CN116349809A - Preparation method of high-stability vitamin C beverage - Google Patents
Preparation method of high-stability vitamin C beverage Download PDFInfo
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- CN116349809A CN116349809A CN202310442029.4A CN202310442029A CN116349809A CN 116349809 A CN116349809 A CN 116349809A CN 202310442029 A CN202310442029 A CN 202310442029A CN 116349809 A CN116349809 A CN 116349809A
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 117
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 57
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 57
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 57
- 239000011718 vitamin C Substances 0.000 title claims abstract description 57
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000839 emulsion Substances 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 239000012071 phase Substances 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 27
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 14
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 8
- 210000003022 colostrum Anatomy 0.000 claims description 8
- 235000021277 colostrum Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 8
- 229920000053 polysorbate 80 Polymers 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000008346 aqueous phase Substances 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 241001122767 Theaceae Species 0.000 claims 1
- 235000013616 tea Nutrition 0.000 abstract description 13
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 229960005070 ascorbic acid Drugs 0.000 abstract description 2
- -1 tea beverages Chemical compound 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 208000010233 scurvy Diseases 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000002947 alkylene group Chemical group 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000003827 glycol group Chemical group 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 239000007762 w/o emulsion Substances 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a high-stability vitamin C beverage, which utilizes W/O/W type multiple emulsion to perform double-layer protection on functional factor vitamin C and has high stability. The beverage prepared by the invention has good stability at 4 ℃ and the retention rate of vitamin c is 80% in 6 months. Therefore, the method has great application potential in the aspect of stability protection of functional factors, and can be applied to beverages containing vitamin C such as tea beverages, fruit juice and the like.
Description
Technical Field
The invention belongs to the technical field of food production, and relates to a preparation method of a high-stability vitamin C beverage.
Background
Vitamin C, also known as L-ascorbic acid, is a highly effective antioxidant, and is effective in scavenging free radical substances generated by human body due to long-term exposure to adverse environment, participating in many important biosynthesis processes, promoting mineral absorption, enhancing immune system, inhibiting inflammation, and maintaining health of various organs and tissues of body, wherein the effects of strengthening vascular tissues and reducing cholesterol content in blood have good preventive and therapeutic effects on cardiovascular diseases and hypertension. However, the long-term deficiency of vitamin C causes changes in physiological functions of the human body, thereby causing the occurrence of certain diseases such as scurvy. Therefore, proper supplementation of sufficient vitamin C has an important role in metabolism and health of the human body. Vitamin C has stronger reducing capability, is easy to hydrolyze, has extremely unstable chemical property, and is easy to oxidize and lose activity due to unstable alkene diol groups in the structure.
The vitamin C is unstable and is easy to oxidize and decompose, the oxidation and destruction speed of the vitamin C can be greatly increased under certain temperature and illumination conditions, and the instability of the alkylene glycol group greatly reduces the effective utilization rate of the vitamin C, so that the application of the vitamin C in foods is greatly limited. Studies show that the vitamin C content in tea beverages is reduced due to factors such as temperature, illumination and the like, the vitamin C content in the tea beverages can be obviously reduced within three months before the storage period, and some tea beverages are hardly detected after five months of storage. The longer the tea beverage is left to stand after the cover is opened or the higher the ambient temperature is, the lower the vitamin C content is, the vitamin C content is about 50% of the vitamin C content at normal temperature when the tea beverage is heated to 65 ℃, and the vitamin C content is almost zero after the tea beverage is left for 96 hours. The content of vitamin C is slightly lost in the sterilization process of lemon juice beverage, and the loss of vitamin C is small due to short sterilization time. However, in shelf life, the content of vitamin C is affected by a plurality of factors such as light, heat, metal ions and the like, self-oxidation occurs due to oxygen permeation in packaging such as PET bottles and the like, and oxidation-free Maillard reaction occurs in fruit juice beverages to form furfural products. The stability of vitamin C in beverages such as tea beverages, juice beverages, etc. therefore requires corresponding protection techniques to improve.
W/O/W multiple emulsions (water-in-oil-in-water emulsions) are complex multiphase systems composed of droplets containing smaller dispersed droplets, and are also currently a more common emulsion system. It is mostly prepared in a two-step emulsification process by which an internal aqueous phase is dispersed into a mixed solution of oil and lipophilic emulsifier to form a water-in-oil (W/O) emulsion, which is further dispersed into an external aqueous phase of hydrophilic emulsifier to form a water-in-oil-in-water emulsion. Because of the unique structure of the water-in-oil-in-water emulsion, after the vitamin C is added into the inner water phase, the vitamin C can be released into the external environment only through the inner water phase and the oil phase and the two interfaces between the outer water phase and the oil phase, so that the release speed and the retention time of the vitamin C in the tea beverage can be delayed, and the vitamin C can be effectively utilized. Therefore, the method has potential for wide application in the food field.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide a beverage product which is rich in vitamin C and has high stability by utilizing the W/O/W type vitamin C multiple emulsion, and the prepared beverage has good stability at 4 ℃ and the retention rate of the vitamin C is 80% in 6 months.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a preparation method of a high-stability vitamin C beverage comprises the following steps:
1. preparation of the inner aqueous phase: the vitamin C content in the water extract of the fruit juice or tea is adjusted to 1% by adding vitamin C or concentrating, and the fruit juice or tea is preserved in dark place;
2. preparation of an oil phase: weighing a certain amount of Span-80 and Tween-80, placing into palm oil, placing into a water bath kettle at 30 ℃ for heat preservation, adjusting the speed of a stirrer to 400r/min, and stirring for 20min for later use;
3. preparation of the outer aqueous phase: span-80 and Tween-80 are added into water, and the mixture is put into a water bath kettle with the temperature of 30 ℃ for heat preservation and stirring, and the stirring speed is 400r/min. Slowly adding xanthan gum and konjac glucomannan into the external water phase, and stirring for 20min;
4. mixing the internal water phase and the oil phase according to a certain mass ratio, regulating the stirring speed to 800r/min, and stirring for 30min. Homogenizing for 5min under 7000r/min after cooling to room temperature to obtain water-in-oil (W/O) colostrum;
5. weighing a certain amount of colostrum, slowly adding into the external water phase, regulating stirring speed to 600r/min, and stirring for 30min. Homogenizing for 5min under 7000r/min after cooling to room temperature to obtain beverage containing multiple emulsions of vitamin C and water-in-oil-in-water (W/O/W);
6. adjusting pH of the beverage to 4.0-4.4 with citric acid, adding appropriate amount of white sugar or sugar alcohol to adjust sugar-acid ratio, or adding natural pigment and essence to obtain corresponding flavor product;
7. sterilizing the prepared beverage by UHT (125-150deg.C, heating for 2-8 s), homogenizing, and aseptically packaging to obtain high-stability vitamin C beverage.
Compared with the prior art, the invention has the advantages that:
1. the method takes water extraction of tea or fruit juice as raw material, so that the product contains other nutrients except vitamin C;
2. the adopted water-in-oil-in-water (W/O/W) emulsion has good temperature resistance and high storage stability of vitamin C, greatly reduces oxidation of vitamin C in the existing tea beverage and fruit juice, and expands the application range thereof.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The concentration of vitamin C in the green tea water extraction is adjusted to 1% by adding vitamin C. 30mL of the oil phase was taken, 60mL of the oil phase was added, and the stirring speed was adjusted to 800r/min and stirred for 30min. After cooling to room temperature, homogenizing for 5min under 7000r/min to obtain water-in-oil (W/O) colostrum. The preparation method of the oil phase comprises the following steps: adding 10% -14% of emulsifier I (Span-80:Tween-80=9:1) into palm oil, placing into a water bath at 30deg.C for heat preservation, stirring at 400r/min for 20min. Adding 5% -10% of emulsifier II (Span-80:Tween-80=5:5) into 300mL of water, placing into a water bath at 30 ℃ for heat preservation, slowly adding 0.1% of xanthan gum and 0.4% of konjac glucomannan into an external water phase, and stirring at a speed of 400r/min for 20min; mixing the primary emulsion and the external water phase according to the mass ratio of 1:3, adjusting the stirring speed to 600r/min and stirring for 30min. After cooling to room temperature, homogenizing for 5min under 7000r/min, blending, sterilizing and filling to obtain the beverage containing vitamin C multiple emulsion. The vitamin C is used as a standard curve, and the content of the vitamin C in the beverage is measured by an HPLC method: 270mg/L; the vitamin C content measured after 6 months of storage at 4 ℃ is: 219mg/L.
Example 2
The concentration of vitamin C in the lemon water extraction is adjusted to 1% by adding vitamin C. 30mL of the oil phase was taken, 60mL of the oil phase was added, and the stirring speed was adjusted to 800r/min and stirred for 30min. After cooling to room temperature, homogenizing for 5min under 7000r/min to obtain water-in-oil (W/O) colostrum. The preparation method of the oil phase comprises the following steps: adding 14% of emulsifier I (Span-80:Tween-80=9.5:0.5) into palm oil, placing into a water bath at 30deg.C, maintaining the temperature at 400r/min, and stirring for 20min. Adding 5-10% of emulsifier II (Span-80:Tween-80=6:4) into 300mL of water, placing into a water bath at 30 ℃ for heat preservation, slowly adding 0.15% of xanthan gum and 0.6% of konjac glucomannan into an external water phase, and stirring at a stirring speed of 400r/min for 20min; mixing the primary emulsion and the external water phase according to the mass ratio of 2:4, adjusting the stirring speed to 600r/min and stirring for 30min. After cooling to room temperature, homogenizing for 5min under 7000r/min, blending, sterilizing and filling to obtain the beverage containing vitamin C multiple emulsion. The vitamin C is used as a standard curve, and the content of the vitamin C in the beverage is measured by an HPLC method: 265mg/L; the vitamin C content measured after 6 months of storage at 4 ℃ is: 220mg/L.
The invention and its embodiments have been described without limitation. In summary, if one of ordinary skill in the art is informed by this disclosure, a structural manner and an embodiment similar to the technical solution should not be creatively devised without departing from the gist of the present invention.
Claims (4)
1. A method for preparing a high-stability vitamin C beverage, which is characterized by comprising the following steps:
s1, preparing an internal water phase, adjusting the content of vitamin C in the water extract of fruit juice or tea to 1% by adding vitamin C or concentrating in a biological mode, and preserving in a dark place;
s2, preparing an oil phase, adding 10% -14% of emulsifier I (Span-80:Tween-80=9.0-9.5:1-0.5) into palm oil, placing into a water bath kettle, preserving heat, and stirring at 400r/min for 20min;
s3, preparing an outer water phase, adding 5-10% of an emulsifier II (Span-80:Tween-80=5-6:5-4) into water, putting into a water bath kettle at 30 ℃ for heat preservation, slowly adding 0.1% -0.15% of xanthan gum and 0.4-0.6% of konjak glucomannan into the outer water phase, and stirring for 20min;
s4, mixing the inner water phase and the oil phase according to the mass ratio of 1-2:2-3, regulating the stirring speed to 800r/min, stirring for 30min, cooling to room temperature, and homogenizing for 5min to obtain water-in-oil (W/O) colostrum;
s5, weighing a certain amount of colostrum, slowly adding the colostrum into the external water phase, mixing the colostrum and the external water phase according to the mass ratio of 1-2:3-4, regulating the stirring speed to 600r/min, stirring for 30min, homogenizing for 5min under the condition of 7000r/min after cooling to room temperature, and preparing, sterilizing and filling to obtain the beverage containing the vitamin C multiple emulsion.
2. The method for preparing a high stability vitamin C beverage according to claim 1, wherein: and the heat preservation temperature of the water bath kettle in the step S2 is 30 ℃.
3. The method for preparing a high stability vitamin C beverage according to claim 1, wherein: the stirring speed in the step S3 is 400r/min.
4. The method for preparing a high stability vitamin C beverage according to claim 1, wherein: when the aqueous phase and the oil phase were homogenized in S4, stirring was performed under 7000 r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202310442029.4A CN116349809A (en) | 2023-04-23 | 2023-04-23 | Preparation method of high-stability vitamin C beverage |
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| CN202310442029.4A CN116349809A (en) | 2023-04-23 | 2023-04-23 | Preparation method of high-stability vitamin C beverage |
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| CN116349809A true CN116349809A (en) | 2023-06-30 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030097504A (en) * | 2002-06-21 | 2003-12-31 | 주식회사 태평양 | Water-in-oil-in-water multiple emulsions containing stabilized L-ascorbic acid and the process for preparing the same, and the cosmetic composition thereof |
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