CN103262931B - The hard candy of water-soluble lutein ester, its preparation method and containing water-soluble lutein ester - Google Patents
The hard candy of water-soluble lutein ester, its preparation method and containing water-soluble lutein ester Download PDFInfo
- Publication number
- CN103262931B CN103262931B CN201310194981.3A CN201310194981A CN103262931B CN 103262931 B CN103262931 B CN 103262931B CN 201310194981 A CN201310194981 A CN 201310194981A CN 103262931 B CN103262931 B CN 103262931B
- Authority
- CN
- China
- Prior art keywords
- water
- lutein ester
- soluble
- soluble lutein
- hard candy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 title claims abstract description 122
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000000203 mixture Substances 0.000 claims abstract description 44
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 22
- -1 fatty acid ester Chemical class 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 15
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 15
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 15
- 238000001291 vacuum drying Methods 0.000 claims abstract description 15
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229960003511 macrogol Drugs 0.000 claims abstract description 14
- 229920002565 Polyethylene Glycol 400 Polymers 0.000 claims abstract description 7
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 7
- JLFNLZLINWHATN-UHFFFAOYSA-N pentaethylene glycol Chemical compound OCCOCCOCCOCCOCCO JLFNLZLINWHATN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003996 polyglycerol polyricinoleate Substances 0.000 claims abstract description 7
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- 230000002378 acidificating effect Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- 239000003349 gelling agent Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 10
- 230000008961 swelling Effects 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 8
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 7
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 7
- 229940043253 butylated hydroxyanisole Drugs 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 claims description 5
- YXGOYRIWPLGGKN-UHFFFAOYSA-N 2,3-ditert-butylbenzene-1,4-diol Chemical compound CC(C)(C)C1=C(O)C=CC(O)=C1C(C)(C)C YXGOYRIWPLGGKN-UHFFFAOYSA-N 0.000 claims description 5
- 229930003427 Vitamin E Natural products 0.000 claims description 5
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 5
- 235000010388 propyl gallate Nutrition 0.000 claims description 5
- 239000011709 vitamin E Substances 0.000 claims description 5
- 235000019165 vitamin E Nutrition 0.000 claims description 5
- 229940046009 vitamin E Drugs 0.000 claims description 5
- 101100476962 Drosophila melanogaster Sirup gene Proteins 0.000 claims description 4
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 12
- 239000000194 fatty acid Substances 0.000 abstract description 12
- 229930195729 fatty acid Natural products 0.000 abstract description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract description 7
- 230000001804 emulsifying effect Effects 0.000 abstract description 3
- 239000000839 emulsion Substances 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000005374 membrane filtration Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 241000219109 Citrullus Species 0.000 description 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 239000000845 maltitol Substances 0.000 description 5
- 235000010449 maltitol Nutrition 0.000 description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 5
- 229940035436 maltitol Drugs 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 4
- 241000206575 Chondrus crispus Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 4
- 229920000084 Gum arabic Polymers 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- 235000010489 acacia gum Nutrition 0.000 description 4
- 239000000205 acacia gum Substances 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 239000000832 lactitol Substances 0.000 description 4
- 235000010448 lactitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 4
- 229960003451 lactitol Drugs 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 229920000136 polysorbate Polymers 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 239000000811 xylitol Substances 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- 229960002675 xylitol Drugs 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- MEIRRNXMZYDVDW-MQQKCMAXSA-N (2E,4E)-2,4-hexadien-1-ol Chemical compound C\C=C\C=C\CO MEIRRNXMZYDVDW-MQQKCMAXSA-N 0.000 description 2
- 235000005881 Calendula officinalis Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 240000000785 Tagetes erecta Species 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000007968 orange flavor Substances 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- 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 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000004166 Lanolin Substances 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 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
- 241000219793 Trifolium Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000006907 apoptotic process Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 229920003086 cellulose ether Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 229940039717 lanolin Drugs 0.000 description 1
- 235000019388 lanolin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- 150000002658 luteins Chemical class 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- VZOPRCCTKLAGPN-ZFJVMAEJSA-L potassium;sodium;(2r,3r)-2,3-dihydroxybutanedioate;tetrahydrate Chemical compound O.O.O.O.[Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VZOPRCCTKLAGPN-ZFJVMAEJSA-L 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000002207 retinal effect Effects 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 229940074446 sodium potassium tartrate tetrahydrate Drugs 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 230000000381 tumorigenic effect Effects 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses a kind of water-soluble lutein ester preparation method, oil-soluble lutein ester and emulsifying agent, antioxidant are fully mixed and obtains mixture, by described mixture vacuum drying; Wherein, described emulsifying agent is the 1-3 kind in molecular clock monoglyceride, polyglyceryl fatty acid ester, Tripolyglycerol monostearates, polyglycerol polyricinoleate, diacetyl tartarate list double glyceride, Liquid Macrogol, PEG400, Macrogol 600.In the preparation method of water-soluble lutein ester of the present invention, using molecular clock monoglyceride, polyglyceryl fatty acid ester etc. as emulsifying agent, the emulsifying effectiveness obtained is better, finally obtains the water-soluble lutein ester of high-quality.Present invention also offers the water-soluble lutein ester obtained by described preparation method and the hard candy containing described water-soluble lutein ester.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of method of oil-soluble lutein ester emulsification modification and contain the hard candy of the water-soluble lutein ester that method according to this obtains.
Background technology
Hard candy is product item the most ancient in Chinese candy industry, accounts for 22% of candy market capacity, and it is well received by consumers as daily leisure food.Along with the raising gradually of people's health care consciousness, higher requirement be it is also proposed to the health of food and health.
Lutein ester is a kind of important carotenoid fatty acid ester, is extensively present in the plants such as marigold flower, pumpkin, wild cabbage, clover.Current research shows, lutein ester has extensively effective physiological function.1, lutein ester can protect eyes not by phototoxis, delays the aging of eyes and prevents pathology, especially effectively can prevent the macular degeneration of AMD(senile retinal).2, lutein ester has and strengthens body and to exempt from service the effect of function, and it is mainly manifested in the regulating action of cellular immunity and fastens with the pass of Apoptosis and Gene regulation.3, antioxidation.Research proves, it is by physics or chemical cancellation effect deactivation singlet oxygen, thus the activity of inhibit activities oxygen radical, stop active oxygen radical to Normocellular destruction.4, anticancer.Lutein and Ester thereof all have inhibitory action to kinds cancers such as breast cancer, prostate cancer, the carcinoma of the rectum, cutaneum carcinomas, take the photograph people's lutein Ester cancer can not only be suppressed even can to play the tumorigenic effect of prevention in meals.In addition, lutein ester also has adjusting blood lipid, delays the effect such as artery sclerosis, cosmetology.
But due to lutein ester oil-soluble and be insoluble in the character of water, limit its application in fields such as food.If be modified as water-soluble by the oil-soluble of lutein ester, not only can directly apply to water-based food, expand its range of application, also help the absorption of human body, improve the bioavailability of lutein ester.
Summary of the invention
For this reason, the present invention proposes and a kind ofly carry out modification to prepare the method for water-soluble lutein ester to oil-soluble lutein ester, the water-soluble lutein ester prepared by the method is better water-soluble; Present invention also offers a kind of hard candy containing the water-soluble lutein ester that above-mentioned preparation method obtains, this hard candy is sour-sweet suitable, has health care function.
According to an aspect of the present invention, provide a kind of water-soluble lutein ester preparation method, oil-soluble lutein ester and emulsifying agent, antioxidant are fully mixed and obtains mixture, by described mixture vacuum drying; Wherein, described emulsifying agent is the 1-3 kind in molecular clock monoglyceride, polyglyceryl fatty acid ester, Tripolyglycerol monostearates, polyglycerol polyricinoleate, diacetyl tartarate list double glyceride, Liquid Macrogol, PEG400, Macrogol 600.
Alternatively, according to water-soluble lutein ester preparation method of the present invention, described antioxidant is at least one in ditert-butylhydro quinone, butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate and vitamin E.
Alternatively, according to water-soluble lutein ester preparation method of the present invention, with oil-soluble lutein ester weight for benchmark, the consumption of described emulsifying agent is 2-10%, and the consumption of described antioxidant is 0.1-0.8%.
Alternatively, according to water-soluble lutein ester preparation method of the present invention, before being mixed with emulsifying agent, antioxidant by oil-soluble lutein ester, described oil-soluble lutein ester is heated to 45-65 DEG C.
Alternatively, according to water-soluble lutein ester preparation method of the present invention, before vacuum drying, described mixture is carried out homogeneous process.
According to another aspect of the present invention, a kind of water-soluble lutein ester prepared according to above-mentioned preparation method is provided.
According to a further aspect of the invention, a kind of hard candy of the water-soluble lutein ester containing being obtained by described preparation method is provided.
Alternatively, according to hard candy of the present invention, described hard candy is prepared in accordance with the following steps: (1) prepares raw material: prepare following raw material by percentage to the quality: glucide 75%-90%, water-soluble lutein ester powder 0.05%-5%, inspissated juice 1%-10%, gelling agent 0.5%-10%, acidic flavouring agent 0.01%-3%, flavoring essence 0.01%-0.5%, water 5%-30%; (2) stir off: boil after soluble in water for described glucide, enduring to solid content is 85Brix-90Brix, obtains liquid glucose; (3) glue is changed: described gelling agent is placed in water and heats, make it fully swelling; (4) mix: obtain acidic aqueous solution by soluble in water to described inspissated juice, acidic flavouring agent and flavoring essence, described water-soluble lutein ester powder is dissolved in described acidic aqueous solution and obtains mixed solution, then in described mixed solution, described liquid glucose and fully swelling gelling agent is added, stir, obtain massecuite; (5) shaping: described massecuite to be poured in model, after cooling forming, obtains hard candy.
Alternatively, according to hard candy of the present invention, the pH value of described massecuite is 3-4.
Alternatively, according to hard candy of the present invention, described glucide is sugar cube low in calories or liquid sugar sirup.
In the preparation method of water-soluble lutein ester of the present invention, using molecular clock monoglyceride, polyglyceryl fatty acid ester etc. as emulsifying agent, the emulsifying effectiveness obtained is better, finally obtains the water-soluble lutein ester of high-quality.The water-soluble lutein ester obtained by the method is better water-soluble, and does not have the sharp aroma after conventional emulsifier (tween) emulsification.Hard candy containing above-mentioned water-soluble lutein ester of the present invention not only taste is suitable for but also has health care function, is applicable to the crowd of each age level, especially needs the elderly of supplementary lutein class material and has the crowd of the symptoms such as eye-blurred.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the flow chart of water-soluble lutein ester preparation method of the present invention; And
Fig. 2 is the flow chart of hard candy preparation method of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
The invention provides a kind of water-soluble lutein ester preparation method, oil-soluble lutein ester and emulsifying agent, antioxidant are fully mixed and obtains mixture, by described mixture vacuum drying; Wherein, described emulsifying agent is the 1-3 kind in molecular clock monoglyceride, polyglyceryl fatty acid ester, Tripolyglycerol monostearates, polyglycerol polyricinoleate, diacetyl tartarate list double glyceride, Liquid Macrogol, PEG400, Macrogol 600.
Fig. 1 shows the flow chart of water-soluble lutein ester preparation method of the present invention.As shown in Figure 1, first in oil-soluble lutein ester, add emulsifying agent and antioxidant, fully stir 1-3 hour with the rotating speed of 200-500 rev/min, mixture is fully mixed, then described mixture is carried out vacuum drying.With oil-soluble lutein ester weight for benchmark, the consumption of described emulsifying agent is 2-10%, and the consumption of described antioxidant is 0.1-0.8%.In the present invention, the emulsifying agent used is molecular clock monoglyceride, 1-3 kind in polyglyceryl fatty acid ester, Tripolyglycerol monostearates, polyglycerol polyricinoleate, diacetyl tartarate list double glyceride, Liquid Macrogol, PEG400, Macrogol 600, and the antioxidant used is ditert-butylhydro quinone, at least one in butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate and vitamin E.In prior art, normally used emulsifying agent is tween, but tween has special smell, mildly bitter flavor, adopt molecular clock monoglyceride, polyglyceryl fatty acid ester, Tripolyglycerol monostearates etc. as emulsifying agent in the present invention, the emulsifying effectiveness not only obtained is better, and does not have the sharp aroma after tween emulsification.The water-soluble lutein ester obtained by the method is better water-soluble, lutein ester content >=55.8% wherein.
In water-soluble lutein ester preparation method of the present invention, before oil-soluble lutein ester is mixed with emulsifying agent, antioxidant, described oil-soluble lutein ester can also be heated to 45-65 DEG C, to improve the mixed effect of lutein ester and antioxidant and emulsifying agent.Described oil-soluble lutein ester raw material take marigold as material, come by method preparations such as fermentation, solvent extraction, different concentration ethanol purifying and Vacuum Concentration dryings.
Before carrying out vacuum drying, can also carry out homogeneous process to the mixture of lutein ester, emulsifying agent and antioxidant, in the present invention, mixture is carried out high speed shear homogeneous, homogenizer rotating speed is 2500-4000 rev/min, interstitial 15-35 minute time equal.After homogeneous completes, obtain water-soluble lutein ester emulsion.Described water-soluble emulsion is carried out vacuum drying at 55 DEG C, namely obtains water-soluble lutein ester.
Present invention also offers a kind of hard candy of the water-soluble lutein ester containing being obtained by above-mentioned preparation method.Described hard candy utilizes the distinctive biologically active of lutein ester, plays effect such as protection retina, anti-cancer etc., greatly improves the healthy nutritive value of hard candy.
In the present invention, described hard candy is prepared in accordance with the following steps: (1) prepares raw material: prepare following raw material by percentage to the quality: glucide 75%-90%, water-soluble lutein ester powder 0.05%-5%, inspissated juice 1%-10%, gelling agent 0.5%-10%, acidic flavouring agent 0.01%-3%, flavoring essence 0.01%-0.5%, water 5%-30%; (2) stir off: boil after soluble in water for described glucide, enduring to solid content is 85Brix-90Brix, obtains liquid glucose; (3) glue is changed: described gelling agent is placed in water and heats, make it fully swelling; (4) mix: obtain acidic aqueous solution by soluble in water to described inspissated juice, acidic flavouring agent and flavoring essence, described water-soluble lutein ester powder is dissolved in described acidic aqueous solution and obtains mixed solution, then in described mixed solution, described liquid glucose and fully swelling gelling agent is added, stir, obtain massecuite; (5) shaping: described massecuite to be poured in model, after cooling forming, obtains hard candy.Above-mentionedly prepare in the technique of hard candy, in described blend step, first water-soluble lutein ester is dissolved in the acidic aqueous solution of inspissated juice, acidic flavouring agent and flavoring essence, by using the pH value of acidic flavouring agent mediation mixed solution, the obtained acidic mixed solution containing lutein ester, and then oxytropism mixed solution adds other raw materials prepared described in hard candy.The method is gentle simple, workable, overcomes a difficult problem for lutein ester poor stability in highly acid chemical reagent simultaneously, and the hard candy Lutein ester content finally prepared is stablized.
Prepare in the material of hard candy of the present invention, the sugar cube that the glucide prioritizing selection used is low in calories or liquid sugar sirup, the preferred glycitols product of sugar cube wherein low in calories, as: at least one in xylitol, low polyxylose alcohol, maltitol, hydroxyl isomaltulose, reduced isomaltooligosaccharide, antierythrite, lactitol, sorbic alcohol, sweet mellow wine, sharp voxel etc.In addition, other sugar cube can also be used in hard candy manufacturing process, have at least one in white granulated sugar, sucrose, glucose, fructose, FOS, wood sugar, rhamnose, maltose, oligoisomaltose, stachyose, galactolipin, galactooligosaccharide, arabinose, ribose, mannose, dextrin etc.Liquid sugar sirup comprises can at least one in starch syrup, glucose syrup, HFCS, isomaltooligosaccharide syrup, sorbic alcohol syrup, maltitol pulp, reduced isomaltooligosaccharide slurry etc.
Prepare in the material of hard candy of the present invention, the inspissated juice used, adopt vacuum and low temperature rotary evaporation concentrated and obtain, prioritizing selection working concentration is at least one in the grape juice, cider, peach juice, star fruit juice, fresh orange-juice, Cantaloupe juice, blueberry juice, strawberry juice, corn juice, pear juice, watermelon juice etc. of more than 90%.
Prepare in the material of hard candy of the present invention, the gelling agent prioritizing selection used uses natural polymer and derivative thereof, as: soluble starch, algal polysaccharides, pulullan polysaccharide, gum arabic, gelatin, pectin, sodium alginate, guar gum, crust glue, xanthans, soybean protein glue, lanolin, agar, carragheen, konjac glucomannan etc., or use cellulose ethers, as at least one in methylcellulose, hydroxypropyl methylcellulose, sodium carboxymethylcellulose, hydroxyethylcellulose etc.
Prepare in the material of hard candy of the present invention, at least one in the acidic flavouring agent prioritizing selection VC, hydrochloric acid, phosphoric acid, lactic acid, sodium lactate, malic acid, tartaric acid, sodium potassium tartrate tetrahydrate, citric acid, natrium citricum etc. that use.
Prepare in the material of hard candy of the present invention, the flavoring essence prioritizing selection floral type used and the soluble perfume of Fruity type, addition is strict controlled in the scope that national standard allows.
Prepare in the sugar cook step of hard candy described, after described carbohydrate and water are taken by a certain percentage, be placed in suitable container, heat slowly with electric furnace, stir, make content all melt out and boil, heating and temperature control at 100 DEG C-105 DEG C, to avoid sugary soln coking.The consumption of described water is the 10-20% preparing hard candy raw material gross mass, the sugary soln 300-500 object filter membrane obtained can be filtered, to remove insoluble impurities wherein.After filtration completes, poured into by sugary soln in container, electric furnace boils with moderate heat and constantly stirs, temperature controls at 110 DEG C-130 DEG C.First principle fast after middling speed is more at a slow speed followed, to make sugared body reach the moderate requirement of bright color, inflation and hardness during stirring.
Prepare in the forming step of hard candy described, pour into a mould in model fast when massecuite temperature is 75 DEG C, temperature is too low, and the mobility of massecuite is deteriorated, and can have a strong impact on profile and the transparency of boiled goods.Before pour into a mould massecuite in model, pretreatment can also be carried out to prevent adhesion to model.Conventional method has: the salad oil that wiping is a small amount of in a model or process model with a small amount of dextrine powder, flour, starch etc.Before the forming, the pH value of described massecuite is 3-4.
After hard candy is shaping, the defective sugar that can also will be wherein head and gross distortion.Put in vacuum drying chamber by hard candy after screening and carry out low-temperature vacuum drying, baking temperature controls at 45 DEG C-55 DEG C, dry 15-36h, is 1.5%-5% to boiled goods water content.Under cryogenic, reaching by extending drying time the object reducing moisture, ensure that the content of boiled goods Lutein ester remains unchanged simultaneously.After drying completes, pack after routine inspection is carried out to candy.
The water-soluble lutein ester preparation method proposed according to the present invention and the optional element of hard candy preparation technology more, various embodiments can be designed, therefore specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.In order to concrete description the present invention, following examples are selected to carry out exemplary illustration.
Embodiment 1
The preparation technology of water-soluble lutein ester:
Oil-soluble lutein ester is heated to 65 DEG C, then adds polyglyceryl fatty acid ester and ditert-butylhydro quinone wherein, mixture is placed in mixer and fully stirs 2 hours with the rotating speed of 200 revs/min, mixture is fully mixed.With oil-soluble lutein ester weight for benchmark, the consumption of described polyglyceryl fatty acid ester is 2%, and the consumption of described ditert-butylhydro quinone is 0.5%.By mixing mixture with high speed shear homogenizer with the speed of 2500 revs/min, homogeneous 35 minutes, obtains lutein ester emulsion, described emulsion is pulverized after vacuum drying at 55 DEG C, cross 100 mesh sieves, obtain water-soluble lutein ester powder.
Water-soluble lutein ester obtained above is utilized to prepare the technique of hard candy:
Prepare following raw material by percentage to the quality: glucide 75%, water-soluble lutein ester powder 0.1%, AJC 2%, gelling agent 1%, citric acid 0.1%, flavoring apple essence 0.1%, water 10%; Wherein glucide is the combination of white granulated sugar and HFCS, and gelling agent is the combination of gum arabic and agar.
By soluble in water for described white granulated sugar, heat under the condition of 100 DEG C, make white granulated sugar all melt out and boil, after 500 order membrane filtrations, add HFCS wherein, boil while stirring at 115 DEG C, be 87Brix to solid content, obtain liquid glucose.By described gum arabic and agar soluble in water and be heated to 95 DEG C, make it fully swelling.Described flavoring apple essence, citric acid, AJC is soluble in water, then water-soluble lutein ester powder is dissolved in wherein, to place after 1h with 320 order membrane filtrations, remove insoluble impurities, obtain water-soluble lutein ester acid solution; When liquid temp is at about 85 DEG C, gum arabic and agar mixture can be joined in liquid glucose and mix, when liquid temp to be mixed is down to about 80 DEG C, described water-soluble lutein ester acid solution is joined, low rate mixing evenly can be injected in candy model, it is hardening that room temperature is cooled to candy, then taken out by candy.Pick out qualified confectionary products and carry out determination of moisture and other some Indexs measure, qualified lutein ester boiled goods loads in packaging bag.
Embodiment 2
The preparation technology of water-soluble lutein ester:
Oil-soluble lutein ester is heated to 45 DEG C, then Tripolyglycerol monostearates, polyglycerol polyricinoleate, butylated hydroxy anisole and dibutyl hydroxy toluene is added wherein, mixture is placed in mixer and fully stirs 3 hours with the rotating speed of 300 revs/min, mixture is fully mixed.With oil-soluble lutein ester weight for benchmark, total consumption of described Tripolyglycerol monostearates, both polyglycerol polyricinoleate is 5%, and total consumption of described butylated hydroxy anisole and dibutyl hydroxy toluene is 0.3%.By mixing mixture with high speed shear homogenizer with the speed of 3500 revs/min, homogeneous 20 minutes, obtains lutein ester emulsion, described emulsion is pulverized after vacuum drying at 55 DEG C, cross 100 mesh sieves, obtain water-soluble lutein ester powder.
Water-soluble lutein ester obtained above is utilized to prepare the technique of hard candy:
Prepare following raw material by percentage to the quality: glucide 85%, water-soluble lutein ester powder 0.2%, grape inspissated juice 6%, carragheen 3%, malic acid and tartaric mixture 1%, grape essence 0.2%, water 15%; Wherein glucide is the combination of xylitol and maltitol.
By described xylitol and maltitol soluble in water, heat under the condition of 102 DEG C, make xylitol and maltitol all melt out and boil, after 300 order membrane filtrations, boil while stirring at 120 DEG C, be 85Brix to solid content, obtain liquid glucose.By soluble in water for described carragheen and be heated to 70 DEG C, make it fully swelling.Described grape essence, malic acid and tartaric acid, grape inspissated juice is soluble in water, then water-soluble lutein ester powder is dissolved in wherein, to place after 2h with 400 order membrane filtrations, remove insoluble impurities, obtain water-soluble lutein ester acid solution; When liquid glucose temperature is at about 85 DEG C, carragheen can be joined in liquid glucose and mix, when liquid temp to be mixed is down to about 80 DEG C, described water-soluble lutein ester acid solution is joined, low rate mixing evenly can be injected in candy model, it is hardening that room temperature is cooled to candy, then taken out by candy.Pick out qualified confectionary products and carry out determination of moisture and other some Indexs measure, qualified lutein ester boiled goods loads in packaging bag.
Embodiment 3
The preparation technology of water-soluble lutein ester:
Oil-soluble lutein ester is heated to 50 DEG C, then diacetyl tartarate list double glyceride, Liquid Macrogol, PEG400, n-propyl gallate and vitamin E is added wherein, mixture is placed in mixer and fully stirs 1.5 hours with the rotating speed of 400 revs/min, mixture is fully mixed.With oil-soluble lutein ester weight for benchmark, total consumption of described diacetyl tartarate list double glyceride, Liquid Macrogol and PEG400 three is 8%, and total consumption of described n-propyl gallate and vitamin E is 0.8%.By mixing mixture with high speed shear homogenizer with the speed of 3000 revs/min, homogeneous 25 minutes, obtains lutein ester emulsion, described emulsion is pulverized after vacuum drying at 55 DEG C, cross 100 mesh sieves, obtain water-soluble lutein ester powder.
Water-soluble lutein ester obtained above is utilized to prepare the technique of hard candy:
Prepare following raw material by percentage to the quality: glucide 80%, water-soluble lutein ester powder 0.05%, orange inspissated juice 1%, gelling agent 0.5%, lactic acid 0.01%, orange flavor 0.01%, water 5%; Wherein glucide is the combination of sweet mellow wine and maltose, and gelling agent is the combination of algal polysaccharides and gelatin.
By described sweet mellow wine and maltose soluble in water, heat under the condition of 103 DEG C, make sweet mellow wine and maltose all melt out and boil, after 400 order membrane filtrations, boil while stirring at 110 DEG C, be 88Brix to solid content, obtain liquid glucose.By described algal polysaccharides and gelatin soluble in water and be heated to 100 DEG C, make it fully swelling.Described orange flavor, lactic acid, orange inspissated juice is soluble in water, then water-soluble lutein ester powder is dissolved in wherein, to place after 2h with 400 order membrane filtrations, remove insoluble impurities, obtain water-soluble lutein ester acid solution; When liquid glucose temperature is at about 85 DEG C, algal polysaccharides and gelatin mixture can be joined in liquid glucose and mix, when liquid temp to be mixed is down to about 80 DEG C, described water-soluble lutein ester acid solution is joined, low rate mixing evenly can be injected in candy model, it is hardening that room temperature is cooled to candy, then taken out by candy.Pick out qualified confectionary products and carry out determination of moisture and other some Indexs measure, qualified lutein ester boiled goods loads in packaging bag.
Embodiment 4
The preparation technology of water-soluble lutein ester:
Oil-soluble lutein ester is heated to 55 DEG C, then adds polyglyceryl fatty acid ester, Macrogol 600 and butylated hydroxy anisole wherein, mixture is placed in mixer and fully stirs 1 hour with the rotating speed of 500 revs/min, mixture is fully mixed.With oil-soluble lutein ester weight for benchmark, total consumption of described polyglyceryl fatty acid ester, both Macrogol 600s is 10%, and the consumption of described butylated hydroxy anisole is 0.1%.By mixing mixture with high speed shear homogenizer with the speed of 4000 revs/min, homogeneous 15 minutes, obtains lutein ester emulsion, described emulsion is pulverized after vacuum drying at 55 DEG C, cross 100 mesh sieves, obtain water-soluble lutein ester powder.
Water-soluble lutein ester obtained above is utilized to prepare the technique of hard candy:
Prepare following raw material by percentage to the quality: glucide 90%, water-soluble lutein ester powder 5%, honey peach inspissated juice and watermelon inspissated juice mixture 10%, gelling agent 10%, the mixture 3% of phosphoric acid and hydrochloric acid, peach flavor and watermelon essence mixture 0.5%, water 30%; Wherein glucide is the combination of lactitol and starch syrup, and gelling agent is the combination of xanthans and soybean protein glue.
By soluble in water for described lactitol, heat under the condition of 105 DEG C, make lactitol all melt out and boil, after 400 order membrane filtrations, add starch syrup wherein, boil while stirring at 130 DEG C, be 90Brix to solid content, obtain liquid glucose.By described xanthans and soybean protein glue soluble in water and be heated to 110 DEG C, make it fully swelling.By described peach flavor and watermelon essence mixture, phosphoric acid and hydrochloric acid mixture, honey peach inspissated juice and watermelon inspissated juice mixture soluble in water, again water-soluble lutein ester powder is dissolved in wherein, with 400 order membrane filtrations after placement 2h, removing insoluble impurities, obtains water-soluble lutein ester acid solution; When liquid glucose temperature is at about 85 DEG C, xanthans and soybean protein glue mixture can be joined in liquid glucose and mix, when liquid temp to be mixed is down to about 80 DEG C, described water-soluble lutein ester acid solution is joined, low rate mixing evenly can be injected in candy model, it is hardening that room temperature is cooled to candy, then taken out by candy.Pick out qualified confectionary products and carry out determination of moisture and other some Indexs measure, qualified lutein ester boiled goods loads in packaging bag.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or operation.Word first, second and third-class use do not represent any order.Can be title by these word explanations.
Claims (8)
1. a water-soluble lutein ester preparation method, is characterized in that: oil-soluble lutein ester is heated to 45-65 DEG C, then fully mixes with emulsifying agent, antioxidant and obtains mixture, by described mixture vacuum drying;
Wherein, described emulsifying agent is the 2-3 kind in polyglycerol polyricinoleate, diacetyl tartarate list double glyceride, Liquid Macrogol, PEG400, Macrogol 600;
With oil-soluble lutein ester weight for benchmark, the consumption of described emulsifying agent is 2-10%, and the consumption of described antioxidant is 0.1-0.8%.
2. water-soluble lutein ester preparation method according to claim 1, is characterized in that: described antioxidant is at least one in ditert-butylhydro quinone, butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate and vitamin E.
3. water-soluble lutein ester preparation method according to claim 1, is characterized in that: before vacuum drying, and described mixture is carried out homogeneous process.
4. the water-soluble lutein ester for preparing of the preparation method according to any one of claim 1-3.
5. the hard candy containing water-soluble lutein ester described in claim 4.
6. hard candy according to claim 5, is characterized in that: described hard candy is prepared in accordance with the following steps:
(1) raw material is prepared: prepare following raw material by percentage to the quality: glucide 75%-90%, water-soluble lutein ester powder 0.05%-5%, inspissated juice 1%-10%, gelling agent 0.5%-10%, acidic flavouring agent 0.01%-3%, flavoring essence 0.01%-0.5%, water 5%-10%;
(2) stir off: boil after soluble in water for described glucide, enduring to solid content is 85Brix-90Brix, obtains liquid glucose;
(3) glue is changed: described gelling agent is placed in water and heats, make it fully swelling;
(4) mix: obtain acidic aqueous solution by soluble in water to described inspissated juice, acidic flavouring agent and flavoring essence, described water-soluble lutein ester powder is dissolved in described acidic aqueous solution and obtains mixed solution, then in described mixed solution, described liquid glucose and fully swelling gelling agent is added, stir, obtain massecuite;
(5) shaping: described massecuite to be poured in model, after cooling forming, obtains hard candy.
7. hard candy according to claim 6, is characterized in that: the pH value of described massecuite is 3-4.
8. hard candy according to claim 6, is characterized in that: described glucide is sugar cube low in calories or liquid sugar sirup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310194981.3A CN103262931B (en) | 2013-05-23 | 2013-05-23 | The hard candy of water-soluble lutein ester, its preparation method and containing water-soluble lutein ester |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310194981.3A CN103262931B (en) | 2013-05-23 | 2013-05-23 | The hard candy of water-soluble lutein ester, its preparation method and containing water-soluble lutein ester |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103262931A CN103262931A (en) | 2013-08-28 |
| CN103262931B true CN103262931B (en) | 2015-09-30 |
Family
ID=49006633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310194981.3A Active CN103262931B (en) | 2013-05-23 | 2013-05-23 | The hard candy of water-soluble lutein ester, its preparation method and containing water-soluble lutein ester |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103262931B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876012A (en) * | 2014-04-19 | 2014-06-25 | 普宁市梅塘桂金红食品厂 | Selenium-enriched health-care purple sweet potato jelly and production process thereof |
| CN104172136A (en) * | 2014-07-22 | 2014-12-03 | 河北中进生物科技有限公司 | Preparation method of cold water dispersible liquid lutein ester |
| CN105076651A (en) * | 2015-09-22 | 2015-11-25 | 哈尔滨宝德生物技术股份有限公司 | Xanthophyll-containing sugar tablet capable of relieving eye fatigue and preparing method of xanthophyll-containing sugar tablet |
| CN106889435A (en) * | 2017-02-17 | 2017-06-27 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester vermicelli and preparation method thereof |
| CN108402269A (en) * | 2018-02-09 | 2018-08-17 | 云南瑞宝生物科技股份有限公司 | Cranberry taste lutein ester sugar-free soft sweet and preparation method thereof |
| CN109497247B (en) * | 2018-12-11 | 2022-03-18 | 李天� | Trollflower hard candy and preparation method thereof |
| CN110313564A (en) * | 2019-08-15 | 2019-10-11 | 辽宁眼宝生物科技股份有限公司 | Lutein ester Hippophae Rhamnoides L. juice and preparation method thereof |
| CN111387499A (en) * | 2020-04-17 | 2020-07-10 | 山东天音生物科技有限公司 | Lutein ester water-soluble particle and preparation method thereof |
| CN117617438A (en) * | 2023-12-25 | 2024-03-01 | 晨光生物科技集团股份有限公司 | Capsanthin emulsion and preparation method and application thereof |
| CN117964534B (en) * | 2024-03-28 | 2024-06-21 | 中国农业大学 | Amorphous lutein with improved solubility and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292965A (en) * | 2007-04-24 | 2008-10-29 | 沈阳皓天万嘉医药科技有限公司 | Beta-carotene microcapsule and preparation method thereof |
| CN101507704A (en) * | 2009-03-13 | 2009-08-19 | 沈阳药科大学 | Lutein solid dispersoid and preparation method thereof |
| CN102475696A (en) * | 2010-11-25 | 2012-05-30 | 沈阳药科大学 | Water-soluble lutein and preparation process thereof |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method thereof |
| CN102584662A (en) * | 2011-12-19 | 2012-07-18 | 青岛赛特香料有限公司 | Method for preparing water-soluble lutein |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6426078B1 (en) * | 1997-03-17 | 2002-07-30 | Roche Vitamins Inc. | Oil in water microemulsion |
| DE602005003201T2 (en) * | 2004-01-16 | 2008-11-06 | Indus Biotech Pvt. Ltd. | METHOD OF ISOLATING, PURIFYING AND FORMULATING A STABLE HANDMADE LUTE PASTE FROM OLEORESIN |
-
2013
- 2013-05-23 CN CN201310194981.3A patent/CN103262931B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292965A (en) * | 2007-04-24 | 2008-10-29 | 沈阳皓天万嘉医药科技有限公司 | Beta-carotene microcapsule and preparation method thereof |
| CN101507704A (en) * | 2009-03-13 | 2009-08-19 | 沈阳药科大学 | Lutein solid dispersoid and preparation method thereof |
| CN102475696A (en) * | 2010-11-25 | 2012-05-30 | 沈阳药科大学 | Water-soluble lutein and preparation process thereof |
| CN102584662A (en) * | 2011-12-19 | 2012-07-18 | 青岛赛特香料有限公司 | Method for preparing water-soluble lutein |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 任红,等.叶黄素在功能性食品中的应用进展.《食品研究与开发》.2006,第27卷(第4期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103262931A (en) | 2013-08-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103262931B (en) | The hard candy of water-soluble lutein ester, its preparation method and containing water-soluble lutein ester | |
| CN102578346B (en) | Lutein ester soft sweet and preparation method thereof | |
| Igoe | Dictionary of food ingredients | |
| CN103385515B (en) | Plant drink and preparation method thereof | |
| CN1764388B (en) | Method of powdering nonsugar component and powdering base | |
| JP2016093111A (en) | Citrus fruit skin processed product, and method for producing the same | |
| KR101770255B1 (en) | Method for manufacturing pickled radish comprising functional dietary fiber and pickled radish comprising functional dietary fiber manufactured by the same | |
| CN103156896A (en) | Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process | |
| JP2007176919A (en) | Chalcones compound-containing composition | |
| TWI874466B (en) | Saccharide composition comprising cyclic tetrasaccharide, use of the same, and process for producing the same | |
| KR101738664B1 (en) | Method for producing honeyed ginseng snack coated with Pueraria lobata starch solution | |
| CN101838671A (en) | Method for producing material containing gamma-aminobutyric acid in high content | |
| KR102008336B1 (en) | Manufacturing Method of Cooking grain syrup | |
| JP2002138046A (en) | Nk cell activator | |
| JP2002119238A (en) | Method for producing fermented cabbage extract | |
| KR20200073654A (en) | Composition for beverage using persimmon puree or composition for relieving hangover comprising persimmon peel | |
| US20220050002A1 (en) | Carriers of Botanical Attributes | |
| JP2009153457A (en) | Method for producing potato beverage | |
| TWI691278B (en) | Composition for improving quality of taste comprising allulose | |
| CN105265945A (en) | Fagopyrum tararicum fruit juice beverage, and preparation method thereof | |
| KR20180070066A (en) | A product method of using blueberry concentrate extract | |
| KR101459060B1 (en) | A Method for Manufacturing Confectionery Raw Materials Using Dregs of Citrus Fruits and a Method for Manufacturing Confectionery Using the Raw Material | |
| CN110235977A (en) | A kind of sandwich soft sweets and preparation method thereof | |
| KR101906717B1 (en) | Manufacturing method of liquid sugar composition using berries and other ingredients, and manufacturing method of rice cake food composition comprising the liquid sugar composition thereby | |
| KR102395717B1 (en) | Beverage composition comprising active ingredients of black garlic and red ginseng, and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 651700 Yunnan province Kunming Tianchuang Yang Lin Songming County Economic and Technological Development Zone, Road No. 6 Patentee after: Preparation method of high-performance halogen-free flame-retardant long fiber reinforced polylactic acid composite Address before: 651700 Yunnan province Kunming Tianchuang Yang Lin Songming County Economic and Technological Development Zone, Road No. 6 Patentee before: Yunnan Rainbow Bio-Tech Co., Ltd. |