CN110742257A - Taste masking agent for astaxanthin-containing preparation and application thereof - Google Patents

Taste masking agent for astaxanthin-containing preparation and application thereof Download PDF

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Publication number
CN110742257A
CN110742257A CN201911117480.9A CN201911117480A CN110742257A CN 110742257 A CN110742257 A CN 110742257A CN 201911117480 A CN201911117480 A CN 201911117480A CN 110742257 A CN110742257 A CN 110742257A
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astaxanthin
parts
taste
powder
agent
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石超
刘慧慧
范超
陈剑彬
吴文忠
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Dalian Promise Biological Ltd By Share Ltd
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Dalian Promise Biological Ltd By Share Ltd
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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • 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

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  • Polymers & Plastics (AREA)
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Abstract

The invention relates to an astaxanthin-containing product, in particular to a taste masking agent for an astaxanthin-containing preparation and application thereof. 70-90 parts of flavoring agent and 1-30 parts of flavoring agent by weight; wherein the flavoring agent is milk powder or oil powder, and the oil powder is plant-derived oil microcapsule powder prepared by microencapsulation technology. The astaxanthin-containing direct drinking product has fine and refreshing mouthfeel. Through screening of auxiliary materials and optimization of proportion, the peculiar smell of astaxanthin is effectively masked, the obtained product has very good mouth dissolving property, and the problems of strong peculiar smell, difficult absorption and difficult taking of the astaxanthin are effectively solved.

Description

Taste masking agent for astaxanthin-containing preparation and application thereof
Technical Field
The invention relates to an astaxanthin-containing product, in particular to a taste masking agent for an astaxanthin-containing preparation and application thereof.
Background
Astaxanthin which is found from natural sources at present has the strongest antioxidant capacity and has various physiological effects, such as unique effects of resisting oxidation, delaying senility, enhancing resistance, resisting tumors, preventing and treating senile dementia and cancers. Astaxanthin crosses the blood-brain barrier and thus protects the brain, the central nervous system and the eyes. Astaxanthin also has other effects: improving body endurance and reducing the risk of muscle damage; relieving eye fatigue symptoms and improving visual sensitivity; reduction of wrinkles by internal supplementation; relieving the symptoms of hyperpigmentation (known as age spots); regulating cytokines, inhibiting gene expression of inflammatory cytokines and chemokines; improving stomach health, and relieving infection or inflammation caused by helicobacter pylori. However, similar to other fat-soluble active ingredients, astaxanthin has poor solubility in water, is not easy to absorb and utilize, and greatly limits the research and development application of astaxanthin products. On the other hand, astaxanthin and products thereof have unacceptable fishy smell, astringent taste and other peculiar smells, and the taste of the products and the acceptance of consumers are seriously influenced.
At present, most astaxanthin products are mainly in the forms of soft capsules, solid beverages and tablets. However, the inconvenience of taking the solid dosage form seriously affects the use experience of customers, reduces the use will, and is especially suitable for special people such as old people and infants with special requirements on swallowing. Therefore, efforts have been made for a long time to develop a novel astaxanthin preparation product which is instantly dissolved in the mouth, immediately dissolved in the mouth, does not need to be taken with water, and has a smooth and smooth mouthfeel.
Disclosure of Invention
The invention aims to provide a taste masking agent for astaxanthin-containing preparations and application thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
a taste-masking agent for astaxanthin-containing preparations, the taste-masking agent comprising, in parts by weight, 70 to 90 parts of a flavoring agent and 10 to 30 parts of a taste-enhancing agent; wherein the flavoring agent is milk powder or oil powder, and the oil powder is plant-derived oil microcapsule powder prepared by microencapsulation technology.
The flavoring agent is one or more of fruit and vegetable powder, sour agent, sweetener and essence; the milk powder is skimmed milk powder and/or whole milk powder.
The sour agent is one or more of citric acid, malic acid, sorbic acid, tartaric acid, lactic acid and sodium citrate; the sweetener is one or more of stevioside, sucralose, aspartame, acesulfame potassium and fructus Siraitiae Grosvenorii extract; the fruit and vegetable powder is one or more dry fruit powder and/or one or more dry vegetable powder; the essence and spice comprise one or more of natural or synthetic fruit and vegetable flavor essence;
the oil powder is plant source oil microcapsule powder prepared by microencapsulation; furthermore, the grease powder is obtained by taking vegetable source grease as a raw material through the existing microcapsule technology; further, according to patent document No. 200810011339.6 entitled method for preparing cold water dispersible microcapsule powder, the oil phase fat soluble core material is vegetable-derived oil and fat during the preparation process, and is prepared into vegetable-derived oil microcapsule powder; wherein the vegetable-derived oil and fat is coconut oil, safflower oil, linseed oil, perilla seed oil, etc.
The sour agent is one or more of citric acid, malic acid, tartaric acid and sodium citrate; the sweetener is one or more of stevioside, sucralose, aspartame, and fructus Siraitiae Grosvenorii extract.
The astaxanthin-containing preparation is a mouth-soluble direct drinking powder preparation, a brewing solid beverage preparation, a water beverage or an oral liquid preparation.
Use of a taste-masking agent for an astaxanthin-containing formulation for taste masking when added to the astaxanthin-containing formulation.
The taste masking agent accounts for 10-50% of the mass of the preparation.
A taste-masked direct drinking preparation containing astaxanthin is characterized in that the taste-masked direct drinking preparation containing astaxanthin is composed of 30-40 parts of astaxanthin, 30-60 parts of direct drinking materials and 10-50 parts of taste masking agents in parts by weight; or 30-40 parts of astaxanthin, 30-60 parts of direct drinking material, 10-50 parts of taste masking agent and 0.1-10 parts of dispersing material.
The direct drinking material is selected from xylitol and/or erythritol; the dispersing material is selected from calcium silicate and/or silicon dioxide.
The invention has the advantages that:
the taste masking agent can completely mask the fishy smell and other peculiar smells of the astaxanthin, experiments prove that under the condition of a sufficient proper sugar acid ratio, fruit and vegetable powder, especially acidic fruit powder, is mainly compounded with microencapsulated oleoresin powder and milk powder, the microencapsulated oleoresin powder has good rehydration stability, the oil carrying capacity is high, the microencapsulated oleoresin powder is mixed with the milk powder to carry corresponding frankincense, and then a certain proportion of flavoring agent is specifically added to completely neutralize the fishy smell of the astaxanthin, so that the effect of masking the fishy smell (especially the fishy smell caused by the astaxanthin) in the product is achieved, and meanwhile, the taste masking agent can be applied to any dosage form containing the astaxanthin.
The astaxanthin-containing direct drinking type product has fine and refreshing mouthfeel. Through screening of auxiliary materials and optimization of proportion, the peculiar smell of astaxanthin is effectively masked, the obtained product has very good mouth dissolving property, and the problems of strong peculiar smell, difficult absorption and difficult taking of the astaxanthin are effectively solved.
The drink of the invention is prepared from specific components by a microencapsulation process according to a certain proportion to obtain a mouth-soluble direct drinking powder preparation product containing astaxanthin, the product does not need to be prepared by water, and can be directly poured into the mouth for eating, the mouth feel is sour, sweet and fresh, the fishy smell of the astaxanthin is completely masked, and the mouth feel of the product and the added value of the product are greatly improved.
Detailed Description
The following examples are presented to further illustrate embodiments of the present invention, and it should be understood that the embodiments described herein are for purposes of illustration and explanation only and are not intended to limit the invention.
The following methods were used in the present application to measure and evaluate the products, unless otherwise specified:
sensory evaluations were performed in a dedicated laboratory. The special laboratory can fully ventilate without interference of peculiar smell and residual smell, has the conditions of room temperature of 20-25 ℃, enough light intensity, soft indoor color, no strong contrast color and the like. And the indoor and the environment are kept quiet without interference during evaluation.
Sensory evaluation personnel (10-20 persons) require no smoking and no eating before carrying out smell and taste evaluation within one hour; normal physiological status during evaluation, failing to starve or overfull; no cosmetics or other products with a noticeable odor were used during the evaluation period.
Preparation of evaluation samples: 2g of the sample is packaged by a valve bag for appearance evaluation; and packaging another sample by using a particle bag and sealing, wherein each bag is 1g and is used for evaluating other sensory attributes. Different samples were coded with different random three-digit numbers.
Specific sensory evaluation attributes and operations were as follows:
(1) appearance: the color and texture of the sample were observed, and the appearance was evaluated.
(2) Odor: shaking the bag for 3 times, opening the bag, and immediately smelling the fragrance.
(3) The drinking property: half of the samples were poured into the mouth and swallowed for tasting, and their rate of dissolution in the mouth was evaluated.
(4) Gravel feeling: the grittiness of the sample was felt and evaluated at the same time as the drinkability.
(5) Sweetness, acidity, taste (top taste), taste (back taste), fishy smell: the remaining samples were poured into the mouth and swallowed for tasting, and their sweetness, acidity, taste (top taste), taste (back taste), and fishy smell were evaluated.
(6) Overall evaluation: the samples were evaluated overall, combining all the sensory attributes described above.
See table 1 for specific sensory evaluation attribute score ranges and criteria.
Table 1: sensory evaluation table for astaxanthin direct drinking powder
Figure BDA0002274465280000031
Data processing: and scoring and summarizing to calculate an average value, namely the sensory evaluation value of each index of the product, wherein the sample with the lowest fishy smell score and the highest other attribute score is used as the optimal sample.
10 professional sensory evaluation personnel are organized to conduct sensory evaluation on the prepared astaxanthin direct drinking powder, and the average value is obtained after the highest score and the lowest score are removed.
Wherein the fishy smell grade represents the degree of fishy smell of astaxanthin, and the higher the fishy smell, the lower the grade score represents the better taste masking effect.
The disintegration time limit is adopted to express the dissolving effect of the instant drinking powder in the mouth, and the shorter the disintegration time limit is, the better the instant drinking effect is. The disintegration time limit measuring method of the invention comprises the following steps: 500mL of the prepared phosphate buffer solution is placed in a beaker of a disintegration time-limit instrument, the instrument is installed, the water temperature is adjusted to 37 +/-0.5 ℃, and a 100-mesh screen is used as the bottom. The 1g sample was placed in a disintegration time-limit apparatus (Tianjin New Tianguang BJ-1 type), and the apparatus was started while counting time. And (5) finishing timing after the sample powder on the screen completely sinks and dissolves, and recording the disintegration time of the product. (preparation of phosphate buffer solution: 6.8g of monopotassium phosphate was weighed, dissolved in 500mL of water, adjusted to pH 6.8 with 0.1mol/mL of sodium hydroxide solution, and diluted to 1000mL with water.)
Direct drinking powder embodiment:
example 1
The astaxanthin-containing oral instant powder:
astaxanthin 40, direct drinking material 40 and dispersing material 5 in parts by weight; wherein the direct drinking material comprises 1:1 of xylitol and erythritol in parts by weight, and the dispersed material is silicon dioxide.
Mixing the astaxanthin with a direct drinking material and a dispersing material according to the proportion, and then carrying out microencapsulation granulation process treatment to obtain an astaxanthin direct drinking product;
the sensory score was 1.3, and the fishy smell rating was 5. The dissolution was complete 5s after entry and the disintegration time was 25 s.
According to the evaluation result, the instant drinking powder can be instantly dissolved 5s after being drunk, the disintegration time is 25s, the instant drinking effect is good, but the sensory score is low, the fishy smell grade is high, the sensory quality is poor, and the instant drinking powder is unacceptable.
Example 2:
the astaxanthin-containing oral instant powder:
weighing 20 parts of erythritol, 20 parts of xylitol, 40 parts of astaxanthin raw materials, 10 parts of raspberry fruit powder, 10 parts of passion fruit powder, 0.6 part of citric acid, 5 parts of skim milk powder, 0.6 part of malic acid, 0.5 part of raspberry essence, 0.5 part of passion fruit essence and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), compounding and mixing, and then granulating to obtain the taste-masked astaxanthin direct drinking powder.
The sensory score was 5.2, and the fishy smell rating was 3. The tablet can be completely dissolved 15s after entrance, and has disintegration time of 31 s.
According to the evaluation result, the direct drinking powder has good direct drinking effect, but has low sensory score, fishy smell grade of 3, poor fishy smell masking effect and poor sensory quality.
Example 3:
the astaxanthin-containing oral instant powder:
weighing 25 parts of erythritol, 25 parts of xylitol, 40 parts of astaxanthin raw materials, 0.5 part of citric acid, 0.5 part of malic acid, 0.2 part of sodium citrate, 5 parts of whole milk powder, 0.01 part of stevioside, 0.01 part of fructus momordicae extract and 0.5 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), compounding and mixing, and then granulating to obtain the taste-masking astaxanthin direct drinking powder.
The sensory score was 5.6, and the fishy smell rating was 3. The dissolution was complete 10s after the entrance and the disintegration time was 21 s.
According to the evaluation result, the direct drinking powder has good direct drinking effect in the mouth, can be completely dissolved in 10s, but has low sensory score, fishy smell grade of 3, poor fishy smell masking effect and poor sensory quality.
Example 4:
the astaxanthin-containing oral instant powder:
weighing 20 parts of erythritol, 20 parts of xylitol, 40 parts of astaxanthin raw materials, 8 parts of raspberry fruit powder, 2 parts of passion fruit powder, 2 parts of coconut oil microcapsule powder, 0.5 part of citric acid, 0.5 part of malic acid, 0.2 part of sodium citrate, 0.01 part of stevioside, 0.01 part of momordica grosvenori extract, 1 part of raspberry essence, 0.5 part of passion fruit essence and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), and carrying out compounding and mixing to obtain the taste-masking astaxanthin direct-drinking powder through a granulation process.
The vegetable oil microcapsule powder is prepared by taking vegetable oil as a raw material through the existing microcapsule technology, and further according to the patent document with the application number of 200810011339.6 and the name of the invention of cold water dispersing type microcapsule powder, oil phase fat-soluble core materials in the preparation process are replaced by corresponding vegetable oil, coconut oil is adopted in the embodiment, and coconut oil microcapsule powder is prepared; the obtained microcapsule product is a cold water dispersible product, and has good rehydration stability, low surface oil content and high oil loading.
The sensory score is 8.2, and the fishy smell grade is 0. The dissolution was complete 2s after entry and the disintegration time was 19 s.
According to the evaluation result, the instant drinking powder can be obtained to be instantly dissolved after being drunk, the instant drinking effect is good, the sensory score is high, the fishy smell grade is 0, the fishy smell can not be hardly tasted, the taste masking effect is good, and the sensory quality is excellent.
Example 5:
weighing 20 parts of erythritol, 20 parts of xylitol, 40 parts of astaxanthin raw materials (commercially available), 5 parts of strawberry powder, 5 parts of cranberry powder, 2 parts of linseed oil microcapsule powder, 0.6 part of malic acid, 0.4 part of sorbic acid, 0.1 part of sodium citrate, 0.01 part of sucralose, 0.01 part of aspartame, 1 part of strawberry essence, 0.5 part of cranberry essence and 0.1 part of silicon dioxide according to parts by weight. The granularity of the raw materials is required to be between 60 and 120 meshes. And compounding, mixing and granulating to obtain the taste-masked astaxanthin direct drinking powder.
The sensory score was 7.3, and the fishy smell rating was 1. The dissolution was complete 3s after the entrance, and the disintegration time was 21 s.
Example 6:
weighing 20 parts of erythritol, 20 parts of xylitol, 40 parts of astaxanthin raw materials, 7 parts of cherry fruit powder, 3 parts of juicy peach fruit powder, 2 parts of perilla seed oil microcapsule powder, 0.5 part of citric acid, 0.5 part of tartaric acid, 0.2 part of sodium citrate, 0.01 part of stevioside, 0.01 part of momordica grosvenori extract, 1 part of cherry essence, 0.5 part of juicy peach essence and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), and carrying out granulation after compounding and mixing to obtain the taste-masked astaxanthin direct-drinking powder III.
The sensory score was 6.5, and the fishy smell rating was 2. The dissolution was complete 3s after entry and the disintegration time was 22 s.
Example 7:
weighing 20 parts of erythritol, 20 parts of xylitol, 40 parts of astaxanthin raw materials, 6 parts of blueberry fruit powder, 4 parts of raspberry fruit powder, 2 parts of skim milk powder, 0.4 part of citric acid, 0.6 part of malic acid, 0.2 part of sodium citrate, 0.01 part of stevioside, 0.01 part of aspartame, 0.8 part of blueberry essence, 0.7 part of raspberry essence and 0.4 part of calcium silicate (the granularity of each raw material needs to be between 60 and 120 meshes), and granulating after compounding and mixing to obtain the taste-masked astaxanthin direct drinking powder IV.
The sensory score was 5.8, and the fishy smell rating was 3. The dissolution was complete 4s after entry and the disintegration time was 25 s.
Example 8:
weighing 20 parts of erythritol, 20 parts of xylitol, 40 parts of astaxanthin raw materials, 6 parts of lemon fruit powder, 4 parts of grapefruit fruit powder, 2 parts of whole milk powder, 0.4 part of malic acid, 0.6 part of tartaric acid, 0.3 part of sodium citrate, 0.01 part of aspartame, 0.01 part of sucralose, 1 part of lemon essence, 0.5 part of grapefruit essence and 0.4 part of calcium silicate (the granularity of each raw material needs to be between 60 and 120 meshes), and granulating after compounding and mixing to obtain the taste-masked astaxanthin direct drinking powder V.
The sensory score was 5.2, and the fishy smell rating was 3. The dissolution was complete 4s after entry and the disintegration time was 28 s.
Example 9:
weighing 10 parts of erythritol, 30 parts of xylitol, 40 parts of astaxanthin raw materials, 8 parts of raspberry fruit powder, 2 parts of passion fruit powder, 2 parts of coconut oil microcapsule powder, 0.5 part of citric acid, 0.5 part of tartaric acid, 0.2 part of sodium citrate, 0.01 part of stevioside, 0.01 part of momordica grosvenori extract, 1 part of raspberry essence, 0.5 part of passion fruit essence and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), and granulating after compounding and mixing to obtain the taste-masked astaxanthin direct-drinking powder VII.
The product has sensory score of 7.5, fishy smell grade of 1, complete dissolution in 14s after intake, and disintegration time of 63 s.
Example 10:
weighing 25 parts of erythritol, 15 parts of xylitol, 40 parts of astaxanthin raw materials, 8 parts of raspberry fruit powder, 2 parts of passion fruit powder, 2 parts of skim milk powder, 0.5 part of citric acid, 0.5 part of tartaric acid, 0.2 part of sodium citrate, 0.01 part of stevioside, 0.01 part of momordica grosvenori extract, 1 part of raspberry essence, 0.5 part of passion fruit essence and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), and granulating after compounding and mixing to obtain the taste-masked astaxanthin direct drinking powder VIII.
The sensory score is 5.5 points, and the fishy smell grade is 3. The dissolution was complete 10s after entry and the disintegration time was 45 s.
Example 11:
weighing 15 parts of erythritol, 25 parts of xylitol, 40 parts of astaxanthin raw materials, 8 parts of raspberry fruit powder, 2 parts of passion fruit powder, 2 parts of linseed oil microcapsule powder, 0.5 part of citric acid, 0.5 part of tartaric acid, 0.2 part of sodium citrate, 0.01 part of stevioside, 0.01 part of momordica grosvenori extract, 1 part of raspberry essence, 0.5 part of passion fruit essence and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), and granulating after compounding and mixing to obtain the taste-masked astaxanthin direct drinking powder IX.
The sensory score was 7.1 points, and the fishy smell rating was 1 point. The tablet can be completely dissolved 12s after entrance, and has disintegration time of 51 s.
Astaxanthin solid beverage preparation
Example 12:
weighing 40 parts of astaxanthin raw material, 30 parts of lutein ester raw material, 10 parts of collagen, 8 parts of raspberry fruit powder, 2 parts of passion fruit powder, 2 parts of coconut oil microcapsule powder, 0.5 part of citric acid, 0.5 part of tartaric acid, 0.2 part of sodium citrate, 0.01 part of stevioside, 0.01 part of momordica grosvenori extract, 1 part of raspberry essence, 0.5 part of passion fruit essence and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), and compounding and mixing to obtain the taste-masking astaxanthin solid beverage I.
The sensory score was 6.5, and the fishy smell rating was 1. Sensory evaluation and fishy smell grade test results show that the taste masking agent is not only suitable for direct drinking powder, but also can be applied to solid beverage preparation products, and has good taste masking effect.
Astaxanthin water beverage/oral liquid preparation
Example 12:
weighing 40 parts of astaxanthin microcapsule powder, 35 parts of purified water, 8 parts of raspberry fruit powder, 2 parts of passion fruit powder, 2 parts of whole milk powder, 0.5 part of citric acid, 0.5 part of tartaric acid, 0.2 part of sodium citrate, 0.02 part of stevioside, 0.02 part of momordica grosvenori extract, 1 part of raspberry essence and 0.5 part of passion fruit essence (the granularity of each raw material needs to be between 60 and 120 meshes), dissolving in a water bath at 50 ℃, sterilizing at 85 ℃ for 30min, and carrying out hot filling to obtain the astaxanthin liquid beverage I.
The sensory score is 5.8, and the fishy smell grade is 0. Sensory evaluation and fishy smell grade test results show that the taste masking agent is not only suitable for direct drinking powder and solid beverage, but also can be applied to liquid beverage or oral liquid preparation, and has good taste masking effect.
Comparative example 1
Weighing 20 parts of erythritol, 20 parts of xylitol, 40 parts of astaxanthin raw materials, 8 parts of lemon fruit powder, 0.8 part of malic acid and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), compounding, mixing and granulating to obtain the taste-masked astaxanthin direct drinking powder.
The sensory score is 2.4, and the fishy smell grade is 5. The dissolution was complete 4s after entry and the disintegration time was 26 s.
Comparative example 2
Weighing 40 parts of astaxanthin raw material, 30 parts of lutein ester raw material, 10 parts of collagen, 10 parts of passion fruit powder, 1 part of citric acid, 0.02 part of stevioside and 0.4 part of silicon dioxide (the granularity of each raw material needs to be between 60 and 120 meshes), and compounding and mixing to obtain the taste-masking astaxanthin solid beverage.
The sensory score is 1.3, and the fishy smell grade is 5. Taste masking ingredients not within the scope of the claims of this patent, in solid beverage formulation products, do not have astaxanthin taste masking effect.
Comparative example 3
Weighing 40 parts of astaxanthin microcapsule powder, 5 parts of jujube juice, 35 parts of purified water, 10 parts of passion fruit powder, 1 part of citric acid and 0.04 part of stevioside (the granularity of each raw material needs to be 60-120 meshes), dissolving in a water bath at 50 ℃, sterilizing at 85 ℃ for 30min, and carrying out hot filling to obtain the astaxanthin liquid beverage.
The sensory score is 1.1, and the fishy smell grade is 5. Taste masking ingredients not within the scope of the claims of this patent, in water-based beverages or oral liquid formulations, do not have the taste masking effect of astaxanthin.

Claims (10)

1. A taste masking agent for astaxanthin-containing formulations characterized by: 70-90 parts of flavoring agent and 1-30 parts of flavoring agent by weight; wherein the flavoring agent is milk powder or oil powder, and the oil powder is plant-derived oil microcapsule powder prepared by microencapsulation technology.
2. A taste-masking agent for astaxanthin-containing preparations according to claim 1, characterized in that: the flavoring agent is one or more of fruit and vegetable powder, sour agent, sweetener and essence; the milk powder is skimmed milk powder and/or whole milk powder.
3. Taste-masking agent for astaxanthin-containing preparations according to claim 1 or 2, characterized in that: the taste masking agent comprises, by weight, 40-70 parts of fruit and vegetable powder, 1-15 parts of a taste enhancer, 0.5-15 parts of a sour agent, 0.01-5 parts of a sweetening agent and 0.01-15 parts of essence and spice.
4. A taste-masking agent for astaxanthin-containing preparations according to claim 3, characterized in that: the sour agent is one or more of citric acid, malic acid, sorbic acid, tartaric acid, lactic acid and sodium citrate; the sweetener is one or more of stevioside, sucralose, aspartame, acesulfame potassium and fructus Siraitiae Grosvenorii extract; the fruit and vegetable powder is one or more dry fruit powder and/or one or more dry vegetable powder; the essence and spice comprises one or more of natural or synthetic fruit and vegetable flavor essence.
5. A taste-masking agent for astaxanthin-containing preparations according to claim 4, characterized in that: the sour agent is one or more of citric acid, malic acid, tartaric acid and sodium citrate; the sweetener is one or more of stevioside, sucralose, aspartame, and fructus Siraitiae Grosvenorii extract.
6. Taste-masking agent for astaxanthin-containing preparations according to claim 1 or 2, characterized in that: the astaxanthin-containing preparation is a mouth-soluble direct drinking powder preparation, a brewing solid beverage preparation, a water beverage or an oral liquid preparation.
7. Use of the taste masking agent of claim 1, wherein: use of the taste-masking agent for addition to a preparation comprising astaxanthin for taste masking.
8. Use according to claim 7, characterized in that: the taste masking agent accounts for 10-50% of the mass of the preparation.
9. A taste-masking direct drinking preparation containing astaxanthin is characterized in that: the taste-masking direct drinking preparation containing astaxanthin comprises 30-40 parts of astaxanthin, 30-60 parts of direct drinking material and 10-50 parts of taste masking agent in parts by weight; or 30-40 parts of astaxanthin, 30-60 parts of direct drinking material, 10-50 parts of taste masking agent and 0.1-10 parts of dispersing material.
10. A taste-masked astaxanthin-containing drink-through formulation according to claim 9, characterized in that: the direct drinking material is selected from xylitol and/or erythritol; the dispersing material is selected from calcium silicate and/or silicon dioxide.
CN201911117480.9A 2019-11-15 2019-11-15 Taste masking agent for astaxanthin-containing preparation and application thereof Pending CN110742257A (en)

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Publication number Priority date Publication date Assignee Title
CN114504104A (en) * 2022-01-23 2022-05-17 大连医诺生物股份有限公司 Taste-masking instant lutein ester product, and preparation method and application thereof
CN116671589A (en) * 2023-06-28 2023-09-01 嘉必优生物技术（武汉）股份有限公司 A direct drinking powder containing polyunsaturated fatty acid

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CN101269310A (en) * 2008-05-06 2008-09-24 大连赛诺微囊技术有限公司 Method for preparing cold water dispersion type microcapsule powder
KR20160054261A (en) * 2014-11-06 2016-05-16 (주) 네추럴웨이 Taste-masked granules containing Ecklonia stolonifera extract, GABA, or their mixtures
CN108041394A (en) * 2017-12-14 2018-05-18 江西颐迪科技有限公司 A kind of no fishy smell intelligence development cerebrum tonifying DHA solid beverages and preparation method thereof
CN109463605A (en) * 2018-10-31 2019-03-15 辽渔南极磷虾科技发展有限公司 A kind of antarctic krill oil solid beverage and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101269310A (en) * 2008-05-06 2008-09-24 大连赛诺微囊技术有限公司 Method for preparing cold water dispersion type microcapsule powder
KR20160054261A (en) * 2014-11-06 2016-05-16 (주) 네추럴웨이 Taste-masked granules containing Ecklonia stolonifera extract, GABA, or their mixtures
CN108041394A (en) * 2017-12-14 2018-05-18 江西颐迪科技有限公司 A kind of no fishy smell intelligence development cerebrum tonifying DHA solid beverages and preparation method thereof
CN109463605A (en) * 2018-10-31 2019-03-15 辽渔南极磷虾科技发展有限公司 A kind of antarctic krill oil solid beverage and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114504104A (en) * 2022-01-23 2022-05-17 大连医诺生物股份有限公司 Taste-masking instant lutein ester product, and preparation method and application thereof
CN116671589A (en) * 2023-06-28 2023-09-01 嘉必优生物技术（武汉）股份有限公司 A direct drinking powder containing polyunsaturated fatty acid

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Application publication date: 20200204