and then, by adding polyglyceryl fatty acid ester, further to be emulsified to remaining cream, make it
It is dispersed in aqueous solution systems.
According to an embodiment of the invention, the amount ratio of cream and polyglyceryl fatty acid ester is 1:0.3~1.Inventor passes through
Many experiments are found, fully remaining cream can be emulsified on this condition, it is made to be dispersed in aqueous solution systems
In.If polyglyceryl fatty acid ester dosage is excessive, cause to waste, if polyglyceryl fatty acid ester dosage is very few, still have a small amount of cream residual
It stays in aqueous solution systems, can not uniformly disperse, easily float, so as to destroy the stability of system.
According to an embodiment of the invention, fat content is not less than 80 mass % in cream.As a result, to provide enough fat
For the enzymolysis processing of lipase, so as to obtain enough aliphatic acid fully to be emulsified to vitamin E.
Vitamin E emulsifiable solution
In still another aspect of the invention, the present invention proposes a kind of vitamin E emulsifiable solution.According to an embodiment of the invention,
The vitamin E emulsifiable solution is prepared by the method that vitamin E described above emulsifies.As a result, according to the present invention
The vitamin E emulsifiable solution of embodiment can be dispersed in aqueous solution systems, play preferable antioxidant effect, so as to ensure
The stability of system.
It will be appreciated to those of skill in the art that the described feature of method and excellent above for vitamin E emulsification
Point, the method for being equally applicable to the vitamin E emulsifiable solution, details are not described herein.
Purposes of the vitamin E emulsifiable solution in liquid beverage is prepared
In still another aspect of the invention, the present invention proposes a kind of vitamin E emulsifiable solution noted earlier and is preparing liquid drink
Purposes in product.Vitamin E can be dispersed in liquid beverage as a result, played preferable antioxidant effect, be ensure that liquid
The stability of state drink.
It will be appreciated to those of skill in the art that above for the described feature and advantage of vitamin E emulsifiable solution, together
Purposes of the sample suitable for the vitamin E emulsifiable solution being prepared liquid beverage, details are not described herein.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it is carried out according to the described technology of document in the art or condition or according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Embodiment 1
In this embodiment, liquid milk is prepared in following manner：
1st, the vitamin E of 0.4 parts by weight is added in 40 DEG C of raw milks of 997.1 parts by weight, adds the fat of 2 parts by weight
Fat content is 80% cream, is mixed 8 minutes, obtains mixed liquor.
2nd, the lipase (enzyme activity 400u/g) of 0.0036 parts by weight is added in into mixed liquor, reaction 4 is carried out at 42 DEG C
Hour, obtain enzyme digestion reaction product.
3rd, the polyglyceryl fatty acid ester of 1 parts by weight is added in into enzyme digestion reaction product, 45 DEG C of solution temperature stirs 5 minutes,
So as to obtain liquid milk.
Embodiment 2
In this embodiment, liquid milk is prepared in following manner：
1st, the vitamin E of 0.4 parts by weight is added in 42.5 DEG C of raw milks of 995.3 parts by weight, adds 3 parts by weight
Fat content is 80% cream, is mixed 6 minutes, obtains mixed liquor.
2nd, the lipase (enzyme activity 400u/g) of 0.003 parts by weight is added in into mixed liquor, it is small that reaction 3 is carried out at 42 DEG C
When, obtain enzyme digestion reaction product.
3rd, the polyglyceryl fatty acid ester of 1.3 parts by weight is added in into enzyme digestion reaction product, 45 DEG C of solution temperature stirs 5 points
Clock, so as to obtain liquid milk.
Embodiment 3
In this embodiment, liquid milk is prepared in following manner：
1st, the vitamin E of 0.4 parts by weight is added in 47 DEG C of raw milks of 996.6 parts by weight, adds 1.5 parts by weight
Fat content is 80% cream, is mixed 5 minutes, obtains mixed liquor.
2nd, the lipase (enzyme activity 400u/g) of 0.003 parts by weight is added in into mixed liquor, it is small that reaction 3 is carried out at 42 DEG C
When, obtain enzyme digestion reaction product.
3rd, the polyglyceryl fatty acid ester of 1.5 parts by weight is added in into enzyme digestion reaction product, 45 DEG C of solution temperature stirs 5 points
Clock, so as to obtain liquid milk.
Embodiment 4
In this embodiment, liquid milk is prepared in following manner：
1st, the vitamin E of 0.4 parts by weight is added in 45 DEG C of raw milks of 993.1 parts by weight, adds 3.25 parts by weight
Fat content be 80% cream, be mixed 7.5 minutes, obtain mixed liquor.
2nd, the lipase (enzyme activity 400u/g) of 0.0065 parts by weight is added in into mixed liquor, reaction 3 is carried out at 42 DEG C
Hour, obtain enzyme digestion reaction product.
3rd, the polyglyceryl fatty acid ester of 1 parts by weight is added in into enzyme digestion reaction product, 45 DEG C of solution temperature stirs 5 minutes,
So as to obtain liquid milk.
Embodiment 5
In this embodiment, liquid milk is prepared in following manner：
1st, the vitamin E of 0.4 parts by weight is added in 50 DEG C of raw milks of 992.6 parts by weight, adds the fat of 5 parts by weight
Fat content is 80% cream, is mixed 10 minutes, obtains mixed liquor.
2nd, the lipase (enzyme activity 400u/g) of 0.005 parts by weight is added in into mixed liquor, it is small that reaction 3 is carried out at 42 DEG C
When, obtain enzyme digestion reaction product.
3rd, the polyglyceryl fatty acid ester of 2 parts by weight is added in into enzyme digestion reaction product, 45 DEG C of solution temperature stirs 5 minutes,
So as to obtain liquid milk.
Comparative example 1
In the comparative example, liquid milk is prepared in following manner：
The vitamin E of 0.4 parts by weight is added in 40 DEG C of raw milks of 997.1 parts by weight, in cutter with 1000 turns/
Minute stirring 30 minutes, obtains liquid milk.
Comparative example 2
In the comparative example, liquid milk is prepared in following manner：
The vitamin E of 0.4 parts by weight is dissolved in 40 DEG C of raw milks of 997.1 parts by weight, adds in the poly- of 1.5 parts by weight
Fatty acid glyceride, 45 DEG C of solution temperature stir 5 minutes, obtain liquid milk.
Comparative example 3
Liquid milk is prepared according to the method for embodiment 1, difference lies in the additive amount of lipase is 0.0008 parts by weight.
Comparative example 4
Liquid milk is prepared according to the method for embodiment 1, difference lies in the additive amount of cream is 10 parts by weight.
Comparative example 5
Liquid milk is prepared according to the method for embodiment 1, difference lies in reaction temperature is 50 DEG C in step 2.
Comparative example 6
Liquid milk is prepared according to the method for embodiment 1, difference lies in the reaction time is 1 hour in step 2.
Comparative example 7
Liquid milk is prepared according to the method for embodiment 1, difference lies in fat content is 35% in cream.
Embodiment 6
Droplet measurement, droplet measurement side are carried out to Examples 1 to 5 and 1~7 obtained liquid milk of comparative example respectively
Method is as follows：Detecting instrument is Beckman particle size analyzer (first passing through the automatic cleaning of booting), and sample to be tested is statically placed at room temperature
In beaker, sampled by 1ml needle tubings, be slowly added into instrument injection port, sample size for 3-6 drops until instrument is shown can carry out it is next
Then step runs detecting instrument and is analyzed, obtains testing result as shown in Fig. 2~13, wherein abscissa is fat globule grain size,
Ordinate is percentage shared by the particle size.
As can be seen that the particle diameter distribution in the obtained liquid milks of embodiment 1-5 is relatively concentrated, respectively less than 2 μm,
However, in 1~7 obtained liquid milk of comparative example, the grain size of liquid is significantly greater, it can be seen that comparison from detection figure
The abscissa range of example is at 2~10 μm, and the particle size range wherein in comparative example 1 and 2 is the largest, and particle size range is extended to 40 μ
m.Illustrate that the method for the present invention is smaller to the average grain diameter after the emulsification of vitamin E.
In the description of this specification, reference term " one embodiment ", " example ", " is specifically shown " some embodiments "
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment of the present invention or example.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It is combined in an appropriate manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the different embodiments or examples described in this specification and the feature of different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
- A kind of 1. method for preparing the liquid beverage containing vitamin E, which is characterized in that including：Vitamin E and cream are subjected to mixed processing, to obtain mixed liquor；AndThe mixed liquor and lipase are subjected to enzymolysis processing, to obtain the liquid beverage containing vitamin E.
- 2. according to the method described in claim 1, it is characterized in that, the vitamin E in advance with aqueous solution carry out mixed processing,Optionally, the aqueous solution is selected from beverage, dairy products or water,Optionally, the enzymolysis processing is carried out 2~4 hours at 40~45 DEG C.
- 3. according to the method described in claim 1, it is characterized in that, the amount ratio of the vitamin E, cream and lipase is 0.4：(1.5~5)：(0.0015~0.015),Preferably, the enzyme activity of the lipase is 400u/g.
- 4. according to the method described in claim 1, it is characterized in that, further comprise：The obtained enzymolysis product of the enzymolysis processing and polyglyceryl fatty acid ester are subjected to emulsification treatment, to obtain described contain There is the liquid beverage of vitamin E,Optionally, the amount ratio of the cream and polyglyceryl fatty acid ester is 1:0.3~1,Optionally, fat content is not less than 80 mass % in the cream.
- 5. a kind of kit, which is characterized in that including：Vitamin E；Cream；AndLipase.
- 6. kit according to claim 5, which is characterized in that further comprise：Polyglyceryl fatty acid ester；AndAqueous solution,Optionally, the aqueous solution is selected from beverage, dairy products or water.
- A kind of 7. method of vitamin E emulsification, which is characterized in that including：Vitamin E and cream are subjected to mixed processing, to obtain mixed liquor；AndThe mixed liquor and lipase are subjected to enzymolysis processing, to obtain vitamin E emulsifiable solution.
- 8. the method according to the description of claim 7 is characterized in that the vitamin E in advance with aqueous solution carry out mixed processing,Optionally, the aqueous solution is selected from beverage, dairy products or water,Optionally, the enzymolysis processing is carried out 2~4 hours at 40~45 DEG C,Optionally, the amount ratio of the vitamin E, cream and lipase is 0.4：(1.5~5)：(0.0015~0.015),Optionally, further comprise：The obtained enzymolysis product of the enzymolysis processing and polyglyceryl fatty acid ester are subjected to emulsification treatment, to obtain the dimension Raw element E emulsions,Optionally, the amount ratio of the cream and polyglyceryl fatty acid ester is 1:0.3~1,Optionally, fat content is not less than 80 mass % in the cream.
- 9. a kind of vitamin E emulsifiable solution, which is characterized in that the vitamin E emulsifiable solution is by the dimension life of claim 7 or 8 What the method for plain E emulsifications was prepared.
- 10. purposes of the vitamin E emulsifiable solution described in claim 9 in liquid beverage is prepared.
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