WO2015062518A1 - Gel particles containing nutritive substance and preparation method and use thereof - Google Patents

Gel particles containing nutritive substance and preparation method and use thereof Download PDF

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Publication number
WO2015062518A1
WO2015062518A1 PCT/CN2014/089896 CN2014089896W WO2015062518A1 WO 2015062518 A1 WO2015062518 A1 WO 2015062518A1 CN 2014089896 W CN2014089896 W CN 2014089896W WO 2015062518 A1 WO2015062518 A1 WO 2015062518A1
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vitamin
gel
substance
nutrients
nutritive
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PCT/CN2014/089896
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French (fr)
Chinese (zh)
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刘晓光
罗枭
沈华杰
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帝斯曼知识产权资产管理有限公司
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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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives 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
    • 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
    • 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
    • A23L33/155—Vitamins A or D
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/40—Microencapsulation; Encapsulation of particles

Definitions

  • the term "nutrient” refers to a life-sustaining and healthy substance that humans and animals ingest from nature. Usually called nutrients or nutrients, mainly sugar, oil, protein, vitamins, inorganic salts, water, dietary fiber seven categories.
  • the phrase "nutrient addition” means adding a nutrient to a food or beverage.
  • the gel mesh is provided by the process by which the gel material undergoes dissolution and gelation, and the nutrients are dispersed in the gel mesh. Nutrients that are blocked or bound in the gel grid are used to add to a variety of foods or beverages that need to contain nutrients.
  • nutrients covered by the present invention there are a wide variety of nutrients covered by the present invention, and the gel materials covered by the present invention are widely used, mainly to create a new state of existence of nutrients. That is, nutrients are separated and present in the gel grid. Such nutrients present in the gel grid have a wide range of uses. They can be added to beverages, dairy products, jellies, candies, baked goods, meat products and other foods to provide nutrients, but avoid the technical problems associated with the direct addition of nutrients.
  • Pre-mixed cold glue, carrageenan, konjac gum, vitamin C, vitamin E, beta carotene powder, DHA, white sugar and sodium citrate add them to 85-100 ° C water, stir and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
  • Pre-mixed cold glue agar, locust bean gum, xanthan gum, vitamin E, DHA, white sugar and sodium citrate, added to 85-100 ° C water, and dissolved for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
  • Table 1 The melting of nutritious fruit pieces during heat treatment
  • Sample 1 Add 0.02 g of low acyl cold glue to 69.88 g of deionized water, heat to 100 ° C for 10 minutes, 10 g of apple juice, 10 g of white granulated sugar and 0.1 g of calcium lactate, heated to 80 ° C and stirred. The solution was completely dissolved, and the pH was adjusted to about 3.8 with citric acid, and 10 g of the nutrient fruit pieces produced by the method of Example 5 were separately added. Pasteurization at 90 ° C / 20 minutes.
  • 3 g of high acyl cold gel, 40 g of hydroxymethyl cellulose (CMC) and 1000 g of white sugar are premixed, added to 4997 g of deionized water, heated to 80 ° C, stirred for 10 minutes, added 4000 g of whole fat Milk, adjust the pH to 4.0 with citric acid, homogenize at 200 bar, add 1000 g of nutritious fruit, canned, sterilize at 90 ° C / 20 minutes, cool to about 25 ° C, shake.
  • the nutrient fruit milk is placed at room temperature for stability.

Abstract

Nutritive particles. A preparation method thereof comprises: preparing a solution with a nutritive substance and a gel substance, making the gel substance gel, and preparing the gel into nutritive particles of a desired size. The nutritive substance is selected from vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, docosahexaenoic acid, arachidonic acid, beta carotene, iron, calcium, folic acid, pantothenic acid, taurine, carnitine, inositol, selenium, dietary fiber or their combination. The gel substance is selected from gellan gum, pectin, carrageenan, agar, alginate, locust bean gum, xanthan gum, konjac gum, modified starch or their combination. The nutritive particles can be used in a drink, a milk product and the like.

Description

[根据细则37.2由ISA制定的发明名称]　含有营养物质的凝胶颗粒及其制备方法和用途[Name of invention by ISA according to Rule 37.2] Gel particles containing nutrients and preparation method and use thereof 技术领域Technical field
本发明属于食品、饮料加工领域，具体涉及一种营养物质添加方法。本发明将营养物质锁定在凝胶物质形成的网格中，将这样的颗粒添加到食品和饮料中。The invention belongs to the field of food and beverage processing, and particularly relates to a method for adding nutrients. The present invention locks nutrients in a grid formed by gel materials and adds such particles to foods and beverages.
背景技术Background technique
营养物质，也叫营养元素，就是维生素、无机盐、氨基酸、核苷酸等对人体或者动物体有营养价值的物质。营养物质添加到食品或者饮料中，被人食用和饮用后，才可以被吸收和利用。Nutrients, also called nutrients, are substances that have nutritional value for humans or animals, such as vitamins, inorganic salts, amino acids, and nucleotides. Nutrients are added to foods or beverages and can be absorbed and utilized after being consumed and consumed by humans.
以往，营养物质是直接添加到液体食品和饮料中的。In the past, nutrients were added directly to liquid foods and beverages.
参见中国专利201210246036.9(公告号CN102715607B，公告日2013年6月5日)，其中公开了一种复合型玉米汁饮料，是将糯玉米、西红柿和水制成混合浆液；然后经淀粉酶液化和糖化酶糖化并离心得到上清液；向其中加入蔗糖和食盐，以及维生素B1、维生素B2、维生素B6、维生素B12、维生素C、碳酸钙、硫酸铁、氧化锌、亚硫酸钠，混合均匀；再经过杀菌、包装而成。See Chinese Patent 201210246036.9 (Announcement No. CN102715607B, Announcement Date June 5, 2013), which discloses a composite corn juice beverage which is a mixed slurry of waxy corn, tomato and water; then liquefied and saccharified by amylase The enzyme is saccharified and centrifuged to obtain a supernatant; sucrose and salt are added thereto, and vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, calcium carbonate, iron sulfate, zinc oxide, sodium sulfite are uniformly mixed; Packaged.
参见中国专利申请201110435928.9(公开号CN102511547A，公布日2012年6月27日)，其中公开了一种低乳糖儿童营养强化牛奶，是将生牛乳用乳糖酶水解制备低乳糖原料乳，添加牛磺酸、维生素A、维生素D、焦磷酸铁、柠檬酸锌和乳化剂以及鱼油制成待灭菌料液，经过灭菌、调香、灌装而成。See Chinese Patent Application No. 201110435928.9 (Publication No. CN102511547A, published June 27, 2012), which discloses a low lactose child nutritional fortified milk which is prepared by hydrolyzing raw milk with lactase to prepare low lactose raw milk and adding taurine , vitamin A, vitamin D, iron pyrophosphate, zinc citrate and emulsifier and fish oil are made into a liquid to be sterilized, which is sterilized, scented and filled.
但是，直接添加存在一些技术问题。比如DHA(化学名称：二十二碳不饱和脂肪酸)，又比如β胡萝卜素，带有刺激性味道。比如DHA，ARA(化学名称：花生四烯酸)，维生素E，β胡萝卜素，维生素A等油溶性物质在饮料和食品中不稳定，在贮藏过程中油性物质容易浮到上层，从而导致饮料和食品出现分层现象。有些营养物质化学性质不稳定，容易降解。However, there are some technical issues with direct addition. For example, DHA (chemical name: Teflon unsaturated fatty acid), such as beta carotene, has a pungent taste. For example, DHA, ARA (chemical name: arachidonic acid), vitamin E, beta carotene, vitamin A and other oil-soluble substances are unstable in beverages and foods. During storage, oily substances easily float to the upper layer, resulting in beverages and Food stratification. Some nutrients are chemically unstable and prone to degradation.
已经有研究试图解决上述技术问题。Research has been attempted to solve the above technical problems.
参见中国发明专利200810099942.4(公告号CN101584364B)，其中使用了风味保护剂，克服DHA和ARA在超高温液态奶中产生异味的技术问题。风味保护剂包括抗坏血酸棕榈酸酯、异VC钠、生育酚、丁基羟基茴香醚、二丁基羟基甲苯、特甲基对苯二酚、没食子酸丙酯、柠檬酸单甘油酯。See Chinese Invention Patent 200810099942.4 (publication number CN101584364B), which uses a flavor protectant to overcome the technical problem of DHA and ARA producing odor in ultra-high temperature liquid milk. Flavor protectants include ascorbyl palmitate, iso-VC sodium, tocopherol, butylhydroxyanisole, dibutylhydroxytoluene, tert-methyl hydroquinone, propyl gallate, citric acid monoglyceride.
但是没有研究人员通过改变营养物质存在状态而解决这个问题。But no researchers have solved this problem by changing the state of nutrients.
本申请的发明人通过物理手段，也就是采用凝胶网格锁闭营养物质，将颗粒状、片状、块状等含营养物质的凝胶体加入到食品和饮料中，从而解决了这些问题中的一个或者多个或者全部。所以，本发明人提供了一种将营养物质添加到饮料和各种食品中的新方法。The inventors of the present application solved these problems by physically adding a nutrient-containing gel such as granules, flakes, and blocks to the food and beverage by physical means, that is, using a gel grid to lock the nutrient. One or more or all of them. Therefore, the inventors have provided a new method of adding nutrients to beverages and various foods.
发明概述Summary of invention
本发明的凝胶网格由亲水胶体提供。亲水胶体包括，但不限于：结冷胶、果胶、卡拉胶、琼脂、海藻酸盐、刺槐豆胶、黄原胶、魔芋胶及变性淀粉等。它们的共同特征是可以形成凝胶网格，在本发明中也称作凝胶物质。 The gel mesh of the present invention is provided by a hydrophilic colloid. Hydrocolloids include, but are not limited to, gellan gum, pectin, carrageenan, agar, alginate, locust bean gum, xanthan gum, konjac gum, and modified starch. A common feature of these is that a gel mesh can be formed, also referred to as a gel material in the present invention.
本发明的营养物质包括，但不限于：维生素A、维生素C、维生素D、维生素E、维生素B1、维生素B2、维生素B3、维生素B6、维生素B12、二十二碳六烯酸(DHA)、花生四烯酸(ARA)、β胡萝卜素、铁(硫酸亚铁等)、钙(乳酸钙、氯化钙等)、叶酸、泛酸、牛黄酸、肉碱、肌醇、硒、膳食纤维等。The nutrients of the present invention include, but are not limited to, vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, docosahexaenoic acid (DHA), peanuts. Tetraenoic acid (ARA), beta carotene, iron (ferrous sulfate, etc.), calcium (calcium lactate, calcium chloride, etc.), folic acid, pantothenic acid, taurine, carnitine, inositol, selenium, dietary fiber, and the like.
本发明是将营养物质和亲水胶体制成均一溶液，然后让胶体凝固，这样营养物质就均匀分布在凝固了的胶体中，然后将其制成相应大小的颗粒、片状、块状的细小胶块，添加到食品或者饮料中。In the invention, the nutrient and the hydrophilic colloid are made into a uniform solution, and then the colloid is solidified, so that the nutrient is uniformly distributed in the solidified colloid, and then it is made into particles of a corresponding size, a sheet, and a block. Glue, added to food or beverages.
本发明的基础在于将营养物质用凝胶网格固定起来。营养物质的种类是不限制的。形成凝胶网格的凝胶物质是不受限制的。营养物质和凝胶物质之间也没有特殊的限制。凝胶网格为营养物质提供了一个微观环境，这样的闭锁于凝胶网格中的营养物质更适合添加到食品和饮料中。The basis of the invention consists in fixing the nutrients with a gel grid. The type of nutrients is not limited. The gel material forming the gel mesh is not limited. There are also no special restrictions between nutrients and gel substances. The gel mesh provides a microscopic environment for nutrients, and the nutrients that are locked in the gel grid are more suitable for addition to foods and beverages.
鉴于凝胶物质种类不同，其形成凝胶的操作条件可以不同。本领域技术人员可以根据凝胶种类、特性，让凝胶物质进行状态改变。比如，配制凝胶物质溶液，使凝胶物质溶液凝胶化，切割制成凝胶颗粒，都是本领域技术人员可以实现的。典型地，配制凝胶溶液是使用水作为溶剂。在本发明的一个实施方式中，使用的是结冷胶。本发明中是利用的结冷胶在阳离子(比如钙盐和酸)作用下，会形成凝胶，来把营养物质固定起来的。In view of the different types of gel materials, the operating conditions for forming gels can vary. A person skilled in the art can change the state of the gel substance according to the type and characteristics of the gel. For example, formulating a gel material solution, gelling the gel material solution, and cutting into gel particles are all achievable by those skilled in the art. Typically, the gel solution is formulated using water as the solvent. In one embodiment of the invention, gellan gum is used. In the present invention, the gellan gum used in the action of a cation (such as a calcium salt and an acid) forms a gel to fix the nutrients.
在本发明的凝胶颗粒制备过程中，可以添加其他辅料，比如蔗糖等。辅料不是必须的。In the preparation of the gel particles of the present invention, other excipients such as sucrose may be added. Excipients are not required.
本发明制成的营养颗粒可以添加到各类需要添加营养物质的产品中。这些产品可以是食品、饮料，例如乳制品，包括酸奶。鉴于这些产品概念有一定的语义交叉，本申请中对其罗列可能不是十分严格。但是，本申请旨在表明本发明制成的营养颗粒具有很广泛的用途。The nutritional granules produced by the present invention can be added to various types of products requiring the addition of nutrients. These products can be foods, beverages, such as dairy products, including yogurt. In view of the semantic separation of these product concepts, the listing in this application may not be very strict. However, the present application is intended to demonstrate that the nutritional granules produced by the present invention have a wide range of uses.
本发明描述的营养果粒的制备是凝胶后切成一定形状和大小的颗粒，营养果粒的制作也可以通过其它工艺进行制备。The preparation of the nutritious fruit pieces described in the present invention is a particle which is cut into a certain shape and size after gelation, and the preparation of the nutrient fruit pieces can also be carried out by other processes.
发明详述Detailed description of the invention
在本发明中，术语“亲水胶体”是指能溶解于水中，并在一定条件充分水化成胶冻状的大分子物质。俗称“胶”。In the present invention, the term "hydrophilic colloid" means a macromolecular substance which is soluble in water and sufficiently hydrated to a jelly under certain conditions. Commonly known as "glue."
在本发明中，亲水胶体也可以用术语“凝胶物质”指代，其特征在于：通过凝胶化过程，可以形成凝胶网格，将外来物质束缚在网格中。In the present invention, a hydrophilic colloid may also be referred to by the term "gel substance", characterized in that a gelling mesh is formed by a gelation process to bind foreign matter to the mesh.
在本发明中，术语“营养物质”是指人和动物从自然界摄取的维持生命和健康的物质。通常称作营养素或者营养元素，主要是糖类、油脂、蛋白质、维生素、无机盐、水、膳食纤维七大类。In the present invention, the term "nutrient" refers to a life-sustaining and healthy substance that humans and animals ingest from nature. Usually called nutrients or nutrients, mainly sugar, oil, protein, vitamins, inorganic salts, water, dietary fiber seven categories.
在本发明中，短语“营养物质添加”是指将营养物质添加到食品或者饮料中。In the present invention, the phrase "nutrient addition" means adding a nutrient to a food or beverage.
在本发明中，短语“营养物质直接添加”是指营养物质没有经过亲水胶体锁闭而加到食品或者饮料中。In the present invention, the phrase "direct addition of nutrients" means that the nutrient is added to the food or beverage without being hydrocolloidally locked.
在本发明中，短语“营养物质锁闭添加”是指营养物质用亲水胶体锁闭后，以复合体形式添加到食品和饮料中。In the present invention, the phrase "nutritive substance lock addition" means that the nutrient substance is locked with a hydrophilic colloid and added to the food and drink as a composite.
在本发明中，词语“闭锁”仅仅是用来表示营养物质分散在凝胶网格中，诸如词语“束缚”等也可以用于描述该状态。In the present invention, the word "latch" is merely used to mean that nutrients are dispersed in a gel grid, such as the word "binding" or the like, which may also be used to describe this state.
本申请的发明人注意到亲水胶体在一定条件下形成凝胶，从而利用这一性质来闭锁或者束缚营养物质。在本申请中，术语“凝胶物质”是这些亲水胶体的另外一个称呼。The inventors of the present application have noted that hydrocolloids form a gel under certain conditions, thereby utilizing this property to latch or bind nutrients. In the present application, the term "gel substance" is another name for these hydrophilic colloids.
凝胶是一种网络结构，本申请的发明人将营养物质分散在凝胶网络结构中。 The gel is a network structure, and the inventors of the present application disperse nutrients in the gel network structure.
将具有营养物质的凝胶制备成合适大小和形状的结构，用于在食品和饮料中添加营养物质。The gel with nutrients is prepared into a structure of suitable size and shape for the addition of nutrients to foods and beverages.
在本发明中，术语“食品”具有最广泛的意义，任何给人类食用的产品，只要满足提供营养和能量的需要，就可以在本术语的表征范围之内，可以是固体的、半固体的。In the present invention, the term "food" has the broadest meaning, and any product for human consumption can be solid or semi-solid within the scope of the term as long as it satisfies the need to provide nutrition and energy. .
在本发明中，术语“饮料”是指任何给人类饮用的产品，具有最广泛意义。在本发明中，术语“饮料”包括各种乳制品。In the present invention, the term "beverage" means any product that is intended for human consumption and has the broadest meaning. In the present invention, the term "beverage" includes various dairy products.
本发明的营养物质添加方式等于给营养物质提供了一个微观环境，就是凝胶网格将营养物质与食品和饮料的基本成分分割开来。The nutrient addition method of the present invention is equivalent to providing a microscopic environment for nutrients, that is, the gel grid separates the nutrients from the basic components of foods and beverages.
本发明的营养物质处于一个新型的微观环境中。The nutrients of the present invention are in a novel microscopic environment.
本发明的营养物质和食品或者饮料的其他成分在物理上是相对分离的。营养物质在食品或者饮料中的物理和化学行为不同于以往的食品或者饮料。The nutrients of the present invention are physically separated from other components of the food or beverage. The physical and chemical behavior of nutrients in foods or beverages is different from previous foods or beverages.
在本发明中，营养物质可以是油溶性的，也可以是水溶性的。其性质不是一个重要的关注方面。In the present invention, the nutritive substance may be oil-soluble or water-soluble. Its nature is not an important aspect of concern.
在本发明中，制成的营养物质和凝胶的复合体被叫做“营养果粒”。但是其形状不一定是颗粒形状，可以是其他形状。将这种复合体加到饮料中时，饮料是一种固液结合饮料，类似于果粒饮料，所以将这种复合体叫做“营养果粒”。In the present invention, the complex of the prepared nutrient and gel is called "nutrition fruit". However, the shape is not necessarily a particle shape, and may be other shapes. When the complex is added to a beverage, the beverage is a solid-liquid combined beverage, similar to a fruit beverage, so the complex is called a "nutrition fruit".
这种营养果粒可以添加到食品中。在本发明中，营养颗粒也可以添加到各种乳制品中。This nutritious fruit can be added to the food. In the present invention, nutritional granules can also be added to various dairy products.
在本发明中，各种概念和术语的使用上可能产生一些重叠和交错，但是这是描述的需要，不影响基于相关技术人员的知识理解本发明的实质和精神。In the present invention, the use of various concepts and terms may result in some overlap and interleaving, but this is a need for description and does not affect the understanding of the essence and spirit of the present invention based on the knowledge of those skilled in the art.
本发明的精神在于用凝胶网格给营养物质提供一个微观存储空间。The spirit of the present invention is to provide a microscopic storage space for nutrients using a gel grid.
凝胶网格由凝胶物质经历溶解、凝胶化的过程提供，营养物质被分散在凝胶网格中。闭锁或者束缚在凝胶网格中的营养物质用来添加到各种需要包含营养物质的食品或者饮品中。The gel mesh is provided by the process by which the gel material undergoes dissolution and gelation, and the nutrients are dispersed in the gel mesh. Nutrients that are blocked or bound in the gel grid are used to add to a variety of foods or beverages that need to contain nutrients.
根据本发明，一种典型的制备营养果粒的方法是将结冷胶和营养物质溶解在水中,形成均匀一致的溶液,之后冷却凝胶,再用切割机切成不同形状的小颗粒。营养果粒是胶体和营养物质都均匀分布在营养果粒中。这个方法比较适合大规模生产。According to the present invention, a typical method for preparing nutritious fruit pieces is to dissolve gellan gum and nutrients in water to form a uniform solution, after which the gel is cooled and then cut into small particles of different shapes by a cutter. Nutrient fruit is a mixture of colloids and nutrients evenly distributed in nutrient fruit. This method is more suitable for mass production.
将营养物质制备成营养果粒进行添加，具有不少优点。The preparation of nutrients into nutritious fruit pieces for addition has many advantages.
第一、用包含结冷胶及其它亲水胶体形成的营养果粒熔化温度较高，在应用到饮料(包括各种乳制品，例如酸奶)、果冻、糖果和烘焙等食品中杀菌及加工时营养果粒不会被熔化，从而可以避免营养果粒中的胶体和营养物质跑到饮料或其它食品中混合在一起。First, the nutrient fruit formed by gellan gum and other hydrophilic colloids has a higher melting temperature and is used for sterilization and processing in foods (including various dairy products such as yogurt), jelly, candy and baking. The nutrient fruit pieces are not melted, so that the colloids and nutrients in the nutrient fruit pieces can be prevented from running into a beverage or other food.
第二、可以将油溶和水溶性的营养物质均匀包埋在营养果粒中，尤其是可以有效解决营养物质有些(比如DHA等)带有刺激性味道，包埋在营养果粒中后可以有效降低刺激性味道释放。Second, the oil-soluble and water-soluble nutrients can be evenly embedded in the nutrient fruit, especially the nutrients (such as DHA, etc.) can be effectively solved, and the embes can be embedded in the nutrient fruit. Effectively reduces the release of irritating taste.
第三、营养物质在水溶液中容易被降解，被包埋之后可有效降低降解速度。Third, nutrients are easily degraded in aqueous solution, and can be effectively reduced in degradation rate after being embedded.
第四、可以包埋不同组成和不同配比的营养成分，可以生产适合不同人群消费的营养果粒。本发明的添加方法利用了凝胶网格的物理空间，该网格中可以放置不同物质，也对放置的物质种类没有特殊限制，所以营养物质的组成和配比可以具有较多选择方案，特别适应定制化生产各种营养果粒。Fourth, nutrients with different compositions and different ratios can be embedded, and nutritious fruit pieces suitable for consumption by different groups of people can be produced. The addition method of the invention utilizes the physical space of the gel mesh, in which different substances can be placed, and there is no special restriction on the type of the substance to be placed, so the composition and ratio of the nutrients can have more options, especially Adapt to the custom production of a variety of nutritious fruit.
本发明的方法克服了营养物质直接添加所带来的一个或者多个技术问题。The method of the present invention overcomes one or more of the technical problems associated with the direct addition of nutrients.
本发明提供了新型营养物质，它是一种新的物理状态的营养物质，是处于凝 胶网格中的营养物质。The invention provides a novel nutrient, which is a new physical state nutrient and is in a coagulation Nutrients in the glue grid.
本发明所涵盖的营养物质种类广泛，本发明所涵盖的凝胶物质种类广泛，主要在于创造出营养物质的一种新的存在状态。也就是，营养物质被分隔、存在于凝胶网格中。这样的存在于凝胶网格中的营养物质具有广泛用途。它们可以被添加到饮料、乳制品、果冻、糖果、烘焙制品、肉制品和其它各种食品中，从而提供营养物质，但是又避免了直接添加营养物质所带来的各种技术问题。There are a wide variety of nutrients covered by the present invention, and the gel materials covered by the present invention are widely used, mainly to create a new state of existence of nutrients. That is, nutrients are separated and present in the gel grid. Such nutrients present in the gel grid have a wide range of uses. They can be added to beverages, dairy products, jellies, candies, baked goods, meat products and other foods to provide nutrients, but avoid the technical problems associated with the direct addition of nutrients.
上述描述和实施例旨在说明本发明，让读者对本发明的本质和精神有一个理解。任何基于本发明的本质和精神的修改和变化，也在本发明之内。The above description and examples are intended to be illustrative of the present invention and are intended to provide an understanding of the nature and spirit of the invention. Any modifications and variations based on the nature and spirit of the invention are also within the scope of the invention.
实施例Example
下面结合实施例，对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明，但不用来限制本发明的范围。The specific embodiments of the present invention are further described in detail below with reference to the embodiments. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
以下实施例中配料添加量(％)是以重量百分比来计。The amount of addition (%) of the ingredients in the following examples is based on the weight percentage.
实施例一Embodiment 1
配方:formula:
Figure PCTCN2014089896-appb-000001
Figure PCTCN2014089896-appb-000001
预混结冷胶、维生素C、β胡萝卜素、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mix cold gelatin, vitamin C, beta carotene, white sugar and sodium citrate, add them to water at 85-100 ° C, and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例二Embodiment 2
配方:formula:
Figure PCTCN2014089896-appb-000002
Figure PCTCN2014089896-appb-000002
预混结冷胶、维生素C、维生素E、β胡萝卜素、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mix cold gelatin, vitamin C, vitamin E, beta carotene, white sugar and sodium citrate, add them to water at 85-100 ° C, and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例三Embodiment 3
配方:formula:
Figure PCTCN2014089896-appb-000003
Figure PCTCN2014089896-appb-000003
Figure PCTCN2014089896-appb-000004
Figure PCTCN2014089896-appb-000004
工艺:Process:
预混结冷胶、维生素C、维生素E、β胡萝卜素、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mix cold gelatin, vitamin C, vitamin E, beta carotene, white sugar and sodium citrate, add them to water at 85-100 ° C, and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例四Embodiment 4
Figure PCTCN2014089896-appb-000005
Figure PCTCN2014089896-appb-000005
工艺:Process:
预混结冷胶、维生素C、维生素E、β胡萝卜素、DHA、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mix cold gelatin, vitamin C, vitamin E, beta carotene, DHA, white sugar and sodium citrate, add them to 85-100 ° C water, stir and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例五Embodiment 5
Figure PCTCN2014089896-appb-000006
Figure PCTCN2014089896-appb-000006
工艺:Process:
预混结冷胶、维生素C、维生素E、β胡萝卜素、DHA、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mix cold gelatin, vitamin C, vitamin E, beta carotene, DHA, white sugar and sodium citrate, add them to 85-100 ° C water, stir and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例六Embodiment 6
Figure PCTCN2014089896-appb-000007
Figure PCTCN2014089896-appb-000007
工艺: Process:
预混结冷胶、卡拉胶、魔芋胶、维生素C、维生素E、β胡萝卜素、DHA、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mixed cold glue, carrageenan, konjac gum, vitamin C, vitamin E, beta carotene, DHA, white sugar and sodium citrate, add them to 85-100 ° C water, stir and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例七Example 7
Figure PCTCN2014089896-appb-000008
Figure PCTCN2014089896-appb-000008
工艺:Process:
预混结冷胶、卡拉胶、魔芋胶、维生素C、维生素E、β胡萝卜素粉、DHA、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mixed cold glue, carrageenan, konjac gum, vitamin C, vitamin E, beta carotene powder, DHA, white sugar and sodium citrate, add them to 85-100 ° C water, stir and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例八Example eight
Figure PCTCN2014089896-appb-000009
Figure PCTCN2014089896-appb-000009
工艺:Process:
预混结冷胶、琼脂、刺槐豆胶、黄原胶、维生素E、DHA、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mixed cold glue, agar, locust bean gum, xanthan gum, vitamin E, DHA, white sugar and sodium citrate, added to 85-100 ° C water, and dissolved for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例九Example nine
配方:formula:
Figure PCTCN2014089896-appb-000010
Figure PCTCN2014089896-appb-000010
工艺:Process:
预混结冷胶、果胶、海藻酸钠、变性淀粉、维生素E、、DHA、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。 Pre-mixed cold glue, pectin, sodium alginate, modified starch, vitamin E, DHA, white sugar and sodium citrate, added to 85-100 ° C water, stirred and dissolved for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例十Example ten
配方:formula:
Figure PCTCN2014089896-appb-000011
Figure PCTCN2014089896-appb-000011
工艺:Process:
预混结冷胶、硫酸亚铁、叶酸、DHA、维生素C、维生素E、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mix cold gel, ferrous sulfate, folic acid, DHA, vitamin C, vitamin E, white sugar and sodium citrate, add them to water at 85-100 ° C, and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例十一Embodiment 11
配方:formula:
Figure PCTCN2014089896-appb-000012
Figure PCTCN2014089896-appb-000012
工艺:Process:
预混结冷胶、维生素E、维生素A、维生素B、维生素C、白砂糖和柠檬酸钠,加入它们到85-100℃水中,搅拌溶解15分钟。冷却到70℃左右,加入乳酸钙和柠檬酸。用冷却水冷却到20℃左右。凝胶后切成一定形状和大小的颗粒。Pre-mix cold gelatin, vitamin E, vitamin A, vitamin B, vitamin C, white sugar and sodium citrate, add them to 85-100 ° C water, stir and dissolve for 15 minutes. Cool to about 70 ° C, add calcium lactate and citric acid. Cool to about 20 ° C with cooling water. After the gel, it is cut into particles of a certain shape and size.
实施例十二 营养果粒在热处理时熔化情况(表一)Example 12 Melting of nutritious fruit pieces during heat treatment (Table 1)
将0.02克低酰结冷胶加入到69.88克去离子水中,加热到100℃煮10分钟，将10克苹果汁、10克白砂糖和0.1克乳酸钙，加热到80℃搅拌致完全溶解，用柠檬酸调节pH到3.8左右，分别加入10克实施例一、二、三、四、五、、十、十一方法生产出来的营养果粒。按照表一的三种不同方式加热。观察发现所有的营养果粒都没有被融化。Add 0.02 grams of low acyl gellan gum to 69.88 grams of deionized water, heat to 100 ° C for 10 minutes, 10 grams of apple juice, 10 grams of white granulated sugar and 0.1 grams of calcium lactate, heated to 80 ° C to stir completely dissolved, with The pH of the citric acid was adjusted to about 3.8, and 10 g of the nutrient fruit pieces produced by the methods of the first, second, third, fourth, fifth, tenth, and eleventh methods were respectively added. Heat according to the three different ways of Table 1. It was observed that all the nutritious fruit pieces were not melted.
表一营养果粒在热处理时熔化情况Table 1 The melting of nutritious fruit pieces during heat treatment
Figure PCTCN2014089896-appb-000013
Figure PCTCN2014089896-appb-000013
实施例十三 油溶性营养成分在营养果粒中是否析出到饮料中(表二)Example 13 Whether oil-soluble nutrients are precipitated into beverages in nutritious fruit pieces (Table 2)
1.将0.02克低酰结冷胶加入到69.88克去离子水中,加热到100℃煮10分钟，将10克苹果汁、10克白砂糖和0.1克乳酸钙，加热到80℃搅拌致完全溶解，用柠檬酸调节pH到3.8左右，分别加入10克实施例一、二、三、四、五、六、七、八、九、十、十一方法生产出来的营养果粒。90℃/20分钟巴氏杀菌。放在37℃保温6个月，所有的饮料都未发现油层分离。1. Add 0.02 g of low acyl cold gel to 69.88 g of deionized water, heat to 100 ° C for 10 minutes, 10 g of apple juice, 10 g of white granulated sugar and 0.1 g of calcium lactate, heated to 80 ° C to stir to dissolve completely The pH was adjusted to about 3.8 with citric acid, and 10 g of the nutrient fruit pieces produced by the methods of the first, second, third, fourth, fifth, sixth, seventh, eighth, ninth, tenth and eleventh methods were respectively added. Pasteurization at 90 ° C / 20 minutes. After being kept at 37 ° C for 6 months, no oil layer separation was observed in all the beverages.
2.将0.02克低酰结冷胶加入到79.88克去离子水中,加热到100℃煮10分钟，将10克苹果汁、10克白砂糖和0.1克乳酸钙，加热到80℃搅拌致完全溶解，用柠檬酸调节pH到3.8左右，分别 加入0.001克维他命E(50％)(样品一)，0.02克β胡萝卜素(10％)(样品二)，0.15克DHA(10％)(样品三)，0.001克维他命A(样品四)，放在37℃保温，所有的饮料都发现有油层分离。2. Add 0.02 grams of low acyl gellan gum to 79.88 grams of deionized water, heat to 100 ° C for 10 minutes, 10 grams of apple juice, 10 grams of white granulated sugar and 0.1 gram of calcium lactate, heated to 80 ° C to stir completely dissolved Adjust the pH to 3.8 with citric acid, respectively Add 0.001 g of vitamin E (50%) (Sample 1), 0.02 g of beta carotene (10%) (Sample 2), 0.15 g of DHA (10%) (Sample 3), 0.001 g of Vitamin A (Sample 4), At 37 ° C, all the beverages were found to have oil layer separation.
表二油溶性营养成分在营养果粒中是否析出到饮料中Table 2 Whether oil-soluble nutrients are precipitated into beverages in nutritious fruit
Figure PCTCN2014089896-appb-000014
Figure PCTCN2014089896-appb-000014
实施例十四 营养果粒降低刺激性味道释放(表三)Example 14 Nutritional fruit granules reduce irritating taste release (Table 3)
1.样品一：将0.02克低酰结冷胶加入到69.88克去离子水中,加热到100℃煮10分钟，将10克苹果汁、10克白砂糖和0.1克乳酸钙，加热到80℃搅拌致完全溶解，用柠檬酸调节pH到3.8左右，分别加入10克实施例五方法生产出来的营养果粒。90℃/20分钟巴氏杀菌。1. Sample 1: Add 0.02 g of low acyl cold glue to 69.88 g of deionized water, heat to 100 ° C for 10 minutes, 10 g of apple juice, 10 g of white granulated sugar and 0.1 g of calcium lactate, heated to 80 ° C and stirred. The solution was completely dissolved, and the pH was adjusted to about 3.8 with citric acid, and 10 g of the nutrient fruit pieces produced by the method of Example 5 were separately added. Pasteurization at 90 ° C / 20 minutes.
2.样品二：将0.02克低酰结冷胶加入到79.88克去离子水中,加热到100℃煮10分钟，将10克苹果汁、10克白砂糖和0.1克乳酸钙，加热到80℃搅拌致完全溶解，用柠檬酸调节pH到3.8左右，加入0.001克维他命E(50％)，0.02克β胡萝卜素(10％)和0.15克DHA(10％)。2. Sample 2: Add 0.02 g of low acyl cold gel to 79.88 g of deionized water, heat to 100 ° C for 10 minutes, 10 g of apple juice, 10 g of white granulated sugar and 0.1 g of calcium lactate, heated to 80 ° C and stirred. To complete dissolution, the pH was adjusted to about 3.8 with citric acid, 0.001 g of vitamin E (50%), 0.02 g of beta carotene (10%) and 0.15 g of DHA (10%) were added.
3.第二天10人对样品一和样品二进行品尝，结论为表三。3. On the next day, 10 people sampled Sample 1 and Sample 2. The conclusion is Table 3.
表三营养果粒降低刺激性味道释放Table 3 Nutritional Fruits Reduce Irritating Flavor Release
Figure PCTCN2014089896-appb-000015
Figure PCTCN2014089896-appb-000015
实施例十五 结冷胶在营养果粒牛奶饮料中悬浮营养果粒Example 15 Gellan gum suspends nutritious fruit in nutrient fruit milk beverage
将3克高酰结冷胶、40克羟甲基纤维素(CMC)与1000克白砂糖预混，加入到4997克去离子水中,加热到80℃保温搅拌10分钟，加入4000克全脂鲜奶，用柠檬酸调节pH到4.0左右，200巴均质，加入1000克营养果粒，罐装，90℃/20分钟杀菌，冷却到25℃左右，摇匀。营养果粒牛奶放在常温观察稳定性。3 g of high acyl cold gel, 40 g of hydroxymethyl cellulose (CMC) and 1000 g of white sugar are premixed, added to 4997 g of deionized water, heated to 80 ° C, stirred for 10 minutes, added 4000 g of whole fat Milk, adjust the pH to 4.0 with citric acid, homogenize at 200 bar, add 1000 g of nutritious fruit, canned, sterilize at 90 ° C / 20 minutes, cool to about 25 ° C, shake. The nutrient fruit milk is placed at room temperature for stability.
上述工艺配方生产出的营养果粒在常温6个月之内，营养果粒都被均匀悬浮在牛奶中。The nutrient fruit pieces produced by the above process formula are within 6 months of normal temperature, and the nutritious fruit pieces are uniformly suspended in the milk.
实施例十六 营养素DHA包埋在营养果粒之后加到饮料中和DHA直接加到饮料中稳定性比较Example 16 Comparison of the stability of nutrient DHA embedded in the beverage after being added to the nutrient fruit and directly added to the beverage
表四测出的DHA含量占实际DHA添加量的百分比 Table 4 shows the DHA content as a percentage of the actual DHA addition
Figure PCTCN2014089896-appb-000016
Figure PCTCN2014089896-appb-000016
表四结果显示，在37℃存放6个月后，营养果粒包埋DHA后再加到饮料中的DHA剩余57％，而DHA直接加入到饮料中的DHA只剩余21.5％,这表明通过营养果粒对DHA包埋，可以明显提高DHA在饮料中的稳定性。 The results in Table 4 show that after 6 months of storage at 37 ° C, the remaining DHA added to the beverage after the DHA was embedded in the nutrient fruit was 57%, while the DHA directly added to the beverage was only 21.5% remaining, indicating that it was through nutrition. The fruit is embedded in DHA, which can significantly improve the stability of DHA in beverages.

Claims (9)

  1. 一种营养颗粒，其中营养物质分布在凝胶物质形成的网格中。A nutritional particle in which nutrients are distributed in a grid formed by a gel material.
  2. 如权利要求1所述的营养颗粒，其中所述营养物质选自维生素A、维生素C、维生素D、维生素E、维生素B1、维生素B2、维生素B3、维生素B6、维生素B12、二十二碳六烯酸、花生四烯酸、β胡萝卜素、铁、钙、叶酸、泛酸、牛黄酸、肉碱、肌醇、硒、膳食纤维或者它们的组合。The nutritional granule according to claim 1, wherein the nutritive substance is selected from the group consisting of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, and docosahexaene. Acid, arachidonic acid, beta carotene, iron, calcium, folic acid, pantothenic acid, taurine, carnitine, inositol, selenium, dietary fiber or a combination thereof.
  3. 如权利要求1所述的营养颗粒，其中所述凝胶物质选自结冷胶、果胶、卡拉胶、琼脂、海藻酸盐、刺槐豆胶、黄原胶、魔芋胶、变性淀粉或者它们的组合。The nutritional granule according to claim 1, wherein the gel substance is selected from the group consisting of gellan gum, pectin, carrageenan, agar, alginate, locust bean gum, xanthan gum, konjac gum, modified starch or the like. combination.
  4. 一种制备营养颗粒的方法，包括：将营养物质和凝胶物质制成溶液，使凝胶物质凝胶化，将凝胶制备成所需大小的营养颗粒。A method of preparing nutritional granules comprising: preparing a nutrient and a gel material into a solution, gelling the gel material, and preparing the gel into nutrient granules of a desired size.
  5. 如权利要求4所述的方法，其中所述营养物质是能够给人体提供营养的物质。The method of claim 4 wherein said nutritive substance is a substance capable of providing nutrients to the human body.
  6. 如权利要求4所述的方法，其中所述凝胶物质是能够形成凝胶的物质。The method of claim 4 wherein said gel material is a substance capable of forming a gel.
  7. 一种饮料，其中含有营养颗粒，所述营养颗粒含有营养物质和凝胶物质，其中营养物质分布在凝胶物质形成的网格中。A beverage comprising nutritive granules comprising a nutritive substance and a gel substance, wherein the nutrient substance is distributed in a grid formed by the gel substance.
  8. 一种悬浮饮料，其中含有营养颗粒，所述营养颗粒含有营养物质和凝胶物质，其中营养物质分布在凝胶物质形成的网格中；并且悬浮剂含有结冷胶。A suspended beverage comprising nutritive granules comprising nutrients and a gel material, wherein the nutrient is distributed in a grid formed by the gel material; and the suspending agent comprises gellan gum.
  9. 一种乳制品，其中含有营养颗粒，所述营养颗粒含有营养物质和凝胶物质，其中营养物质分布在凝胶物质形成的网格中。 A dairy product comprising nutritive granules comprising a nutritive substance and a gel substance, wherein the nutrient substance is distributed in a grid formed by the gel substance.
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