CN118489901B - Nanometer ultramicro emulsification process and product prepared by adopting same - Google Patents
Nanometer ultramicro emulsification process and product prepared by adopting same Download PDFInfo
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- 238000000034 method Methods 0.000 title abstract 4
- 238000004945 emulsification Methods 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 abstract 5
- 239000002131 composite material Substances 0.000 abstract 4
- 239000003995 emulsifying agent Substances 0.000 abstract 3
- 102000008186 Collagen Human genes 0.000 abstract 2
- 108010035532 Collagen Proteins 0.000 abstract 2
- 241000157862 Dicamptodontidae Species 0.000 abstract 2
- 229920001436 collagen Polymers 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000004530 micro-emulsion Substances 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 1
- 238000001338 self-assembly Methods 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/19—Dairy proteins
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a nanometer ultramicro emulsification process and a product prepared by adopting the process, belonging to the technical field of food compositions. The method comprises the following specific steps: (1) Adding the composite protein powder into hot water, and dissolving to obtain a first mixture; (2) Adding dietary fiber, additives, thickening agents and flavoring agents into the first mixture, and fully stirring to obtain a second mixture; (3) Adding the composite emulsifier into hot water, and stirring until the composite emulsifier is dissolved and dispersed uniformly to obtain a solution; (4) Mixing the second mixture with the solution, shearing at high speed, homogenizing at high pressure, sterilizing, and cooling to obtain the final product. According to the invention, deep sea fish collagen, whey protein, giant salamander collagen peptide, giant salamander vitamins, minerals and the like are taken as active nutritional components, a composite emulsifier is added, and a nanometer ultra-micro emulsion self-assembly technology is utilized to prepare a product which has good absorbability, high dissolution speed and fine taste, and can supplement various proteins and nutrients.
Description
Technical Field
The invention belongs to the technical field of food compositions, and particularly relates to a nanometer ultramicro emulsification process and a product prepared by the process.
Background
Obesity occurs due to various factors such as genetic factors, social environmental factors, psychological factors, etc., but the direct cause of occurrence is excessive consumption of energy by ingested energy, so that the excessive energy is stored in the form of fat to cause obesity. At present, weight-losing articles on the market comprise weight-losing medicines and weight-losing health-care foods, and the weight-losing medicines have the defects of large side effect and strong medicine dependence although having obvious weight-losing effect, and are easy to rebound after taking is stopped. While the weight-losing health-care food has less side effect and dependence, the weight-losing effect is not obvious.
In such a large background, meal replacement foods should be shipped in the market. In recent years, commercial meal replacement milkshakes have been touted by consumers. Meal replacement protein powder is a food that can replace or reduce normal meals, and aims to provide balanced nutrition and control caloric intake. Meal replacement powder is usually a powdered food prepared by processing a mixture of various nutritional ingredients and cellulose. Is widely welcome due to the characteristics of convenience, rapidness, low heat and the like. Chinese patent CN102687750B discloses a weight-reducing meal-replacing protein type solid beverage which is prepared from the following raw materials in percentage by weight, concentrated whey protein powder, soybean isolated protein powder, skim milk powder, water-soluble dietary fiber, maltodextrin, soybean lecithin, sweetener, compound vitamin, mineral substances and the like, wherein the weight-reducing meal-replacing protein type solid beverage mainly has balanced nutrition and does not cause harm to human bodies; chinese patent CN113349262A discloses a protein meal replacement powder and a preparation method thereof, wherein the protein meal replacement powder comprises soybean protein powder, instant skim milk powder, resistant dextrin, plantain seed husk, inulin, strawberry flavor essence, magnesium sulfate heptahydrate, stachyose and the like, and has the advantages of uniform mixing of outstanding product nutrients, easy absorption, good brewing state, small beany flavor and good flavor. However, as the requirements of consumers on diet quality are continuously improved, the milk shake which is more convenient, has higher absorption rate and better meal replacement effect can better meet the requirements of consumers, but the protein meal replacement food provided in the prior art has the defects of poor protein absorption, poor solubility, insufficient fine taste and the like.
Therefore, a product with good solubility, more balanced nutrition and good absorption needs to be developed, and a new and better choice is provided for the existing meal replacement product system.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention aims to prepare the high-quality milkshake product which has good absorbability, fast dissolution speed and fine taste and can supplement various proteins and nutrients by taking deep sea fish collagen, bone collagen, whey protein, giant salamander collagen peptide, giant salamander vitamins, minerals and the like as active nutritional components and adding a composite emulsifier and utilizing a nanometer ultramicro emulsion self-assembly technology.
In order to achieve the above purpose, the present invention is realized by the following technical scheme:
in one aspect, the invention provides a nanometer ultramicro emulsification process, which comprises the following specific steps:
(1) Adding the composite protein powder into hot water at 90-95 ℃ and fully dissolving to obtain a first mixture for later use;
(2) Adding dietary fiber, additives, thickening agents and flavoring agents into the first mixture obtained in the step (1), and fully stirring until the solution is uniform to obtain a second mixture;
(3) Adding the composite emulsifier into hot water at 95-100 ℃ and stirring for 0.5-2h to uniformly dissolve and disperse to obtain a solution;
(4) Mixing the second mixture obtained in the step (2) with the solution obtained in the step (3), and shearing at a high speed by using a high-speed dispersing machine to obtain a pre-homogenized emulsion;
(5) Homogenizing the pre-homogenized emulsion under high pressure to obtain homogenized emulsion, sterilizing, and cooling to obtain the final product.
Wherein,
The compound protein powder in the step (1) comprises one or more of fish collagen, bone collagen, whey protein and giant salamander collagen peptide;
Preferably, the composite protein powder is a mixture of fish collagen, bone collagen, whey protein and giant salamander collagen peptide; the weight portions are as follows: 5-50 parts of fish collagen, 1-20 parts of bone collagen, 0.5-20 parts of whey protein and 0.005-0.1 part of giant salamander collagen peptide;
Preferably, the weight portions are as follows: 10-40 parts of fish collagen, 5-15 parts of bone collagen, 5-15 parts of whey protein and 0.05-0.1 part of giant salamander collagen peptide;
Still preferably, the weight portions are as follows: 20-30 parts of fish collagen, 8-12 parts of bone collagen, 8-12 parts of whey protein and 0.08-0.1 part of giant salamander collagen peptide.
The dietary fiber in the step (2) is selected from one or more of polydextrose, resistant dextrin, inulin, fructo-oligosaccharide, isomaltooligosaccharide, lactose oligosaccharide, xylooligosaccharide, soybean oligosaccharide, agar powder, carboxymethyl cellulose and pectin; 50-100 parts by weight; preferably 60-90 parts; and more preferably 70-80 parts.
Preferably, the dietary fiber is a mixture of polydextrose and resistant dextrin; the mass ratio of the two is 1:1.
The additives in the step (2) are vitamin D and calcium, wherein the sources of the calcium comprise calcium carbonate, calcium gluconate, calcium citrate, L-calcium lactate, calcium hydrophosphate, calcium chloride, tricalcium phosphate, calcium glycerophosphate, calcium oxide or/and calcium sulfate, and the calcium citrate is preferred; the weight portions are as follows: 0.000001 part of vitamin D and 0.01-0.8 part of calcium;
Preferably, the weight portions are as follows: 0.000001 part of vitamin D and 0.1 to 0.6 part of calcium;
still preferably, the weight portions are as follows: 0.000001 part of vitamin D and 0.2 to 0.5 part of calcium.
The thickener in the step (2) is one or more selected from pectin, xanthan gum, acacia gum, carrageenan, konjak gum and sodium carboxymethyl cellulose; 0.1-2 parts by weight; preferably 0.5 to 1.5 parts; and more preferably 0.8 to 1.2 parts.
Preferably, the thickener is xanthan gum.
The compound emulsifying agent in the step (3) comprises an emulsifying agent and an emulsifying modifier;
As some preferred embodiments, the mass ratio of the emulsifier to the emulsification modifier is 8-12:1; preferably 9-10:1.
The emulsifier is one or more selected from mono-diglycerol fatty acid ester, sodium starch octenyl succinate, hydroxypropyl methylcellulose, maltodextrin and agar; 5-10 parts by weight;
Preferably, the emulsifier is a mixture of a mono-diglyceride fatty acid ester, sodium starch octenyl succinate and hydroxypropyl methylcellulose;
Still preferably, the mass ratio of the mono-diglycerol fatty acid ester, the sodium starch octenyl succinate and the hydroxypropyl methylcellulose is 1-2:3-5:1; preferably 1:3:1.
The emulsifying modifier is a mixture of Arabic gum, medium chain triglyceride and acetylated distarch phosphate, and the mass ratio of the emulsifying modifier to the mixture is 1-3:1:1; preferably 2:1:1.
The flavoring agent in the step (4) is one or more selected from citric acid, malic acid, sodium citrate, potassium citrate, sucralose, stevioside, mogroside, xylitol, maltitol, erythritol, lactitol and sorbitol; 50-80 parts by weight.
The high-speed shearing in the step (4) is carried out to obtain the rotating speed of 12000-15000rpm/min and the shearing time of 15-20min;
The specific homogenizing operation in the step (5) is as follows: the feeding temperature is controlled below 60 ℃ before homogenizing, the discharging temperature is below 70 ℃, the homogenizing pressure is 25-120Mpa, and the cycle homogenizing is carried out for 1-3 times.
The sterilization temperature in the step (5) is 80-95 ℃ and the time is 30-50min; the product is a milkshake composition.
The milk shake composition adopts four protein combinations:
Whey protein is a type of soluble protein naturally existing in milk, has high biological value, high efficiency, high protein efficacy ratio and high utilization rate, and is a well-known high-quality protein supplement for human body. The concentrated whey protein belongs to fast protein, has small relative molecular weight and is easy to absorb; is also natural whole protein, contains all essential amino acids required by human body; meanwhile, the feed is rich in branched chain amino acid (especially leucine), promotes muscle growth, is rich in cysteine and is oxidation-resistant. The biological activities beneficial to health also include alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin, immunoglobulin, lactoferrin and lactoperoxidase in whey protein, all having different biological activities.
Collagen (also known as collagen) is a structural protein of the extracellular matrix and represents about 85% of the solids of collagen fibers. Collagen is a macromolecular protein commonly found in animals, and is mainly found in connective tissues (bones, cartilages, skins, tendons, toughness, etc.) of animals, accounting for 25% -30% of proteins in mammals, which is equivalent to 6% of body weight. Collagen peptide is absorbed into blood by villus of intestinal lumen wall at a high speed, and small peptide (especially dipeptide and tripeptide) has significantly higher absorption rate than free amino peptide, and protein peptide can be directly absorbed and has much higher absorption rate than integrin. Collagen has many beneficial effects on human body, such as osteoporosis resistance, aging resistance, oxidation resistance, skin repair promotion, and blood glucose resistance. The invention adopts the combination of collagen from different sources, combines the dual combination of bone collagen and fish collagen, fully supplements the requirements of human body and improves the health benefit. The giant salamander collagen peptide is an active peptide extracted and prepared from giant salamander protein by a green enzymolysis technology. The literature records that giant salamander active peptide has the functions of resisting oxidation, aging, protecting liver injury and improving immunity.
In addition, the invention also adds gold combination of vitamin D and calcium. With the increase of physiological age, the loss of calcium element in human body continuously reaches a peak, especially the ratio of calcium loss to calcium formation reaches a peak after 35 years old, and negative effects of the human body include osteoporosis, bone density reduction, bone strength reduction and the like are brought about, so that proper calcium intake is maintained to be vital to maintaining bone health and muscle function, and vitamin D can promote calcium absorption and improve calcium ion absorption in intestinal tracts of the human body, so that osteoporosis caused by calcium deficiency is prevented.
Compared with the prior art, the application has the beneficial effects that:
(1) The invention innovatively applies the nanometer ultramicro emulsion self-assembly technology to prepare the liquid milk shake, so that the grain diameter of the product reaches the nanometer level, and the absorption capacity and the absorption rate of the protein are obviously improved; the invention takes the mixture of the mono-diglycerol fatty acid ester, the sodium starch octenyl succinate and the hydroxypropyl methyl cellulose as an emulsifier, and the mixture of the Arabic gum, the medium chain triglyceride and the acetylated distarch phosphate as an emulsifying modifier, and the mass ratio of the three is controlled to be 1-3:1:1, and the composite emulsifier can ensure that the nanometer superfine emulsion has good stability in a system, can not be agglomerated and layered after being placed for a long time; meanwhile, the technology can also improve the taste of the product and make the product finer.
(2) The invention controls the shearing rotating speed and the homogenizing pressure to ensure that the particle size of the obtained nano emulsion product is more uniform and the stability is higher;
(3) The combination of the quadruple protein, the vitamin and the mineral substances can greatly exert the health effect brought by the combination, supplement various proteins required by human bodies, and supplement daily calcium absorption of the human bodies through the gold combination of calcium and vitamin D.
Detailed Description
The above-mentioned features of the invention, or of the embodiments, may be combined in any desired manner. All of the features explained in this specification can be used in combination with any form of method, and each feature disclosed in this specification can be replaced by any alternative feature serving the same, equivalent or similar purpose. Thus, unless expressly stated otherwise, the disclosed features are merely general examples of equivalent or similar features.
The invention will be further illustrated with reference to specific examples. These examples are only for illustrating the present invention and are not intended to limit the scope of the present invention. The following examples are presented to illustrate specific conditions, generally according to conventional conditions or according to manufacturer's recommended conditions. All percentages and fractions are by weight unless specifically indicated.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred embodiments and materials described herein are exemplary only.
The raw materials used in the invention are all common commercial products.
Fish collagen is purchased from Hubei Rubang biotechnology Co., ltd, and the product name is fish collagen peptide; bone collagen is purchased from Baotongbao biotechnology Co., ltd, and the product name is bone collagen peptide powder (4A); whey protein is purchased from Volac International Ltd company and model Volactive Pro; giant salamander collagen peptide is purchased from Hubei Rubang biotechnology Co., ltd, and the product name is giant salamander collagen peptide powder.
Example 1A milkshake composition and method of making the same
The coating comprises the following components in parts by weight:
50 parts of fish collagen, 1 part of bone collagen, 20 parts of whey protein, 0.005 part of giant salamander collagen peptide, 0.000001 part of vitamin D, 0.8 part of calcium citrate, 8.8 parts of emulsifier (the mass ratio of mono-diglycerol fatty acid ester, sodium starch octenyl succinate to hydroxypropyl methylcellulose is 2:5:1), 1.1 part of emulsion modifier (the mass ratio of acacia, medium chain triglyceride and acetylated distarch phosphate is 2:1:1), 25 parts of polydextrose, 25 parts of resistant dextrin, 10 parts of malic acid, 5 parts of citric acid, 35 parts of erythritol and 1.0 part of xanthan gum.
The preparation method comprises the following steps:
(1) Adding fish collagen, bone collagen, whey protein and giant salamander collagen peptide into hot water at 95 ℃ and fully dissolving to obtain a first mixture for later use;
(2) Adding dietary fiber, vitamin D, calcium, a thickening agent and a flavoring agent into the first mixture obtained in the step (1), and fully stirring until the solution is uniform to obtain a second mixture;
(3) Adding the emulsifying agent and the emulsifying modifier into hot water at 95 ℃, and stirring for 0.5h to uniformly dissolve and disperse to obtain a solution;
(4) Mixing the second mixture obtained in the step (2) with the solution obtained in the step (3), and carrying out high-speed shearing by using a high-speed dispersing machine at the rotating speed of 12000rpm/min for 15min to obtain a pre-homogeneous emulsion; (5) Carrying out high-pressure homogenization treatment on the pre-homogenized emulsion, wherein the homogenization conditions are as follows: the feeding temperature is controlled below 60 ℃ before homogenization, the discharging temperature is below 70 ℃, the homogenization pressure is 25Mpa, the homogenization is circulated for 3 times to obtain a homogenized emulsion, the homogenized emulsion is sterilized at 80 ℃ for 30min, and the temperature is reduced to below 35 ℃, thus obtaining the milkshake composition.
Example 2A milkshake composition and method of making the same
The coating comprises the following components in parts by weight:
5 parts of fish collagen, 20 parts of bone collagen, 0.5 part of whey protein, 0.1 part of giant salamander collagen peptide, 0.000001 part of vitamin D, 0.01 part of calcium citrate, 4.8 parts of emulsifier (the mass ratio of single, double glycerol fatty acid ester, sodium starch octenyl succinate and hydroxypropyl methylcellulose is 2:3:1), 0.4 part of emulsion modifier (the mass ratio of Arabic gum, medium chain triglyceride and acetylated distarch phosphate is 3:1:1), 50 parts of polydextrose, 50 parts of resistant dextrin, 10 parts of malic acid, 5 parts of citric acid, 35 parts of erythritol and 0.2 part of xanthan gum.
The preparation method comprises the following steps:
(1) Adding fish collagen, bone collagen, whey protein and giant salamander collagen peptide into hot water at 90 ℃ and fully dissolving to obtain a first mixture for later use;
(2) Adding dietary fiber, vitamin D, calcium, a thickening agent and a flavoring agent into the first mixture obtained in the step (1), and fully stirring until the solution is uniform to obtain a second mixture;
(3) Adding the emulsifying agent and the emulsifying modifier into hot water at 95 ℃, and stirring for 1h to uniformly dissolve and disperse to obtain a solution;
(4) Mixing the second mixture obtained in the step (2) with the solution obtained in the step (3), and carrying out high-speed shearing by using a high-speed dispersing machine at the rotating speed of 15000rpm/min for 15min to obtain a pre-homogeneous emulsion;
(5) Carrying out high-pressure homogenization treatment on the pre-homogenized emulsion, wherein the homogenization conditions are as follows: the feeding temperature is controlled below 60 ℃ before homogenization, the discharging temperature is below 70 ℃, the homogenization pressure is 80Mpa, the homogenization is circularly carried out for 1 time to obtain a homogenized emulsion, the homogenized emulsion is sterilized at 95 ℃ for 30min, and the temperature is reduced to below 35 ℃, thus obtaining the milkshake composition.
Example 3A milkshake composition and method of making the same
The coating comprises the following components in parts by weight:
10 parts of fish collagen, 15 parts of bone collagen, 10 parts of whey protein, 0.08 part of giant salamander collagen peptide, 0.000001 part of vitamin D, 0.2 part of calcium citrate, 8.1 parts of emulsifier (the mass ratio of mono-diglycerol fatty acid ester, sodium starch octenyl succinate to hydroxypropyl methylcellulose is 1:4:1), 0.9 part of emulsion modifier (the mass ratio of Arabic gum, medium chain triglyceride to acetylated distarch phosphate is 1:1), 30 parts of polydextrose, 30 parts of resistant dextrin, 20 parts of malic acid, 20 parts of citric acid, 40 parts of erythritol and 0.5 part of xanthan gum.
The preparation method comprises the following steps:
(1) Adding fish collagen, bone collagen, whey protein and giant salamander collagen peptide into hot water at 90 ℃ and fully dissolving to obtain a first mixture for later use;
(2) Adding dietary fiber, vitamin D, calcium, a thickening agent and a flavoring agent into the first mixture obtained in the step (1), and fully stirring until the solution is uniform to obtain a second mixture;
(3) Adding the emulsifying agent and the emulsifying modifier into hot water at 90 ℃, and stirring for 2 hours to uniformly dissolve and disperse to obtain a solution;
(4) Mixing the second mixture obtained in the step (2) with the solution obtained in the step (3), and carrying out high-speed shearing by using a high-speed dispersing machine at the rotating speed of 12000rpm/min for 20min to obtain a pre-homogeneous emulsion;
(5) Carrying out high-pressure homogenization treatment on the pre-homogenized emulsion, wherein the homogenization conditions are as follows: the feeding temperature is controlled below 60 ℃ before homogenization, the discharging temperature is below 70 ℃, the homogenization pressure is 25Mpa, the homogenization is carried out for 2 times to obtain a homogenized emulsion, the homogenized emulsion is sterilized at 95 ℃ for 30min, and the temperature is reduced to below 35 ℃, thus obtaining the milkshake composition.
Example 4A milkshake composition and method of making the same
The coating comprises the following components in parts by weight:
30 parts of fish collagen, 10 parts of bone collagen, 12 parts of whey protein, 0.08 part of giant salamander collagen peptide, 0.000001 part of vitamin D, 0.3 part of calcium citrate, 7 parts of emulsifier (the mass ratio of mono-diglycerol fatty acid ester, sodium starch octenyl succinate to hydroxypropyl methylcellulose is 1:3:1), 0.7 part of emulsifying modifier (the mass ratio of acacia, medium chain triglyceride and acetylated distarch phosphate is 2:1:1), 40 parts of polydextrose, 40 parts of resistant dextrin, 20 parts of malic acid, 20 parts of citric acid, 40 parts of erythritol and 1.0 part of xanthan gum.
The preparation method comprises the following steps:
(1) Adding fish collagen, bone collagen, whey protein and giant salamander collagen peptide into hot water at 90 ℃ and fully dissolving to obtain a first mixture for later use;
(2) Adding dietary fiber, vitamin D, calcium, a thickening agent and a flavoring agent into the first mixture obtained in the step (1), and fully stirring until the solution is uniform to obtain a second mixture;
(3) Adding the emulsifying agent and the emulsifying modifier into hot water at 95 ℃, and stirring for 1h to uniformly dissolve and disperse to obtain a solution;
(4) Mixing the second mixture obtained in the step (2) with the solution obtained in the step (3), and carrying out high-speed shearing by using a high-speed dispersing machine at the rotating speed of 12000rpm/min for 20min to obtain a pre-homogeneous emulsion;
(5) Carrying out high-pressure homogenization treatment on the pre-homogenized emulsion, wherein the homogenization conditions are as follows: the feeding temperature is controlled below 60 ℃ before homogenization, the discharging temperature is below 70 ℃, the homogenization pressure is 100Mpa, the homogenization is circulated for 2 times, the obtained homogenized emulsion is sterilized at 95 ℃ for 30min, and the temperature is reduced to below 35 ℃, so that the milk shake composition is obtained.
Comparative example 1
The difference from example 4 is that: the total amount of the emulsifying agent was 7.7 parts without adding the emulsifying modifier, and the other steps and operations were the same as in example 4.
Comparative example 2
The difference from example 4 is that: the mass ratio of the emulsifying modifier to the acetylated distarch phosphate is 1:3, the total mass of the emulsifying modifier is the same as that of the example 4, and other steps and operations are the same as those of the example 4.
Comparative example 3
The difference from example 4 is that: the mass ratio of the emulsifier to the emulsion modifier was 4:1, the total mass of the emulsifier and the emulsion modifier was the same as in example 4, i.e., 6.16 parts of the emulsifier, 1.54 parts of the emulsion modifier, and the other steps and operations were the same as in example 4.
Comparative example 4
The difference from example 4 is that: the mass ratio of the emulsifier to the emulsion modifier was 1:4, the total mass of the emulsifier and the emulsion modifier was the same as in example 4, i.e., 1.54 parts of the emulsifier, 6.16 parts of the emulsion modifier, and the other steps and operations were the same as in example 4.
Comparative example 5
The difference from example 4 is that: in the step (4), high-speed shearing was performed by using a high-speed disperser at 10000rpm/min, and the homogenizing pressure in the step (5) was 15MPa, and the other steps and operations were the same as in example 4.
Comparative example 6
The difference from example 4 is that: in the step (4), high-speed shearing was performed by using a high-speed disperser at 20000rpm/min, and the homogenizing pressure in the step (5) was 150Mpa, and the other steps and operations were the same as in example 4.
Effect experiment
1. Product stability test
50Ml of the samples prepared in examples 1 to 4 and comparative examples 1 to 6 were centrifuged to compare the stability difference by the precipitation amount. Centrifuging at 6000rpm/min for 15min, inverting for 3min after centrifuging, removing supernatant, weighing to obtain precipitate weight, performing each group for 3 times, and taking average value; the results of the measurements are shown in Table 1 below.
TABLE 1
From the test data in table 1 above, it can be seen that the composite emulsifier has a significant effect on the stability of the nanoemulsion; the nanoemulsion obtained by combining the emulsifier and the emulsion modifier in examples 1-4 is better in stability, and particularly in example 4, a mixture of a mono-diglyceride fatty acid ester, sodium starch octenyl succinate and hydroxypropyl methyl cellulose is used as the emulsifier, the mass ratio of the three is controlled to be 1:3:1, a mixture of Arabic gum, medium-chain triglyceride and acetylated distarch phosphate is used as the emulsion modifier, and the mass ratio of the three is controlled to be 2:1:1; the stability of the obtained nano emulsion is highest; changing the type or the proportion of the emulsifying modifier in comparative examples 1-2 can obviously influence the stability of the nano emulsion; comparative examples 3-4 changing the mass ratio of emulsifier to emulsion modifier, comparative examples 5-6 changing the shear rate and homogenizing pressure all resulted in some degree of stability of the nanoemulsion.
2. Transmembrane transport assay of proteins
The Caco-2 cells used in the experiment are cells in the logarithmic growth phase, and the Caco-2 cells used are 35-45 generations. Caco-2 cells are taken to prepare a monolayer model, and the highest transport mass concentration is confirmed to be 0.375mg/ml through a cytotoxicity experiment. And taking out the established Caco-2 cell monolayer model, and designing a unidirectional transport experiment. In the transport experiment, the efficiency of transport was analyzed by measuring the amount of drug absorbed at the receiving side (cumulative transport amount) at different time points and calculating the apparent permeability coefficient P, with a test time of 180min.
P=ΔQ÷(Δt×A× p0),
ΔQ is the cumulative amount of transportation/mg over time Δt/s; a is the area of the polycarbonate film (5.8 cm 2); ρ0 is the initial mass concentration/(mg/mL), the initial mass concentration being 0.375mg/mL.
The results of the measurements are shown in Table 2 below.
TABLE 2
From the detection data in table 2 above, it can be seen that the composite emulsifier has a significant effect on the transmembrane transport capacity of the proteins of the nanoemulsion; the nanoemulsion protein obtained by combining the emulsifying agent and the emulsifying modifier in the examples 1-4 has better transmembrane transport capacity, the average value of the cumulative transport capacity can reach more than 170ug, and particularly in the example 4, the mixture of the mono-glycerol fatty acid ester, the diglycerol fatty acid ester, the sodium starch octenyl succinate and the hydroxypropyl methyl cellulose is used as the emulsifying agent, the mass ratio of the mixture of the two fatty acid esters to the hydroxypropyl methyl cellulose is controlled to be 1:3:1, the mixture of the Arabic gum, the medium chain triglyceride and the acetylated distarch phosphate is used as the emulsifying modifier, and the mass ratio of the mixture of the three fatty acid esters to the hydroxypropyl methyl cellulose is controlled to be 2:1:1; the obtained nano emulsion has the best transmembrane transport capacity, and the average value of the accumulated transport quantity can reach 332.20ug; changing the type or the proportion of the emulsifying modifier in comparative examples 1-2 can obviously influence the transmembrane transport capacity of the nanoemulsion; comparative examples 3-4 changing the mass ratio of emulsifier to emulsion modifier, comparative examples 5-6 changing the shear rate and homogenizing pressure both resulted in a degree of transmembrane transport capability of the nanoemulsion.
Finally, it should be noted that the above description is only for illustrating the technical solution of the present invention, and not for limiting the scope of the present invention, and that the simple modification and equivalent substitution of the technical solution of the present invention can be made by those skilled in the art without departing from the spirit and scope of the technical solution of the present invention.
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