CN111466473A - Preparation method of DHA (docosahexaenoic acid) tabletted candy - Google Patents
Preparation method of DHA (docosahexaenoic acid) tabletted candy Download PDFInfo
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- CN111466473A CN111466473A CN202010442803.8A CN202010442803A CN111466473A CN 111466473 A CN111466473 A CN 111466473A CN 202010442803 A CN202010442803 A CN 202010442803A CN 111466473 A CN111466473 A CN 111466473A
- Authority
- CN
- China
- Prior art keywords
- dha
- gelatin
- gelatin solution
- microcapsules
- raw material
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Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 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 title claims description 140
- 229940090949 docosahexaenoic acid Drugs 0.000 title claims description 70
- 235000020669 docosahexaenoic acid Nutrition 0.000 title claims description 70
- 108010010803 Gelatin Proteins 0.000 claims abstract description 38
- 239000008273 gelatin Substances 0.000 claims abstract description 38
- 229920000159 gelatin Polymers 0.000 claims abstract description 38
- 235000019322 gelatine Nutrition 0.000 claims abstract description 38
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 38
- 239000003094 microcapsule Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000839 emulsion Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000005457 ice water Substances 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 239000000243 solution Substances 0.000 description 20
- 239000000499 gel Substances 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 210000004958 brain cell Anatomy 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 235000005881 Calendula officinalis Nutrition 0.000 description 1
- 240000000785 Tagetes erecta Species 0.000 description 1
- 210000003050 axon Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
Abstract
A preparation method of DHA tabletted candy comprises the following steps: step 1: dispersing gelatin in ice water, fermenting for 3-5 hours, and heating to completely dissolve the gelatin in the water to obtain a gelatin solution; step 2: dispersing DHA in the gelatin solution, stirring to form emulsion, and then spray drying to obtain DHA microcapsules; and step 3: and blending raw material sugar and the DHA microcapsules, and then pressing to obtain the DHA tabletting candy. The DHA is wrapped by the gelatin to form the DHA microcapsule, so that the DHA cannot be oxidized and deteriorated and the fishy smell of the DHA cannot overflow when the DHA microcapsule is stored for a long time.
Description
Technical Field
The invention belongs to the technical field of candy preparation, and relates to a preparation method of a DHA (docosahexaenoic acid) tabletting candy.
Background
DHA (docosahexaenoic acid) is a long-chain polyvalent unsaturated fatty acid essential to human body, is an important constituent of brain cell membrane, participates in formation and development of brain cells, plays an important role in extension of nerve cell axon and formation of new processes, can maintain normal physiological activity of nerve cells, and participates in brain thinking and memory formation processes. However, the human body, especially infants, has a limited ability to synthesize DHA by themselves, and the lack of DHA affects the development of the brain and vision and the function thereof, so that DHA needs to be reasonably supplemented.
The invention patent with publication number CN104543274A discloses a DHA-containing soft candy, which comprises the following components in parts by weight: 1-10 parts of fish oil powder, 0.01-0.2 part of marigold extract, 0.5-3 parts of soybean phospholipid complex, 0.05-5 parts of beet root concentrated juice powder, 60-100 parts of sugar alcohol, 4-10 parts of gel and 10-30 parts of water.
The invention patent with publication number CN109527167A discloses a preparation method of DHA gel soft sweets, which comprises the following steps: uniformly stirring and mixing the DHA oil, the compound gel solution and the sweetener solution, adjusting the pH value of the obtained mixed solution to 3-4, and solidifying and molding the obtained feed liquid to obtain the DHA gel soft sweets; the gelling agent contained in the compound gelling agent solution is a mixture of gelatin and at least one of pectin, Arabic gum and carrageenan, and the weight ratio of the content of the gelatin to the total content of the pectin, the Arabic gum and the carrageenan is 1 (0.1-1.5), preferably 1 (0.4-0.8).
As DHA is not coated, after being stored for a period of time, fishy smell overflows, so that eaters are unwilling to eat.
Disclosure of Invention
The invention aims to provide a preparation method of a DHA (docosahexaenoic acid) tabletted candy.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of DHA tabletted candy comprises the following steps:
step 1: dispersing gelatin in ice water, fermenting for 3-5 hours, and heating to completely dissolve the gelatin in the water to obtain a gelatin solution;
step 2: dispersing DHA in the gelatin solution, stirring to form emulsion, and then spray drying to obtain DHA microcapsules;
and step 3: and blending raw material sugar and the DHA microcapsules, and then pressing to obtain the DHA tabletting candy.
The preferable technical scheme is as follows: the raw material sugar is at least one of sorbitol, xylitol, trehalose, isomaltitol, erythritol, white granulated sugar, maltodextrin and glucose.
The preferable technical scheme is as follows: the mass concentration of the gelatin solution is 1-3%.
The preferable technical scheme is as follows: in step 1, heat to 100 ℃.
The preferable technical scheme is as follows: the mass ratio of the DHA to the gelatin solution is 1: 95-105.
The preferable technical scheme is as follows: the mass ratio of the raw material sugar to the DHA microcapsules is 40-50: 1.
due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
the DHA is wrapped by the gelatin to form the DHA microcapsule, so that the DHA cannot be oxidized and deteriorated and the fishy smell of the DHA cannot overflow when the DHA microcapsule is stored for a long time.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of DHA (docosahexaenoic acid) tabletted candy
A preparation method of DHA tabletted candy comprises the following steps:
step 1: dispersing gelatin in ice water, fermenting for 4 hours, and heating to completely dissolve the gelatin in the water to obtain a gelatin solution;
step 2: dispersing DHA in the gelatin solution, stirring to form emulsion, and then spray drying to obtain DHA microcapsules;
and step 3: and blending raw material sugar and the DHA microcapsules, and then pressing to obtain the DHA tabletting candy.
The preferred embodiment is: the raw material sugar is glucose.
The preferred embodiment is: the mass concentration of the gelatin solution is 2%.
The preferred embodiment is: in step 1, heat to 100 ℃.
The preferred embodiment is: the mass ratio of the DHA to the gelatin solution is 1: 100.
the preferred embodiment is: the mass ratio of the raw material sugar to the DHA microcapsules is 45: 1.
example 2: preparation method of DHA (docosahexaenoic acid) tabletted candy
A preparation method of DHA tabletted candy comprises the following steps:
step 1: dispersing gelatin in ice water, fermenting for 3 hours, and heating to completely dissolve the gelatin in the water to obtain a gelatin solution;
step 2: dispersing DHA in the gelatin solution, stirring to form emulsion, and then spray drying to obtain DHA microcapsules;
and step 3: and blending raw material sugar and the DHA microcapsules, and then pressing to obtain the DHA tabletting candy.
The preferred embodiment is: the raw material sugar is at least one of sorbitol, xylitol, trehalose, isomaltitol, erythritol, white granulated sugar, maltodextrin and glucose.
The preferred embodiment is: the mass concentration of the gelatin solution is 1%.
The preferred embodiment is: in step 1, heat to 100 ℃.
The preferred embodiment is: the mass ratio of the DHA to the gelatin solution is 1: 95.
the preferred embodiment is: the mass ratio of the raw material sugar to the DHA microcapsules is 40: 1.
example 3: preparation method of DHA (docosahexaenoic acid) tabletted candy
A preparation method of DHA tabletted candy comprises the following steps:
step 1: dispersing gelatin in ice water, fermenting for 5 hours, and heating to completely dissolve the gelatin in the water to obtain a gelatin solution;
step 2: dispersing DHA in the gelatin solution, stirring to form emulsion, and then spray drying to obtain DHA microcapsules; the feeding temperature of spray drying is 75 ℃, the air inlet temperature is 150 ℃, and the air exhaust temperature is 75 ℃.
And step 3: and blending raw material sugar and the DHA microcapsules, and then pressing to obtain the DHA tabletting candy.
The preferred embodiment is: the raw material sugar is at least one of sorbitol, xylitol, trehalose, isomaltitol, erythritol, white granulated sugar, maltodextrin and glucose.
The preferred embodiment is: the mass concentration of the gelatin solution is 3%.
The preferred embodiment is: in step 1, heat to 100 ℃.
The preferred embodiment is: the mass ratio of the DHA to the gelatin solution is 1: 105.
the preferred embodiment is: the mass ratio of the raw material sugar to the DHA microcapsule is 50: 1.
the foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (6)
1. A preparation method of DHA (docosahexaenoic acid) tabletted candy is characterized by comprising the following steps: comprises the following steps:
step 1: dispersing gelatin in ice water, fermenting for 3-5 hours, and heating to completely dissolve the gelatin in the water to obtain a gelatin solution;
step 2: dispersing DHA in the gelatin solution, stirring to form emulsion, and then spray drying to obtain DHA microcapsules;
and step 3: and blending raw material sugar and the DHA microcapsules, and then pressing to obtain the DHA tabletting candy.
2. The method for preparing a DHA sheeted confection according to claim 1, wherein: the raw material sugar is at least one of sorbitol, xylitol, trehalose, isomaltitol, erythritol, white granulated sugar, maltodextrin and glucose.
3. The method for preparing a DHA sheeted confection according to claim 1, wherein: the mass concentration of the gelatin solution is 1-3%.
4. The method for preparing a DHA sheeted confection according to claim 1, wherein: in step 1, heat to 100 ℃.
5. The method for preparing a DHA sheeted confection according to claim 1, wherein: the mass ratio of the DHA to the gelatin solution is 1: 95-105.
6. The method for preparing a DHA sheeted confection according to claim 1, wherein: the mass ratio of the raw material sugar to the DHA microcapsules is 40-50: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010442803.8A CN111466473A (en) | 2020-05-22 | 2020-05-22 | Preparation method of DHA (docosahexaenoic acid) tabletted candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010442803.8A CN111466473A (en) | 2020-05-22 | 2020-05-22 | Preparation method of DHA (docosahexaenoic acid) tabletted candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111466473A true CN111466473A (en) | 2020-07-31 |
Family
ID=71760351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010442803.8A Pending CN111466473A (en) | 2020-05-22 | 2020-05-22 | Preparation method of DHA (docosahexaenoic acid) tabletted candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111466473A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070939A (en) * | 2016-06-08 | 2016-11-09 | 芜湖福民生物药业有限公司 | Phosphatidylserine pressed candy material compositions, pressed candy and preparation method thereof |
| CN110179119A (en) * | 2019-06-11 | 2019-08-30 | 中国农业科学院农产品加工研究所 | The DHA algal oil microcapsule powder and preparation method thereof of buttermilk embedding |
| CN110589255A (en) * | 2019-09-19 | 2019-12-20 | 苏州纽特食品科技有限公司 | Packaging water and preparation method thereof |
-
2020
- 2020-05-22 CN CN202010442803.8A patent/CN111466473A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070939A (en) * | 2016-06-08 | 2016-11-09 | 芜湖福民生物药业有限公司 | Phosphatidylserine pressed candy material compositions, pressed candy and preparation method thereof |
| CN110179119A (en) * | 2019-06-11 | 2019-08-30 | 中国农业科学院农产品加工研究所 | The DHA algal oil microcapsule powder and preparation method thereof of buttermilk embedding |
| CN110589255A (en) * | 2019-09-19 | 2019-12-20 | 苏州纽特食品科技有限公司 | Packaging water and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴克刚，等: "微胶囊化鱼油DHA明胶软糖的研制", 《食品与机械》 * |
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Application publication date: 20200731 |