CN117397810A - 一种dha藻油特膳饮及其制备方法 - Google Patents
一种dha藻油特膳饮及其制备方法 Download PDFInfo
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- CN117397810A CN117397810A CN202311467753.9A CN202311467753A CN117397810A CN 117397810 A CN117397810 A CN 117397810A CN 202311467753 A CN202311467753 A CN 202311467753A CN 117397810 A CN117397810 A CN 117397810A
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- Prior art keywords
- algae oil
- dha algae
- dha
- oil
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
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Abstract
本发明公开了一种DHA藻油特膳饮及其制备方法。该DHA藻油特膳饮及其制备方法,包括以下原料:核桃油70‑80%,DHA藻油0.3‑0.5%,二十碳五烯酸0.01‑0.05%,维生素A 0.1‑0.3%,维生素D 0.3‑0.5%,增香剂5‑8%,螯合剂、加强剂3‑8%,高甲氧基果胶3‑6%,山梨醇1‑6%,浓缩柠檬清汁1‑3%,淀粉溶液1‑16.29%,所述DHA藻油和二十碳五烯酸的质量分数比为10‑20:1,需要具体说明的是,DHA藻油中的含量非常低,其纯净度很高。通过加入少量的二十碳五烯酸,二十碳五烯酸和DHA相结合,进一步提高视网膜发射机能。本申请在DHA的使用中加入EPA,通过高甲氧基果胶和山梨醇混合使用,二者发生甲酯化反应生成胶状物质,进一步创新口感和质地,并且增强了营养价值,丰富了该产品的口感。
Description
技术领域
本发明涉及保健品技术领域,具体为一种DHA藻油特膳饮及其制备方法。
背景技术
DHA藻油提取自海洋微藻,产自第一营养级,没有经过食物链的传递,不含色素,纯天然无污染,相对更安全,其EPA含量非常低,其纯净度很高。相比鱼类DHA,藻油中的DHA不仅没有腥味,还更加健康安全,适合婴幼儿食用。藻油中的DHA对大脑健康起到积极的作用,作为大脑和视网膜的重要构成脂肪酸,在人体大脑皮层中含量高达20%,在眼睛视网膜中所占比例最大,约占50%。它可以活跃脑细胞,提高警觉性和记忆力,有助于智力发育,对婴儿智力和视力发育至关重要。
而核桃油则富含多种对人体健康有益的营养素,例如天然亚麻酸、维生素E和维生素A等,其中亚麻酸高达12.2%,可以与DHA共同作用,促进视网膜的发育、防止夜盲症和视力减退,同时也有助于对多种眼疾的治疗。同时,核桃油中的营养成分可以增强人体免疫力,提高抵抗力,预防疾病。
现有发明专利申请公开说明书CN201610076474.3中公开了一种改善DHA腥味的蛋白质型固体饮料,原料如下:DHA藻油粉2-5份,大豆蛋白肽粉18-20份,大豆分离蛋白60-65份,果粉0-7份,功能性低聚糖5-10份,食用香精0.5-3份,二氧化硅0.5-3份,甜味剂0.01-0.25份。本发明通过DHA藻油粉与大豆肽复配,同时添加果粉和香精调配,大大改善了DHA藻油粉的腥味,得到了一款无腥味、口感好的蛋白型固体饮料,配方设计科学、营养搭配合理;该固体饮料口感好,质量稳定,制备方法简单、易操作,且本发明的配方中添加的糖为功能性糖,具有低热改善肠道的功能。
上述发明提供了一种改善DHA腥味的蛋白质型固体饮料及其制备方法,该方法作为蛋白质固体饮料具有很好的效果,但是该发明申请人提供的方法是一款冲剂,在使用过程中需要进行冲泡步骤,增加了食用前的环节。并且该方法并不适合幼儿食用,在幼儿成长发育过程中,需要进行辅食帮助幼儿增加额外的营养,还需要考虑幼儿的消化能力和营养需求,遵循科学合理的原则。与此同时,该方法制得产品的气味和口感单调、乏味,作为补充剂,对于使用者来说并不是最优选择。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种DHA藻油特膳饮及其制备方法,解决了不能作为幼儿辅食、口感乏味和使用前需要进行预处理的问题。
(二)技术方案
为实现上述目的,第一方面,本申请提供一种DHA藻油特膳饮及其制备方法,采用如下的技术方案:
一种DHA藻油特膳饮及其制备方法物质,包括:核桃油 70-80%,DHA藻油 0.3-0.5%,二十碳五烯酸 0.01-0.05%,维生素A 0.1-0.3%,维生素D 0.3-0.5%,增香剂5-8%,螯合剂、加强剂 3-8%,高甲氧基果胶 3-6%,山梨醇 1-6%,浓缩柠檬清汁 1-3% 淀粉溶液 1-16.29%。
说明:该DHA藻油特膳饮,通过高甲氧基果胶和山梨醇的加热混合使用,二者发生甲酯化反应生成胶状物质,进一步改善产品的口感和质地,并且增强了营养价值,丰富了该产品的口感。
优选的,所述核桃油的范围为70-75%。
优选的,所述DHA藻油和二十碳五烯酸的质量分数比为(10-20):1。
其中,需要具体说明的是,DHA藻油中的含量非常低,其纯净度很高。通过加入少量的二十碳五烯酸,二十碳五烯酸和DHA相结合,进一步提高视网膜发射机能。从而在DHA本身具有的功能上,进一步加强视觉能力。
优选的,所述增香剂为橘子油。
其中,需要具体说明的是,橘子油由橘子皮中提取,带有果味芬芳,通过添加橘子油在产品中,增强了感官上的体验,促进了产品使用者的食欲。
优选的,所述螯合剂、加强剂为二水合异柠檬酸钙盐。
其中,需要具体说明的是,在食品中使用时,二水合异柠檬酸钙盐可以作为营养强化剂和抗氧剂,改善食品的口感和质地,增强食品的营养价值。此外,它还可以作为防腐剂和稳定剂,延长食品的保质期。
一种DHA藻油特膳饮及其制备方法的制备方法,包括以下步骤:
S1:将核桃油、DHA藻油、二十碳五烯酸、维生素A、维生素D、橘子油以及二水合异柠檬酸钙盐混合后备用。
S2:将高甲氧基果胶和山梨醇置于反应釜中,在70-90℃温度下混合,混合过程中加入浓缩柠檬清汁调节pH。
S3:将S1中制备的混合液加入S2中,在反应釜中进行充分混合15-20min得到混合物。
S4:对S3中混合物进行灭菌,高温消毒。
S5:冷却,进行分装。
其中,需要具体说明的是,通过在加热条件下,高甲氨基果胶受热分解,分子断裂和山梨醇发生了甲酯化反应,形成了环状结构,相比较现有技术具备更好的稳定状态,避免了该混合液在高温环境出现微量化的多级分解,以保证后续营养成分稳定的被人体多样酶分解吸收。
优选的,所述高甲氧基果胶和山梨醇的质量分数比为(1-5):1。
优选的,在反应釜中混合时间为20min。
优选的,所述灭菌技术为高温瞬时灭菌技术。温度为170℃,3s。
优选的,所述浓缩柠檬清汁调节的pH范围为3-4.5。
(三)有益效果
本发明提供了一种DHA藻油特膳饮及其制备方法,具备以下有益效果:
(1)该DHA藻油特膳饮及其制备方法中,使用材料均为食品标准中幼儿可食用,通过材料之间的配合使用,能够促进幼儿的生长发育,改善幼儿的视觉等,保证了幼儿成长过程中的额外营养。核桃油和DHA藻油中含有丰富的不饱和脂肪酸,并且核桃油中含有亚麻油,混合使用,促进大脑和视觉发育、增强免疫力、提高智力水平。DHA藻油和二十碳五烯酸相结合,可以提高视网膜发射机能,继而维持保护好视力。
(2)该DHA藻油特膳饮及其制备方法中,通过添加橘子油丰富了在产品使用过程中的气味,带有橘子的果香,促进幼儿食欲。高甲氧基果胶和山梨醇的混合使用,二者发生甲酯化反应生成胶状物质,改善产品的口感和质地,增强其营养价值。同时在高甲氧基果胶和山梨醇结合过程中添加浓缩柠檬清汁,调节pH达到改变产品最终不同质地的效果,并且提供维生素C。
(3)该DHA藻油特膳饮及其制备方法中,相较于市面上的补充剂更加适合作为幼儿群体的辅食。其中,二水合异柠檬酸钙盐既可以作为营养强化剂又可以作为抗氧剂。通过添加二水合异柠檬酸钙盐,改善食品的口感和质地,增强食品的营养价值,此外,它还可以作为防腐剂和稳定剂,延长食品的保质期。同时,二水合异柠檬酸钙盐属于有机钙,溶解度都很好,不需要胃酸的参与,也不会对肠胃脆弱的幼儿带来肠胃不适的问题。
具体实施方式
基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.3%,二十碳五烯酸 0.03%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 13.07%。上述DHA藻油特膳饮的制备方法如下:
S1:将核桃油、DHA藻油、二十碳五烯酸、维生素A、维生素D、橘子油以及二水合异柠檬酸钙盐混合后备用。
S2:将高甲氧基果胶、山梨醇和淀粉溶液置于反应釜中,在80℃温度下混合,混合过程中加入浓缩柠檬清汁调节pH。
S3:将S1中制备的混合液加入S2中,在反应釜中进行充分混合15-20min得到混合物。
S4:对S3中混合物进行瞬时高温灭菌,170℃ 3s。
S5:冷却,进行分装。
实施例2
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.3%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 13.08%。
制备步骤参考实施例1,与实施例1不同之处在于,DHA和EPA之比为15:1。
实施例3
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.3%,二十碳五烯酸 0.03%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 1%,浓缩柠檬清汁 2% ,淀粉溶液 15.7%。
制备步骤参考实施例1,与实施例1不同之处在于,高甲氧基果胶与山梨醇之比为3:1。
实施例4
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.3%,二十碳五烯酸 0.03%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 0.6%,浓缩柠檬清汁 2% ,淀粉溶液 15.47%。
制备步骤参考实施例1,与实施例1不同之处在于,高甲氧基果胶与山梨醇之比为5:1。
实施例5
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.3%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 1%,浓缩柠檬清汁 2% ,淀粉溶液 15.08%。
制备步骤参考实施例1,与实施例1不同之处在于,DHA和EPA之比为15:1,高甲氧基果胶与山梨醇之比为3:1。
实施例6
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.3%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 0.6%,浓缩柠檬清汁 2% ,淀粉溶液 15.48%。
制备步骤参考实施例1,与实施例1不同之处在于DHA和EPA之比为15:1,高甲氧基果胶与山梨醇之比为5:1。
实施例7
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.4%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 12.98%。
制备步骤参考实施例1,与实施例1不同之处在于,DHA藻油浓度为0.4%,二十碳五烯酸 0.02%,二者之比为20:1。
实施例8
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 70%,DHA藻油 0.5%,二十碳五烯酸 0.05%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 12.85%。
制备步骤参考实施例1,与实施例1不同之处在于,DHA藻油浓度为0.5%,二十碳五烯酸 0.05%,二者之比为10:1。
实施例9
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.3%,二十碳五烯酸 0.03%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 8.07%。
制备步骤参考实施例1,与实施例1不同之处在于,核桃油含量为75%。
实施例10
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.3%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 8.08%。
制备步骤参考实施例1,与实施例1不同之处在于,核桃油含量为75%,DHA和EPA之比为15:1。
实施例11
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.3%,二十碳五烯酸 0.03%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 1%,浓缩柠檬清汁 2% ,淀粉溶液 10.7%。
制备步骤参考实施例1,与实施例1不同之处在于,核桃油含量为75%,高甲氧基果胶与山梨醇之比为3:1。
实施例12
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.3%,二十碳五烯酸 0.03%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 0.6%,浓缩柠檬清汁 2% ,淀粉溶液 10.47%。
制备步骤参考实施例1,与实施例1不同之处在于,核桃油含量为75%,高甲氧基果胶与山梨醇之比为5:1。
实施例13
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.3%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 1%,浓缩柠檬清汁 2% ,淀粉溶液 10.08%。
制备步骤参考实施例1,与实施例1不同之处在于,核桃油含量为75%,DHA和EPA之比为15:1,高甲氧基果胶与山梨醇之比为3:1。
实施例14
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.3%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 0.6%,浓缩柠檬清汁 2% ,淀粉溶液 10.48%。
制备步骤参考实施例1,与实施例1不同之处在于核桃油含量为75%,DHA和EPA之比为15:1,高甲氧基果胶与山梨醇之比为5:1。
实施例15
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.4%,二十碳五烯酸 0.02%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 7.98%。
制备步骤参考实施例1,与实施例1不同之处在于,核桃油含量为75%,DHA藻油浓度为0.4%,二十碳五烯酸 0.02%,二者之比为20:1。
实施例16
具体为一种DHA藻油特膳饮,由以下原材料制成:核桃油 75%,DHA藻油 0.5%,二十碳五烯酸 0.05%,维生素A 0.2%,维生素D 0.4%,橘子油5%,二水合异柠檬酸钙盐 3%,高甲氧基果胶 3%,山梨醇 3%,浓缩柠檬清汁 2% ,淀粉溶液 7.85%。
制备步骤参考实施例1,与实施例1不同之处在于,核桃油含量为75%,DHA藻油浓度为0.5%,二十碳五烯酸 0.05%,二者之比为10:1。
对比例1
对比实施例1,同实施例1,不同之处在于:不添加高甲氧基果胶。
对比例2
对比实施例1,同实施例1,不同之处在于:不添加山梨醇。
对比例3
对比实施例1,同实施例1,不同之处在于:不添加橘子油。
分别记录实施例1-18和对比例1-3制备的DHA藻油特膳饮的各种参数,得出如下结果,具体见表1-2:
表1:实施例1-18和对比例1-3各试验参数对比情况
编号 | 气味 | 杂质 | 铅含量(mg/kg) |
实施例1 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例2 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例3 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例4 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例5 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例6 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例7 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例8 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例9 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例10 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例11 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例12 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例13 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例14 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例15 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例16 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例17 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
实施例18 | 带有果香,无异味 | 质地均匀,无杂质 | 0 |
对比例1 | 带有果香,无异味 | 质地胶状,无杂质 | 0 |
对比例2 | 带有果香,无异味 | 质地粘稠,无杂质 | 0 |
对比例3 | 无果香,无异味 | 质地均匀,无杂质 | 0 |
表2:实施例1-18和对比例1-3各试验参数对比情况
编号 | 大肠杆菌量(MPN/g) | 酸价(mg/g) | DHA回收率(%) |
实施例1 | 0 | 0.32 | 88.6 |
实施例2 | 0 | 0.28 | 89.7 |
实施例3 | 1 | 0.31 | 93.2 |
实施例4 | 0 | 0.18 | 91.3 |
实施例5 | 0 | 0.25 | 87.6 |
实施例6 | 0 | 0.73 | 88.9 |
实施例7 | 0 | 0.52 | 96.4 |
实施例8 | 0 | 0.68 | 91.2 |
实施例9 | 0 | 0.63 | 86.7 |
实施例10 | 0 | 0.57 | 85.4 |
实施例11 | 1 | 0.66 | 96.3 |
实施例12 | 0 | 0.43 | 91.8 |
实施例13 | 0 | 0.73 | 82.4 |
实施例14 | 0 | 0.86 | 88.1 |
实施例15 | 0 | 0.53 | 87.6 |
实施例16 | 0 | 0.55 | 93.2 |
实施例17 | 0 | 0.47 | 85.3 |
实施例18 | 0 | 0.61 | 87.6 |
对比例1 | 0 | 0.88 | 83.7 |
对比例2 | 0 | 0.54 | 82.5 |
对比例3 | 0 | 0.65 | 86.3 |
根据表1、表2中实施例和对比例的试验数据对比可知,在本申请技术方案所制备得到的DHA藻油特膳饮相比于市面上已有的以DHA藻油为原料的饮品,本申请人所申请的技术方案更加适合幼儿的生长发育需求。
本申请涉及的使用材料均为食品标准中幼儿可食用。主要材料中,核桃油和DHA藻油含有丰富的不饱和脂肪酸,并且核桃油中含有亚麻油,混合使用,促进大脑和视觉发育、增强免疫力、提高智力水平。DHA藻油和二十碳五烯酸相结合,可以提高视网膜发射机能,继而维持保护好视力。
根据表1、表2中实施例1-18与对比例1-3的试验数据对比可知,通过添加橘子油丰富了感官上的体验,可以促进食欲。通过高甲氧基果胶和山梨醇的加热混合使用,二者发生甲酯化反应,改变了状态,改善产品的口感和质地,并且生成的环状物质也可以增强其他成分的营养价值。同时,二水合异柠檬酸钙盐既可以作为营养强化剂又可以作为抗氧剂,其对肠胃不适的使用者也很友好。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种DHA藻油特膳饮,其特征在于:包括核桃油 70-80%,DHA藻油 0.3-0.5%,二十碳五烯酸 0.01-0.05%,维生素A 0.1-0.3%,维生素D 0.3-0.5%,增香剂5-8%,螯合剂、加强剂3-8%,高甲氧基果胶 3-6%,山梨醇 1-6%,浓缩柠檬清汁1-3%,淀粉溶液 1-16.29% 。
2.根据权利要求1所述的一种DHA藻油特膳饮,其特征在于:DHA藻油和二十碳五烯酸的质量分数比为10-20:1。
3.根据权利要求1所述的一种DHA藻油特膳饮,其特征在于:所述增香剂为橘子油。
4.根据权利要求1所述的一种DHA藻油特膳饮,其特征在于:所述螯合剂、加强剂为二水合异柠檬酸钙盐。
5.根据权利要求1所述的一种DHA藻油特膳饮,其特征在于:所述高甲氧基果胶和山梨醇质量分数之比为1-5:1。
6.一种DHA藻油特膳饮及其制备方法的制备方法,其特征在于:包括以下步骤:
S1:将核桃油、DHA藻油、二十碳五烯酸、维生素A、维生素D、橘子油以及二水合异柠檬酸钙盐混合后备用;
S2:将高甲氧基果胶、山梨醇淀粉溶液置于反应釜中,70-90℃加热混合,混合过程中加入浓缩柠檬清汁调节pH;
S3:将S1中制备的混合液加入S2中,在反应釜中进行充分混合15-20min得到混合物;
S4:对S3中混合物进行灭菌,高温消毒,设置170℃,3s;
S5:冷却,进行分装。
7.根据权利要求5所述的一种DHA藻油特膳饮及其制备方法的制备方法,其特征在于:所述橘子油的制备方法如下,具体包括:
A1:将新鲜橘子皮浸泡在浓度为75g/L的石灰水中,加压网筛板,浸泡时间为24h,浸到果皮呈黄色,立即取出;
A2:将浸过水的橘子皮用蒸馏水漂洗干净后捞起沥干,然后均匀地送入螺旋式榨油机内,加压榨出橘子油;
A3:将榨出混合液体进行抽滤,弃去残渣;
A4:将分离出的溶液在4℃下静置7d,再次抽滤,得到澄清橘子油。
8.根据权利要求5所述的一种DHA藻油特膳饮及其制备方法的制备方法,其特征在于:所述二水合异柠檬酸钙盐的制备方法如下,具体包括:
B1:先将三份碳酸氢钠在搅拌加热下溶解于水,再加入一份柠檬酸,继续升温至85-90℃,调整pH为6.8;
B2:加入活性炭进行脱色处理,趁热过滤;
B3:将滤液在旋转蒸发仪中进行减压浓缩,放置容器冷却后析出结晶;
B4:将析出的结晶进行洗涤后放置在烘干箱中进行干燥处理,最终得到二水合异柠檬酸钙盐。
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