阅读说明：本技术 减缓藻油dha氧化方法 (Method for slowing down oxidation of DHA in algae oil ) 是由 安金华 王辉 李彦芳 于 2021-07-22 设计创作，主要内容包括：本发明涉及减缓藻油DHA氧化方法,由以下重量组分原料组成：水12-20份、藻油DHA 6-9份、柠檬酸1-3份、柠檬酸钠2-5份、异VC钠3-6份,剩余部分为辅料；本发明产品原料中含有果汁、糖、酸等,产品酸甜可口,能有压制改善DHA藻油带来的腥味,用于其他食品中起到改善口味效果,通过美味食得健康；DHA藻油在生产过程中,整个倍包裹在产品内层,有效杜绝了与空气接触,大大降低了被氧化几率,延长产品货架期以及开罐后的食用效期；通过产品口感调节,能让食用者在美味享受中得到健康改善。(The invention relates to a method for slowing down the oxidation of DHA in algae oil, which comprises the following raw materials in parts by weight: 12-20 parts of water, 6-9 parts of algae oil DHA, 1-3 parts of citric acid, 2-5 parts of sodium citrate, 3-6 parts of iso-VC sodium and the balance of auxiliary materials; the raw materials of the product contain fruit juice, sugar, acid and the like, the product is sour, sweet and delicious, can improve fishy smell brought by DHA algal oil by compression, can be used in other foods to improve the taste, and is healthy through delicious eating; the DHA algae oil is wholly wrapped in the inner layer of the product in the production process, so that the contact with air is effectively avoided, the oxidation probability is greatly reduced, and the shelf life of the product and the edible period after opening the can are prolonged; through the regulation of the mouthfeel of the product, the health of eaters can be improved in the delicious enjoyment.)

1. The method for slowing down the oxidation of DHA in algae oil is characterized by comprising the following raw materials in parts by weight: 12-20 parts of water, 6-9 parts of algae oil DHA, 1-3 parts of citric acid, 2-5 parts of sodium citrate, 3-6 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 4-8 parts of white granulated sugar, 0.2-1 part of glucose syrup, 0.4-2 parts of maltose syrup, 0.3-0.6 part of fructo-oligosaccharide, 1.2-2 parts of pectin, 0.2-0.4 part of collagen, 0.1-0.3 part of inulin, 0.04-0.2 part of gelatin, 0.1-0.2 part of agar, 0.4-0.6 part of carrageenan and 0.4-0.6 part of concentrated fruit juice.

2. The method for slowing down the oxidation of the DHA in the algae oil according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 12 parts of water, 9 parts of algae oil DHA, 1 part of citric acid, 5 parts of sodium citrate, 3 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 4 parts of white granulated sugar, 1 part of glucose syrup, 0.4 part of maltose syrup, 0.6 part of fructo-oligosaccharide, 1.2 parts of pectin, 0.4 part of collagen, 0.1 part of inulin, 0.2 part of gelatin, 0.1 part of agar, 0.6 part of carrageenan and 0.4 part of concentrated fruit juice.

3. The method for slowing down the oxidation of the DHA in the algae oil according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 18 parts of water, 7 parts of algae oil DHA, 2 parts of citric acid, 3 parts of sodium citrate, 5 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 6 parts of white granulated sugar, 0.7 part of glucose syrup, 1 part of maltose syrup, 0.45 part of fructo-oligosaccharide, 1.6 parts of pectin, 0.3 part of collagen, 0.2 part of inulin, 0.12 part of gelatin, 0.15 part of agar, 0.5 part of carrageenan and 0.5 part of concentrated fruit juice.

4. The method for slowing down the oxidation of the DHA in the algae oil according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 20 parts of water, 6 parts of algae oil DHA, 3 parts of citric acid, 2 parts of sodium citrate, 6 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 8 parts of white granulated sugar, 0.2 part of glucose syrup, 2 parts of maltose syrup, 0.3 part of fructo-oligosaccharide, 2 parts of pectin, 0.2 part of collagen, 0.3 part of inulin, 0.04 part of gelatin, 0.2 part of agar, 0.4 part of carrageenan and 0.6 part of concentrated fruit juice.

5. The method for slowing down the oxidation of DHA in algal oil according to any one of claims 1-4, wherein the specific method comprises the following steps:

step 1, weighing: accurately weighing raw materials and auxiliary materials required by production according to a formula;

step 2, preparing an acidity regulator: taking water with the amount 1 time of that of citric acid; dissolving citric acid, sodium citrate, sodium erythorbate and concentrated fruit juice;

step 3, preparing syrup: weighing 0.4 times of the amount of the white granulated sugar in water, heating to 80 ℃, slowly dissolving the white granulated sugar in the water while stirring, then adding glucose syrup, and decocting until the white granulated sugar is completely dissolved for later use;

step 4, glue melting: mixing pectin, sodium citrate and white sugar, stirring, slowly adding into the rest water, heating and maintaining the water temperature at 90 deg.C;

step 5, mixing and decocting: transferring the syrup prepared in the step 3 into the glue solution in the step 4, continuing to cook the syrup to the temperature of 101-105 ℃, and measuring that the soluble solid is about 79-80%;

step 6, blending: when the temperature is reduced to 95 ℃, adding DHA algae oil and other auxiliary materials, uniformly stirring, finally adding the acidity regulator prepared in the step 2, and rapidly and uniformly stirring;

and 7, injection molding: pouring into a mold, and keeping the temperature to ensure that the hopper liquid is not solidified; cooling the mold filled with the feed liquid to solidify and form the slurry;

step 8, demolding: and (4) transporting the demoulded gel block to the next process to prepare the coating.

6. The method for slowing down the oxidation of algae oil DHA according to claim 4, wherein the external wrapping preparation method comprises the following steps:

step 9, repeating the preparation of the acidity regulator in the step 2, the preparation of the syrup in the step 3, the glue melting in the step 4 and the mixing and decocting in the step 5;

step 10, when the temperature is reduced to 95 ℃, adding other auxiliary materials, uniformly stirring, and keeping the temperature;

step 11, wrapping the sandwich, wherein the outer wrapping coating of the sandwich is uniform as much as possible, and the coating raw material does not contain bubbles;

step 12, cooling and solidifying the mold filled with the feed liquid;

step 13, demolding, namely removing the moisture on the surface of the demolded product at 42 ℃ for 8 hours; and (7) sealing and packaging.

Technical Field

The invention relates to the technical field of processing of algae oil DHA, in particular to a method for slowing down oxidation of algae oil DHA.

Background

DHA, docosahexaenoic acid, commonly known as brain gold, is the main polyunsaturated fatty acid in human organs and tissues such as brain, retina and the like, and the algae oil DHA is extracted from factory workshops to simulate the marine environment to grow into marine microalgae, so that the marine microalgae is prevented from being polluted by the outside and is safer.

Filling a DHA product, filling nitrogen in the filling process, and replacing residual oxygen in the product with inert gases such as nitrogen and the like, so as to reduce the oxidation speed of the DHA product in the storage process; the fishy smell is weakened during eating, the shelf life is prolonged, and after the tank body is opened, air enters the tank body, so that the DHA is easily oxidized, and the edible period of the DHA after the tank body is opened is shortened.

Disclosure of Invention

Aiming at the defects of the prior art and the requirements of actual production, the invention provides the method for slowing down the oxidation of the DHA in the algae oil, and the external wrapping is arranged outside the DHA in the algae oil, so that the contact of the DHA in the algae oil with oxygen in the production process or the shelf life can be greatly weakened, the oxidation can be slowed down, the fishy smell caused by the oxidation of the raw materials can be effectively controlled, and the edible period after the can is opened can be prolonged.

In order to realize the purpose, the method for slowing down the oxidation of the DHA in the algae oil is provided, and comprises the following raw materials in parts by weight: 12-20 parts of water, 6-9 parts of algae oil DHA, 1-3 parts of citric acid, 2-5 parts of sodium citrate, 3-6 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 4-8 parts of white granulated sugar, 0.2-1 part of glucose syrup, 0.4-2 parts of maltose syrup, 0.3-0.6 part of fructo-oligosaccharide, 1.2-2 parts of pectin, 0.2-0.4 part of collagen, 0.1-0.3 part of inulin, 0.04-0.2 part of gelatin, 0.1-0.2 part of agar, 0.4-0.6 part of carrageenan and 0.4-0.6 part of concentrated fruit juice.

Preferably, the feed consists of the following raw materials in parts by weight: 12 parts of water, 9 parts of algae oil DHA, 1 part of citric acid, 5 parts of sodium citrate, 3 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 4 parts of white granulated sugar, 1 part of glucose syrup, 0.4 part of maltose syrup, 0.6 part of fructo-oligosaccharide, 1.2 parts of pectin, 0.4 part of collagen, 0.1 part of inulin, 0.2 part of gelatin, 0.1 part of agar, 0.6 part of carrageenan and 0.4 part of concentrated fruit juice.

Preferably, the feed consists of the following raw materials in parts by weight: 18 parts of water, 7 parts of algae oil DHA, 2 parts of citric acid, 3 parts of sodium citrate, 5 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 6 parts of white granulated sugar, 0.7 part of glucose syrup, 1 part of maltose syrup, 0.45 part of fructo-oligosaccharide, 1.6 parts of pectin, 0.3 part of collagen, 0.2 part of inulin, 0.12 part of gelatin, 0.15 part of agar, 0.5 part of carrageenan and 0.5 part of concentrated fruit juice.

Preferably, the feed consists of the following raw materials in parts by weight: 20 parts of water, 6 parts of algae oil DHA, 3 parts of citric acid, 2 parts of sodium citrate, 6 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 8 parts of white granulated sugar, 0.2 part of glucose syrup, 2 parts of maltose syrup, 0.3 part of fructo-oligosaccharide, 2 parts of pectin, 0.2 part of collagen, 0.3 part of inulin, 0.04 part of gelatin, 0.2 part of agar, 0.4 part of carrageenan and 0.6 part of concentrated fruit juice.

The method for slowing down the oxidation of DHA in algae oil comprises the following steps:

step 1, weighing: accurately weighing raw materials and auxiliary materials required by production according to a formula;

step 2, preparing an acidity regulator: taking water with the amount 1 time of that of citric acid; dissolving citric acid, sodium citrate, sodium erythorbate and concentrated fruit juice;

step 3, preparing syrup: weighing 0.4 times of the amount of the white granulated sugar in water, heating to 80 ℃, slowly dissolving the white granulated sugar in the water while stirring, then adding glucose syrup, and decocting until the white granulated sugar is completely dissolved for later use;

step 4, glue melting: mixing pectin, sodium citrate and white sugar, stirring, slowly adding into the rest water, heating and maintaining the water temperature at 90 deg.C;

step 5, mixing and decocting: transferring the syrup prepared in the step 3 into the glue solution in the step 4, continuing to cook the syrup to the temperature of 101-105 ℃, and measuring that the soluble solid is about 79-80%;

step 6, blending: when the temperature is reduced to 95 ℃, adding DHA algae oil and other auxiliary materials, uniformly stirring, finally adding the acidity regulator prepared in the step 2, and rapidly and uniformly stirring;

and 7, injection molding: pouring into a mold, and keeping the temperature to ensure that the hopper liquid is not solidified; cooling the mold filled with the feed liquid to solidify and form the slurry;

step 8, demolding: and (4) transporting the demoulded gel block to the next process to prepare the coating.

Preferably, the preparation method of the outer wrapper comprises the following steps:

step 9, repeating the preparation of the acidity regulator in the step 2, the preparation of the syrup in the step 3, the glue melting in the step 4 and the mixing and decocting in the step 5;

step 10, when the temperature is reduced to 95 ℃, adding other auxiliary materials, uniformly stirring, and keeping the temperature;

step 11, wrapping the sandwich, wherein the outer wrapping coating of the sandwich is uniform as much as possible, and the coating raw material does not contain bubbles;

step 12, cooling and solidifying the mold filled with the feed liquid;

step 13, demolding, namely removing the moisture on the surface of the demolded product at 42 ℃ for 8 hours; and (7) sealing and packaging.

The invention has the following beneficial effects:

1. the raw materials of the product contain fruit juice, sugar, acid and the like, the product is sour, sweet and delicious, can suppress and improve the fishy smell brought by DHA algae oil, can be used in other foods to improve the taste, and is healthy through delicious eating;

2. the DHA algae oil is wholly wrapped in the inner layer of the product in the production process, so that the contact with air is effectively avoided, the oxidation probability is greatly reduced, and the shelf life of the product and the edible period after opening the can are prolonged;

3. through the regulation of the mouthfeel of the product, the health of eaters can be improved in the delicious enjoyment.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The method for slowing down the oxidation of DHA in algae oil comprises the following raw materials in parts by weight: 12 parts of water, 9 parts of algae oil DHA, 1 part of citric acid, 5 parts of sodium citrate, 3 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 4 parts of white granulated sugar, 1 part of glucose syrup, 0.4 part of maltose syrup, 0.6 part of fructo-oligosaccharide, 1.2 parts of pectin, 0.4 part of collagen, 0.1 part of inulin, 0.2 part of gelatin, 0.1 part of agar, 0.6 part of carrageenan and 0.4 part of concentrated fruit juice.

The method for slowing down the oxidation of DHA in algae oil comprises the following steps:

step 1, weighing: accurately weighing raw materials and auxiliary materials required by production according to a formula;

step 2, preparing an acidity regulator: taking water with the amount 1 time of that of citric acid; dissolving citric acid, sodium citrate, sodium erythorbate and concentrated fruit juice;

step 3, preparing syrup: weighing 0.4 times of the amount of the white granulated sugar in water, heating to 80 ℃, slowly dissolving the white granulated sugar in the water while stirring, then adding glucose syrup, and decocting until the white granulated sugar is completely dissolved for later use;

step 4, glue melting: mixing pectin, 0.5 times of sodium citrate and white sugar uniformly, stirring the white sugar 5 times of the pectin, slowly adding into the rest water, heating to keep the water temperature at 90 deg.C for not less than 15min to ensure full dissolution of pectin;

step 5, mixing and decocting: transferring the syrup prepared in the step 3 into the glue solution in the step 4, continuing to cook the syrup to the temperature of 101-105 ℃, and measuring that the soluble solid is about 79-80%;

step 6, blending: when the temperature is reduced to 95 ℃, adding DHA algae oil and other auxiliary materials, uniformly stirring, finally adding the acidity regulator prepared in the step 2, and rapidly and uniformly stirring;

and 7, injection molding: pouring into a mold, and keeping the temperature to ensure that the hopper liquid is not solidified; cooling the mold filled with the feed liquid to solidify and form the slurry;

step 8, demolding: and (4) transporting the demoulded gel block to the next process to prepare the coating.

The preparation method of the outer wrapping comprises the following steps:

step 9, repeating the preparation of the acidity regulator in the step 2, the preparation of the syrup in the step 3, the glue melting in the step 4 and the mixing and decocting in the step 5;

step 10, when the temperature is reduced to 95 ℃, adding other auxiliary materials, uniformly stirring, and keeping the temperature;

step 11, wrapping the sandwich, wherein the outer wrapping coating of the sandwich is uniform as much as possible, and the coating raw material does not contain bubbles;

step 12, cooling and solidifying the mold filled with the feed liquid;

step 13, demolding, namely removing the moisture on the surface of the demolded product at 42 ℃ for 8 hours; and (7) sealing and packaging.

Example 2

The method for slowing down the oxidation of DHA in algae oil is characterized by comprising the following raw materials in parts by weight: 18 parts of water, 7 parts of algae oil DHA, 2 parts of citric acid, 3 parts of sodium citrate, 5 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 6 parts of white granulated sugar, 0.7 part of glucose syrup, 1 part of maltose syrup, 0.45 part of fructo-oligosaccharide, 1.6 parts of pectin, 0.3 part of collagen, 0.2 part of inulin, 0.12 part of gelatin, 0.15 part of agar, 0.5 part of carrageenan and 0.5 part of concentrated fruit juice.

The method for slowing down the oxidation of DHA in algae oil comprises the following steps:

step 1, weighing: accurately weighing raw materials and auxiliary materials required by production according to a formula;

step 2, preparing an acidity regulator: taking water with the amount 1 time of that of citric acid; dissolving citric acid, sodium citrate, sodium erythorbate and concentrated fruit juice;

step 3, preparing syrup: weighing 0.4 times of the amount of the white granulated sugar in water, heating to 80 ℃, slowly dissolving the white granulated sugar in the water while stirring, then adding glucose syrup, and decocting until the white granulated sugar is completely dissolved for later use;

step 4, glue melting: mixing pectin, 0.5 times of sodium citrate and white sugar uniformly, stirring the white sugar 5 times of the pectin, slowly adding into the rest water, heating to keep the water temperature at 90 deg.C for not less than 15min to ensure full dissolution of pectin;

step 5, mixing and decocting: transferring the syrup prepared in the step 3 into the glue solution in the step 4, continuing to cook the syrup to the temperature of 101-105 ℃, and measuring that the soluble solid is about 79-80%;

step 6, blending: when the temperature is reduced to 95 ℃, adding DHA algae oil and other auxiliary materials, uniformly stirring, finally adding the acidity regulator prepared in the step 2, and rapidly and uniformly stirring;

and 7, injection molding: pouring into a mold, and keeping the temperature to ensure that the hopper liquid is not solidified; cooling the mold filled with the feed liquid to solidify and form the slurry;

step 8, demolding: and (4) transporting the demoulded gel block to the next process to prepare the coating.

The preparation method of the outer wrapping comprises the following steps:

step 9, repeating the preparation of the acidity regulator in the step 2, the preparation of the syrup in the step 3, the glue melting in the step 4 and the mixing and decocting in the step 5;

step 10, when the temperature is reduced to 95 ℃, adding other auxiliary materials, uniformly stirring, and keeping the temperature;

step 11, wrapping the sandwich, wherein the outer wrapping coating of the sandwich is uniform as much as possible, and the coating raw material does not contain bubbles;

step 12, cooling and solidifying the mold filled with the feed liquid;

step 13, demolding, namely removing the moisture on the surface of the demolded product at 42 ℃ for 8 hours; and (7) sealing and packaging.

Example 3

The method for slowing down the oxidation of DHA in algae oil is characterized by comprising the following raw materials in parts by weight: 20 parts of water, 6 parts of algae oil DHA, 3 parts of citric acid, 2 parts of sodium citrate, 6 parts of iso-VC sodium and the balance of auxiliary materials;

the auxiliary materials comprise: 8 parts of white granulated sugar, 0.2 part of glucose syrup, 2 parts of maltose syrup, 0.3 part of fructo-oligosaccharide, 2 parts of pectin, 0.2 part of collagen, 0.3 part of inulin, 0.04 part of gelatin, 0.2 part of agar, 0.4 part of carrageenan and 0.6 part of concentrated fruit juice.

The method for slowing down the oxidation of DHA in algae oil comprises the following steps:

step 1, weighing: accurately weighing raw materials and auxiliary materials required by production according to a formula;

step 2, preparing an acidity regulator: taking water with the amount 1 time of that of citric acid; dissolving citric acid, sodium citrate, sodium erythorbate and concentrated fruit juice;

step 3, preparing syrup: weighing 0.4 times of the amount of the white granulated sugar in water, heating to 80 ℃, slowly dissolving the white granulated sugar in the water while stirring, then adding glucose syrup, and decocting until the white granulated sugar is completely dissolved for later use;

step 4, glue melting: mixing pectin, 0.5 times of sodium citrate and white sugar uniformly, stirring the white sugar 5 times of the pectin, slowly adding into the rest water, heating to keep the water temperature at 90 deg.C for not less than 15min to ensure full dissolution of pectin;

step 5, mixing and decocting: transferring the syrup prepared in the step 3 into the glue solution in the step 4, continuing to cook the syrup to the temperature of 101-105 ℃, and measuring that the soluble solid is about 79-80%;

step 6, blending: when the temperature is reduced to 95 ℃, adding DHA algae oil and other auxiliary materials, uniformly stirring, finally adding the acidity regulator prepared in the step 2, and rapidly and uniformly stirring;

and 7, injection molding: pouring into a mold, and keeping the temperature to ensure that the hopper liquid is not solidified; cooling the mold filled with the feed liquid to solidify and form the slurry;

step 8, demolding: and (4) transporting the demoulded gel block to the next process to prepare the coating.

The preparation method of the outer wrapping comprises the following steps:

step 9, repeating the preparation of the acidity regulator in the step 2, the preparation of the syrup in the step 3, the glue melting in the step 4 and the mixing and decocting in the step 5;

step 10, when the temperature is reduced to 95 ℃, adding other auxiliary materials, uniformly stirring, and keeping the temperature;

step 11, wrapping the sandwich, wherein the outer wrapping coating of the sandwich is uniform as much as possible, and the coating raw material does not contain bubbles;

step 12, cooling and solidifying the mold filled with the feed liquid;

step 13, demolding, namely removing the moisture on the surface of the demolded product at 42 ℃ for 8 hours; sealed package

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.