阅读说明：本技术 一种具有巧克力风味的磷虾油饮料及其制备方法 (Krill oil beverage with chocolate flavor and preparation method thereof ) 是由 刘国琴 李琳琳 于 2019-11-30 设计创作，主要内容包括：本发明公开了一种具有巧克力风味的磷虾油饮料及其制备方法,属于食品加工技术领域。该方法包括以下步骤：溶解乳化剂；混合可可脂和磷虾油；制备磷虾油-可可脂纳米分散液；配置可可液；混合配料后高压均质,即得具有巧克力风味的磷虾油饮料。本发明制备的具有巧克力风味的磷虾油饮料,营养丰富,能够掩盖磷虾油的腥味,稳定性好,可作为新型磷虾油产品应用于食品工业中。(The invention discloses a krill oil beverage with a chocolate flavor and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: dissolving an emulsifier; mixing cocoa butter and krill oil; preparing a krill oil-cocoa butter nano-dispersion; preparing cocoa liquor; and mixing the ingredients, and homogenizing under high pressure to obtain the krill oil beverage with chocolate flavor. The krill oil beverage with the chocolate flavor prepared by the invention is rich in nutrition, can cover the fishy smell of the krill oil, is good in stability, and can be used as a novel krill oil product to be applied to the food industry.)

1. A preparation method of a chocolate-flavored krill oil beverage is characterized by comprising the following steps:

(1) adding an emulsifier into water, and heating the mixture under a stirring state until the emulsifier is uniformly dissolved to obtain an emulsifier solution;

(2) melting cocoa butter, adding krill oil into liquid cocoa butter under stirring, and mixing to obtain mixed oil phase;

(3) dropwise adding the mixed oil phase obtained in the step (2) into the emulsifier solution obtained in the step (1), heating and stirring, homogenizing, performing ultrasonic treatment, and performing low-temperature storage to obtain a krill oil-cocoa butter nano dispersion liquid;

(4) dissolving alkalized cocoa powder, sucrose and sodium carboxymethylcellulose in hot water under stirring, and cooling to room temperature to obtain cocoa liquor;

(5) and (3) mixing the krill oil-cocoa butter nano dispersion liquid obtained in the step (3) and the cocoa liquor obtained in the step (4), and then carrying out high-pressure homogenization treatment to obtain the krill oil beverage with the chocolate flavor.

2. The method for preparing a krill oil beverage with a chocolate flavor according to claim 1, wherein the krill oil beverage is prepared by mixing, in parts by weight,

0.02-0.05 part of cocoa butter;

0.02-0.05 part of krill oil;

0.005-0.02 part of emulsifier;

6-10 parts of cane sugar;

2-5 parts of alkalized cocoa powder;

sodium carboxymethyl cellulose 0.1-0.5 part

100 parts of water.

3. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the emulsifier in step (1) is Tween 80 or Span 20; the stirring speed under the stirring state is 300-500rpm, the heating temperature is 70-80 ℃, and the heating time is 10-20 min.

4. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the temperature for melting cocoa butter in step (2) is 45-55 ℃, the stirring speed under stirring is 200-400rpm, and the mixing time of krill oil and liquid cocoa butter is 1-2 min.

5. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the temperature of the heating and stirring treatment in step (3) is 70-80 ℃, the stirring rate of the heating and stirring treatment is 300-500rpm, and the time of the heating and stirring treatment is 2-5 min.

6. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the rotation speed of the homogenization treatment in step (3) is 20000-30000rpm, and the time of the homogenization treatment is 2-5 min; the ultrasonic power of ultrasonic treatment is 300-400W, the ultrasonic frequency is 20-25kHz, and the ultrasonic treatment time is 5-10 min.

7. The method for preparing a krill oil beverage with a chocolate flavor according to claim 1, wherein the cryopreservation temperature in step (3) is 4-10 ℃ and the cryopreservation time is 24-48 h.

8. The method for preparing a krill oil beverage with chocolate flavor according to claim 1, wherein the temperature of the hot water in step (4) is 70-80 ℃, and the stirring speed in the stirring state is 200-400 rpm.

9. The method for preparing a krill oil beverage with a chocolate flavor according to claim 1, wherein the pressure of the high pressure homogenization treatment in the step (5) is 20 to 40MPa, and the temperature of the high pressure homogenization treatment is 60 to 70 ℃.

10. A krill oil beverage having a chocolate flavor obtained by the method according to any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to a krill oil beverage with a chocolate flavor and a preparation method thereof.

Background

Krill oil is a novel dietary supplement rich in long chain omega-3 unsaturated fatty acids, wherein EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) account for more than 30% of the krill oil content. Compared with fish oil, 30-65% of fatty acid in krill oil is connected with phospholipid, and has higher bioavailability. In addition, the presence of phospholipids, choline and astaxanthin in krill oil provides krill oil with multiple effects in preventing and treating heart disease, non-alcoholic fatty liver, hypertension, diabetes, arthritis and other inflammatory and autoimmune disorders. However, due to the presence of a large amount of unsaturated fatty acids, EPA, DHA and astaxanthin in krill oil are easily degraded in light, heat, oxygen and other environments, and have a large impact on their sensory quality. The oil solubility of krill oil limits its use in aqueous food systems such as beverages, and the fishy taste of krill oil also destroys the flavor of the beverage. Therefore, in order to meet the nutritional and sensory requirements of consumers, a krill oil beverage with good stability and unique flavor is urgently needed to be developed.

The search shows that only one current patent about krill oil beverage is available. Chinese patent 'a solid beverage containing krill oil and a preparation method thereof' (application publication number: CN 109463605A) provides a solid beverage containing the Antarctic krill oil, and the patent prepares the solid beverage by using the Antarctic krill oil microcapsule powder, and drying is needed in the process of preparing the microcapsule powder, which may cause the oxidation of the krill oil and reduce the nutrition of the product. The krill oil beverage prepared by the method for preparing the krill oil nanostructure lipid carrier is stable in property, and is beneficial to expanding the application of the krill oil in the food field.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention aims to provide a krill oil beverage with a chocolate flavor and a preparation method thereof.

The purpose of the invention is realized by at least one of the following technical solutions.

The invention provides a preparation method of a krill oil beverage with a chocolate flavor, which is characterized in that the krill oil-cocoa butter nano dispersion liquid is prepared by using cocoa butter, the application of the krill oil in a water-soluble food system is improved, and the prepared krill oil beverage with the chocolate flavor perfectly covers the fishy smell of the krill oil, is rich in nutrition and unique in flavor and has wide market prospect.

The invention provides a preparation method of a chocolate-flavored krill oil beverage, which comprises the following steps:

(1) adding an emulsifier into purified water, and heating the mixture under stirring until the emulsifier is uniformly dissolved to obtain an emulsifier solution;

(2) melting cocoa butter, adding krill oil into liquid cocoa butter under stirring, and rapidly and uniformly mixing to obtain a mixed oil phase;

(3) dropwise adding the mixed oil phase in the step (2) into the emulsifier solution in the step (1), heating and stirring, homogenizing, performing ultrasonic treatment, and performing low-temperature storage to obtain krill oil-cocoa butter nano dispersion liquid;

(4) dissolving alkalized cocoa powder, sucrose and sodium carboxymethylcellulose in hot water under stirring, and cooling to room temperature to obtain cocoa liquor;

(5) and (3) mixing the krill oil-cocoa butter nano dispersion liquid obtained in the step (3) and the cocoa liquor obtained in the step (4), and then carrying out high-pressure homogenization treatment to obtain the krill oil beverage with the chocolate flavor.

Further, the weight parts of the components are counted,

0.02-0.05 part of cocoa butter;

0.02-0.05 part of krill oil;

0.005-0.02 part of emulsifier;

6-10 parts of cane sugar;

2-5 parts of alkalized cocoa powder;

sodium carboxymethyl cellulose 0.1-0.5 part

Preferably, the krill oil is antarctic krill oil.

Preferably, the water is used in an amount of 100 parts.

Preferably, the emulsifier in step (1) is Tween 80 or Span 20; the stirring speed under the stirring state is 300-500rpm, the heating temperature is 70-80 ℃, and the heating time is 10-20 min.

Preferably, in the step (2), the temperature for melting the cocoa butter is 45-55 ℃, the stirring speed under the stirring state is 200-400rpm, and the mixing time of the krill oil and the liquid cocoa butter is 1-2 min.

Preferably, the temperature of the heating and stirring treatment in the step (3) is 70-80 ℃, the stirring rate of the heating and stirring treatment is 300-500rpm, and the time of the heating and stirring treatment is 2-5 min.

Preferably, the rotation speed of the homogenization treatment in the step (3) is 20000-; the ultrasonic power of ultrasonic treatment is 300-40W, the ultrasonic frequency is 20-25kHz, and the ultrasonic treatment time is 5-10 min.

Preferably, the temperature of the low-temperature storage in the step (3) is 4-10 ℃, and the time of the low-temperature storage is 24-48 h.

Preferably, the temperature of the hot water in the step (4) is 70-80 ℃, and the stirring speed in the stirring state is 200-400 rpm.

Preferably, the pressure of the high-pressure homogenization treatment in the step (5) is 20-40MPa, and the temperature of the high-pressure homogenization treatment is 60-70 ℃.

The invention provides a chocolate-flavored krill oil beverage prepared by the preparation method.

Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) the invention provides a krill oil beverage with chocolate flavor prepared from a krill oil-cocoa butter nano lipid carrier, which has unique flavor, can cover the fishy smell of krill oil, has good stability, and can be used as a novel krill oil product to be applied to the food industry.

Detailed Description

The following examples are presented to further illustrate the practice of the invention, but the practice and protection of the invention is not limited thereto. It is noted that the processes described below, if not specifically described in detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer, and are considered to be conventional products available by commercial purchase.