CN110897026A - Krill oil beverage with chocolate flavor and preparation method thereof - Google Patents
Krill oil beverage with chocolate flavor and preparation method thereof Download PDFInfo
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- CN110897026A CN110897026A CN201911208923.5A CN201911208923A CN110897026A CN 110897026 A CN110897026 A CN 110897026A CN 201911208923 A CN201911208923 A CN 201911208923A CN 110897026 A CN110897026 A CN 110897026A
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- krill oil
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- chocolate flavor
- cocoa butter
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- 229940106134 krill oil Drugs 0.000 title claims abstract description 66
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 239000008370 chocolate flavor Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 32
- 241000239366 Euphausiacea Species 0.000 claims abstract description 17
- 239000006185 dispersion Substances 0.000 claims abstract description 16
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 12
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000000265 homogenisation Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 9
- 238000009210 therapy by ultrasound Methods 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- 229960004793 sucrose Drugs 0.000 claims description 7
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000011067 sorbitan monolaureate Nutrition 0.000 claims description 3
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005138 cryopreservation Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 11
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 239000008213 purified water Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 3
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 3
- 229940090949 docosahexaenoic acid Drugs 0.000 description 3
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 3
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 3
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 235000013793 astaxanthin Nutrition 0.000 description 2
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 2
- 229940022405 astaxanthin Drugs 0.000 description 2
- 239000001168 astaxanthin Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 208000023275 Autoimmune disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- LWZFANDGMFTDAV-WYDSMHRWSA-N [2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OCC(O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-WYDSMHRWSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 208000008338 non-alcoholic fatty liver disease Diseases 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229940067631 phospholipid Drugs 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Abstract
The invention discloses a krill oil beverage with a chocolate flavor and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: dissolving an emulsifier; mixing cocoa butter and krill oil; preparing a krill oil-cocoa butter nano-dispersion; preparing cocoa liquor; and mixing the ingredients, and homogenizing under high pressure to obtain the krill oil beverage with chocolate flavor. The krill oil beverage with the chocolate flavor prepared by the invention is rich in nutrition, can cover the fishy smell of the krill oil, is good in stability, and can be used as a novel krill oil product to be applied to the food industry.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a krill oil beverage with a chocolate flavor and a preparation method thereof.
Background
Krill oil is a novel dietary supplement rich in long chain omega-3 unsaturated fatty acids, wherein EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) account for more than 30% of the krill oil content. Compared with fish oil, 30-65% of fatty acid in krill oil is connected with phospholipid, and has higher bioavailability. In addition, the presence of phospholipids, choline and astaxanthin in krill oil provides krill oil with multiple effects in preventing and treating heart disease, non-alcoholic fatty liver, hypertension, diabetes, arthritis and other inflammatory and autoimmune disorders. However, due to the presence of a large amount of unsaturated fatty acids, EPA, DHA and astaxanthin in krill oil are easily degraded in light, heat, oxygen and other environments, and have a large impact on their sensory quality. The oil solubility of krill oil limits its use in aqueous food systems such as beverages, and the fishy taste of krill oil also destroys the flavor of the beverage. Therefore, in order to meet the nutritional and sensory requirements of consumers, a krill oil beverage with good stability and unique flavor is urgently needed to be developed.
The search shows that only one current patent about krill oil beverage is available. Chinese patent 'a solid beverage containing krill oil and a preparation method thereof' (application publication number: CN 109463605A) provides a solid beverage containing the Antarctic krill oil, and the patent prepares the solid beverage by using the Antarctic krill oil microcapsule powder, and drying is needed in the process of preparing the microcapsule powder, which may cause the oxidation of the krill oil and reduce the nutrition of the product. The krill oil beverage prepared by the method for preparing the krill oil nanostructure lipid carrier is stable in property, and is beneficial to expanding the application of the krill oil in the food field.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide a krill oil beverage with a chocolate flavor and a preparation method thereof.
The purpose of the invention is realized by at least one of the following technical solutions.
The invention provides a preparation method of a krill oil beverage with a chocolate flavor, which is characterized in that the krill oil-cocoa butter nano dispersion liquid is prepared by using cocoa butter, the application of the krill oil in a water-soluble food system is improved, and the prepared krill oil beverage with the chocolate flavor perfectly covers the fishy smell of the krill oil, is rich in nutrition and unique in flavor and has wide market prospect.
The invention provides a preparation method of a chocolate-flavored krill oil beverage, which comprises the following steps:
(1) adding an emulsifier into purified water, and heating the mixture under stirring until the emulsifier is uniformly dissolved to obtain an emulsifier solution;
(2) melting cocoa butter, adding krill oil into liquid cocoa butter under stirring, and rapidly and uniformly mixing to obtain a mixed oil phase;
(3) dropwise adding the mixed oil phase in the step (2) into the emulsifier solution in the step (1), heating and stirring, homogenizing, performing ultrasonic treatment, and performing low-temperature storage to obtain krill oil-cocoa butter nano dispersion liquid;
(4) dissolving alkalized cocoa powder, sucrose and sodium carboxymethylcellulose in hot water under stirring, and cooling to room temperature to obtain cocoa liquor;
(5) and (3) mixing the krill oil-cocoa butter nano dispersion liquid obtained in the step (3) and the cocoa liquor obtained in the step (4), and then carrying out high-pressure homogenization treatment to obtain the krill oil beverage with the chocolate flavor.
Further, the weight parts of the components are counted,
0.02-0.05 part of cocoa butter;
0.02-0.05 part of krill oil;
0.005-0.02 part of emulsifier;
6-10 parts of cane sugar;
2-5 parts of alkalized cocoa powder;
sodium carboxymethyl cellulose 0.1-0.5 part
Preferably, the krill oil is antarctic krill oil.
Preferably, the water is used in an amount of 100 parts.
Preferably, the emulsifier in step (1) is Tween 80 or Span 20; the stirring speed under the stirring state is 300-500rpm, the heating temperature is 70-80 ℃, and the heating time is 10-20 min.
Preferably, in the step (2), the temperature for melting the cocoa butter is 45-55 ℃, the stirring speed under the stirring state is 200-400rpm, and the mixing time of the krill oil and the liquid cocoa butter is 1-2 min.
Preferably, the temperature of the heating and stirring treatment in the step (3) is 70-80 ℃, the stirring rate of the heating and stirring treatment is 300-500rpm, and the time of the heating and stirring treatment is 2-5 min.
Preferably, the rotation speed of the homogenization treatment in the step (3) is 20000-; the ultrasonic power of ultrasonic treatment is 300-40W, the ultrasonic frequency is 20-25kHz, and the ultrasonic treatment time is 5-10 min.
Preferably, the temperature of the low-temperature storage in the step (3) is 4-10 ℃, and the time of the low-temperature storage is 24-48 h.
Preferably, the temperature of the hot water in the step (4) is 70-80 ℃, and the stirring speed in the stirring state is 200-400 rpm.
Preferably, the pressure of the high-pressure homogenization treatment in the step (5) is 20-40MPa, and the temperature of the high-pressure homogenization treatment is 60-70 ℃.
The invention provides a chocolate-flavored krill oil beverage prepared by the preparation method.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention provides a krill oil beverage with chocolate flavor prepared from a krill oil-cocoa butter nano lipid carrier, which has unique flavor, can cover the fishy smell of krill oil, has good stability, and can be used as a novel krill oil product to be applied to the food industry.
Detailed Description
The following examples are presented to further illustrate the practice of the invention, but the practice and protection of the invention is not limited thereto. It is noted that the processes described below, if not specifically described in detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer, and are considered to be conventional products available by commercial purchase.
Example 1
(1) Weighing 0.05 g of Tween 80 and 100 g of purified water, heating and stirring at 70 ℃ (20 min, 300 rpm) until the Tween 80 and the purified water are dissolved to obtain a water phase; 0.2 g of antarctic krill oil and 0.2 g of cocoa butter were weighed and heated and stirred at 45 ℃ (2 min, 200 rpm) until completely melted to obtain a mixed oil phase.
(2) Dropwise adding the mixed oil phase into the water phase, stirring at 300 rpm and 70 deg.C for 5min, and respectively homogenizing at 20000 rpm for 5 min; the ultrasonic power is 300W, the ultrasonic frequency is 25kHz, and the ultrasonic time is 5 min; and then storing the mixture in a refrigerator at 4 ℃ for 24 hours to obtain the krill oil-cocoa butter nano dispersion liquid. The krill oil-cocoa butter dispersion obtained in example 1 had a light fishy smell and a light orange color.
(3) Weighing 60 g of sucrose, 20 g of alkalized cocoa powder and 1g of sodium carboxymethylcellulose, dissolving in 900 g of hot water at 70 ℃ under the condition of stirring speed of 200 rpm, adding the krill oil-cocoa butter dispersion, and homogenizing under high pressure (70 ℃ and 20 MPa) to obtain the krill oil beverage with chocolate flavor.
The krill oil beverage having a chocolate flavor obtained in example 1 had no fishy smell, a chocolate flavor in smell, a brown color, and no precipitates.
Example 2
(1) Weighing 0.2 g Span20 and 100 g purified water, heating and stirring at 80 deg.C (10 min, 500 rpm) until dissolved to obtain water phase; 0.5 g of antarctic krill oil and 0.5 g of cocoa butter were weighed and heated and stirred (1 min, 400 rpm) at 55 ℃ until they were completely melted to obtain a mixed oil phase.
(2) Dropwise adding the mixed oil phase into the water phase, stirring at 500rpm and 80 ℃ for 2min, and respectively performing homogenization and ultrasonic treatment under the homogenization condition of 30000rpm for 2 min; the ultrasonic power is 400W, the ultrasonic frequency is 20kHz, and the ultrasonic time is 8 min; and then storing in a refrigerator at 10 ℃ for 48h to obtain the krill oil-cocoa butter dispersion. The krill oil-cocoa butter dispersion obtained in example 2 had a particle size of 169.7. + -. 0.82nm, a polydispersity index (PDI) of 0.11. + -. 0.01 and a potential (mV) of-40.87. + -. 1.32. The krill oil-cocoa butter dispersion obtained in example 2 had a light fishy smell and a light orange color.
(3) Weighing 100 g of sucrose, 50 g of alkalized cocoa powder and 5 g of sodium carboxymethylcellulose, dissolving in 900 g of 80 ℃ hot water under the stirring speed of 400rpm, adding the krill oil-cocoa butter nano dispersion liquid, and homogenizing under high pressure (60 ℃ and 40 MPa) to obtain the krill oil beverage with chocolate flavor.
The krill oil beverage having a chocolate flavor obtained in example 2 was free from the fishy smell of shrimp oil, had a chocolate flavor in smell, was brown in color, and was free from precipitates.
Example 3
(1) Weighing 0.08 g Tween 80 and 100 g purified water, heating and stirring at 75 deg.C (15 min, 400 rpm) until water phase is obtained; 0.3 g antarctic krill oil and 0.3 g cocoa butter were weighed and heated and stirred at 50 ℃ (1.5 min, 300 rpm) until completely melted to obtain a mixed oil phase.
(2) Dropwise adding the mixed oil phase into the water phase, stirring at 400rpm and 75 ℃ for 3 min, and respectively carrying out homogenization and ultrasonic treatment under the homogenization condition of 25000 rpm for 3 min; the ultrasonic power is 350W, the ultrasonic frequency is 20kHz (please give out the ultrasonic frequency), and the ultrasonic time is 3 min; and then putting the mixture into a thermostat with the temperature of 5 ℃ for storage for 30 hours to obtain the krill oil-cocoa butter nano dispersion liquid. The krill oil-cocoa butter dispersion obtained in example 2 had a light fishy smell and a light orange color.
(3) Weighing 80 g of sucrose, 30 g of alkalized cocoa powder and 3 g of sodium carboxymethylcellulose, dissolving in 900 g of 75 ℃ hot water under the condition of stirring speed of 300 rpm, adding the krill oil-cocoa butter nano dispersion liquid, and performing high-pressure homogenization (65 ℃ and 30 MPa) to obtain the krill oil beverage with chocolate flavor.
The krill oil beverage having a chocolate flavor obtained in example 3 was free from the fishy smell of shrimp oil, had a chocolate flavor in smell, was brown in color, and was free from precipitates.
The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art should understand that they can make various changes, substitutions and alterations without departing from the spirit and scope of the invention.
Claims (10)
1. A preparation method of a chocolate-flavored krill oil beverage is characterized by comprising the following steps:
(1) adding an emulsifier into water, and heating the mixture under a stirring state until the emulsifier is uniformly dissolved to obtain an emulsifier solution;
(2) melting cocoa butter, adding krill oil into liquid cocoa butter under stirring, and mixing to obtain mixed oil phase;
(3) dropwise adding the mixed oil phase obtained in the step (2) into the emulsifier solution obtained in the step (1), heating and stirring, homogenizing, performing ultrasonic treatment, and performing low-temperature storage to obtain a krill oil-cocoa butter nano dispersion liquid;
(4) dissolving alkalized cocoa powder, sucrose and sodium carboxymethylcellulose in hot water under stirring, and cooling to room temperature to obtain cocoa liquor;
(5) and (3) mixing the krill oil-cocoa butter nano dispersion liquid obtained in the step (3) and the cocoa liquor obtained in the step (4), and then carrying out high-pressure homogenization treatment to obtain the krill oil beverage with the chocolate flavor.
2. The method for preparing a krill oil beverage with a chocolate flavor according to claim 1, wherein the krill oil beverage is prepared by mixing, in parts by weight,
0.02-0.05 part of cocoa butter;
0.02-0.05 part of krill oil;
0.005-0.02 part of emulsifier;
6-10 parts of cane sugar;
2-5 parts of alkalized cocoa powder;
sodium carboxymethyl cellulose 0.1-0.5 part
100 parts of water.
3. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the emulsifier in step (1) is Tween 80 or Span 20; the stirring speed under the stirring state is 300-500rpm, the heating temperature is 70-80 ℃, and the heating time is 10-20 min.
4. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the temperature for melting cocoa butter in step (2) is 45-55 ℃, the stirring speed under stirring is 200-400rpm, and the mixing time of krill oil and liquid cocoa butter is 1-2 min.
5. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the temperature of the heating and stirring treatment in step (3) is 70-80 ℃, the stirring rate of the heating and stirring treatment is 300-500rpm, and the time of the heating and stirring treatment is 2-5 min.
6. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the rotation speed of the homogenization treatment in step (3) is 20000-30000rpm, and the time of the homogenization treatment is 2-5 min; the ultrasonic power of ultrasonic treatment is 300-400W, the ultrasonic frequency is 20-25kHz, and the ultrasonic treatment time is 5-10 min.
7. The method for preparing a krill oil beverage with a chocolate flavor according to claim 1, wherein the cryopreservation temperature in step (3) is 4-10 ℃ and the cryopreservation time is 24-48 h.
8. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the temperature of the hot water in step (4) is 70-80 ℃, and the stirring speed in the stirring state is 200-400 rpm.
9. The method for preparing a krill oil beverage with a chocolate flavor according to claim 1, wherein the pressure of the high pressure homogenization treatment in the step (5) is 20 to 40MPa, and the temperature of the high pressure homogenization treatment is 60 to 70 ℃.
10. A krill oil beverage having a chocolate flavor obtained by the method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911208923.5A CN110897026A (en) | 2019-11-30 | 2019-11-30 | Krill oil beverage with chocolate flavor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911208923.5A CN110897026A (en) | 2019-11-30 | 2019-11-30 | Krill oil beverage with chocolate flavor and preparation method thereof |
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| CN110897026A true CN110897026A (en) | 2020-03-24 |
Family
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|---|---|---|---|---|
| US20100166915A1 (en) * | 2007-06-25 | 2010-07-01 | Pharmalogica As | Carbonated beverage containing polyunsaturated fatty acids |
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| CN105147734A (en) * | 2015-09-21 | 2015-12-16 | 浙江大学 | Euphausia superba oil nanostructure lipid carrier and preparing method thereof |
| CN107494866A (en) * | 2017-09-29 | 2017-12-22 | 武汉华士特工业生物技术开发有限公司 | A kind of maca chocolate solids beverage and preparation method thereof |
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| 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 |
| CN110074211A (en) * | 2019-06-05 | 2019-08-02 | 济南极源生物科技有限公司 | A kind of preparation method of the product containing antarctic krill oil and the product being prepared |
| CN110122637A (en) * | 2019-01-31 | 2019-08-16 | 华南理工大学 | A kind of krill oil chocolate cream and preparation method thereof |
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| CN110122637A (en) * | 2019-01-31 | 2019-08-16 | 华南理工大学 | A kind of krill oil chocolate cream and preparation method thereof |
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